Healthy Meal Recipes for the Week

Most of us are too busy to plan our meals let alone cook them what with juggling household chores, personal relationships, and work. More often than not, we order our meals take out so we can simply eat once we get home. Although this does speed up the time for us so we can do more tasks, the kind of food we eat is seriously lacking in nutrients that our body needs. Fortunately, you can actually prepare your meals ahead of time so you won’t be missing out on all the vitamins and minerals that you need. Here are a few recipes that you can try when you need to start your week right.

Chicken fajita lunch bowls

In this recipe, you will need 2 chicken breasts, salt and pepper, 1 tablespoon of olive oil for the chicken ingredients. For the salad, you will need ¾ cup of uncooked basmati rice, 2 tablespoons of red onion, diced, 2 bell peppers, sliced into strips, and 1 cup of corn kernels. The vinaigrette requires 1 teaspoon of chili powder, ½ teaspoon of ground cumin, 1 tablespoon of lime juice, 3 tablespoons of olive oil, ½ teaspoon of paprika, 1 tablespoon of sugar, ¼ teaspoon of salt, and 3 tablespoons of white wine vinegar. Preheat the oven to 425 degrees Fahrenheit. Get a small baking dish and place the chicken breasts on it. Sprinkle some salt and pepper to taste then drizzle with olive oil. Turn the breasts to coat the other side. Now bake them for 10 minutes then turn the chicken and bake for another 10 to 15 minutes. Let the chicken rest for 10 minutes before slicing them. Cook the rice by following the instructions on the package. Allow to cool once the rice is done. Get a large bowl and the rice, red onion, bell peppers, and corn. Put all the ingredients for the vinaigrette. Add to the bowl then toss. Divide the rice into small lunch boxes then top them all with slices of chicken breasts.

Chicken breasts with shaved brussels sprouts

To make this recipe, you will need to prepare 2 (8 ounce) boneless, skinless chicken breast halves, 2 broccoli stems, 2 tablespoons of fresh lemon juice, 3 cups of thinly sliced Brussels sprouts, ¼ cup of hazelnuts, ¾ teaspoon of kosher salt, divided, 2 tablespoons of olive oil, ¼ teaspoon of freshly ground black pepper, 2 celery stalks, thinly sliced, ¼ cup of fresh flat-leaf parsley, chopped coarsely, and 1 ounce of coarsely grated Parmesan cheese. Put the chicken and half a teaspoon of salt in a small saucepan and add water. Bring it to a boil. Remove the pan from the heat, cover it, and let it stand for about 15 minutes. Drain the chicken afterwards then run under cold water. Let the chicken cool completely. Shred the chicken into bite size pieces. Remove the outer layer of the broccoli stems using a vegetable peeler. Peel them into long strips. Get a large bowl and whisk together lemon juice, olive oil, and ¼ teaspoon each of pepper and salt. Add the broccoli strips, celery, Brussels sprouts, parsley, hazelnuts, and chicken to the bowl with dressing. Toss the ingredients together. Divide the contents into four small bowls then top them with Parmesan cheese. 

These two recipes are good starters for a busy week. Not only do they have protein but they also have vitamins, minerals, and other important nutrients that will fill your belly up and give you the energy you need for the day. The best part is that you can prepare them beforehand.

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