Ingredients
Equipment
Method
Preparation
- Cook quinoa and brown rice according to package directions, then set aside to cool.
- Season chicken breasts and salmon fillets with salt, pepper, and desired herbs, then bake, grill, or pan-fry until fully cooked.
- Chop cherry tomatoes, cucumbers, and bell peppers, and prepare mixed greens.
- Whisk together olive oil, apple cider vinegar, lemon juice, honey or maple syrup, salt, and pepper to make a simple vinaigrette.
- Allow all cooked components to cool completely before portioning to prevent spoilage.
Assembly
- Divide cooked grains (quinoa or brown rice) among meal prep containers.
- Add a serving of cooked chicken or salmon to each container.
- Arrange mixed greens and chopped vegetables alongside the protein and grains.
- Portion avocado slices or cubes into small separate containers or add just before serving to maintain freshness.
- Store the vinaigrette in separate small containers to drizzle over salads just before eating.
Storage
- Seal containers tightly and refrigerate promptly.
- Enjoy meal-prepped dishes for up to 3-4 days.
Notes
This general meal prep outline focuses on healthy, balanced components suitable for summer. Customize with your favorite seasonal vegetables and protein sources. Adjust seasonings and dressings to your taste. For variety, consider adding different spices to the chicken or salmon, or incorporating other whole grains like farro or bulgur.
