August 26, 2022
This recipe is part of the Healthy Reset Meal Plan, our 5-day program of make-ahead breakfasts, throw-‘em-together lunches, and quick dinners designed to help you cook and eat healthy while minimizing waste.
This recipe uses make-ahead ingredients—get the meal prep recipes here!
Yield: 2 servings
Total time: 30 minutes
16 oz marinated chicken breasts
2 cups prepared fingerling potatoes
1–2 teaspoons fresh thyme
1 cup fennel, thinly sliced
⅔ cup zucchini, thinly sliced
1 ½ cup arugula, or greens of choice
½ cup mixed herbs (try mint and/or parsley)
½ lemon, juiced
3 tablespoons olive oil, divided
⅓ cup prepared roasted garlic aioli
Salt and pepper
Preheat the oven on to 425℉, and turn convection on. Line a sheet pan with parchment paper.
Take marinated chicken out of the fridge and place on one side of the sheet pan. Let the chicken come to room temperature (about 10 minutes).
Using your palm, lightly smash each cooked potato on a cutting board, so they are split open but still intact. Once all are smashed, place on the other side of the sheet pan. Drizzle the potatoes with about 2 tablespoons of olive oil and season with the fresh thyme and a sprinkle of the salt. Place in the oven and roast for about 12 to 15 minutes, or until the chicken is cooked through. At this point, you can remove the chicken with tongs and place it on a plate, leaving potatoes in the oven to cook until they reach your desired crispiness. Store half the roast chicken for future use.
In a medium bowl, combine the fennel, zucchini, salad greens, herbs, lemon juice, and about 1 tablespoon of olive oil. Season with salt and pepper. Toss well to combine.
Divide the roast chicken, potatoes, and salad evenly between two plates. Serve with the prepared aioli as a dip for the potatoes.
Learn more about Thrive Market’s Organic Chicken here.
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