30 minutes invested in the kitchen on Sunday means now I don’t have to worry about breakfast or lunch for the rest of the week! For lunch: chicken salad with canned chicken breast, celery, green onion, crushed walnuts, sliced red grapes, salt, pepper and a side of sirkensingtons avocado mayo. At lunchtime, just stir and dump over mixed greens, lettuce wraps, gluten free bread or wrap, or sliced apple circles. Perfect trifecta of veggies, protein, and healthy fat. For breakfast: egg cups with whole eggs and egg whites, pepper, salt, onion powder, spinach, sun-dried tomatoes and feta. Just pop in the microwave for 45 seconds or the air fryer for a few minutes each morning for a quick protein and veggie packed brekky.
Start by preheating your oven to 400. In a bowl, whip up eggs and whites (I did 8 eggs and about 1/4 carton of whites), salt, pepper, and onion powder. Grease a muffin tin and put a thin layer of the egg mixture in. Next, chop spinach and sun-dried tomatoes and layer on top of the eggs in the tin. Sprinkle in feta, and top the rest of the way with egg mixture. Give it a light stir and bake 10 minutes. I finished with 2 mins on high broil to brown the tops. The beauty of these are you can literally add anything you want to them. I also love caramelized onions and bacon in mine.
While the eggs are baking, drain, rinse, fork fluff, and pat your canned chicken dry. (You don’t have to do this step, but it makes the texture more palatable to me.) Add chopped grapes, celery, green onion, and chopped walnuts. Sprinkle with salt and pepper and mix well. I like to keep it dry and add mayo so it keeps longer. You can always put the mayo off to the side to achieve the same thing and have them ready to grab and go.
