Trader Joe's Pollo Asado & Turmeric Veggies
Lately Chicago has been blessed with some gorgeous, sunny weekends. This has allowed for lots of quality bonding time between myself and my bike, White Lightning. Normally you can find us beebopping along the Lakeshore trail, jamming to JB, and probs wearing some snap specs. Go ahead, judge me. Or, better yet, "us"... White Lightning is to blame, really. She requests the playlists and always suggests Justin Bieber :)
Anyways, yesterday was anything but sunny. In fact, it rained all day. ALL day. So what did I do? I traded in some quality time with White Lightning for some quality time with my crockpot. I first buzzed into TJs, found some goodies, and then got to crockpotting for some weekly meal prep. I'll cover the deets below by categorizing into either crockpot chicky or turmeric veggies.
I used Trader Joe's pollo asado. It's straight-up bomb.com - kaboom! It's not too spicy and I find that it's a nice alternative to normal boneless, skinless chicken breasts.
I put the pollo asado into my crockpot, added a little chicken stock, and poured about half the jar of salsa over the chicken breasts. I let it cook on high for about 5 hours. After it was done cooking, I removed the chicken from the crockpot and shredded it. I then added the remainder of the salsa from the jar and some of the cooking stock from the crockpot to the shredded chicken. I find that adding the liquid gives the chicken a nice flavor boost and also prevents it from drying out throughout the week.
Turmeric is having quite the year. It seems to be popping up everywhere. Well deserved - claps and snaps for turmeric! Basically, in the simplest of descriptions, turmeric is an anti-inflammatory, anti-cancer, and immune system booster.
I love adding turmeric to my roasted veggies! I find the spice to be slightly nutty, but overall it is not too strong and compliments many dishes. For this meal prep, I put cauliflower rice, broccoli florets and healthy 8 veggie mix on a baking pan lined with parchment paper (all veggies can be found at Trader Joe's). I sprayed the vegetables with coconut oil, added the turmeric, sea salt and ground black pepper. I cooked the veggies at high heat (450) for about 25-30 min. I like them extra crispy, but you do you!
And that's that! As always, I keep my meal prep easy-peasy. I store the crockpot chicky and veggies in separate containers. Both the chicky and veggies can be reheated for quick dinners or lunches. Sidenote - I've also discovered that the pollo asada makes a fab base for chicken tacos/bowls (+ avocado, + red pepper + black beans + shredded romaine). Have you tried this? Would love to hear your variation! Enjoy!