CHICKEN MEAL PREP IDEAS FOR WORK
GARLIC BUTTER CHICKEN WITH RICE AND BROCCOLI
Ingredients:
2 chicken breasts, cut into small pieces
2 cups cooked white rice
2 cups broccoli florets
2 tbsp butter
3 garlic cloves, minced
1 tbsp olive oil
1 tsp paprika
1 tsp garlic powder
Salt and pepper to taste
Fresh parsley
Instructions:
Season the chicken with paprika, garlic powder, salt, and pepper. Heat olive oil in a skillet and cook the chicken until golden and fully cooked. Add butter and minced garlic, then stir until the chicken is coated in the garlic butter sauce. Steam the broccoli until tender. Pack the chicken with white rice and broccoli in a meal-prep container. Garnish with parsley.
HONEY MUSTARD CHICKEN WITH ROASTED POTATOES
Ingredients:
2 chicken breasts or thighs
2 cups diced potatoes
1 1/2 cups green beans
2 tbsp honey
2 tbsp Dijon mustard
1 tbsp olive oil
1 tsp paprika
1 tsp garlic powder
Salt and pepper to taste
Instructions:
Season the chicken with paprika, garlic powder, salt, and pepper. Mix honey and mustard in a small bowl. Cook the chicken in a skillet until golden, then brush with the honey mustard glaze. Roast the potatoes with olive oil, salt, and pepper until crispy. Steam or sauté the green beans. Pack everything into clear meal-prep containers.
TERIYAKI CHICKEN WITH RICE AND VEGETABLES
Ingredients:
2 chicken breasts, diced
2 cups cooked white rice
1 cup broccoli
1 cup carrots
1/3 cup teriyaki sauce
1 tbsp soy sauce
1 tsp garlic
1 tsp sesame oil
Sesame seeds
Green onions
Instructions:
Cook the chicken in a skillet with sesame oil and garlic until browned. Add teriyaki sauce and soy sauce, then simmer until the chicken becomes glossy and coated. Steam the broccoli and carrots. Pack the chicken with rice and vegetables. Top with sesame seeds and green onions.
CREAMY CAJUN CHICKEN PASTA
Ingredients:
2 chicken breasts, sliced
2 cups cooked pasta
1 cup heavy cream or half-and-half
1/2 cup bell peppers, sliced
1/4 cup parmesan cheese
1 tbsp Cajun seasoning
1 tbsp butter
1 tsp garlic powder
Salt and pepper to taste
Fresh parsley
Instructions:
Season the chicken with Cajun seasoning, garlic powder, salt, and pepper. Cook in a skillet with butter until golden. Add bell peppers and cook for a few minutes. Pour in the cream and parmesan cheese, then stir until creamy. Add the cooked pasta and mix well. Pack into containers and garnish with parsley.
LEMON HERB CHICKEN WITH MASHED POTATOES
Ingredients:
2 chicken breasts
2 cups mashed potatoes
1 1/2 cups mixed vegetables
1 tbsp olive oil
1 tbsp lemon juice
1 tsp garlic powder
1 tsp dried oregano
1 tsp parsley
Salt and pepper to taste
Lemon slices
Instructions:
Season the chicken with olive oil, lemon juice, garlic powder, oregano, parsley, salt, and pepper. Grill or cook in a skillet until juicy and golden. Prepare the mashed potatoes and mixed vegetables. Pack the chicken with mashed potatoes and vegetables. Add lemon slices on top for extra flavor.
BBQ CHICKEN WITH CORN AND RICE
Ingredients:
2 chicken breasts or thighs
2 cups cooked white rice
1 cup corn
1 cup salad or mixed vegetables
1/3 cup BBQ sauce
1 tsp paprika
1 tsp garlic powder
1 tbsp olive oil
Salt and pepper to taste
Instructions:
Season the chicken with paprika, garlic powder, salt, and pepper. Cook in a skillet with olive oil until golden and fully cooked. Add BBQ sauce and let it coat the chicken until sticky and glossy. Pack the chicken with rice, corn, and salad or vegetables in meal-prep containers.
MEAL PREP TIP:
Let the food cool before closing the containers. Store in the fridge for up to 4 days. Add sauces in small cups if you want everything to stay fresh and organized.