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
- 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
- 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.
- 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...
Stephanie Ronco has been editing for Food and Health Communications since 2011. She graduated from Colorado College magna cum laude with distinction in Comparative Literature. She was elected a member of Phi Beta Kappa in 2008.