Teriyaki Chicken
1.5 lb diced chicken
1 Tbsp olive oil
1/2 cup low sodium soy sauce
1/4 cup water
1/4 cup low sodium chicken broth
2-3 tbsp Honey
1 Tbsp Rice Vinegar
1 Tsp Sesame oil
1/2 tsp minced ginger
1.5 tsp minced garlic
1 Tbsp Corn starch
In a large skillet or Wok heat olive oil and cook chicken to 165 degree.
Once chicken is cooked reduce heat to low and move chicken to the side of the pan. Add teriyaki sauce ingredients to pan. whisk soy sauce, water, broth, honey, rice vinegar, sesame oil, ginger, garlic and and cornstarch. Once the sauce is well combined, pull the chicken over from the side of the pan and coat it in the sauce. Bring to a boil to thicken sauce.
Serve over your favorite rice with seemed or sauted vegetable such as Asian vegetables, Edamame or fresh avocado.
Cilantro Lime Taco Bowl
Serves 2
1 cup shredded chicken
1/2 cup salsa
1.5 tsp chili powder
1/4 cup chopped cilantro
1 lime juiced
1/2 tsp cumin
1/2 cup black beans
1/2 cup corn
1/4 cup red or green pepper optional
1 Tbsp red onion
1 cup cooked rice, or quinoa
Here's a clearer, step-by-step version of the instructions:
1. In a bowl, combine: Chicken, Salsa, Chili powder, Cumin, 2 tablespoons cilantro, Juice of 1/2 lime
2. Mix these ingredients thoroughly.
3. In a separate bowl or plate, arrange your preferred taco bowl ingredients. These could include:
4. Add the chicken mixture on top of the other ingredients.
5. If desired, garnish with:
Sliced avocado, Your favorite dressing, remaining cilantro and lime juice
Enjoy your homemade taco bowl!
Pesto Chicken
Pesto Chicken
Preheat oven 375
· 4- Small Chicken breast
· 1/2 cup pesto
· 4 oz Mozzarella
· 1 tomato sliced
Place chicken on a sprayed 9X13 in baking dish. Spoon 1 Tbsp of Pesto on top of each chicken breast. Places slice tomatoes on top of pesto sauce and top with mozzarella cheese. Bake on top self of oven for 25 min in a 375 degree oven. Turn the oven to broil for 2-5 min additional minutes to create perfectly browned, bubbly mozzarella.
Balsamic Chicken Salad
Balsamic Vinaigrette
· 3/4 cup- Extra Virgin Olive oil
· 1/4 cup balsamic vinegar
· 1/2 tsp salt
· 1/4 tsp pepper
· 2 Tbsp minced onion
· 1 clove minced garlic
· 2 Tbsp honey
Combine ingredients, whisk until combined store in fridge up to 2 weeks.
Chicken Balsamic Salad
· 1 cup your favorite lettuce greens
· 3 oz chicken breast- baked
· 1/2 apple- sliced
· shaved Parmesan
· 1/4 cup pecans
· blue cheese crumbles
Drizzle with Balsamic Vinaigrette.
Panang Curry
· 1 lb cooked chicken or ½ cup Red quick cooking lentils
· 2 TBSP Peanut butter
· Spices & Seasonings (1/2 tsp ginger, 2 tsp garlic, 2 tsp Sambal chili paste, ½ salt, ½ tsp Cayenne pepper, 1 Tbsp brown sugar, ½ tsp sesame oil, 2 Tbsp soy sauce low sodium)
· ½ of lime
· ½ of Lemon
· 1- 15 oz Lite Coconut milk
· 2 Tbsp Cilantro chopped
· 1 Tbsp olive oil
· ½ onion, diced
· 1 Julien red pepper
· 2 Julien matchstick carrots
· 1 Zucchini, coined
Saute chicken or cook lentils in 3 cups of water over medium heat for 15 minutes, or no longer crunchy. Set aside
Make peanut sauce by combining all the ingredients in a medium bowl. Whisk together well. Set aside
In a large skillet add oil and heat over medium heat. Add onions and cook until translucent. Add peppers and carrots and cook for 3-5 minutes. Add zucchini and cook for 2-3 additional minutes. While continuing to cook add peanut sauce, chicken or red lentils then bring to a soft boil for about 5 minute
Winter Salad
Go Green with this delicious salad
· Green’s of choice, I love Arugula or Kale
· 4 oz goat cheese
· 1 honey crisp apple
· ½ cup chopped pecans
· ¼ cup craisins or pomegranates
· Grilled chicken
Honey mustard vinaigrette
· ½ cup olive oil
· ¼ cup fresh lemon juice
· 2 Tbsp Honey
· 1 ½ tsp Dijon mustard
Mix well, Refrigerate after use.