30 Chicken Meal Prep Recipes for Clean Eating

If you’re on a mission to eat cleaner without sacrificing flavor, did you know that meal prepping can save you both time and calories? In this article, we’re excited to share our top 30 chicken meal prep recipes that are not only delicious but also packed with nutrients. From zesty Herb-Infused Grilled Chicken Bowls to the delightful Honey Garlic Chicken Stir-Fry, you’ll discover a variety of easy-to-follow recipes that will keep your meals exciting and your health goals on track!

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Herb-Infused Grilled Chicken Bowls

This Herb-Infused Grilled Chicken Bowl recipe is a delightful combination of fresh herbs, grilled chicken, and vibrant vegetables that elevate your meal prep with amazing flavors.

Ingredients:

• 1 pound boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 2 teaspoons fresh thyme, chopped
• 2 teaspoons fresh rosemary, chopped
• 1 teaspoon garlic powder
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 cups cooked brown rice
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• ½ cup red onion, thinly sliced
• ½ cup feta cheese, crumbled
• ¼ cup fresh parsley, chopped
• 2 tablespoons lemon juice

Preparation Time: 15 minutes

Cooking Time: 20 minutes

Total Time: 35 minutes

Instructions:

1. In a bowl, mix together olive oil, thyme, rosemary, garlic powder, salt, and black pepper.

2. Add the chicken breasts to the marinade and coat well; let rest for at least 15 minutes.

3. Preheat your grill to medium-high heat.

4. Grill the marinated chicken for about 6-7 minutes on each side or until fully cooked and no longer pink in the center.

5. Remove chicken from the grill and let it rest for 5 minutes before slicing.

6. In a large bowl, combine cooked brown rice, cherry tomatoes, cucumber, red onion, feta cheese, and parsley.

7. Slice the grilled chicken and place it on top of the rice and vegetable mixture.

8. Drizzle with lemon juice and serve warm.

Tips:

• For an extra kick, add a pinch of red pepper flakes to the marinade.
• Feel free to swap the brown rice with quinoa or couscous for a different texture.
• Marinating the chicken overnight will enhance the flavors even more.

Spicy Lemon Pepper Chicken with Quinoa

This Spicy Lemon Pepper Chicken with Quinoa is a delightful blend of zesty citrus and bold spices, making it a flavorful and healthy meal option.

Ingredients:

• 4 chicken breasts
• 2 tablespoons olive oil
• 2 teaspoons lemon pepper seasoning
• 1 teaspoon cayenne pepper
• 1 lemon (juiced)
• 1 cup quinoa
• 2 cups chicken broth
• 1 cup cherry tomatoes (halved)
• 1/4 cup fresh parsley (chopped)
• Salt to taste

Preparation Time: 15 minutes

Cooking Time: 25 minutes

Total Time: 40 minutes

Instructions:

1. Preheat your grill or skillet over medium-high heat.

2. In a bowl, mix olive oil, lemon juice, lemon pepper seasoning, cayenne pepper, and salt to create a marinade.

3. Coat the chicken breasts in the marinade and let them sit for at least 10 minutes.

4. While the chicken is marinating, rinse the quinoa under cold water.

5. In a saucepan, combine the rinsed quinoa and chicken broth, bring to a boil, then reduce heat and simmer for about 15 minutes or until the liquid is absorbed.

6. Grill or cook the marinated chicken for about 6-7 minutes on each side or until fully cooked.

7. Once the chicken is cooked, remove it from heat and let it rest for a few minutes before slicing.

8. Fluff the quinoa with a fork, and then mix in the cherry tomatoes and chopped parsley.

9. Serve the chicken slices over the quinoa mixture and enjoy!

Tips:

• For extra flavor, marinate the chicken overnight.
• Adjust the amount of cayenne pepper to control the spice level.
• Adding avocado or spinach can enhance both flavor and nutrition.

Balsamic Glazed Chicken & Vegetable Medley

This Balsamic Glazed Chicken & Vegetable Medley is a delightful blend of savory and tangy flavors, making it a perfect go-to dinner for busy weeknights.

Ingredients:

• 4 pieces boneless, skinless chicken breasts
• 2 cups mixed vegetables (bell peppers, zucchini, and red onions)
• 1/2 cup balsamic vinegar
• 1/4 cup olive oil
• 2 tablespoons honey
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh basil for garnish

Preparation Time: 15 minutes

Cooking Time: 25 minutes

Total Time: 40 minutes

Instructions:

1. Preheat your oven to 400°F (200°C).

2. In a small bowl, whisk together balsamic vinegar, olive oil, honey, minced garlic, oregano, salt, and pepper to create the marinade.

3. Place the chicken breasts in a large zip-lock bag and pour half of the marinade over them. Seal the bag and let it marinate for at least 15 minutes.

4. While the chicken is marinating, prepare the mixed vegetables by chopping them into bite-sized pieces.

5. In a large oven-safe skillet, add the mixed vegetables and drizzle with the remaining marinade. Toss to coat.

6. Remove the chicken from the marinade and place it on top of the vegetables in the skillet.

7. Bake in the preheated oven for about 25 minutes or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).

8. Remove from the oven, and let it rest for a few minutes before slicing. Garnish with fresh basil.

Tips:

• For extra flavor, let the chicken marinate overnight in the refrigerator.
• Feel free to swap in your favorite vegetables or whatever is in season.
• Serve with a side of rice or crusty bread to soak up the delicious balsamic glaze.

Honey Garlic Chicken Stir-Fry

This Honey Garlic Chicken Stir-Fry combines the perfect balance of sweet and savory flavors, making it a delightful meal that’s both quick and satisfying.

Ingredients:

• 1 pound chicken breast, sliced
• 2 tablespoons vegetable oil
• 4 cloves garlic, minced
• 1/4 cup honey
• 1/4 cup soy sauce
• 2 cups assorted vegetables (bell peppers, broccoli, carrots)
• 1 tablespoon cornstarch
• 2 tablespoons water
• 1 teaspoon sesame oil
• Cooked rice for serving

Preparation Time: 10 minutes

Cooking Time: 15 minutes

Total Time: 25 minutes

Instructions:

1. In a large skillet, heat the vegetable oil over medium-high heat.

2. Add the sliced chicken breast and cook until browned, about 5-7 minutes.

3. Stir in the minced garlic and cook for an additional minute until fragrant.

4. In a bowl, mix honey, soy sauce, cornstarch, and water until smooth, then add to the skillet.

5. Add the assorted vegetables and stir to combine, cooking for another 5-7 minutes until the vegetables are tender.

6. Drizzle the sesame oil over the stir-fry, toss to coat, and remove from heat.

7. Serve the stir-fry over cooked rice.

Tips:

• Feel free to add your favorite vegetables or protein for customization.
• For an extra kick, add red pepper flakes to the sauce.
• Make sure not to overcook the chicken; it should be tender and juicy.

Mediterranean Chicken and Chickpea Salad

This Mediterranean Chicken and Chickpea Salad is a vibrant dish bursting with fresh flavors and wholesome ingredients, perfect for a healthy meal or side.

Ingredients:

• 2 cups cooked chicken, shredded
• 1 can (15 oz) chickpeas, rinsed and drained
• 1 cup cherry tomatoes, halved
• 1/2 cup cucumber, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup Kalamata olives, pitted and halved
• 1/4 cup feta cheese, crumbled
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 teaspoon dried oregano
• Salt and pepper to taste

Preparation Time: 15 minutes

Cooking Time: 0 minutes

Total Time: 15 minutes

Instructions:

1. In a large bowl, combine the shredded chicken, chickpeas, cherry tomatoes, cucumber, red onion, Kalamata olives, and feta cheese.

2. In a small bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and pepper.

3. Pour the dressing over the salad and toss gently to combine all the ingredients.

4. Let the salad sit for about 10 minutes before serving to allow the flavors to meld.

Tips:

• Feel free to add other vegetables like bell peppers or spinach for extra nutrition.
• This salad can be made in advance and stored in the refrigerator for up to 2 days.
• Customize the dressing with your favorite herbs for a unique twist.

Teriyaki Chicken with Broccoli Rice

This Teriyaki Chicken with Broccoli Rice is a delightful blend of savory flavors and a healthy twist, making it an irresistible meal for any night of the week.

Ingredients:

• 1 pound boneless, skinless chicken thighs
• 1/2 cup teriyaki sauce
• 2 cups broccoli florets
• 2 cups cooked cauliflower rice
• 2 tablespoons sesame oil
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons green onions, chopped
• 1 tablespoon sesame seeds

Preparation Time: 15 minutes

Cooking Time: 20 minutes

Total Time: 35 minutes

Instructions:

1. Begin by marinating the chicken thighs in teriyaki sauce for at least 10 minutes.

2. Heat 1 tablespoon of sesame oil in a large skillet over medium heat.

3. Add the marinated chicken thighs and cook for about 5-7 minutes on each side until fully cooked.

4. Remove chicken from the skillet and let it rest before slicing it into bite-sized pieces.

5. In the same skillet, add the remaining 1 tablespoon of sesame oil, garlic, and ginger. Sauté for about 1 minute until fragrant.

6. Add the broccoli florets and cook for about 4-5 minutes until tender.

7. Stir in the cauliflower rice and cook for an additional 2 minutes.

8. Serve the sliced teriyaki chicken over the broccoli rice, garnished with green onions and sesame seeds.

Tips:

• For extra flavor, let the chicken marinate for longer if time allows.
• You can substitute chicken thighs with chicken breasts if preferred.
• Adjust the amount of teriyaki sauce to suit your taste.

Garlic Parmesan Roasted Chicken Thighs

This Garlic Parmesan Roasted Chicken Thighs recipe is special for its deliciously crispy skin and rich garlic and cheese flavors that excite the palate.

Ingredients:

• 4 chicken thighs
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1/2 cup grated Parmesan cheese
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried Italian herbs
• 1 tablespoon fresh parsley, chopped (for garnish)

Preparation Time: 10 minutes

Cooking Time: 40 minutes

Total Time: 50 minutes

Instructions:

1. Preheat your oven to 425°F (220°C).

2. In a large bowl, combine olive oil, minced garlic, salt, pepper, and Italian herbs.

3. Add the chicken thighs to the bowl and coat them thoroughly with the garlic mixture.

4. Place the chicken thighs skin-side up on a baking sheet.

5. Sprinkle grated Parmesan cheese generously over each thigh.

6. Roast in the preheated oven for about 35-40 minutes, or until the chicken is golden brown and crispy.

7. Once cooked, remove from the oven and let rest for 5 minutes before serving.

8. Garnish with fresh parsley before serving.

Tips:

• For extra crispiness, broil the chicken for the last 2-3 minutes of cooking.
• Ensure the chicken thighs are at room temperature before roasting for more even cooking.
• Pair with a side salad or roasted vegetables for a complete meal.

Curried Chicken Sweet Potato Hash

This Curried Chicken Sweet Potato Hash is a delightful blend of savory chicken, sweet potatoes, and aromatic spices that makes it a flavorful and wholesome meal.

Ingredients:

• 1 pound chicken breast, diced
• 2 cups sweet potatoes, peeled and diced
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup green bell pepper, diced
• 2 tablespoons fresh cilantro, chopped (optional)

Preparation Time: 15 minutes

Cooking Time: 25 minutes

Total Time: 40 minutes

Instructions:

1. Heat the olive oil in a large skillet over medium heat.

2. Add the chopped onion and garlic; sauté until the onion is translucent, about 3-4 minutes.

3. Stir in the diced chicken, curry powder, cumin, salt, and pepper.

4. Cook for about 5-7 minutes, or until the chicken is browned on all sides.

5. Add the diced sweet potatoes and bell pepper to the skillet.

6. Cover the skillet and cook for an additional 15 minutes, stirring occasionally, until the sweet potatoes are tender.

7. Garnish with fresh cilantro, if desired, and serve warm.

Tips:

• For extra flavor, marinate the chicken in curry powder and a bit of yogurt for a couple of hours before cooking.
• Feel free to add other vegetables like spinach or carrots to enhance the dish.
• This dish can be served as a breakfast hash or a hearty dinner option.

Cilantro Lime Chicken with Avocado Salsa

This Cilantro Lime Chicken with Avocado Salsa combines zesty flavors and fresh ingredients, making it a deliciously vibrant dish perfect for any meal.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/4 cup fresh lime juice
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup chopped fresh cilantro
• 2 ripe avocados, diced
• 1 medium tomato, diced
• 1/4 cup red onion, finely chopped
• 1 tablespoon lime juice
• Salt and pepper to taste

Preparation Time: 15 minutes

Cooking Time: 20 minutes

Total Time: 35 minutes

Instructions:

1. In a bowl, mix the lime juice, olive oil, garlic, cumin, paprika, salt, and pepper to create the marinade.

2. Add the chicken breasts to the marinade and let them sit for at least 15 minutes to absorb the flavors.

3. While the chicken marinates, prepare the avocado salsa by combining the diced avocados, tomato, red onion, cilantro, lime juice, and seasoning with salt and pepper in a bowl.

4. Heat a grill or skillet over medium-high heat and cook the marinated chicken for about 7-10 minutes on each side or until fully cooked through.

5. Once cooked, remove the chicken from heat and let it rest for a few minutes before slicing.

6. Serve the sliced chicken topped with the fresh avocado salsa.

Tips:

• For extra flavor, let the chicken marinate longer in the refrigerator.
• Feel free to add diced jalapeños to the salsa for some heat.
• This dish pairs well with rice or a fresh green salad.

Chipotle Chicken and Black Bean Burrito Bowls

This Chipotle Chicken and Black Bean Burrito Bowl is a delicious combination of smoky spices, tender chicken, and hearty black beans that will satisfy your cravings.

Ingredients:

• 2 cups cooked brown rice
• 1 pound boneless, skinless chicken breasts
• 1 can black beans, drained and rinsed
• 1 tablespoon olive oil
• 2 teaspoons chipotle chili powder
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup corn (fresh, frozen, or canned)
• 1 cup diced tomatoes
• 1/2 cup shredded cheese (cheddar or a Mexican blend)
• 1/4 cup chopped fresh cilantro
• 1 lime, cut into wedges

Preparation Time: 15 minutes

Cooking Time: 20 minutes

Total Time: 35 minutes

Instructions:

1. In a large bowl, combine the olive oil, chipotle chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and black pepper to create a marinade.

2. Add the chicken breasts to the marinade and toss to coat evenly. Let it marinate for at least 15 minutes.

3. While the chicken is marinating, cook the brown rice according to package instructions.

4. Heat a skillet over medium-high heat and add the marinated chicken. Cook for about 6-7 minutes on each side, or until fully cooked and no longer pink in the center. Remove from heat and let rest for a few minutes before slicing.

5. In the same skillet, add the corn and diced tomatoes. Cook for 2-3 minutes until heated through.

6. In serving bowls, layer the cooked brown rice, sliced chicken, black beans, corn, diced tomatoes, shredded cheese, and chopped cilantro. Serve with lime wedges on the side.

Tips:

• You can add avocado or guacamole for an extra creamy texture.
• Feel free to use any leftover proteins instead of chicken, like beef or tofu.
• This recipe is great for meal prep; store components separately for easy assembly throughout the week.
• Adjust the spice level by increasing or decreasing the amount of chipotle chili powder.

Lemon-Basil Chicken Zoodle Stir-Fry

This Lemon-Basil Chicken Zoodle Stir-Fry is a delightful fusion of fresh flavors and health-conscious ingredients, making it a perfect quick meal choice.

Ingredients:

• 2 cups zucchini noodles (zoodles)
• 1 pound boneless, skinless chicken breast, sliced
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1/4 cup fresh basil, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• 1/4 cup cherry tomatoes, halved

Preparation Time: 10 minutes

Cooking Time: 15 minutes

Total Time: 25 minutes

Instructions:

1. Heat olive oil in a large skillet over medium heat.

2. Add sliced chicken breast and season with salt and pepper; cook until golden brown and cooked through, about 5-7 minutes.

3. Stir in minced garlic and cook for an additional minute until fragrant.

4. Add zucchini noodles and cherry tomatoes to the skillet; stir-fry for 3-4 minutes until the zoodles are tender.

5. Remove from heat and stir in lemon juice, lemon zest, and chopped basil just before serving.

Tips:

• For extra protein, you can add shrimp or tofu to the stir-fry.
• Make sure not to overcook the zoodles to keep them crunchy and vibrant.
• Garnish with additional fresh basil or lemon wedges for enhanced flavor.

Roasted Chicken with Seasonal Veggies

This Roasted Chicken with Seasonal Veggies recipe is special for its delightful blend of herbs and fresh vegetables, making it a wholesome and flavorful meal.

Ingredients:

• 1 whole chicken (about 4-5 lbs)
• 2 tablespoons olive oil
• 1 tablespoon salt
• 1 teaspoon black pepper
• 1 tablespoon garlic powder
• 1 tablespoon dried thyme
• 1 tablespoon dried rosemary
• 4 carrots, chopped
• 2 zucchini, chopped
• 1 red onion, cut into wedges
• 1 bell pepper, chopped
• 1 cup baby potatoes, halved
• 1 teaspoon balsamic vinegar

Preparation Time: 15 minutes

Cooking Time: 1 hour 15 minutes

Total Time: 1 hour 30 minutes

Instructions:

1. Preheat your oven to 425°F (220°C).

2. In a small bowl, mix together the olive oil, salt, pepper, garlic powder, thyme, and rosemary.

3. Rub the mixture all over the chicken, ensuring it is evenly coated.

4. Place the chicken in a large roasting pan and arrange the chopped vegetables around it.

5. Drizzle the vegetables with balsamic vinegar and add a pinch of salt and pepper.

6. Roast in the preheated oven for about 1 hour and 15 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (75°C).

7. Let the chicken rest for 10 minutes before carving and serving with the roasted veggies.

Tips:

• For extra crispiness, ensure the chicken skin is dry before applying the oil and seasoning.
• Feel free to swap in your favorite seasonal veggies for variety.
• This dish pairs nicely with a simple green salad or crusty bread.

Chicken Fajita Meal Prep Bowls

These Chicken Fajita Meal Prep Bowls are a vibrant blend of spices and fresh ingredients, delivering a delightful balance of zesty and savory flavors that make them perfect for easy meal prep.

Ingredients:

• 1 lb boneless, skinless chicken breast
• 2 tbsp olive oil
• 1 bell pepper, sliced
• 1 red onion, sliced
• 1 tsp chili powder
• 1 tsp cumin
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 2 cups cooked brown rice or quinoa
• 1 cup black beans, drained and rinsed
• 1 cup corn, canned or frozen
• 1 avocado, sliced
• 1/4 cup fresh cilantro, chopped
• 1 lime, cut into wedges

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Total Time: 30 minutes

Instructions:

1. Preheat your grill or skillet over medium-high heat.

2. In a bowl, mix olive oil, chili powder, cumin, garlic powder, smoked paprika, salt, and pepper. Add the chicken breasts and coat them well with the spice mixture.

3. Grill or sauté the chicken for about 6-7 minutes on each side until the internal temperature reaches 165°F (75°C). Remove from heat and let it rest for a few minutes before slicing.

4. In the same skillet, add sliced bell pepper and red onion. Sauté for about 4-5 minutes until they are tender and slightly charred.

5. Prepare meal prep bowls by adding a base of cooked rice or quinoa, followed by sliced chicken, sautéed veggies, black beans, and corn.

6. Top each bowl with avocado slices, cilantro, and a lime wedge for squeezing over the top.

Tips:

• Feel free to customize your veggies based on what you have on hand.
• For extra flavor, marinate the chicken overnight in the seasoning mix.
• These bowls can be easily stored in the fridge for up to 4 days.

Pesto Chicken with Zucchini Noodles

This Pesto Chicken with Zucchini Noodles combines savory chicken and fresh basil pesto, creating a delightful meal that is both healthy and packed with flavor.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 cup basil pesto
• 4 medium zucchinis, spiralized
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup grated Parmesan cheese
• 1/4 cup cherry tomatoes, halved

Preparation Time: 10 minutes

Cooking Time: 15 minutes

Total Time: 25 minutes

Instructions:

1. Season the chicken breasts with salt and black pepper.

2. Heat olive oil in a skillet over medium heat.

3. Add the chicken breasts and cook for about 6-7 minutes on each side until fully cooked.

4. Once cooked, remove the chicken from the skillet and let it rest for a few minutes before slicing.

5. In the same skillet, add spiralized zucchini and cook for 2-3 minutes until just tender.

6. Stir in the basil pesto until the zucchini noodles are well coated.

7. Serve the pesto zucchini noodles topped with sliced chicken, cherry tomatoes, and a sprinkle of Parmesan cheese.

Tips:

• For an extra burst of flavor, marinate the chicken in pesto for 30 minutes before cooking.
• You can substitute zucchini noodles with other vegetables such as squash or carrots if desired.
• Try adding nuts or seeds for added crunch and nutrition.

Thai Coconut Chicken Curry

This Thai Coconut Chicken Curry combines the rich creaminess of coconut milk with aromatic spices to create a dish that’s both comforting and bursting with flavor.

Ingredients:

• 1 lb boneless chicken thighs, cut into bite-sized pieces
• 1 can (13.5 oz) coconut milk
• 2 tbsp red curry paste
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• 1 cup chicken broth
• 1 onion, sliced
• 1 red bell pepper, sliced
• 1 cup snap peas
• 2 tbsp vegetable oil
• 2 cloves garlic, minced
• 1 thumb-sized piece of ginger, grated
• 1 lime, juiced
• Fresh cilantro for garnish

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Instructions:

1. Heat the vegetable oil in a large skillet over medium heat.

2. Add the sliced onion and sauté until soft, about 5 minutes.

3. Stir in the minced garlic and grated ginger, cooking until fragrant, about 1 minute.

4. Add the red curry paste and cook for an additional 2 minutes, stirring well.

5. Add the chicken pieces to the skillet, cooking until browned, about 5-7 minutes.

6. Pour in the coconut milk, chicken broth, fish sauce, and brown sugar; stir to combine.

7. Bring the mixture to a simmer, then reduce heat and cook for 20 minutes.

8. Add the red bell pepper and snap peas, cooking for an additional 5 minutes until vegetables are tender.

9. Stir in lime juice and adjust seasoning to taste.

10. Serve hot, garnished with fresh cilantro.

Tips:

• For a spicier curry, add more red curry paste or include sliced chili peppers.
• Serve with jasmine rice or rice noodles to soak up the delicious sauce.
• Store leftovers in the fridge for up to 3 days, and reheat gently on the stove.

Sesame Ginger Chicken and Cabbage Slaw

This Sesame Ginger Chicken and Cabbage Slaw combines the nutty richness of sesame with the vibrant zing of ginger, creating a delightful dish that’s both refreshing and satisfying.

Ingredients:

• 1 lb chicken breasts, thinly sliced
• 2 cups green cabbage, finely shredded
• 1 cup carrots, grated
• 3 tablespoons sesame oil
• 2 tablespoons soy sauce
• 1 tablespoon fresh ginger, grated
• 2 teaspoons honey
• 2 cloves garlic, minced
• 1 tablespoon sesame seeds
• 2 green onions, chopped
• Salt and pepper to taste

Preparation Time: 15 minutes

Cooking Time: 10 minutes

Total Time: 25 minutes

Instructions:

1. In a large bowl, combine the sliced chicken with sesame oil, soy sauce, ginger, honey, garlic, salt, and pepper. Marinate for at least 10 minutes.

2. Heat a skillet over medium-high heat and cook the marinated chicken for about 5-7 minutes, or until cooked through and golden brown.

3. In a separate bowl, mix together the shredded cabbage, grated carrots, sesame seeds, and chopped green onions.

4. Serve the cooked chicken over the cabbage slaw for a tangy and crunchy contrast.

Tips:

• For extra flavor, add a splash of rice vinegar to the cabbage slaw.
• Feel free to substitute the chicken with tofu for a vegetarian option.
• Chill the slaw in the fridge for 10 minutes before serving for added refreshment.

BBQ Chicken Cauliflower Rice Bake

This BBQ Chicken Cauliflower Rice Bake combines zesty barbecue flavors with nutritious cauliflower rice for a healthy, delicious meal the whole family will love.

Ingredients:

• 2 cups cauliflower rice
• 1 pound cooked shredded chicken
• 1 cup barbecue sauce
• 1 cup shredded cheddar cheese
• 1/2 cup diced red onion
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 tablespoon olive oil
• Salt and pepper to taste

Preparation Time: 15 minutes

Cooking Time: 25 minutes

Total Time: 40 minutes

Instructions:

1. Preheat your oven to 375°F (190°C).

2. In a large bowl, mix the cooked shredded chicken with the barbecue sauce until well combined.

3. In another bowl, combine the cauliflower rice, diced red onion, garlic powder, paprika, olive oil, salt, and pepper.

4. Spread the cauliflower rice mixture evenly in the bottom of a greased baking dish.

5. Pour the BBQ chicken mixture over the cauliflower rice layer.

6. Sprinkle shredded cheddar cheese on top.

7. Bake in the preheated oven for 25 minutes, or until the cheese is bubbly and golden brown.

8. Allow to cool slightly before serving.

Tips:

• Feel free to customize the recipe by adding your favorite vegetables to the cauliflower rice mixture.
• For a spicier kick, add some diced jalapeños or hot sauce to the BBQ mixture.
• This dish can be made ahead of time and stored in the refrigerator for up to 3 days before baking.

Lemon Thyme Chicken with Asparagus

This Lemon Thyme Chicken with Asparagus is a delightful dish that perfectly balances the zesty flavors of lemon with the aromatic crispness of thyme, creating a refreshing and satisfying meal.

Ingredients:

• 4 pieces chicken breasts
• 2 cups asparagus, trimmed
• 1/4 cup olive oil
• 2 tablespoons fresh lemon juice
• 1 tablespoon fresh thyme, chopped
• 3 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 lemon, sliced for garnish

Preparation Time: 15 minutes

Cooking Time: 25 minutes

Total Time: 40 minutes

Instructions:

1. Preheat the oven to 400°F (200°C).

2. In a bowl, mix together the olive oil, lemon juice, thyme, garlic, salt, and pepper.

3. Place the chicken breasts in a baking dish and pour the marinade over them, ensuring they are well coated.

4. Arrange the trimmed asparagus around the chicken in the baking dish.

5. Bake in the preheated oven for 25 minutes or until the chicken is cooked through and the asparagus is tender.

6. Remove from the oven and let it rest for 5 minutes before serving.

7. Garnish with lemon slices and serve hot.

Tips:

• For extra flavor, marinate the chicken for a few hours or overnight.
• Feel free to add other vegetables like cherry tomatoes or bell peppers for variety.
• Ensure the chicken reaches an internal temperature of 165°F (75°C) for safe consumption.

Chicken and Spinach Stuffed Peppers

These Chicken and Spinach Stuffed Peppers are a nutritious and flavorful dish that combines tender chicken, fresh spinach, and melted cheese, making them a delightful meal option.

Ingredients:

• 4 large bell peppers
• 1 pound ground chicken
• 2 cups fresh spinach, chopped
• 1 cup cooked rice
• 1 cup shredded mozzarella cheese
• 1/2 cup onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• 1 teaspoon olive oil
• Salt and pepper to taste
• 1/2 cup marinara sauce (for topping)

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Instructions:

1. Preheat the oven to 375°F (190°C).

2. Cut the tops off the bell peppers and remove the seeds.

3. In a large skillet, heat olive oil over medium heat and sauté the onion and garlic until softened.

4. Add the ground chicken to the skillet and cook until browned.

5. Stir in the chopped spinach, cooked rice, Italian seasoning, salt, and pepper, cooking until the spinach wilts.

6. Remove the skillet from heat and mix in half of the mozzarella cheese.

7. Stuff each bell pepper with the chicken and spinach mixture.

8. Place the stuffed peppers in a baking dish and top with marinara sauce and the remaining mozzarella cheese.

9. Cover the dish with foil and bake for 25 minutes. Then remove the foil and bake for an additional 5 minutes, or until the cheese is bubbly and golden.

10. Let cool for a few minutes before serving.

Tips:

• For added flavor, consider using smoked paprika in the filling.
• Feel free to switch up the cheese and use cheddar or feta for a different taste.
• These stuffed peppers can be made ahead and stored in the refrigerator for up to 2 days before baking.

Mediterranean Chicken Skewers with Tzatziki

This Mediterranean Chicken Skewers with Tzatziki recipe brings vibrant flavors from fresh herbs, zesty lemon, and creamy yogurt to your table, making it a delightful and healthy dish.

Ingredients:

• 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 2 teaspoons dried oregano
• 2 teaspoons garlic powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 1 cup plain Greek yogurt
• 1/2 cup cucumber, grated and drained
• 1 clove garlic, minced
• 1 tablespoon fresh dill, chopped
• 1 tablespoon lemon juice (for tzatziki)

Preparation Time: 15 minutes

Cooking Time: 10 minutes

Total Time: 25 minutes

Instructions:

1. In a bowl, combine olive oil, lemon juice, oregano, garlic powder, salt, black pepper, and paprika; whisk together to make a marinade.

2. Add the chicken cubes to the marinade and mix well; allow to marinate for at least 15 minutes.

3. While the chicken marinates, prepare the tzatziki by mixing Greek yogurt, grated cucumber, minced garlic, fresh dill, and lemon juice in a small bowl; stir until well combined.

4. Preheat the grill to medium-high heat and thread the marinated chicken onto skewers.

5. Grill the skewers for about 10 minutes, turning occasionally, until the chicken is thoroughly cooked and has nice grill marks.

6. Remove the skewers from the grill and serve hot with tzatziki sauce on the side.

Tips:

• For extra flavor, add bell peppers or cherry tomatoes onto the skewers.
• Soak wooden skewers in water for at least 30 minutes before grilling to prevent burning.
• Prepare the tzatziki sauce a few hours ahead for flavors to meld together.

Chili Lime Chicken Lettuce Wraps

These Chili Lime Chicken Lettuce Wraps stand out with their zesty flavors and healthy ingredients, making them a perfect light meal option.

Ingredients:

• 1 lb chicken breast, diced
• 2 tablespoons olive oil
• 2 tablespoons chili powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons lime juice
• 1 head romaine lettuce, leaves separated
• 1/4 cup chopped fresh cilantro
• 1/2 cup diced tomatoes
• 1/4 cup diced red onion
• 1 avocado, sliced

Preparation Time: 10 minutes

Cooking Time: 15 minutes

Total Time: 25 minutes

Instructions:

1. In a bowl, combine the diced chicken, olive oil, chili powder, smoked paprika, garlic powder, onion powder, salt, and black pepper.

2. Heat a skillet over medium heat and add the seasoned chicken. Cook for about 7-10 minutes until the chicken is fully cooked through.

3. Stir in the lime juice during the last minute of cooking to add a zesty flavor.

4. Assemble the wraps by placing a generous amount of the cooked chicken on a lettuce leaf, then top with cilantro, diced tomatoes, red onion, and avocado slices.

5. Serve immediately and enjoy your fresh and flavorful wraps!

Tips:

• For added flavor, marinate the chicken in lime juice and spices for 30 minutes before cooking.
• Feel free to customize the toppings with your favorite vegetables.
• These wraps can be made ahead and stored in the refrigerator for a quick meal prep option.

Coconut Lime Chicken and Quinoa Salad

This Coconut Lime Chicken and Quinoa Salad offers a refreshing blend of zesty lime and creamy coconut that will delight your taste buds.

Ingredients:

• 2 cups cooked quinoa
• 1 pound boneless, skinless chicken breasts
• 1 tablespoon coconut oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup shredded coconut
• 1/4 cup fresh lime juice
• 1/4 cup chopped fresh cilantro
• 1 cup diced bell peppers
• 1/2 cup diced red onion
• 1/2 cup diced cucumber
• 1/2 cup cherry tomatoes, halved

Preparation Time: 15 minutes

Cooking Time: 25 minutes

Total Time: 40 minutes

Instructions:

1. Heat the coconut oil in a skillet over medium heat.

2. Season the chicken breasts with garlic powder, onion powder, salt, and pepper.

3. Cook the chicken in the skillet for about 6-7 minutes on each side, or until fully cooked.

4. Once the chicken is cooked, let it rest for a few minutes before dicing it into bite-sized pieces.

5. In a large bowl, combine the cooked quinoa, diced chicken, shredded coconut, lime juice, cilantro, bell peppers, red onion, cucumber, and cherry tomatoes.

6. Toss everything together until well mixed.

7. Serve immediately or refrigerate the salad for a chilled option.

Tips:

• For added flavor, marinate the chicken in lime juice for 30 minutes before cooking.
• This salad can be served warm or cold, making it versatile for any season.
• Feel free to add other vegetables or proteins to customize your salad.
• Store leftovers in an airtight container in the refrigerator for up to 2 days.

Smoky Paprika Chicken and Bean Chili

This Smoky Paprika Chicken and Bean Chili is a delightful blend of smoky and savory flavors that warms the heart and soul.

Ingredients:

• 1 pound boneless, skinless chicken thighs
• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon smoked paprika
• 1 teaspoon cumin
• 1/2 teaspoon cayenne pepper
• 1 can (14.5 ounces) diced tomatoes
• 1 can (15 ounces) kidney beans, drained and rinsed
• 1 can (15 ounces) black beans, drained and rinsed
• 2 cups chicken broth
• 1 cup corn kernels (fresh or frozen)
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Instructions:

1. Heat olive oil in a large pot over medium heat. Add chopped onion and cook until soft, about 5 minutes.

2. Stir in minced garlic and cook for an additional minute until fragrant.

3. Add the chicken thighs to the pot, along with smoked paprika, cumin, cayenne pepper, salt, and pepper. Cook until the chicken is browned on all sides, about 5-7 minutes.

4. Pour in the diced tomatoes, chicken broth, kidney beans, black beans, and corn. Stir to combine.

5. Bring the mixture to a boil, then reduce the heat to low and let simmer for about 20 minutes, or until the chicken is cooked through.

6. Remove the chicken thighs, shred them with two forks, and return the shredded chicken to the pot. Stir well to combine.

7. Adjust seasoning if necessary, and serve hot, garnished with fresh cilantro if desired.

Tips:

• For a spicier chili, increase the cayenne pepper or add diced jalapeños.
• This chili tastes even better the next day, so consider making it a day ahead for enhanced flavors.
• Serve with crusty bread or cornbread to soak up the delicious chili.

Ginger-Sesame Chicken and Veggie Stir-Fry

This Ginger-Sesame Chicken and Veggie Stir-Fry is a vibrant dish that balances the warmth of ginger with the nuttiness of sesame for a delightful meal.

Ingredients:

• 1 pound chicken breast, sliced
• 2 tablespoons sesame oil
• 1 tablespoon fresh ginger, minced
• 2 cloves garlic, minced
• 2 cups mixed vegetables (bell peppers, broccoli, carrots)
• 3 tablespoons soy sauce
• 1 tablespoon honey
• 2 teaspoons sesame seeds
• 3 green onions, chopped

Preparation Time: 15 minutes

Cooking Time: 10 minutes

Total Time: 25 minutes

Instructions:

1. Heat 1 tablespoon of sesame oil in a large skillet over medium-high heat.

2. Add the sliced chicken and cook for about 5 minutes or until browned and cooked through.

3. Stir in the minced ginger and garlic, cooking for an additional 1 minute until fragrant.

4. Add the mixed vegetables to the skillet, stir-frying for about 3-4 minutes until tender-crisp.

5. In a small bowl, mix together the soy sauce, honey, and remaining 1 tablespoon of sesame oil. Pour over the stir-fry.

6. Sprinkle with sesame seeds and chopped green onions before serving.

Tips:

• For extra flavor, marinate the chicken in soy sauce and ginger for at least 30 minutes before cooking.
• Feel free to substitute any seasonal vegetables you have on hand.
• Serve the stir-fry over rice or noodles to make it more filling.

Classic Chicken and Brown Rice Bowl

This Classic Chicken and Brown Rice Bowl is special for its hearty flavors, combining tender chicken with nutty brown rice and vibrant vegetables for a wholesome meal.

Ingredients:

• 1 pound boneless, skinless chicken breasts
• 1 cup brown rice
• 2 cups chicken broth
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 cup broccoli florets
• 1 cup bell pepper, sliced
• ¼ cup green onions, chopped
• 2 tablespoons soy sauce

Preparation Time: 10 minutes

Cooking Time: 30 minutes

Total Time: 40 minutes

Instructions:

1. Rinse the brown rice under cold water and drain.

2. In a medium pot, combine the brown rice and 2 cups of chicken broth; bring to a boil.

3. Reduce the heat, cover, and simmer for about 30 minutes or until rice is tender and liquid is absorbed.

4. While the rice cooks, season the chicken breasts with garlic powder, paprika, salt, and black pepper.

5. Heat olive oil in a skillet over medium heat and cook the chicken for 6-7 minutes on each side, or until fully cooked.

6. Remove the chicken from the skillet and let it rest for a few minutes before slicing it.

7. In the same skillet, sauté the broccoli and bell peppers for about 4-5 minutes until they are tender-crisp.

8. Add the sliced chicken back to the skillet with the vegetables and drizzle with soy sauce; mix well.

9. Serve the chicken and vegetable mixture over the cooked brown rice, garnished with chopped green onions.

Tips:

• Feel free to substitute the vegetables with your favorites like snap peas or carrots.
• Marinate the chicken for a few hours for more flavor.
• Store leftovers in an airtight container in the refrigerator for up to three days.

Savory Marinated Chicken Kebabs

This Savory Marinated Chicken Kebabs recipe stands out with its rich blend of spices and tender, juicy chicken, making it perfect for grilling enthusiasts.

Ingredients:

• 2 pounds boneless chicken thighs
• 1/4 cup olive oil
• 1/4 cup soy sauce
• 2 tablespoons lemon juice
• 3 cloves garlic, minced
• 1 tablespoon paprika
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon black pepper
• 1 teaspoon salt
• 1 teaspoon dried oregano
• 1 red bell pepper, cut into chunks
• 1 yellow bell pepper, cut into chunks
• 1 medium onion, cut into chunks
• Skewers, soaked in water if wooden

Preparation Time: 15 minutes

Cooking Time: 15 minutes

Total Time: 30 minutes

Instructions:

1. In a large bowl, whisk together olive oil, soy sauce, lemon juice, garlic, paprika, cumin, coriander, black pepper, salt, and oregano to create the marinade.

2. Cut the chicken thighs into bite-sized pieces and add them to the marinade, ensuring they are well coated. Cover and refrigerate for at least 1 hour, preferably overnight.

3. Preheat your grill to medium-high heat.

4. Thread the marinated chicken, bell peppers, and onion onto the skewers alternately.

5. Place the skewers on the grill and cook for 10-15 minutes, turning occasionally until the chicken is cooked through and slightly charred.

6. Remove from the grill and let rest for a few minutes before serving.

Tips:

• For extra flavor, marinate the chicken overnight.
• Pair the kebabs with a side of rice or a fresh salad.
• Customize the vegetables to your liking; zucchini or mushrooms work well too.
• If using wooden skewers, soaking them prevents burning on the grill.

Honey Mustard Chicken and Brussels Sprouts

This Honey Mustard Chicken and Brussels Sprouts recipe brings together the tangy sweetness of honey and mustard with the savory goodness of roasted chicken and Brussels sprouts for a delightful meal.

Ingredients:

• 4 pieces chicken breasts
• 1 pound Brussels sprouts
• 1/4 cup honey
• 1/4 cup Dijon mustard
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Instructions:

1. Preheat your oven to 400°F (200°C).

2. In a small bowl, whisk together the honey, Dijon mustard, minced garlic, olive oil, salt, pepper, and dried thyme to create the marinade.

3. Place the chicken breasts in a large bowl and pour half of the honey mustard marinade over them, making sure they are well coated.

4. Trim the ends of the Brussels sprouts and cut them in half. Toss them in the remaining honey mustard marinade.

5. On a baking sheet, arrange the marinated chicken and Brussels sprouts in a single layer.

6. Bake in the preheated oven for about 25-30 minutes or until the chicken is cooked through and the Brussels sprouts are golden brown.

7. Remove from the oven and let rest for a few minutes before serving.

Tips:

• For extra flavor, marinate the chicken for a few hours in the refrigerator before cooking.
• Try adding some chopped bacon to the Brussels sprouts for a smoky twist.
• Serve with a side of rice or quinoa to make it a complete meal.

Italian Herb Chicken with Roasted Potatoes

This Italian Herb Chicken with Roasted Potatoes recipe is special because it combines vibrant Mediterranean flavors with tender chicken and crispy potatoes, creating a satisfying meal for any occasion.

Ingredients:

• 4 chicken breasts
• 2 tablespoons olive oil
• 1 tablespoon Italian seasoning
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 4 medium potatoes, cubed
• 2 tablespoons fresh parsley, chopped
• 1 lemon, juiced

Preparation Time: 15 minutes

Cooking Time: 45 minutes

Total Time: 60 minutes

Instructions:

1. Preheat your oven to 400°F (200°C).

2. In a small bowl, mix together the olive oil, Italian seasoning, minced garlic, salt, and black pepper to create a marinade.

3. Rub the marinade over the chicken breasts and let it sit for 10 minutes.

4. In a baking dish, arrange the cubed potatoes and drizzle with olive oil, season with salt and pepper.

5. Place the marinated chicken on top of the potatoes and sprinkle with fresh parsley.

6. Squeeze the lemon juice over the entire dish.

7. Bake in the preheated oven for 30-35 minutes or until the chicken is cooked through and the potatoes are tender.

8. Let it rest for a few minutes before serving.

Tips:

• For extra flavor, marinate the chicken overnight in the refrigerator.
• Add your favorite vegetables, like bell peppers or carrots, to the baking dish for a complete meal.
• Leftovers can be stored in an airtight container for up to 3 days.

Chicken Tikka Masala Meal Prep

This Chicken Tikka Masala Meal Prep recipe combines rich spices and creamy sauce, making it a delightful and satisfying dish for any meal prep enthusiast.

Ingredients:

• 1 pound chicken breast, cubed
• 1 cup plain yogurt
• 2 tablespoons lemon juice
• 2 tablespoons garam masala
• 1 teaspoon turmeric powder
• 2 teaspoons cumin powder
• 1 teaspoon coriander powder
• 1 teaspoon red chili powder
• 4 tablespoons vegetable oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 can (14 ounces) crushed tomatoes
• 1 cup heavy cream
• 1 teaspoon salt (or to taste)
• 1 tablespoon fresh cilantro, chopped (for garnish)

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Instructions:

1. In a bowl, combine the yogurt, lemon juice, garam masala, turmeric, cumin, coriander, and red chili powder, then marinate the chicken for at least 30 minutes.

2. Heat the vegetable oil in a large pan over medium heat and sauté the onion until golden brown.

3. Add the minced garlic and grated ginger and cook for 2 minutes until fragrant.

4. Stir in the marinated chicken and cook until it is no longer pink, about 5-7 minutes.

5. Add the crushed tomatoes and salt, then simmer for 10 minutes.

6. Pour in the heavy cream and stir well, allowing it to simmer for an additional 5 minutes.

7. Serve hot, garnished with chopped cilantro, and store in meal prep containers.

Tips:

• For extra flavor, let the chicken marinate overnight.
• Adjust the level of spiciness by varying the amount of red chili powder.
• Serve with basmati rice or naan to complete the meal.
• You can freeze the Chicken Tikka Masala for up to three months.

Stuffed Chicken Breasts with Spinach and Feta

Stuffed Chicken Breasts with Spinach and Feta is a deliciously savory dish that combines the creaminess of feta with the vibrant flavor of spinach, making it a perfect meal for any occasion.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 cups fresh spinach, chopped
• 1 cup feta cheese, crumbled
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ cup sun-dried tomatoes, chopped
• 1 tablespoon lemon juice

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Instructions:

1. Preheat your oven to 375°F (190°C).

2. In a skillet, heat 2 tablespoons of olive oil over medium heat and sauté the minced garlic for about 1 minute.

3. Add the chopped spinach and cook until wilted, about 2-3 minutes.

4. In a bowl, combine the sautéed spinach, feta cheese, sun-dried tomatoes, oregano, salt, pepper, and lemon juice, mixing well.

5. Using a sharp knife, carefully create a pocket in each chicken breast.

6. Stuff the spinach and feta mixture into each chicken breast pocket.

7. Place the stuffed chicken breasts in a baking dish and sprinkle with a little extra salt and pepper.

8. Bake in the preheated oven for about 25-30 minutes, or until the chicken is cooked through and no longer pink inside.

Tips:

• For extra flavor, marinate the chicken breasts in lemon juice and olive oil for a few hours before stuffing.
• Serve with a side salad or roasted vegetables for a complete meal.
• Feel free to add other ingredients like mushrooms or bell peppers to the stuffing for a variation.