Babe, let’s make fewer decisions this week.
We’re big on meal prep that actually works for real life. We want something easy to grab, good enough that we’re still excited to eat it, and smart enough that we’re not buying a completely different grocery list for every meal.
So this one is doing double duty. Same sesame chicken, same veggies, two totally different moods. A cold, crunchy salad for lunch and a warm soba bowl for dinner.
Less waste, less thinking, more flavor, and very budget babe of us.
Salad Prep
Power bowl prep.
The best meal prep trick we’ve found is making the same grocery haul work a little harder.
Instead of buying a completely different set of ingredients for every meal, these preps are built to mix and match within the same flavor family. One round of chopping and cooking, then we can turn it into a few different meals without eating the exact same thing on repeat.
The point is not restriction. It’s making the better choice the easier choice when the day gets busy, while still keeping the food flavorful enough that we actually want to eat it.
Power Salads: approx. 350 to 400 calories
Power Bowls: approx. 500 to 650 calories
Each prep makes about 12 meals, which gives us a solid stretch of lunches and dinners while still leaving plenty of room for breakfast, snacks, eating out, and real life.
Calorie estimates do not include cooking oils, dressings, sauces, or any extras you decide to add.
Prep Time: 15 minutes
Cook Time: 30 minutes
Makes: 12 meals
Approx. Macros per Meal:
350 cal | 25g protein | 40g carbs | 12g fat
Tools
Large skillet or wok
Large pot
Cutting board
Sharp knife
Mixing bowl
12 meal prep containers
Ingredients
Protein
4 chicken breasts
1 box sliced mushrooms
Produce
4 heads romaine lettuce, chopped
1 head Napa cabbage, chopped
4 cups spinach, chopped
2 cups broccoli, sliced
2 handfuls green beans, chopped
3 cloves garlic, minced
2 cups shredded carrots
2 bell peppers, julienned
1 bunch green onions, chopped
2 limes, juiced
1 cucumber, sliced or diced
Chicken Marinade
1 tbsp reduced-sodium soy sauce
2 tbsp black pepper
2 tbsp sesame seeds
1/2 cup hoisin or spicy stir-fry sauce
Sriracha, to taste
Extras
1 package whole wheat soba noodles
12 tbsp Asian sesame dressing
Instructions
Preheat oven to 400°F. Mix the marinade, coat the chicken breasts, then top with sesame seeds, 2 cloves minced garlic, and chopped green onion. Cover with foil and bake for 30 to 35 minutes. Let cool slightly, then slice.
Cook the soba noodles according to package directions, usually 7 to 9 minutes. Drain and set aside.
Prep all lettuce and vegetables. Since many ingredients are used in both meals, it helps to separate them into three bowls: lettuce, raw vegetables, and vegetables you plan to cook.
Assemble the salads. Add about 1 cup romaine and 1 cup spinach to each container. Top with roughly ¼ cup each of cucumber, carrots, green onion, mushrooms, bell pepper, and green beans. Portion the sesame dressing separately.
Quickly sauté the remaining vegetables in a little oil until just tender, keeping them slightly crisp so they hold up well when reheated.
That keeps the recipe safe and removes the leftover marinade issue.
Assemble the bowls with ½ cup soba noodles, 1 cup cooked vegetables, and 3 oz sliced chicken per container.
Finish with any remaining marinade, Sriracha, green onion, and sesame seeds. Store chilled and reheat the bowls as needed.
