If you know me personally, or you follow my Instagram stories, you know I love to cook, eat, and go grocery shopping.
I looove being in the kitchen and buying things for my kitchen because some of my best memories were made in a kitchen. Blame it on my zodiac sign (Cancer), that brings out my inner domestic nurturer but cooking is so therapeutic and restorative and a great way to start my week.
Last week, I was craving roasted chicken so I bought a half chicken and happily skipped home. I wanted a healthy dinner with healthy starches and vegetables so I decided to pair my chicken with lemon pepper asparagus and roasted sweet potatoes. It was delish!
The trick to my moist chicken is butter underneath the skin. I place slices of butter underneath the skin along with seasonings and/or lemon. It makes the chicken sooo moist, flavorful, and enticing. Did I mention that it was delicious?
The veggies were prepped in extra virgin olive oil with a little salt. I marinated the sweet potatoes in olive oil with salt and pepper and oven roasted them in the oven for 20-25 minutes. The asparagus was prepared in my cast iron skillet for 10 minutes (they were frozen). I really wanted the greens to maintain a crunch. In the cooking process, I added a little lemon pepper seasoning I got from Trader Joe’s and the end result was sublime.
Overall, the meal came out perfectly. I was able to utilize the chicken and veggies in multiple ways in the following days. I made a chicken club sandwich, threw a few sweet potatoes into my salad, and combined my asparagus with some cranberries to snack on after the gym. Creating healthy meals that can multitask is what meal prepping is all about--that way you never get bored.
What have you all been eating this week?
(butter, seasoning salt, thyme, pepper)
(roast in a roasting pan for 30-40 minutes or until internal temperature of the breast is 165º)
(olive oil, salt, pepper)
(marinate and roast for 20-25 minutes)
(lemon/lemon-pepper seasoning, salt, pepper, olive oil)
(warm oil in a pan and place asparagus into the pan. cook until fork can easily puncture aspargus but still has a snap. season and stir.)