Easy lunch meal prep
Directions
- 1Cut two chicken breasts in half.
- 2Drizzle avocado oil on the chicken breasts.
- 3Season chicken with salt, pepper, garlic powder, and paprika.
- 4Flip the chicken and repeat the seasoning on the other side.
- 5Bake chicken at 375°F for 20 to 25 minutes.
- 6Drain and rinse one can of chickpeas and add to a large bowl.
- 7Add two baby cucumbers and half a head of broccoli, both chopped, to the bowl.
- 8Add one cup of chopped walnuts to the bowl.
- 9Add half a cup of chopped banana pepper to the bowl.
- 10Add half a white onion to the bowl.
- 11Add one cup of feta cheese to the bowl.
- 12Add one cup of chopped parsley to the bowl.
- 13For the dressing, combine 1/4 cup olive oil, 1/4 cup apple cider vinegar, a splash of banana pepper juice, a splash of Dijon mustard, a splash of hot honey, salt, and pepper in a measuring cup.
- 14Mix the dressing using a milk frother.
- 15Pour the dressing over the salad ingredients in the bowl.
- 16Mix all the salad ingredients together.
- 17Take a big scoop of salad and place it into a serving bowl.
- 18Thinly slice the cooked chicken breast and place it on top of the salad.
Ingredients
- 2 chicken breasts
- avocado oil
- salt
- pepper
- garlic powder
- paprika
- 1 can chickpeas
- 2 baby cucumbers
- 0.5 head broccoli
- 1 cup chopped walnuts
- 0.5 cup chopped banana pepper
- 0.5 white onion
- 1 cup feta
- 1 cup chopped parsley
- 0.25 cup olive oil
- 0.25 cup apple cider vinegar
- splash banana pepper juice
- splash Dijon mustard
- splash hot honey
Equipment
cutting boardbaking sheetlarge bowlmeasuring cupmilk frotherplateknifespoon
Tips
- The salad gets better during the week as it sits and soaks in the dressing.
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