Loaded Greek Salad / Alfredo Chicken & Broccoli
Now that we are back in the crazy weather of the Pacific Northwest (we were in Phoenix last week), and in our own kitchen, we can get to meal prepping!
With the weather warming up (even here in Seattle), we are going with a delicious looking Loaded Greek Salad for lunch, which started from the blog PaleoNewbie.com.
And we are recreating the Alfredo Chicken & Broccoli that we made last week.
Just so you know…
Most of our meal prep recipes start with a web search, and we always like to give props to the original creator.
That being said I don’t think we have ever made a recipe as we’ve found it.
There’s always something that we want to change. Could be because of a taste preference, or that the recipe is lacking a macronutrient that we want more of.
Loaded Greek Salad – Lunch
INGREDIENTS
3 pounds of organic Trader Joe’s chicken breasts
Greens & Veggies
- 1 bag or romaine hearts from Trader Joe’s
- 1.5 bag of Trader Joe’s spinach
- 1.5 organic English chopped cucumbers from Trader Joe’s
- 2 chopped Roma tomatoes
- 1 jar of Trader Joe’s grilled and marinated artichokes
- 4 avocados, pitted and diced
- 1 chopped red bell pepper
- 1 can black olives
- 1 diced red onion
- 1 container Trader Joe’s mediterranean herb feta
Dressing/Marinade
- 1.5 cup fresh lemon juice
- 2 tbs balsamic vinegar
- 2 tsp mustard
- 2 clove minced garlic
- 1 tsp salt
- Pepper to taste
- .5 cup olive oil
COOKING INSTRUCTIONS
- Chop romaine hearts, and spinach, and add to large bowl
- Chop veggies, and add to another bowl
- Mix dressing/marinade ingredients
- Separate the dressing in half
- Use half of the dressing for the marinade, and the other half for the dressing
- Add chicken and marinade to a ziplock bag, and let sit for about an hour
- Grill chicken on BBQ until fully cooked
SERVING INSTRUCTIONS
- Get your meal prep glass wear ready
- Layer greens, then veggies, then chicken, then feta cheese
- Add dressing to your Loaded Greek Salad each day
Nutrition Info Per Meal
Number of servings – 8
Calories – 516
Fat – 30 grams
Carbs – 20 grams
Protein – 47 grams
*If you want you lower the fat content, you can remove (or lessen) the avocado.
The taste report
Coming soon!
Alfredo Chicken & Broccoli
This is originally from Just Jessie B, and our modified version with all cooking instructions can be found here. http://www.justjessieb.com/2017/04/sheet-pan-alfredo-chicken-broccoli.html?m=1
INGREDIENTS
- 1.5 pounds of organic Trader Joe’s chicken breast
- 1 large head of broccoli
- 1 Tbsp olive oil, for drizzling
Sauce
- .5 cup raw cashews
- .5 cup coconut milk
- .5 cup water
- .5 of a white onion, minced
- 1 tsp minced garlic
- 1 tbsp olive oil
- 1.5 tsp Italian seasoning,
- 1.5 tsp salt
- 1.5 tsp pepper
COOKING INSTRUCTIONS
- Bake chicken for 15 minutes at 400 degrees seasoned with salt and pepper
- Blend all sauce ingredients until the sauce is nice an smooth
- At the 15 minute mark, remove the chicken from the oven, and add chopped broccoli
- Pour sauce over the chicken and broccoli
- Continue baking for 15 minutes (or until chicken is fully cooked)
- Broil for about 5 minutes to brown things up
Taste report
This one is a winner! If you like creamy chicken and broccoli, you will love this. In fact, I don’t really like broccoli, but I love this meal!
Snacks for the week
Double Chocolate Quest Bars
Pumpkin Seeds from Trader Joe’s
RX Bars
