This was a killer meal prep episode! We both travel for work this week, so we stocked the fridge with 3 meals for the girls’ lunches + dinners! We tried to fit it all , but @instagram limits caption length! Find extended recipes, recipe cards, a shopping list + our meal prep plan on our FREE Substack. Link in bio! ROSEMARY CHICKEN, PARMESAN POTATOES + BROCCOLI Chicken: Toss 3 lb chicken breasts with 3 Tbsp olive oil, 2 tsp salt, 1 tsp each pepper, garlic + onion powder, ½ tsp paprika + 2 Tbsp chopped rosemary. Seal in individual parchment packets. Bake at 375°F, 20–25 min, to 165°F. Potatoes: Halve + score 1½ lb baby potatoes. Spread 3 Tbsp melted butter + 1 cup grated Parmesan on a sheet pan. Place potatoes cut side down; roast at 400°F, 25–30 min. Broccoli for BOTH chicken meals: Toss florets from 2 heads with olive oil, salt, pepper + garlic powder. Roast at 400°F, 20–25 min. TERIYAKI CHICKEN UDON + BROCCOLI Marinate 1½ lb chicken thighs in ¾ cup soy sauce, ¼ cup each brown s...