Here’s a quick 2 day meal prep that cooks up in less than an hour. It’s all done in the oven all the roasting is done in two sheet pans, making clean up effortless.
For the roasted chicken:
4 bone in, skin on chicken thighs
1 lemon, sliced
1 tbsp lemon juice
8 radishes, quartered
1 cup green beans, ends removed and halved
1 cup mushrooms, quartered
6 tbsp. butter, softened
2 tbsp. parsley, chopped
8 cherry tomatoes
4 cloves garlic, smashed
2 tbsp. olive oil
1 tsp pink salt
1 tsp freshly ground black pepper
4 chives, finely chopped
For the shrimp fajitas:
1 lb shrimp, cleaned, tails on
1/4 red onion, thinly sliced
1 medium red bell pepper, thinly sliced
6 shishito peppers (optional)
2 tsp avocado oil
2 tsp coconut aminos
1 lime, quartered
2 garlic cloves, miced
fajita spice mix (1 tbsp. paprika, 1 tbsp. ground cumin, 1 tsp chili powder,
1 tsp cayenne, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp salt)
Totally Guacamole seasoning (optional)
Preheat oven to 400 degrees.
Begin by preparing the chicken. Place the chicken thighs skin side up in a sheet pan. Smear 1 tbsp. of butter all over the tops of the skin. Add all the veggies, garlic and lemon slices around the chicken in the pan. Drizzle veggies and chicken with olive oil and season with salt and pepper. Toss veggies to make sure they are evenly coated with seasoning and oil. Add little pats of the remaining butter around the veggies. Sprinkle parsley around the tops of the chicken. Place in oven and cook for 45 minutes to 1 hour or until internal temp reaches at least 165 degrees.
Now, for the shrimp fajitas: Place shrimp in a bowl and the veggies in a separate bowl. Add 1 tsp of coconut aminos and 1 tsp of avocado oil to each bowl. I like using coconut aminos instead of soy sauce because soy sauce often includes gluten and alcohol and I prefer to say away from both. Also, I’m using avocado oil because it has a neutral flavor. But if you only have olive oil, that is totally fine. Season with the fajita seasoning mix. Now, the amount of seasoning you use will increase the spiciness of the dish. I love spicy so I added about a tbsp to each bowl. This is totally up to you. If you are sensitive to spice, just use some cumin, garlic powder, onion powder and salt and pepper. Add half of minced garlic to each bowl and give it a nice mix.
Lay the shrimp in a single layer on a large sheet pan. Do the same for the veggies. The single layer will help everything to cook more evenly. Squeeze all the juice from the quartered limes all around the pan and stick the squeezed limes on the pan too. (I took the pic before putting the limes on there but you will see them on the finished picture). I sprinkled some Totally Guacamole seasoning all over everything. This is a great seasoning mix that contains all sorts of great things like dehydrated onions, garlic, green bell peppers, cilantro and jalapeno. But don’t fret if you don’t have this seasoning, it will still be divine without it.
Place sheet pan in oven and cook 20 minutes.
The chicken and shrimp should be done around the same time. Just look how yummy it looks! The chicken and veggies turned lemony and buttery with that unmistakable sweetness produced by roasting. And if you’ve never tried roasted radishes, you are seriously missing something wonderful. The garlic roasts so perfectly in their skins so it is very easy to cut a little slit in the skin and squish out the garlic clove.
The shrimp is golden brown and packed with flavor. Yes!
For meal prepping:
Divide the roasted veggies from chicken sheet pan into two storage containers. Add two of the chicken thighs to each container. Top with the roasted lemon slices. Scrape up some of the brown bits from the bottom of the sheet pan and throw that into the containers as well. This is one of my favorite parts of roasting: the crusty caramelized stuff on the pan. Oh my.
Divide half of the roasted veggies and shrimp into a storage container. I am serving this over some lime cilantro cauliflower rice. Also, I put some avocado and sour cream in a little container to bring to work with me. Eat it with your fave hot sauce.
Make sure when meal prepping you let your food to cool completely before putting in the fridge. And don’t worry about exact ingredients. Use what you have on hand. You can make the chicken with pretty much any keto veggies you can think of. Don’t be afraid of trying things out.