Taco Salad Meal Prep

My husband and I are really intentional about bringing our lunch to work. You save so much money AND it’s way healthier than eating out all the time. While he is content to eat peanut butter and jelly EVERY day, I’m too much of a snob for that. I gotten a lot better at cooking just enough for the two of us, so there aren’t always leftovers for me to grab for my lunch. Hence the meal prepping! I love cooking, but even my husband was a little confused when I finished making our dinner and proceeded to throw some chicken in the oven afterward haha!

This recipe is super easy, cheap, healthy, and tasty! So everything a girl could ever want in meal prepping right?! Okay. The cilantro pest was something I had to pull out my food processor for; which I love don’t get me wrong, but it is SUCH a pain to clean. You could probably get away with a nice blender or an electric coffee grinder though! This made enough for 5 meals for me, and you could even eat it with some tortilla chips, as a burrito, a taco or even just add rice to beef it up!

  1. Bake 2 chicken breasts with olive oil, salt, pepper, and cumin. (40 minutes at 400°)
  2. While your chicken is baking – make your cilantro pesto: one bunch of cilantro (stems and all), 3 cloves of garlic, 1/4 cup olive oil, dash of salt, juice of one lime.
  3.  Let cool then cube and mix with 1 can of rinsed black beans, 1 package of frozen corn (cooked), juice of two limes, more of the same spices and Valentina!
  4. Cut up any other toppings you want! I did cheddar, onions, and cherry tomatoes. I would have done avocado too but I don’t think there is ONE ripe avocado in America right now!

And because I’m a super-fan of how affordable their groceries are, how awesome their produce is, and how eco-friendly their business model is … y’all should know that I got all of these ingredients except the olive oil at Aldi! Olive oil is one thing that I use SO much of that I normally buy it at Costco.

Happy prepping!