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
- Bake the chicken at 350 degrees for 25-30 mins
- 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
- Boil some water and throw that pasta in there
- Once the chicken is done, cut that up and throw it in with the green beans and tomatoes
- After the pasta is done and drained, you can also add that in the same pot as the green beans
- 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!
In Dyer Need 
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