I’m having a very low-key night at home. I donated plasma today, so I’m sucking on Brach’s hard candies and lying on the couch. (When did I turn 90?!) We had baked chicken and zucchini/squash for dinner, and I had one chicken breast left to meal prep with!
Here what I made for lunch tomorrow:
1 serving veggie pasta (I like Garden Delight)
Onion to taste
1/2 cup mixed greens
1/2 cup roasted tomato & garlic marinara sauce
1 small baked chicken breast
Bake the chicken at 350 for about 40 minutes. I’m picky about chicken; it has to be shriveled to nothing or I’m not convinced it’s completely cooked.
Bring some water to a boil for your veggie pasta.
While the pasta is cooking, warm the sauce on low/medium heat in a skillet. I kept it on low since I was only cooking for one! Once the sauce it almost bubbling, mix in some diced sweet onion. Make sure the onion is cooked through, then add a couple handfuls of spinach or other mixed greens. This will only take a minute or two to cook. Mix well.
Back to the saucepan! Mix your sauce mixture with your pasta. I kept the stove-top on low at this point too. Throw all of that together in a blow (or tupperware!), and top with your chicken!
I didn’t season anything other than the chicken (pepper and very little seasoning salt), since the marinara sauce has enough sodium for the whole meal. It was quick, super simple, and delicious. Well, I haven’t actually tasted it yet, but it smelled good!
I constantly preach simple nutrition. The more complicated it gets, the less likely you are to stick to it. Follow me for more recipes like this one! 🙂