Now, the first step in my Sunday night meal prepis to prepare a whole chicken for roasting. Now, if you're a vegetarian,of course you can skip this stepbut if you do eat meatroasting a whole chicken is the best wayto ensure you have high quality protein readyall week long. Now, I like to start with a whole chicken like thisand keep it really, really simple. Just a drizzle of olive oiland some salt and pepper will do. You could also amp this up by adding some herbslike thyme or rosemary or some onions,carrots, and celery, but today I'm keeping it super simple. Olive oil, salt and pepper, that's it. This bird's ready to go into the oven at three seventy five. Once your chicken is in the oven and cooking awayit's time to prepare your potatoes. Now, you can do this with regular potatoesor sweet potatoes. Basically, I just cut them into bite sized pieces,toss them in some olive oil, salt, and pepper,and a little rosemary,then I put them on a baking sheetand put them with the chickenand they totally take care of themselves.
After about thirty minutesI check on them, flip them aroundand then give them another twenty minutes to cook. They'll be beautifully doneand ready to eat all week long. My next step is to prepare my quinoa. Quinoa is one of my favorite things to have on hand'cause you can throw it in all sorts of recipesthroughout the week. Basically, I start with one cup of quinoaand two cups of vegetable stockand then I bring it to a boil on the stove. Once it's boiling, I reduce the heat to minimum,put the heat on,and then leave it for fifteen minutes. After fifteen minutes is upI turn off my heat and let it sit for another five minutes. It's as easy as that. Your quinoa is ready for the week. (upbeat music)While my quinoa is cooking I start to boil my eggs.
A half dozen for me is plenty for the week. I boil my eggs for eight to ten minutesthen run them under cold waterand peel them right away. (upbeat music)I store them in an airtight containerand they're good to go for up to five days. Next, I like to turn my attentionto my steamed green vegetables. Now, I start by chopping my broccoliand my asparagus and then just trimming up my green beans. (upbeat music)Then I start my steamer. I steam each type of vegetable oneat a time until they're cooked through. Quick word of warning, when you're doingthree rounds of vegetablesyou want to make sure you have plenty of waterin the bottom of your steamer. Trust me, I learned this lesson the hard way
