Servings 4

Ingredients
1.25lbs chicken breast
2 red bell peppers
1 red onion
1 medium head cauliflower
12 grape tomatoes
1/2 cup chopped romaine lettuce
1 tsp garlic powder
1 tbsp crushed garlic
1/2 tbsp cumin
1/2 tbsp chili powder
salt and pepper to taste
Guacamole and Salsa to top

Directions:
Heat a skillet on medium-high heat and add the chicken breast with the crushed garlic, cumin and chili powder as well as salt and pepper to taste.

As chicken cooks, slice bell peppers and onion into thin strips to later sauté.

After chicken is cooked through, chop into pieces and set aside. Transfer the veggies with a 1/2 tbsp of olive oil into the pan. Cook the onion and peppers until soft with a little brown.

As veggies are cooking, add chopped cauliflower to a food processor and “rice” with garlic powder, salt and pepper to taste. Once riced, you may steam it if you’d like. I tend not to as I like the crunch in the bowl.

Then add everything to a bowl. Put in cauliflower rice, chicken and veggies. Add in chopped romaine and sliced grape tomatoes. Top with 1-2 tbsp of salsa and 1-2 tbsp of guacamole.

*Nutritional information includes 1 tbsp of salsa and 1 of guacamole.

Servings 6

Ingredients:
3 medium sweet potatoes
1.5 lbs (about 3 smallish) boneless skinless chicken breast
1/4 cups olive oil
3 tablespoon fresh lime juice
3 cloves garlic, minced or grated
3-4 whole chipotle pepper, minced
2 teaspoon dried oregano
2 teaspoon cumin
3 teaspoons chili powder
salt and pepper
2-3 cups spinach
5 ounces sharp cheddar cheese, grated (optional)
Chopped cilantro, for garnish if desired
Greek yogurt, for serving if desired

Directions:
Preheat your oven to 350 degrees. Wash your sweet potatoes and prick all over with a fork. Place in the oven and bake for 50-60 minutes or until fork tender. Place your chicken in a baking dish and rub with a tablespoon of olive oil, salt and peper. Place in the oven with the potatoes and bake for 25 minutes.

Once chicken is cooked, allow to cool and then shred the chicken into a bowl. When the sweet potatoes are done, cut in half and allow to cool for 5-10 minutes.

In a medium-size bowl combine the rest of the olive oil, lime juice, garlic, chipotle peppers, oregano, cumin, chili powder, salt and pepper. Set aside.

Heat a skillet over medium heat and wilt the spinach and then add to the chicken bowl. Toss the spinach and shredded chicken together and set aside.

Turn the oven up to 400 degrees. Scrape the sweet potato out of the peel, leaving a medium size layer of flesh inside with the peel so that it can stand up on its own and place in a baking dish. Brush the skins with with a little of the chipotle sauce and bake for 5-10 muntes until nice and crisp. While the skins bake, mix the spinach, potato flesh, chicken and chipotle sauce together.

Remove skins from the oven and stuff with the chicken mixture and top with shredded cheese if desired. Bake for 10 minutes or until the cheese has melted and the skins are hot and crisp.

Serve with fresh chopped cilantro and greek yogurt if desired. You can even add some guacamole or sliced avocado.

*Yogurt and guacamole not included in Nutritional Information.

**You may want to prep but not bake/crisp up the potatoes until serving if you aren’t eating them all that day.

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Servings 4

Ingredients:
3 tablespoons extra virgin olive oil
1lbs Chicken Breast
Salt and fresh ground pepper, to taste
1 can (14-ounces) quartered artichokes, rinsed and drained
1 yellow onion, thinly sliced
1 red onion, thinly sliced
1 large carrot, sliced into thin rounds
2 garlic cloves, finely chopped
1 bag (6 to 8 ounces) baby spinach
½ cup chicken broth

Directions:
Preheat oven to 425.

Heat olive oil in a large nonstick skillet that’s safe for stovetop and oven. (You can also transfer to a baking dish before placing in the oven if you don’t have a skillet that is oven safe.)

Season chicken with salt and pepper. Add to skillet and brown on both sides; about 5 minutes on each side.

Remove from skillet and set it on the side, leaving oil in skillet.

Add artichokes, onions, carrots and garlic to the skillet. Cook for 5 minutes, or until vegetables are slightly tender, stirring occasionally,. Add chopped garlic and spinach; continue to cook for 1 minute, stirring occasionally.

Remove from heat and add broth and chicken.

Place in the oven and bake for 18 minutes, or until chicken is thoroughly cooked. Remove from oven and let stand 5 minutes. Plate and ladle liquid and veggies over chicken pieces.

Servings 8

Ingredients:
2 lbs ground chicken breast
1 cup finely minced mushrooms
1 cup shredded zucchini (about 1 medium sized zucchini)
1/2 cup diced onion
1/2 cup diced pepper (any color)
2 Tbsp fresh minced garlic
1 egg
1/3 cup salsa (all natural!)
1 Tbsp of each Cumin, Paprika, Chili Powder
Salt and Pepper to taste
Coconut oil

Directions:
Oil each muffin tin. Preheat oven to 400 degrees.

Mix all ingredients, then divide among about 8 muffin tins.

Bake 20-30 minutes, draining pan at about 10-15 minutes.  Then remove from pan and serve.

You can freeze extra loaves prior to cooking and cook fresh when ready to eat or you can pre-cook and store to reheat when ready to eat.

Servings 4

Ingredients:
For the burgers:
1 pound ground chicken
1 tablespoon low-sodium soy sauce or gluten-free soy sauce – tamari
1 teaspoon freshly grated ginger
1 teaspoon Sriracha (more if you like it spicy!)
2 large cloves garlic, minced
2 scallions (whites and light green parts), minced
1 tablespoon finely chopped cilantro
For the salad:
2 cups thinly sliced hearts of romaine
1 cup thinly sliced red cabbage
1 cup shredded carrots
¼ cup cilantro leaves, chopped
2 scallions (white and light green parts), thinly sliced
2 tablespoons toasted sesame seeds
For the dressing:
1 clove garlic, grated
¾ teaspoon freshly grated ginger
1 tablespoon smooth natural peanut butter
1 tablespoon honey
1 tablespoon unseasoned rice vinegar
1 tablespoon plus 2 teaspoons low-sodium soy sauce
½ teaspoon Sriracha
1 tablespoon sesame oil
For serving:
4 large lettuce leaves

Directions:
Place all the ingredients for the burgers in a large bowl. Mix the ingredients until just combined. You may want to use your hands to mix.

Form the chicken mixture into 4 equal patties. They will be pretty mushy/messy, but damp hands will help.

Heat about 1½ tablespoons of oil in a large pan.

When hot, add the burgers and cook for about 7 minutes on each side until nicely browned and cooked through. Remove the burgers from the pan and let rest for 5 minutes.

While your burgers are cooking, you’re going to make the salad. Place all the ingredients for the salad in a large bowl and toss to combine. Briefly set aside.

In a small bowl combine all the ingredients for the dressing.

Serve burgers on lettuce and top burgers with dressed salad and serve with extra dressing for dipping/drizzling. Do not top burgers or add dressing until you are going to serve and have even re-heated the burgers. You can even freeze patties and cook right before eating.