One of my favorite ways to “do my future self a favor” is meal prepping a bunch of veggies and tuna that last all week for quick breakfasts and lunches. #ad You may love roasted vegetables, but if you haven’t tried adding @chickenoftheseaofficial tuna, you’re missing out! I always have it in the pantry and it’s a great way to up the protein and add a unique flavor and texture. • Line 2 baking sheets with aluminum foil. • Dice 2 sweet potatoes, 1 onion, 1 yellow bell pepper and 1 red bell pepper. • Quarter 2 cups of Brussels sprouts. • Finely chop 1 tsp thyme and 1 tsp rosemary. • Drizzle the vegetables with 1/4 cup olive oil and sprinkle with 2 tsp salt, 1 tsp pepper and the thyme and rosemary. • Toss to evenly coat. • Roast at 400 degrees for 20-25 minutes. • Remove from the oven and scoot the vegetable to the side. • Add 4 cans well-drained Chicken of the Sea Chunk Light Tuna. Drizzle with olive oil and salt and pepper. • Return to the oven and roast for 10 more minutes. • Portion i...