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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

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
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.

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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

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
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.

Similar Recipes

stuffed primavera chicken

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

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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Thai Style Peanut Chicken Pita Pizza

pita pizza with chicken, tomatoes, spinach, and cheese

Hey, busy foodies! If you love bold flavors, easy meals, and a little global flair in your kitchen, this Thai-Style Peanut Chicken Pita Pizza is about to be your new favorite! Think of it as your go-to way to use up leftover chicken, transform a simple pita into a gourmet-style flatbread, and keep your meal prep exciting.

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

Calories: 301kcal | Carbohydrates: 19g | Protein: 31g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 96mg | Sodium: 583mg | Potassium: 196mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2628IU | Vitamin C: 6mg | Calcium: 125mg | Iron: 1mg

pita pizza with chicken, tomatoes, spinach, and cheese

pita pizza with chicken, tomatoes, spinach, and cheese

Thai Style Peanut Chicken Pita Pizza

This Thai-Style Peanut Chicken Pita Pizza is a quick, flavorful meal prep option that combines crispy pita, savory peanut sauce, and fresh toppings for a delicious, globally inspired twist.
No ratings yet
Prep Time 5 minutes
Cook Time 5 minutes
Course Main Course
Cuisine American, Asian
Servings 2
Calories 301 kcal

Equipment

  • knife
  • cutting board
  • Air Fryer

Ingredients
  

  • 1 pita
  • 3/4 cup chicken (cooked)
  • 3 tablepoons Thai Peanut Satay Sauce (Trader Joe's Brand)
  • 1/4 cup frozen spinach
  • 1/4 cup Roma tomatoes (sliced)
  • 2 tablespoons chopped red onions
  • 1/4 cup shredded cheese

Instructions
 

  • Spread the Thai peanut sauce all over the pita.
  • Layer on the tomatoes, spinach, red onions, shredded cheese, and cooked chicken.
  • Pop it in the air fryer at 350°F for 3–5 minutes until the cheese is melted and bubbly.
  • Slice & enjoy!

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: 301kcalCarbohydrates: 19gProtein: 31gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gCholesterol: 96mgSodium: 583mgPotassium: 196mgFiber: 2gSugar: 2gVitamin A: 2628IUVitamin C: 6mgCalcium: 125mgIron: 1mg

Why You’ll Love This Recipe for Meal Prep

  • Super Quick & Easy – You only need 5 minutes in the air fryer, making it a weeknight lifesaver!
  • Perfect for Leftovers – Got extra cooked chicken? This is a genius way to turn it into something fun and delicious.
  • Global Flavors, No Extra Effort – That Thai peanut sauce (I used Trader Joe’s brand!) instantly gives your pizza an irresistible sweet, savory, and nutty twist—without needing tons of ingredients.
  • Loaded with Veggies – Spinach, tomatoes, and red onions add freshness, crunch, and a boost of nutrients.
  • Portion-Controlled Comfort Food – You still get that cheesy, pizza-like goodness but on a perfectly portioned pita—so you can enjoy without overindulging!
  • Air Fryer Magic – No need to turn on the oven! The air fryer makes everything crispy, melty, and restaurant-level delicious in minutes.
  • Customizable & Fun! – Add more veggies, swap out cheeses, or even use different sauces to make it your own.

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Here’s What You Need

  • 1 pita (a round, soft flatbread you can find in the bread aisle or international foods section)
  • 3/4 cup cooked chicken (I used my air fryer peanut chicken bites, but you can use rotisserie chicken or any leftover chicken)
  • 3 tbsp Thai Peanut Satay Sauce (a creamy, flavorful sauce that adds a delicious nutty taste—look for it in the Asian food aisle)
  • ¼ cup frozen spinach (thaw it in the fridge or microwave for 30 seconds, then squeeze out any extra water with a paper towel)
  • ¼ cup roma tomatoes, diced (Roma tomatoes are firm and great for slicing, but any fresh tomato works!)
  • ¼ cup chopped red onions (for a little crunch and mild sweetness—if raw onions are too strong for you, soak them in water for 5 minutes to mellow the flavor)
  • ¼ cup shredded cheese (cheddar, mozzarella, or a mix—whatever you like on pizza!)

pita pizza with chicken, tomatoes, spinach, and cheese

Easy Steps for Meal Prepping this Pita Chicken Pizza

  1. Prepare your pita base – Place the pita on a flat surface, like a plate or cutting board. If you like a crispier crust, you can toast it in the air fryer for 1 minute at 350°F before adding toppings.
  2. Spread the peanut sauce – Use the back of a spoon to evenly spread the Thai peanut satay sauce all over the top of the pita. This is your “pizza sauce” and gives amazing flavor!
  3. Layer the toppings – Start by evenly sprinkling the thawed spinach, diced tomatoes, and chopped red onions across the pita. Then, add the shredded cheese on top—this will help everything stick together. Finally, arrange the cooked chicken pieces so every bite has some!
  4. Air fry it! – Place the pita pizza in the air fryer basket (don’t overlap if making more than one) and cook at 350°F for 3 to 5 minutes. You’ll know it’s ready when the cheese is fully melted and slightly bubbly, and the edges of the pita are lightly golden.
  5. Cool, slice & enjoy! – Carefully remove the pizza from the air fryer (it’ll be hot!), let it cool for 1-2 minutes, then use a knife or pizza cutter to slice into 4-6 pieces. Dig in and enjoy your homemade Thai-inspired pizza!

Reference the recipe card below for detailed instructions.

pita pizza with chicken, tomatoes, spinach, and cheese

Meal Prep Pairing Tips for Peanut Chicken Pita Pizzas

  • Thai-Inspired Cucumber Pineapple Salad – Toss sliced cucumbers, pineapple chunks, and red bell peppers with a simple dressing of lime juice, honey, and a pinch of chili flakes for a refreshing contrast.
  • Crunchy Asian Slaw – Shredded cabbage, carrots, and green onions with a light sesame-ginger dressing add extra crunch and freshness.
  • Avocado & Lime Side Salad – A simple salad with mixed greens, avocado slices, and a squeeze of lime ties the meal together beautifully.
  • Mango Iced Tea – Brew some black tea and mix in mango puree or juice for a tropical-inspired drink.
  • Coconut Lime Sparkling Water – Light and refreshing, this pairs beautifully with the bold flavors of the pizza.
  • Ginger Lemonade – Fresh lemon juice, honey, and grated ginger stirred into cold water make a zesty, metabolism-boosting drink!

pita pizza with chicken, tomatoes, spinach, and cheese

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Frequently Asked Questions

Can I use a different type of bread instead of pita?

Absolutely! If you don’t have pita, try naan, whole wheat tortillas, or even a pre-made flatbread. Just keep an eye on cooking time—thinner bread may need less time in the air fryer!


What if I don’t have an air fryer?

No worries! You can bake your pita pizza in the oven at 375°F for about 8-10 minutes or until the cheese is bubbly and the edges are crispy. You can also cook it on a stovetop in a skillet over medium heat with a lid on for 5-7 minutes.


Can I use a different sauce instead of peanut sauce?

Of course! If you have a peanut allergy or just want to mix things up, try: 1) Teriyaki sauce for a sweet & savory twist. 2) Sriracha mayo for a creamy, spicy kick. 3) Almond butter mixed with soy sauce as an alternative to peanut sauce

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Peanut Chicken Stir Fry and Spaghetti Squash Bowl

ground chicken and vegetable stir fry in a peanut sauce with spaghetti squash

This Peanut Chicken Stir Fry & Spaghetti Squash Bowl is a game-changer for busy weekdays when you need a meal that’s healthy, satisfying, and packed with bold flavors. One of my favorite meal prep hacks is using pre-made sauces to cut down on cooking time while still delivering amazing taste. In this recipe, a store-bought peanut satay sauce does the heavy lifting, but we’re taking it to the next level by enhancing it with fresh green onions, crisp veggies, and a bright squeeze of lime. The result? A quick, easy, and ridiculously delicious meal that tastes like you spent way more time in the kitchen than you actually did!

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

Calories: 499kcal | Carbohydrates: 33g | Protein: 26g | Fat: 30g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 98mg | Sodium: 1185mg | Potassium: 1032mg | Fiber: 5g | Sugar: 16g | Vitamin A: 3096IU | Vitamin C: 15mg | Calcium: 91mg | Iron: 3mg

ground chicken and vegetable stir fry in a peanut sauce with spaghetti squash

The PrepYoSelf Newsletter

ground chicken and vegetable stir fry in a peanut sauce with spaghetti squash

Peanut Chicken Stir Fry & Spaghetti Squash Bowl

This Peanut Chicken Stir Fry & Spaghetti Squash Bowl is a quick and flavorful meal prep hack that combines a time-saving pre-made peanut satay sauce with fresh herbs, crisp veggies, and zesty lime for a delicious, healthy, and satisfying dish
No ratings yet
Prep Time 5 minutes
Cook Time 45 minutes
Course dinner, Main Course
Cuisine Asian
Servings 2
Calories 499 kcal

Equipment

  • knife
  • cutting board
  • wok
  • sheet pan
  • oven

Ingredients
  

Spaghetti Squash

  • 1/2 spaghetti squash (small to medium size)
  • 1 tablespoon olive oil

Chicken Stir Fry

  • 8 oz ground chicken
  • 1/4 cup green onion
  • 1 tablespoon garlic (minced)
  • 1 tablespoon soy sauce
  • 1/4 cup carrots (shredded)
  • 3/4 cup bean sprouts
  • 1/3 cup peanut satay sauce
  • 1 tablespoon olive oil
  • cilantro (optional: additional herb and garnish)
  • lime (optional: additional citrus flavors)

Instructions
 

Roast the Spaghetti Squash:

  • Preheat your oven to 400°F. Cut the squash in half, scoop out the seeds, and brush the insides with olive oil.
  • Place cut-side down on a baking sheet and roast for 35-50 minutes until fork-tender. Let it cool, then use a fork to shred it into noodle-like strands.
  • Note: You may buy a whole squash and roast both halves of the squash, then set aside the extra half to use as a side dish for another meal. You can also freeze the leftover spaghetti squash for later use!

Make the Peanut Chicken Stir Fry

  • Heat a wok or skillet over medium-high heat. Add olive oil, then toss in green onions and garlic—let them sizzle until fragrant.
  • Add the ground chicken and cook until no longer pink (about 4-5 minutes).
  • Stir in soy sauce for a boost of umami goodness.
  • Toss in shredded carrots, bean sprouts, and peanut satay sauce, then stir for 2-3 minutes until everything is coated and delicious.
  • Spoon the peanut chicken mixture over the spaghetti squash strands. Garnish with fresh cilantro and a squeeze of lime juice for that zesty kick!

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: 499kcalCarbohydrates: 33gProtein: 26gFat: 30gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 14gTrans Fat: 0.1gCholesterol: 98mgSodium: 1185mgPotassium: 1032mgFiber: 5gSugar: 16gVitamin A: 3096IUVitamin C: 15mgCalcium: 91mgIron: 3mg

Why You’ll Love This Recipe for Meal Prep:

  • Super Easy Meal Prep – Roast your squash, cook your stir fry, and you’re DONE. Two steps, minimal dishes, max flavor.
  • Healthier Than Takeout – Satisfy those peanut-saucy cravings with a high-protein, veggie-packed meal that keeps you feeling great.
  • Next-Level Flavor Hack – Pre-made peanut sauce is great, but we’re taking it up a notch with lime juice, fresh green onions, and crunchy veggies.
  • Low-Carb & Gluten-Free – Swapping noodles for spaghetti squash keeps things light and nutrient-dense without sacrificing texture or taste.
  • Crispy, Crunchy, Creamy Balance – The bean sprouts and carrots add crunch, the peanut sauce brings creaminess, and the spaghetti squash is the perfect base.
  • Great for Work Lunches – Meal prep it in containers, reheat, and enjoy a fresh, delicious meal that stays just as good the next day.
  • Customizable & Family-Friendly – Add more heat with sriracha, swap the protein for ground turkey, or top it with extra peanuts—make it YOUR way!

ground chicken and vegetable stir fry in a peanut sauce

Ingredients you’ll need for this Ground Chicken Stir Fry

  • Spaghetti Squash – This low-carb alternative to noodles has a mild, slightly sweet flavor that absorbs the peanut sauce beautifully. It adds a light, yet hearty base that keeps the meal filling without feeling too heavy. Bonus: it’s packed with fiber and vitamins!
  • Olive Oil – Helps roast the squash to bring out its natural sweetness and gives the stir-fry a smooth, well-rounded flavor. It also prevents sticking while cooking.
  • Ground Chicken – A lean and protein-packed option that absorbs the rich peanut satay sauce perfectly. Using ground chicken instead of whole cuts speeds up cooking time and ensures every bite is full of flavor.
  • Green Onions & Garlic – These aromatic ingredients build the base of flavor for the stir-fry. Green onions add a mild, slightly sharp bite, while garlic brings depth and warmth to the dish.
  • Soy Sauce – A salty, umami-packed essential that enhances the overall savoriness of the dish. It deepens the flavors of the chicken while balancing the sweetness of the peanut sauce.
  • Shredded Carrots – Adds a touch of natural sweetness and crunch, complementing the creamy peanut sauce and balancing the savory elements. Plus, they boost the dish with vitamins and antioxidants.
  • Bean Sprouts – These bring a fresh, crisp texture that keeps the dish from feeling too heavy. Their mild flavor helps balance the richness of the peanut sauce.
  • Peanut Satay Sauce – The ultimate flavor booster! It ties everything together with its creamy, nutty, slightly sweet, and umami-packed goodness. Using a pre-made sauce saves time while still delivering bold flavors—especially when upgraded with fresh ingredients!
  • Cilantro (Optional Garnish) – Adds a bright, fresh, and slightly citrusy contrast that enhances the peanut flavors. If you’re not a fan of cilantro, try Thai basil or parsley for a similar effect.
  • Lime Juice (Optional) – A squeeze of lime brightens up the dish, balancing the richness of the peanut sauce with a touch of acidity. This simple addition makes a huge difference in flavor!

ground chicken and vegetable stir fry in a peanut sauce with spaghetti squash

How to Meal Prep Peanut Chicken Stir Fry with Spaghetti Squash

Roast the Spaghetti Squash:

  1. Preheat your oven to 400°F. Carefully slice the spaghetti squash in half lengthwise using a sharp knife (it helps to microwave it for 1-2 minutes to soften slightly).
  2. Scoop out the seeds with a spoon, then brush the cut sides with olive oil for added flavor and to help with caramelization.
  3. Place the squash cut-side down on a baking sheet lined with parchment paper or foil to prevent sticking.
  4. Roast for 35-50 minutes, depending on size, until the flesh is fork-tender and easily separates into strands.
  5. Let it cool slightly, then use a fork to gently scrape the inside, creating noodle-like strands. Set aside

Cook the Peanut Chicken Stir Fry:

  1. Heat a wok or large skillet over medium-high heat and add 1 tablespoon of olive oil.
  2. Once the oil is hot, add chopped green onions and minced garlic, stirring frequently for 30-60 seconds until fragrant.
  3. Add the ground chicken, breaking it apart with a spatula or wooden spoon. Cook for 4-5 minutes until no longer pink.
  4. Pour in soy sauce, stirring well to evenly coat the chicken and add depth of flavor.
  5. Toss in shredded carrots and bean sprouts, then stir for another 1-2 minutes to slightly soften the vegetables while keeping their crunch.
  6. Add the peanut satay sauce, stirring everything together for 2-3 minutes until the sauce evenly coats all the ingredients. Adjust the heat to low if needed to prevent sticking.
  7. Spoon the peanut chicken stir fry over the squash. Garnish with extra green onions, fresh cilantro, and a squeeze of lime juice for a burst of freshness

ground chicken and vegetable stir fry in a peanut sauce

Meal Prep Tips:

  • Struggling to cut a raw spaghetti squash? Microwave it for 3-5 minutes before slicing—it softens the skin, making it easier and safer to cut in half.
  • Roast your spaghetti squash in advance and store the strands in an airtight container for up to 4 days. This way, when it’s time to eat, all you have to do is reheat and assemble!
  • Save time by using pre-shredded carrots and pre-chopped green onions from the store. You can also chop your garlic and green onions ahead of time and store them in the fridge.
  • Change things up throughout the week! Try adding crushed peanuts for crunch, mixing in extra veggies like bell peppers, or swapping the chicken for tofu or shrimp for a different protein option.

Similar Recipes

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Frequently Asked Questions

What are some protein alternatives for this dish?

Swap the ground chicken for ground turkey, shrimp, tofu, or tempeh for a different protein option.


​​What other vegetables can I add?

This recipe is flexible! Try adding bell peppers, snap peas, shredded cabbage, or zucchini for extra crunch and nutrients.


Can I use a different base instead of spaghetti squash?

Absolutely! You can serve the peanut chicken stir-fry over brown rice, cauliflower rice, or quinoa for a different twist.

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Baked Lemon Garlic Yogurt Chicken

lemon garlic yogurt chicken with brussels sprouts

If you’re looking for a flavor-packed, easy-to-prep meal that keeps you on track with your healthy lifestyle, these Baked Lemon Garlic Yogurt Chicken Thighs are a must-try! Juicy, tender chicken thighs are marinated in a creamy, tangy Greek yogurt blend with garlic, lemon, and warm spices, then roasted to perfection alongside nutrient-rich brussels sprouts. This one-pan wonder is high in protein, gut-friendly, and incredibly delicious—perfect for busy individuals who want wholesome, homemade meals without spending hours in the kitchen. Whether you’re meal prepping for the week or making a quick dinner, this dish is a total game-changer!

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

Calories: 358kcal | Carbohydrates: 9g | Protein: 23g | Fat: 26g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 112mg | Sodium: 690mg | Potassium: 506mg | Fiber: 3g | Sugar: 3g | Vitamin A: 683IU | Vitamin C: 52mg | Calcium: 77mg | Iron: 2mg

lemon garlic yogurt chicken with brussels sprouts

Baked Lemon Garlic Yogurt Chicken

These Baked Lemon Garlic Yogurt Chicken Thighs are juicy, tangy, and perfectly roasted with brussels sprouts for a balanced, no-fuss meal!
No ratings yet
Prep Time 5 minutes
Cook Time 50 minutes
Course dinner, Main Course
Cuisine American, Mediterranean
Servings 4
Calories 358 kcal

Equipment

  • mixing bowl
  • baking dish

Ingredients
  

  • 4 chicken thighs (bone in, skin on)
  • 1/2 cup Greek yogurt
  • 2 tablespoon olive oil
  • 3 garlic cloves (minced)
  • 1 lemon (juiced)
  • 1 teaspoon salt
  • 1 teaspoon dried oregano
  • 1 teaspoon paprika
  • 1/2 teaspoon black pepper
  • 2 cups Brussels sprouts (frozen or fresh)

Instructions
 

  • Marinate the Chicken: In a large bowl, mix together the yogurt, olive oil, garlic, lemon juice, and seasonings. Add the chicken and coat it fully with the marinade. Cover and refrigerate for at least an hour (or overnight for even more flavor!).
  • Prepare to Bake: Preheat your oven to 400°F. Transfer the marinated chicken to a baking dish and add the brussels sprouts. Slice the leftover lemon peel into thin strips and scatter them around the chicken for an extra boost of citrusy aroma.
  • Roast to Perfection: Bake for 45 minutes, or until the chicken is golden brown and reaches an internal temperature of 165°F.
  • Serve & Store: Let the chicken rest for a few minutes before enjoying. If meal prepping, divide into containers and refrigerate for up to 4 days.

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: 358kcalCarbohydrates: 9gProtein: 23gFat: 26gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 13gTrans Fat: 0.1gCholesterol: 112mgSodium: 690mgPotassium: 506mgFiber: 3gSugar: 3gVitamin A: 683IUVitamin C: 52mgCalcium: 77mgIron: 2mg

Why This Recipe is a Perfect Meal Prep:

  • High-Protein & Satisfying – These juicy chicken thighs are packed with protein to keep you full and energized throughout the day.
  • Easy to Meal Prep – Make a batch ahead of time and enjoy flavorful, ready-to-go meals for the week. It reheats beautifully!
  • Gut-Friendly Greek Yogurt Marinade – The yogurt not only adds tangy goodness but also contains probiotics that support digestion and gut health.
  • Perfectly Balanced Flavors – The zesty lemon, aromatic garlic, and warm spices create an irresistible taste that feels gourmet but is easy to make.
  • One-Pan Wonder – Fewer dishes, less cleanup! The brussels sprouts roast alongside the chicken, making this a complete meal with minimal effort.
  • Nutrient-Packed & Wholesome – Brussels sprouts bring fiber, vitamins, and antioxidants to the table, making this meal as healthy as it is delicious.
  • Versatile & Customizable – Serve it with rice, quinoa, or a fresh salad. You can also swap brussels sprouts for other roasted veggies like carrots or zucchini!

The PrepYoSelf Newsletter

lemon garlic yogurt chicken with brussels sprouts

Recipe Ingredients:

  • Chicken Thighs (Bone-In, Skin-On) – The star of the dish! Chicken thighs are naturally juicy and flavorful, thanks to their higher fat content. Keeping the bone in and skin on locks in moisture, creating crispy, golden skin while staying tender inside.
  • Greek Yogurt – This acts as a tangy, creamy marinade that tenderizes the chicken while adding gut-friendly probiotics. It also helps the seasoning stick, ensuring every bite is packed with flavor.
  • Olive Oil – Adds healthy fats and helps with caramelization, giving the chicken a beautiful golden crust and enhancing the natural flavors of the dish.
  • Garlic (Minced) – Bold and aromatic, garlic infuses deep savory notes into the marinade, balancing the tanginess of the yogurt and the brightness of the lemon.
  • Lemon Juice (and Peel) – Lemon juice brings fresh acidity that cuts through the richness of the chicken and yogurt, while the roasted peel adds subtle citrusy bitterness that enhances the overall depth of flavor.
  • Dried Oregano – Earthy and slightly peppery, oregano gives this dish a Mediterranean flair that pairs perfectly with garlic and lemon.
  • Paprika – This adds a touch of smoky warmth and color, helping to create a beautiful golden crust on the chicken.
  • Black Pepper – Provides a mild heat that rounds out the spices and complements the bright acidity of the lemon and yogurt.
  • Brussels Sprouts – Roasting these alongside the chicken means they absorb all the delicious juices and seasoning, making them crispy on the outside and tender inside. Plus, they’re packed with fiber, vitamins, and antioxidants for a healthy, balanced meal.

lemon garlic yogurt chicken with brussels sprouts

Easy Basic Steps to Make Lemon Yogurt Chicken

  1. Marinate the Chicken: In a large mixing bowl, whisk together the Greek yogurt, olive oil, minced garlic, lemon juice, salt, oregano, paprika, and black pepper until well combined. Add the chicken thighs and use tongs (or clean hands) to coat each piece thoroughly in the marinade. Cover the bowl and refrigerate for at least 1 hour (or overnight for even more flavor).
  2. Preheat the Oven & Prep the Baking Dish: When ready to cook, preheat your oven to 400°F (200°C). Lightly grease a large baking dish or sheet pan with a little olive oil or non-stick spray to prevent sticking.
  3. Arrange the Chicken & Brussels Sprouts: Remove the marinated chicken from the fridge and place it skin-side up in the prepared baking dish. Spread the brussels sprouts around the chicken, making sure they’re in a single layer for even roasting. Thinly slice the reserved lemon peel and scatter the pieces throughout the dish to add extra citrusy aroma while baking.
  4. Bake Until Golden & Juicy: Place the dish in the oven and bake for 45 minutes, or until the chicken skin turns crispy and golden brown. To ensure doneness, use a meat thermometer to check that the internal temperature of the chicken reaches at least 165°F (75°C) in the thickest part.
  5. Rest & Serve: Remove the dish from the oven and let the chicken rest for 5 minutes before serving—this helps keep it juicy. Enjoy immediately, or divide into meal prep containers for an easy, delicious meal throughout the week!

lemon garlic yogurt chicken with brussels sprouts

Meal Prep Pairing Tips for Lemon Garlic Yogurt Chicken

 Meal Prep Pairing Ideas:

  • Grains: Serve with quinoa, brown rice, farro, or couscous for extra fiber and long-lasting energy.
    Starches: Pair with roasted sweet potatoes, garlic mashed potatoes, or whole-grain pita for a satisfying meal.
    Greens & Veggies: Add a side of roasted asparagus, sautéed spinach, or a fresh Greek salad with cucumbers, tomatoes, and feta.
    Sauces & Condiments: Drizzle with tzatziki, hummus, or a light lemon tahini sauce for extra flavor.
    Wrap It Up: Shred the leftover chicken and stuff it into a whole-wheat wrap or pita with greens and a yogurt-based sauce for an easy lunch.

Alternative Cooking Methods:

  • Air Fryer Method: Preheat your air fryer to 375°F (190°C). Arrange the marinated chicken in a single layer and cook for 25-30 minutes, flipping halfway, until golden brown and the internal temp reaches 165°F. Toss the brussels sprouts in a little olive oil and air-fry them separately for 12-15 minutes until crispy.
  • Grill It: Fire up the grill to medium-high heat. Remove excess marinade and grill the chicken thighs skin-side down for 5-7 minutes, then flip and cook for another 5-7 minutes until fully cooked. Grill the brussels sprouts in a foil packet or a grill pan with olive oil until tender and slightly charred.
  • Slow Cooker Version: Place marinated chicken and brussels sprouts in a slow cooker. Cook on low for 6 hours or high for 3-4 hours until tender. The yogurt marinade will create a rich, flavorful sauce—perfect for spooning over rice or mashed potatoes.
  • Stovetop & Oven Combo: For extra crispy skin, sear the chicken thighs first in a hot oven-safe skillet with a little olive oil (skin-side down for 4-5 minutes). Flip the chicken, add the brussels sprouts to the pan, and transfer to a 400°F oven to bake for 35-40 minutes.

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Frequently Asked Questions

Can I use boneless, skinless chicken thighs instead?

Absolutely! Boneless, skinless thighs will cook faster—bake for about 25-30 minutes or until the internal temperature reaches 165°F (75°C). Keep in mind that bone-in, skin-on thighs give more flavor and moisture, but boneless works great for a leaner option.


Why use Greek yogurt in the marinade?

Greek yogurt acts as a natural tenderizer thanks to its acidity, which helps break down the protein in chicken, making it extra juicy and flavorful. It also helps the spices stick to the meat and creates a slightly creamy texture when baked.


What if I don’t have Greek yogurt?

No problem! You can substitute regular plain yogurt, sour cream, or buttermilk for a similar tangy, tenderizing effect. If using buttermilk, reduce the quantity slightly so the marinade isn’t too runny.

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Hearty Egg White Muffins

vegetable egg muffins

When your mornings are a whirlwind, nothing beats having a ready-to-go, delicious, and healthy breakfast at your fingertips. Enter: Heart-Shaped Egg White Muffins! These protein-packed, veggie-loaded muffins are perfect for busy individuals who crave restaurant-quality flavor without sacrificing their healthy goals. Plus, they’re so cute, they’ll make you smile before your first sip of coffee!

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

Calories: 72kcal | Carbohydrates: 2g | Protein: 12g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Cholesterol: 4mg | Sodium: 200mg | Potassium: 218mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 466IU | Vitamin C: 22mg | Calcium: 35mg | Iron: 0.2mg

vegetable egg muffins

vegetable egg muffins

Hearty Egg White Muffins

These Heart-Shaped Egg White Muffins are a healthy, protein-packed meal prep option filled with broccoli, red bell peppers, and melty cheese.
No ratings yet
Prep Time 5 minutes
Cook Time 25 minutes
Course Breakfast
Cuisine American
Servings 6
Calories 72 kcal

Equipment

  • knife
  • cutting board
  • muffin pans
  • oven

Ingredients
  

  • 2.5 cups egg whites
  • 1/2 cup chopped broccoli
  • 1/2 cup red bell peppers (diced)
  • 1/4 cup shredded cheese

Instructions
 

  • Preheat the Oven: Set your oven to 350°F (175°C). Lightly grease your heart-shaped silicone muffin pan with cooking spray to ensure easy muffin removal.
  • Fill the Muffin Cups: Pour the egg whites into the muffin cups, filling each about ¾ full. The heart shapes add such a charming touch!
  • Add the Veggies: Evenly distribute the chopped broccoli and diced red bell peppers among the muffin cups. This ensures every bite is filled with colorful, fresh flavor.
  • Bake to Perfection: Pop the pan in the oven and bake for 20 to 25 minutes, or until the egg whites are fully set. The tops should look firm, not jiggly.
  • Cool & Release: Once done, let the muffins cool for a few minutes. Then, use a knife to gently loosen the edges and pop them out of the pan. Voila!

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: 72kcalCarbohydrates: 2gProtein: 12gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.3gCholesterol: 4mgSodium: 200mgPotassium: 218mgFiber: 0.5gSugar: 1gVitamin A: 466IUVitamin C: 22mgCalcium: 35mgIron: 0.2mg

The PrepYoSelf Newsletter

Why You’ll Love These Egg White Muffins:

  • Easy Meal Prep: Make a batch on Sunday, and you’ll have breakfast handled all week.
  • Healthy & Wholesome: Packed with protein, veggies, and just enough cheese to make them crave-worthy.
  • Grab-and-Go: Perfect for busy mornings, quick snacks, or even a light lunch with a side salad.
  • Adorable Presentation: Using a heart-shaped silicone muffin pan adds a fun twist, making them great for sharing with family or even meal prepping for special occasions.

Simple Ingredients You’ll Need

  • Egg Whites: Egg whites are the base of this recipe, providing a lean source of protein without the extra calories and fat found in whole eggs. They create a light and fluffy texture in the muffins and allow the vibrant colors of the veggies to shine through. Plus, they’re super versatile, soaking up the flavors of the ingredients around them—making every bite delicious!
  • Broccoli: Broccoli is not only packed with fiber, vitamins C and K, and antioxidants, but it also adds a satisfying crunch to the muffins. When finely chopped, broccoli softens just enough while baking, maintaining its bright green color and a bit of bite. It pairs beautifully with egg whites, adding both flavor and nutrition to each muffin.
  • Red Bell Peppers: Diced red bell peppers add a natural sweetness that balances the savory flavors of the muffins. Their vibrant red hue makes these egg white muffins visually appealing and boosts the dish with vitamins A and C. Red bell peppers also have a slightly crisp texture, complementing the softer egg whites and broccoli.
  • Shredded Cheese: A sprinkle of shredded cheese (cheddar, mozzarella, or your favorite variety) ties everything together. As the muffins bake, the cheese melts, adding a creamy, slightly salty flavor that makes each bite feel indulgent—without going overboard. Cheese also adds a golden, appetizing finish to the muffins, making them look as good as they taste.

vegetable egg muffins

How to Meal Prep This Breakfast Recipe

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). While it’s heating up, lightly grease a heart-shaped silicone muffin pan with cooking spray to prevent sticking.
  2. Prepare the Muffin Cups: Pour the egg whites directly into each muffin cup, filling them about ¾ of the way full. This gives them room to puff up as they bake.
  3. Add the Veggies: Evenly distribute the chopped broccoli and diced red bell peppers into each cup. Try to push the veggies down slightly so they’re covered by the egg whites—this helps them cook evenly.
  4. Top with Cheese: Sprinkle a pinch of shredded cheese into each cup. The cheese will melt and create a delicious, savory layer on top.
  5. Bake: Carefully place the muffin pan in the preheated oven. Bake for 20 to 25 minutes, or until the egg whites are fully set. You’ll know they’re ready when the tops look firm and no longer jiggle when you gently shake the pan.
  6. Cool & Release: Remove the muffins from the oven and let them cool in the pan for about 5 minutes. Then, use a small knife or spatula to gently loosen the edges before popping them out.

vegetable egg muffins

Pairing Tips:

  • Whole Grain Toast: Add avocado for healthy fats and fiber.
  • Fresh Fruit: Berries, sliced melon, or a citrusy fruit salad add natural sweetness and a boost of vitamins.
  • Greek Yogurt: For extra protein and a creamy texture, drizzle with a bit of honey or sprinkle with granola.
  • Apple Slices & Nut Butter: Adds crunch and healthy fats.
  • Cottage Cheese & Cherry Tomatoes: A fresh and protein-rich option to keep you energized.
  • Charcuterie Board: Include fresh fruits, nuts, cheeses, and whole-grain crackers.
  • Mini Pancakes or Waffles: Offer a touch of sweetness to balance the savory muffins.

vegetable egg muffins

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Frequently Asked Questions

Can I use whole eggs instead of egg whites?

Absolutely! Substitute 2 ½ cups of egg whites with about 10-12 whole eggs. Whisk them well before pouring into the muffin cups.


Can I freeze the egg white muffins?

Yes! Let them cool completely, then freeze in a single layer before transferring to a freezer-safe bag. They’ll keep for up to 3 months.


How do I reheat the muffins?

Microwave for 30-60 seconds if refrigerated, or about 90 seconds if frozen. You can also reheat them in the oven at 350°F for 10 minutes for a crispier texture.

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Raspberry Oatmeal Muffins

heart shaped raspberry oatmeal muffins in a muffin pan

These Raspberry Banana Oatmeal Muffins are about to become your new go-to! They’re naturally sweet, packed with fiber, and bursting with fresh raspberry goodness—all while being ridiculously easy to prep ahead for the week.

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

Calories: 162kcal | Carbohydrates: 30g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 32mg | Sodium: 101mg | Potassium: 235mg | Fiber: 3g | Sugar: 17g | Vitamin A: 126IU | Vitamin C: 7mg | Calcium: 110mg | Iron: 1mg

heart shaped raspberry oatmeal muffins

heart shaped raspberry oatmeal muffins in a muffin pan

Raspberry Banana Oatmeal Muffins

These Raspberry Banana Oatmeal Muffins are a nutritious, meal-prep-friendly breakfast or snack made with simple ingredients like bananas, oats, raspberries, and honey for a naturally sweet, wholesome treat.
No ratings yet
Prep Time 5 minutes
Cook Time 25 minutes
Course Breakfast, Snack
Cuisine American
Servings 6
Calories 162 kcal

Equipment

  • silicone muffin pan (use heart shaped or regular shaped mffin pans)
  • mixing bowl

Ingredients
  

  • 1 banana
  • 1 egg
  • 1 cup milk
  • 2 cups oatmeal
  • 1 cup raspberries
  • 1/4 cup honey
  • 1 teaspoon cinnamon powder
  • 1 teaspoon baking powder

Instructions
 

  • Preheat & Prep: Set your oven to 350°F and get your silicone muffin cups ready. (Heart-shaped ones make these extra fun, but regular ones work too!)
  • Mash & Mix: In a medium bowl, mash the banana until smooth. Add the egg, milk, honey, and cinnamon powder, stirring until the mixture is well combined.
  • Oats & Lift: Stir in the oatmeal and baking powder, mixing everything together until well incorporated.
  • Fill & Top: Evenly pour the mixture into 12 silicone muffin cups, filling each to the top. Gently press raspberries into each one so they sink into the batter.
  • Bake & Enjoy: Pop them into the oven for 20-25 minutes or until a toothpick inserted in the center comes out clean. Let them cool before removing from the cups.

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: 162kcalCarbohydrates: 30gProtein: 5gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.003gCholesterol: 32mgSodium: 101mgPotassium: 235mgFiber: 3gSugar: 17gVitamin A: 126IUVitamin C: 7mgCalcium: 110mgIron: 1mg

Why You’ll Love These Muffins:

  • Meal-Prep Friendly: Make a batch on Sunday, and you’ve got grab-and-go breakfasts or snacks ready for the whole week!
  • Nourishing & Wholesome: Made with real ingredients—banana, oatmeal, raspberries, and honey—so you’re fueling your body the right way.
  • No Mess, No Stress: No fancy equipment needed, just one bowl and a spoon! Plus, silicone muffin cups = zero sticking and easy cleanup.
  • Fun & Delicious: Who says healthy eating has to be boring? The heart-shaped muffins add a cute, playful touch that makes eating them even more enjoyable!

The PrepYoSelf Newsletter

Budget-Friendly Ingredients:

  • Banana: A ripe banana is the key to keeping these muffins naturally sweet without the need for refined sugar. It also adds moisture, helping the muffins stay soft and tender. Bananas are packed with potassium, fiber, and antioxidants, making them a great choice for sustained energy throughout the day.
  • Egg: The egg acts as a binder, holding all the ingredients together so the muffins don’t fall apart. It also adds a bit of protein, which helps keep you full longer and supports muscle health. If you need an egg-free option, a flaxseed or chia seed egg can work as a substitute.
  • Milk: Milk helps blend all the ingredients together smoothly while adding a creamy, slightly rich texture. It also provides calcium, vitamin D, and protein, all essential for strong bones and overall health. You can use dairy or plant-based milk, depending on your preference.
  • Oatmeal: Oats are the base of these muffins, replacing traditional flour to keep them gluten-free and packed with fiber. Oatmeal provides a satisfying texture and helps keep you full for hours. It also adds a mild, nutty flavor that pairs well with the banana and raspberries.
  • Raspberries: Fresh raspberries add a pop of tangy sweetness that balances out the rich banana and hearty oats. They are loaded with vitamins, fiber, and antioxidants, making them a great addition to a healthy diet. Pressing them into the muffin batter ensures they don’t get crushed while baking, keeping their juicy texture intact.
  • Honey: Honey adds a light caramel-like sweetness that complements the banana and raspberries. Unlike refined sugar, honey contains trace minerals and antioxidants that offer a bit more nutritional value while enhancing the overall flavor.
  • Cinnamon Powder: Cinnamon gives these muffins a subtle warmth and spice that enhances the natural sweetness of the banana and honey. It also has anti-inflammatory properties and can help regulate blood sugar levels.
  • Baking Powder: Since these muffins are made without traditional flour, baking powder is essential for adding a little lift. It helps create a soft, airy texture so the muffins don’t feel too dense or heavy.

heart shaped raspberry oatmeal muffins in a muffin pan

How to Meal Prep Raspberry Oatmeal Muffins

  1. Preheat & Prep: Preheat your oven to 350°F (175°C). Place 12 silicone muffin cups on a baking tray or lightly grease a standard muffin tin if not using silicone cups.
  2. Mash & Mix Wet Ingredients: In a medium-sized mixing bowl, peel the banana and mash it with a fork until smooth and lump-free. Crack the egg into the bowl and whisk it in with the banana. Pour in the milk, honey, and cinnamon powder, stirring well until everything is evenly combined.
  3. Add Dry Ingredients: Sprinkle in the oatmeal and baking powder. Stir everything together until the mixture is thick and well incorporated. The batter will be wetter than traditional muffin batter but should still hold together.
  4. Fill Muffin Cups & Add Raspberries: Using a spoon or small measuring cup, evenly distribute the batter into the 12 muffin cups, filling each to the top. Place raspberries on top of each muffin, gently pressing them down so they sink slightly into the batter.
  5. Bake & Check for Doneness: Place the muffins in the oven and bake for 20-25 minutes, or until the tops are golden brown. To check for doneness, insert a toothpick into the center of a muffin—if it comes out clean, they’re ready!
  6. Cool & Store: Remove the muffins from the oven and let them cool for 5-10 minutes before carefully removing them from the cups. This helps them firm up and prevents crumbling.

heart shaped raspberry oatmeal muffins

Meal Prep Pairing Tips:

  • Greek Yogurt: Pair with Greek yogurt for extra protein and creaminess. Add a drizzle of honey or a sprinkle of granola for crunch.
  • Egg or Nuts: Serve with a hard-boiled egg or a handful of almonds for additional protein and healthy fats.
  • Spreads: Spread with almond butter, peanut butter, or sunflower seed butter for extra flavor and healthy fats.
  • Swap for Different Sweeteners: Maple syrup instead of honey for a slightly richer, caramel-like flavor. Mashed dates for a natural sweetness boost with extra fiber.
  • Make It Dairy-Free: Use almond milk, oat milk, or coconut milk instead of regular milk.
  • Enhance the Texture & Flavor: Add chopped nuts (walnuts, pecans, or almonds) for crunch. Mix in dark chocolate chips for a hint of indulgence. Stir in shredded coconut for a tropical twist.

heart shaped raspberry oatmeal muffins

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Frequently Asked Questions

Can I use quick oats instead of rolled oats?

Yes! Quick oats work just fine and will give the muffins a slightly softer texture. If you prefer a more chewy texture, stick with rolled oats. Avoid using steel-cut oats as they won’t soften enough in this recipe.


Can I use frozen raspberries instead of fresh?

Absolutely! If using frozen raspberries, do not thaw them beforehand, as they might make the batter too wet. Just press them directly into the muffin batter and bake as usual.


Can I make these muffins in a regular muffin tin instead of silicone molds?

Yes! If using a regular muffin tin, be sure to grease it well or use paper liners for easy removal. The baking time may stay the same, but always check with a toothpick to see if they’re done.

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Fig Glazed Roasted Sheet Pan Chicken Thighs

fig glazed roasted chicken with arugula salad

Are you a busy person looking for an easy way to level up your meal prep without spending hours in the kitchen? This Fig Glazed Roasted Chicken Thighs with Potatoes and Shallots recipe is your answer! It’s the perfect balance of juicy chicken, crispy potatoes, and caramelized shallots—all roasted together on one sheet pan with a flavorful marinade that takes simple ingredients to the next level. Plus, it’s incredibly easy to make and packed with flavor!

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

Calories: 378kcal | Carbohydrates: 16g | Protein: 20g | Fat: 26g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 111mg | Sodium: 239mg | Potassium: 490mg | Fiber: 1g | Sugar: 4g | Vitamin A: 94IU | Vitamin C: 4mg | Calcium: 25mg | Iron: 2mg

fig glazed roasted chicken

fig glazed roasted chicken with arugula salad

Fig Glazed Roasted Sheet Pan Chicken

This Fig Glazed Roasted Chicken is a flavorful, meal-prep-friendly dish featuring juicy, caramelized chicken thighs, tender potatoes, and sweet shallots, all coated in a rich, tangy marinade for an easy, elevated homemade meal.
No ratings yet
Prep Time 5 minutes
Cook Time 40 minutes
Course Main Course
Cuisine American
Servings 4
Calories 378 kcal

Equipment

  • knife
  • cutting board
  • peeler
  • sheet pan
  • oven

Ingredients
  

The Main Ingredients

  • 4 chicken thighs (bone in)
  • 1 russet potato (peeled and cubed)
  • 1 shallot (peeled and sliced)

Marinade

  • 2 tablespoons Trader Joe's Fig Butter
  • 2 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 1/2 teaspoon Italian Seasoning
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt

Instructions
 

  • Preheat your oven to 400°F (200°C): Prepare the marinade: In a small bowl, whisk together the Fig Butter, olive oil, red wine vinegar, Italian seasoning, garlic powder, salt, and black pepper. This blend is the secret to turning this basic meal into something exceptional.
  • Arrange your ingredients: On a sheet pan, add the chicken thighs, cubed potatoes, and sliced shallots. Drizzle everything evenly with the marinade.
  • Brush the chicken: Use a brush or spoon to coat the chicken thighs generously with the marinade. This is where the flavor magic happens.
  • Roast: Pop the sheet pan into the oven and roast for about 35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). The potatoes should be tender, and the shallots will be caramelized.

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: 378kcalCarbohydrates: 16gProtein: 20gFat: 26gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 13gTrans Fat: 0.1gCholesterol: 111mgSodium: 239mgPotassium: 490mgFiber: 1gSugar: 4gVitamin A: 94IUVitamin C: 4mgCalcium: 25mgIron: 2mg

Why This Recipe is a Perfect Meal Prep:

  • One Sheet Pan, One Cleanup: No need to deal with a bunch of different pots and pans. Everything cooks together on a single sheet pan, making cleanup a breeze.
  • Simple Ingredients, Big Flavor: The fig butter gives the chicken a sweet-savory flavor, while the vinegar balances it out with a slight tang. Italian seasoning, garlic powder, and shallots round out the flavor profile, taking this meal far beyond basic roasted chicken.
  • Affordable Ingredients: Russet potatoes, chicken thighs, and shallots are all affordable, pantry-friendly ingredients, but they transform into something far more gourmet with this marinade.
  • Meal Prep-Friendly: This dish holds up well in the fridge for several days, so you can prepare it ahead of time for easy, flavorful lunches or dinners throughout the week.
  • Balanced Nutrients: The chicken thighs provide protein, the potatoes are a great source of complex carbs, and the shallots add a pop of flavor while giving you a touch of fiber. It’s a balanced, satisfying meal all on one tray.
  • Customizable: Don’t have fig butter? Use apple butter or even a bit of honey for a similar sweetness. The marinade is super versatile and can be adjusted to your taste.
  • Quick & Easy: With just 10 minutes of prep, this dish is in the oven and ready to go in no time. Even with the added flavor complexity, it’s as easy as tossing everything together and letting the oven do the work.

The PrepYoSelf Newsletter

fig glazed roasted chicken with arugula salad

Recipe Ingredient and Variations:

  • Chicken Thighs (Bone-In): Bone-in, skin-on chicken thighs are juicier and more flavorful than chicken breasts. The fat in the skin helps keep the meat moist while roasting, and the bone helps retain moisture. For a more budget-friendly option, try chicken drumsticks. If you prefer leaner meat, you can use chicken breasts, though they may cook faster (check at 25 minutes).
  • Russet Potato (Peeled & Cubed): Russet potatoes are starchy and crisp up beautifully when roasted. They absorb the marinade’s flavors while getting golden brown on the edges. Swap with sweet potatoes – for a natural sweetness and added fiber or cauliflower or brussels sprouts – if you want a lower-carb option.
  • Shallot (Peeled & Sliced): Shallots have a mild, slightly sweet onion flavor that intensifies when roasted, adding depth to the dish without overpowering it. Try red onion for a slightly stronger, but still sweet, flavor.
  • Trader Joe’s Fig Butter: Fig butter brings natural sweetness and depth to the marinade, creating a beautiful caramelization on the chicken and potatoes as they roast. The sweetness balances the tangy vinegar and savory spices. Swap with apricot preserves for a slightly more tart but still great for glazing.
  • Olive Oil: Olive oil is the base of the marinade, helping all the flavors coat the chicken and potatoes evenly while adding richness. It also helps the chicken skin crisp up beautifully.
  • Red Wine Vinegar: The acidity in red wine vinegar cuts through the richness of the chicken and balances the sweetness of the fig butter. It also tenderizes the meat slightly. Swaps with balsamic vinegar – for a slightly sweeter, more complex taste.
  • Italian Seasoning: This blend of dried herbs (typically oregano, basil, thyme, and rosemary) brings in classic Mediterranean flavors that pair beautifully with the fig butter and vinegar.
  • Garlic Powder: Garlic powder adds a savory depth that rounds out the sweetness of the fig butter and the acidity of the vinegar. It also blends more evenly in the marinade than fresh garlic.
  • Salt & Pepper: Salt enhances all the flavors, while black pepper adds a slight heat that complements the sweetness of the fig butter.

fig glazed roasted chicken

Easy Basic Steps to Make Roasted Chicken and Potatoes

  1. Preheat the oven to 400°F and line a sheet pan with parchment paper or lightly grease it with oil to prevent sticking.
  2. Prepare the marinade: In a small bowl, whisk together the fig butter, olive oil, red wine vinegar, Italian seasoning, garlic powder, salt, and pepper until smooth and well combined.
  3. Assemble the sheet pan: Place the chicken thighs, cubed potatoes, and sliced shallots evenly on the prepared sheet pan.
  4. Coat the chicken: Using a brush or spoon, generously coat each chicken thigh with the marinade, ensuring an even layer of flavor. Lightly toss the potatoes and shallots with any remaining marinade for extra flavor.
  5. Bake the chicken: Transfer the sheet pan to the oven and roast for 35 minutes, or until the chicken reaches an internal temperature of 165°F (check using a meat thermometer at the thickest part). The skin should be golden brown and slightly crispy.
  6. Rest & Serve: Remove from the oven and let the chicken rest for 5 minutes before serving. This helps retain its juices for the best texture and flavor.

fig glazed roasted chicken with arugula salad

Meal Prep Pairing Tips for Fig Glazed Roasted Chicken

  • Garlic-Lemon Green Beans: Bright, zesty, and crisp – balances the sweetness of the fig butter glaze. Meal Prep Tip: Blanch green beans, then sauté them with garlic and a squeeze of lemon.
  • Cucumber & Tomato Salad: Refreshing and light, with a simple olive oil & red wine vinegar dressing. Meal Prep Tip: Store the dressing separately to keep it crisp all week.
  • Steamed Broccoli with Balsamic Drizzle: Adds fiber, crunch, and a subtle balsamic sweetness to tie in the fig butter. Meal Prep Tip: Steam and store in separate containers for quick reheating.
  • Lemony Orzo Pasta: Light and citrusy, helping cut through the richness of the chicken.  Meal Prep Tip: Toss with olive oil and lemon zest to prevent it from drying out.
  • Cauliflower Mash: Creamy, buttery, and low-carb – a great potato alternative. Meal Prep Tip: Blend steamed cauliflower with Greek yogurt for extra creaminess.

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Frequently Asked Questions

Can I use boneless, skinless chicken instead of bone-in thighs?

Yes! Boneless, skinless thighs or chicken breasts will work, but they cook faster. Reduce the baking time to 20-25 minutes and check for an internal temperature of 165°F to prevent drying out.


Can I cook this in an air fryer instead of the oven?

Absolutely! To cook in an air fryer: Preheat to 375°F. Place the chicken in a single layer in the basket (cook in batches if needed). Air fry for 25-30 minutes, flipping halfway, until the internal temperature reaches 165°F. Toss the potatoes and shallots in the air fryer for 12-15 minutes or until tender.


How do I prevent the potatoes from being undercooked?

Potatoes can take longer to cook than chicken if they’re too large. To ensure they cook evenly: Cut them into small, uniform cubes (about ½-inch pieces). Parboil for 5 minutes before roasting if you want them extra soft. Toss them with a little extra olive oil for better caramelization.

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Cottage Cheese Cornbread with Creamed Corn

cornbread

Warm, comforting, and irresistibly moist, this Cottage Cheese Cornbread with Creamed Corn is a delightful twist on a classic favorite. With just a handful of simple ingredients, including a trusty box of Jiffy corn muffin mix, creamy cottage cheese, and sweet creamed corn, this recipe transforms an everyday side dish into a decadent treat. Perfect for cold winter nights, this cornbread pairs beautifully with hearty soups, stews, or a smoky barbecue spread. Whether you’re hosting a family dinner or looking for an easy-to-make addition to your meal prep, this recipe delivers a rich, flavorful, and satisfying experience in every bite.

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

Calories: 191kcal | Carbohydrates: 31g | Protein: 6g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 6mg | Sodium: 453mg | Potassium: 138mg | Fiber: 3g | Sugar: 9g | Vitamin A: 122IU | Vitamin C: 2mg | Calcium: 53mg | Iron: 1mg

cornbread

cornbread

Cottage Cheese Cornbread with Creamed Corn

This Cottage Cheese Cornbread with Creamed Corn is a quick and easy twist on a classic, delivering rich flavor and moist texture in every bite.
No ratings yet
Prep Time 5 minutes
Cook Time 20 minutes
Course Side Dish
Cuisine American
Servings 8
Calories 191 kcal

Equipment

  • mixing bowl
  • whisk
  • 8 inch square pan
  • oven

Ingredients
  

  • 1 pkg jiffy cornbread muffin mix 8.5 oz
  • 1/3 cup milk
  • 1 cup cottage cheese
  • 13 oz creamed corn

Instructions
 

  • Preheat oven to 400F and grease a 8 inch square pan.
  • Mix together the egg, milk, and muffin mix.
  • Then add the creamed corn and cottage cheese and mix until combined.
  • Pour the mixture into the square pan and bake for 20 minutes.

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: 191kcalCarbohydrates: 31gProtein: 6gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 6mgSodium: 453mgPotassium: 138mgFiber: 3gSugar: 9gVitamin A: 122IUVitamin C: 2mgCalcium: 53mgIron: 1mg

Why This Dish is Perfect for Cold Winter Nights

  • Comfort Food at Its Best: This cornbread is warm, moist, and satisfying—perfect for cozying up on a chilly evening. The combination of creamy cottage cheese and sweet creamed corn gives it a rich, comforting texture that feels like a warm hug.
  • Pairs Beautifully with Winter Meals: Serve this alongside hearty winter dishes like chili, beef stew, or roasted vegetables. Its slightly sweet and savory profile complements robust, flavorful entrees, making it an excellent addition to your dinner table.
  • Upgraded Box Mix: Using Jiffy corn muffin mix as a base is quick and easy, but adding creamed corn and cottage cheese takes it to the next level. The creamed corn infuses natural sweetness and moisture, while the cottage cheese adds creaminess and protein, elevating this humble mix into a dish that feels indulgent and homemade.
  • Versatile and Crowd-Pleasing: This cornbread is a hit with kids and adults alike, whether served as a side, snack, or even breakfast with a drizzle of honey or pat of butter.
  • Easy and Budget-Friendly: With just a handful of pantry staples and minimal prep time, this recipe is an affordable way to bring something special to your winter table.

The PrepYoSelf Newsletter

Ingredient Additions to Customize Your Cornbread

  • Cheese Lovers: Add ½ cup shredded cheddar, Monterey Jack, or Parmesan cheese to the batter for extra richness.
  • Heat and Spice: Mix in 1-2 finely chopped jalapeños or a pinch of cayenne pepper for a spicy kick.
  • Herbs and Aromatics: Stir in fresh chopped chives, green onions, or parsley for an herby twist. Garlic powder or smoked paprika can also add depth of flavor.
  • Protein Boost: Mix in crumbled cooked bacon, sausage, or diced ham to make it a more filling dish.
  • Crunch Factor: Sprinkle the top with toasted nuts, seeds, or breadcrumbs for a crispy topping.
  • Seasonal Flavors: Add roasted red peppers or sun-dried tomatoes for a Mediterranean twist, or diced apples for a fall-inspired variation.

cornbread

How to Make Cottage Cheese Cornbread

  1. Preheat your oven to 400°F (200°C) and grease an 8-inch square baking pan.
  2. In a mixing bowl, combine the egg, milk, and Jiffy corn muffin mix until just incorporated.
  3. Fold in the creamed corn and cottage cheese, mixing gently until the ingredients are well combined.
  4. Pour the batter into the prepared baking pan and spread it evenly.
  5. Bake for 20 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
  6. Let the cornbread cool slightly before slicing into squares. Serve warm.

cornbread

Meal Prep Pairing Tips:

  • With Hearty Soups and Stews: Pair this cornbread with a steaming bowl of chili, beef stew, or chicken tortilla soup. The moist, slightly sweet bread soaks up the rich, savory broths beautifully.
  • As a Side for Barbecue: Serve alongside smoky barbecue ribs, pulled pork, or grilled chicken. The cornbread’s creamy texture and sweet-savory flavor provide a perfect contrast to the smoky and tangy barbecue sauce.
  • With Salads: For a lighter meal, pair it with a crisp green salad or a tangy coleslaw. The cornbread adds a comforting, filling component to balance out the fresh veggies.
  • Breakfast or Brunch: Serve it warm with a dollop of butter and a drizzle of honey for breakfast. Add scrambled eggs, bacon, or avocado slices for a complete brunch plate.
  • As a Snack or Appetizer: Cut into small squares and serve with a dip like whipped honey butter, cream cheese, or a spicy jalapeño dip for a snack or party appetizer.

cornbread

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Frequently Asked Questions

Can I use a different brand of corn muffin mix instead of Jiffy?

Yes! While Jiffy is a popular choice, any corn muffin mix will work. Just make sure to follow the instructions on the package and adjust the liquid ingredients accordingly.


Can I substitute the cottage cheese?

Absolutely! If you’re not a fan of cottage cheese, you can substitute it with sour cream or plain Greek yogurt. These options will maintain the creaminess and tangy flavor.


What if I don’t have creamed corn?

You can make your own creamed corn by blending 1 cup of corn kernels (fresh, frozen, or canned) with a splash of milk or cream. Alternatively, you can use regular corn kernels, but the texture and moisture level will be slightly different.

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Butternut Squash Gratin

butternut squash gratin

Looking for a side dish that combines comfort, flavor, and ease? This Butternut Squash Gratin is your go-to recipe! It’s creamy, cheesy, and perfectly roasted to bring out the natural sweetness of the squash. Whether you’re a beginner cook or just looking for a new meal prep idea, this dish is sure to impress!

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

Calories: 208kcal | Carbohydrates: 14g | Protein: 5g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 28mg | Sodium: 242mg | Potassium: 412mg | Fiber: 2g | Sugar: 3g | Vitamin A: 11476IU | Vitamin C: 23mg | Calcium: 139mg | Iron: 1mg

butternut squash gratin

butternut squash gratin

Butternut Squash Gratin

This Butternut Squash Gratin is the perfect side dish for anyone looking to eat well without spending too much time in the kitchen. Whether you're prepping for the week or hosting a festive meal, this dish is sure to become a favorite!
No ratings yet
Prep Time 5 minutes
Cook Time 35 minutes
Course Side Dish
Cuisine American
Servings 4
Calories 208 kcal

Equipment

  • knife
  • cutting board
  • baking dish
  • oven

Ingredients
  

  • 3 cups butternut squash (peeled and diced)
  • 2 tablespoons olive oil
  • 2 tablespoons garlic (peeled and minced)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup heavy cream
  • 1/2 cup shredded mozzarella cheese

Instructions
 

  • Prep the Oven and Butternut Squash: Preheat your oven to 400°F (200°C). Peel and dice the squash into small bite-sized cubes.
  • Assemble the Dish: Arrange the diced butternut squash in a baking dish. In a small bowl, whisk together the olive oil and minced garlic. Drizzle this mixture over the butternut squash, tossing gently to coat evenly.
  • Season and Add Cream: Sprinkle the squash with salt and pepper to taste. Pour the heavy cream over the top to create a creamy base.
  • Add the Cheese: Generously sprinkle shredded mozzarella cheese over the squash. Make sure it's evenly distributed for that gooey, cheesy finish.
  • Roast to Perfection: Bake in the preheated oven for 15 to 20 minutes, or until the asparagus is tender, the cream is bubbling, and the cheese is golden and melty.

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: 208kcalCarbohydrates: 14gProtein: 5gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 28mgSodium: 242mgPotassium: 412mgFiber: 2gSugar: 3gVitamin A: 11476IUVitamin C: 23mgCalcium: 139mgIron: 1mg

Reasons Why This Recipe is Perfect for Beginner Cooks and Meal Prep:

  • Minimal Ingredients: This recipe only requires a handful of simple ingredients that you probably already have in your kitchen. No complicated shopping list needed!
  • No Special Skills Required: The steps are straightforward and beginner-friendly, making it easy for anyone to follow, even if you’re new to cooking.
  • Simple Prep Work: All you need to do is peel and dice the squash—no fancy knife skills or tricky techniques involved. The rest is just mixing and baking!
  • Impressive Flavor: The garlic, olive oil, and mozzarella bring out rich flavors that make this gratin a crowd-pleaser at any gathering. Your guests will think you spent hours preparing it!
  • Perfect for Holiday Gatherings: The creamy, cheesy texture of this gratin makes it an ideal side dish for family dinners, Thanksgiving, or holiday meals. It’s a comforting, elegant addition to any spread.
  • Great for Meal Prep: You can easily make a large batch and store it in the fridge for up to 5 days. It reheats beautifully, making it a great option for weekly meal prep.
  • Customizable: While this recipe is delicious as is, you can easily add your favorite herbs, spices, or other cheeses to make it your own. Try adding a little thyme, rosemary, or Parmesan for extra depth!

The PrepYoSelf Newsletter

Ingredients You’ll Need

  • Butternut Squash (Peeled and Diced): Butternut squash is the star of the dish, offering a natural sweetness and a smooth, creamy texture once roasted. It pairs beautifully with savory ingredients like garlic and cheese because its mild flavor acts as a perfect canvas. The sweetness of the squash enhances the richness of the cream and cheese, creating a balanced contrast of flavors. Plus, butternut squash is packed with vitamins and antioxidants, making it a nutritious choice for any meal.
  • Garlic (Minced): Garlic is the perfect savory counterpoint to the sweetness of the butternut squash. Its pungent, aromatic qualities add complexity to the dish and balance out the richness of the cream and cheese. When roasted, garlic softens and becomes sweeter, further enhancing the overall flavor profile. The garlic oil mixture that coats the squash infuses it with a delicious depth that’s hard to resist.
  • Heavy Cream: Heavy cream is the key to the luscious, velvety texture of the gratin. It adds richness and body to the dish, transforming the roasted squash into a creamy, indulgent side. The creaminess balances the roasted flavors of the squash and garlic, making every bite smooth and comforting. Plus, the cream helps the cheese melt beautifully, creating that irresistible gooey finish.
  • Shredded Mozzarella Cheese: Mozzarella cheese is known for its meltability and mild, creamy flavor. It creates a gooey, golden crust on top of the gratin, giving the dish a satisfying texture and a cheesy, savory flavor that perfectly complements the sweetness of the butternut squash. The cheese’s subtle tang pairs well with the richness of the cream and the earthiness of the squash, making each bite a delightful combination of flavors.

butternut squash gratin

How to Make Butternut Squash Gratin

  1. Prep the Oven and Butternut Squash: Preheat your oven to 400°F (200°C). While the oven is heating up, peel the butternut squash with a vegetable peeler. Then, carefully cut it in half lengthwise and scoop out the seeds with a spoon. Dice the squash into small, even cubes (about 1-inch pieces). This will help the squash cook evenly.
  2. Assemble the Dish: Take a baking dish (around 9×9 inches) and arrange the diced butternut squash evenly inside. In a small bowl, combine the olive oil and minced garlic. You can mince the garlic by finely chopping it with a knife or using a garlic press. Pour the olive oil and garlic mixture over the squash, then use a spoon or your hands to toss the squash and make sure each piece is coated with the oil and garlic.
  3. Season and Add Cream: Sprinkle the diced squash with salt and pepper. This will bring out the natural sweetness of the squash and balance the richness of the cream. Then, pour the heavy cream evenly over the squash, making sure it covers most of the pieces. The cream will create a rich, creamy base for the gratin.
  4. Add the Cheese: Sprinkle the shredded mozzarella cheese generously over the squash and cream. Make sure the cheese is spread out evenly across the top. The cheese will melt and form a delicious, golden crust as it bakes.
  5. Roast to Perfection: Place the baking dish in the preheated oven and bake for 30 to 40 minutes. Check the squash around the 30-minute mark to see if it’s tender. You can do this by poking a piece with a fork—it should slide in easily. The cream should be bubbling, and the cheese should be golden and melted. If the cheese isn’t browned enough, leave it in the oven for a few more minutes.

butternut squash gratin

Meal Prep Tips:

  • Cheese Options: Swap mozzarella for sharp cheddar for a bolder, tangier flavor. Add a sprinkle of grated Parmesan on top for a salty, umami kick that pairs beautifully with the squash and cream. For a tangy twist, use goat cheese in place of mozzarella for a creamy texture and distinctive flavor.
  • Add Protein: Chicken or Sausage: For a heartier dish, add cooked chicken, turkey sausage, or even bacon bits. This turns the gratin into a complete meal rather than just a side.
  • Herbs: Add fresh thyme or rosemary for an earthy, fragrant note. These herbs complement the sweetness of the squash and add depth. Sage works beautifully with butternut squash and adds a warm, savory flavor, making it a perfect addition to this gratin.
  • With Roasted Meats: Butternut squash gratin pairs wonderfully with roasted meats, such as roast chicken, turkey, or pork. The richness of the gratin complements the savory flavors of the meat, and the slight sweetness of the squash balances the more robust flavors of the roast.
  • With Green Veggies: To make the meal more balanced, serve this gratin alongside steamed or sautéed green vegetables like green beans, broccoli, or spinach. These add freshness and color, providing a nice contrast to the creamy gratin.
  • With Salad: For a lighter meal, pair the gratin with a crisp salad, such as a mixed greens salad with a tangy vinaigrette. The acidity of the vinaigrette will cut through the richness of the gratin, creating a nice balance.

butternut squash gratin

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Frequently Asked Questions

Can I use frozen butternut squash instead of fresh?

Yes, you can use frozen butternut squash. However, make sure to thaw it completely and drain any excess moisture before using it in the recipe. Frozen squash may have a slightly softer texture, so the baking time may be a little shorter.


How do I know when the squash is done cooking?

The squash is done when it’s tender and easily pierced with a fork. The cheese should also be melted and golden brown on top, and the cream should be bubbling around the edges. If you’re unsure, give it a little extra time in the oven.


Can I use a different type of squash?

Yes! While butternut squash is the best choice for this recipe, you can use other squash varieties like acorn squash or delicata squash. Just make sure to peel and dice them similarly for even cooking.