Creamy Pesto Chicken Meal Prep

Steps

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1. 1
   Pour the chicken stock into a saucepan and heat over low heat, keeping it warm without bringing it to a boil—set aside.
   ▶ ≈0:17
2. 2
   Butterfly the chicken breast, slice it into even strips, then dice into uniform-sized cubes to ensure even cooking.
   ▶ ≈0:32
3. 3
   Heat a pan over high heat, add olive oil, then add the diced chicken in a single layer (in batches if needed). Let it sit for about a minute to form a crust.
   ▶ ≈0:49
4. 4
   Season with salt, pepper, garlic powder, and smoked paprika (or your choice of seasonings), then stir to combine evenly. Cook until the chicken is no longer pink and fully cooked through, about 5-6 minutes total.
   ▶ ≈1:07
5. 5
   Remove from heat, add the basil pesto, and stir until all the chicken is evenly coated.
   ▶ ≈1:26
6. 6
   Add the high protein Greek yogurt and mix thoroughly until all flavors are well combined.
   ▶ ≈1:36
7. 7
   Bring the heated chicken stock to a boil, stir in the couscous, add salt and pepper, mix well to ensure the couscous is wet, then cover and let steam off the heat for about 5-6 minutes.
   ▶ ≈1:53
8. 8
   Carefully remove the lid, add the baby spinach, and stir continuously until it wilts down completely.
   ▶ ≈2:11
9. 9
   Add the extra virgin olive oil, adjust salt and pepper to taste, squeeze in lemon juice (roughly from a quarter lemon, adjust to taste), and mix well. Check the seasoning and adjust as needed.
   ▶ ≈2:36
10. 10
    Divide the creamy pesto chicken and couscous-spinach mixture evenly into 5 portions in 750ml meal prep containers (either by weight or rough division). Add any remaining sauce, then garnish each container with grated Parmesan, a lemon wedge, and a pinch of black pepper.
    ▶ ≈3:02
11. 11
    Store in the refrigerator for up to 4 days or in the freezer for up to 4 months. Reheat in the microwave before serving, or eat cold—they taste best when warm.
    ▶ ≈3:26