Not too long ago, she asked me to start posting some recipes for healthy breakfast and lunch options in addition to my usual dinner recipes. How could I possibly ignore the request of my biggest blog supporter and newest workout partner?? I immediately started brainstorming first and second meal recipe ideas.
The problem with breakfast and lunch recipes is that my day job does not afford me a lot of time to devote to the preparation of the other two meals. Thus, I usually either throw together something simple and quick or prepare them in advance.
Breakfast for me is usually something simple like a few boiled eggs and a piece of fruit, or a a few eggs scrambled with salsa topped with pepper jack cheese and wrapped in a tortilla, avocado and bacon on Ezekiel bread, or a spinach smoothie. As you can see, these super simple meals really won't make exciting posts, but I will work on coming up with a healthy breakfast options that are easy, tasty and exciting.
Coming up with a lunch recipe was a little easier. You see, to solve my problem with limited time, I typically plan my lunches for the week around a dinner. I will pick or create a recipe that I know will refrigerate well and then double or triple the recipe so that I have enough for our dinner that night and enough left over for both of us to have two or three lunches (or one lunch in Scott's case).
Kabobs are the perfect recipe to make ahead for quick and easy week day lunches. Not only do they refrigerate well, they are super healthy, easy to divvy up into lunch size portions, and are tasty reheated or straight out of the fridge.
Yep, you heard me right, I said they're even good cold (if you can believe it). I have been so busy this week with work and other obligations that I have had little time to devote to lunch and I actually ate these exact kabobs cold directly out of the Ziploc bags I packed them in on both Monday and today. They were delicious, and I was so grateful that I had something healthy waiting in the break room fridge that I could just grab and eat.
If I hadn't have planned ahead and made these kabobs to have for lunch this week, I would have inevitably turned to the quickest option available for lunch, which would have undoubtedly been a substantially unhealthier option.
If I have learned anything in my journey to eat better over the years, it's that failing to plan meals in advance is the surest way to fail at healthy eating.
Cheesy but true.
Tropical Chicken Kabobs
Inspired by Six Sisters Grilled Island Chicken Kabobs
Prep Time: 45 minutes
Cook Time: 12 minutes
Total Time: About 1 hour
6 chicken breasts
1/2 cup of soy sauce
1/2 cup of blood orange
1/2 cup of Slatherin' Sauce
1/4 cup of honey
2 red peppers
1 orange pepper
1 yellow pepper
1 pine apple
1 red onion
In a large bowl or Ziploc bag, add soy sauce, orange juice, Slatherin' Sauce, and honey and mix well. Add chicken breasts and marinate for 1-4 hours. Cut chicken, peppers, and pineapple in 1 to 2 inch pieces. Quarter onion and then half again. Skewer marinated chicken, pineapples, peppers and onions, alternating ingredients until you run out (I made about 10 kabobs). Heat grill to high heat. Oil grill grates well (I used grape seed oil, turn off burners while oiling and turn back on after). Grill kabobs for 6-7 minutes per side. Enjoy!
TIP: The size of this recipe was enough for dinner one night, three lunches for me and one lunch for Scott (equal to my three lunches).