Just a quick post as a follow up to my Mexicanish Eggs. This recipe uses the same beans and pepper-onion stirfry I made for the breakfast version, with some sliced avocado and simply cooked chicken breasts. Utilizing the same staples I make on the weekend throughout the week keeps making healthy meals all week a breeze. Sunday meal prep for the win!
For those of you who didn’t see my Mexicanish Eggs post, check it out to read about how I build a weekly meal plan around some “staples” (this week, refried beans and stir-fried peppers and onions). Once I’ve got these in the fridge ready to be heated up, making healthy meals in a pinch is easier than ordering in. I encourage you to experiment with this type of meal prep. It’s great for those who don’t want to eat the exact same meal for the week, but still need structure or they won’t use the basics/staples in their fridge (aka me).
I hope you enjoy this as much as I did!
PS: I’m experimenting with doing step by step photos. Let me know if you think it is an improvement in the comments!
Here’s how I did the chicken.
Mix the chipotle and salt with the chicken breasts (probably going to want to use your hands to really get the seasoning in there).
Sear seasoned chicken on a griddle pan over high heat (you may want to open a window and turn on fan!).
Bake the seared chicken at 350 F for 20 minutes on a foil covered baking sheet.
Serve with beans and pepper onion stir fry (avocado optional, but highly recommended!).