Lunch
06/08-06/14
Shopping list
Meat/Seafood
2 boneless skinless chicken breast
Produce
1 tbsp ginger
2 cups broccoli slaw
1/2 cup shredded carrots
1 bunch green onions
1 bunch cilantro
1 1/2 limes
1 1/2 cups cherry tomatoes
1 avocado
Seasonings/Spices/Condiments
Salt & Pepper
2 tbsp soy sauce
2 tbsp honey
1 tbsp sriracha
2 tsp cumin
1/2 tsp red pepper flakes
Baking
1 tbsp canola oil
1/4 cup olive oil
Canned Goods/ Soups
3/4 cup peanut butter
1 15oz can black beans
Dry Goods
1/4 cup roasted salted peanuts
4 whole wheat tortillas
1 cup quinoa
Frozen
1 cup shelled edamame
Beverages
1 tbsp lime juice
*If you plan to make these recipes more than once a week you will need to increase the above amounts
Asian Chicken Wraps
w/ Thai Peanut Sauce
Ingredients
FOR THE SAUCE:
- 2 tablespoons soy sauce
- 3/4 cup creamy peanut butter
- 2 tablespoons honey
- 1 tablespoon Sriracha - or similar spicy chili sauce
- 1 tablespoon minced fresh ginger
- 1 tablespoon fresh lime juice
FOR THE CHICKEN WRAPS:
- 2- Boneless Skinless Chicken Breast
- 1 tablespoon canola oil
- 2 cups broccoli slaw
- 1 cup shelled edamame - thawed if frozen
- 1/2 cup shredded carrots
- 1/2 cup finely chopped green onions
- 1/4 cup dry roasted salted peanuts - chopped
- Chopped fresh cilantro
- 4 whole wheat tortillas
Instructions
- In a small bowl, stir together all of the sauce ingredients: peanut butter, soy sauce, honey, Sriracha, ginger, and lime. Set aside.
- Cut the chicken into bite-sized pieces. Heat half of the oil in a large, non-stick skillet over medium high. Once the oil is shimmering, add the chicken (be careful as the oil may splatter), and sauté the chicken until fully cooked, about 2-3 minutes per side. Transfer to a bowl and blot away any excess oil. To the bowl, add 1/4 cup of the peanut sauce, then toss to coat the chicken. Reserve the rest of the sauce for serving.
- To the same skillet in which you cooked the chicken, add the remaining oil and let warm for 30 seconds. Add the broccoli slaw, edamame, carrots, and half of the green onions and sauté until crisp-tender, about 2 minutes. Remove from heat.
- To assemble wraps, spread a spoonful of the reserved sauce on each tortilla. Top with the chicken, vegetables, chopped peanuts, remaining green onions, and fresh cilantro. Wrap and enjoy warm or at room temperature.
Zesty Quinoa Salad
INGREDIENTS
- 1 cup Quinoa
- 2 cups water
- 1/4 cup olive oil
- Juice from 1 1/2 limes
- 2 teaspoons ground cumin
- 1/2 teaspoon salt
- 1/2 teaspoon red pepper flakes (or more to taste)
- 1 1/2 cups halved cherry tomatoes
- 1 (15 ounce) can black beans, drained and rinsed
- 5 green onions, finely chopped
- 1/4 cup chopped fresh cilantro
- 1 avocado, chopped
- salt and ground black pepper to taste
Instructions
- Bring quinoa and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 10 to 15 minutes. Set aside to cool.
- Whisk olive oil, lime juice, cumin, 1 teaspoon salt, and red pepper flakes together in a bowl.
- Combine quinoa, tomatoes, black beans, and green onions together in a bowl. Pour dressing over quinoa mixture; toss to coat. Stir in cilantro and avocado; season with salt and black pepper.
- Serve immediately or chill in refrigerator.