JANUARY 6, 2025 MEAL PREP MONDAY.

Mediterranean Chicken Orzo

• 4 boneless, skinless chicken breasts

• 3 tbsp olive oil

• 4 minced garlic cloves

• Juice of 1 lemon

• 1.5 c orzo pasta

• 2 bell peppers (1 red, 1 yellow)

• 2 cups spinach

• 2 cups chicken bone broth

• 1/2 cup water

• 1/4c feta cheese

• 1 tsp salt & 1 tsp pepper

• 1 tsp Italian seasoning

Place chicken breasts in a bowl. Add in 3 tbsp olive oil, minced garlic, lemon juice, salt, pepper and Italian seasonings. Let marinate for 15-30 minutes.

In a medium skillet, place chicken and all of the marinade in. Cook chicken until the internal temperature is 165. Take the chicken out of the skillet and place to the side.

In the same skillet, add in your veggies. Let them cook down for about 5-8 minutes until onions are fragrant.

Add in 1.5 cups of Orzo. Add in 2 cups chicken bone broth and 1/2 cup water and cover skillet. Every few minutes, stir.

Once done, divide the orzo mixture and chicken into 4 meal prep containers. Sprinkle feta cheese on top. Store in the fridge for up to 4-5 days!

Cookie Dough Stuffed Dates

• 1/2 cup almond flour

• 1 scoop vanilla protein powder (optional!)

• 1 tbsp maple syrup

• 1/2 tbsp grassfed butter

• 1/2 tsp vanilla extract

• handful of chocolate chips

• 1-3 tbsp milk of choice (use 1 at a time!) to get a cookie dough consistency if needed

Mix altogether, stuff into pitted medjool dates, place in fridge for at least an hour and enjoy!

Strawberries and Cream Overnight Oats

• 1/2 cup organic quick oats

• 1 Scoop vanilla protein powder

• 1 tbsp chia seeds

• 1/4C plain Greek yogurt

• 1 tsp vanilla extract

• 1 tbsp maple syrup

• 2-3 chopped strawberries

• 1/3C milk

Mix all ingredients together, put lids on your overnight oats jars, and place in fridge for the week for a ready to go, protein packed breakfast!