Between work and evening workouts, I really don't have time to cook during the week. So recently, I've been into prepping as much food as I can on Sundays. It's such a relief to finish a workout and head home knowing a delicious meal is just a quick reheat away.
Moroccan Chicken Stew is a recipe I recently made on a Sunday afternoon. It's a perfect meal prep recipe as the stew tastes even better the days after making it. Also, it's a nice blend of protein and carbs, making it a great post-workout meal!
Moroccan Chicken Stew
1 Tbsp olive oil
1 yellow onion, diced
3 cloves garlic, minced
3 zucchini, sliced and halved
2 summer squash, sliced and halved
1 lb boneless, skinless chicken breast tenders, cooked and shredded*
1 can garbanzo beans, drained and rinsed
1 can diced tomatoes (do not drain)
1/2 cup green olives
1 tsp ground ginger
1 tsp ground cinnamon
1 tsp cumin
Salt and Pepper to taste
In a large pot, warm olive oil over medium heat. Add onion, garlic, zucchini and summer squash. Once softened, add the shredded chicken, garbanzo beans, diced tomatoes and green olives. Cook for 2-3 minutes then add the ginger, cinnamon and cumin. Allow stew to simmer for 45 minutes-1 hour over low heat. Salt and pepper to taste.
For serving, place 3/4 cup cooked farro on a plate. Top with 1 cup chicken stew. Sprinkle with slivered almonds.
Tell me: Do you meal prep? If yes, what is your favorite recipe to meal prep?
*My favorite method for cooking chicken: Remove any tendons or bits of fat from chicken. Add to a baking dish with 1 Tbsp olive oil, 1 Tbsp balsamic vinegar, salt and pepper. Bake at 350 degrees for 25-28 minutes or until chicken is no longer pink. Remove from oven and shred.