Slow Cooker Chicken Verde
Set-and-forget shredded chicken in tomatillo salsa verde. Five ingredients, 49g of protein per serving, and the only thing it asks of you is to come home.
Cal
282
Protein
49g
Carbs
4g
Fat
6g
Per serving · 1 servings (200g each)
Prep
10 minutes
Cook
4 hours
Total
4 hours, 10 minutes
Method
- 01In a large slow cooker, place the chicken breast and mix in all other ingredients on top. Stir to combine.
- 02Cover and set on high for 4 hrs or low for 8 hrs (or until the chicken shreds easily)
- 03Remove chicken from pot and shred by hand or using 2 forks. Mix all back in with the sauce. Enjoy in tacos, over salads, or in enchiladas.
Keep cooking.
Vietnamese Lemongrass Chicken Rice Bowls
A Vietnamese-inspired rice bowl built around lemongrass-marinated chicken breast, cilantro-lime jasmine rice, and quick-pickled vegetables. Keeps the bright, sweet-salty profile of com ga nuong xa while landing 57g of protein and just 9g of fat per serving. Built for the week and made to survive a Tuesday.
- Cal
- 515
- Pro
- 57g
- Carb
- 49g
- Fat
- 9g
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A bold, lemon-forward Moroccan-inspired tuna salad made creamy with non-fat Greek yogurt. High protein, low fat, meal-prep friendly, and stable for up to 5 days refrigerated.
- Cal
- 380
- Pro
- 58g
- Carb
- 20g
- Fat
- 6g
Lighter Shepherd's Pie
A lighter take on classic shepherd's pie, featuring a savory lean meat and vegetable filling topped with creamy cauliflower and potato mash for comforting flavor without the heaviness.
- Cal
- 488
- Pro
- 53g
- Carb
- 45g
- Fat
- 11g