Instructions for this week’s meal prep:
- In a bowl, combine 4 tbsp olive oil, 1 tbsp balsamic vinegar, 1 tsp smoked paprika, 2 tsp dried oregano, 1 minced shallot, 2 minced garlic cloves, 1 tbsp lemon juice (chicken marinade recipe from Half Baked Harvest)
- Marinate 1 lb boneless skinless chicken breasts for ~30 min.
- Cook on medium high heat for ~3 min on each side and place on baking sheet.
- Slice 2 zucchinis, 1 red bell pepper, 1 yellow bell pepper. Place on the same baking sheet and drizzle with olive oil, oregano, salt, and pepper.
- Cook in oven at 400F for ~15 min or until internal temp of chicken is 165F.
- Cook ~1.25 c quinoa by adding 1.25 c quinoa and 2.5 c water to a saucepan and bringing to a boil. Reduce to a simer, cover, and cook until all the water is absorbed (this should take the same amount of time as the chicken and veggies).
- Portion out into 4 meal prep containers.

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