I’m always preaching about the benefits of meal prep. It really helps me stay on track, especially in terms of snacking.
This week I made some lamb kebabs with a carrot and mustard seed salad, and two portions of chicken with artichokes, rocket and quinoa. I got the recipe from this month’s Women’s Health Magazine – it’s so tasty and simple to make!
- 2 chicken breasts
- 1 lemon
- 1tbsp olive oil
- 2 garlic cloves
- 4 artichoke hearts
- A handful of rocket
- 20g Parmesan
- 250g precooked quinoa
Mix the chicken with half the lemon, oil and garlic and place in the oven for 30 minutes at 180c
Meanwhile mix the quinoa, rest of the lemon, artichoke hearts and rocket.
When the chicken is cooked, place it on top of the salad and add some shaved Parmesan.
I also whipped up some coconut slices for me to keep my sugar cravings at by – let me know if you want the recipe for them!