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Meal prepping helps you stay on track with your nutrition goals—but how long does meal prep last before your proteins turn dry or unappetizing? If you’ve ever opened a container midweek to find your chicken rubbery or your tofu soggy, you know the struggle. There’s hope. With the right cooking and storage techniques, your proteins can stay moist, flavorful, and ready to eat all week.
It’s not just about how you cook your proteins—you’ve gotta store them the right way too. Treating your proteins right not only keeps them moist and delicious but also helps you cut down on food waste, save money, and make healthy eating much easier (5).
When your meals stay fresh, you’re more likely to stick with your plan instead of scrambling for a last-minute fast food meal because you have to toss your prepped turkey burgers that look and smell a little … off.
Keep reading for simple tips on how to cook, store, and reheat your proteins so they stay juicy, tasty, and safe all week long.
Sarah Michelle Gellar’s Honest Review of MyFitnessPal Meal Planner
What to Know Before Cooking Your Protein for the Week
A few strategic choices before you start cooking can help get the most out of your meal prep efforts (4).
Choose the right cuts
Not all cuts hold up well for meal prep. For chicken, thighs stay juicier longer than breasts thanks to their higher fat content (2). If you like leaner cuts, marinating or using a sauce can help prevent dryness (4). For fish, oilier varieties like salmon or trout hold moisture better than leaner white fish (3).
Sear and marinate to retain moisture
“Marinating meats before grilling can help add flavor and keep them moist,” says Emily Sullivan, a dietitian with MyFitnessPal (6).
Marinades (like olive oil, citrus, and yogurt) help lock in moisture and prevent protein from drying out in the fridge (6). This is also true for watery marinades like soy sauce and vinegar-based blends—they also enhance moisture in your protein, so it won’t dry out as quickly (6).
“Marinating proteins in fermented dairy products can improve the juiciness of proteins,” says Sullivan (6). Dry rubs are also great for moisture retention because they help tenderize the meat, which improves texture as well as flavor (7).
“Brining proteins before cooking is another great way to increase the moisture content of meat,” notes Sullivan. It’s a good option for leaner cuts like chicken breast or pork loin (8).
“Cooking ground beef with a small amount of baking soda can make it more moist,” Sullivan explains. This technique changes the pH level, so the ground beef retains more moisture (9).
About the Experts
Samantha Cassetty, MS, RD, is a nationally recognized food and nutrition expert, media personality, nutrition consultant, and author. Cassetty is a former nutrition director for Good Housekeeping and the co-author of the book Sugar Shock.
Emily Sullivan, RD is a food data curator at MyFitnessPal. She earned her bachelor’s degree and completed her dietetic internship at The Ohio State University, and obtained her culinary arts degree from Johnson and Wales University.
Here are the best lean protein options for meal prep that won’t dry out quickly
Sullivan suggests focusing on these lean proteins when meal prepping.
Beans, stored in their cooking liquid
Hard boiled eggs
Braised chicken breast, stored in its braising liquid.
Tuna or chicken salad made with Greek yogurt and veggies such as celery, onion and radish
Tofu
93/7 ground beef cooked with baking soda (9)
Ground turkey or chicken cooked in a sauce or mixed with a sauce after cooking
Smart Cooking Tricks to Lock In Moisture
How you cook your protein makes a big difference in whether it stays juicy or dries out by midweek. Here are some pro tips to make them stay moist longer.
Low and slow—baking, braising, slow cooking—is best for tougher cuts of meat like pork shoulder or beef chuck (4). “Braising proteins and storing them in their cooking liquid helps to both add and retain moisture and flavor,” says Sullivan (4).
High heat—grilling, searing, or roasting—works well for lean proteins like chicken breast and fish, but it’s easy to go too far and end up with something dry and tough.(4). “Avoiding overcooking your proteins will help keep them moist,” says Sullivan (4). Using a meat thermometer will ensure you cook your meat to the proper temperature so it will have the perfect texture (1).
If you’re cooking with high heat, try covering your protein with a lid halfway through—this helps trap steam and lock in moisture.(4).
How To Organize Your Fridge So Nothing Gets Lost Or Wasted
Cooking techniques for different proteins
Here are some cooking methods to cook your proteins so they stay moist longer.
Chicken. Season, then sear each side over medium-high heat (4). Turn down the heat and cover to finish cooking (4). Make sure the chicken is 165°F as registered with a meat thermometer (1).
Beef & Pork. This depends on the cut, but for pork chops, you can cook them similar to chicken (4). However, pork should be cooked to an internal temperature of 145°F (1).
Fish. Thick cuts, like salmon and halibut, can handle a grill, but for thin, flaky cuts, you want to pan-sear quickly (3). You can also cook fish in the oven in parchment or foil to lock in moisture (3).
Tofu. Press tofu before cooking to remove excess water. In this case, it will preserve the texture better to remove the moisture.
Storage Techniques to Keep Protein Juicy
Don’t underestimate the role of storage when it comes to keeping meal-prepped proteins juicy. Here are some storage tips that can help.
How to store meal-prepped proteins
For starters, use airtight containers to prevent moisture loss and avoid contamination (1). Label each container with the date you made it as well as the date it must be eaten or frozen before (1).
For extra moisture, store proteins with a little broth, sauce, or cooking juices—this is especially useful for lean proteins like chicken breast or pork loin. “If they were cooked in a flavorful liquid, store them in that same liquid,” suggests Sullivan. “They’ll continue to absorb the flavor of the liquid as they sit throughout the week.”
Finally, store prepped proteins on the middle shelf, where the temperature is most consistent (1). Avoid putting your prepped ingredients in areas of the fridge where you’ll forget about them! And for freezer storage, wrap proteins tightly in freezer-safe bags, vacuum-sealed pouches, or airtight containers to prevent freezer burn (1).
Fridge vs. freezer
If you’re meal-prepping for a full week, you’ll need to freeze some portions.
Cooked proteins last three to four days in the fridge, but freezing extends their shelf life for up to three months (1).
Here’s how to keep food safe when defrosting (1):
Thaw proteins overnight in the fridge.
For a faster option, submerge the sealed container in cold water, changing the water every 30 minutes.
Microwave, covering your food and adding liquid and stirring as needed (1).
How to Reheat Without Drying Out
Here are the best methods to keep your food flavorful and juicy (1):
Reheat in a skillet over low to medium heat with a splash of broth, water, or sauce, and cover to trap steam.
Place protein in an oven-safe dish with a little liquid. Cover with foil and bake.
Place protein in a microwave-safe dish, cover with a damp paper towel, and heat in short intervals. Stir or flip between intervals for even heating.
No matter which method you use, use a thermometer to make sure your food reaches an internal temperature of 165°F. If you use a microwave, check in multiple places, as microwave cooking can leave cold spots (1).
Reheating don’ts
Avoid high heat—it dries out proteins and makes them rubbery.
Don’t reheat multiple times.
Be careful with the microwave since uneven heating can leave some parts too hot while others remain cold (1).
Avoid using a slow cooker to reheat your food, as it may allow bacteria to multiply (10).
Don’t forget to reheat leftovers to 165°F as registered with a meat thermometer (1).
Frequently Asked Questions (FAQs)
Should I cool proteins before storing them?
No, it isn’t recommended. For quicker cooling, separate your food into smaller containers before placing them in the fridge. If you want to avoid condensation, you can let your proteins cool in the fridge for a few minutes without a lid (1).
How long does meal-prepped protein last in the fridge?
Meal-prepped protein can last in the fridge for three to four days when stored properly (1).
Can I freeze all types of cooked protein?
You can freeze all types of cooked proteins excluding eggs in their shells (1, 11).
What’s the best way to keep chicken moist when meal prepping?
Marinate your chicken and then sear both sides in a hot skillet (4). Then turn down the heat and cover to lock in the moisture while it finishes cooking (4).
Does storing protein with sauce help keep it from drying out?
Storing protein, like chicken, with sauce, broth, marinade, or another liquid will help keep it juicier.
The Bottom Line
Meal-prepping protein the right way ensures your meals stay fresh, juicy, and appetizing. Choosing the right cuts and using moisture-retaining cooking methods helps lock in flavor and prevent dryness (2, 3, 4). Proper storage is also a must to extend freshness and reduce food waste (1). When it’s time to eat, reheat your proteins with additional moisture to ensure the best results (1).
The post How To Store Prepped Protein So It Stays Juicy All Week appeared first on MyFitnessPal Blog.
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