If you are looking to make the most out of your time when it comes to meal prepping for the week, a simple grilled chicken and veggies meal option is the way to go! Decide how many times you'd like to have grilled chicken and veggies this week, multiply the numbers below by that amount, and knock out both your chicken and veggies in one bake in the oven (or grill!).
3 oz grilled chicken
1/2 c. rice
2 c. asparagus (or green veggie of choice)
Seasonings of choice
Preheat oven to 425 degrees Farenheit.
Line two 9x13 pans with foil.
Rinse asparagus. Cut 1/2 - 1 inch off bottoms.
Place asparagus in one pan. Drizzle lightly with olive oil, season with seasonings of choice (it is recommended to NOT season with salt at this stage - the salt will pull out the moisture and make the asparagus mushy. You can sprinkle with salt after it's cooked if desired).
Place chicken in other pan. Season both sides with low-sodium seasoning of choice.
Put both pans in the oven and bake. Asparagus will be ready in 10-12 minutes; chicken will be ready in about 25 minutes (or when internal temperature reaches 165 degrees F).
Cook rice as directed.