So I’m pretty excited to say that I reached the 10 pound weightloss mark! Now, I have a long ways to go in this journey. Right now my focus is on losing weight, then I’ll switch my focus to getting stronger, but I have to say it was great to step on the scale and see double digits!
But, it hasn’t been that easy…
I started off strong. Drinking around 100 oz of water a day, eating clean, not drinking. I was doing great! Then I went to happy hour on a Friday where I proceeded to indulge a little too much, knowing that I wouldn’t have to work the next day. And the next day wasn’t so great.
I’m just getting more worse by the year handling my hangovers so I can pretty much guarantee that I’m a pile of worthlessness when I have those extra glasses of wine the night before. But at the same time I don’t want to sacrifice those memories with my friends, so I’m working to find a balance.
No one is perfect, so I got back on it the next day, drinking my water and watching what I ate.
And it’s bowl meals like this one that keep me on track. This meal is so easy to prep and eat all week. Whether it’s for lunch at work or an easy dinner, this meal will keep well in the fridge for the week! I feel the same way about my Low Carb Cheeseburger Chowder, Sweet and Spicy Roasted Squash, Feta and Broccoli Bowls, and Chipotle Chicken Bowls!
Also, I find myself staring at the squash whenever I’m grocery shopping. I can never choose between squash when I’m at the store. Ever. I love it all – butternut squash, zucchini, yellow squash. And I’ll admit that I’ve just never had acorn squash, though I’d be surprised if I didn’t like it.
So the natural step was to create a squash medley!
I sautéed all of the squash together, but butternut squash takes a little longer to cook than zucchini or yellow squash, so you can always roast your butternut squash in the oven ahead of time. All you need to do is throw your chopped squash on a baking sheet and roast it at 450 for about 20 minutes, stirring halfway in between.
Chicken is probably the number one meal prep staple that I see, and I love adding a great BBQ sauce like Stubb’s that is lower in carbs and great in flavor to my chicken breasts.
What are you favorite foods to meal prep that keep well?
Yields 4 bowls
15 minPrep Time
50 minCook Time
1 hr, 5 Total Time
- 4 chicken breasts
- 1 c. BBQ sauce
- 1/2 c. Italian Dressing
- 1 medium zucchini, sliced then halved
- 1 medium yellow squash, sliced then halved
- 1 medium butternut squash, peeled and chopped
- 2 tbsp. olive oil
- 2 tbsp. garlic powder
- 1 tbsp. salt
- 1 tbsp. pepper
- Preheat the oven to 400 degrees and spray a baking dish with non-stick cooking spray.
- In a bowl mix the BBQ sauce and Italian dressing together, then drench each chicken breast through the mixture, lying them in the baking dish. Bake for 50 minutes or until the chicken is cooked through.
- While the chicken is baking heat the olive oil over medium-high heat until the oil is hot and shimmering.
- Add the squash and season with garlic powder, salt and pepper.
- Saute the squash for 15 minutes, stirring frequently. The butternut squash will take the longest to cook, so check to make sure it's soft before removing from heat.
- Divide the squash between bowls and top with the baked chicken. Enjoy!
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