Today I kept it super simple, shocking, I know…but it’s so nice out and we spent all morning at breakfast and a volleyball tournament. So the last thing I wanted to do was spend hours in the kitchen.

 

I basically made two lunches..

Lunch 1: bbq pulled chicken, mixed veggies, and sweet potatoes

What You Need:

Chicken Breasts (I used about 4-5oz per meal, so plan accordingly on amounts)

2 bags of Archer Farms mixed veggies (broccoli, carrots, and cauliflower)

4 Sweet Potatoes

Favorite BBQ Sauce

Olive Oil Spray

Butt Rub or Your Favorite Seasoning

 

Lunch 2: buffalo pulled chicken, Brussels sprouts, and quinoa with corn, black beans and red peppers

What You Need:

Chicken Breasts (I used about 4-5oz per meal, so plan accordingly on amounts)

1-2 lbs of Fresh Brussels Sprouts

2 Bags of Simply Balanced Organic Quinoa with corn, black beans and peppers

Buffalo Sauce

Olive Oil Spray

Butt Rub or Your Favorite Seasoning

 

Place your chicken breasts in a crockpot on high heat for about 3 hours. Season with Butt Rub and add 1/2 cup of water. Put lid on and let work.

Then I heated the oven to 425 degrees. I took 4 sweet potatoes and poked holes in them with a fork. Then I sprayed each one with olive oil cooking spray, seasoned with salt and pepper and lightly wrapped with foil. I baked these for 1 hour.

Once the sweet potatoes are done you can use the oven for the Brussels sprouts. Pre heat the oven to 375. Cut your Brussels sprouts in half. Place evenly on a baking sheet lined with foil or parchment paper. Spray with olive oil spray, and salt and pepper. Bake for about 35 minutes. (Toss halfway through.) I ended up drizzling with a balsamic reduction when they came out.

Everything else, the quinoa and mixed veggies steam/cook in the microwave. (Or you can roast veggies in the oven right along with your mixed veggies.) So just follow cook times on packages. You can always substitute rice or another grain for the quinoa.

Then in your containers weigh out how much you want of each food. So for example I have 4oz chicken, 1 tbsp of bbq sauce (mixed in with the chicken), 1 cup of mixed veggies, 130g sweet potatoes. MACROS: 41g carbs/ 5g fat/ 41g protein

 

In the other container I did 4oz chicken, 1 tbsp of buffalo sauce (mixed in with the chicken), 1 cup of Brussels sprouts, 1 cup of the quinoa. MACROS: 35g carbs/ 7g fat/ 45g protein

Now we are all set for lunches this week. I kept them pretty low it fat too, so we can use more fats at breakfast or with snacks. I’ll probably try to cook with turkey, ground beef/turkey, and fish for dinners, since all our lunches have chicken as the protein.

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