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Grilled Balsamic Steak Salad with Sweet Potato

balsamic steak

Some things are just meant to be just like this Balsamic Glazed Steak Salad with Savory Sweet Potato Wedges!

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Round plate with grilled steak and sweet potato wedges on top of spring mix salad with cherry tomatoes.

Prepping tasty meals can be challenging, especially if you’re short on time. But meal prepping in advance can help set you up for success during the week. You’ll be able to enjoy tasty wholesome meals during your busy work week.

This steak dinner is rich in iron, Vitamin C, and fiber. Adding balsamic vinegar to the steak marinade is an easy way to add flavor to your steak. Baking the sweet potato wedges saves you from unnecessary calories from cooking it in the deep fryer.

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Ingredients for Easy Steak Salad and Sweet Potato

  • Steak: We splurged a bit and used NY Strip steak because of its intense and bold beef flavors. It’s not the most tender steak, but it still gives a robust flavor. However, you can use your choice of steak
  • Sweet Potato: Steak always goes well with potatoes, but we wanted to incorporate some Vitamin A which is found in sweet potatoes. It also has a lower glycemic index than regular potatoes making it carb-friendly
  • Balsamic Glaze and Seasonings: If you don’t have a balsamic glaze, you can also use a mixture of honey and soy sauce. The glaze gives the steak a good sear, char, and caramelization from grilling it on the pan
  • Salad Mix: We went with a spring mix that contains a mix of tender baby lettuce, spinach, and sometimes red and green romaine. However, you can go with whatever salad mix you have on hand
Round plate with grilled steak and sweet potato wedges on top of spring mix salad with cherry tomatoes.

How to Make Steak Salad and Baked Sweet Potato Wedges

  1. Pre-heat the oven to 400F.
  2. Prep the sweet potato by slicing it into wedges and baking them in the oven.
  3. Meanwhile, marinate the steak with balsamic glaze, olive oil, and seasonings.
  4. Heat the grill on medium-high heat. Sear the steak on each side until you reach your desired doneness.
  5. Serve the salad with your choice of salad dressing.

Reference the recipe card below for detailed instructions.

Glass meal prep container with grilled steak and sweet potato wedges on top of spring mix salad with cherry tomatoes.

Meal Prep Tips for Balsamic Steak and Sweet Potatoes

  • Cooking option: If you have an Air Fryer, you can also air fry the seasoned sweet potato wedges at 350F for 8 minutes
  • Glaze: You can make your own homemade salad dressing by mixing together the following: 1/4 cup balsamic glaze, 1/4 cup olive oil, 1 tbsp honey, 1 tbsp dijon mustard, 1/4 tsp thyme, 1/4 tsp garlic powder, 1/4 tsp salt. Save it in a glass jar and store it in the fridge. It will keep well for up to 2 weeks. Just be sure to give it a shake before serving.
  • To Store: This meal can be stored in an air-tight container in the refrigerator for up to 3 to 4 days.
Glass meal prep containers with grilled steak and sweet potato wedges on top of spring mix salad with cherry tomatoes.
steak and sweet potato

Grilled Balsamic Steak Salad with Roasted Sweet Potato Wedges

Sizzling balsamic steak dinner with roasted sweet potatoes served with a fresh green salad.
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Prep Time 5 minutes
Cook Time 20 minutes
Course lunch, Main Course
Cuisine American
Servings 2

Equipment

  • knife
  • cutting board
  • grill pan
  • sheet pan
  • oven

Ingredients
  

  • 12 oz NY strip steak (6 oz each, thinly sliced)
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1 tablespoon balsamic glaze
  • 2 tablespoons olive oil
  • 2 small sweet potatoes
  • 4 cups spring mix salad
  • 4 tablespoons your choice of salad dressing
  • 1/4 cup cherry tomatoes (sliced)

Instructions
 

  • Preheat the oven to 400F. Mix together the paprika, garlic powder, and salt in a small bowl.
  • Peel the sweet potato, and slice it into 1/2 inch wedges. Layer the wedges on a sheet pan and sprinkle with half of the seasoning and coat with half of the olive oil. Place the sheet pan in the oven and roast in the oven for about 20 minutes until the sweet potato wedges are crispy.
  • Meanwhile, place the steak in a mixing bowl and season with the rest of the seasoning mix. Then, drizzle it with balsamic glaze and olive oil. Mix it all around until the steak is fully coated with the seasonings and balsamic glaze.
  • Heat a grill pan on medium high heat and grill the steak on each side for about 3 to 5 minutes until you reach your desired donness.
  • Serve the steak and sweet potatoes with a side salad and your choice of salad dressing.

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Frequently Asked Questions

What meat compliments sweet potato?

Other than beef, chicken and pork taste delicious with sweet potatoes. 

What else goes well with sweet potato wedges?

You can serve it with baked chicken strips, deli sandwiches, or even make chili fries.

What is balsamic glaze good on?

You can drizzle this glaze on other grilled vegetables, toasted bruschetta, and even on top of juicy strawberries and as a sauce for vanilla ice cream.

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Baked Cilantro Lime Chicken with Strawberry Salsa

cilantro chicken

Let’s keep your basic baked chicken breasts from being boring for your next meal prep. We’re keeping it tasty with this cilantro lime pesto marinade, paired with perfect sides and condiments. Great for lunch or a chicken dinner with style.

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Round plate with cilantro marinated chicken topped with strawberry salsa, black beans.

Not only do you get a good protein source from the chicken, but you also get an additional protein and fiber load from the tasty black beans.

To top it off, your tastebuds are going to be feeling fresh with the sweet and savory strawberry salsa.

Now we know what you are thinking…” Wow, that’s a lot to meal prep!”. Don’t worry, we’ll show you how to make this beautiful dish in no time.

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Gather the Following Ingredients

Ingredients For the Chicken and Cilantro Lime Pesto:

  • Chicken: We used boneless chicken thighs, but you can also use chicken breasts or chicken tenderloins.

  • Fresh Cilantro: If you don’t have cilantro, you can swap it out with green onions

  • Lime: You can also use oranges or lemons

  • Pine Nuts: If you don’t have pine nuts, you can use whatever nuts you have on hand

  • Garlic: We used fresh garlic, but you can also use garlic paste or garlic powder

Round plate with cilantro marinated chicken topped with strawberry salsa, black beans.

Ingredients For the Strawberry Salsa and Salad Mix:

  • Strawberries: Mango or pineapple are also good fruits to use in salsa

  • Cherry Tomatoes: We like cherry tomatoes because they are easy to slice into small pieces, but feel free to use regular tomatoes

  • Red Onions: Use whatever onions you have on hand, including shallots

  • Cilantro: You can also use green onions

  • Lime: Oranges or lemon can also be used

  • Spring Mix: Choose any kind of lettuce mix you like

  • Black Beans: Pinto beans will also work

Round plate with cilantro marinated chicken topped with strawberry salsa, black beans.

How to Bake Cilantro Lime Chicken:

  1. Make the Cilantro Pesto: In a blender, add the cilantro, pine nuts, juice of a lime, olive oil, garlic, and salt. Blend until smooth.

  2. Marinate the Chicken: Place the chicken in a mixing bowl. Pour in the cilantro pesto that you just blended. Marinate the chicken for at least 10 minutes.

  3. Bake the Chicken: Place the chicken on a sheet pan. Bake the chicken in the oven for 25-30 minutes until it is fully cooked. Meanwhile, prepare the strawberry salsa, salad, and black beans.

Reference the recipe card below for detailed instructions.

Glass meal prep container with cilantro marinated chicken topped with strawberry salsa, black beans.

Meal Prep Tips for Baked Cilantro Lime Chicken Dinner

  • Cook method variations: You can also cook the chicken in a small toaster oven or in the Air Fryer (cook at 360F for 20-25 minutes). Another option is to grill it on an outdoor grill or on an indoor grill pan which will give it a nice char and caramelized flavor.

  • To Serve: After the chicken cooks, let it rest for a few minutes before slicing it into bite-size pieces. This chicken dinner brings so much color and excitement to the plate.

  • To Store: Store it in an airtight container for up to 3 to 4 days in the refrigerator. Keep the salsa and beans separate from the spring mix to prevent the spring mix from getting soggy.

  • To Reheat: You can serve this meal chilled, but if want to reheat the chicken, you can warm it up in the microwave until it is heated through.

Cilantro Chicken

Oven Baked Cilantro Lime Chicken with Strawberry Salsa and Black Bean Salad

Cilantro Lime Marinated Chicken served with a light and refreshing strawberry salsa.
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Prep Time 5 minutes
Course lunch, Main Course
Cuisine American, Mexican
Servings 2

Equipment

  • knife
  • cutting board
  • blender
  • sheet pan
  • oven
  • mixing bowls

Ingredients
  

Chicken and Pesto

  • 12 oz boneless chicken thighs
  • 1 cup cilantro (chopped)
  • 1 lime (juiced)
  • 1/4 cup olive oil
  • 2 tablespoons pine nuts
  • 2 garlic cloves (peeled)
  • 1/4 teaspoon salt

Salad and Black Beans

  • 4 cups spring mix salad
  • 1 cup black beans (drained and rinsed)

Strawberry Salsa

  • 1/2 cup strawberries (diced)
  • 1/2 cup cherry tomatoes (sliced)
  • 1/4 cup red onions (diced)
  • 1/4 cup cilantro (chopped)
  • 1 lime (juiced)
  • 1/4 teaspoon salt

Instructions
 

  • Preheat the oven to 400F. Place the cilantro, pine nuts, juice of a lime, olive oil, garlic, and salt in a blender and blend until smooth.
  • Place the chicken in a mixing bowl and pour in the cilantro pesto. Marinate the chicken for about 10 minutes.
  • Next, place the chicken on a sheet pan and bake it in the oven for about 25-30 minutes until it reaches an internal temperature of 165F (half way through, flip over the chicken)
  • Meanwhile, rinse the strawberries and remove the stems. Cut them into quarters. Add them to another mixing bowl with the cherry tomatoes, red onions, cilantro, lime juice, and salt. Mix it all together.
  • After the chicken cooks, top it off with the strawberry salsa and enjoy it with a side of black beans and a side salad.

Notes

Instead of baking the chicken, you can also grill the chicken on an indoor grill pan for about 6 to 7 minutes on each side until it is fully cooked and reaches an internal temperature of 165F

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Frequently Asked Questions

What to serve with cilantro lime chicken?

If you have extra cilantro, you can make cilantro lime rice or serve the chicken with flour or corn tortillas.

Can you use lemon juice instead of lime juice?

Yes, they can be used interchangeably in this recipe.

How long can you keep marinated chicken in the refrigerator?

You can keep it for 24 hours, after that, any uncooked marinade should also be discarded.

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Baked Breakfast Egg Stuffed Peppers

egg stuffed bell peppers

Baked breakfast stuffed peppers are perfect for a low-carb breakfast, brunch, or even as an afternoon snack.

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Calories: 528kcal | Carbohydrates: 21g | Protein: 17g | Fat: 44g | Saturated Fat: 8g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 27g | Trans Fat: 0.04g | Cholesterol: 327mg | Sodium: 1109mg | Potassium: 966mg | Fiber: 9g | Sugar: 3g | Vitamin A: 976IU | Vitamin C: 124mg | Calcium: 100mg | Iron: 3mg

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White round plate with a baked yellow bell pepper stuffed with eggs. It is topped off with red harissa sauce and green pesto and slice avocado.

We love the natural sweetness of bell peppers, and using them as a vessel to bake eggs in them is an added bonus! And to level it up, we are topping it off with bold flavors such as harissa and pistachio pesto.

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Egg Stuffed Pepper Ingredients

Savory breakfast is definitely something we look forward to in the mornings. And it’s even better when it’s nutritious and flavorful in one bite. Here are the ingredients we used for our egg-stuffed peppers:

  • Bell Peppers: You can use any color of your choice. Green bell peppers are slightly more bitter, while the yellow, orange and red bell peppers are sweeter. Red bell peppers also are more nutrient-dense.

  • Eggs: We used 2 eggs per pepper half, however, depending on the size of your peppers, you may just need 1 egg.

  • Harissa: We used harissa to add some heat and smoky flavors, but you can easily use another kind of chili sauce such as sriracha. 

  • Pistachio Pesto: We made our pistachio pesto from scratch, however, you can use any kind of store-bought pesto such as basil pesto.

  • Avocado: To add some healthy fat, we added sliced avocado on top.

White round plate with a baked yellow bell pepper stuffed with eggs. It is topped off with red harissa sauce and green pesto and slice avocado.

How to Make Breakfast Egg Stuffed Peppers

  1. Preheat the oven to 400F.

  2. Using a chef’s knife, slice the bell pepper in half. Remove the inner ribs and seeds of the peppers.

  3. Lay the peppers cut side up on the baking sheet and crack the eggs into the pepper halves.

  4. Bake in the oven until the egg whites are firmly set.

  5. Top it off with harissa sauce, pesto, and sliced avocados.

Reference the recipe card below for detailed instructions.

Meal prep container storing a baked yellow bell pepper stuffed with eggs. It is topped off with red harissa sauce and green pesto and slice avocado.

Meal Prep Tips for Egg Stuffed Peppers:

  • Other Prep Methods: You can also cook this in a small toaster oven or in the Air Fryer (cook at 360F for 10-12 minutes).

  • Storage: Store them in an air-tight container in the refrigerator for up to 3 to 4 days. You can also freeze them and store them in the freezer for up to 3 months for the best quality. However, we recommend you don’t slice the avocado in advance. Wait to slice the avocado when you are ready to eat the peppers to prevent them from browning too early.

  • To Reheat: Heat them in the microwave until they warm through.

Glass meal prep containers storing a baked yellow bell pepper stuffed with eggs. It is topped off with red harissa sauce and green pesto and slice avocado.

Egg Stuffed Peppers

Oven Baked Breakfast Egg Stuffed Peppers

These egg stuffed peppers are topped with a flavorful harissa sauce and pistachio pesto perfect for a low carb breakfast or snack.
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Prep Time 5 minutes
Cook Time 15 minutes
Course Breakfast
Cuisine American
Servings 2
Calories 528 kcal

Equipment

  • knife
  • cutting board
  • blender
  • sheet pan
  • oven

Ingredients
  

Stuffed Pepper

  • 4 large eggs
  • 1 yellow bell pepper
  • 1 avocado
  • 1/4 teaspoon salt
  • 1 tablespoon harissa sauce

Pistachio Pesto

  • 1/4 cup pistachios (shelled)
  • 2 tablespoons olive oil
  • 4 tablespoons green onions (chopped)
  • 2 garlic cloves (peeled)
  • 1/2 teaspoon salt

Instructions
 

  • Pre-heat oven to 425F. Cut the bell pepper in half lengthwise and remove the ribs and seeds
  • Place the bell peppers on a sheet pan. Crack two eggs into each pepper half and season with salt. Bake in the oven for 12 to 15 minutes or until the egg whites have set.
  • While the peppers bake, use blender to blend together the pistachio, green onions, garlic, olive oil, and salt into a chunky paste. Or you can use a sharp knife to finely chop the ingredients
  • After the peppers cook, top off each pepper with a teaspoon of harissa sauce and pistachio pesto. Feel free to add more to your liking. And don't forget to enjoy them with avocado slices!

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: 528kcalCarbohydrates: 21gProtein: 17gFat: 44gSaturated Fat: 8gPolyunsaturated Fat: 7gMonounsaturated Fat: 27gTrans Fat: 0.04gCholesterol: 327mgSodium: 1109mgPotassium: 966mgFiber: 9gSugar: 3gVitamin A: 976IUVitamin C: 124mgCalcium: 100mgIron: 3mg

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Frequently Asked Questions

What is harissa?

Harissa is a chile sauce that is made from dried red-chiles, garlic, citrus, and warm spices such as cumin, coriander, caraway seeds, and olive oil. They are a perfect way to perk up the flavor for your eggs.

What is pesto?

Pesto is a sauce that combines crushed herbs, nuts, garlic, and olive oil. You can serve it with pasta, use it as a spread for sandwiches. The sauce can easily brighten up the flavor of a simple dish.

Are bell peppers keto-friendly?

Yes, bell peppers are low in carbs and they can be a great vegetable option to add when planning ingredients for your keto meals.

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Sheet Pan Shrimp and Cauliflower with Corn

shrimp and corn

Easy Sheet Pan Shrimp with a corn and cauliflower bake that is ready in less than 20 minutes!

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Wood plate with roasted shrimp, corn, cauliflower, and green onions.

This sheet pan lunch is a lighter version of a shrimp boil that makes it an easy weekday meal prep.

Here’s What We Love About This Pan Shrimp Recipe

  • We’ve got traditional ingredients such as shrimp and corn, but instead of potatoes that you often find in boil recipes, we used cauliflower for a lower carb option.

  • We also used corn kernels rather than corn on the cob so that you can just scoop it up easily with a fork without having to get your hands dirty.

  • Everything cooks at the same time in this pan shrimp recipe, making it a quick, easy, and flavorful prep when you are crunched for time.

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Here’s What You’ll Need

  • Shrimp: You can either use fresh or frozen shrimp. If you cook frozen shrimp, be sure to thaw it out in the refrigerator first before cooking, otherwise, it will get watery when it cooks in the oven

  • Corn Kernels: We choose frozen corn, however, you can use fresh corn on the cob if you prefer the traditional way to cook corn in a boil.

  • Cauliflower: You can also swap with another low-carb vegetable such as yellow squash or zucchini

  • Garlic and Green Onions: These aromatics add bold flavors to this simple dish

  • Seasonings and Olive Oil: We used garlic powder, chili powder, paprika, and salt. However, you can also use old bay seasoning or any pre-mixed seafood seasoning.

Wood plate with roasted shrimp, corn, cauliflower, and green onions.

How to Make This Tasty Shrimp “Boil” Bake

  1. Pre-heat the oven to 400F.

  2. Place the shrimp and veggies on a sheet pan.

  3. Sprinkle the ingredients with seasoning and drizzle with olive oil.

  4. Bake in the oven until fully cooked.

Reference the recipe card below for detailed instructions.

Glass meal prep containers with roasted shrimp, corn, cauliflower, and green onions.

Meal Prep Tips for Shrimp “Boil” Bake

  • Air Fryer Tip: You can also cook these ingredients in an Air Fryer. Cook it at 360F for 8-10 minutes

  • Stove Top Tip: If you prefer the stovetop, you can saute these ingredients in a skillet. Add oil to a hot pan and start with the cauliflower florets until they get tender. Then add the shrimp, followed by the corn. Add the seasonings and sprinkle with lemon juice at the end. Garnish with green onions.

  • Ingredient Tips: If you want to add more flavor, you can top it off with other fresh herbs such as basil, fresh cherry tomatoes, or sliced shallots.

  • To Serve: Pair this meal with a crispy, fresh green salad, buttery rice pilaf, or with flour tortillas

Glass meal prep containers with roasted shrimp, corn, cauliflower, and green onions.

Shrimp and Cauliflower

Sheet Pan Shrimp and Cauliflower with Corn

Simple sheet pan meal loaded with sweet corn, cauliflower, and shrimp. All ingredients baked together so that you can have it ready in no time.
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Prep Time 5 minutes
Cook Time 15 minutes
Course dinner, Main Course
Cuisine American
Servings 2

Ingredients
  

  • 8 oz shrimp (peeled and deveined)
  • 2 cups cauliflower florets
  • 1 cup corn
  • 2 tablespoons garlic (minced)
  • 2 tablespoons green onions (chopped)
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon paprika
  • 1 lemon (juiced)
  • 1 tablespoon olive oil

Instructions
 

  • Pre-heat oven to 400F. Place the shrimp and veggies on a sheet pan.
  • Sprinkle the seasonings and minced garlic on top. Coat everything with olive oil.
  • Bake in the oven for 12 to 15 minutes.

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Frequently Asked Questions

Can I use cauliflower rice?

Yes, cauliflower rice works well here.

How long can I store leftovers?

You can store it in an airtight container in the refrigerator for up to 3 to 4 days. 

What can I substitute for shrimp?

You can use any kind of protein such as sliced sausage, cubed chicken, and even cubed salmon. Just be sure that the pieces are small enough (about a 1-inch cube) so that all the ingredients cook through at the same time.

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Oven Baked Chicken Fajitas with Mango Salsa

chicken fajitas

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Sheet pan chicken fajitas are the fastest dinner you can make with tender chicken, and colorful veggies, and it’s an easy clean-up!

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Plate with chicken fajitas, mango salsa, and colorful bell peppers and onions served with tortillas.

Why We Love This Oven Baked Chicken Fajitas

  • There is no need to spend extra dollars at a restaurant for your weeknight dinner.

  • This easy fajita dinner is budget-friendly and super tasty.

  • You can bake everything in one pan and you get juicy chicken with sweet roasted peppers and onions, and the oven does all the work.

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To Make Easy Baked Chicken Fajitas, You’ll Need

  • Chicken Tenderloins: You can also use chicken breasts or boneless chicken thighs

  • Bell Peppers and Onions: These ingredients add flavor and lots of color to the dish

  • Fajita Seasoning: We made our own mixture, however, you can also use pre-mixed seasonings

  • Tortillas: Serve it up with your flour tortillas or corn tortillas. There are also low-carb options and vegetable options such as jicama tortillas if you are keeping it keto-friendly

  • Mango Salsa: We love adding fruit to our salsa, especially if we have extra on hand. Other tasty toppings you can add are guacamole, pico de gallo, cheese, or sour cream

Plate with chicken fajitas, mango salsa, and colorful bell peppers and onions served with tortillas.

How to Cook Chicken Fajitas in the Oven

  1. Preheat the oven to 400F.

  2. Mix together your seasonings in a small bowl.

  3. Place the chicken tenderloins on one side of the sheet pan and the sliced peppers and onions on the other side.

  4. Coat all the ingredients with olive oil and sprinkle them with the seasonings.

  5. Bake everything in the oven until the chicken is fully cooked.

  6. Meanwhile, prepare the Mango Salsa and other toppings.

Reference the recipe card below for detailed instructions.

Glass meal prep container with chicken fajitas, mango salsa, and colorful bell peppers and onions served with tortillas.

Meal Prep Tips for Baked Chicken Fajitas

  • Large Batches: If you decide to increase the batch size, you can serve the fajita chicken and veggies on top of a salad or serve it in a lettuce wrap or with a side of Spanish rice and beans.

  • Other Recipe Ideas: You can also add veggie fajitas with breakfast tacos. Make pasta with the chicken and bell peppers simply by adding them to penne pasta, and adding shredded parmesan cheese.

  • Storage: Store in an airtight container in the refrigerator for up to 3 to 4 days for the best quality.

Glass meal prep containers with chicken fajitas, mango salsa, and colorful bell peppers and onions served with tortillas.

chicken fajitas

Oven Baked Chicken Fajitas with Mango Salsa

Budget-Friendly and flavorful chicken fajitas baked in the oven in less than 30 minutes!
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Prep Time 5 minutes
Cook Time 20 minutes
Course lunch, Main Course
Cuisine Mexican
Servings 2

Equipment

  • knife
  • cutting board
  • sheet pan
  • oven

Ingredients
  

Chicken & Seasoning

  • 12 oz chicken tenderloins
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon cumin
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 1/4 teaspoon salt
  • 1 tablespoon olive oil
  • 4 low carb tortillas

Fajita Veggies & Seasoning

  • 1 red bell pepper (sliced)
  • 1/4 cup red onions (sliced)
  • 1/4 teaspoon paprika
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1 tablespoon olive oil

Mango Salsa

  • 1 mango (peeled and diced)
  • 1/4 cup cilantro (chopped)
  • 1/4 cup red onions (diced)
  • 1 cup cherry tomatoes (sliced)
  • 1 lime (juiced)
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt

Instructions
 

  • Pre-heat the oven to 400F. Place the chicken tenderloins, sliced bell peppers, and sliced onions on a sheet pan. Sprinkle them with the seasonings and coat them with olive oil
  • Bake in the oven for 20 minutes until the chicken is fully cooked and reaches an internal temperature of 165F. (cook for an additional 5 minutes until it reaches the internal temperature of 165F)
  • Meanwhile, add the diced mango, cilantro, red onion, and cherry tomatoes in a mixing bowl. Add the seasonings, juice of a lime, and mix everything together
  • After the chicken cooks, layer the chicken tenderloins in the middle of the tortillas and top it off with the fajita veggies and fresh mango salsa. Enjoy this beautiful colorful and tasty dish!

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Frequently Asked Questions

Is chicken fajita healthy?

Yes, baking it in the oven is one of the healthiest ways to make chicken fajitas because this recipe uses healthy fat, lean meat, and healthy vegetables.

What goes well with fajitas?

Serve it with a cilantro corn salad, avocado salad, or baked black beans.

How do you cut chicken breast for fajitas?

If you are using chicken breasts instead of tenderloins, you will want to let the cooked chicken rest before slicing it into thin strips. Slice it the chicken breasts horizontally into ½-inch thick slices.

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Cajun Tilapia with Broccolini and Baby Potatoes

round white plate with cajun tilapia, broccolini, and baby potatoes

Pan-fried, flaky tilapia with roasted broccolini and buttery potatoes is a simple, but elegant way to make dinner for your busy weeknights.

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Round plate with seasoned tilapia and roasted broccolini with baby potatoes.

Sometimes it can be overwhelming trying to decide what to eat during the week. Well, let me help you out with this easy and healthy, and not to mention budget-friendly dinner idea.

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Ingredients You’ll Need

  • Tilapia: We like using pan-fried tilapia for this recipe because it cooks fast, but you can use any other kind of white fish.

  • Broccolini: You can also swap this out with broccoli or asparagus

  • Baby Potatoes: We used baby potatoes because we don’t need to peel them which makes it easier to prep

  • Seasonings: We’re seasoning this meal with cajun flavors such as cayenne pepper, paprika, and garlic powder

Round plate with seasoned tilapia and roasted broccolini with baby potatoes.

Simple Steps to Make Tilapia with Roasted Vegetables

  1. Pre-heat the oven to 400F.

  2. Start prepping the baby potatoes and broccolini spears on a sheet pan.

  3. Bake the seasoned vegetables in the oven until they are tender and the potatoes are golden and crispy.

  4. Meanwhile, season the tilapia and pan-fry it in a saute pan until the fish turns opaque and flakes easily with a fork.

Reference the recipe card below for detailed instructions.

Glass meal prep container with seasoned tilapia and roasted broccolini with baby potatoes.

Meal Prep Tips for this Tilapia Recipe

  • Cook Method: If you don’t want to mess with the stovetop, you can also cook the whole dish in the oven. Place the tilapia along with the vegetables and bake everything in the oven.

  • Air Fryer Tip: You can also cook the fish and vegetables in an Air Fryer. Cook it at 400F for 7-9 minutes

  • Flavor Tip: If you have a lemon on hand, sprinkle the juice of the lemon over the dish. This will brighten up the flavors

  • To Store: Store in an airtight container in the refrigerator for up to 3 to 4 days.

Glass meal prep containers with seasoned tilapia and roasted broccolini with baby potatoes.

Tilapia and Veggies

Cajun Tilapia with Roasted Broccolini and Baby Potatoes

Make this delicious pan-fried tilapia with crispy broccolini and golden brown potatoes for your next dinner meal prep.
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Prep Time 5 minutes
Cook Time 20 minutes
Course dinner, Main Course
Cuisine American
Servings 2

Equipment

  • knife
  • cutting board
  • saute pan
  • spatula
  • sheet pan
  • oven

Ingredients
  

Tilapia and Seasonings

  • 12 oz Tilapia fillets
  • 1/4 teaspoon paprika
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon olive oil

Broccolini and Baby Potatoes

  • 6 broccolini spears
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1 tablespoon olive oil
  • 1 cup baby potatoes

Instructions
 

  • Pre-heat the oven to 400F. Slice the baby potatoes in half. Place the broccolini spears and baby potatoes on a sheet pan and season with garlic powder and salt. Then, coat it with olive oil and bake for about 15-20 minutes (if the potatoes are still not tender, cook for additional 5 minute increments)
  • Then, season the tilapia with the seasonings. Add oil to a saute pan on medium high heat and sear the tilapia on each side for about 4 to 5 minutes until it is fully cooked and golden brown. The fish should turn opaque and flake easily with a fork
  • Serve the fish with the roasted veggies.

Notes

Note: Instead of searing the tilapia in a saute pan, you can also bake it with the veggies all on one sheet pan

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Frequently Asked Questions

Is this dish healthy?

Yes, it has a good balance of protein, complex carbs, and fiber. Fish is typically also less caloric than beef and chicken if you’re looking for a low calorie option.

What is the best fish to pan fry?

Other than tilapia, flounder, sole, or cod are good options because they are all thin and can cook quickly.

Do you season fish before frying?

Yes, season with herbs and spices to enhance the fish’s flavor.

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Balsamic Baked Chicken

This balsamic baked chicken recipe combines succulent bone-in chicken thighs with a flavorful marinade for a delicious and easy-to-make dish. The marinade, consisting of balsamic dressing, honey, olive oil, rosemary, garlic powder, salt, and pepper, infuses the chicken with rich and aromatic flavors. To prepare, preheat the oven to 425°F and whisk together the marinade ingredients. Arrange the chicken thighs in a baking dish, coat them with half of the marinade, and bake for 20 minutes. Then, add the remaining marinade and continue baking for 10-15 minutes until the chicken reaches a golden brown color and an internal temperature of 165°F. Once cooked, transfer the chicken to a serving dish and enjoy, pairing it with a side salad or roasted vegetables for a complete meal.

balsamic chicken

Honey Balsamic Baked Chicken

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Prep Time 5 minutes
Cook Time 32 minutes

Course dinner, Main Course
Cuisine American, Italian

Servings 4

Equipment

  • mixing bowl
  • sheet pan
  • oven

Ingredients

  

  • 4 each bone in chicken thighs
  • 1/2 cup balsamic dressing
  • 2 tbsp honey
  • 1 tbsp olive oil
  • 1 tbsp rosemary (fresh, finley chopped)
  • 1/2 tsp garlic powder
  • 1/4 tsp salt
  • 1/4 tsp pepper

Instructions

 

  • Preheat the oven to 425F degrees
  • In a small bowl, whisk together the balsamic dressing, honey, garlic, salt, pepper, and rosemary
  • Place the chicken thighs in a baking dish and pour half of the balsamic marinade over the chicken and make sure it is fully coated
  • Cook the chicken for 20 minutes
  • After 20 minutes, pour the rest of the balsamic marinade on top and cook for another 10-15 minutes until the chicken is golden brown and fully cooked to an internal temperature of 165
  • Remove from the oven and place it on a serving dish and enjoy! Serve with a side salad or roasted veggies

Notes

Note: After the chicken cooks, you can split the recipe in half and shred half of the chicken meat, and use it as your protein for a lunch salad or in a sandwich.
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Grilled Honey Dijon Chicken Kale Salad

chicken kale salad

This delicious and gorgeous roasted sweet potato and kale salad with grilled chicken is full of flavor. It’s a nutrient-packed lunch for the week.

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Plate with chicken served on top of baby kale salad with sweet potato, cranberries, and pecans.

Why This Kale Salad is Healthy

  • Complete Meal: This recipe has lean protein, complex carbs, vegetables, fruit, and healthy fats.
  • Benefits of Kale: Kale is a green, leafy, cruciferous veggie that is rich in nutrients such as fiber, antioxidants, calcium, Vitamin C, K, and Iron.
  • Benefits of Sweet Potato: This sweet and starchy root vegetable is great for meal prep because it comes in a variety of sizes and colors. It is also a great source of fiber, vitamins, and minerals that help promote gut health.

The PrepYoSelf Newsletter

Ingredients You’ll Need

  • Chicken and Marinade: For this recipe, we used chicken tenderloins because they cook fast, but you can also use boneless chicken thighs or chicken breast. We also marinated the chicken in a honey dijon sauce before grilling it.
  • Sweet Potato & Seasonings: Other orange vegetable options you can use are diced butternut squash or acorn squash.
  • Salad Ingredients: For our salad mix, we incorporated a dark leafy green such as baby kale mix, but you can also use baby spinach.
  • Toppings: We topped off the salad with crunchy components such as pecan halves and dried cranberries.
  • Salad Dressing: To streamline the ingredients, we made our own homemade vinaigrette using the same ingredients used for the chicken marinade.
Plate with chicken served on top of baby kale salad with sweet potato, cranberries, and pecans.

How to Prepare Grilled Honey Dijon Chicken Kale Salad

  1. Preheat the oven to 400F.
  2. Cut the sweet potato into small pieces and place them on a baking sheet. Season the diced sweet potato and coat with olive oil.
  3. Bake the sweet potato in the oven until they are tender and golden brown.
  4. Meanwhile, marinate the chicken and cook it on the indoor grill.
  5. Afterward, toss together the chicken with the baby kale salad, sweet potatoes, dried fruit, and nuts, and drizzle the salad dressing on top.

Reference the recipe card below for detailed instructions.

Plate with chicken served on top of baby kale salad with sweet potato, cranberries, and pecans.

Meal Prep Tips for Kale Salad

  • Other Flavors: To make kale taste good, add citrus flavors. Kale leaves are crunchy and have a strong taste. Therefore, acidic flavors can cut through the tough flavors of raw kale.
  • Ingredient Variations: You can also a balsamic vinaigrette or Italian dressing to marinate your chicken if you don’t want to make your own homemade dressing.
  • Storage: Store in an airtight container in the refrigerator for up to 3 to 4 days for the best quality.
Glass meal prep containers with chicken served on top of baby kale salad with sweet potato, cranberries, and pecans.
chicken kale salad

Grilled Honey Dijon Chicken Kale Salad

Here's a nutrient packed salad filled with lean protein, dark leafy kale mix, and roasted sweet potato tossed in a sweet and tangy honey dijon vinaigrette dressing
No ratings yet
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Prep Time 5 minutes
Cook Time 15 minutes
Course lunch
Cuisine American
Servings 2

Equipment

  • knife
  • cutting board
  • mixing bowls
  • tongs
  • sheet pan
  • indoor grill
  • oven

Ingredients
  

Chicken and Marinade

  • 12 oz chicken tenderloins
  • 2 tablespoons worcestershire sauce
  • 1 tablespoon dijon mustard
  • 2 tablespoons honey
  • 1/4 teaspoon paprika
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1 tablespoon olive oil

Sweet Potato & Seasonings

  • 1 sweet potato
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon salt
  • 1 tablespoon olive oil

Salad Ingredients

  • 4 cups baby kale
  • 2 tablespoons pecan halves
  • 2 tablespoons dried cranberries

Honey Dijon Vinaigrette

  • 3 tablespoons olive oil
  • 1 tablespoon dijon mustard
  • 2 tablespoons honey
  • 2 tablespoons apple cider vinegar
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt

Instructions
 

  • Preheat the oven to 400F. Peel the sweet potato and cut it into small dices. Place the sweet potato on a sheet pan and sprinkle them with the seasonings. Coat the sweet potato with olive oil. Bake in the oven for 15 minutes.
  • Meanwhile, in a mixing bowl, mix together the chicken marinade. Add the chicken in the bowl and make sure it is fully coated with the marinade.
  • Heat an indoor grill on medium high heat and grill the chicken tenders on each side for about 4 to 5 minutes until they are fully cooked and reach an internal temperature of 165F.
  • Enjoy the grilled chicken tenders with the baby kale salad topped with the roasted sweet potatoes, dried cranberries, pecan halves, and a drizzle of the vinaigrette.

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Frequently Asked Questions

How to store kale?

Bagged kale can keep in the fridge for up to 5 to 7 days

What is massaged kale?

Massaging kale usually involves adding an acid such as lemon juice with olive oil to chopped kale. Use your hands to massage it for a few minutes to soften the leaves. It results in a glossed and reduced volume. Massaging kale helps break down the tough cell structure and allows for a softer texture and a more appetizing flavor. 

Is it better to eat kale raw or cooked?

 Raw kale is more beneficial than cooked, however, some people find it hard to digest and dislike the bittern flavors, therefore heating it softens some of the tough fibers and make it more appealing to consume.

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Oven Baked Balsamic Chicken with Strawberries

balsamic chicken salad

Juicy and tender chicken breast baked in sweet honey and tangy balsamic glaze. This delicious salad makes for an easy chicken lunch meal prep or weeknight dinner meal.

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White round plate with baked balsamic chicken served with spinach, strawberries, and walnuts.

Why You’ll Enjoy This Tasty Balsamic Marinade

  • You can use this marinade for any kind of protein. It goes well with grilled pork or makes a great glaze for an Air Fryer Salmon

  • You can drizzle the marinade on top of pasta or salad

  • It also helps give a caramelized flavor to roasted veggies

The PrepYoSelf Newsletter

What You Need to Make This Balsamic Glazed Chicken

  • Chicken: We use boneless chicken breasts, but you can swap it out with other cuts of chicken such as boneless chicken thighs or chicken tenderloins.

  • Balsamic Glaze: You can find this glaze either in the condiment aisle near the salad dressings or vinegar.

  • Soy Sauce: Adding a little bit of soy sauce gives a savory and salty flavor, but you can also substitute it with regular salt.

  • Strawberries: Balsamic vinegar pairs well with strawberries giving it a sweet and tangy combination

  • Walnuts: Adding nuts to your meals is a great opportunity to add healthy fat and also provides a nice crunchy component to the salad

  • Spinach: These dark leafy greens are such a superfood that provides great nutrients and vitamins. You can also use baby kale or arugula.

  • Olive oil: You can also swap this out with avocado oil.

White round plate with baked balsamic chicken served with spinach, strawberries, and walnuts.

Simple Basic Steps to Make this Oven Baked Balsamic Chicken Breast

  1. Preheat the oven to 400F.

  2. In a bowl, mix together the ingredients for the marinade. Add the chicken to the bowl and let it marinate for at least 10 minutes.

  3. Meanwhile, prepare your salad ingredients. After the oven pre-heats, place the chicken on a sheet pan and bake it in the oven, flipping it over halfway through the process.

  4. After it cooks, let it rest before cutting them into thin strips.

  5. Enjoy the chicken with fresh spinach salad, topped with strawberries and walnuts.

Reference the recipe card below for detailed instructions.

Glass meal prep containers storing baked balsamic chicken served with spinach, strawberries, and walnuts.

Meal Prep Tips for Baked Balsamic Chicken Salad

  • Cook Method Options: You can also bake the chicken in a small toaster oven or cook it in the Air Fryer (cook at 360F for 20 minutes). You can also grill the chicken on an indoor grill. Just be sure to monitor the heat level because the balsamic glaze will burn fast and may create some smoke.

  • Prep Tips: If you don’t want to wait 10 minutes to marinate the chicken, you can always marinate it the night before. Place it in the refrigerator overnight. The longer you marinate the chicken, the more flavorful and tender it will be.

  • Storage: Cooked chicken can be stored in an air-tight container in the refrigerator for up to 3 to 4 days. You can also store the chicken in a freezer-safe container or bag for up to 3 months for the best quality.

  • To Reheat: Heat them in the microwave until they warm through. However, you can also enjoy the chicken chilled.

  • Extra Ingredients: If you have leftover strawberries, freeze them and save them for smoothies or use them as a topping for your breakfast yogurt or oatmeal. Walnuts can also be eaten for afternoon snacks or you can add them to baked goods and granola.

Glass meal prep containers storing baked balsamic chicken served with spinach, strawberries, and walnuts.

baked chicken salad

Oven Baked Balsamic Chicken with Strawberries and Walnuts

This simple balsamic marinated chicken is perfect on top of a salad, with roasted veggies, or a side of rice pilaf.
No ratings yet
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Prep Time 10 minutes
Cook Time 30 minutes
Course lunch, Main Course
Cuisine American, Italian
Servings 2

Equipment

  • knife
  • cutting board
  • mixing bowl
  • sheet pan
  • oven

Ingredients
  

Chicken and Marinade

  • 12 oz chicken breasts
  • 2 tabelspoons balsamic glaze
  • 1 tablespoon soy sauce
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon italian seasoning
  • 1 tablespoon olive oil

Salad Ingredients

  • 4 cups baby spinach
  • 1/2 cup cherry tomatoes (sliced)
  • 2 tablespoon walnuts (chopped)

Balsamic Vinaigrette

  • 3 tablespoons olive oil
  • 2 tablespoons balsamic glaze
  • 1 tablespoon honey
  • 1 tablespoon apple cider vinegar
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt

Instructions
 

  • Preheat the oven to 400F. In a mixing bowl, whisk together the chicken marinade until well blended. Add the chicken breast into the bowl and marinate the chicken for at least 10 minutes.
  • Meanwhile, wash the strawberries, remove the green stems, and cut the strawberries into quarters. Go ahead and blend together the balsamic vinaigrette in a small bowl.
  • After the oven has pre-heated, place the chicken on a sheet pan and bake in the oven for 25-30 minutes until it reaches an internal temperature of 165F.
  • After the chicken cooks, let it rest and cool for a few minutes before slicing it into bite-size pieces. Enjoy the chicken with the spinach salad, topped with strawberries and walnuts, and a drizzle of the vinaigrette.

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Frequently Asked Questions

Is there a difference between balsamic glaze and balsamic vinegar?

Balsamic glaze is the reduction of balsamic vinegar. This is done by simmering the vinegar in a saucepan until it thickens and reduces in half to achieve the thick consistency of syrup.

What else can I use balsamic glaze on?

You can drizzle balsamic glaze on slices of bruschetta, Caprese salads, roasted veggies, and even on summer berries or vanilla ice cream.

What does balsamic glaze taste like?

It has an intense sweet and tangy flavor, therefore, ad it slowly to recipes because just a little bit goes a long way.

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Oven Baked Apple with Ricotta and Walnuts

ricotta apple

We often associate baked apples with pies and dessert, but our Baked Apples with Ricotta and Walnuts meal prep recipe can easily be enjoyed for a healthy breakfast.

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Small baking dish holding a healthy breakfast of baked apples with ricotta cheese and walnuts.

We love this healthy-breakfast, baked apple recipe for so many reasons:

  • It’s a light and elegant

  • The ricotta provides a good amount of protein

  • Walnuts provide a good source of healthy omega-3 fats

  • It will fill your home with the smell of warm cinnamon spices

The PrepYoSelf Newsletter

Ingredients You’ll Need For This Healthy Breakfast

  • Apples: Honey crisp or Granny smith apples will hold up best in baking and keep their structure without turning to mush.

  • Ricotta Cheese: This cheese is mild with a textured consistency. It is often used in cheesecake, so you’ll definitely enjoy that dessert feel. If you’re looking to incorporate more gut-friendly probiotics, you can swap out the ricotta cheese with Greek Yogurt.

  • Walnuts: Walnuts are nutrient-rich and deliver healthy fats, but you can use whatever nuts you have on hand such as almonds or pecans.

  • Honey: We used honey to add a bit of sweetness to this recipe, but you can easily use maple syrup or agave nectar. But if you want to minimize extra sugar, you can also add a dash of vanilla.

  • Lemon Juice: Adding tart flavors helps balance out the sweetness.

  • Cinnamon: This spice adds a layer of warm spice flavors. You can also use nutmeg.

Ingredients for baked apples with ricotta cheese and walnuts - start to healthy breakfast recipe.

Steps to Make Baked Apple with Ricotta Cheese

  1. Pre-heat the oven to 400F.

  2. Slice the top of the apples and remove the seeds from the core using a small paring knife or apple corer.

  3. Place the apples in a small baking dish.

  4. Mix together lemon juice, honey, and water in a small bowl. Pour it over the apples.

  5. Bake the apples in the oven until they are tender.

  6. Serve with ricotta cheese and walnuts.

Reference the recipe card below for detailed instructions.

Small baking dish holding a healthy breakfast of baked apples with ricotta cheese and walnuts.

Meal Prep Tips for Baked Apples

  • Other Variations: Other fruits you can bake are pears or plums. You can also serve the fruit with mascarpone cheese or brie cheese instead of ricotta cheese. These cheeses are much richer in flavor so you can cut the cheese portion in half.

  • Cooking Tip: If you want to speed up the cooking time by a few minutes, cut the fruit into slices.

  • Other Toppings: Instead of nuts, you can also top it off with granola, chia seeds, or even dried fruit.

  • Storage: Store the meal in an air-tight container in the refrigerator for up to 3 to 4 days. We recommend separating the nuts so that they don’t get soggy from the ricotta cheese.

  • To Reheat: Heat them in the microwave until they warm through.

  • Extra Ingredients: If you have leftover ricotta cheese, you can use it as an ingredient in a pancake recipe, pasta with spinach, or add them to scrambled eggs.

Glass meal prep containers holding baked apples with ricotta cheese and walnuts - healthy breakfast recipe.

ricotta apple

Oven Baked Apple with Ricotta and Walnuts

Sweet and tender baked apples topped with creamy ricotta cheese and crunchy walnuts.
No ratings yet
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Prep Time 5 minutes
Cook Time 25 minutes
Course Breakfast
Cuisine American
Servings 2

Equipment

  • knife
  • cutting board
  • baking dish
  • mixing bowl
  • oven

Ingredients
  

  • 2 medium sized red apples
  • 1 cup ricotta cheese
  • 1 teaspoon cinnamon
  • 2 oz chopped walnuts
  • 1/4 cup water
  • 1 tablespoon lemon juice
  • 2 tablespoon honey

Instructions
 

  • Preheat the oven to 400F.
  • Slice the top of the apples and use a spoon to remove the seeds from the core. Place the apples in a baking dish.
  • In a small bowl, mix together the water, lemon juice, and honey and pour it over the apples, letting the mixture fall to the bottom of the baking dish. This will help steam the apples. Bake them in the oven for 25 minutes
  • After it finishes baking, serve it with ricotta cheese. Top it off with walnuts and sprinkle with cinnamon. Drizzle extra honey to desired sweetness .

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Frequently Asked Questions

Can you substitute cottage cheese for ricotta?

Yes, cottage cheese will just have more of a lumpier texture.

What does ricotta cheese taste like?

It has a creamy mild taste that is perfect for using in either sweet or savory dishes.

How long does ricotta cheese last?

Once the package is opened, it can last in your refrigerator for 3 to 7 days. As a best practice, check the “use by date” on the packaging. And of course, if it has a funky smell, throw it out!