Power Bistro Box

Ingredients

• 1 ea Egg, Hard boiled
• 1/8 oz Almond Sliced Blanched Raw
• 2 oz Markon^® Kale Color Crunch
• 1/2 Tbsp Cheese Blue Crumble
• 1/8 oz Bacon Pieces Cook And Serve Frozen
• 1/4 oz Pea Sugar Snap
• 1 oz Dressing Vinaigrette Raspberry Fat Free
• 1 Tbsp Salt Coarse Kosher
• 2 Tbsp Sugar Beet Granulated Extra Fine

Preparation

1. Cook the bacon and grill the chicken breast. Cut the chicken breast into bite-size chunks Add the salt and sugar to 1 quart of simmering water. Place the sugar snap peas into the water and simmer for about a minute or until very green and then place in an ice bath. Toast the almonds in a dry pan. Cut the egg into quarters. Place all ingredients into a to-go box. Serve the raspberry vinaigrette on the side.

• Type: Lunch, Dinner
• Categories: Recipes, VOL 6 - ISSUE 1 • WINTER 2018
• Tags: Dinner, Lunch
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