Grilled Honey Mustard Chicken with Peach Salad
This Grilled Honey Mustard Chicken with Peach Salad delivers 40g protein and 495 calories per serving — substantial protein paired with fruit for both nutrients and volume. Batch-preps 6 servings in quick time on the stovetop, maximizing batch efficiency for the full week. Built for lifters tracking macros who want protein alongside carbohydrate sources.
Ingredients
- •Honey(120g)
- •Mustard, Whole Grain(120g)
- •Olive oil(30g)
Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.
- •Lemon Juice, Fresh(60g)
- •Cilantro, Fresh(60g)
- •Garlic(60g)
- •Curry Powder, Ground(15g)
- •1 teaspoon kosher salt
- •½ teaspoon freshly cracked black pepper
- •Red pepper flakes(5g)
- •Chicken Thigh, Boneless Skinless(1134g)
Boneless skinless thighs. Fattier than breast but more forgiving to cook.
- •Cucumber
- •Peach
- •Cilantro, Fresh(120g)
- •Mint, Fresh(120g)
- •Lemon Juice, Fresh(60g)
- •½ teaspoon kosher salt
Instructions
- 1Whisk together the honey, mustard, olive oil, lemon juice, cilantro, garlic, curry powder, red pepper flakes, salt, and pepper in a large bowl until smooth. Reserve ¼ cup of marinade in a separate small bowl. Add the chicken thighs to the remaining marinade, turn to coat thoroughly, cover, and refrigerate for at least 30 minutes.
- 2Heat a large skillet or grill pan over medium-high heat. Remove the chicken from the marinade, allowing excess to drip off, and place skin-side down in the hot pan. Cook 4–5 minutes until the skin is golden brown and begins to char.
- 3Flip the chicken, brush with the reserved ¼ cup marinade, and cook 4–5 minutes more over medium-high heat, turning occasionally, until the internal temperature reaches 165°F on an instant-read thermometer, about 10 minutes total.
- 4While the chicken cooks, combine the cucumber, peach, cilantro, mint, and lemon juice in a medium bowl. Add the reserved ¼ cup marinade, toss gently, season with salt and pepper, and let sit at room temperature for 10 minutes.
- 5Once the chicken reaches 165°F internally, transfer to a cutting board and let rest 5 minutes.
- 6Divide the chicken evenly among 6 airtight meal prep containers while still warm. Top each portion with the peach salad, dividing evenly.
- 7Seal the containers and refrigerate for up to 4 days. Reheat in a 350°F oven for 8–10 minutes until warmed through before serving, or eat cold.
Nutrition — Per Serving
495
calories
40g
protein
22g
fat
- Carbohydrates
- 41g
- Saturated fat
- 4.0g
- Sodium
- 142 mg
- Dietary fiber
- 5.1g
6 servings per batch · ~317g each
Macro data sourced from USDA FoodData Central
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How much protein does Grilled Honey Mustard Chicken with Peach Salad have per serving?
Each serving contains 40g of protein and 495 calories with 22g fat and 41g carbs. The peach salad component contributes carbohydrates while keeping the overall macro balance structured.
How long does Grilled Honey Mustard Chicken with Peach Salad take to prep?
This quick prep recipe yields 6 servings, making it efficient for batch cooking a full week of lunches or dinners. The salad components can be prepped alongside the grilled chicken to maximize stovetop time.
Is Grilled Honey Mustard Chicken with Peach Salad good for muscle gain?
At 40g protein and 495 calories per serving with 41g carbs, this recipe supports muscle gain phases with balanced macros that fuel training and recovery. The carbohydrate content from the peach salad replenishes glycogen post-workout.
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