Macronutrients (per serving:
Ingredients (makes 5 servings):
1lb Raw Chicken Breast (~12oz grilled)
12oz box Tricolor pasta (I used Barilla)
2 servings Diced Turkey Pepperoni (~34 pepperonis or 60g)
1 Diced Medium Bell Pepper (Any Color)
1 Cup Diced Cherry Tomatoes (~150g)
1/4 Diced Red Onion
1/2 Cup Made With 2% Milk Shredded Mozzarella (~56g)
4 tbsp (56g) Olive Oil
2 tbsp Apple Cider Vinegar
1 tbsp (15g) Minced Garlic
1 tbsp Italian Blend Seasoning or Dried Oregano (I eyeballed it)
Salt & Pepper to taste
1. Grill chicken breast and put it in the fridge. I seasoned mine with an Italian blend seasoning then smoked it at 225F for 2 hours, wrapped it in tinfoil, and let it cook for another 2 hours at the same temp. Soooo tender.
2. Cook the pasta to al dente. What worked fabulous for me was bring plenty of water to a boil, add pasta, boil for about 7 minutes, stirring occasionally. Drain the pasta and immediately rinse it with cold water until it reaches room temp or cooler to stop the cooking process.
3. Mix pasta and olive oil in a large bowl, stir in the remaining ingredients one after another.
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