STICKY HONEY LEMON CHICKEN PROTEIN PREP BOXES | Healthy Meal Prep Ideas #mealprep

Video Description

Makes 3 boxes at approx. 520 kcal & 40g protein 330–360g mini chicken breast fillets or chicken breast cut into stripsJuice of 1 lemon1 heaped tsp honey1 tsp smoked paprika1 tsp garlic granules1 tsp dried oregano1 tsp olive oil For the butterbean salad1 tin butterbeans, drained and rinsed200g cherry tomatoes½ large cucumber, deseeded and chopped½ small red onion, very thinly sliced100g fresh parsley, finely chopped (avoiding stems)3 tbsp Kalamata olives, sliced in half Juice of ½ lemon1–2 tsp red wine vinegar to taste For the feta yoghurt dip100g feta150g Greek yoghurt1 tsp honeySaltOptional pinch of chilli flakes Mix the lemon juice, honey, smoked paprika, garlic granules, oregano, black pepper, salt and olive oil. Add the chicken and coat well. Marinate for 15–20 minutes. Air fry at 200c or pan-fry over a medium heat, turning as needed, until golden on both sides and cooked through but still tender. Set to one side. Add the red onion to a bowl with lemon juice. Toss and leave for a few minutes to take off the raw edge. Add the butterbeans, tomatoes, cucumber, parsley and olives. Dress lightly with the red wine vinegar and avoid salting to stop too much water from leaking out. Blend or mash the feta, Greek yoghurt, honey, salt and chilli (if using) until smooth. Chill for 20 minutes to thicken to a hummus-like consistency. Divide the salad between three containers, top with chicken, add a generous dollop of the feta yoghurt dip and finish with a wedge of lemon. Store sealed in the fridge for up to 3 days. Add the lemon just before eating for freshness