Meal Prep Monday | Italian Parmesan Chicken & Potato Wedges

With all the parties, snacks, heavy carb-loaded meals, Maximum Muscle Report wanted to offer you a lighter option that is just as scrumptious.

 

What you’ll need…

5 medium white potatoes (MMR used yellow)

4 large boneless skinless chicken breast

1/3 cup parmesan cheese

1/4 tsp. black pepper

1 1/4 tsp. sea salt

3 tsp. Italian seasoning

4 tsp. garlic powder

3 Tbsp. extra virgin olive oil

 

Directions… 

  1. Preheat oven to 425 degrees. Grease baking sheet lightly
  2. Wash and dry potatoes – slice into thin wedges – place into mixing bowl and drizzle with 1 1/2 Tbsp. of olive oil to coat
  3. In separate bowl, mix together all dry ingredients – garlic powder, Italian seasoning, salt, pepper and parmesan cheese.
  4. Pour half of dry mixture into bowl with potatoes – toss to combine.
  5. Put potatoes on baking sheet – make sure they are spaced out and not touching – bake in oven for 15 minutes while you prepare chicken
  6. Brush chicken with remaining 1 1/2 Tbsp. olive oil and sprinkle both sides with remaining seasoning mixture
  7. After potatoes have cooked for 15 minutes, add chicken breast to middle of pan while pushing potato wedges to the outside of pan.
  8. Reduce oven to 400 degrees and return pan to oven for an additional 15-20 minutes or until chicken is cooked thoroughly and potatoes are crispy, enjoy!