Lunch Meal Prep 5 Ways

boneless skinless chicken breasts

bell peppers, any color, sliced

large red onion, sliced

olive oil

taco seasoning

Salt

Pepper

jar salsa

cooked brown rice, divided

black beans, drained and rinsed

corn

shredded cheddar cheese

lime, sliced into wedges

Fresh cilantro to garnish

PREPARATION 1. Preheat oven to 400˚F (200˚C).

. Line a baking sheet with foil.

. Place the chicken, peppers, and onions onto the baking sheet and drizzle with oil.

. Sprinkle the taco seasoning evenly over both sides of the chicken breasts.

. Salt and pepper the peppers and onions, tossing to coat.

. Top each chicken breast with a generous pour of salsa.

. Bake in a preheated oven for 25 minutes.

. Rest chicken for 10 minutes, before slicing into strips.

. Add a base of brown rice to 4 food storage containers. Top each with a scoop of black beans, corn, additional salsa, cheddar cheese, cooked peppers and onions, and sliced chicken. Garnish with fresh cilantro and a lime wedge.

. Store in the refrigerator (and enjoy any extras immediately). Can be kept refrigerated for up to 4 days.

. Meal prep FTW! Enjoy!

Servings:

INGREDIENTS

Balsamic Soy Salmon

soy sauce

balsamic vinegar

olive oil

garlic cloves, minced

salmon fillets

Garlic Paprika

paprika

garlic powder

onion powder

salt

pepper

salmon fillets

Vegetables

large carrot, thinly sliced on the bias

green beans, ends trimmed

asparagus, ends trimmed and chopped

medium yellow squash, chopped

Olive oil,

Salt,

Pepper,

PREPARATION

. In a square baking dish, combine the soy sauce, balsamic vinegar, oil, and garlic, and whisk to combine.

. Put 2 of the salmon fillets in the soy and balsamic mixture, making sure all sides are coated. Transfer to the refrigerator for 30 minutes, up to 2 hours.

. Preheat oven to broil on high.

. In a small bowl, mix together the paprika, garlic powder, onion powder, salt, and pepper.

. Evenly coat the remaining 2 salmon fillets with the spice rub.

. Place the salmon and vegetables on a baking tray lined with parchment paper.

. Drizzle olive oil and sprinkle salt and pepper to taste over the vegetables.

. Broil for 11 minutes per inch of salmon thickness.

. Divide the salmon and vegetables into 4 tupperwares, mix and matching the vegetables to your liking.

. Enjoy!

Servings:

INGREDIENTS12 ounces shredded chicken

fat-free or low-fat plain Greek yogurt

celery, finely chopped

sweet relish

Dijon mustard

scallion, thinly sliced

garlic powder

paprika

Salt,

Pepper,

leaves lettuce

cherry tomatoes

pita breads

PREPARATION

. In a bowl, mix all ingredients except for the pita, tomatoes, and lettuce.

. Portion the chicken salad into 4 containers

. Lay the lettuce on top of the chicken salad and add the tomatoes.

. Refrigerate up to 4 days.

. Serve inside a pita. (You can also toast your pita first for an added touch!)

. Enjoy!

Servings:

INGREDIENTS

Preferred cooking oil,

boneless, skinless chicken breast, cubed

Salt,

Pepper,

lime, juiced

cilantro, minced

Preferred cooking oil,

red bell pepper, diced

red onion, diced

garlic, minced

bag riced cauliflower

steamed corn

chili powder, optional

black beans, rinsed and drained, optional

PREPARATION

. Heat preferred cooking oil in a large skillet over medium-high heat. Add chicken, season with salt and pepper, and cook until cooked through and no longer pink.

. Add lime juice and cilantro, and stir to combine. Remove chicken from pan, place on a plate, and set aside.

. Add a little more oil to pan if needed, then add red onion, bell pepper, and garlic. Stir to combine. Allow to cook until onion begins to turn transparent, stirring occasionally.

. Add riced cauliflower, corn, and chili powder. Cook until cauliflower is soft and remove from heat.

. Distribute chicken and cauliflower mixture evenly between 4 containers. This meal prep can be refrigerated for up to 4 days.

. Enjoy!

Servings:

INGREDIENTS

sweet potatoes

bunches of asparagus, ends trimmed

chicken breast tenders

Olive oil

Salt,

Pepper,

For the balsamic glaze:

balsamic vinegar

white wine vinegar

olive oil

lemon juice

garlic cloves, minced

black pepper

salt