Week 2 Basics: Shredded Chicken, Butternut Squash, and Brussels Sprouts

Shredded Chicken, Butternut Squash, and Roasted Brussels Sprouts meal prep

These simple recipes are easily meal prepped to create 3 delicious and diverse dinners throughout the week!


For the Chicken:

For the Squash:

For the Brussels Sprouts:


For the Shredded Chicken:

For the Butternut Squash:

  1. Heat the oven to 375 F. Cut both butternut squash in half, scoop out the seeds, and place cut side-down on 2 baking sheets. Add ½ cup of water to the pan. Bake 60 minutes, until tender.

For the Brussels Sprouts:

  1. Preheat the oven to 375 F. Remove the stems from the Brussels sprouts and cut in half. Toss with one tablespoon olive oil and ¼ teaspoon sea salt. Spread out on a sheet pan and bake 45 minutes. You can do this at the same time as the butternut squash if there’s enough room in your oven.
  2. Store all meal components in an air-tight container in the refrigerator.