37 High Calorie Lunch Ideas You Won’t Stop Eating

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. 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!

2. Chipotle Chicken Salad

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.

3. Vegan Burrito Bowl

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

Recipe details: Prep: PT20M · Cook: PT10M · Total: PT30M · Yield: [‘3’, ‘3 bowls’]

This vegan burrito bowl is easy, healthy, and so delicious! It’s packed with cilantro lime rice, spicy black beans, guacamole, and pico de gallo. Enjoy this plant-based meal for lunch or dinner!

Ingredients

• 1 cup uncooked long-grain rice (~3 cups cooked)
• 1/2 cup cilantro, chopped
• 2 tbsp lime juice, freshly squeezed
• 1/2 tsp salt, more as needed
• 1 tbsp oil (olive, avocado, coconut)
• 1 small onion, diced
• 1 can black beans, drained and rinsed
• 1 can corn, drained and rinsed
• 1 tsp chili powder
• 1 tsp garlic powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp chipotle powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 large ripe avocado
• 1 tbsp lime juice, freshly squeezed
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• Romaine lettuce, chopped
• Pico de gallo
• Hot or mild salsa
• Vegan cashew sour cream, optional
• Vegan nacho cheese, optional
• Tortilla strips, optional
• Lime wedges, optional
• Cilantro, optional
• Hot sauce or sriracha, optional

Instructions Cilantro Lime Rice

1. Cook rice according to package.
2. Add rice, cilantro, lime juice, and salt to a bowl. Mix together.

Spicy Black Beans & Corn

1. While rice is cooking, prepare the spicy black beans and corn.
2. Warm a large pan on medium heat. Add oil and diced onion. Cook, stirring occasionally, for 3-5 minutes or until onion is translucent and fragrant.
3. Add black beans, corn, and spices to the pan. Cook for 8-10 minutes, stirring occasionally.

Easy Guacamole

1. While the rice and beans are cooking, prepare the guacamole.
2. Slice the avocado and remove the pit.
3. Add all ingredients to a bowl. Mash together until nearly smooth and creamy.

Serving

1. Add chopped romaine lettuce to bowls.
2. Divide cilantro lime rice + spicy black beans and corn amongst each bowl.
3. Add pico de gallo, vegan sour cream, salsa, tortilla strips, or any other toppings of your choosing. Enjoy!

4. Avocado Bacon Chicken Salad

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

Recipe details: Prep: PT15M · Total: PT15M · Yield: [‘2’, ‘2 servings’]

Making a salad, but don’t know which toppings and dressings are low carb? Look no further than this ultimate keto salad, where every ingredient has been selected for its low carb impact. Just 3g net carbs per generous entree-sized serving. Even those who aren’t specifically looking to eat low carb will love this salad.

Ingredients

• 2 cups cooked chopped chicken ((Note 1))
• 6 slices cooked bacon, crumbled ((Note 2))
• 1 large avocado, chopped
• 3/4 cup shredded cheddar cheese
• 3/4 cup thinly sliced scallions ((Note 3))
• 3/4 cup diced celery ((Note 4))
• 1/4 cup caesar dressing ((Note 5))
• table salt and ground black pepper, to taste

Instructions

1. Toss & Serve: Toss all ingredients together in large salad bowl until well-mixed. Season with salt and pepper to taste (Note 6), and stir in extra dressing, if desired. Serve promptly (Note 7) or store leftovers (Note 8).

5. 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.

6. Sheet Pan Chicken & Cauliflower

Sheet Pan Chicken and Cauliflower is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT30M · Total: PT80M · Yield: [‘4’, ‘4 plates’]

This sheet pan chicken with cauliflower is spiced, extra rich in flavors, very easy to make, and yummy. The meal is great for meal prep, it’s high in protein, low carb, Paleo, Whole30, gluten-free, and dairy-free.

Ingredients

• 6 chicken thighs (boneless, skinless)
• 1/2 cup olive oil
• 1 tsp turmeric
• 1 tsp paprika
• 1 tsp cumin
• 1/2 tsp cinnamon
• 1 tbsp ground ginger
• 4 garlic cloves (minced)
• 3 tbsp olive oil
• 2 tsp garlic powder
• 1 large cauliflower head (or 2 small ones)
• Parsley (chopped)
• Dill (chopped)
• Red onion (thinly sliced)

Instructions

1. Preheat the oven to 400F.
2. In a large bowl, mix together olive oil, turmeric, paprika, cumin, cinnamon, ground ginger, and garlic. Coat the chicken in it and leave it for at least 30 minutes.
3. Rinse and cut your cauliflower head into florets.
4. In a separate bowl, mix together 3 tbsp olive oil and garlic powder. Toss cauliflower in it until it’s well coated.
5. Spread the cauliflower on a baking sheet, cover with chicken thighs, and make sure to pour all the oil in to cover some of the cauliflower too.
6. Roast in the oven for 30 minutes until the chicken is fully cooked.
7. Garnish with parsley, dill, and red onion.

7. Chicken Fajita Meal Prep Lunch Bowls

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

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘4’, ‘4 Portions’]

Chicken Fajita Meal Prep Lunch Bowls are teamed with cilantro lime quinoa and is a healthy, tasty, fast recipe to make lunch prep for weekdays super easy!

Ingredients

• 1 tablespoon Chilli Powder
• 3/4 teaspoon Cayenne Pepper
• 1 teaspoon Cumin Powder
• 1 teaspoon Black Pepper (ground )
• 1 teaspoon Salt
• 1 cup Quinoa
• 1/4 teaspoon Salt
• 1/4 cup Cilantro
• 2 teaspoons Lime Juice
• 2 tablespoon Olive Oil
• 1 teaspoon Garlic (minced )
• 1 tablespoon Lime Juice
• 6 Chicken Thighs (boneless and skinless (cut into thin strips))
• 1/2 teaspoon Salt
• 2 Red Bell Peppers (deseeded and sliced)
• 2 Yellow Bell Peppers (deseeded and sliced)
• 1 Green Bell Pepper (deseeded and sliced)
• 1 Onion (sliced (large))
• Diced Avocados
• Lime Wedges
• Guacamole

Instructions Chicken Fajita

1. To make the fajita seasoning, mix together chilli powder, cayenne pepper, cumin powder, ground pepper and salt in a bowl and set aside.
2. Start by adding half the fajita seasoning, minced garlic, lime juice and 1/2 teaspoon salt to the chicken. Set aside for 10 minutes.
3. Heat olive oil in a pan and add the chicken to the pan and cook for 10-12 minutes till the chicken is cooked through and slightly crispy.
4. Remove the chicken on a plate, and add onions and bell peppers to the pan. Add the remaining fajita seasoning and stir fry for 3-4 minutes on high heat.

Cilantro Lime Quinoa

1. Meanwhile start cooking the quinoa. Start by washing it a few times in cold water. Add quinoa, two cups water and 1/4 teaspoon salt to a saucepan and bring it to a boil. Simmer and cook for 15-20 minutes till the quinoa is cooked through and soft and fluffy. Once the quinoa is cooked through, add lime juice and cilantro and mix.

Assembling the Meal Prep Bowls

1. To assemble the chicken fajita meal prep lunch bowls, divide quinoa evenly into the bowls. Divide the chicken and peppers on top. Let them cool slightly before placing the lids on top and refrigerating.
2. To serve, remove the lid on the containers and heat them in the microwave. Top with your favourite topping and enjoy!

8. Meal Prep Caprese Chicken Quinoa Bowls

Meal Prep Caprese Chicken Quinoa Bowl Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Total: PT5M · Yield: [‘1’, ‘1 serving’]

Simple ingredients and a few minutes are all you need to meal prep these healthy grab-and-go Caprese Chicken Quinoa Bowls!

Ingredients

• 2 cups cooked quinoa (others grains work as well – rice, farro, millet)
• ½ cup fresh mozzarella (chopped or small balls)
• ½ cup chopped cooked chicken (rotisserie chicken is great for this)
• 1 cup halved cherry tomatoes
• 2 tablespoons fresh chopped basil
• ¼ cup Italian Dressing or Balsamic Vinaigrette

Instructions

1. In a glass container, layer the quinoa, mozzarella, chicken, tomatoes, and basil. Cover and stash in the fridge until ready to eat, or up to 5 days.
2. To serve, drizzle on the dressing, and then toss to coat. Enjoy immediately.

9. Chicken Burrito Bowl

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

Recipe details: Prep: PT30M · Cook: PT20M · Total: PT170M · Yield: [‘4’, ‘4 servings’]

Chipotle-inspired, this Chicken Burrito Bowl served over Cilantro Lime Rice, has 52g of protein and all the flavor! It’s great for meal prep!

Ingredients

• 2 tablespoons olive oil
• 3 tablespoons lime juice
• 3 chipotle chilis in adobo sauce (finely chopped, plus 1 ½ tablespoon adobo sauce)
• 1 ½ teaspoon garlic powder
• ¾ teaspoon salt
• 1 ½ pounds chicken breast (cut into strips)
• 1 cup long-grain white rice (rinsed)
• 1 ½ cups water
• ¼ teaspoon salt (plus more to taste)
• 1 lime (zested plus 2 tbsp fresh lime juice)
• ¼ cup chopped cilantro
• 1 head romaine lettuce (chopped)
• 1 cup tomatoes (diced)
• 1 cup frozen corn (thawed)
• 1 (15-ounce) can black beans (rinsed and drained)
• ½ small red onion (chopped)
• Guacamole (or diced avocado)

Instructions

1. To make the chicken, stir together oil, lime juice, chopped chilies, adobo sauce, garlic powder, and salt in a large bowl. Add chicken and toss to coat. Cover and let sit in the refrigerator for at least 2 hours or up to overnight.
2. Heat a large pan over medium-high heat. Remove chicken from marinade, and add to pan. Cook, stirring, until cooked through, about 5 minutes. Set aside.
3. To make the rice, add salt and rice to a pot of boiling water. Return to a boil, then reduce heat, cover, and simmer until water is absorbed and rice is tender, 15-18 minutes. Uncover and fluff with a fork, then toss in lime zest, lime juice, cilantro, and additional salt to taste.
4. To assemble, arrange rice and lettuce in the bottom of a serving bowl and top with the chicken, diced tomatoes, diced avocados, corn, black beans and red onions.

10. Chicken Salad Meal Prep

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

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: [‘4’, ‘4 meal prep bowls’]

Crunch, flavor, and convenience all rolled into one dish. Our chicken salad meal prep is here to prove that healthy eating can be exciting and easy!

Ingredients

• 2 tbsp olive oil
• 2 tsp garlic powder
• 1 tsp paprika powder
• 2 lbs chicken breasts (skinless, boneless (cut into 1-inch cubes))
• sea salt and black pepper (to taste)
• 8 cups romaine lettuce (chopped)
• 1/2 red onion (finely chopped)
• 1/2 avocado (chopped)
• 1/2 English cucumber (sliced)
• 1 cup grape tomatoes (halved)
• 4 tbsp salad seed mix
• 1/4 cup extra virgin olive oil
• 1/4 cup Dijon mustard
• 3 tbsp honey
• 3 tbsp apple cider vinegar
• 1 tbsp lemon juice (freshly squeezed)
• 1/4 tsp salt
• 1/4 tsp ground black pepper
• chopped dill

Instructions Chicken

1. Add olive oil to a frying pan and heat to medium-high heat. Add in the garlic powder, paprika powder and give it a stir.
2. Add in the chicken, salt it, and black pepper it.
3. Cook for 12-15 minutes until it’s fully done.

Dressing

1. Add all of the honey mustard ingredients into a jar and give it a good shake. Your dressing is done. It will last in the fridge for up to 3 weeks.

Meal Prep

1. Divide romaine lettuce, onion, avocado, cucumber, tomatoes, and salad seed mix into food containers.
2. Top up each food container with chicken.
3. Pour over the dressing. Keep in the fridge for up to 3-4 days and mix before eating.

11. Salmon Stir Fry

Easy Salmon Stir Fry is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: [‘4’, ‘4 bowls’]

Umami and sweet this Easy Salmon Stir Fry is gluten-free (with coconut aminos), dairy-free, and high in protein. So easy and delicious!

Ingredients

• 1 lb salmon
• A pinch of salt
• A pinch of black pepper
• 1/2 tbsp olive oil
• 3 carrots (sliced)
• 1 medium red onion (sliced)
• 1 zucchini (sliced and halved)
• 8 mushrooms (halved)
• 1 yellow bell pepper (sliced)
• ¼ cup soy sauce (or coconut aminos)
• 2 tbsp honey
• 3 tsp sesame oil
• 2 tbsp olive oil
• 5 garlic cloves (minced)
• 2 tsp cornstarch
• 1 tbsp sesame seeds
• 3 green onions (sliced)

Instructions

1. Remove the skin from the salmon and cut it into 1-inch cubes. Sprinkle with salt and black pepper.
2. Chop the veggies.
3. Combine all the ingredients for the sauce.

Salmon

1. Heat a wok to medium-high heat and add the olive oil. Once hot, add in the salmon and cook for 3-5 minutes until golden. Be gentle to make sure the salmon doesn’t break apart.
2. Gently remove the salmon into a bowl.

Veggies

1. Add the carrots into the wok and let them cook for 2-3 minutes. Then add in the onions, and let them cook for 2 minutes.
2. Finally add in the rest of the vegetables and cook for 4-5 minutes.

Sauce

1. Pour the sauce mixture into the wok. Stir to cover all the vegetables. Reduce the heat and let it simmer for 3-4 minutes until the sauce has thickened.
2. Gently add in the cooked salmon and toss lightly.
3. Garnish with sesame seeds and green onion.

12. Pesto Grilled Cheese

Pesto Grilled Cheese is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: [‘4’, ‘4 people’]

Grilled cheese sandwich with pesto, tomatoes, Gouda and Parmesan cheeses.

Ingredients

• 8 slices sourdough bread
• ¼ cup butter (softened)
• ¼ cup pesto
• 2 tomatoes (sliced)
• ¼ cup Parmesan cheese (shredded)
• 8 slices Gouda cheese

Instructions

1. Butter one side of each slice of bread.
2. Place 4 buttered slices on a cutting board or baking sheet with the buttered side down. 
3. Spread pesto onto each of the 4 slices. Add tomatoes, Parmesan and Gouda cheeses. Place remaining bread on top with buttered side up.
4. Preheat a griddle or a cast iron skillet on medium heat. Place 1-2 sandwiches on griddle. Cook for 2-3 minutes until bottom bread is nicely browned. Flip sandwiches and continue cooking for 2-3 more minutes until other side is brown and cheese is melted throughout.  Repeat with remaining sandwiches. 

13. Salmon Taco Bowls

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

Ingredients

• 1 lb salmon fillets, skin removed, cut into 4 portions
• 1 tablespoon olive oil
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 3 cups cooked white rice
• 1 cup black beans, drained and rinsed
• 1 cup corn kernels (fresh or thawed frozen)
• 1 avocado, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup chopped fresh cilantro
• 1 lime, cut into wedges
• Optional: 1/4 cup Greek yogurt or sour cream for topping

Instructions

1. 1. Prepare 3 cups of cooked white rice and keep warm.
2. 2. In a small bowl, mix olive oil with chili powder, cumin, garlic powder, paprika, salt, and pepper; rub this spice blend over the salmon portions.
3. 3. Bake salmon on a lined sheet pan at 400°F (200°C) for 12–14 minutes, or until flaky.
4. 4. Gently warm the black beans and corn in a small pot or microwave until heated through.
5. 5. To assemble bowls, divide rice among four bowls; top with salmon, beans, corn, avocado, and tomatoes; sprinkle with cilantro.
6. 6. Squeeze a little lime juice over each bowl and serve with lime wedges; add yogurt or sour cream if desired.

14. Skirt Steak Meal Prep

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

Ingredients

• 1 1/2 lb skirt steak
• 1 tablespoon olive oil, divided
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cups broccoli florets
• 2 cups mixed bell peppers, sliced
• 1 red onion, sliced
• 1 tablespoon olive oil (for roasting vegetables)
• 1/2 cup chimichurri sauce (for serving)
• Lime wedges (optional)

Instructions

1. 1. Pat the steak dry and rub with 1 tablespoon olive oil, minced garlic, cumin, chili powder, salt, and pepper; let rest 10–15 minutes.
2. 2. Preheat a grill or grill pan over medium-high heat; cook steak to desired doneness (about 4–6 minutes per side for medium-rare, depending on thickness). Rest 5 minutes and slice thin.
3. 3. Toss broccoli, bell peppers, and onion with remaining olive oil, salt, and pepper; roast on a sheet pan at 425°F (220°C) for 15–20 minutes until crisp-tender.
4. 4. Assemble meal-prep bowls by placing vegetables in each container and topping with sliced steak.
5. 5. Drizzle with chimichurri sauce or serve on the side for dipping.

15. Chicken Shawarma Salad

Chicken Shawarma Salad with Tahini Dressing 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’]

Chicken shawarma salad is an incredibly flavorful, fresh, and elegant weeknight paleo dinner. Each bite is crisp, bright and bursting with flavor. The marinade takes just minutes and can be prepped the night before, making for an easy and fast dinner.

Ingredients

• 2 lemons (juiced)
• 1/2 c. avocado oil
• 3 garlic cloves (minced)
• 1 tsp kosher salt
• 2 tsp cracked black pepper
• 2 tsp cumin
• 2 tsp paprika
• 1/2 tsp turmeric
• 1/2 tsp red pepper flakes
• 1.5-2 lb boneless skinless chicken thighs
• 1/2 head romaine lettuce
• 1/2 head butter lettuce
• 1/2 c. fresh parsley (chopped)
• 1/2 c. fresh mint (chopped)
• 2 c. cherry tomatoes (halved)
• 1/2 english cucumber (seeded and sliced)
• 1 small red onion (thinly sliced)
• ½ c. tahini
• ¼ – ½ c. water
• ¼ c. olive oil
• 1 lemon (juiced)
• sea salt (to taste)
• cracked black pepper (to taste)

Instructions

1. In a small bowl, add the lemon juice, avocado oil, salt, pepper, and spices and whisk. Place the raw chicken thighs into a gallon-sized zipper bag and pour the marinade over the chicken. Rub the marinade into the chicken with your (clean) hands, then press the air out of the bag, seal, and place in the fridge. Marinate at least a few hours, and up to overnight. I prepare the marinade first thing in the morning for an evening meal.
2. When you’re ready to cook, preheat the oven to 425. 
3. Remove the chicken from the marinade and place it onto a rimmed baking sheet. Pour any excess marinade over the chicken. Roast for 30 minutes, until the chicken is cooked throughout. Set aside to cool slightly, then slice into 1/2″ strips.
4. While the chicken is roasting, prep the salad. Chop the lettuce and herbs, then toss to combine. Chop the tomatoes and cucumber, and slice the red onion.
5. Place the tahini, olive oil, lemon juice, salt and pepper into a blender along with 1/4 cup of water to start. (I love using my Ninja blender to make dressings. The individual cups are the perfect size for small batch items like salad dressing!). Blend until emulsified. Add additional water to reach desired consistency. For salad dressing, vs. a dipping sauce, I use closer to half a cup, sometimes a bit more.
6. Layer the tomatoes, cucumbers, and red onions over the herb salad base. Top with the chicken, and then dress with tahini to taste. Serve immediately.

16. Steak Fajita Salad with Cilantro Vinaigrette

30-Minute Steak Fajita Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: [‘4’]

This quick and easy Fajita Salad with Steak topped with a zingy cilantro lime vinaigrette is about to become your go-to Tex-Mex dinner recipe. It’s got no added sugar, plus it’s naturally grain and nut free. Best of all, it’s ready in just 30 minutes!

Ingredients

• 1 tsp cumin
• 1 tsp paprika
• 1 tsp kosher salt
• 1 tsp ground pepper
• ½ tsp chili powder
• ¼ tsp onion powder
• ¼ tsp garlic powder
• ¼ tsp dried oregano (Mexican oregano, if available)
• 1 lb skirt steak
• 2 tbsp olive oil (or avocado oil)
• 1 medium yellow onion (sliced into to 1/2″ strips)
• 1 medium red bell pepper (sliced into to 1/2″ strips)
• 1 medium green bell pepper (sliced into to 1/2″ strips)
• 1 head romaine lettuce (chopped)
• 1 pint cherry tomatoes (halved)
• 2 avocado (sliced)
• 4 tbsp queso fresco (crumbled (optional))
• 2 tbsp white wine vinegar
• 2 tbsp lime juiced (fresh squeezed from 2 limes)
• 1 clove garlic (smashed)
• 1 cup loosely packed cilantro leaves
• 2 tsp honey (or agave (optional))
• ½ tsp kosher salt
• ½ tsp ground pepper
• ½ c extra virgin olive oil

Instructions

1. Remove the steak from its packaging then place on a plate or cutting board; rest 15 minutes and allow to come to room temperature while you prepare the dressing and salad ingredients.
2. Combine the vinegar, lime juice, garlic, cilantro, honey, salt, and pepper in a food processor or blender; pulse until the ingredients are minced. Switch the motor to continuous, or set the blender to low, then slowly pour in the olive oil through the feed tube or venting cap. Process until the dressing is emulsified. Taste for seasoning and adjust the lime juice, honey, salt, and pepper until the flavor is balanced to your liking.
3. Combine the fajita dry rub ingredients in a small bowl and stir until evenly combined (cumin, paprika, salt, pepper, chili powder, onion, garlic power, and oregano).
4. Evenly coat all sides of the steak with the dry rub, pressing in with your hands to ensure it adheres well.
5. Heat a cast iron skillet over medium high heat; add the oil and swish around the pan to evenly coat. Add the steak and sear 3-4 minutes per side, or until the internal temperature registers 125-130°F for medium rare. Cook undisturbed to allow a good crust to form. Remove the steak once cooked to your liking and set onto cutting board to rest.
6. Add the remaining oil to the skillet, then add the onion and bell peppers. Toss to coat in the oil and residual fajita spices, then sear for 2 minutes. Toss again every 2 minutes until the vegetables are blistered in spots and bite tender, 6-7 minutes total. Remove the skillet from heat.
7. Thinly slice the steak against the grain.
8. Compose the salad. Divide the lettuce between four plates, then top with half a sliced avocado and one quarter of the tomatoes. Top each salad with a quarter of the onions and peppers and a quarter of the sliced steak. Sprinkle with queso fresco if using, and drizzle with cilantro lime vinaigrette to taste. Serve right away, and enjoy!

17. Thai Noodle Bowl

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

Ingredients

• 8 oz rice noodles
• 1 lb chicken breast, thinly sliced
• 1 tablespoon neutral oil
• 3 garlic cloves, minced
• 1 tablespoon grated fresh ginger
• 2 tablespoons red curry paste
• 1 can (14 oz) light coconut milk
• 2 tablespoons fish sauce
• 1 tablespoon lime juice
• 1 cup thinly sliced bell peppers
• 1 cup shredded carrots
• 2 cups fresh baby spinach or bok choy
• 1/4 cup chopped cilantro
• 1/4 cup chopped peanuts (optional)
• 1 lime, cut into wedges

Instructions

1. 1. Cook rice noodles according to package directions until al dente; drain and set aside.
2. 2. In a large skillet, heat olive oil over medium-high heat and cook chicken until no longer pink.
3. 3. Add garlic and ginger; cook 1 minute until fragrant.
4. 4. Stir in red curry paste; pour in coconut milk, fish sauce, and lime juice; simmer 5 minutes.
5. 5. Add bell peppers and carrots; cook 2–3 minutes until just tender.
6. 6. Stir in spinach until wilted; add noodles and toss to combine.
7. 7. Garnish with cilantro and peanuts; serve with lime wedges.

18. Honey Garlic Chicken Meal Prep

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.

19. Bacon, Tomato & Avocado Sandwich

Bacon, Tomato and Avocado sandwich is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT5M · Total: PT10M · Yield: 1

This delicious quick and easy healthy snack is perfect at any time of the day. All flavours are a perfect complement to each other.

Ingredients

• A piece of tasty bread, cut in two (sourdough, farmhouse or ciabatta)
• 3 baby tomatoes, sliced
• One avocado (ready to eat)
• 1 rasher of back bacon
• One egg
• Salt and Pepper
• 1 tbsp Olive oil

Instructions

1. Peel and slice the avocado
2. Warm the olive oil in a pan and sear both sides of the bread. Then put it aside and fry the bacon rasher.
3. Meanwhile, poach the egg in a pan of boiling water.
4. When the bacon is cooked chop it into small pieces.
5. Place the avocado on the bread (if you prefer you can mush it up with a fork beforehand). Then add the sliced tomatoes, the bacon and the poached egg. Season with salt and pepper to suit.

20. Peanut Chicken Wrap Recipe

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

Recipe details: Prep: PT15M · Total: PT15M · Yield: [‘6’, ‘6 wraps’]

These easy, chicken wraps with peanut sauce are such an simple and healthy lunch recipe, but they’re delicious any time of day. Soft flour tortillas are filled with seasoned chicken, crunchy coleslaw and peanuts with a slightly spicy, homemade sauce. Feel free to swap store bought sauce to make them even easier. Makes 6 chicken wraps.

Ingredients

• 3 cups coleslaw mix
• 1 cup shredded carrots
• 1/3 cup roasted peanuts
• 1/4 cup chopped fresh cilantro
• 2 cooked chicken breasts (chopped or sliced)
• 6 large tortillas
• 1/4 cup honey
• 1/4 cup olive oil (or vegetable oil)
• 1/4 cup peanut butter
• 3 tablespoons unseasoned rice vinegar
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1/2 teaspoon pepper
• 1/4 teaspoon salt
• 1/4-1/2 teaspoon crushed red pepper flakes
• 1 tablespoon grated fresh ginger
• 1 large garlic clove (minced)

Instructions

1. In a medium bowl, whisk together the peanut sauce ingredients.
2. In another bowl, add the cabbage, carrots, cilantro, and peanuts. Pour the sauce over the mixture and stir. Let this sit while you prepare the tortillas and chicken.
3. Heat up the tortillas for about 10 seconds in the microwave to make them easier to work with.
4. Divide the chicken and coleslaw between each tortilla
5. Roll tightly, securing with toothpicks if necessary.

21. Baked Herb Chicken Breasts with Couscous Meal Prep

Baked Herb Chicken Breasts with Couscous Meal Prep is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT55M · Total: PT70M · Yield: [‘4’, ‘4 meal prep bowls’]

Baked herb chicken breasts with couscous is a cheap meal prep that’s nutritious and filling. It’s packed with protein and fiber, and, on top of that, full of flavors! A great option for packable lunch!

Ingredients

• 2 zucchini
• 2 red bell peppers
• 1 yellow bell pepper
• 2 red onions
• 8 cloves garlic (peeled)
• 1 cup couscous
• 1.5 cups vegetable broth
• 1 cup parsley (chopped)
• 2 Tbsp olive oil
• pinch of salt and black pepper
• 4 boneless (skinless chicken breasts (2 lbs))
• 3 Tbsp olive oil
• 2 tsp dried oregano
• 1 tsp dried basil
• 1 tsp garlic powder
• 1/4 tsp salt
• pinch of pepper

Instructions

1. Couscous with Roasted Vegetables
2. Preheat the oven to 400F (205C). Chop zucchini, red bell peppers, yellow bell peppers into 1-inch pieces. Slice onion and peel garlic cloves. Now place all of the vegetables, onion, and garlic on a large baking sheet.
3. Spray them with olive oil and toss to coat them as evenly as possible. Finally, add a pinch of salt and black pepper. Now, roast the vegetables in the oven for 45 minutes and make sure to stir them every 15 minutes.
4. Now, get a saucepan while you’re roasting the vegetables. Bring vegetable broth to boil and add in the couscous. Cover it with the lid and turn off the heat, wait for 5 minutes until the couscous absorbs all the broth, and uncover the saucepan. Give the couscous a stir to make sure it’s light and fluffy.
5. Baked Chicken Breast
6. While vegetables are roasting, combine oregano, basil, garlic powder, salt, and pepper with olive oil. Stir well, and it should form a nice paste.
7. Take out your chicken breasts, gently pound them with a mallet if they’re a little thicker than usual. Cover them with the paste we’ve just made.
8. Bake in a baking tray for 20 minutes. Make sure you cool it down before slicing it.
9. Final Steps
10. Finally, combine couscous with roasted vegetables. Press in garlic and chop some parsley. Combine all the ingredients together and divide them into food containers.
11. Top it up with slices of chicken. Store in the fridge while tightly sealed for up to 3 days.

22. Savory Breakfast Bowl with Parmesan

Savory Breakfast Bowl with Parmesan is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT19M · Total: PT24M · Yield: [‘4’, ‘4 bowls’]

This Savory Breakfast Bowl is a high-protein breakfast recipe. You can customize this gluten-free bowl to your tastes! Easy, delicious, and full of flavor, and makes for a perfect vegetarian meal prep when you’re in need of a filling morning meal.

Ingredients

• 2 tsp olive oil
• 1/4 white onion (chopped)
• 1 clove garlic (minced)
• 2 cups baby spinach
• 6 cherry tomatoes (halved)
• 2 tbsp olive oil
• 1 medium sweet potato (thinly sliced)
• salt (to taste)
• black pepper (to taste)
• garlic powder (to taste)
• dried oregano (to taste)
• 1/2 large avocado (sliced)
• 1/2 red pepper (sliced)
• 2 boiled eggs (fried or scrambled as well)
• 3 tbsp grated parmesan
• Fresh parsley (chopped, or any other herb)

Instructions Spinach with Tomatoes

1. In a frying pan, heat up the olive oil to medium high heat. Add in chopped onion and cook until translucent. It will take around 3-4 minutes.
2. Press the garlic into the pan, cook for 30 seconds. Afterward, pop in the spinach and cherry tomatoes. Cook for 2 minutes until the spinach is wilted and the cherry tomatoes are slightly cooked.
3. Transfer to a bowl.

Sweet Potatoes

1. Add olive oil to the emptied frying pan. Place the sweet potato slices in one layer.
2. Sprinkle with salt, black pepper, garlic powder and dried oregano.
3. Slightly lower the heat and let the potatoes cook until slightly brown and soft. It will take around 4-6 minutes.
4. Flip the potato slices and sprinkle the other side with salt, black pepper, garlic and dried oregano.
5. Cook for 4-6 minutes until you can easily pierce the potatoes. Add more oil if necessary
6. Transfer into a bowl.

The Rest of the Bowl

1. Top the bowl up with avocado slices, red pepper slices, halved boiled eggs and grate the parmesan. Finally, sprinkle with chopped herbs.

23. Easy Teriyaki Chicken Meal Prep

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

Ingredients

• 1.5 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 tablespoon sesame oil
• 2 cups broccoli florets
• 3 tablespoons low-sodium soy sauce
• 3 tablespoons honey
• 2 tablespoons rice vinegar
• 2 garlic cloves, minced
• 1 teaspoon grated fresh ginger
• 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
• 3 cups cooked white rice (or jasmine/basmati)
• Sesame seeds, for garnish
• Sliced green onions, for garnish

Instructions

1. 1. Cook rice according to package directions to yield about 3 cups cooked; set aside.
2. 2. In a large skillet, heat sesame oil over medium-high heat and cook chicken until browned and cooked through.
3. 3. In a small bowl, whisk together soy sauce, honey, rice vinegar, garlic, and ginger to make the teriyaki glaze.
4. 4. Pour glaze over the chicken; bring to a simmer and add broccoli; cook 2–3 minutes until bright and tender.
5. 5. Stir in the cornstarch slurry and cook until sauce thickens and coats the chicken and broccoli.
6. 6. Serve over rice and garnish with sesame seeds and sliced green onions.

24. Salmon Meal Prep with Veggies

Salmon Meal Prep With Veggies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [‘2’, ‘2 meal prep bowls’]

A delicious high protein salmon meal prep with nutritious vegetables: sweet potatoes, cauliflower, and beets. These high protein meal prep bowls are gluten-free, dairy-free, paleo, and Whole30 diet-friendly.

Ingredients

• 1 lb salmon (450g)
• 1/2 sweet potato (250g)
• 2 cups of cauliflower (200g)
• 2 tbsp olive oil
• 1 tbsp soy sauce
• ½ tsp garlic powder
• ½ tsp ground ginger
• ½ tsp cumin
• ½ tsp paprika
• 1 cup cooked and diced beets (120g)
• 4 lemon wedges
• Parsley
• salt and pepper (to taste)

Instructions

1. Preheat the oven to 400F (200C). In a bowl, combine 1 tbsp olive oil, garlic, and ginger. Toss in the cauliflower to cover it with the mixture and spread it on one side of a large baking sheet.
2. In another bowl, combine 1 tbsp olive oil with cumin and paprika. Cut sweet potatoes into cubes, cover them in the mixture of oil, and spread them on the other side of the baking sheet. Roast in the oven for 25-30 minutes and stir midway.
3. Sprinkle salmon with salt and pepper. Add another tablespoon of olive oil to the frying pan, fry the salmon (skin up) for a minute and add soy sauce.
4. Cook the salmon for around 1-2 minutes and flip the salmon, so it’s skin down. Then, cook for another 3-5 minutes until the salmon is fully cooked.
5. Dice the beetroots and chop parsley. Divide salmon and vegetables between glass containers and top up with fresh parsley as well as lemon wedges.

25. Cajun Chicken with Coriander & Lime Rice

Cajun Chicken with Coriander and Lime Rice is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘2’, ‘2 servings’]

Juicy griddled Cajun chicken with charred veggies and coriander-lime rice – ready in 30 minutes. A great weeknight dinner!

Ingredients

• 150 g (3/4 cup) dried long grain rice
• 1 1/2 tbsp Cajun seasoning
• 2 skinless chicken breasts
• 1 1/2 tbsp olive oil
• ½ red bell pepper (deseeded and sliced)
• ½ yellow bell pepper (deseeded and sliced)
• ½ green bell pepper (deseeded and sliced)
• 1 small brown onion (peeled and sliced)
• 1 small bunch coriander ((cilantro), roughly torn)
• zest of 1 lime
• 1 avocado (peeled, de-stoned and chopped)

Instructions

1. Boil a large pan of water, add the rice and simmer for 15 minutes until the rice is tender. Pour into a sieve and leave to drain.
2. Whilst the rice is cooking, heat a cast iron griddle pan on a high heat and brush on a little oil.
3. Sprinkle the Cajun seasoning and pour half the oil on the chicken breasts and rub it in using your hands. Flatten the chicken breasts slightly with your hands and place on the hot griddle. Cook for 7-10 minutes, turning once, until the chicken is charred and no longer pink in the middle. Place on a chopping board to rest whilst you cook the vegetables.
4. Brush the rest of the oil on the griddle and place the peppers and onion on in a single layer. Cook for 5-6 minutes, turning a couple of times, until lightly charred.
5. By now the rice should be cooked and drained. Fluff it up with a fork and stir through the coriander and lime zest.
6. Divide the rice between two bowls. Cut the chicken breasts into slices and place on top of the rice. Add the char-grilled peppers and onion and top with the chopped avocado.

26. Vegan Cobb Salad Recipes

Vegan Cobb Salad Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT1H · Cook: PT40M · Total: PT1H40M · Yield: 4

Try this delicious vegan cobb salad recipe. It does not disapoint when it comes to the traditional flavours and textures. Complete with seitan chicken, roasted bacon flavoured chickpeas and ranch dressing, this salad is a hearty meal the whole family can enjoy!

Ingredients

• 2 heads of romaine lettuce
• 2 avocados
• 2 medium sized carrots
• 1 cup of cherry tomatoes
• 1/2 cup of sweetcorn
• 2 spring onions
• 1/3 cup of grated red cabbage
• 1 can of chickpeas
• 1/3 cup of tomato puree
• 1 tbsp of vegan Worcester sauce
• 1 tsp of onion powder
• 1 tsp of maple syrup
• 1 tsp of liquid smoke
• 1 tsp of olive oil
• 2 cups of vital wheat gluten
• 1 tsp of onion powder
• 1 tsp of garlic powder
• 1 no chicken bouillon cube
• 1 tbsp of vegan Worcester sauce
• 1 cup of silken tofu
• 1 tbsp of vegan chicken seasoning
• 1/2 cup of vegan mayo
• 1 tsp of dried dill
• 1 tbsp of chopped fresh chives
• 2 tbsp of apple cider vinegar
• 1/3 cup of oat or soya milk

Instructions

1. Begin with making the chickpea marinade. Mix all of the wet and dry ingredients in a bowl. Strain the can of chickpeas and rinse them thoroughly with cold water in a colander. Place the chickpeas in the marinade and rerfigerate for as long as possible. Overnight is ideal but if you can’t manage that, about an hour is fine.
2. Next, line a baking tray with paper and cook on aroud 400 F / 205 c for 35 minutes, tossing regularly to avoid burning.
3. Set your chickpeas to one side and begin to work on your seitan chicken.
4. Add all of the dry ingredients for the vegan seitan chicken into a bowl and whisk together. Make a well in the centre and add all of the wet ingredients, mix initially until it becomes a dough consistency, then knead with your hands on a surface.
5. Do not over knead, it will make the seitan too tough. Once your dough is nicely formed, make it into 4-5 cutlets.
6. Wrap each individual cutlet in tin foil that can be used for boiling. Boil a large pot of water and submerge each wrapped cutled inot the boiling water for 30 minutes.
7. After 30 minutes take the cutlets out of the water. Leave them to rest for a few minutes. At this point you can either roast, grill or bbq the seitan chicken until golden.
8. Once your vegan chicken is ready, begin layering the salad. Start with the romain lettuce, wash it first and then chop it into bite sized chunks.
9. Layer with grated carrot, chopped avoacado, tomaotoes, chopped spring onion, sweetcorn, red cabbage, the chickpeas and slices of the seitan chicken.
10. The ranch dressing takes only 2-3 minutes to whizz up, literally add all of the ranch ingredients into a blender and blitz until creamy. Drizzle on top or serve on the side.

27. 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.

28. Loaded Burger Bowls

Fully Loaded Burger Bowl with “Special Sauce” is a practical addition to this collection, with a straightforward method and adaptable serving options.

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

Loaded burger bowls with pickles, bacon, a quick guacamole, and a “special sauce”! An easy and satisfying alternative to lettuce wrapped burgers.

Ingredients

• 1 pound lean ground beef
• 4 teaspoons garlic powder
• ½ teaspoon salt (more or less to taste)
• 1 teaspoon avocado oil (or melted refined coconut oil)
• ½ cup mayonnaise (see Notes)
• 2 tablespoons ketchup (see Notes)
• 2 teaspoons pure maple syrup (or 1 tablespoon coconut aminos if on Whole30, see Notes)
• 1 tablespoon dill pickle relish
• 2 teaspoons dried minced onion
• 1 pinch crushed red pepper flakes (more or less to taste)
• 1 pinch salt (more or less to taste)
• 2 medium avocados (pit removed, peeled)
• ½ tablespoon fresh lemon juice (juice from approximately half of 1 lemon)
• ½ teaspoon salt (more or less to taste)
• 1 cup thinly sliced red onion
• 2 small heads romaine lettuce (leaves only, roughly chopped; approximately 8-9 cups total)
• 1 ½ cups cherry tomatoes (halved; or grape tomatoes, halved)
• ½ cup pickle chips (plus more to taste)
• 8-10 slices thick-cut bacon (cooked, crumbled)

Instructions For the Burgers

1. Add 1 pound lean ground beef, 4 teaspoons garlic powder, and ½ teaspoon salt to medium mixing bowl. Use hands or wooden spoon to mix ingredients together until well combined. Set bowl aside.
2. Heat large skillet over medium heat. When pan is warm, add 1 teaspoon avocado oil and swirl or tilt pan to distribute oil across surface. Continue heating pan until oil is hot and shimmery.
3. When oil is ready, add ground beef mixture to skillet. Cook beef, stirring frequently, until browned and crumbled. While ground beef cooks, prepare guacamole and special sauce.

For the Special Sauce

1. Add ½ cup mayonnaise, 2 tablespoons ketchup, 2 teaspoons pure maple syrup (see Notes), 1 tablespoon dill pickle relish, 2 teaspoons dried minced onion, 1 pinch crushed red pepper flakes, and 1 pinch salt to second medium mixing bowl.
2. Whisk ingredients together until fully combined. Taste and adjust quantities as needed. When satisfied with flavor, set sauce aside until ready to serve.

For the Guacamole

1. Add 2 medium avocados, ½ tablespoon fresh lemon juice, and ½ teaspoon salt to small mixing bowl. Use fork to mash ingredients together until fully combined. When desired consistency is achieved, set bowl aside until ready to serve guacamole.

For the Red Onions

1. When ground beef is fully cooked and crumbled, transfer beef to medium bowl or plate and set aside. Return skillet to medium heat.
2. Add 1 cup thinly sliced red onion to skillet in single layer. Work in batches as needed to avoid layering onions or overcrowding pan. Cook onion slices until lightly charred on underside, then flip onions over and cook until charred on other side.
3. Transfer sautéed red onions to second medium bowl or plate and set aside. Repeat with any remaining onions until all onions have been sautéed.

For the Burger Bowls

1. Divide 2 small heads romaine lettuce evenly between serving bowls.
2. Divide ground beef mixture into 4 equal portions. Place one portion in center of each serving bowl, on top of lettuce layer.
3. Arrange equal portions of 1 ½ cups cherry tomatoes, ½ cup pickle chips, 8-10 slices thick-cut bacon, sautéed red onions, prepared guacamole, and other preferred toppings around ground beef in each bowl.
4. Drizzle plenty of special sauce over top of burger bowls and serve immediately with additional sauce if desired.

29. Chipotle Lime Shrimp Bowls

Chipotle Lime Shrimp Bowls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT5M · Total: PT25M · Yield: [‘4’]

Quick, easy, and totally flavorful, these chipotle lime shrimp bowls with brown rice, black beans, tomatoes and avocado have just the right level of adobo spice with a touch of honey to sweeten up meal prep for any lunch or dinner.

Ingredients

• 1 pound large shrimp (, deveined and peeled)
• 3 tablespoons canola oil (, divided)
• 3 tablespoons fresh lime juice (, divided (about 1-2 medium limes))
• 1 to 2 chipotle peppers in adobo sauce (, finely minced (about 1 tablespoon))
• 1 teaspoon adobo sauce ((the liquid from the can of peppers))
• 2 cloves garlic (, pressed)
• 2 teaspoons honey
• 3/4 teaspoons ground cumin
• 1/2 teaspoon kosher salt
• 1/4 teaspoon cayenne pepper
• 4 cups cooked brown rice
• 1 15.5 ounce can black beans (, drained and warmed)
• 2 cups cherry tomatoes (, sliced)
• 1 large avocado (, pitted and chopped)
• 4 green onions (, chopped)
• 1/4 cup red onion (, chopped)
• Fresh cilantro
• Lime wedges

Instructions

1. Place the shrimp in a bowl or gallon freezer bag, and add 2 tablespoons of the oil, lime juice, chipotle peppers, adobe sauce, garlic, honey, salt, cumin, and pepper. Massage the ingredients into the shrimp and let the shrimp rest on the counter for 15 minutes.
2. Heat a large skillet over medium-high heat. Add the remaining oil to the pan and swirl to coat. Spread the shrimp across the pan and discard any remaining marinade. Add the shrimp to the pan and cook for 1-2 minutes on each side or until they’ve turned lightly pink on the outside and the insides are turning white.
3. Assemble the bowls with the rice, black beans, veggies and sprinkle with cilantro. Drizzle with more adobo sauce and a squeeze of lime if desired.

30. 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!

31. Chicken Burrito Bowls Meal Prep

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

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: [‘4’, ‘4 meal prep bowls’]

These healthy chicken burrito bowls are flavorful, nutritious, and delicious. Filled with Mexican flavors, they’re a perfect high protein lunch or meal prep to bring to work. Can be made in just 30 minutes!

Ingredients

• 2 cups arugula
• 1 cup grape tomatoes (halved)
• 7 ounce can corns (drained)
• 14 ounce can black beans (rinsed and drained)
• 1 lb chicken breasts
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup basmati rice
• 1.5 cups water
• 1 tsp paprika
• 1/2 tsp cumin
• 1/4-1/2 tsp cayenne (check notes)
• 1/4 tsp black pepper
• 4 tbsp Caesar dressing (use dairy-free option if dairy-free)

Instructions Chicken

1. Place chicken breasts at the bottom of a pot. Season with salt and black pepper. Cover the chicken with 1 inch of water.
2. Place the pot on the stove, bring to boil. Then, reduce the heat, and let it simmer until the chicken is fully cooked (no longer pink in the center) or reaches the temperature of 165 F. It will take around 15 minutes.
3. Remove the chicken from the water. Let it cool down before shredding.

Rice

1. Rinse your rice using a mesh strainer.
2. Place rice and water into a saucepan. Bring to simmer without the lid on, and once the surface is bubbling, place the lid and lower the heat. Cook for another 7 minutes. Now mix in paprika, cumin, cayenne, and black pepper. Cover the rice and cook for another 5 minutes. (Or just cook your rice according to instructions and mix in the spices 5 minutes before the rice is fully cooked).
3. Remove from the stove and rest for 10 minutes. Fluff before serving.

Meal Prep Assemble

1. Divide the cold ingredients, rice, and chicken between 4 food containers. Drizzle with Caesar dressing, especially the chicken to give it more flavor.

32. Avocado Tuna Salad

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

Recipe details: Prep: PT10M · Yield: [‘1’, ‘1 serving’]

This avocado tuna salad is an easy and healthy lunch option! It’s packed with protein and fiber, and couldn’t be quicker to throw together.

Ingredients

• 1 medium avocado (ripe)
• salt and pepper
• 1 tsp garlic powder
• Juice of half a lemon
• 5 oz can of tuna (drained)
• 1/4 cup apple (diced)
• 1 stalk celery (diced )
• 3 tbsp red onion (diced)
• 2 tbsp green onion (chopped )

Instructions

1. Add the avocado to a bowl and top with lemon juice, salt, pepper, and garlic powder. Mash the avocado with a fork until it’s a puree with no large chunks.
2. Combine the tuna, celery, apple, and red onion in a bowl. Add the avocado mash and stir to coat the tuna salad.
3. Serve topped with green onion and additional salt and pepper to taste!

33. Kale Quinoa Salad with Blueberries

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

Recipe details: Prep: PT20M · Total: PT20M · Yield: [‘4’]

This Kale Quinoa Salad with Blueberries packs a nutritional punch! Quinoa, blueberries, and avocado bring lots of flavor to this healthy make ahead lunch.

Ingredients

• 1 cup quinoa
• 6 cups kale
• 15 ounce can chickpeas (rinsed and drained (optional))
• 1 cup blueberries
• 4 ounces goat cheese (crumbled)
• ½ cup sliced almonds
• 1 avocado (peeled, pitted, and chopped)
• ¼ cup extra virgin olive oil
• ¼ cup lemon juice
• 2 tablespoons honey
• 1 ½ teaspoons Dijon mustard
• ¼ teaspoon Kosher salt
• a bit of black pepper

Instructions

1. Rinse and drain the quinoa. Place quinoa and 2 cups water in a small saucepan and bring to a boil. Cover, reduce heat to a low simmer, and cook for about 15 minutes until water is absorbed. Transfer to a large bowl to cool.
2. Meanwhile, make the dressing. Whisk together all dressing ingredients in a large salad bowl. Add the kale and, using your hands, toss it with the dressing.
3. Once the quinoa is cool, add it to the bowl with the kale, along with the chickpeas (if using), blueberries, goat cheese, almonds, and avocado. Toss gently to combine. Serve.

34. Spicy Thai Chicken & Brown Rice Bowls

Spicy Thai Chicken & Brown Rice Bowls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 lb chicken breast, thinly sliced
• 2 tablespoons neutral oil
• 2 tablespoons red curry paste
• 1 can (14 oz) coconut milk, light
• 2 tablespoons fish sauce
• 1 tablespoon brown sugar
• 2 cups cooked brown rice
• 1 cup snap peas or green beans
• 1 cup shredded carrots
• 1 red bell pepper, thinly sliced
• Fresh cilantro, for garnish
• 1 lime, cut into wedges

Instructions

1. 1. Cook brown rice according to package to yield 2–3 cups cooked.
2. 2. In a skillet, heat oil over medium-high heat and cook chicken until browned and cooked through.
3. 3. Add red curry paste; cook 1 minute to bloom flavors.
4. 4. Stir in coconut milk, fish sauce, and brown sugar; simmer 5 minutes.
5. 5. Add snap peas, carrots, and bell pepper; cook 3–4 minutes until vegetables are crisp-tender.
6. 6. Serve over brown rice; garnish with cilantro and lime wedges.

35. 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.

36. Sheet Pan Cashew Chicken

Sheet Pan Cashew Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT20M · Total: PT40M · Yield: [‘6’, ‘6 plates’]

This sheet pan cashew chicken is a great macro-friendly dinner or lunch meal. It’s nutty, sweet, great for meal prep. On top of it all, the recipe is high protein, gluten-free and dairy-free.

Ingredients

• 2 pounds chicken breast (boneless, skinless, cut into ¼-1/2 inch cubes)
• 1 broccoli head (cut into florets)
• 2 red bell peppers (sliced)
• 1 cup unsalted cashews
• 4 garlic cloves (minced)
• 1 tsp ginger powder
• 3 tbsp coconut aminos
• 1 tbsp apple cider vinegar
• 2 tbsp sesame oil
• 1 tbsp cashew butter
• 2 tbsp honey

Instructions

1. Preheat the oven to 400F and line a large sheet pan with parchment paper or baking foil. Spray itwith oil or cover it with olive oil using a brush.
2. Add cut chicken, vegetables, and cashews into a large bowl or just straight into the baking sheet.
3. In a separate bowl, mix together minced garlic cloves, grated ginger, coconut aminos, vinegar, sesame oil, cashew butter, and honey. Combine all the ingredients as well as you can. That might take a bit of mixing to achieve.
4. Now, pour the sauce into the chicken mixture. Toss so that all the ingredients are well covered with sauce.
5. Now, spread the mixture of meat and veggies evenly on a sheet pan.
6. Bake in the oven for 15-20 minutes until the chicken and veggies are fully cooked.

37. Sheet Pan Cashew Chicken

Sheet Pan Cashew Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT20M · Total: PT40M · Yield: [‘6’, ‘6 plates’]

This sheet pan cashew chicken is a great macro-friendly dinner or lunch meal. It’s nutty, sweet, great for meal prep. On top of it all, the recipe is high protein, gluten-free and dairy-free.

Ingredients

• 2 pounds chicken breast (boneless, skinless, cut into ¼-1/2 inch cubes)
• 1 broccoli head (cut into florets)
• 2 red bell peppers (sliced)
• 1 cup unsalted cashews
• 4 garlic cloves (minced)
• 1 tsp ginger powder
• 3 tbsp coconut aminos
• 1 tbsp apple cider vinegar
• 2 tbsp sesame oil
• 1 tbsp cashew butter
• 2 tbsp honey

Instructions

1. Preheat the oven to 400F and line a large sheet pan with parchment paper or baking foil. Spray itwith oil or cover it with olive oil using a brush.
2. Add cut chicken, vegetables, and cashews into a large bowl or just straight into the baking sheet.
3. In a separate bowl, mix together minced garlic cloves, grated ginger, coconut aminos, vinegar, sesame oil, cashew butter, and honey. Combine all the ingredients as well as you can. That might take a bit of mixing to achieve.
4. Now, pour the sauce into the chicken mixture. Toss so that all the ingredients are well covered with sauce.
5. Now, spread the mixture of meat and veggies evenly on a sheet pan.
6. Bake in the oven for 15-20 minutes until the chicken and veggies are fully cooked.

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.