Grilled Chicken & Steak Meal Prep Bundle

Updated at: Thu, 17 Aug 2023 06:39:42 GMT

Step 1

1 Prepare the ingredients Preheat your grill to maintain a temperature of 450-500°F. Wash and dry the fresh produce for bulk cooking. Medium dice the potatoes. Cut off any stem ends from the green beans. Peel and roughly chop 2 cloves of garlic. Remove any husks and silks from the corn. Quarter the zucchini lengthwise. Cut off the stems of the bell peppers. Halve lengthwise; remove the ribs and seeds. Peel and halve the shallot. Halve the tomatoes; place in a large bowl. Season with salt and pepper. Cut off and discard the stems of the poblano peppers. Halve lengthwise; remove the ribs and seeds. Thoroughly wash your hands, knife, and cutting board immediately after handling.

Step 2

2 Assemble the foil packet & grill the potatoes Place a large piece of foil on a work surface. Place the diced potatoes on one side of the foil. Add 2 tablespoons of water. Drizzle with olive oil and season with salt and pepper; toss to combine. Fold the foil in half over the potatoes. Fold the three open edges inwards to completely seal the packet. Grill 14 to 16 minutes, or until the water has cooked off and the potatoes are tender when pierced with a fork. Remove from the grill and carefully open the foil packet. Taste, then season with salt and pepper if desired.

Step 3

3 Grill & slice the chicken Pat the chicken dry with paper towels. Drizzle with olive oil and season on both sides with salt, pepper, and the smoky spice blend. Grill 7 to 8 minutes per side, or until browned and cooked through.* Transfer to a cutting board. When cool enough to handle, slice crosswise. *The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

Step 4

4 Grill & slice the steaks Pat the steaks dry with paper towels. Drizzle with olive oil and season on both sides with salt, pepper, and the weeknight hero spice blend. Grill 4 to 5 minutes per side for medium-rare (125°F), or until browned and cooked to your desired degree of doneness.* Transfer to a cutting board and let rest at least 5 minutes. Once rested, find the lines of muscle (or grain) on the steaks; slice crosswise against the grain. *The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this.

Step 5

5 Assemble the foil packet & grill the green beans Place a large piece of foil on a work surface. Place the green beans and chopped garlic on one side of the foil. Add 2 tablespoons of water. Drizzle with olive oil and season with salt and pepper; toss to combine. Fold the foil in half over the vegetables. Fold the three open edges inwards to completely seal the packet. Grill 6 to 8 minutes, or until the water has cooked off and the green beans are tender when pierced with a fork. Remove from the grill and carefully open the foil packet; transfer to the bowl of grilled potatoes. Taste, then season with salt and pepper if desired.

Step 6

6 Grill the remaining vegetables Place the prepared corn, zucchini, bell peppers, shallot, and poblano peppers in a large bowl. Drizzle with olive oil and season with salt and pepper. Toss to coat. Evenly coat 2 corn cobs with the Southern spice blend. Grill the seasoned corn, turning occasionally, 9 to 10 minutes, or until charred and softened. Transfer to a plate. Grill the seasoned zucchini, bell peppers, and poblano peppers 3 to 5 minutes per side, or until charred and softened. Grill the seasoned shallot, turning occasionally, 5 to 7 minutes, or until softened and lightly charred. Transfer to a cutting board.

Step 7

7 Finish the vegetables & potatoes Thinly slice the grilled zucchini. Thinly slice the grilled shallot. Thinly slice the grilled bell peppers crosswise.Transfer the sliced shallot and bell peppers to the bowl of grilled potatoes and green beans.Roughly chop the grilled poblano peppers. Transfer the sliced zucchini and chopped poblano peppers to the bowl of seasoned tomatoes.

Step 8

8 Make the Honey Mustard Combine the dijonnaise and honey (kneading the packet before opening); season with salt and pepper.

Step 9

9 Make the Marinated Feta Roughly chop the capers. Combine the feta (crumbling before adding), chopped capers, currants, and 1 tablespoon of olive oil. Taste, then season with salt and pepper if desired.

Step 10

10 Make the Lemon Labneh Combine the labneh and lemon purée. Taste, then season with salt and pepper if desired.

Step 11

11 Make the Creamy BBQ Sauce Combine the barbecue sauce and sour cream; season with salt and pepper.

Step 12

12 Assemble & store the Honey Mustard Chicken & Potatoes Makes 2 servings: For each serving, in a large container combine: • 1/4 finished potatoes • 1 sliced chicken breast Transfer the honey mustard to 2 small containers.

Step 13

13 Assemble & store the Smoky Chicken & Za’atar Corn Makes 2 servings: For each serving, in a large container combine: • 1/4 finished vegetables • 1 plain grilled corn cob • 1 sliced chicken breast Transfer the marinated feta to 2 small containers.

Step 14

14 Assemble & store the Grilled Steak & Lemon Labneh Makes 2 servings: For each serving, in a large container combine: • 1/4 finished potatoes • 1 sliced steak Transfer the lemon labneh to 2 small containers.

Step 15

15 Assemble & store the Steak & Creamy BBQ Sauce Makes 2 servings: For each serving, in a large container combine: • 1/4 finished vegetables • 1 Southern-spiced grilled corn cob • 1 sliced steak Transfer the creamy BBQ sauce to 2 small containers.

Step 16

16 Finish & serve the Honey Mustard Chicken & Potatoes Heat the finished chicken and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the honey mustard and crispy onions.

Step 17

17 Finish & serve the Smoky Chicken & Za’atar Corn Wash and dry the mint; pick the leaves off the stems. Heat the finished chicken, vegetables, and corn in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the marinated feta and mint leaves (tearing just before adding). Top the corn with as much of the za’atar as you’d like (you may have extra).

Step 18

18 Finish & serve the Grilled Steak & Lemon Labneh Wash and dry the parsley; roughly chop the leaves and stems. Heat the finished steak and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the lemon labneh, chopped parsley, and almonds.

Step 19

19 Finish & serve the Steak & Creamy BBQ Sauce Roughly chop the peanuts and pepitas. Heat the finished steak, vegetables, and corn in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the creamy BBQ sauce and chopped peanuts and pepitas.

Step 20

1 Prepare the ingredients Preheat your grill to maintain a temperature of 450-500°F. Wash and dry the fresh produce for bulk cooking. Medium dice the potatoes. Cut off any stem ends from the green beans. Peel and roughly chop 2 cloves of garlic. Remove any husks and silks from the corn. Quarter the zucchini lengthwise. Cut off the stems of the bell peppers. Halve lengthwise; remove the ribs and seeds. Peel and halve the shallot. Halve the tomatoes; place in a large bowl. Season with salt and pepper. Cut off and discard the stems of the poblano peppers. Halve lengthwise; remove the ribs and seeds. Thoroughly wash your hands, knife, and cutting board immediately after handling.

Step 21

2 Assemble the foil packet & grill the potatoes Place a large piece of foil on a work surface. Place the diced potatoes on one side of the foil. Add 2 tablespoons of water. Drizzle with olive oil and season with salt and pepper; toss to combine. Fold the foil in half over the potatoes. Fold the three open edges inwards to completely seal the packet. Grill 14 to 16 minutes, or until the water has cooked off and the potatoes are tender when pierced with a fork. Remove from the grill and carefully open the foil packet. Taste, then season with salt and pepper if desired.

Step 22

3 Grill & slice the chicken Pat the chicken dry with paper towels. Drizzle with olive oil and season on both sides with salt, pepper, and the smoky spice blend. Grill 7 to 8 minutes per side, or until browned and cooked through.* Transfer to a cutting board. When cool enough to handle, slice crosswise. *The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

Step 23

4 Grill & slice the steaks Pat the steaks dry with paper towels. Drizzle with olive oil and season on both sides with salt, pepper, and the weeknight hero spice blend. Grill 4 to 5 minutes per side for medium-rare (125°F), or until browned and cooked to your desired degree of doneness.* Transfer to a cutting board and let rest at least 5 minutes. Once rested, find the lines of muscle (or grain) on the steaks; slice crosswise against the grain. *The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this.

Step 24

5 Assemble the foil packet & grill the green beans Place a large piece of foil on a work surface. Place the green beans and chopped garlic on one side of the foil. Add 2 tablespoons of water. Drizzle with olive oil and season with salt and pepper; toss to combine. Fold the foil in half over the vegetables. Fold the three open edges inwards to completely seal the packet. Grill 6 to 8 minutes, or until the water has cooked off and the green beans are tender when pierced with a fork. Remove from the grill and carefully open the foil packet; transfer to the bowl of grilled potatoes. Taste, then season with salt and pepper if desired.

Step 25

6 Grill the remaining vegetables Place the prepared corn, zucchini, bell peppers, shallot, and poblano peppers in a large bowl. Drizzle with olive oil and season with salt and pepper. Toss to coat. Evenly coat 2 corn cobs with the Southern spice blend. Grill the seasoned corn, turning occasionally, 9 to 10 minutes, or until charred and softened. Transfer to a plate. Grill the seasoned zucchini, bell peppers, and poblano peppers 3 to 5 minutes per side, or until charred and softened. Grill the seasoned shallot, turning occasionally, 5 to 7 minutes, or until softened and lightly charred. Transfer to a cutting board.

Step 26

7 Finish the vegetables & potatoes Thinly slice the grilled zucchini. Thinly slice the grilled shallot. Thinly slice the grilled bell peppers crosswise.Transfer the sliced shallot and bell peppers to the bowl of grilled potatoes and green beans.Roughly chop the grilled poblano peppers. Transfer the sliced zucchini and chopped poblano peppers to the bowl of seasoned tomatoes.

Step 27

8 Make the Honey Mustard Combine the dijonnaise and honey (kneading the packet before opening); season with salt and pepper.

Step 28

9 Make the Marinated Feta Roughly chop the capers. Combine the feta (crumbling before adding), chopped capers, currants, and 1 tablespoon of olive oil. Taste, then season with salt and pepper if desired.

Step 29

10 Make the Lemon Labneh Combine the labneh and lemon purée. Taste, then season with salt and pepper if desired.

Step 30

11 Make the Creamy BBQ Sauce Combine the barbecue sauce and sour cream; season with salt and pepper.

Step 31

12 Assemble & store the Honey Mustard Chicken & Potatoes Makes 2 servings: For each serving, in a large container combine: • 1/4 finished potatoes • 1 sliced chicken breast Transfer the honey mustard to 2 small containers.

Step 32

13 Assemble & store the Smoky Chicken & Za’atar Corn Makes 2 servings: For each serving, in a large container combine: • 1/4 finished vegetables • 1 plain grilled corn cob • 1 sliced chicken breast Transfer the marinated feta to 2 small containers.

Step 33

14 Assemble & store the Grilled Steak & Lemon Labneh Makes 2 servings: For each serving, in a large container combine: • 1/4 finished potatoes • 1 sliced steak Transfer the lemon labneh to 2 small containers.

Step 34

15 Assemble & store the Steak & Creamy BBQ Sauce Makes 2 servings: For each serving, in a large container combine: • 1/4 finished vegetables • 1 Southern-spiced grilled corn cob • 1 sliced steak Transfer the creamy BBQ sauce to 2 small containers.

Step 35

16 Finish & serve the Honey Mustard Chicken & Potatoes Heat the finished chicken and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the honey mustard and crispy onions.

Step 36

17 Finish & serve the Smoky Chicken & Za’atar Corn Wash and dry the mint; pick the leaves off the stems. Heat the finished chicken, vegetables, and corn in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the marinated feta and mint leaves (tearing just before adding). Top the corn with as much of the za’atar as you’d like (you may have extra).

Step 37

18 Finish & serve the Grilled Steak & Lemon Labneh Wash and dry the parsley; roughly chop the leaves and stems. Heat the finished steak and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the lemon labneh, chopped parsley, and almonds.

Step 38

19 Finish & serve the Steak & Creamy BBQ Sauce Roughly chop the peanuts and pepitas. Heat the finished steak, vegetables, and corn in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the creamy BBQ sauce and chopped peanuts and pepitas.

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