How to reheat meal prep so it doesn't turn to rubber

Reheating is where meal prep goes wrong

Perfectly cooked chicken, then three minutes on full power and it is a hockey puck. It is rarely the cooking. It is the reheat.

Meals from Health On Top arrive fully cooked. All you are doing is warming them through without drying them out.

Three ways to reheat

Microwave (fastest)

1. Lift one corner of the lid so steam can escape.
2. Heat on high for 90 to 120 seconds.
3. Rest for 1 minute. Stir if you can.

Skillet or stovetop (best texture)

1. Heat a non-stick skillet on medium.
2. Tip the meal in with 1 to 2 teaspoons of water.
3. Warm for 3 to 4 minutes, turning once.

Oven (for batches)

1. Move the food to an oven-safe dish.
2. Warm at 350°F (175°C) for 8 to 10 minutes.

Check that your container is microwave-safe before heating, and do not put it in the oven.

Small tricks that help

• A splash of water. It makes steam, which keeps rice soft and chicken tender.
• Cover loosely. Steam stays in but pressure does not build.
• Stop and stir. Heat for a minute, stir, then finish. It heats more evenly.
• Rest. One minute lets the heat spread out.
• Add something fresh. A squeeze of lime, hot sauce or a handful of greens.

Mistakes to skip

• Full power for a long time. Heat in short bursts.
• No lid and no water. You are making jerky.
• Reheating twice. Warm only what you will eat.
• Eating it lukewarm. Make sure it is steaming hot all the way through.

The short version

• Microwave: 90 to 120 seconds, lid corner lifted, rest 1 minute.
• Skillet: 3 to 4 minutes with a splash of water.
• Oven: 8 to 10 minutes at 350°F in an oven-safe dish.
• Heat until steaming hot throughout.

Quick answers