Enjoy a delicious Sunday dinner with your family and then use the leftovers to meal prep lunches or simple suppers throughout the week.
Sunday Chicken Dinner Menu Plan
I use several different appliances, so I can easily make large batches of each dish. Each recipe I mention in the menu plan is linked to the complete recipe. At the top of each recipe post, you will find a skip to recipe link that will take you directly to the printable version of the recipe.
You can print the instructions for coordinating your dinner and the after-dinner meal prep here. You can also print out the below shopping list that has the ingredients for the 3 recipes used for Sunday dinner and the ingredients for the 3 meal prep recipes that use the leftovers from dinner.
Printable Shopping List
For this meal, I did not add paprika or oregano when seasoning the chicken, because I wanted the flavors of the leftover chicken to work in the Asian Meal Prep dishes.
This cooks on high for 4 hours in a slow cooker. Start it 4 1/2 hours before dinner. This will give you time to season the chicken before it cooks and allow time after it cooks for it to rest.
If you don’t have an Instant Pot, you can cook it on the stovetop, by adding more liquid and using these stovetop rice directions.
This cooks for 3 minutes on high pressure, with 7 minutes of slow-release. Start 20 minutes before dinner. This will give you time to prep the ingredients and then allow the Instant Pot time to reach high pressure.
Wash and chop the broccoli 30 minutes before dinner and set it on a towel to dry.
Preheat the oven to 450 degrees 20 minutes before dinner (right before you start working on the rice).
As soon as you have started the rice cooking, start working on the broccoli.
Using Leftovers to Meal Prep
You can use these meal prep recipes for lunches throughout the week or for simple suppers on busy nights.
Make a double batch of the easy Asian Salad Dressing recipe included in both Asian Chicken and Rice Bowls and the Asian Chicken Salads. Because we use it in both recipes and it will save time to make a double batch rather than make it twice.
Dice your leftover chicken into bite-size pieces.
Meal Prep Recipe #1
If you are going to use this for lunches, grab 5 lidded bowls that hold at least 2 1/2 cups.
- Add 1/2 cup of cooked rice to the bottom of each bowl.
- Add 1/3 cup of cooked chicken to each dish.
- Add 1 cup of cooked broccoli to each dish.
- Drizzle 2 tablespoons of the Asian dressing over the meat and vegetables.
- Seal the bowl and either refrigerate or freeze your bowls.
If you are going to serve this as a simple supper, you can store it tonight and make the bowls on the night you plan on serving it.
Meal Prep Recipe #2
If you are going to use this for lunches, grab 5 lidded bowls that hold at least 4 cups.
Dice your peppers, julienne your carrots, and slice a green onion.
- Add 2 -3 cups of salad greens to each of the 5 lidded bowls.
- Add the chicken, carrots, red pepper, green onion, and almond slices between the 5 bowls.
- Pour salad dressing into 5 condiment containers and add a container of dressing to each bowl. Seal the bowls and store them in the refrigerator.
If you don’t have condiment containers to put your salad dressing in, then you will need to put the dressing in the bowl first. Then you will add the chicken, carrots, pepper, onion, and almond slices to create a barrier between the salad dressing and the leafy greens.
If you will be serving this as a simple supper, you can build this in a large salad bowl instead of individual bowls. Add your salad greens, chicken, carrots, peppers, green onion, and almond slices to a large bowl and cover it.. Put a lid on your salad dressing cruet and store it separately from your salad. Plate the salad before serving and drizzle with the Asian dressing.
Bonus Meal Prep Recipe #3
If you still have some leftover chicken and rice after making your Rice Bowls and Salad, then use them to make this Chicken and Rice Soup.
- Saute celery and onion in olive oil until the onion is translucent.
- Add the broth, carrots, and spices to the pot. Cook over high heat and bring to a boil.
- Once it boils, cover the pot, lower the heat, and simmer for 10 minutes.
- Add the chicken and rice. Bring back to a boil to ensure rice and chicken pieces are heated through.
- Store the rice in either a large bowl for a simple supper or individual bowls with air-tight lids for lunches.
You can store the soup in the refrigerator for up to 5 days or in the freezer for up to 3 months.