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Paleo Meal Prep for the Work Week

By The Paleo Diet Team
September 5, 2018
Paleo Meal Prep for the Work Week image

Eating a healthy diet can be difficult for anyone. Sugars, fats, and carbohydrates are all very tempting. Not to mention that if you have been raised on a traditional modern diet, then these foods may be what you are used to eating.

What can make things even harder to stay committed is the difficulty of eating out or creating healthy, nutritional meals on the go. One fantastic solution is to prep your meals for the upcoming work week over the weekend, so you always have something to grab.

Paleo Meal Instructions

For the meals, you will want to utilize two different types of meat with an assortment of fresh vegetables and fruits. Baking your meat is a very healthy way to cook it, and it allows you to prep both types of meat at the same time.

For today's Paleo meal prep, we are going to use one large, lean piece of organic, grass-fed steak and three pieces of boneless, skinless chicken breast. The vegetables we will be using for our meals are asparagus, avocado, eggplant, green peppers, red peppers, and spinach (whole leaves).

We will be instructing you on how to use the above-listed ingredients to create five lunches for one person. You can double the recipes to include suppers or to make enough for a second person.

Step One: Preparing the Containers

Before you begin cooking, pull out five meal containers you plan to utilize. Line the bottom of two of them with fresh, whole spinach leaves. Now, move forward with prepping the meals.

Step Two: The Meats

  • Grease the bottoms of two pans with a thin coating of olive oil. Place the steak in one and the chicken breasts in the other.
  • Season the steak with cilantro, rosemary, thyme, parsley, onion powder, garlic powder, and black pepper. Slice one green pepper and one red pepper and add them to the pan..
  • Season the chicken breasts with the juice of two freshly squeezed limes, black pepper, cilantro, parsley, and oregano.
  • Place both portions of meat into the oven at 350 degrees Fahrenheit. The steak will cook between 20 and 45 minutes, depending on how well done you like your steak. The chicken will cook for 30 to 45 minutes. Set a timer so you do not forget.
  • When the timer has gone off, cut the steak in half. Slice one half and dice the other. Leave the chicken pieces whole and set them aside.

Step Three: The Veg


  • Snap the asparagus and rinse it thoroughly.
  • Place the asparagus on a plate and drizzle with olive oil.
  • Lay the asparagus stalks out on a countertop griller. If you do not have one, then you can place them on a flat cookie sheet and put them in the oven. They can be cooked while the meat is still inside if you have room, or you can cook them after the meat has finished.
  • The asparagus is done when it is tender and just slightly browned (if grilling). Set aside.


  • Take one avocado and use a knife to cut around the outside in a circle. Pull the two halves apart with a slight twisting motion.
  • Remove the pit and use the knife to slice each half three times.
  • Scoop out the slices using a spoon and set aside.


  • Slice the eggplant in thin slices. Heat up a frying pan on the stove and cover the bottom of the pan with a thin layer of olive oil.
  • Place the slices into the bottom of the pan. Sprinkle with black pepper and parsley.
  • Flip after five minutes and cook for an additional five.
  • Set on a plate with a napkin beneath and set aside.

Step Four: Putting It Together

  • Container 1: Place the cubed steak with half the peppers and half the avocado over a bed of spinach.
  • Container 2: Place one chicken breast and half the asparagus on a bed of spinach.
  • Container 3: Place four eggplant slices on the bottom; add the sliced steak with half the peppers.
  • Container 4: Place four eggplant slices on the bottom; add one chicken breast and the rest of the avocado.
  • Container 5: Place the remaining asparagus beneath the last chicken breast. Feel free to include a lime wedge.

If there are any leftovers, you can store them in the fridge and incorporate them into your suppers for the week or simply snack on the individual ingredients.

Do you need additional Paleo recipes? Be sure to check out the great resources on our website!

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