Are you looking for a delicious and nutritionally dense dish? Chicken is a completely carb-free and low-fat protein which makes it great for paleo meal plans or just managing your macros easily. Broccoli tastes miles better than it smells in the field and generously delivers potassium, fiber and vitamin C among other beneficial qualities. This Cheddar Stuffed Chicken Breast with Rice Pilaf can be downright thrilling - as well as a healthy choice - if we do say so ourselves here at MPOF. 

Now when it comes to cheese, there’s something fun to know about cheddar. Cheddar comes from the actual village of Cheddar in south-west England. There is a series of caves there called the Cheddar Gorge that provided perfect temperature and humidity for letting this cheese mature. Amazing! 

And knowing is half the battle! Now chicken never needs to be boring again. Oh and one more thing - this meal prep recipe gets especially interesting when paired with flavorful rice pilaf. Are you ready yet? Yum!

This gluten-free cheesy chicken is comfort food at its best! Served alongside a veggie-rich rice pilaf for a complete meal!

How long will Cheddar Stuffed Chicken Breast last for?

Don’t hesitate to put your Cheddar Stuffed Chicken Breast in a properly sealed meal prep container and store it safely for up to 3-4 days in the fridge, according to the USDA. The rice portion and chicken will be ready when you are.

Can Cheddar Stuffed Chicken Breast be frozen?

Sure enough, your chicken can be frozen indefinitely. Make extra sure with chicken dishes to seal your meal prep container well. Cheddar Stuffed Chicken, like any frozen meat, will begin to lose some texture and flavor the longer it stays in the freezer. But you’re not going to wait that long to devour this dish, right? 

How do you make Cheddar Stuffed Chicken Breast?

We’ve got a few handfuls of ingredients for Cheddar Stuffed Chicken Breast that will keep you cooking simply and make your meal so tasty! Prepare the oven and chicken first and while that’s cooking, take care of the rice. Serve them both right away or enjoy this meal prep recipe on the road any time, any day. Pro-tip: remember to use a toothpick to help keep the stuffing in the chicken. 

How to portion Cheddar Stuffed Chicken Breast?

Portion Cheddar Stuffed Chicken Breast on one side of a double-compartment meal prep container and rice pilaf in the other for a perfect pairing and easy travel size wherever you need to go. This meal prep recipe makes 4 portions each with 51.2g protein, 40.1g carbohydrates and 29.6g fat for your culinary gratification.

More Chicken Breast meal prep recipes:

We have so many delicious options for chicken at MPOF. You’ll never go hungry even it’s been a while since you enjoyed Cheddar Stuffed Chicken Breast! Go all out with meal prep ideas to keep you going:

• Zoodles with Tomato Oregano Sauce and Grilled Chicken Breast
• Chicken Tikka Masala
• Chicken Penne With Asparagus and Pistachios
• Sheet Pan Bruschetta Chicken

Other tips for making Cheddar Stuffed Chicken Breast:

There are as many ways to vary Cheddar Stuffed Chicken Breast as there are stars in the sky - well almost! Here are a few of our favorites:

1. Explore your grocery’s cheese section and replace cheddar with something new, something old, something blue, but definitely not borrowed! 
2. Swap out the rice for a Vegetarian Cobb Salad, a Vegan Chopped Chickpea Greek Salad, favorite bread or steamed veggie 
3. Make sure your knife is as sharp as possible and begin cutting from the chicken breast’s thick side. 

Broccoli Cheddar Stuffed Chicken Breast & Rice Pilaf  Ingredients:

For Chicken

• 4 large chicken breasts
• 1 teaspoon paprika
• ½ teaspoon garlic powder
• 1 teaspoon sea salt 
• ¼ teaspoon black pepper 
• 1 cup finely chopped broccoli 
• 3 oz. cream cheese
• 1 cup shredded cheddar cheese
• ½ teaspoon dried thyme 
• 2 tablespoon olive oil 

For Rice Pilaf

• ¾ cup basmati rice
• ⅓ cup finely chopped red bell pepper 
• ⅓ cup finely chopped carrot 
• ¼ minced chopped white onion 
• ⅓ cup frozen peas
• 2 tablespoon butter
• 2 cups chicken stock 
• Sea salt and black pepper to taste 
• ¼ cup chopped parsley 

Or, try these other healthy alternatives to white rice.

Broccoli Cheddar Stuffed Chicken Breast with Rice Pilaf

This gluten-free cheesy chicken is comfort food at its best! Served alongside a
veggie-rich rice pilaf for a complete meal!

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Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Course: dinner, Lunch, Main Course

Cuisine: American

Keyword: gluten free, Meal Prep

Servings: 4 meals

Calories: 652kcal

Author: Nick Quintero

Ingredients

For Chicken

• 4 large chicken breasts about 1-1.5lbs
• 1 teaspoon paprika
• ½ teaspoon garlic powder
• 1 teaspoon sea salt
• ¼ teaspoon black pepper
• 1 cup finely chopped broccoli
• 3 oz. cream cheese
• 1 cup shredded cheddar cheese
• ½ teaspoon dried thyme
• 2 tablespoon olive oil

For Rice Pilaf

• ¾ cup basmati rice
• ⅓ cup finely chopped red bell pepper
• ⅓ cup frozen peas
• ⅓ cup finely chopped carrot
• ¼ minced chopped white onion
• 2 tablespoon butter
• 2 cups chicken stock
• Sea salt and black pepper to taste
• ¼ cup chopped parsley

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Instructions

• Preheat oven to 425º.

  Season chicken breasts with garlic, paprika, salt and pepper on all sides. Using a sharp knife, slice through the side of chicken breasts leaving 1-2 inches on each side to create a pocket.
• Place broccoli florets in a microwave-safe bowl with 2 tablespoons of water. Cover with a paper towel and microwave for 1 minute. Drain water and add broccoli to a medium mixing bowl with cream cheese, cheddar cheese, and dried thyme. Mix until combined.
• Divide mixture between chicken breasts using a spoon and secure with 1-2 toothpicks. Heat olive oil in a large cast-iron pan over medium heat for 2 minutes. Add 2 chicken breasts to pan and sear for 3 minutes on each side. Set aside on a plate. Repeat with the remaining 2 chicken breasts. Arrange all chicken breasts in pan. Cover with aluminum foil and transfer to the oven. Bake 20 minutes. Carefully remove aluminum foil and bake 5-10 minutes longer or until chicken is cooked through. Remove toothpicks before serving.
• While chicken bakes, rinse the rice in a mesh strainer to remove some of the starch. Heat butter over medium heat in a medium sauté pan. Add bell pepper, carrots, peas, onions, and rice. Stir in chicken broth and bring to a boil. Stir and cover. Reduce heat to medium-low and simmer rice for 15-20 minutes, until rice is tender and the broth is absorbed. Gently fluff rice with a fork. Season with salt, pepper, and parsley. Serve chicken hot alongside rice.

Notes

WW Smart Points= Green:19  Blue:16  Purple:16

Nutrition

Calories: 652kcal | Carbohydrates: 40.1g | Protein: 51.2g | Fat: 29.6g | Fiber: 4.6g

Tried this recipe?Mention @mealpreponfleek or tag #mealpreponfleek!

From the cool and refreshing tzatziki sauce to the savory New York Strip Steak and roasted vegetables, you'll have a balanced bowl that will absolutely hit the spot during a busy week. These Mediterranean style meal prep bowls are packed with 37g of protein per serving and are definitely a perfect fit for meal prepping. 

From the cool and refreshing tzatziki sauce to the savory New York Strip Steak and roasted vegetables, you'll have a balanced bowl that will absolutely hit the spot during a busy week. These Mediterranean-styled bowls are packed with 37g of protein per serving and are definitely a perfect fit for meal prepping.

When you think of Mediterranean-inspired diets, do you think of beef? Well, maybe you should. Incorporating fresh, lean red meat into a Mediterranean-style eating pattern can help support heart health.

In fact, Research from Purdue University found that following a Mediterranean-style eating pattern that includes lean red meats, like lean beef, is just as effective in supporting a healthy heart as a Mediterranean-style diet that limits red meats. In fact, including 18 ounces of lean, fresh red meat per week as a part of a Mediterranean-style dietary pattern was found to be more effective in lowering LDL cholesterol than a similar eating pattern that only included 7 ounces of lean, fresh red meat.

Fresh meats were defined in the study as requiring no further preservation or processing beyond refrigeration or freezing; they are not cured, salted or smoked or include chemical preservatives.

Mediterranean Style Meal Prep Bowls Ingredients:

• 2 beef Strip Steak Boneless, cut 1 inch thick (about 8 ounces each)
• 2 medium zucchini, cut lengthwise in half
• 2 medium red bell pepper, cut into quarters
• ¼ cup lemon juice, divided
• ¼ teaspoon salt
• 2 cups cooked quinoa
• 2 tablespoons chopped fresh parsley
• ½ cup reduced fat feta cheese
• ⅓ cup sliced olives
• ½ cup Tzatiki sauce

Here are 3 more Meal Prep Bowl Ideas we think you'll love:

Recipe courtesy of The Kansas Beef Council

Mediterranean Style Meal Prep Bowls

From the cool and refreshing tzatziki sauce to the savory New York Strip Steak and roasted vegetables, you'll have a balanced bowl that will absolutely hit the spot during a busy week. These Mediterranean style meal prep bowls are packed with 37g of protein per serving and are definitely a perfect fit for meal prepping.

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Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 25 minutes minutes

Course: dinner, Lunch, Main Dish

Cuisine: American

Keyword: Beef, Meal Prep

Servings: 4 meals

Calories: 374kcal

Author: Nick Quintero

Equipment

• grill

Ingredients

• 1 lbs Strip Steak Boneless cut 1 inch thick (about 8 ounces each)
• 2 each medium zucchini cut lengthwise in half
• 2 each medium red bell pepper cut into quarters
• ¼ cup lemon juice divided
• ¼ teaspoon salt
• 2 cups cooked quinoa
• 2 tablespoons chopped fresh parsley
• ½ cup reduced fat feta cheese
• ⅓ cup sliced olives
• ½ cup Tzatziki sauce

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Instructions

• Place steaks on grid over medium, ash-covered coals. Grill, covered, 11-14 minutes (over medium heat on preheated gas grill, 11 to 15 minutefor medium rare (140F) to medium (160F) doneness, turning occasionally.
• Place zucchini and peppers on the grill. Grill Zucchini covered for 7 to 10 minutes and peppers covered for 11 to 14 minutes.
• Dress quinoa with the remaining lemon juice and parsley. Divide quinoa equally among four bowls.
• Slice steaks into thin slices. Chop zucchini and peppers into bite-sized pieces. Divide steak and vegetables evenly over the quinoa in each of the bowls. Garnish with olives and feta and finish with a dollop of Tzatziki. Season with salt and pepper as desired.

Video

Notes

WW Smart Points= Green:7  Blue:7  Purple:4

Nutrition

Serving: 1meal | Calories: 374kcal | Carbohydrates: 30g | Protein: 37g | Fat: 12g | Fiber: 5.1g

Tried this recipe?Mention @mealpreponfleek or tag #mealpreponfleek!

Beef and cheese taquitos are a snack time favorite because they're quick and easy to cook and eat. But do you know how they came about? Taquitos are known as Mexican food, but sources say that taquitos were created in the United States and are a part of Tex-Mex lore. And apparently, October 4th is National Taquito Day! So you can celebrate by making your very own beef and cheese taquitos. We made the popular snack into a full meal by adding a Street Corn Salad to give you the complete street taco experience.

These air-fried taquitos have zero added fat and are full of protein-rich ground beef. Served alongside a creamy fire-roasted corn salad, it’s the perfect Mexican meal!

How long will Beef and Cheese Taquitos last for?

Once cooked and when properly stored, Beef and Cheese Taquitos will last for up to 4 days. Store your taquitos in a shallow airtight container. You can also roll them and stick them in the fridge to cook later, but doing so will cut the shelf life in half.

Can Beef and Cheese Taquitos be frozen?

Yes, you can freeze Beef and Cheese Taquitos. Just cook them, let them cool to room temperature, and toss them in a ziplock bag to store in your freezer. Make sure you lay them flat in the freezer. You can store your beef and cheese taquitos in smaller batches for an easy grab-and-go meal.

Beef and Cheese Taquitos Ingredients:

For Taquitos

• 8 gluten-free tortillas
• ½ lb. 96% lean ground beef
• 2 teaspoon ground cumin
• ¼ teaspoon smoked paprika
• 1 teaspoon dried oregano
• ¼ teaspoon garlic powder
• ½ teaspoon sea salt
• Pinch of cayenne pepper
• ½ cup shredded cheddar cheese
• 1 cup salsa

For Street Corn Salad

• 3 cups fire-roasted corn, thawed
• ½ cup chopped red onion
• 2 tablespoon chopped cilantro
• 1 tablespoon finely chopped jalapeño
• ¼ cup light sour cream
• 2 tablespoon lime juice
• 1 tablespoon mayonnaise
• ½ teaspoon chili powder
• ¼ teaspoon sea salt
• ¼ cup crumbled cojita cheese

How do you make Beef and Cheese Taquitos?

First, grab all of your ingredients and we'll start by making the Street Corn Salad. Gather the ingredients for the corn salad and put them all into one bowl. Stir all of the ingredients together, top with cotija cheese, and pop the salad in the refrigerator. We're off to an easy start!

Now, for the taquitos. They're fun and easy to make. Your kids may even enjoy helping you with this lunch meal prep! Start by browning the ground beef in a medium skillet over medium heat. Cook for 7 minutes, breaking the beef into crumbles with a spatula. Drain the meat and add seasoning. Then let the beef cool for 5 minutes and add shredded cheese after cooling. Here's the part where the kiddos can help! Once the meat is cooked and cheesy, grab 8 gluten-free tortillas and a spoon for the beef. Spoon 2 tablespoons of beef & cheese just below the center of the tortilla in a line. Tightly roll each taquito and either set them aside on another plate or place them directly into your air-fryer basket (no need to preheat the basket). Spoon and roll three more taquitos for a total of four. Fry the first four, then repeat. Air fry the taquitos for 8 minutes at 380 degrees. Use tongs to remove the taquitos from the air-fryer and place them on a plate.

Once all 8 of your beef and cheese taquitos are done, so are you! Serve and/or store with the Street Corn Salad and enjoy a job well done.

How to portion Beef and Cheese Taquitos?

To store your lunch meal prep, you'll need 4 dual-compartment meal prep containers. Put the corn salad in the smaller compartment and the salsa & 2 taquitos in the bigger compartment.

More Mexican or Tex-Mex meal prep recipes:

If you enjoyed this Mexican inspired meal, try these!

Mexican Whole Grain Rice & Quinoa Casserole Meal Prep

Cheesy Mexican Cauliflower Fritter Meal Prep

Breakfast Taco Bowls

Southwestern Stuffed Sweet Potatoes

Sheet Pan Salmon Fajitas

Chicken Enchiladas

Sheet Pan Shrimp Fajitas

Steak Fajita Meal Prep

Mushroom Carnitas Burrito Bowls

Southwestern Chicken Bake Meal Prep

Instant Pot Beef Barbacoa Meal Prep Bowls

Chicken Fajita Veggie Meal Prep

Taco Skillet Meal Prep

Quinoa Chickpea Taco Bowls

Other tips for making Beef and Cheese Taquitos:

• Use pinto or black beans to make this meal vegetarian.

• You don't have to use beef. Use ground chicken or turkey, or even leftover shredded meat from another meal.

• For creamier and cheesier taquitos, use cream cheese along with shredded cheese.

• Try using corn, flour, or whole wheat flour tortillas.

Beef and Cheese Taquitos

These air-fried taquitos have zero added fat and are full of protein rich ground beef. Served alongside a creamy fire roasted corn salad, it’s the perfect Mexican meal!

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Prep Time: 15 minutes minutes

Cook Time: 23 minutes minutes

Total Time: 38 minutes minutes

Course: dinner, Lunch

Cuisine: Mexican

Keyword: air fryer, Beef, gluten free, low calorie

Servings: 4 meals

Calories: 481kcal

Author: Nick Quintero

Equipment

• Air Fryer

Ingredients

For Taquitos

• 8 gluten-free tortillas we used Udi's brand
• ½ lb. 96% lean ground beef
• 2 teaspoon ground cumin
• ¼ teaspoon smoked paprika
• 1 teaspoon dried oregano
• ¼ teaspoon garlic powder
• ½ teaspoon sea salt
• Pinch of cayenne pepper
• ½ cup shredded cheddar cheese
• 1 cup salsa

For Street Corn Salad

• 3 cups fire roasted corn thawed
• ½ cup chopped red onion
• 2 tablespoon chopped cilantro
• 1 tablespoon finely chopped jalapeño
• ¼ cup light sour cream
• 2 tablespoon lime juice
• 1 tablespoon mayonnaise
• ½ teaspoon chili powder
• ¼ teaspoon sea salt
• ¼ cup crumbled cojita cheese

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Instructions

• Stir together all ingredients for corn salad except cheese in a medium mixing bowl. Top with cojita cheese and refrigerate while preparing taquitos.
• Heat ground beef in a medium skillet over medium heat and use a spatula to break up the beef into crumbles. Cook for 7 minutes. Drain and discard any liquid from the pan and stir in dry seasoning. Cool for 5 minutes. Stir in cheese. Spoon 2 tablespoons of beef/cheese mixture just below the center of a tortilla in a line. Tightly roll and place seam side down in the basket of the air fryer. Continue with 4 more tortillas. Secure basket in air fryer and fry at 380ºF for 8 minutes.
• Remove taquitos using tongs and set aside on a plate. Continue with remaining tortillas. Divide salsa into 4 small sauce cups. Place 2 tortillas in 4 large compartments of MPOF teal containers with a cup of salsa. Scoop corn salad into 4 small compartments.

Notes

WW Smart Points= Green:22  Blue:18  Purple:18

Nutrition

Calories: 481kcal | Carbohydrates: 45.8g | Protein: 23.8g | Fat: 19.3g | Fiber: 12.3g

Tried this recipe?Mention @mealpreponfleek or tag #mealpreponfleek!