Grill Masters Pro Tip- Meal Prep Monday-Friday
Featuring Rainier Foods Garlic & Herb Rub, and Meat Mitch Whomp!
Pitmaster Rosalie IG@castironskillz
Meal Prep Mon-Fri: Chicken & Steak Protein Bowls
Rated 5.0 stars by 1 users
Category
BBQ
Cuisine
American
Servings
10
Prep Time
10 minutes
Cook Time
1 hour
Featured in Grill Masters Club Box- Happy Que Year!
Be efficient this year! Make these two awesome protein bowls at the same time for clean eating the rest of the week!
Author:Pitmaster Rosalie
Ingredients
- Rainer Food’s Garlic & Herb
-
Meat Mitch Naked Sauce
- 5 Chicken Breasts
- 5 Servings Cooked Rice (Sub Cauliflower Rice if Needed)
- 2-3 Sweet Potatoes, Quartered
- 5 Servings Frozen or Fresh Broccoli and or Brussel Sprouts
- 2 Shallots, Sliced
- 6 Cloves Garlic, Minced
- Oil of choice
- 5 Meal Prep Containers
- Brocmar Remy’s Competition Rub
- Honke’s Chipotle Moppin Sauce
- 2 Flank, Top Sirloins, Skirt Steaks, or 1 Picanha Cut into Steaks.
- 5 Servings Cooked Rice (Sub Cauliflower Rice if Needed)
- 8 Cloves Garlic, Smashed
- 3 Green Peppers, Sliced
- 1 ½ Onion, Sliced
- ½ Onion, Diced
- 1 Tomato, Diced
- 2 Jalapenos, Diced
- 1 Cup Cilantro, Chopped
- Juice from 1 Lime
- 1 Tbsp Red Wine Vinegar
- 2 Avocados, Thinly Sliced
- 2 Limes, Quartered
- Oil of choice
- 5 Meal Prep Containers
Bowl 1
Bowl 2
Directions
Bowl 1
- Marinate Chicken in Naked Whomp Sauce for at least 1 hour or overnight.
- Preheat smoker or grill to 350F.
- Season Chicken Breasts with Rainer Garlic & Herb.
On a baking sheet or in a cast iron skillet add quartered sweet potato, broccoli, brussels, shallot, garlic, and a drizzle of oil. Season with Rainers Garlic and Herb.
- Place in smoker along with Chicken Breasts directly on the grate.
- Grill for 20 Minutes each side or until internal temp reaches 165F.
- Lightly move around vegetables every 5 minutes.
- Remove once vegetables are desired color and texture.
- Add cooked rice to the base of the meal prep containers.
- Slice chicken & add to meal prep containers along with roasted vegetables.
- Drizzle with Meat Mitch Whomp Sauce and enjoy! For Reheating, microwave for 2 minutes.
Bowl 2
- Marinate Steak in Honke’s Chipotle Sauce for at least 1 hour or overnight.
Preheat the smoker or grill to 350° F.
- Season chicken breasts with Remy’s Competition Rub
- In Cast Iron Skillet add sliced peppers, onion and garlic with a drizzle of oil.
- Place in the smoker along with steak directly on the grate.
Grill steak for 20 Minutes Each Side. Or until 125°F Internal Temp (for reheating purposes).
- Lightly move around vegetables every 5 minutes until desired color and texture.
- Remove and let rest.
- In a bowl mix cilantro, jalapeno, onion. tomato, vinegar, lime juice and Remy’s Competition Rub.
- In a small bowl mix sour cream and 2 Tbsp Honke’s Chipotle Sauce.
- Add cooked rice to the base of the meal prep containers.
- Slice steak and add to meal prep containers along with fajita vegetables.
- Add fresh pico and avocado slices.
- Drizzle with Chipotle Sauce Cream and enjoy! For Reheating, microwave for 2 minutes.
