This Healthy Chicken Meal Prep recipe is full of flavor and perfect for meal prep.
The chicken shawarma is low calorie, low fat, and the best recipe for chicken. All of the weight loss recipes are easy to make and so tasty for meal prepping.
The recipe for chicken shawarma is such a great weight loss recipe and very low calorie. The yogurt sauce and herby kale salad low calorie and very healthy meal prep.
You guys need to try this weight loss recipe for healthy chicken meal prep and let me know how you like these healthy recipes for losing weight.
Well, how did the video appeal to you? Showcasing it here was fun. Looks pretty good, if you ask me!
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So here’s the story…
Diet plans are in no short supply, my friend. It can be overwhelming to decide.
That’s why I believe that, once you’ve made your choice, and it’s time to start menu planning, you need to adhere to your chosen diet plan. It can really hinder your success to stray from your chosen path. You’re very likely to end up in a position where you need to start all over from scratch.
This is why you definitely want to compile a small library of recipes that fit within your particular diet plan. If you’re going low-calorie, then compile low-calorie recipes. If you’re a low-carber, then you’ll want low-carb recipes.
It’s basic, but hugely important.
I only bring this up because I’ve been guilty of hopping from one plan to the next myself. Why did I do this? Only one reason…
Items that one diet deprives you of, an entirely different diet program 100 percent allows, and perhaps even encourages. I mean, it’s still officially “diet food,” even if it’s not your diet… right? They say it’s healthy, after all. So it should be okay, right? And let’s tell the truth. Cooking videos are often completely difficult to resist. 😉
Choose a lifestyle that you’re thrilled to stick with. That’s how long-term results will be achieved. Of course, it could be said that any diet that focuses on all-natural foods and reasonable portion sizes can be enough all on its own.
I’m no diet or fitness guru, but I see merit in that. The fat should come right off if you control what and how much you eat and drink. Oh, and move that body of yours a little more! 😉
This is the world’s most popular weight loss advice. And this is for good reason!
Of course, not all diet plans follow this model. And even if they don’t, you may want to stick with them anyway. Many diets put more of an emphasis on macro-nutrient ratios. It could be detrimental to your results to stray from your diet’s particular ratio.
Give your chosen diet plan enough time to work for you. Then, if it doesn’t, at least you won’t have yourself to blame!
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To you at your very best,
For the chicken:
2 pounds ground chicken breast
3 cloves garlic, grated or finely chopped
Zest of 1 lemon
2 tablespoons fresh parsley, chopped
2 teaspoons each smoked paprika & ground cumin
1 teaspoon ground coriander
½ teaspoon ground cinnamon
2 tablespoons raisins
3 tablespoons chopped pistachios, unsalted
1.5 teaspoons kosher salt
Few cracks of fresh black pepper
For the yogurt sauce:
½ cup non fat greek yogurt
Zest & juice of half a lemon
¼ teaspoon ground cumin
1 teaspoon fresh parsley, chopped
¼ teaspoon salt
Couple cracks of pepper
For the salad:
1 bunch of Italian flat leaf parsley
1 bunch of lacinato/dino kale
1 cup of cooked quinoa, about 1/3 cup raw
2 tablespoons chopped pistachios, unsalted
Juice of 1 lemon
2 tablespoons extra virgin olive oil
¼ teaspoon salt
Couple cracks of pepper
Cook’s notes: Cook the quinoa ahead of time so it dries out a little before adding to the salad. You could make 1 day ahead of time, or even use cooked and frozen quinoa or brown rice for this recipe. Just reheat it, cool it down, and add to the salad.
For the chicken shawarma, pre-heat oven to 350 degrees F. In a large bowl, combine the ground chicken and remaining shawarma ingredients. Use your hands and mix until everything is very well combined. Line a meatloaf tin with parchment paper and pack in the chicken mixture, making sure it’s evenly distributed. If you are not using parchment, oil the inside of the tin, or you can use a sheet tray and free form it like meatloaf. Bake in the oven for 40-45 minutes, or until the internal temperature is 158 degrees F. Remove from oven let cool for 10 minutes.
While the shawarma is baking, make the salad by cutting the parsley leaves from the stalk, finely chopping them, and add to a large bowl. Remove the center stalks from the kale, finely chop the leaves, and add to the bowl along with 1 cup of cooked quinoa. Add the chopped pistachios, lemon juice, olive oil, salt, pepper, and mix well. Check for seasoning, you may need more lemon juice as you want the flavor to be bright and fresh. Set aside.
Make the yogurt sauce by combining everything in a small bowl and whisking well. Check for seasoning and set aside.
After the shawarma has cooled for a few minutes, remove from the tin and throw away the parchment paper. Finely slice the loaf using a sharp knife, the thinner the better. Serve the sliced shawarma with some salad and sauce, enjoy!
Everything will keep in the fridge for 5 days, the only item you can freeze is the chicken shawarma, it will keep for 2-3 months in the freezer. When time to reheat the chicken shawarma, either heat in a 400 degree F oven covered with tin foil, or warm in a pan on the stove. If using the microwave, cover the container with a water paper towel and make sure not to heat too high or too long, otherwise the meat will dry out.
359 calories per meal
11.5 grams of fat per meal
48 grams of protein per meal
16.8 grams of carbs per meal
2.5 grams of fiber per meal