HEALTHY LUNCH GROCERY LIST RECIPES

Steps:

• For the brown rice, in a pot, combine brown rice with 3½ cups water and 2 teaspoons each olive oil and salt
• Bring to a boil and cook until water has reduced to a point where only the rice is visible yet still moist, then lower the heat to the lowest setting and cover the pot
• Cook until rice is cooked to the desired texture, 30 to 35 minutes
• Let sit, covered, for 10 minutes more
• Meanwhile, use a blender or food processor to blend the remaining½ cup olive oil, the chives, basil, red onion, and salt and pepper to taste
• (Pro Tip: Double the dressing for use with other meals
• )  When the rice is ready, set aside about 2 cups to use for other meals
• With the remaining rice, mix in the herb dressing
• For the broccoli and red onions, preheat oven to 400°F
• (If desired, set aside some raw broccoli for snacking
• )  In a mixing bowl, combine onions, broccoli, and salt and pepper, then drizzle enough olive oil (about 3 tablespoons) to coat the vegetables
• Arrange on a parchment-lined baking sheet and roast for 15 minutes
• For the chicken, lightly pound the desired number of chicken breasts using a meat mallet or the back of a pan
• Let sit in lemon juice, olive oil, and salt and pepper
• (Pro Tip: If the chicken breast is too thick, slice the breast horizontally without cutting all the way through, then open the chicken like a book for a thinner chicken breast
• ) In a pan, add a drizzle of olive oil and heat over medium
• Add chicken and cook for 4 minutes, then turn and cook through until the meat registers 165°F on a meat thermometer
• FOR DINNER—Grilled Lemon Chicken with Herbed Brown Rice, Roasted Broccoli & Red Onions: Slice enough chicken for the desired portions (reserving leftovers, if desired, for the next day's meals) and serve with herbed brown rice and roasted vegetables
• FOR BREAKFAST—Egg Scramble with Grilled Chicken and Roasted Vegetables: Beat eggs in a bowl and add chopped Grilled Lemon Chicken and chopped Roasted Broccoli and Red Onions
• Scramble the mixture in a heated nonstick pan or a standard pan with a drizzle of olive oil
• Serve with Herbed Brown Rice on the side
• FOR LUNCH—Grilled Lemon Chicken and Brown Rice Over Greens: Top a bed of salad greens with chopped Grilled Lemon Chicken, brown rice and chopped Roasted Broccoli and Red Onions
• Serve with leftover dressing from the Herbed Brown Rice and garnish with chopped walnuts
• FOR A SNACK—Broccoli with Hummus: Serve reserved raw broccoli with store-bought hummus for dipping