Chicken & Veggie Low-Carb Meal Prep

As my belly starts expanding and my weight gaining (+7lbs at 20 weeks pregnant), I have decided to start being a little more strict on what carbs I eat-possibly giving myself a low carb “break” for one meal per week that focuses on mainly protein, fruits, and veggies.

This week, I prepped my lunch and I chose to do chicken & veggie meal prep plates. I chose:

• chicken tenderloin
• squash
• broccoli

It was super easy to make! Here’s how I made each:

Chicken Tenderloin: Baked in the oven and seasoned with McCormick’s Chipotle seasoning. 1 per plate.

Squash: Yellow squash, sliced, tossed with olive oil, salt, pepper, and garlic powder, and baked in the oven.

Broccoli: Steamed and then tossed with sesame oil, salt, cayenne pepper, black pepper, and garlic powder.

This meal is abolutely delish, but is also a great choice when you are trying to watch your carb count. Now, don’t get me wrong-I am not 100% carb conscious! It is just one meal a day that I am replacing with low carb options, as well as my snacks. If I weren’t aiming for a low carb meal, I would replace the squash with brown rice, couscous, or quinoa instead.

For those who have asked, here’s where my meal prep containers come from:

Your trainer and friend,