Meal-prepping your food is a great tool for eating healthy on a consistent basis. If you have meals that are ready to consume, odds are you are less likely to eat out or grab something unhealthy.
“During a busy week, roasting vegetables, protein, and some starchy vegetables ahead of time can make your life a lot easier,” says Attune Health nutritionist Natalie Fortune. “I like seasoning everything with sea salt, but then you can add different sauces and seasonings to keep things interesting!”
- 1 Head of Cauliflower, Cut into florets
- 1 Head of Broccoli, Cut into florets
- 1 Medium Sweet Potato, Diced into one inch cubes
- 2 Carrots, Sliced
- 4 Three-Ounce Chicken Breasts
- 3 Tablespoons Avocado, Divided
- 4 tablespoons of Tahini
- Juice of one Lemon
- 2 Tablespoons of Water
- ½ cup of Cilantro
- 1 Clove of Garlic
- 1 Tablespoon Olive Oil
- 1 Avocado
- Sea salt
- Preheat oven to 400 degrees.
- On a sheet pan, place sweet potatoes and carrots. Drizzle with one tablespoon of avocado oil and a sprinkle of sea salt. Toss to coat. Place in the oven.
- While the sweet potatoes and carrots are cooking, place the chicken on a separate baking sheet. Drizzle with 1 tablespoon of avocado oil and season with sea salt. Place the pan in the oven.
- Now, take the pan with the sweet potatoes and carrots out of the oven. Toss, and then add the cauliflower and broccoli. Add more avocado oil and sea salt as needed. Place the pan back in the oven.
- While the vegetables and chicken are cooking, you can make the sauce. In a food processor add tahini, lemon juice, water, cilantro and garlic. Pulse until it is smooth and combined. While the food processor is running, stream in olive oil.
- Dice the avocado.
- When the vegetables are tender and starting to brown, and the chicken has reached an internal temperature of 165 degrees, you can take the pans out of the oven.
- Eat this dish right away, or store some for future lunches or dinners!