Empty My Fridge
Meal Prep: Mediterranean Diet Red Pepper Chicken Lunch Box
Ingredientes
- Quinoa · cooked2 xícaras
- Zucchini · chopped2
- Olive oil2 colheres de sopa
- Salt
- Black pepper
- Chicken thigh · trimmed1 lb
- The Fit Cook Everyday Blend1 colher de sopa
- The Fit Cook Land seasoning1 colher de sopa
- Bell pepper · roasted1
- Garlic1
- Almond butter⅓ xícara
- Lemon
- Pinches of sea salt & peppera gosto
- Kalamata olive½ xícara
- Queijo feta¼ xícara
- Parsley · chopped
Modo de preparo
- Set the oven to 420°F.
- Cook the quinoa according to the package instructions and set aside.
- Spread the zucchini and whole bell peppers on a parchment-lined baking tray, add olive oil, salt and pepper, and toss. Roast for 20-25 minutes, until the bell pepper skin is blistered and the zucchini edges are seared. Let the vegetables cool.
- Season the chicken thighs with the Everyday and Land seasonings. Heat a nonstick skillet over medium-high heat, spray with oil, add the chicken and cook for 6-8 minutes per side, until cooked through.
- Peel the roasted bell pepper, remove the stem and some seeds, then blend the rest of the bell pepper with the remaining sauce ingredients until smooth. Thin with lemon juice or water if needed, or thicken with more nut butter, keeping in mind the added calories. Season to taste with salt and pepper.
- Assemble the lunch boxes with quinoa, chicken, roasted zucchini, olives, feta and a portion of the red pepper sauce.
Resumido do vídeo de Fit Men Cook. Assista para ver os detalhes.
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