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Recipe Ideas: Meal Prep Ratatouille


For long term dieting success it’s probably, definitely, almost surely going to be a very good idea to prep some of your meals.

By doing this, you know exactly what is in the meal (as opposed to your work canteens chilli con carne that could be harbouring unforeseen calories) and you won’t run into any surprises in your battle to correct your waist line.

Give this ratatouille a try. Packed full of nutrients to see you through the day. Or night if you are in the mood to wine and dine somebody.

Serves 4 – 50-55 mins

Ingredients

  • 3 red peppers

  • 1 courgette

  • Runner beans 80 grams

  • 4 chicken breasts

  • Tin of chopped tomatoes

  • Green olives (optional)

  • Rosemary and/or Thyme

  • Chilli flakes (optional)

  • Pasta (optional)

  • Olive oil or a light cooking spray

  • Salt and pepper to taste

Directions

  1. Chop up the courgette and peppers finely. Heat oil in a pan, season with salt and pepper and cook vegetables through for 5-7 minutes.

  2. Remove the ingredients from the pan and set aside for the moment. Add some more cooking oil to the pan and add the runner beans. Cook for a further 3 minutes.

  3. Turn down to a low heat and add the chopped tomatoes and olives. Stir through. Combine the courgette and peppers with the runner beans and chopped tomatoes. Stir through.

  4. Season with rosemary, thyme and chilli flakes. Leave on a low heat and simmer for 30 minutes.

  5. Chop up the chicken breasts and place in the oven for 20-30 minutes at 180 degrees celscius. Make sure the chicken is thoroughly cooked through before removing from the oven.

  6. Add chicken to pan. Give it all a good stir.

  7. Serve alongside pasta if you have the calories.

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