Who has heard of Meal Prep, raise your hand. I know you have. I love to meal prep, it makes my life so much easier. Especially during ball season, or the busy months at work. It is the only way I have a balanced lunch!
You just need a protein, some veggies and a carb (if you are anti carb, that’s cool too) I really like to balance everything out in a way that I could eat everything as one cohesive bite! Here’s what I meal prepped for this week:
What Do You Need:
- Chicken Breast (I use organic, but you do you)
- Penne Pasta (Whole Grain)
- Cherry Tomatoes
- 2 Tablespoons Dry Italian Seasoning
- Olive Oil
Preheat oven to 400 degrees, line a baking sheet with aluminum foil. Grease baking sheet I like to use coconut oil or olive oil here.
Chop asparagus to the size of the cherry tomatoes, slice the tomatoes in half length wise.
In a large mixing bowl- add in garlic, olive oil, dry Italian seasoning and S&P. Stir until well mixed. Toss in veggies to coat.
Place the veggies on one side of your baking sheet. Place your chicken in the same bowl the veggies were in, adding more seasoning if necessary- toss to coat.
Place the chicken on baking sheet. Bake for approximately 20 minutes- depending on the size of your chicken breast. I like to flip after 10 minutes, to ensure even cooking!
Boil the penne according to the package directions for al dente.
Place cooked penne in your meal prep containers, top with one tablespoon of pesto- top with vegetables.
Slice cooked chicken and add it into your container.
Allow to cool completely prior to refrigerating. I usually make five containers, leaving two in the fridge and the other three in the freezer, rotating one down each day!
Don’t have time to meal prep? Are you local? I’ll do it for you- shoot me an email and we can come up with a plan that is perfect for you!