New school year, new start, and a world of knowledge ahead of me. The reality? I have NO time to myself, let alone time to make each meal at home everyday, so meal prep is a necessity!
I like to pack some things that I can store in my car and whip out whenever I need for an on-the-go meal. This usually means a jar of chia pudding for breakfast, a banana for snack, but by mid-day, I’m usually craving something savory and a little more substantial. I stocked up on some greens, beans, and proteins (rhyme not intended lol) and threw together this BARBECUE CHICKEN MASON JAR SALAD, and not gonna lie, I nailed it!
This beauty is made with ALL natural, paleo ingredients, and it’s dairy-free and low glycemic! It’s also stacked in an order that yields maximum shelf life ( I kept it in my car for 7 hours and it was good as new! ) All you busy gals, get in on this meal while ya can!
2 cups baby spinach
1/2 cup shredded chicken
1/3 cup mixed vegetables
1/3 cup corn
1/4 cup garbanzo beans
2 tbsp barbecue sauce
1 tsp olive oil
In a 32 oz mason jar, pour in the barbecue sauce and olive oil for the bottom layer.
Add on an even layer of garbanzo beans, corn, and shredded chicken in that order.
Layer on the mixed vegetables, then spinach last (so it’s not crushed by the other ingredients).
Store in the fridge for up to a week and enjoy on-the-go!
Don’t forget to snap a pic and tag me @bitesbyhay so I can see your creations!