3 Recipes for the Busy Girl

3 Recipes for the Busy Girl

If you're looking for some quick, easy and delicious recipes to add to your weekly meal prep, keep scrolling!

You can find these recipes along with 100+ other dedicated Busy Girl Recipes in the MWU App today.

One Pot Pesto Pasta


  • 70g Pasta (Raw)
  • 40g Basil Pesto
  • 130g Chicken Breast (Raw)
  • 70g Broccoli


  1. Heat pot of water over high heat and bring to a boil. Add chicken and cook for 6-8 minutes, or until cooked through. Using two forks shred chicken and set aside.
  2. Replace water and bring to a boil. Add pasta to pot.
  3. Cut broccoli into small florets. Place wire rack over pot of pasta and add broccoli florets on top to steam. Place lid on top and steam broccoli for 10 minutes or until pasta is cooked.
  4. Drain pasta water and add pesto, chicken and broccoli to pot. Stir to combine.

*This meal can be stored in an air-tight container and kept in the fridge for 3-4 days.

Nutrition: 564 | P: 44g | F: 20g | C: 52g


Butter Chicken Pizza


  • 1x Pizza Base (Thin)
  • 75g Chicken Breast (Raw)
  • 75g Butter Chicken Sauce
  • 50g Capsicum (Bell Peppers)
  • 30g Cheddar Cheese 
  • 30g Tomato Paste
  • Onion, to taste


  1. Preheat oven to 180°C and line a baking sheet with parchment paper.
  2. Prepare ingredients: Thinly slice onion and dice capsicum. Cut chicken into small pieces.
  3. Heat pan over medium heat and apply a light spray of oil, if necessary. Once hot add onion and cook for 1-2 minutes. Add chicken to pan and cook for 4-5 minutes until cooked through. Pour butter chicken sauce into pan and add capsicum. Stir while cooking for a further 3-4 minutes.
  4. Prepare pizza: add tomato paste to pizza base and spread evenly. Top with butter chicken and cheese.
  5. Cook in oven for 8-10 minutes, until cheese is melted.

*This dish can be stored in an air-tight container and kept in the fridge for 3-4 days.

Calories: 597 | P: 38g | F: 22g | C: 61g


Slow Cooker Chicken Enchiladas


  • 100g Chicken Breast (Raw)
  • 50g Capsicum (Bell Peppers)
  • 75g Red Kidney Beans
  • 50g Corn Kernels
  • 200g Diced Tomatoes
  • 1x Lite Wrap
  • 25g Cheddar Cheese
  • Onion, to taste
  • 2tsp Taco Seasoning


*We recommend multiplying this recipe by 4 serves for batch cooking.

  1. Prepare ingredients: slice onion and capsicum.
  2. To a slow cooker add chicken, onion, capsicum, beans, corn, diced tomatoes and taco seasoning. Cover and cook on high for 4 hours.
  3. In the meantime slice tortillas into one inch strips.
  4. Once chicken is cooked pull apart using a fork.
  5. Add tortilla strips to slow cooker and mix with chicken to combine. Top with cheese and cover for 5-10 minutes, until cheese is melted.

*This recipe can be stored in an air-tight container and kept in the fridge for 3-4 days.


Calories: 511 | P: 45g | F: 11g | C: 58g