✓ 2 tbsp. sesame oil (if you don’t have this, substitute for your preferred oil or go without to reduce fat content)
✓ 30g (dry weight) brown/basmati rice per meal
#1 Preheat the oven to 200°C or 180°C for fan-assisted
#2 Whisk peanut butter, 100ml hot water and orange juice together until smooth then add the syrup, soy sauce and ginger. Set aside
#3 Season and sear the chicken breasts by frying on a high heat using a non-stick pan for 3 minutes on each side, then transfer to a casserole dish and thoroughly coat the chicken with the peanut butter sauce
#4 Bake for 20 minutes
#5 Whilst waiting, make the salad dressing by whisking the syrup, soy, sesame oil and seeds together, then combine with the spiralised cucumber and carrots
#6 Once the chicken is cooked, place into meal prep boxes and serve with the salad and brown rice. Three days lunch prep sorted!