Sometimes you just need to keep it simple. And usually my meal prep is so simple already, but this one is truly as simple as it gets: chicken breast, potatoes and kale. With lots of flavor, of course!
A lot of people use kale in salads, but my favorite way to make it is actually sauteed with a little olive oil and garlic, just for a couple minutes until it’s not so crunchy and you no longer feel like a beaver chewing through wood chips with all that roughness.
For the chicken, I am a fan of using the thin cut chicken breasts. I buy mine from Trader Joe’s, but if you can’t find them cut thin at the store, try slicing a chicken breast in half, covering with a piece of plastic wrap then using a meat pounder (or the bottom of a sturdy glass) to even it out. Not only do the thin cut pieces of chicken cook easier, but I feel like they keep better for meal prep. Nothing I hate more than eating rubbery refrigerated chicken!
Pair the chicken and kale with some fingerling potatoes for a little bit of carbs, and you’ve got yourself a super easy, delicious meal!
Scroll down for the recipe.
Recipe makes enough meal prep for 5 days for one person (one meal).
- 2 packages of thin-cut chicken breast
- 1 bag fingerling potatoes
- 1 bag kale
- 4 cloves garlic
- olive oil
- salt & pepper
- 1 lemon
- assorted spices (I used Flavor God lemon pepper spice)
Preheat oven to 350 degrees. Cover a baking sheet with foil. Rinse the potatoes and spread on the baking sheet. Drizzle with olive oil, salt and pepper and a the juice from half the lemon. Bake for 25-30 mins or until tender.
Generously sprinkle the chicken breasts with seasoning on both sides (I love the Flavor God spices – this week I used the lemon pepper one!). Heat 3 tbsp olive oil in a skillet on medium and cook chicken about 4-5 mins on each side or until brown and crispy on the outsides and cooked through. Shouldn’t take too long if you’re using the thin cut slices.
Mince the garlic. Heat 4 tablespoons of olive oil in a skillet on medium-high. Once hot, add the kale. Mix until covered with olive oil and leaves start to turn darker green. Add the garlic and season everything with salt and pepper. Cook until garlic is fragrant and the leaves are dark green and slightly wilted, about 5 mins. (Be careful not to overcook!)
To plate: Add 4-6 oz of chicken to each container, and evenly spread the kale and potatoes between each serving. Top with a lemon wedge from the remaining lemon. Enjoy!