Meal prepping with variety is nice and easy on the grill, and then you have healthy lunches to come for the workweek!
3 pounds boneless skinless chicken thighs, about 12 thighs – 2 pounds for the recipes and 1 pound for the freezer
2 grilled chicken thighs
6 cups baby spinach
2/3 cup blueberries
1/4 cup crumbled feta cheese, optional
2 Tablespoons almonds, packed separately
1/2 ripe avocado, added in when you’re ready to eat the salad
3 Tablespoons balsamic vinegar
1 Tablespoon maple syrup
1 Teaspoon Dijon mustard
sea salt and pepper to taste
1/2 Teaspoon Herbs de Provence
1/4 cup olive oil
Zucchini Noodle Salads:
2 grilled chicken thighs
1 cup chopped purple cabbage
2 zucchini, 1 pound, spiralized
2 carrots, 1/2 pound, spiralized
1/4 cup thinly sliced green onions
1/4 cup toasted cashews, packed separately from the salad
4 Tablespoons cashew butter, (or nut/seed butter of your choice)
1 Teaspoon toasted sesame oil
1/4 cup coconut aminos, or gluten free soy sauce/tamari
2 Tablespoons rice vinegar, or freshly squeezed lime juice
1 Teaspoon red pepper flakes
Chicken and Veggie Bowls:
4 grilled chicken thighs
1/2 pound zucchini, 1 regular sized, quartered and thinly sliced
1 cup diced red onions
1 small red bell pepper, diced, 1 cup
2 Yukon gold potatoes, sliced 1/2″ thick, 12 ounces
2 Tablespoons olive oil
sea salt to taste
1/4 cup avocado oil mayonaise
1 small clove garlic, minced
1 Tablespoon minced chipotle in adobo, or 1 Teaspoon chipotle powder, (add to your taste)
2 Teaspoons freshly squeezed lime juice
Start by preheating the grill over medium-high heat until you reach a temperature between 350º-400ºF. Place the chicken on the grill, then lower the heat to medium to maintain the same temperature. Cook 6-8 minutes per side, or until the chicken is done in the middle and no longer pink. Cooking time will vary depending on the size of your chicken thighs.
While the chicken is cooking, prepare the veggies for the Chicken and Veggie Bowls, and place them in a grill basket. Place the sliced potatoes into a bowl, then add 1 Tablespoon of olive oil to the potatoes, sprinkle with sea salt, and toss to combine.
When the chicken is done, scrape and clean the grill before adding the veggies. Place the grill basket filled with veggies on the grill. Then add the remaining tablespoon of olive oil, sprinkle with salt, and toss to combine. Lay the lightly oiled potato slices across the surface of the grill around the grill basket. Continue to grill over medium heat for about 10-15 minutes, turning the potatoes over halfway through the cooking time, and stirring the veggies 2-3 times.
When the veggies are done, remove them from the grill and let them cool slightly while you begin to assemble all of the meal prep bowls.
To make the Spinach Salads, divide the spinach between 2 containers. Top with the blueberries and optional feta cheese. Pack the almonds separately so they remain crunchy, and add the avocado, sliced or cubed the day you eat the salad. For the dressing, whisk together the balsamic vinegar, maple syrup, Dijon mustard, salt and pepper to taste, Herbs de Provence, and olive oil. Pour the dressing into 2 small containers. Top each salad with 1 grilled chicken thigh, (cubed or sliced to your preference). Then refrigerate the salads with the dressing.
For the Zucchini Noodle Salads, place the cabbage, spiralized zucchini, carrots, and green onions into 2 bowls. Pack the cashews separately. Then for the dressing, whisk together the cashew butter, toasted sesame oil, coconut aminos, vinegar, and red pepper flakes until smooth and creamy. Portion the dressing into 2 containers. Top each salad with 1 sliced or cubed grilled chicken thigh, then refrigerate the salads with the dressing.
For the Chicken and Veggie Bowls, portion the grilled veggies and potato slices into 2 containers. Then add 2 grilled chicken thighs each. This makes for a more substantial meal, but feel free to add just one and freeze any leftovers. For the chipotle aioli, stir together the mayonnaise, garlic, chipotle, and lime juice until combined. Portion the aioli into 2 containers and refrigerate with the chicken and veggie bowls.
Cube or slice the remaining pound of chicken, and freeze it for up to 3 weeks to use as you’d like.
All meal prep will keep 3-4 days in the refrigerator.
- Category: Meal Prep
- Method: Grilling
- Cuisine: Mixed