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

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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

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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)

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 Instructions

1. Cook the Rice

• Cook rice according to package directions.

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

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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.

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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.

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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

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.

Sheet Pan Teriyaki Beef & Veggies

 

What you need:

• Thinly sliced steak (flank, skirt or sirloin)

• Bell peppers (sliced)

• Broccoli florets

• Olive oil

• Salt + pepper

• Teriyaki sauce

• Cooked rice (for serving)

How to make it:

1. Preheat oven to 425°F

2. Add steak + peppers + broccoli to a sheet pan

3. Drizzle with olive oil + season lightly with salt + pepper

4. Roast 15–18 minutes

5. Add teriyaki sauce → toss → roast 3–5 more minutes

6. Serve over rice

⏱ 25 minutes
💡 Swap: pork tenderloin, chicken thighs, or tofu
📦 Note: frozen broccoli works too!

1 Rotisserie Chicken, 6 Meals!!

My favorite meal hack when life is SPORTS - DRIVING - SPORTS - DRIVING!!  Insert $4.99 Costco rotisserie chicken!!  I took 1 bird and stretched into 6 dinners/lunches this week!!!  WOOT WOOT!!!

Meals I made:

Chicken Quesidillas

Mini Chicken Pot Pies

Greek Chicken Salad

Chicken Tortilla Soup

BBQ Chicken Sliders

Chicken Casear Salad

Greek Chicken Salad

Using a rotisserie chicken all week and this was a great and quick idea for lunch!!!

Ingredients

• 2 cups rotisserie chicken (shredded or chopped)

• 1 heaping cup cherry tomatoes (halved)

• 1 cucumber (diced)

• ½ red onion (thinly sliced)

• 1 bell pepper (diced — optional)

• ½ cup Kalamata olives (pitted + halved)

• ½ cup feta (crumbled)

• 2–3 cups romaine or spring mix (chopped)

• Fresh dill or parsley (optional but so good!)

• Optional add-ins: chickpeas, artichokes, quinoa, or pita chips

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Dressing

Whisk together:

• ¼ cup olive oil

• 2 tbsp red wine vinegar

• 1 tsp Dijon mustard

• 1 tsp dried oregano (or Greek seasoning)

• 1 garlic clove, minced (or ½ tsp garlic powder)

• Squeeze of lemon

• Salt + pepper to taste

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Instructions

1. Add greens to a large bowl.

2. Top with chicken, veggies, olives, and feta.

3. Toss with dressing right before serving.

4. Taste + add lemon, salt, or extra feta if needed.

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Serving ideas

• stuff into pita pockets

• serve over quinoa

• wrap in a tortilla

• eat as a bowl with pita chips 🤤

BBQ Chicken Sliders

 This is super easy for busy week night AND it works great for leftovers the next day for school lunch!!  WIN WIN!!

Ingredients:

2c rotisserie chicken

Hawaiian Breads

BBQ sauce

Red onion, chopped in slices

Sandwich cheese

2T butter

Onion powder

garlic powder

Shred rotisserie chicken - mix with BBQ sauce

Cut Hawaiian bread in half - place the rolls on a baking sheet.  Top with chicken, red onion, cheese slices.

Then melt butter and mix in onion and garlic powder.  Brush on top of the Hawaiian bread.

Cover with foil - bake in 350 degree oven for 15 minutes.  Then uncover and bake for 5 more minutes.

Serve with pickles, salad, chips -- yummy!!

Lunch size Chicken Pot Pie

This was such an easy and yummy lunch idea for B man!!  I made this up for dinner the night before and then just threw leftovers in the air fryer and packed for B's lunch - worked great!!  Super yummy!!

Ingredients: 

Rotisserie chicken (shredded)
Frozen mixed veggies
1 can cream of chicken soup
Puff pastry sheets (thawed)
Salt + pepper (optional)

Mix filling: Stir together shredded chicken, frozen mixed veggies, and cream of chicken soup. Add salt + pepper if you want.

Prep pastry: Cut puff pastry sheets into squares and press into a sprayed muffin tin

Fill: Spoon the chicken mixture into each pastry cup

Bake: 375°F for ~18 minutes (until golden + bubbly)

Serve or freeze: Let cool, then freeze in airtight container for easy lunches!