Meal Prep with Matt

Grilled Chicken Zinger with Roasted Brussels Sprouts This recipe just might elbow my smoked paprika chicken out from my preferred way to cook chicken for meal prep. It’s easy and incredibly tasty. The recipe for the chicken is adapted from this marinade chicken recipe , and requires the marinade and chicken prep the day prior to grilling. I paired it with a pretty standard roasted brussels sprouts with garlic, along with a side of strawberries and mixed nuts, as usual. Shopping List 4+ lbs of boneless, skinless chicken breast 3x 10oz bags of broccoli flowerets (optional) Extra Fancy Mixed Nuts (Costco/Kirkland brand or Trader Joe’s) (optional) 2x 16oz containers of strawberries Other items you will need (if you don't have these at home already): Balsamic vinegar Two lemons Dijon mustard Brown sugar Salt Pepper Olive oil Worcestershire sauce (fish sauce works as a substitute Garlic (4 cloves, minced) Thyme Oregano Rosemary Preparation Chicken - 1-2 hour

We can't go too long meal prepping before we run into chicken, can we? Chicken is a staple of meal preppers around the world due to its low cost and amazing macros. Trying to spice it up and vary your chicken intake can be a struggle sometime, but smoked paprika adds a flavor that sets this recipe apart from any other plain grilled chicken out there. This week's recipe is adapted from this skillet chicken recipe and this roasted broccoli recipe . The secret to this mediterranean-style meal is the smoked paprika and the lemon juice on the broccoli--adds a bit of pep to an otherwise straight-forward meal. I typically will add hummus to dip the chicken in to add some variety. Blueberries help round out this meal with a bit of sweet fruit. Macros Calories: 709 Protein: 63g Carbs: 26.5g Fat: 41.5g Sugar: 6g Shopping List 4 lbs of boneless, skinless chicken breasts 1 container Smoked Paprika (make sure that it’s smoked, not regular!) 3x 10oz bags of broccoli floweret

This week’s meal prep is a simple meal, but a rather long prep time. The main foods are grilled tri-tip and roasted brussels sprouts, with a side of mixed nuts and strawberries. I don’t mind eating this food plain, and the meat is good reheated or just cold. You’ll probably want to reheat the brussels sprouts though. Feel free to not use as much meat or add rice or quinoa if you need more carbs--I’ll talk about why I don’t do so many carbs in a later blog post or another page. This meal is likely going to be one of the more expensive ones, since tri-tip is typically is not a cheap meat, but it's definitely more cost-effective than ribeye. I prep for 6 meals, typically on a Sunday, which gets me lunches for Monday-Saturday of the next week. Sunday is a free-for-all :) Macros Calories: 729 Protein: 55g Carbs: 23.5g Fat: 48g Sugar: 8.5g Shopping List 4.25 lbs of tri-tip (estimating this, we grilled more to have as dinner later in the week) 3x 10oz bags of brussels spro