Who says healthy can’t be tasty? We have compiled 3 of our favourite chicken meal preps for you ladies. Meal preps not only allow you to save time in the kitchen, it also ensures that you eat healthy!

Pesto Chicken and Veggies

INGREDIENTS
Servings: 4
2 tablespoons olive oil
4 chicken thighs, boneless and skinless
Salt, to taste
Pepper, to taste
1 pound green beans
2 cups cherry tomatoes, halved
½ cup basil pesto
Cooked rice

PREPARATION

  1. In a large pan, heat olive oil and add chicken thighs. Season with salt and pepper. When the chicken is completely cooked through, remove from pan, slice into strips, and set aside.
  2. Add green beans and cook until crisp tender. Return the chicken strips to the pan, then add tomatoes and pesto. Stir until fully incorporated.
  3. Serve immediately or divide into 4 food storage containers and store in the refrigerator.

Healthy Roasted Chicken and Veggies

INGREDIENTS
Servings: 4
2 medium chicken breast, chopped
1 cup brocolli
1 small red onion, chopped
1 cup of tomatoes
1 medium zucchini, chopped
2 cloves garlic, minced
1 tablespoon italian seasoning
1 teaspoon salt
1/2 teaspoon paprika
2 tablespoons olive oil
1/2 teaspoon black pepper (optional)
1/2 teaspoon red pepper flake (optional)
Cooked rice

PREPARATION

  1. Pre-heat oven to 450F. Line a baking sheet with aluminium foil and set aside.
  2. Place the chicken and vegetables in the baking dish. Sprinkle all the spices and garlic evenly over the chicken and vegetables. Drizzle with olive oil.
  3. Bake for 15-20 minutes.
  4. Serve immediately or divide into 4 food storage containers and store in the refrigerator.

Mexican Chicken Bowl

INGREDIENTS
Servings: 4
2 medium chicken breast, chopped
2 bell peppers, sliced
1/2 onion, sliced
2 cloves garlic, minced
1 small zucchini, chopped
1 cup of corn
1 can of black beans, rinsed and drained
Fresh lime wedges
3 tablespoon of olive oil
2 teaspoon of taco seasoning mix
Salt and black ground pepper, to taste
Optional toppings – sour cream
Cooked rice

PREPARATION

  1. In a large pan, heat 2 tablespoons of olive oil over medium heat. Add chopped chicken and taco seasoning. When the chicken is completely cooked through, remove from pan, slice into strips, and set aside.
  2. Add remaining olive oil to the same pan and return to MEDIUM heat. Add bell peppers and onion. Cook and stir until bell pepper is slightly softened, about 2 or 3 minutes. Add garlic, zucchini and corn. Cook and stir until zucchini is crisp tender, an additional 2 or 3 minutes. Season veggies with a touch of salt and fresh ground pepper while cooking.
  3. Remove from heat and set aside.
  4. Add a lime wedge and topping container filled with your topping of choice. Serve immediately or divide into 4 food storage containers and store in the refrigerator.

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