Recipe: Italian Chicken & Veggies
AFS Education
Administrator, Moderator, Practitioner admin
This is the typical staple meal for meal prep, as it requires little to no prep time, just a few minutes to chop up some veggies, and 20-30 minutes to cook it all up! Another wonderful thing about this meal? No measuring!
ITALIAN CHICKEN AND VEGGIES
INGREDIENTS
· Chicken
· Bone Broth
· Quinoa
· Peppers (red, orange and yellow)
· Zucchini
· Squash
· Carrots
· Italian Seasoning
· Garlic Powder
· Extra Virgin Olive Oil (EVOO)
DIRECTIONS
1. Preheat oven to 350 degrees.
2. Soak chicken breasts in bone broth for at least 1/2 hour. This will help preserve the moisture in the chicken.
3. Fill a pot with quinoa and water. The ratio is 1:2. 1 cup quinoa for every 2 cups of water. Cook on medium heat until water comes to a boil. Let sit for 5 minutes to cool and soak in water.
4. While that is sitting, chop up veggies and mix together well. Add garlic powder, Italian seasoning, salt and pepper into the mix with the smallest drop of EVOO to help the dry ingredients mix together with veggies.
5. Place veggies on a cookie sheet, and bake at 350 until carrots are tender. Place veggies in prep containers.
6. Take chicken out of the fridge and place in baking pans. Add bone broth into pan just to the middle of the chicken breasts. Sprinkle chicken with italian seasoning, salt and pepper. Bake at 350 degrees for 25-30 minutes or until chicken reaches 165 degrees.
7. Dish out 1/2 cup of cooked quinoa, 1 cup of veggies, and 4oz-8oz of chicken breast into your prep containers.
