Mediterranean Chicken Bowls, Asian-Style Turkey Lettuce Wraps, Black Bean Sweet Potato Bowls, Creamy Chicken Salad
Enjoy a week's worth of flavorful, easy-to-prep lunches that include Mediterranean chicken bowls, Asian-style turkey lettuce wraps, hearty black bean sweet potato bowls, and creamy chicken salad. Perfect for meal prep to simplify your week!
Ingredients
Mediterranean Chicken Bowls
- 2 lbs chicken breast, boneless, skinless Easy to work with
- 2 cups quinoa or brown rice Use what you have
- 1 cucumber
- 1 cup cherry tomatoes
- 1/2 medium red onion
- 1 cup Kalamata olives
- 1 cup feta cheese Optional
- 1 bunch fresh parsley Optional
- 1 container hummus For serving
- 1 bottle dressing Lemon-tahini works well
Asian-Style Turkey Lettuce Wraps
- 1.5 lbs ground turkey
- 3 tbsp soy sauce Low-sodium preferred
- 2 tbsp hoisin sauce
- 1 tbsp sesame oil
- 2 cloves garlic Minced
- 1 tbsp fresh ginger Minced
- 1 cup shredded carrots
- 1 can water chestnuts For crunch
- 3 stalks green onions For garnish
- 2 tbsp sesame seeds
- 1 head butter lettuce For wrapping
Black Bean Sweet Potato Bowls
- 3 large sweet potatoes Cubed
- 2 cans black beans Drained and rinsed
- 1 cup corn Fresh or frozen
- 1 medium red bell pepper
- 1 cup cherry tomatoes
- 1 medium avocado Add fresh
- 1 bunch cilantro
- 1 bottle dressing Chipotle-lime or Greek yogurt
Creamy Chicken Salad
- 3 cups shredded rotisserie chicken Best shortcut
- 1/2 cup Greek yogurt
- 2 tbsp mayonnaise Optional
- 1 cup diced celery
- 1/2 cup dried cranberries
- 1/2 cup chopped pecans
- 1 tbsp fresh dill Chopped
- to taste salt and pepper
Instructions
Mediterranean Chicken Bowls
- Season chicken with olive oil, garlic powder, oregano, salt, and pepper.
- Bake at 400°F for 22-25 minutes, until internal temperature reaches 165°F.
- Prepare quinoa or rice as per package instructions.
- Let chicken rest for 5 minutes, then slice into strips.
- Assemble bowls with quinoa at the bottom, topped with chicken, cucumber, tomatoes, onion, olives, and feta.
- Keep hummus and dressing in separate containers.
Asian-Style Turkey Lettuce Wraps
- Heat sesame oil in a skillet over medium-high heat.
- Add garlic and ginger; sauté for 30 seconds.
- Add ground turkey, cooking until browned, about 8-10 minutes.
- Mix in soy sauce, hoisin, carrots, and water chestnuts. Cook for another few minutes.
- Divide mixture into containers and sprinkle with green onions and sesame seeds.
- Pack lettuce separately.
Black Bean Sweet Potato Bowls
- Toss sweet potato cubes with olive oil, cumin, chili powder, and salt.
- Spread on a baking sheet and roast at 425°F for 25-30 minutes.
- Warm black beans with cumin and garlic.
- Layer sweet potatoes, beans, corn, bell pepper, and tomatoes in containers.
- Pack cilantro, lime wedges, and dressing on the side.
Creamy Chicken Salad
- Mix Greek yogurt and mayonnaise in a large bowl.
- Add shredded chicken, celery, cranberries, pecans, and dill. Season with salt and pepper.
- Divide into containers and pack bread separately.
Notes
Meal prep lunches stay fresh for about 4-5 days. Keep wet ingredients separate until ready to eat for maximum freshness. Consider using glass containers for better storage.