September can sometimes feel like a slog, especially at the beginning of the month. The sky is starting to turn from blue to grey, the rain is trickling back and it can sometimes feel more and more difficult to stay focused and motivated on healthy eating. Work hours somehow feels longer, even if they were the same during the summer, the last thing you might want to do when you get home is make dinner on top of a lunch for the next day.
Meal preparation might just be your saving grace if any of the above sounds familiar and thankfully, we have a delicious meal that will do just the trick and that your tastebuds won't ever tire of: Salsa Chicken! It's like having a whole chicken taco but instead of the taco shell, there's lots of veg and quinoa to fill you up. It's a great recipe for meal prep nights as it's easy to make all at once and it's a pretty quick one too for the amount of food that it produces.
What you'll need: (makes enough for 4 - 5 meals)
- Chicken breast
- Half an onion
- Olive oil
- Taco seasoning
- A can of salsa
- 1 can of black beans, drained
- 1 can of corn, drained
- 1 package of Red quinoa
- 4 - 5 Rubbermaid containers
- 3 - 4 red peppers
- Shredded cheese
1. Pre-set your oven to 400 degrees.
2. Cut up your raw chicken breast into small pieces. Chop up peppers and onions into small pieces.
3. Line large baking sheet with parchment paper. Place peppers, onions and chicken on baking sheet. Douse with olive oil.
4. Add taco seasoning and half of can of salsa on top of chicken. Stick baking sheet in oven.
5. Make quinoa on stove top as per directions of bag/box.
6. Place quinoa at bottom of rubbermaid as first 'layer'.
7. Portion off black beans, corn, cheese and remaining salsa into four rubbermaid as second layer.
8. Cook for 25 - 30 minutes. Remove chicken from oven and divide out peppers, chicken and onions into Rubbermaids.
Share your versions of the 'Salsa Chicken Meal Prep Recipe' on Instagram, Twitter or Facebook and tag it with #keepmoving or @RCPhysio so we can see your delicious creations!
Recipe Inspiration and photo credit: Tristan Ranford