Hello friends!! How are you?! I am BEYOND excited, I am one week away from my favorite event of the year, Coach Summit. NashVegas better be ready for us again!
Anyways, speaking of Coach Summit, I have been TRYING to keep myself in check with my food prior to us leaving but I have also been on the lookout for new ideas for my meal plan. I was very good about my meal plan while I did Hammer & Chisel, I had no issues sticking to pretty much the same foods throughout the entire program but I am ready for a change.
One thing that came to mind yesterday while meal planning was chicken kabobs with veggies over brown rice. When we BBQ with my parents, we used to always do skewers marinated in Italian dressing with this amazing brown mushroom rice my mom makes (full of BUTTER baby, but oh so good), sooooo, I wanted to make something similar but Fix approved, of course!
So here it is! My marinated chicken & veggie recipe, I made plenty extra for meals throughout the week too. Keep in mind, I feed Aaron and myself, if you are prepping for just 1, you could cut back on the ingredients.
What you need (makes about 6 servings):
2 Bell Peppers (I did red/ orange), cut
Small Container of Whole Mushrooms, cleaned
3 small-medium Zucchini (you can do Squash too), sliced
Onion (optional, I don't like onion but many do), sliced
2lb (or a little over) chicken, cut into chunks
1/2-3/4 C Bolthouse Farms Classic Balsamic Vinaigrette Dressing
3 C cooked brown rice (or quinoa, etc.)
Preparation:
1. Grab a ziploc bag, open it and pour in about 1/3 cup of the dressing. Place your cut up chicken in the ziploc, seal it and make sure all the chicken is covered before placing back in the fridge to marinate. Leave in there for at least 2 hours.
2. Do the same for the cut up veggies! Place in fridge for at least 2 hours.
3. Heat up indoor/outdoor grill (if using an outdoor grill, make sure to cook on some type of pan that is grill safe so you don't lose the food in the grill!). I used an indoor grill.
4. Place veggies on grill, grill until desired tenderness. (I also cooked mine separately because I didn't have space to cook both at the same time)
5. While those cook, measure out your cooked brown rice into separate containers. 1/2 cup per container.
6. Measure veggies out (about 1 cup) and place into containers.
7. Place chicken on the grill, grill until no longer pink and fully cooked.
8. Measure out chicken (about 3/4 cup) and place on top of veggies in containers.
You can add 1-2 tsp more of the dressing if you want/need when you eat or cook it but I did not need it. I personally had two servings of veggies today with my lunch and it was a TON of food.
For my Fix Family: 1 green, 1 red, 1 yellow (if you add rice), 1 orange