Lunch time is my favorite time of my work day. I get to finally sit down and eat a delicious meal and chill. Just recently I have started trying to meal prep. Meal prepping makes me more excited for my lunches, but it also keep me eating healthy throughout the week. I get really bored with my food. Unlike my husband, I cannot eat the same thing week after week. Switching things up is 1% necessary for me. Having these 3 go-to meals gives me variance. By the time I get back to the first meal, it’s been a few weeks and I’m excited for it again.
So let’s get down to it, First Meal Prep Recipe
Chicken Fajita Lunch Bowls
3 Medium Sized Chicken Breast (I buy a giant bag of frozen chicken from Costco so I am not sure how many pounds I used)
1.5 cups uncooked Rice (turns into 3 cups cooked)
2 Bell Peppers, cut into strips (I used 1 red, 1 yellow, but its totally personal preference)
1/4 of Onion, finely chopped
1 Cup Corn
1 tbsp Olive Oil
Zesty Italian Dressing
McCormick’s Seasoning Mesquite Chicken
2 tsp Chili Powder
1 tsp Paprika
1 tsp Ground Cumin
1 Tbsp Sugar
1 Tbsp Lime Juice
1/2 tsp Salt
5 Tbsp Olive Oil
4 Tbsp White Wine Vinegar
Chicken- Preheat oven to 425° F. In a 9 x 12 baking dish, squirt a small amount of Zesty Italian dressing under the 3 chicken breasts. Rub McCormick’s Mesquite Chicken Seasoning on the top of each breast. Cover with Tin Foil and Bake for 15 Minutes, then flip and bake for additional 10-15 minutes. **Tin Foil helps keep chicken super moist.
When cooked through, slice into strips and divide into 5 Tupperware.
Lunch Bowls- Cook the rice according to package. I use white rice but you can use basmati, brown, or even quinoa. Put 1 tbsp olive oil in saute pan and saute Bell Peppers, Onion and Corn until onion is transparent in color. In a large bowl, combine the rice, bell peppers, onion and corn. In a separate bowl, combine all vinaigrette ingredients. Combine vinaigrette with large bowl contents and toss to coat completely. Divide into lunch containers and top with the chicken. Refrigerate until you are ready to serve. Heat for approximately 45 seconds or until warm.
Chicken Teriyaki Lunch Bowls
1.5 lb Chicken Breast
1 Red Bell Pepper
1 pkg Steamable Broccoli Florets
1 clove Garlic, crushed
1.5 cups uncooked Brown Rice (3 cups cooked)
1 Tbsp Olive Oil
2 Tbsp Honey
1/4 Soy Sauce
1 Tbsp Corn Starch
2 Tbsp Rice Wine Vinegar
Place 1 tbsp of olive oil and cook diced chicken breast until no longer pink. Add diced bell pepper strips and saute until slightly wilted. Cook Rice according to package and set aside. Combine all contents for teriyaki sauce in a separate bowl and whisk to combine. Over medium-high heat, add teriyaki sauce to chicken and bell pepper mixture. Stir every few minutes until sauce thickens. Cook Broccoli Steamer according to package and add to teriyaki chicken. Separate Rice into 4 or 5 Tupperware and divide chicken mixture. Refrigerate until ready to serve. ** Reheating rice can be tricky. Add a 1/2 to 1 tbsp of water to rice before microwaving to keep moist.
Taco Salad Bowl
1lb Ground Beef
1 pkt Taco Seasoning
1 can Black Beans
1 can Gold Corn
2 Roma Tomatoes
2 sm. Avocado
3/4 cup Monterrey-Cheddar Cheese
Cook ground beef until brown. Strain to remove any grease and stir in 1 packet of taco seasoning. Dice roma tomatoes and avocado. Strain and rinse black beans, strain golden corn. Divide ground beef, tomatoes, avocado, black beans, corn and cheese into 4 Tupperware. It is important that the ground beef goes in FIRST as you will want to heat it before eating but you will remove all the other items first. Cut and divide romaine lettuce into 4 Ziplock bags. **Pre-cut Lettuce wilts quickly. To prevent soggy lettuce, wet a paper towel and place it in the lettuce Ziplock.
Place lettuce and the cold items (black beans, corn, tomatoes, avocado and cheese) in a bowl and heat ground beef until warm and combine. Optional: Top with Salsa or Sour Cream.
Which one are you most excited to try? Link other recipes you love below!!