I am constantly in a rush and looking for healthy things to pack for lunch. It is important for me to get my veggies in but I also have to have enough protein and carbs to keep me full throughout the day.  This is my new bowl obsession that satisfies all my taste and time requirements. Give it a try and let me know what you think!

Ingredients

1 Package of Trader Joe’s Jerk Chicken (6 Chicken Skewers)

1/2 Package (1 1/4 cup) of Trader Joe’s Harvest Grains (according to packaging, you will also need: 1 3/4 cup of low sodium chicken broth and 1 tablespoon of butter)

6 Cups of Spring Mix

2 Medium Zucchini

1 Tablespoon Coconut Oil

6 Tablespoons Thai Peanut Sauce (I purchased this at my local Thai restaurant).

Salt and Pepper to Taste

 

1. Cook the package of Trader Joe’s Jerk Chicken according to the directions on the package. The chicken will take about 10-12 minutes to cook in a 400 degree oven. Once cooked, put to the side. Note – This recipe does not use the mango sauce packet included in the jerk chicken package. 

2. While the oven is preheating/the chicken is cooking, start making the Trader Joe’s Harvest Grains. I chose to make 1/2 the package but you can make more or less based on your caloric needs. Once cooked, put it aside.

3. Roughly chop up zucchini and season with salt and pepper. In a pan, heat up the coconut oil and add in the seasoned zucchini. Cook until they are slightly brown and soft. Once cooked, put it aside.

4. To assemble, take the chicken off of the skewers and chop into bite-sized pieces. Add 2 cups of lettuce into a bowl. Place a third of the cooked zucchini, one cup of Harvest Grains, and two skewers of chicken over the lettuce. Drizzle the Thai peanut sauce to taste.