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Meal Prep Southwestern Chopped Chicken Salad

May 11, 2018

Meal Prep Southwestern Chopped Chicken Salad

INGREDIENTS

  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon red pepper flakes
  • 1 tablespoon olive oil
  • 2 large chicken breasts 12-14 oz
  • 4 cups lettuce chopped into bite-sized pieces
  • 1 cup diced tomatoes
  • 1/2 cup red onions chopped
  • 1/2 red bell pepper chopped
  • 1 cup corn kernels drained and rinsed
  • 19 oz can of black beans drained & rinsed
  • Ranch Dressing roughly 1/2 cup; 2 tablespoons per lunch bowl
  • 1/2 cup tortilla strips

INSTRUCTIONS

  1. Heat oven to 425°.
  2. Mix together all spices.
  3. Place chicken breasts in a small baking dish and drizzle with olive oil. Sprinkle with spice mixture, turn chicken over and sprinkle the other side until coated.
  4. Bake in the pre-heated oven for 10 minutes, flip, and bake for another 10-15 minutes, until cooked through.
  5. Allow to rest at least 10 minutes before chopping into cubes.
  6. Divide all salad ingredients amongst four meal prep containers (2 cup capacity). Top with chicken.
  7. Store in the fridge for up to 4 days.
  8. To Serve toss with roughly 2 tablespoons of ranch dressing, and sprinkle with tortilla strips.

Courtesy of: sweetpeasandsaffron.com

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