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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Peel the potatoes and chop into even pieces.
Bring the water or stock to a boil, add the potatoes and lower heat to a simmer.
Cook for 15-20 minutes until fork tender.
Drain and mash potatoes.
Add a splash of milk and seasonings.
Mash until smooth and creamy.
Preheat oven to 200C.
Slice chicken breast fillets into similar thickness.
Add chicken to an oven tray.
Add oil and seasoning, mix until chicken is evenly coated.
Cook uncovered in the oven for 18-20 minutes, flipping halfway.
Let it rest before slicing.
Blanch frozen edamame in boiling water for 3-4 minutes.
Drain and rinse with cold water.
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If the chicken is too dry, add some lemon juice.
Use a meat thermometer to avoid overcooking the chicken.
You can add a small amount of butter to the mashed potatoes if it fits your macros.
Can I use water instead of chicken stock for the potatoes?
Yes, you can use water instead of chicken stock.
How do I know when the chicken is cooked?
Use a meat thermometer to ensure the chicken is cooked through.
Can I use a different seasoning for the chicken?
Yes, feel free to use any seasoning you prefer.
What sauces go well with this meal?
Mustard, sugar-free BBQ, nandos perinaise, or hot sauce are great options.
How should I store the meal prep?
Store in airtight containers in the refrigerator and add sauce after reheating.
Healthy food is not boring! I'm passionate about making healthy eating achievable, satisfying, and enjoyable. I create nourishing recipes that prove you don't have to sacrifice taste to eat well.
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