Weekly Meal Prep

BREAKFAST: Peanut Butter Oat Bars

Ingredients:

• 1 cup oats

• 1/2 cup peanut butter (or almond butter)

• 1/4 cup honey or maple syrup

• 1/4 cup dark chocolate chips

• 1/4 cup flaxseeds or chia seeds

Prep Instructions:

1. Mix all ingredients in a bowl until well combined.

2. Roll into small balls and refrigerate for 30 minutes.

3. Store in an airtight container for grab-and-go snacks.

LUNCH: Fajita Salad

Ingredients:

• ⅔ cup olive oil

• 6 limes, juiced

• ⅓ cup plus 1¼ cups cilantro, chopped and divided

• 5 cloves garlic, crushed

• 2½ tsp brown sugar

• 2 tsp red pepper flakes

• 1 tsp ground cumin

• 2½ tsp salt

• 2 packets fajita seasoning

• 10 boneless, skinless chicken thighs, 2 lb 13 oz total

• 1½ tbsp vegetable oil

• 1½ yellow bell peppers, sliced

• 1½ red bell peppers, sliced

• 1½ red onions, sliced

• 3 heads romaine lettuce, chopped

• 5 avocados, sliced

Instructions

1. To prepare marinade, mix olive oil, lime juice, ⅓ cup cilantro, garlic, brown sugar, red pepper flakes, cumin, and salt in a bowl. Reserve half of the marinade for salad dressing.

2. Place chicken and marinade in a bowl and mix to coat. Set aside for 15 minutes.

3. Heat a skillet over medium-high heat and add chicken. Sear both sides until browned and cooked through, about 2-3 minutes per side. Transfer out of pan, let rest for 5 minutes, and slice.

4. Heat vegetable oil in the same pan. Add yellow bell peppers, red bell peppers, and onions and cook until softened, about 4-5 minutes.

5. Combine everything together and serve with Spanish rice (I used the boxed Rice—o-roni)