Week 14 Weight Loss Meal Prep
Ready in 105 min. Lunch recipe. High-protein, low-carb recipes for sustainable weight management. Get step-by-step instructions, nutrition info, and tips o
Instructions
Step 1
Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper.
Step 2
Cut chicken breasts into 1-inch cubes. In a large bowl, combine chicken with 2 tbsp olive oil, lemon juice, minced garlic, oregano, ½ tsp salt, and ¼ tsp black pepper. Toss to coat evenly.
Step 3
Chop broccoli, bell peppers, zucchini, and red onion into bite-sized pieces. Toss vegetables with 1 tbsp olive oil, smoked paprika, and remaining salt and pepper on one baking sheet.
Step 4
Spread marinated chicken on the other baking sheet. Roast both sheets for 20-25 minutes until chicken is cooked through (165°F internal) and vegetables are tender.
Step 5
While roasting, cook quinoa according to package directions (typically 1.5 cups quinoa to 3 cups water, simmered for 15 minutes). Fluff with a fork and let cool.
Step 6
In a skillet over medium heat, cook ground turkey until browned and cooked through, about 8-10 minutes. Stir in low-sodium soy sauce during the last minute.
Step 7
Prepare snacks: Peel and halve hard-boiled eggs. Make yogurt dip by mixing Greek yogurt with finely chopped cucumber, fresh dill, and a pinch of salt.
Step 8
Assemble meal prep containers: For 5 days, create 5 containers with 4 oz roasted chicken and 1 cup roasted vegetables each, and 5 containers with ½ cup cooked quinoa, 4 oz cooked turkey, and ½ cup mixed vegetables each.
Step 9
Store snacks separately: Place 1 hard-boiled egg and ¼ cup yogurt dip in small containers for each day.
Step 10
Refrigerate all containers for up to 5 days. Reheat meals in microwave for 1-2 minutes before serving.
People Also Ask
Reviews
Ingredients
Nutrition Facts
Per serving
Approximate values based on standard ingredients
