nice. meal prep so you dont have to think about meals at all you just know what you have available to you helps alot. makes it alot easier to be like oh i have this one meal till dinner so ill wait an extra hour to make sure i dont get hungry early etc etc. its also much easier to calorie count when you do things ahead of time. if your choosing what your going to eat moments before you choices are going to be worse i find.
Even though i knew this one, I want to show my appreciation for your description of the tomato sauce! It's super helpful for us following along from across the pond
Can't wait to try this! I started using Josh's recipes in august and have gone from 305 pounds to 270 (plus actually exercising). His meals have been a god send to manage hunger and hit my macros! Plus getting me to eat my veggies.
I know its a small thing that you probably just do automatically Josh but that you add both impercal and metrical measurements is awesome. Greetings from Sweden!
I do a lot of meal prep and use glass storage containers to store my food. I generally pull the food out a day early and put it in the fridge to thaw first but if I have to microwave straight from the freezer I microwave it on 40%. In fact, I microwave everything at 40% regardless whether it is frozen. Yes, it does take about twice as long, but the end result is soooo much better. Less hot spots, no rubbery or burnt pieces, etc. In any case, microwaving at the lower power setting has never been a problem for my glass containers.
Thanks for adding in the freezer meal demo. I don't mind the same meal for a few days in a row, but I've been wanting to start prepping more freezer meals to create some variety based on when things are in season/sales/etc. Keep up the good work!
Man im so glad I found this your page. your Reciepes have helped me bulk up slowly and is now helping me lean back down for my first powerlifiting comp!
How do you not have 1M subs, this is illegal. Man you're saving my life with this! I should be able to save a lot of money by preparing well in advance. Going to give my first meal prep week a go this Sunday. Thank you!
@@TheMealPrepManual I thought you held a fork in an odd way to get people to comment on the video. 😂👍 it pushes the algorithm so you get recommended more.
Hey Josh thanks for posting these videos, appreciate it Suggestion: I'm a complete beginner, and I figure that are other people like me. In line with your previous video on becoming a meal prepper, maybe you should do a series or have a playlist of "easy" things us beginners can start with. Appreciate the content as always!
I really dig your style of videos. It’s incredibly refreshing to watch people on youtube that give zero fucks about the comments and what others expect of them and just do what they feel like. Your presentation and attitude is excellent. This compliment should be taken with some amount of consideration, as I often getting pulled into HR at work for being a blunt asshat. Also your fork handling and water drinking bowl is probably the wave of the future. I see no downsides to your methods.
Honestly, came across your Buffalo chicken rice bowl meal prep and honestly went on a bit of a tangent watching your videos definitely gonna be making multiple of these for my upcoming meal preps thank you!
Down 45 lbs since my peak via restricting calories to 1500 a day. It took over a year to lose the first 25 as I wasn’t fully consistent. I started meal prepping your meals and am down another 20 in under 3 months as I’m now very consistent with staying under 1500. Pace of weight loss accelerated dramatically. Another 20 to go. This dish in particular is great because it tastes good and is super filling while being low calorie. I put portions in the freezer so it’s easier than ordering garbage off UberEats It’s crazy how much food you get for the calories. When I see pizza or a tiny Starbucks breakfast sandwich I’m like damn that’s so much less food than these meal prep meals but similar calories. Pro tip: I have started to take half servings of these meals and put them as filling for a quesadilla. I use 170 cal tortilla plus 100 cals of cheese. Works great with this recipe and the Teriyaki beef recipe. Life changing stuff - thanks Josh
I always make sure to use the same fork method you use with whatever recipe I decide to make, makes for a good finger dexterity workout half the time lol.
Well made video with great attention to detail without over explaining, I also hate cutting fat out of chicken so I might substitute chicken breast over thighs for this recipe, as I used chicken thighs for the first time recently when my grocery store was sold out of chicken breast and I was extremely annoyed by how much time I spent trying to remove fat and it was impossible to get it all.
Love these weight loss prep meals as I am an older female getting close to menopause and really need high protein but low calorie. Also my 18 year old daughter is also adjusting to weight changes as eating the same foods as she ate when in high school is not going to work for a slower metabolism. Thank you!!!
I made this for my meal prep this week and it's perfectly filling and really good! I cut the rice in half just because I need to limit my carbs, but the flavor on the chicken is super tasty. I'll probably top it off with the lemon zest for a stronger lemon hit next time. What I appreciate most about these recipes is that flavor matters as much as hitting macros. Not a single recipe has been a dud and I've made about 10-12 of them so far from oatmeal bakes to rice bowls to pancake bites... Keep up the good work Josh!
I used this instead of the individual spices and it was very flavorful. Riega Gluten-Free Zesty Lime Chicken Bowl Seasoning Mix, 1 Oz One packet in the marinade and one packet in the veggies/tomato sauce.
If you ever end up scorching stuff onto a pan, if you spray it down with oven cleaner and then cover that in plastic wrap, you can just take the plastic off after about 30-60 min and pretty much rinse off the problem.
thx for telling me about the european version of the tomato sause, alot of times i struggle to find the right things from american recipes and i chose wrong and it dosent come out good.
Just got recommended your channel, it’s exactly what I look for in a cooking show! Very good work! If you’re open to suggestions hashbrown Pattys in the air fryer with be lit, I hate waking up early to prep hash brown in the morning
I sold my wife in this being a less precious, deconstructed stuffed bell pepper and I think she bought it. Probably needed to actually pay attention to your ingredient measurements, but otherwise turned out very well! Might make a side batch of the Greek yogurt marinade just to add some freshness and moisture back into the rice post-microwave next time
Just in case you are vegetarian, you can substitute the chicken with beans in combination with 1 ort 2 other vegetables. Black beans and corn, lentils and mushrooms, bean sprouts and radish, whatever!
In germany "chili powder" usually means pure dried ground chili. In US recipes they often seem to mean a chili powder mix with other spices. What the chili powder you're using in this recipe?
Microwaves don't penetrate very deeply which is why they cook so unevenly (well, that's one of the reasons), so stirring often is required, as they actually just cook the surface and heat has to go towards the middle as usual.
@@pubcollize Yes obviously, not the point and not why I said it. It's a common misconception that microwaves penetrate the foot all the way through. They don't.
I tried Josh’s way of holding the fork while watching the Dallas Cowboys. I don’t know which was more awkward, but holding the fork that way is kinda cool. Im gonna keep doing it. 😳😉😁
Are these 24 oz containers? I am going to try some of these. We are elderly and don’t eat like you young people. We are trying to eat more. LOL. It is also very easy. I can freeze some for After. ❤
Hi June, these are 28oz containers. I personally don’t freeze meals but lots of people who use the recipes do freeze them. I just think the quality is better keeping it in the fridge
Hey Josh, gonna give this recipe a try this weekend, but wondering if I could just straight up sub lime juice for the lemon... more of a lime-chili flavor guy than a lemon-chili
Hey Josh, big fan of your recipes. I was punching the numbers in for this recipe and I don't understand how this is coming in as 473 calories. 450 grams (dry) of white rice is about 1600 calories, 2 lbs of chicken thighs is about 1300 calories. Even if I don't count anything else that's still over 100 calories more per serving than what is listed, and that's without the olive oil or any of the veggies. Am I going wrong in the recipe or calculation somewhere?
It’s 450g of cooked rice, not dry. I usually make a note to say that but I guess I forgot this time. It’s also going to depend on the selections you make from the app you use. In MacroFactor this is what it spit out for me
Thanks, Josh. Admire your channel. I don't know why but we don't touch to any food with aluminum foil in Turkey. Is it safe to bake with aluminum foil? Best!
i have swapped it out for breast before on other meals, obviously breast tastes a little different to thighs like normal but it doesn’t make a huge difference in the meals. They’re just less fatty and can be better for you.
Do you think it might be a decent idea to sub cabbage with fresh spinach leaves in an equally weighted quantity? I accidentally got a cole slaw kit that has dressing pre-mixed in
I always have a problem with chicken. Or any meat in general. Whenever i reheat it at a later time the chicken tastes extremely weird. I can not describe this taste but it has a penetrating unpleasant taste. It also doesn't matter if the chicken was marinated beforehand. Am i doing something wrong?
Another great recipe. I've been using your recipes on your site. Couldn't believe how cheap it was for a full year membership. Better than the other bullshit sites.
