Meal Prep Chicken Chopped Salad

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3 lunch portions

Prep Time:

Cook Time:

You'll never dread meal prep again once you start making this Chopped Salad with chicken, pearl couscous and vegetables galore. It's herby and fresh with a yummy tang thanks to the dijon vinaigrette. Whip up a batch of this at the start of the week, and take it for work lunches or enjoy if for dinner on those nights you can't be bothered cooking.

Tip: If you wish to add greens, place them at the top of the lunch box and mix through just before eating.

_INGREDIENTS

BAKED CHICKEN BREAST:

1 chicken breast
½ Tbsp Oregano
Olive oil (Drizzle)
Salt
Pepper

‍PEARL COUSCOUS:

1 cup pearl couscous
1.5 cups water or vegetable stock
1 Tbsp olive oil

‍

‍SALAD:

1 large courgette or 2 small
1 capsicum
1/4 head large cauliflower or 1/2 head small cauliflower
½ tsp cumin
½ tsp paprika
To garnish: Fresh herbs (Basil, parsley, or mint) and 1 Tbsp slivered almonds

DRESSING:

1 clove minced garlic
1 tsp Dijon mustard
½ tsp oregano
¼ cup olive oil
2 Tbsp red wine vinegar

_INSTRUCTIONS

Preheat oven to 180°C
Place the chicken on a baking tray, season with salt, pepper, oregano, and olive oil.
Bake chicken in the oven for 18-20 minutes or until cooked through. Cooking times may vary depending on the thickness of the chicken breast. Remove from the oven and set aside.
While chicken is cooking roughly chop the capsicum, courgette and cauliflower. Toss the cauliflower with olive oil, paprika and cumin powder. Season the courgette and capsicum with salt and pepper and drizzle with olive oil.
Bake vegetables in the oven for 15 minutes, or until cooked to your liking (slightly tender and browned). Remove from the oven and set aside.
To make the couscous: In a pot add 1 Tbsp olive oil, then add the couscous and toast for 1 minute, stirring often. Add the hot water or hot stock into the pot. Cover the pot with a lid and let simmer for 10 minutes or until all the liquid is absorbed. Remove from the heat and set aside. Once cooled transfer to a large mixing bowl.
To make the dressing: whisk all the dressing ingredients together in a bowl.
To assemble: Lay the cooked chicken, vegetables, and fresh herbs on a large board and chop roughly. Transfer the chopped mixture into the bowl of couscous, sprinkle over the almonds and pour over the dressing. Season with salt and pepper.
Separate into containers to store in the fridge and enjoy later in the week!

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