5 Meal Prep Recipe Ideas_Peanut curry chicken_THE BOD Free Recipe

5 Meal Prep Recipe Ideas

Whether you’re looking for a healthy snack for on the go, an easy family dinner, or simple lunch ideas, we’ve got you sis!

New to meal prepping? Check out our Tips To Nail Your Meal Prep and you’ll be working that kitchen like a boss in no time.

Amazeballs Recipe THE BOD

Amazeballs 

These power balls are the perfect little treat anytime of the day - and SO easy to meal prep! 

Get the recipe >

Mexican Rice Recipe_ 5 Meal Prep Recipe Ideas_Blog THE BOD

Mexican Rice

This delicious, vegan dish is so easy to whip up and is perfect for lunch, a post-workout snack, or as a side with dinner. 

Get the recipe >

Lentil Burgers_5 Meal Prep Recipe Ideas_Blog THE BOD

Lentil Burgers

This Lentil Burger recipe from THE BOD app is a family winner any night of the week!

Get the recipe > 

Overnight Oats THE BOD

Overnight Oats

A quick, easy and delicious breakfast recipe that will give you a bump of energy and leave you feeling fuller for longer!

Serves: 2

Per serve:

Calories: 214 Protein: 7g Fat: 7.3g Carbs: 30g

INGREDIENTS:

  • 1 cup Rolled Oats
  • 1 tbs Chia Seeds
  • 39g Strawberries
  • 1 1/2 cups Unsweetened Almond Milk

METHOD:

1. Use an airtight container.

2. Chop the strawberries up roughly.

3. Combine all of the ingredients in the container.

4. Store in the fridge overnight and serve cold in the morning.

Peanut curry chicken_THE BOD Free Recipe

Peanut Curry Chicken

Whether it’s for lunch or dinner, this curry is an easy yet delicious meal. 

Serves 4

Per serve:

Calories: 569.8 Protein: 37.5g Fat: 25.5g Carbs: 43.2g

Ingredients:

  • 500g Chicken Breast
  • 1 small (110g) Brown Onion, finely diced
  • 1 tsp Minced Ginger
  • 2 heaped tbsp (50g) Red Curry Paste
  • 2 tbls (50g) Crunchy Peanut Butter
  • 400ml Light Coconut Milk
  • 1 tbls (15mL) Extra Virgin Olive Oil
  • 1 medium (220g) Zucchini
  • 200g Green Beans
  • ½ Lime
  • 500g pre-cooked Coconut Rice (125g per serve)

Method:

  1. Heat oil on medium in a large non-stick frypan or wok.
  2. Finely dice onion and add to the frypan with ginger. Sauté for 3 minutes until golden.
  3. Dice chicken and add it into frypan with red curry paste. Stir to coat chicken.
  4. Brown chicken for 5 minutes.
  5. Add peanut butter and coconut milk and mix through. Simmer for 15 minutes.
  6. Add green beans and zucchini. Simmer for a further 5 minutes. 
  7. Squeeze juice of ½ lime and mix through curry.
  8. Serve with precooked coconut rice.

Top Tip: For vegan, swap chicken for tofu or tempeh.

Want more easy meal prep recipes like these? Head on over to THE BOD App for 160+ macro-friendly recipes (including vegetarian and vegan options!). 

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