This week, I wanted to go bold with a lot of color.
That sounds like I’m talking about a new hairstyle. But I’m not; I’m talking about various colors of nutritious foods for meal prep this week. During the week, lunchtime is probably the time of day where I find myself the hungriest. It’s weird because on the weekend I sometimes forget there even is a lunchtime. I’ll find myself at 3:00 pm thinking, “Wait, did I eat lunch?” But at work, sitting prim and proper at my desk, right when 11:00 am comes around it takes everything in me not to sprint to the kitchen to take hold of the microwave.
Meal prep has officially been going on for almost a month and a half! I never thought I’d make it this long, but now that I have it seems impossible that I ever did anything differently. My favorite thing so far has been coming up with two meals each week to prep on Sundays for lunch. We don’t always want to eat the same thing every week, so I’ll do my research, find a couple recipes or ideas that would work for us with the types of foods we like to eat, and get started! We ate our Turkey Burrito Bowls for three weeks in a row – they’re that good. But this week we wanted to change things up a bit. Since we are primarily sticking with chicken and ground turkey, you would think our options are limited but there is a lot you can do to make various meals with the same ingredients!
This week, I decided to make spicy chicken and sweet potatoes for a couple of our meals. I’m not much into spicy, but a little spice won’t hurt anything… With added veggies and fruit for a side, this is a completely nutritious meal prep that was super easy and hardly took any time at all!
Spicy Chicken and Sweet Potatoes (with broccoli & butternut squash)
- Toss trimmed and cut chicken in a little olive oil, paprika, black pepper, oregano, garlic powder and chili seasoning. Bake in the oven preheated to 425* for 15 minutes.
- Toss cut sweet potato pieces in a little olive oil and black pepper and bake in the same oven on a separate baking sheet – once the chicken is done, keep the sweet potato in for 10 more minutes.
- Portion the chicken and sweet potatoes into separate containers, and add frozen broccoli and butternut squash (any vegetables will do – don’t like broccoli or butternut squash? Try peas and sweet corn, or green beans)
For the picture above, I used 2 chicken breasts, 1 sweet potato, 1/2 bag of frozen broccoli and 1/4 bag frozen butternut squash. Adjust accordingly for however many meals you want to make!
I added chopped, washed strawberries and blackberries on the side as well as sliced cucumber. For snacks, I baked egg cups (similar to and cooked the same as my Vegetable Egg Muffin Cups, minus the veggies) and added these stone ground whole wheat fig bars (purchased in bulk at Costco) and that will be what I bring to work every day this week! Filling, nutritious and colorful, just like I planned 🙂