Cooking up chicken breast during my meal prep has become a weekly thing ever since I created that Simple Mustard Chicken a few weeks ago. It’s just so easy and then I can cut up some for my lunches and eat the rest for dinners throughout the week.
Killing multiple birds with one stone is kind of my jam. When it comes to food, not killing actual birds because that’s a little mean. And who goes out and kills a bird with a stone nowadays? 
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Sunday’s are a mix of frenzied work trying to get ready for Monday and sitting around trying to soak up the last bits of the weekend. I know those are two opposing ideas, but that’s just how my Sundays go. 
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I love it when a recipe turns out way better than you planned. I also love it when a recipe looks pretty and pictures are really simple. That doesn’t always happen with food (especially anything made in a crockpot) and it makes my life easier when food is pretty.
As you know, I am all about simple things in this season of my life. Traveling, working outside of the home, training to be a nutrition coach, and trying to spend SOME quality time with my husband all demand my time and attention. Creating elaborate meals is not at the top of my list. 
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Even though I publicly professed my approval of chicken boobs a while back, I will never let go of my love of chicken thighs. They are delicious, pretty cheap, and no matter how you cook them, they stay nice and juicy.
My usual plan of attack when it comes to chicken thighs? Make them in the Instant Pot and just change up the flavors I add to keep things simple but interesting/tasty. Which if you follow me on Instagram, you’ve seen the endless parade of shredded chicken bowls.
Sorry, I’m not sorry. 
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Deep dish pizza.
Hot dogs without ketchup.
Polish Sausages (said like this).
Garrett’s Popcorn.
Italian Beef (Portillos or bust).
In case you couldn’t tell, us Chicagoans like food. Lots of food. Cheesy, meaty, delicious food. Stick to your rib (and thighs and stomach and booty) food.
I kind of love it. 
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Life Healthfully Lived 