1 Hour Easy Meal Prep

gluten-free ⓘ

6 meals (estimated)

From a reel by Emily and Levi Jensen — watch the original

Ingredients

• Handful of chopped spinach
• 2 green onion, sliced
• 1 red bell, chopped
• 1 2/3 cup cottage cheese
• 6 eggs
• Salt and pepper to taste
• Salt and pepper to taste
• Feta crumbled on top
• 1 red + 1 orange bell pepper, sliced
• 1 red + 1 orange bell pepper, sliced
• 1 red onion, sliced
• 1.5 lb chicken breast, sliced or cubed
• 1-2 Roma tomatoes, diced
• 1 packet taco seasoning
• Drizzle of avocado oil on top
• Squeeze of lime juice
• 2 cooked chicken breasts, shredded
• 1/4 cup diced pickles
• 2 tbsp pickle brine
• 1/4 cup sweet relish
• 1/4 cup diced celery
• 1/4 cup diced red onion
• 1/4 cup plain Greek yogurt
• 1/4 cup avocado mayo
• 1 tsp salt
• 1/2 tsp pepper
• 1/2 tsp garlic powder

Instructions

1. Egg McMuffins: Combine spinach, green onion, red bell pepper, cottage cheese, and eggs in a bowl. Season with salt and pepper, top with crumbled feta. Pour into an 8x8 baking pan. Bake at 350°F for 20–25 minutes. Sheet Pan Fajitas: Spread red and orange bell peppers, red onion, chicken, and Roma tomatoes on a sheet pan. Sprinkle with taco seasoning and drizzle with avocado oil. Toss to combine. Bake at 425°F for 20–25 minutes. Serve over rice or tortillas with lime juice. Dill Pickle Chicken Salad: Combine shredded chicken, diced pickles, pickle brine, sweet relish, celery, red onion, Greek yogurt, and avocado mayo in a bowl. Season with salt, pepper, and garlic powder. Mix until combined.