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.
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.
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.
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.
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
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.
This refreshing meal prep snack combines diced cucumber, pineapple, blueberries, and fresh lemon juice for a hydrating, naturally sweet, and easy-to-make treat.
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.
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.
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.
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.
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.
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.
Easy Shrimp Ceviche – Step-by-Step Instructions:
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.
Prepare the vegetables: Rinse and dice into small, bite-sized pieces.
Mix the ingredients: In a medium mixing bowl, combine the shrimp, diced tomatoes, diced red onion, garlic powder, salt, and pepper.
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.
Top with cilantro: Sprinkle the chopped cilantro over the top and give it one more gentle stir.
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.
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.
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.
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.
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.
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
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.
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.
Add some brightness: Squeeze the juice of one fresh lemon over the mixture. This helps balance the flavors and keeps everything tasting fresh.
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.
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.
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.
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.
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!
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.
12ozflank(thinly sliced, sirloin also works great)
1/2white onion(sliced)
2garlic cloves(peeled and sliced)
1/2cupbaby carrots(thinly sliced)
2cupsnapa cabbage(sliced)
2tablespoonsgreen onions(thinly chopped, for garnish)
For the Sesame Ginger Sauce:
3tablespoonssoy sauce
1tablespoonrice wine vinegar
1/4teaspoon sugar
1teaspoonsesame oil
1teaspooncornstarch
1tablespoonginger(peeled and minced)
Get Recipe Ingredients
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!
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.
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!
How to prepare Sesame Ginger Beef and Cabbage Stir Fry
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!
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.
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.
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.
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.
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
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.
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.
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.
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.
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
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.
Easy Steps for Baked Cilantro Chicken
Preheat your oven to 400°F (200°C). This ensures it’s hot and ready by the time you’ve prepped everything.
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.
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.
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.
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.
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.
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.
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
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.
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.
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.
8ozboneless chicken thighs(cut into 1 inch chunks)
1tablespooncornstarch
1tablespoonolive oil
For the Vegetables:
1/4cupred onions(sliced)
1cupmushrooms(sliced)
1zucchini(cut into 1/2 inch half coins)
2garlic cloves(peeled and thinly sliced)
1/4cupgreen onions(chopped, for garnish)
For the Sauce:
3tablespoonssoy sauce
1tablespoonrice wine vinegar
1/4teaspoonsugar
1teaspoonsesame oil
1teaspoon cornstarch
1tablespoonminced ginger
Get Recipe Ingredients
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.
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!
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!
How to Meal Prep Chicken Stir Fry
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.
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.
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.
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.
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.
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!
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.
Serve immediately with a side of your choice — rice, quinoa, or even wrapped in lettuce for a low-carb option. Enjoy!
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.
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.
Hey hey, beginner home cooks! If you’re trying to eat healthier without giving up bold, delicious flavors (because who wants boring chicken, right?), then this Roasted Sambal & Honey Glazed Chicken is about to rock your meal prep world. It’s savory, spicy, sweet, and totally satisfying—just like your favorite takeout, but made at home with fresh ingredients and good-for-you vibes.
This post may contain affiliate links. Please see our privacy policy for details.
Mix up that flavor bomb marinade: In a medium mixing bowl, whisk together the soy sauce, fish sauce, lime juice, honey, ginger paste, garlic, sambal chili paste, and chopped cilantro. This combo brings the perfect balance of sweet, savory, tangy, and spicy.
Marinate the chicken: Add the chicken thighs to the bowl, toss them around until they’re fully coated, and let them soak in all that goodness. Pop it in the fridge for at least 30 minutes (or up to overnight if you’re planning ahead).
Roast it up: Preheat your oven to 400°F. Arrange the marinated chicken on a foil-lined or parchment-lined baking sheet. Top it off with sliced red onions. Roast for 40–45 minutes, until the chicken is cooked through and slightly caramelized (internal temp: 165°F).
Serve and store: Serve it up with your favorite side—like a crisp cucumber salad, jasmine rice, or even roasted veggies. Store leftovers in airtight containers for the week.
Video
Notes
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used. Please consult with your healthcare provider for specific dietary needs. To gain a better understanding, explore our nutrition disclaimer here.
Simple Ingredients, Big Flavor: You don’t need a long list of fancy ingredients—just pantry basics with a few flavorful upgrades like sambal and fish sauce.
Marinade Magic = Maximum Flavor: The marinade does all the heavy lifting. You mix, marinate, roast, and DONE. So easy!
Perfect for Meal Prep: This chicken reheats like a dream, making it perfect for weekday lunches or quick dinners.
Healthier than Takeout: Less oil, less sugar, more control—without sacrificing the flavors you love from your favorite Asian takeout spot.
Customizable Heat Level: Want it milder? Use 1 tablespoon of sambal. Craving more spice? Go bold with 3 tablespoons. You’re the boss.
Beginner-Friendly Cooking Method: Roasting is super forgiving—just marinate and bake. No stovetop juggling required.
Build Confidence in the Kitchen: Recipes like this help you get comfortable with balancing flavors and working with marinades. You’ll feel like a pro after one round!
The PrepYoSelf Newsletter
Recipe Ingredients for Roasted Chicken:
Soy Sauce: Soy sauce is the salty, umami-rich base of the marinade. It brings depth and that “savory” satisfaction to the dish—like the comforting flavor you get in stir-fried takeout. It also helps to tenderize the chicken and lock in moisture during roasting.
Fish Sauce: Fish sauce adds a punch of umami (that deep, complex savoriness) with just a touch of funk. Don’t let the smell scare you—when it’s cooked, it blends right in and enhances the other ingredients without standing out on its own. It’s like the secret weapon of Southeast Asian cooking!
Lime Juice: This gives the marinade a bright, citrusy tang that balances the richness of the chicken and the sweetness from the honey. The acid also helps tenderize the chicken and keeps it juicy and flavorful.
Honey: Honey adds natural sweetness and creates that sticky-glazed finish when the chicken roasts. It caramelizes beautifully in the oven and balances out the spice from the sambal chili paste.
Ginger Paste: Ginger brings a zesty, slightly peppery note that adds warmth and brightness. It also helps cut through the richness of the soy sauce and chicken, making every bite taste clean and fresh.
Minced Garlic: Garlic gives the dish a bold, savory backbone and layers in even more depth. When it roasts with the chicken, it becomes mellow and slightly sweet—pure flavor heaven.
Sambal Chili Paste: Sambal is where the heat comes in! It’s a chili-based condiment that’s spicy, tangy, and just a little garlicky. It gives this dish that fiery edge and makes it super satisfying for anyone who loves a kick of spice (think spicy takeout wings or Korean BBQ).
Red Onions (Sliced): Red onions add a sweet, mellow sharpness once roasted. They soften up beautifully in the oven and soak up the marinade flavors, adding a subtle crunch and color to each bite.
Cilantro (Chopped): Fresh cilantro adds an herby, slightly citrusy pop of freshness that brightens the whole dish. It’s the perfect contrast to the sweet, salty, and spicy marinade, and it ties everything together with a fresh finish.
How to Make Roasted Sambal and Honey Glazed Chicken
Make the marinade: In a medium mixing bowl, combine the soy sauce, fish sauce, lime juice, honey, ginger paste, minced garlic, sambal chili paste, and chopped cilantro. Stir everything together until it’s well mixed—this is your marinade, and it’s packed with flavor!
Marinate the chicken: Place the chicken thighs into the bowl with the marinade. Use a spoon or clean hands to coat each piece of chicken thoroughly, making sure every part is covered. Cover the bowl with a lid or plastic wrap and place it in the refrigerator. Let it marinate for at least 30 minutes, but if you have time, let it sit for a few hours or even overnight for deeper flavor.
Prep for roasting: When you’re ready to cook, preheat your oven to 400°F. Line a baking sheet with parchment paper or foil (this makes cleanup easier), and lightly coat it with oil or nonstick spray to prevent sticking.
Roast the chicken: Remove the chicken from the marinade and arrange the pieces on the baking sheet, leaving a little space between each piece so they cook evenly. Pour a little extra marinade over the top if you’d like extra glaze. Top it off with sliced red onions. Place the tray in the oven and roast for 40 to 45 minutes, or until the chicken is golden brown on the outside and reaches an internal temperature of 165°F (you can check this with a meat thermometer inserted into the thickest part of the thigh).
Serve and store: Once done, let the chicken rest for about 5 minutes before serving—this helps keep it juicy. Enjoy it right away with your favorite side dish like a cucumber salad, steamed rice, or roasted veggies. If you’re meal prepping, let the chicken cool before storing it in airtight containers in the fridge. It will stay fresh for up to 4 days.
Meal Prep Pairing Tips for Sambal Glazed Roasted Chicken
Fresh Cucumber Salad: This dish loves a cooling side to balance the heat from the sambal. Slice up some cucumbers, toss with a splash of rice vinegar, a pinch of sugar, and a sprinkle of sesame seeds or chopped herbs like mint or cilantro. Boom—fresh, crunchy, and refreshing!
Roasted or Steamed Veggies: Think broccoli, carrots, green beans, or bell peppers. Roasting veggies with a little olive oil and salt brings out their natural sweetness, which pairs perfectly with the bold, spicy chicken.
Mixed Greens Salad with Asian-Inspired Dressing: Keep it light and crunchy with a simple salad of spring greens, shredded cabbage, or spinach. Whisk up a dressing using lime juice, honey, soy sauce, and olive oil.
Top with Crunch – Crushed Peanuts or Toasted Sesame Seeds: Sprinkle your bowls with some chopped peanuts or sesame seeds for added texture and nutty flavor.
What is sambal chili paste, and where can I find it?
Sambal is a spicy Southeast Asian chili paste made from ground chilies, garlic, vinegar, and salt. It adds a bold kick of heat and flavor to this recipe. You can usually find it in the international or Asian section of your grocery store, or at any Asian market.
Can I use boneless, skinless chicken instead of thighs with bone and skin?
Yes! Boneless, skinless chicken thighs or breasts will work just fine. Just adjust the cooking time slightly—boneless cuts usually take about 25–30 minutes to cook through at 400°F. Always check for doneness with a meat thermometer (aim for 165°F internal temp).
Can I make this chicken in the air fryer instead of the oven?
Yes, and it turns out amazing! The air fryer gives the chicken a beautifully crisp outside while keeping it juicy inside—plus it cooks faster than the oven. Set your air fryer to 360°F (190°C). This is the sweet spot for cooking chicken thighs evenly without burning the glaze. Cook the marinated chicken thighs for 18–22 minutes, flipping halfway through. Start checking at 18 minutes, and make sure the internal temperature reaches 165°F.
Hey, home chefs! If you’ve been craving that spicy, saucy, sizzling beef from your favorite takeout spot but want to keep things healthier and easier, this recipe is for you. Today, we’re making Spicy Cilantro Beef Stir Fry — a quick and simple dish that’s packed with flavor, minimal ingredients, and perfect for meal prep.
This is a no-fuss, bold, and satisfying recipe that’ll have you skipping the delivery app and feeling proud of your homemade skills. Let’s get cooking!
This post may contain affiliate links. Please see our privacy policy for details.
12ozbeef(thinly sliced: sirloin, flank, or rib eye)
1/4cupgreen onions(chopped)
1/4cupcilantro(chopped)
1teaspoon olive oil
Chili sauce
1tablespoongarlic chili oil
1tablespoonsambal chili paste
1tablespoonsoy sauce
1tablespoonlime juice
1teaspoonsesame oil
Get Recipe Ingredients
Instructions
Prep Your Ingredients: Before you start cooking, make sure to prep all your ingredients: chop the green onions and cilantro, thinly slice the beef, and mix the chili sauce ingredients — garlic chili oil, sambal paste, soy sauce, lime juice, and sesame oil — in a small bowl, then set it aside.
Sauté the Beef: Heat up your skillet on high and drizzle in the olive oil. Once it’s hot, add the sliced beef. Stir-fry it for about 3–4 minutes or until it’s fully cooked and browned.
Add Green Onions: Toss in the chopped green onions and cook for another minute, just until they soften and become fragrant.
Finish with the Sauce: Turn off the heat. While the pan is still hot, drizzle in your pre-mixed spicy chili sauce. Stir well to coat the beef evenly.
Garnish and Serve: Sprinkle fresh cilantro over the top and give everything one last gentle toss.
Meal Prep & Enjoy!: For meal prep and easy enjoyment, portion the stir fry with your choice of sides: go with steamed rice for a classic takeout-style bowl, toss it with noodles if you’re craving a quick chow mein vibe, or serve it in fresh lettuce wraps for a lighter, low-carb option.
Video
Notes
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used. Please consult with your healthcare provider for specific dietary needs. To gain a better understanding, explore our nutrition disclaimer here.
Why You’ll Love This Recipe (Especially If You’re a Beginner!)
Beginner-friendly & fast — Ready in under 20 minutes, no complicated steps!
Simple, familiar ingredients — You might already have most of these in your pantry.
Big takeout flavors, homemade health — Get that satisfying spicy-saucy hit without the heavy oils and sodium overload.
Meal prep perfection — Stays delicious for up to 3 days in the fridge.
Flexible pairings — Rice, noodles, or lettuce wraps — your choice!
Builds cooking confidence — Mastering stir fry is a gateway to endless easy dinners.
Fresh herbs = flavor bomb — The cilantro and green onions brighten up the whole dish.
The PrepYoSelf Newsletter
Simple Ingredients for Beef Stir Fry
Beef: Beef is the star of this dish! Thin slices cook super fast, which is perfect for busy days or meal prep. It also soaks up the bold flavors of the chili sauce beautifully. I recommend using flank steak or sirloin because they’re tender and flavorful without needing too much work
Green Onions: Green onions bring a light, slightly sweet sharpness that balances the richness of the beef. As they cook, they soften and add a mellow onion flavor that brightens the dish without overpowering it.
Cilantro: Fresh cilantro adds a burst of freshness right at the end. It cuts through the heat and richness, giving the dish a bright, herby finish. Cilantro is perfect here because it complements spicy flavors and adds that “fresh from the kitchen” vibe.
Olive Oil : This helps to sear the beef and carry all the flavors evenly across the dish. Olive oil is a healthier fat option and keeps things simple without competing with the bold chili sauce.
Garlic Chili Oil: Adds heat and a rich garlicky flavor that seeps into the beef. Garlic chili oil is a flavor powerhouse that makes this dish taste like it came from a sizzling hot wok at your favorite spot.
Sambal Chili Paste: Gives an extra layer of spicy depth and texture. Sambal brings both heat and a slight tang, which wakes up your taste buds!
Soy Sauce: Brings that deep umami flavor (umami is the “savory” taste that makes dishes feel hearty). It seasons the beef perfectly while balancing the spice.
Lime Juice: The acidity from the lime cuts through the heat and richness, brightening up the whole dish. Fresh lime juice adds that zesty pop that keeps you coming back for another bite.
Sesame Oil: Just a small drizzle gives the dish a toasty, nutty aroma that pairs beautifully with the soy sauce and chili flavors. It’s the secret ingredient that makes everything taste just a little more special.
How to prepare Spicy Cilantro Beef Stir Fry
Prep your ingredients first (mise en place!): Before you start cooking, get everything ready. Slice your beef thinly against the grain — this keeps the meat tender. Chop the green onions and cilantro and set them aside. In a small bowl, mix together all the ingredients for the chili sauce: garlic chili oil, sambal chili paste, soy sauce, lime juice, and sesame oil. Give it a quick stir so it’s ready to go!
Heat up your pan: Place a skillet or large pan on the stove over high heat. Let it get nice and hot — this helps to sear the beef quickly and lock in those juicy flavors.
Cook the beef: Add the olive oil to your hot skillet. Once the oil is shimmering (but not smoking), add the sliced beef in a single layer. Let it sear for about 1-2 minutes before stirring. Stir-fry the beef until it’s fully cooked through and slightly browned at the edges. This should take about 3-4 minutes total, depending on how thin your slices are.
Add the green onions: Toss in your chopped green onions and stir them into the beef. Cook for about 1-2 minutes until they soften and become fragrant. You’ll notice the onions get a little glossy — that’s your sign they’re just right!
Turn off the heat and add the sauce: Once your beef and onions are cooked, turn off the heat completely. Drizzle in your prepared chili sauce. The residual heat from the pan will warm the sauce and help it coat the beef without overcooking it or making it too salty.
Finish with fresh cilantro: Sprinkle the chopped cilantro over the dish and give everything a gentle stir. This final step brightens up the whole dish and adds that fresh, herby flavor.
Serve and enjoy!: Serve your spicy cilantro beef stir fry with steamed rice, noodles, or scoop it into lettuce wraps for a low-carb, fresh option. It’s also great for meal prep — just portion it out into containers for easy grab-and-go meals during the week.
Meal Prep Tips for Beef Stir Fry
Steamed Jasmine Rice: A classic and comforting base. Jasmine rice has a slightly floral aroma that pairs beautifully with the bold chili sauce and juicy beef. Cook a big batch at the start of the week, portion it out, and you’ve got instant meal prep magic.
Brown Rice or Quinoa for Extra Fiber: If you want to up your fiber game and feel fuller longer, swap in brown rice or quinoa. These options add a nutty flavor and a little extra chew, making each bite more satisfying.
Fresh Lettuce Wraps (Low-Carb Option!): For a lighter, low-carb twist, serve your stir fry in crisp lettuce leaves like romaine or butter lettuce. It’s crunchy, refreshing, and feels like a restaurant-worthy wrap!
Noodles for a Takeout Feel: Toss some soba noodles, rice noodles, or even whole wheat spaghetti with a drizzle of sesame oil and lime juice for a full “noodle bowl” experience. Perfect for that comfort food craving.
Stir-Fried Veggie Medley: Bulk up your meals with quick stir-fried veggies. Try broccoli, bell peppers, snap peas, or carrots. They add color, crunch, and extra nutrients to balance the spice of the beef.
Pickled Veggies or Kimchi for a Flavor Pop: A spoonful of pickled cucumbers, carrots, or even kimchi adds a tangy, fermented kick that balances the rich, spicy beef beautifully. Plus, they’re gut-friendly!
Great question! Look for cuts that are tender and cook quickly. Flank steak, sirloin, or even ribeye work well. Just make sure to slice it thinly against the grain — this helps keep the beef tender, not chewy.
Can I make this dish less spicy?
Yes! If you prefer a milder heat, you can reduce or skip the sambal chili paste and use less garlic chili oil. You’ll still get tons of flavor from the soy sauce, lime juice, and sesame oil.
Can I swap the beef for another protein?
Totally! Thinly sliced chicken breast, shrimp, or even tofu work beautifully with this sauce. Just adjust the cooking time depending on your protein.
Hey meal prep fam! Today, I’m sharing one of my favorite easy, high-protein, veggie-packed recipes — a chicken & cabbage pancake inspired by the flavors of Japanese Okonomiyaki! It’s perfect for your weekly meal prep. Savory, satisfying, and totally customizable. Let’s get into it!
This post may contain affiliate links. Please see our privacy policy for details.
These savory, veggie-packed Chicken and Cabbage Pancakes are a fun, meal-prep-friendly twist on Japanese okonomiyaki, perfect for using up leftover ingredients and adding global flavor to your weekly meals!
Prep the veggies: Heat your pan over medium-high and add a little olive oil. Toss in the sliced carrots, bell peppers, and cabbage. Sauté for 3–5 minutes until softened. Remove from heat and let the veggies cool to room temp — this step helps avoid scrambling the eggs later!
Mix it up: In a large bowl, crack in your eggs and whisk until smooth. Add in the cooled veggie mix, cooked ground chicken, fish sauce, and flour. Mix everything until well combined.
Cook the pancakes: Reheat your pan to medium-high heat and lightly oil it. Scoop about ½ cup of your mixture and pour it into the pan, shaping it into a 4-inch circle. Cook for about 3–4 minutes until the bottom is golden brown, then flip and cook for another 1–2 minutes until perfectly golden.
Repeat and serve: Add more oil to the pan as needed and repeat with the rest of the batter. Serve hot, or let them cool and portion them out into your meal prep containers!
Optional finish: Top with fresh cilantro for a pop of color and herby flavor. Bonus points if you drizzle a little sriracha mayo or soy drizzle for extra flair!
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.
What Makes These Cabbage Pancakes Great for Meal Prep?
Leftover Makeover Magic: Got random cooked ground chicken? Half a bell pepper? A sad bag of shredded cabbage? Boom. This recipe gives your leftovers a delicious second life. Nothing wasted, everything elevated! Veggie Drawer Clean-Out Champion: Let’s be real — we all have those lonely veggies in the fridge. This dish is the perfect way to toss in whatever you’ve got: carrots, bell peppers, even a handful of spinach or zucchini. Flexibility is the name of the game. Protein-Packed for the Win: Thanks to the eggs and chicken, these pancakes are seriously satisfying. They’ll keep you full and energized, whether it’s a quick lunch between meetings or post-workout fuel. Global Flavors: Inspired by Japanese Okonomiyaki, this recipe is an easy way to explore international flavors right from your own kitchen. That little splash of fish sauce brings all the umami goodness! Elevates Your Cooking Skills: If you’re looking to build your kitchen confidence, this recipe is perfect. You’ll master basic sautéing, whisking, and pan-frying — all while impressing yourself with a globally-inspired dish!
The PrepYoSelf Newsletter
Let’s Talk Ingredients (and a Bite of Okonomiyaki History!):
Okonomiyaki is a beloved Japanese savory pancake, often called a “Japanese pizza” or “Japanese pancake,” but honestly — it’s in a category of its own! The word okonomi means “how you like it,” and yaki means “grilled” or “cooked.” So it’s a totally customizable dish, born out of using what’s on hand. Our version keeps that spirit alive but makes it meal-prep friendly! Now, let’s get into why each ingredient works so well together in this dish:
Baby Carrots (Thinly Sliced): Carrots add a subtle sweetness and a nice bite to balance the savory elements. Plus, they’re full of color and crunch, which makes these pancakes extra satisfying — and they hold up well in the fridge, making them perfect for meal prep.
Red Bell Peppers (Thinly Sliced): Not only do bell peppers brighten up the pancake with their vibrant color, but they also bring a mild sweetness and a little natural moisture that keeps the pancakes from feeling too heavy. Bonus: they’re loaded with vitamin C!
Shredded Cabbage: Cabbage is the heart and soul of traditional okonomiyaki! It gives the pancake structure, adds bulk without heaviness, and turns wonderfully tender when cooked. Plus, it’s budget-friendly and great for clearing out your veggie drawer.
Cooked Ground Chicken: This is where we bring in a hearty dose of protein. Using pre-cooked ground chicken saves time, and it absorbs all the flavors from the veggies and seasonings beautifully. You can also swap in whatever cooked meat you have on hand!
Eggs: Eggs act as the binder that holds everything together. They give the pancakes structure and a light, fluffy texture on the inside while helping them crisp up perfectly on the outside.
Flour: A little bit of flour helps thicken the batter just enough to keep the pancakes cohesive. It gives them that lovely chewy bite, reminiscent of the classic okonomiyaki texture.
Fish Sauce: Fish sauce is the secret umami bomb in this dish! Just a teaspoon brings depth and a savory note that makes these pancakes taste like they’ve been cooking for hours. If you’re new to it, trust the process — it won’t taste fishy, just deliciously rich.
Olive Oil: We use olive oil to sauté the veggies and cook the pancakes to a beautiful golden brown. It adds a light, fruity flavor and ensures a crispy edge that makes each bite super satisfying.
Cilantro (Optional Garnish): Cilantro adds a burst of freshness that contrasts beautifully with the warm, savory flavors of the pancake. Totally optional, but highly recommended if you love a fresh herbal finish!
Easy Recipe Steps for Cabbage Pancakes
Heat a non-stick pan over medium-high heat and add the olive oil. Once the oil is hot, add the sliced baby carrots, red bell peppers, and shredded cabbage. Sauté the vegetables for about 3 to 5 minutes, stirring occasionally, until they soften and the cabbage starts to wilt. Remove the cooked vegetables from the pan and let them cool to room temperature on a plate or in a bowl.
In a large mixing bowl, crack the eggs and whisk them until the yolks and whites are fully combined. Add the cooked ground chicken, the cooled vegetable mixture, fish sauce, and flour to the bowl. Stir everything together well until you have a thick, evenly combined batter.
Heat the same pan again over medium-high heat, and if needed, add a little more oil to lightly coat the bottom. Use a small ladle or about ½ cup of the batter and pour it into the pan. Gently spread it out to form a circle about 4 inches in diameter.
Let the pancake cook undisturbed for about 3 to 4 minutes, or until the bottom is golden brown and you see the edges starting to set. Carefully flip the pancake using a spatula, and cook for another 1 to 2 minutes until the other side is golden brown and the pancake is cooked through.
Repeat the process with the remaining batter, adding a little more oil to the pan as needed to prevent sticking and ensure even browning.
Serve warm, and if you like, garnish with fresh cilantro for a bright, herby finish!
Meal Prep Pairing Tips:
Add a Simple Grain for Balance: Pair your pancakes with a side of steamed rice (white, brown, or even cauliflower rice for a lower-carb option). The rice soaks up any sauces you drizzle and rounds out the meal with comforting carbs.
Sauce It Up: Okonomiyaki is traditionally topped with a tangy, sweet-savory sauce. For meal prep, pack a little container of soy sauce, sriracha mayo, or a quick mix of ketchup + Worcestershire + a touch of honey for that signature flavor boost!
Fresh Crunch on the Side: Add some pickled veggies or a quick cucumber salad. The acidity and freshness balance the richness of the pancakes and help cleanse your palate between bites.
Boost with Extra Protein: If you want to up the protein game, toss in a boiled egg or a few edamame pods on the side. Great for keeping you full and energized, especially for lunch!
Add Citrus or Herbs for Brightness: Pack a wedge of lime or sprinkle fresh cilantro or green onions over your pancakes before eating. That fresh hit of citrus or herbs will wake up the flavors beautifully.
Portion for Grab-and-Go: Store the pancakes in single-serving containers so you can just grab one or two for a snack or pack them as a main for lunch. They reheat well in a pan or microwave!
Pair with a Light Broth Soup:If you’re into a cozy combo, pair your pancakes with a light miso soup or a clear vegetable broth. It makes the meal feel complete and super comforting — like a bento box at home.
They’ll stay fresh for about 3–4 days when stored in an airtight container. Pro tip: Place a small sheet of parchment between them to prevent sticking!
Can I make this gluten-free?
Absolutely! Swap the all-purpose flour for a gluten-free blend or even rice flour, which keeps it light and crispy — bonus, rice flour is closer to traditional Japanese okonomiyaki style.
What other proteins work besides ground chicken?
Tons of options! Try cooked shrimp, shredded rotisserie chicken, turkey, or even crumbled tofu. It’s a great way to use up leftovers.
Signup form
Get Your Free Ebook
Manage Consent
To provide the best experiences, we use technologies like cookies to store and/or access device information. Consenting to these technologies will allow us to process data such as browsing behavior or unique IDs on this site. Not consenting or withdrawing consent, may adversely affect certain features and functions.
Functional
Always active
The technical storage or access is strictly necessary for the legitimate purpose of enabling the use of a specific service explicitly requested by the subscriber or user, or for the sole purpose of carrying out the transmission of a communication over an electronic communications network.
Preferences
The technical storage or access is necessary for the legitimate purpose of storing preferences that are not requested by the subscriber or user.
Statistics
The technical storage or access that is used exclusively for statistical purposes.The technical storage or access that is used exclusively for anonymous statistical purposes. Without a subpoena, voluntary compliance on the part of your Internet Service Provider, or additional records from a third party, information stored or retrieved for this purpose alone cannot usually be used to identify you.
Marketing
The technical storage or access is required to create user profiles to send advertising, or to track the user on a website or across several websites for similar marketing purposes.
Easy Sauteed Zucchini
Equipment
Ingredients
Instructions
Video
Notes
Nutrition