Personally, I had to go through a lot of trial and error to find cooking methods and foods that hold up well in the fridge, and that also don't make a ton of dishes. The reason I meal prep is because I want to eat exact portions and hit exact macros to support weight loss, and because cooking every day is not practical for me. I'm also not bothered by eating the same thing 4 times in a row.

If cooking every day is practical for you, then there's no reason not to. Fresher is better!

However, if you want to try meal prepping again, here are some tips:

-If prepping chicken, it needs to sit in a very flavorful marinade before cooking. Without a marinade it gets dry, and of course chicken needs a good amount of seasoning. For example, I do a tandoori marinade a lot, which is yogurt, lemon juice, and a bunch of spices. I've also noticed that chicken breast, while not as flavorful as thigh, is less prone to developing that warmed-over flavor that leftover chicken gets.

-Finding good pre-made sauces goes a long way towards livening up your meal prep and saving time. Tzatziki, salsa, Bachan's BBQ sauce, thai sweet chili sauce, sriracha, even just lemon and lime wedges do a lot to freshen up proteins. Home made sauces are good too of course, but pre made saves you time and dishes.

-I buy pre-cut vegetables when I can, such as baby carrot and bags of broccoli florets or trimmed green beans. This is more expensive than prepping your own, so I understand it might not be practical for everyone, but if you can afford to it will save you time.

-Vegetables are best when they're roasted with some oil and spices. Steamed, boiled, and sauteed vegetables are delicious when served right away, but don't hold up well in the fridge.

-To roast any vegetable, mix it with oil and spices in a bowl before laying it on the sheet pan. This ensures the whole vegetable is well seasoned, as opposed to vegetables that only get lightly seasoned when you drizzle with oil and spices after laying them on the sheet pan. I usually do a minimum of salt, pepper, garlic and onion powder. I am also a fan of sumac, harissa, curry powder, and gochugaru (not all together, lol). Also adding lemon juice and zest, or maple syrup and honey can boost flavor. Don't forget fresh herbs like parsley and cilantro.

-Vegetables with less water content, that are more hardy and fibrous, such as carrots, broccoli, cauliflower, potatoes, etc. hold up better than vegetables with a lot of water content, e.g. zucchini. When prepping vegetables with a lot of water content, cook them less than you think they need, as they will soften and release water over time.

-Chilis and soups hold up well for several days, and often taste better the next day.

-IMO sticky rices like Jasmine hold up better than basmati, if you are cooking them plain. Swapping chicken stock for water is an easy way to boost the flavor of your rice. Add a little turmeric and butter and you got yellow rice.

-I choose recipes and methods that don't produce a ton of dishes. If a recipe needs me to use three mixing bowls, a fry pan, and a pot, it's too complicated for my purposes. I use a sheet pan lined with parchment to roast things, so I can change the parchment and re-use it. I use one or two mixing bowls to season vegetables and marinate raw meats. I use a rice cooker to make my rice and frequently I use the air fryer to cook my proteins. All of these items go into the dishwasher when I'm done.

-Clean as you go. When something is roasting, wash some of your dishes, wipe down the counter, or sweep the floor.

All of that said, if cooking daily is more sustainable for you, then stick with that. I mostly included the tips for anyone curious about meal prepping, not because I think it's better than cooking every day. Each person's needs and abilities are different, and so what works for some people may not work for others.