Easy Meal Prep: Red Pepper Egg Bites and Shredded Chicken Mediterranean Bowls

There is a 100% chance we are going to eat junk for breakfast, lunch, and snacks during the workweek UNLESS we plan ahead. Meal prepping sounds boring and not yummy at all but when you find things you really like and make it on a Sunday, your week is set up for success. We made breakfast and lunch for this week and so many of ya’ll asked for the recipes. Let us just tell you…they are nothing ground breaking, super easy, and delicious.

Breakfast: Red Pepper and Ham Egg Bites

Servings: 12 Egg Bites (6 Servings)

Ingredients:

• 9 Eggs
• 1/2 of a red bell pepper
• 3/4 teaspoon garlic powder
• 3 slices of deli ham
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper cooking spray

Directions:

1. Preheat to oven to 400
2. Grease a 12 cup muffin tin
3. Thoroughly whisk the eggs and spices
4. Dice red pepper and deli ham
5. Evenly portion the diced red pepper and deli ham between the 12 cups, pour the egg mixture on top, filling each cup around ¾ to the top
6. Bake for 16 minutes
7. Remove from oven, let cool

Serve:

1. Serve immediately warm or once cool add to Ziploc bags and store in the fridge (2 per bag). 
2. To reheat, place 2 bites on a plate and microwave for 30 seconds. We love to add a little Cholula hot sauce.

Lunch: Shredded Chicken Mediterranean Bowls

Servings: 12 lunches

Ingredients:

• 1 cucumber  
• container of cherry tomatoes
• jar of pitted kalamata olives 
• 2 bags of fresh green beans (pre cut and cleaned)
• 1 container Cedar’s Cucumber Garlic Tzatziki
• 1 bag of petite red potatoes
• 4 large boneless skinless chicken breasts
• Fat-Free feta crumbles
• Spices: garlic, dill, onion powder, red pepper flakes, oregano, salt and pepper

Directions:

1. Put chicken breasts in crock pot on high for 3.5 hours with 2 cups of water, garlic, dill, onion powder, red pepper flakes, oregano, salt and pepper. Shred chicken. 
2. Boil potatoes for 15 minutes. Drain water. Drizzle with light olive oil and salt. 
3. Boil green beans for 5 minutes. Drain water. Return to pot and add light olive oil, salt, and garlic and sauté for 2 minutes.
4. Chop cucumber into small squares but leave olives and tomatoes whole to reduce soggy texture.
5. In 12 containers: equally portion green beans, potatoes, shredded chicken, tomatoes, olives, cucumber, fat free feta crumbles, and 1tbsp of tzatziki.

Serve:

1. We eat these bowls at room temperature and they are amazing. Stir everything together before eating.

If you decide to try either of the recipes, let us know how you like them- be sure to share on Instagram and tag us!

xoxo,

Abbey and Hayley

The Hester Twins