Lunch is a meal that could be stressful to prepare for, especially if going to an office every day. But with the right ingredients and a little bit of planning, you could be on the road to making filling, delicious meals instead of opting for leftovers day after day.
This Grilled Chicken Salad is an easy enough lunch to prep the night before work, and one that’s delicious enough to put into your regular meal roster. It uses Hungryroot’s Seasoned Grilled Chicken—a juicy, all-natural chicken that just needs to be seared and warmed through before serving. The protein is one of Hungryroot’s P.volve-approved ingredients, as part of our partnership with them during the Summit 60 Challenge. We chose Hungryroot as our preferred personalized grocery service, helping our challenge participants meet all their wellness goals during the 60 days and beyond.
Each serving has 18g of protein, which is a good enough amount to hold you over until dinnertime. In our recipe, we added avocado for extra fiber, plus tomatoes for a bit of sweetness and cucumber for crunch to round everything out.
1 serving Hungryroot Seasoned Grilled Chicken
2 cups arugula
1 sliced cucumber
1/2 cup cherry tomatoes, sliced
1 tbsp olive oil
1 tsp balsamic dressing
- Pat chicken dry. Place on a lightly oiled skillet for 1-2 mins per side until chicken is warmed through and seared.
- Slice on top of other ingredients.
- Drizzle dressing on top, combine and enjoy.