Learn how to meal prep on the grill and discover some amazing Fall meal prep ideas along the way. From tips for delicious grilled chicken to the best grilled veggies, you can find everything you need to know about healthy Fall grilling using a Weber grill.
Either in a gallon size ziplock bag or a large bowl, combine olive oil, freshly squeezed lemon juice, apple cider vinegar, chopped fresh italian parsley, chopped fresh rosemary, minced garlic, sea salt, ground black pepper, and whisk together. Add the boneless, skinless chicken breasts and cover with the marinade. Then, place in the fridge for at least 30 minutes, up to 8 hours. This will make our chicken juicy and flavorful when we grill it.
Pour hot water over raw cashews and then let set for at least an hour.
To make the quinoa, combine the raw quinoa and water in a sauce pan and heat over medium high heat and bring to a boil. Then cover and cook at a simmer over medium heat until all the water is absorbed and the quinoa is tender, about 20-25 minutes. Then remove the lid and fluff with a fork.
Prep the butternut squash and veggies, starting with butternut squash. Slice off both ends of the squash and then peel off the skin using a vegetable peeler or paring knife. Then, slice the squash into 1/2 inch slices. A few of the slices will have seeds and strings which you can easily remove with a paring knife and sliding it in a circle. You can discard the seeds, and then set the butternut squash slices aside while we prep the sweet potato.
Combine olive oil, minced garlic, sea salt, and black pepper in a small bowl, and whisk together. This will be used for both the butternut squash and the sweet potatoes.
To make a sauce for the brussels sprouts, combine balsamic vinegar, olive oil, raw honey, dijon mustard, and sea salt in a small mixing bowl and then drizzle it over the skewers.
Preheat your Weber Grill to 350 degrees F.
Add the chicken, butternut squash, and sweet potato wedges to the grill. Cook over the direct heat for about 6-8 minutes, or until grill lines appear. Then, flip everything over and cook on the other side until the chicken is cooked through and the squash and sweet potatoes are tender. Then, remove from the grill and set aside.
While the last vegges are on the grill, we can make our cashew apple cider dressing which will be drizzled over our delicious fall meal prep bowl. So grab those cashews that have been drained and add them to a blender, followed by the shallot, apple cider vinegar, dijon mustard, raw honey, olive oil, sea salt, ground cinnamon, and a little water.
Blend until fully smooth and creamy. You can add in a little more water, as needed to thin the sauce. You’re looking for a pourable dressing thickness. (If you want to save time or avoid the cashews, you can also replace them with plain greek yogurt.)
You can store them all separately in the fridge in airtight meal prep containers and then assemble your bowl based on what you feel like that day. This is more of a buffet style meal prep and allows you more flexibility during the week to have everything ready to grab and reheat.