Lemon Pepper Chicken & Potatoes

1. For the seasoning, you can (optionally) dehydrate lemon peels until dry, then place in a blender until it reaches a powder-like texture. To do this, simply layer peels on a wire rack (~4 lemons), at 250 degrees (F) for ~3 hours, or until the peels are “snappable”/dried out.

2. To complete the chicken seasoning, add your ground lemon peels, then salt, black pepper, garlic powder, and dried oregano. (Or alternatively, you can just buy lemon pepper seasoning.)

3. Flatten your chicken breasts and place on a tray. Spray with olive oil then season with the lemon pepper seasoning. Sear over medium-high heat until the chicken reaches 165 degrees (F) internally (or optionally, you can finish the cooking in the oven), then shred the chicken once rested.

4. For the potatoes, dice into your preferred shape (we simply dice into bite-sized pieces), place onto a baking tray, spray with oil, then season with salt, black pepper, dried oregano, and mix in 3 or 4 grated garlic cloves (or you can use garlic powder). Place in an oven at 450 degrees (F) until the potatoes are cooked through (~30-40 min). Squeeze over a wedge of lemon once done, and adjust for seasonings.

5. To make the sauce, simply combine each item into a mixing bowl and mix together.

6. To serve, add a layer of potatoes at the bottom of the meal prep containers, optionally hit with more salt and black pepper, then layer on top your sliced chicken (would recommend squeezing over more lemon juice). Layer over some of your sauce and optionally garnish with parsley. Enjoy! 🙂