This is one of my go-to lunches for a low-carb diet – high in fat and protein, with almost zero carbs, it’s the perfect way to hit your macros. Plus, it’s delicious, so I never find myself having to choke it down while repeating “Must…hit…macros…” to myself. Definitely a bonus! So what exactly goes into this low-carb lunch?
Thankfully, it’s amazingly simple. Four ingredients total (five if you include the optional walnuts), and it’s basically impossible to screw it up. Make a big batch, portion it into tupperware, and BAM – lunches for the week.
3 or 4 chicken breast fillets (enough so that you have 600g when cooked)
120g whole-egg mayonnaise
1/2 Spanish (red) onion, diced
3 large hardboiled eggs
Optional: Handful of chopped walnuts
Step 1. Bring a large saucepan of water to boil (I actually like to include some chicken stock for extra flavour, but it’s optional). Once boiling, immerse the chicken breasts. Cook for 15-20 minutes, or until completely cooked through.
Step 2. While the chicken is cooking, dice the red onion, and hardboil the eggs. When eggs are cooked, remove from water, de-shell, and chop into small chunks.
Step 3. Remove chicken from water, allow to cool for 10-15 minutes. Once it’s no longer too hot to touch, begin shredding it with your fingers (be careful, the middle will likely still be hot – don’t be scared to let it rest a while longer if necessary).
Step 4. In a large mixing bowl, combine chicken, red onion, egg, and mayonnaise (and walnuts, if you’re using them). Mix well. Divide into tupperware containers for lunches throughout the week.
And that’s it – a great lunch that requires no heating. Eat it with a side of vegetables if you feel the need, or just eat extras with dinner.
(For a single serve, without walnuts)
I haven’t really played around with adding herbs and spices, so if you make this and try adding some, let me know how it goes!