This High Protein Meal Prep Doesn't Need to be Reheated | Dijon Chicken & Pasta Salad

[@betodrift1996]

Hey Josh, just wanted to thank you, I'm down 86 lbs since last year and finding your channel was one of the main things that helped me keep on track and finding a diet that I could stick to long term, keep up the great content!

[@TheMeetymeet]

Keep going, dude. Always remind yourself that you can have a better life when you eat right. If I can damn well quit eating Oreos, I know for sure I can cut off the majority of sweets. Eating feels great, but it's even better when your body tells you that you've been eating right to deserve a good meal once in awhile.

[@bitingmylipsoff864]

Damn congrats dude!

[@betodrift1996]

@@TheMeetymeet Thanks, I'm actually done losing weight hahaha, I'm at the healthiest weight I've been since I was a kid, and now I'm just trying to maintain and put on some lean muscle, and hey, keep going fam

[@TheMeetymeet]

@@betodrift1996 That's great to hear. As long as you're still breathing, you have many opportunities in the day to improve yourself, so I wish the best in gaining some muscle growth.

[@camerondavisslag]

so now are you just averagepapichulo?

[@kylelance9099]

This is actually a blessing dude, I work as a laborer in the hot sun everyday and it's hard to bring certain meals with Me due to not having access to anything to reheating my preped food. Thanks so much!! 🙌

[@greekthunder]

I'm about 25 lbs down in 3 months thanks to your recipes, so much so I actually bought a subscription to your site. Thanks for the great, low calorie recipes!

[@TheMealPrepManual]

amazing, glad you are finding success

[@fragedagain]

😅a ❤😊 lol

[@Taxi4B]

salad dressing pro tip: Mix some xanthan gum into 1-2 tablespoons of oil then substitute the rest of the oil with water. The gum helps both thicken it and act as an additional emulsifier. It mixes best into oil first not water. Since you still have oil in it you still get that oily mouth-feel and the carrier for fat-soluble flavor compounds, but drastically lower in calories. Use a super good-quality EVO if you want to make sure the olive oil flavor is still there

[@pubcollize]

first time i hear about mixing xanthan into oil. always heard of it mixed into water, preferably with a blender running.

[@Taxi4B]

@@pubcollize yeah, no blender needed if you mix with oil

[@pubcollize]

@@Taxi4B huh! i'll try that

[@lovely_sadist1237]

⁠​⁠​⁠@@pubcollizethank you for this I actually happened to have some xanthum gum And tried this. (Think I used a tiny bit to much gum) But it actually saved me half the calories the 6 tablespoons of oil would have given me. I used three tablespoons of oil And just kept adding water/ vinegar and mustard till it was the consistency I wanted. Note to self: use less gum 😭

[@pubcollize]

@@lovely_sadist1237 I think technically it was Taxi4B who recommended that not me, although I do agree with them. Either way, when I use xanthan gum I usually go for roughly 0.1% of total weight, or of total weight of liquids. 0.1% is a good starting point. 0.3% is *a lot*, and 0.05% is very little. So that's your range without going into extremes. I'd cross beyond the 0.3% if I was aiming for xanthan-based jello. As for measuring total liquids vs total-everything - as a starting point it's better to measure liquids at least when it comes to sauces.

[@juanfritze4808]

For me, the most impressive part was how sharp that knife was when you were cutting the chicken.

[@aaronbailey23]

This recipe rocks! One tip I would respectfully give is to always add a little oil to the chicken before baking. It not only promotes browning but also distributes the heat evenly improving the end product.

[@splitloopgaming3523]

this guy clearly isnt about the technical side of cooked. he essentially warms things up and puts them in containers. I dont know why im watching this... or why anyone is watching these totally uninspired "meal preps"

[@Cambone13]

@@splitloopgaming3523 oh, fuck off back to culinary school. not every meal needs to be an orgiastic feast for the senses.

[@msjkramey]

​@@splitloopgaming3523why so bitter?

[@Lotnik102]

As a truck driver im very grateful for this video! I need recepies that let me make food that survive 5 days and do not need reheat. Thanks a lot :)

[@aetrew5499]

You don't wanna know how long I've only been eating your chicken burrito bowls... so thank you for uploading this video

[@TheMealPrepManual]

haha glad you enjoy them

[@aetrew5499]

@@TheMealPrepManual But next meal high cal aight :). Jk love all your meals, really great stuff as always.

[@ThanksGuy01]

Hey Josh I'm gluten intolerant and your recipes have helped me navigate making cheap food that taste great that are gluten free

[@milad8033]

This is my favorite meal prep so far. I personally don't use the kidney beans and add feta to it. Makes it perfect for me :) Thank you so much. I really like these kind of meal preps because I work in a busy office and this is super easy to just open it up and immediately start eating without having to reheat and stuff like that.

[@dpauline4482]

I'm not typically a huge fan of cold pasta dishes. But this one looks so good i might just give it a try! Thanks for all the awesome recipes you share.

[@BLkamaji]

Just made this today for the week! Ommited the kidney beans and added halved cherry tomatoes. I used the same pasta used here and I'm not entirely sure on the texture. But the macros definitely work a lot better. Well see how it holds up for lunch tonight! (I work thirds). Thanks again!

[@derrik5329]

The red lentil pasta doesn't do well if not eaten right away imo with a lot of sauce. Chickpea pasta has been my go to for meal prep for a while even though it can be argued that red lentil has slightly better macros. I make a less healthy version of this often with fat free olive garden dressing and pepperoni and diced ham as my meat instead of chicke but I'm definitely going to try the dijon chicken next week

[@BLkamaji]

@@derrik5329 that's what I used. Chickpea. It's held up very nicely. Almost better after the sauce soaks in for 24hrs.

[@Fastfatfurious]

You’re doing a huge service man. I’m in my early 20s and have never really cooked a meal. Eating processed foods for breakfast lunch and dinner. Realized I need to make a change. It’s only been a week but I’ve already cooked 4 recipes. I can’t even fit any more food in the fridge but I’m making this tonight 😂 love for cooking unlocked !

[@Josh19981]

I made a huge mistake checking out your website. Now I’m going to spend the rest of my life in the kitchen making every recipe. Wish me luck 🫡

[@michellehasty1038]

I hate reheated chicken and have beencraving a good pasta salad for my lunches. I love every ingredient so I will absolutely try this!

[@bobjoe5851]

Reheating chicken with a good marinade over it will juice it up again. Cover with tin foil to reheat then a quick broil/seat at the end 👍🏼

[@hermansen123]

Looks great! Just started mealprepping, surprisingly calm and not that tidious, when you focus on good foods with nice taste. This will be up next, ty!

[@LePrimo420]

I literally was checking your website yesterday to see if you had a pasta salad recipe cause it’s hot af out here now. Perfect timing your meals are amazing

[@DoubleU555]

This one is easy 5/5. After few days it still keeps the flavor and unlike other salads, it doesn't feel like you're eating soupy vegetables. While preparing I only omitted celery, as I never know how to use the remaining stalks, wasting them in the process, and the only use of celery I know of is bolognese sauce. I was definitely missing some crunch, and I think a great alternative would be some cashew or Brazilian nuts. Good nutrients, and it's always one vegetable less! Not only it is a good recipe, but I feel like this could be turned into a framework, where you could switch around 2-3 ingredients to keep it from being boring. Next time I'll use tofu to reduce meat consumption, but add some cheese for boost of flavor.

[@professoreinstein6]

This recipe is killer. I have an extremely similar recipe but I also add red grapes and scallions in the place of red onion. But awesome job sir, I'm a big fan!

[@beccatrap9672]

I haven't even put the chicken in yet, and the mixture is so good! This is going to be a week of meals I can't wait to crack into, at work!

[@water5007]

no more resident evil streams?

[@deiongray1283]

love the content on this channel. I hate meal prep because I hate finding recipes and trying to tailor them to my weight goals. Also I just hate cooking but im glad you have step by step videos with the macros listed to help me know which recipe to add. thanks again

[@mathieulevasseur4082]

I made this recipe except I replaced the the red pepper for a tomato (I despise bell peppers) and didn't put any red beans. I also put a bit of feta cheese and used Kalamata olives to make it more Mediterranean and it was delicious.

[@judithhermis875]

Thanks for your wonderful channel, Josh. I made this dish for a friend who is new to health and fitness, and it was a big hit!

[@frankcalderon4710]

Ty John. I'm a truck driver & I can use this!!👍

[@TheMealPrepManual]

You're welcome Fred

[@Bingo1Dog]

As someone that doesn't have a way to reheat meals for lunch I was glad when a video showing something that didn't have to be reheated popped up. Unfortunately its something I already do a similar version of (pasta salad/steak). But at least it gave me an idea on how to change it up.

[@neolithic3]

Nice to see you using English cukes in your recipes. That's the type I grew up eating and they are way better than the other kind, in my opinion.

[@emersonolson7947]

love your jokes that go along with the step by step guide. makes me laugh and makes me want to cook especially when I'm not feeling up to it. love your videos!!

[@GavinGT]

Thanks for the recipe Josh! Nice to have some variety aside from the usual rice bowls. By the way, the written recipe doesn't have the Dijon mustard added to the dressing.

[@andrewkroussoratsky7737]

THANK YOU! Cannot wait to try this recipe. My workplace doesn't have a microwave and it's fast paced so this is perfect. Plus I could eat this everyday and not get sick of it.

[@beamz2352]

using a protein pasta and adding a bit of sunflower kernels is perfect, i don’t have a microwave at work so this meal is saving me from eating slop all week

[@xDeathsDemise]

Yes! More cold meals please!

[@ssuperfly]

I made this for this week and its really good! Its perfect for the office, since we don't have a microwave in the kitchen. If you can post more recipes like this, would be great!

[@k03hl3r]

Life pro tip, put the dijon on before the seasonings on the chicken breasts. That's a classic technique from BBQ to use a "binder" to make seasonings stick.

[@TheMealPrepManual]

I did it last so i didn't have to wash my hands twice haha

[@k03hl3r]

@@TheMealPrepManual peak efficiency lol

[@jaeden1132]

I absolutely lost it at 1:46. You're a funny dude, in addition to these amazing recipes. Thanks again Josh!

[@jaimee8489]

Thank you Josh! I didn't know what I wanted to make for meal prep this week but now I know what im gonna make 😊

[@BlueJeebs]

Doubled up on the portions, but just finished it, thanks for the cutting tip, saved me butchering my chicken tiddies. My friends dropped by while I was making it, they ewnjoyed it too lol! I'll be dropping by for more, thanks! 👌

[@lizburgess4398]

Thank you! I just found your channel, and I'm really excited to try this. I'm old. My blood tests from yesterday show that my diet is dangerously low in protein. This will help so much! Pre-made, high-protein meals--perfect!❤ ❤❤

[@Myggan]

Gave this a try last night and just finished my first container. Super delicious. Made a bit more chicken and a bit more pasta but divided it into 8 portions instead and with my calculations I ended up with 625kcal per portion. Will definitely do this again especially if there's an upcoming picnic!

[@0rigamidragon694]

Thank you!! My work has no microwave so I love when you make cold meal videos

[@michinokurecords8019]

Made this earlier today. I don’t think I’ve ever had a better salad than this🧨

[@jayq1862]

I made this tonight a d it's really good! Backed off the red pepper flakes a bit though and did 800 grams chicken.

[@mikeb.4597]

Made this for my lunches this week. Simple and delicious. Only thing I skipped where the black olives 🤢... I will be making this one again.

[@StephanBouwer]

just cooked the breakfast burritos for the 3rd time now, but this looks like another amazing recipe to try out :)

[@yyuro9877]

Love the cold meal preps! I do not have access to a microwave throughout the work day

[@anttttmannnn]

Made this 3 weeks in a row its so easy to make and tastes great :)

[@ssist01]

Finally took my time to subscribe to your gold membership on your website. I like it a lot! I would love to see a bunch more cold dishes for school! This dish though is a game changer! Tho I don't enjoy the olives I just add corn instead :) much love from Denmark.

[@eviltomnook]

Hell yeah, looks like a great summer meal. I'm adding this to the rotation. BTW, I was sold as soon as I saw the black olives :D

[@milesparris4045]

You're probably saving more than $14 a month. My Texas summer electric bill is about $300 a month.

[@elmeraguerojr.9340]

My man!! Thank you for this gem of a dish, perfect for work lunches

[@DBD801]

Once again... another banger of a meal prep recipe

[@Enzohype]

Literally said to myself out loud “I don’t like black olives” 😂 keep up the great work!!

[@GreverZX]

This is an outrage. Outrageously delicious indeed ❤ thank you!

[@MrHandyDad]

Another good one. About get hot here too so very timely addition...

[@meaninglessvalue7778]

Definitely gonna try this one out, and im sadly a poor knifer with dull knives 🤣😅 Edit* i just made this and finished a bowl, OUTSTANDING, going for seconds

[@Cotoneteegipicio400fios]

Hey, thanks to your 1k calories meals I managed to put some weight in the last months. Thank you! I'll just try a little cut right now but just because I've been eating the same 4 recipes for months. I hope we can get new bulking recipes soon =) keep the good work!

[@Dineshstylist]

I've been subscribe to you since u had 10k subs. Keep up the great work💯 🔥🙏🏽

[@TheMealPrepManual]

thank you

[@nogstivi]

I just made this tonight. It tastes amazing!!!

[@whiskygrinch]

gueeeess what: you can just leave them out. Ah, I find your grumpy dgas down to earth persona so refreshing :-)...

[@tx_javi]

This was delicious w/ the feta, so good that the other half stole one of my portions from the fridge! Makes me wonder if a cold pesto pasta salad w/ chicken, mozzarella, and tomatoes would make for easy meal prep.

[@JSchock]

Haha; the sun part got me 😂😂😂

[@sixtorodz]

The shock on my face when I saw you grab that fork the proper way! 😲 #jawdropping

[@chipskylark172]

I lived in Houston Tx for almost 6 years where when you got in the car the temperature was was 120 degrees. I can’t imagine not turning my AC on let alone not turning it on in TX lol

[@gabrielantona]

"refuse to turn on the AC" , you're gonna be a perfect dad one day

[@stainedglassrevelations]

Made this and it tasted awesome! What wasn’t awesome is that I found out I don’t digest this red lentil pasta too well - lots of bloating. Will switch that out for next time.

[@shamefulidentity]

Love the video! I made this before I watched it - heads up you omitted the mustard from the dressing ingredients in the recipe on your site.

[@TheMealPrepManual]

whoops, updated now. thanks

[@shamefulidentity]

@@TheMealPrepManual I’m eating it right now, it slaps even without the mustard in the vinaigrette haha

[@ez_breezy7406]

Brilliant recipe. Thank you so much. This is so easy and delicious.

[@TastyTrees916]

man this is perfect for the lunch box... thanks man

[@miidori239]

I just made this for my meal prep this week and oh my god- the dressing is just- 🤌 I kinda want to make this and bring it to a family gathering. 😮‍💨

[@Icewarrior101]

I love making pasta salads so I'll definitely try this at some point.

[@sttm1283]

gotta try this. looks awesome and i bet it tastes awesome as well.

[@jeffh2428]

As a sub for the dressing, just use italian dressing. I've been making a variant of this salad for years and this goes really well. Don't buy the lite dressing, it's just watered down and won't actually do what you want with it.

[@optimuszulu]

Perfect ratio for everything. Thank you!

[@VersanaKitty]

This recipe is so gooood! Thank you 😍

[@vijay-jw8gq]

Just made this tastes amazing thanks for the recipe

[@STLMTB]

What do you call that thing you were stirring the pasta with? A fine mesh strainer???? I kid! Can't wait to try this one.

[@1sthename70]

It really is amazing how i was thinking of making pasta salad and this was made just 2 weeks ago

[@scottneusen9601]

Big fan of no reheat recipes

[@MrSchn3ll]

Josh: "I don't have a fine mesh strainer" Also Josh: Literally the next scene shows a strainer. 🙃

[@philipberry1349]

My friend, this looks delicious. Making it right now

[@ashbringer3150]

Yo I need that giant bowl! Is it on your kitchen supplies list?

[@TheMealPrepManual]

i got it in store at Ikea

[@Cambone13]

This one is a banger. The onion soak is a solid tip. Lots of veggies, high fiber, high protein? And tastes delicious with no reheat?

[@clee666]

It looks delicious, I'm going to try it this week.

[@clee666]

Even without the chicken, the salad is delicious

[@Saihbreas28]

Shakey shake? Lol. I learn so many kewl terms on this channel, plus some awesome recipes. I’m wondering why I’m not getting notices on the videos? Not trying to be a cry-ass. Keep ‘em coming! Oh, next time I’m in Austin I’ll bring you stuff to cook with. Just saying.

[@TheMealPrepManual]

Uploads have been sporadic for the last two months. It hasn't been weekly like in the past

[@Saihbreas28]

@@TheMealPrepManual gotcha. Let me know if you need any help. Glad to do what I can to support your channel.

[@PisaniProductions]

Was literally scrolling through your videos wondering if you had a no microwave meal prep when I saw this 😂

[@stuarttimewell684]

Going to make this with some extra but eat it hot because it’s cold here in Australia atm

[@janknoblich4129]

3:50 fyi original black olivws are great but many people buy cheap black olives which are normal olives colored with (i think) ironoxide or smth along the lines which tastes like shit

[@korbentucker9025]

Just got done making this it’s amazing but I prob would only use 1/2 onion and add a bit more chicken or pasta

[@mattbenko7951]

Nice. I've been doing something like this for years now. Only difference is the veg...peppers, cherry tomatoes and sugar snap peas diced thin to mimic the look of green onions. Fools people who are not normally fans of peas.

[@ruhversallgaming4967]

Great videos man! Appreciate you

[@CBPxXBallerxX]

can you do a high calorie breakfast option?

[@tskipgaming]

TY so much for this one!

[@mariablanco8678]

Great for summer

[@stev5293]

hey josh now you have 69 x 10,000 subs. nice.

[@TheMealPrepManual]

nice

[@mmsk1717]

Great recipe, thanks!

[@pb.pb.pb.pb.]

Thank you so much !!!!!!!! Love the kids apple juice 😂 delicious HAHA

[@nicholass5010]

Can you keep the cold recipes coming I work a construction job so no microwave

[@TheGreektrojan]

I love cold food ironically and have had pasta salad on the menu for a while. How does red lentil pasta hold up to the fridge? That was my biggest concern with it.

[@CalicoBuckle]

Hey just wondering, but would it be ok to eat the chicken in this dish after 3-4 days? I’ve read every where that chicken starts going bad after that point when stored in the fridge.

[@NameAmin]

u the GOAT! GOAT I SAY!!

[@TiGress422]

I really love this but I like the tang from Italian dressing. Is there anything I can add to the dressing recipe or increase to give it a tang? Not sure if I’m explaining that right.