Update: So happy to see this recipe featured in Furniture @ Work’s Healthy Desk Lunch Recipe eBook! My new go-to for lunch-spiration!
New week, new lunch box! Those are the rules of the Ready Steady Lunch challenge.
This time was a bit more relaxed as we didn’t have any set rule.
Broccoli is one of my favourite vegetable as it’s very versatile, easy to cook and can be eaten both cold or warm. So I decided the tree-like cabbage would be the star of this week’s featured lunch box.
Add a bit of chicken, a good handful of grapes and almonds and a punchy mustard dressing and you have it: my new favourite broccoli salad!
Broccoli salad with honey-mustard chicken, grapes and almonds
Ingredients (serves 1): 1/2 bowl of broccoli, about 100g chicken (cut into small bits), 1 tsp smoked paprika, 1 tsp honey, 2 tsp grain mustard, 2 tsp lemon juice, sea salt, black pepper, handful grapes (halved), 10 almonds (slightly crushed), 1 tsp wine or cider vinegar, 2 tsp olive oil
1. Steam your broccoli until nice and tender.
2. In a bowl, combine the chicken, the smoked paprika, the honey, 1 tsb grain mustard, the lemon juice and some sea salt and black pepper. Let it rest for about 10-15 min. Heat up a frying pan (with a bit of oil if necessary, but I didn’t use any because I have the best pan!!), then pan-fry your chicken for about 5 min.
3. Pile all your ingredients up in your lunch box (or a bowl) and eat slightly re-heated or cold.
Want more lunch inspiration? Visit Binny’s and Michelle’s blogs to find out what they’ve been cooking this week!