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!

Advertisements

This is the QUICKEST & EASIEST homemade BBQ Chicken Pizza you will ever make!

This is the QUICKEST & EASIEST homemade BBQ Chicken Pizza you will ever make!

This is the QUICKEST & EASIEST homemade BBQ Chicken Pizza you will ever make!

14oz refrigerated whole wheat pizza dough
4oz of breast meat from a store bought rotisserie chicken
4tbsp BBQ sauce – DIVIDED
1oz reduced fat shredded mozzarella cheese
1oz shredded Gouda
1-2 thin slices of red onion
1tsp olive oil
Fresh ground pepper
Flour (for working surface)
Fresh Cilantro for topping

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. Remove 4oz of breast meat from a store bought rotisserie chicken (this ended up being half the full breast) and shred it in a small bowl with 2 forks. Season with a little fresh ground pepper (salt if you choose) and then mix in 2tbsp of BBQ sauce – set aside.  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. Using the same brush, add the remaining 2 tablespoons of BBQ sauce. Sprinkle the mozzarella/gouda cheese evenly over the dough. Top with shredded chicken and a little more fresh ground pepper. 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. Top with fresh cilantro after slicing.
BBQchicken2

Grilled Caprese Chicken Salad with a Balsamic reduction – 315cal!

Grilled Caprese Chicken Salad with a Balsamic reduction - 315 calories!

Grilled Caprese Chicken Salad with a Balsamic reduction – 315 calories!

5oz raw chicken breast

1oz fresh mozzarella cheese

1 thick slice of tomato

1/2tbsp of olive oil

Juice from half a lemon

2 fresh basil leaves

1/4tsp of salt

Half a clove of garlic pinch of black/white ground pepper

Small bowl of baby spinach

 

In a food processor combine the oil, garlic basil leaves, lemon juice, salt, pepper and blend until pureed. Wash, dry chicken and season it with fresh ground pepper and place in a zip loc bag. Pour the mixture from the food processor over the chicken and allow to marinate for a few hours in the refrigerator. Preheat a grill to medium heat. Bring the balsamic vinegar to a boil in a small sauce pan and then reduce heat and simmer until it becomes a thick syrup, stirring often and making sure not to burn. Remove from heat & set aside. Grill chicken 8-10 minutes per side or until chicken is cooked through. About 3-5 minutes before the chicken is done place the cheese and tomato slice on top of chicken. Remove from heat and serve on a bed of baby spinach. Finally drizzle the balsamic reduction over the chicken and spinach.

Mozzarella, basil & roasted red pepper stuffed chicken breast with sautéed baby broccoli. 250cal/12carb/8fat/36pro

Mozzarella, basil & roasted red pepper stuffed chicken breast with sautéed baby broccoli. 250cal/12carb/8fat/36pro

Mozzarella, basil & roasted red pepper stuffed chicken breast with sautéed baby broccoli. 250cal/12carb/8fat/36pro

5oz raw chicken breast

1/2oz fresh mozzarella

10grams roasted red pepper

2 basil leaves

160grams of baby broccoli

Fresh ground pepper

 

Preheat oven to 400 degrees. Wash & dry chicken. Cut a slit in the chicken lengthwise being careful not to cut through. Carefully stuff the chicken with cut up pieces of cheese, red pepper & basil. Season chicken with fresh ground pepper and bake on a foil lined baking sheet for 18-20 minutes or until cooked through, depending on chicken thickness. While chicken is cooking sauté the baby broccoli over medium heat with some cooking spray until tender.

BBQ Chicken Pizza 375cal/35carb/10fat/40pro

BBQ Chicken Pizza

BBQ Chicken Pizza

1 light @flatoutbread wrap

4oz of raw chicken breast

1/2oz of Gouda cheese

1/2oz of fresh mozzarella

1.5tbsp(48grams) of BBQ sauce

Slice of red onion

1 green onion – chopped

Fresh ground pepper

 

Preheat oven to 375. Once oven is hot spray both sides of the flat bread with some cooking spray and cook on a wire rack for 2.5 minutes, flip over and cook for another 2.5 minutes. Remove from oven and set aside. Bring water to a boil in a small sauce pan. Boil raw chicken for 12 minutes or until cooked through. While chicken is cooking slice up the red onion, shred the gouda cheese and cut the fresh mozzarella into smaller pieces. Once the chicken is done shred in a small bowl with two forks, season with fresh ground pepper and mix in 1/2tbsp of BBQ sauce. Top the flat bread with the remaining BBQ sauce (32grams) and then the chicken, cheese and red onion and some more fresh ground pepper. Bake in the oven for about 10 minutes and broil on high at the very end until cheese is bubbling. Top with some chopped green onion.