Ranch Chicken & Veggies

It’s all about simplicity, right? Well here is a simple lunch option for when you want to keep it lighter or you don’t have much time. I was able to whip this up during the same time my one year old’s Easy Mac was cooked and cooled for her to eat!

Here is one of my ‘MUST DO’ FOOD PREP TIPS that will aid in preparing this meal. At the beginning of every week, try to have a little stash of raw-ready-to-cook chicken in the fridge. I like to always keep a couple ziplock baggies of 4-5 oz. trimmed and cubed chicken in my fridge at all times. It comes in handy when preparing snacks or lunches (like this one).

You can even even pre-cook your chicken at the beginning of the week if you want to save even more time during your days and have it on hand in your fridge, so all you have to do is warm it up for a meal. But, if you’re one of the few like me, who don’t have a microwave, just keep it raw. Plus the chicken stays fresher this way!

This meal is higher on the protein side and lower with the carbs and fats which makes it a “lighter” meal. Definitely add more pumpkin seeds to increase the fats or add a gyro or tortilla to add some carbs to this meal. Or take it for what it is so you can have a bigger breakfast or dinner!


  • 5 oz. Chicken Breast
  • ½ Red Bell Pepper
  • 1 Celery Stalk
  • 1 Tbsp. Pumpkin Seeds
  • ¼ C. Cottage Cheese
  • ⅕ T. Hidden Valley Ranch Powder Mix
  1. Warm small skillet, add cubed chicken breast and cook until browned.
  2. Dice bell pepper and add to skillet for just a couple minutes.
  3. Puree cottage cheese with a hand mixer until smooth. Add ranch powder mix and combine well.
  4. Wash and trim celery.
  5. Place chicken and veggies in a dish with cottage cheese mix and top with pumpkin seeds.

Macros: Calories- 322 Protein- 52g Carbs- 8g Fat- 11g.



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