Easy lunch meal prep

20m
Serves 1
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Directions

  1. 1Cut two chicken breasts in half.
  2. 2Drizzle avocado oil on the chicken breasts.
  3. 3Season chicken with salt, pepper, garlic powder, and paprika.
  4. 4Flip the chicken and repeat the seasoning on the other side.
  5. 5Bake chicken at 375°F for 20 to 25 minutes.
  6. 6Drain and rinse one can of chickpeas and add to a large bowl.
  7. 7Add two baby cucumbers and half a head of broccoli, both chopped, to the bowl.
  8. 8Add one cup of chopped walnuts to the bowl.
  9. 9Add half a cup of chopped banana pepper to the bowl.
  10. 10Add half a white onion to the bowl.
  11. 11Add one cup of feta cheese to the bowl.
  12. 12Add one cup of chopped parsley to the bowl.
  13. 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.
  14. 14Mix the dressing using a milk frother.
  15. 15Pour the dressing over the salad ingredients in the bowl.
  16. 16Mix all the salad ingredients together.
  17. 17Take a big scoop of salad and place it into a serving bowl.
  18. 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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