HIGH PROTEIN MEAL PREP 🥗🍳🌮

RECIPES: “CHICK-FIL-A” COBB SALAD 🥗🍗 ~5 servings 460 cal | 51g protein | 32g carbs | 20g fat per serving Ingredients: * 30 oz Real Good Foods Lightly Breaded Chicken Breast Strips (I found these at Costco!) * ½ box cavatappi or cellentani pasta * 1-2 heads romaine lettuce, chopped * ~3 cups cherry tomatoes, halved * Trader Joe’s Lite Mexican Blend Cheese * 5 hard-boiled eggs * 5 slices bacon (I used the Market Pantry Fully Cooked Bacon from Target!) Avocado Lime Dressing: * ½ large avocado * ½ cup plain 0% Greek yogurt * ½ bunch cilantro * Juice of 2 limes * ¼ tsp cumin * ¼ tsp salt * Pinch of black pepper Instructions: 1. Cook the chicken according to the package directions, then chop into bite-sized pieces. 2. Cook the pasta according to the package instructions. Drain and let cool. 3. Cook or warm the bacon according to the package directions, then chop each slice into bite-sized pieces (I bought mine pre cooked). 4. Blend together all of the dressing ingredients until smooth and creamy (blender or Nutribullet). Add a splash of water if needed to thin the dressing. 5. Build your salad with romaine lettuce, chicken, pasta, bacon, cherry tomatoes, shredded cheese, and sliced hard-boiled egg. 6. Portion the dressing into small containers and store separately until ready to eat. Per Bowl: * 6 oz Real Good Foods Lightly Breaded Chicken Breast Strips * 50g cooked pasta * 1 hard-boiled egg * 1 slice bacon * ~6 cherry tomatoes * Handful of chopped romaine lettuce * 14g Trader Joe’s Lite Mexican Blend Cheese * 1/5 of the avocado lime dressing ✨ Meal Prep Tip: Store the dressing separately until you’re ready to eat to keep the lettuce fresh and crisp throughout the week. ———————————————— QUINOA SALAD BOWLS 🥗🍋🍗 ~5 servings Quinoa Salad ~210 cal | 9g protein | 37g carbs | 4g fat per serving (With chicken- macros listed at the bottom) Ingredients: • 1 cup quinoa (cook with 2 cups water) • 1 cucumber, diced • 1 red bell pepper, diced • ½ red onion, finely chopped • 1 can (15.5 oz) garbanzo beans, rinsed & drained • Large handful Italian parsley, chopped • Juice of 3 lemons • 4 tsp red wine vinegar • 2–3 garlic cloves, minced • ¾ tsp salt (or to taste) • ½ tsp pepper (or to taste) Instructions: 1. Cook quinoa with 2 cups water: bring to a boil, reduce heat, cover, and simmer for about 15 minutes. 2. Let cool completely. 3. Add the quinoa, cucumber, bell pepper, red onion, garbanzo beans, and parsley to a large bowl. 4. Stir in the lemon juice, garlic, red wine vinegar, salt, and pepper. 5. Toss until well combined. Chicken 1. Season 4 chicken breasts with paprika, garlic powder, salt, and pepper. (Cajun seasoning is also delicious!) 2. Cook in a pan with a light spray of avocado oil until the internal temperature reaches 165°F. 3. Slice into strips or cubes. Build Your Bowl 🍋🥗 • 5–5.5 oz cooked chicken • ~240 g quinoa salad Approximate macros per bowl: ~469 cal | 59g protein | 37g carbs | 9–10g fat __________________________________ REST OF THE RECIPES WILL BE IN THE COMMENTS- too many characters for caption to handle😜 #mealprep #mealprepideas #highprotein #gymgirls #mealprepping