Chicken meal prep for the entire week! Salsa verde, lemon pepper + orange chicken marinades included. SO GOOD, SO EASY!

Hello to the best kind of chicken meal prep for the entire week!

One recipe. Three marinades. Three epic marinades – salsa verde, lemon pepper and orange chicken.

You’ll need 1.5 pounds of boneless, skinless chicken thighs (chicken breasts can easily be substituted) for each marinade. So if you’re prepping for yourself and for your family/boyfriend/girlfriend/husband/wife/best friend, you can make either two of the three marinades or all three – that way you can mix it up without having orange chicken every single day.

Yes, sometimes there’s such a thing as too much orange chicken.

All marinades are super easy to whip up with easy-to-find ingredients you already have on hand. Let them marinate for 2-8 hours and throw into a skillet (separate skillets for separate marinades) until tender and golden brown, letting them simmer in those fantastic juices.

Serve with desired veggies, grains, and/or protein for your favorite salad.

Print

Meal Prep Chicken - 3 Ways

How to meal prep chicken for the entire week! Salsa verde, lemon pepper + orange chicken marinades included. SO GOOD, SO EASY!

Prep Time 2 hours hours 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 2 hours hours 30 minutes minutes

Servings 4 - 6 servings

Ingredients

• 1 ½ pounds boneless skinless chicken thighs, cut into 1-inch chunks
• 1 recipe of desired marinade
• 1 tablespoon canola oil
• Kosher salt and freshly ground black pepper

For the salsa verde marinade

• ¾ cup salsa verde
• 1 shallot minced
• 3 tablespoons chopped fresh cilantro leaves
• 1 tablespoon lime zest
• 3 cloves garlic minced
• ½ teaspoon ground cumin
• ½ teaspoon kosher salt
• ½ teaspoon freshly ground black pepper

For the lemon pepper marinade

• ¼ cup chicken stock
• 1 ½ tablespoons freshly squeezed lemon juice
• 1 tablespoon olive oil
• 1 shallot minced
• 3 cloves garlic minced
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper

For the orange chicken marinade

• 3 tablespoons teriyaki sauce
• 3 tablespoons freshly squeezed orange juice
• 1 tablespoon orange zest
• 4 cloves garlic minced
• 1 tablespoon toasted sesame oil
• ¼ teaspoon crushed red pepper flakes
• ½ teaspoon freshly ground black pepper

Instructions

• In a gallon size Ziploc bag or large bowl, combine chicken and desired marinade; marinate for at least 2 hours to overnight, turning the bag occasionally.
• Heat canola oil in a large skillet over medium high heat. Add chicken and marinade, and cook, stirring often, until golden brown and marinade has reduced, about 13-15 minutes.
• Stir in 2 tablespoons water, scraping any brown bits from the bottom of the skillet; season with salt and pepper, to taste.
• Serve immediately.

The post Meal Prep Chicken – 3 Ways appeared first on Damn Delicious.

Pico, corn, avocado, cilantro, lime wedges and the best carne asada EVER. Drizzled with cilantro lime vinaigrette. SO SO BOMB.

Remember that carne asada recipe I posted? The one with the bomb cilantro, olive oil, soy sauce, orange + lime juice, garlic, jalapeno and cumin marinade?

Well, I made it again, sliced it up, and turned them into crack burrito bowls.

That’s right. I totally did.

I used farro as my base (but brown rice, white rice, quinoa, or any other grain will work just fine here), and topped it off with a quick homemade pico de gallo, roasted corn kernels (leftover from the grilled corn with cilantro lime butter), and avocado slices.

To finish it off, I drizzled on my favorite cilantro lime dressing – the dressing I make for basically anything and everything.

Now the prep/ingredient list may seem a bit long and a little daunting but don’t worry. The carne asada is a simple marinade that needs about 4 hours in the fridge and you can prep everything else in the meantime.

Oh, and your hard work will pay off when you can meal prep this for the rest of the week!

Print

Carne Asada Burrito Bowls

Pico, corn, avocado, cilantro, lime wedges and the best carne asada EVER. Drizzled with cilantro lime vinaigrette. SO SO BOMB.

Prep Time 4 hours hours 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 5 hours hours

Servings 4 servings

Ingredients

For the carne asada

• ½ cup chopped fresh cilantro leaves
• ⅓ cup olive oil
• ¼ cup reduced sodium soy sauce
• Juice of 1 orange
• Juice of 1 lime
• 4 cloves garlic minced
• 1 jalapeno seeded and diced
• 1 teaspoon ground cumin
• Kosher salt and freshly ground black pepper to taste
• 1 ½ pounds flank steak

For the cilantro lime vinaigrette

• 1 cup loosely packed cilantro stems removed
• ½ cup plain Greek yogurt
• 2 cloves garlic
• Juice of 1 lime
• Pinch of salt
• ¼ cup olive oil
• 2 tablespoons apple cider vinegar

For the burrito bowls

• 1 cup farro
• 1 cup pico de gallo homemade or store-bought
• 1 cup corn kernels frozen, canned or roasted
• 1 avocado halved, peeled, seeded and thinly sliced
• ½ cup fresh cilantro leaves
• 1 lime cut into wedges

Instructions

For the carne asada

• In a medium bowl, combine cilantro, olive oil, soy sauce, orange juice, lime juice, garlic, jalapeno, cumin and 1 teaspoon pepper; set aside 1/2 cup of the mixture in the refrigerator until ready to serve.
• In a gallon size Ziploc bag or large bowl, combine steak and remaining cilantro mixture; marinate for at least 4 hours to overnight, turning the bag occasionally. Drain the steak from the marinade.
• Preheat grill to medium high heat. Using paper towels, pat both sides of the steak dry; season with salt and pepper, to taste.
• Add steak to grill, and cook, flipping once, until desired doneness, about 6 minutes per side for medium rare. Let rest 5 minutes.
• Thinly slice steak against the grain and serve with reserved 1/2 cup cilantro mixture.

For the cilantro lime vinaigrette

• Combine cilantro, Greek yogurt, garlic, lime juice and salt in the bowl of a food processor. With the motor running, add olive oil and vinegar in a slow stream until emulsified; set aside.

For the burrito bowls

• Cook farro according to package instructions. Divide into bowls. Top with carne asada, pico de gallo, corn, avocado and cilantro.
• Serve with cilantro lime vinaigrette and lime.

The post Carne Asada Burrito Bowls appeared first on Damn Delicious.

Meal prep ahead of time so you can have breakfast done right every morning! This breakfast quesadillas recipe has less than 300 calories per serving!

New year, new you, with cheesy breakfast quesadillas, of course!

I’m serious, guys. It’s week two of the new year and I have my breakfast prepped and ready to go for the week. And it’s my favorite kind of quesadillas – the ones you can have at 7AM with eggs, ham, broccoli and cheese.

But don’t worry – these won’t make you crash with a food coma! I promise. They’re hearty and filling, and they’re only 291 calories per serving, and that includes the fruit!

So who else is jumping on this meal prep train with me? If you are, this is just one of 115 recipes included in my meal prep cookbook, available February 5th!

Amazon / Barnes & Noble / iTunes / Indiebound

Print

Ham, Egg and Cheese Breakfast Quesadillas

Meal prep ahead of time so you can have breakfast done right every morning! Less than 300 calories per serving!

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Ingredients

• 1 tablespoon olive oil
• 2 cloves garlic minced
• 1 cup diced ham
• 1 cup chopped broccoli florets
• 4 large eggs lightly beaten
• Kosher salt and freshly ground black pepper to taste
• 2 green onions thinly sliced
• 4 4- inch whole wheat tortilla
• ½ cup shredded reduced fat cheddar cheese
• ½ cup raspberries
• ½ cup blueberries
• 4 tangerines peeled and segmented

Instructions

• Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
• Heat olive oil in a large skillet over medium high heat. Add garlic, and cook, stirring frequently, until fragrant, about 1 minute. Stir in ham and broccoli until broccoli is tender and bright green, about 3-4 minutes.
• Add eggs to the skillet and cook, stirring gently using a silicone or heat-proof spatula, until they just begin to set; season with salt and pepper, to taste. Continue cooking until thickened and no visible liquid egg remains, about 3-5 minutes. Stir in green onions.
• Layer half of each tortilla with the egg mixture; sprinkle with cheese. Fold in half and place onto the prepared baking sheet.
• Place into oven and bake until the cheese has melted, about 5-6 minutes.
• Place quesadillas, raspberries, blueberries and tangerines into meal prep containers.*

Notes

*Refrigerate for up to 3 days. The quesadillas can be reheated in the microwave in 30-second intervals until heated through.

The post Ham, Egg and Cheese Breakfast Quesadillas appeared first on Damn Delicious.

Healthy, hearty and nutritious bowls filled with whole grains, plenty of veggies, and a simple peanut sauce that is absolutely to die for!

I’m trying to detox here post-Paris.

I started with the green detox smoothie and now, I’m staying strong with these buddha bowls.

Now you might ask, what exactly is a buddha bowl? There seems to be a million definitions but this is what I came across.

Buddha bowls, sometimes referred to as glory or hippie bowls, are hearty, filling dishes made of various greens, raw or roasted veggies, beans and a healthy grain like quinoa or brown rice. It’s essentially a hearty bowl filled with nutrients and vitamins that aid in weight loss and/or overall health.

So that’s exactly what we have here, guys.

• Whole grain: farro
• Protein: chicken
• Vegetables: kale, cabbage, bean sprouts, carrots
• Bonus: best peanut sauce ever

There’s plenty of goodies for you here. Farro is a far superior whole grain with more protein and fiber (than say, brown rice) and we have a rainbow of veggies here, which basically means, the more colors we have, the more nutrients we’re getting.

But really, the point to remember is this.

The peanut sauce here is absolute LIFE. That is all.

Print

Thai Chicken Buddha Bowls

Healthy, hearty and nutritious bowls filled with whole grains, plenty of veggies, and a simple peanut sauce that is absolutely to die for!

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 4 servings

Ingredients

• 1 cup farro
• ¼ cup chicken stock
• 1 ½ tablespoons sambal oelek ground fresh chile paste
• 1 tablespoon brown sugar
• 1 tablespoon freshly squeezed lime juice
• 1 pound boneless skinless chicken breast cut into 1-inch chunks
• 1 tablespoon cornstarch
• 1 tablespoon fish sauce
• 1 tablespoon olive oil
• 2 cloves garlic minced
• 1 shallot minced
• 1 tablespoon freshly grated ginger
• Kosher salt and freshly ground black pepper to taste
• 2 cups shredded kale
• 1 ½ cups shredded purple cabbage
• 1 cup bean sprouts
• 2 carrots peeled and grated
• ½ cup fresh cilantro leaves
• ¼ cup roasted peanuts

For the spicy peanut sauce

• 3 tablespoons creamy peanut butter
• 2 tablespoons freshly squeezed lime juice
• 1 tablespoon reduced sodium soy sauce
• 2 teaspoons dark brown sugar
• 2 teaspoons sambal oelek ground fresh chile paste

Instructions

• To make the spicy peanut sauce, whisk together peanut butter, lime juice, soy sauce, brown sugar, sambal oelek and 2-3 tablespoons water in a small bowl; set aside.
• Cook farro according to package instructions; set aside.
• In a small bowl, whisk together chicken stock, sambal oelek, brown sugar and lime juice; set aside.
• In a large bowl, combine chicken, cornstarch and fish sauce, tossing to coat and letting the chicken absorb the cornstarch.
• Heat olive oil in a large skillet over medium heat. Add chicken and cook until golden, about 3-5 minutes. Add garlic, shallot and ginger, and cook, stirring frequently, until fragrant, about 2 minutes. Stir in the chicken stock mixture until slightly thickened, about 1 minute; season with salt and pepper, to taste.
• Divide farro into bowls. Top with chicken, kale, cabbage, bean sprouts, carrots, cilantro and peanuts.
• Serve with spicy peanut sauce.

The post Thai Chicken Buddha Bowls appeared first on Damn Delicious.

​ I’ll admit.

(more…)

The post Copycat Starbucks Cheese and Fruit Bistro Box appeared first on Damn Delicious.

After all those plates of fish and chips these last two weeks, I’ve been desperate to get back on meal prep.

(more…)

The post Chicken Shawarma Meal Prep appeared first on Damn Delicious.

I’m slowly easing back into my routine.

(more…)

The post Chicken Pesto Pasta Meal Prep appeared first on Damn Delicious.

So it’s been quite a week.

(more…)

The post Chicken Tikka Masala Meal Prep appeared first on Damn Delicious.

I don’t know about you guys but I’m kind of a pathological snacker.

(more…)

The post Copycat Starbucks Chicken and Hummus Bistro Box appeared first on Damn Delicious.

A much HEALTHIER take on Taco Tuesdays, except you are meal prepped for the entire week! Less calories and cheaper too!

If you’re a fan of tacos (and why wouldn’t you be?), you’re in for a real treat here.

Because we have a turkey taco salad to-go kit here.

It’s a healthier take on taco Tuesdays.

Except you’re prepped and set for skinny Taco Monday, Tuesday, Wednesday, Thursday and Friday.

What’s so great about this meal prep is that your greens and premium toppings are separated into their own little containers.

So we have no sogginess, no mush, no nothing.

Just a fresh taco salad literally ready at your fingertips!

And there’s no dressing needed here either.

Between the shredded Mexican blend cheese, pico de gallo, Greek yogurt, and lime juice, you have plenty of goods here.

If, however, you are feeling a little bit on the wild side, throw on some guacamole or avocado slices right before serving.

Print

Turkey Taco Salad Meal Prep

A much HEALTHIER take on Taco Tuesdays, except you are meal prepped for the entire week! Less calories and cheaper too!

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Ingredients

• 1 tablespoon olive oil
• 1 ½ pounds ground turkey*
• 1 1.25-ounce package taco seasoning
• 6 cups shredded romaine lettuce
• ½ cup pico de gallo homemade or store-bought
• 6 tablespoons Greek yogurt
• 6 tablespoons shredded Mexican blend cheese
• 1 lime cut into wedges

Instructions

• Heat olive oil in a large stockpot or Dutch oven over medium high heat. Add ground turkey and cook until the turkey has browned, about 3-5 minutes, making sure to crumble the turkey as it cooks; stir in taco seasoning. Drain excess fat.
• Place romaine lettuce into sandwich bags.
• Place pico de gallo, Greek yogurt and cheese into 2-ounce jello shot cups with lids..
• Place turkey, romaine lettuce, pico de gallo, Greek yogurt, cheese and lime into meal prep containers.

Notes

*Ground chicken, pork or beef can be substituted.

The post Turkey Taco Salad Meal Prep appeared first on Damn Delicious.