Grilled Chicken Meal Prep

ingredients

• 2 medium carrots, peeled
• 1 broccoli head, chopped into bite size pieces
• 1 large zucchini, washed and sliced thinly
• 1 large red onion, cut into quarters
• 2 chicken breast fillets
• 3/4 cup of Napoletana sauce (see DIY recipe below!)
• 1/4 cup brown rice, uncooked (makes about 3/4 cup cooked)

Chicken seasoning

• Pinch of salt
• Pinch of pepper
• 1 tsp dried oregano
• 1/2 tsp smoked Paprika
• 1 Garlic clove, crushed
• 1 tsp olive oil

Napoletana Sauce

• 1 x 400g can of crushed tomatoes
• 1 garlic clove, crushed
• 1 Tbsp. of dried oregano
• 1 brown onion – diced
• Half a small red chilli – chopped finely
• Generous pinch of Salt and pepper
• Pinch of sugar
• 5 fresh basil leaves

method

1. Cut excess fat off of chicken breast and season with salt, pepper, garlic, paprika, olive oil and dried oregano.
2. Heat a small pan with a splash of olive oil over medium to high heat. Cook chicken breast for around 10-12 minutes, turning halfway, until cooked through with no pink in the centre (75°C).
3. Cook brown rice according to packet instructions.
4. Heat another small pan over medium heat with a small splash of olive oil and cook the onion, broccoli, zucchini and carrots until cooked to your liking. Season with salt and pepper.
5. If making the Napoletana sauce yourself, start by heating a small splash of olive oil into a small pot.
6. Add onion, garlic and chilli into the small pot and cook for 2 minutes. Add in the crushed tomatoes and season with salt, pepper, oregano, sugar and fresh basil leaves.
7. Leave the sauce to simmer for 10 minutes on a low heat.
8. Slice the cooked chicken breast and separate into three equal amounts.
9. Evenly divide the vegetables, brown rice and chicken into three separate containers.
10. Top each container with a heaped spoonful of Napoletana sauce. You may have some sauce left over, so either freeze or save in the fridge for up to a week!