Tuesday, February 10, 2026

Honey Chipotle Chicken Bowls

 

Ingredients:

Honey Chipotle Chicken

  • 1¼ lbs boneless skinless chicken breast (or thighs)

  • 1½ tbsp olive oil

  • 1½ tbsp honey

  • 1 tbsp chipotle peppers in adobo, finely chopped
    (or 1½ tsp chipotle powder for mild spice)

  • 1 tsp smoked paprika

  • ¾ tsp garlic powder

  • ½ tsp cumin

  • ¾ tsp salt

  • ¼ tsp black pepper


Cilantro Lime Rice

  • 1½ cups dry white or jasmine rice (makes ~4½ cups cooked)

  • 2 tbsp chopped cilantro

  • 1–1½ limes, juiced

  • Salt to taste


Bowl Add-Ins

  • 1 cup black beans, rinsed & drained

  • 1 cup corn (canned or frozen/thawed)

  • 1½ avocados, diced
    (pack separately for lunch)

  • ½ cup pickled red onions

  • Lime wedges (optional)


 Instructions

1. Cook the Rice

  • Cook rice according to package directions.

  • While warm, stir in lime juice, cilantro, and a pinch of salt.


2. Cook the Chicken

  1. Cut chicken into bite-size pieces.

  2. Toss with olive oil, honey, chipotle, spices, salt & pepper.

  3. Cook in a large skillet over medium-high heat for 6–8 minutes, stirring, until fully cooked and lightly caramelized.


3. Quick Pickled Red Onions (Optional but 🔥)

  • Thinly slice 1 small red onion.

  • Cover with:

    • ½ cup vinegar

    • ½ cup water

    • 1 tsp sugar

    • ½ tsp salt

  • Let sit 20–30 minutes.


Assemble Bowls

Each bowl:

  • ~1 cup rice

  • ~5 oz chicken

  • Beans + corn split evenly

  • Avocado added fresh (or in small container for lunch)

  • Pickled onions + lime wedge on top

Monday, February 2, 2026

Biscuit & Gravy Breakfast Bowls

Needed some more filling and nutritionist meals for bfast for the boys and this was it!!!  There wasn't enough gravy for Evan - HA! - but B was a huge fan!!  This is great to prep and just reheat all week!!  B had it every day for bfast :)


Ingredients

  • 16 oz breakfast turkey sausage
  • 5 jumbo biscuits I used Grands Southern Homestyle Biscuits
  • 1 ¼ tablespoons butter
  • 2 ½ tablespoons all-purpose flour
  • 1 ¼ cups fat-free Fairlife milk
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ¼ teaspoon garlic powder
  • 1 ¼ cups liquid egg whites
  • 2 large eggs

Instructions

  • Preheat the oven to 350°F. Arrange 5 oven-safe containers on a baking sheet and lightly spray with cooking spray.
  • Cut each biscuit into quarters. Place the pieces from one full biscuit into each container.
  • Heat a large skillet over medium-high heat. Cook the turkey sausage until fully cooked and no longer pink. Drain excess grease, remove from the pan, and set aside.
  • Using the same skillet (do not wipe it out), melt the butter over medium heat. Whisk in the flour — the mixture will be thick and clumpy at first.
  • Slowly whisk in the milk, about 2 tablespoons at a time, until smooth. Continue cooking and whisking until the gravy thickens.
  • Remove from heat and stir in the salt, pepper, garlic powder, and cooked sausage.
  • In a mixing bowl, whisk together the egg whites, whole eggs, and a pinch of salt and pepper.
  • Evenly pour the egg mixture over the biscuits in each container. Spoon the sausage gravy evenly over the top.
  • Bake for 30 minutes, or until the eggs are fully set and the biscuits are golden brown.
  • Let cool before covering and refrigerating. Reheat in the microwave for 2–3 minutes.