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Chicken Pasta Low-Carb Meal Prep

About the author

FitMenCook

My name is Kevin. My life changed when I realized that healthy living is truly a lifelong journey, mainly won by having a well-balanced diet and enjoying adequate exercise. By experimenting in the kitchen and openly sharing my meals, I learned that healthy eating is hardly boring and that by making a few adjustments, I could design a diet that could help me achieve my personal fitness goals. Our bodies are built in the kitchen and sculpted in the gym.

Calories 430
Protein 47g
Fat 20g
Carbs 19g
Total Time -

Now, more than ever, I’ve been racking up the frequent flyer miles, working with brands and other influencers on various food projects.  While I’m grateful for the opportunities, I cannot deny that a part of me misses my weekly routine of gym, meal prep and laundry.  There’s nothing quite like working out in your home gym and whipping up a meal in your kitchen.

It’s not always possible, but whenever I can, I like to prep a meal or two to take with me – I’ll either enjoy it on the plane, or when I arrive at my final destination.  Makes me “feel” like I’m in control (especially when there are so many other variables out of my control when traveling – flight delays, access to “healthy” food, customer service, etc).

Here’s a quick meal prep that I made that came out to under $4 per meal for 5 meals/servings.  It’s based off common items in the fridge and pantry so it shouldn’t cause you to break the bank (of course depending on where you are in the world).

Freezable Lunch Bag mentioned in the video:
Packit Social Lunch Bag from Kohl’s – http://bit.ly/2or0Rii

PEANUT CHICKEN PASTA RECIPE

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Chicken Pasta Low-Carb Meal Prep

Ingredients

Ingredients for 5 servings:

  • 1 3/4 lb raw chicken breasts, cut into chunks
  • spray olive oil
  • 32 oz Shirataki tofu noodles
  • 1 medium raw purple cabbage, shredded
  • 1 red bell pepper, chopped
  • 3 celery stalk, chopped
  •  Sauce:
    • 1/2 cup natural peanut butter (chunky or smooth)
    • 1/3 cup warm water (or more if you desire a thinner sauce)
    • 1 1/2 tablespoon olive oil (or peanut oil)
    • 3 tablespoons low sodium soy sauce
    • 1 tablespoon garlic (minced or paste)
    • 2 tablespoons apple cider vinegar or rice vinegar (or your choice of vinegar)
    • Sriracha to taste (spice level)
  • Garnish
    • chopped green onions
    • chopped peanuts
    • cracked pepper (if desired)
Steps
  1. Chop chicken breasts into small pieces.  About the size of your thumb.
  2. Set a nonstick skillet on medium heat and spray it with olive oil.  Toss in the chicken and cook for about 8 to 10 minutes, or until the chicken is no longer pink on the inside or outside.  The outside of the chicken should be lightly seared/brown.  Set the chicken aside (or place it in the fridge to chill).
  3. Prep the veggies by chopping the red bell pepper and celery, then shredding the cabbage using a sharp knife or mandolin.
  4. Drain or strain the Shirataki noodles and place them in a microwave-safe glass or ceramic bowl. Cook in the microwave for 2 to 3 minutes in order to remove the odor.  After that, place it in the fridge to chill.
  5. In a bowl, mix together the ingredients for the sauce.  Place in the fridge to chill for at least 15 minutes.
  6. In a larger bowl, add the noodles, chicken, bell pepper, celery and the sauce.  Fold everything together so that it is well mixed.
  7. Add about a cup of shredded cabbage to each meal container, then evenly divide the peanut pasta among the containers.
  8. Garnish, chill and enjoy!

Note: (**)  – Remember to always adjust recipes to fit your diet and wellness needs.*

Approximate macros for 1 of 5 servings:

Available in the FitMenCook app

Open this recipe in the FitMenCook app to add the ingredients to your shopping list, scale the recipe and track your calories. Enjoy!

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Calories
430
Protein
47g
Fat
20g
Carbs
19g
Sodium
-
Fiber
8g
Sugar
5g
About the author

FitMenCook

My name is Kevin. My life changed when I realized that healthy living is truly a lifelong journey, mainly won by having a well-balanced diet and enjoying adequate exercise. By experimenting in the kitchen and openly sharing my meals, I learned that healthy eating is hardly boring and that by making a few adjustments, I could design a diet that could help me achieve my personal fitness goals. Our bodies are built in the kitchen and sculpted in the gym.