31 Best Gluten Free Meal Prep Ideas

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. Buffalo Chicken and Rice bowls

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

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

Buffalo chicken rice bowls are an easy and delicious meal idea! They are loaded with buffalo chicken, rice and veggies! A perfect meal prep idea!

Ingredients

• 2.5 cups white rice (cooked)
• 1 lb chicken breast (raw and cut into cubes)
• 1 tsp garlic powder
• 1/2 tsp black pepper
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/2 cup buffalo sauce (divided)
• 1 cup carrots (diced )
• 1 cup celery (diced )
• 1 cup cherry tomatoes (halved)
• ½ cup blue cheese crumbles
• 1/3 cup green onion
• Optional: ranch, feta cheese, lettuce

Instructions

1. Combine 1/4 cup buffalo sauce, salt ,pepper and garlic in a large bowl. Mix well. Add the raw chicken cubes and marinate in the refrigerator for 10 minutes.
2. Prepare all produce while the chicken marinates. Chop the carrots and celery into small pieces. Cut the tomatoes in half and chop the green onion into small pieces.
3. Place a pan over medium heat. Add 1 tbsp. of olive oil. Add the marinated chicken cubes and cook until done (Chicken is done when it reaches 165F). Add the remaining 1/4 cup buffalo sauce and cook for another 1-2 minutes. Remove from heat.
4. Assemble the bowls. (Ingredients will be divided evenly amongst 4 bowls). Place 1/4 of the rice in the bottom of a bowl.
5. Add the buffalo chicken, carrots, tomatoes and celery.
6. Top with blue cheese and optional ranch or buffalo sauce. Enjoy!

2. Mexican Quinoa Casserole

Mexican Red Bean Quinoa Casserole 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: [‘3’, ‘3 meal prep bowls’]

When you’re missing Mexican flavors, this red bean quinoa casserole might be just what you need! It’s a vegetarian dish that’s full of flavors. On top of it, it’s budget-friendly yet very nutritious.

Ingredients

• 1 cup quinoa (uncooked)
• 1 can red kidney beans
• 1 large can corn (or 2 small cans)
• 1 can chopped tomatoes
• 2 tsp chili powder
• 1 white onion (diced)
• 1 red bell pepper (diced)
• 1 cup cheddar (shredded)
• 1/2 tsp cumin powder
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1 cup water

Instructions

1. Preheat the oven to 350F (180C).
2. Drain red kidney beans as well as corn, then wash the quinoa. Dice white onion, red bell pepper, and grate your cheddar.
3. Now mix all of the ingredients together. Afterward, oil your pan and spread your mixture into the pan.
4. Bake it in the oven for 30 minutes. Then, turn off the heat and let the casserole sit for another 25 minutes.
5. Afterward, divide the casserole into 3 servings and store it in glass containers. They will last in the fridge for 3-4 days.

3. Lemon Chicken and Veggies

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

Recipe details: Prep: PT15M · Cook: PT35M · Total: PT50M · Yield: [‘3’, ‘3 meal prep bowls’]

These lemon chicken bowls with veggies are super easy to make. On top of that, very delicious, nutritious, full of flavors, and easy to assemble for lunch for work.

Ingredients

• 1 lb chicken breast
• 1/4 cup chicken stock
• 1 tbsp freshly squeezed lemon juice
• 2 tbsp olive oil
• 1 white onion
• 3 cloves garlic
• ½ tsp salt
• ½ tsp black pepper
• 2 sweet potatoes (peeled, diced)
• 2 cups of broccoli
• 2 tbsp extra virgin olive oil
• ½ tsp paprika
• ½ tsp salt
• ¼ tsp black pepper
• ¼ tsp garlic powder
• pinch of black pepper
• 3 cups cherry tomatoes
• Dill (chopped)

Instructions

1. Chop the onion in chunky pieces, peel garlic cloves. Add them to a blender, pour in chicken stock, lemon juice, 1 tbsp olive oil, and add in salt with pepper. Blend until one smooth texture.
2. Cut chicken breasts into 1-inch chunks and combine them with the marinade in a large bowl or Ziploc bag. Keep refrigerated for at least 2 hours.
3. Preheat the oven to 425 F (220 C).
4. Mix 1 tbsp olive oil with paprika, salt, ¼ tsp black pepper, and garlic powder. Peel sweet potatoes, dice them into ½ inch cubes, and coat them with the mixture we‘ve just made.
5. Bake them in the oven for 35 minutes. Add in broccoli with 25 minutes to go (10 minutes later). Drizzle broccoli with 1 tbsp of olive oil and add a pinch of black pepper. Let the vegetable bake for another 25 minutes.
6. Meanwhile, heat 1 tbsp of olive oil in a skillet and add in the chicken with marinade. Cook for 13-15 minutes and make sure to stir it the whole time until the chicken is golden brown.
7. Chop cherry tomatoes as well as dill. Cover the tomatoes in dill.
8. Divide lemon chicken and vegetables into 3 food containers equally. Store in the fridge for up to 3 days.

4. Air Fryer Falafel

Healthy Air Fryer Falafel (Gluten-Free, Vegan, Allergy-Free) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: [’14’, ’14 Falafel’]

This easy and healthy Air Fryer Falafel recipe is gluten-free, vegan, grain-free, and allergy-free! No oil or frying needed for these light and crispy falafel. Quick to make using canned chickpeas and chickpea flour, and perfect for filling a gluten-free pita, lunches, or dinners! Baking instructions included!

Ingredients

• 2 (15oz) Cans of Chickpeas (about 3 cups)
• 1/2 Cup Fresh Chopped Parsley
• 1/2 Cup Frech Chopped Cilantro*
• 1/2 Cup Chopped Onion
• 1/4 Cup Chickpea Flour
• 1 Tsp Baking Powder
• 1 Tsp Minced Garlic
• 1 Tsp Ground Cumin
• 1/2 Tsp Coriander (optional)
• 1/2 Tsp Paprika (smoked or sweet)
• Juice of 1 Small Lemon (about 2-3 TB)

Instructions

1. In a large food processor or blender, combine all ingredients except the lemon juice.
2. Blend the mixture together to combine, adding the lemon juice, as needed, to get the mixture moving. Blend until you get a course dough.
3. Form about 14 falafel patties and work in batches to air fry, depending on the size of your air fryer basket. Do not overcrowd.
4. Air fry the falafel at 380° for about 7 minutes on the first side, flip, and air fry again for about another 5 minutes. Repeat for the rest of the batches.
5. Preheat the oven to 400°F and bake for about 15 minutes on each side using a parchment paper or a Silpat lined baking sheet.

5. Eggplant Lentil Curry

Eggplant Lentil Curry Recipe 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 eggplant lentil curry comes together in around 30 minutes and it will be your new favorite weeknight dinner! It’s hearty, comforting and packed with flavor and plant-based protein.

Ingredients

• 1 tbsp olive oil ((or any neutral oil))
• 1 medium white onion, diced
• 2 medium green chilies, diced
• 3 garlic cloves, minced
• 2 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp ground cinnamon
• ¼ tsp red pepper flakes ((optional))
• 1 cup (180-190g) split red lentils (rinsed)
• 2 medium eggplants, chopped into 1-inch cubes
• 1 (14.5oz) can (400-430g) diced tomatoes
• 1 (13.5oz) can (400ml) light coconut milk
• 3 cups (700ml) vegetable broth (or water)
• 1/2 tsp salt
• 1/4 tsp freshly cracked black pepper
• Juice of 1/2 lime
• Chopped cilantro

Instructions

1. To a medium pot, heat oil over medium heat. Once hot, add onion and cook for 3-4 minutes until lightly golden.
2. Add green chilies, garlic, and the spices – cumin, coriander, cinnamon, and red pepper flakes (optional). Stir and fry for 2-3 minutes or until fragrant.
3. Add lentils, canned tomatoes, eggplants, coconut milk, vegetable broth, salt, and black pepper. Stir and bring to a boil. Simmer for 25-30 minutes with a lid on, stirring occasionally to prevent burning.
4. Remove from the heat. Taste to see if the lentils are cooked trough, and add more salt or black pepper if needed.
5. To finish, add lime juice and cilantro and stir (both optional). Serve right away!

6. Sweet Potato Casserole

Sweet Potato Casserole with Black Beans, Kale and Quinoa is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT35M · Total: PT45M · Yield: [‘8’, ‘8 servings’]

Enjoy this savory, comforting, vegan sweet potato casserole with black beans, kale, quinoa and roasted garlic sauce. It’s easy to assemble and perfect to make ahead.

Ingredients

• 3 medium-sized sweet potatoes (or 2 large ones)
• 2 tablespoons olive oil (divided)
• salt
• black pepper
• 3 sprigs rosemary
• 1 cup quinoa
• 2 cups water
• 2 cups kale (chopped)
• 2 cups black beans (cooked or canned )
• 1 cup roasted garlic sauce
• 2 slices of sourdough bread (or any gluten free bread)
• 3 tbsp vegan Parmesan (optional)

Instructions Roast sweet potatoes

1. Preheat the oven to 180 ºC or 350 ºF. Peels and dice sweet potatoes and transfer them to a baking tray. Drizzle with 1 tablespoon olive oil, sprinkle with salt and pepper. Put rosemary sprigs on top. Roast for 25 minutes or until golden and cooked through.

Cook quinoa

1. Meanwhile, rinse and drain the quinoa. Put it in a saucepan and add water and 1/2 teaspoon salt. Bring to a boil over medium heat, then cover and simmer for 18 minutes.

Make the breadcrumbs

1. Heat a remaining tablespoon of olive oil in a skillet over medium-high heat. Break bread slices with your fingers into small pieces (you can use a grinder or chopper) and transfer them to the skillet. Add salt and black pepper and fry until golden and crispy, about 4 minutes, stirring occasionally.

Assemble the casserole

1. Transfer roasted sweet potatoes, buckwheat, kale and black beans to a baking dish. Add the roasted garlic dressing. Top with breadcrumbs. Optional: Sprinkle with vegan Parmesan on top for an extra savory flavor. Bake for 10 more minutes. Enjoy!

7. Curry Chicken Salad

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

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: [‘4’, ‘4 people’]

A delicious twist on a classic! Everything you love about a chicken salad with grapes, but also packed full of curry and turmeric flavor, perfect for a sandwich, a lettuce wrap, or just on its own!

Ingredients

• 1 lb chicken breasts (or 2 cups cubed cooked chicken)
• 1/2 cup red grapes
• 1/3 cup sliced almonds
• 1/4 cup celery (diced, approximately 1 large stalk)
• 1/4 cup green onions (diced )
• 1/4 cup granny smith apple (diced )
• 1/3 cup mayonnaise (approximately 2.5 oz)
• 2 tablespoons sour cream (approximately 1 oz )
• 1 1/2 teaspoons curry
• 1 teaspoon turmeric
• 1/2 teaspoon ground ginger
• 1/4 teaspoon salt

Instructions

1. Poach chicken by adding chicken breasts to a pot of water and bring the water to a boil. Reduce to a simmer and cook for 10 – 15 minutes until chicken is fully cooked to at least 165° F.
2. Meanwhile, add all dressing ingredients to a bowl and mix well and set aside. Chop celery, green onions, and green apples and add to a medium-sized bowl with grapes.
3. Heat a small pan over medium heat and toast almonds for 1-2 minutes, turning often to ensure they do not burn and add to the bowl with celery, onions, grapes, and apples.
4. When the chicken is done, cube and add to a bowl. Add dressing and mix well.
5. Serve in sandwiches with crackers, or in lettuce wraps.

8. Chickpea Salad

Chickpea Salad with Cucumber and Tomatoes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT5M · Total: PT20M · Yield: [‘2’, ‘2 meal prep bowls’]

These vegan high protein chickpea salad bowls are delicious and nutritious. The recipe is great if you’re vegan and want to increase your protein intake naturally.

Ingredients

• 14 oz can of chickpeas (400g)
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp paprika
• 1 tsp garlic powder
• ¼ tsp salt
• 2 cucumbers (diced)
• 3 medium tomatoes (diced)
• 1 small red onion (sliced)
• ½ cup parsley leaves (chopped)
• 1 garlic clove (smashed (1/2 tsp minced garlic))
• 1 ½ tbsp white wine vinegar
• 2 tbsp olive oil
• Salt and pepper

Instructions

1. Peel the garlic, use a garlic press to smash it. Mix white wine vinegar with olive oil and add garlic to it. Set aside.
2. Heat the olive oil in the frying pan, add dried chickpeas to it. Add cumin, paprika, garlic powder, and fry for around 5 minutes. Once finished, salt it.
3. Dice cucumbers, tomatoes, slice red onion, and chop parsley. Combine all the ingredients, add in the dressing we’ve mixed up before and mix the salad. Add salt and pepper to the taste.
4. If you’re using this recipe for meal prep, add in the salad into your storage containers. It should cover ¾ of the container and use the rest of the space for chickpeas.

9. Chickpea Spinach Curry

Chickpea Spinach Curry is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 cans chickpeas (15 oz each), drained
• 6 cups fresh spinach leaves
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 tablespoon grated fresh ginger
• 1 can diced tomatoes (14.5 oz)
• 1 can coconut milk (14 oz)
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon chili flakes (optional)
• 2 tablespoons vegetable oil
• Salt to taste

Instructions

1. Step 1: Heat oil in a pot and sauté chopped onion, garlic, and ginger until fragrant and translucent.
2. Step 2: Stir in curry powder and cumin; cook for 1 minute.
3. Step 3: Add diced tomatoes and coconut milk; simmer for 5 minutes to develop flavor.
4. Step 4: Add chickpeas and simmer for 10 minutes to thicken the sauce.
5. Step 5: Stir in spinach and cook until wilted, about 2–3 minutes.
6. Step 6: Season with salt, then serve over rice or with naan.

10. Pumpkin and Sweet Potato Soup

Pumpkin and sweet potato soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT60M · Total: PT75M · Yield: [‘4’, ‘4 generious serves, or 6 more regular ones.’]

This hearty pumpkin and sweet potato soup is comforting and packed with flavor. With roast pumpkin and sweet potato its budget friendly and simple to make.

Ingredients

• 1.75 lbs (800gms) pumpkin
• 1.75 lbs (800gms) sweet potato
• 2 tablespoons extra virgin olive oil
• 1 medium brown onion
• 1 teaspoon ground cumin
• 1 teaspoon ground nutmeg
• 1 pinch cayenne pepper
• 4 cups (1 liter) vegetable stock
• 1 tin (15oz/ no added salt chick peas (garbanzo beans)
• 1/4 cup pumpkin (pepita) seeds
• 2 tablespoons finely chopped parsley

Instructions

1. Pre-heat the oven to 430°F (220°C/200°C Fan forced).
2. Cut the skin off the pumpkin and roughly chop it into smallish chunks. Put the pices into a bowl, drizzle with olive oil and give them a good toss to coat the chunks.
3. Put the sweet potato whole onto the edges of a large baking tray. Spread the pumpkin chunks out between the sweet potato.
4. Bake for 45 minutes or until the pumpkin in starting to caramelize around the edges and the sweet potato is soft when you stick a sharp knife into it.
5. All to cool, then carefully peel the skin off the sweet potato. It should come off quickly and easily but be careful not to burn your fingers.
6. Peel and dice the onion. Drain the tin of chickpeas. Heat up a drizzle of olive oil in a stock pot. Cook the onions in the pot until lightly caramelized. Add the nutmeg, cumin and cayenne pepper and stir for several seconds until fragrant.
7. Add the vegetable stock sweet potato, pumpkin and chickpeas. Lightly mash the soup.
8. Use an immersion blender to blitz the soup until smooth, taking extreme care not to splash yourself.
9. Cover with a lid and simmer for a further ten minutes or so, stirring frequently to prevent it from catching.

Optional garnish

1. Dry roast the pumpkin seeds in a frying pan. Finely chop the parsley and sprinkle on top. Serve with some of my air fryer garlic bread. Delicious!

11. Instant Pot Chili

Instant Pot Chili Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 tablespoon olive oil
• 1 onion, diced
• 1 bell pepper, diced
• 2 cloves garlic, minced
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne (optional)
• 2 cans kidney beans (15 oz each), drained
• 2 cans black beans (15 oz each), drained
• 1 can diced tomatoes (14.5 oz)
• 1 cup vegetable broth
• 1 cup corn kernels
• Salt and pepper to taste
• Optional toppings: shredded cheese, sour cream, chopped cilantro

Instructions

1. Step 1: Turn on the Instant Pot and sauté onion and bell pepper in oil until softened.
2. Step 2: Add garlic and spices; cook for 1 minute until fragrant.
3. Step 3: Add beans, tomatoes, broth, and corn; stir to combine.
4. Step 4: Secure lid, set to high pressure for 15 minutes, then natural release for 10 minutes.
5. Step 5: Quick-release remaining pressure and taste; adjust salt and pepper as needed.
6. Step 6: Serve with optional toppings as desired.

12. Homemade salad Kits

Copycat Homemade Salad Kits is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 6 cups mixed greens
• 1 cup cherry tomatoes, halved
• 1 cucumber, sliced
• 1 cup shredded carrot
• 1 cup chickpeas, drained
• 1 cup croutons
• 1 cup shredded cheese (optional: mozzarella or vegan cheese)
• 1/2 cup salad dressing (vinaigrette)

Instructions

1. Step 1: Divide the greens evenly among 4 containers or plates.
2. Step 2: Distribute tomatoes, cucumber, carrot, chickpeas, croutons, and cheese among the servings.
3. Step 3: Keep dressing in a separate small container for each serving, or toss with greens just before serving.
4. Step 4: When ready to eat, drizzle with dressing and toss to combine.
5. Step 5: Store any leftovers in the fridge for up to 2–3 days.
6. Step 6: Enjoy as a quick, customizable salad kit.

13. Skillet Kielbasa with Bell Peppers

Kielbasa and Cabbage Skillet is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT25M · Total: PT30M · Yield: [‘4’, ‘4 servings’]

This easy Kielbasa and Cabbage Skillet is a 30-minute, one-pan dinner made with just five ingredients plus salt and pepper. Smoky sausage, tender cabbage, and caramelized onions come together in a hearty dish that s budget-friendly, gluten-free, and just as delicious leftover the next day. Serve it with rice and beans for a complete, satisfying meal.

Ingredients

• 1 tablespoon olive oil
• 1 large yellow onion (chopped)
• 3-4 cloves garlic (minced)
• 1 teaspoon Italian seasoning (optional)
• ½ teaspoon black pepper
• 1 (14-ounce) package smoked Polska Kielbasa (chopped into large chunks)
• 1 small green cabbage (core removed, chopped)
• 1 teaspoon salt (optional, to taste)

Instructions

1. Sauté the onions: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and cook, stirring occasionally, for about 6 to 8 minutes or until softened and lightly golden.
2. Add garlic and seasoning: Stir in the minced garlic, black pepper, and Italian seasoning (if using). Cook for an additional 1 to 2 minutes, until fragrant.
3. Brown the kielbasa: Add the sliced kielbasa sausage to the skillet. Cook for 5 to 6 minutes, stirring occasionally, until the sausage is browned on the edges and the onions are caramelized.
4. Add the cabbage: Stir in the chopped cabbage. Cover and continue cooking for 8 to 10 minutes, stirring occasionally, until the cabbage is wilted and tender, yet still retains a slight bite.
5. Season and serve: Season with extra salt and pepper, if needed. Serve hot with cooked white rice and beans on the side for a complete, hearty meal.

14. Salsa Shredded Chicken Meal Prep

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

Recipe details: Prep: PT15M · Cook: PT40M · Total: PT55M · Yield: [‘2’, ‘2 meal prep bowls’]

Try these high protein salsa shredded chicken meal prep bowls and have your high protein meals ready for the week to come. Bring those Spanish flavors into your kitchen!

Ingredients

• 3 boneless (skinless chicken breasts (1lb, 450g))
• 16 oz mild salsa sauce (450g)
• 1/2 cup chicken broth
• 1 tsp chili powder
• 1 tsp paprika powder
• 1 lb cauliflower floret (450g)
• ½ tsp salt
• 1 red bell pepper
• 1 yellow bell pepper
• 1 green bell pepper
• 1 tbsp olive oil
• Pinch of salt

Instructions

1. Take out your chicken breasts and add them to a pot. Pour in the chicken broth and salsa sauce. Add paprika and chili powder. Give it a stir.
2. Cover the pot with a lid and bring it to boil. Once that’s done, lower the heat and let it simmer for 30 minutes.
3. Preheat the oven to 425F (220 C). Cut all the bell peppers into ½ inch (1.3 cm) thick strips. Afterward, place them on a baking sheet and spray them with olive oil. Make sure it covers the peppers well and sprinkle a little bit of salt. Then, roast in the oven for 20-25 minutes until slightly browned.
4. While chicken is boiling and peppers are baking, take out your cauliflower floret. Wash it and break it apart. Shred-it in the food processor and let it steam for around 10 minutes. Add some salt to your taste once finished.
5. Once the chicken has simmered for 30 minutes, shred it with forks inside the pot and give it a stir afterward. Turn off the heat.
6. Once all the cooking is finished, salt the cauliflower and add it into the food storage containers. Divide all the portions in half and add chicken followed roasted pepper into the container.
7. You can store this meal prep in a fridge for up to 4 days. Glass containers tend to keep the food fresh for longer.

15. Italian Pasta Salad

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

Ingredients

• 12 oz rotini pasta, cooked and cooled
• 1 cup cherry tomatoes, halved
• 1 cup fresh mozzarella pearls or cubed
• 1/2 cup black olives, sliced
• 1/4 cup pepperoncini slices
• 1/4 cup chopped fresh parsley
• 1/2 cup Italian vinaigrette dressing
• 1 tablespoon capers (optional)
• Salt and pepper to taste

Instructions

1. Step 1: Cook pasta according to package directions, then rinse with cold water and drain.
2. Step 2: In a large bowl, combine pasta, tomatoes, mozzarella, olives, pepperoncini, parsley, and capers.
3. Step 3: Drizzle with Italian dressing and toss until evenly coated.
4. Step 4: Season with salt and pepper to taste.
5. Step 5: Chill for 15–20 minutes for best flavor, then serve.
6. Step 6: Optional: garnish with extra parsley before serving.

16. Slow Cooker Pot Roast

Slow Cooker Pot Roast is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 3 to 3.5 lb beef chuck roast
• Salt and pepper
• 2 tablespoons olive oil
• 4 cups beef broth
• 1 large onion, thickly sliced
• 4 carrots, cut into chunks
• 4 medium potatoes, quartered
• 2 cloves garlic, minced
• 1 tablespoon tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary

Instructions

1. Step 1: Generously season the roast with salt and pepper.
2. Step 2: In a skillet, heat olive oil and sear the roast on all sides until browned; transfer to the slow cooker.
3. Step 3: Place onion, carrots, and potatoes around the roast.
4. Step 4: In a bowl, whisk together beef broth, tomato paste, garlic, thyme, and rosemary; pour over the roast and vegetables.
5. Step 5: Cover and cook on low 8–10 hours or on high 4–6 hours until the meat is tender.
6. Step 6: Remove the roast, slice, and serve with the vegetables and pan sauce.

17. Mediterranean Vegan White Bean Stew

Mediterranean Vegan White Bean Stew With Capers and Dill is a practical addition to this collection, with a straightforward method and adaptable serving options.

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

This Mediterranean Vegan White Bean Stew With Capers and Dill is a delicious stew recipe.

Ingredients

• 1 onion – finely chopped
• 4 cloves garlic – minced
• 4 stalks celery – finely chopped
• 2 green bell peppers – finely chopped
• 2 cans white beans – drained
• ¼ cup capers
• juice from 1 lemon (only use half if you don’t like a strong lemon flavor)
• 2 tbsp harissa paste (can sub tomato paste)
• 1 tsp za’atar (sub oregano if you can’t find za’atar)
• 1 tsp paprika
• 2 tsp salt
• 1-2 teaspoon black pepper
• ½ cup dill – finely chopped
• 2-4 cups vegetable broth (add more if you want a brothier stew)
• 2 tbsp olive oil (for swirling on top)

Instructions

1. Heat oil in a large pot over medium heat. Add onion to the pot and cook for 8 minutes. Add garlic, pepper and celery to the pot and cook for 5 more minutes.
2. Add all remaining ingredients to the pot. Swirl olive oil on top.
3. Bring soup to a simmer and cook for 10-15 more minutes.

18. Healthy Carrot Cake Cupcakes

Gluten-Free Carrot Cake Cupcakes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT25M · Total: PT70M · Yield: [’12’, ’12 muffins’]

Our Gluten-free Carrot Cake Cupcakes are moist, fluffy, packed with warming spices and carrot flavor! They’re made with healthy ingredients in just 1 bowl! Perfect for Easter, spring, or any time!

Ingredients

• 2 cups (~160g) shredded carrots ((about 3 medium carrots))
• 2 large eggs
• ¼ cup + 1 tbsp olive oil ((or sub with coconut oil or canola oil))
• 15 Medjool dates, pitted ((130-140g))
• ⅓ cup soy milk ((or regular milk if not dairy-free))
• 1 tsp apple cider vinegar or lemon juice
• 1 ⅔ cup oat flour* ((make sure it’s gluten-free!))
• 1 tsp baking soda
• 1 tsp ground cinnamon
• ¼ tsp ground ginger ((optional))
• A healthy pinch of ground nutmeg ((optional))
• 1 tsp vanilla extract ((optional))
• ½ cup roughly chopped walnuts* ((optional))

Instructions

1. Pre-heat oven to 350ºF (180ºC) and line a muffin tin with cupcake liners.
2. In a small bowl, make buttermilk by combining soy milk and vinegar. Let it sit for 10 minutes or until it clumps.
3. In the meantime, shred your carrots using the food processor if you haven’t already, Measure out 2 cups and set them aside.
4. To the same food processor bowl, add dates, oil, eggs, and buttermilk. Blend until no clumps of dates appear and the mixture is smooth.
5. Add shredded carrots, oat flour, baking soda, cinnamon, ground ginger, ground nutmeg, and vanilla extract (optional), and pulse a few times to mix. Don’t overmix! Add walnuts (optional) and mix with a spatula or a spoon.
6. Divide batter evenly among cupcake liners filling almost to the top. Top with chopped walnuts (optional) and bake for 20-25 minutes or until the top is golden. We don’t recommend a toothpick test for this recipe.
7. Let the muffins cool at least 30 minutes after baking. They will continue to set as they cool.

19. Cheese and Onion Quiche

Gluten free Cheese and onion Quiche Tart is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT45M · Yield: [‘8’, ‘8 servings’]

Easy but delicious gluten free cheese and onion quiche recipe. This easy cheese tart recipe is so delicious and perfect to be eaten hot or cold. Great for those summer meals served with a side salad or slice up for your lunch either way it will soon become a family favorite.

Ingredients

• 250 grams Gluten free Flour (All purpose/Plain) (Sieved)
• 110 grams Unsalted butter (Room temperature)
• 1 Egg
• 3 tablespoons Milk
• ¼ teaspoon Xanthan Gum
• 150 grams Chedder Cheese (Grated)
• 1 Onion (Diced)
• 75 ml Milk (Full fat or semi skimmed)
• pinch of Salt and pepper
• 3 Large Eggs

Instructions Pastry

1. Rub together Butter, Flour, and Xanthan Gum till they form a breadcrumb-like consistency.
2. Mix in salt. Make a well in the middle of the mixture and add egg and milk.
3. Mix together with hands until a dough is formed. Add a little extra milk if you feel the mixture is too dry.
4. Wrap your pastry ball in clingfilm and place it in the refrigerator for 30 mins. If you leave for longer than 30 mins you may need to rest at room temperature for 10 mins before rolling out.
5. Preheat oven to 180°C/350°F/Gas mark 4.
6. Remove the pastry from the refrigerator and roll it out to the desired size of your tin or dish. usually around ½cm thick. Then carefully transfer to your dish/tin.
7. using a fork prick the base of the pastry several times.
8. Line with greaseproof paper and gently fill using ceramic baking beads or uncooked rice for blind baking.
9. Bake in the oven for approximately 12 minutes. Remove Beans/rice and paper and bake for a further 5 minutes until lightly golden. Now your base is ready for your filling.

Filling

1. Fry the sliced onion in a non-stick pan until soft and cooked.
2. Mix together the milk and eggs in a large bowl.
3. Add the grated cheese and caramelized onions to the milk and egg mix. Add a pinch of salt and pepper to season to your preference.
4. Gentle pour the cheese and caramelized mixture into your prepared pastry base and spread evenly.
5. Bake in the oven for 25-30 minutes until it looks a nice golden brown color.
6. This cheese tart can be served straight away or served cold.

20. Buffalo Chicken Meal Prep

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

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: [‘4’]

Slow-cooked buffalo chicken served over rice (or cauliflower rice) with onions, tomatoes, and ranch dressing.

Ingredients

• 4 servings prepared shredded slow cooker buffalo chicken
• 1 cup jasmine rice (uncooked)
• 1/4 cup Vidalia onion (finely chopped (you can also use red onion))
• 2 small tomatoes (seeded and chopped)
• 4 oz sharp cheddar cheese (freshly grated)
• 4 tbsp prepared ranch dressing
• fresh cilantro *optional (for garnish)

Instructions

1. Prepare the slow cooker buffalo chicken. I like to do this the day before so it’s ready to go for meal prep.
2. In a saucepan, bring 1 1/2 cups of salted water to a boil, add rice, stir, cover, and reduce heat to low.
3. Simmer the rice for 15 minutes, until all the water is absorbed.
4. Divide the cooked rice between 4 meal prep containers and top with the shredded buffalo chicken.
5. Add the onions on top and sprinkle with chopped cilantro, if using. I also like to drizzle with a little extra wing sauce leftover from preparing the chicken.
6. Add the chopped tomatoes and a small container of ranch on the side. Drizzle the ranch on top right before serving.

21. Chicken Legs with Chickpeas and Quinoa

One-Pan Chicken Legs with Chickpeas and Quinoa (Meal Prep) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT35M · Total: PT50M · Yield: [‘4’, ‘4 meal prep bowls’]

Sweet and flavorful, these one-pan chicken legs are filling, nutritious, and cheap to make. It’s a budget, high-calorie meal prep that has plenty of nutrients. The blend of spices and sweetness will leave your taste buds happy.

Ingredients

• 4 chicken legs (1.8 lb)
• 2 tbsp extra-virgin olive oil
• 1 onion (finely chopped)
• 1/2 cup quinoa (washed)
• 1 cans chickpeas (1.5 cups chickpeas)
• 1.5 cups of hot water
• 1/4 cup dried cranberries
• 1 tsp ground cinnamon
• 1 tsp ground turmeric
• 1 tsp ground coriander
• 1/2 tsp crushed red pepper flakes
• 2 tsp salt
• 1 tsp black pepper
• 1 cup parsley (chopped)
• 9 oz cherry tomatoes (250g)

Instructions

1. Season chicken legs with 1.5 tsp salt and 1tsp black pepper.
2. Now, heat the olive oil in the skillet, add the chicken legs skin side down and cook for 5 minutes. Then flip and fry for another 5 minutes until the chicken is nicely browned. Afterward, transfer the chicken to the plate.
3. Now, finely chop the onion and add it to the skillet. Right after that, add in cinnamon, turmeric, and coriander. Stir for 1 minute.
4. Add in washed quinoa and stir it so that spices coat it. Add 1.5 cups of hot water, give it a stir. Then, stir in the chickpeas and dried cranberries.
5. Add crushed red pepper flakes and the remaining 1/2 tsp of salt. Give it a stir.
6. Bring the chicken legs back into the skillet, bring the liquid to a boil. Then, reduce the heat and cover it with a lid.
7. Cook for 20-25 minutes until quinoa is tender and chicken is fully cooked. Let it sit for 5 minutes afterward.
8. Finally, divide the dish into 4 food containers. Chop some parsley and sprinkle it over each portion. Add in cherry tomatoes.
9. Refrigerate for up to 3-4 days.

22. Overnight Oats with Frozen Fruit

Overnight Oats With Frozen Fruit (3 Flavours) is a practical addition to this collection, with a straightforward method and adaptable serving options.

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

Mixed berry, black forest & tropical overnight oats with frozen fruit. A healthy, quick & easy breakfast made in just 5 minutes with a delicious thick & creamy texture. Gluten free, dairy free & refined sugar free.

Ingredients

• 1/2 cup sprouted oats
• 1 tbsp chia seeds
• 1/2 cup tiger nut milk
• 1/4 cup frozen strawberries (chopped if large)
• 1/4 cup frozen blackberries (chopped in half if large)
• 1/4 cup frozen blueberries
• 1/4 cup frozen raspberries
• 1 tsp ceylon cinnamon powder
• 1/3 cup frozen blackberries (chopped in half if large)
• 1/3 cup frozen blackcurrants
• 1/3 cup frozen cherries (chopped in half if large)
• 2 tbsp raw carob powder
• 1/3 cup frozen pineapple (chopped small if large)
• 1/3 cup frozen mango (chopped small if large)
• 1/3 cup frozen papaya (chopped small if large)
• 2 tbsp desiccated coconut
• 1 tbsp lucuma powder

Instructions

1. Stir all the ingredients, except the frozen fruit, together with a spoon in a 16 ounce/500 ml glass jar. Add the tiger nut milk last to make it easier to combine the ingredients.
2. Top with the frozen fruit and place the jar in the fridge overnight or for at least 12 hours.
3. Remove the jar from the fridge and stir the frozen fruit through the oats (saving some as a topping if desired). Add more tiger nut milk if needed to thin.

23. Cuban Style Tuna Meal Prep Bowl

Cuban Style Tuna Meal Prep Bowl is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 cans tuna in water, drained
• 4 cups cooked white rice
• 1 cup black beans, rinsed
• 1 cup corn kernels
• 1 avocado, diced
• 2 tablespoons lime juice
• 2 tablespoons olive oil
• 1/4 cup chopped cilantro
• Salt and pepper to taste
• Optional: jalapeño slices

Instructions

1. Step 1: Fluff the tuna with a fork and season lightly with salt and pepper.
2. Step 2: In 4 meal-prep bowls, layer rice, beans, and corn as the base.
3. Step 3: Top each portion with flaked tuna and diced avocado.
4. Step 4: Garnish with cilantro and optional jalapeño slices.
5. Step 5: In a small bowl, whisk lime juice with olive oil and drizzle over bowls.
6. Step 6: Serve immediately or refrigerate for up to 3 days.

24. Taco Chicken

Slow Cooker Taco Chicken (Gluten-Free, Paleo, Allergy-Free) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT2M · Cook: PT6H · Total: PT6H2M · Yield: 4

The best Slow Cooker Taco Chicken recipe perfect for tacos, burritos, even quesadillas! This healthy Mexican shredded chicken is so easy to throw in the Crock-Pot, it’s gluten-free, paleo, and allergy-free! Grab your favorite taco sauce and relax as your weeknight dinner cooks itself to perfection!

Ingredients

• 4 Skinless Chicken Breasts (about 2 lbs)
• 8 oz Mild Taco Sauce (or spicy)
• 1 Cup Fire Roasted Diced Tomatoes (no-salt added)
• 1/2 Cup Chopped Green Chilies
• 1/2 Cup Chopped Onion
• 2 Tsp Dried Oregano
• 1 Tsp Chili Powder
• 1/2 Tsp Cumin

Instructions

1. Place all the ingredints in a large slow cooker in order listed.
2. Cover and cook the chicken on low for 6 hours or high for 4 hours.
3. Once cooked, shred the chicken using whichever method you desire.

25. Apricot Salmon

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

Ingredients

• 4 (6-ounce) salmon fillets, skin-on or skinless as preferred
• 1/4 cup apricot preserves
• 2 tablespoons soy sauce (low-sodium)
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• 1 teaspoon grated fresh ginger
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• Lemon wedges, for serving

Instructions

1. Preheat the oven to 375 F. Pat salmon dry, season with salt and pepper, and rub with a little olive oil.
2. Whisk the glaze ingredients (apricot preserves, soy sauce, honey, Dijon, ginger, and garlic) in a small pan and simmer 2–3 minutes until smooth.
3. Heat an ovenproof skillet with a little oil over medium-high heat and sear salmon 2–3 minutes per side.
4. Brush salmon with half the glaze, transfer the skillet to the oven and bake 5–7 minutes until just cooked through, brushing with glaze midway.
5. Remove, rest 2 minutes, and serve with the remaining glaze and lemon wedges.

26. 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.

27. Sheet Pan Roasted Vegetables

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

Recipe details: Prep: PT10M · Cook: PT35M · Total: PT45M · Yield: [‘8’, ‘8 servings’]

These sheet pan roasted vegetables are an easy, naturally gluten-free side dish made with broccoli, bell peppers, carrots, yellow squash, cherry tomatoes, purple potatoes, and red onion. Toss with oil and seasoning, roast at 400°F until golden and caramelized, and you have a versatile batch that works all week.

Ingredients

• 1 head broccoli (cut into florets)
• 1 red bell pepper (sliced)
• 2 carrots (cut into coins)
• 1 yellow squash (cut into coins)
• 5 oz yellow cherry tomatoes
• 8 oz small purple potatoes (sliced in half or quarters)
• ½ red onion (sliced)
• 2 tablespoons avocado oil
• 1 teaspoon kosher salt
• ½ teaspoon black pepper

Instructions

1. Preheat oven to 400℉. Line a large baking sheet with parchment paper.
2. Cut all vegetables as directed in the ingredient list. Try to keep pieces similarly sized so everything roasts evenly. Cut carrots and potatoes smaller than the other vegetables since they take longer to cook through.
3. Place 1 head broccoli, 1 red bell pepper, 2 carrots, 1 yellow squash, 5 oz yellow cherry tomatoes, 8 oz small purple potatoes, and ½ red onion in a large mixing bowl. Drizzle with 2 tablespoons avocado oil, 1 teaspoon kosher salt, and ½ teaspoon black pepper and toss until evenly coated.
4. Spread the vegetables in a single layer on the prepared baking sheet. Do not overcrowd the pan. If needed, use two sheet pans.
5. Sprinkle with salt and pepper before cooking.
6. Roast for 25 to 35 minutes, stirring halfway through, until the vegetables are tender and the edges are starting to caramelize. Keep an eye on the broccoli and squash as they may be done before the carrots and potatoes.

28. Butternut Squash Black Bean Quinoa Salad

Roasted Butternut Squash, Black Bean And Quinoa Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT25M · Total: PT40M · Yield: [‘6’]

This Roasted Butternut Squash, Black Bean And Quinoa Salad is one of the easiest, most flavorful fall salad recipes, full of nutrients and healthy ingredients. Served warm or cold, this delicious salad is also a great make-ahead lunch for work or back to school. Vegan and Gluten-free.

Ingredients

• 1 (2 lb) butternut squash
• 1/4 tsp cayenne pepper
• 1 tbsp fresh thyme (or 1 tsp dried thyme)
• 1/2 tsp salt
• 2 tbsp olive oil
• 3/4 c white quinoa
• 1 can (15 oz) black beans (rinsed and drained)
• 1/3 c dried cranberries
• 1/4 c pumpkin seeds
• 1 c mixed greens (like spinach, arugula or spring mix)
• 2 tbsp olive oil
• 1 tsp Dijon mustard
• 2 tsp fresh lemon juice
• 1 tsp Maple syrup
• 1/4 tsp salt
• 1/4 tsp pepper

Instructions Cut the butternut squash

1. If you’re using a whole squash, lay it flat on the cutting board and cut it in half. Then, cut each piece in half down the center vertically. Scrape out the seeds. Cut squash halves into slices and chop each slice into small 1/2 inch cubes.

Bake a butternut squash

1. Place cubed squash on a parchment lined baking sheet. Sprinkle with thyme, cayenne pepper and salt. Drizzle with the olive oil toss to combine. Bake butternut squash at 400F for about 25-30 minutes stirring halfway through or until tender when poked with knife. Remove from the oven and let it slightly cool.

Prepare the quinoa

1. Add raw quinoa to a colander and rinse it for a few seconds under a running water. Add quinoa to a medium pot along with 1 ½ c of water. Put on the stovetop and bring to a boil. Reduce to simmer and cook the quinoa with a lid on for about 15 minutes until tender. Fluff it with a fork and let it slightly cool.

Make a lemon-olive oil dressing

1. While squash and quinoa are cooking, in a small bowl add fresh lemon juice, olive oil, Dijon mustard, Maple syrup, salt and pepper. Whisk until combined.

Combine the ingredients

1. In a large bowl add roasted butternut squash, cooked quinoa, drained and rinsed black beans, dried cranberries, pumpkin seeds and greens. Drizzle with the lemon-olive oil dressing and mix to combine. Taste the butternut squash black bean salad to see if it needs more salt or pepper. Serve immediately.

29. Freezer Chicken Soup

5-Minute Freezer Chicken Soup for Easy Meal Prep! is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT30M · Total: PT35M · Yield: [‘6’, ‘6 people’]

This freezer chicken soup couldn’t be easier! Prep in 5 minutes, freeze, and you’ve got a fast, hearty, and healthy dinner in a busy day! Click for video!

Ingredients

• 12 chicken breast tenderloins
• 4 cups chicken broth
• 1 cup carrots (chopped)
• 1 cup celery (chopped)
• 1 tablespoon butter
• 2 tablespoons garlic powder
• 1/2 teaspoon salt
• 1 pinch black pepper

Instructions

1. Combine all ingredients in a freezer safe gallon bag. Store in the freezer until you’re ready to cook and serve.
2. To reheat, set bag under running water for a few minutes to loosen the frozen soup from the sides of the bag. 
3. Open bag and carefully turn upside down in a large stock pot. The bag should slide right off. (If not, try running under water for a couple more minutes or cut the bag away with kitchen shears).
4. Once you’ve removed the plastic bag, turn on burner to medium heat and cover pot. Cook covered for about 30 minutes. Check occasionally and reduce heat when soup reaches a boil.

30. Chicken Teriyaki Bento Box

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

Recipe details: Prep: PT15M · Cook: PT10M · Total: PT30M · Yield: [‘1’, ‘1 bento box’]

This Chicken Teriyaki Bento Box showcases pan-seared teriyaki-glazed chicken, spicy edamame, rice, and a simple soy/sesame-dressed salad. Prepare this healthy spread of Japanese-inspired dishes the night before for lunch the next day.

Ingredients

• 1 chicken thigh (or chicken breast – boneless)
• 1/2 tablespoon sesame oil
• 1 tablespoon soy sauce (or 3 tablespoons low sodium soy sauce)
• 1/4 cup water
• 1 teaspoon raw brown sugar
• 1 tablespoon rice vinegar
• 1 teaspoon fresh grated ginger
• 1 teaspoon sesame seeds
• 1/2 cup spicy edamame
• ¾ cup cooked brown rice (around ¼ cup (50 g) uncooked rice per bento box)
• 2 cup mixed salad leaves
• 2-3 finely sliced radish
• 1 teaspoon sesame seeds
• 1/4 tablespoon sesame oil
• 1/2 tablespoon rice vinegar
• 1/2 tablespoon soy sauce
• 1 teaspoon raw brown sugar

Instructions Chicken Teriyaki

1. Heat the oil in a large frying pan over high heat.
2. Add the chicken and let it brown for 3 minutes on each side, then remove from the pan and set aside.
3. Combine the sauce ingredients and pour into the pan.
4. Let the sauce come to a boil and cook for 1-2 minutes until it starts to thicken. Then add the chicken and its resting juices back into the pan.
5. Cook for 2-4 minutes, turning it quite often until the chicken is cooked through and the sauce is nice and sticky.
6. Remove from the heat, let it rest for a few minutes, and cut into slices.

Salad

1. In a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, and water and set it aside.
2. In another bowl, toss the mixed salad leaves, radish, and sesame seeds together with the dressing (see note 1).

Bento Box Assembly

1. Assemble all ingredients into your bento box.
2. Let everything cool down at room temperature before sealing.
3. Enjoy your bento box at room temperature.

31. Keto Greek Salad

Mason Jar Keto Greek Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

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

This simple and delicious Mason Jar Keto Greek Salad is an easy grab-and-go meal that’s packed with nutritious vegetables! Perfect for meal prepping!

Ingredients

• 1-2 Cucumbers ( chopped)
• 1 cup Grape or cherry tomatoes (halved)
• 20-30 Green olives (sliced)
• 2 ounces Feta cheese (crumbled)
• ¼ Red onion ( thinly sliced)
• 3 ½ Tablespoons Olive oil
• 2 Tablespoons Red wine vinegar
• ¼ teaspoon Oregano
• 1 teaspoon Minced garlic
• Fresh lemon juice (to taste)
• Salt and pepper (to taste)

Instructions

1. Wash, dry, and cut up your veggies.
2. Add the salad ingredients to large mixing bowl and toss to combine.
3. In a separate mixing bowl, whisk together dressing ingredients.
4. Pour dressing over the salad, and stir well so that everything is coated in dressing.
5. Scoop salad into mason jars and keep refrigerated until serving.

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.