21 Easiest Paleo 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 Turkey Cauliflower Skillet

Buffalo Turkey Cauliflower Skillet is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT10M · Total: PT15M · Yield: [‘4’, ‘4 servings’]

This 4-ingredient buffalo turkey cauliflower skillet makes a quick and easy, healthy dinner and doubles as a great meal-prep option for the week!

Ingredients

• 1 pound ground turkey
• 1 medium head cauliflower (or frozen riced cauliflower *see note)
• 1/2 cup buffalo wing sauce
• salt and pepper (to taste)
• chopped green onions and/or cilantro for garnish

Instructions

1. If using fresh cauliflower – wash and trim then place florets in a food processor and process until “riced”. Set aside.
2. Place a large greased skillet over medium-high heat.
3. Add the turkey once hot and cook, breaking up with a spatula until browned.
4. Drain water from the skillet then add the riced cauliflower to the turkey.
5. Season generously with salt and pepper. Cook for another 5 minutes, stirring often until cauliflower is softened.
6. Add the buffalo sauce to the skillet and mix until thoroughly combined.
7. Remove from heat, add the chopped herbs to the skillet and serve.

2. Almond Flour Banana Muffins

Almond Flour Banana Muffins is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT35M · Total: PT45M · Yield: [’12’, ’12 muffins’]

These almond flour banana muffins are paleo, gluten-free, dairy-free, and refined sugar free. They are less than 150 calories, taste just like banana bread, and have such a moist texture! The muffins are sweetened with applesauce, coconut sugar, and bananas which make them a healthier almond flour muffin recipe.

Ingredients

• 3 medium bananas (mashed)
• 3 eggs
• 1/3 cup coconut sugar
• 1/4 cup unsweetened applesauce
• 2 tablespoons coconut oil (melted)
• 1 teaspoon pure vanilla extract
• 2 cups almond flour (blanched)
• 1/2 cup ground flax seed
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• sliced almonds
• chopped walnuts
• chocolate chips

Instructions

1. Preheat your oven to 350 degrees Fahrenheit. Line a standard muffin tin with 12 silicone or paper liners. If using paper liners, spray them with non-stick cooking spray so the muffins don’t stick after baking.
2. In a large bowl, mash the bananas with a fork until smooth and creamy. Then add the eggs, unsweetened applesauce, coconut sugar, coconut oil, and vanilla extract. Whisk to combine.
3. Add the almond flour, ground flax seed, cinnamon, baking powder, baking soda, and salt to the bowl. Stir until well combined. If desired, stir in chopped walnuts or chocolate chips.
4. Add the batter evenly to 12 muffin cups. The cups will be quite full; this is okay. Top the muffins with sliced almonds, walnuts, or chocolate chips if desired.
5. Bake muffins for 32-35 minutes, or until a toothpick inserted in the middle comes out clean (or with moist crumbs). Let the muffins cool in the pan for a few minutes, then transfer to a cooling rack.

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. Maple Mustard Chicken

Sheet Pan Maple Mustard Chicken with Fall Vegetables 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 servings’]

This easy sheet pan dinner includes maple mustard chicken breasts along with Brussels sprouts, delicata squash and cranberries.

Ingredients

• 1 1/4 pounds chicken breast
• 12 ounces Brussels sprouts (trimmed & halved)
• 1 pound delicata squash (sliced into rings, seeds removed)
• 1/2 cup fresh (or frozen cranberries)
• 2 tablespoons dijon mustard
• 1 tablespoon minced garlic
• 1 tablespoon maple syrup
• 1 tablespoon apple cider
• 1/2 tablespoon minced fresh rosemary (plus more for roasting)
• salt and pepper to taste

Instructions

1. Preheat oven to 400°F and grease a large baking sheet.
2. Place the chicken breasts on the baking sheet and season with salt and pepper. Scatter the squash, Brussels sprouts and cranberries around the chicken.
3. Stir the mustard, garlic, maple syrup, apple cider, minced rosemary and additional salt & pepper together in a small bowl. Spoon over each chicken breast then drizzle the remaining sauce over the vegetables on the pan.
4. Bake for 18-20 minutes until chicken is cooked through (this may vary depending on thickness).
5. Remove from the oven, let rest for 5 minutes before slicing the chicken and serving.

5. Instant Pot Chicken Breast

Instant Pot Air Fryer Lid Chicken Breast is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT2M · Cook: PT12M

Here is the easiest chicken breast recipe ever! Use the Instant Pot Air Fryer Lid to make the juiciest, most flavorful chicken breast ever! This is going to become your favorite way to air fry chicken.

Ingredients

• 1 Chicken Breasts (boneless, skinless)
• ½ tsp Rotisserie Chicken Rub

Instructions

1. Make sure that the chicken breasts are of similar thickness, so that they cook similarly. Spray each chicken breast with oil spray, and sprinkle with Rotisserie Chicken Rub.
2. Spray the Air Fryer Basket with oil. Preheat the air fryer, if needed.Put chicken breasts in the air fryer, and make sure that they don’t overlap. Cook at 400F for 12 minutes, flipping them midway. Use a meat thermometer to measure the temperature of the chicken breast. It should be at least 165F. If the chicken is not done, cook it for a few more minutes.Serve with Instant Pot Air Fryer Lid Sweet Potato Fries and Caprese Salad.

6. Lemon Garlic Asparagus

Lemon Garlic Asparagus is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 lb asparagus
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 lemon (zest and juice)
• Salt and pepper to taste
• Optional: 1 tablespoon parsley, chopped

Instructions

1. 1. Preheat oven to 425F (220C).
2. 2. Toss asparagus with olive oil, garlic, salt, and pepper; spread on a baking sheet.
3. 3. Roast 10–12 minutes until crisp-tender.
4. 4. Remove from oven, drizzle with lemon juice and zest; sprinkle parsley if using; season to taste.
5. 5. Serve warm.

7. Greek Grilled Chicken

Best Greek Grilled Chicken Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT3M · Cook: PT22M · Yield: [‘6’]

The best Greek grilled chicken recipe, this is recipe you need if you are looking for healthy grilled chicken recipes! This delicious chicken recipe is Keto, low carb, gluten free and dairy free!

Ingredients

• 6 Chicken Breasts (boneless, skinless)
• Easy Greek Chicken Marinade

Instructions

1. You want to make all the chicken breasts thin and uniform, that way they will cook faster, and they will take the same time to cook. Put chicken breasts on the cutting board, and pound them with the meat tenderizer to the desired thickness. A tip: for easier cleanup, cover chicken breasts with saran wrap before pounding them.If the chicken breasts that you purchased are already thin enough, you can skip this step.
2. Dry the chicken breasts with paper towels. When the chicken breasts are dry, they will be able to absorb the Easy Greek Chicken Marinade better.
3. In a gallon bag combine Easy Greek Chicken Marinade and chicken breasts. Mix them together, and make sure that the chicken is covered with the marinade.Put the bag with the chicken in a mixing bowl, and put the mixing bowl in the refrigerator for a few hours, to let the chicken marinate.
4. Heat up the grill pan. Grill the chicken for 5-6 minutes on one side, then turn it, and grill until it is done. Make sure that chicken’s internal temperature is at least 165F.Let the chicken rest for a few minutes before serving. Serve chicken with Red, White and Blue Watermelon Salad and The Best Low Carb Cauliflower “Potato” Salad.

8. Instant Pot Whole Chicken

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

Recipe details: Prep: PT10M · Cook: PT28M · Total: PT38M · Yield: [‘4’]

This Instant Pot roasted chicken is packed with unbelievable delish flavors.

Ingredients

• 1/2 tbsp dried thyme (minced)
• 1 tsp garlic powder
• 1 tsp onion powder
• 2 tbsp oil
• salt and pepper (to taste)
• 2.5 pounds whole chicken (neck and giblet removed)
• 1 lemon (halved)
• 1/2 cup chicken stock

Instructions

1. In a bowl, mix together thyme, garlic powder, onion powder, salt and pepper.
2. Rub the chicken with the spice mixture.
3. Stuff the chicken with a halved lemon.
4. Press “saute” and add olive oil.
5. Add the chicken and saute for 5 minutes until brown on all sides.
6. Remove the chicken from the Instant Pot.
7. Pour chicken stock into the Instant Pot and place the trivet.
8. Place the chicken on the trivet and close the lid.
9. Cook at high pressure for 28 minutes.
10. When cooking time ends, wait for a natural release for 10 minutes and then
11. Do a quick pressure release and open the lid.
12. Serve and enjoy 🙂

9. Chicken and Vegetables

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

Recipe details: Prep: PT20M · Cook: PT25M · Total: PT45M · Yield: [‘5’, ‘5 to 7 meals’]

Paleo meal prep recipes keep you feeling full and energized without major energy swings. Simple to prepare, this big batch of meal prep chicken and vegetables is perfect for lunch or dinners throughout the week.

Ingredients

• 3 Tbsp avocado oil (divided)
• 1 medium yellow onion (finely chopped)
• 5 cloves garlic (minced)
• 3 large sweet potatoes (chopped (800 g total))
• 3 large carrots (chopped)
• 3 bunches broccolini (or 2 crowns broccoli)
• 4 medium-sized zucchini
• 4 Tbsp spices and herbs of choice (I use ground cumin, dried basil and parsley)
• 1 tsp sea salt ( to taste)
• 1/4 tsp black pepper (to taste)
• 4 to 5 lbs boneless skinless chicken breasts (chopped)

Instructions

1. Chop the onion, sweet potato and carrots.
2. Heat 2 tablespoons of the avocado oil in a large (SUPER large) skillet over medium-high heat.
3. Add the onion, garlic, sweet potato and carrots. Stir well. Chop the broccoli and add it to the skillet. Stir well to combine.
4. Add half of the seasonings and sea salt. Stir well.
5. Chop the zucchini and add it to the skillet. Stir well.
6. Once all of the vegetables are in the pot/skillet, cover and cook 5 minutes.
7. Remove cover, stir and cook 3 minutes.
8. Bite into one of the pieces of sweet potato and decide if you want to cook longer. In my experience, the vegetables are good to go at this point, but if necessary, continue cooking to desired doneness.
9. Add 1 tablespoon of avocado oil to a separate large pot or dutch oven and heat to medium-high.
10. Add the raw chicken and seasonings. Allow the chicken to sit undisturbed for 3 minutes to brown.
11. Stir chicken well, cover, and cook until chicken is cooked through, about 8 minutes.
12. Remove the cover and drain any liquid from the pot.
13. Fill meal prep bowls with chicken and vegetables, using your own discretion for portions of both.

10. Spicy Curried Chicken

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

Recipe details: Prep: PT240M · Cook: PT25M · Total: PT265M · Yield: [‘2’, ‘2 meal prep boxes’]

A quick and healthy chicken meal prep bowl that has Indian flavors of curry. It’s a very healthy, low carb meal option you can bring to work!

Ingredients

• 2 chicken breasts
• 2 tbsp olive oil ((extra virgin))
• 1 tsp paprika powder
• 1 tsp curry powder
• 1 tsp oregano
• 2 garlic cloves
• salt & pepper
• 1 cup broccoli ((fresh or frozen))
• 1 cup Brussel sprouts ((fresh or frozen))
• 2 cups cauliflower ((fresh or frozen))
• 1 tbsp olive oil ((extra virgin))
• salt & pepper

Instructions

1. Preheat oven to 390 degrees F (200 degrees C).
2. Mix olive oil with curry powder, oregano, paprika powder. Add a dash of salt and pepper.
3. Use a garlic press to crush garlic cloves and mix everything together.
4. Pour the marinade into a resealable plastic bag and add chicken breasts. Seal the bag and marinate in the fridge for 4 hours.
5. Once marinated, place the chicken in a smaller baking dish.
6. Then, separately, place veggies in a single layer on the prepared baking sheet, spray with olive oil, and season with salt and pepper.
7. Place both the chicken and veggies into the oven and bake for 20 – 25 minutes. Veggies might take around 18-20 minutes to cook. So, you might want to take them out before the chicken or place veggies in the oven 5 minutes after the chicken.

11. Roasted Butternut Squash

Roasted Butternut Squash is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 medium butternut squash (about 2-3 pounds), peeled, seeded, and cubed
• 2 tablespoons olive oil
• 1 teaspoon dried thyme or rosemary
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. 1. Preheat oven to 425F (220C).
2. 2. Toss squash with oil, herbs, salt, and pepper.
3. 3. Spread on a baking sheet and roast 25–35 minutes, turning once, until tender and caramelized.
4. 4. Taste and adjust seasoning before serving.

12. Chicken Lettuce Wraps

Healthy Chicken Lettuce Wraps 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 people’]

This Chicken Lettuce Wraps Recipe is a healthy meal that’s done in under 30 minutes! These Easy Chicken Lettuce Wraps are delicious and quick!

Ingredients

• 1 ¼ lb chicken tenderloins (OR ground chicken)
• 3 green onions
• 1 cup shredded carrot
• 2 tablespoons low sodium soy sauce (sub coconut aminos if gluten free)
• 2 tablespoons rice vinegar ()
• 1 tablespoon light sesame oil
• 1 teaspoon black pepper
• ½ teaspoon ground ginger
• ¼ teaspoon red pepper flakes (optional)
• 2 tablespoons olive oil
• 1 cup broccoli crowns (cut into thumbnail size florets)
• 8 ounce can chopped water chestnuts (drained and rinsed)
• 1/2 cup yellow onion (diced, about one small onion)
• 1 tablespoon minced garlic (about 3 cloves garlic)
• 1 head Boston lettuce (or Butter lettuce)
• 2 tablespoons sesame seeds
• 1 cup red cabbage (finely shredded)
• 2 tablespoons low sodium soy sauce (sub coconut aminos if gluten free)
• 1 tablespoon rice vinegar
• 1 teaspoon brown sugar (or raw honey- optional)
• 1/2 teaspoon sriracha (optional)
• 1 tablespoon sesame seeds (optional)

Instructions

1. Thinly slice the green onion, separate the whites and greens. Set the green tops aside for garnish.
2. If using chicken tenders: Trim the white tendon from the chicken tenders using kitchen shears, pat chicken dry with a clean paper towel, and cut into roughly 1 inch chunks.
3. If using chicken tenders: Place the chicken tenders, shredded carrot, green onion whites, 1 tablespoon soy sauce, 1 tablespoon rice vinegar, sesame oil, pepper, ginger, and chili flakes into the bowl of a food processor. Pulse until chicken is in small pieces, scraping down as needed, about 10 pulses. It’s ok if a few chunks are larger.
4. If using ground chicken: finely chop your carrots and green onion whites with a sharp knife. Mix together ground chicken and chopped veggies until combined. Add in 2 tablespoons soy sauce, 2 tablespoons rice vinegar, sesame oil, pepper, ginger, and chili flakes into the bowl. Stir until combined.
5. Preheat a 12” heavy skillet or wok over medium high heat. Add olive oil and heat for one minute. Add the ground chicken/veggie mixture, broccoli, water chestnuts, onion and garlic.
6. Quickly distribute the mixture around the pan, then do not stir it for 2 to 3 minutes to build a sear on the chicken and broccoli.
7. Continue cooking, breaking the chicken into small pieces, until cooked through and no pink remains, about 8 minutes.
8. Add the green tops of the green onions and stir.
9. Optional: In a small bowl, whisk together the dipping sauce ingredients and set aside. If using sriracha, start with ¼ teaspoon, taste, and adjust as needed.
10. Place about ¼ cup of the cooked chicken mixture on leaves of the lettuce, top with a sprinkle of sesame seeds and some shredded cabbage. Serve immediately with dipping sauce.

13. Greek Chicken Kabobs

Greek Kabobs Recipe 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 people’]

An Easy Greek Chicken Kabobs Recipe that is healthy, paleo, whole30 & delicious! Learn how to make the best marinade for grilled greek chicken

Ingredients

• 1 lb chicken breasts (cut into 1.5 inch cubes)
• 2 cups bell peppers (cut into cubes (about 2 peppers))
• 2 cups red onion (cut in 1 inch segments)
• 2 cups zucchini (sliced 1 inch thick (about 2 zucchini))
• 3 tablespoons olive oil
• 2 tablespoons lemon juice (juice of one lemon)
• ½ tablespoon lemon zest (zest of one lemon)
• 1 tablespoon minced garlic (about 3 cloves)
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• ½ teaspoon dried thyme
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 1/8 teaspoon red pepper flakes (optional)

Instructions

1. Pound chicken with a meat mallet to tenderize (optional but recommended) Cut chicken into cubes.
2. Chop your vegetables.
3. In a large bowl, mix together your marinade. Add cubed chicken and vegetables. Stir together until evenly coated and marinate for at least 20 minutes.
4. Once the chicken/veggies have marinated – preheat grill to medium-high heat.
5. Assemble skewers. Grill on medium high heat for 5 minutes, flip and grill for another 5-10 minutes until chicken is browned and cooked to 165 internal temp.

14. Sweet Potatoes and Chorizo Stew

Sweet Potato and Spicy Chorizo Stew is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT40M · Total: PT55M · Yield: [‘6’, ‘6 Servings’]

An easy-to-make chorizo stew that is incredibly flavorful with the perfect blend of vegetables and seasoning. It’s an easy “set it and forget it” slow cooker or instant pot recipe that you will love!

Ingredients

• 1 tablespoon olive oil
• 2 cloves garlic (chopped)
• 2 large sweet potatoes (peeled and cubed (about 2 pounds or 1 kilo))
• 1 large yellow onion (coarsely chopped)
• 1 large red bell pepper (chopped)
• 1 to 2 teaspoons salt (plus more to taste)
• 2 to 2 1/2 pounds pork chorizo sausages in bulk (casing removed (about 7 large sausages))
• 1 can tomato paste (7 ounces or 200 grams)
• 1 tablespoon dried basil
• 1 tablespoon dried rosemary
• Black pepper
• 3 cups water (only if using the Instant Pot)

Instructions Make it With a Slow Cooker

1. Cover the base of a slow cooker (at least 6-quart) with olive oil.
2. Arrange the garlic, sweet potatoes, yellow onion, and bell pepper into the slow cooker base.
3. Season the vegetables with a teaspoon of salt.
4. Then arrange on top of the vegetables the chorizo meat.
5. Add the tomato paste. Fill the empty bottle/can of the tomato paste with fresh water and pour over the ingredients.
6. Season the meat with salt, Basil, and Rosemary.
7. With a large wooden spoon, stir well to combine all the ingredients.
8. Season everything royally with pepper.
9. Cover the slow cooker and cook on high for 4 to 5 hours.

Make it with an Instant Pot

1. Cover the base of an instant pot with olive oil and press “sauté.”
2. When olive oil is warm, add garlic and onions. Cook and stir for 10 seconds.
3. Then add the rest of the vegetables and season with one teaspoon of salt—Cook and stir for 2 minutes.
4. Press the “keep warm/cancel” button.
5. Add the meat and season with the rest of the salt, Basil, and Rosemary.
6. Stir in the tomato paste, plus three cups of water.
7. Season everything with pepper.
8. Place the lid on the instant pot, ensuring the steam release valve is sealed.
9. Press the “meat stew” setting.
10. It will take the instant pot about 7 to 10 minutes to come to pressure before it starts cooking.
11. When done (cook time is up), quickly release the pressure.
12. When steam stops venting, and the silver dial drops, carefully open the Pot lid.
13. Serve immediately with a salad on the side.

15. Pork Carnitas

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

Recipe details: Prep: PT10M · Cook: PT360M · Total: PT370M · Yield: [‘8’, ‘8 servings’]

These Keto Pork Carnitas are tender, flavorful and so versatile! They can be easily made in either a slow cooker or Instant Pot. These Whole30 carnitas are great for a healthy lunch, dinner or meal prep!

Ingredients

• 3 pounds pork butt (or pork shoulder)
• 2 tbsp cumin
• 1 tbsp paprika
• 1 tbsp garlic powder
• 2 tsp onion powder
• ½ cup onion (finely chopped)
• 1 cups chicken broth
• 1 cup water
• 2 tbsp lime juice
• 2 tbsp orange juice
• 1 chopped jalapeño (optional)

Instructions

1. This is the slow cooker pork carnitas version. For an Instant Pot, see above.
2. First, pat pork dry with paper towels. Combine spices in a small bowl. Rub spice mix all over pork.
3. Add pork and remaining ingredients to a slow cooker. Cook on low for 6 to 8 hours or on high for 4 to 5 hours.
4. Once pork is tender, discard all but ½ cup of the liquid. Shred pork with two forks. Discard bone(s).
5. Optional but highly recommended: preheat oven to broil. Add shredded pork and about ½ cup of the liquid to a baking sheet. Broil for 4 to 5 minutes. Watch closely to prevent burning.
6. Remove from oven and serve.

16. Greek Chicken Thighs

Mediterranean Chicken Thighs 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’]

Juicy chicken thighs browned in a cast iron skillet with vegetables, and a wonderful lemon sauce is a simple one-pan dinner recipe. Classic Greek ingredients make this Mediterranean 30-minute meal healthy, yummy, & delicious. Great for a busy weeknight – plus freezes well for leftovers & meal-planning. Bonus: gluten-free, paleo, keto or low-carb, high-protein, & Whole30 approved.

Ingredients

• 2 TB olive oil
• 1 Pound boneless skinless chicken thighs
• 1/2 tsp dried dill weed
• 1/2 tsp dried parsley flakes
• 1/4 tsp salt
• 1/4 tsp black pepper
• 3 TB lemon juice
• 2 cloves garlic (minced)
• 1 C Roma tomatoes (diced)
• 1/2 C marinated artichoke hearts
• 1/2 C large green olives (cut in half)
• 1/2 TB capers
• 1 TB artichoke heart marinade

Instructions

1. Preheat cast iron with olive oil over medium heat for 2 minutes.
2. Blot dry, using a paper towel, both sides of the chicken thighs. Season with dill, parsley, salt, & pepper.
3. Turn the pan up to medium-high and add the chicken to the pan. DO NOT move them around, let them cook and brown. Cook for 5-7 minutes on the first side. You will know they are ready to flip as they will separate from the pan easily.Cook on the second side for an additional 5-7 minutes. The temperature should read about 160° on a meat thermometer. Remove the chicken from the pan onto a plate and set aside.
4. Turn the pan down to medium-low and deglaze the pan with the lemon juice and garlic- using a wooden spoon scrape up the bits in the pan and mix together. Cook for one minute.
5. Next, add the diced tomatoes, sliced olives, and artichoke hearts, and capers to the skillet and stir to combine. Add the chicken back in and continue to cook on medium-low until the tomatoes start to break down and all ingredients are hot.  It should take about 5 minutes. At this time the chicken should now read at 165° and be fully cooked.
6. Drizzle the artichoke heart marinade over the chicken and serve!

17. Chicken Fajita Bowl

Healthy Chicken Fajita Meal Prep Bowl 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 meal prep bowls’]

These chicken fajita meal prep bowls are the low carb version of regular chicken fajitas. High in proteins and fats, and great for busy people.

Ingredients

• 4 skinless chicken thighs
• 2 tsp lemon juice
• 1 red bell pepper
• 1 yellow bell pepper
• 1 green bell pepper
• 1 large onion
• 2 tbsp olive oil
• 2 cloves of garlic (crushed)
• 4 cups Brussel sprouts (fresh or frozen)
• 2 tsp chilli powder
• 1 tsp paprika
• 1/2 tsp cumin powder
• black pepper and salt

Instructions

1. Mix chili powder, red pepper, cumin, a dash black pepper, and salt, and set aside.
2. Cut chicken thighs into thin strips. Then, add half of the seasoning, garlic, lemon juice and a dash of salt to them.
3. Heat olive oil in a pan and add chicken strips. Cook for 10 minutes or until fully cooked.
4. Now, remove the chicken, add sliced onions and bell peppers, and the rest of the seasoning. Stir fry for 5-minutes.
5. Meanwhile, preheat oven to 390 degrees F (200 degrees C).
6. Place Brussel sprouts in a single layer on the baking sheet, spray with olive oil, season with salt and black pepper. Bake for 20 minutes.

18. Sweet Potato, Bacon, and Egg Breakfast

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

Recipe details: Prep: PT10M · Cook: PT25M · Total: PT35M

This sweet potato, bacon, and egg meal is a super simple Paleo Breakfast Meal Prep that you can make in less than an hour.

Ingredients

• 5-6 strips bacon (sugar-free, nitrate-free, paleo-friendly bacon.)
• 3-4 sweet potatoes (peeled and diced into half inch cubes)
• 1 large onion (diced)
• salt and pepper (to taste)
• 4 eggs (or 8 eggs if you want 2 eggs per meal)

Instructions

1. In a frying pan, add in your bacon over medium heat and cook until the bacon is done. Flipping at least once. Around 4-7 minutes, depending on your bacon, pan, and how crispy you like it.
2. Once done, remove the bacon and place it on some paper towels to absorb the extra oil.
3. Do not drain the oil from the pan. Add in the diced sweet potatoes and onions. Season with salt and pepper and sauté over medium heat until cooked through. Approximately 15 to 20 minutes.
4. While the sweet potatoes and onions are cooking, cook your hardboiled eggs with your method of choice. Instructions for stovetop eggs, Instant Pot eggs, and air fryer hardboiled eggs.
5. Once done, cut up your bacon and assemble your bowls.

19. Steak and Sweet Potato Skillet

Steak and Sweet Potato Skillet is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 lb flank steak or sirloin, cut into bite-sized pieces
• 2 medium sweet potatoes, diced
• 1 yellow onion, sliced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon smoked paprika (optional)
• Optional garnish: chopped parsley

Instructions

1. 1. Heat a large skillet over medium-high heat and add the olive oil.
2. 2. Sear the steak pieces until browned on all sides; transfer to a plate.
3. 3. In the same skillet, add the sweet potatoes and onion; cook 8–10 minutes, stirring occasionally, until potatoes are tender.
4. 4. Return steak to the skillet with garlic; cook 1–2 minutes more until steak is cooked to desired doneness.
5. 5. Season with salt, pepper, paprika; garnish and serve.

20. Low Carb Mexican

Mexican Meal Prep Bowls with Cauliflower Rice (Low Carb) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT8M · Cook: PT12M · Total: PT20M · Yield: [‘4’, ‘4 meal prep bowls’]

Mexican meal prep bowls that are also low carb! Great when you’re craving for Mexican flavors and wanting a low carb high protein meal!

Ingredients

• 1 head cauliflower
• 1 tbsp olive oil
• 1 green bell pepper (chopped)
• 1 can chopped tomatoes (1.5 cup chopped tomatoes)
• 1 tsp ground onion
• 1/2 tsp garlic powder
• 1/2 tsp cumin
• 1 tsp paprika
• 1/4 tsp crushed chili flakes
• 1/2 tsp dried oregano
• pinch of salt
• pinch of black pepper
• 4 boneless (skinless chicken breasts)
• ½ tsp salt
• ¼ tsp black pepper
• 1 cup wild rocket salad
• 1 avocado

Instructions Shredded Chicken:

1. Get a large pot, add chicken breasts to it, and season with salt and pepper.
2. Cover the chicken with around 1 inch of water.
3. Bring the water to a boil and let it simmer for around 12 minutes. Remove the chicken from water and shred it using either fork, claws, or a food processor.

Cauliflower Rice:

1. Break apart cauliflower head. Wash, dry, and chop into smaller pieces.
2. Pulse with a food processor until you’ve got cauliflower rice.
3. Heat up a pan, add olive oil, chop green pepper and sauté them for a couple of minutes.
4. Add cauliflower rice, chopped tomatoes, and simmer for 5 minutes.
5. Mix in onion, garlic powder, cumin, paprika, crushed chili flakes, oregano, salt, and pepper. Mix as well as you can and let it simmer for 5 minutes.

Serving:

1. Divide cauliflower rice equally among 4 food containers. Add shredded chicken to each of them as well as wild rocket salad. Slice avocado and top each meal prep bowl with it.

21. Mediterranean Bowls

Mediterranean Vegan Meal Prep 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 bowls’]

These Mediterranean vegan meal prep bowls are filled with healthy, fresh ingredients that include protein and good fats. These bowls are ready in under half an hour!

Ingredients

• 3/4 cup uncooked quinoa
• 1 (19 fluid ounce) can chickpeas (drained )
• 2 Persian (mini) cucumbers (or use 1/3 English cucumber) (sliced )
• Handful little tomatoes (halved)
• 2 tablespoons red onions (chopped)
• Kalamata olives (to taste)
• Hummus (to taste (1-2 tbsp/bowl))
• Salt & pepper (to taste)
• Olive oil (to taste)
• Lemon juice (to taste)

Instructions

1. Cook quinoa according to package directions.
2. Meanwhile, prep your other ingredients and divide them equally between the 4 bowls.
3. Once the quinoa has cooled, add it to each bowl.
4. Optional: drizzle a bit of olive oil and squeeze some lemon juice over each bowl.

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.