Chicken and Zucchini Poppers

Ingredients:

1 lb. ground chicken breast
2c grated zucchini (leave peel on)
2-3 green onions, sliced
3-4 Tbsp cilantro, minced
1 clove garlic
1 tsp salt
½ tsp pepper
(optional: ¾ tsp cumin)
olive oil, for cooking (or coconut oil, avocado oil, or ghee)

Instructions:

Toss chicken with zucchini, green onion, cilantro, garlic, salt, and pepper (and cumin, if using). Mixture will be quite wet.

To cook on the stovetop:

Heat a drizzle of olive oil in a medium pan over medium heat. Use a small scoop or a heaped tablespoon to scoop meatballs into the pan. Cook 8-10 at a time for about 5-6 minutes on the first side. Flip and cook an additional 4-5 minutes, or until golden brown and the centers are cooked through.

To bake:

Drizzle a bit of olive or avocado oil onto a baking sheet. Scoop meatballs onto the greased pan. Drizzle a bit of additional oil over the meatballs. Bake at 400 degrees 20-25 minutes, or until cooked through. If desired, place under the broiler for an additional 2-3 minutes or until browned on top.
Serve with guacamole, salsa, or your favorite dip.

Via OneLovelyLife!

Dill Baked Chicken Quarters

Ingredients:

4 skin-on chicken leg quarters, with bone

 

¹⁄₂ cup (low sodium) soy sauce

 

1 teaspoon garlic powder

 

1 teaspoon sea salt

 

1 teaspoon seasoning salt

 

1 teaspoon dill weed

Directions

1. Preheat oven to 375.
2. Line a large glass baking dish with foil.
3. Remove excess fat from chicken quarters.
4. Separate the skin from the chicken, taking care that the skin stays attached at most points on the chicken. (You just want a flap. Do not remove the skin).
5. Brush the chicken (under the skin) with soy sauce.
6. Sprinkle some garlic powder, seasoned salt and dill weed on the chicken under the skin (I estimated the 1 tsp measures. Use as much or as little as you're comfortable with) and rub into the chicken.
7. Arrange the leg quarters in the pan, skin side up, taking care not to crowd. They need space to cook properly.
8. Brush both sides of the leg quarters with soy sauce.
9. Sprinkle the skin with garlic powder, seasoned salt and dill weed (to taste).
10. Place on middle rack in over and bake uncovered for an hour.
11. After an hour, increase oven temp to 400 and bake 15 minutes.
12. Chicken is done when internal temp reaches 165 (insert meat thermometer at thickest part of thigh, taking care not to touch the bone).
13. Let stand for 5 minutes before serving.

Sweet Potato Skins with Chicken and Spinach

These baked sweet potato skins are topped with spinach, spiced chicken, and cilantro, with a dollop of Greek yogurt.

Total Time: 20 min.
Prep Time: 10 min.
Cooking Time: 10 min.
Yield: 4 servings

Ingredients:

 4 baked medium sweet potatoes, cut in half
1 tsp. olive oil
½ tsp. sea salt (or Himalayan salt)
4 oz shredded cooked chicken breast, boneless, skinless
1 tsp. all-natural taco seasoning, no salt added
1 cup steamed spinach
8 Tbsp. low-fat plain Greek yogurt
¼ cup chopped fresh cilantro

Preparation:

 1. Heat oven to 400° F.
2. Scoop flesh out of the sweet potatoes and reserve for another use.
3. Place skins on a baking sheet. Brush with oil and sprinkle with salt. Bake for 10 minutes, or until crisp.
4. While skins are baking, combine chicken and taco seasoning in a s mall bowl; mix well. Set aside.
5. Top each sweet potato half evenly with spinach, chicken mixture, yogurt, and cilantro.

Via: Beachbody

Quick & Easy Oven Roasted Chicken

Ingredients:

Whole chicken
Himalayan sea salt
Pepper
Garlic powder
Cajun Spice (optional)
Celery
Onion

Directions:

Preheat oven to 450
Rinse whole chicken, pat dry
Fill cavity with chopped celery, onion, and seasoning
Place 1 tablespoon chopped butter and sprinkle with seasonings
Bake for 1 hour or 165 internal temp and let cool for 10 minutes

Mediterranean Chicken Salad

I make salads often at home but, for some reason, I rarely deviate from the typical ingredients I use! Well this salad inspired me and I'm determined to start making it at home for myself and my family regularly. The recipe is super easy too! Use as much or as little of the ingredients as you'd like. The recipe below is for one large serving.

  

Ingredients:

2 cups spring mix

1 cup of fresh spinach

5 to 7 hearts of palm

1/4 cup sun dried tomatoes

1 1/2 oz crumbled feta cheese

5-10 Calamato olives

2-3 slices of red onion

1/2 avocado

4 oz grilled chicken

Easy Grilled Chicken Recipe

This is one of my favorite recipes and is hardly a recipe at all. Just a few ingredients and a barbecue (or you can broil it too!) and it's done!

 

Ingredients:

4 Chicken breasts

   (Trimmed & sliced down the center. I like

    mine thin. Quantity depends on how many

    you want to make)

Light balsamic vinaigrette dressing

    (Any brand you prefer)

Mrs Dash no salt seasoning

    (Any flavor you like)

Two lemons

 

Directions For Chicken:

 

• Layer the chicken in a tupperware container. After each layer, pour some of the dressing in it, squeeze a little bit of the lemon juice and sprinkle with seasoning.  Flip over and do the same with the other side.  Do this until all of the chicken is well seasoned and is in the container. 
• Place in the refrigerator and marinate it at least a few hours or over night.
• If you have a grill,  grill it up on the barbecue but if not, just put it on a cookie sheet and broil or bake in the oven at 400 degrees. I prefer the BBQ but it tastes good both ways.
• And that's it! Comes out yummy and you don't need much at all ;-). I do the same thing with Tilapia, Swai and other fish as well. 

Directions For Salad:

Place the spring mix and spinach in a shallow bowl.  Add the other toppings on top and eat!  Because of the strong taste of the feta, hearts of palm and sun dried tomatoes, it doesn't even require dressing. If you do prefer to have dressing with it,  balsamic vinaigrette is perfect with it!

 

Tzatziki Chicken Salad

Preparation

Step 1

Toss cucumbers with ¼ tsp salt and place in a colander to drain for 10 minutes. Squeeze any excess water out by pressing on the cucumbers. Discard liquid.
 

Step 2

Combine cucumber and rest of ingredients, except for lettuce and tomato, and mix well. Refrigerate until ready to serve. Portion 3 oz chicken into each pita bread pocket half with a piece of lettuce and a slice of tomato.

 

Ingredients

• 2 cups Chobani Non-Fat Plain Greek Yogurt
• 2 lb chicken breast, cooked, chilled
• 2 large cucumbers, peeled, seeded, ½” dice
• ¾ cup red onion, finely diced
• ¼ cup fresh dill, chopped
• ¼ cup Fresh mint leaves, chopped
• 2 tsp fresh garlic, minced
• ¼ cup light mayonnaise
• 1½ tsp salt
• ½ tsp black pepper, ground
• 12 small leaves red leaf lettuce
• 12 tomato slices
• 6 Pita pockets, cut in half

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Nutrition Information

Calories 450
Calories from Fat 70
Total Fat 8g
Saturated Fat 1.5g
Trans Fat 0g
Cholesterol 100mg
Sodium 1080mg
Total Carbohydrate 44g
Dietary Fiber 3g
Sugars 8g
Protein 47g.*

*Estimate Only

 

 

via Chobani.com