With springtime swiftly approaching, Average Dudes across the globe share a unanimous thought: “Beach Body Season.” We have all spent the winter bulking up to shield ourselves from the harsh winter weather. However, the time is nigh to begin shedding these extra layers of blubber, and start thinking about summer again. This week’s recipe is a simple, yet nutritious meal to help streamline the process of getting ourselves back into summer shape. Additionally, the ease of preparation will leave you time to hit the gym.
| Prep Time | 10 Minutes |
| Cook Time | 15 Minutes |
| Servings |
Lunches
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Ingredients
- 1 16 oz. bag 50% Spinach, 50% Baby Kale
- 5 boneless, skinless chicken breasts, cut into 1/2 inch pieces Add lemon pepper for flavor
- 3 Avocado, diced
- 5 tbsp Parmesan cheese, shredded
- 5 tbsp Light Caesar salad dressing The ladies will thank you for choosing "light"
- 5 handfuls Caesar Salad Croutons
Ingredients
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Instructions
- Cut the chicken breasts into small cubes. Add olive oil to a skillet, and cook the chicken cubes in medium-high heat. Total cook time should be around 10 minutes.
- For the following steps, you may need to take 2-3 minutes to prepare the salad during your morning routine.
- Add 50/50 mix of spinach and baby kale to a bowl. Toss in 1/2 diced avocado, along with a handful of Caesar salad croutons. Mix in one tablespoon of light Caesar salad dressing.
- Add one of the cubed, cooked chicken breasts to the salad. Pack the other four away for the rest of the week.
- Garish salad with shredded Parmesan cheese, and enjoy!
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