I’ve been sharing some of the meals I prepped for the work week. It’s been a great time saver and my healthy eating has stayed right on track. I find I’m more likely to reach for an unhealthy option if there’s nothing prepped, especially for lunch. These chicken taco salads have worked out great for on the go and I’ve made them several times. They are flavorful and can work with the 21 Day Fix if you are following the program.
I start by making my skinless boneless chicken breast in the crockpot using taco seasoning and low sodium broth. I also make a pot of rice.
Once the chicken is finished and cooled I start assembling our to go meals. For the greens I make a large bowl of chopped salad, kale, parsley and green onion and fluff together. The second bowl is a couple is chopped tomatoes, cucumber, and sweet peppers. I personally keep my veggies divided because I do not like the liquid from the second set of veggies making my lettuce soggy – yuck! Lastly, I shred the chicken.
I assemble this meal using the 21 Day Fix cups to get the measurements right. This dish uses 2 greens, 1 red, 1 yellow, and a dressing. It might sound like a bigger lunch but I generally can not get an afternoon snack in because of my schedule. I afternoon snack is usually a veggies so I just add it to my lunch portion. .
The kits are assembled and delicious! For the dressing it varies. Sometimes I use the liquid the chicken cooked in and blend it with oil, lime and extra seasonings (makes a tangy vinaigrette). But sometimes we are not as disciplined and we’ll use a chipotle yogurt ranch.
I hope this helps inspire some of your meal prepping! Or give this one a try. Thanks for checking out my blog 🙂