9 Lazy Girl Meal Prep Recipes That Still Taste Amazing (and Make Your Week)

You want food that’s fast, delicious, and won’t leave your sink looking like a war zone. Same. These nine lazy-girl meal prep recipes are bold on flavor, simple on steps, and perfect for busy weeks. We’re talking minimal chopping, sheet-pan shortcuts, and clever store-bought boosts that still taste homemade.

Build them on Sunday, enjoy them all week. No chef-y fuss, no sad desk lunches. Ready?

1. Sheet-Pan Lemon Herb Chicken & Veggie Bowls That Basically Cook Themselves

This is your classic “toss it on a tray and walk away” dinner. The chicken gets juicy, the veggies caramelize, and the lemon-herb situation makes everything taste fresh. It’s perfect for lunches, dinners, and late-night “I should’ve meal prepped” moments.

Ingredients:

• 1.5 lbs boneless skinless chicken thighs
• 1 lb baby potatoes, halved
• 2 cups broccoli florets
• 1 red onion, sliced into wedges
• 2 tbsp olive oil
• 1.5 tsp kosher salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1 tsp dried thyme
• Zest and juice of 1 lemon
• Optional: 1/2 tsp smoked paprika
• Cooked rice, quinoa, or cauliflower rice for serving

Instructions:

1. Preheat oven to 425°F (220°C). Line a large sheet pan with parchment.
2. In a bowl, toss potatoes, broccoli, and onion with 1 tbsp olive oil, 1/2 tsp salt, and 1/2 tsp pepper. Spread on the pan.
3. Pat chicken dry. In the same bowl, mix remaining olive oil, salt, pepper, garlic powder, oregano, thyme, paprika (if using), lemon zest, and lemon juice. Coat chicken well.
4. Nestle chicken among the veggies. Roast 25–30 minutes, flipping veggies once, until chicken is cooked through (165°F) and edges are golden.
5. Rest 5 minutes, then slice chicken.

Serve over rice or quinoa with an extra squeeze of lemon. For a variation, swap broccoli for green beans or asparagus. Pro tip: add a dollop of store-bought tzatziki or hummus when packing for easy flavor.

2. Creamy Sun-Dried Tomato Pasta Salad That Stays Good All Week

This pasta salad rivals the deli case, but you control the crunch and the creaminess. It’s tangy, garlicky, and holds up beautifully in the fridge—no soggy sadness. It’s also killer with grilled chicken or canned tuna tossed in.

Ingredients:

• 12 oz short pasta (rotini, fusilli, or farfalle)
• 1/2 cup sun-dried tomatoes in oil, chopped
• 1/2 cup cucumber, diced
• 1/3 cup Kalamata olives, sliced
• 1/4 red onion, finely sliced
• 1/2 cup feta, crumbled
• 2 cups baby spinach, roughly chopped
• 1/3 cup mayonnaise
• 1/3 cup Greek yogurt
• 2 tbsp sun-dried tomato oil
• 1 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1 tsp garlic powder
• 1/2 tsp dried oregano
• 1/2 tsp salt, plus more to taste
• 1/4 tsp black pepper

Instructions:

1. Cook pasta in salted water to al dente. Drain and rinse under cool water.
2. In a large bowl, whisk mayo, yogurt, sun-dried tomato oil, vinegar, Dijon, garlic powder, oregano, salt, and pepper.
3. Add pasta, sun-dried tomatoes, cucumber, olives, red onion, feta, and spinach. Toss until coated.
4. Taste and adjust salt/pepper. Chill at least 30 minutes before serving.

Great as a main or side. Add rotisserie chicken, chickpeas, or tuna for protein. If it thickens after a day, revive with a splash of water or more vinegar.

3. Five-Minute Miso Ginger Salmon Rice Bowls (Freezer-Friendly!)

These bowls taste like your favorite takeout but come together faster than delivery. The miso-ginger marinade is umami-rich and lightning fast. Make a batch, freeze individual salmon portions, and you’ve got instant weeknight wins.

Ingredients:

• 4 salmon fillets (4–6 oz each, skin-on or off)
• 3 tbsp white miso paste
• 2 tbsp soy sauce or tamari
• 1 tbsp honey or maple syrup
• 1 tbsp rice vinegar
• 1 tbsp grated ginger (or 1 tsp ground ginger)
• 1 tsp sesame oil
• 2 cups cooked rice (jasmine, brown, or sushi rice)
• 2 cups steamed or microwaved edamame, broccoli, or green beans
• 2 green onions, sliced
• Sesame seeds and lime wedges for serving

Instructions:

1. Whisk miso, soy, honey, vinegar, ginger, and sesame oil. Spread half on salmon; reserve the rest.
2. Air fryer: 400°F for 8–10 minutes. Oven: 425°F for 10–12 minutes. Pan: sear 3–4 minutes per side.
3. Build bowls with rice, veg, salmon. Spoon on reserved sauce. Top with green onions, sesame seeds, and lime.

Meal prep tip: portion rice and veggies into containers, add cooked salmon on top, and drizzle sauce right before eating. Swap salmon for tofu or chicken if you like.

4. No-Chop Greek Chickpea Jar Salads With Zesty Yogurt Dressing

If you hate chopping, this is your salad. We use jarred, canned, and pre-chopped shortcuts to build a crunchy, fresh meal that actually fills you up. Shake, pour, eat—office desk approved.

Ingredients:

• 2 cans chickpeas, drained and rinsed
• 1 English cucumber, diced (or pre-cut)
• 1 pint cherry tomatoes, halved
• 1 cup store-bought chopped bell pepper mix
• 1/2 red onion, thinly sliced
• 3/4 cup feta, crumbled
• 1/2 cup Kalamata olives, halved
• 4 packed cups chopped romaine or spinach
• Flatbreads or pitas for serving (optional)

Dressing:

• 1/2 cup Greek yogurt
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 1 tbsp red wine vinegar
• 1 tsp dried oregano
• 1 garlic clove, grated (or 1/2 tsp garlic powder)
• 3/4 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Whisk dressing ingredients until smooth.
2. Layer in 4 large jars: dressing, chickpeas, olives/onion, peppers/tomatoes/cucumber, feta, then greens on top.
3. Seal and refrigerate up to 4 days. Shake before serving or pour into a bowl.

Add grilled chicken or rotisserie turkey if you want extra protein. For a heartier version, toss in cooked orzo or quinoa. Flatbreads on the side make it feel like a café lunch.

5. 20-Minute Creamy Tuscan White Bean Skillet (With Toasted Bread Or Pasta)

Comforting, creamy, and secretly healthy. This one-pan wonder tastes like something you’d order at a cozy bistro, but it’s made with pantry staples. Serve it on toast, with pasta, or spooned over rice.

Ingredients:

• 2 tbsp olive oil
• 3 garlic cloves, sliced (or 1 tsp garlic powder)
• 1/2 tsp red pepper flakes (optional)
• 2 cans cannellini beans, drained and rinsed
• 1 cup low-sodium vegetable or chicken broth
• 1/2 cup heavy cream or coconut milk
• 1/2 cup sun-dried tomatoes in oil, chopped
• 2 cups baby spinach
• 1 tsp Italian seasoning
• 1/2 tsp salt, to taste
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan (optional)
• Bread, pasta, or rice for serving

Instructions:

1. Heat olive oil in a skillet over medium. Add garlic and red pepper flakes; cook 30 seconds.
2. Stir in beans, broth, cream, sun-dried tomatoes, Italian seasoning, salt, and pepper. Simmer 5–7 minutes until slightly thickened.
3. Fold in spinach until wilted. Stir in Parmesan if using.

Serve with toasted sourdough, buttered noodles, or alongside roasted veggies. Add cooked sausage or rotisserie chicken if you want. It reheats beautifully and thickens into a creamy dream.

6. Salsa Verde Chicken Tacos With 3-Ingredient Slaw

Slow cooker magic meets taco night. The chicken shreds like a dream and the tangy salsa verde keeps it bright. Assemble a taco bar once, and you’ve got dinners for days.

Ingredients:

• 2 lbs boneless skinless chicken breasts or thighs
• 2 cups jarred salsa verde
• 1 tsp cumin
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 8–12 small tortillas (corn or flour)
• 1 avocado, sliced (optional)
• Fresh cilantro and lime wedges

3-Ingredient Slaw:

• 3 cups shredded coleslaw mix
• 1/3 cup mayo
• 1–2 tbsp lime juice, plus pinch of salt

Instructions:

1. Slow cooker: add chicken, salsa verde, cumin, garlic powder, and salt. Cook on Low 4–5 hours or High 2–3 hours. Instant Pot: 10 minutes on High, quick release.
2. Shred chicken with two forks. Toss back in juices.
3. Mix slaw ingredients. Warm tortillas.
4. Assemble tacos with chicken, slaw, avocado, cilantro, and lime.

Meal prep tip: pack chicken separately from tortillas to keep them from getting soggy. Add pickled onions or queso fresco if you’re feeling extra. The chicken is also great over rice as a bowl.

7. Baked Pesto Veggie Frittata Squares (Breakfast, Lunch, Or Snack)

Protein-packed, cheesy, and super portable. Bake once, slice into squares, and you’ve got grab-and-go breakfasts or quick lunches all week. The pesto does most of the flavor work—no sautéing required.

Ingredients:

• 10 large eggs
• 1/2 cup milk
• 1/2 cup pesto (store-bought is fine)
• 1 cup shredded mozzarella
• 1/2 cup grated Parmesan
• 2 cups baby spinach, chopped
• 1 cup jarred roasted red peppers, sliced
• 1/2 tsp salt
• 1/4 tsp black pepper
• Olive oil or spray for pan

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. Whisk eggs, milk, pesto, salt, and pepper. Stir in mozzarella, Parmesan, spinach, and roasted peppers.
3. Pour into dish and bake 22–28 minutes until set in the center. Cool 10 minutes, then slice.

Serve warm, room temp, or cold. Great with a side salad or stuffed into a wrap. Swap spinach for kale, or add cooked sausage or bacon for extra oomph.

8. Crispy Tofu Peanut Noodle Bowls You’ll Actually Crave

Sweet, salty, spicy, and totally slurpable. The peanut sauce is addictive (you’ve been warned), and the oven-crisped tofu means no splattering oil. These bowls hold up well for days—just keep sauce separate until serving.

Ingredients:

• 14 oz firm or extra-firm tofu, pressed and cubed
• 1 tbsp cornstarch
• 1 tbsp soy sauce or tamari
• 1 tbsp neutral oil
• 8 oz rice noodles or spaghetti
• 2 cups shredded cabbage or coleslaw mix
• 1 cup shredded carrots
• 1 red bell pepper, thinly sliced
• 2 green onions, sliced
• Cilantro and lime wedges

Peanut Sauce:

• 1/3 cup creamy peanut butter
• 2 tbsp soy sauce or tamari
• 1 tbsp honey or maple syrup
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1–2 tsp sriracha (optional)
• 2–4 tbsp warm water to thin

Instructions:

1. Preheat oven to 425°F (220°C). Toss tofu with cornstarch, soy, and oil. Bake on a lined sheet 20–25 minutes, flipping once, until crisp.
2. Cook noodles per package and rinse under cool water.
3. Whisk sauce ingredients, adding water until pourable.
4. Assemble bowls: noodles, veggies, tofu. Drizzle sauce. Top with green onions, cilantro, and lime.

Meal prep hack: pack noodles/veg/tofu together and keep sauce in a small container to add just before eating. Swap tofu for rotisserie chicken or shrimp if that’s your vibe.

9. One-Pot Coconut Curry Lentils That Practically Make Themselves

Hearty, cozy, and surprisingly hands-off. This curry is budget-friendly, big on flavor, and perfect for freezing. Spoon it over rice or scoop it up with naan—it’s comfort in a bowl.

Ingredients:

• 1 tbsp coconut oil or olive oil
• 1 small onion, diced (or 1/2 tbsp dried minced onion)
• 3 garlic cloves, minced (or 1 tsp garlic powder)
• 1 tbsp grated ginger (or 1 tsp ground ginger)
• 2 tbsp red curry paste or 2–3 tsp curry powder
• 1 cup red lentils, rinsed
• 1 can (14 oz) coconut milk
• 2 cups vegetable broth
• 1 can (14 oz) diced tomatoes
• 1 tsp salt, to taste
• 1/2 tsp turmeric (optional)
• 2 cups baby spinach or frozen peas
• Cooked rice or naan for serving
• Lime wedges and cilantro for garnish

Instructions:

1. Heat oil in a pot over medium. Sauté onion 3–4 minutes. Add garlic, ginger, and curry paste; cook 1 minute.
2. Add lentils, coconut milk, broth, tomatoes, salt, and turmeric. Bring to a gentle simmer.
3. Simmer 15–20 minutes, stirring occasionally, until lentils are soft and thickened.
4. Stir in spinach or peas to wilt/warm. Adjust salt.

Serve with rice and a squeeze of lime. Add roasted sweet potatoes or leftover veggies to bulk it up. It freezes like a champ—portion before freezing for easy lunches.

Meal Prep Game Plan (Optional But Helpful)

If you want to batch a few recipes at once, here’s a fast flow:

• Start the slow cooker salsa verde chicken.
• Get the sheet-pan chicken and tofu in the oven together.
• Cook rice/noodles and pasta while things bake.
• Whisk dressings and sauces while pots simmer.
• Assemble jar salads and portion bowls last.

Storage Tips You’ll Actually Use

• Keep wet and crunchy separate: sauces/dressings on the side, greens on top.
• Mark containers with painter’s tape and the date—saves the guesswork.
• Reheat gently: most bowls are happiest at 60–90 seconds in the microwave, stir, then another 30–60 seconds.

There you go—nine lazy-girl meal prep recipes that prove fast can still taste amazing. Mix and match them for a week of meals that feel like a treat, not a chore. Ready to make your future self very, very grateful?