Roasted red pepper chicken dip - the meal prep manual

Step 1

Place your chicken breast into a pot and fill with water until it about covers the chicken.

Step 2

Place over low heat and cover. Cook for 30-45 minutes until cooked through.

Step 3

Once cooked, allow it to cool and then process it down into an almost minced form. This can be done with a knife and cut it into very small pieces, or what I do is place the cooled chicken into a stand mixer with a paddle attachment and let it beat it up until it reaches the correct form.

Step 4

If you use precooked chicken, 300g worth is the correct amount to obtain.

Step 5

Place a blender container over a scale and add in all of the ingredients minus the chicken. You could put the chicken in here as well but during testing of this recipe I thought leaving it in small pieces made for a more enjoyable bite.

Step 6

Blend the ingredients until smooth and pour into a large bowl.

Step 7

Add the chicken and stir until combined. Adjust flavors with salt, pepper, or hot sauce as needed.

Step 8

Place the dip into a storage container and keep in the fridge for the week. This will last 5-7 days.

Step 9

My total yield was 890g so each serving is 89g. You can pair this with crackers or a variety of vegetables to dip in.