#FoodieFriday: Taco Salad

Happy Friday All!

I hope everyone is having a great week! With school and work starting back up, I am so thankful it is the weekend! However, I have been trying to meal prep on Sundays to set myself up to eat healthy all week! This taco salad recipe is PERFECT to do so. It’s quick and easy to make, and you can eat it for dinner or take it for lunch. Check it out below:

What You Need:

1 Bag of Romaine Lettuce

1 Bag of Iceberg Lettuce

1 Can of Black Beans (Drained)

1 Can of Whole Corn (Drained)

12 ounces of Chicken Breasts

1 Packet of Taco Seasoning

1 Bag of Roast Red Pepper Tostito Chips

1 Bag of Shredded Mexican Cheese

What You Do:

On Sunday, I cooked my chicken (half tenderloins and half breasts because that’s what I had) on low for 8 hours in the crockpot. I added about a cup of water to prevent the chicken from drying out. I seasoned it with about half of a packet of Kroger’s taco seasoning. After the chicken was done, I put it into a containers for the week.

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Then, I boiled the beans and corn, drained each, and put them into containers. I also removed my romaine and iceberg lettuce  from their bags and put them into containers. I didn’t have clips to keep the bag sealed, so I put them in containers to keep the produce fresh!

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Now, when it is finally time to eat, warm up about 4-5 ounces of chicken and 1/4 cups of both the corn and black beans. Then, combine you chicken, corn, and beans with 1 cup of iceberg lettuce and another cup of romaine lettuce. Top with 2 tablespoons of shredded cheese and throw 1.5 servings of chips on the side.

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And that’s it! You have a quick, easy meal for the week!

Calories: 565 Carbs: 47 g Fat: 21g Protein: 49 g

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Do you meal prep?

Talk soon!

AB Fitness

2 thoughts on “#FoodieFriday: Taco Salad

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