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Blueberry and Cucumber Snack

diced cucumber and pineapple with blueberries

This easy recipe for a Blueberry Cucumber Snack is exactly what busy schedules crave—cool, crisp, and bursting with natural sweetness. If you’re tired of boring snacks or don’t know where to start with healthy eating, you’re not alone. So many people struggle to find simple ways to fuel their day without blowing their budget. That’s why this hydrating snack is a game-changer—it’s light, delicious, and so easy to prep ahead. Keep reading to learn why this snack should be your next weekly staple!

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Calories: 75kcal | Carbohydrates: 19g | Protein: 2g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 5mg | Potassium: 352mg | Fiber: 4g | Sugar: 11g | Vitamin A: 164IU | Vitamin C: 57mg | Calcium: 43mg | Iron: 1mg
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diced cucumber and pineapple with blueberries
diced cucumber and pineapple with blueberries

Blueberry Cucumber Salad

This refreshing meal prep snack combines diced cucumber, pineapple, blueberries, and fresh lemon juice for a hydrating, naturally sweet, and easy-to-make treat.
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Prep Time 5 minutes
Course Snack
Cuisine American
Servings 2
Calories 75 kcal

Equipment

  • knife
  • cutting board
  • mixing bowl

Ingredients
  

  • 1 cucumber (peeled and diced)
  • 1/2 cup pineapple (diced)
  • 1/2 cup blueberry
  • 1 lemon (cut into wedges)

Instructions
 

  • Rinse and prepare all the ingredients. Dice the pineapple and cucumber into small, blueberry-sized pieces. Combine everything in a bowl and finish with a squeeze of fresh lemon juice.

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: 75kcalCarbohydrates: 19gProtein: 2gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.03gSodium: 5mgPotassium: 352mgFiber: 4gSugar: 11gVitamin A: 164IUVitamin C: 57mgCalcium: 43mgIron: 1mg

Why You’ll Love It:

  • Quick and Easy – Just 4 ingredients and under 10 minutes to prep.
  • Hydrating – Cucumber and pineapple are packed with water and help you stay refreshed.
  • Naturally Sweet – No added sugar needed thanks to the juicy pineapple and blueberries.
  • Budget-Friendly – Seasonal produce keeps costs low while flavor stays high.
  • Perfect Portion Control – Ideal for grab-and-go snack containers.
  • No Cooking Required – Just chop, mix, and squeeze. That’s it.
  • Versatile Use – Enjoy as a snack, a salad topper, or a light side dish

The PrepYoSelf Newsletter

Ingredients Spotlight

  • 1 cucumber (peeled and diced) – Hydrating, crunchy, and ultra-refreshing.
  • ½ cup pineapple chunks (diced) – Tropical sweetness with vitamin C and digestive enzymes.
  • ½ cup blueberries – Antioxidant powerhouse with a sweet-tart pop.
  • Juice of 1 lemon – Brightens everything and adds a zingy balance to the sweet flavors.
diced cucumber and pineapple with blueberries

Steps to Meal Prep this Healthy Snack

  1. Wash all the ingredients thoroughly.
  2. Peel and dice the cucumber into small, blueberry-sized pieces.
  3. Dice the pineapple chunks to match the same size.
  4. Combine cucumber, pineapple, and blueberries in a bowl.
  5. Squeeze fresh lemon juice over the top and toss gently to coat.
  6. Portion into small airtight containers for easy grab-and-go snacks!

Reference the recipe card below for detailed instructions.

diced cucumber and pineapple with blueberries

Meal Prep Tips

  • Pair it with grilled chicken or fish for a light lunch.
  • Serve it over mixed greens for a fruit-forward salad
  • Enjoy it alongside your favorite yogurt or cottage cheese
  • Add to a picnic board with hummus and pita for a hydrating side.
diced cucumber and pineapple with blueberries

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Frequently Asked Questions

Can I swap out any ingredients?

Yes! Try strawberries instead of blueberries or mango in place of pineapple.

Can I leave the skin on the cucumber?

You can! Just make sure to wash it well for a crunchier texture.

Can I add herbs?

Yes! Fresh mint or basil adds a delicious twist.

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Easy Shrimp Ceviche

shrimp with tomatoes, onions, cilantro, red onions, and avocado

If you’re a busy person looking for an easy recipe that checks all the boxes—fresh, fast, and full of flavor—this Easy Shrimp Ceviche is your new go-to. Whether you’re dipping your toe into meal prep or just need something light and healthy that doesn’t skimp on taste, this dish delivers. Say goodbye to boring lunches and hello to a zesty, satisfying meal that comes together in minutes. In this post, you’ll learn exactly how to make it, why it works so well for meal prep, and how to pair it for a complete, feel-good meal.

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

Calories: 583kcal | Carbohydrates: 35g | Protein: 52g | Fat: 31g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 20g | Trans Fat: 0.01g | Cholesterol: 365mg | Sodium: 889mg | Potassium: 2083mg | Fiber: 17g | Sugar: 8g | Vitamin A: 1599IU | Vitamin C: 79mg | Calcium: 225mg | Iron: 4mg
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shrimp with tomatoes, onions, cilantro, red onions

shrimp with tomatoes, onions, cilantro, red onions, and avocado

Easy Shrimp Ceviche

This easy shrimp ceviche is a refreshing, no-cook meal prep recipe made with juicy tomatoes, red onion, lime, and avocado—ready in minutes and full of flavor.
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Prep Time 10 minutes
Course Appetizer, lunch
Cuisine American, Latin
Calories 583 kcal

Equipment

  • knife
  • cutting board
  • mixing bowl

Ingredients
  

  • 8 oz shrimp (frozen, pre-cooked)
  • 1 cup cherry tomatoes (diced)
  • 1/4 cup red onions (diced)
  • 1/2 cup cilantro (chopped)
  • 1 lime (wedged)
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 avocado (sliced)

Instructions
 

  • Defrost shrimp according to package instructions. Pat dry for best texture.
  • Prep your veggies: Dice tomatoes, onions, and chop cilantro. Cut lime into wedges.
  • Mix it up: In a bowl, combine shrimp, tomatoes, onions, garlic powder, salt, pepper, and squeeze in the lime juice.
  • Top with cilantro and give it one last mix.

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: 583kcalCarbohydrates: 35gProtein: 52gFat: 31gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 20gTrans Fat: 0.01gCholesterol: 365mgSodium: 889mgPotassium: 2083mgFiber: 17gSugar: 8gVitamin A: 1599IUVitamin C: 79mgCalcium: 225mgIron: 4mg

Why This Shrimp Ceviche is a Meal Prep Game-Changer:

  • No cooking required – Pre-cooked shrimp makes this a no-heat hero.

  • Super quick to make – Done in under 15 minutes.

  • Packed with flavor – Lime, cilantro, and garlic hit all the right notes.

  • Fresh and light – Perfect for a post-workout lunch or light dinner.

  • Great for grab-and-go – Pre-portion it in containers and you’re set.

  • Nutrient-rich ingredients – Full of lean protein, healthy fats, and vitamins.

  • Stays tasty for days – The flavors meld beautifully over time.

The PrepYoSelf Newsletter

Ingredients & Why They Work:

  • 8 oz shrimp (frozen, pre-cooked): A lean protein that’s low effort and high in convenience.

  • 1 cup cherry tomatoes (diced): Juicy, sweet bursts that add freshness and color.

  • ¼ cup red onion (diced): Sharp, zesty crunch that balances the dish.

  • ½ cup cilantro (chopped): Herbaceous, citrusy brightness that makes the flavors pop.

  • 1 lime (wedged): Adds the essential acidity to “cook” and brighten the ceviche.

  • ¼ tsp garlic powder: A quick way to boost savory flavor without chopping.

  • ¼ tsp salt & ¼ tsp black pepper: Basic seasonings that elevate everything.

  • 1 avocado: Creamy, satisfying finish that adds healthy fats and richness.

shrimp with tomatoes, onions, cilantro, red onions

Easy Shrimp Ceviche – Step-by-Step Instructions:

  1. Defrost the shrimp: Follow the instructions on the package to thaw your pre-cooked shrimp. Usually, this means placing them in a colander under cold running water for a few minutes. Pat dry with a paper towel to remove excess moisture.

  2. Prepare the vegetables: Rinse and dice into small, bite-sized pieces.

  3. Mix the ingredients: In a medium mixing bowl, combine the shrimp, diced tomatoes, diced red onion, garlic powder, salt, and pepper.

  4. Add lime juice: Squeeze fresh lime juice over the mixture (start with half a lime, then add more to taste). Stir everything gently to combine and coat the ingredients.

  5. Top with cilantro: Sprinkle the chopped cilantro over the top and give it one more gentle stir.

  6. Serve with avocado: Slice or dice the avocado and serve it on top or on the side for a creamy finish. Enjoy right away or chill for 15–30 minutes to let the flavors meld.

Reference the recipe card below for detailed instructions.

shrimp with tomatoes, onions, cilantro, red onions, and avocado

Meal Prep Tips:

  • Tortilla chips or lettuce cups – for a fun, crunchy ceviche taco.

  • Quinoa or brown rice – turns this into a hearty, protein-packed bowl.

  • Black beans and corn salad – add extra fiber and color.

  • Sparkling water with lime – to keep the fresh theme going.

shrimp with tomatoes, onions, cilantro, red onions

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Frequently Asked Questions

Can I use raw shrimp instead of pre-cooked shrimp?

Yes you can, but make sure its from a trusted source. In traditional ceviche, the acidity from lime juice denatures the proteins in raw shrimp, giving it the appearance and texture of being cooked—but it doesn’t kill all harmful pathogens. That means there’s still a risk of foodborne illness.

How can I make it spicier?

Add a dash of hot sauce or some minced Jalapenos.

Can I add other veggies?

Totally! Try diced cucumber, mango, or even jalapeños for a kick.

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Smoked Salmon and Cucumber Salad

hot smoked salmon with sliced cucumber, sliced red onions, diced tomatoes, lemon, and seaweed sheets

If you’re busy, hungry, and ready to finally enjoy a healthy meal prep routine that doesn’t feel like a chore, this smoked salmon and cucumber salad is your new go-to. Let’s face it: most people want to eat better, but complicated recipes and pricey ingredients get in the way. That’s where this easy recipe comes in—it’s light, satisfying, takes just minutes to make, and doesn’t break the bank. In this post, you’ll learn how to whip up a flavor-packed salad that’s perfect for busy weekdays, meal prep success, or anytime you need a refreshing, protein-rich dish fast.

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

Calories: 128kcal | Carbohydrates: 11g | Protein: 13g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Cholesterol: 31mg | Sodium: 426mg | Potassium: 666mg | Fiber: 3g | Sugar: 5g | Vitamin A: 504IU | Vitamin C: 40mg | Calcium: 51mg | Iron: 1mg
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hot smoked salmon with sliced cucumber, sliced red onions, diced tomatoes, lemon, and seaweed sheets

hot smoked salmon with sliced cucumber, sliced red onions, diced tomatoes, lemon, and seaweed sheets

Smoked Salmon Cucumber Salad

This smoked salmon and cucumber salad is a refreshing, protein-packed meal prep recipe made in minutes with simple, flavorful ingredients.
No ratings yet
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Prep Time 10 minutes
Course lunch
Cuisine American, Asian
Servings 2
Calories 128 kcal

Equipment

  • knife (or mandoline)
  • cuttiing board
  • mixing bowl
  • tongs

Ingredients
  

  • 4 oz smoked salmon (hot smoked or cold smoked)
  • 1 cucumber (peeled and thinly sliced)
  • 1 roma tomato (diced)
  • 1/4 cup red onions (thinly sliced)
  • 1 lemon (cut into wedges)
  • 1 tablespoon everything but the bagel seasoning
  • 1 package roasted seaweed snack sheets (.14 oz)

Instructions
 

  • Remove smoked salmon from the package and use a fork (or your hands) to shred it into bite-sized pieces. Add to a mixing bowl.
  • Add sliced cucumber, diced roma tomato, and thinly sliced red onions.
  • Squeeze in the juice of a fresh lemon.
  • Sprinkle in half the everything bagel seasoning and crumble in the seaweed snack sheets.
  • Use tongs to gently toss everything until well mixed.
  • Serve immediately or store in an airtight container. Top with the remaining seasoning before serving for extra crunch and pop!
  • For meal prep, keep lemon juice and seaweed separate until ready to eat if you want to keep the texture extra crisp.

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: 128kcalCarbohydrates: 11gProtein: 13gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gCholesterol: 31mgSodium: 426mgPotassium: 666mgFiber: 3gSugar: 5gVitamin A: 504IUVitamin C: 40mgCalcium: 51mgIron: 1mg

Why You’ll Love This for Meal Prep:

  • No cooking required – Perfect for hot days or no-stove meal prep.

  • Takes 10 minutes or less – Hello, stress-free weekday lunches!

  • High-protein and hydrating – Smoked salmon and cucumber are a dream team.

  • Fresh but savory – Everything bagel seasoning + seaweed = BIG flavor.

  • Budget-friendly ingredients – No fancy equipment or overpriced produce here.

  • Stays fresh for days – Ideal for prepping 2–3 servings ahead of time.

  • Portable and packable – Great for work lunches or post-gym fuel

The PrepYoSelf Newsletter

Ingredient Breakdown:

  • 4 oz smoked salmon (hot or cold smoked): Rich in omega-3s and protein. Adds a savory, smoky depth with zero prep time.

  • 1 cucumber (peeled and sliced): Hydrating, crunchy, and cooling. Balances out the saltiness.

  • 1 roma tomato (diced): Juicy, slightly acidic, and adds color and freshness.

  • ¼ cup red onions (thinly sliced): Gives the salad bite and zing.

  • 1 tablespoon everything but the bagel seasoning: Adds that bold, all-in-one flavor hit.

  • 1 package roasted seaweed snack sheets (.14 oz): Brings a pop of umami and crunch.

  • Juice of 1 lemon: Helps brighten and tie all the flavors together.

Easy Recipe Steps

  1. Shred the smoked salmon: Remove the salmon from its package. If it’s in larger pieces, use a fork or clean hands to gently flake it into bite-sized chunks. Add it to a large mixing bowl.

  2. Slice and dice the veggies: Peel and thinly slice the cucumber into rounds or half-moons. Dice the roma tomato into small chunks. Thinly slice the red onion (use a sharp knife or mandoline for extra thin pieces). Add everything to the bowl with the salmon.

  3. Add some brightness: Squeeze the juice of one fresh lemon over the mixture. This helps balance the flavors and keeps everything tasting fresh.

  4. Add flavor boosters: Sprinkle in half of the everything but the bagel seasoning. Crumble the roasted seaweed snack sheets with your hands and add them to the bowl.

  5. Toss it all together: Use tongs or a large spoon to gently mix everything until evenly combined. Try not to overmix—just enough to distribute flavors without breaking up the ingredients too much.

  6. Finish and store or serve: Transfer the salad to a serving dish or meal prep containers. Sprinkle the remaining seasoning on top just before serving for added crunch and flavor. Store in the fridge in an airtight container for up to 3 days.

  7. Tip: For meal prep, keep lemon juice and seaweed separate until ready to eat if you want to keep the texture extra crisp.

Reference the recipe card below for detailed instructions.

hot smoked salmon with sliced cucumber, sliced red onions, diced tomatoes, lemon, and seaweed sheets

Meal Prep Pairing Tips

  • Serve with a side of brown rice or quinoa for a heartier meal.

  • Add a slice of whole grain toast or pita for extra fiber and satisfaction.

  • Pair with a fruit salad or citrus wedges for a sweet contrast.

  • Toss in some avocado for healthy fats and creamy texture.

  • For a fun twist, wrap it all up in a rice paper sheet for a spring roll vibe!

hot smoked salmon with sliced cucumber, sliced red onions, diced tomatoes, lemon, and seaweed sheets

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Frequently Asked Questions

Hot smoked or cold smoked salmon—what’s better?

Either works! Hot smoked is flakier and more “cooked,” cold smoked is softer and more like lox.

Can I substitute the seaweed snacks?

You can skip them or use crispy kale chips.

What if I don’t have everything bagel seasoning?

Use a mix of sesame seeds, garlic powder, onion flakes, and a pinch of salt.

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Sesame Ginger Beef and Cabbage Stir Fry

beef and cabbage stir fry

Let’s be honest—after a long day at work, the last thing you want to do is figure out what’s for dinner. But what if I told you that this Sesame Ginger Beef & Cabbage Stir-Fry is not only delicious and crave-worthy, it’s also the perfect meal prep to power you through the week? Packed with flavor, loaded with veggies, and ready in under 30 minutes—this one’s a keeper!

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: 318kcal | Carbohydrates: 13g | Protein: 41g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 102mg | Sodium: 1633mg | Potassium: 977mg | Fiber: 3g | Sugar: 5g | Vitamin A: 4715IU | Vitamin C: 26mg | Calcium: 127mg | Iron: 4mg
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beef and cabbage stir fry

beef and cabbage stir fry

Sesame Ginger Beef and Cabbage Stir Fry

This Sesame Ginger Beef and Cabbage Stir-Fry is a quick, flavorful, and budget-friendly meal prep recipe perfect for busy weeknights.
No ratings yet
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Prep Time 5 minutes
Cook Time 15 minutes
Course dinner, Main Course
Cuisine Asian
Servings 2
Calories 318 kcal

Equipment

  • knife
  • cutting board
  • wok

Ingredients
  

For the Beef and Vegetables:

  • 12 oz flank (thinly sliced, sirloin also works great)
  • 1/2 white onion (sliced)
  • 2 garlic cloves (peeled and sliced)
  • 1/2 cup baby carrots (thinly sliced)
  • 2 cups napa cabbage (sliced)
  • 2 tablespoons green onions (thinly chopped, for garnish)

For the Sesame Ginger Sauce:

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

Instructions
 

  • Prep Before You Sizzle: Slice your beef and chop your veggies. In a small bowl, whisk together all the sauce ingredients and set it aside. Meal prep rule #1: Mise en place = peace of mind.
  • Sear That Beef: Heat a skillet on high, drizzle in some olive oil, and toss in the beef. Sauté for 3–4 minutes until browned and cooked through.
  • Flavor Boost: Add the onion and garlic to the pan. Stir for about a minute until fragrant and slightly softened. Your kitchen will smell amazing.
  • Veggies + Sauce = Magic: Add the carrots and napa cabbage. Stir until they soften. Then, pour in your homemade sesame ginger sauce. Stir well to coat everything and let it cook until the sauce thickens and clings to every bite.
  • Garnish & Go: Top with chopped green onions and give it one final toss. Boom—done!

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: 318kcalCarbohydrates: 13gProtein: 41gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 102mgSodium: 1633mgPotassium: 977mgFiber: 3gSugar: 5gVitamin A: 4715IUVitamin C: 26mgCalcium: 127mgIron: 4mg

Why This Stir-Fry Is a Meal Prep Powerhouse:

  • Healthier Than Takeout: You control the oil, sodium, and sugar—no mystery ingredients here!

  • Weeknight Hero: Takes less than 30 minutes, start to finish. That’s faster than delivery!

  • Protein-Packed: Lean beef keeps you satisfied longer—no mid-afternoon crashes.

  • Veggie-Loaded: Napa cabbage and carrots add crunch, color, and nutrients.

  • Budget-Friendly: A few simple ingredients = 3–4 servings at the cost of one takeout order.

  • Flavor Explosion: Savory, gingery, and just a little sweet—this sauce is next-level.

  • Reheats Like a Dream: Tastes just as good (if not better!) the next day. Perfect for lunch or dinner.

The PrepYoSelf Newsletter

Ingredients You’ll Need:

  • Beef (12 oz thinly sliced): This is your main source of protein and the heart of the dish. Flank steak or sirloin works well. Thinly sliced beef cooks quickly and absorbs flavor well, making it perfect for stir-frying. It adds richness and a savory bite that pairs beautifully with the bright, tangy sauce and crisp vegetables.

  • White Onion (½ sliced): Onions bring natural sweetness and depth to the dish. When cooked, they soften and mellow out, creating a flavor base that complements both the beef and the sauce. Plus, they add a subtle crunch if left slightly underdone—great for texture contrast.

  • Garlic (3 cloves, thinly sliced): Garlic infuses the dish with that signature aromatic kick. When sautéed, it becomes slightly nutty and rounds out the savory flavors. It’s a pantry staple that makes everything taste more “home-cooked.”

  • Baby Carrots (½ cup, thinly sliced): These bring in a natural sweetness and a bit of crunch. Carrots hold up well in stir-fries and balance out the savory and tangy notes in the sauce. Plus, they’re loaded with nutrients like beta-carotene for eye health!

  • Napa Cabbage (2 cups, sliced): Light, slightly sweet, and tender, napa cabbage wilts just enough to soak up the sesame ginger sauce without losing its texture. It bulks up the dish, making it more satisfying and veggie-packed—great for volume eating if you’re watching your calories.

  • Green Onions (2 tbsp, chopped – for garnish): These finish the dish with a fresh pop of flavor and color. They’re mild but aromatic, and add that classic stir-fry “zing” right at the end. Don’t skip ‘em—they make a difference!

  • Soy Sauce (3 tbsp): This is the salty umami base that gives the dish its signature savory flavor. It balances everything out and ties the beef and veggies together.

  • Rice Wine Vinegar (1 tbsp): This brightens the sauce and adds a gentle tang that cuts through the richness of the beef. It helps balance sweet, salty, and savory.

  • Sugar (¼ tsp): Just a touch helps balance the saltiness of the soy sauce and enhances the natural sweetness of the carrots and onion. It’s not a “sweet” sauce—it’s all about balance!

  • Sesame Oil (1 tsp): Tiny amount, BIG flavor. Sesame oil adds a toasty, nutty aroma that screams “Asian takeout,” but in the best homemade way. It’s rich, so a little goes a long way.

  • Cornstarch (1 tsp): This thickens the sauce and helps it coat the beef and vegetables beautifully. Without it, the sauce would be too runny and not cling as well.

  • Minced Ginger (1 tsp): Ginger brings warmth, freshness, and zing. It’s energizing and adds a clean, sharp note that brightens the whole dish—great for digestion too!

beef and cabbage stir fry

How to prepare Sesame Ginger Beef and Cabbage Stir Fry

  1. Prep Everything First: Start by prepping all your ingredients so everything is ready when it’s time to cook. Slice the beef into thin strips (across the grain for tenderness). Slice the onion, garlic, carrots, and napa cabbage. In a small bowl, mix together the sauce ingredients: soy sauce, rice wine vinegar, sugar, sesame oil, cornstarch, and minced ginger. Stir well until the cornstarch is fully dissolved. Set the sauce aside—you’ll need it soon!

  2. Cook the Beef: Heat a large skillet or wok over high heat. Once hot, add a small drizzle of olive oil (about 1 tablespoon). Swirl it around the pan, then carefully add your sliced beef. Spread it out in a single layer and let it sear undisturbed for about 1–2 minutes to get some browning. Then stir and cook for another 1–2 minutes until the beef is fully cooked and browned on all sides. Remove from heat if you’re unsure—no pink should be visible.

  3. Sauté Onion & Garlic: Add the sliced onion and garlic directly into the pan with the cooked beef. Stir them around and let them cook for about 1 minute until they start to soften and become fragrant. You’re just looking for the onions to look slightly translucent and the garlic to smell amazing—not browned.

  4. Add the Veggies and sauce: Add the sliced carrots and napa cabbage and stir for a minute. Give your sauce one more stir (the cornstarch may have settled at the bottom), then pour it into the hot pan. Stir everything together really well so that all the beef and veggies are coated in the sauce. Continue to cook for 2–3 more minutes, stirring frequently, until the sauce thickens slightly and the cabbage has softened but still has a bit of crunch.

  5. Finish and Garnish: Turn off the heat and sprinkle the chopped green onions on top. Give everything one last gentle toss to mix it in. Let it cool slightly before portioning it out into containers for meal prep—or serve it hot with your favorite rice or noodles.

beef and cabbage stir fry

Meal Prep Tips for Beef Stir Fry

  • Add a Carb Base: To make your meal more filling, pairi it with brown rice or rice noodles. Use cauliflower rice as a low-carb option

  • Include a fresh crunch: Cucumber salad with rice vinegar and sesame seeds is a great option.

  • Top with extra flavor: Toasted sesame seeds add a nice nutty crunch. Crushed peanuts or cashews are also a great option

beef and cabbage stir fry

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Frequently Asked Questions

Can I use pre-shredded cabbage or bagged coleslaw mix instead of napa cabbage?

Absolutely! Pre-shredded cabbage or coleslaw mix is a great time-saver. Just make sure it doesn’t include dressing—just plain veggies. Napa cabbage is more tender and delicate, but green or savoy cabbage also works.

The sauce didn’t thicken—what went wrong?

Make sure your pan is hot when you add the sauce, and that you stirred the cornstarch mixture before pouring (it settles quickly). If needed, let it simmer for another minute or two to thicken up. You can also dissolve a little more cornstarch in water and stir it in.

What if I don’t have rice wine vinegar?

You can substitute it with apple cider vinegar or white vinegar.

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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.

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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.
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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.

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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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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.

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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.

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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

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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
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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.

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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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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!

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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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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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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?

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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.
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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.

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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: 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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Roasted Lemon Italian Chicken with Rutabaga

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Rosemary Baked Chicken and Potatoes

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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.
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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.
No ratings yet
Print Recipe Pin Recipe
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.

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: 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.