To succeed at eating healthy, you have to plan and prepare. I have found the best way to eat healthy and stick to it, is to prepare and pre-cook my lunches and snacks. Every Sunday, I cook up a huge batch of chicken or fish and veggies for me and the hubby's lunches for the week. I also make hard boiled eggs and chop up carrots for snacks. Otherwise, it's so easy to cave in and make an unhealthy lunch or snack choice (3 o'clock donuts and coffee cravings anyone?). Below is my basic recipe for veggies and chicken, have fun with it and mix up your veggie choices, seasonings and protein. Just make sure to avoid fattening sauces, glazes and high sodium condiments.
Balsamic Chicken and Veggies For a Week
(Amount is for two people and makes enough for 5 lunches)
2-3 Pounds chicken breast
3 Zucchini
3 Summer squashes
1 Large onion
1 Container cherry tomatoes
1 Carton mushrooms
Balsamic vinegar and olive oil to taste
Salt to taste
Pepper to taste
Wash the veggies and cut them into quarters. Place the veggies in a 9x13 glass pan and season with olive oil, balsamic vinegar, salt and pepper. Place the chicken on top of the veggies and season with salt and pepper. Cover the pan with aluminum foil and bake at 400 degrees for one hour.
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