How to Meal Prep 2.0

Ingredients

• 1 - 1.25 cups Lundberg Organic Wild Blend Rice
• water as instructed on the packaging depending on if you cook on stovetop or rice cooker
• 1/2 tsp sea salt
• 1/2 small red onion
• 1 small zucchini
• 1 small yellow bell pepper
• 10 asparagus
• 6 large cherry tomatoes
• 2 chicken breasts
• sea salt about 1/2-1 tsp
• black pepper about 1/4-1/2 tsp
• basil about 1/2-1 Tbsp
• oregano about 1/2-1 Tbsp
• red pepper flakes about 1/2-1 Tbsp
• avocado oil (or other flavorless high smoke point oil)
• 1-2 spring onions
• 2 cloves garlic
• 1 tsp grated fresh ginger
• 1 large carrot
• 1 cup broccoli florets
• 1/2 cup frozen peas
• 3-4 Tbsp soy sauce
• 1-2 tsp sesame seed oil
• 2 large eggs
• 7-8 large shrimps

Instructions

1. Cook Wild Blend Rice as instructed on the package. (Bonus Tip: in the instant pot it takes just 22 minutes high pressure + 10 minutes natural pressure release and it's done).
2. Preheat oven to 400 F.
3. Peel and finely slice carrot; wash, dry and cut broccoli florets into small pieces. Set aside.
4. Rinse and paper towel dry shrimps. Set aside.
5. Peel and dice red onion; wash, dry and dice zucchini, bell pepper, and asparagus; wash and dry cherry tomatoes. Place vegetables on a baking sheet, drizzle with avocado oil and sprinkle with sea salt, pepper, basil, oregano and red pepper flakes.

Full Recipe

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