Fresh Life Fam: Week of August 24th

GREEK CHICKEN

MEAL PREPPED BOWLS

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INGREDIENTS

1 lb Chicken breast (3 cups after cooking)

1 1/2 tsp Sea salt (divided, plus more for brine)

3 tbsp Olive oil (divided into 1 tbsp and 2 tbsp)

1 tbsp Balsamic vinegar (optional)

1/2 tsp Black pepper (divided)

10 oz Zucchini (sliced into thin half moons, 1/4 inch thick, 2.5 cups)

1/2 lb Grape tomatoes (halved, 1 cup)

1/2 large Onion (cut into medium half moons, 3/4 cup)

1/2 tbsp Dried dill

1/2 tbsp Dried parsley

1 tsp Dried oregano

1 tsp Garlic powder

1/4 cup Feta cheese

INSTRUCTIONS

Preheat the oven to 400 degrees F. Line an extra large sheet pan with foil and grease well.

Fill a large bowl with water. Add 2 tablespoons sea salt and stir to dissolve. Add the chicken and set aside to brine for 10 to 20 minutes.

Meanwhile, cut the veggies - zucchini, grape tomatoes, and onions.

In a small bowl, stir together the dried dill, parsley, oregano, and garlic powder.

When the chicken is done brining, pat dry and place in one area of the baking sheet, close together but not touching.

Use 1 tablespoon olive oil to brush the chicken on both sides. Use 3/4 tsp sea salt and 1/4 tsp black pepper to season both sides of the chicken. Sprinkle both sides with the herb mixture, using up half of it.

Meanwhile, in a large bowl, toss the chopped vegetables and remaining 2 tablespoons olive oil. Add remaining 3/4 tsp sea salt, 1/4 tsp black pepper, and the rest of the herb mixture. Toss to mix well. Arrange the veggies in a single layer on the baking sheet, making sure they are not over the chicken.

If using the optional balsamic vinegar, drizzle it over the chicken and veggies. (You could also mix some of it into the veggies and drizzle the rest onto the chicken.)

Roast the chicken and veggies in the oven for about 20 minutes, until veggies are soft and chicken is cooked through. Remove from the oven and let the pan rest for 5 minutes.

Slice the chicken and transfer to meal prep containers. Fill the rest with veggies. If you are not dairy-free, sprinkle with feta cheese.

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MEAL PREPPED MASON JAR SALAD

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To build a mason jar salad…

Start with the dressing. At the bottom, add 1-4 tablespoons of dressing, depending on how many ingredients you’re going to add and how much dressing you prefer in your salad. In this way, you’ll prevent the lettuce and veggies from getting mushy. WIN!

Continue to assemble the mason jar salad by adding the hard veggies and fruits.

Follow the hard veggies and fruits by a layer of grains, if you’re using any.

Add protein.

Then add soft veggies, fruits, roasted nuts or seeds.

Top this layer with cheese, if using.

Add salad greens. Salad greens such as lettuce have to always be on top. Add as much as you can squeeze into the jar.

You can make your salad 5-6 days in advance! Just mix right before eating and enjoy!

BLUEBERRY BANANA OVERNIGHT OATS

INGREDIENTS

½ cup rolled oats

1 teaspoon chia seeds

½ cup unsweetened coconut milk

¼ teaspoon pure vanilla extract

½ of a banana, peeled and chopped

½ cup of blueberries, fresh or frozen

1 tablespoon pure maple syrup

INSTRUCTIONS

In a 16-ounce mason jar combine the rolled oats and chia seeds.

Pour in the coconut milk and then place the bananas and blueberries on top of the oats.

Place the lid on and store in the refrigerator overnight.

Stir the oats and add in the pure maple syrup and a little extra coconut milk to loosen up the oats. Enjoy cold.

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