Meal Prep Recipes - The Girl on Bloor

Easy Make-Ahead Breakfast Bowls

Taylor Stinson — Tue, 25 Feb 2025 13:00:00 +0000

These delicious Breakfast Bowls are a hearty breakfast idea that can be reheated in the microwave – they're perfect for meal prep!

I’ll be honest, I’m not a big breakfast person unless it’s a classic eggs, sausage, and potatoes brunch. But who has time for that on a weekday?

That’s why I love this meal prep version! It’s one of my fave breakfast recipes, and it even went viral on Instagram with over 150,000 views!

Why you'll love these bowls

Meal prep friendly: Breakfast for the week, sorted. Make them ahead of time for an easy grab-and-go meal.
Make it your own: Swap out the veggies, protein and cheese.

Ingredients and substitutions

Potatoes

Olive oil – use any neutral oil like avocado oil.
Potatoes – sweet potatoes would also work.
Bell pepper – swap out for another veggie like mushrooms.
Red onion – try white or yellow onion for a milder flavour.
Paprika – cayenne will provide more of a kick.
Onion powder – use a bit of garlic powder instead.

Sausages

Maple breakfast sausages – use turkey sausage, pork sausage or even Italian sausage.

Eggs

Butter – margarine would also work.
Eggs – use egg whites for a lower-calorie option.
Cilantro – parsley would also be good.

How to make these bowls

Step 1: Prep your ingredients.

Slice, dice, and season.

Step 2: Roast the potatoes.

Roast the veggies and potatoes.

Step 3: Cook the sausage.

Fry the sausage.

Step 4: Slice the sausage.

Let the sausage rest, then slice it up.

Step 5: Cook the eggs.

Scramble the eggs.

Step 6: Assemble your bowls.

Divide everything among your bowls, then serve or store for later.

Recipe tips and variations

Keep it even: Dice potatoes and vegetables uniformly to ensure they roast evenly.
Fluff the egg: For fluffier scrambled eggs, whisk in a splash of milk or cream before cooking .
Change the protein: Substitute maple breakfast sausages with turkey bacon or sausage for a leaner option, or use plant-based sausages for a vegetarian option.
Vegetable mix: Incorporate other vegetables like zucchini, mushrooms, or cherry tomatoes to add variety and nutrients.
Make it cheesy: Sprinkle shredded cheddar, feta, or mozzarella over the eggs for added richness.
Spice level: Add diced jalapeños or a dash of hot sauce to the eggs for a spicy kick.

Frequently asked questions

What's in a breakfast bowl?

You can add pretty much whatever you want to your bowl. Just make sure you're incorporating some protein and veggies for a healthy and nutritious breakfast.

How can I add healthy fats to my breakfast bowls?

To boost healthy fat content, you can top your breakfast bowls with sliced avocado, a sprinkle of nuts or seeds, or a drizzle of olive oil. Tasty and filling!

Can you make them vegan?

Yes! To make a vegan breakfast bowl, leave out the sausage, and swap out the eggs for tofu scramble.

How to store and reheat

Store: Keep your assembled bowls in airtight containers in the fridge for up to 4 days.

Reheat: Microwave for 1-2 minutes, stirring halfway through, until heated evenly.

Freeze & reheat from frozen: Freeze the components separately for up to 3 months. Thaw overnight in the fridge, then reheat as you would normally.

More meal prep breakfast ideas

See more related recipes

Meal prep tools

Grab some glass meal prep bowls if you plan on turning these breakfast bowls into a meal on the go.
Get a meat thermometer to make sure your breakfast sausage is cooked through.

Easy Make-Ahead Breakfast Bowls

These delicious Breakfast Bowls are a hearty breakfast idea that can be reheated in the microwave – they're perfect for meal prep!

Course Breakfast

Cuisine American

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 503kcal

Author Taylor Stinson

Ingredients

Potatoes

1 tbsp olive oil
2 potatoes diced
1 bell pepper any colour, diced
1 small red or yellow onion diced
1 tsp paprika
1 tsp onion powder
1/2 tsp salt
1/4 tsp pepper

Sausages

Cooking spray
12 maple breakfast sausages I used turkey

Eggs

2 tsp butter
6 eggs
Salt & pepper, to taste
Cilantro or parsley optional garnish

Get Recipe Ingredients

Instructions

Preheat oven to 425 F. Add potatoes, bell pepper and onions to a parchment-lined baking sheet. Drizzle with olive oil, then season with paprika, onion powder, salt & pepper. Toss to combine, then roast for 30 minutes.
Meanwhile, heat a large skillet over medium heat. Add cooking spray, then sausages. Cook for 8-10 minutes until fully cooked through, then let rest for 5 minutes before slicing up.
While sausages are cooking, whisk eggs in a large bowl and season with salt and pepper. Heat a medium-sized skillet over medium heat and add butter. Once melted, add eggs and scramble until just set. Immediately remove from heat and distribute among 4 bowls.
Divide sausages and potatoes among bowls with eggs, then garnish with parsley or cilantro if desired. Serve and enjoy!

Notes

Use turkey sausage and egg whites to make these breakfast bowls even healthier.

For a vegan option, use tofu scramble instead of eggs.

Top your bowls with shredded cheese, sliced avocado, salsa and more.

Store these bowls in the fridge for 3-4 days then reheat in the microwave for 1-2 minutes.

Nutrition

The post Easy Make-Ahead Breakfast Bowls appeared first on The Girl on Bloor.

Easy Mediterranean Bowl

Taylor Stinson — Tue, 25 Feb 2025 13:00:00 +0000

This Easy Mediterranean Bowl is going to become your next favourite lunch! It's got quinoa, chicken, roasted red peppers, hummus and more.

Ever since I went to Greece, I've felt the love of the Mediterranean! This is one of the favourite bowl recipes I have on my blog, and for good reason. The chicken is so juicy and it's the BEST marinade – you really just can't go wrong!

Why you'll love this recipe

Healthy bowl: It's packed with veggies, protein and fibre.
Customizable: Try out different toppings, grains and dressings to make this bowl your own!
Packed with protein: Between the chicken and quinoa, this is one high protein meal you can feel good eating.

Ingredients and substitutions

Quinoa – brown rice or farro would also be good.
Chicken cutlets – tofu, chickpeas or salmon would all be good.
Arugula – try spinach or kale instead.
Cucumber – swap out for another vegetable like zucchini.
Roasted red peppers – sundried tomatoes or bell pepper would also be good.
Red onion – you could use white onion instead.
Parsley – chervil or tarragon would provide a similar flavour.
Kalamata olives – use green olives or leave them out entirely.
Hummus – tahini would also be good in these bowls!

Marinade dressing

Olive oil – use another neutral cooking oil like avocado oil.
Lemon juice – fresh lemon juice is best but bottled lemon or lime juice will work.
Garlic – use fresh or jarred minced garlic, or garlic powder if it's all you have.
Dried oregano – dried basil or parsley would provide a similar flavour.

How to make your Mediterranean bowl

Step 1: Cook the quinoa.

Cook the quinoa in a rice cooker, the Instant Pot or on the stovetop.

Step 2: Make the marinade.

Mix the marinade ingredients together.

Step 3: Marinate the chicken.

Pour half the marinade over the chicken and let it marinate.

Step 4: Cook the chicken.

Cook in a pan, then slice it into pieces.

Step 5: Prep your toppings.

Chop up the veggies and herbs.

Step 6: Assemble your bowls.

Serve the chicken, hummus and veggies over the quinoa and drizzle with dressing.

Variations

Protein options: Instead of chicken, you can use tofu, chickpeas, or salmon for a different protein source.
Alternate the grains: Swap quinoa with brown rice or farro to vary the texture and flavour.
Fresh herbs: Add some fresh herbs like parsley or tarragon to enhance the bowl's taste.
Veg to the max: Add zucchini, sun-dried tomatoes, or bell peppers to increase the nutrient content.
Dressing alternatives: Drizzle tahini or a lemon-oregano vinaigrette over the bowl for a nice twist.

Frequently asked questions

How many calories are in a Panera Mediterranean bowl?

The Panera Bread Mediterranean bowl has 570 calories per serving. My recipe has 451 calories per serving, so you're saving calories and money making your own at home.

Can I make this recipe vegan?

Yes definitely! Just swap out the chicken for a plant-based protein like tofu or chickpeas.

Do you eat your bowl hot or cold?

Mediterranean bowls can be enjoyed either hot or cold, depending on your personal preference and the specific ingredients used. For instance, roasted vegetables and proteins can be served warm, while fresh vegetables and toppings are typically served cold.

How to store and reheat

Store: Keep all components in separate airtight containers in the fridge for up to 4 days.

Reheat: Warm the protein and grains in the microwave for 1-2 minutes, then assemble with fresh veggies and dressing.

Freeze & reheat from frozen: Freeze cooked protein and grains separately for up to 3 months. Thaw overnight in the fridge, then reheat and assemble with fresh ingredients.

More Mediterranean-inspired recipes

See more related recipes

Meal prep tools

Grab some glass meal prep bowls to pack up your weekly lunches.
A rice cooker is invaluable for saving time, and it cooks other grains, too!
I get all my free-range chicken from Butcher Box, conveniently delivered to me frozen.
Get a meat thermometer to make sure your chicken is cooked through.

Easy Mediterranean Bowl {Meal Prep}

This Easy Mediterranean Bowl is going to become your next favourite lunch! It's got quinoa, chicken, roasted red peppers, hummus and more.

Course Main Course

Cuisine Mediterranean

Prep Time 20

Cook Time 20

Total Time 40

Servings people

Calories 451kcal

Author Taylor Stinson

Ingredients

1 cup quinoa
2 cups water
1 lb chicken cutlets
1 cup arugula
1/2 cucumber sliced
1/2 cup roasted red peppers
1/2 red onion thinly sliced
1/2 cup parsley finely chopped
1/2 cup kalamata olives
1/4 cup hummus

Marinade/dressing

3 tbsp olive oil
3 tbsp lemon juice
2 cloves garlic minced
1 tbsp dried oregano
1/2 tsp salt
1/4 tsp pepper

Get Recipe Ingredients

Instructions

Add quinoa and water to a rice cooker or pot on the stove, cooking until liquid is absorbed.
Preheat the oven, or BBQ to 425 F, or the air fryer to 400 F for 5 minutes.
Mix olive oil, lemon juice, garlic, oregano, salt and pepper together in a small bowl to make the dressing/marinade. Divide this mixture in half, pouring one half over the chicken in a baking dish and reserving the other half for the dressing.
Bake chicken (discarding marinade) for 15-20 minutes, or BBQ or air fry for 12-15 minutes. Chicken should register an internal temperature of 165 F and no longer be pink inside.
While the chicken and quinoa cooks, prep your veggie toppings. Divide quinoa, chicken, veggies and hummus among 4 large bowls, then drizzle with remaining dressing. Serve and enjoy!

Notes

For a vegetarian option, swap out the chicken for tofu or lentils.

Add on more toppings like feta, avocado, bell peppers, crispy chickpeas, or cherry tomatoes.

Store all the components separately in the fridge for up to 5 days.

Eat your bowls cold, or reheat the chicken and quinoa separately.

Nutrition

The post Easy Mediterranean Bowl appeared first on The Girl on Bloor.

Sheet Pan Chicken and Asparagus

Taylor Stinson — Mon, 24 Feb 2025 13:00:00 +0000

This Sheet Pan Chicken and Asparagus recipe is great for meal prep. It’s baked on one pan and is ready in less than 30 minutes!

With minimal prep and cleanup, this dish is a lifesaver when you need something healthy and delicious in a hurry. Serve it as-is, or pair it with rice, quinoa, or roasted potatoes for a more filling meal!

Why you'll love this recipe

Easy & fast: This is a one-pan meal that's ready in under 30 minutes!
Healthy & versatile: You've got your lean protein, starch and vegetable, plus options to customize.

Ingredients and substitutions

Olive oil – use any neutral oil in place of extra-virgin olive oil. Canola oil, grape seed oil or avocado oil can be used.
Lemon juice – use fresh or bottled lemon juice in this recipe or lime juice if you’re in a pinch.
Garlic – use fresh or jarred minced garlic. Garlic powder would also work.
Parsley – dried or fresh parsley is best, but cilantro is the next best substitute.
Rosemary – thyme, oregano or another herb of choice would all work here.
Baby potatoes – any variation of baby potatoes will work. You can also dice a bigger potato of choice into smaller pieces.
Chicken cutlets – use boneless skinless chicken breasts that have been finely cut into half or chicken thighs if you prefer a juicier cut of meat.
Asparagus – use any root vegetable or green of your choice like broccoli, cauliflower, carrots, green beans, etc.

How to make this recipe

Step 1: Make the lemon mixture.

Mix olive oil, lemon juice, garlic, parsley and rosemary together.

Step 2: Bake the potatoes and chicken.

Toss potatoes and chicken with lemon mixture, and bake.

Step 3: Bake asparagus.

Add asparagus and bake the chicken, potatoes and asparagus together.

Step 4: Serve and enjoy!

Slice up the chicken and dig in.

Recipe Tips and Variations

Use these tips to keep this dish fresh and delicious, every time you make it!

Even it out: Cut the baby potatoes into smaller pieces to make sure they cook evenly.
Marinate: Marinate the chicken in the lemon mixture for 30 minutes to make it more flavourful.
Switch the veg: Swap asparagus with other vegetables like broccoli, green beans, or bell peppers.
Add a kick: Sprinkle some red pepper flakes or drizzle a bit of sriracha over the dish before baking.

Frequently asked questions

Can I use chicken thighs instead of chicken breasts?

Yes, you can substitute chicken breasts with boneless, skinless chicken thighs. Keep in mind that thighs may require a longer cooking time, so be sure to use a meat thermometer to ensure they reach an internal temperature of 165°F (74°C).

How do I prevent the asparagus from getting soggy?

Don't overcrowd the pan. This allows the vegetables to roast instead of steam. Also, you can add the asparagus to the pan a little later than the chicken if you prefer it more crisp-tender.

How do I know when the chicken is cooked through?

Use a meat thermometer to check the internal temperature of the chicken. It should reach 165°F (74°C). The juices should also run clear when pierced with a fork.

What to serve with this dish

These sides make the meal even more satisfying, while still keeping it healthy and balanced!

Add some rice or quinoa to soak up any juices or sauce.
Try any of these side salads for a fresh crunch.
Try this low-carb cauliflower rice for a change.

How to store and reheat

Store: Keep leftovers in an airtight container in the fridge for up to 4 days.

Reheat: Microwave for 1-2 minutes or warm in a skillet over medium heat until heated through.

Freeze & reheat from frozen: Freeze chicken and asparagus separately in freezer-safe containers for up to 3 months. Thaw overnight in the fridge, then reheat as you would normally.

More chicken sheet pan dinners

See more related recipes

Meal prep tools

Grab some glass meal prep bowls if you plan on turning the chicken and asparagus recipe into your weekly lunches.
I get all my free-range chicken from Butcher Box, conveniently delivered to me frozen.

Sheet Pan Chicken and Asparagus

This Sheet Pan Chicken and Asparagus recipe is great for meal prep. It’s baked on one pan and is ready in less than 30 minutes!

Course Main Course

Cuisine American

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 238kcal

Author Taylor Stinson

Ingredients

2 tbsp olive oil
2 tbsp lemon juice
4 cloves garlic minced
1 tsp dried (or fresh) parsley
1/2 tsp dried rosemary
1/2 tsp each salt & pepper
1 cup baby potatoes, sliced in half
4 chicken cutlets (or 2 chicken breasts sliced in half lengthwise)
1 bunch asparagus

Get Recipe Ingredients

Instructions

Preheat oven to 425 F. In a small bowl, mix olive oil, lemon juice, garlic, parsley and rosemary together.
Add baby potatoes and chicken to a parchment-lined baking sheet and toss with lemon mixture. Bake for 20 minutes.
Meanwhile, trim ends of asparagus. When chicken and potatoes come out at the 20 minute mark, remove chicken, add asparagus to the pan, seasoning with more salt & pepper, and bake the potatoes and asparagus altogether for 10 minutes until tender. Serve altogether and enjoy!

Video

Notes

Choose medium-width asparagus stalks so they cook through without getting mushy.

Trim the bottoms off each asparagus spear.

Use boneless skinless chicken thighs for a juicier cut of meat.

Store any leftovers in the fridge for up to 5 days. Sprinkle some water over top of the chicken then reheat in the microwave for 1-2 minutes.

Freeze the cooked chicken for up to 3 months. Thaw in the fridge overnight then follow the reheating instructions.

Nutrition

The post Sheet Pan Chicken and Asparagus appeared first on The Girl on Bloor.

Easy Cashew Chicken Recipe

Taylor Stinson — Fri, 21 Feb 2025 13:00:00 +0000

This easy cashew chicken stir fry is better than takeout and great for meal prep. Plus, the sauce is made using mostly pantry staples!

You can whip up this flavour-packed dish in under 30 minutes! Serve it over rice or noodles for a satisfying meal that’s healthier and just as delicious as your favourite takeout!

Why you'll love this recipe

Fast & fresh: Ready in under 30 minutes with fresh ingredients and no added preservatives.
Meal prep friendly: Stays fresh for days and reheats beautifully.
Customizable & convenient: Uses simple pantry staples and is easy to adapt to your preferences.

Ingredients and substitutions

Chicken breasts – boneless skinless chicken thighs would also work. For a seafood option, use shrimp instead of chicken as your protein.
Cornstarch – arrowroot or tapioca starch can also be used.
Salt & pepper – to taste.
Sesame oil – you can use a neutral cooking oil like olive oil but it will have a milder flavour.
Mushrooms – add in another veggie like zucchini, yellow squash, broccoli, snap peas, bok choy or celery.
Carrot – see substitution notes above.
Yellow onion – white onion, red onion or shallots would all work instead.
Green and red pepper – swap out for any colour bell pepper of your choice.
Cashews – cashews are the star of this recipe, but you can try making the stir fry with another nut of your choice like peanuts.

Stir fry sauce

Soy sauce – coconut aminos or tamari are the best substitutes for soy sauce.
Honey – agave, maple syrup or brown sugar would all help sweeten the stir fry sauce.
Garlic – freshly minced garlic is best but jarred minced garlic will work in a pinch. You could also swap out half the garlic for minced ginger.

How to make cashew chicken stir fry

Step 1: Make the sauce.

Mix the sauce ingredients in a small bowl.

Step 2: Season and toss the chicken.

Season the chicken with salt and pepper, then toss with the cornstarch.

Step 3: Sauté the carrots and mushrooms.

Cook the carrots and mushrooms in a skillet.

Step 4: Brown the chicken.

Add the chicken and sauté until browned.

Step 5: Mix in the rest of the veggies.

Sauté onion, green pepper and red pepper. Add the sauce and cook until it thickens.

Step 6: Add sauce, serve and enjoy!

Stir in the cashews, then remove from heat. Serve garnished with sesame seeds and enjoy!

Tips for the best cashew chicken

Make your own stir fry sauce: It's made of pantry staples and is so much better than the preservative-filled options you buy from the grocery store.
Use a wok: You can use a skillet for this recipe, but a wok will give you that authentic stir fry flavour and ensures everything cooks evenly.
Mix up the veggies: Add in different veggies like zucchini, yellow squash, broccoli, snap peas, bok choy, water chestnuts or celery.
Roast the cashews: For even better flavour, roast the cashews in the oven for 10-15 minutes first at 350°F.

Frequently Asked Questions

Can I use a different protein instead of chicken?

Definitely. You can substitute tofu, beef, shrimp, or pork, just adjust cooking times as needed. For tofu, press out excess water before cubing and stir-frying.

I don't have all the vegetables listed. Can I substitute or leave some out?

Absolutely! Feel free to use your favorite stir-fry vegetables. Broccoli, snow peas, bok choy, and snap peas are all great additions. You can also leave out any vegetables you don't like.

Can I make this gluten-free?

Yes, just use tamari instead of soy sauce. And, double check all other ingredients to be sure.

What to serve with this dish

These side dishes will take your chicken to the next level.

Rice & noodles: Your classic steamed rice, fried rice or low-carb cauliflower rice or noodles would all make great accompaniments.
Vegetables: Steamed or stir-fried vegetables, Asian-inspired slaw, or edamame all offer healthy and complementary side dish options.
Other sides: Appetizers like spring rolls or egg rolls, a light soup, or a fresh salad are all delicious pairings for the stir fry.

How to store and reheat

Store: Place cooled stir fry in an airtight container and refrigerate for up to 4 days.

Reheat: Warm in a skillet over medium heat until heated through, or microwave for 2-3 minutes, stirring halfway.

Freeze & Reheat from Frozen: Transfer cooled stir fry to a freezer-safe container and freeze for up to 3 months. Thaw in the refrigerator overnight, then reheat as above.

More easy stir fry recipes

See more related recipes

Meal prep tools

Grab a wok to make this recipe.
Get your glass meal prep bowls here.
A rice cooker is invaluable for saving time, and it cooks other grains, too!
I get all my free-range chicken breasts from Butcher Box.

Easy Cashew Chicken Recipe

This easy Cashew Chicken stir fry is better than takeout and great for meal prep. Plus, the sauce is made using mostly pantry staples!

Course Main Course

Cuisine Asian-Inspired

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 333kcal

Author Taylor Stinson

Ingredients

1 lb chicken breasts, diced into 1-inch cubes
1 tbsp cornstarch
Salt & pepper, to taste
1 tbsp sesame oil
1 cup mushrooms, sliced in half
1 carrot, chopped
1 yellow onion, chopped
1 green pepper, chopped
1 red pepper, chopped
1/2 cup cashews

Stir fry sauce

3 tbsp low-sodium soy sauce or tamari if gluten-free
2 tbsp honey
4 cloves garlic, minced

Get Recipe Ingredients

Instructions

In a large bowl, season chicken with salt & pepper, then toss with cornstarch. Meanwhile, mix the stir fry sauce ingredients in a small bowl and set aside.
Heat oil in a large skillet or wok over med-high heat. Add carrots and mushrooms to skillet, cooking for 5 minutes until carrots soften and mushrooms release juices. Add chicken and saute for another 5 minutes until browned, stirring often.
Add onion, green pepper and red pepper to the skillet, sauteeing another 2-3 minutes, then add sauce, cooking for 2-3 more minutes until sauce thickens.
Stir in cashews, then remove from heat. Serve garnished with sesame seeds (optional), and enjoy!

Video

Notes

Make this stir fry in a wok for an authentic stir fry flavour.

Serve your stir fry with a side of brown rice, cauliflower rice or steamed broccoli.

Roast the cashews in the oven for 10-15 mins at 350°F before adding them to the stir fry.

Add in more veggies like zucchini, broccoli, snap peas, bok choy or water chestnuts.

Store the leftovers in the fridge for 4-5 days. Reheat in the microwave, a wok or a pan on the stovetop.

Freeze the stir fry for 2-3 weeks. Defrost in the fridge then reheat as normal.

Nutrition

The post Easy Cashew Chicken Recipe appeared first on The Girl on Bloor.

Easy Mandarin Chicken Recipe

Taylor Stinson — Wed, 19 Feb 2025 13:00:00 +0000

This Mandarin Chicken is a healthier take on your favourite takeout dish. Plus, it has the most delicious sauce ever!

It's quick and easy to make, perfect for a weeknight dinner, and goes so well with rice or steamed veggies. Skip the takeout and enjoy this homemade classic!

Why you'll love this recipe

It's better than takeout: This recipe honestly tastes better than the takeout version. Plus, you're saving money and calories by making it at home.
The chicken is super crispy: You'll love the texture of the mandarin crispy chicken – no deep frying required!

Ingredients and Substitutions

Boneless skinless chicken breast – boneless skinless chicken thighs will also work, but will increase the calorie count.
Eggs – you’ll need the egg to coat the chicken. Alternatively, you can try using mayo or buttermilk, but it may alter the flavour.
Cornstarch – arrowroot or potato starch will also work. Alternatively, you can just replace it with more flour.
Flour – use your favourite gluten-free flour instead.
Sunflower oil – swap out for another neutral cooking oil such as avocado or vegetable oil.
Green onions – leave this garnish off altogether if you don’t have any on hand.
Sesame seeds – white or black sesame seeds would both be good. If you don’t have any on hand, feel free to leave them off altogether.

Mandarin sauce

Juiced orange – you can use store-bought orange juice, but it will increase the calorie count.
Cornstarch – arrowroot or potato starch are good swaps for cornstarch.
Hoisin sauce – oyster sauce is the best substitute here.
Sweet chili sauce – make your own using 1 tbsp. hot sauce, 4 tbsp. honey and 1 tbsp. soy sauce.
Soy sauce – tamari or coconut aminos are the best substitutes for soy sauce.
Lemon juice – freshly squeezed or bottled lemon juice will both work.
Garlic – freshly minced garlic is best but the jarred minced variety will work in a pinch.
Sriracha – or another hot sauce of your choice.

Rice

Jasmine rice – you could also serve this dish with brown rice or any rice variety you like.
Butter – olive oil or margarine will help keep the rice nice and moist.

How to make mandarin chicken

Step 1: Make the rice.

Make the rice, prep your ingredients, and cut up the chicken.

Step 2: Coat the chicken.

Dip the chicken in the egg mixture, then toss it in the cornstarch and flour mixture.

Step 3: Fry the chicken.

Add chicken to skillet and cook until golden brown.

Step 4: Drain the oil.

Drain the chicken on a paper-towel lined plate.

Step 5: Make the mandarin sauce.

Mix all sauce ingredients together and microwave until the sauce thickens.

Step 6: Toss the chicken in the sauce.

Toss the cooked chicken in the sauce, serve over rice, and garnish with green onions and sesame seeds.

Recipe tips & variations

Swap out the protein: Instead of chicken, you can try using shrimp or tofu.
Prep your ingredients: To cut down on cooking time, prep your ingredients beforehand. You can juice the orange, dice up the chicken, and make the sauce a couple days in advance.
Don't coat the chicken: For a lower-calorie option, you can skip coating the chicken and just pan-fry it on its own, but the chicken won't be crispy.
Add more veggies: Stir-fry some bell peppers, broccoli florets or bok choy and add them to the dish.

Frequently asked questions

What's the difference between mandarin and orange chicken?

Orange chicken is basically the Americanized version of the Chinese dish. Orange chicken is made with deep-fried chicken, and typically has a thicker sauce that is made with orange juice.

Can I make a healthier version of Mandarin Chicken?

Yes! By pan-searing or baking the chicken instead of deep-frying and using less sugar in the sauce, you can make this dish a little lighter.

How can I make mandarin chicken gluten-free?

Substitute regular soy sauce with gluten-free soy sauce or tamari and coat your chicken in a gluten-free flour. Always make sure that all other ingredients, such as hoisin sauce or any pre-made sauces used, are certified gluten-free by double checking the ingredients list!

How do I make the sauce thicker?

If you want to thicken the sauce, stir in a cornstarch slurry and let the sauce simmer for a couple minutes. If it's too thick, just add a bit of water and stir.

What to serve with this dish

Mandarin chicken goes perfectly with a whole bunch of side dishes. Here are some of my favourites:

Steamed jasmine rice, fried rice or low-carb cauliflower rice.
Spring rolls, egg rolls or steamed dumplings.
Stir-fried or air-fried vegetables

How to store and reheat

Store: Keep leftovers in an airtight container in the fridge for up to 4 days.

Reheat: Warm in a pan over medium heat until heated through or microwave for 1-2 minutes, stirring halfway.

Freeze & reheat from frozen: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge, then reheat in a pan or microwave until hot.

More takeout-inspired recipes

See more related recipes

Meal prep tools for this recipe

Grab some glass meal prep bowls if you plan on turning this mandarin chicken into leftovers.
A rice cooker is invaluable for saving time, and it cooks other grains, too!
Get a meat thermometer to make sure your chicken is cooked through.
I get all my free-range chicken from Butcher Box, conveniently delivered to me frozen.

Easy Mandarin Chicken Recipe

This Mandarin Chicken is a healthier take on your favourite takeout dish – it has the most delicious sauce ever!

Course Main Course

Cuisine Asian-Inspired

Prep Time 20

Cook Time 20

Total Time 40

Servings servings

Calories 586kcal

Author Taylor Stinson

Ingredients

1 lb chicken breasts diced
2 eggs
1/2 cup cornstarch
1 cup flour
1/4 cup sunflower oil
4 green onions sliced
Sesame seeds optional, for garnish

Mandarin sauce

1 orange juiced
1 tbsp cornstarch
2 tbsp hoisin sauce
2 tbsp sweet chili sauce
1 tbsp soy sauce or tamari
1 tbsp lemon juice
2 cloves garlic minced
1 tsp sriracha

Rice

1 cup jasmine rice
1 1/4 cup water
1 tsp butter
1 pinch salt

Get Recipe Ingredients

Instructions

Add rice, butter, salt and water to a rice cooker or pot on the stove and cook until liquid has absorbed.
Add eggs to a bowl, then mix cornstarch and flour together in another large bowl. Dredge chicken in egg mixture, then toss in flour mixture.
Heat a large skillet over medium-high heat and add sunflower oil. When lightly smoking, add chicken and cook for 3-4 minutes per side until golden brown. Add chicken to a paper-towel lined plate to drain oil. Season with salt and set aside.
Meanwhile, whisk orange juice and cornstarch together in a large bowl until there are no lumps. Mix in hoisin sauce, sweet chili sauce, soy sauce, lemon juice, minced garlic and sriracha, stirring until well combined. Microwave, covered, for 1 minute until sauce thickens.
Toss cooked chicken in the bowl with the sauce, then divide cooked rice among plates. Top with chicken, garnishing with green onions and sesame seeds. Serve and enjoy!

Notes

Serve your mandarin chicken with brown rice for a healthier option.

Store the leftovers in the fridge for up to 5 days. Reheat in a pan on the stovetop or in the microwave for 2-3 minutes.

Freeze this recipe for up to 3 months. Defrost in the fridge overnight then reheat as normal.

Nutrition

The post Easy Mandarin Chicken Recipe appeared first on The Girl on Bloor.

Ultimate Rainbow Veggie Bowl

Taylor Stinson — Wed, 12 Feb 2025 13:00:00 +0000

Eat the rainbow with this delicious Veggie Bowl! This easy plant-based meal prep recipe has quinoa, veggies, and a tasty garlic dressing.

Whether you’re looking for a light lunch, a meal prep-friendly option, or just an easy way to enjoy more veggies, this bowl has you covered. Plus, it’s completely customizable, You can swap in your favourite grains, mix up the veggies, or add a protein for an extra boost!

Why you'll love this recipe

Packed with nutrients: Enjoy the colourful mix of veggies, quinoa, and a flavourful garlic dressing.
Perfect for meal prep: It stays fresh for days, making lunch or dinner a breeze.
Light yet satisfying: This is a plant-based meal that keeps you full and energized.
Quick & easy: Simple ingredients and minimal prep for a fuss-free meal!

Ingredients and substitutions

Olive oil – or another neutral cooking oil like avocado or canola oil.
Quinoa – use any healthy grain of your choice like brown rice, cauliflower rice or farro.
Water – you could also cook the quinoa in vegetable broth to make it more flavourful.
Red pepper – use yellow or orange pepper instead.
Carrots – leeks or parsnips would also be delicious.
Kale – substitute for another dark leafy green like spinach or Swiss chard.
Corn – substitute for any other veggie of your choice if you don't like corn.
Avocado – guacamole would be good as well or you can leave the avocado out altogether.
Red cabbage – swap out for lettuce or coleslaw.
Watermelon radish – candy beets or regular radishes would also be good here.
Chickpeas – swap out for another legume like black beans or lentils.

Garlic dressing

Sunflower oil – avocado oil or olive oil can be used instead.
Soy milk – you can try using almond or cashew milk if you don't have any soy milk on hand.
Garlic – freshly minced garlic is best but jarred minced garlic can be used in a pinch.
Lemon juice – use freshly squeezed or bottled lemon juice. Lime juice would also work.
Apple cider vinegar – use white wine vinegar or add in some more lemon juice instead.
Dry mustard – you can try using a bit of stone-ground mustard or leave this out altogether.

How to make the rainbow veggie bowl

Step 1: Cook the quinoa.

Make the quinoa in on the stovetop or rice cooker.

Step 2: Roast the veggies.

Roast carrots and pepper, and add the kale during the last 5 minutes of cooking time.

Step 3: Make the dressing.

Blend until thickened. Pour into a bowl then mix in the water.

Step 4: Assemble your bowls and serve!

Add veggies, quinoa and toppings to a bowl and drizzle with the garlic dressing.

Recipe tips and variations

Just like the original Chipotle veggie bowl, you can customize your bowl to your liking – without the high price tag! There are tons of ways you can customize your bowl. Experiment with different options until you find something you love.

Protein: Tofu, edamame, lentils, black beans, sofritas, garbanzo beans
Veggies: Spinach, Swiss chard, squash, sweet potato, parsnips, leeks, zucchini
Sauces: Tahini, pesto, ranch, Green Goddess dressing
Grains: Brown rice, farro, cilantro lime rice, bulgur
Toppings: Guacamole, tempeh bacon, cilantro, parsley, green onions, wonton strips, almonds, pumpkin seeds, walnuts

Frequently asked questions

What is a veggie bowl?

A veggie bowl, often referred to as a Buddha bowl, is a dish that combines a variety of plant-based ingredients such as whole grains, legumes, fresh and cooked vegetables, and dressings.

Can I use another sauce or dressing?

Yes! These bowls are super customizable, so you can use any sauce or dressing of your choice. I used a delicious garlic dressing, but you could also try drizzling on some tahini, pesto, ranch, or green goddess dressing.

Are veggie bowls suitable for a gluten-free diet?

Yes, veggie bowls can easily be made gluten-free by choosing appropriate grains and dressings. Opt for gluten-free grains and ensure that any sauces or dressings used are free from gluten-containing ingredients. Always check labels or prepare dressings at home to have full control over the ingredients.

Make ahead

Grains: Cook quinoa, rice, or farro, then store in the fridge for up to 4 days.
Proteins: Roast or sauté chickpeas or tofu and refrigerate for up to 4 days.
Veggies: Roast veggies like sweet potatoes and bell peppers. Wash and chop greens separately and use within 2-3 days.
Dressings: Store homemade dressings in a sealed jar in the fridge for up to a week.
Assembly: Mix and match your prepped ingredients, drizzle with dressing, and enjoy!

How to store and reheat

Store: Assemble the bowls without dressing or avocado, and refrigerate in airtight containers for up to 5 days.

Reheat: Warm the bowl in the microwave for 1-2 minutes until heated through, then add dressing and avocado.

Freeze & Reheat: It's best not to freeze this dish. Eat all the veggies fresh!

Prepping veggie bowls in advance makes healthy eating effortless! Here’s how to keep everything fresh:

More easy meal prep bowl recipes

See more related recipes

Meal prep tools

Grab some glass meal prep bowls to pack up your weekly lunches.
A rice cooker is invaluable for saving time, and it cooks other grains, too!
An Immersion blender is a cheaper way to blend things up
Mason jars are great for storing homemade salad dressings.

Ultimate Rainbow Veggie Bowl

Eat the rainbow with this delicious Veggie Bowl! This easy plant-based meal prep recipe has quinoa, veggies, and a tasty garlic dressing.

Course Main Course

Cuisine American

Prep Time 20

Cook Time 30

Total Time 50

Servings servings

Calories 630kcal

Author Taylor Stinson

Ingredients

1 tbsp olive oil
1 cup quinoa
2 cups water
1 red pepper chopped
2 carrots peeled and sliced into 1/2 inch thick coins
2 cups kale chopped
1 cup corn
1 avocado sliced
1 cup red cabbage sliced
1 watermelon radish or candy beet or 2-3 regular radishes, thinly sliced
1 can chickpeas

Fave ever garlic dressing

1/2 cup sunflower or avocado oil
1/4 cup soy milk
1 clove garlic minced
1 tsp lemon juice
1/2 tsp apple cider vinegar
1/2 tsp dry mustard
1 pinch salt
1 tbsp water

Get Recipe Ingredients

Instructions

Preheat oven to 425 F. Add quinoa and water to a rice cooker or pot on the stove and cook until the liquid has absorbed.
Line a baking sheet with parchment paper and add carrots and red pepper, drizzling with a bit of olive oil and seasoning with salt and pepper. Roast for 15 minutes, then add kale and an extra drizzle of olive oil and salt and pepper, cooking for 5 more minutes.
Meanwhile, prepare other veggies and make dressing by adding all ingredients under the dressing heading except water to a small blender or Magic bullet. Mix until thickened, then pour into a medium-sized bowl with a lid (there may be extra leftover you want to save!). Mix in water, then set aside. Important: you must mix in water AFTER or it won't emulsify into a dressing.
Divide quinoa among 4 bowls, then divide roasted red pepper, carrots, corn, avocado, red cabbage, radish and chickpeas. Drizzle with a bit of dressing to taste, then serve and enjoy!

Notes

Add in any veggies and toppings of your choice.

Try out different sauces like tahini, pesto, ranch, or Green Goddess dressing.

For more plant-based protein, add in some tofu, edamame or sofritas.

Store the bowls without the dressing in the fridge for up to 5 days. Drizzle on the dressing, then serve cold.

Nutrition

The post Ultimate Rainbow Veggie Bowl appeared first on The Girl on Bloor.

Chicken Shawarma Bowl

Taylor Stinson — Wed, 12 Feb 2025 12:00:00 +0000

These easy Chicken Shawarma Bowls are delicious for dinner or meal prep. They have marinated chicken, veggies, couscous, and garlic sauce!

Whether you're making them ahead for the week or serving them fresh for dinner, these bowls are satisfying, customizable, and packed with protein. Say goodbye to takeout—homemade shawarma has never been easier!

Why you'll love this recipe

Big on flavour: Marinated chicken, warm spices, and creamy garlic sauce make every bite delicious.
Perfect for meal prep: Make ahead and enjoy flavorful, ready-to-go lunches or dinners.
Balanced and nutritious: Packed with protein, fiber, and fresh veggies for a wholesome meal.
Better than takeout: Enjoy the taste of authentic shawarma at home with fresh, quality ingredients!

Ingredients and substitutions

Chicken marinade

Chicken cutlets – you could also use chicken thighs, or boneless skinless chicken breasts cut in half lengthwise.
Olive oil – or another neutral cooking oil like avocado or canola oil.
Lemon juice – fresh lemon juice is best. Bottled lemon or lime juice can be used in a pinch.
Cumin – ground coriander is the best substitute here.
Turmeric – curry powder would also work, but will have a slightly different flavor.
Smoked paprika – cayenne pepper would also help add some spice to your marinade.
Nutmeg – use allspice for a similar flavor.
Cinnamon – add some more nutmeg or use allspice or cassia instead.

Couscous

Pearl couscous – you could also make your bowls with quinoa, farro or rice.

Garlic sauce

Sunflower oil – canola oil, avocado oil or olive oil would also work here.
Soy milk – you can use any unsweetened plain dairy-free milk here.
Garlic – freshly minced garlic is best, but jarred minced garlic or garlic powder will work if they're all you have on hand.
Lemon juice – fresh lemon juice is best. Bottled lemon or lime juice can be used in a pinch.
Honey – add a bit of agave syrup for sweetness instead or leave this out altogether.

Toppings

Red onion – white onion or pickled onions would also be good.
Sumac – top with some lemon zest instead or leave this off altogether.
Romaine lettuce – use any leafy green of your choice like iceberg lettuce or even kale.
Cucumber – zucchini would be good here too.
Plum tomato – use regular tomato or cherry tomatoes instead.
Pickled turnips – regular pickles would also be yummy on these bowls.
Parsley – you can leave this off, but the fresh parsley add tons of flavor.

How to make chicken shawarma bowls

Step 1: Marinate the chicken.

Add marinade ingredients to a Ziploc bag, then add the chicken.

Step 2: Make the couscous.

Cook until the liquid has absorbed.

Step 3: Cook the chicken.

Cook until the chicken is ready. Let it rest, then slice.

Step 4: Make the garlic sauce.

Blend ingredients until thickened.

Step 5: Prep your toppings.

Prep any toppings of your choice.

Step 6: Assemble your bowls and serve!

Divide the couscous, then add the chicken and onions. Add any toppings of your choice, drizzle with garlic sauce and serve.

Recipe tips & variations

Ingredient prep: Cut down on prep time by marinating the chicken, cooking the couscous, making the garlic sauce and chopping up all the veggies a couple days beforehand.
Swap out the grains: Instead of couscous, try using brown or white rice, quinoa, farro or cauliflower rice for a low-carb option.
Add extra veggies: Throw in any extra veggies of your choice to these bowls – it's a great way to clear out your vegetable crisper! Bell peppers, olives, pickles, pickled onions, cauliflower and more would all be delicious.
Try other sauces: Instead of garlic sauce, try using store-bought hummus and/or tzatziki.
Repurpose the leftovers: Use any leftover chicken to make shawarma wraps, salad or loaded shawarma fries.

Frequently asked questions

How can I make a vegetarian version of a shawarma bowl?

Substitute the chicken with marinated and roasted vegetables like eggplant, zucchini, and bell peppers, or use plant-based proteins such as chickpeas or tofu. Season them with the same shawarma spices to maintain the dish's characteristic flavor.

What is the ideal marinating time for chicken shawarma?

For optimal flavour, marinate the chicken for at least 1 hour, but preferably up to 12 hours. This allows the spices and aromatics to deeply penetrate the meat.

Can I prep these bowls ahead of time?

Yes! You can prep these shawarma bowls by marinating the chicken, chopping veggies, making garlic sauce, and cooking couscous ahead of time, then cooking and assembling fresh.

What to serve with this dish

These chicken shawarma bowls are an entire meal on their own, and you can add pretty much any toppings of your choice. If you're looking for side dish ideas, you can't go wrong with fries (or sweet potato fries for a healthier option), zaatar bread or homemade pita bread. Here are some other sides you can try:

Warm pita or naan: Perfect for scooping up chicken and sauce.
Lentil soup: A hearty, comforting side that adds protein and warmth.
Grilled halloumi: A salty, seared cheese that enhances the meal.
Stuffed grape leaves (Dolma): A delicious, tangy Mediterranean side.

How to store and reheat

Store: Refrigerate all components separately in airtight containers for 3-5 days.

Reheat: Warm the chicken and couscous in the microwave for 1-2 minutes until heated through; assemble the bowl with fresh toppings and sauce.

Freeze & Reheat: Freeze the raw marinated chicken in a freezer-safe container for up to 9 months. Thaw in the refrigerator overnight, cook as directed, and assemble with fresh

More easy bowl recipes

See more related recipes

Meal prep tools for this recipe

Grab some glass meal prep bowls to pack up your weekly lunches.
Meal prep with your freezer! Butcher Box, conveniently delivers a variety of meats to your door frozen.
Get a meat thermometer to make sure your chicken is cooked through.
A rice cooker is invaluable for saving time, and it cooks other grains, too!
My Vitamix is a must have for sauces, soups and purees.
An Immersion blender is a cheaper way to blend things up.

Chicken Shawarma Bowl

These easy Chicken Shawarma Bowls are delicious for dinner or meal prep. They have marinated chicken, veggies, couscous, and garlic sauce!

Course Main Course

Cuisine middle eastern

Prep Time 30

Cook Time 30

Total Time 1

Servings servings

Calories 611kcal

Author Taylor Stinson

Ingredients

Chicken marinade

1 lb chicken cutlets or chicken thighs
1 tbsp olive oil
1 tbsp lemon juice
1 tsp cumin
1 tsp turmeric
1/2 tsp smoked paprika
1/2 tsp each salt & pepper
1/4 tsp nutmeg
1/4 tsp cinnamon

Couscous

1 1/2 cups water
1 cup pearl couscous or white rice
1 pinch salt

Garlic sauce – to save time, use store bought hummus and/or tzatziki

1/2 cup sunflower oil
1/4 cup unsweetened plain soy milk
2 cloves garlic minced
1 tsp lemon juice
1/2 tsp honey
1 pinch salt

Toppings

1 red onion sliced
1 tsp sumac
2 cups romaine lettuce
1 cup cucumber diced
1 plum tomato diced
1 cup pickled turnips or regular pickles
1 cup parsley finely chopped

Get Recipe Ingredients

Instructions

Add all ingredients to a bowl or ziptop bag under the chicken marinade heading and let marinate for at least 15 minutes. Meanwhile, add couscous or rice and water to a rice cooker and cook until liquid has absorbed.
Heat a large skillet over medium heat, then add chicken with marinade. Cook for about 10-12 minutes, flipping chicken halfway through. Let rest for 10 minutes, then slice chicken against the grain.
Add a bit of olive oil to a small skillet over medium heat, then add onions, sumac and a pinch of salt, sauteeing for 5-10 minutes until softened.
While chicken and onions are cooking, add ingredients for garlic sauce to a blender and blend for 30 seconds until thickened. At the same time, prepare toppings.
Divide couscous among bowls, then divide chicken and onions. Add toppings, then drizzle with garlic sauce. Serve and enjoy!

Notes

If you can't find pickled turnips, you can make your own! I love this easy recipe: https://dinnerthendessert.com/pickled-turnips/

Make your own shawarma spice blend for easy prep.

Swap out the couscous for white or brown rice, quinoa, farro or even cauliflower rice for a low-carb option.

Use any extra chicken to make a shawarma wrap or loaded fries.

Store all the components in the fridge for 3-5 days. Reheat the chicken and couscous (optional), then assemble your bowls.

Freeze the raw marinated chicken for up to 3 months. Defrost in the fridge then cook as normal.

Nutrition

The post Chicken Shawarma Bowl appeared first on The Girl on Bloor.

Teriyaki Chicken Meatballs and Rice Bowls

Taylor Stinson — Tue, 11 Feb 2025 13:00:00 +0000

These Teriyaki Chicken Meatballs and Rice Bowls are perfect for meal prep! Serve with a mix of fresh stir fried veggies.

They’re easy to make ahead of time and stay fresh for days, making them an ideal grab-and-go option for busy weekdays. Lunch or dinner, these bowls are a healthy, delicious way to mix up your routine!

Why you'll love this recipe

Balanced and nutritious: Packed with protein, fresh veggies, and rice.
Sweet and savory: The sticky teriyaki glaze brings a bold flavour to your day.
Family-friendly: Everyone will enjoy this dish, from kids to adults.
Quick and easy: Simple ingredients and minimal prep make this a no-fuss recipe.

Ingredients and substitutions

Meatballs

Ground chicken – you can also make these meatballs with ground turkey or pork.
Breadcrumbs – use panko or crushed unsweetened cornflakes in place of the breadcrumbs.
Egg – the egg will help bind the meatballs but if you’re allergic, plain yogurt or buttermilk will also do the trick.
Soy sauce – coconut aminos or tamari are the best substitutes for soy sauce.
Chili garlic sauce – sriracha would be good as well.
Minced garlic – I prefer freshly minced garlic but jarred minced garlic will work in a pinch.
Fresh ginger – if you don’t have any fresh ginger, use a bit of ground ginger powder instead.
Green onions – chives, shallots or onion can be used if you don’t have any green onions on hand.

Teriyaki sauce

Hoisin sauce – garlic teriyaki sauce will provide a similar flavour. You could also use a store-bought teriyaki sauce instead of making your own.
Soy sauce – coconut aminos or tamari are the best substitutes for soy sauce.
Honey – agave or brown sugar would also work.
Cornstarch – potato starch or arrowroot can be used in place or cornstarch.

Rice

White rice – use another kind of rice like brown rice or even quinoa.
Butter – swap out for your favourite butter substitute to make the rice nice and moist.

Veggies

Sesame oil – you can use a neutral oil like olive or canola oil, but it will have a milder flavour.
Snap peas – green beans or bok choy would also be good.
Carrot matchsticks – or another veggie like bell peppers.
Red cabbage – green cabbage, coleslaw mix or another kind of veggie can be used instead.

Optional garnishes

Green onion – garnish with chives instead.
Sesame seeds – use either black or white sesame seeds.

How to make teriyaki chicken meatballs

Step 1: Cook the rice.

Cook the rice in a rice cooker or stove.

Step 2: Mix the meatball ingredients together.

Toss all ingredients in a bowl and mix.

Step 3: Form the mixture into meatballs and bake.

Shape the mixture into balls and bake until ready.

Step 4: Cook the veggies.

In your pan, sauté the veggies.

Step 5: Coat the meatballs.

Toss the meatballs in the teriyaki sauce.

Step 6: Serve and enjoy!

Arrange the rice, meatball and the veggies in a bowl and dig in!

Recipe Tips and Tricks

Use a cookie scoop: To shape evenly sized meatballs that cook uniformly.
Make the sauce glossy: Add a cornstarch slurry (1 teaspoon cornstarch + 1 tablespoon water) to the teriyaki sauce for a thicker, sticky glaze.
Spice it up: Add sriracha or red chili flakes to the teriyaki sauce for a spicy kick.
Add a topping: Sprinkle with sesame seeds, green onions, or crushed peanuts for added flavour and texture.

Frequently asked questions

How can I make sure my meatballs are juicy and tender?

Avoid over-mixing the meat mixture! That's a big reason why meatballs dry out.

Can I make the meatballs gluten-free?

To make the meatballs gluten-free, substitute regular breadcrumbs with gluten-free breadcrumbs and use tamari instead of soy sauce in both the meatballs and the teriyaki sauce. Make sure to check all other ingredients to be safe.

How can I adjust the sweetness of the teriyaki sauce?

Just adjust the amount of brown sugar or honey you use. The amounts I suggested shouldn't make the sauce overly sweet.

What to serve with chicken teriyaki meatballs

I love serving my chicken teriyaki meatballs with a side of rice and some sautéed veggies, but feel free to switch it up when it comes to the side dishes!

Fried rice: Vegetable or egg fried rice for a flavorful side dish.
Cauliflower rice: A low-carb alternative to traditional rice.
Steamed veggies: Steamed broccoli, glazed carrots or even some mashed potatoes (cauliflower mashed potatoes are a great healthy option).
Wrap it: Make lettuce wraps with the meatballs. Serve them in Boston leaf or romaine lettuce cups with your favourite veggies.

How to store and reheat

Store: Place cooled meatballs and rice in separate airtight containers and refrigerate for up to 4 days.

Reheat: Sprinkle water over the rice to prevent dryness, then microwave meatballs and rice together for 1-2 minutes until warm.

Freeze & Reheat: Flash-freeze the meatballs on a baking sheet, then transfer to a freezer-safe container and freeze for up to 3 months. To reheat, microwave from frozen for 3-4 minutes, or thaw overnight in the refrigerator and warm in the microwave for 1-2 minutes.

More meatball recipes

See more related recipes

Meal prep tools for this recipe

Grab some glass meal prep bowls for your leftovers.
A rice cooker is invaluable for saving time, and it cooks other grains, too!
Get a meat thermometer to make sure your meatballs are cooked through.

Teriyaki Chicken Meatballs and Rice Bowls

These Teriyaki Chicken Meatballs and Rice Bowls are perfect for meal prep! Serve with a mix of fresh stir fried veggies.

Course Main Course

Cuisine Asian-Inspired

Prep Time 25

Cook Time 20

Total Time 45

Servings servings

Calories 550kcal

Author Taylor Stinson

Ingredients

Meatballs

1 lb ground chicken or turkey
1/3 cup breadcrumbs
1 egg
1 tbsp soy sauce or tamari
1 tsp chili garlic sauce or sriracha
2 cloves minced garlic
1 tsp minced ginger
2 green onions sliced
1/2 tsp salt

Teriyaki sauce

1/4 cup hoisin sauce
2 tbsp soy sauce or tamari
2 tbsp honey
2 tsp cornstarch

Rice

1 cup white rice
1 1/2 cups water
1 tsp butter
1 pinch salt

Veggies

1 tbsp sesame oil
1 cup snap peas
1 cup carrot matchsticks
1 cup red cabbage thinly sliced
salt & pepper to taste

Optional garnishes

3 green onions sliced
Sesame seeds for garnish

Get Recipe Ingredients

Instructions

Preheat oven to 400 F. Add all ingredients under the rice heading to a rice cooker or pot on the stove, cooking until the liquid has absorbed.
Mix ingredients under the meatballs heading together in a large bowl, then form into meatballs with wet hands, placing on a parchment-lined baking sheet. Bake for 18 minutes until fully cooked.
Meanwhile, heat sesame oil in a large skillet over medium-high heat. Add snap peas, carrots and cabbage, seasoning with salt and sauteeing for 4-5 minutes until tender, then remove from heat.
While cooking the veggies, add the teriyaki sauce ingredients to a large bowl, mixing well to combine. Microwave, covered, for 1 minute until the sauce thickens. Remove meatballs from oven and toss in sauce, then serve alongside rice and veggies. Enjoy!

Notes

Make sure not to overhandle the meatballs and wet your hands before rolling them into balls.

Store the leftovers in the fridge for up to 5 days then reheat in the microwave for 1-2 minutes.

Freeze these meatballs cooked or uncooked for up to 3 months. Defrost in the fridge overnight then cook or reheat as normal.

If you’re freezing the meatballs raw, make sure to flash-freeze them for an hour beforehand so they don’t stick together.

Nutrition

The post Teriyaki Chicken Meatballs and Rice Bowls appeared first on The Girl on Bloor.

Honey Sriracha Chicken Meal Prep Bowls

Taylor Stinson — Fri, 07 Feb 2025 13:00:00 +0000

These Honey Sriracha Chicken Meal Prep Bowls are a delicious make-ahead lunch idea. The sauce is so easy to make with just 3 ingredients!

This one's for those busy weekdays when you want a homemade meal. These bowls are super customizable, so you can switch up the veggies or even use cauliflower rice for a lighter option!

Why you'll love this recipe

Quick and easy: The 3-ingredient sauce comes together in minutes for a no-fuss meal.
Balanced flavours: Sweet, spicy, and tangy…this dish hits all the right notes.
Healthy and satisfying: Packed with protein, veggies, and a flavorful sauce for a well-rounded meal.

Ingredients and substitutions

Olive oil – or another neutral cooking oil such as avocado or canola oil.
Chicken breasts – boneless skinless chicken thighs would also work. I wouldn't recommend bone in chicken, as you'll have to cut away the bone regardless.
Eggs – use buttermilk or mayo to coat the chicken instead.
Flour – substitute for cornstarch, panko breadcrumbs or crushed-up cornflakes.
Broccoli – swap out for any other vegetables of your choice like cauliflower.
Jasmine rice – feel free to use any grain like brown rice or even quinoa.
Green onions – leave these off if you don’t have any on hand.
Sesame seeds – black and white sesame seeds would both be good, or you can leave these off altogether.

Honey sriracha sauce

Ketchup – make your own using a combination of tomato puree, maple syrup, apple cider vinegar, onion and garlic powder, salt and black pepper.
Honey – agave or maple syrup can be used, but will alter the flavour.
Sriracha – if you can't find sriracha, use your favorite hot sauce, Sambal Oelek or sweet chili sauce instead.

How to make honey sriracha chicken

Step 1: Bread the chicken.

Add the egg to one bowl, and the flour to another bowl. Drench the chicken in egg then coat in flour.

Step 2: Bake the chicken.

Add the chicken to the pan and bake in the oven.

Step 3: Cook the rice.

Cook the rice and chop up the broccoli.

Step 4: Flip the chicken and add the broccoli.

Flip the chicken over, season the broccoli and add it to the pan.

Step 5: Make the sauce.

Mix together the ketchup, honey, sriracha and salt, then microwave.

Step 6: Coat the chicken.

Pour the sauce over the chicken and toss to coat. Garnish with green onions and sesame seeds, and serve!

Recipe Tips & Variations

This honey sriracha chicken recipe is perfect for your weekly meal prep. Here are some of my top tips and tricks when it comes to meal prepping your bowls:

Use glass containers: I recommend using these glass meal prep bowls. They're the perfect portion size and all you have to do is pull one out of the fridge and stick it in the microwave.
Sprinkle some water over top before reheating: This is my number one hack when it comes to reheating a leftover chicken dish! Sprinkle a bit of water over top of the chicken and rice so it doesn't dry out before microwaving. This also helps avoid that dreaded leftover chicken taste.
Mix up the veggies: To avoid meal prep fatigue, feel free to mix up the roasted veggies you serve with your chicken and rice. Roasted bell peppers or brussel sprouts would be delicious!
Try out different sauces: Adjust the spiciness of the sauce by adding in more or less sriracha, or try out different sauces and flavors entirely! The chicken would also be good with sweet chili chicken sauce, Korean inspired sauce, coconut mango sauce or peanut dressing.
Make it on the stovetop: I love that this is a one-pan meal, but if you'd like, you can cook the chicken in a skillet over medium heat until cooked through. Use a meat thermometer to check that it's fully cooked if need be.

Frequently asked questions

Can I use chicken thighs instead of chicken breasts?

Yes, boneless skinless chicken thighs can be substituted. Just adjust the cooking time accordingly.

Can I make this recipe gluten-free?

Yes, you can use gluten-free flour and breadcrumbs to accommodate dietary restrictions.

Is there a vegetarian alternative for this recipe?

Tofu can be used in place of chicken. Press and cube the tofu, then proceed with the recipe as usual.

What to serve with honey sriracha chicken

Rice: White rice, brown rice, jasmine rice, or even quinoa pairs perfectly with the sweet and spicy chicken.
Cauliflower rice: A low-carb alternative to traditional rice for a lighter option.
Steamed vegetables: Broccoli, green beans, or bok choy add a nutritious and refreshing element.
Naan or flatbread: Use it to scoop up the sauce for an indulgent addition.
Roasted sweet potatoes: The natural sweetness of sweet potatoes complements the sriracha’s spice.

How to store and reheat

Store: Keep assembled meal prep bowls in the refrigerator for up to 5 days in glass containers for easy grab-and-go meals.

Reheat: Microwave for 1-2 minutes, sprinkling a bit of water over the rice and chicken to prevent them from drying out.

Freeze: Freeze the cooked chicken and rice separately in freezer-safe containers or Ziploc bags for up to 3 months. Thaw the chicken and rice in the refrigerator overnight, then reheat in the microwave or on the stovetop until warmed through.

More chicken meal prep bowls

See more related recipes

Meal prep tools

Get your glass meal prep bowls here.
I get all my free-range chicken breasts from Butcher Box, delivered to me frozen.
This rice cooker saves so much time & makes clean up easy.

Honey Sriracha Chicken Meal Prep Bowls

These Honey Sriracha Chicken Meal Prep Bowls are a delicious make-ahead lunch idea. The sauce is so easy to make with just 3 ingredients!

Course Grain Bowl

Cuisine Clean Eats

Prep Time 15

Cook Time 20

Total Time 35

Servings servings

Calories 455kcal

Author Taylor Stinson

Ingredients

1 tbsp olive oil, divided
3 chicken breasts, diced into 1-inch pieces
2 eggs
2 cups flour
1 head Broccoli
2 cups jasmine rice, cooked
2 green onions, sliced (optional)
1 tbsp sesame seeds (optional)

Honey Sriracha Sauce

1/2 cup ketchup
1/2 cup honey
1/3 cup Sriracha
1/2 tsp salt

Get Recipe Ingredients

Instructions

Preheat oven to 425 F. Add egg and flour to two large separate bowls. Drench chicken in egg, then coat in flour, shaking to get off any extra flour. Grease a non-stick baking sheet with cooking spray or olive oil (about 1/2 tbsp) then add chicken pieces, leaving a bit of extra room for broccoli at one end. Bake in the oven for 10 minutes.
Meanwhile, cook rice in a rice cooker or according to package directions (you want enough rice for two servings). Chop broccoli florets.
Remove chicken from oven and flip, then add broccoli and drizzle with olive oil (about 1/2 tbsp) and season with salt and pepper. Place back in the oven for another 10 minutes.
While everything is finishing cooking, mix together sauce ingredients then microwave for 2 minutes until sauce is slightly thickened. Remove chicken from oven and toss in sauce to coat.
Add all ingredients to meal prep bowls then top with green onions and sesame seeds (optional). Serve and enjoy!

Video

Notes

Make these meal prep bowls low-carb by swapping out the jasmine rice for cauliflower rice.

If you’re sensitive to spice, use 2 tbsp. sriracha instead of the full 1/3 cup.

If you can't find sriracha, use Sambal Oelek or sweet chili sauce.

Store the leftovers in the fridge for up to 5 days. Reheat in the microwave for 1-2 minutes.

Sprinkle some water over top over the chicken and rice before reheating.

Freeze the chicken for up to 3 months. Defrost in the fridge overnight then reheat as normal.

Nutrition

The post Honey Sriracha Chicken Meal Prep Bowls appeared first on The Girl on Bloor.

Healthy Buffalo Chicken Meatballs

Taylor Stinson — Thu, 06 Feb 2025 12:05:00 +0000

These Healthy Buffalo Chicken Meatballs are a freezer-friendly lunch or dinner idea – they’re also perfect for meal prep!

These meatballs are easy to prep ahead of time and can be served so many different ways. They're perfect for work lunches or hosting at home!

Why you'll love this recipe

Healthy and flavourful: Packed with protein and coated in a tangy buffalo sauce.
Versatile: Perfect for lunch, dinner, or as a party appetizer.
Easy to make: Simple ingredients and quick prep for a stress-free recipe.

Ingredients and substitutions

Buffalo sauce – use your favourite store-bought buffalo wing sauce like Frank’s Red Hot.
Celery, carrots and cucumbers – serve with any veggies of your choice like bell peppers or snap peas.
Ranch or blue cheese dressing – swap out for another dipping sauce.
Parsley – this is an optional garnish and can be left off altogether.

Meatballs

Ground chicken – you can also try making these meatballs with ground turkey or extra-lean ground beef.
Breadcrumbs – swap out for panko, crushed-up crackers or unsweetened cornflakes.
Egg – plain yogurt or a bit of a buttermilk will also help form your meatballs.
Buffalo sauce – you could use BBQ sauce for a different take on these meatballs.
Yellow onion – white onion or shallots would also be good.
Garlic powder – onion powder will work in a pinch.

How to make buffalo chicken meatballs

Step 1: Mix and form.

Mix all the ingredients and form the meatballs.

Step 2: Bake the meatballs.

Bake the meatballs for 18-20 minutes.

Step 3: Toss in the sauce.

Add the meatballs in the sauce and coat.

Step 4: Serve or store.

Drizzle with dressing and serve or store to enjoy later!

Recipe Tips and Variations

With a few simple changes, you can make these Meal Prep Buffalo Chicken Meatballs your own and perfect for any occasion!

Use a cookie scoop: For evenly sized meatballs that cook consistently, scoop the mixture with a cookie scoop or spoon.
Chill the mixture: Refrigerate the mixture for 20-30 minutes before shaping to make them easier to handle.
Add moisture: If the mixture feels dry, add a splash of milk or an extra egg for better texture.
Double the batch: Make extra and freeze them for a quick meal on busy days.

Frequently Asked Questions

How can I prevent the meatballs from becoming tough?

To keep meatballs tender, avoid over-mixing the meat mixture and do not overbake them. Using a binder like eggs and breadcrumbs also helps maintain moisture.

Can I make them in the slow cooker?

You sure can! The slow cooker is a great option if you’re making these meatballs for a party, since they’ll stay warm the entire time without drying out. Just make sure to use some of the buffalo sauce to keep them from sticking to the bottom of the pot or drying out.

Can I incorporate vegetables into the meatballs?

Absolutely! Adding finely shredded vegetables like zucchini or carrots can enhance the moisture and nutritional content of the meatballs. Ensure the vegetables are well-drained to prevent excess moisture in the mixture.

What to serve with buffalo chicken meatballs

I always serve these buffalo chicken meatballs with a side of fresh raw veggies and ranch or blue cheese sauce for dipping. Looking for something different? There are lots of other options for healthy side dishes! Here are some more ideas:

Blue cheese crumbles
My delicious quinoa salad
Roasted veggies
Zoodles
Polenta
Buns to turn them into sandwiches

How to store and reheat

Store: Keep cooked meatballs in an airtight container in the refrigerator for up to 5 days. Store them alongside veggies and dip, or separately for easier reheating.

Reheat: Microwave the meatballs for 1-2 minutes, or reheat in the oven at 400°F for 10-15 minutes if you want to retain their texture.

Freeze: Freeze the meatballs cooked or uncooked for up to 3 months. For uncooked meatballs, freeze them on a tray first to prevent sticking, then transfer to airtight containers. For cooked meatballs, cool completely before freezing. Defrost the meatballs in the fridge overnight, then cook or reheat them as normal.

More healthy meatball recipes

See more related recipes

Meal prep tools for this recipe

Grab some glass meal prep bowls if you plan on packing these meatballs in the freezer and defrosting in the microwave.
Or these aluminum foil containers are perfect for re-heating straight from the freezer to oven.
I get all my grass-fed beef and free-range chicken from Butcher Box.

Healthy buffalo Chicken Meatballs

These Healthy Buffalo Chicken Meatballs are a freezer-friendly lunch or dinner idea – they’re also perfect for meal prep!

Course Appetizer, Main Course

Cuisine American

Prep Time 20

Cook Time 20

Total Time 40

Servings servings

Calories 410kcal

Author Taylor Stinson

Ingredients

3/4 cup buffalo sauce
Celery sticks
Carrot sticks
Cucumber wedges
Ranch or blue cheese dressing to serve
Parsley, for garnish (optional)

Meatballs

1 lb ground chicken
1/3 cup breadcrumbs
1 egg
2 tbsp buffalo sauce
1 yellow onion, grated
1 tsp garlic powder
1/2 tsp each salt and pepper

Get Recipe Ingredients

Instructions

Preheat oven to 400° F. Mix together ingredients for meatballs, then form into 1-inch balls and place on a parchment-lined baking sheet. Bake for 18-20 minutes until fully cooked in the center.
Remove meatballs from the oven and allow to cool for 5 minutes. Toss with 3/4 cup of buffalo sauce in a large bowl, then divide among meal prep bowls and add in veggies and containers of dressing. Drizzle meatballs with ranch and garnish with parsley if desired.
Meal prep bowls will keep in fridge up to 5 days – serve and enjoy!
Note: you can make these meatballs up to 3 days ahead of time for parties/potlucks. Make the meatballs and store in the fridge, then reheat in a 350 F oven for 10-15 minutes and toss in warmed up sauce when ready to serve.

Video

Notes

Experiment with different flavours by making these meatballs with BBQ sauce, Swedish brown gravy or an Asian-inspired sauce.

Make this recipe in a crockpot to keep them warm for a party.

Store the leftovers in the fridge for up to 5 days. Reheat in the oven for 10-15 minutes at 400° F then toss in more sauce.

Freeze these meatballs either cooked or uncooked for up to 3 months. Defrost in the fridge overnight then reheat or cook as normal.

Nutrition

The post Healthy Buffalo Chicken Meatballs appeared first on The Girl on Bloor.

Taco Bell Power Bowl Copycat Recipe

Taylor Stinson — Wed, 29 Jan 2025 12:00:00 +0000

This Taco Bell Power Bowl is the perfect meal prep idea and is a healthier copycat recipe you can easily make at home in just 30 minutes!

I am definitely a Taco Bell girlie but you just can't eat there everyday. You can make your own homemade version, though, and I'm obsessed with these power bowls!

Why you'll love this recipe

Healthier takeout: It tastes just like the Taco Bell version, but with less calories (and no trip to the drive thru).
Gluten-free: It's the perfect gluten-free meal with lots of protein.
Meal prep friendly: Make your bowls ahead of time and enjoy throughout the week.

Ingredients and substitutions

Chicken

Olive oil – use any neutral cooking oil like avocado or canola oil.
Chicken cutlets – you could also make your power bowl with steak, ground beef of shrimp.
Chili powder – you can mix together cumin, cayenne and paprika instead.

Quick guacamole

Avocado – you can use store-bought guacamole, but the homemade version is healthier.
Red onion – you could also add in a clove of minced garlic. White onion will work in a pinch, but has a milder flavour.
Lime juice – use freshly squeezed or bottled lime juice or even lemon juice.

Rice

White rice – use any rice of your choice like basmati, jasmine or brown rice.
Pico de gallo – diced tomatoes or salsa would also be good here.
Romaine lettuce – swap out for another leafy green such as iceberg, butterhead or even kale.
Shredded cheese – use any cheese blend you’d like. Tex Mex, Monterey Jack or cheddar are all great options.
Sour cream – substitute for lime crema or leave this off altogether.

How to make the Taco Bell power bowl

Step 1: Season the chicken.

Coat the chicken with olive oil and spices.

Step 2: Make the guacamole.

Mash up the avocado with all the guacamole ingredients.

Step 3: Cook the chicken.

Cook the chicken until ready.

Step 4: Slice the chicken.

Slice into bite-sized pieces.

Step 5: Prep your toppings.

Cook the rice and cut up all your toppings.

Step 6: Assemble and serve!

Layer the rice on the bottom of your meal prep bowls, then add in all the other ingredients.

recipe tips and variations

These power bowls are super customizable! Here are some different variations you can try:

Protein: Swap out the chicken cutlets for shredded chicken or ground beef. For a vegetarian option, add more beans or use sofritas.
Grains: Use brown rice, quinoa or cauliflower rice for a low-carb option.
Dairy-free: Leave out the sour cream and cheese or use dairy-free alternatives of your choice.
Sauces: Add avocado ranch dressing for extra flavour.
Veggies: Diced tomatoes, bell peppers and corn would all be delicious.
Keto-friendly: Skip the black beans and rice, or swap out the regular rice for cauliflower rice.

Frequently asked questions

How many calories are in a Taco Bell Power Bowl?

The Chicken Power Bowl contains approximately 470 calories, with 18 grams of fat and 50 grams of carbohydrates.

How can I make a vegetarian or vegan Power Bowl?

For a vegetarian version, skip the chicken and add extra beans or tofu. For a vegan version, leave out the cheese, sour cream, and ranch dressing and use plant-based substitutes.

How much protein is in this meal?

According to the nutritional information on the Taco Bell website, fire grilled chicken bowls have 26 grams of protein, shredded chicken bowls have 22 grams, seasoned ground beef bowls have 19 grams and steak power bowls have 25 grams. My bowls have 24 grams of protein so you are getting more wholesome ingredients while still retaining a high protein count.

How to store and reheat

To store: Assemble your ingredients in glass meal prep bowls, then store in the fridge for up to 5 days. If you want to eat the chicken warm, store it separately.

To reheat: You can eat these bowls cold or if you've stored the chicken on its own, sprinkle some water over top then microwave for 1-2 minutes.

To freeze: Freeze the cooked chicken, cooked rice and black beans in airtight containers for 3 months. The night before you want to make your bowl, move the containers to the fridge to defrost, then reheat as normal.

More restaurant copycat recipes

See more related recipes

Meal prep tools

Grab some glass meal prep bowls if you plan on turning these power bowls into your weekly lunches.
I get all my free-range chicken from Butcher Box, conveniently delivered to me frozen.
Get a meat thermometer to make sure your chicken is cooked through.

Taco Bell Power Bowl Copycat Recipe

This Taco Bell Power Bowl is the perfect meal prep idea and is a healthier copycat recipe you can easily make at home in just 30 minutes!

Course Main Course

Cuisine American, Mexican

Prep Time 20

Cook Time 20

Total Time 40

Servings servings

Calories 451kcal

Author Taylor Stinson

Ingredients

Chicken

1 tsp olive oil
2 chicken cutlets
1 tbsp chili powder
1 tsp cumin
Salt & pepper, to taste

Quick guacamole

1 avocado
1 tbsp finely chopped red onion (and/or 1 clove garlic, minced)
2 tsp lime juice
1/2 tsp salt
1/4 tsp pepper

Rice

2 cups water
1 cup white rice
1 tsp butter
1 pinch salt

Toppings

1 can black beans, rinsed and drained
1 cup pico de gallo storebought or homemade
1 cup romaine lettuce, chopped
2 tbsp shredded cheese
2 tbsp sour cream

Get Recipe Ingredients

Instructions

Preheat oven to 425 F. Rub chicken cutlets with olive oil, chili powder and cumin then season with salt and pepper. Bake for 12-15 minutes until fully cooked (will depend on thickness of cutlets). Once chicken is fully cooked, remove from oven and slice.
Meanwhile, mash avocado and make the quick guacamole, then cook rice in a rice cooker or on the stovetop and prepare all the toppings.
Layer rice in the bottom of meal prep bowls, then divide all other ingredients evenly. Leftovers will keep in the fridge 4-5 days.

Video

Notes

Add in more toppings like baby spinach, bell peppers, cooked lentils and/or refried beans.

Store your bowls in the fridge for up to 5 days. Eat cold or reheat the chicken separately.

Prep and freeze components of this recipe ahead of time like the chicken, rice and beans.

Nutrition

The post Taco Bell Power Bowl Copycat Recipe appeared first on The Girl on Bloor.

How to Make Mason Jar Salads + 5 Recipes

Taylor Stinson — Thu, 23 Jan 2025 14:00:00 +0000

These Mix & Match Mason Jar Salad Recipes make healthy lunches easy – they're great for meal prep and will keep your salad fresh for days!

I love making these in the summer to take with me on the go. Plus, I get so many compliments about how pretty they are every time I take them for work!

Why you'll love mason jar salads

Great for meal prep: Pre-make your salad, layer it in a jar, then grab it on your way out the door. It's the perfect way to prep a healthy salad!
Mix and match ingredients: Try out different dressings and toppings until you find a combo you love.

Why should you make salad in a jar?

Mason jar salads are the perfect grab and go lunches. You can try different dressing and ingredient combos to avoid meal prep fatigue, and you can make the salads ahead of time then mix them up when you're ready to eat.

In this post, I'll teach you how to build the ultimate mason jar salad, how to overlap different ingredients, and why you should start meal prepping your salads in jars. These salads will have you enjoying healthy lunches in no time!

How to layer a mason jar salad

When prepping your mason jar salad, layering is key! You want to ensure you layer your jars properly so that everything stays as fresh as possible.

Layer 1 – Dressing: This ensures that the rest of your toppings don't get soggy.
Layer 2 – Crisp Ingredients: This is where you'll put ingredients that won't get soggy like red onion, edamame, etc.
Layer 3 – Grains, Lentils & Protein: The crisp ingredients will act as a barrier between the dressing and the grains or protein.
Layer 4 – Cheese: Place any cheese on top of the grains and protein.
Layer 5 – Leafy Greens: The leafy greens should always go on the very top, right before you add on the lid. This keeps everything as fresh as possible.

Mason Jar Salad Tips & Tricks

There are a few tips and tricks to keep in mind when you're preparing and enjoying your salad in a jar:

Ingredient prep: Cook the chicken ahead of time, chop up all the veggies, make the salad dressings and cook the quinoa.
Layer everything in order: Ensure you're layering the ingredients in the correct order (see above) to keep all the ingredients as fresh as possible.
Shake up the jars before serving: Give the jar a good shake, then dump everything into a bowl and dig in.
Switch up the ingredients: Try out different healthy salad dressings, switch up the protein and add in any ingredients you're craving or have on hand!
Pack tightly: Compress the ingredients slightly to minimize air, keeping the salad fresher for longer.
Keep it cold: Store jars in the fridge until ready to eat to keep ingredients crisp and fresh.
Keep toppings separate: Add crunchy toppings like nuts, croutons, or tortilla strips just before eating to prevent sogginess.

Frequently asked questions

How long will salad last in a mason jar?

If stored properly, most mason jar salad recipes can last 4 to 5 days in the refrigerator. Keep in mind that some ingredients stay fresher in the fridge for longer than others!

Should I eat the salad out of the jar?

You definitely can! Just give the jar a few good shakes and then take off the lid and enjoy! It can be a bit tricky though, so feel free to dump everything into bowl or on a plate after shaking it up.

What size mason jar is best for salads?

The sizes most commonly used for salad recipes are the pint (16 oz) and quart (32oz) size jars. I've used the 16 oz size mason jars for the recipes pictured. I'd also recommend using a wide mouth jar opening, since it's easier to get ingredients in and out.

Meal prepping mason jar salads

Storing: Once you've assembled your salads in the jars, they'll last in the fridge for up to 5 days, depending on what ingredients you use. Make sure you store the jars upright so the dressing doesn't get the other ingredients soggy.
Serving: When you're ready to enjoy, just shake up the salad and eat it right out of the jar or dump it into a bowl and eat from there.
Ingredient prep: You can also prep a bunch of the ingredients ahead of time. Mix up the salad dressings and store them in the fridge for 1 to 2 weeks. You can also cook the chicken and quinoa a couple days in advance. Note that if you make the chicken and quinoa ahead of time, you should eat those salads within 2 to 3 days.

More mason jar salad recipes

See more related recipes

Meal prep tools

These are the mason jars I used in this recipe.
You can get larger 32oz mason jars too!
Grab some glass meal prep bowls if you would rather layer these salads in a different container.
I like this salad dressing shaker to make homemade dressings easier.
These colourful mason jar lids are so fun and perfect if you lose your lids.
I get all my free-range chicken from Butcher Box, conveniently delivered to me frozen.

How to Make Mason Jar Salads + 5 Recipes

These Mix and Match Mason Jar Salad Recipes make healthy lunches easy – they're great for meal prep and will keep your salad fresh for days!

Course Salad

Cuisine American

Prep Time 20

Cook Time 20

Total Time 40

Servings servings

Calories 239kcal

Author Taylor Stinson

Ingredients

Make ahead ingredients

1-2 chicken breasts (depends on how many jars you're making – 1 breast per two jars is standard)
1 cup quinoa (dry)

Tex Mex salad jars

chicken
cherry tomatoes, sliced
red onion, diced
grated cheddar cheese
lettuce, chopped

Tex Mex dressing

1 tbsp olive oil
1 tbsp lime juice
1 clove garlic, minced
1 tsp chili powder
1/2 tsp cumin
1 pinch each salt and pepper

Greek salad jars

chickpeas
cucumber
cherry tomatoes, sliced
red onion, diced
baby spinach

Greek dressing

1 tbsp olive oil
1 tbsp lemon juice
1 clove garlic, minced
1 tsp oregano
1 pinch each salt and pepper

Caprese salad jars

quinoa
cherry tomatoes, sliced
bocconcini cheese
red onion, diced
baby spinach

Balsamic dressing

1 tbsp olive oil
1 tbsp balsamic vinegar
1 tsp Dijon mustard
1 pinch each salt and pepper

Ranch salad jars

chicken
cucumber
cherry tomatoes, sliced
grated cheddar cheese
lettuce, chopped

Ranch dressing

1-2 tbsp bottled ranch dressing

Green goddess salad jars

chickpeas
quinoa
cucumber
edamame
spinach

Green goddess dressing

1 tbsp olive oil
1 tbsp lime juice
1 tbsp packed cilantro or parsley, finely chopped
1 tbsp sour cream
1 clove garlic, minced
1 pinch each salt & pepper

Get Recipe Ingredients

Instructions

Cook make-ahead ingredients: Bake chicken breasts with a little bit of olive oil, salt & pepper in a 400 F for 20 min. When cooled, dice up into 1-inch pieces. Meanwhile, make quinoa in a rice cooker – combine 1 cup quinoa with 2 cups water and cook until all liquid is absorbed.
Mix together dressing of choice – you can use the homemade versions listed above or store-bought versions to save time. Each salad jar should require only 1-2 tbsp of dressing.
Add dressing of choice to the bottom of a 16-oz mason jar. Layer in ingredients of choice in order of what is listed. For instance, for the Mexican jars, add in chicken, cherry tomatoes, red onion, cheese and lettuce to the jar in that order.
Jars will keep in fridge up to 4 or 5 days. For easy meal prep, cook chicken and quinoa ahead of time up to 24 hours in advance so all you have to do is assemble.
Serve by shaking mason jar so dressing gets distributed, then dump in a large bowl to eat. Enjoy!

Video

Notes

Nutrition values are approximate and will depend on what you put in each jar.

Layer the dressing on the bottom followed by the grains/protein, other veggies and leafy greens on top.

Get more salad dressing recipes here.

Store mason jar salads in the fridge for 4 to 5 days depending on the ingredients.

Eat your salad right out of the mason jar or dump it all in a bowl before eating.

Nutrition

The post How to Make Mason Jar Salads + 5 Recipes appeared first on The Girl on Bloor.

Chipotle Barbacoa Recipe

Taylor Stinson — Thu, 23 Jan 2025 13:30:00 +0000

This barbacoa beef is a perfect Chipotle copycat! The beef stays tender and flavourful. Make it in the Instant Pot, crockpot or stove top!

Who doesn't love a Chipotle bowl for lunch? But because you can't exactly afford to eat there everyday, you can make a big batch at home! And, when you use the Instant Pot or Crockpot, you can just set it and forget it.

Why you'll love this recipe

Super flavourful: The barbacoa is sooo yummy and full of flavour.
Different serving options: Serve it as burrito bowls, enchiladas, tacos and more!
No upcharge for guac: When you make your barbacoa at home, you don't need to pay extra for guac.

Ingredients and substitutions

Olive oil – or another neutral oil like canola oil.
Stewing beef – diced chuck roast or steak would also work.
Garlic – freshly minced garlic is best but jarred minced garlic will work in a pinch.
Chipotle pepper – try using chipotle powder instead.
Adobo sauce – make your own or use a store-bought sauce.
Lime juice – fresh or bottled lime juice can both be used.
Soy sauce – tamari or coconut aminos are the best substitutes here.
Vinegar – use apple cider vinegar or double up on the lime juice.
Chili powder – taco seasoning would also work.
Ground cumin – add more chili powder instead or use taco seasoning.
Onion powder – garlic powder would also be good.
Paprika – use a pinch of cayenne instead.
Beef broth – vegetable broth can work but will have a different flavour.
Rice – serve it over white rice, brown rice or cauliflower rice.
Toppings – salsa, guacamole, corn, lettuce, cheese, sour cream and cilantro would all be good.

How to make barbacoa beef

Step 1: Cook the beef.

Cook the barbacoa ingredients in the Instant Pot, crockpot or stove top.

Step 2: Make the rice.

Cook rice in a rice cooker or on the stove.

Step 3: Shred the beef.

Shred the beef once it's finished cooking.

Step 4: Assemble your bowls.

Serve the beef over rice with all your toppings.

Recipe tips & variations

Here are my top tips for making the best barbacoa:

Sear the beef: Sear for a minute per side before cooking for added flavour.
Adjust the spice: For less spice, use only half a chipotle pepper.
Top it up: Add guac, cheese, lime crema, lettuce and refried beans.

Frequently asked questions

How can I adjust the spiciness of the barbacoa?

To reduce heat, use fewer chipotle peppers or remove their seeds before blending. For a spicier dish, consider adding extra chipotle peppers, jalapeños, or a dash of hot sauce.

Can I make this recipe with chicken or pork instead?

You can definitely try! Just make sure to dice the meat beforehand. Cooking time should remain the same.

Can I use frozen meat?

The meat needs to be defrosted first, especially if you're cooking on the stovetop or crockpot.

How to serve this dish

There are so many ways you can serve barbacoa beef:

Burrito bowls: Serve over cilantro lime rice with all your fave toppings.
Tacos: Serve in corn tortillas with red onion, cilantro and cotija cheese.
Burritos: Serve in flour tortillas with your favourite toppings.
Fully loaded: Turn them into loaded fries, loaded sweet potatoes or stuffed poblano peppers!

Storing and reheating

Storing: Store the beef, rice and toppings separately in the fridge for up to 5 days.

Freezing: Freeze the beef for up to 3 months, and thaw in the fridge overnight.

Reheating: Microwave the beef and rice separately for 1-2 minutes, then assemble your bowls.

More restaurant copycat recipes

See more related recipes

Meal prep tools

Grab some glass meal prep bowls if you plan to use the Instant Pot barbacoa beef in lunches for the week.
Get some compostable takeout containers like the ones pictured in this post.
I get all my grass-fed beef and free-range chicken from Butcher Box, conveniently delivered to me frozen.

Chipotle Barbacoa Recipe

This barbacoa beef is a perfect Chipotle copycat! The beef stays tender and flavourful. Make it in the Instant Pot, crockpot or stove top!

Course Entree

Cuisine Mexican

Prep Time 20

Cook Time 40

Total Time 6

Servings servings

Calories 514kcal

Author Taylor Stinson

Ingredients

For barbacoa

1 tbsp olive oil
2 lbs stewing beef
4 cloves garlic minced
1 chipotle pepper, minced
2 tbsp adobo sauce (from the can of chipotles)
1 tbsp lime juice
1 tbsp soy sauce or tamari if gluten-free
1 tbsp vinegar
1 tbsp chili powder
2 tsp cumin
2 tsp onion powder
2 tsp paprika
3/4 cup beef broth
1/2 tsp each salt & pepper

For bowls

1 cup Store bought pico de gallo
1 cup Store bought Guacamole
1 cup Corn
2 cups Lettuce
1 cup Shredded cheddar cheese
sour cream to serve
cilantro to serve

Rice

1.5 cups water
1 cup dry rice
1 tsp butter

Get Recipe Ingredients

Instructions

Instant Pot instructions

Add all ingredients for barbacoa to Instant Pot in order that they are listed. Place lid on Instant Pot and make sure valve is set to seal. Press the pressure cook button and set to high, then cook for 20 minutes. Do a natural pressure release, then open lid when pressure gauge has dropped and lid opens easily (should take about 20 minutes). Shred beef and serve in juices.

Stovetop instructions

Add all ingredients for barbacoa to a large pot on the stove in the order that they are listed. Bring to a boil, then place lid on pot. Lower heat to a simmer and cook for 1 hour, stirring every so often. Shred beef and serve in juices.

Crockpot instructions

Add all ingredients for barbacoa to the slow cooker in the order that they are listed. Cook on high for 3 hours, or on low for 6-8 hours. Shred beef and serve in juices.

To assemble

Meanwhile, add water, rice and butter to a rice cooker or pot on the stove and cook until liquid has absorbed. Assemble ingredients for bowls.

Video

Notes

UPDATE: The recipe video lists 2 minutes as the cook time but the updated and correct version of this recipe is 10 minutes, as listed in the recipe instructions.

Use your barbacoa to make burrito bowls, tacos, burritos, quesadillas or loaded fries.

Make it with a larger roast and cook on high pressure for 30 mins.

Store the leftovers in the fridge for up to 5 days. Reheat the rice and beef separately, add to your fresh bowls and dig in.

Freeze the barbacoa for up to 3 months.

Nutrition

The post Chipotle Barbacoa Recipe appeared first on The Girl on Bloor.

The EASIEST Clean Eating Meal Prep Ideas

Taylor Stinson — Thu, 09 Jan 2025 12:00:00 +0000

These clean eating meal prep ideas will help you learn to eat whole food ingredients while enjoying delicious, healthy food for breakfast, lunch and dinner!

From colorful salads and protein-packed bowls to hearty breakfasts and satisfying snacks, these ideas are as tasty as they are nourishing. Meal prepping has never been so stress-free…or delicious!

What's in this post:

What Is Clean Eating?
How to Incorporate Clean Eating into Meal Prep
The 80-20 Rule
Clean Eating Guidelines
Clean Ingredients & Ingredient Swaps
Clean Eating Strategies
Meal Prep Breakfasts
Meal Prep Lunches
Clean Eating Dinner Recipes
Clean Eating Meal Plan

What is clean eating?

Let’s clear something up right away: there’s no such thing as “clean” or “dirty” foods. While I’m not a huge fan of the term “clean eating,” it’s really just another way of saying “healthy eating.” The idea behind it is to focus on foods that are good for your body while limiting those that are less nutritious.

For some people, clean eating can mean sticking to a super strict diet with nothing but whole foods. But for me, it’s about balance, AKA: doing your best to eat healthy most of the time without being overly restrictive. At its core, clean eating is about choosing foods in their most natural state or as close to it as possible, minimizing anything overly processed or refined.

How to incorporate clean eating into your meal prep

If you’re meal prepping for the work week, it’s important to use wholesome ingredients to reap the health benefits while still keeping things flavourful. While store-bought condiments with added sugars or fats can save time in a pinch, if your goal is to eat healthier, limiting processed foods is key.

Stocking your pantry with whole food ingredients is a great way to make meal prep easier and more nutritious. My Clean Eating Meal Plan is packed with a week’s worth of simple, healthy recipes and includes prep-ahead instructions to help you stay on track without feeling overwhelmed!

The 80/20 rule

Clean eating is a lifestyle. It focuses on how you view food, nutrition, and meal prep in a way that supports better health, boosts energy, and can even save you money! I like to follow the 80/20 rule: eat nutritious, whole foods 80% of the time, and leave room to enjoy indulgent treats the other 20%. Life gets busy, and it’s okay if you can’t eat perfectly all the time. Balance is key, and we all deserve a little treat now and then!

In this post, I’ll share tips for clean eating meal prep, including some general guidelines and my favorite healthy recipes. Take what works for you and leave what doesn’t. The most important thing is focusing on the nutritional value of your meals and how they fuel your body. That’s the secret to lasting success with clean eating!

Clean eating guidelines

Eating clean is easier than you think! Here's a list of general guidelines when it comes to clean eating as a lifestyle.

Avoid processed foods: This includes TV dinners, boxed and canned foods (there are exceptions such as canned beans, canned chickpeas, diced tomatoes, etc.)
Avoid refined sugars: Aim to switch to natural ingredients such as honey, maple syrup and stevia whenever possible.
Steer clear of trans fats and excessive sodium: These definitely don't contribute to a clean eating lifestyle.
Know how to read food labels: Make sure you know how to check the ingredients and nutritional labels, so you can tell what you're consuming.
Opt for whole grains over white flour products: Instead of white rice, go for brown rice, quinoa, barley, oats, etc.
Practice mindful eating: Eat when you're hungry, stop when you're full!
Consume healthy fats: This includes extra-virgin olive oil, avocado, fish, etc.

Clean ingredients

The best thing about clean eating is its emphasis on whole foods. Almost nothing is off-limits in this diet save for processed foods.

Here's what you should be eating when making this lifestyle change:

Whole grains – quinoa, wheatberries, farro, barley, whole wheat bread/pasta, brown rice
Lean proteins – fish, shellfish, legumes, eggs, nuts, seeds, chicken breasts, skinless chicken thighs, turkey, extra-lean ground beef, lean cuts of pork
LOTS of fruits and veggies – apples, berries, bananas, leafy greens like kale and spinach, bell peppers, sweet potatoes, etc.
Healthy fats – healthy oils, avocado, fish

Here are some foods you should be limiting or avoiding:

Most desserts
Chips
Sugary drinks
Cold cuts and other processed meats
Boxed foods and frozen dinners
Many different kinds of store-bought sauces

Clean ingredient swaps

While there are some foods you should try not to eat too often, there are alternatives for some of your fave guilty pleasures.

Here are some of my fave alternatives to make your kitchen clean eating friendly:

Swap sour cream for Greek yogurt
Swap mayo for mashed avocado or hummus
Swap soy sauce for coconut aminos
Try honey or maple syrup instead of sugar
Instead of pasta, try gluten-free chickpea pasta
Instead of white rice, use cauliflower rice
Use coconut milk or another dairy-free milk in place of heavy cream
Use ground almonds instead of breadcrumbs

Clean eating strategies

There are so many ways to eat healthier but these are my top tips to eating clean, and sticking to it! Making meal prep easier on yourself helps you stay focused and on track – knowing what you're eating and when is really helpful in maintaining a healthy diet.

Make your own dressings and sauces: Skip the store-bought salad dressings and marinades and make your own at home using pantry staples. Most will last in the fridge for a couple months.
Eat more fruits and veggies: Aim for half your plate at every meal, including breakfast!
Skip premade breakfasts: Avoid cereals, fruit-flavored yogurt, store-bought granola and instant oatmeal packs, as they all have a ton of sugar even though they're often marketed as healthy. Make your own overnight oats or yogurt parfaits instead.
Make your own frozen dinners: Ditch the TV dinners and make your own freezer meals for nights where you really don't feel like cooking. You can make a pasta bake or low carb casserole and divide it into individual servings or whip up mini pot pies – they'll still give you the comfort food you crave without the unhealthy ingredients.
Store meat in the freezer: Store cooked or raw leftover meat in the freezer for a quick high-protein meal. I do this with baked chicken breast, chicken marinades and steak marinades

Meal prep breakfasts

Breakfast is the first day of the meal – don't skip it! Instead make a set of delicious, healthy breakfasts that you can grab on the go or whip up in a flash. Make ahead options like a breakfast casserole done in the slow cooker are also a great idea. Here are some of my favourite easy meal prep ideas that fit a clean eating lifestyle!

Pina Colada Instant Pot Steel Cut Oats {+ Stovetop Instructions}

These Pina Colada Instant Pot Steel Cut Oats are a healthy meal prep breakfast! No pressure cooker? Make them on the stove instead.

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Crockpot Breakfast Casserole

This Crockpot Breakfast Casserole is a delicious make-ahead breakfast with hashbrowns, bacon, veggies and eggs. It’s great for the holidays!

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2-Ingredient Banana Egg Pancakes

These 2-Ingredient Banana Egg Pancakes are a delicious grab & go breakfast idea you can meal prep and store in the freezer for busy mornings!

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Meal Prep Sausage Egg McMuffin {Copycat}

This Meal Prep Sausage Egg McMuffin is a healthier copycat version of the McDonald's breakfast favourite with fewer calories!

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The BEST Starbucks Egg Bites Copycat

This is the Best Starbucks Egg Bites Recipe! They taste just the sous vide Bacon & Gruyere egg bites and are a great grab-and-go breakfast idea.

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Carrot Cake Oatmeal Cups {Meal Prep + High Fibre}

These Carrot Cake Oatmeal Cups are great for meal prep breakfasts – they’re high in fibre and low in refined sugars with hidden veggies.

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Meal prep lunches

Lunch is the midday meal that keeps you going throughout the day, and you want to make sure you're making healthy ingredient choices. I love making meal prep bowls to ensure I have a healthy lunch to enjoy all week long. Here are some of my fave clean recipes below, and I have several more in this healthy lunch ideas post linked here.

Zucchini Chicken Noodle Soup Jars

These Spiralized Zucchini Chicken Noodle Soup Jars are a perfect low-carb meal prep idea. Just add boiling water, microwave and enjoy!

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Slow Cooker Tuscan Sausage and Kale Soup

This Slow Cooker Tuscan Sausage & Kale Soup is a hearty veggie-filled dish for cold days. Dump it in the crockpot then set it and forget it!

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Indian-Inspired Chicken Meal Prep Bowls

These Indian-Inspired Chicken Meal Prep Bowls are super easy to make and come together on one sheet pan – they’ve even got pakoras!

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Sheet Pan Greek Chicken {Meal Prep}

This Sheet Pan Greek Chicken is an easy dinner that doubles as meal prep! You'll love this tasty combo of chicken, potatoes and veggies.

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Easy Big Mac Salad Recipe

This easy Big Mac Salad can be meal prepped in mason jars for lunches – it's a healthy low-carb take on the classic cheeseburger!

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Dynamite Shrimp Sushi Jars {Meal Prep}

These Dynamite Shrimp Sushi Jars are great for meal prep. They're topped with a delicious sauce and include your favourite sushi fixings!

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Clean eating dinner recipes

When it comes to dinner, making it in a skillet or a sheet pan is easiest and it ensures you get a full serving of lean proteins and vegetables in. You can go low carb here or choose a healthier whole grain side such as brown rice or quinoa to get the full nutritional benefits of a comprehensive end of the day meal. Here are some healthy, easy clean eating dinner ideas below – and check out these Whole30 dinner recipes for more inspiration.

30-Minute Italian Chicken Skillet

This 30-Minute Italian Chicken Skillet is a delicious and low-calorie meal that’s great for meal prep – all you need is one pan!

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Easy Cashew Chicken Recipe

This easy Cashew Chicken stir fry is better than takeout and great for meal prep. Plus, the sauce is made using mostly pantry staples!

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Hasselback Baked Caprese Chicken

This Hasselback Baked Caprese Chicken is like summer on a plate, made with mozzarella cheese, sliced plum tomatoes and fresh basil.

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Jalapeno Popper Hasselback Chicken

This Jalapeno Popper Hasselback Chicken is so good. All you need is light cream cheese, cheddar and jalapeno peppers!

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Sheet Pan Pesto Chicken

This Sheet Pan Pesto Chicken is a delicious low carb meal prep bowl idea that comes together in 30 minutes!

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Sheet Pan Sausage & Root Vegetables

This Sheet Pan Sausage & Root Vegetable Scramble is a quick and easy dinner cooked all on one pan in the oven with rosemary and garlic.

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Clean eating made simple

If you're looking to learn even more about clean eating, make sure you sign up for my Clean Eating Meal Plan. It helps you stay on track with a week's worth of healthy and easy recipes, including prep ahead instructions.

Here's what you'll receive when you sign up:

1 make-ahead breakfast
1 meal prep lunch recipe
5 healthy dinner ideas
Prep ahead instructions designed to make your dinners come together quickly and easily each night!

Click here to sign up for my Clean Eating Meal Plan!

More clean eating resources

See more related posts

The post The EASIEST Clean Eating Meal Prep Ideas appeared first on The Girl on Bloor.

45+ Easy Vegetarian Meal Prep Ideas

Taylor Stinson — Wed, 08 Jan 2025 13:00:00 +0000

These Vegetarian Meal Prep Ideas are fan-favourites! You'll love these delicious plant-based breakfast, lunch and dinner recipes.

Vegetarian Meal Prep Ideas

Whether you’re a full vegetarian or you’re looking to add more plant-based meals into your diet, these vegetarian meal prep ideas are where it’s at! I rounded up some of my favourite recipes for every meal, from breakfast to lunch and dinner. These dishes are packed full of plant-based protein and plenty of veggies, so you can put together a delicious and nutritious vegetarian meal plan.

Check out my roundups for Vegan Meal Prep Ideas, Pescatarian Meal Prep Ideas or Vegetarian Meals for more healthy recipes!

Vegetarian Breakfast Recipes

Looking for a plant-based breakfast? Look no further! Here are my favourite vegetarian breakfast ideas that'll keep you full all morning.

How to Meal Prep Overnight Oats {9 Easy Recipes}

Learn how to meal prep delicious overnight oats with these 9 easy recipes. Perfect for a quick and healthy breakfast on the go!

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Baked Oatmeal Cups {5 Ways}

Take the hassle out of weekday breakfasts with these delicious meal prep Baked Oatmeal Cups! Try these 5 different flavour variations.

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Best Protein Shake Recipes {5 Flavours}

These are the best Protein Shakes on the internet! They’re super healthy and are so easy to make with just a few ingredients.

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Easiest Healthy Acai Bowl Recipe

This is the easiest Acai Bowl recipe! All you need is acai powder, frozen blueberries, banana, Greek yogurt for protein and honey!

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5-Ingredient Egg White Frittata {Meal Prep}

This 5-Ingredient Egg White Frittata is the perfect high protein meal prep breakfast you can make ahead, with just 181 calories per serving!

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Sheet Pan Pancakes {4 Ways!}

These Sheet Pan Pancakes are an easy way to cook breakfast for a crowd or meal prep for the week! Mix & match toppings to your heart's desire.

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Broccoli Cheddar Crustless Quiche {Low Carb}

This Broccoli Cheddar Crustless Quiche is a delicious and healthy breakfast idea that you can make ahead of time. It's low carb, too!

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Healthy Fruit and Yogurt Parfaits {Meal Prep}

These Healthy Fruit and Yogurt Parfaits are a great make-ahead breakfast idea with creamy Greek yogurt, homemade granola and fresh fruit.

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Fluffy 4-Ingredient Protein Pancakes

These easy fluffy Protein Pancakes have 30g of protein and are a healthier spin on the breakfast fave – you only need four ingredients!

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Starbucks Spinach Feta Wrap

This Starbucks Spinach Feta Wrap is a perfect copycat recipe made with egg whites, spinach and feta inside a toasted whole wheat wrap.

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4-Ingredient Protein Chia Pudding

This 4-Ingredient chia pudding is high in protein and super creamy. All you need is chia seeds, milk, Greek yogurt and honey!

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Easy Overnight French Toast Casserole

This Easy Overnight French Toast Casserole can be made ahead and baked fresh in the morning – serve with berries and maple syrup!

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Healthy Double Chocolate Zucchini Muffins

These Healthy Double Chocolate Zucchini Muffins are a delicious and high-protein breakfast made with a secret ingredient: avocado.

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Banana Oatmeal Breakfast Cookies {High Protein}

These Banana Oatmeal Breakfast Cookies are packed with protein and fibre. All you need are 4 ingredients and you can freeze them for later!

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Vegetarian Lunch Ideas

These vegetarian lunch recipes can be made ahead of time so they're great meal prep options. Make healthy and delicious salads, sandwiches and more!

The BEST Quinoa Salad of All Time

This ultimate Quinoa Salad recipe has THE best dressing. It's gluten-free, vegan, protein-packed and the perfect cold lunch or potluck idea.

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The Best Veggie Mason Jar Salad {Two Ways!}

This Veggie Mason Jar Salad is packed with protein, with a yummy hummus base for an extra layer of flavour – try making it one of two ways!

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The BEST Arugula Salad

Inspired by Aroma Espresso Bar, this is the BEST Arugula Salad – it features lentils, sweet potatoes, and lemon-olive oil dressing. You can meal prep it, too!

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The Best Kale Salad on the Internet

This Kale Salad is the best meal prep lunch! It's got protein with lentils and halloumi cheese, lots of veggies and a tasty dressing.

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15-Minute Mediterranean Chickpea Salad

This Mediterranean Chickpea Salad with artichokes and sun-dried tomatoes is perfect for meal prep! Pack it in mason jars for a healthy lunch.

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Best Lentil Salad Recipe

This is the ultimate lentil salad recipe! It's a plant-based lunch that's super satisfying thanks to the crunchy veggies and lemon dressing.

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Chickpea Quinoa Power Salad {Gluten Free}

This Chickpea Quinoa Power Salad with Jalapeno Dressing is a delicious rainbow slaw with diced mango and chili lime chickpeas!

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Ultimate Cowboy Caviar {Best Dressing!}

This Cowboy Caviar recipe is a great vegetarian, high-protein lunch idea. It's got veggies, beans, and the best tangy dressing!

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Chickpea “Tuna” Salad Sandwich {Vegetarian}

This Chickpea Tuna Salad Sandwich is a delicious vegetarian lunch idea. It's so simple to make, too! Meal prep the filling for quick lunches.

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Green Goddess Grilled Cheese Sandwich

This Green Goddess Grilled Cheese Sandwich is a delicious and healthy lunch idea filled with yummy green veggies and two types of cheese!

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Build Your Own Buddha Bowl {Vegan}

Build Your Own Buddha Bowl with delicious fresh veggies that are roasted on a sheet pan. You’ll love the homemade tahini dressing!

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Summer Buddha Bowls with Turmeric Chickpeas

These vegan Summer Buddha Bowls with Turmeric Chickpeas, marinated tofu and quinoa are just as delicious as they are nutritious!

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The Best DIY Instant Noodles

These healthy homemade instant noodles are an easy and delicious vegetarian lunch idea! Prep them in mason jars then just add water!

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Instant Pot Taco Soup (Vegetarian + Gluten Free!)

This Instant Pot Taco Soup is a great option for busy weeknights with all your favourite taco toppings and gluten-free chickpea noodles.

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Creamy Coconut Carrot Ginger Soup {Vegan}

This vegan Creamy Coconut Carrot Ginger Soup is so flavourful! You'll love it topped with easy homemade croutons or crispy chickpeas.

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Vegetarian Dinner Recipes

Incorporating vegetarian recipes into your meal plan is simple with these plant-based dinner ideas! A lot of these options can be prepped ahead of time so all you have to do is reheat them. It doesn't get any easier than that!

Buffalo Cauliflower Tacos

These vegetarian Buffalo Cauliflower Tacos are so delicious with a crunchy slaw, cilantro, avocado and ranch dressing!

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Easy Homemade Sofritas {Chipotle Copycat}

This Easy Homemade Sofritas recipe is the ultimate Chipotle copycat – use this yummy vegan filling in burritos, tacos, or meal prep bowls!

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Black Bean Stuffed Sweet Potatoes

These Stuffed Sweet Potatoes are vegetarian and stuffed with black beans, Monterey jack cheese, guacamole, pico de gallo and jalapenos!

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15-Minute Spicy Noodles

These 15 Minute Spicy Noodles are a lifesaver when you don't know what to make for dinner! They're fast, easy and made with pantry staples.

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One Pot Pasta Primavera

This healthy One Pot Pasta Primavera is a 30-minute dinner that's packed with fresh vegetables and an easy creamy parmesan sauce.

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One Pot Creamy Mushroom Pasta

This Creamy Mushroom Pasta is a one pot wonder! It's an easy vegetarian dinner with the perfect parmesan cream sauce.

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Super Easy Mini Vegetable Lasagna Cups

These Super Easy Mini Vegetable Lasagna Cups are such a cute individual serving-sized version of everyone’s favourite comfort food.

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Brown Butter Sage Butternut Squash Gnocchi

This Brown Butter Sage Butternut Squash Gnocchi is a delicious fall dinner with homemade gnocchi, kale and caramelized onions.

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Chana Masala {Instant Pot, Slow Cooker, Stovetop}

Chana Masala is a delicious vegan chickpea curry made from pantry staples. Make it in the Instant Pot, slow cooker or stovetop.

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Ginger Sesame Tofu Stir Fry

This Ginger Sesame Tofu Stir Fry is coated in a deliciously sticky sauce – plus, I'll show you the secret to getting that perfect crispy tofu!

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Roasted Vegetable Flatbread

This Roasted Vegetable Flatbread will satisfy all your pizza cravings with delicious toppings like portobello mushrooms and fresh mozzarella.

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Easy Loaded Tex Mex Sweet Potato Fries

These Easy Loaded Tex Mex Sweet Potato Fries with avocado cilantro sauce are a delicious vegetarian dinner idea that comes together in 30 minutes.

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Slow Cooker Peanut Stew {Gluten-Free + Vegan}

This Slow Cooker Peanut Stew is a hearty dish made with chickpeas, sweet potatoes and peanut butter. It's also gluten-free and vegan!

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Instant Pot Turmeric Lentil Soup {Vegan}

This Instant Pot Turmeric Lentil Soup is a vibrant vegan soup made with immunity-boosting turmeric that's ready in just 20 minutes.

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The Best Crockpot Vegetable Soup

This Crockpot Vegetable Soup is so delicious! It's an easy slow cooker meal with fire roasted tomatoes, lentils, and a mix of veggies.

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Meal prep tools

Grab some glass meal prep bowls to pack up your weekly lunches.
Use these Ziploc bag holders if you're preparing freezer meals.
Freeze and refrigerate leftovers in round glass microwave-safe bowls with lids.
Mason jars are great for salads where you're layering a bunch of different ingredients.
**Get my full list of tools here**

The post 45+ Easy Vegetarian Meal Prep Ideas appeared first on The Girl on Bloor.

Easiest Ever Ground Turkey Stir Fry

Taylor Stinson — Mon, 06 Jan 2025 13:50:00 +0000

This the Easiest Ever Ground Turkey Stir Fry! It’s perfect for weeknight dinners with a bunch of veggies and a delicious homemade sauce.

The homemade stir fry sauce ties everything together with a savory and slightly sweet kick that’ll have you coming back for seconds. Serve it over rice or noodles for a wholesome meal everyone will love!

Why you'll love this recipe

Super healthy: It's low carb, high in lean protein and low in calories for a healthy lunch or dinner option (without sacrificing on flavor).
Customizable: You can easily swap out the veggies and even the meat you use in this stir fry. The simple sauce will go with pretty much anything!

Ingredients and substitutions

Olive oil – or another neutral oil like avocado oil, sunflower oil or grapeseed oil. If you're looking to add extra flavour, add in some sesame oil.
Yellow onion – if you don't have yellow onion, you can use red onion, white onion or shallots.
Ground turkey – ground chicken or pork would also work if you don’t have any ground turkey on hand.
Carrot, red pepper, cabbage and green onions – swap out for any other veggies of your choice like peas, baby corn, water chestnuts, green beans, broccoli, bean sprouts, celery or mushrooms.

Stir fry sauce

Low-sodium soy sauce – coconut aminos or tamari are the best substitutes for soy sauce.
Honey – corn syrup, molasses or maple syrup will bring a bit of sweeteness.
Garlic – I find that freshly minced garlic is best, but jarred minced garlic will work in a pinch.
Ginger – if you don’t have any fresh ginger, use a bit of ground ginger powder.
Sriracha – sambal oelek or sweet chili sauce will help add a bit of kick to your sauce.

How to make this ground turkey stir fry

Step 1: Prep your ingredients.

Chop the veggies and whisk together the soy sauce, honey, garlic, ginger and sriracha.

Step 2: Sauté the onions.

Sauté the onions until softened.

Step 3: Cook the ground turkey.

Add the ground turkey and sauté until lightly browned.

Step 4: Add the veggies.

Sauté the carrot, bell peppers and cabbage.

Step 5: Stir in the sauce.

Cook until sauce thickens.

Step 6: Serve and enjoy!

Remove from heat, stir in the green onions and serve.

Recipe Tips & Variations

It's super easy to customize this ground turkey stir fry! Here are my recommendations:

Spice it up: Adjust the amount of sriracha or chili garlic sauce based on your spice preference. You could also add in some fresh ginger for added flavour!
Make it keto: Leave out the honey and go light on the soy sauce to make this stir fry keto-friendly.
Don’t overcrowd the pan: Cook the veggies in batches if needed to ensure they stay crisp and don’t steam.

Frequently asked questions

How do I add flavour to the ground turkey?

Ground turkey has a mild taste, but the stir fry sauce for this recipe will give it plenty of flavour! The sauce is really easy to make and uses mostly pantry staples. All you need to do is mix together soy sauce, honey, garlic, ginger and sriracha or chili sauce for a bit of kick.

How do I make the sauce thicker?

To thicken the sauce, create a slurry by mixing 1 teaspoon of cornstarch with 2 teaspoons of water. Stir this mixture into the sauce during cooking, allowing it to simmer until it reaches the thickness you want.

How can I add more flavor to the stir fry?

You can enhance the flavour by adding minced garlic and ginger when you're sautéing the onions. A splash of rice vinegar or a squeeze of lime juice can also brighten up the dish.

Can I use frozen vegetables?

Yes you can! You can sauté the frozen veggies right from frozen – they just might need to cook a bit longer until softened.

What to serve with this turkey stir fry

This is a pretty substantial meal on its own, but if you're looking for a little something to add, I'd recommend serving it with a side of cauliflower rice.

If you're not concerned about keeping this recipe low carb, you could serve it over cooked white or brown rice or even noodles.

It would also be delicious with some summer rolls or egg rolls!

Storing and reheating

Storing: Refrigerate for up to 5 days in airtight containers. Store individual portions for easy grab-and-go meals.

Reheating: Heat for 2-3 minutes in the microwave until warmed through. Or, sauté in a pan for 2-3 minutes to keep the veggies crisp.

Freezing: Freeze for up to 3 months. Store the turkey, veggies, and sauce separately for the best texture. Let the dish thaw overnight in the fridge, then reheat and combine in a pan.

More stir fry recipes

See more related recipes

Meal prep tools

Grab some glass meal prep bowls if you plan on turning this recipe into leftovers.
I get all my ground turkey from Butcher Box, conveniently delivered to me frozen.

Easiest Ever Ground Turkey Stir Fry

This the Easiest Ever Ground Turkey Stir Fry! It’s low carb too – all you need is ground turkey, bell peppers, carrots and cabbage.

Course Main Dish

Cuisine Asian

Prep Time 15

Cook Time 15

Total Time 30

Servings people

Calories 237kcal

Author Taylor Stinson

Ingredients

1 tbsp olive or sesame oil
1 yellow onion, sliced
1 lb ground turkey
1 pinch salt
1 carrot, grated
1 red pepper, sliced
1 cup chopped red cabbage
4 green onions, sliced

Stir fry sauce

2 tbsp low sodium soy sauce
1 tbsp honey
4 cloves garlic, minced
1 tbsp fresh minced ginger
1 tsp sriracha or chili garlic sauce

Get Recipe Ingredients

Instructions

Mix ingredients for the sauce together.
Heat oil over med-high heat then add onions, sauteing for 2 minutes until softened. Add ground turkey, breaking up with a wooden spoon. Add a pinch of salt to season the meat, then saute until lightly browned, about 5 minutes.
Add carrot, bell pepper and cabbage, sauteeing for 2-3 minutes until softened. Add sauce then cook another 2-3 minutes until well combined and sauce thickens slightly. Remove from heat and stir in green onions. Serve and enjoy!
Storing and reheating: Leftovers will last up to 5 days in the fridge. Store individual portions in glass bowls and reheat for 2-3 minutes in the microwave, or saute on the stovetop for 2-3 minutes until heated through.

Video

Notes

Leave out the honey and go light on the soy sauce to make this dish keto friendly.

You could also use frozen veggies, but they might take a bit longer to cook.

Serve with steamed rice, cauliflower rice, egg rolls or noodles.

Store the leftovers in the fridge for up to 5 days then reheat in the microwave or in a pan on the stovetop.

Freeze the turkey, veggies and sauce separately for up to 3 months. Defrost in the fridge then combine and reheat.

Nutrition

The post Easiest Ever Ground Turkey Stir Fry appeared first on The Girl on Bloor.

75+ Healthy & Easy Meal Prep Ideas

Taylor Stinson — Fri, 27 Dec 2024 14:40:00 +0000

Save time and money, and take the guesswork out of cooking with these easy make-ahead meal prep recipes. Most are ready in 30 minutes!

What's in this Post

Healthy Breakfast Ideas
Mason Jar Recipes
Bowls and Bento Boxes
Sheet Pan Dinners
One Pan and One Pot Options
Stir Fries and Skillets
Slow Cooker Recipes

I’ve been meal prepping for over 10 years, and it’s made such a difference in my life. It saves me precious time on weeknights, gives me peace of mind heading into the workweek, and has saved me thousands of dollars by cutting down on food waste and takeout.

Eat Healthy, Spend Less

Meal prepping is the key to eating healthier and more consistently—and it’s budget-friendly too! Whether you’re looking for good-for-you meals or ways to save money, I’ve got plenty of ideas to help you get started.

Want low-calorie options? Check out my roundup of meals under 500 calories!

Healthy Breakfast Ideas

You'll find my favourite make-ahead breakfasts below. They're great to grab on your way out the door, and you can even freeze some of them!

Meal Prep Sausage Egg McMuffin {Copycat}

This Meal Prep Sausage Egg McMuffin is a healthier copycat version of the McDonald's breakfast favourite with fewer calories!

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Freezer-Friendly Tex Mex Breakfast Quesadillas

These Freezer-Friendly Tex Mex Breakfast Quesadillas with scrambled eggs, diced peppers and sausage are the ultimate meal prep breakfast!

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Freezer-Friendly Tex Mex Breakfast Quesadillas

These Freezer-Friendly Tex Mex Breakfast Quesadillas with scrambled eggs, diced peppers and sausage are the ultimate meal prep breakfast!

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Meal Prep Breakfast Burritos

These Meal Prep Breakfast Burritos are a make-ahead breakfast with all your favourite toppings – store in the freezer for up to 3 months!

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Freezer-Friendly Mini Breakfast Pizzas

These Freezer-Friendly Mini Breakfast Pizzas with turkey sausage and egg are the perfect grab and go option for those busy weekday mornings!

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5 Best Make Ahead Smoothie Packs

These Make Ahead Smoothie Packs are perfect for busy days! They’re the best way to meal prep smoothies and last in the freezer for 3 months.

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Baked Oatmeal Cups via Dinner at the Zoo

These baked oatmeal cups are a grab and go breakfast made with oats, milk, brown sugar and eggs. Top your oatmeal muffins with maple syrup!

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Bacon Egg Cups via Fit Foodie Finds

In less than 30 minutes you’ll have these high-protein bacon egg cups prepped for the entire week. These bacon-wrapped egg cups are made with just 2

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The Best Healthy Blueberry Muffins via Ambitious Kitchen

The best healthy blueberry muffins you’ll ever make! These blueberry oatmeal muffins are naturally sweetened, dairy free and gluten free.

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Meal Prep Almond Flour Pancakes via Skinny Fitalicious

Made with 6 ingredients, this recipe has no added sugar, is low carb, high protein & delicious! Perfect for meal prepping!

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Sheet Pan Sweet Potatoes and Black Bean Hash via The Kitchn

Think of this sheet pan sweet potato and black bean hash as your invitation to do dinner for breakfast, or even vice versa. It’s fragrantly spiced and cooks up fast.

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Mason Jar Recipes

What could be better than a meal in a jar?! Mason jars are great for soup, salad and more. Plus, they're dishwasher safe and super easy to bring to work or school.

Healthy Fruit and Yogurt Parfaits {Meal Prep}

These Healthy Fruit and Yogurt Parfaits are a great make-ahead breakfast idea with creamy Greek yogurt, homemade granola and fresh fruit.

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Easy Big Mac Salad Recipe

This easy Big Mac Salad can be meal prepped in mason jars for lunches – it's a healthy low-carb take on the classic cheeseburger!

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Quick & Easy Chicken Spring Roll Jars

These Quick & Easy Chicken Spring Roll Jars are the perfect grab-and-go lunch with ground chicken and sweet chili sauce for an added kick.

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Mason Jar Instant Noodles

These Mason Jar Instant Noodles are the perfect work lunch. The jars are packed full of veggies, vermicelli noodles and shredded chicken!

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How to Make Mason Jar Salads + 5 Recipes

These Mix and Match Mason Jar Salad Recipes make healthy lunches easy – they're great for meal prep and will keep your salad fresh for days!

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15-Minute Mediterranean Chickpea Salad

This Mediterranean Chickpea Salad with artichokes and sun-dried tomatoes is perfect for meal prep! Pack it in mason jars for a healthy lunch.

View recipe

Dynamite Shrimp Sushi Jars {Meal Prep}

These Dynamite Shrimp Sushi Jars are great for meal prep. They're topped with a delicious sauce and include your favourite sushi fixings!

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Zucchini Chicken Noodle Soup Jars

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The post 75+ Healthy & Easy Meal Prep Ideas appeared first on The Girl on Bloor.

Sheet Pan Greek Chicken {Meal Prep}

Taylor Stinson — Fri, 27 Dec 2024 14:29:48 +0000

This Sheet Pan Greek Chicken is an easy dinner that doubles as meal prep! You'll love this tasty combo of chicken, potatoes and veggies.

Why You'll Love This Recipe

One pan wonder: Everything comes together on one pan, for less prep and less clean-up.
Yummy flavours: Enjoy a taste of the Mediterranean at your kitchen table!

Ingredients and substitutions

Yukon gold potatoes – substitute for sweet potatoes instead.
Chicken breasts – use chicken thighs or drumsticks instead.
Vegetables – I like bell pepper, red onion and zucchini, but you can use any veggies here.
Olive oil – use another neutral cooking oil like avocado oil.
Lemon juice – lime juice can be used in a pinch.
Garlic – use freshly minced or jarred minced garlic.
Oregano – basil, thyme or parsley will work, but will have a different flavour.
Feta cheese – goat cheese or mozzarella would also be good.

How to make Greek chicken

Step 1: Roast the potatoes.

Season the potatoes then roast in the oven.

Step 2: Make the marinade.

Mix the olive oil, lemon juice and garlic together.

Step 3: Toss everything in the marinade.

Add everything to the sheet pan and pour the marinade over top.

Step 4: Bake in the oven.

Top with feta cheese and serve.

Recipe tips & variations

Here are some of my top tips for making Greek chicken, including different variation ideas:

Add different veggies: Eggplant, mushrooms, beets and olives would all be good.
Use chicken thighs: You'll probably need to cook the thighs for longer.
Try different seasonings: Use my homemade Greek seasoning for even more flavor!
Re-purpose the leftovers: Make loaded Greek fries with the leftovers.

Frequently Asked Questions

Can you use another cut of chicken?

You can use chicken thighs or drumsticks, but the cooking time will vary and the calorie count will be higher.

Why is there liquid at the bottom of the sheet pan?

This is totally normal! The chicken releases juices as it cooks, so there's going to be some liquid in the pan.

Can you make this recipe dairy-free?

Yes definitely, just leave out the feta cheese or swap it out for a dairy-free alternative or even some vegan tzatziki.

What to serve with Greek chicken

This Greek chicken is an entire meal on its own! If you want a little something extra, serve with one of these sides:

Fresh pita bread
Mediterranean-inspired cauliflower rice
Hummus or tzatziki
Beet salad

Storing and reheating

Storing: Store the leftovers in the fridge for up to 5 days.

Reheating: Sprinkle some water over top, then microwave for 1-2 mins. Add some fresh cheese and dig in!

More easy sheet pan recipes

See more related recipes

Meal prep tools

Get your glass meal prep bowls here.
And of course I get all my free-range chicken breasts from Butcher Box.

Sheet Pan Greek Chicken {Meal Prep}

This Sheet Pan Greek Chicken is an easy dinner that doubles as meal prep! You'll love this tasty combo of chicken, potatoes and veggies.

Course Main Course

Cuisine American, Greek

Prep Time 15

Cook Time 20

Total Time 35

Servings servings

Calories 359kcal

Author Taylor Stinson

Ingredients

3 small Yukon gold potatoes chopped into 1-inch pieces
1 lb chicken breasts, diced
1 red pepper, diced
1 yellow pepper, diced
1 zucchini, thickly sliced
1 red onion, thickly sliced
2 tbsp olive oil
2 tbsp lemon juice
4 cloves garlic minced
1 tbsp oregano
1 tsp salt
1/2 tsp pepper
1/4 cup feta cheese, crumbled (leave out for Whole 30)

Get Recipe Ingredients

Instructions

Preheat oven to 400 F. Add potatoes and a bit of olive oil and salt and pepper to a parchment-lined sheet pan. Bake for 15 minutes.
Add remaining ingredients except for feta and toss well to combine. Bake another 15 minutes until chicken is fully cooked.
Remove from oven and divide mixture into 4 portions. Top with feta cheese (optional) and serve. Keeps in fridge up to 5 days.

Video

Notes

Swap out the veggies for broccoli, mushrooms, green beans or sweet potatoes.

Serve your bowls with cauliflower rice or beet salad.

Store any leftovers in the fridge for up to 5 days. Sprinkle some water over top then microwave for 1-2 minutes.

Nutrition

The post Sheet Pan Greek Chicken {Meal Prep} appeared first on The Girl on Bloor.

Meal Prep Recipes - The Girl on Bloor

Easy Make-Ahead Breakfast Bowls

Why you'll love these bowls

Save up to $10,000 a year on food!

Ingredients and substitutions

Potatoes

Sausages

Eggs

How to make these bowls

Step 1: Prep your ingredients.

Step 2: Roast the potatoes.

Step 3: Cook the sausage.

Step 4: Slice the sausage.

Step 5: Cook the eggs.

Step 6: Assemble your bowls.

Recipe tips and variations

Frequently asked questions

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Can you make them vegan?

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Easy Mediterranean Bowl

Why you'll love this recipe

Save up to $10,000 a year on food!

Ingredients and substitutions

Marinade dressing

How to make your Mediterranean bowl

Step 1: Cook the quinoa.

Step 2: Make the marinade.

Step 3: Marinate the chicken.

Step 4: Cook the chicken.

Step 5: Prep your toppings.

Step 6: Assemble your bowls.

Variations

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Do you eat your bowl hot or cold?

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Sheet Pan Chicken and Asparagus

Why you'll love this recipe

Save up to $10,000 a year on food!

Ingredients and substitutions

How to make this recipe

Step 1: Make the lemon mixture.

Step 2: Bake the potatoes and chicken.

Step 3: Bake asparagus.

Step 4: Serve and enjoy!

Recipe Tips and Variations

Frequently asked questions

Can I use chicken thighs instead of chicken breasts?

How do I prevent the asparagus from getting soggy?

How do I know when the chicken is cooked through?

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Notes