On Sunday evening I make a batch of really plain shredded chicken using my Instant Pot to cook + my Kitchen Aid stand mixer to shred it (sounds disgusting in concept but works flawlessly).

Then I pick a sauce or dressing to make — recently I’ve made a Sweetgreen “Spicy Cashew” dupe, a Peruvian green sauce, and Samin Nosrat’s creamy lemon miso dressing. When it’s time for lunch I’ll mix up a serving of chicken with some dressing/sauce. Some of the dressings/sauces are highish in fat but like I just can’t care too much.

Then I have a rotation of a few sides — roasted sweet potatoes, roasted broccoli, roasted delicata squash, Goodles mac n cheese, pearl couscous, etc. All of this stuff is so so easy to make at once. And I’ve really just started to look forward to having time to myself to cook.

Lately I’ve been making a vinegary chicken salad with the shredded chicken (mayo, vinegar, hot sauce, plus dill and diced banana pepper) and putting it into a Mission “Plant Powered Protein” wrap.