Course
Lunch
Servings
4
Tips & Tricks:
- 🔪 Skip steps with knife if you completed the prep ideas
- 🥄 Dressing ingredients are not included in the shopping list! Be sure to add them if you choose to make a dressing rather than buying pre-made.
- 🥗 All salad ingredients are optional! Switch things up, add more of your favorite toppings, or ax any of these toppings you don’t like.
Ingredients:
- 4 cups of fresh spinach (about 16 oz)
- 1 (12 oz) jar of marinated artichokes
- 4 oz Castelvetrano Olives (or other favorite olives)
- 1 lb mini gold potatoes
- 1 lb chicken breast
- Your favorite dressing or DIY
Directions:
- 🔪 Veg Prep
- Halve olives.
- Halve or quarter artichokes if needed.
- Potatoes
- Clean and halve or quarter potatoes into bite size pieces.
- Place potatoes + a heavy sprinkle of salt in a pot, covered with water, over high heat and boil over high heat until they can easily be pierced with a knife. About 15 minutes, depending on how large your chunks are.
- Drain the potatoes in a colander and rinse with cold water until cooled.
- 🔪 Chicken (if you have a sous vide machine - find directions here)(chicken can be cooked ahead and refrigerated)
- Cut chicken into 1 inch cubes.
- Season chicken all over with salt and pepper, + any dried seasoning you want. Or if you have any extra pesto, use that to season the chicken!
- Warm a pan over medium heat with a tablespoon of oil.
- Saute chicken in the hot pan letting it sit on each side for 1 minute before flipping. Cook until you break a piece open and don’t find any pink, about 5-7 minutes.
- 🔪 Serve
- Place spinach in meal prep containers if making ahead.
- Top with olives, artichokes, potatoes, and chicken (make sure the chicken and potatoes are cooled if you’re making salads ahead of time).
- Just before eating, toss with your favorite dressing or optional [Pesto Vinaigrette].