You’ve been sharing your favourite healthy meal planning recipes with us this week and now we’re sharing a couple of our favourite lunch-box friendly recipes from Mealime!

Mealime is a free meal planning app that builds your grocery list based on the recipes you’ve selected. Talk about making meal planning easy! Check out two of our favourite recipes from Mealime that will definitely pack a punch in your next lunch.

Warning: Our mouths are watering just reading these recipes, so be prepared to make a stop at the grocery store on your way home from work today. Happy meal planning!

Pan-Fried Chicken with Sautéed Sugar Snap Peas & Sweet Potato Mash

Pan-Fried Chicken with Sautéed Sugar Snap Peas & Sweet Potato Mash

4 Servings / Total time 30-40 min

Ingredients

  • 1 lb (500 g) chicken breasts, boneless skinless
  • 6 cloves, garlic
  • 1 lemon
  • Two 8oz (227 g) package, sugar snap peas
  • 1 1/2 lb (750 g) sweet potato
  • 1 tsp salt
  • 1 tsp black pepper
  • 6 tbsp virgin coconut oil

Directions

  1. Fill a medium saucepan about halfway with water, cover, and bring to a boil.
  2. Wash, peel, and medium dice the sweet potatoes; add to the saucepan. Once the water is boiling, cook until the potatoes are very tender when pierced with a fork, 10-15 minutes. Drain and return to saucepan.
  3. Wash the snap peas and lemon. Cut the lemon into wedges. Peel and mince the garlic.
  4. Heat a skillet over medium heat.
  5. Slice chicken in half horizontally to form thin fillets. Season both sides with ½ teaspoon of salt and pepper.
  6. Melt 2 tbsp of coconut oil in the skillet. Add the minced garlic and cook until fragrant, 15-30 seconds. Add the chicken and cook until golden brown and cooked through, 3-4 minutes per side. Transfer to a plate.
  7. Add 2 tbsp coconut oil to the skillet, followed by the sugar snap peas. Cook, stirring occasionally, until bright green and tender-crisp, 2-3 minutes. Season with ¼ teaspoon of salt and pepper and remove from heat.
  8. Add the remaining coconut oil (2 tbsp) to the potatoes and season with ¼ teaspoon of salt and pepper. Mash with a potato masher (or a fork) until smooth.
  9. Slice the chicken crosswise on an angle.
  10. To serve, place the mashed potatoes, sautéed peas, and chicken on a plate. Garnish with the lemon wedges and enjoy!

Peanut Tofu Rice Bowl with Carrots & Broccoli

Peanut Tofu Rice Bowl with Carrots & Broccoli

4 Servings / Total time 35-45 min

Ingredients

  • 2 crowns broccoli
  • 4 medium carrots
  • 2 12oz (340 g) packages extra firm tofu
  • 2 cloves garlic
  • 2 pieces ginger root
  • 1 cup jasmine rice
  • 1 cup water
  • 1 lime
  • ½ tsp salt
  • ¼ tsp black pepper
  • ¼ tsp crushed red pepper
  • 2 tsp honey
  • 6 tbsp natural peanut butter
  • 2 tsp sesame seeds
  • 2 tbsp tamari soy sauce
  • 2 tbsp virgin coconut oil

Directions

  1. Prep produce – cut broccoli heads into bite-sized florets and peel carrots, trimming ends, then coarsely grate with box grater. Transfer to a medium bowl.
  2. Peel and grate or mine the ginger; transfer to a small bowl.
  3. Peel and mince or press the garlic. Transfer to a small bowl (that will be used to make the dressing).
  4. Drain and dice tofu into 2-cm cubes; place on paper towels or a clean towel and pat dry.
  5. Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a small saucepan. Add water to the saucepan; bring the mixture to a boil over high heat.
  6. Once boiling, stir the mixture, cover and reduce the heat to low. Cook the rice until the liquid is fully absorbed, 15 to 18 minutes. Once done, remove the rice from heat and let stand, still covered, for 5 minutes.
  7. Preheat a skillet over medium-high heat then add coconut oil and swirl to coat bottom. Add ginger and cook until fragrant, 15 to 30 seconds.
  8. Add the tofu to the skillet and season with salt and pepper; cook, stirring occasionally, until golden brown, 8 to 10 minutes. Once done, remove skillet from the heat.
  9. Once the tofu has been transferred, add the broccoli to the skillet and cook until slightly softened, 2 to 3 minutes.
  10. Add lime juice, peanut butter, soy sauce, water, honey, and crushed red pepper to the garlic; whisk together until well combined.
  11. To serve, arrange rice, tofu, broccoli, and carrots in a bowl, then drizzle with the peanut sauce, and sprinkle with the sesame seeds. Enjoy!
This post is part of our Find Your Fall Stride September Campaign. Each week will be sponsored & feature a social media contest. This week’s contest and blogs are brought to you by Mealime.

Team Carrot

Author Team Carrot

The Carrot Rewards team works hard to help Canadians take charge of their health and wellness by being more physically active each day and learning useful information that empowers them to make healthier decisions. We want you to keep learning, and challenging yourself to be more active. And we want to make sure that your journey to health and wellness is rewarding and engaging every step of the way!

More posts by Team Carrot

Join the discussion 31 Comments

Leave a Reply