I’m coming at you with fall inspired Skinny Meal Prepping for weight loss with huge flavor. This recipe for chicken is so easy to make and perfect for meal prep.
This chicken recipe only takes 20 minutes to make and is low calorie and a very healthy chicken recipe. These recipes for weight loss are super tasty, low calorie, and easy to make. You will love this chicken meal prep recipe for the week.
Make sure to let me know how you like these recipes for weight loss and tasty recipe for chicken.
Well hello! I really hope that you enjoyed watching the Skinny Meal Prepping video. I was pretty jazzed to have found it myself.
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Clearly, there are many diet plans in the world. If you’re like me, you’re probably overwhelmed by all of the options.
It’s for this reason that, the moment the choice has been made, and prepping healthy meals is the next step, you only want to seek out food and drink recipes that fit within that particular diet plan. Wavering could be detrimental to your weight loss success. You could very well end up in the position of starting all over again.
Building up a diet-focused recipe library on your computer is a great idea, for this very reason. So you’d want to compile videos ONLY related to raw-food veganism, if that happens to be your chosen diet plan.
In the past, I’ve definitely hopped from one thing to the next… like crazy. Why did I do this? Only one reason…
On a low-sugar diet, you crave sweets. On calorie-restriction, you crave calorically-dense foods. And counter-arguments can be pretty compelling. And let’s call a spade a spade… Culinary videos are usually extremely will-weakening. 😉
Sticking to the plan long-term is perhaps the most important component of dieting. At the end of the day, eating healthy foods and not going into a crazy caloric surplus may be enough to help you reach your goals.
I can certainly see the merit in that, even though I’m no diet or fitness guru. Put the right amounts of the right fuel into your body, and reap the rewards of a healthy body and physique. Add some exercise into the mix and look out!
This, of course, is standard, conventional advice. There’s probably good reason for this!
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Please stay the course. Your future self will thank you for it!
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To your wild success,
For the chicken:
2 pounds boneless & skinless chicken breast strips
1.5 teaspoons each fennel, onion & garlic powder
1 teaspoon dried oregano
½ a small red onion, chopped
3 cloves garlic, minced
¼ teaspoon red pepper flakes
1.5 teaspoons fresh rosemary, finely chopped
14 ounce can of crushed tomatoes
½ cup water
Zest of half & juice of 1 orange
1.5 tablespoons flat leaf parsley, chopped
Fresh cracked black pepper
For the veggies:
2 pounds delicata squash, can also use butternut or acorn
1 pound of parnsips
1.5 tablespoons maple syrup
½ teaspoon ground cinnamon
¼ teaspoon cayenne pepper
2 tablespoons pistachios or walnuts, chopped
Zest of 1 lemon
2 teaspoons flat leaf parsley, chopped
Fresh cracked black pepper
Make the spice rub for the chicken by combining the fennel, onion, garlic powders and oregano in a small bowl, mix well. Season the chicken strips with a generous pinch of salt and a good coating of spice rub on both sides. Let sit at room temperature for 10-25 minutes.
Meanwhile, place a sheet tray inside the oven and pre-heat to 450 degrees. Peel and cut the parsnips into the size of thick cut fries. Carefully cut the squash in half(watch the video to see how to SAFELY do this) from top to bottom and scoop out the seeds. Cut the squash into ¼ inch slices. Place the parsnips and squash in a large bowl and season with 1 tablespoon of oil, 1 teaspoon of salt, and a few cracks of pepper, mix very well. Carefully take the sheet tray out from the oven and add the veggies in one single layer, it’s ok if some overlap. Cook for 20-25 minutes, or until the veggies start to brown a bit.
While the veggies are in the oven, make the glaze by combining the maple syrup, cinnamon, and cayenne in a small bowl, mix well and set aside.
For the chicken, pre-heat a large cast iron pan just below high heat with 2 teaspoons of olive oil for 2 minutes. Add half of the chicken to the pan and cook for 2 minutes or until a nice brown crust forms, flip and repeat. Remove first batch of chicken from pan and do the same thing with the second batch. The chicken is still raw in the middle at this point. Lower the heat to medium and add the onions, garlic, rosemary, red pepper flakes, ¼ teaspoon of salt, and a few cracks of pepper. Mix well and cook for 2 minutes. Add the crushed tomatoes, water, orange zest and juice, ½ teaspoon water, and a few cracks of pepper. Stir and cook for 3 minutes. If the sauce looks too thick, add a little more water. Place all the chicken in the pan and simmer for 5-7 minutes. You can check if the chicken is cooked by cutting a piece in half. Turn the heat off and add the parsley, stir well and set aside.
Remove the browned veggies from the oven and use a spatula to give them a good toss. Brush the glaze all over and place back in the oven and turn the broiler to high. Broil for roughly 5 minutes, or until the glaze is caramelized and the veggies get nicely browned. Don’t walk away, this will happen quickly. Remove veggies from oven and add the lemon zest, pistachios, and parsley. Set aside.
Serve the chicken with some sauce and the roasted veggies, enjoy! The chicken and veggies will last in the fridge for 5 days or you can freeze both for 2-3 months. When time to re-heat, take the lid off the container, cover with tin foil, and reheat in a 400 degree F oven for 10 minutes. If re-heating in the microwave, take the lid off, cover with a wet paper towel, and make sure not to re-heat too long or the chicken will dry out.
434 calories per meal
8.4 grams of fat per meal
35 grams of carbs per meal
45.5 grams of protein per meal
8 grams of fiber per meal