Weekly Meal Prep (Blueberry Chia Pudding, Juicy Baked Chicken, Apple Slices + Peanut Butter Yogurt Dip, Veggie Box, Hard Boiled Eggs, Tabbouleh Couscous Salad, Pineapple Pico de Gallo)
Weekly Meal Prep (Blueberry Chia Pudding, Juicy Baked Chicken, Apple Slices + Peanut Butter Yogurt Dip, Veggie Box, Hard Boiled Eggs, Tabbouleh Couscous Salad, Pineapple Pico de Gallo)
Ingredients
For the Blueberry Chia Pudding
- 1 1/2 cups almond milk
- 1/4 cup chia seeds
- 1 cup blueberries
- 1 teaspoon vanilla extract
- 1 teaspoon honey
For the Juicy Baked Chicken
- 1 1/2 pounds chicken breast
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
For the Apple Slices + Peanut Butter Yogurt Dip
- 1/2 cup plain Greek yogurt
- 1 tablespoon peanut butter
- 1 teaspoon honey
- 1 teaspoon vanilla extract
- 4 apples, sliced
For the Veggie Box
- 2 bell peppers, chopped into desired pieces
- 4 carrots, peeled and sliced
- 1 head broccoli, chopped into florets
For the Hard Boiled Eggs
- 6 eggs
For the Tabbouleh Couscous Salad
- 1 cup dry couscous
- 1 cup boiling water
- 1 box tabbouleh mix
- 1/2 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, minced
- 1/4 cup fresh parsley, chopped
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Pineapple Pico de Gallo
- 1 cup diced pineapple
- 1/4 cup red onion, minced
- 1/4 cup cilantro, chopped
- 1 jalapeño, minced
- 1 tablespoon lime juice
- 1/4 teaspoon salt
Instructions
- 1
Prepare the Blueberry Chia Pudding: In a container, combine 1 1/2 cups almond milk, 1/4 cup chia seeds, 1 cup blueberries, 1 teaspoon vanilla extract, and 1 teaspoon honey. Stir all ingredients together until well combined. Cover the container and refrigerate overnight (at least 8 hours).
⏱️ 5 min
- 2
Prepare the Juicy Baked Chicken: Preheat your oven to 400°F. Pat dry 1 1/2 pounds of chicken breast. Place the chicken breast on a baking sheet. Drizzle with 1 tablespoon of olive oil. Season the chicken evenly with 1 teaspoon salt, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon paprika, and 1/2 teaspoon black pepper.
⏱️ 10 min•🌡️ 400
- 3
Bake the chicken for 20-25 minutes, or until the internal temperature of the chicken reaches 165°F. Once baked, slice the chicken breast. Portion the sliced chicken into individual meal prep containers.
⏱️ 25 min•🌡️ 400
- 4
Prepare the Peanut Butter Yogurt Dip: In a small bowl, combine 1/2 cup plain Greek yogurt, 1 tablespoon peanut butter, 1 teaspoon honey, and 1 teaspoon vanilla extract. Mix thoroughly until the dip is smooth and well combined.
⏱️ 5 min
- 5
Prepare the Apple Slices: Slice apples. Portion out the dip and apple slices into separate compartments of a container.
⏱️ 5 min
- 6
Prepare the Veggie Box: Chop bell peppers into desired pieces. Peel and slice carrots. Chop broccoli into florets. Store the prepped vegetables in a container.
⏱️ 15 min
- 7
Prepare the Hard Boiled Eggs: Place eggs in a pot and cover them with water. Bring the water to a rolling boil. Once boiling, cover the pot, remove it from the heat, and let the eggs sit for 10 minutes.
⏱️ 15 min
- 8
Immediately transfer the eggs to an ice bath to stop the cooking process. Let them cool for at least 5 minutes. Once cooled, peel the hard-boiled eggs. Store the peeled eggs in a container.
⏱️ 10 min
- 9
Prepare the Tabbouleh Couscous Salad: In a bowl, combine 1 cup dry couscous and 1 cup boiling water. Cover the bowl and let it sit for 5 minutes until the water is absorbed. Fluff the cooked couscous with a fork.
⏱️ 10 min
- 10
Add the contents of 1 box of tabbouleh mix to the couscous. Stir in 1/2 diced cucumber, 1 cup halved cherry tomatoes, 1/4 cup minced red onion, and 1/4 cup chopped fresh parsley.
⏱️ 10 min
- 11
Dress the salad with 2 tablespoons lemon juice, 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix all ingredients well to combine. Portion the salad into individual containers.
⏱️ 5 min
- 12
Prepare the Pineapple Pico de Gallo: In a bowl, combine 1 cup diced pineapple, 1/4 cup minced red onion, 1/4 cup chopped cilantro, 1 minced jalapeño, 1 tablespoon lime juice, and 1/4 teaspoon salt. Mix all ingredients well. Store the pineapple pico de gallo in a container.
⏱️ 10 min
- 13
The next day, portion the Blueberry Chia Pudding into individual containers.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Weekly Meal Prep (Blueberry Chia Pudding, Juicy Baked Chicken, Apple Slices + Peanut Butter Yogurt Dip, Veggie Box, Hard Boiled Eggs, Tabbouleh Couscous Salad, Pineapple Pico de Gallo)
For the Blueberry Chia Pudding
- 1 1/2 cups almond milk
- 1/4 cup chia seeds
- 1 cup blueberries
- 1 teaspoon vanilla extract
- 1 teaspoon honey
For the Juicy Baked Chicken
- 1 1/2 pounds chicken breast
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
For the Apple Slices + Peanut Butter Yogurt Dip
- 1/2 cup plain Greek yogurt
- 1 tablespoon peanut butter
- 1 teaspoon honey
- 1 teaspoon vanilla extract
- 4 apples, sliced
For the Veggie Box
- 2 bell peppers, chopped into desired pieces
- 4 carrots, peeled and sliced
- 1 head broccoli, chopped into florets
For the Hard Boiled Eggs
- 6 eggs
For the Tabbouleh Couscous Salad
- 1 cup dry couscous
- 1 cup boiling water
- 1 box tabbouleh mix
- 1/2 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, minced
- 1/4 cup fresh parsley, chopped
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Pineapple Pico de Gallo
- 1 cup diced pineapple
- 1/4 cup red onion, minced
- 1/4 cup cilantro, chopped
- 1 jalapeño, minced
- 1 tablespoon lime juice
- 1/4 teaspoon salt
Instructions
- 1
Prepare the Blueberry Chia Pudding: In a container, combine 1 1/2 cups almond milk, 1/4 cup chia seeds, 1 cup blueberries, 1 teaspoon vanilla extract, and 1 teaspoon honey. Stir all ingredients together until well combined. Cover the container and refrigerate overnight (at least 8 hours).
⏱️ 5 min - 2
Prepare the Juicy Baked Chicken: Preheat your oven to 400°F. Pat dry 1 1/2 pounds of chicken breast. Place the chicken breast on a baking sheet. Drizzle with 1 tablespoon of olive oil. Season the chicken evenly with 1 teaspoon salt, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon paprika, and 1/2 teaspoon black pepper.
⏱️ 10 min•🌡️ 400 - 3
Bake the chicken for 20-25 minutes, or until the internal temperature of the chicken reaches 165°F. Once baked, slice the chicken breast. Portion the sliced chicken into individual meal prep containers.
⏱️ 25 min•🌡️ 400 - 4
Prepare the Peanut Butter Yogurt Dip: In a small bowl, combine 1/2 cup plain Greek yogurt, 1 tablespoon peanut butter, 1 teaspoon honey, and 1 teaspoon vanilla extract. Mix thoroughly until the dip is smooth and well combined.
⏱️ 5 min - 5
Prepare the Apple Slices: Slice apples. Portion out the dip and apple slices into separate compartments of a container.
⏱️ 5 min - 6
Prepare the Veggie Box: Chop bell peppers into desired pieces. Peel and slice carrots. Chop broccoli into florets. Store the prepped vegetables in a container.
⏱️ 15 min - 7
Prepare the Hard Boiled Eggs: Place eggs in a pot and cover them with water. Bring the water to a rolling boil. Once boiling, cover the pot, remove it from the heat, and let the eggs sit for 10 minutes.
⏱️ 15 min - 8
Immediately transfer the eggs to an ice bath to stop the cooking process. Let them cool for at least 5 minutes. Once cooled, peel the hard-boiled eggs. Store the peeled eggs in a container.
⏱️ 10 min - 9
Prepare the Tabbouleh Couscous Salad: In a bowl, combine 1 cup dry couscous and 1 cup boiling water. Cover the bowl and let it sit for 5 minutes until the water is absorbed. Fluff the cooked couscous with a fork.
⏱️ 10 min - 10
Add the contents of 1 box of tabbouleh mix to the couscous. Stir in 1/2 diced cucumber, 1 cup halved cherry tomatoes, 1/4 cup minced red onion, and 1/4 cup chopped fresh parsley.
⏱️ 10 min - 11
Dress the salad with 2 tablespoons lemon juice, 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix all ingredients well to combine. Portion the salad into individual containers.
⏱️ 5 min - 12
Prepare the Pineapple Pico de Gallo: In a bowl, combine 1 cup diced pineapple, 1/4 cup minced red onion, 1/4 cup chopped cilantro, 1 minced jalapeño, 1 tablespoon lime juice, and 1/4 teaspoon salt. Mix all ingredients well. Store the pineapple pico de gallo in a container.
⏱️ 10 min - 13
The next day, portion the Blueberry Chia Pudding into individual containers.
⏱️ 5 min