Meal Prep Sunday

Lately, I have been inspired to meal prep for the week at least for lunches. This inspiration has derived from having to journey further for work i.e. wake up earlier and go to bed earlier meaning I do not have too much time in the evenings to cook for the next day. The current workplace also does not have too many restaurants/cafes around, which I actually love as it saves a lot of money compared to when I was in the middle of Soho.

I am hoping this meal prepping is the first step of also getting into shape again, as come November I am hoping to settle down at my new job and finally have time to join a gym again!

Today I decided to meal prep a variation of chicken fajita.

Ingredients:

4 chicken breasts

one small red onion

bell peppers in all colours (who doesn’t like a colourful plate?) 

fajita seasoning

4 sweet skinny sweet potatoes  

bunch of asparagus

2 tablespoons of olive oil

salt/pepper/other spices to taste

grated cheese (optional)

 

This recipe literally takes 30 mins to prep which is amazing!

  1. Turn the oven to 180 Fan
  2. Start with the sweet potatoes first as they need to be in the oven longest. Dice the sweet potatoes evenly – I prefer thick but small cubes – cooks quickly but does not burn as easily as slices.
  3. Put the sweet potatoes in an ovenproof dish and drizzle with olive oil. Go over again and sprinkle generously with the fajita seasoning and any other spices you like and put them in the middle of the oven for 40-45 mins and move onto the chicken.
  4. Lay out your 4 chicken breast in another ovenproof tray and cut vertical slits into the chickens. Do not cut through the chicken but enough to be able to stuff in the peppers.
  5. Prepare thinly sliced onions and bell peppers.
  6. Drizzle chicken breasts with olive oil and sprinkle remaining fajita seasoning, make sure to get it all around the chicken.
  7. Stuff the vertical slits you made with the bell peppers and red onion.
  8. Put it in the oven below the sweet potatoes for 25-30 mins.
  9.  Check midway and make sure the sweet potatoes are cooking through and not burning – cover in foil at this stage if they seem raw but burning.
  10. Put in any remaining peppers, onions, and the asparagus in with the sweet potatoes at this stage.
  11. OPTIONAL: Take out the chicken when after 25mins and sprinkle grated cheese on top.
  12. Voila! Bon appetite!

*The vegetables taste nice with salsa and ground beef in texmex spice as well!

This recipe is super easy, tasty and actually fun to make!

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