HIGH PROTEIN MEAL PREP

CHICKEN ELOTE BOWLS 🌽🍗✨ ~5 servings | ~459 cal • 57.5g protein • 39g carbs • 8.3g fat per serving Chicken: • ~2.5 lb chicken breast, cubed (4-5 breast) • 1 tbsp chili powder • ½ tbsp paprika • 1 tbsp garlic powder • Salt (to taste) (I used about 3/4 Tbsp) • ~1 tsp oil (for cooking) Corn Salad: • 4 ears corn, boiled (cut kernels off) • 65g queso fresco or cotija cheese • Cilantro • ½ tsp paprika • 2 garlic cloves, minced • Juice of 1 lemon • Salt (to taste, ~½ tsp) +cooked white rice (92g per bowl) INSTRUCTIONS 1. Season chicken with chili powder, paprika, garlic powder, and salt. Cook with a small amount of oil until done (1 tsp avocado oil included in macros). 2. Cut kernels off boiled corn and add to a bowl. Mix with queso fresco or cotija (I used queso fresco because that’s what I had & better macros slightly), cilantro, paprika, garlic, lemon juice, and salt. 3. Assemble bowls with rice, chicken, corn salad. PER BOWL: ~92g cooked white rice, 6 oz cooked chicken, 130g of corn salad (for my macros) __________________________________ OATMEAL BANANA BARS 🍌🍫 ~12 bars 126 cal | 8g protein | 23g carbs | 2g fat per bar Ingredients: • 2 cups oats (blend 1 cup into oat flour, keep 1 cup whole) • 1 tsp cinnamon • 1 tsp vanilla • 1 tsp baking powder • 1/3 cup Fairlife milk (2%) • 1/2 cup plain nonfat Greek yogurt (Fage 0%) • 1 Tbsp maple syrup • 2 ripe bananas, mashed • 1/3 cup egg whites • Pinch of salt • 2 Tbsp chocolate chips • 1.5 scoops vanilla protein powder (I used Ballerina Farm vanilla bean) Instructions: 1. Preheat oven to 350°F 2. Add all ingredients to a bowl and mix until fully combined (use 1 Tbsp chocolate chips in the mix) 3. Line pan (9x13 inch) with parchment paper and spread batter evenly 4. Sprinkle remaining 1 Tbsp chocolate chips on top 5. Bake for ~22 minutes or until set in the center 6. Let cool, slice into 12 bars (And don’t eat them all at once😉, SOO good with fairlife protein milk!) or for breakfast with some yogurt and fruit! ________________________________ BBQ SWEET POTATO CHICKEN BOWLS 🍠🍗 ~7 servings Per serving: 403 cal | 11g fat | 28.3g carbs | 44.8g protein Ingredients: * 6–7 small sweet potatoes or few large ones * Avocado oil spray * Montreal seasoning, to taste * 5 chicken breasts (~35 oz cooked) * Salt/pepper * 1 cup G Hughes Honey BBQ Sauce * Coleslaw salad mix or sliced cabbage Coleslaw Dressing: * ⅓ cup light mayo * ⅓ cup Fage 0% plain Greek yogurt * 1 tbsp honey * ½ tsp Dijon mustard * ¼ tsp ground celery seed * ¼ tsp salt * ⅛ tsp black pepper Directions: 1. Preheat oven to 400°F. Wash sweet potatoes and cut into wedges, leaving the skin on for extra fiber! 2. Place wedges on a parchment-lined baking sheet. Lightly spray with avocado oil and season generously with Montreal seasoning (coat them good!). Bake for ~40–45 minutes, or until golden and fork-tender. 3. Cook chicken using my “My Go-To Chicken” recipe (recipe in separate video). Just season with salt/pepper, light spray avocado oil on pan & sear chicken on both sides, finish in oven 350 degrees till it’s 165 degrees. 4. Once cooked, shred chicken using two forks or a KitchenAid mixer. Add BBQ sauce and mix until evenly coated. 5. Mix all coleslaw dressing ingredients together until smooth. 6. Divide everything in 7 containers with ~93g sweet potato, 6.5 oz BBQ chicken mixture, and coleslaw salad mix or sliced cabbage per bowl. For meal prep: Keep the coleslaw dressing in separate containers and pour over the coleslaw when ready to eat. Enjoy! PEACH COBBLER OVERNIGHT OATS🍑🍯 (See separate video with full recipe on my page, recently posted) not enough characters available in captions for full recipe #highproteinmeals #highproteinmealprep #mealprep #mealprepideas #bodyrecomposition