LUNCH - Ginger-Garlic Ground Chicken Bowl

Tiffany container: approximately 2¾–3 oz cooked chicken, ~⅓–½ cup cooked quinoa depending on your app's carb calculation, ½ cup cooked mushrooms/spinach, ¼ cup carrots and ½ cup cucumber. Start with about ⅓ cup cooked quinoa in your app and adjust upward until the complete bowl approaches your 25g carbohydrate target. Vegetables contribute carbohydrates too. Bob container: approximately 3¾–4 oz cooked chicken, ~¾ cup cooked quinoa, ¾–1 cup cooked vegetables plus plenty of cucumber/carrot. Drizzle his portion with a little additional sesame-lime sauce if his meal needs more fat. Reheating trick Heat only chicken + quinoa + mushrooms/spinach. Then add cucumber, carrots, scallions and a squeeze of lime.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Cook quinoa separately.

Step 2

Brown the chicken over medium-high heat, breaking it into small pieces. Because your Perdue chicken contains 9g fat per 4 oz raw, you shouldn't need cooking oil.

Step 3

When chicken is almost cooked, add mushrooms, ginger and garlic.

Step 4

Mix tamari, rice vinegar and lime juice. Pour it into the skillet and cook another 1–2 minutes. Finish with scallions.

Step 5

Do not cook the cucumber or shredded carrots. That's what keeps this from tasting like reheated diet food.