Tuesday, April 11, 2017

Meal Prep

I recently started a weight loss challenge that my cousin is hosting. I am excited to be more conscious of my health and so far I've been doing pretty good with it. A big pitfall for me is lunch, especially when I am at work because it's tempting to go out to eat. To avoid that I have started meal prepping. This saves so much money and is healthier for me. This week I made these chicken veggie bowls and next week I am doing turkey taco bowls which I am excited for.

Ingredients:
chicken breasts (two)
cherry tomatoes
broccoli florets
zuccini
pepper variety or onion
paprika
olive oil
Italian seasoning

 Instructions:
Heat oven to 450 degrees.
Cut up chicken into cubs and cut up all vegetables.
Align on foiled baking sheet in a rainbow.
Sprinkle paprika, salt & pepper, and Italian seasoning all over pan
Add 2 tbsp olive oil to chicken and vegetables.
Roast in oven for about 20-25 minutes.


Once food is in the oven cooking go ahead and make either rice or quinoa to add to the bottom of the bowl. I went with brown rice.

Once vegetables are brown on the outside and chicken is cooked through go ahead and pull out the baking sheet. Start prepping your bowls by adding the rice on the bottom then the veggies and chicken on top.
I got these containers from Walmart and they are the Great Value brand, you can get them in the Ziploc area. 

Once all prepped put the lids on and slide into your fridge. They can stay in the fridge for up to 4 days. 
Having these lunches prepared before hand has literally saved me so much time and effort in the morning. I am not a morning person so simplifying my routine helps me get going.  I am so excited to try out the turkey bowls for next week and will let you know how those go.

XO
Caitlin

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