I know that meal prep can seem daunting to many people. Honestly, it stresses me out too sometimes. It’s times like those that I like to step back and think about why I am doing this and what my goals are. I like weekend meal prep because it makes the week less hectic. Is it still hectic? yes. Less hectic? most definitely. It helps us to eat healthy throughout the week. When I plan balanced meals in advanced and buy the ingredients there is no excuse to go searching for other foods. It saves us money. We all want that, right?
I get it though. If you don’t like spending hours in the kitchen or feel like there are way too many options and you just don’t know what to pick, meal prep can seem absolutely awful. I do some type of meal prep every weekend, but it doesn’t have to be as strenuous as you think. Some weeks meal prep for me means that I just cut up fresh vegetables that will be a snack for the week. Sometimes it’s simply having my meal plan and all the groceries so each night I can prep snacks and lunches for the next day quickly.
One important thing I want to share- meal prep doesn’t have to be a fancy meal. One of those instagram worthy types. Meal prepping simple sandwiches or wraps at the beginning of the week completely counts as meal prep. Probably gonna be my meal prep next week because sometimes that just sounds good.
This meal prep recipe I’m sharing with you today may look like a lot but it’s not. It’s very simple and I made it all under 45 minutes. I bet you spend more time than that over the span of a week going to and from a fast food place for lunch each day. So in the long run, this could save you time.
I did asparagus and mini sweet peppers because they were on sale. You can choose any veggies you like, fresh or frozen will work just fine.
Chicken, Asparagus, and Sweet Pepper Meal Prep
Makes 3-4 servings
1 large chicken breast, cut into bite size pieces
1/2 lb asparagus, rinsed and chopped into appprox 1 inch pieces
5-7 mini sweet peppers, chopped
1 tbsp olive oil
salt and pepper to taste
*serve with 1/2-3/4 c quinoa or other favorite whole grain as desired
Heat skillet with olive oil to medium high heat.
Season chicken with salt and pepper to taste. Cook chicken in skillet till chicken is cooked through.
Remove chicken from pan and set aside.
Add chopped vegetables to skillet and pour in 1/4 cup water. Stir to mix around. Cook stirring occasionally till vegetables are tender and water is evaporated.
Add chicken back to the skillet. Drizzle with a little more olive oil if desired, add salt and pepper, stir to combine.
Remove from heat and store in a sealed container in the refrigerator no more than 5 days.
*you can cook quiona at the same time for the week and store in the fridge as well.