Nature & Respect - Feel-good meal prep for cold days!

For the chicken:

For broccoli and cauliflower with toasted breadcrumbs:

For tabouleh:

Preheat the oven to 200 °C (top/bottom heat).
Mix the olive oil, paprika powder, thyme, rosemary, cinnamon, garlic and lemon juice in a bowl.
Place the chicken breast fillets in the marinade and rub in well. Cover and leave to marinate in the fridge for at least 30 minutes (or overnight).
Divide the vegetables into equal-sized florets. Cook in boiling salted water until al dente.
Place the breadcrumbs and half the butter in a frying pan and toast until light brown. Spread over the vegetables. Melt the rest of the butter in the same pan and pour over the vegetables. Sprinkle with pepper to taste.
Bake the chicken in the oven for approx. 25-30 minutes until cooked through (core temperature: 75 °C).
Optional: For extra crispiness, brown the chicken in the last 5 minutes using the grill function.
Put the couscous in a pan and pour 200 ml of hot vegetable stock over it. Put the lid on the pan and leave to stand for approx. 6-8 minutes.
Dice the tomatoes, peel, deseed and dice the cucumber. Place in a bowl with the finely chopped onion or shallot. Add the parsley, mint and couscous, mix together and season with salt, pepper and lemon juice.
Divide the free-range chicken, vegetables and tabouleh into 4 meal prep boxes. Serve garnished with fresh mint.

Feel-good meal prep for cold days!