Tuscan Chicken Bake

5/5

Thanks to Elizabeth Carder For recipe and photo… Sunday is my official weigh in and measurement day. It is also my grocery shopping and meal prep day to ensure I am on track for the week ahead. I put beef stew (6 points) in the crockpot for tonight’s dinner while I tackled lunches and prepped snacks and veggies for future dinners.

This week is another hit from Stay Fit Mom (Krista Pool) on TikTok:

Tuscan Chicken Bake
I prepped 10 bowls (5 for me and 5 for my husband). They come to 6 points each and, for those counting additional info, 380 calories per bowl and an impressive 41.1g of protein per bowl.

Recipe for 5 bowls (of course double if you’re prepping like me):

In each bowl stir together:
-3 Tbsp rinsed basmati rice

  • 2 Tbsp tomato sauce
  • 1 tbsp plain, non-fat Greek yogurt
  • 12g Sun dried tomatoes (I used Sun-Dry brand in oil and drained)
  • 1/4c chicken broth
  • 20g spinach (I used frozen)
  • 20g asparagus, diced

Season 25oz of diced boneless, skinless chicken breast with 2 tsp oregano, 2 tsp garlic powder and salt and pepper to taste.

Place 5oz of chicken in each bowl and bake at 350 for 40 minutes.

Once ton, top with 5.5g (about 1 tsp) grated Parmesan. Let cool, cover, and refrigerate.

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