Meal Prep Recipes
Here you can find many ideas to plan your weekly healthy meals! Featuring all different types of recipes from around the world to make your taste buds dance!
Pesto Chicken & Veggies
Total Time
22 minutes
Prep Time
10 minutes
Cook Time
12 minutes
Ingredients
for 4 servings
- 2 tablespoons olive oil
- 4 boneless, skinless chicken thighs, sliced
- salt, to taste
- pepper, to taste
- 1 lb green beans
- 2 cups cherry tomato, halved
- ½ cup basil pesto
Preparation
- In a large pan, heat olive oil and add chicken thighs.
- Season with salt and pepper. When the chicken is completely cooked through, remove from pan.
- Slice into strips, and set aside.
- Add green beans and cook until crisp tender.
- Return the chicken strips to the pan, then add tomatoes and pesto. Stir until fully incorporated.
- Serve immediately or divide into 4 food storage containers and store in the refrigerator. Can be kept refrigerated for up to 4 days.
- Enjoy!
Credit: Tasty Team
https://tasty.co/recipe/weekday-meal-prep-pesto-chicken-veggies
Chicken Teriyaki Stir-fry
Total Time
27 minutes
Prep Time
15 minutes
Cook Time
12 minutes
Ingredients
for 4 servings
- 3 chicken breasts, cubed
- salt, to taste
- pepper, to taste
- 1 teaspoon garlic, crushed
- ½ cup soy sauce
- ⅓ cup honey
- 1 ½ tablespoons sesame seed, more to garnish
- 1 onion, sliced
- 2 small bell peppers, thinly sliced
- 2 cups broccoli
- 1 green onion, thinly sliced
- white rice, cooked
Preparation
- In a pan, cook cut chicken over medium-high heat until almost done. Salt and pepper to taste.
- Reduce heat to medium and stir in the crushed garlic.
- Add in the soy sauce, honey, and 1 tablespoon of the sesame seeds. Stir until thickened.
- Remove the chicken from the pan, leaving the sauce, and add the vegetables to the pan.
- Cover the pan for several minutes and cook until the vegetables begin to soften, then remove the lid and stir until the sauce is thick again.
- Split the rice, vegetables, and chicken evenly between 4 containers. Top with a sprinkle of sesame seeds and sliced green onion. Refrigerate for up to 4 days.
- Enjoy!
Credit: Tasty Team
https://tasty.co/recipe/weekday-meal-prep-chicken-teriyaki-stir-fry
One-pan Chicken & Veggie Meal Prep
Ingredients
for 4 servings
- ½ sweet potato
- ½ lb brussels sprouts
- 1 carrot
- ½ head broccoli
- 1 ½ lb chicken breast
- olive oil, to taste
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 4 cloves garlic, minced
- salt, to taste
- pepper, to taste
Preparation
- Preheat oven to 425˚F (220˚C).
- Cut vegetables. Place each in a separate corner of a baking pan lined with parchment paper.
- NOTE: Broccoli and Brussels sprouts cook faster, keep the cuts thicker for those. Sweet potato and carrots take more time - dice them, or cut them thinner.
- Season veggies with olive oil, salt, pepper, rosemary, thyme, and garlic.
- Season both sides of the chicken with olive oil, salt, pepper, and the remaining rosemary, thyme, and garlic over parchment paper.
- Seal parchment paper to keep chicken moist, and place on the center of the baking pan.
- Bake for 25-30 minutes, until chicken is fully cooked and veggies are done to your liking.
- This meal works great with brown rice, so feel free to add some to your meal prep as well.
- Unwrap and slice the chicken.
- Separate veggies into each tupperware with chicken.
- NOTE: If using plastic tupperware, allow food to cool down first
- Can be refrigerated up to 4 days.
- Nutrition Calories: 1556 Fat: 39 grams Carbs: 261 grams Fiber: 19 grams Sugars: 52 grams Protein: 44 grams
- Enjoy!
Credit: Tasty Team
https://tasty.co/recipe/one-pan-chicken-veggie-meal-prep
