Orange Glazed Chicken

Day two of my week of meal prepping,

Thanks for all the likes on yesterdays post!

So today I want to share a favourite in our house, sticky orange glazed chicken *drools onto keyboard! This is a super easy one if you prep it all the night before, then when you come to make it, it’s just a case of chucking the chicken in the oven and heating up the sides, my kinda cooking!

Now, before I give you then run down on how to make this I want to say, in an ideal world you would griddle the chicken to get a nice flavoured sear, however in the process of me making this I have RUINED two ‘non stick’ griddle pans. This might be because I’m a novice cook, or because I’m impatient and had it on too hot, but either way I’m going to show you how I now make it oven baked, but give it a go on the griddle if you are comfortable with this (and let me know the secret to it!)


(For the Marinade)
Juice of 2x Oranges
Juice of 1x Lime
Heaped Tablespoon marmalade
3x Tablespoon soy sauce
2x Tablespoon sriracha chilli sauce
Thumb size chunk of ginger, grated

Chicken Breast x4
1 orange sliced
Tin of Chickpeas
2x Broccoli
Lime Juice
Fresh Basil OR Mint (Whatever your preference, I like mint, The Husband likes Basil!)

To Make:
Put all the ingredients for the marinade in a large bowl, add the chicken, making sure to mix around so it’s all covered, cover bowl with cling film and leave in the fridge overnight
Pre heat oven to 200 degrees
Meanwhile blitz the two broccoli (stalks and all) in a blender until rice consistency, add lime juice (can leave this to sit in fridge overnight also to save time the next day)
Place chicken in an oven tray and drizzle over remaining sauce
Cook for half an hour, or until juices run clear
Stir fry broccoli for a couple of minutes with the chickpeas
In the stir fry pan, sear off the sliced up orange
Serve, adding chopped up basil/mint leaves to the broccoli ‘rice’ to garnish

This will do one dinner and two lunch portions for two people, and heats up great in a microwave in the office for quick hassle free leftover lunch, you’re welcome!

Meal Prepping for 9-5’ers

Happy Monday guys, nice short week with the Easter break coming up!So I wanted to (attempt) to put together a foodie based week, I cook all the time at home and I really enjoy it, I am just rubbish at remembering to take photos, so I haven’t put anything on here yet. So bear with me on this one,

So we leave the house at half 7 for our morning commute, and I walk back through my front door at half 7 after getting home from work. Safe to say it’s a long day, and sometimes I could walk in and consume everything in the fridge, and sometimes by the time I think about dinner it’s so late and I’m past the point of being hungry.

So meal prepping for me is key, it means I don’t snack on crap, and I eat at reasonable times of the day.

Here is my easy chicken puff pie that only uses a few ingredients, makes a huge pie that will see you through one dinner and two lunch portions for two people, and the smell that wafts through the house while it’s cooking is amazing, winning!

Super Easy Chicken Pie, delicious!


  • Chicken Breasts x 4
  • Mushrooms (any variety will do but I like button mushrooms for this)
  • Ready Made Roll Puff Pastry
  • Red Onion x 2
  • Garlic Clove x3
  • Dried Herbs (Cumin, Coriander, Basil)
  • Fresh Thyme
  • Chicken Stock Cube (300ml boiling water)
  • Worcester Sauce x1 teaspoon
  • Dejon Mustard x1 heaped teaspoon
  • Creme Fraiche 150ml
  • Flour x2 heaped tablespoons


  • Pre heat oven to 200 degrees
  • Get pastry out of fridge so it can get to room temperature
  • Boil a kettle (for stock)
  • Slice the onions and mushrooms, chop garlic, cut chicken into chunks

To Make:

  • In a large pan, fry off the onions in some oil for a couple of minutes until just soft, add the garlic and mushrooms and cook for a further 3 minutes
  • Add the chicken, Worcester sauce and dried herbs, cook until chicken has turned white.
  • Sieve over flour and stir in to combine
  • Slowly ad the stock, stirring it in to combine, leave to simmer for a couple of minutes until thickened up
  • Add the creme fraiche and fresh thyme, stir in
  • In a large pie dish (a large oven dish will do the job just fine as well) pour in mixture, making sure its evenly spread across the pan, then unroll the pastry on top to make your pie crust, make sure to crimp the edges to seal the mixture in (trapping the mixture stops any spillages and also help the puff to rise and give a great flaky texture)

Cook for half an hour until pie is golden

Enjoy with side veggies, makes 6 portions, perfect!