Plan ahead with reheatable meals that feature delicious ingredients you can enjoy through the week!

Do you have trouble sticking to low-fat, low-carb lunches during your busy work week? When things get busy, it’s hard to plan ahead. By cooking a week’s worth of lunches in one go, though, you can make the most of your time without having to worry whether or not you’r sticking to the good stuff. Plan ahead and get in on the food prep trend!

INGREDIENTS

2 Cups Cauliflower, Cooked, riced
2 Cups Brussels sprouts, Chopped, roasted
1 Cup Zucchini, Chopped, roasted
1 Cup Red pepper, Chopped, roasted
4 Cups Chicken breast, Cooked, Cubed

DIRECTIONS

step #1

Place 1/4 cup cooked cauliflower rice into each container. Top with a total of 1 and a 1/2 cups of your cooked vegetables.

step #2

Vary the type of vegetables you include in each bowl so you don’t get bored of one meal through the week. Add a half cup (or 4 oz) of your cubed chicken to the bowls.

step #3

Seal and store containers in the fridge until it's time to serve.

step #4

When it’s time serve, reheat each bowl in the microwave and add salsa or hot sauce to taste. A low-fat low-carb dressing would work too.

step #5

Ready to serve!

Did you know?

It’s a widespread myth that microwaves somehow zap nutrition out of your food. While it’s true heat does break down some nutrients, that’s true of any cooking method, whether it’s over a fire, in an oven, or on the stove. In fact, the best way to keep nutrients in your food while cooking is to make sure you cook it quickly, prevent it from becoming too hot, and use as little liquid as possible. A microwave does all three!

What’d you think of this great way to plan out a week’s worth of meals? Let us know in the comments below!

Make sure you try these amazing chicken recipes next, too: Chicken Broccoli Stir Fry, Roasted Chicken & Veggie Sheet Pan, and Fajita-Stuffed Portobellos.

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