I had a little bit of this and a little bit of that left over from previous weeks' meal prep pulled all those items together for this week.

Southwest Chicken Quesadillas (410 kcal)

1/2 Cup Boneless Skinless Chicken Breast

1 Each Poblano Pepper

1 Each Mission Tortillas

2 Tbsp Green Chili 2 Tbsp Cheddar Cheese

2 Tbsp Salsa 2 Tbsp Chipotle Ranch

2 Tbsp Pickled Onions

Bake chicken breasts at 425F for 18-20 mins. Once cooled, slice into bite-sized pieces.

Broil poblano peppers 3 - 7 mins, then flip and broil the other side

Put roasted poblanos in a plastic bag and let sit for fifteen minutes

Remove the poblanos from the bag and peel the skins

Evenly divide the ingredients across five tortillas

Root Vegetable Mix (~400 kcal)

Root vegetable mix with kale and boursin cheese

Farro or Barley

Sweet Potatoes

Peel root vegetables, then dice into bite-sized pieces, and roast in the oven

Once the vegetables are roasted, move to a Pyrex dish and add in a bag of kale and 1/2 of a Boursin cheese pkg.

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