Meals for Meal Prep • Easy, Balanced Lunches for Busy Workdays
Description: A balanced and colorful meal prep recipe featuring grilled chicken, beef strips, and saucy chicken bites paired with rice or roasted potatoes and a medley of fresh vegetables.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 6–8 meals 1x
Ingredients
Scale
- 2 chicken breasts, sliced
- 1 lb beef flank steak, sliced
- 2 cups cooked white or brown rice
- 1 lb baby potatoes, halved
- 2 cups broccoli florets
- 1 cup green beans
- 1 cup sliced bell peppers
- 1 cup carrots, sliced
- 1 cup mushrooms, sliced
- 2 tbsp olive oil
- Salt, pepper, garlic powder, paprika
- 2 tbsp soy sauce
- 1 tsp honey
- 1 tsp sesame oil (optional)
Instructions
- Cook rice according to package instructions. Fluff and set aside.
- Toss potatoes with olive oil, paprika, and salt. Roast at 400°F for 25–30 minutes.
- Marinate chicken in olive oil, garlic, and lemon. Grill until cooked through.
- Sear beef strips quickly on high heat with seasoning.
- Cook diced chicken in a pan, add soy sauce, honey, and a splash of water. Thicken with cornstarch if needed.
- Steam broccoli and green beans for 5 minutes. Sauté other vegetables with a bit of oil.
- Assemble containers: rice or potatoes, protein, and veggies. Let cool before sealing.
Notes
- Swap in tofu or salmon for variation.
- Use quinoa for a gluten-free option.
- Store for 4 days refrigerated, or freeze for up to 2 months.