Category: Stovetop

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Thai Basil Chicken Stir Fry

ground chicken stirfry with rice and tomatoes

If you’re a busy bee trying to eat well during the work week but crave the bold, vibrant flavors of takeout, this Thai Basil Chicken Stir-Fry is your new best friend. It’s quick, versatile, and perfect for meal prepping so you can have healthy, satisfying meals ready to go with no last-minute takeout temptations required!

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Calories: 359kcal | Carbohydrates: 10g | Protein: 32g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 146mg | Sodium: 1178mg | Potassium: 1049mg | Fiber: 1g | Sugar: 7g | Vitamin A: 1094IU | Vitamin C: 42mg | Calcium: 33mg | Iron: 2mg

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ground chicken stirfry

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ground chicken stirfry with rice and tomatoes

Thai Basil Chicken Stir Fry

This Thai Basil Chicken Stir-Fry is a quick, bold, and flavorful meal prep recipe that pairs effortlessly with rice, noodles, or lettuce wraps.
No ratings yet
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Prep Time 5 minutes
Cook Time 15 minutes
Course dinner, lunch, Main Course
Cuisine Asian
Servings 2
Calories 359 kcal

Equipment

  • knife
  • cutting board
  • wok

Ingredients
  

  • 12 oz ground chicken
  • 1/4 cup green onions (diced)
  • 1/4 cup white onions (sliced)
  • 1/4 cup mini bell peppers (sliced)
  • 4 fresh basil leaves (sliced)
  • 1 tablespoon olive oil

Sauce

  • 1 tablespoon oyster sauce
  • 1 tablespoon soy sauce
  • 1 teaspoon fish sauce
  • 1 tablespoon sweet chili sauce
  • 1 tablespoon ginger paste

Instructions
 

  • Prep your ingredients: Slice the onions, green onions, bell peppers, and basil leaves. In a small bowl, mix together the oyster sauce, soy sauce, fish sauce, sweet chili sauce, and ginger paste.
  • Sauté your aromatics: Heat olive oil in a pan over medium-high heat. Add the onions and green onions, cooking for 2–3 minutes until soft and fragrant.
  • Cook the chicken: Add ground chicken to the pan, stirring often until browned and fully cooked, about 5–6 minutes.
  • Add the sauce: Pour the sauce over the chicken and stir well, ensuring every bite is coated in flavor.
  • Finish with veggies and basil: Toss in the mini bell peppers and basil leaves, mixing until everything is vibrant and aromatic.
  • Serve & enjoy: This stir-fry is delicious over steamed rice, quinoa, or even wrapped in lettuce for a lighter option.

Video

Notes

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

Nutrition

Calories: 359kcalCarbohydrates: 10gProtein: 32gFat: 21gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 0.1gCholesterol: 146mgSodium: 1178mgPotassium: 1049mgFiber: 1gSugar: 7gVitamin A: 1094IUVitamin C: 42mgCalcium: 33mgIron: 2mg

Why You’ll Love This Recipe for Meal Prep:

  • Quick & Efficient: You can prep this entire dish in under 20 minutes—perfect for busy weeknights.
  • Protein-Packed: Ground chicken keeps you full and fueled for long days without feeling weighed down.
  • Flavor Explosion: Ginger, sweet chili, and basil deliver bold takeout-worthy flavors without the guilt.
  • Customizable Veggies: Swap in your favorite seasonal vegetables or whatever’s in your fridge for variety all week.
  • Versatile with Sides: Pair with rice, noodles, quinoa, or lettuce wraps—the choice is yours!
  • Reheats Perfectly: This stir-fry maintains its texture and flavor when stored in meal prep containers for the week.
  • Healthy & Balanced: Lean protein, fresh veggies, and a flavorful sauce create a meal that’s both satisfying and nutritious.
ground chicken stirfry with rice and tomatoes

Chicken Stir Fry Ingredient Breakdown

  • Ground chicken: Lean, quick-cooking, and absorbs the bold flavors of the sauce, keeping the dish protein-rich and satisfying.
  • Olive oil: Provides a healthy fat for sautéing and helps the aromatics and chicken cook evenly while adding subtle richness.
  • Onions: Sweet and savory base that softens as it cooks, adding depth and balance to the dish.
  • Green onions: Mild onion flavor with a fresh, slightly sharp note; adds brightness and color.
  • Mini bell peppers: Crunchy, slightly sweet, and colorful; contrast perfectly with the tender chicken while adding a fresh veggie component.
  • Basil leaves: Classic Thai flavor—herbaceous, aromatic, and slightly peppery; elevates the dish with authentic, vibrant notes.
  • Oyster sauce: Rich, savory, and slightly sweet; provides umami that makes the dish taste indulgent without being heavy.
  • Soy sauce: Salty and savory, balances the sweetness and enhances the umami flavors.
  • Fish sauce: Adds authentic depth and complexity; just a touch provides a signature Thai flavor.
  • Sweet chili sauce: Mild heat with a sweet edge; complements the savoriness of the chicken and sauce.
  • Ginger paste: Warm, slightly spicy, and aromatic; brightens the flavors and pairs naturally with garlic and onion notes in the stir-fry.
ground chicken stirfry

How to Meal Prep Chicken Stir Fry with Basil

  1. Prepare your ingredients: Wash and dry your vegetables. Slice the onions and mini bell peppers into thin strips, dice the green onions, and slice the basil leaves. In a small bowl, whisk together the oyster sauce, soy sauce, fish sauce, sweet chili sauce, and ginger paste until smooth. Set aside.
  2. Cook the aromatics: Heat the olive oil in a large skillet or wok over medium-high heat. Once the oil is hot and shimmering, add the onions and green onions. Stir them around with a spatula for about 2–3 minutes, until they soften and release a fragrant aroma.
  3. Brown the chicken: Add the ground chicken to the pan. Use your spatula or spoon to break it apart into small crumbles as it cooks. Stir frequently until the chicken is no longer pink and starts to turn golden brown, about 5–6 minutes.
  4. Add the sauce: Pour the sauce mixture into the pan. Stir well so that every piece of chicken is coated. Let it simmer for 1–2 minutes so the flavors can blend and the sauce slightly thickens/
  5. Finish with vegetables and basil: Toss in the sliced mini bell peppers and basil leaves. Stir everything together for another 1–2 minutes, just until the peppers are slightly tender but still crisp and the basil has wilted
  6. Serve and enjoy: Remove from heat. Serve hot over a bowl of rice, quinoa, or noodles for a filling meal. For a lighter option, spoon the chicken mixture into lettuce leaves to make flavorful wraps.

ground chicken stirfry

Meal Prep Tips to Avoid Mistakes

  • Prep your veggies and sauce before you start cooking so the process feels smooth instead of rushed.
  • Give your chicken space in the pan to brown properly rather than steaming in an overcrowded skillet.
  • Break up the chicken into small crumbles so it cooks evenly and absorbs the sauce instead of staying in bland clumps.
  • Add bell peppers at the end to keep them crisp and colorful instead of overcooking them into mush.
  • Stir in basil right before serving to keep it vibrant and fragrant instead of dull and wilted.
  • Taste and adjust seasonings as you go for balanced flavor instead of ending up with food that’s too salty or flat.
  • Let the stir-fry cool for 10–15 minutes before storing so your meal prep stays fresh instead of soggy.

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Frequently Asked Questions

Can I freeze this dish?

Yes, the chicken and sauce freeze well for up to 2 months. For best results, freeze without the bell peppers and basil, then add those fresh when reheating.

What sides work best with this stir-fry?

It pairs beautifully with jasmine rice, brown rice, quinoa, noodles, or lettuce wraps for a lighter option.

Can I substitute the protein?

Definitely! Try ground turkey, ground pork, or even firm tofu for a vegetarian twist.

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Thai Inspired Red Beef Curry

thai red beef curry

If you’re craving something bold, fragrant, and a little bit fiery, this Thai-Inspired Beef Red Curry is about to be your new go-to meal prep recipe. Imagine tender beef in a creamy, spicy coconut curry sauce, paired with veggies that stay vibrant all week long. And the best part? This dish comes together fast thanks to one simple trick by using thinly sliced beef chuck roast for quick cooking.

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Calories: 471kcal | Carbohydrates: 19g | Protein: 26g | Fat: 33g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 1526mg | Potassium: 802mg | Fiber: 3g | Sugar: 11g | Vitamin A: 4408IU | Vitamin C: 85mg | Calcium: 100mg | Iron: 6mg

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thai red beef curry

thai red beef curry

Thai Inspired Red Beef Curry

A quick and flavorful Thai-inspired beef red curry with tender beef, creamy coconut milk, and vibrant veggies—perfect for meal prep.
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Prep Time 5 minutes
Cook Time 20 minutes
Course dinner, Main Course
Cuisine Asian, Indian
Servings 2
Calories 471 kcal

Equipment

  • knife
  • cutting board
  • pot

Ingredients
  

  • 8 oz chuck roast (thinly sliced)
  • 1/4 cup onions (sliced)
  • 1 red bell pepper (sliced)
  • 1/4 cup green onions (chopped)
  • 2 tablespoons garlic (minced)
  • 2 tablespoons red curry paste
  • 1 tablespoon lemongrass paste
  • 1 tablespoon ginger paste
  • 1/2 cup coconut milk
  • 1/2 cup water (or broth for more flavor)
  • 2 tablespoons fish sauce
  • 1 tablespoon brown sugar
  • 3 leaves fresh basil
  • 1 tablespoon olive oil

Instructions
 

  • Heat a pan over medium-high heat and add the olive oil. Toss in the thinly sliced beef and sauté until browned (about 3–4 minutes).
  • Add in the onions, bell pepper, green onions, and garlic. Stir-fry until fragrant.
  • Stir in the red curry paste, lemongrass paste, and ginger paste. Pour in coconut milk and water.
  • Mix well, then add the fish sauce and brown sugar. Let it all simmer together.
  • Lower the heat to low and cook for 5 minutes to allow flavors to meld.
  • Stir in the fresh basil leaves and garnish with green onions. Enjoy with fluffy rice or a warm naan.

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: 471kcalCarbohydrates: 19gProtein: 26gFat: 33gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 78mgSodium: 1526mgPotassium: 802mgFiber: 3gSugar: 11gVitamin A: 4408IUVitamin C: 85mgCalcium: 100mgIron: 6mg

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

  • Quick-Cooking Beef – Thinly sliced chuck roast cooks in minutes, so you’re not stuck at the stove after a long day.

  • Big Flavors, Minimal Effort – Red curry paste + coconut milk = instant magic without a laundry list of spices.

  • Veggie Boost – Bell peppers and onions hold up well in the fridge, keeping your curry colorful and nutrient-packed.

  • Protein-Packed – Lean beef gives you the protein punch you need to power through busy weekdays.

  • Versatile Pairing – It’s amazing with rice, cauliflower rice, or even tucked into a wrap for lunch on the go.

  • Make-Ahead Friendly – Curry flavors actually deepen after a day in the fridge, making your meal prep taste better with time.

  • One-Pan Wonder – Less dishes = less stress. Clean-up is a breeze so you can meal prep more, scrub less.

The PrepYoSelf Newsletter

Simple Ingredients for Thai Inspired Red Beef curry

  • Chuck roast: Chuck roast has just the right amount of marbling, so when it’s thinly sliced, it cooks quickly while staying juicy and tender. Thin slices also absorb the curry flavors faster, making it ideal for quick cooking and meal prep

  • Onions: Onions add natural sweetness and depth, balancing out the spiciness of the curry paste. They also soften beautifully while still giving a little texture in each bite

  • Red bell pepper : The bell pepper brings color, crunch, and a mild sweetness that plays perfectly against the creamy coconut milk and savory beef. It also reheats well in meal prep without turning mushy

  • Green onions: Green onions provide freshness and a mild bite that keeps the curry from feeling too heavy. They also double as a garnish to brighten up your meal-prep containers

  • Garlic: Garlic is the backbone of bold flavor here—it infuses the curry with a warm, savory aroma that ties the meat and curry paste together

  • Red curry paste:The star of the show! Red curry paste is a blend of chili peppers, lemongrass, garlic, shallots, and spices. It delivers the signature Thai curry kick without needing to measure out tons of seasonings

  • Coconut milk: Coconut milk cools down the heat from the curry paste while adding creaminess. It gives the sauce that silky texture and subtle sweetness that makes every spoonful comforting

  • Water (or broth): This thins the curry just enough to make it saucy and easy to pour over rice without being too heavy. If you use broth, you sneak in even more flavor

  • Lemongrass paste: Lemongrass adds citrusy brightness that cuts through the richness of the coconut milk. It gives the curry a fresh lift that makes it taste authentic

  • Ginger paste: Ginger brings warmth and a slight zing, complementing the garlic and curry paste. It also helps balance the richness of the beef

  • Fish sauce: Fish sauce might smell strong on its own, but in the curry it adds umami—that deep savory flavor that makes dishes taste “complete.” It’s the secret behind the authentic Thai taste

  • Brown sugar: Just a touch of sweetness balances the salty and spicy elements of the curry, creating harmony in every bite

  • Basil leaves: Basil (especially Thai basil if you can find it) adds a fragrant, slightly peppery finish that wakes up the whole dish. It’s like the exclamation point at the end of the recipe.

thai red beef curry

How to prepare Red Beef Curry

  1. Cook the beef: Heat a large pan or skillet over medium-high heat and add the olive oil. Once the oil is hot and shimmering, add the thinly sliced beef. Spread it out so the pieces aren’t crowded and let them sear for about 3–4 minutes, stirring occasionally, until the beef is mostly browned on the outside. (It doesn’t need to be fully cooked through yet—just nicely seared.

  2. Add the vegetables: Stir in the sliced onions, red bell pepper, chopped green onions, and minced garlic. Cook for another 2–3 minutes, stirring often, until the vegetables start to soften and the garlic becomes fragrant

  3. Build the flavor base: Add the red curry paste, lemongrass paste, and ginger paste directly into the pan. Stir well to coat the beef and veggies evenly—this step helps “toast” the pastes, which deepens their flavor

  4. Make it saucy: Pour in the coconut milk and water (or broth). Stir everything together until the curry paste is fully dissolved into the liquid, forming a smooth sauce

  5. Season and simmer: Add the fish sauce and brown sugar. Stir to combine, then lower the heat to low. Let the curry simmer gently for about 5 minutes, stirring once or twice, so the flavors blend and the sauce slightly thickens

  6. Finish with herbs: Stir in the sliced basil leaves right before turning off the heat. They’ll wilt quickly and add a fresh, fragrant finish

  7. Serve and enjoy: Garnish with extra green onions if you like. Serve hot with rice or naan on the side, and portion leftovers into containers for easy meal prep.

thai red beef curry

Meal Prep Tips for Beef Curry

  • Classic Jasmine Rice – Fluffy, lightly fragrant, and the perfect base to soak up the curry sauce. Portion into separate containers to avoid sogginess.

  • Steamed Veggies – Broccoli, snap peas, or green beans make great sides that reheat well and add extra fiber and crunch.

  • Roasted Sweet Potatoes – Adds a slightly sweet contrast to the savory curry and keeps you full longer.

  • Naan or Flatbread – Perfect for scooping up every drop of that creamy curry sauce. Store separately and warm up before serving.

  • Cauliflower Rice – A lighter, low-carb option that still absorbs the curry flavors beautifully.

  • Cucumber Salad – Refreshing and crisp, with a squeeze of lime, to balance the richness of the curry.

  • Rice Noodles – Quick-cook noodles you can portion and toss with curry for a comforting, saucy bowl.

thai red beef curry

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Frequently Asked Questions

Can I use a different cut of beef?

Absolutely! Flank steak or sirloin works great because they’re lean and slice easily. Just keep the slices thin so they cook quickly.

What if I can’t find lemongrass or ginger paste?

No worries, you can swap with ground ginger (for warmth). The curry will still taste amazing.

Is this recipe spicy?

It has a gentle heat from the red curry paste, but it’s not overwhelming. If you like it spicier, add more curry paste or a chopped chili. If you prefer mild, start with half the paste.

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Creamy Coconut Shrimp

Shrimp in creamy coconut sauce

When it comes to meal prepping, nothing beats a dish that’s creamy, bold, and comes together in less than 20 minutes. Say hello to Creamy Coconut Shrimp. This recipe brings the richness of coconut milk, the sweetness of shrimp, and the savoriness of garlic and mushrooms, all in one quick and dreamy skillet

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Calories: 304kcal | Carbohydrates: 9g | Protein: 38g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 274mg | Sodium: 505mg | Potassium: 842mg | Fiber: 2g | Sugar: 3g | Vitamin A: 508IU | Vitamin C: 12mg | Calcium: 148mg | Iron: 3mg

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Shrimp in creamy coconut sauce

Shrimp in creamy coconut sauce

Creamy Coconut Milk

Creamy Coconut Shrimp is a quick, protein-packed seafood dish with coconut milk, garlic, and veggies that’s perfect for meal prep.
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Prep Time 5 minutes
Cook Time 10 minutes
Course Main Course
Cuisine Asian
Servings 2
Calories 304 kcal

Equipment

  • knife
  • cutting board
  • saute pan

Ingredients
  

  • 12 oz shrimp (peeled, with or without tail on)
  • 1/4 cup white onions (diced)
  • 1/4 cup green onions (diced)
  • 1 roma tomato (diced)
  • 2 tablespoons garlic (minced)
  • 1/4 cup coconut milk
  • 1 cup mushrooms (sliced and pre-cooked)
  • 1/4 teaspoon paprika
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt
  • 1 tablespoon olive oil

Instructions
 

  • Heat a pan over medium-high heat and add olive oil.
  • Toss in the white onions, green onions, tomato, and garlic. Sauté for 2–3 minutes until fragrant and softened.
  • Add the shrimp and cook for 2 minutes, stirring often.
  • Pour in the coconut milk, then sprinkle in paprika, black pepper, and salt. Stir well and cook another minute until the shrimp is fully opaque.
  • Fold in the pre-cooked mushrooms and mix everything together.
  • Garnish with extra green onions and serve over fluffy rice—or swap in cauliflower rice for a lighter, low-carb option.

Video

Notes

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

Nutrition

Calories: 304kcalCarbohydrates: 9gProtein: 38gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 274mgSodium: 505mgPotassium: 842mgFiber: 2gSugar: 3gVitamin A: 508IUVitamin C: 12mgCalcium: 148mgIron: 3mg

Why You’ll Love This Meal Prep Recipe:

  • Quick & Easy – Done in under 20 minutes, so you can meal prep even on your busiest day.

  • Budget-Friendly – Simple pantry staples like onions, garlic, and coconut milk keep costs low while delivering major flavor.

  • Protein-Packed – Shrimp is lean, filling, and gives you a solid protein boost to power through your day.

  • Global Flavors – Creamy coconut meets savory garlic and paprika—this combo is bold, unique, and anything but boring.

  • Versatile Serving Options – Pair it with rice for a comforting meal or cauliflower rice for a lighter twist.

  • Meal Prep Friendly – Stays delicious for up to 2-3 days in the fridge, reheats like a dream, and keeps your lunch exciting.

  • Restaurant-Quality at Home – Skip the takeout! This dish feels like something you’d order at a tropical café, but it’s homemade and healthier.

The PrepYoSelf Newsletter

Ingredient Breakdown

  • Shrimp: Shrimp is the star of this dish—juicy, lean, and cooks in just minutes. It’s the ultimate protein for busy meal preppers because it delivers that satisfying bite while soaking up bold flavors from the sauce.

  • White Onions : These bring a mild sweetness and depth of flavor to the base. When sautéed, they soften and mellow out, creating a flavorful foundation that ties the dish together.

  • Green Onions: Green onions add freshness and a pop of color. Their mild sharpness balances the richness of the coconut milk, and they double up as a garnish to keep the dish looking vibrant.

  • Roma Tomato: Tomatoes add a juicy, tangy sweetness that cuts through the creaminess of the sauce. They also bring a bit of acidity, which balances the richness of shrimp and coconut milk perfectly.

  • Garlic: Garlic is the flavor powerhouse here. It infuses the oil and vegetables with a savory, aromatic punch that makes the whole kitchen smell amazing.

  • Coconut Milk: This is where the creaminess comes in. Coconut milk creates a silky, rich sauce that feels indulgent but is still light compared to heavy cream. It also gives the dish its subtle tropical vibe.

  • Mushrooms: Mushrooms add umami—that savory, “meaty” flavor that makes plant-based foods feel hearty. They soak up the coconut milk sauce and pair beautifully with shrimp’s natural sweetness.

  • Paprika: Paprika gives a warm, smoky depth that elevates the mild flavors of shrimp and coconut milk without overpowering them. Plus, it adds a little color to the dish.

  • Black Pepper: Pepper adds just enough spice and earthiness to balance the creaminess of the sauce and bring out the flavors of the shrimp

Shrimp in creamy coconut sauce

How to Make Creamy Coconut Shrimp

  1. Heat your pan: Place a large skillet on the stove over medium-high heat and add the olive oil. Let it warm up for about 30 seconds so it coats the pan evenly

  2. Sauté the aromatics: Add the diced white onions, green onions, tomato, and minced garlic to the hot pan. Stir frequently and cook for 2–3 minutes, or until the onions look soft and slightly translucent, and the garlic smells fragrant.

  3. Cook the shrimp: Add the shrimp to the skillet. Spread them out in a single layer so they cook evenly. Stir them around for 2 minutes until they start turning pink but are not fully cooked yet.

  4. Make it creamy: Pour in the coconut milk and sprinkle in the paprika, black pepper, and salt. Stir everything together so the shrimp are coated in the sauce. Continue cooking for another 1–2 minutes, until the shrimp are opaque (completely pink and no longer gray).

  5. Add the mushrooms: Toss in the pre-cooked sliced mushrooms. Stir them into the sauce and let everything simmer together for about 1 more minute so the flavors combine.

  6. Finish & serve: Remove from the heat, sprinkle with extra green onions, and enjoy over rice or cauliflower rice for a lower-carb option.

Shrimp in creamy coconut sauce

Meal Prep Pairing Tips and Substitutions:

  • Base: Serve with jasmine rice, cauliflower rice, quinoa, or brown rice.

  • Veggies: Add bell peppers, spinach, or broccoli—or swap mushrooms for zucchini or snap peas.

  • Protein: Swap shrimp for chicken, tofu, or chickpeas.

  • Flavor: Brighten with lime, spice it up with curry paste/chili, or change it up with smoked paprika.

  • Storage: Store 3–4 days in airtight containers, reheat gently with a splash of liquid, and keep bases separate

Shrimp in creamy coconut sauce

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Frequently Asked Questions

Can I use frozen shrimp?

Yes! Just thaw them first (overnight in the fridge or under cold water for 10–15 minutes) and pat them dry before cooking so they don’t water down the sauce.

What can I serve it with besides rice?

Try cauliflower rice, quinoa, zoodles, or even steamed veggies like broccoli for a lighter option.

Can I make it spicier?

Absolutely! Add chili flakes, sriracha, or red curry paste to kick up the heat.

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Creamy Chipotle Chicken Sausage and Orzo Pasta

Chicken Sausage Orzo Pasta with Tomatoes and Cheese

If you’re a busy individual juggling work, family, and everything in between, meal prepping is a game changer. But it can feel overwhelming if you’re new to cooking or trying to find healthy yet flavorful options. That’s why this creamy chipotle chicken sausage and orzo pasta recipe is perfect for you. It’s quick to make, uses simple ingredients, and delivers bold flavors without compromising on nutrition or freshness.

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Calories: 389kcal | Carbohydrates: 27g | Protein: 18g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 75mg | Sodium: 986mg | Potassium: 223mg | Fiber: 1g | Sugar: 4g | Vitamin A: 686IU | Vitamin C: 18mg | Calcium: 36mg | Iron: 2mg

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Chicken Sausage Orzo Pasta with Tomatoes and Cheese

Chicken Sausage Orzo Pasta with Tomatoes and Cheese

Creamy Chipotle Chicken Sausage and Orzo Pasta

This creamy chipotle chicken sausage and orzo pasta recipe is a quick, flavorful meal prep option that combines smoky sausage, fresh tomatoes, and cheesy goodness.
No ratings yet
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Prep Time 5 minutes
Cook Time 15 minutes
Course Main Course
Cuisine American
Servings 2
Calories 389 kcal

Equipment

  • knife
  • cutting board
  • boiling pot
  • saute pan

Ingredients
  

  • 1/3 cup orzo pasta (dry)
  • 6 oz chicken sausage (Marketside Brand: Chicken Sausage Chipotle & Monterey Jack Cheese)
  • 1 cup cherry tomatoes (sliced in half)
  • 2 tablespoons herbed cheese (Boursin or Aloutte Brand)
  • 1 tablespoon grated parmesan cheese
  • 1 tablespoon olive oil

Instructions
 

  • Boil the orzo pasta according to the package instructions. Once cooked, drain and set it aside.
  • Slice the chicken sausage into rounds and halve the cherry tomatoes.
  • Heat olive oil in a pan over medium-high heat. Sauté the chicken sausage and cherry tomatoes for about 3 to 5 minutes, until the sausage is heated through and the tomatoes soften.
  • Add the cooked orzo pasta and herbed cheese to the pan. Mix everything well so the pasta is fully coated in the creamy cheese.
  • Finish by sprinkling grated parmesan cheese over the top before serving or storing.

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: 389kcalCarbohydrates: 27gProtein: 18gFat: 24gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 75mgSodium: 986mgPotassium: 223mgFiber: 1gSugar: 4gVitamin A: 686IUVitamin C: 18mgCalcium: 36mgIron: 2mg

Why This Recipe Is Perfect for Meal Prep:

  • Quick to Prepare: Using pre-cooked chicken sausage cuts down on cooking time and keeps the process simple.

  • Flavorful and Creamy: The herbed cheese adds creaminess without heavy sauces, giving you rich taste with less effort.

  • Balanced Nutrition: With protein from chicken sausage and carbs from orzo, this meal fuels your day efficiently.

  • Freshness Boost: Cherry tomatoes bring a fresh, juicy bite that brightens the whole dish.

  • Portion-Friendly: This recipe makes a perfect single serving or can be easily doubled for multiple meals.

  • Beginner-Friendly: Simple steps and minimal ingredients make this accessible even if you’re new to cooking.

  • Versatile and Adaptable: You can swap the sausage for other pre-cooked proteins or switch up the herbs to keep things exciting.

The PrepYoSelf Newsletter

Ingredients You’ll Need

One of the best ways to save time in the kitchen is by using pre-cooked proteins and flavorful cheeses like herbed cheese. The pre-cooked chipotle chicken sausage brings smoky, spicy notes while the creamy herbed cheese adds richness and depth. Together, they create a satisfying base for the dish. Adding fresh cherry tomatoes cuts through the creaminess with their natural acidity and juiciness, balancing the flavors and keeping the meal bright and vibrant.

Next time you plan your weekly meals, give this creamy chipotle chicken sausage and orzo pasta a try. It’s a simple, delicious, and nutritious option that will keep you energized and save you valuable time throughout your busy week.

Chicken Sausage Orzo Pasta with Tomatoes and Cheese

Quick and Easy Recipe Steps:

  1. Cook the orzo pasta: Bring a medium pot of water to a boil. Add a pinch of salt if you like. Then, add ⅓ cup of orzo pasta and cook it according to the package instructions—usually about 7 to 9 minutes—until it’s tender but still slightly firm to the bite (al dente). Once cooked, carefully drain the pasta using a colander and set it aside.

  2. Prepare the sausage and tomatoes: While the pasta cooks, slice the chipotle chicken sausage into about ¼-inch thick rounds. Then, wash the cherry tomatoes and slice them in half.

  3. Sauté the sausage and tomatoes: Heat 1 tablespoon of olive oil in a large pan over medium-high heat. Once the oil is hot (it should shimmer but not smoke), add the sliced sausage and cherry tomatoes. Stir occasionally and cook for about 3 to 5 minutes, or until the sausage is warmed through and the tomatoes start to soften and release their juices.

  4. Combine pasta and cheese: Lower the heat to medium. Add the cooked orzo pasta to the pan with the sausage and tomatoes. Then, add 2 tablespoons of herbed cheese. Stir everything together gently until the pasta is evenly coated and the cheese melts slightly, creating a creamy texture.

  5. Finish with parmesan: Sprinkle 1 tablespoon of grated parmesan cheese over the top. You can either stir it in for extra creaminess or leave it on top as a flavorful garnish before serving or storing your meal prep containers.

Chicken Sausage Orzo Pasta with Tomatoes and Cheese

Additions and Substitutions:

  • Vegetables: Add sautéed spinach, zucchini, or bell peppers for extra nutrients and color.

  • Protein swaps: Substitute the chipotle chicken sausage with pre-cooked turkey sausage, grilled chicken breast, or even plant-based sausage for a vegetarian option.

  • Cheese options: If you don’t have herbed cheese, cream cheese or ricotta can work well to create creaminess. For a stronger flavor, try adding a bit of crumbled feta or goat cheese.

  • Spice it up: If you want more heat, sprinkle in some crushed red pepper flakes or a dash of smoked paprika.

  • Herbs: Fresh basil, parsley, or cilantro can add a bright herbal note just before serving.

Chicken Sausage Orzo Pasta with Tomatoes and Cheese

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Frequently Asked Questions

Can I use a different type of pasta instead of orzo?

Yes! Small pasta shapes like couscous, small shells, or even quinoa work well as substitutes. Just adjust the cooking time according to the package instructions

How can I keep the orzo from sticking together during storage?

Toss the cooked orzo with a small drizzle of olive oil before mixing it with the other ingredients. This helps prevent clumping and keeps it easier to reheat.

What if I don’t have herbed cheese?

You can substitute herbed cheese with cream cheese, ricotta, or a combination of cream cheese and fresh herbs like basil or parsley.

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Smash Chicken Dumpling Tacos

Here’s a fresh twist on smashed tacos inspired by the bold flavors of Asian dumplings. While traditional recipes often use pork, we’re swapping in lean ground chicken for a lighter option without sacrificing any of the deliciousness. This recipe packs vibrant, exciting flavors that make meal prep anything but boring.

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

Calories: 410kcal | Carbohydrates: 37g | Protein: 27g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 98mg | Sodium: 1854mg | Potassium: 786mg | Fiber: 3g | Sugar: 5g | Vitamin A: 127IU | Vitamin C: 5mg | Calcium: 125mg | Iron: 4mg

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Smash Chicken Dumpling Tacos

These Asian-inspired smash chicken dumpling tacos deliver bold flavors and crispy textures, making them a delicious and easy meal prep option.
No ratings yet
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Prep Time 5 minutes
Cook Time 15 minutes
Course dinner, lunch, Main Course
Cuisine Asian
Servings 2
Calories 410 kcal

Equipment

  • knife
  • cutting board
  • mixing bowl
  • saute pan

Ingredients
  

Ground Chicken Mixture

  • 8 oz ground chicken
  • 1 egg
  • 1 tablespoon ginger paste
  • 1 tablespoon garlic paste
  • 1 teaspoon sesame oil
  • 1/4 cup green onions (chopped)
  • 1 tablespoon soy sauce
  • 1 tablespoon fish sauce

Other ingredients

  • 4 tortillas (mini size, 4 inches)
  • 4 teaspoon hoisin sauce

Instructions
 

  • In a bowl, mix ground chicken, egg, ginger paste, garlic paste, sesame oil, green onions, soy sauce, and fish sauce until well combined.
  • Lay out tortillas and evenly portion ¼ cup of the chicken mixture onto each. Flatten the chicken on the tortilla using oiled hands or a measuring cup.
  • Heat a skillet over high heat with olive oil. Place tortillas chicken-side down and press firmly with a spatula. Cook 3–4 minutes until crispy and golden.
  • Flip tortillas and cook the other side 1–2 minutes until golden and crisp.
  • Spread 1 teaspoon hoisin glaze over the chicken on each taco and add your favorite toppings.

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: 410kcalCarbohydrates: 37gProtein: 27gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 98mgSodium: 1854mgPotassium: 786mgFiber: 3gSugar: 5gVitamin A: 127IUVitamin C: 5mgCalcium: 125mgIron: 4mg

Why This Recipe Is Perfect for Meal Prep:

  • The ground chicken mixture can be made in bulk ahead of time and portioned out for quick assembly.

  • Cooking the tacos in a skillet is fast, so you can whip up a batch in under 20 minutes.

  • These tacos hold up well in the fridge and reheat beautifully, keeping their crispy texture with a quick skillet refresh or microwave zap.

  • The bold Asian flavors keep your taste buds excited throughout the week, making meal prep feel less like a chore.

  • It’s a complete meal in a handheld package, perfect for busy lunches or dinners on the go.

  • You can easily swap toppings to keep things fresh and customize it to your dietary preferences.

  • Using simple, wholesome ingredients means you’re eating cleaner without sacrificing taste.

Ingredients You’ll Need:

  • Ground Chicken: A lean and tender protein that soaks up flavors easily and keeps the tacos light yet satisfying.

  • Egg: Acts as a binder to hold the chicken mixture together, ensuring it stays intact when smashed and cooked on the tortilla.

  • Ginger Paste: Adds a fresh, zesty warmth that brightens the overall flavor and complements the savory notes.

  • Garlic Paste: Brings a rich, aromatic depth that enhances the umami of the dish.

  • Sesame Oil: Provides a nutty, toasted aroma that is signature to many Asian-inspired dishes and ties the flavors together.

  • Chopped Green Onions: Adds a mild sharpness and subtle crunch, giving the chicken mixture texture and freshness.

  • Soy Sauce: Delivers salty, savory umami that deepens the taste and balances the sweetness from the hoisin glaze.

  • Fish Sauce: Adds a complex, slightly funky umami boost that intensifies the overall flavor profile without overpowering.

  • Tortillas: Serve as the crispy, handheld base that contrasts perfectly with the juicy chicken and keeps the meal portable and fun.

  • Hoisin Glaze: Offers a sweet, tangy finishing touch that complements the savory chicken and adds a glossy, flavorful layer.

How to Meal Prep Smash Chicken Tacos:

  1. Mix it Up: In a bowl, combine the ground chicken, egg, ginger paste, garlic paste, sesame oil, green onions, soy sauce, and fish sauce. Mix thoroughly until everything is well blended and your kitchen is already smelling amazing.

  2. Prep Your Tortillas: Lay out your tortillas on a clean surface. Evenly scoop about ¼ cup of the chicken mixture onto the center of each tortilla. Now here’s the fun part: flatten the chicken gently with your hands or a measuring cup, spreading it evenly over the tortilla. Pro tip: rub a little oil on your hands or the measuring cup to keep the mixture from sticking.

  3. Sizzle and Smash:  Heat a large skillet over high heat and add a splash of olive oil. Carefully place each tortilla in the pan, chicken mixture side down. Use a spatula to press down firmly so you get that crispy, golden crust (cook for about 3 to 4 minutes).

  4. Flip and Finish: Flip your tacos and cook the tortilla side until it’s golden and crispy, about 1 to 2 more minutes.

  5. Glaze and Garnish: Spread 1 teaspoon of hoisin glaze over the cooked chicken on each taco. Top with your favorite toppings—I love pairing these with Kimchi Style Sautéed Cabbage for that extra zing and crunch.

Meal Prep Pairing Tips:

  • Sautéed or Steamed Greens: Bok choy, spinach, or kale provide a nutritious, fresh side that complements the rich flavors.

  • Cucumber or Carrot Slaw: Light and refreshing, these add crisp texture and a cooling contrast.

  • Fresh Herbs: Cilantro, Thai basil, or mint boost freshness and enhance the Asian-inspired profile.

  • Chili Sauce or Sriracha: For those who love heat, a drizzle adds a spicy kick without overpowering the dish.

  • Edamame: Add extra plant protein and variety to your meal prep lineup for a fuller, more satisfying experience.

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Frequently Asked Questions

Can I use other proteins instead of ground chicken?

Yes! Ground pork, turkey, or even plant-based alternatives work well and keep the flavor profile tasty.

How can I reheat these tacos without losing the crispiness?

Reheat them in a hot skillet for a few minutes on each side rather than the microwave to keep them crispy.

What size tortillas work best for this recipe?

Mini or small tortillas work best to keep the tacos handheld and allow for a good balance between filling and wrap.

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Kimchi Style Sauteed Cabbage

Kimchi Style Sauteed Cabbage

If you’ve ever wanted to enjoy the punchy, addictive flavors of kimchi without all the fermenting, waiting, and… “Is this supposed to smell like that?” moments, this recipe is for you.

Introducing your new favorite flavor bomb: Kimchi-Style Sautéed Cabbage, a quick to whip up, beginner-friendly, and the perfect spicy-savory side to add to bowls, wraps, or protein-packed meals throughout your week. This one-pan wonder uses green cabbage, a quick homemade gochujang-based sauce, and just a few pantry staples to create a deliciously bold dish in under 15 minutes. You’ll get that kimchi zing without the fuss.

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

Calories: 161kcal | Carbohydrates: 21g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 50mg | Potassium: 513mg | Fiber: 6g | Sugar: 9g | Vitamin A: 375IU | Vitamin C: 90mg | Calcium: 126mg | Iron: 2mg

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Kimchi Style Sauteed Cabbage

Kimchi Style Sauteed Cabbage

Kimchi Style Sauteed Cabbage

An easy, spicy-sweet cabbage stir-fry that brings bold Korean-inspired flavors to your meal prep game—minus the wait!
No ratings yet
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Course Side Dish
Cuisine Asian
Servings 2
Calories 161 kcal

Equipment

  • knife
  • cutting board
  • saute pan

Ingredients
  

Cabbage

  • 1/2 green cabbage (cut into 1-inch strips)
  • 1 tablespoon olive oil
  • 1 teaspoon sesame seeds

Sauce

  • 1 tablespoon garlic paste
  • 1 tablespoon ginger paste
  • 2 tablespoon gochujang sauce
  • 1 teaspoon rice vinegar
  • 2 scallions (cut into 1/2 inch strips)

Instructions
 

  • Mix Your Sauce: In a small bowl, stir together the garlic paste, ginger paste, gochujang, fish sauce, and rice vinegar. Set this bold, flavorful sauce aside so it’s ready to go when the cabbage is cooked.
  • Sauté the Cabbage: Heat 1 tablespoon of olive oil in a large skillet or sauté pan over high heat. Add the cabbage and cook, stirring frequently, until it begins to soften and brown in spots—about 3 to 5 minutes. Pro Tip: Add ¼ cup of water while cooking to help steam the cabbage and speed things up. It’ll be crisp-tender and perfect!
  • Add the Sauce & Scallions:  Once the cabbage is just tender, pour in your prepared sauce and toss in the scallions. Stir well to coat every strip of cabbage in that delicious, spicy goodness. Cook for another 1–2 minutes until heated through and combined.
  • Garnish & Serve: Sprinkle with sesame seeds, let it cool slightly, and portion into our meal prep containers. It pairs perfectly with grilled proteins, a scoop of rice or quinoa, or wrapped in lettuce cups for a low-carb option.

Video

Notes

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

Nutrition

Calories: 161kcalCarbohydrates: 21gProtein: 4gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 50mgPotassium: 513mgFiber: 6gSugar: 9gVitamin A: 375IUVitamin C: 90mgCalcium: 126mgIron: 2mg

  • Fast & Easy: It takes less than 15 minutes start to finish (yes, really!).

  • Beginner-Friendly: Simple steps, no fermentation, and no fancy tools required.

  • Gut-Friendly: Cabbage is high in fiber, which supports digestion.

  • Flavor-Packed: The gochujang sauce delivers umami, spice, and tang in one punch.

  • Versatile: Serve it with rice, noodles, grilled chicken, tofu, or in wraps!

  • Meal-Prep Approved: Keeps well in the fridge for up to 4 days.

  • Low Calorie, Big Flavor: It’s satisfying without being heavy.

The PrepYoSelf Newsletter

Ingredient Breakdown:

  • Green Cabbage (cut into 1-inch strips: Cabbage is the star of this dish. It’s hearty, affordable, and has a natural sweetness that comes out when sautéed. Its crisp texture holds up well during cooking, making it ideal for a stir-fry. When lightly browned, cabbage develops a slightly caramelized flavor that pairs beautifully with bold sauces.

  • Tablespoon Olive Oil: Olive oil helps soften and brown the cabbage, providing a base for sautéing. It also carries the flavors of the sauce and helps everything blend smoothly. Olive oil is a heart-healthy fat, making this dish both flavorful and nourishing.

  • Teaspoon Sesame Seeds: A sprinkle of sesame seeds at the end adds a nutty flavor and a bit of crunch. It’s a small touch that gives the dish texture and a subtle toasted aroma, balancing the heat and acidity from the sauce.

  • Garlic Paste: Garlic brings a savory depth and a warm, pungent kick to the dish. Using garlic paste ensures the flavor is evenly distributed throughout the sauce and easily blends into the cabbage.

  • Ginger Paste: Ginger adds brightness and a bit of heat that complements the garlic. Its zingy, slightly citrusy flavor helps cut through the richness of the gochujang and the natural sweetness of the cabbage.

  • Gochujang Sauce: Gochujang is a fermented Korean chili paste that adds spice, umami, and a touch of sweetness. It’s the backbone of the kimchi-inspired flavor in this dish. Just a couple of spoonfuls give the cabbage a rich, tangy heat that makes the dish exciting without being overwhelming.

  • Fish Sauce: Fish sauce is salty, savory, and packed with umami. Just a teaspoon adds depth and complexity to the sauce. It helps recreate the fermented, savory flavor you’d expect in traditional kimchi without actually fermenting anything.

  • Rice Vinegar: Rice vinegar adds a subtle acidity that balances the heat and saltiness in the sauce. It brightens the dish and gives it that slightly sour tang, mimicking the flavor profile of fermented foods like kimchi.

  • Scallions (cut into ½-inch pieces): Scallions add a fresh, slightly sharp bite at the end of cooking. They balance out the richer flavors in the sauce and give a pop of green, both visually and in taste.

Kimchi Style Sauteed Cabbage

Easy Steps to Make Kimchi Style Sauteed Cabbage

  1. Mix the sauce: In a small bowl, combine 1 tablespoon of garlic paste, 1 tablespoon of ginger paste, 2 tablespoons of gochujang sauce, 1 teaspoon of fish sauce, and 1 teaspoon of rice vinegar. Stir until the mixture is smooth and set it aside. This will be your flavorful sauce that gets added at the end.

  2. Prepare the pan and cook the cabbage: Place a large skillet or sauté pan on the stove and turn the heat to high. Add 1 tablespoon of olive oil and let it heat for about 30 seconds until it shimmers. Add the sliced cabbage to the hot pan and cook, stirring frequently with a spatula or tongs, for 3 to 5 minutes. You’ll know it’s ready when the cabbage is slightly wilted, has some browned edges, and is still a bit crisp in texture. Tip for faster cooking: If your cabbage seems to be taking a while to soften, pour in ¼ cup of water and cover the pan for about a minute. This will help steam the cabbage and speed up the cooking process.

  3. Add the sauce and scallions: Once the cabbage is cooked to your liking, pour the prepared sauce over it and add the chopped scallions. Stir everything together so the cabbage is evenly coated in the sauce. Let it cook for another 1 to 2 minutes, just until the sauce is heated through and well combined with the cabbage.

  4. Garnish and cool: Turn off the heat and sprinkle the cooked cabbage with 1 teaspoon of sesame seeds. Let it cool for a few minutes before portioning it into containers if you’re meal prepping. This dish pairs well with rice, noodles, or your favorite protein like grilled chicken, tofu, or shrimp

Kimchi Style Sauteed Cabbage

Meal Prep Pairing Tips

Protein Options (Choose One)

  • Grilled chicken breast or thighs – a lean, simple go-to protein

  • Crispy tofu or tempeh – pan-fried or baked for a plant-based choice

  • Soft-boiled or jammy eggs – great for rice bowls

  • Ground turkey or beef – sautéed with garlic, ginger, and a splash of soy

  • Seared salmon or shrimp – adds richness and pairs well with the gochujang flavor

Carb-Based Options (Choose One):

  • Steamed jasmine rice – classic pairing that soaks up the sauce beautifully

  • Brown rice – adds extra fiber and a nutty flavor

  • Quinoa – for a protein-rich, gluten-free option

  • Rice noodles – toss with a little sesame oil for added flavor

  • Roasted sweet potatoes – adds natural sweetness to balance the heat

  • Cauliflower rice – for a low-carb option that still satisfies

Garnish & Topping Ideas (optional but recommended):

  • Shredded carrots or cucumber – adds cooling contrast and texture

  • Quick-pickled onions – bright and tangy finish

  • Roasted seaweed flakes (nori) – adds a savory, umami pop

Kimchi Style Sauteed Cabbage

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Frequently Asked Questions

Can I use red cabbage instead of green?

Yes! Red cabbage will work, though it has a slightly stronger, earthier flavor and will result in a deeper color once cooked. The texture holds up well, and it’s just as nutritious.

Is gochujang very spicy?

Gochujang has a mild to moderate heat, depending on the brand. It’s more of a deep, savory spice with a hint of sweetness—not overwhelmingly hot. If you’re sensitive to spice, start with 1 tablespoon and adjust to taste.

I don’t have garlic or ginger paste—can I use fresh?

Absolutely. Use 2–3 cloves of minced garlic and about 1 tablespoon of freshly grated ginger in place of the pastes. Sauté them briefly in the oil before adding the cabbage for best flavor.

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Tuna Confetti Pasta Salad

Tuna Pasta Salad

Let’s be real—most tuna pasta salads out there are kinda…blah. But this one? This isn’t your ordinary tuna pasta salad. It’s bright, zesty, protein-packed, and absolutely bursting with color and texture. With pops of crisp veggies, creamy tuna-egg goodness, and tender pasta, it’s a meal that tastes even better the next day. Perfect for busy folks who want to feel full, fueled, and fabulous all week long without spending hours in the kitchen. Whether you’re layering it in a cute mason jar or tossing it all together in a container, this Tuna Confetti Pasta Salad will have you actually excited to dig into your lunch.

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Calories: 579kcal | Carbohydrates: 47g | Protein: 30g | Fat: 30g | Saturated Fat: 6g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 228mg | Sodium: 529mg | Potassium: 411mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1016IU | Vitamin C: 34mg | Calcium: 109mg | Iron: 4mg

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Tuna Pasta Salad

Tuna Pasta Salad

Tuna Confetti Pasta Salad

Ready to kiss sad desk lunches goodbye? This Tuna Confetti Pasta Salad is the upgrade your weekly meal prep needs—and it’s as pretty as it is practical.
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Prep Time 15 minutes
Course lunch
Cuisine American
Servings 2
Calories 579 kcal

Equipment

  • knife
  • cutting board
  • mixing bowl
  • mason jars

Ingredients
  

Tuna and Egg Mixture

  • 5 oz canned tuna (drained)
  • 2 boiled eggs (peeled and chopped)
  • 1/4 cup mayonnaise
  • 2 tablespoons lemon juice

Pasta and Vegetables

  • 1.5 cups pre-cooked pasta (angel hair or your fave)
  • 1/4 cup red onions (diced)
  • 1/4 cup corn kernels
  • 1/4 cup orange bell pepper (diced)
  • 2 tablespoons grated parmesan cheese
  • 2 tablespoons green onions (chopped, for garnish)
  • 1/4 cup pickled red onions (optional)

Instructions
 

  • Boil & Cool: Cook your pasta according to package instructions and boil your eggs to your preferred doneness. Let both cool completely before assembling.
  • Prep the Veggies: While everything cools, dice your veggies and gather your mix-ins.
  • Make the Tuna Mix: In a small bowl, combine tuna, chopped boiled eggs, mayo, and lemon juice. Use a fork to break down the eggs and tuna until smooth and creamy.
  • Layer or Toss:
    Mason Jar Method: Layer in this order—pickled red onions, bell peppers, Parmesan cheese, corn, red onions, tuna-egg mixture, and top with pasta.
    Mix & Store: Combine everything in a large bowl and portion into containers.
  • Chill: Store in the fridge for up to 3-4 days. When you’re ready to eat, just give it a good mix if jarred, or enjoy straight from the container!

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: 579kcalCarbohydrates: 47gProtein: 30gFat: 30gSaturated Fat: 6gPolyunsaturated Fat: 14gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 228mgSodium: 529mgPotassium: 411mgFiber: 4gSugar: 5gVitamin A: 1016IUVitamin C: 34mgCalcium: 109mgIron: 4mg

Why This Recipe is Great for Meal Prep

  • Minimal Cooking Required: Boil some pasta and eggs—done!

  • Budget-Friendly: Canned tuna, pantry pasta, and simple veggies keep costs low.

  • Protein-Packed: Tuna + eggs + Parmesan = satisfying and energizing.

  • Vibrant & Fun: Not just healthy—it looks exciting, too!

  • Portable: Mason jars or containers make it perfect for grab-and-go meals.

  • Make-Ahead Magic: The flavors deepen and get even better by day two.

  • Customizable: Swap veggies or pasta types to keep it fresh each week

The PrepYoSelf Newsletter

To Meal Prep This Tuna Pasta Salad, You’ll Need

  • Tuna gives it a savory, umami punch while keeping it light.

  • Boiled eggs add richness and texture, making the salad more filling.

  • Mayonnaise brings it all together with smoothness and a comforting mouthfeel.

  • Lemon juice cuts through the richness with brightness and a zing of freshness.

  • Angel hair pasta (or any pasta you love) adds carbs for energy and soaks up the flavors of the dressing and veggies.

  • Red onions bring a sharp bite and vibrant color.

  • Corn adds a touch of natural sweetness and juicy texture.

  • Orange bell peppers give a crisp, slightly fruity contrast that brightens up every bite.

  • Grated Parmesan complements the tuna and egg mix and adds a little “wow” factor with every forkful.

  • Green onions bring a fresh, mildly sharp pop that brightens the dish.

  • Pickled red onions (if you include them) offer a tangy-sweet element that contrasts beautifully with the creamy base.

Tuna Pasta Salad

How to Prepare Tuna Pasta Salad

  1. Cook the pasta: Start by boiling your pasta according to the instructions on the package. Once it’s cooked to your liking, drain it and let it cool completely—this keeps it from getting mushy when stored.

  2. Boil the eggs: While the pasta is cooking, boil two eggs. You can place them in a pot, cover them with water, bring to a boil, then lower the heat and simmer until your desired yolk doneness. Once done, cool them under cold running water or in an ice bath to make peeling easier

  3. Prep your veggies: Dice your red onions, orange bell peppers, and green onions. If you’re using canned or frozen corn, measure out ¼ cup. If using pickled red onions, set those aside for layering later.

  4. Make the tuna mixture: In a mixing bowl, combine the drained canned tuna, peeled boiled eggs (chopped or mashed with a fork), mayonnaise, and lemon juice. Mix everything together until it forms a creamy, well-blended mixture. This will be the flavorful protein base of your salad.

  5. Assemble your meal prep jars or containers:

    • Mason jar method (for layered lunches): Begin layering your ingredients in the jar starting with the pickled red onions, then orange bell peppers, Parmesan cheese, corn, red onions, tuna and egg mixture, and finish with the pasta on top. This order keeps the pasta from getting soggy and keeps the veggies fresh.

    • Mix and store method: If you prefer a ready-to-eat version, mix all the ingredients together in a large bowl until well combined. Then divide evenly into meal prep containers with lids.

  6. Refrigerate and enjoy throughout the week: Store your jars or containers in the fridge for up to 4 days. When you’re ready to eat, either shake the jar (if layered) and pour into a bowl to mix, or simply enjoy your already-combined salad straight from the container.

Tuna Pasta Salad

Meal Prep Tips

  • Pair with Fresh Fruit: Add a side of fresh fruit like apple slices, grapes, or a citrus cup to balance the savory salad with natural sweetness and extra fiber

  • Add a Crunchy Side: Toss in a handful of whole grain crackers, pita chips, or a few veggie sticks (carrot, cucumber, celery) for texture and a satisfying crunch

  • Hydration Boost: Pair with a lemon or cucumber-infused water or a small green smoothie to keep your meal light and refreshing.

  • Turn It Into a Wrap: Instead of mixing in pasta, use large lettuce leaves or whole wheat tortillas to wrap up the tuna salad for a portable lunch option that feels like something new

  • Protein Swaps: Use canned salmon, grilled chicken, or chickpeas instead of tuna.

  • Veggie Variations: Sub bell peppers with diced cucumber, cherry tomatoes, or shredded carrots.

  • Cheese Twist: Try feta or goat cheese instead of Parmesan for a tangier bite.

Tuna Pasta Salad

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Frequently Asked Questions

How long does this tuna pasta salad last in the fridge?

It stays fresh for up to 4 days when stored in an airtight container or mason jar in the refrigerator. For best taste and texture, enjoy it within that window.

Can I use a different type of pasta?

Yes! While angel hair is light and works well, you can swap in rotini, penne, bowtie, or elbow macaroni. Choose a pasta that holds up well to refrigeration and mixing.

 I don’t like mayonnaise—what can I use instead?

You can substitute mayo with plain Greek yogurt for a tangier, protein-rich option, or use avocado for a creamy, dairy-free twist.

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Filipino Grilled Adobo Chicken Thighs (Meal Prep Style!

grilled chicken with pineapple and jicama salsa

Let’s talk flavor, summer, and Filipino comfort food… all in one grilled, juicy bite.

If you’re ready to shake up your meal prep with something new, vibrant, and deliciously crave-worthy—this Grilled Adobo Chicken Thighs recipe is it. Inspired by the classic Filipino chicken adobo but with a smoky grilled twist, this is your ticket to summer flavor with the added bonus of being easy, affordable, and totally meal-prep approved.

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Calories: 507kcal | Carbohydrates: 13g | Protein: 32g | Fat: 35g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 17g | Trans Fat: 0.1g | Cholesterol: 167mg | Sodium: 2462mg | Potassium: 509mg | Fiber: 1g | Sugar: 7g | Vitamin A: 143IU | Vitamin C: 5mg | Calcium: 59mg | Iron: 2mg

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grilled chicken with pineapple and jicama salsa

grilled chicken with pineapple and jicama salsa

Filipino Grilled Adobo Chicken Thighs

A smoky, tangy twist on the Filipino classic, this Grilled Adobo Chicken is a bold, protein-packed recipe perfect for summer meal prep.
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Prep Time 1 hour
Cook Time 20 minutes
Course dinner
Cuisine American
Servings 2
Calories 507 kcal

Equipment

  • mixing bowl
  • indoor grill pan

Ingredients
  

  • 12 oz boneless chicken thighs
  • 1/4 cup vinegar
  • 1/4 cup soy sauce
  • 1 tablespoon fish sauce
  • 2 tablespoons garlic paste
  • 1 tablespoon brown sugar
  • 1/4 teaspoon black pepper
  • 1 tablespoon cornstarch
  • 2 bay leaves
  • 1 tablespoon olive oil (or cooking spray)

Instructions
 

  • Mix the Marinade: In a small bowl, whisk together vinegar, soy sauce, fish sauce, garlic paste, brown sugar, black pepper, and cornstarch. This is your flavor bomb.
  • Marinate the Chicken: Place chicken thighs in a mixing bowl, pour in the marinade, and toss in the bay leaves. Cover with plastic wrap and refrigerate for 1 hour max. (Pro tip: don’t go over—this marinade is punchy and acidic and can toughen the meat if left too long.)
  • Prep for the Grill: Remove chicken from marinade and pat dry with a paper towel. Rub or spray with olive oil for that perfect grilled finish.
  • Grill It Up: Heat an indoor grill pan (or fire up your outdoor grill!) on high heat. Grill chicken for 6–7 minutes per side, or until internal temp hits 165°F. You’re aiming for juicy centers and a slight char on the outside.
  • Serve + Store: Let cool before slicing for meal prep containers. Pair with garlic rice, grilled veggies, or even a mango salad for a full-on summer vibe.

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: 507kcalCarbohydrates: 13gProtein: 32gFat: 35gSaturated Fat: 9gPolyunsaturated Fat: 7gMonounsaturated Fat: 17gTrans Fat: 0.1gCholesterol: 167mgSodium: 2462mgPotassium: 509mgFiber: 1gSugar: 7gVitamin A: 143IUVitamin C: 5mgCalcium: 59mgIron: 2mg

Why This Grilled Adobo Chicken is a Meal Prep Win:

  • Bold Flavor Without the Fuss: You get big adobo taste without stewing for hours.

  • Perfectly Grilled for Summer: It’s smoky, savory, and made for warm-weather meals.

  • Protein-Packed: Chicken thighs are juicy, flavorful, and rich in protein to keep you fueled.

  • Budget-Friendly: Uses simple, pantry-staple ingredients—no fancy store trips required.

  • Travel to the Philippines Without Leaving Your Kitchen: Get a taste of Filipino cuisine with zero passport needed.

  • Easy to Pair: Works with rice, quinoa, grilled corn, or salad—mix it up all week.

  • Freezer-Friendly: Cook, cool, and freeze for later. You’ll thank yourself midweek.

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Flavor profile

We’re blending salty, tangy, umami-rich magic with pantry staples like soy sauce, vinegar, and garlic for a marinade that hits all the right notes. Traditionally, adobo is simmered low and slow—but this grilled version brings those iconic flavors to life with a smoky char and juicy bite that’s perfect for warmer weather. It’s a true summer remix of a Filipino classic.

grilled chicken with pineapple and jicama salsa

The Cooking Technique:

  1. Make the Marinade: In a small mixing bowl, combine the vinegar, soy sauce, fish sauce, garlic paste, brown sugar, and black pepper. Stir well until the sugar dissolves. This will be your marinade—rich in savory, tangy, and umami flavors.

  2. Marinate the Chicken: Place the chicken thighs in a larger bowl or container. Pour the marinade over the chicken and add the bay leaves. Use clean hands or tongs to coat the chicken evenly. Cover the bowl with plastic wrap and refrigerate for no more than 1 hour. (Tip: Don’t marinate longer—because of the vinegar, it can make the chicken tough if left too long.)

  3. Prep for Grilling: After marinating, remove the chicken from the bowl and discard the marinade. Use paper towels to gently pat the chicken dry—this helps get a better sear. Lightly coat each piece with olive oil or spray both sides with cooking spray to prevent sticking on the grill.

  4. Grill the Chicken: Heat an indoor grill pan (or an outdoor grill) over high heat until it’s nice and hot. Place the chicken on the grill and cook for about 6 to 7 minutes per side, or until the chicken is nicely browned with grill marks. Use a meat thermometer to check for doneness—the internal temperature should reach 165°F in the thickest part.

  5. Cool and Store: Let the chicken rest for a few minutes before slicing. This helps keep it juicy. Serve right away or portion it into meal prep containers with your favorite sides like rice, grilled veggies, or salad.

grilled chicken

Meal Prep Pairing Tips:

  • Garlic Rice – A classic Filipino side! Sauté minced garlic in a little oil before adding cold cooked rice for a delicious, savory pairing.

  • Grilled Veggie Medley – Think bell peppers, zucchini, onions, and mushrooms—grilled alongside the chicken to save time.

  • Cucumber Mango Salad – A fresh, tropical twist that balances the saltiness of the chicken with sweetness and crunch.

  • Pickled Vegetables – Try atchara (Filipino pickled green papaya) or quick pickled red onions for a zingy contrast.

  • Fried or Boiled Egg – Adds extra protein and richness to your meal prep box

  • Fresh Lime or Calamansi Wedges – A squeeze right before eating brightens up the whole dish

  • Crushed Peanuts or Toasted Sesame Seeds – Sprinkle on top for texture and flavor.

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Frequently Asked Questions

Can I use chicken breast instead of thighs?

Yes! Chicken breast works well too, but keep an eye on the cook time—it dries out faster. Consider slicing the breasts in half lengthwise for even cooking, and aim for an internal temp of 165°F.

Can I cook this without a grill or grill pan?

Absolutely. You can pan-sear the chicken in a skillet over medium-high heat (about 6–7 minutes per side) or bake it at 400°F for about 20–25 minutes. You’ll miss the grill marks, but not the flavor!

What if I don’t have fish sauce?

You can skip it or substitute with more soy sauce plus a dash of Worcestershire sauce. It won’t be quite as authentic, but it’ll still taste great!

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Thai-Style Turkey Burger Patties

turkey burger patties with tomato and basil leave garnish

Let me introduce you to your new go-to flavor bomb: Thai-Style Turkey Burger Patties—packed with vibrant veggies, Thai-inspired flavor, and a creamy, crave-worthy peanut sauce that will have you licking the container. Whether you’re a beginner in the kitchen or just tired of boring, dry turkey burgers, this recipe is here to rescue your meal prep game with bold flavor, juicy texture, and total versatility.

So if you’re thinking, “Healthy food = bland,” let’s change that mindset with these patties.

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Calories: 171kcal | Carbohydrates: 10g | Protein: 15g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 31mg | Sodium: 521mg | Potassium: 343mg | Fiber: 1g | Sugar: 7g | Vitamin A: 2195IU | Vitamin C: 42mg | Calcium: 24mg | Iron: 1mg

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turkey burger patties with tomato and basil leave garnish

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turkey burger patties with tomato and basil leave garnish

Thai-Style Turkey Burger Patties

This healthy Thai-style turkey burger patty recipe is perfect for high-protein meal prep, featuring bold flavors, easy ingredients, and low-carb options.
No ratings yet
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Course Main Course, main dish
Cuisine Asian
Servings 4
Calories 171 kcal

Equipment

  • knife
  • cutting board
  • mixing bowl
  • saute pan

Ingredients
  

Ground Turkey Burger and Ingredients

  • 8 oz ground turkey
  • 1/4 cup baby carrots (diced)
  • 1 red bell pepper (diced)
  • 3 garlic cloves (minced)
  • 1/4 cup Thai basil leaves (chopped)
  • 1/4 cup green onions (chopped)
  • 1 tablespoon olive oil (for sauteeing)

Peanut Sauce

  • 1 tablespoon peanut butter
  • 2 tablespoons coconut milk
  • 1 tablespoon ginger paste
  • 1 teaspoon soy sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon honey
  • 1 teaspoon sriracha
  • 1 tablespoon lime juice

Instructions
 

  • Make the Magic Sauce:  In a bowl or jar, whisk together the peanut butter, coconut milk, ginger paste, soy sauce, fish sauce, honey, sriracha, and lime juice. Stir until smooth and creamy. Half of this goes into the patties, and the rest becomes your dipping sauce.
  • Mix the Patties:  In a large bowl, combine the ground turkey, diced carrots, bell peppers, garlic, basil, and green onions. Pour in half the peanut sauce. Mix it all up using your hands or a fork (don't overwork it!) and form into 4 even-sized patties.
  • Cook to Perfection:
    Sautee Method: Heat olive oil in a pan over medium-high. Cook patties 4–5 minutes on each side until golden and cooked to 165°F inside.
    Grill Method: Preheat and grease the grill, then grill 4–5 minutes per side. Use a thermometer to nail the perfect temp.
  • Serve It Up: Eat them warm or prep for the week. Pop them into containers with burger buns, lettuce wraps, or over rice bowls. Drizzle with the extra sauce and you’ve got a Thai twist on your plate all week long

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: 171kcalCarbohydrates: 10gProtein: 15gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 31mgSodium: 521mgPotassium: 343mgFiber: 1gSugar: 7gVitamin A: 2195IUVitamin C: 42mgCalcium: 24mgIron: 1mg

Why These Turkey Patties are a Meal Prep Hero:

  • BIG Flavor, ZERO Boredom: Let’s be real—no one wants dry turkey anything. These patties are soaked in flavor thanks to the Thai-inspired peanut-lime-ginger combo. No bland bites here!

  • High Protein, Low Fuss: Each patty is protein-packed to keep you full and fueled. Perfect post-workout meal or afternoon pick-me-up. You’ll be flexin’ those lean gains in no time. 

  • Meal Prep Friendly: Make a batch on Sunday, and you’ve got lunch/dinner covered for days. They reheat like champs (no rubbery turkey here!).

  • Beginner-Friendly: No fancy kitchen gadgets. No culinary school required. If you can mix and flip, you can definitely make these.

  • Eye-Candy on a Plate: Bright red bell peppers, flecks of green basil and onion, and golden brown patties—these are the kind of meal prep containers that make you excited to eat lunch.

  • Ultra-Versatile: Throw them in a whole grain bun, lettuce wrap, rice bowl, or even sliced on top of a salad. Want it spicy? Add extra sriracha. Want it sweet? Drizzle more honey in the sauce. It’s your call.

  • Sneaky Veggie Boost: Packed with carrots, peppers, and green onions, you’re getting your veggies in without even trying. Bonus points for being family-friendly, too!

turkey burger patties with tomato and basil leave garnish

Ingredients You’ll Need:

  • Ground Turkey forms the protein-rich foundation of the patties, providing a lean, satisfying base that absorbs the bold Thai-inspired flavors from the herbs, vegetables, and sauce.

  • Diced Baby Carrots add subtle sweetness and a slight crunch, which balances the savory richness of the turkey and peanut sauce while keeping the patties moist and colorful.

  • Red Bell Pepper brings a naturally sweet, vibrant note that complements the carrots and contrasts beautifully with the heat and saltiness in the sauce.

  • Garlic deepens the savory flavor profile and enhances the umami from the soy and fish sauce, tying together the aromatic base of the patties.

  • Thai Basil introduces a slightly spicy, licorice-like freshness that brightens the overall flavor and balances the richness from the peanut butter and coconut milk.

  • Green Onions offer a light, zesty bite that cuts through the creamy sauce and rich turkey, adding a fresh pop that lifts each bite.

  • Olive Oil is used to sauté the patties to golden perfection, creating a lightly crisp exterior that contrasts with the juicy interior and locks in the layered flavors.

  • Peanut Butter forms the creamy backbone of the sauce, adding healthy fats and depth that pair beautifully with the lean turkey and aromatic veggies.

  • Coconut Milk smooths and softens the sauce with a hint of natural sweetness, balancing the spice of the sriracha and the boldness of the garlic and fish sauce.

  • Ginger Paste adds a warm, peppery zing that brightens the sauce and pairs seamlessly with the basil, green onions, and lime.

  • Soy Sauce contributes a salty umami base that enhances the flavor of the turkey and complements the sweetness of the carrots, peppers, and honey.

  • Fish Sauce brings authentic Thai character and deep savory flavor that intensifies the overall profile without overpowering the other ingredients.

  • Honey adds natural sweetness that offsets the heat and salt, working in harmony with the coconut milk and vegetables to create balance.

  • Sriracha delivers just the right amount of heat to energize the dish, pairing well with the ginger and garlic for a satisfying kick.

  • Lime Juice adds the essential acid that cuts through the richness of the sauce and refreshes each bite, enhancing the fresh herbs and crisp vegetables.

turkey burger patties with tomato and basil leave garnish

How to Meal Prep Ground Turkey Burger Patties

  1. Make the Peanut Sauce: Start by preparing the sauce that gives this dish its signature flavor. In a small bowl or jar, add 1 tablespoon of peanut butter, 2 tablespoons of coconut milk, 1 tablespoon of ginger paste, 1 teaspoon of soy sauce, 1 tablespoon of fish sauce, 1 tablespoon of honey, 1 teaspoon of sriracha, and 1 tablespoon of lime juice. Use a whisk or a fork to mix everything together until the sauce is smooth and creamy. Set this aside—you’ll use half for the patties and save the other half as a dipping sauce or drizzle.

  2. Mix the Patties: In a large mixing bowl, add 8 ounces of ground turkey, ¼ cup of diced baby carrots, 1 diced red bell pepper, 3 minced garlic cloves, ¼ cup of chopped Thai basil leaves, and ¼ cup of chopped green onions. Pour in half of the peanut sauce you made. Using clean hands or a fork, gently combine everything until evenly mixed. Don’t overmix—just enough so all the ingredients are distributed throughout the turkey.

  3. Form the Patties: Once the mixture is well combined, divide it into four equal portions. Shape each portion into a round, flat patty about ½ inch thick. This helps them cook evenly and hold their shape when cooking.

  4. Cook the Patties (Sauté or Grill): To sauté: Heat 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat. Once the oil is hot, gently place the patties in the pan. Cook each side for about 4 to 5 minutes, or until the patties are golden brown and cooked through. The inside should no longer be pink, and the internal temperature should reach 165°F : To grill: Preheat your grill to medium-high heat and make sure the grates are clean and lightly oiled to prevent sticking. Place the patties on the grill and cook for about 4 to 5 minutes on each side, flipping carefully with a spatula. Again, make sure the patties reach an internal temperature of 165°F to ensure they’re fully cooked.

  5. Serve and Enjoy: Let the patties rest for a few minutes after cooking. Serve them in a whole grain bun, on top of a salad, or wrapped in lettuce for a low-carb option. Don’t forget to drizzle or dip with the remaining peanut sauce—it adds a ton of flavor. These patties pair well with rice, quinoa, roasted veggies, or a crisp slaw for a full meal.

turkey burger patties with tomato and basil leave garnish

Meal Prep Pairing Tips:

  • For a balanced and satisfying meal, pair your Thai-style turkey patties with jasmine or brown rice—both are great for soaking up extra peanut sauce and reheating well throughout the week. If you’re going for a lower-carb option, cauliflower rice is a light and flavorful alternative that complements the bold Thai flavors without weighing you down.

  • Add a colorful veggie side like steamed or roasted broccoli, snap peas, or green beans to bring in more fiber and crunch. You can also make a quick Asian-style slaw with shredded cabbage, carrots, and a splash of rice vinegar and lime juice for a refreshing, tangy contrast to the savory patties.

  • For added variety, pack the patties with lettuce wraps and sliced cucumbers or bell pepper strips to create a fresh, no-reheat lunch option. You can also toss the patties over a mixed greens salad with edamame and a drizzle of the peanut sauce for a high-protein salad bowl.

  • Don’t forget to portion out the extra peanut sauce into small containers so you can dip or drizzle just before eating—this keeps your patties from getting soggy and gives you that freshly made taste with every meal.

  • Each meal prep container should aim for a good balance: one patty, a serving of carbs (like rice or quinoa), and a generous portion of veggies. This way, your meals stay tasty, visually appealing, and full of nutrients all week long.

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Frequently Asked Questions

Can I freeze the patties?

Yes! Freeze the uncooked or cooked patties between layers of parchment paper. Thaw overnight in the fridge before cooking or reheating. Peanut sauce can be frozen separately in small containers.

Can I make these patties in the oven?

Absolutely. Bake at 375°F on a lined baking sheet for about 15–18 minutes, flipping halfway through. Always check that the internal temperature hits 165°F

Can I prep the mixture ahead of time and cook later?

Yes! You can mix and shape the patties up to a day in advance. Store them in an airtight container or wrap individually and refrigerate until you’re ready to cook..

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Thai Inspired Ground Turkey Stir Fry

ground turkey stir fry with carrots, red bell pepper, and herbs

Let’s talk turkey—ground turkey, to be exact. It’s often labeled as “bland,” “meh,” or “just okay.” But I’m here to help you change that narrative with a Thai-Inspired Ground Turkey Stir Fry that’s bursting with bold flavors, creamy textures, and colorful veggies—all made with ingredients you probably already have in your fridge or pantry.

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Calories: 341kcal | Carbohydrates: 19g | Protein: 31g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Cholesterol: 62mg | Sodium: 1023mg | Potassium: 654mg | Fiber: 2g | Sugar: 13g | Vitamin A: 4271IU | Vitamin C: 86mg | Calcium: 38mg | Iron: 2mg

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ground turkey stir fry with carrots, red bell pepper, and herbs

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ground turkey stir fry with carrots, red bell pepper, and herbs

Thai-Inspired Ground Turkey Stir Fry

This Thai-Inspired Ground Turkey Stir Fry is the flavor bomb your meal prep needs. With a creamy peanut-lime sauce, crisp veggies, and fresh Thai basil, it's sweet, savory, spicy—and anything but bland!
No ratings yet
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Course dinner, Main Course
Cuisine Asian
Servings 2
Calories 341 kcal

Equipment

  • knife
  • cutting board
  • skillet

Ingredients
  

Ground Turkey and Vegtables

  • 8 oz ground turkey
  • 1/4 cup shredded baby carrots
  • 1 red bell pepper (sliced)
  • 3 garlic cloves (chopped)
  • 1/4 cup Thai basil leaves (sliced)
  • 1 tablespoon olive oil

Stir Fry Sauce

  • 1 tablespoon peanut butter
  • 2 tablespoons coconut milk
  • 1 tablespoon ginger paste
  • 1 tablespoon soy sauce
  • 1 teaspoon fish sauce
  • 1 tablespoon honey
  • 1 tablespoon sriracha
  • 1 tablespoon lime juice

Instructions
 

  • Make the Magic Sauce: In a small jar or bowl, whisk together the peanut butter, coconut milk, ginger paste, soy sauce, fish sauce, honey, sriracha, and lime juice. Stir until smooth and creamy. (Trust me—this sauce is everything.)
  • Sauté the Turkey: Heat olive oil in a skillet over high heat. Add the ground turkey and cook for 5–7 minutes, or until no longer pink, breaking it up as it cooks.
  • Add the Veggies and Sauce: Pour in the sauce and toss in the garlic, carrots, and bell pepper. Stir-fry for another 2–3 minutes until the veggies are tender and coated in saucy goodness.
  • Garnish & Serve: Turn off the heat and sprinkle with sliced Thai basil. Serve with brown rice, jasmine rice, cauliflower rice, or in lettuce wraps—whatever suits your vibe!

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: 341kcalCarbohydrates: 19gProtein: 31gFat: 17gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.02gCholesterol: 62mgSodium: 1023mgPotassium: 654mgFiber: 2gSugar: 13gVitamin A: 4271IUVitamin C: 86mgCalcium: 38mgIron: 2mg

Why You’ll Love This Recipe for Meal Prep:

  • Big Flavor, Zero Boredom: Ground turkey doesn’t have to be boring! This homemade Thai-inspired sauce brings the perfect combo of sweet, salty, creamy, spicy, and tangy flavors that makes every bite exciting.

  • Ready in Under 20 Minutes: Time is precious. This recipe cooks fast—perfect for Sunday batch cooking or quick weeknight dinners.

  • Veggie-Packed Goodness: You get protein, fiber, vitamins, and antioxidants in every portion, all without needing a salad on the side (unless you want one!).

  • Flexible & Customizable: No Thai basil? Use regular basil or even cilantro. Want more crunch? Add snap peas or water chestnuts. Spice-lover? Double the sriracha. It’s your meal prep—make it your way.

  • Reheats Like a Dream: This dish tastes just as good (if not better!) the next day. The sauce soaks into the meat and veggies, making leftovers super satisfying.

  • Easy Cleanup: One skillet + one bowl = minimal mess. And who doesn’t love fewer dishes?

  • Nourishing & Satisfying: High in protein, balanced with healthy fats from the peanut butter and olive oil, and naturally dairy-free and gluten-light (swap soy sauce for tamari if needed). It’s a complete meal prep winner!

ground turkey stir fry with carrots, red bell pepper, and herbs

Why the Ingredients Work So Well Together

This combo is basically a masterclass in Thai-inspired flavor balance:

  • Sweet (carrots, honey, coconut milk

  • Salty (soy sauce, fish sauce)

  • Sour (lime juice)

  • Spicy (sriracha, ginger)

  • Savory/Umami (garlic, turkey, peanut butter)

Every ingredient has a purpose. When combined, they create a stir fry that hits every flavor note and keeps your taste buds totally engaged. It’s exciting, satisfying, and—best of all—easy to meal prep.

So next time you’re eyeing that ground turkey in the fridge, remember: all it needs is a little flavor love—and this recipe brings it in spades.

ground turkey stir fry with carrots, red bell pepper, and herbs

How to Meal Prep Ground Turkey Stir Fry

  1. Make the Sauce: In a small bowl or jar with a lid, combine all the sauce ingredients: Stir or shake well until the mixture is smooth, creamy, and fully combined. Set the sauce aside—this is your flavor bomb!

  2. Cook the Ground Turkey: Heat 1 tablespoon of olive oil in a large skillet or sauté pan over medium-high heat. Once the oil is hot and shimmering (but not smoking), add the 8 oz of ground turkey. Use a spatula or wooden spoon to break the turkey into small pieces as it cooks. Stir frequently and cook for about 5 to 7 minutes, or until there’s no more pink and the meat is lightly browned.

  3. Add the Veggies and Sauce: Lower the heat to medium. Pour the prepared sauce into the pan with the turkey. Add the 3 sliced garlic cloves, ¼ cup shredded baby carrots, and 1 sliced red bell pepper. Stir everything together so the turkey and veggies are well coated in the sauce. Let it cook for 2 to 3 minutes, just until the vegetables start to soften but still have a bit of crunch.

  4. Finish with Thai Basil: Turn off the heat. Sprinkle in the ¼ cup sliced Thai basil leaves and stir them through. The residual heat will gently wilt the basil and release its fresh, peppery aroma.

  5. Serve and Enjoy!: Serve warm with your favorite side—try it over jasmine rice, brown rice, or rice noodles. This dish also works great in lettuce wraps or meal prep containers for grab-and-go lunches throughout the week.

ground turkey stir fry with carrots, red bell pepper, and herbs

Meal Prep Pairing Tips:

1. Grain Base Options (Carbs & Fiber)

Pair your stir fry with a hearty, whole-grain base for a complete and satisfying meal:

  • Jasmine rice – Classic, fragrant, and perfect for soaking up the flavorful sauce.

  • Brown rice – A high-fiber alternative that keeps you fuller longer.

  • Quinoa – High in protein and has a nutty texture that complements the dish beautifully.

  • Rice noodles or vermicelli – Great for a light but slurp-worthy option.

  • Cauliflower rice – Low-carb and quick to make; adds a nice veggie boost.

2. Crunchy, Fresh Add-Ons

Add fresh toppings just before eating to liven up leftovers:

  • Chopped cucumber – Cooling, hydrating, and contrasts the warm spices.

  • Shredded purple cabbage – Adds color, crunch, and fiber.

  • Crushed peanuts or cashews – For crunch and extra protein.

  • Fresh lime wedges – A quick squeeze before eating brightens up every bite.

  • Sliced green onions or cilantro – Adds freshness and a little zing.

3. Side Dish Ideas (for a Full Plate)

Round out your meal with a simple side that complements the flavors:

  • Steamed or roasted broccoli – Easy, nutritious, and it holds up well in the fridge.

  • Asian-style slaw – Made with cabbage, carrots, and a light sesame vinaigrette.

  • Mini veggie spring rolls – Add a fun twist and more texture.

  • Mango slices or pineapple chunks – A naturally sweet side that pairs beautifully with the spicy, savory main dish.

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Frequently Asked Questions

Can I use ground chicken or beef instead of turkey?

Yes! Ground chicken is a great alternative and will give you a similar lean, mild flavor. Ground beef works too, but it will have a richer taste and slightly more fat. Just be sure to drain any excess grease after cooking.

Do I need Thai basil or can I use regular basil?

Thai basil has a peppery, slightly licorice flavor that adds a punch of authenticity. If you can’t find it, regular Italian basil works fine. You could also try a mix of basil and mint for a more dynamic flavor.

Is this recipe spicy?

The heat is mild, thanks to just 1 teaspoon of sriracha. If you like it spicier, feel free to add more sriracha or toss in a sliced Thai chili. If you’re sensitive to spice, reduce or omit the sriracha altogether.