Tag Archive: recipe


Prep Time: 20 minutes (4 hours marinate time extra)

Cook Time 14 minutes

Ingredients:

  • 1 cup orange-ginger salad dressing
  • 2 tbsp. less sodium soy sauce
  • 1 tbsp honey
  • 4- 6 oz. boneless, skinless chicken breasts
  • 4 pineapple slices, 1/2 inch thick
  • 1- 5oz. package spring greens salad mix
  • 1 red bell pepper, roasted, peeled, seeded and cut into 1/2 inch strips; or 3/4 cup bottled roasted red pepper strips
  • 1/2 red onion, cut into thin wedges

Directions:

  1. IN a small bowl whisk together dressing, soy sauce and honey. Place chicken in a large resealable plastic bag. Add half the dressing mixture. Seal bag; refrigerate 4 hours. Cover and refrigerate remaining dressing until serving time.
  2. Coat grill rack with nonstick cooking spray. Preheat grill to medium (350-400F). Remove chicken from marinade; discard marinade. Place chicken and pineapple slices on grill. Grill pineapple 5-7 minutes per side. Grill chicken 6-7 minutes per side or until an instant read thermometer registers 165F.
  3. Remove chicken and pineapple from grill; cut into 1-inch pieces. In a large serving bowl combine spring greens, chicken, pineapple, bell pepper and onion. Drizzle with remaining dressing, toss to coat, and serve.

Nutrition Facts per Serving: 270 cals, 11g carb, 31g of protein

***This one takes a little longer cause you have to marinade your chicken but you can even let it marinate for an hour and it will still turn out good.***

Serves 4

Ingredients:

  • 4 4-oz boneless, skinless chicken breasts
  • 8 oz green beans, trimmed and rinsed
  • 1 lb sweet potatoes, peeled and roughly chopped into 1-inch cubes
  • 3 cloves garlic, sliced into thin rounds
  • 2 tbsp extra virgin olive oil, divided
  • 1 tsp ground ginger
  • 8 oz frozen corn
  • pinch sea salt
  • Sweet paprika, to taste
  • Fresh ground black pepper, to taste

Directions:

  • Remove any visible fat from chicken, cut breasts into 1-inch cubes and set aside
  • Fill 2 medium pots halfway with water and bring to a boil. Add beans to 1 pot and turn heat down to medium. Simmer beans for 5 minutes; drain and set aside. Add potatoes to second pot reduce heat to medium and simmer for 8 minutes; drain and set aside.
  • In a small nonstick pan, saute garlic in 1 tbsp oil over medium-low heat for 2 minutes. Add ginger and cook for 1 more minute, then remove from heat immediately. In a small bowl, mash garlic-ginger mixture with a fork until it’s a smooth paste. With same fork, stir paste into potatoes. Chop cooled beans into 1-in long pieces.
  • Heat remaining 1 tbsp oil in a nonstick pan over medium-high heat. When oil is just beginning to sizzle, add chicken and saute for 3minutes. Add green beans and corn and continue to cook for another 2 minutes. (the chicken will finish cooking by method of poaching, thanks to the liquid from the vegetables.
  • Using a slotted spoon, lift vegetable-chicken mixture from pan, letting liquid drain out, and place 1 cup mixture onto each of 4 plates. Season with salt, paprika, and pepper. Serve alongside 1/2 cup potatoes

Calories 326 | Total Fat: 9g | Carbs: 25g | Fiber: 5g | Protein: 30g |

**Courtesy of CLEAN EATING**

I really love this and it’s actually really good. This recipe actually makes 6 servings so you can always eat this throughout the week.

Ingredients:

• 6 split chicken breasts, skinned, all visible fat removed
• 2 tbsp canola oil
• 1 clove garlic, minced
• 1 medium onion, chopped
• 2 tbsp green bell pepper
• 4 fresh tomatoes, peeled and chopped
• ¼ cup dry white table wine
• ¼ tsp rosemary
• 1 bay leaf
• ¼ tsp basil
• 1/8 tsp fresh ground black pepper

Instructions:

Rinse chicken and pat dry. Set aside. Heat oil and garlic in a large non-stick skillet over medium-high heat. Add chicken and brown. Remove chicken and set aside. Add onion and green pepper to skillet until tender. Drain fat and return chicken to skillet. Add remaining ingredients. Cover and simmer over low heat for 30 minutes or until chicken is tender. Remove bay leaf before serving.

Nutritional Value:

Calories: 227
Fat: 8.8 g
Protein: 29 g
Carbs: 4.6 g