Strawberry Iced Tea Lemonade
These chicken meal prep bowls have been part of my weekly routine for years. On Sunday afternoons, I season chicken breast with paprika and oregano, sear it until golden, make a batch of creamy Parmesan mashed cauliflower, and sauté zucchini, red pepper, and red onion in the same pan. Everything gets portioned into four containers, and just like that, we have real food ready for the whole week. No deciding what to cook at 6pm, no takeout temptation, just open the fridge and eat.
Ingredients
- 2 lemons juiced (about 1/2 cup)
- 1/2 cup sugar
- 1/2 cup plus 3 cups water, divided
- 1/2 cup sliced fresh strawberries
- 4 strawberry tea bags
Instructions
- Add the lemon juice to a pitcher. Set aside
- In a small saucepan, combine the sugar and 3/4 cup water. Heat, stirring constantly, until the sugar dissolves in the water. Add the strawberries and continue cooking for 4-5 minutes, until the berries are softened and the simple syrup is pink. Pour into the pitcher.
- Heat 2 cups of water to boiling. Remove from the stove and add the tea bags. Seep, per package directions (about 2 minutes). Then remove tea bags and pour into the pitcher. Stir well. Add the remaining cup of water. Stir.
- Chill until ready to serve. Best served cold, over ice.
Notes
To store: Store the chicken bowls in the fridge for up to 4 days.
To reheat: Reheat the bowls in the microwave until heated through.
To freeze: I would recommend only freezing the chicken as the vegetables won’t hold up well. Freeze the chicken in a freezer-safe bag or container for up to 3 months.
To freeze: I would recommend only freezing the chicken as the vegetables won’t hold up well. Freeze the chicken in a freezer-safe bag or container for up to 3 months.