Meal prep for short work week ahead!

🍗 Creamy parsley chicken: Marinate cubed chicken breast for at least 4 hours in nonfat Greek yogurt, fresh parsley, lemon juice + zest, honey, olive oil, fresh garlic, and the following dried herbs: basil, oregano, cumin, coriander, salt, pepper, paprika, cayenne, onion powder. Cook on stovetop with medium-high heat and a little butter for 5-10 minutes, until sauce is thick and creamy.

🥕 Roasted carrots: Toss sliced carrots in avocado oil, dried herbs of choice, and a little honey. Lay flat on sheet pan and bake for about 20 mins at 450F.

🍠 Roasted sweet potatoes: Cut off ends of potatoes and poke holes with a fork all around it. Wash and place in prepared cooking dish. Add about 3-4 tbsp water to pan. Cover with tinfoil and poke holes in it. Bake in over at 450F until soft (I did mine for an hr and a half, but that’s because they were very large).

🥗 Ranch protein dip: Combine nonfat Greek yogurt with a little bit of lemon juice, low fat mayo, and Hidden Valley ranch dip packet to taste. Mix well to combine.

🍓 Raspberry overnight oats: Combine quick oats with equal parts nonfat milk. Then add in a tbsp of maple syrup + peanut butter, a splash of vanilla extract, sprinkle of cinnamon, and frozen raspberry seeds.

Then I just have a simple yogurt bowl with Oikos Triple Zero yogurt, some berries, and a homemade granola mix with shredded coconut, Purely Elizabeth’s berry granola, and a few chopped walnuts. And of course, some prepped green grapes and celery for the week!!