Ingredients:

  • 1.5 lbs (680g) ground chicken
  • 1/2 cup (50g) breadcrumbs
  • 1/4 cup (60ml) finely chopped red onion
  • 1/4 cup (60ml) finely chopped fresh parsley
  • 1 large egg, lightly beaten
  • 2 cloves garlic, minced
  • 1 tablespoon (15ml) Dijon mustard
  • 1 teaspoon (5ml) smoked paprika
  • 1/2 teaspoon (2.5ml) salt
  • 1/4 teaspoon (1.25ml) black pepper
  • 1 tablespoon (15ml) olive oil
  • 4 cups (400g) mixed greens
  • 1 cup (100g) cherry tomatoes, halved
  • 1 cucumber, peeled, seeded, and diced
  • 1 red bell pepper, diced
  • 1/2 cup (75g) shredded carrots
  • 1/4 cup (40g) crumbled feta cheese (optional)
  • 2 tablespoons (30ml) olive oil (for dressing)
  • 1 tablespoon (15ml) lemon juice (for dressing)
  • 1 teaspoon (5ml) Dijon mustard (for dressing)
  • 1/2 teaspoon (2.5ml) honey or maple syrup (for dressing)
  • Salt and pepper to taste (for dressing)

Instructions:

  1. In a large bowl, gently combine ground chicken, breadcrumbs, red onion, parsley, egg, garlic, Dijon mustard, smoked paprika, salt, and pepper. Mix just until combined; avoid overmixing.
  2. Divide the mixture into 4 equal portions. Shape each portion into a patty about 3/4 inch thick.
  3. Preheat oven to 400°F (200°C). Place patties on a baking sheet lined with parchment paper. Bake for 18-20 minutes, or until the internal temperature reaches 165°F (74°C).
  4. While the patties are cooking, combine mixed greens, cherry tomatoes, cucumber, red bell pepper, and shredded carrots in a large bowl.
  5. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey (or maple syrup), salt, and pepper.
  6. Divide the veggie salad evenly among the 4 meal prep containers. Top each salad with a cooked chicken patty and a sprinkle of feta cheese (if using). Drizzle with dressing just before serving, or pack the dressing separately.
  7. Allow the patties and salad to cool completely before sealing the containers and storing them in the refrigerator for up to 4 days.