Course
Lunch
Servings
4
Tips & Tricks:
- šŖĀ Skip steps with knife if you completed Prep Day! This entire dish can be made ahead!
- š„Ā 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.
- šĀ Make extra chicken when making the stuffed peppers or for these salads. Set aside about half and refrigerate.
- Make sure to save the rest of the corn and beans to use in the stuffed pepper dish.
Dressing Options:
Ingredients:
- 1 large (or 2 small) head of romaine lettuce
- 3/4 can corn
- 3/4 can black beans
- 6 oz shredded mexican blend cheese
- 1 pint cherry tomatoes
- 1 lb chicken breast
- About 1 cup of BBQ sauce (use your favorite)
- 2 Avocados
Directions:
- šŖĀ Veg
- Chop lettuce
- Drain corn and beans and dry between paper towels
- Cut tomatoes if desired
- šŖĀ Chicken (if you have a sous vide machine - find directions here)
- Cut chicken into 1 inch cubes.
- Season chicken all over with salt and pepper.
- 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 donāt find any pink, about 5-7 minutes.
- Put chicken in a bowl and slowly add desired amount of BBQ sauce, lightly tossing.
- If youāre making extra for the stuffed peppers, set about half aside and refrigerate until youāre ready to build your peppers.
- Serve
- Place chopped lettuce in meal prep containers if making ahead.
- Top with corn, beans, cheese, tomatoes, and (cooled) BBQ chicken.
- Serve with half a sliced avocado and Chipotle Lime Dressing or your favorite dressing.