INGREDIENTS

​

2 organic chicken breasts

1 can of garbanzo beans 

1 head of romaine lettuce

1 bag of organic mixed greens

1 large cucumber

4 cups of cooked quinoa 

1 red onion

1 garlic bulb (4 cloves)

1 shredded organic carrot

2 ripe avocados (don't have to be organic) 

1 roasted organic sweet potato

1/2 head cauliflower

2 cloves garlic

1/2 cup pumpkin seeds (roasted or raw

1/2 TBSP earth balance butter

Avocado mayo

Coconut milk

Lemon or lemon juice (not from concentrate)

Apple cider vinegar

Italian seasoning

Dijon mustard

Raw honey

Tahini 

Garlic powder

Paprika

Salt & pepper

​

2 homemade dressings

*Creamy herb

* Tahini 

​

​

Sunday is a good day for this prep. It should take close to an hour and you'll have your lunch ready for the week.

​

• Allow your chicken to sit out for about 30 minutes prior to cooking

• Preheat your oven to 450 degrees

• Season your chicken breast by covering in 1/2 TBSP melted earth balance butter, 1/4 tsp black pepper, 1/2 tsp salt, 1/4 tsp paprika and 1/2 garlic powder. 

• Bake chicken for 15-18 minutes or until it reaches 165 degrees

• Allow it to rest on the counter and then cut into long strips or small pieces

​

• Roast your sweet potato and cauliflower along with your chicken.  First, wash and dry well. Cut into bite sized pieces and toss in 2 TBSP olive oil. Add garlic, salt and pepper and mix. 

•  Place potatoes and cauliflower on separate sides of a large baking dish and place in the center of the oven and bake. Cauliflower will take around 20 minutes and sweet potatoes, 45-50 or until fork-tender

​

• Cook quinoa according to package directions. Cool and store in fridge

​

• Rinse and drain your chickpeas and store in airtight container in the fridge

• Rinse and chop lettuce to desired bite-sized pieces and store in large ziplock in fridge

• Rinse and slice cucumbers and store in fridge

• Shred carrot (skin on) and store in fridge

• Thinly slice your red onion and store in fridge

​

​

Make your dressings

​

Creamy herb dressing

3/4 cup avocado mayo

1/2 cup coconut milk

1 TBSP lemon juice or apple cider vinegar

1 tsp dijon mustard

1/2 tsp garlic powder

1 tsp (or more) Italian seasoning

​

• Combine all ingredients in high power blender until creamy

• Store in fridge

​

Recipe courtesy of Praise the Cook

​

Tahini dressing 

3/4 cup tahini (well stirred)

2/3 cup water ( or more depending on desired consistency)

1/2 cup fresh lemon juice (add more as desired)

3-4 garlic cloves, minced

1 1/2 tsp sea salt

2 tsp raw honey

​

• Combine all ingredients in high power blender until creamy

• Store in fridge

​

Recipe courtesy of The Juice Lady

​

​

​