Power Hour Meal Prep

Name: Power Hour Meal Prep
Total time: 60 min
Yield: 3 servings
Cuisine: Japanese
Ingredients: 150 g TTD Jumbo Oats; 200 g High Protein Natural Yogurt; 300 ml Sainsbury’s almond milk; 2 apples, coarsely grated; 1 tbsp chia seeds; 35 g raisins; 30 g walnuts, chopped; 1 tsp cinnamon; 2 chicken breasts, butterflied; 0.5 tsp sumac; 0.5 tsp thyme; 0.5 tsp garlic powder; 0.5 tsp onion powder; 250 g Sainsbury’s Giant Couscous; 1 handful dill and mint, finely chopped; 0.5 lemon juice; 200 g plum tomatoes, halved; 1 cucumber, quartered; 1 red onion, finely diced; 1 tsp oregano; 15 g feta; 3 Scottish Salmon Fillets; 1 tbsp Dark Soy Sauce; 1 tsp Toasted Sesame Oil; 1 tsp honey; 1 tsp garlic and ginger paste; 1 red cabbage, shaved; 1 carrot, julienned; 0.5 tbsp rice vinegar; 1 handful edamame beans

Serves 3

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Power Hour Meal Prep

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Serves 3

Directions

1Mix the muesli ingredients in a large bowl and divide into 3 containers.
2Get the rice on to boil.
3While it cooks, season and pan-fry the chicken for 4 mins per side, or until cooked. Slice and set aside.
4Boil the couscous for 6 mins. Drain, then run under cold water to cool. Transfer to a mixing bowl and stir through the dill, mint, lemon juice, salt and pepper.
5In another bowl, combine the tomatoes, cucumber and red onion with sumac, oregano, salt and pepper.
6BOX: couscous, salad, and chicken, and crumble over feta to finish.
7For the salmon, whisk the soy sauce, sesame oil, honey and garlic ginger paste. Pour over the fillets. Air fry (or bake) the salmon for 10-12 mins, until cooked.
8Toss the cabbage and carrot with rice vinegar to make the slaw.
9BOX: rice, slaw, edamame and salmon.

Ingredients

150 g TTD Jumbo Oats
200 g High Protein Natural Yogurt
300 ml Sainsbury’s almond milk
2 apples, coarsely grated
1 tbsp chia seeds
35 g raisins
30 g walnuts, chopped
1 tsp cinnamon
2 chicken breasts, butterflied
0.5 tsp sumac
0.5 tsp thyme
0.5 tsp garlic powder
0.5 tsp onion powder
250 g Sainsbury’s Giant Couscous
1 handful dill and mint, finely chopped
0.5 lemon juice
200 g plum tomatoes, halved
1 cucumber, quartered
1 red onion, finely diced
1 tsp oregano
15 g feta
3 Scottish Salmon Fillets
1 tbsp Dark Soy Sauce
1 tsp Toasted Sesame Oil
1 tsp honey
1 tsp garlic and ginger paste
1 red cabbage, shaved
1 carrot, julienned
0.5 tbsp rice vinegar
1 handful edamame beans

Equipment

large bowl3 containerspotfrying panmixing bowlair fryer

Power Hour Meal Prep

Serves 3

tiktok.com

Power Hour Meal Prep

tiktok.com

Serves 3

Directions

1Mix the muesli ingredients in a large bowl and divide into 3 containers.
2Get the rice on to boil.
3While it cooks, season and pan-fry the chicken for 4 mins per side, or until cooked. Slice and set aside.
4Boil the couscous for 6 mins. Drain, then run under cold water to cool. Transfer to a mixing bowl and stir through the dill, mint, lemon juice, salt and pepper.
5In another bowl, combine the tomatoes, cucumber and red onion with sumac, oregano, salt and pepper.
6BOX: couscous, salad, and chicken, and crumble over feta to finish.
7For the salmon, whisk the soy sauce, sesame oil, honey and garlic ginger paste. Pour over the fillets. Air fry (or bake) the salmon for 10-12 mins, until cooked.
8Toss the cabbage and carrot with rice vinegar to make the slaw.
9BOX: rice, slaw, edamame and salmon.