Meal prep / Kitchen notes

Chicken & potatoes

A simple chicken-and-potato meal-prep base. The portion guide below comes from my saved five-container batch; adjust your own meal to what you need.

By James Shelby5 portions

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Seasoned sliced chicken and potatoes on a plate in James's kitchen. — Chicken and potatoes from my kitchen. The pictured plate is a different serving from the portion guide below.

Ingredients

1,000 g cooked chicken breast (200 g per container)
300 g baked potato slices (60 g per container)
Cooking spray, as needed
Salt, pepper, garlic powder and paprika, to taste

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How to make it

Season the chicken with salt, pepper, garlic powder and paprika. Cook until the thickest part reaches 165°F (74°C), checked with a food thermometer. Rest, then slice or dice.
Slice the potatoes evenly, lightly coat with cooking spray and season. Bake at 425°F until browned and tender, flipping once. The time will depend on slice thickness and your oven.
Weigh the chicken and potatoes after cooking. Divide 1,000 g cooked chicken and 300 g baked potatoes among five containers: 200 g chicken and 60 g potatoes in each.
Cool and refrigerate promptly in shallow containers. Follow the storage guidance below; freeze portions you won't eat within the refrigerated window.

Storage & reheating

Keep cooked meat or poultry leftovers in a refrigerator at 40°F (4°C) or below and use within 3–4 days. Freeze any portions you won't use in that window. Reheat leftovers to 165°F (74°C), checked with a food thermometer.

Sources: FoodSafety.gov storage chart and safe cooking temperatures.

Adapted from my saved Chicken & Potato Meal Prep notes and recipe book. The original batch records five containers with 200 g cooked chicken and 60 g baked potato slices each.