Thai Chicken Lettuce Wraps

With bold flavor and super fresh ingredients, these Thai Chicken Lettuce Wraps are perfect for meal prep for lunch or for a flavorful dinner. Marinated chicken is cooked together with Thai flavors, cabbage, bean sprouts and carrots before being placed inside of a lettuce wrap. Top with the creamiest peanut sauce to really make this special! Made in partnership with my friends at Stonewall Kitchen.

Thai chicken lettuce wraps with peanut sauce on a platter.Thai Chicken Lettuce Wraps

I used to love the lettuce wraps at that popular Asian chain restaurant, and they are totally the inspiration for this dish. Of course this recipe is a healthier version using real ingredients and my favorite soy-free alternatives to still get that classic taste. These lettuce wraps are topped with a creamy peanut sauce that completely makes the dish. Don’t worry though, there is an easy swap to make this peanut-free making this dish Whole30 and Paleo friendly.

Thai Chicken Lettuce Wraps deconstructed in a meal prep container.

Ingredients for Thai Lettuce Wraps

Thai chicken marinating in a bowl.

How to Make It

The first thing you want to do is marinate the chicken! This is going to add in some savory flavor to the dish. While we are suggesting to do this for about 30 minutes, it can be as quick as 15 minutes or as long as overnight. Obviously the longer you do it the better the flavor.

Once the chicken has been marinated, and all of the ingredients are prepped up heat up a large pan. Once hot, cook the mushrooms until all of the liquid has been evaporated.

Next add in the cabbage and a big pinch of salt and pepper cook until it’s softened. Move the mixture to the side to make room for the chicken!  Add in the remaining 1 teaspoon sesame oil to the pan and cook chicken until no pink remains, about 3-5 minutes. You’ll be leaving behind any of the excess marinade.

Finally, add in bean sprouts, and carrots and let cook until the bean sprouts are slightly wilted. Season the chicken and veggies to taste with salt and pepper and garnish with fresh basil and remaining green parts of the scallions. That last addition of the fresh herbs really helps this dish pop in flavor.

This dish will be garnished with a peanut sauce, that can be made with peanut butter or almond butter for those looking to keep it Whole30 or Paleo-friendly. To make it add all of the sauce ingredients to a bowl and whisk together. Depending on your thickness of nut butter, you may need to add in a bit more hot water. Add in more hot water if needed to reach desired sauce consistency.

Serve the chicken and veggies inside of lettuce cups and drizzle with the peanut sauce. Garnish with additional fresh herbs and sesame seed! Or make into meal prep. See below for more details on that!

Thai chicken mixture in a saute pan with fresh herbs on top.Why Stonewall Kitchen Products are Always in My Pantry

One of the most frequently asked questions I get about maintaining a clean-eating lifestyle is: what’s in my pantry? The simple answer is that it’s important to keep a wide range of products in your pantry that allows you to whip up a quick dinner or snack at a moments notice. Ones that don’t compromise on ingredients and that you can feel good about eating and serving. 

Headquartered in York, Maine (the cutest place ever), Stonewall Kitchen is the maker of some of my favorite gourmet specialty foods that always have a place in my pantry. Chances are, you’ve likely seen their famous jam in a grocery store near you (even Costco has it right now!). But in case you didn’t know, they have a wide range of healthy products that make it easy to maintain a good-for-you diet. 

Their Creamy Peanut Butter is one of my favorites (you can also grab it on Amazon) and it’s the perfect addition to these Thai Chicken Lettuce Wraps. Made with only roasted peanuts & salt (no added sugars or oils) you can feel good about enjoying it! While the chicken filling is good on it’s own, adding that creamy peanut sauce on top REALLY makes the dish.

Stonewall Kitchen Peanut Butter

Meal Prep Options

There are two ways that you can prepare this dish for the week ahead! If you wanted to eat this as actual lettuce cups you’ll want to store cleaned and dry lettuce leaves separately from the cooked chicken mixture. You can eat this cold or warm, so if you wanted to heat it up make sure to pack it separately from the lettuce so it can be heated.

Or you could make this into meal prep bowls by serving with cauliflower rice or regular white rice, and omit the lettuce cups all together.

Thai chicken with cauliflower rice in a meal prep container.

If you like this meal prep recipe, check out these others:

For more chicken recipes, check these out:


 Thai Chicken Lettuce Wraps with Paleo 'Peanut' Sauce

Prep Time 00:05 Cook Time 00:15 Total Time 0:20 Serves 4

Ingredients

    Marinade

    Chicken & Veggies

    Paleo ’Peanut’ Sauce

    • 1 tablespoon peanut butter
    • 1 teaspoon fresh lime juice
    • 1 tablespoon and 1 teaspoon filtered water
    • 1/4 teaspoon fish sauce
    • 1 teaspoon honey or coconut sugar

    Directions

    1. In a bowl combine marinade ingredients and chicken and set aside.
    2. In a large skillet, heat oil over medium-high heat. Add in onion and and garlic. Sauté until onions turn translucent.
    3. Add mushrooms and let cook for 3-5 minutes, stirring occasionally until mushrooms soften and begin to brown.
    4. Add in marinated chicken, salt, pepper, and red pepper flakes, and cook chicken until no pink remains. Cover the pan to decrease cooking time.
    5. Add bean sprouts, scallions, grated carrot, spinach, and basil. Let cook for 5 more minutes or until bean sprouts are translucent and the spinach has wilted.
    6. Taste and add additional salt, pepper, and red pepper flakes as desired. Set aside to cool.
    7. In a small bowl, mix together peanut sauce ingredients.
    8. To Assemble;
      Lay out lettuce leaves on a plate and add fill with Thai chicken mixture
      Garnish with paleo 'peanut' sauce, scallions and sesame seeds if using.

    Recipe Notes

    Omit peanut sauce for Whole30 Compliant!

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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

    Chicken “Pizza” Sheet Pan Dinner

    This simple chicken sheet pan dinner is packed with veggies and flavored to taste like pizza for a unique weeknight dinner! It’s easily customizable to add your favorite “pizza” toppings, is gluten-free and easily made low-carb for a meal everyone can enjoy. This recipe comes to us today from the new book by Cassy Joy Garcia, “Cook Once, Eat All Week”!

    Finished pizza chicken sheet pan dinner

    Pizza Flavored Sheet Pan Chicken and Veggies

    This sheet pan chicken dinner is just SO FUN! It’s coming to us today from “Cook Once, Eat All Week”, Cassy Joy Garcia’s newest book. When we were flipping through the pages trying to decide which recipe to share (this was hard, because they all looked so good!) we were instantly in love with how unique this sheet pan dinner recipe sounded! It basically has all the flavor and fun of pizza, but made hearty and healthy using protein and veggies!

    And of course, like so many sheet pan dinners, it’s so easy to throw together! Her book is all about meal prep made easy (see below for more about this) so we made a few minor modifications from her recipe so it could be made as a stand alone dish. We’re sure you’re going to love this dinner so much you’ll definitely want to grab a copy of her book now to see how she guides you on how to make meal prep easy.

    Other Options for this “Pizza” Sheet Pan Dinner:

    This sheet pan recipe is chock full of chicken, veggies and fun pizza toppings. Cassy has suggested her favorites, and we’re adding to that and suggesting a few other options you might find fun to substitute in for this dinner depending on what you have in the house:

    • Jalapeños
    • Spinach
    • Sausage
    • Side of Marinara Sauce
    • Red Onions
    • Barbecue Sauce

    Copy of "Cook Once, Eat All Week"

    I’ve known Cassy for around 4+ years now, and she instantly became one of my closest friends right when I met her. Nothing makes me happier than meeting an Internet/blog friend who becomes an in-real-life best friend! We go to conferences together, we go on girl trips, and she even introduced me to Beautycounter! She is just the best.

    Let me tell you about Cassy: She is genuine, beyond kind, and SO hard working. So, when she told me about her new book concept I had no doubt it would be an amazing resource, but when I opened it, I was BLOWN AWAY. Ya’ll, this book is amazing. It reinvents meal prepping and combines it with batch cooking in a way that makes your weekly meals fun and exciting, without spending the entire day in the kitchen over the weekend!  This is one of those books that anyone looking for a REAL solution to help them eat healthy and delicious meals, while also wanting to save time and money, needs in their kitchen!

    Here’s the premise of Cook Once, Eat All WeekYou have a prep day to get all your main ingredients ready to go – a protein, veggie and a starch – then you can make 3 (or more, depending on your needs) different meals throughout the week with those prepped main ingredients.

    • The book gives you 26 weeks of recipes: 123 recipes, sauces, and spice blends.
    • Each week will look a little different!
    • There’s also a chapter full of bonus 20-minute meals.
    • Optional Instant Pot and slow cooker instructions are included to save even more time!
    • Meal storage and reheating tips.
    • Supports diets including: gluten-free, dairy-free, Paleo, low carb, egg-free, kid-friendly and more.
    • Nutritional facts included!

    Plate of chicken breast sheet pan dinner

    If you like this sheet pan dinner, check out these others:

    Grab a copy of Cook Once, Eat All Week here!


    Chicken "Pizza" Sheet Pan Dinner

    Prep Time 00:10 Cook Time 00:20 Inactive Time 00:00 Total Time 00:30 Serves 4

    Ingredients

    • 2 cups cubed cooked chicken breasts (see note)
    • ¼ cup ranch dressing
    • 1 cup cherry tomatoes
    • 2 cups 1" cauliflower florets, or leftover cubed yellow potatoes (see note)
    • 1 cup shredded mozzarella cheese
    • 2 ounces sliced pepperoni
    • 1 cup sliced mushrooms
    • 2 tablespoons sliced black olives
    • ½ green bell pepper, sliced 
    • ½ teaspoon red pepper flakes, for garnish
    • Optional: We love serving this with a side of warm marinara sauce!

    Directions

    1. Preheat the oven to 375°F. Line a rimmed baking sheet with parchment paper.
    2. Toss the cooked chicken with the ranch dressing, then spread the chicken on the lined baking sheet.
    3. Cut the tomatoes in half and sprinkle them on top of the chicken. Follow with the cauliflower (or potatoes) and then the cheese. Season the entire sheet pan with salt and pepper. Layer the pepperoni, mushrooms, black olives, and bell pepper on top of the cheese.
    4. Bake for 20 minutes, until the toppings are browned and the cheese is bubbly and the cauliflower is cooked through. Garnish with the red pepper flakes, additional ranch dressing (if desired) and serve!

    Recipe Notes

    1. This recipe is an excerpt from "Cook Once, Eat All Week" by Cassy Joy
      Garcia, which is a meal prep book. This recipe is intended to be cooked after a meal prep day, but we've adapted it slightly to be used as a solo stand alone recipe. This recipe is reprinted with permission.
    2. In "Cook Once, Eat All Week" Cassy uses cubed turkey breasts instead of chicken for this meal, but we felt it easier to use chicken if you haven't completed the whole meal prep as her book indicates.
    3. We substituted the option to use cauliflower florets to keep it low carb, and because most people don't have cooked potatoes. Make sure to cut the cauliflower florets on the smaller side, around 1", so they cook in the indicated amount of time. But feel free to opt for the original use of cubed potatoes if you have them.
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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

    Sun-Dried Tomato Chicken Salad

    A fresh take on a classic lunch staple: tangy sun-dried tomato and capers with a light mayo based chicken salad!

    Sun dried tomato chicken salad in a wrapSun Dried Tomato Chicken Salad

    If it’s not broke, don’t fix it and chicken salad for meal prep is a recipe that sure isn’t broke. We’ve made it a few times here on LCK, but this time we’re making it with an Italian-esque makeover: a mayo based chicken salad with sun-dried tomatoes, capers, parsley and white wine vinegar. It’s salty, tangy and really delicious.

    As with all chicken salad, it’s easiest to use either leftover chicken or grab a rotisserie chicken. If doing it this way, this meal prep takes about 5 minutes! If you’re using a rotisserie chicken you can either double up on this recipe since it only calls for 2 cups of chicken, or use the remainder of the chicken for a dish such as Buffalo Chicken Dip, Loaded Paleo Nachos, or Chicken Soup. If you want to make the chicken fresh, you can make shredded chicken in the Instant Pot or slow cooker!

    Chicken salad sun dried tomatoes in a bowl

    Ingredients for this Sun Dried Tomato Chicken Salad:

    • shredded chicken (make fresh or better yet use leftover or a rotisserie chicken)
    • mayo (we love avocado oil mayo for healthy fats)
    • sun-dried tomatoes packed in oil
    • capers
    • parsley
    • green onion
    • white wine vinegar (or lemon juice)
    • salt and pepper

    Wrapping up chicken salad

    Ways to Use Chicken Salad:

    • Make it classic with a sandwich! Add baby spinach and avocado if you’re feeling fancy.
    • Wrap it up! There are luckily now a lot of gluten-free wraps, or you could try using a gluten free tortilla, like Siete brands.
    • Serve it over a bed of lettuce. Any lettuce would work here ranging from a classic romaine to a baby kale or spinach.
    • Or wrap it up with lettuce! Check out our post all about making Lettuce Wraps.
    • Put it in an avocado! This flavor combo will be pretty awesome.
    • Serve it with crunchy crackers. There are lots of gluten-free brands, and also some seed based or cheese crackers for low carb.
    • Stuff it in a scooped out cucumber. Scoop the seeds out of the cucumber and stuff in the chicken salad! We’d recommend a traditional cucumber here, which tend to be larger than the European or greenhouse cucumbers.
    • Or just eat it! It’s that good.

    How many days can you keep homemade chicken salad?

    Homemade chicken salad stays good for 3 to 5 days in the refrigerator!

    Sun dried tomato chicken sandwich

    Like this chicken salad recipe, check out these others:

    Sun-dried Tomato Chicken Salad

    Prep Time 00:05 Cook Time 00:00 Inactive Time 00:00 Total Time 05:00 Serves 2

    Ingredients

    • 2 cups cooked chicken, shredded
    • 1/3 cup organic mayonnaise (homemade or store-bought), add more as needed
    • ⅓ cup sun-dried tomato packed in olive oil, drained and chopped fine
    • 2 tablespoon parsley
    • 2 tablespoons capers
    • 2 green onion
    • 2 teaspoons white wine vinegar, or lemon juice
    • ½ teaspoon salt
    • ½ teaspoon black pepper

    Directions

    1. Add all ingredients to a medium bowl. Stir to combine. Taste and adjust seasoning.
    2. Store in a container and use for up to 5 days.
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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

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    Apple Cinnamon Baked Oatmeal (Gluten-Free)

    This Apple Cinnamon Baked Oatmeal recipe is just what you need to make for breakfast! It is as good freshly baked as it is for meal prep. This classic flavor combination smells so good when it is baking, and bonus it’s so easy to put together. This dairy-free and gluten free oatmeal bake doesn’t contain any refined sugars and is a great fiber-rich and filling breakfast or snack.

    How do you cook oats in the oven?

    Apple Cinnamon Baked Oatmeal

    Everyone has been absolutely loving our new Peanut Butter, Banana, Chocolate Chip Baked Oatmeal, so we decided to make another amazing version!

    You CANNOT go wrong with apple and cinnamon baked in an oatmeal, right? This flavor combination reminds me of the little oatmeal packets I used to have when I was a kid, but of course cleaned up and using whole ingredients that I feel good about baking with and eating. It’s so easy to put together, using only one bowl and once it’s mixed together you place it in the oven and forget it. It’s perfect for breakfast, an after school snack or to bring along to a potluck.

    How long do you keep baked oats in the fridge

    What is baked oatmeal?

    Baked oatmeal is essentially an oatmeal casserole! It combines oats, milk of choice, flavoring and eggs with hands-off baking in the oven!

    How do you make baked oatmeal?

    It’s so easy!

    • Combine your dry ingredients.
    • Add in your wet ingredients.
    • Pour into your greased, or lined with parchment paper, baking dish.
    • Bake!

    Can I bake oats?

    How do you serve baked oatmeal?

    There are a few ways you can serve baked oatmeal, besides digging right in with a spoon! You can scoop out a serving into a bowl and add a little extra milk of choice, like a warm cereal. You can slice it and eat is as warm or cold. This makes it a great meal prep options as you can bake it and eat some immediately and pack the rest away for later.

    If you like this oat recipe, check out these others:

    Apple and Cinnamon Baked Oatmeal

    Prep Time 00:10 Cook Time 00:40 Total Time 00:50 Yields 9

    Ingredients

    Directions

    1. Pre-heat oven to 350 degrees and grease an 8" x 8" oven-safe dish. If desired, prepare a parchment sling by cutting out a piece of parchment paper slightly larger than the pan and placing it inside.
    2. In a large bowl add eggs and whisk to combine. Then almond milk, maple syrup, apple sauce, oil, and vanilla and whisk to fully combine. 
    3. To the wet ingredients add oats, baking powder, chia, cinnamon, salt and grated apples and mix until fully combined.
    4. Pour into prepared 8"x 8" dish and bake for 30-35 minutes, until the center is just barely firm.
    5. Scoop and serve warm as is or with almond milk, or cool and slice into 9 square portions.

    Recipe Notes

    1. We topped the oatmeal bake with a few pieces of diced apple. Reserve a small piece of the apple before grating if desired to top the oatmeal bake with.
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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

    Apple Sage Turkey Meatballs

    These Turkey Apple Meatballs are the perfect fall dinner. They’re warm and comforting with just enough hint of spice to make you remember the season has changed. But even better is that you can have them on your table in under 30 minutes after coming home from fantastic fall activities! Oh, and they’re paleo, gluten-free and absolutely kid-friendly!

    turkey apple meatballs paleo

    Turkey Apple Meatballs with Sage

    Whether you love it or hate it, fall is just around the corner! And this is our quintessential welcome Fall easy 30 minute dinner! For so many of you the welcoming of this season means back from vacations and back to school! This time can be an adjustment, and the last thing you need is to be running around the kitchen making a complicated meal. So we’ve got your covered with these super easy and delicious Turkey Apple Meatballs with sage.

    These meatballs are super easy to prepare and SUPER YUMMY. They’re barely sweet from the apples with a hint of warmth from the allspice. I had to include the sage that’s growing so well from my garden and it was the perfect addition. We like to serve them with butternut squash noodles (or sweet potato noodles) that we quickly sauté up with some garlic and oil. For a more kid-friendly option feel free to serve with some pasta with garlic and olive oil. Either way, they’re just what you’ll want on your table for dinner!

    turkey apple meatballs baby

    Gluten Free Turkey Apple Meatball Ingredients

    • Ground Turkey (light or dark meat both work here)
    • Apple
    • Egg
    • Fresh Sage
    • Garlic
    • Almond Flour
    • Onion Powder
    • Salt and White Pepper
    • Allspice
    • Oil

    How to Make Gluten Free Sage Turkey Meatballs

    We opted to pan-sear these first to give a nice caramelized flavor before finishing cooking them in the oven, but feel free to bake them from the start all the way through if you don’t want the extra step.

    To Make Them:

    First, Pre-heat oven to 375º and line a rimmed baking sheet with parchment paper. Then mix together the meatball ingredients and form into 12 meatballs.

    Then pan sear them, taking care to leave enough space in between each and brown meatballs on all sides, about 2 minutes per side. You may need to do this step in batches depending on how large your skillet is. 

    Finally, transfer the browned meatballs to the prepared baking sheet and bake in the oven until fully cooked through and reached an internal temperature of 165º.

    Serve them hot with butternut squash noodles or pasta, or your preferred side dish.

    Sage turkey meatballs

    Love this meatball recipe? Check out these others:

    Apple Sage Turkey Meatballs

    Prep Time 00:10 Cook Time 00:16 Total Time 00:26 Yields 12

    Ingredients

    • 1 lb. ground turkey (light or dark meat)
    • 1 medium apple, peeled and grated
    • 1 egg, beaten
    • 3 cloves garlic, minced
    • 3 tablespoons almond flour
    • 1 tablespoon (about 5 leaves) fresh sage
    • 1 teaspoon white ground pepper
    • 1 teaspoon onion powder
    • 1/2 teaspoon fine sea salt
    • pinch allspice
    • 1 tablespoon avocado oil

    Directions

    1. Pre-heat oven to 375º and line a rimmed baking sheet with parchment paper.
    2. In a large bowl add all of the ingredients and mix until fully combined. Form into 12 meatballs.
    3. Heat a large skillet over medium high heat. Once hot, add oil. Add meatballs, taking care to leave enough space in between each and brown meatballs on all sides, about 2 minutes per side. You may need to do this step in batches depending on how large your skillet is. (See note)
    4. Transfer browned meatballs to the prepared baking sheet and bake in the oven until fully cooked through and reached an internal temperature of 165º,  about 10-15 minutes.
    5. Serve meatballs hot with butternut squash noodles or pasta.

    Recipe Notes

    1. Although we love the caramelized apple due to the extra step of browning these meatballs, you can skip this step and just bake in the oven. Bake at 400º for 10-15 minutes until the meatballs have fully cooked through and reached an internal temperature of 165º.
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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

    Meal Prep: 8 Budget Friendly Lunches

    Today we are taking minimal ingredients, and making them last! Two awesome dishes made into 8 easy and budget friendly meal prep lunches! This post is made in partnership with my friends at Ello and I am so excited to work with them!  Here’s how this works: We are making two different dishes that will each make 4 meals. So if you are cooking lunches for 2 people, you will each have 4 lunches for the week, a total of 8 prepped lunches. The Asian Chicken and Veggies and Grilled Chicken Kebabs with Broccoli Pesto recipes are budget friendly, nutritious, and made quickly! A meal prep win!

    Meal Prep: 8 Budget Friendly Lunches

    Meal Prep: 8 Budget Friendly Lunches

    Making lunches can often be overlooked when planning meals for the week, resulting in unhealthy take-away choices made on-the-go while at work. While sometimes there is a little leftover from dinner that is enough to take to work the next day, it isn’t something you can count on unless you’ve planned ahead. We wanted to brainstorm an easy way to get lunch ready for two adults at home for almost the entire week (saving one free day for an office lunch or meeting) using one shopping list that could easily be pepped together! We came up with a shopping list with 10 items (not including pantry staples) that will cook our new Asian Chicken and Veggie dish and Grilled Chicken Kebabs with Broccoli Pesto. The dishes are both unique on their own and don’t leave you feeling like you’ve ate the same thing all week. So go ahead and use this easy meal prep plan for your lunches all week!

    Tips For Cooking Both Meals at Once:

    Want to make both of these meals at once? Use these prep tips to make cooking a breeze:

    1. Cut the chicken at the same time: 1-1/2″ pieces for the kebabs, and 2″ pieces for the Asian Chicken! Go ahead and marinate the meat for the kebabs ahead of time while you prepare the Asian Chicken dish!
    2. Prep the broccoli at the same time: 3 cups (6-3/4 ounces) small 1/4″ florets for Asian chicken and 1 cup florets (2-1/2 ounces) for Broccoli Pesto:
    3. Make cauli-rice at the same time: Cook both 16 ounce bags of cauli-rice ahead of time in a large saute pan. Add half from the pan to 4 Ello meal prep containers, and then leave the other half in the pan to add with the prepared broccoli pesto before placing in containers.

    Meal Prep: 8 Budget Friendly Lunches

    I am seriously so in love with my Ello DuraGlass Food Storage Containers. With other glass tupperware I have tried, sometimes the lids don’t pop on well, sometimes they don’t stack easily, and so on. These containers are so well-made and are my new go-to! I also love the silicone colors because they grip well too! Perfect for stacking.

    • Mighty tough: Silicone sleeve protects glass from chips + scratches.
    • Everything tastes better in glass: Won’t stain or smell.
    • Nobody likes a lunch bag leak:  The clear air tight lids won’t leak.
    • Easy-to-pair color match lids: Because life’s already hard enough.
    • Wash away: All parts top rack dishwasher safe, sleeve and all. No need to remove sleeve for oven + cleaning!
    • Comes in all different sizes: For sides, mains, leftovers, and more!
    • Safe for cooking: Freezer safe, microwave safe without lid, and oven safe up to 450F without lid.
    • Free of: BPA, phthalates, PVC, lead and cadmium free.
    • Where I get mine: Available at Target now and Amazon next month!

    Meal Prep: 8 Budget Friendly Lunches

    I love that they are colored so I don’t loose my lids, and know what dish is for who and for what day!


    Take this shopping list to the store to make both the Asian Chicken and Veggies and Chicken Kebabs with Broccoli Pesto!

    Shopping List:

    1. 2-1/2 lb. boneless, skinless chicken breast, cut into 1.5″ cubes
    2. 2 medium heads of broccoli (organic whenever possible)
    3. 1 onion
    4. 1 head garlic
    5. 1 red pepper (organic whenever possible)
    6. 1 pint cherry tomatoes (organic whenever possible)
    7. 1 bunch basil (organic whenever possible)
    8. 1-8oz container mozzarella ciliegine or bocconcini (aka small mozzarella balls!)
    9. 1 lemon
    10. 2-16 ounce bags Cauliflower Rice

    Pantry Staples (that you likely already have):

    • Olive Oil
    • Rice Wine Vinegar or Apple Cider Vinegar
    • Coconut Aminos (soy sauce substitute)
    • Fish Sauce (optional)
    • Italian Seasoning

    Dish number 1: Asian Chicken and Veggies

    Meal Prep: 8 Budget Friendly Lunches

    Dish number 2: Grilled Chicken Kebabs with Broccoli Pesto

    Meal Prep: 8 Budget Friendly Lunches

    Recipes:

    Asian Chicken and Veggies

    Total Time 00:25 Serves 4

    Ingredients

    Asian chicken and Veggies

    Directions

    For Asian Stir Fry:

    1. Heat 1 tablespoon oil in large skillet over medium heat. Once hot, add onion and red pepper and cook until beginning to soften 5-7 minutes.
    2. Add garlic and broccoli florets and stir to combine. Carefully add 1/2 cup water and let broccoli cook until beginning to soften, 3-5 minutes.
    3. Move the vegetables to the sides to clear a space in the middle of the pan, and add 1 tablespoon oil and then the chicken. Season with salt and pepper and let brown on one side, undisturbed for 5 minutes.
    4. Meanwhile, cook 16 ounce bag cauli-rice: heat a large skillet over medium heat and add 1 teaspoon of oil. Once hot, add cauli-rice and salt and pepper to taste and cook for 3-5 minutes until hot.
    5. After 5 minutes, flip chicken and add coconut aminos, rice wine vinegar and fish sauce, if using, and continue to cook for 3-4 minutes until chicken is cooked through and sauce has barely reduced. (See note about thickened sauce)
    6. Divide asian chicken and cauli-rice between four Ello meal prep containers. Let cool completely in refrigerator before covering.

    Recipe Notes

    1. To thicken coconut aminos sauce make a slury with 1/2 teaspoon arrowroot powder  whisked with 1/2 teaspoon water and add to sauce at the end of cooking
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      There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

      Grilled Chicken Kebabs with Broccoli Pesto

      Total Time 00:25 Serves 4

      Ingredients

      • 1 lb. boneless, skinless breast, diced to 1-1/2" pieces
      • 1/4 cup plus 1 tablespoon olive oil, divided
      • 1 teaspoon italian seasoning
      • 3 garlic cloves, divided
      • 1/2 teaspoon salt, divided
      • 1/2 teaspoon pepper
      • 1 pint cherry tomatoes
      • 1 cup broccoli florets
      • 1/4 cup basil
      • 1 tablespoon lemon juice
      • 1 teaspoon lemon zest
      • 1 8oz. container mozzarella bocconcini

      Directions

      1. Combine chicken, 1 tablespoon olive oil, 1 teaspoon italian seasoning, garlic, 1/4 teaspoon salt and 1/2 teaspoon black pepper and toss to coat.
      2. Assemble 8 skewers by alternating two pieces chicken and two grape tomatoes, leaving room on both ends for mozzarella balls after grilling.
      3. Prepare a grill, or heat a grill pan over medium heat.
      4. Place skewers on grill grate or pan, being careful not to overcrowd, for 5 minutes. Cover the grill, or the grill pan. Flip the chicken, and continue to cook uncovered for an additional 3 minutes, or until chicken has cooked through and reached 165º and let cool briefly.
      5. Combine remaining 1/4 cup olive oil, broccoli, basil, lemon juice and zest and 1/4 teaspoon salt in a high-speed blender and blend until completely combined. Taste and adjust seasoning as desired.
      6. Meanwhile, cook 16 ounce bag cauli-rice: heat a large skillet over medium heat and add 2 tablespoons broccoli pesto and add cauli-rice and cook for 3-5 minutes until hot.
      7. Once skewers are cool enough to handle, place mozzarella balls on each end.
      8. Divide caulirice and skewers in 4 Ello meal prep containers and top with broccoli pesto, or place in small container.

      Recipe Notes

      1. These are the small mozzarella balls about 2" in diameter.
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