Meal Prep Monday : 1/22/18

This week it's pesto pasta with shredded chicken and vegetables. 

The pasta : I cooked about 1/2 pound of rotini pasta, then tossed it with a teaspoon-ish of mustard, a tablespoon-ish of pesto, olive oil, and garlic powder.  

The chicken : Place 2 b/s chicken breasts in a saucepan, add garlic powder and a tablespoon or so of balsamic vinegar, and cover with water.  Bring to a boil, then cover and simmer for 10 minutes.  Remove from heat and let sit for 15-20 minutes, then remove the chicken from the water and shred with a fork.  

The veggies : Chop 1/3 onion and 6 carrots.  Saute in olive oil until almost soft.  Add 1 bag of frozen cauliflower, cook til almost soft, then add 1 bag of frozen peas.  Add garlic powder, cook til the peas are done.  

Mix it all up in a bowl and portion it out for your lunches. 

(I got 6 lunches out of this)