7 recipes found
1. Preheat the oven to 425 degrees F.
2. In a bowl, combine the soy sauce, pineapple juice, honey, 1 tablespoon ginger, 1 clove garlic, and 1 tablespoon sesame oil.
3. On a baking sheet, toss the chicken with the jerk seasoning and half of the teriyaki sauce. Slide the chicken to one side of the baking sheet. On the opposite side, toss the broccoli and edamame with the remaining 1 tablespoon ginger, and 1 tablespoon sesame oil. Season with salt and pepper. Transfer to the oven and roast for 15-20 minutes or until the chicken is cooked through and the broccoli lightly charred.
4. Meanwhile, transfer the remaining teriyaki sauce to small sauce pan and bring to a boil over high heat. Simmer 3-5 minutes or until the sauce thickens slightly.
5. Divide the rice among 4-6 storage containers and arrange the chicken, and veggies on top. Drizzle the chicken with the teriyaki sauce. Alternately, you can store the rice, chicken, and veggies in separate containers and assemble when ready. Food will keep in the fridge for up to 1 week.
Divide the rice among 4-6 storage containers and arrange the chicken, and veggies on top. Drizzle the chicken with the
teriyaki sauce.
Alternately, you can store the rice, chicken, and veggies in separate containers and assemble when ready. Food will keep in the fridge for up to 1 week.
7. Before serving, warm each bowl, if desired, and top with pineapple salsa and fresh lemon or lime juice.
1. Combine all ingredients in a bowl. Season with salt.
Preheat oven to 300 degrees. Generously oil a rimmed half sheet pan.
Whisk the eggs, milk, and salt.
Cut the bacon into small pieces. Fry in a heavy skillet until crispy. Add the spinach and stir until wilted. Using tongs, let excess fat drip off for a few seconds before adding your bacon and spinach to the egg mixture.
Pour the egg mixture into the oiled half sheet pan (13″ x 18″). Bake for 15 minutes, until just set.
Remove, cool, and cut into rounds using a wide mason jar lid or round cookie cutter. Spread English muffins with butter (optional) and place an egg round on each one. Add cheese, wrap in foil, and voila.
Refrigerate (4-5 days) or freeze (no limit, lol). To reheat, you can use the oven, microwave, toaster oven, or some combination of all! See notes.
1. Preheat oven to 425 degrees F.
2. On a large rimmed baking sheet, combine the sweet potatoes, cauliflower, 2 tablespoons olive oil, and a pinch each of salt and pepper. Toss well to evenly coat. Transfer to the oven and roast for 20 minutes.
3. Meanwhile, combine 1 tablespoon olive oil, the chickpeas, garlic, ginger, smoked paprika, cumin, chipotle chili powder, and a pinch each of salt and pepper. Toss well to evenly coat. Remove the sweet potatoes from the oven and spoon the chickpeas around the veggies. Transfer to the oven and roast for 10-15 minutes or until the chickpeas are crisped.
Remove the sweet potatoes from the oven and spoon the chickpeas around the veggies. Transfer to the oven and roast for 10-15 minutes or until the chickpeas are crisped.
4. In a medium bowl, massage the kale with the remaining 1 tablespoon olive oil, lemon juice, and a pinch of salt.
4. In a medium bowl, massage the kale with the remaining 1 tablespoon olive oil, lemon juice, and a pinch of salt.
5. To assemble, divide the couscous among bowls. Top with the roasted veggies and chickpeas. Add the kale, carrots, and orange. Sprinkle with pomegranates and pistachios. Keep in the fridge. Add the avocado before serving and drizzle with lemon juice.
5. To assemble, divide the couscous among bowls. Top with the roasted veggies and chickpeas. Add the kale, carrots, and orange.
with pomegranates and pistachios. Keep in the fridge. Add the avocado before serving and drizzle with lemon juice.
1. In a large gallon size zip-top bag, combine the chicken, honey, paprika, cumin, salt, pepper, lemon juice, garlic, crushed red pepper flakes, and 2 tablespoons olive oil, toss to combine. Seal and chill for 30 minutes or up to 12 hours.
2. Preheat the oven to 425 degrees F.
3. Place the sweet potatoes on a large baking sheet and toss with 2 tablespoons olive oil, salt and pepper. Transfer to the oven and cook for 15-20 minutes, then flip and bake for 15-20 minutes more.
4. Place the asparagus on a baking sheet and toss with the remaining 1 tablespoon olive oil, kosher salt and pepper. Transfer to the oven and roast for 10-15 minutes.
5. Place the marinated chicken on a large baking sheet and spread in an even layer. Transfer to the oven and roast for 15-20 minutes or until the chicken is cooked through.
6. Divide the couscous among 4-6 storage containers and arrange the chicken, sweet potatoes, asparagus, olives, and sun-dried tomatoes on top. Alternately, you can store the couscous, chicken, and veggies in separate containers and assemble when ready. Food will keep in the fridge for up to 1 week.
7. Before serving, warm each bowl if desired and top with garlic yogurt (see below) and your desired toppings.
1. Combine all ingredients in a small bowl. Taste and adjust seasonings to your liking. Keep stored in the fridge for up to 1 week.
Cook: Place the rice, water, tomatoes, salt, and oil in the pot. Stir to combine. Place the chicken pieces on top and sprinkle generously with your favorite spices and some salt. Turn the instant pot on high pressure for 7-8 minutes. When done, use the quick release valve for the steam.
Mix: Remove the chicken. Mix the black beans (and maybe a little sunshine sauce) in with the rice.
Meal Prep Yourself: Divide the rice and beans amongst 4-6 meal prep containers. Top each with a piece of chicken. Sprinkle with cilantro and drizzle with a spoonful of sauce.
Marinate Chicken: Preheat the oven to 425 degrees. Toss the chicken pieces with the spices and a quick stream of olive oil. Stir to combine; store in the fridge for about 30 minutes while you prep other ingredients.
Prep Sheet Pans: Arrange the vegetables on their own sheet pans (preferably ones with edges to catch drips, etc.). Drizzle with olive oil and sprinkle generously with salt. Arrange the chicken on a separate sheet pan.
Bake Chicken and Veggies: Bake all ingredients for 12-15 minutes. Remove the broccoli and chicken. Stir sweet potatoes and roast another 15 minutes or so.
Serve: Done! Divide your servings out into containers and be happy you have meal starters ready for the week! 😀
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
Mix mango, olive oil, lime juice, honey, Sriracha sauce, garlic, and salt together in a blender until smooth. Place chicken in a shallow bowl and pour 1/2 of the sauce on top; marinate chicken for 10 minutes.
Mix black beans, corn, red bell pepper, red onion, cilantro, lime juice, and salt together in a bowl for corn salsa.
Grill chicken until no longer pink in center and juices run clear, about 4 minutes per side. An instant-read thermometer inserted into center should read at least 165 degrees F (74 degrees C). Remove from heat.
Divide rice among 4 glass meal prep bowls. Add 2 pieces of chicken to each bowl; top with reserved mango sauce, corn salsa, and coconut. Top with avocado slices, cover, and refrigerate for up to 5 days.