My high-protein breakfast biscuits have quickly become one of the most popular recipes on my website and I get it, they really are worth the hype! They’re perfect for meal prep, so easy to make, and taste absolutely delicious. I’ve been experimenting with different flavors during my weekly Sunday meal preps that I share over on Instagram and TikTok and these were my latest creation. Grab some everything bagel seasoning and give them a try this week!

If you try out this recipe, I want to know! Leave a comment with a star rating below if you love it. You can also snap a photo & tag @jenneatsgoood on INSTAGRAM. Your reviews help support this blog and make it possible for me to continue to create healthier recipes!

EVERYTHING BAGEL HIGH-PROTEIN BREAKFAST BISCUITS

EVERYTHING BAGEL HIGH-PROTEIN BREAKFAST BISCUITS

Recipe by Jenn Lueke

Servings

12

servings

Prep time

15

minutes

Cooking time

10

minutes

These everything bagel high-protein breakfast biscuits are perfect for meal prep. Just freeze and then reheat for a nourishing on-the-go breakfast!

Ingredients

• 1 tbsp avocado or olive oil

• 1 small yellow onion, diced

• 16oz ground chicken (can sub for ground turkey or ground pork)

• 6 eggs, beaten

• 1 cup + 1/2 cup shredded cheddar cheese

• 1 + 1/2 cups almond flour

• 1/2 cup coconut flour (see recipe notes)

• 1 tsp salt

• 1/2 tsp black pepper

• 1/2 tsp garlic powder

• 3 tbsp everything bagel seasoning + extra for topping

• 2 tsp baking powder

Directions

• Preheat oven to 400 and line a baking sheet with parchment paper.
• Heat the oil in a skillet over medium heat, then add the onion and sauté for 5 minutes. 
• Clear the center of the pan and add in the ground chicken. Let cook, stirring constantly, until the chicken is completely browned and onions are translucent, about 10 minutes. Set aside.
• Whisk together the eggs in a large mixing bowl, then incorporate one cup of the cheese. Add the chicken mixture and incorporate.
• Add in the almond flour, coconut flour, salt, pepper, garlic powder, everything bagel seasoning, and baking powder and use a spatula to mix until combined.
• Use a large cookie scoop or spoon to make 12 evenly sized balls of mix and place them on the sheet pan. Rub a little bit of oil in your hands and then shape them into a biscuit shape by pressing down.
• Top each of them with the remaining shredded cheddar and place in the oven for 10-14 minutes, until slightly browned all over.
• Remove from the oven and let cool completely before storing in an airtight container in the refrigerator for up to 4 days or freezer for up to 30 days.

Notes

• If you don’t have or don’t want to use coconut flour, you can replace it with additional almond flour. To make up for the dryness, you likely will need to add a bit extra almond flour.
• To reheat from the refrigerator, I recommend air frying for 2-3 minutes on 350 degrees. From the freezer, air fry for 5-7 minutes on 350 degrees.

My one-pot lemony chicken thighs and rice has always been the most popular recipe on my site (and in my own kitchen) so I decided to put a new spin on it and try out a buffalo flavor. I was so surprised by how delicious the result was – now it’s going on my Sunday dinner rotation because it’s perfect for cozy fall nights and football watching. You only need one pan so you’ll have minimal cleanup, a tasty meal, and a happy family after making this one-pot buffalo chicken and rice.

If you try out this recipe, I want to know! Leave a comment with a star rating below if you love it. You can also snap a photo & tag @jenneatsgoood on INSTAGRAM. Your reviews help support this blog and make it possible for me to continue to create healthier recipes!

ONE-POT BUFFALO CHICKEN AND RICE

ONE-POT BUFFALO CHICKEN AND RICE

Recipe by Jenn Lueke

Servings

3-4

servings

Prep time

10

minutes

Cooking time

20

minutes

This dairy and gluten free one-pot meal will surely become one of your favorite dinners if you love buffalo chicken as much as I do!

Ingredients

• 2 tbsp olive or avocado oil

• 1 + 1/2 lb boneless skinless chicken breast

• 1 tsp salt

• 1/2 tsp black pepper

• 2 tsp smoked paprika

• 2 tsp oregano

• 3/4 yellow onion, chopped

• 3 garlic cloves, minced

• 1 cup of white rice

• 1/3 – 1/2 cup buffalo sauce (depending on desired spiciness)

• 1 cup chicken broth

• 1 15oz can full-fat coconut milk

• up to 1 cups water, as needed

• 1/3 cup chopped green onions, for garnish

Directions

• Drizzle the oil on a large skillet over medium heat on the stove.
• Pat the chicken breast with a paper towel, then season all over with the salt, black pepper, smoked paprika, and oregano. Transfer the chicken to the pan when the olive oil is hot.
• Cook the chicken to crisp each side, about 5-7 minutes on each side depending on thickness, then set aside on a plate.
• In the same pan, add the chopped onion and sauté for five minutes, then add the minced garlic. When the onion and garlic are translucent, pour in the rice and let it toast for a few minutes, stirring frequently. Add in the chicken broth, buffalo sauce, and coconut milk and mix to combine.
• Add up to 1 cup of water as needed to ensure all of the rice is covered in liquid (you may not need any water at all). Add back the chicken, cover the skillet with a lid, and reduce heat to low.
• Let cook, covered, for 15-20 minutes, until the rice is fully cooked. Use a meat thermometer to ensure the chicken has an internal temp of 165 degrees. Remove from heat.
• Serve immediately or store the chicken and rice in airtight containers in the fridge for up to 4 days. If desired, top with some dairy free ranch and chopped scallions.

Having an easy, delicious cookie recipe I can use as a go-to when I want something sweet but don’t want to put a lot of work in is so helpful, and these double chocolate oatmeal cookies are those for me now! I made these for my most recent Sunday meal prep that I shared over on Instagram and TikTok and they’re definitely a new favorite. They’re gluten-free and have super simple ingredients, plus have no refined sugar and can be made dairy-free. I can’t wait for you to try them!

If you try out this recipe, I want to know! Leave a comment with a star rating below if you love it. You can also snap a photo & tag @jenneatsgoood on INSTAGRAM. Your reviews help support this blog and make it possible for me to continue to create healthier recipes!

DOUBLE CHOCOLATE GLUTEN-FREE OATMEAL COOKIES

DOUBLE CHOCOLATE GLUTEN-FREE OATMEAL COOKIES

Recipe by Jenn Lueke

Servings

10-12

servings

Prep time

10

minutes

Cooking time

12

minutes

These double chocolate oatmeal cookies are so fudgy and delicious, AND gluten-free!

Ingredients

• 2 eggs, beaten

• 1/3 cup maple syrup

• 1/2 cup creamy almond butter

• 1 tsp vanilla

• 1 + 1/2 cups almond flour

• 1 cup oats

• 1/2 cup cacao powder

• 1 tsp baking powder

• 1 tsp baking soda

• 1/2 tsp salt

• 2/3 cup chocolate chips (use non-dairy if you want to keep dairy-free)

Directions

• Preheat oven to 350 and line a baking sheet with parchment paper.
• In a large mixing bowl, add the beaten eggs, maple syrup, almond butter, and vanilla. Whisk to combine.
• Add the almond flour, oats, cacao powder, baking powder, baking soda, and salt to the bowl. Use a spatula to mix the dry ingredients into the wet ingredients. Fold in the chocolate chips. The batter should be very thick.
• Use a cookie scoop or spoon to make 10-12 even balls of cookie dough on the baking sheet. Roll into balls with clean hands, space evenly on the baking sheet, and press down on each one so they are flat circles.
• Transfer the baking sheet to the oven and bake for 12-15 minutes, Until beginning to crack and brown on the outsides. Remove from oven and let cool.
• Enjoy immediately or store in an airtight container in the refrigerator. Eat cold or reheat by placing on a baking sheet in the oven for 2-3 minutes on 325 degrees.

Notes

• To reheat from the refrigerator, I recommend air frying for 2-3 minutes on 350 degrees. From the freezer, air fry for 5-7 minutes on 350 degrees.

This one-pot lemony chicken thighs and rice is solidly the most popular recipe I’ve ever posted and it’s one I continue to make in my own kitchen whenever I need an easy, nourishing dinner. The best part (other than the taste)? You only need one pan to make it so you’ll have minimal cleanup but a tasty meal that you’re going to want to make every week! It also happens to be dairy-free and gluten-free, even better if you have restrictions!

ONE-POT LEMONY CHICKEN THIGHS AND RICE

ONE-POT LEMONY CHICKEN THIGHS AND RICE

Recipe by Jenn Lueke

Servings

3-4

servings

Prep time

10

minutes

Cooking time

20

minutes

This one-pot lemony chicken and rice is one of the most popular recipes I’ve ever posted – find out why by making it yourself!

Ingredients

• 2 tbsp olive or avocado oil

• 1 lb boneless chicken thighs (can sub chicken breast)

• 1 + 1/2 tsp salt

• 1/2 tsp black pepper

• 2 tsp smoked paprika

• 2 tsp italian seasoning

• 1/4 yellow onion, chopped

• 3 garlic cloves, minced

• 1 cup of white rice

• 1 lemon, juiced

• 1 cup chicken broth

• 1/2 of a 15oz can full-fat coconut milk

• 2 cups chopped kale

• up to 1 + 1/2 cups water, as needed

• 1/3 cup fresh chopped parsley or basil for topping

Directions

• Preheat oven to 375 degrees and drizzle the olive oil on a large skillet over medium heat on the stovetop.
• Pat the chicken thighs dry with a paper towel, then season all over with the salt, black pepper, smoked paprika, and italian seasoning. Transfer the chicken to the pan when the olive oil is hot.
• Cook the chicken to crisp each side, about 5-7 minutes on each side depending on thickness, then set aside on a plate.
• In the same pan, add the chopped onion and sauté for five minutes, then add the minced garlic. When the onion and garlic are translucent, pour in the rice and let it toast for a few minutes, stirring frequently. Add in the lemon juice, chicken broth, and coconut milk and mix to combine.
• Add in all of the chopped kale and let it wilt down. Add up to 1 + 1/2 cups of water as needed to wilt down the kale and make sure all of the rice is covered in liquid. Add back the chicken and transfer to the oven and bake for 15-20 minutes, until the rice is fully cooked and the chicken has an internal temp of 165 degrees.
• Serve immediately or store the chicken and rice in airtight containers in the fridge for up to 4 days.

I know you’re skeptical, but these overnight oats actually taste like Nutella! The chocolate and the hazelnuts come together to produce that classic Nutella taste, while the maple syrup provide just the right amount of sweetness. You will feel like you’re eating breakfast for desert, even though these oats are a high fiber, low sugar option. Did I mention they are gluten and dairy free? And they only take 10 minutes to prep? What are you waiting for?!

NUTELLA OVERNIGHT OATS

NUTELLA OVERNIGHT OATS

Recipe by Jenn Lueke

Servings

1

servings

Prep time

10

minutes

Cooking timeminutes

These delicious overnight oats actually taste like Nutella and are a convenient and satiating option to start your day.

Ingredients

• 1/2 cup gluten-free oats

• 1 tbsp chia seeds

• 1 tbsp hemp seeds

• 1 tbsp cacao powder

• pinch of salt

• 1 cup nut milk

• 1 tbsp maple syrup

• Chopped hazelnuts & chocolate chips for topping

Directions

• Mix everything together in a jar and refrigerate overnight!

This zesty lemon chia pudding is the perfect on the go breakfast option! Just prep at the beginning of the week, and take it with you in the morning. The prep is quick and easy. And on top of that, the chia pudding is zesty and delicious – not to mention full of fiber!

ZESTY LEMON CHIA PUDDING

ZESTY LEMON CHIA PUDDING

Recipe by Jenn Lueke

Servings

1

servings

Prep time

10

minutes

Cooking timeminutes

This gluten free chia pudding recipe is zesty and sweet (but not too sweet) and is packed with filling fiber.

Ingredients

• 2 tbsp chia seeds

• 1/3 cup gluten-free oats

• pinch of salt

• 1 scoop vanilla protein powder of choice

• zest + juice of 1/2 lemon

• 1 cup almond milk

• if your protein powder isn’t sweet, add 1-2 tbsp maple syrup (but mine has stevia so I did not)

Directions

• Start by mixing the chia seeds, oats, salt, & lemon zest to distribute.
• Then add in the lemon juice and almond milk. mix really well.
• Cover, and refrigerate over night. you may need to give everything one more good mix in the morning, then enjoy as is or top with some yogurt or fruit!!
• These ingredients are for one serving so make as many as you’d like!

These gluten and dairy free overnight oats are a breakfast that will make you excited to wake up in the morning! They have the perfect texture, with crunchy almond bits packed with protein and fiber. They are so tasty on their own, but add in a drizzle of honey, and this is a breakfast that cannot be beat. And the best part is they are so quick and easy to prepare to have ready to eat all week long.

VANILLA ALMOND OVERNIGHT CHIA OATS

VANILLA ALMOND OVERNIGHT CHIA OATS

Recipe by Jenn Lueke

Servings

4

servings

Prep time

10

minutes

Cooking time

6

hours 

These vanilla almond overnight chia oats are fiber packed and will become a meal prep staple!

Ingredients

• 2 cups gluten-free oats

• 1/4 cup chia seeds

• 1 tsp cinnamon

• 1/2 tsp salt

• 2/3 cup crushed almonds (I use the food processor to crush)

• 3 cups unsweetened vanilla almond milk

• 1 tsp almond extract

• 1 tsp vanilla extract

• Creamy almond butter, honey, and strawberries for topping

Directions

• In a mixing bowl, whisk together the oats, chia seeds, cinnamon, salt, & crushed almonds so all ingredients are evenly distributed. then add in the almond milk, almond extract, & vanilla extract and mix well to combine.
• Pour the mixture into containers (the recipe makes 4 servings) and place in the refrigerator. refrigerate overnight or for at least 6 hours to allow the mixture to set.
• When you’re ready to eat, remove from the refrigerator, top with some almond butter, honey, and strawberries.

This citrusy grilled cilantro lime chicken salad is a recipe I can’t stop going back to. The dressing is bright, the avocado is creamy, the tortilla strips are crunchy, and the corn is… corny (?). I don’t always love arugula but it works so well with all of these strong flavors. And I know the name implies you need a grill – but I promise this salad is just as good if prepared on a skillet. Enjoy!

GRILLED CILANTRO LIME CHICKEN & ARUGULA SALAD

GRILLED CILANTRO LIME CHICKEN SALAD

Recipe by Jenn Lueke

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

This bright salad is a delicious summer-y dish that you’ll want to eat every night of the week!

Ingredients

• MARINADE:

• 1/2 cup olive oil

• ~1/4-1/2 cup water

• 2 tbsp apple cider vinegar

• Juice of 1 lime

• 3/4 cup chopped cilantro (about 1/3 bunch)

• 1 tsp salt

• 1/2 tsp black pepper

• 1/2 tsp garlic powder

• 1/4 tsp red pepper flakes (optional)

• 1 + 1/2 lbs boneless chicken thighs (chicken breasts also work)

• SALAD:

• 2-3 corn tortillas (save 8-10)

• 2 tbsp + 1/4 cup olive oil

• 2 cooked corn ears, chopped off of cob

• 1 bag of arugula (at least 5oz)

• 2 tbsp apple cider vinegar

• 2 tbsp maple syrup

• 1/2 tsp garlic powder

• Juice of 1 lime

• 1 avocado, pitted and sliced or cubed

• Salt & black pepper to taste

Directions

• In a blender or processor, blend all of the marinade ingredients other than chicken on high speed until smooth. add the chicken to a large bowl or other container & cover them in the marinade. set in the fridge for at least 20 minutes, but the longer the better.
• To cook, either heat your grill or a large skillet on the stove to medium-high, depending on how you’ll be cooking them. once heated add the chicken. cook fully, about 7-10 mins each side, until crisp & at a temp of 165 degrees. cut up and set aside.
• Make the tortilla strips but cutting up the tortillas into thin strips, covering in 2 tbsp of olive oil + some salt, & cooking them in the air fryer or oven on 400 for about 7 minutes, until crispy.
• Assemble the salad by adding the arugula, 1/4 cup olive oil, ACV, maple, garlic, and lime to a large bowl, along with the corn, chicken, avocado, and tortilla strips. season with salt and pepper to taste.
• Serve immediately for best results or in the fridge for up to 4 days. this will make you 4 servings. enjoy!!
• For plant based — follow the same recipe but swap for tofu!