Your cart is empty
Cook
30m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Mix together the olive oil, mustard, honey, apple cider vinegar, lemon juice, salt, and garlic powder.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
4
M
I
2
tbsp
Olive oil
2
tbsp
Mustard
2
tbsp
Honey
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Calories
525kcal
Fat
21g
Carbs
39g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
NOTES
Not into grilling? You can also cook the chicken on the stove and oven! Heat a non stick pan on high heat. Add the chicken and sear on each side for about 3-4 minutes. Add to an oven safe pan and cook in the oven with the bacon. Cook until the internal temperature reaches 165 degrees F (about 15-20 minutes).
SUBSTITUTIONS
Switch out the romaine for any other salad greens you like! Arugula would be great (it’s my fave though so I’m biased)
You could do precooked bacon bits instead of cooking your own bacon.
Add any other salad veggies you like! (chopped carrots, cucumbers, etc)
Make this Whole30 by eliminating the rice and replacing the honey with date paste.
STORAGE
Allow everything to come to room temp and then store in airtight containers. I like using these containers to keep my veggies separate from the chicken and rice.
Don’t cut your avocado ahead of time- I just did this for the pictures! Cut on the day of.
REHEATING
Remove the veggies and dressing from your meal prep container and add to a bowl. Reheat the rest for 30 seconds-1 minute, stirring halfway through. Then combine everything in a bowl.
REDUCE FOOD WASTE
Leftover red onion? Save it! Put it in a ziploc, or better yet, buy one of these reusable onion saver things. Use the rest of the onion for another recipe later this week or next.
Leftover bacon? Save it! Put it in a ziploc bag sealed tightly and it will last for 5-7 days- just in time for a yummy weekend breakfast.
Only visible to you
Made it?
Cancel
Cook
30m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Mix together the olive oil, mustard, honey, apple cider vinegar, lemon juice, salt, and garlic powder.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
4
M
I
2
tbsp
Olive oil
2
tbsp
Mustard
2
tbsp
Honey
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Calories
525kcal
Fat
21g
Carbs
39g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
NOTES
Not into grilling? You can also cook the chicken on the stove and oven! Heat a non stick pan on high heat. Add the chicken and sear on each side for about 3-4 minutes. Add to an oven safe pan and cook in the oven with the bacon. Cook until the internal temperature reaches 165 degrees F (about 15-20 minutes).
SUBSTITUTIONS
Switch out the romaine for any other salad greens you like! Arugula would be great (it’s my fave though so I’m biased)
You could do precooked bacon bits instead of cooking your own bacon.
Add any other salad veggies you like! (chopped carrots, cucumbers, etc)
Make this Whole30 by eliminating the rice and replacing the honey with date paste.
STORAGE
Allow everything to come to room temp and then store in airtight containers. I like using these containers to keep my veggies separate from the chicken and rice.
Don’t cut your avocado ahead of time- I just did this for the pictures! Cut on the day of.
REHEATING
Remove the veggies and dressing from your meal prep container and add to a bowl. Reheat the rest for 30 seconds-1 minute, stirring halfway through. Then combine everything in a bowl.
REDUCE FOOD WASTE
Leftover red onion? Save it! Put it in a ziploc, or better yet, buy one of these reusable onion saver things. Use the rest of the onion for another recipe later this week or next.
Leftover bacon? Save it! Put it in a ziploc bag sealed tightly and it will last for 5-7 days- just in time for a yummy weekend breakfast.
Only visible to you
Made it?
Cancel
