Whether you’re going through a financial rough patch, trying to save or just wanting to watch your spending, food prepping for lunches can really help.
If you love cooking as much as I do, you’d probably find this quite enjoyable! I tend to make three standard family sized meals on a Sunday to last me for around 2 weeks of weekday lunches – as long as you have the Tupperware and freezer space!
I’ve been loving shredded chicken recently. Not only is it quick and easy but it holds the moisture so well and tastes really good!! It’s also faff-free – stick it all in the oven and leave. I find, when doing multiple batch cooking, a meal like this is good to do first, then whilst you make the others it can just be cooking by itself.
- Chicken breasts, whole
- 2 carrots, sliced
- 1 onion, quartered and peeled
- 1 red pepper, chopped
- 1 courgette, sliced
- 1 green pepper, chopped
- garlic cloves, halved
- medium fajita seasoning
- Cajun spice
- Sweet potato mash
- Prep all of your vegetables.
- Add a little oil to the bottom of a baking tray and place your chicken breasts on one side of the tray, with your prepped vegetables on the other side of the tray. Don’t worry if they are touching, this just makes it easier when you toss your vegetables throughout the cooking process.
- cover your ingredients with a little oil, a squirt of honey, your fajita sachet and some paprika and Cajun to taste.
- Pop it in the oven on 180 degrees on the middle shelf for 40 minutes, tossing occasionally throughout.
- once cooked, shred your chicken using two forks.
- Divide your sweet potato mash across your containers, top with a serving of vegetables with some chicken on top.
- Rest the lid on top of the tubs but do not seal until completely cooled.
- Ensure your food is completely cold through before putting into the freezer. I find it best to leave on the side over night, just to be on the safe side.
- Freeze for up to 2 months.