Modest (No Cook!) Chicken & Bok-Choy Lunch

Updated at: Thu, 28 Dec 2023 02:39:30 GMT

Step 1

Begin by removing your egg from the carton and leaving it on a paper-towel or plate on the countertop until it reaches room-temperature (about 10-15 minutes).

Step 2

Start preparing your bok choy while you wait for the egg to come to temp. Remove the leaves from your stalk of bok choy and rinse them well with cold water.

Step 3

Place your bok choy stalks in a microwave-safe bowl (boroscillate glass if you have it, tupperware if you don't) and fill the bowl with enough water to just cover the stalks. Place the lid on your bowl, without sealing it completely or just cover it with saran wrap or a wide-enough, damp paper towel. Set aside.

Step 4

Get a microwave safe cup or the smallest microwave-safe bowl you have for your egg. Fill the bowl with enough (room-temperature) water to cover the egg, but set the egg aside for now. Microwave your water for about 45 seconds on full heat. The egg MUST be at room temperature to proceed. While microwaving the water, poke a whole in the egg at both ends so the heat can escape properly, and not explode the egg. Place your egg in the small bowl and cover it with a lid without sealing it or use saran-wrap/a wide, damp paper towel. Microwave your egg on 50% power for 3 minutes. Leave for a few minutes and remove from microwave. Let set at room temperature until you are finished "cooking" your entire meal, or at least 10 minutes.

Step 5

Place the bok-choy bowl in the microwave and cook for 4 minutes on 50% power. Check them after about 1.5 minutes for your first time and reduce or increasing cooking time as needed. Let the bowl rest in the microwave for a few minutes after cooking, as it wil be hot. Remove the bowl once it is cool enough to touch.

Step 6

Plate one frozen, fully-cooked (!) and seasoned chicken (I love H-E-B brand) on a microwave safe dish and cover it with a dry paper towel. Microwave it at the recommended length on the package, but use 70% power. Check a few times to ensure it doesn't over defrost and become rubbery. Plate it on your serving dish when done, and let rest.

Step 7

Plate your meal and add a pinch of coarse salt and some ground black pepper to taste. Customize your seasonings and toppings to your liking. I eat this meal as is with an addition of raw minced garlic and 1 tsp of japanese chili oil on the bok choy (substituted for salt.) Additionally, you might add some cherry tomatoes, sliced avocado or a .5 cup of rice depending on your desired nutrient outcome.

Step 8

Enjoy! **Don't overthink these instructions! Making this meal again will be intuitive and quick. I recommend boiling several eggs at one time (6) and letting them cool completely before refrigerating them. If you want to repeat this meal, you can also increase the amount of bok choy you cook at once. Just add a couple more minutes to the cook time.

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