Veggie and Protein-Packed Chicken Pasta Salad, Roasted Veggie Soup, Korean Bean Sprout Salad, Sesame Spinach Salad, Simple Broccoli Side Dish, Honey Garlic Potatoes

Serves 1
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Directions

  1. 1Chop tomatoes.
  2. 2Chop tomatoes.
  3. 3Chop tomatoes.
  4. 4Slice red bell peppers.
  5. 5Slice red bell peppers.
  6. 6Slice red bell peppers.
  7. 7Dice cucumbers.
  8. 8Dice cucumbers.
  9. 9Dice cucumbers.
  10. 10Cook chicken thighs in a pan until browned and cooked through.
  11. 11Cook chicken thighs in a pan until browned and cooked through.
  12. 12Cook chicken thighs in a pan until browned and cooked through.
  13. 13Combine cooked pasta with diced red bell pepper, yellow bell pepper, cucumber, roasted corn, red onion, and cherry tomatoes in a large bowl.
  14. 14Combine cooked pasta with diced red bell pepper, yellow bell pepper, cucumber, roasted corn, red onion, and cherry tomatoes in a large bowl.
  15. 15Combine cooked pasta with diced red bell pepper, yellow bell pepper, cucumber, roasted corn, red onion, and cherry tomatoes in a large bowl.
  16. 16Add cooked chicken pieces to the pasta salad.
  17. 17Add cooked chicken pieces to the pasta salad.
  18. 18Add cooked chicken pieces to the pasta salad.
  19. 19Pour creamy dressing over the pasta salad.
  20. 20Pour creamy dressing over the pasta salad.
  21. 21Pour creamy dressing over the pasta salad.
  22. 22Mix the chicken pasta salad thoroughly.
  23. 23Mix the chicken pasta salad thoroughly.
  24. 24Mix the chicken pasta salad thoroughly.
  25. 25Arrange chopped tomatoes, zucchini, onions, peppers, mushrooms, and garlic in a roasting pan.
  26. 26Arrange chopped tomatoes, zucchini, onions, peppers, mushrooms, and garlic in a roasting pan.
  27. 27Arrange chopped tomatoes, zucchini, onions, peppers, mushrooms, and garlic in a roasting pan.
  28. 28Drizzle balsamic glaze over the vegetables.
  29. 29Drizzle balsamic glaze over the vegetables.
  30. 30Drizzle balsamic glaze over the vegetables.
  31. 31Roast the vegetables.
  32. 32Roast the vegetables.
  33. 33Roast the vegetables.
  34. 34Blend the roasted vegetables in a pot with an immersion blender to make soup.
  35. 35Blend the roasted vegetables in a pot with an immersion blender to make soup.
  36. 36Blend the roasted vegetables in a pot with an immersion blender to make soup.
  37. 37Stir in cream to the roasted veggie soup.
  38. 38Stir in cream to the roasted veggie soup.
  39. 39Stir in cream to the roasted veggie soup.
  40. 40Boil soybean sprouts in water.
  41. 41Boil soybean sprouts in water.
  42. 42Boil soybean sprouts in water.
  43. 43Blanch spinach in boiling water.
  44. 44Blanch spinach in boiling water.
  45. 45Blanch spinach in boiling water.
  46. 46Prepare Korean bean sprout salad by mixing bean sprouts with scallions, minced garlic, and soy sauce.
  47. 47Prepare Korean bean sprout salad by mixing bean sprouts with scallions, minced garlic, and soy sauce.
  48. 48Prepare Korean bean sprout salad by mixing bean sprouts with scallions, minced garlic, and soy sauce.
  49. 49Prepare sesame spinach salad by mixing blanched spinach with sesame seeds and dressing.
  50. 50Prepare sesame spinach salad by mixing blanched spinach with sesame seeds and dressing.
  51. 51Prepare sesame spinach salad by mixing blanched spinach with sesame seeds and dressing.
  52. 52Prepare a simple broccoli side dish by mixing blanched broccoli with a dressing and sesame seeds.
  53. 53Prepare a simple broccoli side dish by mixing blanched broccoli with a dressing and sesame seeds.
  54. 54Prepare a simple broccoli side dish by mixing blanched broccoli with a dressing and sesame seeds.
  55. 55Cook baby potatoes in a pan with honey garlic sauce until coated and caramelized.
  56. 56Cook baby potatoes in a pan with honey garlic sauce until coated and caramelized.
  57. 57Cook baby potatoes in a pan with honey garlic sauce until coated and caramelized.
  58. 58Portion all prepared meals into meal prep containers.
  59. 59Portion all prepared meals into meal prep containers.
  60. 60Portion all prepared meals into meal prep containers.

Ingredients

  • Pasta
  • Pasta
  • Pasta
  • Red bell pepper
  • Red bell pepper
  • Red bell pepper
  • Yellow bell pepper
  • Yellow bell pepper
  • Yellow bell pepper
  • Cucumber
  • Cucumber
  • Cucumber
  • Roasted corn
  • Roasted corn
  • Roasted corn
  • Red onion
  • Red onion
  • Red onion
  • Cherry tomatoes
  • Cherry tomatoes
  • Cherry tomatoes
  • Chicken
  • Chicken
  • Chicken
  • Creamy dressing
  • Creamy dressing
  • Creamy dressing
  • Balsamic glaze
  • Balsamic glaze
  • Balsamic glaze
  • Tomatoes
  • Tomatoes
  • Tomatoes
  • Zucchini
  • Zucchini
  • Zucchini
  • Onions
  • Onions
  • Onions
  • Peppers
  • Peppers
  • Peppers
  • Mushrooms
  • Mushrooms
  • Mushrooms
  • Garlic
  • Garlic
  • Garlic
  • Cream
  • Cream
  • Cream
  • Soybean sprouts
  • Soybean sprouts
  • Soybean sprouts
  • Scallions
  • Scallions
  • Scallions
  • Minced garlic
  • Minced garlic
  • Minced garlic
  • Soy sauce
  • Soy sauce
  • Soy sauce
  • Spinach
  • Spinach
  • Spinach
  • Sesame seeds
  • Sesame seeds
  • Sesame seeds
  • Broccoli
  • Broccoli
  • Broccoli
  • Baby potatoes
  • Baby potatoes
  • Baby potatoes
  • Honey garlic sauce
  • Honey garlic sauce
  • Honey garlic sauce

Equipment

Cutting boardKnifePanLarge bowlSpatulaTongsRoasting panImmersion blenderPotCooking spoonsMeal prep containers

Tips

  • Meal prepping helps in incorporating more fiber into your diet.
  • The chicken pasta salad tastes even better the longer it marinates throughout the week.
  • Roasted veggie soup is an easy way to load up on vegetables while still tasting good.