It’s crazy how quickly we can “lose track” of good consistent diet and exercise program. Often we “THINK” we are on track but we are either missing the 80/20 mark or eating too much in general and not reducing with enough activity. My struggle is providing a meal for my family and being too lazy to make something else (or be tempted by what they have.) So I’ve been finding ways to keep staples in the house for both me AND the family to grab quickly that are healthy but also to prep in advance.
My favorite place to shop is clearly Costco! Today’s lunch (and also breakfast) offered the easy prep meal below, rhubarb sticks, greek yogurt and flax seed granola (from Costco), blueberries and strawberries and veggies with a jalapeno greek yogurt dip from Costco and for a snack on the way to my daughter’s softball game, a Kirkland Nut Bar.
I find when I prep, I eat a lot better. It doesn’t take a lot of time, just a plan. The meal I made below I threw in at night and in the morning split it into 2 meals with extra chicken for a salad later. For this recipe, I used the Archer Farms Southwest-inspired blend steamed vegetables but in the future, I would make fresh to reduce sodium and preservatives.
SLOW COOKER CILANTRO LIME CHICKEN PREP
Prep time: 10 mins | Cook time: 4 hours 10 mins (or on low overnight)
2 boneless skinless chicken breasts, butterflied in half
1/4 of a white onion, minced
1 tsp chili powder
2 Tbsp chopped fresh cilantro (or 1 tsp dried cilantro)
1/2 tsp black pepper
2 tsp of red pepper flakes
1/2 cup water
Place the onions in the bottom of the slow cooker.
Top with chicken.
Top the chicken with all other ingredients.
Cut 1 lime in half and juice into the slow cooker and slice the other and leave on top.
Cook on high for 4 hours (or medium for 6, low for 8)
Remove chicken from the slow cooker and cover to keep warm.
Serve with a Southwest mix or other vegetable for a complete meal. You can also garnish with additional cilantro and lime wedges.