For 4 weeks now, I have prepared all of my lunches for the work week on Sunday. I’ve meal prepped before, but not like this. I used to make large batches of veggies, fruit, and meat, but never into complete meals. It’s definitely takes some planning and work, but man does it pay off each morning when I’m getting ready for work and during the work day.
For this week, I made Thai Chicken and Butternut Squash bowls. When I say this is a mindless and easy meal, I mean it. Most of the ease is brought to you by pre-diced and pre-seasoned foods. To start, I purchased pre-diced butternut squash. I threw the squash on two sheet pans, mixed with a little olive oil, and seasoned with salt and curry powder. I then roasted the squash at 425 for 30 minutes.
The second main ingredient is this new to me Mighty Spark Sweet Thai Ground Chicken. I found this at Giant and let me tell you, it’s DELICIOUS!
I browned the ground chicken in a pan and then I added, get ready for it, minced mushrooms! I took baby portabello mushrooms and added them to a food processor. I pulsed a few times until minced and then added to the pan.
The mushrooms are a great filler, soak up the thai seasonings in the pan, and make the meal more hearty.
Once the squash and meat mixture are done, I divide them into 5 portions, add them to my favorite containers, and voila!
This dish is SUPER easy, really yummy, and very filling.
