Posts tagged meal prep
Meal prepping: Chicken 3 Ways

Being a busy working Mama means making the most of my time and a huge part of that is by meal prepping! Post-it® Extreme XL Notes make it easy for me to tackle 3 of my favorite weeknight meals-Greek Chicken Bowls topped with roasted veggies, Chicken Enchiladas and my One Pot Chicken Pasta. 


Post-it® Extreme XL Notes are perfect because they have enough space for me to write out the full recipe, and stick securely on my counter, near the oven and even on containers in the fridge or freezer, making them the ultimate meal prepping hack!

I'd love to know your tips for meal prepping in the comment box below and don't forget to subscribe to my You Tube channel if you aren't already. Scroll down for the full recipes.



Key Ingredients:

  • 6 large chicken breasts, cubed

  • 8oz. white mushrooms, sliced

  • 8oz. mini bell peppers, sliced

  • 8oz. rainbow carrots, sliced

  • 8oz. broccoli, sliced

  • 8oz. butternut squash

  • EVOO

  • Seasoning salt

  • fresh rosemary, chopped

  • fresh thyme, chopped

To start: place chicken breasts on baking sheet. Drizzle with EVOO and season with seasoning salt, pepper, rosemary and thyme.

Place vegetables on baking sheet and drizzle with EVOO and season with salt and pepper. Bake at 425F for about 25 minutes or until chicken is cooked through.

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Greek Chicken Bowls

by Brandi Milloy


  • 1/3 of the prepped and cooked chicken

  • The roasted vegetables (peppers, carrots and butternut squash)

  • 1 cup quinoa

  • 1 bouillon cube

  • 2 cups water

  • 4 oz. arugula

  • 6 oz. feta cheese

  • 1/2 cup sour cream

  • 1/4 cup mayo

  • 1/2 tbsp. Italian spices

  • 1/2 tsp. salt

  • 1/2 tsp. pepper

  • Juice from 1/2 lemon

  • 2 Persian cucumbers

  • 8oz. cherry tomatoes, sliced


  1. To make quinoa: Pour quinoa, bouillon cube and 2 cups of water in rice cooker and cook.

  2. To make dressing: Into a blender, add feta cheese, sour cream, mayo, italian spices, salt, pepper and lemon juice and blend until smooth.

  3. To assemble grain bowls: Add desired amount of the arugula to a bowl or glass container. Top with quinoa, chicken, veggies, cucumbers and tomatoes. Serve with dressing and enjoy!

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One Pot Chicken Pasta

by Brandi Milloy


  • 1/3 of the prepped and cooked chicken

  • Remaining roasted vegetables (broccoli and mushrooms)

  • 8 oz. dry penne pasta

  • 3 tbsp. butter

  • 3 tbsp. flour

  • 1 1/2 cups half & half

  • 3/4 cup reserve pasta water

  • 1/2 cup shaved parmesan cheese


  1. Cook pasta according to box and reserve about a cup of water for sauce.

  2. To make sauce: Into a large pot melt butter and add flour to make a rue. Add half and half and water and mix until smooth. Add chicken, vegetables, pasta and cheese and serve warm.

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Chicken Enchiladas

by Brandi Milloy


  • 1/3 of the prepped and cooked chicken

  • 12 oz. jar salsa verde or enchilada sauce

  • 2 cups cheese

  • 16 corn tortillas

  • sour cream

  • cilantro


  1. Shred chicken using a fork or knife and toss with half of the salsa verde or enchilada sauce and 1 cup of cheese.

  2. Place a few tablespoons of chicken filling in a tortilla and wrap. Place in casserole dish, seam side down. Repeat and layer until you’ve filled all your tortillas.

  3. Cover with remaining cheese and bake covered at 400F for about 20 minutes. Serve with sour cream and cilantro.