Meal prep – Malica Zircop

Meal prep - Malica Zircop

By Malica Zircop | Recipes Ataaz

03 Apr, 2020

Meal prep like a boss.
Meal prep like a boss.
INGREDIENTS
FOR THE CHICKEN

  • 2 lb. chicken breast
  • 1/2 tsp. garlic powder
  • 1/2 tsp. cumin
  • kosher salt
  • Freshly ground black pepper
  • 1 tbsp. extra-virgin olive oil
  • 1/3 c. chicken stock
  • 2 tbsp. lime juice
  • 1 tbsp. honey
  • 1/4 c. chopped fresh cilantro, plus more for serving
  • pinch of crushed red pepper flakes

FOR CHICKEN SALAD BOATS

  • 2 tbsp. mayonnaise
  • Squeeze of lime juice
  • 1 tbsp. Chopped cilantro
  • kosher salt
  • Freshly ground black pepper
  • 4 heart of romaine leaves

FOR BURRITO BOWLS

  • 2 c. cooked brown rice
  • 2 tbsp. lime juice, divided
  • 1 tbsp. Chopped cilantro
  • Hot sauce, for drizzling
  • Sour cream, for drizzling
  • 1/2 c. Shredded Monterey Jack
  • 1/2 c. black beans

FOR PASTA SALAD

  • 2 c. cooked rigatoni
  • 1 c. salsa verde
  • 1 c. black beans
  • 1/2 c. halved cherry tomatoes
  • 1 c. Shredded Monterey Jack
  • Fresh cilantro, for garnish

FOR CHOPPED SALAD

  • 2 c. shredded romaine
  • 1/3 c. black beans
  • 1/2 c. halved cherry tomatoes
  • 1/4 c. Shredded Monterey Jack
  • Juice of 1/2 a lime

FOR STUFFED AVOCADOS

  • 1 c. shredded romaine
  • 1/4 c. Pico de Gallo
  • 1/4 c. black beans
  • 1/4 c. Shredded Monterey Jack
  • 1 avocado, halved and pitted

DIRECTIONS

  • In a large skillet over medium heat, heat olive oil. Sprinkle both sides of each chicken breast with cumin and garlic powder, then season with salt and pepper.
  • Add chicken to skillet and cook until golden and mostly cooked through, 6 to 7 minutes per side. Remove chicken from skillet.
  • Add chicken stock, lime juice, and honey. Bring mixture to a simmer then stir in cilantro and red pepper flakes. Add chicken back to skillet and cook until the chicken is completely cooked through, about 3 minutes more. Let rest for 10 minutes, then chop chicken into small pieces or shred. See variations below.
  • Chicken Salad: Chop chicken breast into small pieces, then transfer to a small bowl. Add mayonnaise, lime juice and cilantro and stir to combine. Season with salt and pepper and serve on romaine leaves.
  • Burrito Bowl: In a medium bowl, combine rice, 1 tablespoon lime juice, and cilantro. Stir, using a fork, to fluff. In a small bowl, whisk together sour cream, remaining lime juice and hot sauce. Serve with sliced chicken, cheese and black beans. Drizzle with sour cream and hot sauce, if desired.
  • Pasta Salad: In a medium bowl, combine cooked rigatoni, shredded chicken, salsa verde, black beans, cherry tomatoes and Monterey Jack. Toss until well combined and garnish with cilantro.
  • Chopped Salad: In a medium bowl, combine chopped chicken, shredded romaine, black beans, tomatoes, and Monterey Jack. Toss until well combined and squeeze lime juice all over.
  • Stuffed Avocado: In a medium bowl, combine shredded chicken, romaine, pico de gallo, black beans, and Monterey Jack. Stuff into avocado halves.
Meal prep – Malica Zircop
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