- Yield:1 serving
- Time:10 minutes
Need more ideas for what to do with all of that leftover chicken you prepped on Sunday and are completely sick of by Tuesday? Is your diet coach limiting your carbs to the point where you are pulling your hair out wondering what’s left you actually CAN eat? Ever wonder what #iifym means? It means: “It Fits Into Your Macros”—which is exactly what this meal does.
Two more plusses: it’s easy to make AND fun to eat. Kind of a rare combo, but nevertheless things that are fun AND easy AND low carb actually do exist on planet earth. This is also the perfect meal for when you’ve waited too long to eat and on the verge of eating something stupid because it’s there and you’re about to pass out! This is just as easy as to make as PBJ, and it will save you from diving head first into a pool of high glycemic turpitude that will take a few cardio sessions to correct! That’s where I come in; I find those things for you, to save your swole—oops—soul from such a fate.
If you get lucky enough to find pre-made guacamole in 100 calories cups (in the refrigerated section of your local supermarket or health food store), this will be an even easier meal for you. If you only have whole avocados to work with, there is still no reason to worry that they will go bad if you cut into them. Unless it’s in your macros to eat the whole avocado, (avos have about 250 calories depending on the size) simply cut your avocado in half long-ways and pull it apart. Take the half without the pit and leave the skin on it, and put it in an airtight container face-down. It should stay another day or two in the fridge or freezer.
You can also cover it tight with plastic wrap, taking care that the plastic wrap contacts all parts including the indent where the seed was, and store it face down. The cilantro in the recipe is optional, because some people hate cilantro and some people love it, which believe it or not is a genetic trait! It tastes great either way so it’s up to you.
- 1 100 calorie cup of guacamole or ½ of an avocado
- 2 big lettuce leaves from outside of the head of lettuce
- 4 oz. pre-cooked chicken
- 1 oz. chopped onion (if you don’t have a hot date later)
- 1 tsp. cilantro or parsley (fresh or dried)
- 1/8 tsp. pepper
- 1/8 tsp. Himalayan pink salt
- 1 tsp. lime juice
- 1/8 tsp. garlic powder
Chop the chicken and onion into small pieces and mix them in a bowl with all of the other ingredients, except the lettuce leaves. Lay those flat on a plate and put the salad on top of them. Wrap the leaves around the salad…and get busy chowing down!
Protein: 25.8 g
Fat: 14.1 g
Carbs: 10 g
Fiber: 6 g