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Prep Time25 mins
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Cook Time25 mins
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Total Time50 mins
Ingredients
Chicken
- 4
boneless skinless chicken breasts
- 2 tablespoons olive
oil
- salt & pepper
Pasta
Salad
- 8 oz penne uncooked
- 2 carrots peeled and
chopped
- 2 bell peppers chopped
- 2 cups broccoli cut
into small florets
- 2 cups cauliflower cut
into small florets
- 1/2 red onion chopped
- 1 cup feta cheese crumbled
Red
Wine Vinaigrette
- 6 tablespoons olive
oil
- 6 tablespoons red wine
vinegar
- 3 tablespoons honey or
maple syrup
- 1/2 teaspoon dijon
mustard
- 2 teaspoons dill (dry)
- 1 clove garlic minced
(optional)
- salt & pepper to
taste
Instructions
Chicken
- Heat oven to
425°F.
- Toss chicken with
olive oil and sprinkle with salt and pepper. Arrange on a baking sheet and
bake for 10 minutes. Flip and bake for 10-15 more minutes, or until cooked
through.
- Allow chicken to cool
before cutting into cubes.
Pasta
Salad:
- Cook pasta according
to package directions, then drain and rinse under cold water. Allow to
cool.
- Combine all salad
ingredients in a large bowl.
- Shake together the
vinaigrette and toss everything to coat.
- Allow to marinate for
several hours before enjoying. Serve cold.
Meal
Prep Instructions:
- Portion out into 2
compartment containers and store in the fridge for up to 4 days.
- Serve cold.
Notes
Nutritional information is for 1/8 of the batch, which is a meal sized
portion. If you'd like to serve this as a side, omit the chicken and you'll
probably end up with 10-12 side portions
Nutrition
Serving:
1/8 of
batch | Calories: 402kcal | Carbohydrates: 35g | Protein: 20g | Fat: 20g | Saturated Fat: 5g | Cholesterol: 52mg | Sodium: 309mg | Potassium: 557mg | Fiber: 3g | Sugar: 11g | Vitamin A: 74.3% | Vitamin C: 88.9% | Calcium: 12.6% | Iron: 7.2%
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