Outdoorsy Girl Dinner

I’m officially creating a new trend called OUTDOORSY Girl (and Boy) Dinner.

We’ve all been there.

You get off the mountain.
Or a trail.
Maybe even the surf.

Blissed out, exhausted AND hungry - with no good food options available.

So you pop open a can of Pringles and call it a day.

But that just won’t do.
Not anymore.

Instead we’re planning ahead so we can replenish our bodies with vitamins, lean proteins, and beautiful flavors to boot.

Woo hoooo!

Not the outdoorsy type?
This will also do just fine for pre-prepped work lunches or dinner at home tonight.

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here’s what you’ll need

• rotisserie chicken

• sweet potato

• red onion 

• kalamata olives

• pesto

• Sriracha

• cotija cheese

• cinnamon

• cumin

• paprika

• extra virgin olive oil

• salt 

• pepper

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here’s what you’ll need to do

Get yourself a cooked rotisserie chicken from the grocery store.
Toss the skin (but let yourself take a bite or seven first, because chicken skin is delicious).
Remove the chicken breasts and cut into slices.
Set the slices aside and refrigerate the rest of the chicken for another time.

Peel and wedge a sweet potato and red onion.
Place wedges on a sheet tray and drizzle with extra virgin olive oil.
Sprinkle with a pinch of cinnamon, cumin, paprika, salt and pepper.
Add a handful of kalamata olives to the tray.
Roast in a 400 degree oven for 20 to 30 minutes, or until golden and delicious.

Allow veggies to cool before assembling everything.

Generously slather pesto on the bottom of a container that travels well and has a lid.
Place sliced chicken breast in the container, along with roasted vegetables.
Sprinkle everything with cotija cheese and add a little container of extra sauce.
Extra sauce looks like more pesto for me, and a bit of Sriracha for my boo thang.
Close tightly with lid and pop in the cooler.

Go have fun.
Eat good when you’re done.

Just don’t forget a fork.

Also, no need to reheat this thing.
All of these ingredients taste incredible hot or cold.

Whee!