Grill Masters Pro Tip- Meal Prep Monday-Friday

Directions

Bowl 1

1. Marinate Chicken in Naked Whomp Sauce for at least 1 hour or overnight.
2. Preheat smoker or grill to 350F.
3. Season Chicken Breasts with Rainer Garlic & Herb.

4. On a baking sheet or in a cast iron skillet add quartered sweet potato, broccoli, brussels, shallot, garlic, and a drizzle of oil. Season with Rainers Garlic and Herb.

5. Place in smoker along with Chicken Breasts directly on the grate.
6. Grill for 20 Minutes each side or until internal temp reaches 165F.
7. Lightly move around vegetables every 5 minutes.
8. Remove once vegetables are desired color and texture.
9. Add cooked rice to the base of the meal prep containers.
10. Slice chicken & add to meal prep containers along with roasted vegetables.
11. Drizzle with Meat Mitch Whomp Sauce and enjoy! For Reheating, microwave for 2 minutes.

Bowl 2

1. Marinate Steak in Honke’s Chipotle Sauce for at least 1 hour or overnight.

2. Preheat the smoker or grill to 350° F.

3. Season chicken breasts with Remy’s Competition Rub
4. In Cast Iron Skillet add sliced peppers, onion and garlic with a drizzle of oil.
5. Place in the smoker along with steak directly on the grate.

6. Grill steak for 20 Minutes Each Side. Or until 125°F Internal Temp (for reheating purposes).

7. Lightly move around vegetables every 5 minutes until desired color and texture.
8. Remove and let rest.
9. In a bowl mix cilantro, jalapeno, onion. tomato, vinegar, lime juice and Remy’s Competition Rub.
10. In a small bowl mix sour cream and 2 Tbsp Honke’s Chipotle Sauce.
11. Add cooked rice to the base of the meal prep containers.
12. Slice steak and add to meal prep containers along with fajita vegetables.
13. Add fresh pico and avocado slices.
14. Drizzle with Chipotle Sauce Cream and enjoy! For Reheating, microwave for 2 minutes.