Weekly Chicken Meal Prep

Ingredients

• 1 kg chicken breast (cut into pieces or fillets)
• 2 tbsp Dijon mustard (plain mustard)
• salt (to taste)
• 1 tsp dried rosemary
• 1 tbsp honey
• 2 tbsp olive oil
• 2 lemon (juice)
• ground black pepper (to taste)

Steps

1. 1

   Preheat the oven to 180°C (350°F).

2. 2

   In a baking sheet, place the chicken and season with the mustard, salt, dried rosemary, honey, olive oil, the juice of two lemons, and ground black pepper. Mix well so the chicken is evenly coated.

3. 3

   Bake the chicken for 18 to 20 minutes at 180°C.

4. 4

   Once the chicken is out of the oven, let it cool at room temperature for about 10 minutes.

5. 5

   Place the chicken in glass containers and let it rest for another 10 minutes outside.

6. 6

   Transfer the containers to the refrigerator uncovered for about 30 minutes so it finishes cooling without creating steam.

7. 7

   Finally, move to the freezer for 50 minutes and then cover the containers for long-term storage.

Notes

If the chicken is to be consumed within the next two days, there is no need to freeze it; keeping it refrigerated is enough. This gradual cooling method prevents the protein from drying out.

Nutrition per serving

• main course
• meal prep
• chicken
• healthy
• high protein
• baked
• easy