Quick & Simple lightened up Chicken Salad Wrap with Quinoa, Grapes, Pecans & Feta – yummy!

Quick & Simple lightened up Chicken Salad Wrap with Quinoa, Grapes, Pecans & Feta - yummy!

Quick & Simple lightened up Chicken Salad Wrap with Quinoa, Grapes, Pecans & Feta – yummy!

1 Ole Xtreme low carb wrap
3oz store bought rotisserie chicken – shredded
1/4cup precooked tricolor quinoa
7 red grapes – halved
7grams crumbled feta cheese
5grams chopped pecans
2tbsp fat free greek yogurt – plain or vanilla (I used vanilla because I like the extra sweetness)
1tsp fresh lemon juice
1tsp olive oil
1/2tsp vinegar (I used pomegranate)
Fresh ground pepper
Handful of spring mix

In a small bowl mix together the yogurt, oil, vinegar & lemon juice until well combined – add fresh ground pepper to taste. In a separate bowl mix together the chicken, grapes, pecans and quinoa. Pour the sauce over the chicken mixture and stir until evenly coated. Season with some more pepper or salt if you choose. You’ve probably noticed by now that I RARELY add salt to dishes, it’s just a personal preference. Lay the tortilla flat & layer with the spring mix, chicken mix & then feta cheese. Roll up tightly and cut!

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Mediterranean stuffed Chicken Breasts!

Mediterranean stuffed Chicken Breasts!

Mediterranean stuffed Chicken Breasts!

Serves 2

Marinade:
4tbsp plain greek yogurt
1tsp olive oil
Zest/juice from half a lemon
1tsp oregano
1tsp minced garlic
1/2tsp paprika
1/4tsp black pepper
1/4tsp red pepper flakes
Dash of cumin & cinnamon

Chicken:
2 (6oz) raw chicken breasts pounded flat
1oz feta cheese
1/2 zucchini
1/4 red bell pepper
2 sun dried tomatoes in oil
4 kalamata olives
Salt/Pepper
Flat leaf parsley

In a small bowl mix together all of the marinade ingredients and set aside.

Place chicken breasts between 2 pieces of plastic wrap and pound flat. Season both sides of chicken with salt & fresh ground pepper. Place chicken breasts in a zip lock bag with the marinade, turn to coat and refrigerate overnight or at least 4 hours.

Preheat oven to 400 degrees. Cut zucchini, red pepper & sun dried tomatoes into strips. Toss the zucchini & red pepper with a little olive oil and salt/pepper. Quarter the olives. Lay chicken breasts flat add cheese, olives, tomatoes and then the vegetables and fold up each side of chicken. Secure the top shut with tooth picks. Bake for 20-22 minutes on a foil lined baking sheet or until chicken is cooked through. Top with some chopped flat leaf parsley.

Chinese Chicken Spring Rolls with a spicy Peanut Sauce for dipping!

Chinese Chicken Spring Rolls with a spicy Peanut Sauce for dipping!

Chinese Chicken Spring Rolls with a spicy Peanut Sauce for dipping!

Chicken w/marinade:
4oz raw chicken breast
1tbsp soy sauce
1tbsp water
1tbsp Better Body Foods agave nectar
1tsp sesame oil
1/4tsp minced garlic
Fresh ground pepper

Peanut Sauce:
2tbsp Better Body Foods PB Fit powdered peanut butter
1tbsp soy sauce
1.5tbsp water
1tsp Better Body Foods agave nectar
1/4tsp sriracha
1/8tsp sesame oil
1/8tsp garlic powder

1 piece of rice paper
1 slice of red cabbage – chopped
1 slice of green cabbage – chopped
Shredded carrots

Mix together all of the chicken marinade ingredients in a small bowl and set aside. Season the chicken with some fresh ground pepper and place in a zip lock bag. Pour the marinade into the bag, turn to coat and refrigerate for at least 2 hours.

Preheat oven to 400 degrees. Bake chicken on a foil lined baking sheet for 15-20 minutes depending on breast thickness. While chicken is cooking mix together all of the peanut sauce ingredients. Once chicken is done, allow to slightly cool and then cut into strips. Dip the rice paper in some warm water for about 5-10 seconds and place on a plate. Next layer the chicken with the cabbage & carrots. Carefully roll up the spring roll and cut in half.

Sweet & Spicy Lime Chicken Skewers – Quick & Simple

Sweet & Spicy Lime Chicken Skewers - Quick & Simple

Sweet & Spicy Lime Chicken Skewers – Quick & Simple

It never ceases to AMAZE me what my 4 year old will eat. I thought for sure he would take one bite of these and say ‘too spicy mom’ but I was wrong, he LOVED them! Granted, his did not have any red pepper flakes on them but they still had the sriracha! Score 1 for mom 😉

Ingredients:

2 (6oz) chicken breasts
2tbsp soy sauce
1tbsp Better Body Foods Agave Nectar
1tsp Sriracha sauce
1tbsp fresh cilantro
1/2tsp olive oil
1/2tsp minced garlic
1 lime
Optional: Red pepper flakes

In a small bowl mix together the soy sauce, agave, sriracha, cilantro, olive oil, garlic and juice from one lime – reserve 1tbsp of marinade for basting later. Cut up the chicken into chunks and place in a zip lock bag. Pour the marinade into the bag, turn to coat and place in the refrigerator for at least 2 hours. Preheat grill to medium-high heat. Thread chicken chunks onto skewers and grill 6-8 minutes per side, or until chicken is cooked through. Serve with limes wedges & red pepper flakes!

 

Low Carb Goat Cheese & Pecan stuffed Chicken Breast with strawberry salad – only 310 calories!

Low Carb Goat Cheese & Pecan stuffed Chicken Breast with strawberry salad - only 310 calories!

Low Carb Goat Cheese & Pecan stuffed Chicken Breast with strawberry salad – only 310 calories!

5oz raw chicken breast
14grams of pecans – divided
1/2oz of goat cheese
1-2 sprigs of thyme
1/4tsp lemon zest
Juice from half a lemon
Salt/Pepper
Dash of olive oil
50grams of sliced strawberries
Bowl of mixed greens

Preheat oven to 400 degrees. Chop up half of the pecans and place them in a small bowl with the goat cheese, thyme leaves and lemon zest.

Put the chicken breast between two layers of plastic wrap, on a chopping board, and use a meat mallet to pound until 1/4-inch thick.

Lay the chicken breast flat, season each side with salt and pepper. Spread the cheese-pecan mixture over the breast, covering the entire surface. Carefully roll up the chicken as tightly as possible and secure with either kitchen twine or 2 toothpicks. Place on a foil lined baking sheet, squeeze the lemon juice over chicken roll and then light brush with a little olive oil. Bake for 20 minutes or until chicken is cooked through. Mine was perfectly juicy at 20 minutes. Allow to rest a few minutes prior to slicing. Serve on top of mixed greens with sliced strawberries and remaining pecans!

Stuffed Chicken Parmesan with pesto zucchini noodles! Quick, Simple & Low Carb with only 320 calories! Ready in less than 30 minutes.

Stuffed Chicken Parmesan with pesto zucchini noodles! Quick, Simple & Low Carb with only 320 calories! Ready in less than 30 minutes.

Stuffed Chicken Parmesan with pesto zucchini noodles! Quick, Simple & Low Carb with only 320 calories! Ready in less than 30 minutes.

Marcros: 320cal/9carb/16fat/37pro

5oz raw chicken breast
2tbsp of store bought pasta sauce – any flavor (I used a garlic infused pasta sauce)
(You could make your own w/2tbsp plain tomato sauce, 1/4tsp Italian seasoning/1/8tsp minced garlic)
14grams of reduced fat shredded mozzarella cheese
5grams grated parmesan cheese
1tbsp jarred pesto sauce
5oz of zucchini – spiralized with the Paderno Spiralizer
2 fresh basil leaves – chopped
1/8tsp Italian seasoning mix
Salt/Pepper

Preheat oven to 400 degrees. In a small bowl, mix together the pasta sauce, mozzarella cheese and 1 chopped basil leaf. Season the chicken with fresh ground pepper & a little salt. Cut a slit in the chicken lengthwise being careful not to cut through. Carefully stuff the chicken with the pasta sauce/cheese mixture. Top the chicken with parmesan cheese & Italian seasoning mix and bake on a foiled lined baking sheet for about 20 minutes or until cooked through. Time may vary due to thickness of chicken breast. While chicken is cooking use a spiralizer to make the zucchini noodles (my FAVORITE is the Paderno Spiralizer – worth every penny I paid for it!). When there is about 5 minutes left on the chicken heat the tbsp of pesto in a small sauce pan over medium heat. Once the pesto has warmed and become more oily, quickly sauté the noodles for about 1-2 minutes. Serve chicken topped with the remaining chopped basil leaf. Super easy with very simple ingredients you probably already have laying around!

 

Quick, Simple and lower calorie Chicken Florentine Pizza!

Quick, Simple and lower calorie Chicken Florentine Pizza!

Quick, Simple and lower calorie Chicken Florentine Pizza!

14oz refrigerated whole wheat pizza dough
6oz of store bought rotisserie chicken or precooked chicken breast
1/2cup reduced fat ricotta cheese
1/4cup reduced fat shredded mozzarella cheese
2tbsp jarred sun dried tomatoes, drained from oil
1-2cups of fresh spinach
1 clove of garlic – minced
1tsp Italian seasoning mix
1.5tsp olive oil – divided
Flour (for working surface)

Allow pizza dough to sit in package on counter for 30 minutes. Preheat oven to 425 degrees with baking sheet in the oven on the middle rack. Add a 1/2tsp of olive oil to a preheated small sauté pan over medium heat. Once oil is hot, add in HALF of the garlic and quickly sauté until fragrant. Next add in the spinach and cook until wilted. Remove to a paper towel to drain any excess liquid.

Lightly flour a piece of parchment paper and stretch dough out to desired thickness, add more flour as necessary to keep it from sticking to hands/paper. Pierce several holes in the dough with a fork. Next using a pastry brush, cover the entire top surface of dough with 1tsp of olive oil mixed with the remaining minced garlic. Smear the ricotta cheese onto the dough and then top it with the shredded mozzarella. Sprinkle half of the Italian season over the cheese and then add the spinach. Top with chicken, tomatoes and the rest of the Italian seasoning mix. Slide parchment paper onto preheated baking sheet and bake 18-22 minutes or until crust is golden brown rotating a few times to ensure even cooking. Slice & enjoy!