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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.

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

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

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.
No ratings yet
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.

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.

The PrepYoSelf Newsletter

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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Filipino Flavor, Air Fryer Style: Bistek Tagalog-Inspired Steak Bites for Meal Prep!

Steak Bites and Sliced Red onions with jicama slaw

Hey friends! If you’re looking to shake up your weekly meal prep with BIG flavor and minimal effort, I’ve got just the thing: Air Fryer Steak Bites inspired by the bold, tangy, and savory flavors of Filipino bistek tagalog! This twist on a classic dish gives you tender, juicy steak cubes with that signature calamansi-soy-garlic kick and caramelized red onions—all made quick and easy in the air fryer!

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

Calories: 353kcal | Carbohydrates: 11g | Protein: 43g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 104mg | Sodium: 2261mg | Potassium: 786mg | Fiber: 1g | Sugar: 2g | Vitamin A: 6IU | Vitamin C: 13mg | Calcium: 92mg | Iron: 4mg

Steak Bites and Sliced Red onions with jicama slaw

Steak Bites and Sliced Red onions with jicama slaw

Air Fryer Steak Bites (Filipino Bistek Inspired)

These Air Fryer Bistek Steak Bites bring bold Filipino flavor to your weekly meal prep with simple ingredients!
No ratings yet
Prep Time 1 hour
Cook Time 10 minutes
Course dinner
Cuisine Asian
Servings 2
Calories 353 kcal

Equipment

  • knife
  • cutting board
  • mixing bowl
  • Air Fryer

Ingredients
  

  • 12 oz sirloin steak (cut into 1 inch cubes)
  • 2 tablespoons garlic paste
  • 1/3 cup soy sauce
  • 3 pieces calamansi (or lemon juice)
  • 1/2 teaspoon pepper
  • 1/2 red onion (siced into rings)
  • 1 tablespoon olive oil (or cooking spray)

Instructions
 

  • Make the marinade: In a small bowl, combine garlic paste, soy sauce, calamansi (or lemon) juice, and pepper.
  • Marinate the steak: Toss steak cubes in a bowl with the marinade. Cover and refrigerate for 1 hour to let the flavors soak in.
  • Prep to cook: After marinating, remove the steak cubes and pat them dry with paper towels to help them get a nice sear. Preheat your air fryer to 400°F.
  • Load the air fryer: Arrange steak cubes and sliced onions on your air fryer tray. Spray or drizzle with olive oil.
  • Serve it up: Enjoy as-is, or pair with garlic rice, quinoa, sautéed green beans, or even a side salad for a balanced meal!

Video

Notes

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

Nutrition

Calories: 353kcalCarbohydrates: 11gProtein: 43gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 104mgSodium: 2261mgPotassium: 786mgFiber: 1gSugar: 2gVitamin A: 6IUVitamin C: 13mgCalcium: 92mgIron: 4mg

Why These Air Fryer Steak Bites Are Meal Prep GOLD:

  • Quick cook time – Just 10 minutes in the air fryer and you’re done!
  • Marinate in advance – Do it the night before, and all that flavor just gets better.
  • Balanced macros – Lean protein, healthy fats, and low-carb friendly depending on your sides.
  • Freezer-friendly – Store leftovers in freezer-safe containers and reheat when you need them.
  • Budget-friendly – Cheaper than takeout and uses simple pantry staples.
  • Easy portion control – Steak bites make it easy to pre-portion meals for the week.
  • Filipino flavor fix – A delicious way to stay connected to heritage or explore new cuisines!

The PrepYoSelf Newsletter

Bistek Tagalog is traditionally made with thin slices of beef simmered in soy sauce, calamansi (our tiny but mighty Filipino citrus fruit), garlic, and heaps of onions. It’s a nostalgic comfort food in many Filipino homes (mine included!). But in this version, we’re turning those same flavors into air-fried steak bites that are perfect for meal prep—still satisfying, but faster and a little lighter. 

    Steak Bites and Sliced Red onions

    How to Meal Prep Filipino “Bistek” Steak Bites

    1. Make the marinade: In a small bowl, stir together the garlic paste, soy sauce, calamansi juice (or lemon juice), and ground pepper until well combined.
    2. Marinate the steak: Place the steak cubes in a medium mixing bowl. Pour the marinade over the steak and mix to coat each piece evenly. Cover the bowl with a lid or plastic wrap and place it in the refrigerator to marinate for at least 1 hour. This helps the steak absorb all the delicious flavors.
    3. Prepare for cooking: After marinating, remove the steak from the bowl and lay the pieces on a few paper towels. Gently pat them dry—this helps them brown better in the air fryer instead of steaming.
    4. Preheat your air fryer: Set your air fryer to 400°F (about 200°C) and let it preheat for a few minutes. Meanwhile, slice your red onion into thin rings.
    5. Arrange in the air fryer: Place the steak bites and onion rings in a single layer on the air fryer basket or tray. Spray lightly with cooking spray or drizzle with olive oil to help them crisp up and prevent sticking.
    6. Air fry: Cook the steak and onions for 8–10 minutes total. At the halfway point (around 4–5 minutes), open the air fryer and gently shake the basket or use tongs to flip the pieces for even cooking. The steak should be browned on the outside and cooked to your preferred doneness.
    7. Serve and enjoy: Let the steak bites rest for a minute or two after cooking, then serve them hot with your favorite sides like rice, salad, or veggies.

    Steak Bites and Sliced Red onions with jicama slaw

    Meal Prep Pairing Tips

    • Pair with garlic cauliflower rice and steamed broccoli for a low-carb option.
    • Serve over brown rice and top with a fried egg for a hearty lunch.
    • Add to a salad with tomatoes, cucumber, and a calamansi vinaigrette.
    • Serve with a refreshing slaw with jicama, bell peppers, and tomatoes.
    • Tuck into a whole wheat wrap with fresh greens and a drizzle of Greek yogurt.
    • Mix with stir-fried bell peppers for a quick rice bowl.
    • Eat cold with a squeeze of lime and avocado for a quick protein-packed snack.
    • Portion into bento boxes with pickled veggies for a fun meal prep twist!

    Steak Bites and Sliced Red onions with jicama slaw

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    Frequently Asked Questions

    Can I use a different cut of steak for this recipe?

    Yes! Ribeye or NY strip works too—just trim the fat and cube it up.


    Can I use bottled calamansi juice?

    Absolutely! Look for it in Asian or Filipino markets. Lemon juice also works as a backup.


    How long can I store it?

     In the fridge: up to 4 days. In the freezer: up to 2 months. Reheat in the air fryer or skillet!

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    Easy Sautéed Zucchini: A Healthy Meal Prep Side Dish You’ll Love

    Sauteed Zucchini Strips

    Busy weeknights don’t have to mean boring meals—this easy recipe for sautéed zucchini is your new go-to meal prep side dish! If you’re short on time but still want to eat healthier, this quick and budget-friendly dish delivers flavor, nutrition, and simplicity. No fancy equipment or hard-to-find ingredients here—just real food, real fast. In this post, you’ll get everything you need to whip up this versatile side in under 15 minutes, plus smart tips to help you prep ahead and pair it with delicious meals all week long. Let’s make healthy eating easier—one zucchini at a time!

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

    Calories: 36kcal | Carbohydrates: 3g | Protein: 1g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 299mg | Potassium: 260mg | Fiber: 1g | Sugar: 2g | Vitamin A: 196IU | Vitamin C: 18mg | Calcium: 16mg | Iron: 0.4mg

    Sauteed Zucchini Strips

    Sauteed Zucchini Strips

    Easy Sauteed Zucchini

    This easy sautéed zucchini recipe is a quick, healthy side dish made with simple ingredients, perfect for meal prep and busy weeknight meals.
    No ratings yet
    Prep Time 5 minutes
    Cook Time 5 minutes
    Course Appetizer, Side Dish
    Cuisine American
    Servings 2
    Calories 36 kcal

    Equipment

    • knife
    • cutting board
    • saute pan

    Ingredients
      

    • 1 zucchini
    • 1 teaspoon olive oil
    • 1/4 teaspoon garlic powder
    • 1/4 teaspoon salt

    Instructions
     

    • Slice the zucchini into ¼-inch sticks.
    • Heat a bit of oil in a pan over medium-high heat. Once hot, add the zucchini and let it sear undisturbed for 2 to 3 minutes per side, until the flesh turns golden brown and the texture is tender. Use tongs to gently turn and move the pieces.
    • Finish with a sprinkle of garlic powder and salt to taste.

    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: 36kcalCarbohydrates: 3gProtein: 1gFat: 2gSaturated Fat: 0.4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gSodium: 299mgPotassium: 260mgFiber: 1gSugar: 2gVitamin A: 196IUVitamin C: 18mgCalcium: 16mgIron: 0.4mg

    Why You Need to Make This

    • Quick Cook Time – Ready in 10–15 minutes flat.
    • Minimal Ingredients – Less chopping, fewer dishes!
    • Versatile Flavor – Pairs with almost any protein.
    • Low in Calories, Big in Flavor – Perfect for health goals.
    • Budget-Friendly – Zucchini is affordable and available year-round.
    • Stores Well – Holds up beautifully for 3–4 days in the fridge.
    • Naturally Gluten-Free & Plant-Based – Fits many lifestyles.

    The PrepYoSelf Newsletter

    Simple Ingredients You’ll Need

    • Zucchini – The star! Mild, tender, and quick to cook.
    • Olive Oil – Adds richness and helps with that golden sear.
    • Garlic – Brings a savory kick and depth of flavor.
    • Salt & Pepper – Essential seasoning to enhance the natural taste.
    • Optional: Red Pepper Flakes or Italian Seasoning – For a little heat or herby boost.

    Sauteed Zucchini Strips

    How to Saute Zucchini

    • Cut the zucchini into ¼-inch thick sticks, making sure they’re all about the same size so they cook evenly.
    • Heat a tablespoon of oil in a large skillet over medium-high heat. Once the oil is hot and shimmering, add the zucchini sticks in a single layer without overcrowding the pan. Let them cook undisturbed for 2 to 3 minutes on each side until the flesh is golden brown and the zucchini is fork-tender. Use tongs to gently flip and stir them during cooking.
    • Once done, sprinkle with garlic powder and salt, and give them a quick toss to coat evenly.

    Reference the recipe card below for detailed instructions.

    Sauteed Zucchini Strips

    Meal Prep Tips for Zucchini

    • Serve with grilled chicken and brown rice.
    • Toss into pasta with cherry tomatoes and parmesan
    • Add to a quinoa bowl with chickpeas and tahini sauce
    • Mix into scrambled eggs or a breakfast burrito
    • Top on avocado toast for a veggie boost
    • Use as a side for salmon and sweet potatoes.

    Sauteed Zucchini Strips

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    Frequently Asked Questions

    Can I use yellow squash instead of zucchini?

    Absolutely! They cook the same and taste similar.


    How do I prevent soggy zucchini?

    Don’t overcrowd the pan—cook in batches if needed.


    Can I freeze sautéed zucchini?

    Technically yes, but texture will be softer after thawing.

    Posted on Leave a comment

    Blueberry and Cucumber Snack

    diced cucumber and pineapple with blueberries

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

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

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

    diced cucumber and pineapple with blueberries

    diced cucumber and pineapple with blueberries

    Blueberry Cucumber Salad

    This refreshing meal prep snack combines diced cucumber, pineapple, blueberries, and fresh lemon juice for a hydrating, naturally sweet, and easy-to-make treat.
    No ratings yet
    Prep Time 5 minutes
    Course Snack
    Cuisine American
    Servings 2
    Calories 75 kcal

    Equipment

    • knife
    • cutting board
    • mixing bowl

    Ingredients
      

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

    Instructions
     

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

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

    Why You’ll Love It:

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

    The PrepYoSelf Newsletter

    Ingredients Spotlight

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

    diced cucumber and pineapple with blueberries

    Steps to Meal Prep this Healthy Snack

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

    Reference the recipe card below for detailed instructions.

    diced cucumber and pineapple with blueberries

    Meal Prep Tips

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

    diced cucumber and pineapple with blueberries

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    Frequently Asked Questions

    Can I swap out any ingredients?

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


    Can I leave the skin on the cucumber?

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


    Can I add herbs?

    Yes! Fresh mint or basil adds a delicious twist.

    Posted on Leave a comment

    Easy Shrimp Ceviche

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

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

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

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

    shrimp with tomatoes, onions, cilantro, red onions

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

    Easy Shrimp Ceviche

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

    Equipment

    • knife
    • cutting board
    • mixing bowl

    Ingredients
      

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

    Instructions
     

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

    Video

    Notes

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

    Nutrition

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

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

    • No cooking required – Pre-cooked shrimp makes this a no-heat hero.
    • Super quick to make – Done in under 15 minutes.
    • Packed with flavor – Lime, cilantro, and garlic hit all the right notes.
    • Fresh and light – Perfect for a post-workout lunch or light dinner.
    • Great for grab-and-go – Pre-portion it in containers and you’re set.
    • Nutrient-rich ingredients – Full of lean protein, healthy fats, and vitamins.
    • Stays tasty for days – The flavors meld beautifully over time.

    The PrepYoSelf Newsletter

    Ingredients & Why They Work:

    • 8 oz shrimp (frozen, pre-cooked): A lean protein that’s low effort and high in convenience.
    • 1 cup cherry tomatoes (diced): Juicy, sweet bursts that add freshness and color.
    • ¼ cup red onion (diced): Sharp, zesty crunch that balances the dish.
    • ½ cup cilantro (chopped): Herbaceous, citrusy brightness that makes the flavors pop.
    • 1 lime (wedged): Adds the essential acidity to “cook” and brighten the ceviche.
    • ¼ tsp garlic powder: A quick way to boost savory flavor without chopping.
    • ¼ tsp salt & ¼ tsp black pepper: Basic seasonings that elevate everything.
    • 1 avocado: Creamy, satisfying finish that adds healthy fats and richness.

    shrimp with tomatoes, onions, cilantro, red onions

    Easy Shrimp Ceviche – Step-by-Step Instructions:

    1. Defrost the shrimp: Follow the instructions on the package to thaw your pre-cooked shrimp. Usually, this means placing them in a colander under cold running water for a few minutes. Pat dry with a paper towel to remove excess moisture.
    2. Prepare the vegetables: Rinse and dice into small, bite-sized pieces.
    3. Mix the ingredients: In a medium mixing bowl, combine the shrimp, diced tomatoes, diced red onion, garlic powder, salt, and pepper.
    4. Add lime juice: Squeeze fresh lime juice over the mixture (start with half a lime, then add more to taste). Stir everything gently to combine and coat the ingredients.
    5. Top with cilantro: Sprinkle the chopped cilantro over the top and give it one more gentle stir.
    6. Serve with avocado: Slice or dice the avocado and serve it on top or on the side for a creamy finish. Enjoy right away or chill for 15–30 minutes to let the flavors meld.

    Reference the recipe card below for detailed instructions.

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

    Meal Prep Tips:

    • Tortilla chips or lettuce cups – for a fun, crunchy ceviche taco.
    • Quinoa or brown rice – turns this into a hearty, protein-packed bowl.
    • Black beans and corn salad – add extra fiber and color.
    • Sparkling water with lime – to keep the fresh theme going.

    shrimp with tomatoes, onions, cilantro, red onions

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    Frequently Asked Questions

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

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


    How can I make it spicier?

    Add a dash of hot sauce or some minced Jalapenos.


    Can I add other veggies?

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

    Posted on Leave a comment

    Smoked Salmon and Cucumber Salad

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

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

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

    Calories: 128kcal | Carbohydrates: 11g | Protein: 13g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Cholesterol: 31mg | Sodium: 426mg | Potassium: 666mg | Fiber: 3g | Sugar: 5g | Vitamin A: 504IU | Vitamin C: 40mg | Calcium: 51mg | Iron: 1mg

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

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

    Smoked Salmon Cucumber Salad

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

    Equipment

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

    Ingredients
      

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

    Instructions
     

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

    Video

    Notes

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

    Nutrition

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

    Why You’ll Love This for Meal Prep:

    • No cooking required – Perfect for hot days or no-stove meal prep.
    • Takes 10 minutes or less – Hello, stress-free weekday lunches!
    • High-protein and hydrating – Smoked salmon and cucumber are a dream team.
    • Fresh but savory – Everything bagel seasoning + seaweed = BIG flavor.
    • Budget-friendly ingredients – No fancy equipment or overpriced produce here.
    • Stays fresh for days – Ideal for prepping 2–3 servings ahead of time.
    • Portable and packable – Great for work lunches or post-gym fuel

    The PrepYoSelf Newsletter

    Ingredient Breakdown:

    • 4 oz smoked salmon (hot or cold smoked): Rich in omega-3s and protein. Adds a savory, smoky depth with zero prep time.
    • 1 cucumber (peeled and sliced): Hydrating, crunchy, and cooling. Balances out the saltiness.
    • 1 roma tomato (diced): Juicy, slightly acidic, and adds color and freshness.
    • ¼ cup red onions (thinly sliced): Gives the salad bite and zing.
    • 1 tablespoon everything but the bagel seasoning: Adds that bold, all-in-one flavor hit.
    • 1 package roasted seaweed snack sheets (.14 oz): Brings a pop of umami and crunch.
    • Juice of 1 lemon: Helps brighten and tie all the flavors together.

    Easy Recipe Steps

    1. Shred the smoked salmon: Remove the salmon from its package. If it’s in larger pieces, use a fork or clean hands to gently flake it into bite-sized chunks. Add it to a large mixing bowl.
    2. Slice and dice the veggies: Peel and thinly slice the cucumber into rounds or half-moons. Dice the roma tomato into small chunks. Thinly slice the red onion (use a sharp knife or mandoline for extra thin pieces). Add everything to the bowl with the salmon.
    3. Add some brightness: Squeeze the juice of one fresh lemon over the mixture. This helps balance the flavors and keeps everything tasting fresh.
    4. Add flavor boosters: Sprinkle in half of the everything but the bagel seasoning. Crumble the roasted seaweed snack sheets with your hands and add them to the bowl.
    5. Toss it all together: Use tongs or a large spoon to gently mix everything until evenly combined. Try not to overmix—just enough to distribute flavors without breaking up the ingredients too much.
    6. Finish and store or serve: Transfer the salad to a serving dish or meal prep containers. Sprinkle the remaining seasoning on top just before serving for added crunch and flavor. Store in the fridge in an airtight container for up to 3 days.
    7. Tip: For meal prep, keep lemon juice and seaweed separate until ready to eat if you want to keep the texture extra crisp.

    Reference the recipe card below for detailed instructions.

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

    Meal Prep Pairing Tips

    • Serve with a side of brown rice or quinoa for a heartier meal.
    • Add a slice of whole grain toast or pita for extra fiber and satisfaction.
    • Pair with a fruit salad or citrus wedges for a sweet contrast.
    • Toss in some avocado for healthy fats and creamy texture.
    • For a fun twist, wrap it all up in a rice paper sheet for a spring roll vibe!

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

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    Frequently Asked Questions

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

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


    Can I substitute the seaweed snacks?

    You can skip them or use crispy kale chips.


    What if I don’t have everything bagel seasoning?

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

    Posted on Leave a comment

    Sesame Ginger Beef and Cabbage Stir Fry

    beef and cabbage stir fry

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

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

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

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

    beef and cabbage stir fry

    beef and cabbage stir fry

    Sesame Ginger Beef and Cabbage Stir Fry

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

    Equipment

    • knife
    • cutting board
    • wok

    Ingredients
      

    For the Beef and Vegetables:

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

    For the Sesame Ginger Sauce:

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

    Instructions
     

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

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

    Why This Stir-Fry Is a Meal Prep Powerhouse:

    • Healthier Than Takeout: You control the oil, sodium, and sugar—no mystery ingredients here!
    • Weeknight Hero: Takes less than 30 minutes, start to finish. That’s faster than delivery!
    • Protein-Packed: Lean beef keeps you satisfied longer—no mid-afternoon crashes.
    • Veggie-Loaded: Napa cabbage and carrots add crunch, color, and nutrients.
    • Budget-Friendly: A few simple ingredients = 3–4 servings at the cost of one takeout order.
    • Flavor Explosion: Savory, gingery, and just a little sweet—this sauce is next-level.
    • Reheats Like a Dream: Tastes just as good (if not better!) the next day. Perfect for lunch or dinner.

    The PrepYoSelf Newsletter

    Ingredients You’ll Need:

    • Beef (12 oz thinly sliced): This is your main source of protein and the heart of the dish. Flank steak or sirloin works well. Thinly sliced beef cooks quickly and absorbs flavor well, making it perfect for stir-frying. It adds richness and a savory bite that pairs beautifully with the bright, tangy sauce and crisp vegetables.
    • White Onion (½ sliced): Onions bring natural sweetness and depth to the dish. When cooked, they soften and mellow out, creating a flavor base that complements both the beef and the sauce. Plus, they add a subtle crunch if left slightly underdone—great for texture contrast.
    • Garlic (3 cloves, thinly sliced): Garlic infuses the dish with that signature aromatic kick. When sautéed, it becomes slightly nutty and rounds out the savory flavors. It’s a pantry staple that makes everything taste more “home-cooked.”
    • Baby Carrots (½ cup, thinly sliced): These bring in a natural sweetness and a bit of crunch. Carrots hold up well in stir-fries and balance out the savory and tangy notes in the sauce. Plus, they’re loaded with nutrients like beta-carotene for eye health!
    • Napa Cabbage (2 cups, sliced): Light, slightly sweet, and tender, napa cabbage wilts just enough to soak up the sesame ginger sauce without losing its texture. It bulks up the dish, making it more satisfying and veggie-packed—great for volume eating if you’re watching your calories.
    • Green Onions (2 tbsp, chopped – for garnish): These finish the dish with a fresh pop of flavor and color. They’re mild but aromatic, and add that classic stir-fry “zing” right at the end. Don’t skip ‘em—they make a difference!
    • Soy Sauce (3 tbsp): This is the salty umami base that gives the dish its signature savory flavor. It balances everything out and ties the beef and veggies together.
    • Rice Wine Vinegar (1 tbsp): This brightens the sauce and adds a gentle tang that cuts through the richness of the beef. It helps balance sweet, salty, and savory.
    • Sugar (¼ tsp): Just a touch helps balance the saltiness of the soy sauce and enhances the natural sweetness of the carrots and onion. It’s not a “sweet” sauce—it’s all about balance!
    • Sesame Oil (1 tsp): Tiny amount, BIG flavor. Sesame oil adds a toasty, nutty aroma that screams “Asian takeout,” but in the best homemade way. It’s rich, so a little goes a long way.
    • Cornstarch (1 tsp): This thickens the sauce and helps it coat the beef and vegetables beautifully. Without it, the sauce would be too runny and not cling as well.
    • Minced Ginger (1 tsp): Ginger brings warmth, freshness, and zing. It’s energizing and adds a clean, sharp note that brightens the whole dish—great for digestion too!

    beef and cabbage stir fry

    How to prepare Sesame Ginger Beef and Cabbage Stir Fry

    1. Prep Everything First: Start by prepping all your ingredients so everything is ready when it’s time to cook. Slice the beef into thin strips (across the grain for tenderness). Slice the onion, garlic, carrots, and napa cabbage. In a small bowl, mix together the sauce ingredients: soy sauce, rice wine vinegar, sugar, sesame oil, cornstarch, and minced ginger. Stir well until the cornstarch is fully dissolved. Set the sauce aside—you’ll need it soon!
    2. Cook the Beef: Heat a large skillet or wok over high heat. Once hot, add a small drizzle of olive oil (about 1 tablespoon). Swirl it around the pan, then carefully add your sliced beef. Spread it out in a single layer and let it sear undisturbed for about 1–2 minutes to get some browning. Then stir and cook for another 1–2 minutes until the beef is fully cooked and browned on all sides. Remove from heat if you’re unsure—no pink should be visible.
    3. Sauté Onion & Garlic: Add the sliced onion and garlic directly into the pan with the cooked beef. Stir them around and let them cook for about 1 minute until they start to soften and become fragrant. You’re just looking for the onions to look slightly translucent and the garlic to smell amazing—not browned.
    4. Add the Veggies and sauce: Add the sliced carrots and napa cabbage and stir for a minute. Give your sauce one more stir (the cornstarch may have settled at the bottom), then pour it into the hot pan. Stir everything together really well so that all the beef and veggies are coated in the sauce. Continue to cook for 2–3 more minutes, stirring frequently, until the sauce thickens slightly and the cabbage has softened but still has a bit of crunch.
    5. Finish and Garnish: Turn off the heat and sprinkle the chopped green onions on top. Give everything one last gentle toss to mix it in. Let it cool slightly before portioning it out into containers for meal prep—or serve it hot with your favorite rice or noodles.

    beef and cabbage stir fry

    Meal Prep Tips for Beef Stir Fry

    • Add a Carb Base: To make your meal more filling, pairi it with brown rice or rice noodles. Use cauliflower rice as a low-carb option
    • Include a fresh crunch: Cucumber salad with rice vinegar and sesame seeds is a great option.
    • Top with extra flavor: Toasted sesame seeds add a nice nutty crunch. Crushed peanuts or cashews are also a great option

    beef and cabbage stir fry

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    Frequently Asked Questions

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

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


    The sauce didn’t thicken—what went wrong?

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


    What if I don’t have rice wine vinegar?

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

    Posted on Leave a comment

    Baked Cilantro Chicken

    roasted chicken in a cilantro pesto sauce with fajita vegetables

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

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

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

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

    roasted chicken in a cilantro pesto sauce with fajita vegetables

    roasted chicken in a cilantro pesto sauce with fajita vegetables

    Baked Cilantro Chicken

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

    Equipment

    • knife
    • cutting board
    • baking dish
    • blender

    Ingredients
      

    Chicken and Vegetables

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

    Cilantro Marinade

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

    Instructions
     

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

    Video

    Notes

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

    Nutrition

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

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

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

    The PrepYoSelf Newsletter

    roasted chicken in a cilantro pesto sauce with fajita vegetables

    Recipe Ingredients for Cilantro Chicken:

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

    roasted chicken in a cilantro pesto sauce with fajita vegetables

    Easy Steps for Baked Cilantro Chicken

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

    roasted chicken in a cilantro pesto sauce with fajita vegetables

    Serving Tips for Cilantro Chicken

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

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    Frequently Asked Questions

    Can I use chicken breasts instead of thighs?

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


    Is the marinade safe to use as a dipping sauce?

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


    Can I add other vegetables?

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

    Posted on Leave a comment

    Chicken and Mushroom Zucchini Stir Fry

    chicken stir fry with mushroom and zucchini

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

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

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

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

    chicken stir fry with mushroom and zucchini

    The PrepYoSelf Newsletter

    chicken stir fry with mushroom and zucchini

    Chicken and Mushroom Zucchini Stir Fry

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

    Equipment

    • knife
    • cutting board
    • wok

    Ingredients
      

    For the Chicken:

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

    For the Vegetables:

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

    For the Sauce:

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

    Instructions
     

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

    Video

    Notes

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

    Nutrition

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

    Why You’ll Love This:

    • Under 15 Minutes, Start to Finish: Yep — from prep to plate, this dish is lightning fast. Perfect for busy workweeks when time (and patience) is limited.
    • Whole, Simple Ingredients: No hard-to-find items here! Just pantry staples, fresh veggies, and lean protein — the kind of ingredients that make you feel good inside and out.
    • High-Protein Powerhouse: Chicken thighs give you juicy flavor and protein to help you stay full, support muscle recovery, and avoid that dreaded mid-afternoon crash.
    • One Pan, Zero Stress: Minimal cleanup = major win. This entire recipe comes together in one wok or skillet.
    • Versatile: Serve it with rice, noodles, quinoa, or wrap it up in lettuce leaves for a fresh low-carb meal. You can even bulk it up with extra veggies if you’re feeling it.
    • Way Healthier Than Takeout: Less sodium, zero mystery oils, and no additives. You’re in control of the flavor and nutrition here, and trust me — you won’t miss the drive-thru version.
    • Meal Prep Friendly & Reheats Like a Dream: Make a batch, portion it into containers, and enjoy flavorful, homemade lunches all week long. The sauce holds up beautifully, and the zucchini stays tender-crisp!

    chicken stir fry with mushroom and zucchini

    Ingredients you’ll need for this Chicken Stir Fry

    • Chicken Thighs: Chicken thighs are juicy, tender, and full of flavor — more forgiving than chicken breast, especially when reheated. They hold up well in meal prep because they stay moist even after a few days in the fridge.
    • Cornstarch (for coating + in the sauce): Coating the chicken in cornstarch helps it sear up with a light crisp exterior, almost like a velvety crust. When added to the sauce, it thickens things up for that classic stir fry glaze.
    • Olive Oil: Olive oil has a neutral taste that complements Asian flavors and provides healthy fats. It also helps the chicken and veggies brown nicely.
    • Red Onions: Red onions bring just a hint of sweetness and a vibrant pop of color. When lightly cooked, they soften and mellow, adding depth to the dish.
    • Mushrooms: Mushrooms add umami — that deep, savory flavor that makes dishes taste richer. They also soak up the sauce like little flavor sponges!
    • Zucchini: Zucchini adds a fresh, light contrast to the savory chicken and mushrooms. It also gives you a boost of fiber and hydration.
    • Garlic (sliced): Slicing instead of mincing gives you mellow garlic notes that perfume the oil and add flavor without overpowering.
    • Green Onions (garnish): These brighten everything up at the end, adding a fresh crunch and pop of color.
    • Soy Sauce: The salty, umami base of your stir fry sauce. It ties everything together and makes it taste like takeout — but better.
    • Rice Wine Vinegar: Adds just enough tang to balance the richness of the soy sauce and chicken. It’s bright, light, and keeps things from feeling heavy.
    • Sugar (just a touch): A tiny amount of sugar balances the savory and acidic notes in the sauce without making it sweet. It’s all about harmony.
    • Sesame Oil: This is your stir fry secret weapon. Just a teaspoon adds incredible toasty depth and gives you that restaurant-style aroma.
    • Minced Ginger: Ginger adds a gentle warmth and zing that brightens the entire dish. It’s also great for digestion!

    chicken stir fry with mushroom and zucchini

    How to Meal Prep Chicken Stir Fry

    1. Start by prepping your chicken. Place the cut chicken thigh pieces in a bowl and toss them with 1 tablespoon of cornstarch until each piece is evenly coated. This will help the chicken get a nice golden crust when cooked and give the sauce something to cling to.
    2. In a small bowl, make your sauce. Combine the soy sauce, rice wine vinegar, sugar, sesame oil, cornstarch, and minced ginger. Stir it well until the cornstarch is fully dissolved. Set the sauce aside for later.
    3. Heat a large wok or skillet over medium-high heat. Once it’s hot, add 1 tablespoon of olive oil. Carefully add the chicken to the pan in a single layer and cook it for about 3 to 4 minutes, turning the pieces occasionally until all sides are browned and the chicken is fully cooked through. Then, remove the chicken from the pan and set it on a plate.
    4. Increase the heat to high and add the sliced red onions, mushrooms, zucchini, and garlic to the same pan. Stir-fry the vegetables for about 2 to 3 minutes, moving them around frequently so they cook evenly. You’ll want them to start browning slightly while still staying crisp-tender.
    5. Turn the heat back down to medium-high and return the cooked chicken to the pan with the vegetables. Give everything a quick toss to combine.
    6. Pour the sauce over the chicken and veggies. Stir continuously for another 1 to 2 minutes, making sure everything gets coated evenly. The sauce will begin to bubble and thicken — that’s exactly what you want!
    7. Once the sauce has thickened and everything is hot, remove the pan from heat. Sprinkle chopped green onions on top for a burst of fresh flavor.
    8. Serve immediately with a side of your choice — rice, quinoa, or even wrapped in lettuce for a low-carb option. Enjoy!

    chicken stir fry with mushroom and zucchini

    Meal Prep Tips and Pairing Tips for Chicken Stir Fry

    • Pair with brown rice or quinoa for a fiber-rich, slow-digesting carb that keeps you full and energized through busy workdays. Cook a big batch at the start of the week to portion out easily.
    • Serve over cauliflower rice or in lettuce wraps if you’re aiming for a low-carb or lighter option — it keeps the meal fresh and crisp without sacrificing flavor.
    • Add a side of roasted sweet potatoes or stir-fried green beans for a colorful, antioxidant-packed veggie boost that balances the savory stir fry with a touch of sweetness or crunch.
    • Pack with a small cup of pineapple or mandarin oranges for a refreshing contrast and a natural source of vitamin C — it gives that classic Panda Express sweet-and-savory vibe!
    • Top with toasted sesame seeds or crushed peanuts before serving to add texture, healthy fats, and a satisfying crunch that levels up the dish.
    • Rotate your carb base through the week (rice one day, soba noodles the next, cauliflower rice later) to keep your meals exciting while using the same main dish.

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    Frequently Asked Questions

    Can I use chicken breast instead of thighs?

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


    Can I add more vegetables?

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


    How can I make the dish spicier?

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

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    Air Fryer Crispy Parmesan Chicken Bites

    Parmesan Chicken Bites with spinach and tomatoes

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

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

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

    Parmesan Chicken Bites with spinach and tomatoes

    Parmesan Chicken Bites with spinach and tomatoes

    Air Fryer Parmesan Chicken Bites

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

    Equipment

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

    Ingredients
      

    For the Chicken:

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

    For the Parmesan Sauce:

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

    Instructions
     

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

    Video

    Notes

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

    Nutrition

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

    Why This Recipe is a Weeknight Meal Prep Hero:

    • Fast and Easy: We’re talkin’ under 15 minutes start to finish. Your future self will thank you. 
    • Pantry-friendly ingredients: Nothing fancy here—just your everyday kitchen staples doing the most.
    • Customizable sides: Serve it up with literally anything—salad, roasted veggies, grains, or wraps.
    • Great source of protein: Chicken thighs are juicy, flavorful, and packed with protein to keep you fueled.
    • Big flavor, little effort: That parmesan sauce? Tangy, cheesy, herby magic in every bite.
    • Meal prep friendly: Make a double batch and stash it in the fridge for easy weekday lunches or quick dinners.
    • Supports your goals: Eating more home-cooked meals is one of the easiest ways to stay on track with your health goals—and this recipe proves that healthy can also be delicious!

    The PrepYoSelf Newsletter

    Simple Ingredients

    • Chicken Thighs: Chicken thighs are juicy, flavorful, and stay tender even at high heat—perfect for the air fryer. They hold up beautifully with bold seasonings and absorb the parmesan sauce like a dream. Swap it out with chicken breast for a learner option or tofu for a vegetarian option.
    • Garlic Powder: Garlic adds that irresistible savory base flavor. A little goes a long way and it ties the whole dish together with umami-rich goodness. Use onion powder for a milder, sweeter profile.
    • Salt and pepper: Classic seasoning essentials. Salt enhances all the other flavors, and pepper brings just a touch of warmth without being spicy.
    • Olive Oil: Olive oil locks in moisture, crisps up the chicken in the air fryer, and gives the parmesan sauce a silky richness. It’s heart-healthy and adds subtle depth.
    • Lemon Juice: Adds brightness and cuts through the richness of the chicken and cheese. It balances the dish and makes the flavors pop.
    • Grated Parmesan Cheese: The MVP of the sauce. Parmesan brings that salty, nutty, cheesy punch that turns simple chicken bites into crave-worthy, flavor-loaded bites.
    • Italian Seasoning: A cozy blend of herbs like oregano, basil, and thyme that infuses the sauce with a Mediterranean flair. It gives a rustic, homey vibe.

    Parmesan Chicken Bites with spinach and tomatoes

    How to Meal Prep Air Fryer Parmesan Chicken Bites

    1. Preheat your air fryer to 400°F so it’s hot and ready by the time your chicken is prepped—this helps it cook evenly and crisp up nicely.
    2. Cut the chicken thighs into 1-inch cubes using a sharp knife and place them in a mixing bowl. This small size helps them cook faster and stay juicy inside.
    3. Drizzle 1 tablespoon of olive oil over the chicken, then sprinkle on the garlic powder, salt, and pepper. Use clean hands or a spoon to mix everything together until each piece is evenly coated.
    4. Spread the chicken pieces out in a single layer on your air fryer rack or basket. Make sure they’re not overlapping—this helps them crisp up instead of steaming.
    5. Air fry the chicken at 400°F for 8 to 10 minutes, shaking the basket or flipping the pieces halfway through. Cook until the chicken is golden and reaches an internal temperature of 165°F (you can use a meat thermometer to check).
    6. While the chicken is cooking, make the parmesan sauce. In a small pan over low to medium heat, add 2 tablespoons of olive oil, 1 tablespoon of lemon juice, the grated parmesan cheese, and Italian seasoning.
    7. Stir the sauce continuously as it warms up, just until it forms a slightly thick, gritty paste. This should only take 2–3 minutes. Once done, turn off the heat and set it aside.
    8. When the chicken is cooked through, transfer it to a bowl and pour the warm parmesan sauce over it. Use tongs or a spoon to toss the chicken until each piece is coated in that flavorful sauce.
    9. Serve it up right away or let it cool before packing it into meal prep containers. These bites go great with a side salad, steamed veggies, or even tossed into pasta or rice bowls.

    Parmesan Chicken Bites with spinach and tomatoes

    Meal Pairing Tips for Air Fryer Parmesan Chicken Bites

    • Pair with roasted or steamed vegetables like broccoli, zucchini, or green beans to add fiber and color to your plate—plus, they reheat well and keep their texture.
    • Serve over a bed of brown rice, quinoa, or orzo for a hearty, satisfying base that soaks up the flavorful parmesan sauce beautifully.
    • Add a fresh side salad with mixed greens, cherry tomatoes, and cucumbers, then drizzle with a light vinaigrette to balance out the richness of the chicken.
    • Toss the chicken bites into a whole grain wrap or pita with arugula and a yogurt-based sauce or hummus for an easy grab-and-go lunch.
    • Pair with mashed sweet potatoes or garlic cauliflower mash for a comforting side that’s both filling and packed with nutrients.
    • Include fresh fruit like apple slices, berries, or orange segments on the side to brighten up your meal and satisfy any sweet cravings.
    • Make it a power bowl by layering greens, grains, roasted veggies, and chicken bites, then topping with a sprinkle of feta or a squeeze of lemon for extra flavor.

    Parmesan Chicken Bites with spinach and tomatoes

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    Frequently Asked Questions

    What if I don’t have an air fryer?

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


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

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


    Can I use chicken breast instead of chicken thighs?

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