Meal Prep for a Nurse (Honey Chipotle Chicken Salad)

Meal prepping for my wife, Amy, has become one of my favorite things to share online. When I first shared the first episode of my Meal Prep for a Nurse series a few years ago I never imagined that it would become one of the things people love most about my page.

Quick

15 minutes

You’ll Learn: The art of mixing hearty proteins with fresh produce

Worth It: Nurse-shift friendly

Bonus: A fridge full of color and crunch

I am excited to share the full recipes for these meal preps along with a grocery list so that is even easier for you to make them in your own homes!

This weeks meal prep includes:

• Honey Chipotle Chicken Salad
• Peanut Butter and Jelly Yogurt Bowls
• Mini Charcuterie

Each recipe makes 4 servings.

Game Plan: I like to start with baking the honey chipotle chicken. Then, I boiled the corn for the corn salad. Assemble the yogurt bowls. Assemble the mini charcuterie. Once the chicken and corn are cooked, assemble the salads.

Honey Chipotle Chicken Salad

Salad Ingredients:

• 1 chipotle from the chipotle in adobo and 1 tbsp of the adobo sauce from the can
• 2 tbsp honey
• 2 tbsp olive oil
• 1 tsp kosher salt
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1 ½ – 2lb boneless skinless chicken breasts
• 2 ears of corn
• 2 small mangos
• 1 ripe avocado
• Squeeze of lemon juice
• 2 heads of romaine lettuce

Dressing Ingredients:

• ¼ cup olive oil
• ¼ cup rice vinegar
• 2 tbsp honey
• 1 tbsp of the adobo sauce from the chipotle in adobo can
• ¼ tsp kosher salt

Instructions:

1. Preheat oven to 400F and line a baking pan with parchment or foil.
2. Finely chop 1 chipotle pepper and add to a bowl. Add 1 tbsp adobo sauce, 2 tbsp honey, 2 tbsp olive oil, 1 tsp kosher salt, 1 tsp ground cumin, and 1 tsp garlic powder.
3. Cut 1 ½ – 2 lbs boneless skinless chicken breasts into bite sized pieces. Place chicken in the mixing bowl with the honey chipotle sauce and toss to combine.
4. Pour chicken and sauce onto the baking sheet. Bake at 400F for 15 minutes.
5. While the chicken bakes, boil a pot of salted water and add 2 ears of corn to the salted water. Cook until just fork tender, about 3-4 minutes and remove from the pot.
6. Allow corn to cool before cutting it off the cobb. Peel and cube the 2 mangoes and 1 avocado. Combine corn, mango and avocado in a mixing bowl with a squeeze of lemon juice to prevent the avocado from browning.
7. Wash and chop 2 heads of romaine and separate into 4 containers. Add cooked chicken and corn salad evenly into the containers.
8. Mix dressing together by whisking or blending together ¼ cup olive oil, ¼ cup rice vinegar, 2 tbsp honey, 1 tbsp adobo sauce, and ¼ tsp kosher salt.

Store salads and dressing separately in the fridge for up to 4 days.

Peanut Butter and Jelly Yogurt Bowls

Ingredients:

• 3 cups vanilla greek yogurt
• ½ cup powdered peanut butter
• 12oz strawberries (320g)
• 1 cup cereal or granola
• 4 tsp creamy peanut butter
• 4 tsp jam

I used Kellogs all bran buds cereal.

Instructions:

1. Mix 3 cups vanilla greek yogurt with ½ cup peanut butter powder. Separate evenly into 4 containers.
2. Wash and chop 12oz strawberries and separate into the 4 containers.
3. Add 1 tsp creamy peanut butter and 1 tsp jam to each bowl.
4. Keep granola or cereal on the side and add ¼ cup to each yogurt bowl just before eating.

Store in an airtight container for up to four days.

Mini Charcuterie

Ingredients:

• 4 oz meat steak or charcuterie meat like salami
• 4 oz cheese
• 4 servings of grapes or berries
• 4 servings of crackers

Instructions:

1. Cut 4oz meat and 4oz cheese into bite sized pieces. Place 1oz of each into 4 separate containers.
2. Separate the fruit and crackers into the containers as well. I like to use silicone muffin liners to separate the ingredients.

Store in an airtight container for up to four days.