lil carb Cheddar Bacon Ranch Salad-Meal Prep!

Prepping my meals ahead of time- especially lunch - is critical to my low carb lifestyle success.

The best feeling is waking up and being able to grab a salad I already prepped so I can be out the door and off to work in no time.

I have a few go-to salads and this is the first one in my easy lunch salad prep series. So stay tuned for more delicious salad ideas!

lil carb Cheddar Bacon Ranch Salad- Serves 1
2 cups your favorite lettuce blend, I use THIS ONE
2 Tbsp shredded cheddar
1/4 cup chopped cucumber
1/8 cup chopped red pepper
1 green onion, sliced thin
2 strips of cooked bacon, broken into bite size pieces
1 hard boiled egg
Ranch Dressing- I use Hidden Valley Original Ranch
Garlic & Sea Salt-optional-

Combine all of your ingredients in a tuber ware.
Put the dressing in a separate tuber ware and refrigerate until you are ready to eat!
ENJOY!

Per salad including 2 Tbsp dressing:
386 Calories
16.8 grams Protein
8 net grams Carbs


*The calorie, carb and protein calculations are for the exact products I use.
Remember to check your labels! *

lil carb Easy Chicken Dinner

Per Serving:

697 Calories

11g Protein

12g Net Carbs

This recipe is one of my favorites! I found it online while browsing for some new inspiration and every since that day I have made this dish countless times!  It is quick and simple for a weeknight but it can also impress some guests if you want to make an effortless yet SO flavorful dinner. I am all about effortless lately! Thank you Geoffrey Zakarian for your wonderful Pan seared Chicken and Olives recipe!

You can find the original recipe HERE!

My version with a couple shortcuts is below :)

lil carb Chicken & Olives*- Serves 2
*Geoffrey Zakarians recipe with a lil Piece of Hart twist*

Marinade:
2 chicken breast, pounded out thin
1/4 cup extra virgin olive oil
2 Tbsp fresh parsley, chopped
2 Tbsp shallots, minced

Pan Sauce:
3 Tbsp olive oil
1 cup cherry tomatoes, halved
1/8 tsp dried basil
1 clove garlic, minced
1/2 cup pitted kalamata olives, roughly chopped
2 tsp shallots, minced
1/4 cup red wine vinegar
1/2 cup chicken stock
1 Tbsp Dijon mustard
extra chopped parsley for garnish
Salt & Pepper

Side Salad:
7oz bag of your favorite lettuce blend (I use endive, radio, escarole blend)
2 Tbsp balsamic vinegar
2 tsp extra virgin olive oil
1/4 cup grated parmesan cheese
Salt & Pepper pinches

To start, pound out your chicken with the flat side of a mallot until it is thin but not breaking apart.
Then in a resealable bag combine all the marinade ingredients. Mix the bag with your hands to combine and set aside to marinate for at least 15 minutes. I do this while I prep my other ingredients.

In a large skillet add in the 3 tbsp of olive oil and heat over medium high heat.  Cook your chicken for 4 minutes per side (longer if they need it).
Remove them to a plate and cover with tin foil.

Combine the tomatoes, garlic clove, and dried basil with a pinch of salt and a pinch of pepper and stir. set aside.

Lower your heat to medium and to the same skillet add the olives and the additional shallots. Stir for about 3 minutes.
Then deglaze the pan with the red wine vinegar. Scrap the bottom of the pan to release all the flavors.
Then add in the chicken stock. Let this bubble up for about 2 minutes until reduced by half.
Then stir in the mustard until it is all combined.
Then add in the tomato/garlic/basil mixture, turn off your heat and stir until everything is well combined.  Taste for seasoning and add additional salt and pepper if needed.
Pour the pan sauce over the chicken and serve with the side salad.

Side salad- easy as pie- combine all the ingredients and toss to coat!

ENJOY!