Chicken Lemon Pepper Smash Tub
Poached chicken breast smashed with Greek yogurt, cracked black pepper, and lemon zest served on wholemeal sourdough, a fridge-ready clean American protein snack you scoop and serve all week.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Zest 1 lemon and halve it. Finely chop chives, parsley, tarragon, and celery. In a bowl, whisk Greek yogurt, mayonnaise, lemon juice, lemon zest, Dijon, cracked black pepper, lemon pepper seasoning, and salt until smooth.
Simmer
Bring a pan of water to gentle simmer with squeezed lemon half, bay leaf, and 0.5 tsp salt. Add chicken breast and poach at barest simmer 12–14 minutes until internal temp reaches 74°C (165°F). Remove to a plate and rest 5 minutes.
Finish
Shred cooled chicken finely with two forks and chill 10 minutes. Add chilled chicken, chives, parsley, tarragon, and celery to the dressing. Smash together with a fork until evenly combined but still chunky. Transfer to airtight container; refrigerate up to 3 days.
Plate
Toast 1 slice wholemeal sourdough (or warm 1 wrap) per serving. Scoop roughly 130g chicken smash onto bread. Serve with baby carrots, celery sticks, or sliced cucumber on the side for crunch and fibre.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.