Chicken Meal Prep - 3 Ways
Check out these three Chicken Meal Prep recipes that are easy to make, healthy and delicious. Meal prep is a great way to eat healthier, save time and money
Servings 12 servings
Calories 365kcal
Equipment
Ingredients
Lemon Garlic Chicken
- ½ cup chicken broth or vegetable broth
- ¼ cup fresh lemon juice
- 2 garlic cloves minced
- 1 teaspoon oregano
- 1 tablespoons olive oil
- 1 pound chicken breasts cut into 1 inch chunks
- 2 cups cherry tomatoes
- 2 cups zucchini noodles
- Parsley for serving
Teriyaki Chicken
- 1/4 cup soy sauce
- 2 tablespoons rice wine vinegar
- 2 tablespoons honey
- 1 tablespoon cornstarch
- 1 tablespoon sesame seed oil
- 1 garlic clove pressed/minced
- ¼ teaspoon ground ginger
- 1 tablespoon olive oil
- 1 pound chicken breasts cut into 1 inch chunks
- Salt and pepper
- 2 cups broccoli florets
- 8 oz rice noodles
- Sesame seeds for serving
Chicken Fajitas
- 2 tablespoons olive oil divided
- 1 tablespoon lime juice
- 1 tablespoon Fajita seasoning
- 1 pound chicken breasts cut into strips
- 3 colored bell peppers thinly sliced
- 1 large onion thinly sliced
- 8 oz sweet potato noodles
- Lime wedges for serving
- Cilantro for serving
Instructions
Lemon Garlic Chicken
- Whisk the chicken broth, lemon juice, garlic and oregano in a small bowl, side aside.
- Heat olive oil in a large pan on medium-high heat. Add chicken, season with salt and pepper and cook until tender and no longer pink, about 2-3 minutes.
- Transfer the sauce evenly over the chicken. Stir well and cook for 2-3 more minutes to allow the flavors to combine. Transfer the chicken to the meal prep containers.
- 10. Add the cherry tomatoes to the same pan, and cook until they soften and start to burst, about 5-7 minutes. Transfer the tomatoes to the meal prep containers.
- 11. Add the zucchini noodles to the same pan and sauté for 2-3 minutes. Then transfer the noodles to the meal prep container.
- 12. Serve with lemon wedges and fresh parsley, if desired.
Teriyaki Chicken
- Whisk the ingredients for the teriyaki sauce in a small bowl; set aside.
- Heat olive oil in a large pan on medium-high heat. Add chicken, season with salt and pepper and cook until tender and no longer pink, about 2-3 minutes
- Pour the teriyaki sauce over the chicken, and continue to cook until the sauce thickens and sticks to the chicken; about 4-5 minutes. Transfer the chicken to the meal prep containers.
- 10. Add the broccoli florets to the same pan, and cook until the color brightens and the broccoli softens slightly, about 2-3 minutes. Transfer the broccoli to the meal prep containers.
- 11. Add the rice noodles to the same pan and cover with hot water. Cook according to package instructions. Then transfer to the meal prep container.
- 12. Garnish with sesame seeds and green onions, if desired.
Chicken Fajitas
- Whisk 1 tablespoon olive oil, lime and fajita seasoning together in a large bowl. Add the chicken to the marinade and let it sit for about 10 minutes.
- Heat a large pan on medium-high heat. Add the marinated chicken, and cook until fully cooked, about 4-6 minutes. Transfer the chicken to the meal prep containers.
- Heat the remaining olive oil in the pan. Add the onions 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.
- Add the sweet potato noodles to the same pan and sauté for 2-3 minutes. Then transfer the noodles to the meal prep container.
- 10. Squeeze lime over the finished dish and garnish with cilantro, if desired.
Video
Notes
Storage: Store any leftovers in an airtight container. They will last about 3-4 days in the fridge or up to 3 months in the freezer.
* Please note the nutrition label does not include any fruit toppings.
Nutrition
Calories: 365kcal | Carbohydrates: 42g | Protein: 27g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 72mg | Sodium: 451mg | Potassium: 730mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1260IU | Vitamin C: 68.9mg | Calcium: 38mg | Iron: 1.3mg