So, a few weeks ago I made lunch and spoke to 50 people, food workshop style. Not just lunch, actually. But a full day in the life of real food. Breakfast to lunch to dinner to snacks.
Let me be clear. I’m not bragging. I’m admitting to you how crazy I am.
But, so it goes. Just a day in the life over here.
So, I knew the food had to be good. I was proving a point afterall- how great real food is (for you AND in taste), and how easy it can be to make– in real life.
You know. But for 50 people. Who were maybe skeptical about my idea of healthy eating.
Ideas for breakfast and lunch were easy. The snack too. Dinner, though.
Dinner had to be really good.
Like REALLY good. Not some salad or typical “healthy diet” meal.
Something that was great in presentation, color and flavor. And for 50 (see how I keep saying that).
So, this is what I chose.
So, I did it, made it. They loved it.
And I did too.
As in eating the leftovers for the rest of the week, every single day straight.
Which never ever happens after spending almost 24 hours looking at + prepping it in the kitchen.
First, everything plus salsa, feta, lime, cilantro + all the garnishes. Next, just the toppings, sauce + chicken over salad….. which then progressed to the cabbage just dipped in the sauce.
To then, just the sauce. With a spoon.
Don’t think I’m being funny.
It’s the truth. Trust me on this one.
You’ll do it too.
So, today, an almost foolproof meal for any crowd- even if a crowd is just you, hungry, on your weeknights.
Chicken + Black Bean Tacos with Cilantro-Avocado-Lime Sauce:
Makes approximately 8 tacos
2 organic chicken breasts (the thinner sliced variety speeds up cooking time)
1/2 head purple cabbage (ask the produce guy to cut this for you if you don’t want to buy the whole thing. Or, if you do, pick a smaller one- it yields a lot, and you will have leftovers. You know. For sauce dipping. It’s phenom.)
1 can black beans rinsed and drained, or 1 cup dried black beans, cooked
1 package organic corn tortillas
for cilantro-avocado-lime sauce:
½ avocado, pitted
½ cup cilantro leaves, chopped
6 tablespoons extra-virgin olive oil
2 limes, juiced (approximately 6 tablespoons)
1 jalapeño pepper, de-seeded and chopped
1 clove garlic
¼ teaspoon sea salt
½ teaspoon pepper
Make the sauce (which can be done ahead of time): blend all ingredients together in a blender. Keep in a small glass jar in the fridge. Thin the consistency with more olive oil and lime juice if you’d like (or to add more to the jar as the week goes along). This sauce keeps great for a week in the fridge.
For the tacos: Grill or pan-fry the chicken with olive oil, sea salt and pepper until cooked through. Cool and slice into strips. Slice cabbage in half down the middle and remove the inner white core with a triangle cut. Place the cabbage face down on the cutting board and slice thinly. Chop more as desired to fit into your tacos. Warm the tortillas if you’d like.
Assemble each taco by adding the cabbage first, then beans. Add the sauce. Then chicken slices. Garnish with any extras you’d like [salsa, feta cheese, lime + cilantro].
The only meal you’ll ever need.
And if you’re going to make a night of it [like, let’s say cinco de mayo], here are some perfect little pairs:
If you try this recipe, I want to know! Leave a comment below and tell me how it went for you!
Simply Real Health, Inc is a healthy lifestyle company on a mission to educate, teach and inspire others to live their happiest + healthiest life. Read more about Sarah here.
This recipe is just one of 150 amazing, healthy and simple recipes from The Simply Real Health Cookbook. On sale now.
Photos by the adorable Jasmine Pulley for The Simply Real Health Cookbook.