INGREDIENTS

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1 package of turkey bacon (no nitrates)

1/2 lb organic boneless skinless chicken breast 

2 TBSP minced fresh rosemary

1 cup (preferably organic)cherry tomatoes (or whichever kind you can find)

1 head of organic romaine lettuce

1 bag of organic mixed greens

1 red onion

1 shredded organic carrot

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

I cup of frozen organic sweet corn

1 can of organic black beans 

4 cups of cooked organic quinoa or brown rice

Organic blue corn tortilla chips

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Southwest Dressing Ingredients

1 cup vegan mayonnaise (such as Follow Your Heart® Veganaise®)

2 cloves fresh, peeled garlic

2 tablespoons water, or as needed

3 drops stevia, or more to taste

3 teaspoons apple cider vinegar

3 teaspoons chili powder

1 teaspoon onion powder

3 teaspoon ground cumin

1 TBSP lime juice

1 pinch cayenne or chipotle pepper

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Dijon Dressing Ingredients

2 teaspoons dijon mustard

1/4 cup olive oil

1/4 cup red wine vinegar

1 teaspoon minced fresh rosemary

salt and pepper

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INSTRUCTIONS

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

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

• Heat a large skillet over medium-low heat and add the bacon. Cook until it’s crispy, then chop into bite sized pieces. 

• Season the chicken with salt and pepper. Cover with the rosemary. In the same skillet, over medium-high heat, add the chicken and cook until golden and crisp on both sides, about 5 to 6 minutes per side. Remove the chicken when temp reaches 165 degrees. Thinly slice and set aside.

• Store both meats away in airtight container in fridge.

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

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• Rinse and drain your black beans and store in airtight container in the fridge

• Cook 1 cup of organic sweet corn in 3 TBSP water over medium high heat for 5 minutes (you don't want mushy corn)

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

• Thinly slice your red onion and shred your carrots and store in fridge

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Make your dressings

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Rosemary Vinaigrette

• Whisk together the mustard, oil and vinegar. Whisk in the rosemary and a pinch of salt and pepper.

 

Southwestern Dressing

• Blend all ingredients in blender until smooth. Adjust seasonings as you see it. For more heat, add additional chipotle or cayenne. For more acidity, add a bit more lime juice or apple cider vinegar. This is where your taste buds come in! 

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