Post # 1
I’m trying to eat cleaner so I’m planning on doing some meal prep this weekend for my lunches. I have found a few recipes (but if you have a favorite please do share!) but have a couple of questions for bees who make these.
Reheating? I read the comments on some of the recipes and saw some people said microwaving makes the chicken taste weird (which I have experienced) and it seems like many people said to reheat on the stove. This isn’t possible at work so is there a good way to reheat in the microwave? Or do you eat yours cold? Maybe I’ll keep the veggies separate and reheat those.
Are you satisfied without adding rice? Most recipes seem to call for rice but I would really like to stick with just veggies and chicken if that will keep me full.
How do you cook the chicken initially? Most recipes seem to bake but I was thinking about grilling the chicken and maybe the veggies as well.
Post # 2
On Sunday I grill a bunch of chicken, steam broccoli and bake potatoes for my lunches. I don’t think it tastes gross reheating in the microwave but I do cut it into bite sized pieces before packing it up. I also eat it with hot sauce which keeps it from tasting reheated. Theres no way I could survive without having a carb at lunch, potatoes and rice are the most satiating carbs so I always eat one of each for lunch and dinner with a protein and veggie. I also work out a lot though so I need the carbs for energy. I prefer the grilled taste to baked chicken and we found some lower sodium seasoning to put on the chicken before grilling that gives it a good flavor.
Post # 3
I do chicken and veggies with seasoning for lunches and it tastes fine reheated in the microwave. We eat low carb and work out – it’s a fallacy that you need it for energy. Plenty of athletes are on keto.
Post # 4
There is an art to re-heating food in the microwave. The microwave heats things from the inside out. Smaller peices will cook faster. You want to make sure that your food cooks as evenly as possible so the food peices should be about the same size, or not somethingthat will be ruined from over cooking. Steam is your friend. Make sure your container is not over crowded. If possible arrange the food so that its on the sides and the center bottom is exposed.
For chicken- add about a 1-2 tsp of water, cover with plastic wrap or lid and vent. Reduce the power of the microwave to 50-60% and cook it for about 1 minute. Then 15-30 seconds at high power.
Post # 5
I’m a big fan of chicken cooked with salsa and taco seasoning in the pressure cooker or crock pot. Shred after cooking. and I serve over cauliflower rice with cheese and sour cream and veggies (kinda like Chipotle but without rice and beans). I, too, eat low carb/keto (and I’m training for a marathon).
Post # 6
When I’m meal prepping for work, I do a lot of chicken dishes.
-Chicken with stir fry veggies and either sweet and sour, or a honey garlic soy sauce. Sometimes I do rice, but you can definitely skip and just go heavier on the veggies.
-Crockpot chicken with salsa and corn (+ black beans if you like them) – shred the chicken when it’s done in the crockpot.
-Roasted chicken + veggies with Italian seasoning (things like zucchini, green or red peppers, sweet potato, asparagus, green beans).
Post # 7
I think a more “saucy” chicken would probably taste better reheated if you’re worried about it, but I’ve never had too many issues with reheated chicken tasting odd (although I also don’t do meal prep, so take my advice with a grain of salt). You can also bring along extra seasoning or sauces to work if you’re concerned! That might help.
Post # 8
I have been making chicken tacos and enchiladas using Sprout’s tomatillo sauce which works great as enchilada sauce of a taco sauce. I marinate the chicken the same way, adding onion powder, garlic powder, salt, pepper, paprika, and cumin. These are not authentic tacos or enchiladas by any means, but they taste good! To reheat the meat, I just lightly coat a frying pan and stir fry the chicken. I microwaved chicken before and it always ends up tasting strange afterwards. I prefer not to use the microwave when possible.
You can also make chicken noodle soup or chicken tortilla soup. Chicken teriyaki is also very simple but tastes better if you use thighs instead of breasts.
Post # 9
Agree with PP. The more sauce, the better. Also, chicken that is marinated first is also really forgiving. You can substitute turkey and pork for some variety. I re-heat chicken in the microwave all the time. Just remember that you should only re-heat one. So, cook it and cool it as quickly as possible (I cool on the counter for a bit, then into the refridgerator). Reheat. Toss leftovers — don’t reheat.
Post # 10
I meal prep 20 lunches every week (two meals each for SO and I).
Chicken breast is a big one, it’s hard to have it remain moist after re-heating, so you need to be vigilent when cooking and make sure it’s not overdone already.
Don’t add too much sauce if you’re trying to eat clean, you’ll end up wasting so many calories without even realising it. I like to do pulled chicken in tomatoes and seasoning which I find reheats well without drying.
Post # 11
Lokie85 : thank you! Thanks to your advice I separated my veggies and chicken so that they would heat up evenly. Followed your instructions and my chicken tastes great!
letsdothisthing : I’ve made that chicken with salsa before and it’s so good! I love the idea of eating it with a cauliflower rice. Thanks!
panda_bear3 : my last two weeks with meal prepping I have followed your suggestion with the veggies with Italian seasoning. I’ve also been marinating the chicken in an Italian marinade! My coworkers (who usually give me a bit of crap for eating healthy) have been drooling over it lol. Salsa chicken is definitely next on the list!
glitterysala : thank you for the advice about marinating the chicken! I’m glad I saw you’re post beforehand making it the first time. I think it really helps keep the chicken moist!
Thanks everyone! Thanks to putting different pieces of advice together I have actually been looking forward to eating lunch!