The part that took the longest? Washing the beet greens — those suckers are muddy! All I did for lunch was shred some pre-cooked sous vide chicken breast, nuke some leftover garlic cauliflower mashed potatoes, and saute in lard some beet greens with a diced shallot.
Whenever I get turnips or beets in my CSA box, the attached newsletter always tells me to eat the turnip/beet greens first because they go bad quickly. Normally, the quantity is too small to make a dinner side for the family so I end up tossing the wilted greens at the end of the week. However, when you’re just serving one person, the size is perfect!
This tasty breakfast can be whipped up in around 5 minutes — as long as you have the staples in your fridge/freezer.
The things I had on hand:
- leftover sous vide chicken breast
- frozen organic broccoli
- Primavera Organic Roasted Tomato Chipotle Salsa
- Wholly Guacamole (from Costco)
- Clover organic sour cream
I dumped about 2 cups of frozen broccoli in a microwave safe bowl, covered it in plastic wrap, and nuked it for 1.5 minutes. Then, I shredded some chicken breast. When the broccoli was finished cooking, I topped it with the cold chicken breast and spooned over some salsa, guacamole, and sour cream. It’s that easy.
You can change up the protein (e.g. chicken, meatballs, beef, pork, etc.), frozen veg, or salsa. However, Primavera’s salsa is AWESOME. Seek it out if you live in the San Francisco Bay Area.