Most Sundays, I get a 5lb, free range, organic chicken and roast it, then use the meat for lunch during the week.  I use the beer can method, putting lemon and garlic inside, and basting with olive oil, pepper, sea salt, oregano, and basil.

Before work each day, while I’m making breakfast, I cook up some whole wheat pasta. I combine that with the chicken and parmesan, olive oil, basil, oregano, and grape tomatoes.  At work I nuke it for 2 minutes and voila, lunch!


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