Tag: Chicken

Asian Chicken Mason Jar Salad (High-Protein Meal Prep)

Asian Chicken Mason Jar Salad (High-Protein Meal Prep)

Posted on by Amy MS, RD, LDN

When you use these links, we may earn a small commission at no extra cost to you—thanks for helping us keep things going!

Asian Chicken Mason Jar Salad (High-Protein Meal Prep)

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Asian Chicken Mason Jar Salad (High-Protein Meal Prep)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

  • Author: Amy MS, RD, LDN
  • Total Time: 15 minutes
  • Yield: 1 Salad 1x
  • Diet: Dairy-Free, Gluten-Free
Print Recipe

Description

This Asian Chicken Mason Jar Salad is a registered dietitian–approved meal prep that proves healthy lunches don’t have to be boring. With tender chicken, crisp vegetables, edamame, and a bold sesame-ginger dressing, it delivers the perfect balance of protein, fiber, and fresh flavor. Prep it ahead for a nourishing, satisfying lunch that makes busy weekdays easier.

Ingredients

Units Scale

Dressing:

  • 1 Tbsp Soy Sauce (low-sodium)
  • 1 Tbsp Rice Wine Vinegar
  • 1 tsp Sesame Oil
  • 1 tsp Honey
  • 1 tsp Sriracha
  • 1 Clove Garlic, minced
  • 1/4 tsp Ground Ginger

Salad:

  • 4oz Cooked Chicken Breast, diced
  • 1/4 cup Edamame (shelled)
  • 1/2 cup Red Cabbage, shredded
  • 1/4 cup Carrots, shredded
  • 1/4 Red Bell Pepper, thinly sliced
  • 1/4 cup Mandarin Orange Sements
  • 1 Green Onion, minced
  • 1 cup Mixed Greens
  • 2 Tbsp Sliced Almonds
  • 1 tsp Sesame Seeds

Instructions

  1. To the bottom of a mason jar, add all dressing ingredients and whisk together.
  2. Next layer the salad ingredients. Start with the chicken, then top with edamame, cabbage, carrots, bell pepper, mandarin oranges, green onion, mixed greens, sliced almonds and sesame seeds.
  3. Put a lid on your mason jar to keep it airtight and fresh then pop into the refrigerator.
  4. Salad will keep well in the refrigerator for 2-3 days. 

Equipment

Notes

  • You can substitute shredded rotisserie chicken for the diced chicken breast, keep in mind this will increase the sodium content of this dish. 
  • Prep Time: 15 Minutes
  • Category: Anti-Inflammatory, Dinner, High Protein, Meal Prep, Salad
  • Cuisine: Asian

Nutrition

  • Serving Size: 1
  • Calories: 463
  • Sugar: 12g
  • Sodium: 678mg
  • Fat: 21g
  • Carbohydrates: 33g
  • Fiber: 10g
  • Protein: 39g
  • Cholesterol: 83mg

Did you make this recipe?

Tag @thrivenutritionrdn — we can’t wait to see what you’ve made!

Recipe Card powered byTasty Recipes

Easy Sheet Pan Fajitas – Chicken or Veggie (Flexitarian & Meal Prep Friendly)

Easy Sheet Pan Fajitas – Chicken or Veggie (Flexitarian & Meal Prep Friendly)

Posted on by Amy MS, RD, LDN

When you use these links, we may earn a small commission at no extra cost to you—thanks for helping us keep things going!

Easy Sheet Pan Fajitas – Chicken or Veggie (Flexitarian & Meal Prep Friendly)

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Easy Sheet Pan Fajitas – Chicken or Veggie (Flexitarian & Meal Prep Friendly)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

  • Author: Amy MS, RD, LDN
  • Total Time: 35 minutes
  • Yield: 8 Servings 1x
Print Recipe

Description

These easy sheet pan fajitas are loaded with colorful bell peppers, onions, chickpeas, and cauliflower—with an optional chicken add-on for a flexitarian twist. Perfect for busy weeknights or meal prep, this veggie-packed dinner is healthy, customizable, and full of bold fajita flavor.

Ingredients

Units Scale
  • 2 lbs Chicken Breasts, diced into 1-inch dice
  • 1 Small Head Cauliflower, cut into florets
  • 1 Can, 15oz Chickpeas, drained and rinsed
  • 2 Bell Peppers, Sliced
  • 1 Red Onion, Sliced
  • 2 tbsp Olive Oil
  • 4 tsp Homemade Fajita Seasoning

Instructions

  1. Start by prepping your veggies and chicken! Dice chicken into 1-inch pieces. Slice the bell pepper and onion into strips.
  2. For meal prep, place the veggies into one container and the chicken into a separate container. Pop lids on and label, then place containers into the fridge until you are ready to cook your fajitas.
  3. When you are ready to cook, add the diced chicken and half of the bell peppers and onion to one sheet tray.
  4. To the other sheet tray add the cauliflower, chickpeas and other half of the bell peppers and onion.
  5. Season with 1 tbsp olive oil per tray and 3 tsp fajita seasoning. Stir each tray using separate spatulas.
  6. Place into the oven and roast for 20-25 minutes until the chicken is fully cooked, the chickpeas are crisp and the veggies are slightly charred.
  7. Serve with tortillas, salsa, Greek Yogurt, guacamole, enjoy!

Equipment

  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Dinner, Meal Prep
  • Method: Roast
  • Cuisine: Mexican

Nutrition

  • Serving Size: 1
  • Calories: 269
  • Sugar: 5g
  • Sodium: 282mg
  • Fat: 8g
  • Carbohydrates: 18g
  • Fiber: 6g
  • Protein: 31g
  • Cholesterol: 82mg

Did you make this recipe?

Tag @thrivenutritionrdn — we can’t wait to see what you’ve made!

Recipe Card powered byTasty Recipes

Greek Chicken & Chickpeas

Greek Chicken & Chickpeas

Posted on by Amy MS, RD, LDN

When you use these links, we may earn a small commission at no extra cost to you—thanks for helping us keep things going!

Greek Chicken & Chickpeas

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Greek Chicken & Chickpeas

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

  • Author: Amy MS, RD, LDN
Print Recipe

Description

Greek Chicken & Chickpeas is a flavorful and flexitarian dinner that will impress your guests and family!

Ingredients

Scale
  • 2 lbs Chicken Breasts, diced into 1-inch pieces
  • 2, 15oz Cans Chickpeas, drained and rinsed
  • 1 Large Onion, diced
  • 2 Lemons, zested and juiced
  • 4 Garlic Cloves, minced
  • 3/4 cup Olive Oil
  • 3 tsp Oregano
  • 2 tsp Kosher Salt
  • 1 tsp Ground Black Pepper

Instructions

  1. Set out two separate mixing bowls, one will be for the chicken, the other for the chickpeas. (Note: If you do not mind the meat and chickpeas mixed together then feel free to use one large bowl!)
  2. To one bowl, mix up the marinade. Add the olive oil, diced onion, garlic, lemon zest and juice, oregano, salt and pepper. Whisk together to combine.
  3. Pour half of the marinade into the other bowl. You should have half of the marinade in each bowl.
  4. Add the chickpeas to one bowl and cover then add the chicken to the other bowl and cover it. Place both bowls into the refrigerator to marinate for at least 1 hour and up to 6 hours.
  5. When you are ready to cook. Heat two large cast iron pans over medium high heat. Add 2 tsp olive oil to each pan.
  6. When the pans are heated, add the chickpeas to one pan and the chicken to the other.
  7. Cook the chicken and chickpeas, stirring frequently, for 15-20 minutes until the chicken is cooked through and the chickpeas are crispy. The cast iron pan will help to crisp and slightly char the chicken and chickpeas. This is good flavor! (Note that the chicken should be cooked through to 165 F).
  8. Serve the chicken and chickpeas over whole wheat naan bread, tzatizki sauce, tomato and cucumber salad and top with feta and kalamata olives. Enjoy!

Equipment

Notes

  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Greek

Did you make this recipe?

Tag @thrivenutritionrdn — we can’t wait to see what you’ve made!

Recipe Card powered byTasty Recipes