Salsa Verde Chicken Breakfast

Ingredients and shopping list

Full batch: 4 listed servings.

• 800 g raw skinless chicken breast
• 240 g dry rice
• 480 g spinach and peppers
• 10 g olive oil
• Add 480 g liquid egg whites and 200 g no-salt-added salsa verde.

Cooking instructions

Cook rice according to package directions. Cook chicken to 165 F as measured with a food thermometer; chop or flake. Cook spinach and peppers with the measured oil until tender. Add 480 g liquid egg whites and 200 g no-salt-added salsa verde. Egg whites are included; Listed additions are included in the updated estimate. Divide everything evenly into four portions. Cool promptly and refrigerate; add fresh herbs or sauces when serving. Cook the listed egg whites in the nonstick pan until fully set at 160 F before combining; do not pour uncooked whites into meal-prep boxes. Cool cooked food promptly in shallow portions; refrigerate within 2 hours at 40 F or below and use within 3-4 days, unless the recipe specifically requires frozen storage. Reheat leftovers to 165 F where served hot. Development recipe: texture and yield still need kitchen testing.

Meal-prep storage

Refrigerate perishable prepared portions promptly in shallow containers within 2 hours (1 hour above 90 F), at 40 F or below. Use within 3-4 days or the shorter ingredient/card limit. Reheat hot leftovers to 165 F. Freeze suitable portions for later days; check texture after thawing.

Recipe notes

A protein-forward meal-prep recipe from the Built to Prep collection.

Desk review only; kitchen testing and brand-label nutrition verification pending.

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