Honey Mustard Chicken Salad | Meal Prep

This simple, quick and easy yet bursting with flavour meal prep is going to be your new go-to Sunday Meal Prep recipe!

It is a healthy, wholesome and balanced meal which will keep you full for hours!

You could also easily make this recipe for dinner. Make as per the recipe or to make a little more wholesome and filling, make the chicken & roast veggies and then instead of a salad, serve with a side of brown rice and avocado! Yum!

This recipe makes 4 portions. See my storage notes on how to keep these salads fresh at the end of the recipe.

Honey Mustard Chicken Salad

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients:

Honey Mustard Chicken:

  • 500g chicken breast
  • 4 tbsp dijon mustard
  • 2 tbsp seeded mustard
  • 1 tbsp honey
  • 1 tbsp white wine balsamic
  • 1 tbsp water
  • Pinch of chilli flakes
  • Salt & pepper

Roast Vegetables:

  • 1 sweet potato
  • 1/4-1/2 butternut pumpkin (depending on size of pumpkin)
  • 1 tbsp olive oil
  • Spices – I used ground cinnamon, turmeric and pepper but feel free to use any combination of spices you like

Salad:

  • 3 cups lettuce, chopped
  • 1 cup baby spinach leaves
  • 20 cherry tomatos, halved
  • 1 large cucumber, chopped
  • 1 avocado, chopped
  • 1 shallot, sliced thinly
  • 1 lemon

Method:

  1. The night before making, make the chicken marinate by combining the mustards, honey, balsamic, water and seasonings. Pour this oven the chicken breasts to marinate in the fridge overnight, but reserve 2 tbsp of the marinade for the salad dressing.
  2. Add 2 tbsp of water to the marinade to water down slightly and divide into 4 dressing containers. Refrigerate.
  3. The next day, pre-heat your oven to 180 degrees celsius and bake the chicken breasts for 20-25 minutes, or until cooked through. Remove from oven and allow to cool. Set aside and move onto the roast veggies.
  4. Chop the sweet potato and pumpkin into cubes roughly 2cm x 2cm.
  5. Heat 1 tbsp olive oil in a non-stick pan over high heat and add in the vegetables. Sprinkle over your seasonings and be sure to stir so everything is coated. Cover with a lid and allow to cook for about 15 minutes (or until slightly soft), be sure to shake or stir occasionally so they don’t burn.
  6. While the vegetables are cooking, cut and divide all the salad ingredients into 4 containers. Add a slice of lemon to each. Tip: add a squeeze of lemon on the avocado in the containers so it doesn’t go brown, but don’t dress the salad until you plan to eat it to avoid it going soggy!
  7. Once cooked and cooled, slice the chicken and evenly divide amongst the 4 containers along with the roast vegetables.
  8. Add the salad dressing containers to each and refrigerate. Consume within 4 days.

Notes:

These meals will last in the fridge for up to four days. Make sure you only dress the salads before eating so they don’t go soggy!

I like to freeze the 4th portion of chicken, just to be extra cautious. Cut and freeze chicken in a zip lock bag and the day before you plan to eat it, remove from freezer and allow to defrost in the fridge overnight.

Be sure to join me over on Instagram (@eb.fiitness) for daily motivation, recipes and fitness tips! xxx

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