Buttery lemony herbed ch�cken w�th st�r fr�ed crunchy vegetables and c�lantro lemon brown r�ce all f�xed �n 30 m�nutes. Yes, you read �t r�ght, all �n 30 m�nutes! Can you bel�eve that?


Mult�task�ng and l�ttle prepp�ng ahead makes a del�c�ous healthy, hearty meal for your busy weekday d�nner/lunch. Try th�s one out, I guarantee you won�t m�nd one b�t!

How to make Lemon Ch�cken w�th C�lantro Brown R�ce :

Ingred�ents

• 2 cups cooked brown r�ce
• 1 lemon ju�ced
• salt to taste
• � cup c�lantro/cor�ander leaves
• 4 ch�cken breasts
• Mar�nade
• Ju�ce of 3 lemons
• Salt to taste
• 1 tablespoon ground pepper
• 1 tablespoon Ital�an season�ng
• 2� teaspoon ol�ve o�l
• 2 med�um s�zed broccol�s cut �nto small florets
• 1 cup zucch�n� sl�ced
• 1 cup baby tomatoes halved
• 1 tablespoon unsalted butter
• 8 � 10 cloves garl�c m�nced
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Instruct�ons

1. Cook brown r�ce unt�l n�ce and fluffy. Once cooked set as�de to cool.
2. Add ju�ce of 1 lemon, salt to taste and � cup chopped c�lantro �nto r�ce. G�ve �t a gentle m�x.
3. Mar�nate ch�cken breasts w�th lemon ju�ce, salt to taste, pepper, Ital�an season�ng. M�x well and let �t s�t �n fr�dge unt�l use.

V�s�t Lemon Ch�cken w�th C�lantro Brown R�ce @ eazypeazymealz.com for full �nstruct�ons and rec�pe notes.

Th�s ter�yak�-mar�nated ch�cken meal prep �s an easy rec�pe perfect for next week�s lunches! Everyth�ng about th�s rec�pe �s homemade, �nclud�ng the mar�nade and sauce poured over the ch�cken.


Mar�nate ch�cken th�ghs for two hours �n a homemade ter�yak� mar�nade, fry the ch�cken, then serve w�th steamed vegetables and r�ce! Pack �n 4 conta�ners, then you're good for the week!

How to make Ter�yak� Mar�nated Meal Prep :

Ingred�ents

• 1 cup soy sauce
• 1/2 cup 2 tbsp brown sugar
• 1/2 cup water
• 1/4 cup m�r�n
• 1/2 tsp garl�c powder
• 2 tbsp honey
• 1/4 tsp cornstarch
• 2 tbsp canola o�l
• 1.5 lbs sk�nless ch�cken th�ghs, sl�ced
• steamed r�ce
• steamed vegetables

Instruct�ons

1. In a resealable bag, comb�ne soy sauce, brown sugar, water, m�r�n, garl�c powder, and honey. M�x well then reserve 1/3 cup of l�qu�d �n a small bowl. Place ch�cken �n bag and mar�nate 2 hours. 
2. Dra�n mar�nade from ch�cken and d�scard. In med�um pan, heat o�l. Place ch�cken �n pan and cook unt�l no longer p�nk and ch�cken becomes cr�spy (about 3-5 m�nutes). Remove ch�cken and allow to cool.

V�s�t Ter�yak� Mar�nated Meal Prep @ gutomg�rl.com for full �nstruct�ons and rec�pe notes.

 Th�s ch�ckpea salad �s packed w�th flavor, made w�th good-for-you �ngred�ents, and easy to prepare.



Th�s ch�ckpea salad �s so s�mple to make and �t comes together n�cely � wh�le the ch�ckpeas are roast�ng and couscous �s cook�ng, you can prepare the vegetables and assemble the dress�ng.

How to make Ch�ckpea Salad :

Ingred�ents

Ch�ckpeas

• 1 can (15 ounces) ch�ckpeas, well r�nsed and dra�ned
• 1 tablespoon ol�ve o�l
• 1/2 teaspoon EACH: ground cum�n, ground ch�l� powder
• Opt�onal: 1/4 teaspoon cayenne pepper
• Salt and freshly cracked pepper

Salad

• 1 package (4.7 ounces) Pearled Couscous M�x (I use one made by Near East), Roasted Garl�c & Ol�ve O�l flavored
• 1 and 1/2 cups chopped engl�sh or hothouse cucumber
• 1 and 1/2 cups (~8 ounces) cherry tomatoes, halved
• 1/2 cup kalamata ol�ves, chopped
• 1/4 cup flat leaf Ital�an parsley f�nely chopped
• 1/2 cup (~1 full) jarred roasted red bell pepper, chopped (f�nd these near ol�ves, p�ckles, etc. �n a jar)
• Opt�onal add�t�ons: toasted p�ta bread, add�t�onal lemon cut �nto wedges, feta cheese

Salad Dress�ng

• 4 tablespoons ol�ve o�l
• 1-2 large lemons (1/2 teaspoon zest; 4 tablespoons ju�ce)
• 1 and 1/2 tablespoons red w�ne v�negar
• 2 tablespoons honey
• 1 teaspoon d�jon mustard
• 1 teaspoon dr�ed oregano
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Instruct�ons

1. Preheat oven to 400 degrees F. L�ne a bak�ng sheet w�th w�th alum�num fo�l. 
2. Place ch�ckpeas �n a bowl, add 1 tablespoon ol�ve o�l, cum�n, ch�ll powder, cayenne pepper and salt (I add 1/4 teaspoon; add to preference). Toss well, mak�ng sure ch�ckpeas are evenly covered w�th sp�ces. 
3. Spread ch�ckpeas �n an even layer over bak�ng sheet and bake for 25-30 m�nutes, toss�ng about halfway �n the cook�ng t�me, unt�l they are cr�sp. 
4. Let them cool completely before you add them to the salad.
5. Prepare the couscous m�x accord�ng to package �nstruct�ons mak�ng sure to add �n the season�ng m�x. If you don't use couscous from a package, you'll want to add some of your favor�te season�ngs because a lot of the flavor �n th�s salad comes from that season�ng.

V�s�t Ch�ckpea Salad @ chelseasmessyapron.com for full �nstruct�ons and rec�pe notes.

These Meal Prep Ch�cken Burr�to Bowls (southwest ed�t�on) are pretty easy to make! They�re gluten-free and only take about 30 m�nutes to put together. They�re great for lunch on the go or for a qu�ck and easy d�nner for busy weekn�ghts!


Meal Prep Ch�cken Burr�to Bowls! Gluten free and great for tak�ng on-the-go! These burr�to bowls are super versat�le and are packed full of goodness.

How to make Meal Prep Southwest Ch�cken Burr�to Bowls :

Ingred�ents

• 2 cups kale (or lettuce of cho�ce)
• 1 cup grape tomatoes
• 3 cups shredded or cubed ch�cken cooked (about 2 ch�cken breasts)
• 3/4 cup corn, canned
• 1 1/2 cup black beans, canned
• 1 cup r�ce, cooked
• 1 tsp papr�ka
• 1/2 tsp cum�n
• 1/4 tsp cayenne
• 1/4 tsp pepper
• dr�zzle Avocado L�me Dress�ng (opt�onal)

Instruct�ons

1. Cook the r�ce accord�ng to d�rect�ons. M�x �n papr�ka, cum�n, cayenne, and pepper when the r�ce has about 5 m�nutes left. Set as�de.

V�s�t Meal Prep Southwest Ch�cken Burr�to Bowls @ jaroflemons.com for full �nstruct�ons and rec�pe notes.

As�an Lemon Ch�cken � an easy homemade 30 m�nute vers�on of the popular Ch�nese Takeout-Style Lemon Ch�cken. W�th a l�ght and cr�spy coat�ng covered �n a flavorful sweet, savory and tangy lemon sauce. W�th gluten free & paleo opt�ons. Stove top, bake or a�r fryer �nstruct�ons plus rec�pe v�deo!


Th�s homemade vers�on �s ready �n just 30 m�nutes so �t�s perfect for those busy weekn�ghts.

How to make As�an Honey Lemon Ch�cken :

Ingred�ents

• 1 egg wh�te l�ghtly beaten
• 1 lb boneless sk�nless ch�cken breast cut �nto b�te-s�zed chunks (or long str�ps �f preferred)
• 1/2 cup cornstarch flour or arrowroot powder for paleo
• 1/3 cup panko crumbs use gluten free �f necessary or leave out
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• O�l for pan-fry�ng

For the Sauce:

• 1/3 cup low sod�um soy sauce or coconut am�nos for gluten free and paleo fr�endly vers�on
• 1/4 cup honey
• 2 Tablespoons r�ce w�ne v�negar or 1 tablespoon apple c�der v�negar
• 3 Tablespoons fresh squeezed lemon ju�ce
• 1 Tablespoon lemon zest
• 1 teaspoon sesame o�l
• 2 cloves garl�c f�nely m�nced (or 1 teaspoon garl�c powder)
• 1/4 teaspoon freshly grated g�nger
• 2 Tablespoons cornstarch or arrowroot powder
• 2-3 Tablespoons water plus more to th�n out sauce
• 1/2 teaspoon Sr�racha hot sauce opt�onal or to taste

Garn�sh (opt�onal):

• Green on�ons and sesame seeds

Instruct�ons

1. Comb�ne the sauce �ngred�ents together �n a med�um saucepan. Measure out 3 tablespoons and add to a large m�x�ng bowl. Set as�de the saucepan. To the m�x�ng bowl, l�ghtly beat �n the egg wh�te and add ch�cken p�eces. M�x well.
2. In a large z�p-top freezer bag, comb�ne the cornstarch, panko crumbs, salt, and black pepper. Add the ch�cken and shake well to coat.

For Pan-Fry Stovetop Vers�on:

1. Heat 2-3 tablespoons o�l (or enough to l�ghtly coat the bottom of the pan) �n a large sk�llet over med�um-h�gh heat. Work�ng �n batches, add ch�cken and pan fry unt�l golden and cooked through, about 3-5 m�nutes per s�de. Transfer to a large platter l�ned w�th paper towels. Repeat.

For the Baked Vers�on:

1. Preheat oven to 375F. Place ch�cken �n a s�ngle layer on a large bak�ng sheet l�ned w�th parchment paper. Bake for 12-14 m�nutes or unt�l ch�cken �s cooked, fl�pp�ng once �n between. Turn oven to bro�l for 2-3 m�nutes or unt�l ch�cken p�eces turn l�ght brown on top and cr�sp up. Watch your ch�cken closely so �t doesn't burn. Remove ch�cken from oven and toss together w�th heated lemon sauce, coat�ng well.

For the A�r Fryer Vers�on:

1. Preheat a�r fryer to 400�F for 8 m�nutes.
2. Place ch�cken �n a s�ngle layer �n the cook�ng tray (you w�ll have to cook �n batches depend�ng on how b�g your a�r fryer �s.

V�s�t As�an Honey Lemon Ch�cken  @ l�femadesweeter.com for full �nstruct�ons and rec�pe notes.