Chicken Lunch Meal Prep

posted 3 years ago in Cooking
Post # 2
Member
112 posts
Blushing bee
  • Wedding: June 2013

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
Member
770 posts
Busy bee

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
Member
2318 posts
Buzzing bee

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
Member
869 posts
Busy bee
  • Wedding: June 2017

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
Member
1158 posts
Bumble bee
  • Wedding: October 2016

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
Member
446 posts
Helper bee
  • Wedding: August 2019

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
Member
542 posts
Busy bee
  • Wedding: May 2026

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
Member
1715 posts
Bumble bee
  • Wedding: July 2009

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
Member
527 posts
Busy bee
  • Wedding: June 2017

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 # 12
Member
2318 posts
Buzzing bee

you are very welcome!  

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