So clearly she has both meal prep and simple, healthy cooking down to a science.
Its a two-part formula she puts to action in this weeks Prep School.
The two foods she makes in advance are chicken and then a slaw starring carrots and bok choy.
Ready to get started?
Preheat the oven to 375F.
Using clean hands, pat the dry rub over both sides of the chicken breasts.
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Preheat a grill or grill pan coated with cooking spray over medium-high heat.
Add the chicken breast and cook, flipping once, until browned on both sides, about 15 minutes.
Set the chicken aside to cool.
Once cooled, slice each chicken breast into thin strips.
Transfer to a container, cover, and refrigerate for at least 30 minutes before using.
To make the slaw, mix together the shredded bok choy and carrots in a medium bowl.
Add a half cup of the herb yogurt dressing and toss to combine.
(Store leftover dressing in a covered container in the refrigerator.)
Store the slaw and chicken in separate air-tight containers in the refrigerator for up to five days.
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Then add it (along with a serving of the slaw) to a toasted whole-wheat bun.
Drizzle lightly with extra dressing if desired.
Divide a serving of slaw among the tacos, then top each taco with a few avocado slices.
For extra flavor, add in olives, capers, and a squeeze of lemon juice, if desired.
Cook on a skillet or griddle for three minutes per side, or until the cheese is melted.
Take off heat and toss in the last of your slaw, then serve.
The end result is a fusion between the classic Asian-inspired dish and a summery, American barbecue staple.
Did you make this healthy slaw recipe?
Share how it turned out inWell+Goods Cook With Us Facebook group!
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