I'm part SAHM (Stay-At-Home-Mom) and part WAHM (Work-At-Home-Mom) and I'm ALWAYS craving a good chopped salad midday but with none of the time it takes to stand over the cutting board and chop for hours.
My week is split between what my kids call "Mom Days" and "Meghan Days" (Meghan days are when they head to our childcare provider's house so I can work). On Mom Days, I'm cramming in 1-on-1 kid time, commutes to and from school and other after-school activities and on work days, I'm on phone calls, writing and doing all the entrepreneurial things. Taking an hour to prep lunch? No thanks!
So, EASY, "pre-made" (by me) lunches are super key. Basically, this means lunches that I can assemble, usually in one bowl because #onebowlwonders are my jam. Today's lunch was my chopped chicken coleslaw salad and it's so easy, I ate it with a spoon as I typed this blog!
Assembly took all of 1-minute but there was a liiiittle prep in advance last night.
My week is split between what my kids call "Mom Days" and "Meghan Days" (Meghan days are when they head to our childcare provider's house so I can work). On Mom Days, I'm cramming in 1-on-1 kid time, commutes to and from school and other after-school activities and on work days, I'm on phone calls, writing and doing all the entrepreneurial things. Taking an hour to prep lunch? No thanks!
So, EASY, "pre-made" (by me) lunches are super key. Basically, this means lunches that I can assemble, usually in one bowl because #onebowlwonders are my jam. Today's lunch was my chopped chicken coleslaw salad and it's so easy, I ate it with a spoon as I typed this blog!
Assembly took all of 1-minute but there was a liiiittle prep in advance last night.
Pre-make the coleslaw:
Ingredients:
1 head of coleslaw
4 tsp. rice wine vinegar
2 tsp. low or full fat Greek Yogurt
2 tbsp. extra virgin olive oil
1 tsp. celery seed
1 tsp. Himalayan pink salt
1 tsp. black or white pepper
(makes 4 servings)
Instructions:
Take one head of cabbage and using a cheese grater on the largest side, grate the cabbage into a large mixing bowl. Add the rest of the ingredients and toss to mix.
Pre-make the chicken:
Ingredients:
4 large boneless skinless chicken breasts
2 tbsp. avocado oil
1 tsp. Himalayan sea salt
1 tsp. black pepper
1 lemon, sliced into 4 1/8 inch rounds, leaving 1/4 of the lemon for juicing
(makes 4 servings)
Instructions:
Pre-heat your oven to 350 degrees. Drizzle a bit of avocado oil on the bottom of a casserole dish and place chicken side by side in one layer in the dish. Drizzle with the rest of the oil and season with salt and pepper. Place one lemon round on each chicken breast and squeeze the remaining piece of lemon over the assembled chicken breasts. Bake for 10-12 minutes then finish for 4 minutes under a low broiler setting (rack as high as it will go) to just brown the chicken and lemon wedges.
Cool, remove lemon and chop chicken breasts into small pieces and store in the refrigerator.
The day of:
Simply heat 1/4 of the chicken in the microwave and layer on 1/4 of the coleslaw, adding any extra flavors you'd like. My favorite toppings? Halved grape tomatoes, feta, spicy marinated banana peppers or chopped pitted spanish olives.
Simple, tasty and perfect for the woman on the go! Try it and let me know how you like it!
Ingredients:
1 head of coleslaw
4 tsp. rice wine vinegar
2 tsp. low or full fat Greek Yogurt
2 tbsp. extra virgin olive oil
1 tsp. celery seed
1 tsp. Himalayan pink salt
1 tsp. black or white pepper
(makes 4 servings)
Instructions:
Take one head of cabbage and using a cheese grater on the largest side, grate the cabbage into a large mixing bowl. Add the rest of the ingredients and toss to mix.
Pre-make the chicken:
Ingredients:
4 large boneless skinless chicken breasts
2 tbsp. avocado oil
1 tsp. Himalayan sea salt
1 tsp. black pepper
1 lemon, sliced into 4 1/8 inch rounds, leaving 1/4 of the lemon for juicing
(makes 4 servings)
Instructions:
Pre-heat your oven to 350 degrees. Drizzle a bit of avocado oil on the bottom of a casserole dish and place chicken side by side in one layer in the dish. Drizzle with the rest of the oil and season with salt and pepper. Place one lemon round on each chicken breast and squeeze the remaining piece of lemon over the assembled chicken breasts. Bake for 10-12 minutes then finish for 4 minutes under a low broiler setting (rack as high as it will go) to just brown the chicken and lemon wedges.
Cool, remove lemon and chop chicken breasts into small pieces and store in the refrigerator.
The day of:
Simply heat 1/4 of the chicken in the microwave and layer on 1/4 of the coleslaw, adding any extra flavors you'd like. My favorite toppings? Halved grape tomatoes, feta, spicy marinated banana peppers or chopped pitted spanish olives.
Simple, tasty and perfect for the woman on the go! Try it and let me know how you like it!
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