Paleo Teriyaki Chicken Meatball Meal Prep

This teriyaki chicken meatball meal prep recipe is great for prepping on the weekend to have lunches or dinners for the week! It’s paleo, whole30, AIP and an all-around healthy lunch option.

Paleo Teriyaki Chicken Meatball Meal Prep

THE RECIPE

Ingredients

For the sauce

  • 1/2 cup coconut aminos
  • 2 tsp honey (omit for Whole30)
  • 2 tbsp fresh orange juice
  • 2 tsp arrowroot starch
  • 1/4 tsp sea salt
For the vegetables
  • 1 tbsp coconut oil
  • 2 1/2 cup cauliflower rice (pre-riced or using a food processor)
  • 2 cups broccoli florets
  • 1/2 tsp sea salt
For the meatballs
  • 1 lb ground chicken
  • 1 clove garlic, minced
  • 1 tsp garlic powder
  • 1 tsp ground ginger
  • 1 tbsp coconut oil
  • 1/2 tsp sea salt
  • 2 tbsp green onion, chopped


Directions

For the sauce

  1. Combine all of the ingredients for the sauce in a small saucepan and set on the stove on medium heat. Whisk the sauce together and cook for 5 minutes until the sauce thickens. Set the sauce aside.
For the vegetables
  1. Melt 1 tbsp coconut oil in a large, deep frying pan on medium heat. Saute the cauliflower rice for 8-10 minutes or until cooked through and lightly crisped. Lightly salt. Set aside and clean out the pan.
  2. Using the same pan, bring about 1/4 inch of water to a simmer in the pan. Lightly salt the water and add the broccoli to the pan and cover with a lid to steam the broccoli for 8-10 minutes or until the broccoli is tender. Remove any excess water and set the broccoli aside.
For the meatballs
  1. Preheat the oven to 375 F and line a baking sheet with parchment paper.
  2. Combine all of the meatball ingredients in a large mixing bowl (reserving the green onion), and mix well. Roll the mixture into meatballs (you should have about 18) and place on the baking sheet.
  3. Bake in the oven for 25-35 minutes or until the internal temperature of the meatballs reaches 165 F.
  4. Once cooked, remove the meatballs from the oven and allow to cool slightly.
  5. Toss the meatballs in the teriyaki sauce until evenly coated (reserving about 2 tbsp for the vegetables).
To assemble the meal prep bowls
  1. Use 3-4 glass containers to layer in the cauliflower rice, broccoli, and about 4-6 meatballs per container. Top the vegetables with the remainder of the sauce, or serve the sauce on the side, and add the chopped green onion on top of the meatballs. Store in the fridge for about 3 days and enjoy for lunch or dinner!


This recipe and image adapted from: unboundwellness.com

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