Honey Garlic Chicken Meal Prep

 

Ingredients

• ▢ 2 tbsp avocado or groundnut oil divided
• ▢ 4 chicken breasts diced into 1-inch pieces
• ▢ 1 large egg beaten
• ▢ 2 tbsp cornstarch
• ▢ 1 1/4 tsp kosher salt divided
• ▢ 1 head broccoli cut into small florets
• ▢ 2 tsp sesame oil
• ▢ 2 cups cooked quinoa

Honey Garlic Sauce:

• ▢ 2 tbsp honey
• ▢ 3 tbsp sriracha sauce
• ▢ 2 garlic cloves minced
• ▢ 1 tbsp rice vinegar
• ▢ 1 tsp sesame oil

To garnish:

• ▢ 2 green onions thinly sliced
• ▢ 1-2 tsp black and white sesame seedsor as desired

Instructions

• Prepare 2 bowls, one with beaten egg, and the second with cornstarch mixed with a pinch of salt and pepper.
• Dip the chicken into the beaten egg. Place all the pieces into the cornstarch and toss to lightly and evenly coat.
• Heat the oil in a non-stick skillet over medium heat. Add the chicken pieces in a single layer without overlapping.
• Cook until golden brown on all sides, about 8-10 minutes.
• In a medium bowl whisk all the sauce ingredients. Pour sauce over the chicken and toss to coat then set aside.
• Quickly wipe the pan clean with a paper towel, and add in the remaining oil.
• Preheat skillet again, stir fry the broccoli until they start to brown. About 2-3 minutes. Season with a pinch of salt and pepper and set aside.
• Add about 1/2 cup of cooked quinoa to each meal prep bowl. Divide the broccoli and chicken among your bowls and arrange over the quinoa.
• Garnish with green onions, sesame seeds, and lime wedges.
• Refrigerated for up to 4 days. Serve cold or reheated, as desired.

Taco Bake

 

Prep Time:

 

25 mins

Cook Time:

 

20 mins

Total Time:

 

45 mins

Ingredients

• 1 ½ pounds lean ground beef

• 1 (14.5 ounce) can diced tomatoes with green chile peppers, drained

• ½ cup water

• 1 cup sour cream

• 1 (1.25 ounce) package taco seasoning mix

• 8 ounces shredded Colby-Monterey Jack cheese

• 1 (18 ounce) package corn tortilla chips (spicy Doritos)

  
  

  Directions

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. In a medium skillet over medium heat, brown the ground beef and drain fat. Add the diced tomatoes with green chile peppers, water, sour cream and taco seasoning mix. Let simmer for 5 to 10 minutes.

  3. In the bottom of a 9x13 inch baking dish, place a layer of tortilla chips. Cover with a layer of the meat mixture then a layer of cheese. Repeat this process until the last layer is cheese.

  4. Bake in the preheated oven for 20 minutes, or until the cheese is bubbly.