Meal Prep / Juicy Honey Garlic Chicken Bites + No Bake PB Brownies

Meal prep monday made easy!


Servings: 4

For the Chicken Bites:

  • 1 lb. Chicken Breasts, boneless and skinless
  • ¼ cup Flour
  • ½ tsp. Salt
  • ½ tsp. Black Pepper
  • 2 tbsp. Olive Oil
  • 3 Garlic Cloves, minced
  • 2 tbsp. Soy Sauce, low sodium
  • 2 tbsp. Apple Cider Vinegar
  • 1/3 cup Honey, or to taste

Servings: 8

For the No Bake Brownies:

  • 1 cup Pitted Medjool Dates
  • 4 oz Cream Cheese
  • 1 cup Creamy Peanut Butter
  • 4 tbsp. Maple Syrup
  • 1/2 cup Cocoa Powder
  • 1/3 cup Pretzels, crushed
  • Milk or Dark Chocolate, for topping


For the Chicken Bites:

  1. In a bowl, mix the flour, salt, and black pepper together. Toss the chicken in the flour.
  2. In a large skillet over medium high heat, add the olive oil. Add the flour coated chicken to sear 1-2 minutes on each side, until golden brown.
  3. Add the minced garlic to sauté 1 minute.
  4. Add the soy sauce, apple cider vinegar, and honey. Stir to combine all ingredients and make sure the chicken breasts are well coated in the sauce.
  5. To make the bites, remove the chicken to a cutting board to slice into bite-sized pieces. Add the chopped chicken back into the pan to finish cooking and toss to coat well in the sauce. Add a little water if the pan needs to deglaze.
  6. Serve the garlic honey chicken bites with cilantro-lime rice and broccoli slaw for a delicious meal prep!  

For the No Bake Brownies:

  1. Let the medjool dates soak in hot water for 10 minutes.
  2. Make the PB Layer by adding cream cheese (prefer room temp), ¾ cup creamy peanut butter, and 2 tbsp maple syrup into the bowl of a stand mixer. Beat on HIGH for 2 minutes, until creamy. Fold in the crushed pretzels. Set aside.
  3. Make the Brownie Layer by mixing or blending the soaked (and drained) dates with ¼ cup peanut butter, cocoa powder, and remaining maple syrup.
  4. Press the Brownie Layer into a 8x8” pan lined with parchment paper.
  5. Gently press the PB Layer on top until evenly spread out.
  6. Cover the top with melted milk chocolate. Freeze for at least 20 minutes before slicing. Keep stored in the fridge.