Ingredients
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Chicken
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8-10 Chicken Tenders
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.5 Cup Soy Sauce
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.5 Cup Orange Juice
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3 Tablespoons Honey
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1 Tablespoon Garlic Powder
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Potatoes
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10 Medium Red Potatoes
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6 Tablespoons Olive Oil
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1 Tablespoon Garlic Powder
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Veggies
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3 Heads Broccoli
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6 Carrots
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4 Tablespoons Olive Oil
Directions
- Marinate Chicken: Place chicken tenders, soy sauce, orange juice, honey and garlic powder into a gallon sized plastic bag and let sit in the fridge for 1-6 hours.
- Cook Potatoes: Preheat oven to 450°. Cut the potatoes into bit sized pieces and place in a large bowl. Add olive oil and garlic powder and season with salt and pepper to taste. Mix well ensuring that each potato is covered in oil and seasoning. Place on a sheet pan covered in parchment paper and cook in the oven for 20 minutes. Remove the potatoes and stir them around before placing them back in the oven for 10-15 minutes more. You will know they are done when they are fork tender and have developed crispy brown edges.
- Cook Vegetables: While the potatoes begin cooking, prepare your vegetables by cutting the broccoli into bite sized pieces. Peel and cut the carrots into julienne or into half rounds. Place both the broccoli and the carrots into a large bowl and toss with olive oil and salt and pepper to taste. Place on sheet pan with parchment paper. Once the potatoes are done cooking, place in the same 450° oven and roast for 20-30 minutes until the broccoli is slightly browned and the carrots are soft.
- Cook Chicken: Drain marinade from chicken. Heat a cast iron grill or a gas/charcoal barbecue grill until it is very hot. Place chicken tenders at a diagonal and cook 3-4 minutes per side. Check that each has reached an internal temperature of 165° before removing and setting aside to rest.
- Serve: If needed, warm the potatoes and vegetables by placing them in the oven again for 5-6 minutes. Serve the chicken with a large portion of both potatoes and vegetables and enjoy!
Meal Prep Tip:
This meal keeps very well for 4-5 days in the refrigerator. This meal is excellent for preparing multiple servings ahead of time and eating them for lunch each day. When reheating in the microwave, heat at 70% power as to not dry out the potatoes.
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