I think we can all agree that meal prepping is a life saver. There is no way I’d be able to eat healthy every night and still get other things done if I didn’t prep. The below dinner meal prep is quick and simple.
2 boneless skinless breasts, diced
6 cups haricot verts
3 cups teeny tiny potatoes
Heat nonstick skillet over medium-low heat. Season diced chicken with seasoning of your choice (I used Stubb’s chicken spice rub). Add chicken to heated pan and cover, cooking for 25 to 30 minutes, stirring occasionally.
While chicken is cooking bring water to a boil and add haricot verts to steamer. Steam for 5 to 7 minutes and remove. Add your teeny tiny potatoes to boiling water and boil for 15-20 minutes, or until easily pierced with a fork. Drain and let cool.
I try to avoid using microwaves, so to reheat I use a nonstick skillet. Heat chicken first, then remove and add veggies. Try adding 1 tablespoon of ghee and herbs for added flavor.