Happy Sunday everyone! After a nice, long Christmas Break I am back to meal prepping this week. The past two weeks I wasn’t working so I was able to make meals with my family that night or we had leftovers from the holidays. Now that it is back to the work grind I like to have lunches and dinners prepped so I know that I have something healthy and delicious ready to heat up when I get home from work.
I have been in the mood for corn on a salad. So random so I decided to switch up my usual salad this week and make a salad using corn, black beans, cucumber, tomato, almonds, grilled chicken and a lettuce mix. They didn’t have single avocados this week, hence the almonds. Avocado would have been awesome in this salad, oh well!
I also made sweet potatoes for the side and some hard boiled eggs for breakfast.
Baked Lemon Chicken:
- Spray a lined baking sheet with olive oil spray and spread out your chicken.
2. In a small bowl combine lemon juice, honey, olive oil, salt and pepper and brush over the chicken. Put lemon slices on the chicken.
3. Bake in oven at 350 or 375 until cooked.
4. Serve over cooked Quinoa.
I also roasted some Veggies as a side dish.
That is a wrap of my meal prep. Took about an hour that is it! Now I am all ready to get back to the daily grind (well maybe not mentally, I love BREAK!)!
What are you prepping this week?