Roast the broccoli and tomatoes

• Preheat the oven to 200 °C.
• Toss the broccoli florets and cherry tomatoes with olive oil, salt and pepper on a baking tray.
• Roast until the broccoli is tender and lightly charred and the tomatoes have burst.

Cook the air fryer chicken breast

• Season the chicken breasts with salt and pepper.
• Air fry at 190 °C until cooked through and golden, turning halfway.
• Rest briefly, then slice.

Make the Green Goddess sauce

• Blend the cottage cheese, vegan pesto, spinach and peas until completely smooth and creamy.
• Adjust salt and pepper to taste.

Cook the red lentil pasta

• Boil the red lentil pasta in salted water until al dente.
• Drain, reserving a splash of pasta water.

Combine the pasta and sauce

• Toss the hot pasta with the Green Goddess sauce, loosening with a little pasta water if needed.
• Divide between meal prep containers.

Assemble the meal prep boxes

• Add the sliced chicken, roasted broccoli and cherry tomatoes to each container.
• Store in the fridge for the week.