Brighten Sunday Meal Prep

Prepping meals for the week ahead is a gift that keeps on giving. It’s calming and creative, and there’s nothing better than having healthy, home-cooked meals on hand—especially once the weekday whirlwind gets underway. Here are our tips for making meal prep something to look forward to, plus a favorite make-ahead recipe for Summer Chicken Tacos.

Make it a ritual

We prefer Sunday afternoons or evenings but you should choose whatever works best for you. By setting a specific time in your schedule, you’ll remember to shop ahead—and you can count on a few hours of well-deserved downtime.

Sip and stir

Enjoying a glass of wine as you cook is a great way to unwind and make meal prep feel more like a treat. And if the recipe calls for a splash, even better!

Plan Your Ingredients

Some ingredients keep better in the refrigerator than others. Identify your ingredients that can be prepped well in advance (e.g., chicken, grains, root vegetables) and which ones are best served fresh the day of your meal (e.g., fruits, garnishes, dressings). This will help maximize both the flavor and the presentation of your dish.

Clean Slate

Find a bright, clean workspace. It can be your counter or kitchen table, just make sure it’s well lit and you have plenty of elbowroom. We like using a French technique called “mise en place.” It may sound fancy but it’s actually really simple—it just means you prep each ingredient separately before you begin to cook. That way everything is ready to go when you need it.

Prep a fresh favorite

Don’t let the name fool you—these corn salsa chicken tacos are a year-round favorite with bright flavors that make any day feel like summer. Make all the fillings ahead and then set them up for the ultimate taco spread. Your future self will thank you.
Summer Chicken Tacos

Summer Chicken Tacos

Prep Time 30 minutes


  • 2 Corncobs, husks removed
  • 1.5 pounds boneless skinless chicken breasts, trimmed
  • 2 limes, juiced and zested
  • 2 teaspoons minced garlic
  • 2 + 1/2 teaspoons ground cumin
  • 1/2 teaspoon paprika
  • 1 teaspoon chili powder
  • 1/4 cup olive oil
  • 2 Green chillies (or jalapeños), seeds removed and roughly chopped
  • 3 Green onions, roughly chopped
  • 1 Cup chopped cilantro leaves
  • 8 oz Sour cream
  • 1 tablespoon Sriracha
  • Salt and pepper
  • Tortillas (Corn or flour)
  • 2 Avocados, sliced


  • 1. In a bowl, mix half of the lemon juice, half of the lemon rind, the garlic, 2 teaspoons of cumin, the paprika, the chili powder and the olive oil. Place in a large ziplock bag, add the chicken, gently massage to distribute the marinade and set aside. Marinate for at least 30 minutes, for best results for several hours or overnight.

  • 2. Preheat the grill to medium-high heat. Brush it clean and generously oil it (tip: use a thong and paper towel soaked with oil). Brush the corn with oil and place on one side of the grill. Remove the chicken from marinade using thongs and place it on the other side of the grill. Grill the chicken and the corn for 10 minutes turning corn occasionally and chicken half way through until both are charred and the thicken is cooked through. Place chicken and the corn on separate plates, cover the chicken with foil and set aside to slightly cool.

  • 3. While the chicken and the corn are cooling, mix the sour cream, the remaining lime zest, half of the remaining lime juice, the remaining 1/2 teaspoon of cumin and the Sriracha in a medium bowl. Add salt to taste and set aside.

  • 4. Cut the kernels from the corncobs, place in a large bowl with the Green chilies (or Jalapeños), the green onions, cilantro and the remaining lime juice and toss to combine. Add a splash of olive oil and salt to taste.

  • 5. Shred the chicken using 2 forks, place in a large bowl, add the chicken juices and toss.

  • Serve on grilled/warmed tortillas and the sliced avocado.

Makes 4 meals.

Summer Chicken Tacos Summer Chicken Tacos

For Meal Prepping:

If meal prepping, store the cooked shredded chicken, mixed corn salsa, sour cream sauce and tortillas, separately, preferably in BPA-free containers. Keep the avocado whole and slice as ready to use. Reheat tortillas and the chicken when ready to serve.

This recipe is really easy to double up. You are already cooking, so take advantage of that time and the hot grill.

The grilled chicken and grilled corn are easy to freeze and use in the future. Freeze the chicken and the corn kernels separately in covered airtight containers or heavy-duty freezer bags. Assemble corn salsa with the rest of the fresh ingredients when ready to use.

Make a taco bowl. Use white or brown rice as a base. Top with the shredded chicken, corn salsa, sour cream sauce, avocado slices and add beans and Cotija cheese for a twist.

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