I don't meal prep that often, maybe a couple 
times a month, but my rotation is getting kind of stale. 80% of time it ends up being some variation of chicken 
breast, vegetables, and rice. The macros are good and it's easy but I want to mix it up some.
My other go to is chili (gringo chili because I use ground beef and dried spices 
lol). The ratio of effort 
to quality 
and quantity of output is insane. With 15 minutes of active work and another half hour to an hour of simmer time I can make like 8 servings of good tasting chili.
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Large
cuts of lean pork slow cooked with various fruits and root veggies
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I don't meal prep but have been on a crockpot kick. Chicken and gravy and rice. Delicious.
Krayon sexually assaulted his sister.
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Buy a whole chicken and make chicken and veg soup. Since squash are in season now I've been making roast squash soup. Also making you're own meat pastry can be a very good way for meal prep. I had 5 cornish pasties after a rump roast oover the past week.
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@Diamond usually like just like too make a bunch of shredded chicken in @Diamond's instant pot that @Diamond keep in the fridge too make whatever else with, and quesadillas, sandwiches, etc, and usually dont eat literally all of it tbh but @Diamond like having it available and it takes no effort/is still cheap, and @Diamond dont really make literally anything else with the intention of saving it, like just normal sized leftovers, and this is the like only instant pot recipe ive actually liked which does make a shit ton of leftovers, will make it literally every now and then, and not exactly healthy @Diamond guess but takes 0 effort and very filling:
ok so https://darndelicious.net/2018/02/26/instant-pot-20-minute-chicken-burrito-bowls
um @Diamond love sucking peepee
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If you like chili you can look into goulash as well. Various cultures have one. Stifado is a greek one (the one I make has feta in it). If your side is pasta then you can easily freeze it together as one portion. Indian/thai curries work as well, though they most likely fall into the "chicken with veg & rice" stuff you use.
Casseroles in general. You basically need to learn which ingredients can be frozen and which can't. Like potatoe is bad. White/kidney beans bad.
If it's about saving time at home (so not microwave food @work) I can recommend doughs. I make multiple portions of naan bread and freeze the left over dough. Making it is like 5min (thawed) and I eat premade pickles with it.
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Idk if this is already one of your meals, but I like to have chicken
or steak fajitas. Replace the tortilla with rice if need be 
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lol yeah i just made chicken
fajita rice bowls a few weeks 
ago, they were good
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Jambalaya, taco meat and cut up veggies in separate containers, chicken for quesadillas, scrambled eggs and crumbled sausage for wraps, creamy tuscan chicken, chicken paprikash
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Since I work walking distance from my kitchen the only thing I prep is the meat, which is usually chicken breast. I'm starting Salmon next week though and I'm excited
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Make sure to pan fry the salmon on parchment paper for non-stick crispy skin.
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I'm not entirely what distinction you seem to be making between "meal prep" and "cooking." But I bake a lot of pizza, I've been trying more pasta casseroles, sometimes I do like you and just combine whatever meat/vegetable/potato. Rice pudding makes a good desert that's easy to do in bulk.
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