Meal Prepping is one of those things I never thought I’d get into. I’m not opposed to leftovers, I just don’t want to eat the same thing for a week.
But sometimes going free for all at the grocery store, based on what looks good or what I’m in the “mood” for doesn’t work either.
It leaves no real gauge for if what I’m buying will get used beyond that first meal. And I really don’t like to add to the food waste problem.
But I think I finally struck a balance.
I had a couple staple items & some “let’s see what’s in the pantry” magic!
What You’ll Need:
10 oz Large Shells, cooked & drained
1.5 lbs Chicken
2 tsp. Pink Himalayan Salt
2 tsp. Garlic Powder
1 tsp. Ground White Pepper
1/4 c. Pesto Sauce, or more to taste
1 lb. Asparagus, chopped
1 can Diced Tomatoes, drained
1 can Artichoke Hearts, drained & diced
1/3 c. Pine Nuts
I used boneless, skinless organic chicken thighs. In part because I like dark meat, but also as a money saver, since it’s cheaper than chicken breasts. But you can use anything!
Season chicken with pink Himalayan salt, garlic powder and white pepper.
Bake at 450° for 20 minutes or until done.
Let rest for 5 minutes.
Dice chicken & leave in its own juice.
Once pasta is cooked and drained, add chicken with slotted spoon, so as not to transfer any remaining juice.
Add pesto sauce & stir to coat evenly.
Add diced tomatoes and artichoke hearts. Add chopped asparagus*.
Stir to combine all the ingredients.
Place in individual sized containers to freeze or refrigerate.
Upon reheating, top with pine nuts before serving. Enjoy!!! 😋
*Note: I did not cook the asparagus because this was a meal prep & I knew it would get cooked upon reheating later.