Lemon Herb Chicken

with Broccoli and Celeriac Fries

Hands-on Time: 30-45 minutes // Time from start to finish: 45-60 minutes

(Gluten-Free, Lactose/Dairy Free, Diabetes Diet, Low Fat/Low Cholesterol, Cardiac Diet, Paleo, Specific Carbohydrate Diet)

Slice chicken breasts in thirds (I cut the narrow end off and then split the thicker end into two long strips. You could also get out the cast iron pan and pound it the same thickness, but that feels like a step further than I wanna deal with on meal prep day.)

Marinate the pieces in garlic, basil, marjoram, parsley, thinly sliced lemon, water, and a dash of salt.

Chicken doesn’t need to marinate as long as tougher meats or bigger cuts; 20-60 minutes is plenty. You can leave it on the counter for this time so it’ll be room temp when you’re ready to sear.

While the chicken’s getting flavorful, I’d tackle the celeriac (see below).

When you’re ready, sear the chicken on both sides in a pan with a little olive oil, baste with marinade, add the lemon slices to the pan, then pop in a 350F oven for 5-7 minutes. (You’re just looking for the juice to run clear. Remember it will keep cooking when you take it out of the oven.)

While the chicken is cooking, steam the broccoli florets until a bright green.

For the celeriac fries:
Peel off the rough, dirty looking root coating—I use a paring knife.

Chop into fry strips and toss with a little olive oil, garlic and onion powder.

I air-fried these for about 15 minutes at 400F and 5 minutes at 450F, tossing regularly. You could also bake these if you got them going before the chicken.