Today I’m sharing a glimpse of my typical weekly meal prep, which includes prepping lemon garlic chicken tenders, roasted vegetables & quinoa
1. Lemon Garlic Chicken Tenders – Serving Size: 1 package [6-7 chicken tenders]
2. Roasted Vegetables – Serving Size: 1 quart sized container
YOU WILL NEED:
1 large sweet potato
1/2 container cherry tomatoes
1 bag cauliflower florets
2 tablespoons of olive oil
1/2 teaspoon kosher salt
1 teaspoon garlic, minced
1/4 teaspoon of black pepper
DIRECTIONS:
1. Set oven to 400°F. Line a baking sheet with tinfoil or parchment paper and grease with cooking spray
2. Peel sweet potato & cut into chunks
3. In a large mixing bowl combine sweet potato, cherry tomatoes & cauliflower florets with olive oil, garlic, salt & pepper
4. Bake for 25-30 minutes or until tender & browned
NOTE: I let vegetables cool and then put into a freezer safe container and freeze so i’m able to preserve for longer use
3. Quinoa – 1 quart sized container
YOU WILL NEED:
1 cup quinoa
2 cups water
Optional: 1 teaspoon olive oil
DIRECTIONS:
1. Wash 1 cup quinoa in a fine mesh strainer
2. Put into a pot and add 2 cups of water. I like to add a little olive oil as well
3. Bring pot to a boil and then turn to a simmer and cover for 15 minutes
NOTE: I let quinoa cool and then put into a freezer safe container and freeze so i’m able to preserve for longer use.
Looking for more quick & easy recipes? Check out our previous quick & easy recipe blog posts.