In Dyer Need

One of my new year’s “resolutions” was to start meal prepping. I find I make healthier food decisions when things are made and ready to go. Having a full fridge is crucial  when trying to be mindful with your eating. There’s less temptation and better yet, REASON, to not grab the not-so-healthy foods.

With that being said, I threw together this easy chicken/pasta dish for a quick option for either lunch or dinner this week. Here’s how it went down…

Roasted Red Pepper Chicken Pasta

Ingredients

• Bow tie pasta
• Chicken Breasts (I used 2)
• Cherry Tomatoes
• String Beans (I used fresh french cut)
• Roasted Red Peppers
• Roasted Red Pepper Italian dressing

Directions

1. Bake the chicken at 350 degrees for 25-30 mins
2. Saute the string beans with olive oil and add in whatever seasonings you like – I used salt, pepper, onion powder, garlic powder, and Italian seasoning. Also add some cherry tomatoes (I’m not a HUGE fan, so I didn’t use a heck of a whole lot), but of course you can have as much as you want
3. Boil some water and throw that pasta in there
4. Once the chicken is done, cut that up and throw it in with the green beans and tomatoes
5. After the pasta is done and drained, you can also add that in the same pot as the green beans
6. Mix it all up and then divide into containers – I ended up with 4

Notes

• Let the pasta cool off before putting it into the fridge
• When you grab the portion for the day, throw some roasted peppers on there and some dressing
• Can be eaten hot or cold

Easy right? Such a simple dish to prepare ahead of time and will still be delicious the day of. Have a great week!