We all know meal prep is a game-changer when it comes to eating healthy but it can be such a pain to do. It’s the one thing we know we need to do to stay on track with our nutrition no matter what our week throws at us, but it’s the one thing we tend to avoid. I always tell myself I don’t have the time, but I know that if I just take an hour or two once over the weekend that it will save me time, money and calories all week! So I’ve decided to refocus on meal prep now that I have two kiddos and don’t stand a chance of eating well without it and wanted to share one of my new favorite recipes! It’s fast and easy! I buy Hidden Valley Greek Yogurt ranch dressing to mix with the salsa, I use peppers, sliced carrots and organic cherry tomatoes as the veggies, and I bought my grilled chicken sliced and ready to go from the frozen section to save time. I’ve taken this on picnics already now that the kids are out for the summer and it’s been so convenient and tasty! I hope you enjoy! Be sure to leave a comment and let me know what you thought! Xo.



2 Tablespoons Yogurt Ranch dressing
2 Tablespoons Salsa
3/4 cup grilled chicken, cubed
1/4 cup canned corn, drained and rinsed
1/4 cup canned black beans, drained and rinsed
1 cup chopped veggies (tomatoes, cucumbers, peppers…whatever you’d like!)
1 cup leafy greens


Grill chicken and set aside, allowing to cool before cubing.
In a small bowl, combine dressing and salsa and stir.
In Mason jar, place the ingredients in the following order: dressing, chopped veggies, corn and beans, chicken, leafy greens
Pack jar tightly, so it will remain fresher for a longer period.

Portion Fix (21 Day Fix) Container Count:  1 Red, 2 Green, 1 Yellow, 1 Orange, 1 Blue (Note: I don’t count the salsa, as it is a minimal amount used).

Submit a Comment