Lemon Garlic Chicken Meal Prep

• In a large bowl, whisk the lemon juice, olive oil, garlic, oregano, paprika salt and pepper. Add the chicken and toss to coat. Allow to marinate for 20 minutes or up to 24 hours.
• Preheat the oven to 400ºF and line a baking sheet with parchment paper. Spread the potatoes on the baking sheet, drizzle with olive oil and season with garlic, salt and pepper and toss to combine. Bake for 30 minutes, or until golden brown, stirring once halfway through.
• When ready to cook the chicken, heat a large skillet over medium high heat. Remove the chicken from the marinade, shaking off the excess, and place in the preheated pan (keep the marinade). Cook the chicken for 7-8 minutes on each side, or until golden brown and a thermometer reads 165ºF. Remove the chicken from the pan and let it rest for 5 minutes before slicing.
• Add the zucchini to the bowl with the marinade and toss to combine. In the same skillet used to cook the chicken, add the zucchini and cook on high heat, tossing occasionally until softened and lightly browned, 5-7 minutes. Season with salt and pepper.
• Assemble 4 meal prep containers with the sliced chicken breast, zucchini and potatoes.

Teriyaki Chicken Meal Prep

• In a large bowl, whisk the soy sauce, vinegar, honey, cornstarch, oil, ginger, garlic, ginger and sesame seed oil. Add the chicken and toss to coat. Allow to marinate for 20 minutes or up to 24 hours
• When ready to cook, heat a large skillet over medium high heat. Remove the chicken from the marinade, shaking off the excess, and place in the preheated pan (keep the marinade). Cook the chicken for 10 minutes until almost cooked through and golden brown. Add the remaining marinade to the pan and continue to cook until the marinade has thickened and the chicken is fully cooked through. Remove the chicken from the pan and divide between 4 meal prep containers.
• In the same skillet used to cook the chicken, add the broccoli florets and 3 tablespoons water, cover and cook on medium heat until tender and bright green, 4-5 minutes. Season with salt and pepper.
• To cook the rice, rinse the rice in a fine mesh sieve thoroughly in cold water until the water is clear. Pour the rice into a saucepan over medium-high heat. Sprinkle with salt, then add the water and bring the mixture to a boil uncovered. Stir the rice to evenly distribute it. Lower the heat to low, cover with a lid and cook for 15 minutes without opening the lid. Then turn the heat off. Remove the saucepan from the heat. Allow the rice to rest covered for 5 minutes in order to absorb all the liquid and steam. Fluff the rice with a fork to separate the grains.
• Assemble the 4 meal prep containers by adding the broccoli and rice next to the chicken teriyaki.

Chicken Fajitas Meal Prep

For the rice

• Rinse the rice in a fine mesh sieve thoroughly in cold water until the water is clear.
• Heat olive oil in a medium saucepan over medium-high heat. Add the onions and sauté until they soften slightly, about 5 minutes.
• Add the rice into a saucepan along with the tomato paste, jalapeno peppers, chili powder, cumin, salt and pepper and stir until the rice is coated with the tomato paste and spices.
• Add the water and bring the mixture to a boil uncovered. Stir the rice to evenly distribute it. Lower the heat to low, cover with a lid and cook for 15 minutes without opening the lid.
• Remove the saucepan from the heat. Allow the rice to rest covered for 5 minutes in order to absorb all the liquid and steam. Fluff the rice with a fork to separate the grains. Transfer the rice to the 4 meal prep containers.

For the chicken & veggies

• Whisk the olive oil, fajita seasoning and lime juice together in a large bowl. Add the chicken to the marinade and let it sit for about 10 minutes.
• When ready to cook the chicken, heat a large skillet over medium high heat. Remove the chicken from the marinade, shaking off the excess, and place in the preheated pan (keep the marinade). Cook the chicken for 10 minutes until almost cooked through and golden brown. Remove the chicken from the pan and divide between 4 meal prep containers.
• Add the onions and remaining marinade to the same pan and cook for 2 minutes. Add the sliced bell peppers and cook with the onions until they slightly soften, about 2 more minutes. Transfer the vegetables to the meal prep containers.

Honey Mustard Chicken Meal Prep

• Preheat the oven to 400ºF and line a baking sheet with parchment paper. Spread the potatoes on the baking sheet, drizzle with olive oil and season with garlic, salt and pepper and toss to combine. Bake for 30 minutes, or until golden brown, stirring once halfway through.
• Season the chicken on both sides with garlic powder, salt and pepper; set aside.
• In a large skillet over medium-high heat, heat the olive oil. Add the chicken and cook until golden brown on both sides, 4 to 5 minutes per side. The chicken does not need to be completely cooked through, just golden brown. Transfer to a plate.
• Reduce the heat to medium, add the vegetable broth to deglaze the pan. Then add the honey, whole grain mustard and Dijon mustard and stir to combine.
• Bring mixture to a low boil, then add the chicken to the sauce and continue cooking, uncovered. Stir the sauce occasionally, until the sauce has thickened and the chicken is tender or a thermometer reads 165ºF, about 8 minutes.Remove the chicken from the pan and let it rest for 5 minutes before slicing.
• Add the green beans to the same skillet used to cook the chicken. Cover with a tight fitting lid and cook on medium heat until tender and bright green, 4-5 minutes.
• Assemble 4 meal prep containers with the sliced chicken breast, green beans and potatoes.