Today's edition of Get It Prepped features a delicious recipe that will help your clients get a healthful dinner on the table, fast!This is part of the "cook, once, serve twice" approach to meal prep. Basically, you cook extra of a versatile ingredient at the start of the week, then use the leftovers in different ways over the next few days.One of the most popular "cook once, serve twice" centerpieces is a chicken. Roast two chickens instead of one, then use the leftovers in this delicious and healthful salad...

• 1 teaspoon canola oil
• 1/2 cup sliced onion
• 1 mild chili pepper, sliced
• 1 cup sliced bell peppers
• 6 ounces of cooked chicken breast, sliced into strips
• 1 teaspoon granulated garlic
• 1 teaspoon chili powder
• 1 teaspoon dried oregano leaves

Salad:

• 6 cups ready-to-serve romaine lettuce, chopped
• 1 cup diced fresh tomatoes
• 1/4 cup sliced green onions
• 1 cup sliced cucumbers
• 1 tablespoon oil
• 3 tablespoons flavored vinegar

1. Heat a large non-stick skillet over medium-high heat. Sauté the onions and peppers in the oil until golden, about 5 minutes. Add the chicken and seasonings, then continue cooking until everything is warmed through, stirring occasionally.
2. Place the chicken on a serving platter on top of the lettuce, tomatoes, onions and cucumbers.

• Serve the salad family-style with oil and vinegar on the side.
• Optional accompaniments: baked blue corn chips, avocado, and cooked brown rice.

The Nutrition Education Store is full of cooking resources -- here are just a few of our most popular options...