The ultimate meal prep comfort food. Crispy smashed potatoes replace the usual boring rice, paired with juicy garlic butter chicken and green beans. High protein and reheats perfectly.

Per serving
Boil the baby potatoes in salted water for 12-15 minutes until fork-tender. Drain and let steam dry for a minute.
While potatoes boil, mix melted butter, minced garlic, and parsley in a small bowl.
Preheat oven to 220°C (425°F). Line a large baking sheet with parchment paper.
Place potatoes on one side of the sheet pan. Use the bottom of a glass to smash them flat (about 1cm thick). Drizzle with olive oil, salt, and pepper.
Place chicken breasts in the center and green beans on the other side. Brush the garlic butter mixture generously over the chicken and potatoes.
Roast for 20-25 minutes until chicken is cooked through (internal temp 74°C/165°F) and potatoes are crispy edges. Slice chicken before serving.
Smashing the potatoes increases surface area for maximum crispiness. Use a flat-bottomed heavy glass or jar for easy smashing.
Store in airtight containers for up to 4 days. Reheat in microwave or air fryer to re-crisp potatoes.