This week’s #hodgepodgemealprep is a good one! It took about 2 hours from start to clean up, and is making my week night meals healthy, fast, and stress free.
What I made:
Instant Pot Chicken:
2 lbs of chicken breast trimmed and rinsed and placed in the bottom of the instant pot with 1 cup water, garlic salt, pepper, and thyme. Cooked on “manual” for 6 minutes.
Shredded in a standing kitchen-aid mixer with the paddle (life changing).
Red potatoes quartered and drizzled with olive oil, thyme, salt & pepper at 425 until fork tender and crispy.
1 large zucchini, 1 red pepper, and 1 yellow pepper drizzled with olive oil, salt & pepper at 425 for 15-20 min.
1 bunch of broccoli and 1 bunch of cauliflower chopped and drizzled with olive oil, garlic salt, and pepper at 425 for 30-40 minutes.
Over night oats:
See my Over Night Oats recipe. I topped them off with fresh berries and peanut butter.
Avocado + egg + chickpea salad:
See my Avocado + Egg + Chickpea Salad recipe. I paired mine with black pepper & olive oil crackers and carrots.
And that’s it! Simple, quick, fun, and healthy.