September is the new January! With the end of summer and the start of a new school year. Even if you aren’t in school, that back-to-school mentality seems to be ingrained in us. It’s a great time to get back to routines and even start some new healthy habits! My fool-proof solution for jumping into smooth the “new year” strong is Meal Prepping. Prepping your whole week’s or even a few days worth of lunch and/or dinners has never been easier than it is with Kitchen Stuff Plus. Check out some of my absolute KSP must-haves for a smooth meal prep session. Keep scrolling to grab your next meal prep recipe – Moroccan Chicken Bowls!
These mixing bowls double as food storage containers. The air-tight lids keep foods fresh for days.
I love this Chefman Air Fryer! It has a large 8 L basket capacity and a non-stick interior for easy cleaning both essential for meal prep!
An absolute meal prep must-have, Clip It Storage Containers. They’re microwave, dishwasher and freezer safe, plus the secure snap lock lids make them perfect for taking lunch on-the-go. Buy more save more up to 25% off during the Back To School event at Kitchen Stuff Plus.
Moroccan Chicken Meal Prep Bowls
Makes 3-4 servings
INGREDIENTS
10 Boneless, skinless chicken thighs
1 tbsp extra virgin olive oil
2 cups frozen corn
(cooked according to package directions)
1 ½ cups edamame
(cooked according to package directions)
2 ½ cups cooked couscous
(cooked according to package directions)
Moroccan Spice Blend
1 teaspoon of each:
cumin
paprika
allspice
ginger powder
nutmeg
cinnamon
cayenne (optional)
½ teaspoon salt
½ teaspoon chilli powder
INSTRUCTIONS
1. To make the spice blend, place all of the spices into a small bowl and stir to combine. Set aside.
2. Pour the olive oil into a large bowl. Add spice blend and mix to combine with the oil.
3. Add chicken thighs to the large bowl and toss until thoroughly coated *see note.
4. Place the chicken thighs into the air fryer.
5. Set the air fryer for 20 minutes at 400°F, flip the chicken thighs half way through.
Confirm safe internal temperature of 165°F (74°C) for chicken has been reached (testing the thickest part) before consuming.
6. Allow chicken to cool 5-6 minutes before slicing.
7. Divide the chicken, corn, edamame and cooked couscous between 3 meal prep containers.
Notes:
Be sure the chicken is well coated in the spice blend. The generous amount of seasoning will ensure the dramatic flavour stands out in the dish.
Couscous can be easily swapped for quinoa, lentils or rice.
Meals can be stored in the fridge for up to 4 days.
To reheat, place glass dish in the microwave, cover with paper towel and cook for 2-2 ½ minutes.
Do you ever think meal prep is not for you because you dislike repeating the same meal?
Remix this recipe in 2 more ways:
Use the same ingredients in a pita wrap with tzatziki.
Use the Moroccan chicken, edamame & corn to create a cold salad. Just add greens and a lemon vinaigrette.
—
Erin Romeo is an author of “The Visual Guide to Easy Meal Prep”, nutrition coach, She’s an advocate for good nutrition and regularly shares her tips and tricks for healthy eating on Instagram, where she’s better known as the @foodprepprincess”. Erin and her meal preps have been featured in a number of publications such as: Shape.com, Health Magazine.com, Oxygen Magazine, thekitchn.com, The Daily Burn.com, Buzzfeed, Brit+Co and was voted one of the “Best meal Prep Accounts on Instagram” 2018 by Popsugar.
