27 High Calorie High Protein Meals

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Instant Pot Spicy Chicken

Instant Pot Spicy Chicken with Quinoa is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [‘3’, ‘3 meal prep bowls’]

In just 25 minutes, you can make these instant pot spicy chicken bowls! They’re high protein, flavorful, spicy, and just yummy! A great high protein meal prep to have for lunch.

Ingredients

• 1 cup quinoa
• 1 cup water
• 14 ounces of mild salsa sauce (400g)
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tsp olive oil
• 1 lb chicken breasts (cut into 6 pieces (450g))
• 1 tsp cumin
• 1 tsp paprika
• 2 tsp garlic powder
• 2 tsp chilli powder
• 14- ounce can red kidney beans (rinsed & drained)
• fresh parsley (chopped)
• 1 red bell pepper (sliced)
• 1 green bell pepper (sliced)

Instructions

1. Get out the instant pot and add quinoa, water, salsa, salt, black pepper, and olive oil to it. Then, cut chicken breasts into 6 pieces or so and place them on top of everything.
2. Add in cumin, paprika, garlic powder, and chili powder.
3. Cook in the instant pot on high pressure for 8 minutes. Once done, release the pressure quickly using the valve.
4. Divide the chicken with quinoa into the meal prep bowls. Sprinkle with parsley.
5. Add sliced bell peppers and red kidney beans into additional compartments of the meal prep. Keep refrigerated for up to 3 days.

2. Chicken with Broccoli, Beets, and Farro Salad

Chicken with Broccoli, Beets and Farro Salad (Meal Prep) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT20M · Total: PT40M · Yield: [‘4’, ‘4 meal prep bowls’]

Chicken meal prep bowls with broccoli, beets, and farro salad are sweet, refreshing, and full of nutritional value! These meal prep bowls are high in protein and fiber!

Ingredients

• 4 skinless (boneless chicken breasts)
• 1 tsp garlic powder
• 1/2 tsp paprika
• 1 tsp ground cumin
• 1/4 tsp salt
• 1 tbsp extra-virgin olive oil
• 1/2 cup parsley leaves
• 2 garlic cloves
• 5 tbsp extra-virgin olive oil
• 1 tsp vinegar
• 1/2 tsp salt
• 1 red onion (sliced)
• 4 small red beets (cooked)
• 2 cups broccoli
• 8.5 oz cooked farro (250 g)
• 2 oranges (peeled and sliced)
• 1/2 tsp salt
• Fresh dill (chopped)

Instructions

1. Chicken
2. Combine garlic powder, paprika, cumin, and salt. Rub it over chicken. Add 1 tbsp of olive oil to a pan and cook for 6 minutes on each side until fully cooked. Let it cool down and cut the chicken into slices.
3. Salad
4. Slice red onion and peeled oranges. Cut the beets into wedges. Now, add broccoli into boiling water and let it cook for 6-8 minutes. Drain them before serving.
5. Combine beet wedges with cooked farro and add salt.
6. Dressing
7. Add parsley, garlic, olive oil, vinegar, and salt into a blender. Blend until smooth.
8. Meal Prep
9. Divide farro mixture and broccolini among 4 food containers. Top them up with onion, orange slices, and chicken. Drizzle with the dressing we’ve just made and sprinkle some chopped dill.

3. Salmon Kale Salad

Salmon Kale Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT30M · Total: PT35M · Yield: [‘2’, ‘2 people’]

This salmon kale salad is a fall harvest salad made with fresh kale, apples, Parmesan salmon, roasted potatoes and green beans, and an easy tahini dressing.

Ingredients

• 1 medium Russet potato (~10oz) (Or use 10oz Yukon gold potato)
• 8 ounces fresh green beans
• 1 tablespoon olive oil
• ½ teaspoon sea salt, plus a pinch of salt for the salmon
• ¼ teaspoon garlic powder
• 8 ounces salmon (2 fillets)
• 1 ounce Parmesan, freshly grated
• 4 ounces kale, destemmed + roughly chopped
• 1 apple, thinly sliced (Use a sweet apple, such as Honeycrisp, Gala, or Fuji)
• 2 tablespoons olive oil (1 oz)
• 2 tablespoons tahini (1 oz)
• 3 tablespoons apple cider vinegar (1 ½ oz)
• 1 teaspoon Dijon mustard
• 2 teaspoons cold water

Instructions

1. Preheat oven to 400°F.Slice the potato into ½” slices.Trim the ends from the green beans, and then cut beans into 2″ sections.Add the potatoes and beans to a large bowl and toss with olive oil, salt, and garlic.Place the squash and sweet potato on a baking sheet in a single layer.
2. Roast the potatoes and beans for 15 minutes, until the beans begin to blister. Remove the green beans from the baking sheet and set aside. Flip the potatoes.
3. Pat the salmon dry. Sprinkle with a small pinch of salt, and then top with freshly grated Parmesan.Add the salmon to the baking sheet with the potatoes.
4. Cook the salmon and potatoes for about 10 minutes, or until the salmon is opaque and tender and the potatoes are cooked through.Tip: The salmon should cook for about 10 minutes per 1-inch thickness. If your fillet is very thin, it will cook more quickly and a very thick fillet will take longer. If needed, remove either the salmon or potatoes from the pan and allow the other to finish cooking.
5. While the fish and potatoes roast, massage the kale for a minute or two until it softens.Whisk together all the tahini dressing ingredients together, and then toss the kale in about ¼ of the dressing.Thinly slice the apple.
6. When the fish and potatoes are done cooking, flake the salmon apart with a fork.Arrange the green beans, potatoes, apple slices, and salmon on the kale, and drizzle the remaining dressing on top. (Alternatively, serve the remaining dressing on the side.)

4. Instant Pot Honey Sesame Chicken

Instant Pot Honey-Sesame Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [‘4’]

Dinner is ready in less than 30 minutes with this freezer-friendly honey-sesame chicken. Simply freeze diced chicken and marinade in a zip-top bag, thaw, and dump in the instant pot for an ultra-tender and flavorful dinner that beats takeout!

Ingredients

• 1 ½ lbs. diced chicken breast
• 1/2 cup coconut aminos
• 1/3 cup chicken stock
• 1/4 cup honey
• 2 tbsp toasted sesame oil
• 2 tbsp chopped green onion (+ extra for serving)
• 1 tsp minced garlic
• 1 tbsp toasted sesame seeds (+ extra for serving)
• 1 tbsp gluten-free flour (optional)
• 5 cups cooked white rice

Instructions

1. Combine ingredients for the chicken in a 1-gallon zip-top bag except for the flour. Freeze until use. Thaw 24 hours in the refrigerator before using.
2. Add chicken and sauce to the instant pot. Lock lid and close vent valve. Press manual setting and set for 15 minutes. When the timer goes off allow pressure to naturally release before opening the vent valve.
3. Remove lid and use a slotted spoon to serve chicken over rice in 4 MPOF black containers.
4. To thicken sauce: press sauté setting on instant pot and gradually whisk in flour. Simmer 4-5 minutes. Press cancel. Drizzle sauce over chicken and garnish with extra sesame seeds and green onion. Refrigerate until enjoying.

5. Mediterranean Salmon Bowl

Mediterranean Salmon Bowl is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 salmon fillets (6 oz each)
• 2 cups cooked quinoa
• 1 cup cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/2 cup Kalamata olives, pitted
• 1/2 cup feta cheese, crumbled
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon dried oregano
• Fresh parsley, chopped for garnish
• Salt and pepper to taste

Instructions

1. Step 1: Preheat oven to 400F (200C). Season salmon with salt, pepper, and oregano; bake 12–15 minutes until cooked through.
2. Step 2: Fluff quinoa and portion into four bowls or plates.
3. Step 3: Top quinoa with cucumber, tomatoes, olives, and feta.
4. Step 4: Place baked salmon on each bowl; drizzle with olive oil and lemon juice.
5. Step 5: Garnish with parsley; adjust seasoning and serve warm.

6. Ground Beef Stroganoff Casserole with Cauliflower Rice

Ground Beef Stroganoff Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT40M · Total: PT1H10M · Yield: 8

Start the new year out right with this amazing (and low-carb) Ground Beef Stroganoff Casserole with Cauliflower Rice!

Ingredients

• 1 1/2 lbs. ground beef
• 2 T olive oil
• 1 lb. mushrooms, washed, drained dry, and cut into quarters (I used brown Cremini mushrooms)
• 1 onion, chopped small
• 4 cups cauliflower rice (see notes)
• 1 tsp. steak seasoning
• salt and fresh-ground black pepper to taste
• 1 cup grated Mozzarella
• 1 tsp. Better Than Bouillon Beef Base (or a beef bouillon cube) mixed with 1/4 cup water and then simmered to reduce to 1 tablespoon thick stock
• 1 cup sour cream
• 1/2 cup mayo
• 1 cup grated Mozzarella cheese
• 1/4 cup freshly grated Parmesan cheese
• 1/2 tsp. steak seasoning

Instructions

1. Preheat oven to 375F/190C. Spray a large glass or ceramic casserole dish with non-stick spray or brush with a little olive oil. (I used an oval-shaped dish that’s 13 inches long and 10 inches wide at the widest part.)
2. Mix the Better Than Bouillon Beef Base (or a bouillon cube) with 1/4 cup water; then simmer the mixture on the stove in a very small pan until it’s reduced to 1 tablespoon thick stock. Let it cool.
3. Heat a couple of teaspoons olive oil in a large heavy frying pan and cook the beef over medium-high heat until it’s completely browned, breaking apart with the turner as it cooks. Put browned beef in the casserole dish.
4. While beef browns, wash mushrooms and spin dry in a salad spinner, or let them drain well.
5. Chop up the cauliflower and pulse in the food processor to make cauliflower rice if you’re not using packed cauliflower rice.
6. Cut drained mushrooms into quarters (or halves if they’re small.) Heat a couple more teaspoons olive oil in the frying pan and cook mushrooms over medium high heat until they have lost all their liquid and are slightly browned. Put mushrooms in the casserole dish.
7. Mix the sour cream and mayo and add the cooled and reduced stock and stir together.
8. While mushrooms cook, chop an onion into small pieces. Heat two more teaspoons oil in the frying pan (if needed), add the onions, and cook over medium-high heat until onions are softened and starting to brown.
9. Add the cauliflower rice, 1 tsp. steak seasoning, salt, and pepper to the frying pan with the onions. Turn heat to high and cook about 3 minutes, or until cauliflower is partly cooked and some liquid from the cauliflower has evaporated as steam.
10. Add the onion-cauliflower rice mixture to the casserole dish and gently combine all the ingredients.
11. Mix the 1 cup grated Mozzarella, Parmesan, and 1/2 tsp. steak seasoning into the mayo-sour cream mixture.
12. Gently mix the sauce into the cauliflower rice-ground beef mixture in the casserole dish, patting it down when all the ingredients are well combined. Wipe off the edge of the casserole dish if it’s messy.
13. Top the casserole with 1 cup (or more) grated Mozzarella.
14. Bake casserole 30-40 minutes, or until it’s bubbling hot and the top is lightly browned.
15. Serve hot. Leftovers of this will keep in the fridge for at least a week. It can be reheated in a microwave or in a small pan on the stove.

7. Kale Steak Power Salad

Kale Steak Power Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT37M · Total: PT47M · Yield: [‘4’, ‘4 meals’]

This steak and blue cheese bowl is full of rich flavor that keeps your taste buds guessing! Crunchy fennel adds licorice depth while tangy blue cheese complements the robust steak. This salad is great for cooler months with comforting roasted Brussels sprouts and sweet potatoes.

Ingredients

• 1/4 cup olive oil
• 1/4 cup fresh lemon juice
• 1/2 cup fresh parsley
• 1 tbsp raw honey
• 1 tsp dried basil
• 1 tsp dried thyme
• 1/2 tsp sea salt
• 2 tsp olive oil for greasing
• 1 lb. sirloin or strip steak
• 1 tsp sea salt
• 1/4 tsp cracked black pepper
• 2 tbsp olive oil
• 2 cups chopped sweet potatoes
• 2 cups halved Brussels sprouts
• 8 cups shredded kale
• 1/2 cup thinly sliced fennel bulb
• 1/2 cup blue cheese
• 1/3 cup chopped pecans
• 1/2 cup lemon herb dressing (above)

Instructions For Dressing

1. Combine ingredients for dressing in a blender or Nutri-bullet and blend until smooth. Refrigerate until serving.

For Salads

1. Preheat oven to 400ºF and lime a medium baking sheet with parchment paper. Add Brussels sprouts and sweet potato. Drizzle with olive oil and season with sea salt and pepper. Gently toss with hands to coat. Roast for 25 minutes, stirring halfway through cooking. Remove from oven and cool at room temperature while cooking steak.
2. Heat olive oil over medium-high heat in a cast-iron pan for 2 minutes. Season steaks with salt and pepper on both sides. Place onto the hot pan and sear for 4-5 minutes on each side, depending on thickness and desired doneness (rare, medium, well). Rest steaks on a cutting board for 5 minutes.
3. Add 2 cups of kale to 4 GoodCook round containers and top with fennel, roasted vegetables, pecans, blue cheese and sliced steak. Add dressing to 4 sauce cups included in the package. Store in refrigerator until enjoying.

8. Fig & Brie Stuffed Chicken Breasts

Fig and Brie Stuffed Chicken Breasts is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT25M · Total: PT50M · Yield: [‘4’, ‘4 Servings’]

Roasted Fig and Brie Stuffed Chicken Breasts are stuffed with sweet dried figs and creamy Brie cheese then slathered with a red-peppery glaze.

Ingredients

• 4 boneless skinless chicken breasts
• 2 teaspoons salt
• ¼ teaspoon ground black pepper
• ¼ teaspoon paprika
• 1 tablespoon Fresh thyme
• 4 tablespoons butter (divided)
• 2 shallots (thinly sliced)
• 2 garlic cloves (grated or minced)
• 8 ounces Brie cheese (cut into cubes)
• ⅓ cup dried figs (sliced in half)
• 8 wooden skewers (or toothpicks)
• ⅓ cup red pepper jelly
• ¼ cup red wine vinegar

Instructions Cut and Prepare the Chicken Breasts:

1. Pat the chicken with a paper towel to remove moisture. Place a chicken breast on a cutting board and hold it steady with one hand. With a sharp knife, cut a 3-inch slit into the side of the thickest part, slicing about ¾ of the way through to create a pocket. Be careful not to cut all the way through. Repeat with the remaining chicken breasts.
2. in a small dish combine the salt, pepper and paprika together. Hold the chicken breast with the pocket facing up. Open the pocket and sprinkle in half of the seasoning along with some thyme leaves. Repeat with the remaining chicken breasts, then set aside.

Stuff the Chicken Pockets:

1. Preheat the oven to 425°F and line a baking sheet with parchment paper. In a medium skillet, melt 2 tablespoons butter over medium heat. Add the sliced shallots and sauté until softened, about 4 minutes. Stir in the garlic and cook until fragrant, then remove from the heat and let cool for 5 minutes.
2. Spoon some of the shallot mixture into each pocket, then add Brie cubes and a few pieces of fig. Secure the openings with wooden skewers or toothpicks and place the chicken breasts on the prepared baking sheet.
3. Melt the remaining 2 tablespoons of butter, pepper jelly and the vinegar in a small dish in the microwave and brush over the top and sides of the chicken. Sprinkle the remaining salt, pepper, and paprika over the chicken breasts, then transfer the baking sheet to the oven.
4. Bake for 18–20 minutes, or until the internal temperature reaches 160°F on an instant-read thermometer. Remove from the oven, tent loosely with foil, and let rest for 5 minutes. The carryover heat will bring the chicken up to the safe temperature of 165°F.
5. To Serve: Remove the wooden picks from each chicken breast, transfer to a serving platter and garnish with fresh thyme sprigs.

9. Keto Breakfast Sandwich

Keto Breakfast Sandwich is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: [‘1’, ‘1 sandwich’]

This keto breakfast sandwich will be your savior when craving sandwiches on the keto diet. It’s full of flavors, sweet, savory, and very low in carbs.

Ingredients

• 2 beef burgers
• 1 large egg
• Salt & black pepper (to taste)
• 1/2 avocado (mashed)
• 8-10 slices of pickled cucumber
• A drizzle of yellow mustard
• 2 little gem lettuce leaves

Instructions

1. Wrap your beef burgers with plastic wrap and roll the meat. We want our patties to be a little larger and thinner.
2. Add some olive oil to a skillet, heat it up and cook beef burger patties for 2-3 minutes on each side. Add a pinch of salt and black pepper to the meat. Make sure it is fully cooked before removing it.
3. Pat the meat with a kitchen towel to get rid of excess fat.
4. Fry an egg over medium heat in a skillet. Sprinkle with salt and pepper.
5. Mash avocado and spread it on both of the patties. Afterward, add a fried egg on top of one of the patties (with the avocado side up), and cover with pickled cucumber.
6. Drizzle some yellow mustard and finish it up by covering with a lettuce leave. Finally, cover it with the second patty with the avocado side down.
7. That’s it! Enjoy your keto sandwich!

10. Teriyaki Tofu-Tempeh Casserole

TERIYAKI TOFU-TEMPEH CASSEROLE is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT35M · Total: PT45M · Yield: [‘6’, ‘Serve 6’]

Teriyaki Tofu-Tempeh Casserole is a family style meal, ready in about an hour, and features baked tofu and tempeh, broccoli, carrots and snow peas tossed in a delicious teriyaki sauce.

Ingredients

• 10 oz. organic tofu (extra-firm or super firm), cubed
• 8 oz. tempeh, cubed
• 12 oz. combo of snow peas, baby carrots and broccoli florets or 1 bag (12 oz.) stir-fry vegetables (found in the produce section)
• 1 cup long grain rice or 3 cups cooked rice of choice (quinoa or cauliflower rice would be great too)
• 1 cup water
• 1/2 cup tamari, low-sodium soy sauce or coconut aminos
• 1/2 cup pure maple syrup (or 1/3 cup cane sugar or coconut sugar)
• 1/2 teaspoon ground ginger or 1 teaspoon freshly grated
• 1/2 teaspoon garlic powder or 1 garlic clove, minced
• 2 T. cornstarch or 3 T. tapioca flour + equal amount of water

Instructions

1. Preheat oven to 400 degrees F.
2. Drain tofu and place between a clean folded dish towel, place a medium pot on top for about 10 minutes to remove excess water. If using super firm tofu, skip this step. Once done, cube into 3/4 – 1 inch cubes. Cube the tempeh as well.
3. : In a small saucepan, add the tamari, water, maple syrup/sugar, ginger and garlic, bring to a boil, reduce heat and cook on low for 1 minutes. In a small bowl, mix together the cornstarch/tapioca powder with the water until smooth. Add the mixture to the teriyaki sauce and cook another minute, or until sauce thickens. Remove from heat, cover and set aside. Taste for flavor. If you like your teriyaki sauce on the sweeter side, add an extra tablespoon or two of your preferred sweetener.
4. In a 9×13 casserole or baking dish, add tofu and tempeh, drizzle with 1 cup of teriyaki sauce and gently toss to coat. Place in oven on middle rack and bake for 20 – 25 minutes. Turn down oven to 350 degrees F.
5. Cook rice according to package directions. I used basmati rice here which only took 20 minutes total to cook. Rice may vary in cooking time, some take as long as 40 minutes. If making a longer cooking rice you may like to start it earlier.
6. Steam veggies: Steam the veggies using a bamboo steamer, microwave or whatever is your preferred method.
7. In dish the tofu-tempeh cooked in, scoot the tofu and tempeh to one side, add the cooked rice and steamed vegetables. Pour most of the remaining teriyaki sauce overtop, reserving a little for serving, toss to combine. Enjoy as is or continue to next step to warm through if needed.
8. Bake: Place in preheated oven set to 350 degrees, uncovered, for about 10 – 15 minutes to heat through as needed (feel free to skip this step).
9. Place in individual bowls and top with a little remaining sauce. Would also be great with a sprinkle of toasted sesame seeds over top. Enjoy!
10. Serves 4 generously, or 6 – 8 smaller portions

11. Summer Chipotle Chicken Cobb Salad

Summer Chipotle Chicken Cobb Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT12M · Total: PT27M · Yield: [‘4’, ‘4 to 6 servings’]

This aint your average cobb salad. This one features summer ingredients like roasted corn, creamy avocado slices, juicy strawberries, crispy bacon, and smoky chipotle grilled chicken drizzled in a fresh, light, and tangy lemon vinaigrette. Need I say more? This salad oozes summer.

Ingredients

• 2 tablespoons vegetable oil
• 2 chipotle chiles in adobo (finely chopped)
• 1 teaspoon garlic powder
• ½ teaspoon dried oregano
• ½ teaspoon ground black pepper
• 4 boneless skinless chicken breasts ((I used 1 pound breast tenderloins))
• 1 lemon (juiced)
• 1 tablespoon red wine vinegar
• 2 cloves garlic (finely chopped)
• 1 shallot (finely chopped)
• 1/3 cup olive oil
• kosher salt and freshly cracked black pepper to taste
• 3 to 4 cups mixed greens
• 4 strips applewood-smoked bacon (cooked and crumbled)
• 8 to 10 strawberries (hulled and quartered)
• 2 ears corn on the cob (roasted, kernels removed in strips)
• 1 to 2 ripe avocados (pitted, peeled, and sliced)
• kosher salt and freshly cracked black pepper

Instructions Chicken:

1. Combine the oil, chipotles, garlic powder, oregano, and black pepper in a small bowl. Place the chicken in a large zip-top bag and add the marinade. Zip the bag and mix the chicken into the marinade to coat. Place in the fridge and let in marinade for at least 1 hour and up to 8 hours.
2. Heat an outdoor grill or grill pan to about 400 degrees F (medium- high heat). Place the chicken on the grill and grill for 5 to 6 minutes per side, until the chicken is cooked through. Remove the chicken from the grill and let rest for 10 minutes. Slice the chicken against the grain.

Lemon Vinaigrette:

1. Combine all the ingredients in a small bowl and whisk to combine. Adjust the salt and pepper as needed. The dressing will keep in an airtight container in the fridge for up to 5 days.

Salad:

1. Arrange the greens on a large platter and top with bacon, strawberries, corn, avocado, and grilled chicken and season with salt and pepper. Toss with the vinaigrette and serve.

12. Teriyaki Chicken Meal Prep

Teriyaki Chicken Meal Prep is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT20M · Total: PT35M · Yield: [‘4’, ‘4 meal prep bowls’]

Efficiency meets taste with this teriyaki chicken meal prep. Flavorful, umami, and filling. It’s high protein and dairy-free.

Ingredients

• 2 tbsp olive oil
• 2 lbs chicken thighs (skinless, boneless (cut into 1-inch cubes))
• 1/2 cup soy sauce (low sodium)
• 2 tbsp rice vinegar
• 1 tbsp ginger (minced)
• 4 cloves garlic (minced)
• 2 tbsp brown sugar
• 4 tbsp honey
• 1 tsp sesame oil
• 1/2 cup water
• 4 tsp cornstarch
• Sesame seeds
• Green onions
• 1 cup white rice
• 1.5 cup water
• salt and black pepper (to taste)
• 2 small heads of broccoli

Instructions Teriyaki Chicken

1. Add olive oil to the frying pan and heat it to medium-high heat. Add chicken thighs and cook on both sides until it’s cooked. It will take around 10 minutes.
2. Combine all the teriyaki sauce ingredients in a bowl. Pour over the chicken and cook until it thickens, stirring throughout to coat the chicken with the sauce. It will take around 5-6 minutes.
3. Sprinkle the chicken with sesame seeds and green onion

Broccoli and Rice

1. While cooking the chicken, cook the rice according to the packaging instructions.
2. Fluff your rice once finished.
3. Fill a pot with water and bring it to a boil. Add a pinch of salt.
4. Now, wash the broccoli. Then, cut the broccoli into florets and slice them up so they boil up faster.
5. Add florets into the boiling water and cook for 3-4 minutes until they are tender. Remove and drain them before serving.

Assemble Meal Prep Containers

1. Divide the rice into the containers, do the same with broccoli and then chicken. Your meal prep bowls are ready! Keep in the fridge for 3-4 days, and enjoy! Eat it cold or heated up.

13. Summer Strawberry Chicken Salad

The Best Chicken Strawberry Salad Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT25M · Total: PT55M · Yield: [‘4’]

This delicious Strawberry Chicken Salad with Spinach is the perfect blend of fruity, sweet, and savory. Strawberry marinated chicken makes this summer chicken salad recipe the perfect way to eat in season, topped with a refreshing, creamy, honey lime salad dressing.

Ingredients

• 16 oz chicken, cut and grilled
• 4-6 cups salad greens
• 1 avocado, sliced
• 1/4 cup goat cheese
• 1/2 cup strawberries, sliced
• 1 Tbsp olive oil
• 2 Tbsp lemon juice
• 1 Tbsp lime juice
• 2 Tbsp honey
• 1/2 cup Whole Milk Greek Yogurt
• 1 pound strawberries, sliced (about 2 cups)
• 2 Tbsp coconut sugar
• 2 Tbsp water
• 1 Tbsp lemon juice

Instructions

1. Preheat oven to 400 degrees.
2. Season chicken with olive oil and favorite spices (I used paprika, garlic and thyme). Place chicken in baking pan and bake for 10 minutes, before turning over and baking for 15-20 more minutes, or until cooked throughout.
3. While chicken is baking, start your marinade. Mix strawberries, coconut sugar, water and lemon juice is small pot and bring to boil. Reduce the heat and simmer, until the sauce begins to thicken (about 10 minutes). Continue simmering until it gets syrupy.
4. Lastly, prepare your salad greens. Top with avocado, goat cheese and diced strawberries. Prepare ingredients for your dressing and mix.
5. Once chicken is done, cut chicken up and let it soak in strawberry marinade for 5-10 minutes, before decorating on salad.
6. Top with dressing and enjoy!

14. Keto Chicken Alfredo with Broccoli Bake

Keto Chicken Alfredo with Broccoli Bake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 chicken breasts, cut into bite-sized pieces
• 4 cups broccoli florets
• 1 cup heavy cream
• 1 cup grated parmesan cheese
• 1/2 cup cream cheese
• 2 tablespoons butter
• 2 cloves garlic, minced
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• Optional: pinch of nutmeg

Instructions

1. Step 1: Preheat oven to 375F. Lightly grease a baking dish.
2. Step 2: Steam broccoli until bright green, about 3–4 minutes; drain.
3. Step 3: In a saucepan, melt butter; sauté garlic for 1 minute.
4. Step 4: Add cream, cream cheese, and parmesan; simmer until sauce thickens.
5. Step 5: Stir in broccoli and add chicken pieces; season with salt and pepper.
6. Step 6: Transfer to baking dish; bake 15–20 minutes until bubbly.
7. Step 7: Let rest a few minutes before serving.

15. Low Carb Italian Beef Bake

Low Carb Italian Beef Bake (Keto Beef Casserole) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Yield: [‘6’]

This low-carb Italian Beef Bake recipe is gluten-free, keto-friendly, rich, and creamy, with delicious Italian flavors. It is so easy to make it will quickly become a weeknight meal favorite!

Ingredients

• 20 ounces riced cauliflower ((I used Birdseye Savory Herb Frozen Cauliflower Rice))
• 15 ounces whole milk ricotta cheese
• 1 tbsp Italian seasoning blend (plus more to sprinkle on top)
• 1 cup Fresh grated Parmesan cheese (divided)
• pink salt
• cracked black pepper
• 1 1/2 lb ground beef
• 1 tsp organic garlic powder
• 1/2 tsp crushed red pepper flakes (optional)
• 1 15-ounce can no sugar added tomato sauce (or crushed tomatoes)
• 8 ounces (2 cups) whole milk mozzarella cheese (shredded)

Instructions

1. Preheat oven to 350.
2. Steam the cauliflower rice in the microwave per package directions, set aside to cool.
3. In a large bowl, add the ricotta cheese, Italian seasoning, 1/2 cup Parmesan cheese, and salt and pepper to taste. Stir in the cooled cauliflower rice.
4. Spread the cauliflower rice mixture into the bottom of a 3 quart (9 x 13) casserole dish.
5. In a large skillet or pot, cook the ground beef over medium-high heat until browned, add the garlic powder, crushed red pepper, and tomato sauce. Taste and add salt and pepper if needed.
6. Pour half of the beef mixture over the cauliflower rice mixture. Spread with the back of a spoon to even. Top with 1 cup of the mozzarella cheese.
7. Repeat with the remaining beef mixture and mozzarella cheese,
8. Sprinkle the top with the remaining 1/2 cup of Parmesan cheese and a bit of the Italian seasoning.
9. Bake for 20 minutes.

16. Philly Cheesesteak Casserole

Philly Cheesesteak Casserole (BEST Easy Recipe!) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT30M · Total: PT45M · Yield: [‘8’]

An easy and hearty Philly cheesesteak casserole that’s full of flavor yet without the bun. Not only does it cook in 30 minutes, but it’s gluten free, low carb, and keto friendly too.

Ingredients

• 1 Tbsp olive oil
• 2 lb thinly sliced beef
• 1 small onion (sliced)
• 2 bell peppers (sliced)
• 2 cups button or baby bella mushrooms (sliced (optional))
• 2 cups shredded provolone (or slices)
• 4 oz cream cheese
• 1/2 cup beef broth
• 1 tsp Worcestershire sauce
• 1 tsp garlic salt (or salt + garlic powder)
• 1/2 tsp ground black pepper

Instructions

1. Preheat the oven to 350F. In a large skillet (ideally cast iron or oven proof), heat the olive oil over medium-high heat.
2. Add the thinly sliced beef, garlic salt, and pepper and cook it until browned. Remove from the pan and set aside, but leave about 2 Tbsp of grease in the skillet to cook the vegetables in. If there isn’t enough grease left, just add a little more oil to the pan for the veggies.
3. Add the sliced bell peppers, onion, and mushrooms to the skillet. Cook until softened.
4. Add the Worcestershire sauce, beef broth, and cream cheese to the pan and combine. Heat through until the cream cheese is melted.
5. Add the beef back to the pan and combine all ingredients. If you don’t have an ovenproof skillet that’s large enough to hold all of the ingredients, transfer the mixture to a 9×13 pan and combine it in there.
6. Sprinkle with shredded provolone cheese or provolone slices.
7. Bake 15 mins until heated through. Broil for 2-3 mins if prefer crispy cheese on top. Garnish with chopped fresh parsley. Enjoy!

17. Vegan Protein Salad Bowl

High-Protein Vegan Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [‘4’]

This high-protein vegan salad packs in 31 g of plant-based protein along with 14 g of fibre for a nourishing and satisfying meal!

Ingredients

• 250 g block tempeh (cubed)
• 1/4 cup balsamic vinegar (60 ml)
• 2 tbsp soy sauce or gluten-free tamari (30 ml)
• 2 tbsp pure maple syrup (30 ml)
• 1 tsp garlic powder
• pinch of salt and pepper
• 350 g block firm or extra-firm tofu
• 1 tsp garlic powder
• 2 tbsp soy sauce
• pinch of salt and pepper
• 1 tbsp cornstarch (optional for crispier tofu)
• 4 cups chopped and lightly steamed broccoli
• 4 cups or big handful of fresh arugula (spinach or mixed salad greens)
• 2 cups diced cucumber
• 8 tbsp hemp seeds (1-2 tbsp per salad)
• 1 avocado (diced)
• 1 cup chickpeas (drained and rinsed)
• tahini for drizzling over top or 1 batch maple dijon dressing or lemon tahini dressing
• fresh lemon (for serving)
• salt and pepper

Instructions

1. To make the marinated tempeh, mix the marinade ingredients together in shallow dish then add the cubed tempeh. Let sit for 20-30 minutes. Option to press tofu during this time. Bake at 400 F for 20 minutes on a baking tray lined with parchment paper. Once it’s baked, spoon any remaining marinade over the cubes.
2. To make the baked tofu, toss the cubed tofu with the soy sauce, garlic powder and a pinch of salt and pepper. Sprinkle with cornstarch if using and toss again. Transfer to a parchment-paper lined baking pan and bake at 400 F for 20-30 minutes until browed. You can bake it at the same time as the tempeh.
3. You can leave the broccoli raw but it’s suggested to steam it. Bring water to a boil then add the broccoli in a steamer basked, cover and cook for 4 minutes. Remove from heat.
4. If you’re making a dressing for the salad, prepare that now.
5. Prepare 4 bowls with a handful of arugula or other greens of choice. Divide the rest of the ingredients between the 4 servings. Drizzle each with tahini and lemon or a dressing of choice and enjoy.

18. Chipotle Chicken Salad with Mango Dressing

Chipotle Chicken Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT12M · Total: PT42M · Yield: [‘4’, ‘4 bowls’]

Bring Mexican flavors into your kitchen with this healthy version of chipotle. The chipotle chicken salad is fruity, refreshing, filling, and a little spicy. It’s gluten-free and high protein.

Ingredients

• 2 chicken breasts
• 2 tbsp olive oil
• 1 tsp chipotle chili powder
• 1 tsp paprika
• 1 tsp garlic powder
• 1/2 tsp cumin
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1 tbsp lime juice
• 1 head romaine lettuce (chopped)
• 1 salad tomato (diced)
• 1 avocado (cubed)
• 1 cup corn (canned)
• 1/2 cup black beans (drained, rinsed)
• 1 red bell pepper (chopped)
• 1/2 English cucumber (peeled and chopped)
• 1 cup cheddar cheese (shredded)
• 1/4 red onion (sliced)
• 1 mango (peeled and chopped)
• 2 tbsp honey
• 1 tbsp white vinegar
• 2 tbsp lime juice
• 2 garlic cloves (peeled)
• 1/2 tsp chili powder
• 1/4 tsp cumin
• 1/2 tsp salt
• 1/8 tsp black pepper
• 1/4 cup canola oil

Instructions

1. Chipotle Chicken
2. Mix together all the ingredients except for the chicken in a bowl. Add in the chicken breasts and cover them with the rub we’ve just made.
3. Let the chicken sit for 30 minutes before cooking (you can make the dressing meanwhile).
4. Heat a non-stick skillet over medium-high heat. Once hot, add chicken.
5. Cook the chicken for 4-5 minutes on one side until it’s nicely browned or even a little burnt. Turn the chicken over, reduce the heat, and let it cook for another 6-7 minutes until the chicken has fully cooked through.
6. Once finished, let it cool down and slice the chicken breasts.
7. Honey Mango Dressing
8. Add all the ingredients into a blender except for canola oil. Puree until one smooth texture.
9. Now add in the canola and blend the mixture. Let it sit.
10. Salad
11. Add all the chopped salad ingredients into a bowl and toss them together.
12. Divide the salad into 4 separate bowls, top with chicken slices, and drizzle with the dressing.

19. Crock Pot Low Carb Keto Taco Casserole

Keto Taco Casserole (Crock Pot Or Oven) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT135M · Total: PT140M · Yield: [‘6’, ‘6 servings’]

Low carb keto taco casserole is loaded with hearty taco meat, tender veggies, melty cheese & fresh toppings. Make it in the Crock Pot or oven!

Ingredients

• 1 tbsp Avocado oil
• 2 lb Ground beef
• 3/4 cup Water
• 1/4 cup Taco seasoning
• 2 large Bell peppers ((diced; use orange or yellow for color variety))
• 1/4 large Onion ((diced))
• 2 10-oz cans Diced tomatoes with green chilies ((drained very well – push down when draining; see note on less spicy alternative*))
• 1 cup Cheddar cheese
• Iceberg lettuce ((shredded))
• Fresh tomatoes ((diced))
• Avocados ((cubed))
• Fresh cilantro ((chopped))
• Sour cream

Instructions Crock Pot Instructions:

1. In a large saute pan, heat avocado oil over medium-high heat. Add the ground beef. Cook, breaking apart with a spatula, for 8-10 minutes, until browned.
2. Add the water and taco seasoning. Bring to a boil, then simmer for a 2-5 minutes, until it thickens and taco meat forms.
3. Transfer the beef to the Crock Pot. Add the diced peppers, onions, and drained diced tomatoes with green chiles. Mix everything together.
4. Cover the slow cooker with the lid and cook for 4 hours on Low or 2-3 hours on High.
5. Right before serving, stir the casserole. (You can spoon out any excess liquid that may have accumulated, but there shouldn’t be much if you drained the tomatoes well.) Set the Crock Pot to High and sprinkle shredded cheese on top. Cover and cook for about 5 minutes, until the cheese melts.
6. Top the casserole with any toppings you like, such as lettuce, tomatoes, avocados and/or cilantro.

Oven Instructions:

1. Preheat the oven to 375 degrees F (190 degrees C).
2. In a large saute pan, heat avocado oil over medium-high heat. Add the ground beef. Cook, breaking apart with a spatula, for 8-10 minutes, until browned.
3. Add the water and taco seasoning. Bring to a boil, then simmer for a 2-5 minutes, until it thickens and taco meat forms.
4. Transfer the beef to a large baking dish. Add the diced peppers, onions, and drained diced tomatoes with green chiles. Mix everything together. Sprinkle shredded cheese on top.
5. Bake keto taco casserole for 20-30 minutes, until hot and bubbly. The peppers should be soft.
6. Remove from the oven and top the casserole with any toppings you like, such as lettuce, tomatoes, avocados and/or cilantro.

20. Avocado Chicken Salad

Avocado Chicken Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 cups cooked chicken, shredded
• 2 ripe avocados, diced
• 1/2 cup red onion, finely diced
• 1/2 cup celery, diced
• 1/3 cup fresh cilantro, chopped
• Juice of 1 lime
• 1–2 tablespoons olive oil
• Salt and pepper to taste
• Optional: 1 jalapeño, minced

Instructions

1. Step 1: In a bowl, mash one avocado lightly.
2. Step 2: Add shredded chicken, diced avocado, onion, celery, and cilantro.
3. Step 3: Stir in lime juice and olive oil; season with salt and pepper.
4. Step 4: Mix until evenly coated. Serve on greens or in lettuce cups.

21. Honey Garlic Chicken

Honey Garlic Chicken Meal Prep is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [‘2’, ‘2 meal prep bowls’]

Just in 25 minutes, you can make this one-pan dinner! Honey garlic chicken is sweet, flavorful, and nutritious. Perfect for meal prep!

Ingredients

• 4 chicken thighs (skinless and boneless)
• 1 tbsp cornflour
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tbsp vegetable oil
• 1 tbsp butter (or olive oil if dairy-free)
• 4 cloves garlic (minced)
• 3 tbsp honey
• 1/3 cup chicken broth
• 1 tbsp soy sauce
• 2 tbsp green onion (chopped)
• 1 cup brown rice
• 6 cups water
• Pinch of salt

Instructions

1. Rinse brown rice. Then, boil the water in a large pot and add rice to it. Let it boil uncovered for 30 minutes until the rice is fully cooked. Drain excess water once finished, season with salt.
2. Meanwhile, mix cornflour, salt, and pepper together. Toss the chicken into cornflour until fully coated.
3. Now, make sure to heat up the vegetable oil in a skillet. Add in chicken thighs and cook for 4-5 minutes until golden brown. Then, just flip them and cook for another 2 minutes.
4. Afterward, add butter to the pan and garlic. Lower the heat.
5. Combine honey, chicken broth, and soy sauce. Now, add the sauce into the skillet and bring to a boil. Let it simmer for 4-5 minutes until the sauce thickens up and coats the chicken.
6. Divide rice into meal prep containers. Top with honey garlic chicken and season with green onion.

22. Low Carb Crunchwrap Supreme

Low Carb Crunchwrap Supreme is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT20M · Total: PT40M · Yield: [‘4’, ‘4 Crunchwraps’]

OK guys, this low carb crunchwrap supreme recipe has a couple of steps, but hang with me! One of your favorite low carb lunch ideas had a healthy glow up, and its amazing!

Ingredients

• 1 Head Cabbage (cored (note 1))
• 1 Cup Sharp Cheddar Cheese
• 2 Tablespoons Mild Tasting Oil ((note 2))
• 1 Pound Ground Beef (or ground turkey)
• 4 Tablespoons Keto Taco Seasoning (or 1 (1.25-ounce) package taco seasoning (note 3))
• 1 Cup Keto Queso ((note 4))
• 1/2 Cup Sour Cream
• 2 Cups Lettuce (shredded)
• 1 Tomatoes (diced + deseeded)

Instructions

1. Prep. Preheat oven to 400 F and line a baking sheet with parchment paper. Bring a pot of water large enough to submerge your cabbage (1 head) to boil.
2. Steaming the cabbage. Once the water is boiling, add the cored cabbage (note 1) and allow it to cook for two minutes. Use 2 sets of tongs to remove 1 cabbage leaf at a time from the cabbage–it’s easiest to pull the leaf using 1 set of tongs from the base (where the core was removed). Use the second set of tongs to hold the cabbage steady as you do so. If they aren’t easy to remove, just cook the cabbage a little longer (note 5). Well only need 12 cabbage leaves for our Crunchwraps, so save the center of the cabbage for another recipe.
3. Removing some of the cabbage stem. Place each leaf spine side up on a cutting board. Carefully remove the thick part of the stem by sliding a sharp knife over the top. Set cabbage aside on a plate while we prep the filling…(note 7)
4. Make the crisps. Sprinkle cheddar (1 cup) into flat 4″ round circles on the prepared baking sheet. Bake in preheated oven for 6 minutes, or until the edges start to brown around the edges.
5. Make the nacho cheese if following my recipe, or heat up your favorite low carb store bought version.
6. Cook the meat. Meanwhile, heat vegetable oil (2 tablespoons) (note 2) in a large skillet over medium-high heat. Add ground beef (1 pound), breaking up with the back of your spoon into small pieces as it cooks. Cook until completely brown. Drain excess fat from the pan (note 6), then return pan to heat. Stir in taco seasoning (4 tablespoons) (note 3) and water (2/3 cup). Cook for 2-4 minutes, or until the sauce thickens.
7. Assemble. Place 3 cabbage leaves, spine side down, on a flat surface with the center of the leaves slightly overlapping in the middle. Start with a dollop of nacho cheese (or shredded cheddar) (1cup), then meat, a cheese crisp, sour cream (1/2 cup), diced tomatoes (1 piece), shredded lettuce (2 cups), and last another dollop of nacho cheese (note 4). Tear each cabbage leaf in half so it is able to fold more easily, and fold each half toward the center. Cut crunch wrap in half, and enjoy!

23. Keto Teriyaki Chicken Bowl

Keto Teriyaki Chicken Bowl is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 lb chicken thighs, boneless and skinless
• 1/4 cup tamari or soy sauce
• 2 tablespoons erythritol or preferred keto sweetener
• 1 tablespoon rice vinegar
• 1 teaspoon grated fresh ginger
• 2 cloves garlic, minced
• 1 tablespoon sesame oil
• 2 cups cauliflower rice
• 1 cup steamed broccoli florets
• Sesame seeds and green onions for garnish

Instructions

1. Step 1: Slice chicken into bite-sized pieces; set aside.
2. Step 2: In a skillet, heat sesame oil; cook chicken until lightly browned.
3. Step 3: In a small bowl, whisk tamari, sweetener, vinegar, ginger, and garlic.
4. Step 4: Pour sauce over chicken; simmer 3–5 minutes until coated and glossy.
5. Step 5: Divide cauliflower rice among four bowls; top with broccoli and chicken.
6. Step 6: Garnish with sesame seeds and sliced green onions; serve.

24. Chipotle Chicken Bowl with Avocado Salsa

Chipotle Chicken Bowl with Avocado Salsa is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT15M · Total: PT95M · Yield: [‘2’, ‘2 bowls’]

This Chipotle Chicken Bowl is an easy low carb, high protein meal, that’s healthy, gluten free, dairy free & delicious!

Ingredients

• 1 lb boneless skinless chicken breasts
• ¼ cup chipotle vinaigrette (click link for recipe)
• ½ cup chunky avocado salsa (click link for recipe)
• 1 tbsp olive oil
• 2 large zucchinis (spiralized into app 4 cups zoodles)

Instructions

1. Add the chicken breasts to a large plastic bag with the chipotle vinaigrette, allow to marinate for at least 1 hour, or up to 8 hours.
2. Before grilling the chicken, prepare the chunky avocado salsa using the recipe link provided above.
3. Place in the refrigerator until ready to use.
4. Remove the chicken from the marinade and place on a grill preheated to medium high heat.
5. Grill the chicken for 5-7 minutes per side, or until the internal temperature reaches 165°F.
6. Remove from the grill, loosely cover with foil and let rest for 5-10 minutes.
7. Add the olive oil to a large skillet on the stove over medium high heat.
8. Add the zucchini noodles and saute for 3-5 minutes.
9. Divide the zucchini noodles between two bowls.
10. Slice the chicken and add it to each bowl.
11. Top the chicken with the chunky avocado salsa.

25. Chipotle Chicken Bowl with Avocado Salsa

Chipotle Chicken Bowl with Avocado Salsa is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT15M · Total: PT95M · Yield: [‘2’, ‘2 bowls’]

This Chipotle Chicken Bowl is an easy low carb, high protein meal, that’s healthy, gluten free, dairy free & delicious!

Ingredients

• 1 lb boneless skinless chicken breasts
• ¼ cup chipotle vinaigrette (click link for recipe)
• ½ cup chunky avocado salsa (click link for recipe)
• 1 tbsp olive oil
• 2 large zucchinis (spiralized into app 4 cups zoodles)

Instructions

1. Add the chicken breasts to a large plastic bag with the chipotle vinaigrette, allow to marinate for at least 1 hour, or up to 8 hours.
2. Before grilling the chicken, prepare the chunky avocado salsa using the recipe link provided above.
3. Place in the refrigerator until ready to use.
4. Remove the chicken from the marinade and place on a grill preheated to medium high heat.
5. Grill the chicken for 5-7 minutes per side, or until the internal temperature reaches 165°F.
6. Remove from the grill, loosely cover with foil and let rest for 5-10 minutes.
7. Add the olive oil to a large skillet on the stove over medium high heat.
8. Add the zucchini noodles and saute for 3-5 minutes.
9. Divide the zucchini noodles between two bowls.
10. Slice the chicken and add it to each bowl.
11. Top the chicken with the chunky avocado salsa.

26. Healthy Orange Chicken

Easy Orange Chicken Meal Prep is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT25M · Total: PT35M · Yield: [‘4’, ‘4 containers’]

Enjoy a hearty meal with this healthy orange chicken recipes that is great to make ahead for a busy week.

Ingredients

• 2 lbs chicken breasts (boneless, skinless)
• 2 tbsp sesame oil
• 1 cup orange juice
• 1/4 cup chicken broth
• 1/4 cup soy sauce (low sodium)
• 1 tsp garlic powder
• 1 tbsp fresh ginger (grated)
• 1/2 tbsp orange zest
• 3 tbsp honey
• 1/2 tsp black pepper
• chopped green onion
• 2 tbsp sesame seeds
• 1 cup rice
• 1.5 cup water
• salt and black pepper (to taste)
• 2 small heads of broccoli

Instructions Chicken

1. Cut chicken breasts into 1-inch cubes.
2. In a frying pan, heat up sesame oil and cook the chicken until it’s brown. It will take around 12-15 minutes.
3. While the chicken is cooking, mix all of the sauce ingredients together in a small bowl.
4. Remove the cooked chicken and add the sauce to the empty frying pan.
5. Cook the sauce until it thickens, stirring throughout. It will take around 5-10 minutes.
6. Add the cooked chicken back into the frying pan and stir all the ingredients together to coat the chicken.*
7. Sprinkle with chopped green onion and sesame seeds.

Broccoli and Rice

1. While cooking the chicken, cook the rice. Wash the rice and add it to a saucepan, then pour in the water. Add some salt.
2. Bring the rice to boil and reduce to simmer for 10 minutes. Make sure you cover the saucepan with a lid. Let it sit for another 10 minutes (make sure you cook the rice as per instructions on the packet).
3. Fluff your rice and leave it be.
4. Fill a pot with water and bring to a boil. Add a pinch of salt.
5. Wash the broccoli, cut away the stems from the crown, and slice your florets into pieces.
6. Add florets into the boiling water and cook for 3-4 minutes until tender.
7. Remove and drain your broccoli.

Assemble Meal Prep Bowls

1. Divide rice into 4 meal prep containers, and divide the orange chicken and broccoli. Your meal prep is ready! Keep in the fridge for up to 3-4 days and reheat before eating.

27. Baked Ranch Chicken with Broccoli & Bacon

Baked Ranch Chicken with Broccoli and Bacon is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [‘4’, ‘4 people’]

This easy Baked Ranch Chicken with Broccoli and Bacon is a one-pan meal made in a casserole dish.  There are only 6 ingredients, and the recipe takes 30-40 minutes to make.  Low-carb, high protein recipe.  

Ingredients

• 4 chicken breasts ((use 4 thin chicken breasts, or use 2 large chicken breasts, sliced in half, horizontally))
• 2 cups broccoli florets (, blanched, chopped)
• 6 strips bacon (, cooked, chopped)
• 1/2 cup Ranch dressing
• 1 cup Cheddar cheese (, shredded)
• 1/3 cup Mozzarella cheese (, shredded)

Instructions

1. Preheat the oven to 375 F.
2. Add chicken breasts to the casserole dish. I used the the oval casserole dish measured 13 inches x 9 inches x 4 inches deep.
3. Note about chicken: use 4 thin chicken breasts, or use 2 large thick chicken breasts, sliced in half horizontally each to make 4 thin chicken breasts.
4. Top with chopped and blanched broccoli florets.
5. Top with chopped cooked bacon.
6. Spread Ranch dressing on top.
7. Top with shredded Cheddar and Mozzarella cheese.
8. Bake, uncovered, for about 20-30 minutes, until the chicken is cooked through. The cooking time will depend on the thickness of your chicken breasts.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.