@emthenutritionist: 50G PROTEIN STICKY HARISSA CHICKEN & BEETROOT PREP BOXES This is exactly the kind of lunch I like to prep as a nutritionist. High-protein, fibre-rich and full of flavour, with a fresh herby quinoa salad, creamy beetroot hummus. They keep brilliantly in the fridge, I use the Black & Blum 600ml size lunch boxes (my aff code is EM10) Makes 3 boxes 540 kcal & 50g protein per box Harissa chicken 500g mini chicken breast fillets 2 tsp harissa paste Juice of 1/2 lemon 1 garlic clove, finely chopped 1 tsp honey Beetroot hummus 200g cocktail beetroot 150g cooked chickpeas, drained 1 heaped tbsp tahini 1 small tsp harissa 1 tsp garlic granules Quinoa salad 250g cooked quinoa, 1 cucumber, diced A handful of parsley, chopped A small handful of mint, chopped 3 spring onions, finely sliced To serve Feta & lemon wedges Add the chicken to a bowl with the harissa paste, lemon juice, garlic, honey, salt and pepper. Mix & leave to marinate for 15–20 minutes. Blend the beetroot, chickpeas, tahini, harissa, garlic granules, salt and pepper until smooth. Add a splash of chickpea stock if needed to loosen it slightly. It should be hummus-like in texture. Taste & adjust the seasoning. In a large bowl, mix together quinoa, cucumber, parsley, mint & spring onions. Season & an extra squeeze of lemon if you like. Grill or pan-fry the chicken over a medium heat until golden, sticky and cooked through. Divide the quinoa salad between 3 lunch boxes. Top with the harissa chicken, add 1 heaped tablespoon of beetroot hummus to each, 30g crumbled feta & a wedge of lemon on the side. Store for up to 3 days. You can keep the components separate if you prefer, then assemble when ready to eat. #healthyrecipes #quickrecipes #mealprep

Emily English

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Region: GB

Sunday 29 March 2026 19:29:28 GMT