Persian Chicken Meal Prep
Ingredients
2 Deli Kitchen Persian Style Flatbreads
3 chicken breasts
3 tbsp Tandoori paste
1 tsp garlic granules
1 tsp garam masala
1 cauliflower
1 green pepper
1 yellow pepper
150g edamame beans
200g chopped tomatoes
1 tbsp + 2 tsp olive oil
2 Deli Kitchen Persian Style Flatbreads
3 chicken breasts
3 tbsp Tandoori paste
1 tsp garlic granules
1 tsp garam masala
1 cauliflower
1 green pepper
1 yellow pepper
150g edamame beans
200g chopped tomatoes
1 tbsp + 2 tsp olive oil
Method
Place 3 chicken breasts on a baking tray, season both sides with 3 tbsp Tandoori paste, 1 tsp garlic granules, 1 tsp garam masala, and top with 200g chopped tomatoes.
Slice up your peppers, add to the baking tray, toss with 2 tsp olive oil, and place the tray in a preheated oven at 180°C for 20-25 mins.
While the chicken cooks, wash the cauliflower, chop it in half and grate to make "rice".
Once grated, transfer the cauliflower rice to a paper towel/clean towel. Press well to remove any excess moisture.
Sauté the cauliflower rice in a frying pan over medium heat in 1 tbsp oil. Cover with a lid so that it steams and becomes tender.
Cook for a total of 5-8 minutes, then season as desired.
Grab your pack of Deli Kitchen Persian Style Flatbreads and cut each flatbread into 3 pieces. Then add 2 pieces into each container.
Once all dishes are cooled, portion out the cauliflower rice, peppers, chicken, and edamame beans evenly. Now you're prepped and ready to go!
