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.

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

2 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. Get the rice cooking. Using a rice cooker add your rice, 1 tbsp chicken powder and water per package instructions.

2. Cut chicken breasts lengthwise to make the chicken even thickness. Then cut into bite sized pieces. Divide the pieces in 3 different gallon zip lock bags.

3. In bag #1 add some avocado oil followed by some Heifer Dust, Blackstone's Tuscan Herb, 1 tsp chicken powder and juice of half lemon. Close zip lock and massage the ingredients together. Set aside to marinate.

4. In bag #2 add some avocado oil, Heifer Dust, Coriander, ground cardamom, ginger, ground curry powder, 1 rbsp chicken powder and juice of 1/2 lemon. Close bag and massage to incorporate and set aside.

5. In bag #3 add some avocado oil to the chicken followed by juice of 1/2 lemon, Ami Amigo or Fiesta Dust, 1/2 tsp Heifer Dust, 1 tbsp chicken powder. Close bag and massage to incorporate. Set aside.

6. Chop the zucchini, onion poblano peppers and red peppers into small bite sized pieces, keeping them separate.

7. Preheat griddle to high. Add some oil and put vegetables down trying to keep separated. Season veggies with Heifer Dust. Cook until veggies are soft and caramelize stirring as needed. Turn one burner to low and move the veggies to the side and top of griddle to keep warm.

8. Add more avocado oil to the middle of griddle and add one bag #1 of chicken. Pat out to get good contact patch and if it needs more seasoning, add seasoning. After a few minutes, flip. When chicken is done, add 1/3 of each of the red peppers, onions and all the zucchinis. Mix well. Add a little bit os salt and mix well. Remove the chicken to a tray.

9. Add more avocado oil to the griddle and but chicken bag #2 down. Cook the same way as bag #1. When cooked, ad in 1/3 onion and 1/3 red peppers and mix well. Add coconut milk and mix well. Remove to another tray.

10. Add more avocado oil and put down the fajita chicken bag #3. Cook like the other two seasoning with some more Ami Amigo or Fiesta Dust. When chicken is done, add the rest of the onions, red peppers and all the poblano peppers. Add in the black beans. Remove to a tray.

11. Take prep trays and add in rice and chicken into each container serving up one meal each.