Easy Meal Prep Ideas
Make-ahead meals that hold up all week — chicken taco meal prep, garlic lemon herb chicken, freezer burritos, Korean beef bowls — for busy weeknights.
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lunchRotisserie Chicken Meal Prep
Another rotisserie chicken meal prep because THIS JUST HITS, it works for me, and it’s so easy! I added some new sides this time! This meal prep consists of rotisserie chicken, saffron rice, baby carrots, green seedless grapes, green goddess dip, ranch dressing, and little avocado cups.
Ashley PanIngredients
- 1 Rotisserie Chicken - Sams Club
- 1.5 cups Saffron Rice - Par Excellence Brand
- 2 cups Baby Carrots
- 2 cups Green Grapes - seedless
- 1 cup Green Goddess Dressing - Sams Club
- 1/2 cup Ranch Dressing
- 4 packs Avocado - Sams Club
Instructions
- 1Divide rotisserie chicken into 4 pieces - 2 breasts and 2 legs
- 2Add rice and 3 cups of water to a rice cooker, turn it on, let the rice cook and wait 15 minutes after it’s done to open the rice cooker
- 3Divide green goddess dressing, ranch, baby carrots, and grapes into 4 equal portions, place them in containers / ziplock bags
- 4Divide rice and chicken into 4 equal portions, place them in meal prep containers. Let the rice cool completely before putting the lids on and placing them in the fridge. Enjoy!
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Open in Pepper →Sunday Cooking That Carries You Through Friday
A couple of hours on the weekend can mean five nights where dinner is already handled. Nothing fancy — just chicken, rice, beans, and vegetables cooked once and portioned out.
Cooks on Pepper reach for this collection on Sunday afternoon, when the week ahead looks packed and nobody wants to answer the what's-for-dinner question five more times.
Every recipe here is built to hold in the fridge or freezer: rotisserie chicken with saffron rice and baby carrots, chicken taco meal prep with taco and ranch seasoning, Sazon chicken thighs, Hawaiian chicken over cauliflower rice, and bean, rice, and cheese burritos wrapped for the freezer.
Quick Tips
- 1
Cool before you seal
Let cooked chicken and rice sit out 20 to 30 minutes before putting lids on, or the trapped steam turns everything soggy by Tuesday.
- 2
Undercook the vegetables
Pull asparagus, carrots, or peppers 2 to 3 minutes early; they finish cooking in the microwave when you reheat.
- 3
Keep sauce on the side
Pack teriyaki, enchilada sauce, or dressing in small containers so rice and tortillas don't go mushy over 4 days.
- 4
Wrap burritos twice
Roll each burrito in foil, then stack them in a freezer bag — they keep about 3 months and reheat straight from frozen.
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