Meal Prep: Roasted Chicken, Turmeric Cauliflower, Carrot Fries, and Massaged Kale

For the chicken: Preheat oven to 400°F. Cut chicken breasts in half lengthwise by “butterflying” them to create 4 thin chicken breasts instead of 2. Add oil to a baking sheet and add the chicken, more oil, and desired seasonings (I like garlic powder, paprika, salt and pepper). Bake for 22-25 minutes, flipping halfway.

For the cauliflower and carrots: Preheat the oven to 425°F. Peel the carrots and cut into 2” pieces, or about thirds, and cut into slices. Cut the cauliflower in half and then cut/break off the florets. Toss the carrots in with olive oil and salt, pepper, and garlic powder and add to one half of a parchment lined baking sheet. Toss the cauliflower in olive oil and turmeric, salt, and pepper and add to the other half. Roast for 15 minutes, flip both veggies, roast for an additional 15 minutes and remove the cauliflower, cook the carrots for an additional 5-10 minutes.

For the kale: Rinse and cut the kale and “massage” with olive oil and salt; this helps break it down to help digestion and lessen the bitterness.

(Note: Recipes for carrot cake energy bites and homemade hummus are mentioned but refer to external reel tutorials and are not included in these instructions.)