Customizing Your Meal Prep Plan

All right, let's get real-one thing: meal prepping sounds amazing in theory. You imagine the perfectly portioned containers, the healthy meals ready to go, the stress-free lunches, and the dinners that are just.less chaotic. But then, of course, there is reality. You invest all this work, hours prepping, only to stare into the fridge one week later with sad wilted greens and chicken tasting like cardboard. Sound familiar? It did to me. Before I could figure out my own method, I felt like the whole thing was an upward battle. I'd look at those meal prep plans you see on Pinterest, and that's a foreign language; the recipes were too complicated, ingredients-like doing the marathon of grocery shopping! That's why I'm here today: to share with you the secret to meal prepping that does work-personalization. Adaptation of the system towards your needs, preferences, and-most importantly-your way of life. This recipe will be a base; it's simple and delicious, with a bunch of possibilities for you inside!

The Recipe: One-Pan Lemon Herb Roasted Chicken and Veggies

This recipe is ridiculously easy, not to mention versatile! Anything but the fanciest of equipment is required, and it's quite easily doctored to suit taste buds and diets of most any sort.

Ingredients:

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 lb baby potatoes, halved or quartered if large
• 1 lb broccoli florets
• 1 lemon, thinly sliced
• 2 tbsp olive oil
• 1 tbsp dried Italian herbs (or a mix of oregano, thyme, rosemary)
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C). (I usually forget to do this, so I am setting a reminder on my phone)
2. Toss potatoes and broccoli with 1 tbsp olive oil, salt, and pepper in a large bowl.
3. In a separate bowl, toss chicken with remaining olive oil, Italian herbs, salt, and pepper.
4. Spread potatoes and broccoli evenly on a large baking sheet. Arrange chicken pieces on top.
5. Tuck lemon slices amongst the chicken and vegetables.
6. Roast in the oven for 25-30 minutes, or until chicken is cooked through and vegetables are tender. I check at the 25 min mark so I don't end up with burnt veggies.
7. Let cool slightly before storing in meal prep containers.

Personalizing Your Meal Prep: Tips & Tricks

• Protein Power: Out with the chicken, in with the tofu, salmon, or shrimp. Beef and pork work great, too, but might need a longer roasting time.
• Veggie Variety: Any vegetables you like! Great options include bell peppers, zucchini, carrots, asparagus. the sky's the limit! Be creative!
• Spice it Up: Try different herbs and spices to flavor it up. Chili powder, cumin, paprika-you name it!
• Flavor Boosters: Sprinkle a little garlic powder, onion powder, or even a few dashes of your favorite hot sauce to give it an extra kick. Sometimes I add just a smidgen of honey for a hidden sweetness.
• Portion Control: Adjust the quantities of chicken and vegetables based on personal calorie needs and appetites.
• Leftovers are your friend! Have leftovers from dinner tonight? Throw it in one of your meal preps for the week!