The one I make on repeat so lunch stops being a decision. One bake, five lunches, and the real macros.
Okay so this is the chicken I make literally every single week. It's not fancy, I'm not trying to impress anyone, it's just the thing that makes my lunches easy and keeps me from spiraling into “idk what to eat” mode by Wednesday. One big bake, shredded and portioned, and lunch is basically solved for the whole week. Less than 15 minutes a day after that.
Ingredients
For the week (cooking for two)
- 6 chicken breasts
- Chicken broth
- Water
Per serving
- 85g cooked chicken
- 40g Pretty Thai Peanut Sauce (HEB)
- 40g Bolthouse Cilantro Avocado dressing
- Salt, pepper, onion powder, garlic powder, paprika (or a pre-made seasoning blend)
- A big handful of romaine
- Croutons + cheese, to taste
- 1 HEB bakery onion roll
Directions
The bake (once a week)
Preheat to 290°F. Put the chicken breasts in a baking dish with broth and water partway up the sides. Bake 4 hours. Shred immediately while warm, then portion into containers.
Season it liberally
Once it's baked and out of the fridge, this is the part that matters: season liberally while it's in the pan. I hit it with the Thai peanut sauce, then salt, pepper, onion powder, garlic powder, and paprika, or just a good pre-made seasoning blend when I don't feel like measuring anything out. Go heavier than feels natural, it's worth it.
Daily (about 15 min)
Pan-sear the chicken over high heat, seasoning it as it goes (see above). Toast the roll and chop the romaine while that's cooking. Toss the romaine with the dressing, pepper, a splash of vinaigrette, croutons, and cheese. Once the chicken gets a little char, kill the heat. Serve on the side or on the salad, roll on the side.
The Numbers
520 calories · 34g protein · 57g carbs · 14g fat, per serving (chicken, sauce, dressing, and roll only).
Romaine, croutons, and cheese are “to taste” so log those separately based on how much you actually use.
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