If I’m eating lunch at home, I want something delicious but I want it RIGHT NOW. Leftovers are wonderful, but you can also cobble together something new with basics in your fridge. I assembled this lunch lickety-split today:
I used what I had on hand in my fridge/freezer or on my counter:
- Leftover sous-vide chicken breast (but any protein will do)
- Primavera Organic Roasted Tomato Chipotle Salsa – the best goddamn salsa around. Search it out if you live in the San Francisco Bay Area
- Organic assorted cherry tomatoes
- Casa Sanchez Real Guacamole
- Clover organic sour cream
- Frozen organic broccoli florets
1. Throw a couple cups of broccoli florets into a microwave-safe glass bowl. Cover tightly with plastic wrap and nuke on high for 1.5 minutes. Shake and nuke for 30 seconds more if needed to finish cooking the broccoli.
2. While the florets are cooking in the microwave, cut up your leftover meat, and wash and cut the cherry tomatoes in half.
3. When the broccoli is cooked, top it with the cut-up meat and cherry tomatoes. Spoon on some salsa and dollop with generous globs of guacamole and sour cream.
4. Nom nom nom…
Did I mention that this recipe is called “10-Minute Mexican Meat & Veg Lunch” because that’s how long it takes to prepare AND eat it?
Does it count as a recipe, if you’re just throwing things in a bowl?1