So every Sunday, I head over to the kitchen to whip up a big batch of food for lunch the next week. Yes, I brown bag. And I almost always do it every week unless I become too busy to even buy cold cuts from the deli. I do it for several reasons being health, finance, and laziness. Now, you may think that spending hours on a day off to prep and cook five meals at once is hardly lazy. But let me remind you, I hate it when the time comes to decide what to eat for lunch every day. I work in Midtown so the choices are endless. My problem, the more choices, the harder it is for me. So it's much easier for me to have my lunch ready and already decided.
So my lunch for the week: Peruvian Chicken with Aji Verde Sauce and Roasted Butternut Squash
This chicken is one of my more favorite things to make for lunch. I'm not sure why I don't make it more often though. It's so delicious and easy to make in big batches. And it's really versatile meaning you can serve almost anything on the side. Although I made it a bit spicier than normal, I do suggest a soothing side like a salad or avocado. I opted for roasted butternut squash this time considering it's in season now.
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So my lunch for the week: Peruvian Chicken with Aji Verde Sauce and Roasted Butternut Squash
This chicken is one of my more favorite things to make for lunch. I'm not sure why I don't make it more often though. It's so delicious and easy to make in big batches. And it's really versatile meaning you can serve almost anything on the side. Although I made it a bit spicier than normal, I do suggest a soothing side like a salad or avocado. I opted for roasted butternut squash this time considering it's in season now.
Read more �
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