Yes, this is one of those easy-to-make meals that will last for a week in a sealed tight container and can be eaten with all sorts of different base foods.

This week, I put it over quinoa, used in in a salad, stirred it in a pasta, and stuffed it between two slices of whole-grain bread as a patty melt.

This way, you're mixing it up and not doing a lot of work. Genius. 

Chicken Recipe

Ingredients:

1 lb ground chicken

1 tablespoon turmeric

1 bell pepper chopped

3 handfuls of baby spinach

1 cup chopped mushrooms

salt, pepper, chili flakes

2 teaspoons coconut aminos

extra fresh garlic

basil olive oil

This part takes a little effort but once it's made you will have 4 meals+. 

Cook chicken and all vegetables individually in olive oil and garlic -- adding salt and pepper. Toss all ingredients together in a wok and cook for another 5-7 minutes together. 

Can be stored for up to a week in sealed tight containers. 

Salad w/ Chicken Topping

Toss chicken combination over butter lettuce and add pomegranate seeds and pepitas. Then, add Apple Cider Vinegar Dressing and serve.

Pasta w/ Chicken Topping

Using Adzuki Bean noodles, toss chicken topping and basil olive oil together then add parmesan and chili flakes. 

Chicken Patty Melt

Butter two slices of whole grain bread, add chicken and a slice of cheese and grill in a pan until cheese is melted and bread is toasted.