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May 12 Weekly Meal Plan

Roasted Sweet Potato and Chicken Salad

Learn to Use Our Meal Plan Tool

Discover how to simplify your meal planning process!

Learn Now

Welcome aboard if you’re new! Our meal planning tool is your personalized meal prep assistant –  you can tweak your serving sizes or skip some recipe options, it’s all in your hands! Our meal plans are meant to be a guide, so feel free to use all recipes or just a few to get you started!  Click on each recipe to learn more prep tips. Enjoy the meals at your pleasure, but here’s an example of how we plan out the meals during the week:

BreakfastLunchDinner
Mon

Yogurt with Strawberries and NutsLow-Carb Prosciutto-Wrapped Chicken SaladBaked Shrimp and Asparagus
TuesFrench Toast MuffinsGrilled Honey Dijon Chicken SaladTurkey and Asparagus Skillet
WedYogurt with Strawberries and NutsLow-Carb Prosciutto-Wrapped Chicken SaladBaked Shrimp and Asparagus
ThursFrench Toast MuffinsGrilled Honey Dijon Chicken SaladTurkey and Asparagus Skillet
The meal plans are designed to serve one person and account for 4 days. This is so that you can enjoy it at it’s best quality and also allows room for flexibility just in case you get takeout or eat out during the week.

Set Your Pace

  • If you’re a beginner at meal prep: Be prepared to set aside 2-3 hours. Once mise en place is complete, all of these recipes can be completed one by one.
  • If you’re a meal prep pro, use the sequenced steps below: These steps give you the flexibility to cook items simultaneously in a sequence of events.
  • Be sure to set timers and check on food items to avoid overcooking. Sequencing will save you time and meal prep can be done in 1-2 hours.

Meal Prep Run Down

Chopping and Prepping Ingredients:

  1. Before you start cooking, chop, measure, and prep all your ingredients. This will make the cooking process smoother. Preheat your oven to 400F.
  2. Review your recipes and gather all of your cooking pans and utensils.

Cooking Phase 1: Start with the oven recipes

  1. Oven-Baked French Toast Muffins: Spray muffin tin and portion soaked bread.
  2. Sheet Pan Shrimp with Asparagus: Toss asparagus and shrimp with seasoning and oil. Spread on a sheet pan.
  3. Prosciutto Wrapped Chicken: Season the chicken and wrap it with the prosciutto slices and place them on a sheet pan.
  4. Place all items in the oven to bake. Be sure to set timers for each recipe respective to their cooking times.

Cooking Phase 2: Stovetop (while oven items bake)

  1. Grilled Dijon Chicken (Kale Salad): Grill or pan-cook chicken until done (or bake if preferred): Let rest before slicing.
  2. Ground Turkey Sausage Skillet: Sauté onion and bell pepper. Add turkey and cook through

Cooking Phase 3: Assembly

  1. Assemble salad components for the chicken salads.
  2. Portion Greek yogurt into containers and top with sliced fruit and mixed nuts.

Final Steps:

  1. Storage: Once all the dishes are fully cooked, plate everything into individual containers. Allow them to cool to room temperature before placing them in the refrigerator for storage. This will keep your meals fresh and ready to enjoy throughout the week.

If you’re sequencing your meal prep, be sure to keep an eye on everything! Make sure food is kept refrigerated under 40F degrees until ready to eat.

Assembly Tips

  • Evenly divide meals according to the serving size
  • Let all items cool before placing them in the refrigerator
  • Keep all items refrigerated under 40F until ready to eat or reheat
  • Breakfast: Serve the yogurt chilled. The muffins can be reheated in the muffins, serve with chilled strawberries
  • Lunch: You can reheat the proteins in the microwave, serve the salad components chilled
  • Dinner: Both meals can be reheated in the microwave

Extra Flavors and Substitutions

  • Yogurt: Add chia seeds or granola for variety
  • Muffins: Add a turkey sausage for more protein.
  • Prosciutto-wrapped Chicken Salad: Add fresh fruit such as sliced apples for a sweet contrast. You can also use turkey bacon as a substitute.
  • Grilled Dijon Chicken Kale Salad: Serve with a whole grain roll on the side.
  • Shrimp with Asparagus: Serve over rice or couscous. Replace with green beans as a substitute
  • Turkey Skillet: Serve over cauliflower rice and swap bell peppers for whatever is in season or already in your fridge
  • Supplement meals with additional snacks such as fresh veggies and fruit for additional daily caloric needs. You can use lime/lemon and olive oil in place of salad dressing

Extra Leftover Ingredients Not Used

  • Protein: Freeze any uncooked meats and save for a later recipe, or you can cook the full amount, and freeze the portion that you do not eat, and save for later use.
  • Fruit: Use leftover fruit in smoothies, on top of yogurt, or with your cereal
  • Veggies: Freeze any leftover veggies for later use. Use leftover herbs in omelets or other dishes for the weekend

Helpful Resources

Showcase 1

Supplemental
Snacks

Snacks to fuel you throughout the day

Download PDF
Showcase 2

Kitchen
Equipment

Recommended Kitchen Tools & Cooking Utensils

Download PDF
Showcase 3

Grocery Pantry
Staples

Always be ready by stocking up on these items

Download PDF
Common Kitchen Terms

Common Kitchen Terms

Get up to speed with those fancy cooking terms

Download PDF

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Baked Cilantro Chicken

roasted chicken in a cilantro pesto sauce with fajita vegetables

When it comes to meal prep, we’re all about keeping it simple, juicy, and downright delicious—and this Baked Cilantro Chicken Thighs recipe checks every box. Think: herbaceous cilantro, zesty lime, sweet honey, and a golden roasted finish that will make your taste buds sing (yes, sing). This recipe is perfect for busy folks who want big flavor without spending hours in the kitchen.

Let’s get right into it—and don’t worry, this is meal prep made easy with a whole lot of flair.

This post may contain affiliate links. Please see our privacy policy for details.

Calories: 456kcal | Carbohydrates: 12g | Protein: 24g | Fat: 35g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 18g | Trans Fat: 0.1g | Cholesterol: 142mg | Sodium: 232mg | Potassium: 410mg | Fiber: 1g | Sugar: 9g | Vitamin A: 1130IU | Vitamin C: 36mg | Calcium: 24mg | Iron: 1mg

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roasted chicken in a cilantro pesto sauce with fajita vegetables
roasted chicken in a cilantro pesto sauce with fajita vegetables

Baked Cilantro Chicken

This baked cilantro chicken thigh recipe is a zesty, juicy, and easy-to-make meal prep favorite, paired with roasted veggies for a balanced, flavorful dish.
No ratings yet
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 45 minutes
Course dinner
Cuisine Latin
Servings 5
Calories 456 kcal

Equipment

  • knife
  • cutting board
  • baking dish
  • blender

Ingredients
  

Chicken and Vegetables

  • 5 chicken thighs (bone in, skin on)
  • 1 red bell pepper (sliced)
  • 1/2 red onion (sliced)

Cilantro Marinade

  • 1 cup cilantro (washed and chopped)
  • 3 garlic cloves (peeled)
  • 1/4 cup olive oil
  • 1/4 cup lime juice
  • 2 tablespoons honey
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 1/4 teaspoon pepper

Instructions
 

  • Preheat your oven to 400°F.
  • Blend up the marinade: cilantro, garlic, olive oil, lime juice, honey, and spices go into the blender. Blend until smooth and vibrant.
  • Marinate: Place your chicken thighs in a baking dish and pour ¾ of the marinade over them. Brush it all over to coat thoroughly. Save the remaining ¼ as a dipping sauce (trust me, you’ll want it)
  • Top with Veggies: Add the red bell pepper and red onion on top of and around the chicken. Drizzle with that extra tablespoon of olive oil.
  • Bake for 35–45 minutes until the chicken hits 165°F internally and the skin (if using skin-on) is golden and crispy.
  • Cool & Portion: Let it cool slightly, then portion into meal prep containers with your favorite sides—think brown rice, roasted potatoes, greens, or warm tortillas!

Video

Notes

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used. Please consult with your healthcare provider for specific dietary needs. To gain a better understanding, explore our nutrition disclaimer here. 

Nutrition

Calories: 456kcalCarbohydrates: 12gProtein: 24gFat: 35gSaturated Fat: 8gPolyunsaturated Fat: 6gMonounsaturated Fat: 18gTrans Fat: 0.1gCholesterol: 142mgSodium: 232mgPotassium: 410mgFiber: 1gSugar: 9gVitamin A: 1130IUVitamin C: 36mgCalcium: 24mgIron: 1mg

Why You’ll Love This Cilantro Chicken for Meal Prep:

  • Bold Flavor, Zero Boredom: No dry or bland chicken here! That cilantro-lime-honey combo is magic.
  • Easy to Make: One marinade. One pan. Minimal cleanup. Maximum payoff.
  • Stays Juicy All Week: Chicken thighs are forgiving—they stay tender even days later.
  • Flexible Pairings: Serve in tacos, wraps, salads, or grain bowls. It’s your call!
  • Meal Prep Friendly: Makes 4–5 portions, perfect for weekday lunches or dinner.
  • Veggie Built-In: Bell peppers and onions roast beautifully right with the chicken.
  • Great for Freezing: Make an extra batch and freeze for a flavor-packed future meal.

The PrepYoSelf Newsletter

roasted chicken in a cilantro pesto sauce with fajita vegetables

Recipe Ingredients for Cilantro Chicken:

  • Olive Oil: Olive oil acts as the carrier of flavor, helping the marinade stick to the chicken and penetrate it deeply. It also gives everything a luscious, roasted finish and keeps the chicken and veggies from drying out in the oven.
  • Lime Juice: Lime brings the zing! It tenderizes the chicken slightly, balances out the honey’s sweetness, and enhances the natural flavors of the herbs and spices. That fresh citrus flavor pops after baking, too.
  • Honey: This touch of sweetness helps balance the acidity from the lime and rounds out the herbal sharpness from the cilantro and garlic. It also helps caramelize the chicken and veggies as they roast, adding color and a subtle glaze.
  • Salt: It’s simple, but essential. Salt enhances every other flavor in the dish and brings out the natural umami in the chicken.
  • Garlic Powder + Paprika + Black Pepper: These spices add background warmth, smokiness, and complexity. Garlic powder boosts the garlicky depth, paprika brings a soft smokiness and beautiful color, and black pepper adds a subtle kick.
  • Red Bell Pepper: These colorful strips roast into sweet, tender bites that contrast beautifully with the savory chicken. They’re not only delicious, but also boost your meal prep with extra fiber, antioxidants, and vitamin C.
  • Red Onion: Red onion becomes sweet and caramelized when roasted—adding another layer of flavor and a bit of texture to each bite. When it mixes with the chicken juices and marinade, it soaks up that flavor and brings a touch of magic.
roasted chicken in a cilantro pesto sauce with fajita vegetables

Easy Steps for Baked Cilantro Chicken

  1. Preheat your oven to 400°F (200°C). This ensures it’s hot and ready by the time you’ve prepped everything.
  2. Make the marinade: In a blender or food processor, combine the chopped cilantro, garlic cloves, ¼ cup olive oil, lime juice, honey, salt, garlic powder, paprika, and black pepper. Blend until everything is well combined and forms a smooth green marinade. Set aside.
  3. Prepare the chicken: Place the chicken thighs in a large baking dish or casserole dish, skin side up if using skin-on. Pour about ¾ of the marinade over the chicken. Use a basting brush or spoon to spread the marinade all over the surface of the chicken so it’s fully coated. Reserve the remaining ¼ of the marinade in a small bowl—this will be your dipping sauce after baking.
  4. Add vegetables: Slice the red bell pepper and red onion into thin strips. Scatter them over and around the chicken in the baking dish. Drizzle the vegetables with the remaining 1 tablespoon of olive oil to help them roast and caramelize.
  5. Bake the dish: Place the baking dish on the middle rack of your preheated oven. Bake for 35 to 45 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (use a meat thermometer to check). The chicken should be golden brown, and the vegetables should be tender.
  6. Rest and serve: Once baked, let the chicken rest for about 5 minutes before serving. This helps keep the juices inside. You can drizzle the extra reserved marinade over the chicken when serving or use it as a dipping sauce.
  7. Portion for meal prep: Once the dish has cooled slightly, divide the chicken and vegetables into your meal prep containers. Pair with your favorite side dishes like rice, roasted veggies, or tortillas.

roasted chicken in a cilantro pesto sauce with fajita vegetables

Serving Tips for Cilantro Chicken

  • Cilantro Chicken + Mexican Rice + Black Beans: A fiesta in a container! Add some pico de gallo or shredded cheese if you’re feeling fancy.
  • Cilantro Chicken + Quinoa Salad with Corn, Cherry Tomatoes & Queso Fresco: Make a big batch of this refreshing salad and spoon it right next to your chicken.
  • Cilantro Chicken + Brown Rice + Pineapple Salsa: That sweet + savory + spicy combo? Chef’s kiss. Add lime wedges for extra zing.
  • Cilantro Chicken Wraps: Shred the chicken and roll it into a whole wheat wrap with shredded cabbage, sliced avocado, and a drizzle of the reserved marinade.
  • Cilantro Chicken +Tortillas +  Elote-Style Corn (Mexican Street Corn): Juicy, zesty chicken thighs paired with warm tortillas and creamy, cheesy, chili-lime street corn. It’s the perfect combo of fresh, savory, and a little smoky

Similar Recipes

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Primavera Stuffed Chicken Breasts

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Oven Baked Pineapple BBQ Chicken

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Rosemary Baked Chicken and Potatoes

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Frequently Asked Questions

Can I use chicken breasts instead of thighs?

Yes, you can! Chicken breasts are leaner but tend to dry out faster. If you use them, reduce the bake time slightly (check for doneness around 25–30 minutes). Brining or marinating them for a bit longer can help keep them juicy.

Is the marinade safe to use as a dipping sauce?

Only the reserved portion of the marinade (the ¼ you set aside before touching raw chicken) should be used as a dipping sauce. Never use leftover marinade that has touched raw chicken unless you cook it first.

Can I add other vegetables?

Definitely! Zucchini, cherry tomatoes, or sliced carrots roast beautifully with this dish. Just be mindful of cooking times—some veggies may cook faster or slower than bell pepper and onion.

Posted on by

May 5 Weekly Meal Plan

steak and corn

Learn to Use Our Meal Plan Tool

Discover how to simplify your meal planning process!

Learn Now

Welcome aboard if you’re new! Our meal planning tool is your personalized meal prep assistant –  you can tweak your serving sizes or skip some recipe options, it’s all in your hands! Our meal plans are meant to be a guide, so feel free to use all recipes or just a few to get you started!  Click on each recipe to learn more prep tips. Enjoy the meals at your pleasure, but here’s an example of how we plan out the meals during the week:

Breakfast Lunch Dinner
Mon

 Breakfast Pizza Sheet Pan Chicken Fajitas Pan-Fried Salmon and Polenta
Tues Polenta Pancakes BBQ Pineapple Pizza Grilled Steak and Corn Hash
Wed Breakfast Pizza Sheet Pan Chicken Fajitas Pan-Fried Salmon and Polenta
Thurs Polenta Pancakes BBQ Pineapple Pizza Grilled Steak and Corn Hash
The meal plans are designed to serve one person and account for 4 days. This is so that you can enjoy it at it’s best quality and also allows room for flexibility just in case you get takeout or eat out during the week.

Set Your Pace

  • If you’re a beginner at meal prep: Be prepared to set aside 2-3 hours. Once mise en place is complete, all of these recipes can be completed one by one.

  • If you’re a meal prep pro, use the sequenced steps below: These steps give you the flexibility to cook items simultaneously in a sequence of events.

  • Be sure to set timers and check on food items to avoid overcooking. Sequencing will save you time and meal prep can be done in 1-2 hours.

Meal Prep Run Down

Chopping and Prepping Ingredients:

  1. Before you start cooking, chop, measure, and prep all your ingredients. This will make the cooking process smoother. Preheat your oven to 400F.

  2. Review your recipes and gather all of your cooking pans and utensils.

Cooking Phase 1: Start with the oven recipes

  1. Layer all of the ingredients for the breakfast pizza and place it on a sheet pan. Bake it in the oven.

  2. Season the chicken and vegetables for the fajitas and set them on a sheet pan.

  3. Season the chicken for the pizza and place it on a sheet pan.

  4. Season the potatoes, corn, and bell peppers for the corn hash on a sheet pan.

  5. Place all items in the oven to bake. Be sure to set timers for each recipe respective to their cooking times.

Cooking Phase 2: Stovetop (while oven items bake)

  1. Season the salmon and pan fry it on the stovetop, along with the cherry tomatoes and polenta.

  2. Marinate the steak and cook it on an indoor grill pan.

  3. Then, cook the breakfast polenta pancakes on the stovetop.

Cooking Phase 3: Assembly

  1. After the chicken cooks, chop it into small pieces and assemble the BBQ chicken pizza. Place it in the oven until the cheese melts.

  2. Assemble the mango salsa.

Final Steps:

  1. Storage: Once all the dishes are fully cooked, plate everything into individual containers. Allow them to cool to room temperature before placing them in the refrigerator for storage. This will keep your meals fresh and ready to enjoy throughout the week.

If you’re sequencing your meal prep, be sure to keep an eye on everything! Make sure food is kept refrigerated under 40F degrees until ready to eat.

Assembly Tips

  • Evenly divide meals according to the serving size

  • Let all items cool before placing them in the refrigerator

  • Keep all items refrigerated under 40F until ready to eat or reheat

  • Breakfast: Both can be reheated in the microwave. Serve the fruit chilled

  • Lunch: You can reheat the proteins in the microwave, serve the mango salsa chilled

  • Dinner: Both meals can be reheated in the microwave

Extra Flavors and Substitutions

  • Breakfast Pizza: Serve with a side of fruit.

  • Polenta Pancakes: Add a dollop of Greek yogurt for added protein.

  • Fajitas: Pair with additional condiments such as jalapenos or pickled peppers.

  • BBQ Pizza: Enjoy with a fresh side salad.

  • Salmon: Squeeze lemon on top of the salmon for citrus flavors.

  • Grilled Steak: Feel free to use your choice cut of steak.

  • Supplement meals with additional snacks such as fresh veggies and fruit for additional daily caloric needs. You can use lime/lemon and olive oil in place of salad dressing

Extra Leftover Ingredients Not Used

  • Protein: Freeze any uncooked meats and save for a later recipe, or you can cook the full amount, and freeze the portion that you do not eat, and save for later use.

  • Fruit: Use leftover fruit in smoothies, on top of yogurt, or with your cereal

  • Veggies: Freeze any leftover veggies for later use. Use leftover herbs in omelets or other dishes for the weekend

Helpful Resources

Showcase 1

Supplemental
Snacks

Snacks to fuel you throughout the day

Download PDF
Showcase 2

Kitchen
Equipment

Recommended Kitchen Tools & Cooking Utensils

Download PDF
Showcase 3

Grocery Pantry
Staples

Always be ready by stocking up on these items

Download PDF
Common Kitchen Terms

Common Kitchen Terms

Get up to speed with those fancy cooking terms

Download PDF

Posted on by — Leave a comment

Chicken and Mushroom Zucchini Stir Fry

chicken stir fry with mushroom and zucchini

This Chicken and Mushroom Zucchini Stir Fry is about to be your new go-to! Inspired by the Panda Express favorite (but way better for your body), this dish brings that crave-worthy takeout vibe right into your kitchen, in under 15 minutes. 

Whether you’re meal prepping lunches for the week or looking for a quick weeknight dinner, this high-protein, veggie-packed recipe has you covered. Plus, it’s super flexible — serve it over brown rice, jasmine rice, cauliflower rice, or even in lettuce wraps for a low-carb twist.

This post may contain affiliate links. Please see our privacy policy for details.

Calories: 413kcal | Carbohydrates: 16g | Protein: 25g | Fat: 28g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 111mg | Sodium: 1610mg | Potassium: 789mg | Fiber: 3g | Sugar: 6g | Vitamin A: 410IU | Vitamin C: 23mg | Calcium: 52mg | Iron: 2mg

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chicken stir fry with mushroom and zucchini

The PrepYoSelf Newsletter

chicken stir fry with mushroom and zucchini

Chicken and Mushroom Zucchini Stir Fry

This Chicken and Mushroom Zucchini Stir Fry is a quick, flavorful, and protein-packed meal prep recipe inspired by Panda Express that’s ready in just 15 minutes.
No ratings yet
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Course dinner, Main Course
Cuisine Asian
Servings 2
Calories 413 kcal

Equipment

  • knife
  • cutting board
  • wok

Ingredients
  

For the Chicken:

  • 8 oz boneless chicken thighs (cut into 1 inch chunks)
  • 1 tablespoon cornstarch
  • 1 tablespoon olive oil

For the Vegetables:

  • 1/4 cup red onions (sliced)
  • 1 cup mushrooms (sliced)
  • 1 zucchini (cut into 1/2 inch half coins)
  • 2 garlic cloves (peeled and thinly sliced)
  • 1/4 cup green onions (chopped, for garnish)

For the Sauce:

  • 3 tablespoons soy sauce
  • 1 tablespoon rice wine vinegar
  • 1/4 teaspoon sugar
  • 1 teaspoon sesame oil
  • 1 teaspoon cornstarch
  • 1 tablespoon minced ginger

Instructions
 

  • Toss the chicken with cornstarch. In a small bowl, mix all the sauce ingredients and set aside.
  • Heat olive oil in a wok or large pan over medium-high heat and add the chicken. Sear both sides (about 3-4 minutes) until browned and cooked through. Remove and set aside.
  • Crank the heat to high and add your red onions, mushrooms, zucchini, and garlic. Stir-fry for 2-3 minutes until just browned and slightly tender.
  • Turn the heat down slightly, return the chicken to the pan, and pour in the sauce.
  • Toss everything together until it’s glossy and the sauce thickens up.
  • Garnish with green onions, serve with your side of choice, and boom — instant weeknight win.

Video

Notes

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used. Please consult with your healthcare provider for specific dietary needs. To gain a better understanding, explore our nutrition disclaimer here. 

Nutrition

Calories: 413kcalCarbohydrates: 16gProtein: 25gFat: 28gSaturated Fat: 6gPolyunsaturated Fat: 6gMonounsaturated Fat: 14gTrans Fat: 0.1gCholesterol: 111mgSodium: 1610mgPotassium: 789mgFiber: 3gSugar: 6gVitamin A: 410IUVitamin C: 23mgCalcium: 52mgIron: 2mg

Why You’ll Love This:

  • Under 15 Minutes, Start to Finish: Yep — from prep to plate, this dish is lightning fast. Perfect for busy workweeks when time (and patience) is limited.

  • Whole, Simple Ingredients: No hard-to-find items here! Just pantry staples, fresh veggies, and lean protein — the kind of ingredients that make you feel good inside and out.

  • High-Protein Powerhouse: Chicken thighs give you juicy flavor and protein to help you stay full, support muscle recovery, and avoid that dreaded mid-afternoon crash.

  • One Pan, Zero Stress: Minimal cleanup = major win. This entire recipe comes together in one wok or skillet.

  • Versatile: Serve it with rice, noodles, quinoa, or wrap it up in lettuce leaves for a fresh low-carb meal. You can even bulk it up with extra veggies if you’re feeling it.

  • Way Healthier Than Takeout: Less sodium, zero mystery oils, and no additives. You’re in control of the flavor and nutrition here, and trust me — you won’t miss the drive-thru version.

  • Meal Prep Friendly & Reheats Like a Dream: Make a batch, portion it into containers, and enjoy flavorful, homemade lunches all week long. The sauce holds up beautifully, and the zucchini stays tender-crisp!

chicken stir fry with mushroom and zucchini

Ingredients you’ll need for this Chicken Stir Fry

  • Chicken Thighs: Chicken thighs are juicy, tender, and full of flavor — more forgiving than chicken breast, especially when reheated. They hold up well in meal prep because they stay moist even after a few days in the fridge.

  • Cornstarch (for coating + in the sauce): Coating the chicken in cornstarch helps it sear up with a light crisp exterior, almost like a velvety crust. When added to the sauce, it thickens things up for that classic stir fry glaze.

  • Olive Oil: Olive oil has a neutral taste that complements Asian flavors and provides healthy fats. It also helps the chicken and veggies brown nicely.

  • Red Onions: Red onions bring just a hint of sweetness and a vibrant pop of color. When lightly cooked, they soften and mellow, adding depth to the dish.

  • Mushrooms: Mushrooms add umami — that deep, savory flavor that makes dishes taste richer. They also soak up the sauce like little flavor sponges!

  • Zucchini: Zucchini adds a fresh, light contrast to the savory chicken and mushrooms. It also gives you a boost of fiber and hydration.

  • Garlic (sliced): Slicing instead of mincing gives you mellow garlic notes that perfume the oil and add flavor without overpowering.

  • Green Onions (garnish): These brighten everything up at the end, adding a fresh crunch and pop of color.

  • Soy Sauce: The salty, umami base of your stir fry sauce. It ties everything together and makes it taste like takeout — but better.

  • Rice Wine Vinegar: Adds just enough tang to balance the richness of the soy sauce and chicken. It’s bright, light, and keeps things from feeling heavy.

  • Sugar (just a touch): A tiny amount of sugar balances the savory and acidic notes in the sauce without making it sweet. It’s all about harmony.

  • Sesame Oil: This is your stir fry secret weapon. Just a teaspoon adds incredible toasty depth and gives you that restaurant-style aroma.

  • Minced Ginger: Ginger adds a gentle warmth and zing that brightens the entire dish. It’s also great for digestion!

chicken stir fry with mushroom and zucchini

How to Meal Prep Chicken Stir Fry

  1. Start by prepping your chicken. Place the cut chicken thigh pieces in a bowl and toss them with 1 tablespoon of cornstarch until each piece is evenly coated. This will help the chicken get a nice golden crust when cooked and give the sauce something to cling to.

  2. In a small bowl, make your sauce. Combine the soy sauce, rice wine vinegar, sugar, sesame oil, cornstarch, and minced ginger. Stir it well until the cornstarch is fully dissolved. Set the sauce aside for later.

  3. Heat a large wok or skillet over medium-high heat. Once it’s hot, add 1 tablespoon of olive oil. Carefully add the chicken to the pan in a single layer and cook it for about 3 to 4 minutes, turning the pieces occasionally until all sides are browned and the chicken is fully cooked through. Then, remove the chicken from the pan and set it on a plate.

  4. Increase the heat to high and add the sliced red onions, mushrooms, zucchini, and garlic to the same pan. Stir-fry the vegetables for about 2 to 3 minutes, moving them around frequently so they cook evenly. You’ll want them to start browning slightly while still staying crisp-tender.

  5. Turn the heat back down to medium-high and return the cooked chicken to the pan with the vegetables. Give everything a quick toss to combine.

  6. Pour the sauce over the chicken and veggies. Stir continuously for another 1 to 2 minutes, making sure everything gets coated evenly. The sauce will begin to bubble and thicken — that’s exactly what you want!

  7. Once the sauce has thickened and everything is hot, remove the pan from heat. Sprinkle chopped green onions on top for a burst of fresh flavor.

  8. Serve immediately with a side of your choice — rice, quinoa, or even wrapped in lettuce for a low-carb option. Enjoy!

chicken stir fry with mushroom and zucchini

Meal Prep Tips and Pairing Tips for Chicken Stir Fry

  • Pair with brown rice or quinoa for a fiber-rich, slow-digesting carb that keeps you full and energized through busy workdays. Cook a big batch at the start of the week to portion out easily.

  • Serve over cauliflower rice or in lettuce wraps if you’re aiming for a low-carb or lighter option — it keeps the meal fresh and crisp without sacrificing flavor.

  • Add a side of roasted sweet potatoes or stir-fried green beans for a colorful, antioxidant-packed veggie boost that balances the savory stir fry with a touch of sweetness or crunch.

  • Pack with a small cup of pineapple or mandarin oranges for a refreshing contrast and a natural source of vitamin C — it gives that classic Panda Express sweet-and-savory vibe!

  • Top with toasted sesame seeds or crushed peanuts before serving to add texture, healthy fats, and a satisfying crunch that levels up the dish.

  • Rotate your carb base through the week (rice one day, soba noodles the next, cauliflower rice later) to keep your meals exciting while using the same main dish.

Similar Recipes

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Ground Beef and Broccoli Stir Fry

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Tofu and Veggie Stir Fry

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Garlicky Beef Stir Fry

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Frequently Asked Questions

Can I use chicken breast instead of thighs?

Yes! Chicken breast is leaner and still works great. Just be careful not to overcook it — breast meat can dry out faster than thighs, especially when reheated.

Can I add more vegetables?

Absolutely! This recipe is flexible. You can add snap peas, bell peppers, broccoli, or baby corn — just make sure not to overcrowd the pan so everything cooks evenly.

How can I make the dish spicier?

Add crushed red pepper flakes, a sliced Thai chili, or a dash of sriracha to the sauce. You can also stir in chili oil just before serving for a little kick.

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April 28 Weekly Meal Plan

Chicken stir fry with bell peppers and bok choy

Learn to Use Our Meal Plan Tool

Discover how to simplify your meal planning process!

Learn Now

Welcome aboard if you’re new! Our meal planning tool is your personalized meal prep assistant –  you can tweak your serving sizes or skip some recipe options, it’s all in your hands! Our meal plans are meant to be a guide, so feel free to use all recipes or just a few to get you started!  Click on each recipe to learn more prep tips. Enjoy the meals at your pleasure, but here’s an example of how we plan out the meals during the week:

Breakfast Lunch Dinner
Mon

 Breakfast Deli Egg Roll Ups Citrus Ginger Salmon Salad Honey Lemon Chicken Stir Fry
Tues Peach Crisp Grilled Steak and Peach Salad Pan-Fried Turmeric Pork Chops
Wed Breakfast Deli Egg Roll Ups Citrus Ginger Salmon Salad Honey Lemon Chicken Stir Fry
Thurs Peach Crisp Grilled Steak and Peach Salad Pan-Fried Turmeric Pork Chops
The meal plans are designed to serve one person and account for 4 days. This is so that you can enjoy it at it’s best quality and also allows room for flexibility just in case you get takeout or eat out during the week.

Set Your Pace

  • If you’re a beginner at meal prep: Be prepared to set aside 2-3 hours. Once mise en place is complete, all of these recipes can be completed one by one.

  • If you’re a meal prep pro, use the sequenced steps below: These steps give you the flexibility to cook items simultaneously in a sequence of events.

  • Be sure to set timers and check on food items to avoid overcooking. Sequencing will save you time and meal prep can be done in 1-2 hours.

Meal Prep Run Down

Chopping and Prepping Ingredients:

  1. Before you start cooking, chop, measure, and prep all your ingredients. This will make the cooking process smoother. Preheat your oven to 400F.

  2. Review your recipes and gather all of your cooking pans and utensils.

Cooking Phase 1: Start with the oven recipes

  1. Prepare the salmon and beets, and place them in the oven to cook.

  2. Prepare the rutabaga and apples and place them in the oven to cook.

Cooking Phase 2: Stovetop (while oven items bake)

  1. Cook the steak and pork chops on the stovetop.

  2. Next, cook the chicken stir-fry.

  3. After cooking the stir-fry, prepare the breakfast items such as the breakfast deli egg roll-ups and peach crisp.

Cooking Phase 3: Assembly

  1. Assemble the salad ingredients.

Final Steps:

  1. Storage: Once all the dishes are fully cooked, plate everything into individual containers. Allow them to cool to room temperature before placing them in the refrigerator for storage. This will keep your meals fresh and ready to enjoy throughout the week.

If you’re sequencing your meal prep, be sure to keep an eye on everything! Make sure food is kept refrigerated under 40F degrees until ready to eat.

Assembly Tips

  • Evenly divide meals according to the serving size

  • Let all items cool before placing them in the refrigerator

  • Keep all items refrigerated under 40F until ready to eat or reheat

  • Breakfast: Both can be reheated in the microwave

  • Lunch: You can reheat the proteins in the microwave, serve the salad ingredients chilled

  • Dinner: Both meals can be reheated in the microwave

Extra Flavors and Substitutions

  • Breakfast Deli Roll Ups: Serve with a side of fresh fruit or whole-grain toast.

  • Peach Crisp: Add a dollop of Greek yogurt for added protein.

  • Citrus Ginger Salmon Salad: Pair with quinoa or brown rice for extra fiber.

  • Grilled Peach Steak Salad: Use grilled chicken as another protein option.

  • Honey Lemon Chicken Stir Fry: Serve over rice noodles or cauliflower rice for a low-carb option.

  • Honey Turmeric Pork Chops: Pair with roasted vegetables.

  • Supplement meals with additional snacks such as fresh veggies and fruit for additional daily caloric needs. You can use lime/lemon and olive oil in place of salad dressing

Extra Leftover Ingredients Not Used

  • Protein: Freeze any uncooked meats and save for a later recipe, or you can cook the full amount, and freeze the portion that you do not eat, and save for later use.

  • Fruit: Use leftover fruit in smoothies, on top of yogurt, or with your cereal

  • Veggies: Freeze any leftover veggies for later use. Use leftover herbs in omelets or other dishes for the weekend

Helpful Resources

Showcase 1

Supplemental
Snacks

Snacks to fuel you throughout the day

Download PDF
Showcase 2

Kitchen
Equipment

Recommended Kitchen Tools & Cooking Utensils

Download PDF
Showcase 3

Grocery Pantry
Staples

Always be ready by stocking up on these items

Download PDF
Common Kitchen Terms

Common Kitchen Terms

Get up to speed with those fancy cooking terms

Download PDF

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Air Fryer Crispy Parmesan Chicken Bites

Parmesan Chicken Bites with spinach and tomatoes

Hi friends! If you’re trying to level up your weekday meals with something easy, protein-packed, and totally delish, let me introduce you to your new go-to: Air Fryer Parmesan Chicken Bites. These juicy little bites come together in under 15 minutes with simple ingredients you probably already have in your pantry. They’re perfect for meal prep and pair with just about anything—salads, roasted veggies, noodles, or even wrapped in a tortilla for a quick lunch wrap. Let’s get into it!

This post may contain affiliate links. Please see our privacy policy for details.

Calories: 415kcal | Carbohydrates: 2g | Protein: 20g | Fat: 36g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 20g | Trans Fat: 0.1g | Cholesterol: 115mg | Sodium: 466mg | Potassium: 261mg | Fiber: 0.2g | Sugar: 0.2g | Vitamin A: 138IU | Vitamin C: 3mg | Calcium: 59mg | Iron: 1mg

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Parmesan Chicken Bites with spinach and tomatoes

Parmesan Chicken Bites with spinach and tomatoes

Air Fryer Parmesan Chicken Bites

These crispy Air Fryer Parmesan Chicken Bites are a quick, protein-packed meal prep favorite made with simple ingredients and bold, cheesy flavor.
No ratings yet
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Course dinner, lunch, Main Course
Cuisine American, Italian
Servings 2
Calories 415 kcal

Equipment

  • knife
  • cutting board
  • mixing bowl
  • sauce pan
  • Air Fryer

Ingredients
  

For the Chicken:

  • 8 oz boneless chicken thighs (cut into 1 inch cubes)
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon olive oil

For the Parmesan Sauce:

  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 2 tablespoons grated parmesan cheese
  • 1/4 teaspoon Italian Seasoning

Instructions
 

  • Preheat your air fryer to 400°F.
  • Prep your chicken: Add cubed chicken to a bowl, drizzle with olive oil, and sprinkle in garlic powder, salt, and pepper. Mix until evenly coated.
  • Air fry: Spread the chicken bites in a single layer in your air fryer basket or rack. Cook for 8–10 minutes, shaking halfway through, until golden and the internal temp hits 165°F
  • Make the parmesan sauce: While the chicken cooks, heat olive oil in a small pan over medium-low. Stir in lemon juice, parmesan, and Italian seasoning until it forms a thick, gritty paste. Turn off the heat and set aside.
  • Toss & serve: Once the chicken is done, toss it in that dreamy parmesan sauce until every piece is fully coated.
  • Pair it up: Enjoy right away or store in the fridge for the week! Pairs perfectly with leafy greens, steamed broccoli, whole grain pasta, or even some quinoa for a balanced meal.

Video

Notes

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used. Please consult with your healthcare provider for specific dietary needs. To gain a better understanding, explore our nutrition disclaimer here.

Nutrition

Calories: 415kcalCarbohydrates: 2gProtein: 20gFat: 36gSaturated Fat: 8gPolyunsaturated Fat: 6gMonounsaturated Fat: 20gTrans Fat: 0.1gCholesterol: 115mgSodium: 466mgPotassium: 261mgFiber: 0.2gSugar: 0.2gVitamin A: 138IUVitamin C: 3mgCalcium: 59mgIron: 1mg

Why This Recipe is a Weeknight Meal Prep Hero:

  • Fast and Easy: We’re talkin’ under 15 minutes start to finish. Your future self will thank you. 

  • Pantry-friendly ingredients: Nothing fancy here—just your everyday kitchen staples doing the most.

  • Customizable sides: Serve it up with literally anything—salad, roasted veggies, grains, or wraps.

  • Great source of protein: Chicken thighs are juicy, flavorful, and packed with protein to keep you fueled.

  • Big flavor, little effort: That parmesan sauce? Tangy, cheesy, herby magic in every bite.

  • Meal prep friendly: Make a double batch and stash it in the fridge for easy weekday lunches or quick dinners.

  • Supports your goals: Eating more home-cooked meals is one of the easiest ways to stay on track with your health goals—and this recipe proves that healthy can also be delicious!

The PrepYoSelf Newsletter

Simple Ingredients

  • Chicken Thighs: Chicken thighs are juicy, flavorful, and stay tender even at high heat—perfect for the air fryer. They hold up beautifully with bold seasonings and absorb the parmesan sauce like a dream. Swap it out with chicken breast for a learner option or tofu for a vegetarian option.

  • Garlic Powder: Garlic adds that irresistible savory base flavor. A little goes a long way and it ties the whole dish together with umami-rich goodness. Use onion powder for a milder, sweeter profile.

  • Salt and pepper: Classic seasoning essentials. Salt enhances all the other flavors, and pepper brings just a touch of warmth without being spicy.

  • Olive Oil: Olive oil locks in moisture, crisps up the chicken in the air fryer, and gives the parmesan sauce a silky richness. It’s heart-healthy and adds subtle depth.

  • Lemon Juice: Adds brightness and cuts through the richness of the chicken and cheese. It balances the dish and makes the flavors pop.

  • Grated Parmesan Cheese: The MVP of the sauce. Parmesan brings that salty, nutty, cheesy punch that turns simple chicken bites into crave-worthy, flavor-loaded bites.

  • Italian Seasoning: A cozy blend of herbs like oregano, basil, and thyme that infuses the sauce with a Mediterranean flair. It gives a rustic, homey vibe.

Parmesan Chicken Bites with spinach and tomatoes

How to Meal Prep Air Fryer Parmesan Chicken Bites

  1. Preheat your air fryer to 400°F so it’s hot and ready by the time your chicken is prepped—this helps it cook evenly and crisp up nicely.

  2. Cut the chicken thighs into 1-inch cubes using a sharp knife and place them in a mixing bowl. This small size helps them cook faster and stay juicy inside.

  3. Drizzle 1 tablespoon of olive oil over the chicken, then sprinkle on the garlic powder, salt, and pepper. Use clean hands or a spoon to mix everything together until each piece is evenly coated.

  4. Spread the chicken pieces out in a single layer on your air fryer rack or basket. Make sure they’re not overlapping—this helps them crisp up instead of steaming.

  5. Air fry the chicken at 400°F for 8 to 10 minutes, shaking the basket or flipping the pieces halfway through. Cook until the chicken is golden and reaches an internal temperature of 165°F (you can use a meat thermometer to check).

  6. While the chicken is cooking, make the parmesan sauce. In a small pan over low to medium heat, add 2 tablespoons of olive oil, 1 tablespoon of lemon juice, the grated parmesan cheese, and Italian seasoning.

  7. Stir the sauce continuously as it warms up, just until it forms a slightly thick, gritty paste. This should only take 2–3 minutes. Once done, turn off the heat and set it aside.

  8. When the chicken is cooked through, transfer it to a bowl and pour the warm parmesan sauce over it. Use tongs or a spoon to toss the chicken until each piece is coated in that flavorful sauce.

  9. Serve it up right away or let it cool before packing it into meal prep containers. These bites go great with a side salad, steamed veggies, or even tossed into pasta or rice bowls.

Parmesan Chicken Bites with spinach and tomatoes

Meal Pairing Tips for Air Fryer Parmesan Chicken Bites

  • Pair with roasted or steamed vegetables like broccoli, zucchini, or green beans to add fiber and color to your plate—plus, they reheat well and keep their texture.

  • Serve over a bed of brown rice, quinoa, or orzo for a hearty, satisfying base that soaks up the flavorful parmesan sauce beautifully.

  • Add a fresh side salad with mixed greens, cherry tomatoes, and cucumbers, then drizzle with a light vinaigrette to balance out the richness of the chicken.

  • Toss the chicken bites into a whole grain wrap or pita with arugula and a yogurt-based sauce or hummus for an easy grab-and-go lunch.

  • Pair with mashed sweet potatoes or garlic cauliflower mash for a comforting side that’s both filling and packed with nutrients.

  • Include fresh fruit like apple slices, berries, or orange segments on the side to brighten up your meal and satisfy any sweet cravings.

  • Make it a power bowl by layering greens, grains, roasted veggies, and chicken bites, then topping with a sprinkle of feta or a squeeze of lemon for extra flavor.

Parmesan Chicken Bites with spinach and tomatoes

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chicken fajitas

Sheet Pan Chicken Fajitas with Mango Salsa

sausage squash

Spaghetti Squash with Sausage and Peppers

pineapple bbq chicken

Oven Baked Pineapple BBQ Chicken

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Chateau Ste. Michelle Columbia Valley Chardonnay

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Frequently Asked Questions

What if I don’t have an air fryer?

No problem! Bake the chicken bites in a preheated oven at 425°F for about 15–18 minutes, flipping halfway through. You still want the chicken to reach 165°F internally.

The sauce turned into a paste—did I do something wrong?

Not at all! That gritty paste texture is exactly what you want—it clings to the chicken and packs a punch of flavor. Just be sure to heat it gently and stir consistently.

Can I use chicken breast instead of chicken thighs?

Yes! Chicken breast works great—just be careful not to overcook it, as it’s leaner and can dry out more quickly. Cut it into even-sized cubes and check for doneness at the 8-minute mark.

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April 21 Weekly Meal Plan

cilantro chicken

Learn to Use Our Meal Plan Tool

Discover how to simplify your meal planning process!

Learn Now

Welcome aboard if you’re new! Our meal planning tool is your personalized meal prep assistant –  you can tweak your serving sizes or skip some recipe options, it’s all in your hands! Our meal plans are meant to be a guide, so feel free to use all recipes or just a few to get you started!  Click on each recipe to learn more prep tips. Enjoy the meals at your pleasure, but here’s an example of how we plan out the meals during the week:

Breakfast Lunch Dinner
Mon

 Breakfast Burritos Smoked Salmon Quesadilla Air Fryer Chicken in Red Pepper Sauce
Tues Baked Oats with Fruit Cilantro Chicken and Beans Stuffed Lasagna Peppers
Wed Breakfast Burritos Smoked Salmon Quesadilla Air Fryer Chicken in Red Pepper Sauce
Thurs Baked Oats with Fruit Cilantro Chicken and Beans Stuffed Lasagna Peppers
The meal plans are designed to serve one person and account for 4 days. This is so that you can enjoy it at it’s best quality and also allows room for flexibility just in case you get takeout or eat out during the week.

Set Your Pace

  • If you’re a beginner at meal prep: Be prepared to set aside 2-3 hours. Once mise en place is complete, all of these recipes can be completed one by one.

  • If you’re a meal prep pro, use the sequenced steps below: These steps give you the flexibility to cook items simultaneously in a sequence of events.

  • Be sure to set timers and check on food items to avoid overcooking. Sequencing will save you time and meal prep can be done in 1-2 hours.

Meal Prep Run Down

Chopping and Prepping Ingredients:

  1. Before you start cooking, chop, measure, and prep all your ingredients. This will make the cooking process smoother. Preheat your oven to 400F.

  2. Review your recipes and gather all of your cooking pans and utensils.

Cooking Phase 1: Start with the oven and Air Fryer Recipes

  1. Prepare the baked oats and place them in the oven to cook.

  2. Prepare the cilantro pesto. Marinate the chicken with the pesto and bake it in the oven.

  3. Meanwhile, season the chicken wings and place them in the Air Fryer to cook.

Cooking Phase 2: Stovetop (while oven items bake)

  1. Cook the ground beef for the meat sauce. Once the meat sauce is cooked, stuff the bell peppers and place them in the oven to bake.

  2. Cook Egg Scramble (Burrito filling)

  3. Assemble the smoked salmon filling and toast it in a pan.

Cooking Phase 3: Assembly

  1. Assemble the breakfast burritos in the tortillas.

  2. Blend together the red pepper sauce. Once the chicken is finished in the Air Fryer, place it in a mixing bowl and coat it with the red pepper sauce.

Final Steps:

  1. Storage: Once all the dishes are fully cooked, plate everything into individual containers. Allow them to cool to room temperature before placing them in the refrigerator for storage. This will keep your meals fresh and ready to enjoy throughout the week.

If you’re sequencing your meal prep, be sure to keep an eye on everything! Make sure food is kept refrigerated under 40F degrees until ready to eat.

Assembly Tips

  • Evenly divide meals according to the serving size

  • Let all items cool before placing them in the refrigerator

  • Keep all items refrigerated under 40F until ready to eat or reheat

  • Breakfast: Both can be reheated in the microwave

  • Lunch: You can reheat the proteins in the microwave, serve the salad ingredients chilled

  • Dinner: Both meals can be reheated in the microwave

Extra Flavors and Substitutions

  • Breakfast Burrito: Pair with Salsa or avocado slices on the side.

  • Baked Oats: Serve with a dollop of Greek yogurt or a drizzle of almond butter

  • Smoked Salmon Quesadilla: Substitute with canned salmon or canned tuna if smoked salmon isn’t available

  • Cilantro Chicken: Feel free to use mango or pineapple instead of strawberries

  • Red Pepper Sauced Chicken: Pair with a side of air-fried sweet potatoes

  • Stuffed Lasagna Peppers: Substitute with ground turkey or chicken for a leaner protein option

  • Supplement meals with additional snacks such as fresh veggies and fruit for additional daily caloric needs. You can use lime/lemon and olive oil in place of salad dressing

Extra Leftover Ingredients Not Used

  • Protein: Freeze any uncooked meats and save for a later recipe, or you can cook the full amount, and freeze the portion that you do not eat, and save for later use.

  • Fruit: Use leftover fruit in smoothies, on top of yogurt, or with your cereal

  • Veggies: Freeze any leftover veggies for later use. Use leftover herbs in omelets or other dishes for the weekend

Helpful Resources

Showcase 1

Supplemental
Snacks

Snacks to fuel you throughout the day

Download PDF
Showcase 2

Kitchen
Equipment

Recommended Kitchen Tools & Cooking Utensils

Download PDF
Showcase 3

Grocery Pantry
Staples

Always be ready by stocking up on these items

Download PDF
Common Kitchen Terms

Common Kitchen Terms

Get up to speed with those fancy cooking terms

Download PDF

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One Pot Vegetable Lasagna Pasta

Let’s talk about comfort food that loves you back. If you’ve ever craved a big, cozy bowl of lasagna but didn’t have time for all the layers, baking, and cleanup—this one’s for you! Introducing: One Pot Veggie-Loaded Lasagna Pasta. It’s creamy, cheesy, saucy, and packed with veggies… oh, and it comes together in just ONE pot. Yes, we’re making lasagna weeknight-friendly AND a little healthier. You in?

This post may contain affiliate links. Please see our privacy policy for details.

Calories: 470kcal | Carbohydrates: 42g | Protein: 19g | Fat: 25g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 45mg | Sodium: 956mg | Potassium: 557mg | Fiber: 4g | Sugar: 4g | Vitamin A: 5675IU | Vitamin C: 42mg | Calcium: 424mg | Iron: 3mg

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One Pot Lasagna Pasta

This one-pot veggie lasagna pasta is a cozy, creamy twist on classic lasagna—loaded with spinach, tomatoes, and artichokes for a healthier, meal-prep-friendly comfort dish.
No ratings yet
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Course Main Course
Cuisine American, Italian
Servings 2
Calories 470 kcal

Equipment

  • knife
  • cutting board
  • skillet

Ingredients
  

  • 3 oz lasagna noodles (4 pieces, oven ready)
  • 2 cups water
  • 1 cup cherry tomatoes
  • 3 garlic cloves (sliced)
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 1/4 teaspoon salt
  • 3 cups baby spinach
  • 1/2 cup marinated artichokes (in a jar, quartered and drained)
  • 1/4 cup marscapone cheese
  • 1/2 cup shaved parmesan cheese

Instructions
 

  • Boil 2 cups of water in a medium-sized pot.
  • Break the lasagna noodles into smaller, 2-inch pieces (like rustic squares!) and add to the boiling water.
  • Toss in the cherry tomatoes, sliced garlic, and seasonings (garlic powder, pepper, salt). Stir, cover with a lid, lower to medium heat, and let it simmer for about 15 minutes, or until most of the water is absorbed and the pasta is tender.
  • Add the baby spinach and marinated artichokes. Stir until the spinach wilts and everything smells divine.
  • Stir in the mascarpone and parmesan until it’s all melty, creamy, and dreamy.

Video

Notes

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used. Please consult with your healthcare provider for specific dietary needs. To gain a better understanding, explore our nutrition disclaimer here.

Nutrition

Calories: 470kcalCarbohydrates: 42gProtein: 19gFat: 25gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 45mgSodium: 956mgPotassium: 557mgFiber: 4gSugar: 4gVitamin A: 5675IUVitamin C: 42mgCalcium: 424mgIron: 3mg

Why This Recipe Is Perfect for Busy, Health-Conscious Foodies:

  • One Pot = Less Mess: No layering, no baking dishes, no chaos. Clean-up is a breeze. You’re welcome.

  • Faster Than Traditional Lasagna: We’re talking 20 minutes, start to finish. That’s faster than takeout.

  • Comfort Food Reimagined: Get that creamy, cheesy satisfaction without the heavy, greasy guilt trip.

  • Veggie-Packed Powerhouse: Tomatoes, spinach, and artichokes bring in fiber, antioxidants, and vitamins A, C, and K.

  • Protein + Calcium Boost: Between the parmesan and mascarpone, your bones are cheering!

  • Customizable Goodness: Add more veggies like zucchini or mushrooms, or toss in cooked chicken or beans for an extra protein punch.

  • Make-Ahead Friendly: It reheats like a dream—perfect for lunch or dinner throughout the week.

The PrepYoSelf Newsletter

Healthier Lasagna, the Meal Prep Way:

Let’s be real—lasagna feels indulgent, but with a few smart swaps, you can enjoy it more often. Here’s how we keep it light and loaded:

  • Spinach adds volume and nutrients without adding calories.

  • Artichokes bring texture and gut-friendly fiber.

  • Cherry tomatoes give that juicy sweetness and a boost of lycopene (hello, antioxidants!).

  • Mascarpone gives a creamy finish with fewer processed ingredients than traditional white sauces.

Quick and Easy Recipe Steps:

  1. Start by bringing 2 cups of water to a boil in a medium-sized pot over high heat. This will be the base for cooking your noodles and building flavor.

  2. While the water heats, break the oven-ready lasagna noodles into smaller pieces, about 2-inch squares. Don’t worry about making them perfect—rustic is the goal!

  3. Once the water is boiling, carefully add the broken lasagna noodles to the pot. Then add the cherry tomatoes, sliced garlic cloves, garlic powder, salt, and pepper. Give everything a gentle stir to combine the ingredients.

  4. Cover the pot with a lid, reduce the heat to medium, and let the pasta cook for about 15 minutes. Stir occasionally to prevent sticking. The noodles will absorb most of the water, and the tomatoes will begin to soften and burst, creating a light sauce.

  5. After about 15 minutes, remove the lid and add the baby spinach and quartered marinated artichokes to the pot. Stir well until the spinach wilts down and mixes evenly with the pasta.

  6. Next, add the mascarpone cheese and shaved parmesan cheese. Stir everything together until the cheeses melt completely and coat the noodles in a creamy, flavorful sauce.

  7. Once everything is heated through and well combined, remove the pot from the heat. Taste and adjust seasoning if needed. Serve warm and enjoy your cozy, veggie-packed lasagna pasta!

Meal Prep Pairings for Lasagna Pasta

  1. Add a Protein Sidekick (Optional but Powerful )-While this lasagna pasta has some protein from the cheese, you can pair it with: Grilled chicken strips (cook a batch and portion out!), Baked turkey meatballs (freeze and reheat as needed), White beans or lentils (stir them into the pasta or serve on the side).

  2. Freshen It Up With a Simple Side Salad– Add some crunch and color with: Cucumber + red onion salad with lemon vinaigrette. Arugula salad with balsamic glaze and a sprinkle of sunflower seeds. Shredded carrot + apple slaw for a sweet and tangy contrast

  3. Switch It Up Midweek-To keep things exciting: Add crushed red pepper for a little heat. Sprinkle with chopped fresh basil or parsley right before eating. Stir in sautéed mushrooms or roasted zucchini for even more veggie goodness.

Similar Recipes

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Air Fryer Orange Soy Glazed Chicken and Broccoli

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Roasted Lemon Italian Chicken with Rutabaga

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Rosemary Baked Chicken and Potatoes

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Chateau Ste. Michelle Columbia Valley Chardonnay

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365 by Whole Foods Market, Pepperoncini Sliced Golden Organic

Frequently Asked Questions

Can I use regular lasagna noodles instead of oven-ready?

Yes! Just boil them a few extra minutes until tender. Keep an eye on the water level and add a splash more if needed.

What if I don’t have mascarpone?

You can substitute it with cream cheese, ricotta, or even a little heavy cream for a similar creamy texture and taste.

Do I need to pre-cook the spinach or artichokes?

Nope! The spinach wilts perfectly when stirred into the hot pasta, and jarred artichokes are already cooked—just drain and toss them in.

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Roasted Sambal and Honey Glazed Chicken

Roasted Sambal and Honey Glazed chicken

Hey hey, beginner home cooks! If you’re trying to eat healthier without giving up bold, delicious flavors (because who wants boring chicken, right?), then this Roasted Sambal & Honey Glazed Chicken is about to rock your meal prep world. It’s savory, spicy, sweet, and totally satisfying—just like your favorite takeout, but made at home with fresh ingredients and good-for-you vibes.

This post may contain affiliate links. Please see our privacy policy for details.

Calories: 382kcal | Carbohydrates: 15g | Protein: 26g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 142mg | Sodium: 1279mg | Potassium: 420mg | Fiber: 0.5g | Sugar: 10g | Vitamin A: 201IU | Vitamin C: 6mg | Calcium: 30mg | Iron: 2mg

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Roasted Sambal and Honey Glazed chicken

Roasted Sambal and Honey Glazed chicken with sliced cucumbers

Roasted Sambal and Honey Glazed Chicken

This chicken recipe is sweet, spicy, tangy, and roasts to golden perfection in under an hour. Beginner-friendly and better-than-takeout vibes.
No ratings yet
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 50 minutes
Course dinner, Main Course
Cuisine Asian
Servings 4
Calories 382 kcal

Equipment

  • mixing bowl
  • baking pan

Ingredients
  

  • 4 chicken thighs (bone in)
  • 1/4 cup soy sauce
  • 1 tablespoon fish sauce
  • 2 tablespoon lime juice
  • 2 tablespoon honey
  • 1 tablespoon ginger paste
  • 2 tablespoons minced garlic
  • 2 tablespoons sambal chili paste
  • 1/4 cup red onions (sliced)
  • 1/4 cup cilantro (chopped)

Instructions
 

  • Mix up that flavor bomb marinade: In a medium mixing bowl, whisk together the soy sauce, fish sauce, lime juice, honey, ginger paste, garlic, sambal chili paste, and chopped cilantro. This combo brings the perfect balance of sweet, savory, tangy, and spicy.
  • Marinate the chicken: Add the chicken thighs to the bowl, toss them around until they’re fully coated, and let them soak in all that goodness. Pop it in the fridge for at least 30 minutes (or up to overnight if you’re planning ahead).
  • Roast it up: Preheat your oven to 400°F. Arrange the marinated chicken on a foil-lined or parchment-lined baking sheet. Top it off with sliced red onions. Roast for 40–45 minutes, until the chicken is cooked through and slightly caramelized (internal temp: 165°F).
  • Serve and store: Serve it up with your favorite side—like a crisp cucumber salad, jasmine rice, or even roasted veggies. Store leftovers in airtight containers for the week.

Video

Notes

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used. Please consult with your healthcare provider for specific dietary needs. To gain a better understanding, explore our nutrition disclaimer here.

Nutrition

Calories: 382kcalCarbohydrates: 15gProtein: 26gFat: 24gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gTrans Fat: 0.1gCholesterol: 142mgSodium: 1279mgPotassium: 420mgFiber: 0.5gSugar: 10gVitamin A: 201IUVitamin C: 6mgCalcium: 30mgIron: 2mg

Why This Recipe is a Perfect Meal Prep:

  • Simple Ingredients, Big Flavor: You don’t need a long list of fancy ingredients—just pantry basics with a few flavorful upgrades like sambal and fish sauce.

  • Marinade Magic = Maximum Flavor: The marinade does all the heavy lifting. You mix, marinate, roast, and DONE. So easy!

  • Perfect for Meal Prep: This chicken reheats like a dream, making it perfect for weekday lunches or quick dinners.

  • Healthier than Takeout: Less oil, less sugar, more control—without sacrificing the flavors you love from your favorite Asian takeout spot.

  • Customizable Heat Level: Want it milder? Use 1 tablespoon of sambal. Craving more spice? Go bold with 3 tablespoons. You’re the boss.

  • Beginner-Friendly Cooking Method: Roasting is super forgiving—just marinate and bake. No stovetop juggling required.

  • Build Confidence in the Kitchen: Recipes like this help you get comfortable with balancing flavors and working with marinades. You’ll feel like a pro after one round!

The PrepYoSelf Newsletter

Roasted Sambal and Honey Glazed chicken with sliced cucumbers

Recipe Ingredients for Roasted Chicken:

  • Soy Sauce: Soy sauce is the salty, umami-rich base of the marinade. It brings depth and that “savory” satisfaction to the dish—like the comforting flavor you get in stir-fried takeout. It also helps to tenderize the chicken and lock in moisture during roasting.

  • Fish Sauce: Fish sauce adds a punch of umami (that deep, complex savoriness) with just a touch of funk. Don’t let the smell scare you—when it’s cooked, it blends right in and enhances the other ingredients without standing out on its own. It’s like the secret weapon of Southeast Asian cooking!

  • Lime Juice: This gives the marinade a bright, citrusy tang that balances the richness of the chicken and the sweetness from the honey. The acid also helps tenderize the chicken and keeps it juicy and flavorful.

  • Honey: Honey adds natural sweetness and creates that sticky-glazed finish when the chicken roasts. It caramelizes beautifully in the oven and balances out the spice from the sambal chili paste.

  • Ginger Paste: Ginger brings a zesty, slightly peppery note that adds warmth and brightness. It also helps cut through the richness of the soy sauce and chicken, making every bite taste clean and fresh.

  • Minced Garlic: Garlic gives the dish a bold, savory backbone and layers in even more depth. When it roasts with the chicken, it becomes mellow and slightly sweet—pure flavor heaven.

  • Sambal Chili Paste: Sambal is where the heat comes in! It’s a chili-based condiment that’s spicy, tangy, and just a little garlicky. It gives this dish that fiery edge and makes it super satisfying for anyone who loves a kick of spice (think spicy takeout wings or Korean BBQ).

  • Red Onions (Sliced): Red onions add a sweet, mellow sharpness once roasted. They soften up beautifully in the oven and soak up the marinade flavors, adding a subtle crunch and color to each bite.

  • Cilantro (Chopped): Fresh cilantro adds an herby, slightly citrusy pop of freshness that brightens the whole dish. It’s the perfect contrast to the sweet, salty, and spicy marinade, and it ties everything together with a fresh finish.

Roasted Sambal and Honey Glazed chicken

How to Make Roasted Sambal and Honey Glazed Chicken

  1. Make the marinade: In a medium mixing bowl, combine the soy sauce, fish sauce, lime juice, honey, ginger paste, minced garlic, sambal chili paste, and chopped cilantro. Stir everything together until it’s well mixed—this is your marinade, and it’s packed with flavor!

  2. Marinate the chicken: Place the chicken thighs into the bowl with the marinade. Use a spoon or clean hands to coat each piece of chicken thoroughly, making sure every part is covered. Cover the bowl with a lid or plastic wrap and place it in the refrigerator. Let it marinate for at least 30 minutes, but if you have time, let it sit for a few hours or even overnight for deeper flavor.

  3. Prep for roasting: When you’re ready to cook, preheat your oven to 400°F. Line a baking sheet with parchment paper or foil (this makes cleanup easier), and lightly coat it with oil or nonstick spray to prevent sticking.

  4. Roast the chicken: Remove the chicken from the marinade and arrange the pieces on the baking sheet, leaving a little space between each piece so they cook evenly. Pour a little extra marinade over the top if you’d like extra glaze. Top it off with sliced red onions. Place the tray in the oven and roast for 40 to 45 minutes, or until the chicken is golden brown on the outside and reaches an internal temperature of 165°F (you can check this with a meat thermometer inserted into the thickest part of the thigh).

  5. Serve and store: Once done, let the chicken rest for about 5 minutes before serving—this helps keep it juicy. Enjoy it right away with your favorite side dish like a cucumber salad, steamed rice, or roasted veggies. If you’re meal prepping, let the chicken cool before storing it in airtight containers in the fridge. It will stay fresh for up to 4 days.

Roasted Sambal and Honey Glazed chicken with sliced cucumbers

Meal Prep Pairing Tips for Sambal Glazed Roasted Chicken

  • Fresh Cucumber Salad: This dish loves a cooling side to balance the heat from the sambal. Slice up some cucumbers, toss with a splash of rice vinegar, a pinch of sugar, and a sprinkle of sesame seeds or chopped herbs like mint or cilantro. Boom—fresh, crunchy, and refreshing!

  • Roasted or Steamed Veggies: Think broccoli, carrots, green beans, or bell peppers. Roasting veggies with a little olive oil and salt brings out their natural sweetness, which pairs perfectly with the bold, spicy chicken.

  • Mixed Greens Salad with Asian-Inspired Dressing: Keep it light and crunchy with a simple salad of spring greens, shredded cabbage, or spinach. Whisk up a dressing using lime juice, honey, soy sauce, and olive oil.

  • Top with Crunch – Crushed Peanuts or Toasted Sesame Seeds: Sprinkle your bowls with some chopped peanuts or sesame seeds for added texture and nutty flavor.

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Frequently Asked Questions

What is sambal chili paste, and where can I find it?

Sambal is a spicy Southeast Asian chili paste made from ground chilies, garlic, vinegar, and salt. It adds a bold kick of heat and flavor to this recipe. You can usually find it in the international or Asian section of your grocery store, or at any Asian market.

Can I use boneless, skinless chicken instead of thighs with bone and skin?

Yes! Boneless, skinless chicken thighs or breasts will work just fine. Just adjust the cooking time slightly—boneless cuts usually take about 25–30 minutes to cook through at 400°F. Always check for doneness with a meat thermometer (aim for 165°F internal temp).

Can I make this chicken in the air fryer instead of the oven?

Yes, and it turns out amazing! The air fryer gives the chicken a beautifully crisp outside while keeping it juicy inside—plus it cooks faster than the oven. Set your air fryer to 360°F (190°C). This is the sweet spot for cooking chicken thighs evenly without burning the glaze. Cook the marinated chicken thighs for 18–22 minutes, flipping halfway through. Start checking at 18 minutes, and make sure the internal temperature reaches 165°F.

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Spicy Cilantro Beef Stir Fry

sliced beef stir fry with cilantro and red chili sauce

Hey, home chefs! If you’ve been craving that spicy, saucy, sizzling beef from your favorite takeout spot but want to keep things healthier and easier, this recipe is for you. Today, we’re making Spicy Cilantro Beef Stir Fry — a quick and simple dish that’s packed with flavor, minimal ingredients, and perfect for meal prep.

This is a no-fuss, bold, and satisfying recipe that’ll have you skipping the delivery app and feeling proud of your homemade skills. Let’s get cooking!

This post may contain affiliate links. Please see our privacy policy for details.

Calories: 549kcal | Carbohydrates: 4g | Protein: 31g | Fat: 45g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 22g | Trans Fat: 2g | Cholesterol: 121mg | Sodium: 622mg | Potassium: 562mg | Fiber: 1g | Sugar: 1g | Vitamin A: 279IU | Vitamin C: 6mg | Calcium: 45mg | Iron: 4mg

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sliced beef stir fry with cilantro and red chili sauce

sliced beef stir fry with cilantro and red chili sauce

Spicy Cilantro Beef Stir Fry

This Spicy Cilantro Beef Stir Fry is a quick, beginner-friendly meal packed with bold, fresh flavors and perfect for easy meal prep.
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Prep Time 5 minutes
Cook Time 10 minutes
Course dinner, Main Course
Cuisine Asian
Servings 2
Calories 549 kcal

Equipment

  • knife
  • cutting board
  • wok or skillet

Ingredients
  

Beef

  • 12 oz beef (thinly sliced: sirloin, flank, or rib eye)
  • 1/4 cup green onions (chopped)
  • 1/4 cup cilantro (chopped)
  • 1 teaspoon olive oil

Chili sauce

  • 1 tablespoon garlic chili oil
  • 1 tablespoon sambal chili paste
  • 1 tablespoon soy sauce
  • 1 tablespoon lime juice
  • 1 teaspoon sesame oil

Instructions
 

  • Prep Your Ingredients: Before you start cooking, make sure to prep all your ingredients: chop the green onions and cilantro, thinly slice the beef, and mix the chili sauce ingredients — garlic chili oil, sambal paste, soy sauce, lime juice, and sesame oil — in a small bowl, then set it aside.
  • Sauté the Beef: Heat up your skillet on high and drizzle in the olive oil. Once it’s hot, add the sliced beef. Stir-fry it for about 3–4 minutes or until it’s fully cooked and browned.
  • Add Green Onions: Toss in the chopped green onions and cook for another minute, just until they soften and become fragrant.
  • Finish with the Sauce: Turn off the heat. While the pan is still hot, drizzle in your pre-mixed spicy chili sauce. Stir well to coat the beef evenly.
  • Garnish and Serve: Sprinkle fresh cilantro over the top and give everything one last gentle toss.
  • Meal Prep & Enjoy!: For meal prep and easy enjoyment, portion the stir fry with your choice of sides: go with steamed rice for a classic takeout-style bowl, toss it with noodles if you’re craving a quick chow mein vibe, or serve it in fresh lettuce wraps for a lighter, low-carb option.

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Notes

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used. Please consult with your healthcare provider for specific dietary needs. To gain a better understanding, explore our nutrition disclaimer here.

Nutrition

Calories: 549kcalCarbohydrates: 4gProtein: 31gFat: 45gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 22gTrans Fat: 2gCholesterol: 121mgSodium: 622mgPotassium: 562mgFiber: 1gSugar: 1gVitamin A: 279IUVitamin C: 6mgCalcium: 45mgIron: 4mg

Why You’ll Love This Recipe (Especially If You’re a Beginner!)

  • Beginner-friendly & fast — Ready in under 20 minutes, no complicated steps!

  • Simple, familiar ingredients — You might already have most of these in your pantry.

  • Big takeout flavors, homemade health — Get that satisfying spicy-saucy hit without the heavy oils and sodium overload.

  • Meal prep perfection — Stays delicious for up to 3 days in the fridge.

  • Flexible pairings — Rice, noodles, or lettuce wraps — your choice!

  • Builds cooking confidence — Mastering stir fry is a gateway to endless easy dinners.

  • Fresh herbs = flavor bomb — The cilantro and green onions brighten up the whole dish.

The PrepYoSelf Newsletter

Simple Ingredients for Beef Stir Fry

  • Beef: Beef is the star of this dish! Thin slices cook super fast, which is perfect for busy days or meal prep. It also soaks up the bold flavors of the chili sauce beautifully. I recommend using flank steak or sirloin because they’re tender and flavorful without needing too much work

  • Green Onions: Green onions bring a light, slightly sweet sharpness that balances the richness of the beef. As they cook, they soften and add a mellow onion flavor that brightens the dish without overpowering it.

  • Cilantro: Fresh cilantro adds a burst of freshness right at the end. It cuts through the heat and richness, giving the dish a bright, herby finish. Cilantro is perfect here because it complements spicy flavors and adds that “fresh from the kitchen” vibe.

  • Olive Oil : This helps to sear the beef and carry all the flavors evenly across the dish. Olive oil is a healthier fat option and keeps things simple without competing with the bold chili sauce.

  • Garlic Chili Oil: Adds heat and a rich garlicky flavor that seeps into the beef. Garlic chili oil is a flavor powerhouse that makes this dish taste like it came from a sizzling hot wok at your favorite spot.

  • Sambal Chili Paste: Gives an extra layer of spicy depth and texture. Sambal brings both heat and a slight tang, which wakes up your taste buds!

  • Soy Sauce: Brings that deep umami flavor (umami is the “savory” taste that makes dishes feel hearty). It seasons the beef perfectly while balancing the spice.

  • Lime Juice: The acidity from the lime cuts through the heat and richness, brightening up the whole dish. Fresh lime juice adds that zesty pop that keeps you coming back for another bite.

  • Sesame Oil: Just a small drizzle gives the dish a toasty, nutty aroma that pairs beautifully with the soy sauce and chili flavors. It’s the secret ingredient that makes everything taste just a little more special.

sliced beef stir fry with cilantro and red chili sauce

How to prepare Spicy Cilantro Beef Stir Fry

  1. Prep your ingredients first (mise en place!): Before you start cooking, get everything ready. Slice your beef thinly against the grain — this keeps the meat tender. Chop the green onions and cilantro and set them aside. In a small bowl, mix together all the ingredients for the chili sauce: garlic chili oil, sambal chili paste, soy sauce, lime juice, and sesame oil. Give it a quick stir so it’s ready to go!

  2. Heat up your pan: Place a skillet or large pan on the stove over high heat. Let it get nice and hot — this helps to sear the beef quickly and lock in those juicy flavors.

  3. Cook the beef: Add the olive oil to your hot skillet. Once the oil is shimmering (but not smoking), add the sliced beef in a single layer. Let it sear for about 1-2 minutes before stirring. Stir-fry the beef until it’s fully cooked through and slightly browned at the edges. This should take about 3-4 minutes total, depending on how thin your slices are.

  4. Add the green onions: Toss in your chopped green onions and stir them into the beef. Cook for about 1-2 minutes until they soften and become fragrant. You’ll notice the onions get a little glossy — that’s your sign they’re just right!

  5. Turn off the heat and add the sauce: Once your beef and onions are cooked, turn off the heat completely. Drizzle in your prepared chili sauce. The residual heat from the pan will warm the sauce and help it coat the beef without overcooking it or making it too salty.

  6. Finish with fresh cilantro: Sprinkle the chopped cilantro over the dish and give everything a gentle stir. This final step brightens up the whole dish and adds that fresh, herby flavor.

  7. Serve and enjoy!: Serve your spicy cilantro beef stir fry with steamed rice, noodles, or scoop it into lettuce wraps for a low-carb, fresh option. It’s also great for meal prep — just portion it out into containers for easy grab-and-go meals during the week.

sliced beef stir fry with cilantro and red chili sauce

Meal Prep Tips for Beef Stir Fry

  • Steamed Jasmine Rice: A classic and comforting base. Jasmine rice has a slightly floral aroma that pairs beautifully with the bold chili sauce and juicy beef. Cook a big batch at the start of the week, portion it out, and you’ve got instant meal prep magic.

  • Brown Rice or Quinoa for Extra Fiber: If you want to up your fiber game and feel fuller longer, swap in brown rice or quinoa. These options add a nutty flavor and a little extra chew, making each bite more satisfying.

  • Fresh Lettuce Wraps (Low-Carb Option!): For a lighter, low-carb twist, serve your stir fry in crisp lettuce leaves like romaine or butter lettuce. It’s crunchy, refreshing, and feels like a restaurant-worthy wrap!

  • Noodles for a Takeout Feel: Toss some soba noodles, rice noodles, or even whole wheat spaghetti with a drizzle of sesame oil and lime juice for a full “noodle bowl” experience. Perfect for that comfort food craving.

  • Stir-Fried Veggie Medley: Bulk up your meals with quick stir-fried veggies. Try broccoli, bell peppers, snap peas, or carrots. They add color, crunch, and extra nutrients to balance the spice of the beef.

  • Pickled Veggies or Kimchi for a Flavor Pop: A spoonful of pickled cucumbers, carrots, or even kimchi adds a tangy, fermented kick that balances the rich, spicy beef beautifully. Plus, they’re gut-friendly!

sliced beef stir fry with cilantro and red chili sauce

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Frequently Asked Questions

What cut of beef should I use for stir fry?

Great question! Look for cuts that are tender and cook quickly. Flank steak, sirloin, or even ribeye work well. Just make sure to slice it thinly against the grain — this helps keep the beef tender, not chewy.

Can I make this dish less spicy?

Yes! If you prefer a milder heat, you can reduce or skip the sambal chili paste and use less garlic chili oil. You’ll still get tons of flavor from the soy sauce, lime juice, and sesame oil.

Can I swap the beef for another protein?

Totally! Thinly sliced chicken breast, shrimp, or even tofu work beautifully with this sauce. Just adjust the cooking time depending on your protein.