Chef David Meal Prep

Grilled salmon glazed with a delicious honey garlic sauce. Served with quinoa and corn succotash.

690 Cal • 44g P • 65g C • 28g F

Tender ribeye steak finished with a rich balsamic glaze. Served with quinoa and roasted garlic broccoli.

760 Cal • 49g P • 48g C • 41g F

Tender chicken breast in a savory Marsala mushroom sauce. Served with wild rice pilaf and roasted garlic broccoli.

610 Cal • 52g P • 57g C • 19g F

Juicy shrimp seasoned with Old Bay and Cajun spices. Served with wild rice pilaf and roasted garlic broccoli.

540 Cal • 40g P • 60g C • 16g F

Lightly seasoned grilled white fish with olive oil and fresh lemon. Served with quinoa and corn succotash.

510 Cal • 42g P • 52g C • 15g F

Grilled steak, chicken and shrimp with sautéed bell peppers and onions. Served with Mexican rice and black beans.

740 Cal • 59g P • 64g C • 28g F

Slow-cooked Mexican pork carnitas, tender and flavorful. Served with Mexican rice and black beans.

710 Cal • 45g P • 65g C • 30g F

Tender, slow-braised beef birria seasoned with traditional Mexican spices. Served with Mexican rice and black beans.

730 Cal • 48g P • 62g C • 32g F

Tender pork ribs simmered in traditional Mexican green chile sauce. Served with Mexican rice and black beans.

760 Cal • 43g P • 62g C • 38g F