3 Meal Prep Chicken Recipe

Need some easy meal prep ideas? I knocked out three different chicken recipes on the Blackstone griddle in under an hour—yep, start to finish! This is how I meal prep for the week without getting bored of the same ol' chicken.

Quick and Simple Chicken Meal Prep

Meal prep can be a real time-saver. With just a few ingredients and some creativity, you can whip up delicious meals for the whole week. Below, I’ll guide you through three easy chicken recipes that are perfect for meal prepping.

Ingredients

• 6 large boneless skinless chicken breasts

• 4 cups brown rice

• 2 tbsp chicken powder

• 1-2 tbsp Hussey's Heifer Dust

• 1 Blackstone Tuscan Herb seasoning

• Juice of one lemon

• Avocado oil

• 1 cup coconut milk

• 1 tsp Coriander

• 1 tsp ground cardamom

• 1 tsp ground ginger

• 1 tbsp gray powder

• 1-2 tbsp curry powder

• 2 tbsp Ami amigo seasoning or Hussey's Fiesta Dust

• 2 zucchinis

• 1 large red pepper

• 2 onions

• 2 poblano peppers

• 1/2 can black beans

  
  

Directions

1. Start Cooking Rice

   Get the rice cooking first. Using a rice cooker, add your rice along with 1 tablespoon of chicken powder and water according to package instructions.

   
   

2. Prepare Chicken

   Cut the chicken breasts lengthwise to ensure even thickness. Then, cut them into bite-sized pieces. Divide the pieces into three different gallon zip-lock bags.

   
   

3. Marinate Chicken - Bag #1

   In the first bag, add some avocado oil. Then, add Heifer Dust, Blackstone's Tuscan Herb seasoning, 1 teaspoon of chicken powder, and the juice of half a lemon. Seal the zip-lock and massage the ingredients together. Set aside to marinate.

   
   

4. Marinate Chicken - Bag #2

   For the second bag, add avocado oil, Heifer Dust, coriander, ground cardamom, ginger, ground curry powder, 1 tablespoon of chicken powder, and the juice of half a lemon. Close the bag and massage to incorporate the ingredients. Set aside.

   
   

5. Marinate Chicken - Bag #3

   In the third bag, add avocado oil along with the juice of half a lemon, Ami Amigo or Fiesta Dust, 1/2 teaspoon of Heifer Dust, and 1 tablespoon of chicken powder. Seal the bag and massage to mix. Set aside.

   
   

6. Chop Vegetables

   Chop the zucchinis, onions, poblano peppers, and red peppers into small bite-sized pieces. Keep them separate for better cooking control.

   
   

7. Cook Vegetables

   Preheat the griddle to high. Add some avocado oil and place the vegetables down, keeping them separated. Season with Heifer Dust and cook until they are soft and caramelized, stirring as needed. Turn one burner to low and move the vegetables to the side and top of the griddle to keep warm.

   
   

8. Cook Chicken - Bag #1

   Add more avocado oil to the middle of the griddle and place the chicken from bag #1. Pat it out to ensure good contact. If it needs more seasoning, add some. After a few minutes, flip the chicken. When done, add 1/3 of the red peppers, onions, and all the zucchinis. Mix well. Season with a little salt and remove the chicken to a tray.

   
   

9. Cook Chicken - Bag #2

   Add more avocado oil to the griddle and place the chicken from bag #2. Cook using the same method as bag #1. Once cooked, add 1/3 of the onions and red peppers. Pour in the coconut milk and mix well. Remove to another tray.

   
   

10. Cook Chicken - Bag #3

Finally, add more avocado oil and place the fajita chicken from bag #3 on the griddle. Cook it like the others, seasoning with more Ami Amigo or Fiesta Dust. When cooked, mix in the remaining onions, red peppers, and all of the poblano peppers. Add the black beans and remove to a tray.

11. Portion Your Meals

Take your prep trays and add rice and chicken into each container to serve one meal.

With these simple steps, you have created a week’s worth of delicious meals in no time at all! Enjoy varying your flavors and combinations throughout the week to keep your meals exciting and fresh.