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Prepped Veggies

Yield 4 servings
Prep time
15 Min
Total time
15 Min
Cook ModePrevent screen from turning off

Ingredients

Instructions

  1. Slice the washed broccoli where the florets meet the base and cut off as much as you like of the broccoli florets’ stems. Cut florets and the stems (if you like them) medium-sized. In one gallon sized baggy, add 2/3 of the broccoli florets for the Lemon Paprika Chicken Veggies. Label the baggy.
  2. Put the other 1/3 florets in a separate gallon baggy, label Teriyaki Mahi Mahi Veggies, and set aside.
  3. For the zucchini, medium-dice two washed zucchini and put in a new quart baggy labeled for the Salsa Verde Chicken Pazole.
  4. Slice the other three zucchini into half longways and then slice into about 1/8” half moon discs. Put half of the zucchini discs in the Lemon Paprika Chicken Veggies bag and the other half in the Teriyaki Mahi Mahi bag.
  5. Cut the ends of the onion off and cut the onion in half. Remove the outer skin and medium-dice 1.5 large onions. Put half of the diced onions into the Lemon Paprika Chicken Veggies bag, seal, and set out of the way. Put the other half of the onions in the baggy with the diced zucchini for the Salsa Verde Chicken Pazole, seal, and set out of the way.
  6. Cut the last half of onion into thin strips. Store in the Teriyaki Mahi Mahi bag, seal, and refrigerate all veggies.

Nutrition Facts

Calories

72

Fat

1 g

Sat. Fat

0 g

Carbs

15 g

Fiber

4 g

Net carbs

11 g

Sugar

9 g

Protein

4 g

Sodium

23 mg

Cholesterol

0 mg