Tupperware at the ready, everyone, for today we meal prep. Yep, turns out everyone’s favourite smug Sunday (or in this case Monday night) activity is actually really worth doing: it’s healthy, cheap and saves loads of time.
This week we’re making a Greek Chicken Hotbox to take us away from cold, wet, England and transport us to sunnier, happier climes for around £9-10 all in. This recipe uses a whole roast chicken, which feels a bit extravagant, but you try buying five portions of chicken breast – we promise this way is cheaper. And nicer. Also, you can make soup from it afterwards for double smug points.
There’s loads of lovely lean protein thanks to the juicy, herby chicken – and an extra boost from the chickpeas too. The bulgur wheat is a) yummy and b) low fat, low cal and low GI so you’ll feel satisfied enough to maybe dodge the 3pm chocolate bar run. We’ve put loads of dill and parsley through it, but you can mix it up with whatever you like – coriander, mint and basil all work just as well, just make sure you’re generous with whatever you use.
Ingredients:
1 small free range chicken
About 6 tomatoes
250g dried bulgur wheat
1 can chickpeas
½ red onion, diced
1 clove garlic, crushed
1 tsp ground cumin
3 tbsp dried oregano
3 tbsp dried rosemary
3 tbsp dried thyme
Fresh parsley, finely chopped
Fresh dill, finely chopped
Lemon
Good olive oil
Method
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Follow Jo on Twitter @joeatslondon
This article originally appeared on The Debrief.