Today’s recipe is perfect for busy professionals who want to eat clean and healthy. It’s a high-protein lunch meal prep that will keep you going throughout your working day. This dish contains poached seasoned chicken breast, zucchini noodles, sun-dried tomatoes, walnuts, edamame beans, radish, and a creamy tangy sauce that goes well with the dish.
DRESSING RECIPE
• 1 cup Greek Yogurt
• 1 tbsp Red wine vinegar
• 1 tsp Dijon Mustard
• 1 tsp Olive Oil
• 1 tbsp honey
• Pinch of Salt
• 1/4 tsp Black Pepper
• 1 Clove Garlic
INSTRUCTIONS
• Combine all of the ingredients in a large mixing bowl. Mix well with a flat spatula.
• Store in an airtight container and chill in the fridge for at least an hour
POACH CHICKEN WITH ZUCCHINI NOODLES RECIPE
• 2 Boneless Chicken Breasts
• 3 cups of Chicken Broth
• 1 tsp Red Chilli Flakes
• 1 tsp Dried Oregano
• 2 Bay Leaves
• 1 tbsp Salt
• ½ tsp Ground Pepper
• 1/4 cup Sun-dried Tomatoes
• 1/2 cup Walnuts
• 2 Zucchinis (Noodles)
• 1/2 cup Edamame Beans
• 2 Radishes (Thinly Sliced)
• Black Sesame Seeds (garnish)
INSTRUCTIONS
• Combine chicken broth, chili flakes, oregano, bay leaves, salt, and pepper in a medium-sized pot. Stir well.
• Turn the heat to medium and bring the broth to a gentle boil. Once it boils, reduce the heat so the temperature of the broth is between 175 to 180 deg. F. Cook for about 10 minutes.
• Turn off the heat and wait for 10 minutes or until the internal temperature of the chicken reaches 155 deg. F for 50 seconds.
• Remove the chicken from the pot and let it rest for 5 minutes before slicing.
• Plate or prepare a take-out container with zucchini noodles, edamame, radishes, walnuts, sun-dried tomatoes, dressing, and of course chicken. You may garnish the chicken with black sesame seeds.
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