FOOD

Easy Meal Prep 4 Ways

Planning ahead with fresh and roasted veggies can yield a week's worth of meals from healthy, colorful bowls to wraps and more!

FOOD

Easy Meal Prep 4 Ways

Planning ahead with fresh and roasted veggies can yield a week's worth of meals from healthy, colorful bowls to wraps and more!

Ingredients

  • 1 chicken breast, baked
  • 1/2 cup fingerling potatoes, roasted
  • 1/2 cup cooked brown rice
  • 1/2 cup chopped cilantro
  • 1/2 cup shredded lettuce or kale
  • 2 tablespoons store-bought salsa
  • 1 lime wedge

Steps

  1. In a small bowl, mix rice and chopped cilantro. Transfer to a container with a lid.
  2. Top with chicken, roasted potatoes, shredded greens and salsa. Add lime wedge, cover and refrigerate until lunchtime.

Ingredients

  • 4 large collard leaves, stemmed and steamed
  • 2 cups spiralized zucchini, carrot and turnip
  • 1/4 cup cilantro
  • 1/4 cup basil
  • 1/4 cup pickled radishes
  • 1 chicken breast, baked and shredded
  • 2 teaspoons easy peanut sauce, plus more for dipping
  • 2 lime wedges

Steps

  1. Place one collard leaf flat on a cutting board with the stem side pointing to the right. Place another leaf on top with the stem pointing to the left. Spread 1 teaspoon of peanut sauce on the middle of the leaf. Add one cup of spiralized vegetables. Top with half the cilantro, basil, radishes and chicken. Fold in the edges and roll the wrap like a burrito. Repeat with remaining collard leaves and filling. Place the wraps inside a container with a lid. Add the lime wedges, cover and refrigerate until lunchtime. Keep additional sauce separate until ready to eat.

Ingredients

  • 2 cups spiralized zucchini, carrot and turnip
  • 1/4 cup cilantro
  • 1/4 cup basil
  • 1 chicken breast, baked and shredded
  • 2 tablespoons crushed peanuts
  • 1 lime wedge
  • 2 tablespoons easy peanut sauce

Steps

  1. In a container with a lid, create a bed of spiralized noodles. Top with herbs, chicken, and crushed peanuts. Add lime wedge, cover and refrigerate until lunchtime. Keep sauce separate until ready to eat.

Ingredients

  • 1/2 cup cooked brown rice
  • 1/2 cup roasted fall vegetables
  • 1 chicken breast, baked and cubed
  • 2 tablespoons pickled radishes
  • 1 tablespoon crushed peanuts
  • 2 tablespoons easy peanut sauce
  • Lemon wedges, to serve

Steps

  1. In a container with a lid, create a bed of rice. Top with roasted vegetables, chicken breast, pickled radishes and crushed peanuts. Cover and refrigerate until lunch time. Keep sauce separate until ready to eat. Serve with peanut sauce.

Ingredients

  • 1/4 cup smooth peanut butter
  • 1/4 cup water
  • 1 tablespoon soy sauce
  • 2 teaspoons toasted sesame oil
  • Juice of half a lime
  • Pinch brown sugar
  • Pinch salt

Steps

  1. In a small bowl, mix ingredients with a fork until smooth and combined.

Ingredients

  • 4 chicken breasts
  • 1 pound fingerling potatoes, halved
  • 1 turnip, diced, plus 1 spiralized
  • 3 carrots, diced, plus 1 spiralized
  • 2 tablespoons olive oil
  • 2 zucchini, spiralized
  • 1/2 cup picked basil leaves
  • 1/2 cup picked cilantro leaves
  • 1 lime, cut into wedges
  • 1 lemon, cut into wedges
  • Salt and pepper, to taste

Steps

  1. Preheat oven to 425 degrees, and prepare a baking sheet with parchment paper.
  2. Place the chicken in the middle of the prepared baking sheet. Surround it with potatoes and chopped carrots and turnips. Drizzle with olive oil and sprinkle with salt and pepper. Bake for 25 to 30 minutes until the internal temperature of the chicken reaches 165 degrees.
  3. Meanwhile, spiralize raw carrot, turnip and zucchini and pick basil and cilantro leaves. Prepare lime and lemon. Set everything aside and make the sauce that will accompany multiple lunches.