This week,My Fresh Perspectivecreator and health coach Angela Simpson is our resident meal prep queen.
Every time, it helps to have a plan.
(Unless, you know, youlikeeating the same salad every day.)
Thats where her zaatar chicken with turmeric roasted cauliflower and quinoa pilaf comes in.
For best results:learnhow to roast cauliflowerlike a pro, with these expert-backed tips.
Add the chicken and refrigerate at least 30 minutes.
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When ready to cook, preheat the oven to 400F.
Line two baking sheets with foil or parchment.
Take the chicken out of the marinade and place it on one baking sheet.
Generously shake the remaining Zaatar on top, aiming to cover as much of each chicken breast as possible.
Meanwhile, toss the cauliflower in all of its coating ingredients in a bowl.
Once coated, pour them onto the other lined baking sheet.
Roast for 30 to 40 minutes, or until crispy.
(you could do this while baking the chicken if your oven fits both pans.
I recommend putting the cauliflower pan on top rack if you cant fit them on the same one.)
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Make the quinoa pilaf: Cook quinoa in the water or stock according to package directions.
While it cooks, prepare the remaining ingredients for the pilaf.
Drain any excess water off the quinoa and allow it to cool slightly.
Reserve half and store in a glass container in the fridge to use later in the week.
Season with salt and pepper if desired.
Garnish with lemon and some extra parsley if desired, then serve.
Store the remaining chicken, cauliflower, and quinoa in separate glass containers in the refrigerator.
(Save four eggsuncookedto use later in the week.)
Got all that?
This is another good way to incorporate the leftover cauliflower.
For protein, cut up one of your leftover chicken breasts and work it into your salad.
Top it all off with a drizzle of tahini and your go-to salad dressing or olive oil.
Round out your meal with quinoa porridge by mixing a serving of leftover plain quinoa with almond milk.
Top it off with nut butter and cashews for protein and berries for some natural sweetness.
(Heres the deets on how to poach the eggs).
Drizzle a bit of tahini and/or olive oil on top for extra flavor.
Join Well+Goods Cook With Us Facebook group for cooking inspo everyday.
Andhere are eight gluten-free meals it’s possible for you to make using your Instant Pot.
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