Crack Chicken with Veggies Meal Prep Lunch Boxes
This low carb and keto friendly Crack Chicken with Veggies Meal Prep Lunch Box recipe is guaranteed to keep you on track for lunches all week long! Tasty enough to eat daily without getting bored, but simple enough to throw together on Sunday evening without too much fuss! Can be made in the instant pot, slow cooker or ninja foodi.
One of the hardest meals to eat low carb in my opinion, is lunch.
Why is lunch so hard to eat low carb?
Honestly, because when I don’t eat low carb, lunch typically consists of whatever I can grab quickly and scarf down in the shortest possible amount of time while I juggle working from home, volunteering at my kids school and just trying to juggle all the day to day demands of motherhood.
(Find more of my low carb recipes by clicking here)
For the most part, if I am not intentional about lunch when I am focused on my low carb lifestyle, I wind up either just skipping it or grazing my way from noon until dinner time.
Mostly on cheese. 😉
(Psst, this recipe would also be a GREAT low carb lunch option!)
I find, I personally do best on a low carb diet when I make sure I am well fed all day long. This includes lunch time!
These Crack Chicken with Veggies Meal Prep lunch boxes make lunch a no brainer.
Bonus points that my husband LOVES them and thinks I am basically the best wife that has ever walked the earth when I make these for him.
It is SO simple and quick and honestly it’s these Crack Chicken with Veggies Meal Prep Lunch Boxes are the easiest meal prep I have ever done.
Crack Chicken with Veggies Meal Prep Lunch Boxes
Here is what you need (or rather, here is what I used…you can adapt this to fit your kitchen appliances, dietary needs, etc):
Containers – This recipe makes enough for 8 lunches total. Which is perfect because my husband gets lunch at work on Fridays and I typically have at least one day a week where I need to eat on the run or I am eating lunch out of the house for a meeting, social event, etc.
These are the containers we use and we love them!
Instant Pot or other pressure cooker (I have also done this in my Ninja Foodi!) – you could also do this in your slow cooker, but it won’t be as quick!
KitchenAid Stand Mixer – I love mine and use it multiple times a week. I don’t really bake anymore and I still use it constantly. Mostly to shred meat like you will be doing in this recipe!
Ingredients:
- Chicken Breast – I use one package of thin sliced chicken breast from my grocery store
- Cream Cheese – (1) 8 oz block – cut into cubes for easier melting
- Ranch Dressing packet
- 1 cup chicken broth
- 1 cup shredded cheddar cheese
- Crumbled cooked bacon
- 2 packages of frozen veggies
- butter (I do one “pat” per container)
- Garlic Salt with Parsley (love this stuff!)
Directions:
- You are going to combine your chicken, chicken broth and ranch dressing in your Instant Pot/Pressure Cooker and press the chicken button. Allow the pressure to naturally release.
- Remove the chicken (leave the broth, you might need it though so don’t throw it away) and shred the chicken while still hot in your KitchenAid stand mixer with your paddle attachment (or with two forks).
- Incorporate your cream cheese at this point. This is easy in the KitchenAid stand mixer. I just throw the cream cheese in with the chicken as it shreds. You might need to add some of the cooking liquid to get the mixture more creamy. I usually end up adding about half of the broth into the shredded chicken mixture.
- Add 1 cup of cheddar cheese and mix well.
- Next, switch gears and cook your veggies. I use the frozen veggies you can steam in the bag. I’m all about convenience! Remember, these will be reheated, so maybe cook them until they are about 75% to your liking?
Time to assemble!
- Split the veggies among the 8 containers. Add one pat of butter and seasoning.
- Split the chicken mixture among the 8 containers. Sprinkle cooked bacon on top.
- Store in fridge and we usually reheat for about 1 minute 30 seconds to 1 minute 15 (you might need to stir halfway through).
Enjoy!
- Chicken Breast – I use one package of thin sliced chicken breast from my grocery store
- Cream Cheese – (1) 8 oz block
- Ranch Dressing packet
- 1 cup chicken broth
- 1 cup shredded cheddar cheese
- Crumbled cooked bacon
- 2 packages of frozen veggies
- butter (I do one “pat” per container)
- Garlic Salt with Parsley (love this stuff!)
- You are going to combine your chicken, chicken broth and ranch dressing in your Instant Pot/Pressure Cooker and press the chicken button. Allow the pressure to naturally release.
- Remove the chicken (leave the broth, you might need it though so don’t throw it away) and shred the chicken while still hot in your KitchenAid stand mixer with your paddle attachment (or with two forks).
- Incorporate your cream cheese at this point. This is easy in the KitchenAid stand mixer. I just throw the cream cheese in with the chicken as it shreds. You might need to add some of the cooking liquid to get the mixture more creamy. I usually end up adding about half of the broth into the shredded chicken mixture.
- Add 1 cup of cheddar cheese and mix well.
- Next, switch gears and cook your veggies. I use the frozen veggies you can steam in the bag. I’m all about convenience! Remember, these will be reheated, so maybe cook them until they are about 75% to your liking?
- Time to assemble!
- Split the veggies among the 8 containers. Add one pat of butter and seasoning.
- Split the chicken mixture among the 8 containers. Sprinkle cooked bacon on top.
- Store in fridge and we usually reheat for about 1 minute 30 seconds to 1 minute 15 (you might need to stir halfway through).
