Honey Mustard Chicken Meal Prep (LC)
Ingredients
- 2 chicken fillets (approx 100–130g each)
- Black pepper, to taste
For the salad base:
- 1 whole broccoli, finely chopped
- ½ red onion, diced
- ½ red pepper, diced
For the honey mustard dressing:
- 3 tbsp full-fat Greek yoghurt
- 1 tbsp mayo
- ½ - 1 tbsp honey
- ½ - 1 tsp Dijon mustard (or wholegrain)
- ½ tsp paprika
- Juice of ¼–½ lemon, to taste
- Black pepper, to taste
Instructions
Place the chicken fillets into a saucepan and cover with water. Season with black pepper. Bring to a gentle simmer, reduce the heat and cook for 12–15 minutes until the chicken is cooked through and no longer pink in the middle.
Remove the chicken and allow it to cool before shredding or slicing.
While the chicken cools, finely chop the broccoli into small chunky pieces and add to a large bowl along with the red onion and red pepper. Add the chicken once cooled.
In a small bowl, mix together the Greek yoghurt, mayo, honey, mustard, paprika, lemon juice and black pepper until smooth.
Taste test and adjust the flavours if needed.
Pour the honey mustard dressing over the chicken and vegetables in the bowl. Mix everything together until evenly coated.
Do one final taste test and adjust seasoning if needed.
Note - Store in an airtight container in the fridge for up to 3 days. The dressing can be mixed through the salad as it holds up well and shouldn’t become soggy, or keep it separate if preferred.