portions and 2 individual portions). I used Epicure’s Fajita Seasoning and also throwing in some carrots that I blitzed in the food processor. I also blitzed the 4 peppers in the food processor for the benefit of my picky-eating son.
Chicken Greek Salad - MealPrep. Add the chicken breast and brown for 5 minutes on each side. Cover and refridgerate for up to 3 days. **Note - This is a family friendly recipe, for adults I recommend adding olives and sliced red onions 5 medium size
Bake for 15-20 minutes or until the veggies are charred and chicken is tender. Place ½ or 1 cup of cooked rice of choice into 4 individual mealprep containers. Cover and store in the fridge for up to 5 days or freezer up to 2 months
Once I got in a good exercise routine, I wanted to get my nutrition in check too, so I've started mealprepping all my breakfast, lunches, and dinners for the week so that I have good healthy food ready to fuel my body all week long
Let everything come to room temperature before assembling the mealprep boxes. Roast for 20 minutes. To make the teriyaki chicken, marinate the chicken in garlic paste for 15 minutes. Cook the chicken pieces for 8-10 minutes. Once the sauce starts thickening up, lower the flame and simmer for 2-3 minutes. You can store these for up to 5 days
Cook for 10 or so minutes, until cooked through. Combined all 'assemble ahead' ingredients in a large glass container (for storage in the fridge for up to 3 days) or in a heavy duty ziplock bag (for storage in the freezer for up to one month). Cover and bring to a boil, then reduce heat and simmer for 15 minutes, stirring every couple of minutes. Remove the lid for the last 5 minutes to allow the sauce to reduce
Massage to make sure chicken is full covered and marinate for at least 20 minutes, up to 12 hours. When finished cooking, divide between mealprep containers, 1/2 cup in each container, halve cherry tomatoes, and mix with red onion slices. Keep for 3- 5 days in airtight container, serve cold