Lean baked chicken, fresh greens and a light yogurt-lemon dressing—high protein, low calorie, ready in 40 minutes.
# What You’ll Need:
→ Protein
01 - 500 g (1.1 lbs) boneless, skinless chicken breast
02 - 1 tbsp olive oil
03 - 1 tsp garlic powder
04 - 1 tsp smoked paprika
05 - ½ tsp salt
06 - ¼ tsp black pepper
→ Greens & Vegetables
07 - 120 g (4 cups) mixed salad greens (e.g., spinach, arugula, romaine)
08 - 1 medium cucumber, sliced
09 - 200 g (1 cup) cherry tomatoes, halved
10 - 1 medium red bell pepper, sliced
11 - 40 g (¼ cup) red onion, thinly sliced
→ Light Dressing
12 - 3 tbsp plain nonfat Greek yogurt
13 - 2 tbsp lemon juice (freshly squeezed)
14 - 1 tbsp Dijon mustard
15 - 1 tbsp water
16 - ½ tsp honey (optional)
17 - Salt and pepper, to taste
# How to Make It:
01 - Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.
02 - Pat chicken breasts dry. In a small bowl, mix olive oil, garlic powder, smoked paprika, salt, and black pepper. Rub the mixture over the chicken.
03 - Place chicken breasts on the prepared baking sheet. Bake for 18–20 minutes, or until cooked through and juices run clear (internal temperature should reach 74°C/165°F). Let rest for 5 minutes, then slice.
04 - While chicken bakes, prepare the vegetables: wash and dry the salad greens, slice the cucumber, halve the cherry tomatoes, slice the bell pepper, and thinly slice the red onion.
05 - For the dressing: in a small bowl, whisk together Greek yogurt, lemon juice, Dijon mustard, water, and honey (if using). Season to taste with salt and pepper.
06 - Assemble four meal prep containers: Divide the greens evenly, then top with vegetables and sliced chicken. Drizzle with dressing just before serving, or pack the dressing separately if storing.
07 - Refrigerate in airtight containers for up to 4 days.
