High Protein Butter Chicken Burrito Meal Prep

45 mins
Serves 4
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Directions

  1. 1Grab your diced chicken breast and add the seasonings.
  2. 2Grab your diced chicken breast and add the seasonings.
  3. 3Grab your diced chicken breast and add the seasonings.
  4. 4Add garlic, ginger, and low fat Greek yoghurt. Mix it all together.
  5. 5Add garlic, ginger, and low fat Greek yoghurt. Mix it all together.
  6. 6Add garlic, ginger, and low fat Greek yoghurt. Mix it all together.
  7. 7To a pan on high heat, add light butter and sliced onions.
  8. 8To a pan on high heat, add light butter and sliced onions.
  9. 9To a pan on high heat, add light butter and sliced onions.
  10. 10Add cashew nut butter (or regular cashew nuts), diced tomatoes, and the same seasonings as before. Add a little more yoghurt and mix it all together.
  11. 11Add cashew nut butter (or regular cashew nuts), diced tomatoes, and the same seasonings as before. Add a little more yoghurt and mix it all together.
  12. 12Add cashew nut butter (or regular cashew nuts), diced tomatoes, and the same seasonings as before. Add a little more yoghurt and mix it all together.
  13. 13Transfer to a blender cup and blend until nice and smooth.
  14. 14Transfer to a blender cup and blend until nice and smooth.
  15. 15Transfer to a blender cup and blend until nice and smooth.
  16. 16Cook the chicken on high heat. Once cooked, add the sauce, mix, and simmer on low heat for 3-4 minutes.
  17. 17Cook the chicken on high heat. Once cooked, add the sauce, mix, and simmer on low heat for 3-4 minutes.
  18. 18Cook the chicken on high heat. Once cooked, add the sauce, mix, and simmer on low heat for 3-4 minutes.
  19. 19Grab four low calorie tortillas, add cooked rice, evenly distribute the butter chicken, add coriander on top, roll them, toast them, wrap them up, add them to the fridge or freezer, and reheat when ready to eat.
  20. 20Grab four low calorie tortillas, add cooked rice, evenly distribute the butter chicken, add coriander on top, roll them, toast them, wrap them up, add them to the fridge or freezer, and reheat when ready to eat.
  21. 21Grab four low calorie tortillas, add cooked rice, evenly distribute the butter chicken, add coriander on top, roll them, toast them, wrap them up, add them to the fridge or freezer, and reheat when ready to eat.

Ingredients

  • 550 g diced chicken breast
  • 550 g diced chicken breast
  • 550 g diced chicken breast
  • 1 tsp smoked paprika
  • 1 tsp smoked paprika
  • 1 tsp smoked paprika
  • 1 tsp garam masala
  • 1 tsp garam masala
  • 1 tsp garam masala
  • 1 tsp turmeric
  • 1 tsp turmeric
  • 1 tsp turmeric
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp pepper
  • 1 tsp pepper
  • 3 garlic cloves
  • 3 garlic cloves
  • 3 garlic cloves
  • 15 g ginger
  • 15 g ginger
  • 15 g ginger
  • 100 g low fat greek yoghurt
  • 100 g low fat greek yoghurt
  • 100 g low fat greek yoghurt
  • 20 g light butter
  • 20 g light butter
  • 20 g light butter
  • 0.5 sliced onion
  • 0.5 sliced onion
  • 0.5 sliced onion
  • 15 g cashew nut butter
  • 15 g cashew nut butter
  • 15 g cashew nut butter
  • 400 g diced tomatoes
  • 400 g diced tomatoes
  • 400 g diced tomatoes
  • 40 g low fat greek yoghurt
  • 40 g low fat greek yoghurt
  • 40 g low fat greek yoghurt
  • 4 low calorie tortillas
  • 4 low calorie tortillas
  • 4 low calorie tortillas
  • 70 g cooked white rice
  • 70 g cooked white rice
  • 70 g cooked white rice
  • 1 coriander
  • 1 coriander
  • 1 coriander

Equipment

panblender