Chicken Entrees

Slow Cooker Cauliflower Rice Greek Chicken Bowl
4 large boneless skinless chicken breasts
juice of 2 lemons
1 T olive oil
½ tsp oregano
½ tsp black pepper
2 ½ cups frozen cauliflower rice (2-10 oz bags)
1 red bell pepper, chopped
½ onion, chopped
2 cups plain Greek yogurt
2 cups diced cucumber
½ cup fresh dill minced
¼ cup lemon juice
1 clove, grated
¼ tsp sea salt
¼ tsp pepper
1. Remove the cauliflower rice from the freezer and let thaw while chicken is cooking (if using frozen cauliflower rice).
2. Cut the chicken into strips.
3. In a small bowl add juiced lemons, olive oil, oregano, black pepper to make the cooking mixture.
4. Spray the inside of the slow cooker with olive oil cooking spray. Place the chicken and the cooking mixture in the slow cooker. Cook for 3 hours on high or until chicken shreds easily with a fork.
5. When the chicken is done, remove the chicken and leave the liquid in the cooker. Shred chicken apart with two forks, put it back into the slow cooker, and gently stir to cover the chicken with sauce. Place cooker on a low setting.
6. Spray olive oil into a large non-stick pan over medium-high heat, add the chopped pepper and onion and cook for about 3 minutes until vegetables are softened. Add a pinch of salt and pepper.
7. Add the cauliflower rice and cook. Turn a few times until the rice begins to soften, about 5 minutes.
8. To make the Tzatziki sauce, combine yogurt, diced cucumber, fresh dill, lemon juice, garlic, salt, and pepper.
9. To assemble the bowl, place come of the cauliflower rice in a bowl. Place some shredded lemon chicken and the Tzatziki sauce on top. Enjoy!
Nutritional Info:
Calories per serving (8): 231
Fat: 7.9 g
Protein: 30 g
Carbs: 9.6 g


Chicken, Butternut Squash, and Baby Kale Sauté


16 oz boneless, skinless chicken breast
1 large butternut squash, cut into 1/2 – cubes (4 cups)
1 T olive oil
1 small onion, sliced
2 cloves garlic, mined
1 T olive oil
1 tsp balsamic vinegar
6 cups baby kale
1/4 cup pomegranates
¼ cup walnuts


Bake Chicken: Use light amount of olive oil spray, salt, and pepper on chicken. Cook at 375º for 25-30 minutes. Set aside when finished.

Roast butternut squash: Preheat oven to 425°F. Place cubed butternut squash in a bowl and toss with olive oil. Spread out onto a lined baking sheet. Roast in oven for 25 minutes or until the squash is cooked through and browned on the edges.

Sauté onions and garlic: 15 minutes into roasting butternut squash, start on the onions. Heat olive oil on medium high heat in a 5-quart pot. Slice onion and toss to coat. Cook for 7-8 minutes until softened. Add garlic and cook 1 more minute.

Add the balsamic vinegar and baby kale. Stir until kale is mixed well with the onions. Let cook for 1-2 minutes until kale is just wilted (don’t over cook).
Stir in the chicken, roasted butternut squash, pomegranates, and walnuts. And serve!

Nutritional Information Per Serving

Calories per serving (4):
Calories 300; Protein: 22 g; Carbs: 26 g; Fat: 13 g




One Pan Chicken and Squash Fall Recipe


4 skinless 6oz, boneless chicken breasts
1.2 tsp salt
1/2 tsp pepper
1/2 TSP avocado oil
1 bag 16oz frozen butternut squash 
1/4 cup sliced almonds


Preheat oven to 350 degrees F. 

Place chicken breast and frozen squash on sheet pan. Drizzle avocado oil and add salt and pepper. 

Place in oven and bake for 15 minutes.

Remove from oven and add sliced almonds on top. 

Nutritional Information Per Serving

Calories: 239 Protein: 19g Carbs: 14g Fat: 11g


Simple Roasted Chicken & Veggies

Serves 13


1 whole chicken
1/4 cup extra virgin olive oil
2 lemons
7 sprigs of fresh rosemary
salt and pepper to taste
1 onion
6 carrots
1 bunch of asparagus
1 large sweet potato
Preheat oven to 425 degrees. Cut onion, carrots, asparagus and sweet potato into chunks and place in bottom of roasting pan. Mix the vegetables with about 1/2 tbsp of the oil and toss with salt and pepper. Place sprigs of fresh rosemary on top of the vegetables.
Cut lemons into quarters and set aside.
Remove chicken giblets and rinse chicken while removing excess fat and pin feathers. Place chicken on oven roasting rack over vegetables and lightly brush the outside of the chicken with the olive oil. Salt and pepper the inside and outside of the chicken. Stuff the lemons into chicken cavity.
Place entire roasting pan in the oven and bake for 75-90 minutes or until internal temperature of the chicken reaches at least 165-degrees F.
When chicken is complete, cover entire pan with aluminum foil for 15-20 minutes.
Transfer chicken and vegetables to separate platter.  Enjoy!

Nutrition Information Per Serving

Calories: 441  Protein: 33g  Carbs: 6g  Fat: 31g 

Egg Roll In a Bowl


2 tablespoons Extra Virgin Olive Oil, divided 
1 pound ground turkey 
1 onion, diced 
1 cup carrots, shredded
1/2 teaspoon ginger, minced 
3 cloves garlic, crushed 
1/4 cup low sodium chicken broth 
5 cups cabbage, shredded 
2 tablespoons low sodium soy sauce 
2 tsp. rice vinegar 
Salt and pepper to taste 
Green onions optional
Directions: In a large pan over medium heat drizzle 1 tablespoon oil and add ground turkey. Cook until turkey is cooked through. Add onion and other tablespoon of oil to the pan, cook for 3-4 minutes. Add shredded carrots, garlic, and ginger and cook for 2 minutes. 
Pour chicken brother in the pan and scrape the bottom of it to deglaze it. Add cabbage, soy sauce, vinegar, salt, and pepper. Stir well and cover with a lid. Reduce heat to medium-low and cook for 12-15 minutes, or until cabbage is to your desired tenderness.
Just before serving top with green onions. Enjoy!
Serves 4

Nutritional Information 
Calories: 315 Protein: 24g Carbs: 15g Fat: 18g



One Pot Chicken and Veggie Skillet


2 tablespoon extra virgin olive oil
1 pound ground chicken breast
1 teaspoon clove garlic, chopped
1 onion, chopped
1 red bell pepper, chopped
1 head of broccoli, chopped
1 can no salt added crushed tomatoes
Salt and pepper to taste
Directions: In a large skillet, heat olive oil over medium-high heat. Add ground chicken, onions, and garlic. Sauté until chicken is cooked and onions are tender. Add bell peppers, broccoli and tomatoes. Cover the skillet and cook until they are tender. Season with salt and pepper to taste. Enjoy as is or serve over brown rice or quinoa.
Nutrition Information:

Calories: 277  Protein: 32g  Carbs: 23g Fat: 9g

Hummus Crusted Chicken

4-5 Chicken Breasts
2 Lemons
1 cup Hummus
2 Broccoli Crowns
1 tbsp Extra Virgin Olive Oil
Salt and Pepper to taste

Directions: Place broccoli and sliced lemon in the bottom of the pan. Salt and pepper chicken to taste and spread hummus on top of chicken. Place chicken on top of broccoli, drizzling with second lemon juice if desired. Sprinkle chicken with paprika and bake in oven at 450 for 20-30 minutes until chicken is cooked through. Serves 4.

Nutrition Information:
Calories: 361  Protein: 34g Carbs: 18g Fat: 16g

Lemon Garlic Chicken Marinade

2 tablespoons extra virgin olive oil
2 cloves of garlic, minced
1 lemon, juiced and zested
salt and pepper to taste

4 chicken breasts, about 4-5 ounces each

Directions: Whisk marinade ingredients together. Place marinade and four chicken breasts in a gallon ziploc bag. Marinate the chicken in the refrigerator at least 30 minutes. Preheat oven to 425 spray a lined baking sheet with cooking spray. Lay chicken on the sheet side by side. Bake for 20 minutes. Serve with brown rice or quinoa and your favorite veggies.

Nutrition Information:
Calories: 190  Protein: 26g Carbs: 1g Fat: 9g

Chicken and Broccoli Teriyaki Bowl

1 cup of quinoa
2 cups of water
3, 5 ounce chicken breasts
1 head of broccoli, cut 
1 tablespoon Extra Virgin Olive Oil
1/4 cup low-sodium soy sauce
2 tablespoons of rice vinegar
1/2 teaspoon ground ginger
2 cloves garlic, minced
1 tablespoon cornstarch

Directions: Add the quinoa and water to a pot and bring to a boil. Cover for about 15 minutes until the water is absorbed. Fluff with a fork and set aside. In a small bowl whisk together the soy sauce, ginger, garlic, vinegar and cornstarch. Set aside. Add olive oil to a large pan and preheat over medium heat. Add the chicken and season with sea salt and pepper. While the chicken is cooking, sauté the broccoli in a separate pan. Once chicken is cooked, lower heat and add the sauce to chicken and cook stirring constantly until it thickens. In a small bowl, layer a serving of quinoa, chicken and broccoli. Serves 4.

Nutrition Information:
Calories: 330  Protein: 34g Carbs: 33g Fat: 7g

Stuffed Sweet Potatoes

2 sweet potatoes
1 can of chickpeas, rinsed and drained
2 cups cooked chicken breast
2 cloves of garlic, chopped
2 tsp cumin
1 handful of parsley, chopped
1 tsp ground coriander
1 tsp paprika
1/2 tsp salt
1/2 tsp black pepper
optional: chives and diced tomatoes for garnish

Directions: Preheating the oven to 375. Pierce sweet potatoes with a fork and place them on a baking tray and cook for 40 minutes. While the potatoes are cooking, mix chickpeas, chicken, garlic, parsley, cumin, coriander and paprika in a large bowl. Remove the sweet potatoes from the oven and cut in half horizontally. Scoop out most of the sweet potato (leave a small layer of the potato attached to the skin). Cut the scooped out sweet potato into bite size pieces and add to the chicken mixture and combine. Scoop the mixture back into the sweet potato skins. Place back into the oven for 15 minutes. Top with chives and diced tomatoes. Enjoy immediately!

Nutrition Information:
Calories: 208  Protein: 18g Carbs: 29g Fat: 3g

Chicken Pesto Spaghetti Squash

1 spaghetti squash
1.5 cooked chicken breast
2 tablespoons extra virgin olive oil
Salt and pepper to taste
1 cup pesto

1 cup raw shelled walnuts
3 cups fresh basil leaves
2 cups fresh baby spinach leaves
4 cloves garlic
2/3 cup extra virgin olive oil
Salt to taste
2 tbsp yeast


For the pesto:
Add all of the pesto ingredients to a blender and process until smooth. 

For the spaghetti squash:
Preheat oven to 425 degrees. Cut the squash in half and remove seeds. Place cut down side down onto a foil lined baking sheet and roast for 20 minutes. Allow the squash to cool, then use a fork to shred the squash into a bowl.

Add 1 cup pesto and cooked chicken to the spaghetti squash and combine.
Serves 6.

Nutrition Information:
Calories: 358  Protein: 27g Carbs: 18g Fat: 20g

Turkey Shepherd's Pie

3 tablespoons extra virgin olive oil
1 large head of cauliflower, cut into florets
1/2 cup, plus tablespoons of water
1 egg, beaten
3 tablespoons fresh chives, chopped
1 pound ground turkey breast
8 ounces mushrooms
1 onion, chopped
1 tablespoon tomato paste
2 garlic cloves, minced
3/4 cup low sodium chicken broth
2 carrots, peeled and chopped
2 celery stalks, peeled and chopped
2 sprigs fresh thyme
1 tablespoon low sodium Worcestershire sauce
1 tablespoon cornstarch

Directions: Heat two tablespoons of oil in a Dutch oven over medium heat, add cauliflower and cook until softened. Stir in 1/2 cup water, cover and cook until cauliflower falls apart easily. Transfer cauliflower to food processor and allow to cool. Once cooled, process until smooth, add egg and chives, set aside. Heat one tablespoon of oil in a large skillet over medium high heat. Add mushrooms and onions, cook until bottom of skillet starts to brown. Stir in tomato paste and garlic, cook until bottom of skillet is dark brown (not burned). Add broth, carrots, celery, thyme, and Worcestershire to skillet and bring to a simmer. Reduce heat to medium low and add turkey. Cover and cook until turkey is cooked through, occasionally stirring. Whisk cornstarch and 1 tablespoon water together and add to skillet. Remove thyme sprigs. Spread mashed cauliflower to top of turkey mixture and place under broiler for 10 minutes. 

Nutrition Information:
Calories: 250  Protein: 26g Carbs: 19g Fat: 3g

Turkey Stuffed Spaghetti Squash


1 medium spaghetti squash, halved and seeds scooped out
3 teaspoons extra-virgin olive oil, divided
salt and pepper to taste
1 small yellow onion, finely diced
3 cloves garlic, minced
2 cups kale leaves, sliced
3 fresh sage leaves, chopped
1 teaspoon cumin
8 ounces lean ground turkey
1 teaspoon curry powder
2 teaspoons low sodium tomato paste
½ pound (about 2 cups) Brussels sprouts, halved

Directions: Preheat the oven to 400°F. Season the squash with salt and pepper, then place the squash cut side-down on the baking sheet. Bake for 20 minutes. Heat 1 teaspoon of the olive oil in a large skillet over medium heat. Add the onion and garlic and cook until onion is soft. Add the kale and sage leaves and cook until the kale is wilted and dark green. Combine the ground turkey, cumin, curry powder, tomato paste, and some salt and pepper in a bowl. Mix everything together, then add the cooked vegetable mixture and mix everything together. Divide the mixture in half, roll each half into a large ball, and stuff inside the cooked squash halves on the baking sheet. Toss the Brussels sprouts in a medium mixing bowl with the remaining 2 teaspoons olive oil and a pinch of salt and pepper, then spread the Brussels sprouts out on the baking sheet with the squash. Bake until the turkey is cooked through, the squash is soft, and the Brussels sprouts are tender and browned, 25 to 30 minutes more.

Nutrition Information: 
Calories: 215  Protein: 25g Carbs: 14g Fat: 9g

Cilantro Lime Cauliflower Rice Bowl

4 cups Green Giant frozen riced cauliflower
1 1/2 Tbsp extra virgin olive oil
1/2 cup chopped green onions, plus more for toppings
2 cloves garlic, minced
1 orange pepper, diced
1 red onion, diced
1 (14.5 oz) can reduced sodium black beans, drained and rinsed
2 cups chopped, cooked chicken
Salt and pepper
1 avocado, diced
1 tomato, diced
1/3 cup chopped fresh cilantro
Zest from one lime
2 Tbsp fresh lime juice

Directions: Heat oil in a 12-inch non-stick skillet over medium-high heat. Add onions, orange pepper and garlic and cook until vegetables are soft. Add in cauliflower rice and cook until heated through. Add in chicken and black beans, season with salt to taste and warm through. Stir in lime juice and zest. Serve with avocado, tomato, and fresh cilantro on top. Makes 4 servings.

Nutrition Information:
Calories: 279  Protein: 12g Carbs: 31g Fat: 11g

Butternut Squash & Chicken Tacos

1 tablespoon extra-virgin olive oil
1 yellow onion sliced
2 chicken breasts cut into 1-inch chunks
½ butternut squash, cut into 1-inch chunks
1 orange bell pepper sliced
Salt and pepper as desired
½ tsp turmeric
½ tsp ground ginger
½ tsp paprika
6 corn tortillas
½ avocado, sliced

Directions:  Heat oil in a medium-high pan. Cook onion until translucent. Add chicken breast and cook until juices run clear. Add the spices and mix together. Add butternut squash and cook until they are soft. Add bell pepper and cook for 5 minutes. Add some of the mixture to the tortillas and top with avocado. Makes 3 servings.

Nutrition Information:
 Calories: 291 Protein: 21g Carbs: 29g Fat: 11g

One Pan Fajitas

1 1/2 teaspoons chili powder
1 teaspoon cumin
salt and pepper to taste
4 chicken breasts, cut into strips
1 red pepper, cut into strips
1 orange pepper, cut into strips
1 yellow onion, sliced
1 teaspoon salt
2 tablespoons extra-virgin olive oil
fresh cilantro
1 lime, juiced
1 avocado, sliced

Directions: Preheat oven to 425 degrees. Place chicken strips into a large bowl. Mix seasonings into a small bowl and stir together. Pour into bowl with chicken and massage into the chicken with your hands. Layer the vegetables onto a baking sheet, then place the chicken on top. Pour olive oil over chicken and vegetables and stir to combine. Bake for 18-20 minutes, or until chicken is cooked. Serve with fresh cilantro, lime juice, and sliced avocado. Serves 4.

Nutrition Information:
Calories: 299  Protein: 27g  Carbs: 10g  Fat: 16g

Sweet Potato Power Protein Bowl

1/2 roasted sweet potatoes
5 ounces cooked chicken breast
1/2 red pepper, seeds removed and chopped
1/4 red onion, chopped
1 cup spinach leaves
1 tablespoon extra virgin olive oil

Directions: Saute the vegetables in extra virgin olive oil over medium high heat until soft. Add chicken and heat through. Place your sweet potato in the bowl, then top with chicken and vegetables. Serves 1.

Nutrition Information: 
Calories: 441  Protein: 42g  Carbs: 34g  Fat: 18g

Crock Pot Asian Lettuce Wraps

2 lbs ground chicken breast
3 cloves garlic , minced
1 red bell pepper , chopped
1/2 cup yellow onion, chopped
1/4 cup low sodium hoisin sauce
2 Tbsp low sodium soy sauce
1 (8 oz) can sliced water chestnuts, rinsed and drained
1 1/2 cups cooked brown rice
3 green onions , sliced
1 Tbsp rice vinegar 
2 heads bibb lettuce
1/2 cup toasted and chopped cashews, for topping

Directions: Cook ground chicken and garlic in a large pan until chicken is no longer pink. Drain liquid and pour mixture into a crock pot. Add bell pepper, onion, hoisin sauce, soy sauce, and salt and pepper to taste. Cover and cook on low heat 2-3 hours. Stir in water chestnuts, cooked rice, green onions, and rice vinegar, until heated through. Separate bibb lettuce leaves and serve with chicken filling and chopped cashews. Serves 8.

Nutrition Information:
Calories: 277  Protein: 35g  Carbs: 22g  Fat: 5g

Chicken Avocado Salad

1/2 medium avocado
Juice of 1/2 lemon
1-2 teaspoons spicy brown mustard
1/2 teaspoon garlic powder
Salt and Pepper to taste
1 cup cooked chicken breast
1/2 cup chopped red and yellow bell pepper

Directions: In a small bowl, mash the avocado with the lime juice and mix in the brown mustard, garlic powder, and salt and pepper. Mix in the chicken breast and bell peppers. Serve on sliced cucumbers, celery sticks, over greens (spinach, arugula), low sodium Ezekiel bread or whole wheat tortilla. Serves 1.

Nutritional Information per Serving:
Calories: 207  Protein: 23g  Carbs: 6g  Fat: 10g

Crock Pot Mexican Shredded Chicken

2 pounds chicken breast
14.4 ounce can of Rotel
15 ounce reduced sodium black beans, drained and rinsed
1 yellow pepper, diced
1 orange pepper, diced
1/4 cup chopped cilantro
14.4 ounce can reduced sodium chicken broth
3 scallions, chopped
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cumin
cayenne pepper to taste
salt and fresh ground pepper to taste
Optional toppings:
1/4 avocado, mashed
Dollop of plain greek yogurt 
1/4 cup reduced fat shredded cheese

Directions: Combine all ingredients, except chicken breasts, in the crock pot. Lightly salt chicken breasts and lay on top. Cook on low for 8-10 hours or high for 4-6 hours. Approximately 30 minutes before serving, remove chicken from crock pot and shred (should be easily done with two forks). Return chicken to crock pot for remaining 30 minutes. Eat plain with your favorite toppings, or on top of quinoa, brown rice or white corn tortillas. Serves 8, 3/4 cup servings

Nutrition Information per Serving (chicken mixture only): 
Calories: 367   Protein: 39g  Carbs: 51g  Fat: 2g

Spaghetti Squash Chow Mein

1 spaghetti squash (large)
1/4 cup low sodium soy sauce 
3 cloves garlic (minced)
1 tablespoon brown sugar 
2 teaspoons ginger (freshly grated)
1/4 teaspoon white pepper
2 tablespoons extra virgin olive oil
1 onion (diced)
3 celery stalks (sliced)
1 red pepper (diced)
1 orange pepper (diced)
2 cups cole slaw mix (shredded cabbage and carrots)
8 oz. can of water chestnuts (drained)
16 - 20 oz. cooked chicken breast (diced) 

Directions: Cut the spaghetti squash in half length wise and scoop out seeds. Lay skin side up in a 13 x 9 baking dish, pouring 1/2 inch of water in the bottom of the pan. Bake at 400 degrees for 30-40 minutes, until flesh is tender. Once cooled enough to handle, shred flesh with a fork and set aside. For the sauce, whisk together soy sauce, garlic, brown sugar, ginger and white pepper in small bowl and set aside. Heat olive oil in a large skillet over medium high heat. Add onion, celery, and peppers and saute, until tender, about 3-4 minutes. Stir in cabbage and water chestnuts until heated through, about 1 minute. Stir in spaghetti squash, cooked chicken and sauce mixture until well combined, about 2 minutes. Serve immediately, serves 4.

Nutrition Info Per Serving:
Calories: 344   Protein: 45.6g  Carbs: 15.1g  Fat: 10.5g

Bruschetta Chicken

4 chicken breasts
2 large tomatoes , diced
1/2 medium red onion, chopped
1 clove garlic , minced
1 T olive oil
1 T balsamic vinegar
salt and pepper to taste
Handful basil , chopped

Directions: Preheat oven to 375F. Pat chicken dry and sprinkle with salt and pepper to taste.  Cover with foil and bake for 35 to 40 minutes, or until no longer pink.  While chicken is cooking, add remaining ingredients to a bowl and stir to combine, seasoning with salt and pepper to taste.  Keep mixture cold until ready to serve.  Once chicken is cooked through, add to serving plates and top with tomato mixture.  Serves 4. 
Nutritional Info Per Serving:  
Calories: 213   Protein: 32g  Carbs: 6g

Taco Chicken with Avocado-Corn Salsa



For Grilled Chicken:
1 pound chicken breasts
2 T olive oil
2 T lime juice
1 teaspoon minced garlic
2 teaspoons ground cumin, separated
1/4 teaspoon paprika
2/3 teaspoon chili powder

For Avocado and Corn Salsa:
1 T lime juice
1 ripe avocados diced
1 small red onion diced
1 cup diced bell pepper, mixture of red, yellow, orange or green
1 cup grape tomatoes, cut in half
1 tablespoon cilantro, or preferably handful of fresh cilantro
1 tablespoon minced garlic
1/2 can low-sodium corn, or grill 1 large corn on the cob
Salt and pepper to taste
red pepper flakes, if desired

Directions: Prepare marinade by mixing 2 T olive oil, 2 T lime juice, minced garlic, 1 teaspoon cumin, paprika, chili powder, and salt and pepper to taste. Once the mixture is well combined, place in large Ziploc bag with raw chicken and set aside, marinating up to 2-3 hours for extra flavor.  Preheat a grill to medium-high heat.  Grill the chicken 4-6 minutes per side, until cooked through. Transfer the chicken to a plate to let rest, covering with foil to retain heat.  While chicken is cooking, prepare the veggies for salsa. Dice all and toss together in a large bowl, adding 1 T lime juice, 1 teaspoon cumin, minced garlic, and for extra heat, crushed red pepper flakes.  Add salt and pepper to taste, and serve over grilled chicken.  Serves 4. 
Nutritional Info Per Serving:  
Calories: 374   Protein: 36g  Carbs: 20g

Cauliflower Crust Chicken Pizza

For Crust:
1 bag frozen plain cauliflower rice
½ cup low-fat mozzarella, shredded
½ teaspoon oregano
½ teaspoon basil
1/4 tsp garlic powder
½ teaspoon salt
1 egg
Topping Suggestions:
Fresh basil, sliced tomatos, chicken, lowfat mozzarella OR
Light pesto, chicken, roasted red peppers, broccoli

Directions: Preheat oven to 500 degrees.  Prepare cauliflower rice according to package directions and let cool.  Once cooled, pour onto clean towel or paper towels and wring out as much moisture as possible.  Place cauliflower in a large bowl and combine with mozzarella, oregano, basil, salt, garlic powder, and egg and stir to combine.  Line a baking sheet with parchment paper and spray with cooking spray. Place cauliflower mixture in the middle, spreading out to form a circle, and pushing along the outside to raise the edges.  Bake for 15 minutes, or until the crust has become golden brown.  Top with your favorite toppings, but be careful not to overload the delicate crust.  Bake for an additional 5 minutes if desired to warm toppings and melt cheese.   Serves 2.
Nutritional Info Per Serving:  
Calories: 146   Protein: 15g  Carbs: 9g

Cauliflower Rice Burrito Bowl

1 bag frozen cauliflower rice
4 chicken breasts, cut into bite size pieces
olive oil cooking spray
1 large onion, sliced
2-3 bell peppers, any color, sliced
2 cloves garlic minced
½ tsp. garlic powder
1 tsp. cumin
½ tsp. oregano
1 can black beans, rinsed and drained
1 tomato diced
1 small avocado, sliced
salt & pepper to taste
lime wedges, salsa, or fresh cilantro, if desired

Directions: Prepare cauliflower rice according to package directions. Meanwhile heat large pan over medium heat and spray with olive oil cooking spray.  Add peppers, onion and garlic and cook until fragrant, about 2 minutes. Add chicken, garlic powder, cumin, oregano, cayenne pepper and salt & pepper to taste. Cook, stirring frequently about 8-10 minutes, or until chicken is cooked through and vegetables are soft.  Add prepared cauliflower rice and black beans and stir until fully combined.   Divide mixture equally into 4 bowls, topping with tomatoes and avocado.  If desired, drizzle with lime juice, and add salsa or fresh cilantro.  Serves 4.  
Nutritional Info Per Serving:  
Calories: 339   Protein: 35g  Carbs: 34g

Rosemary Chicken Skewers

skewers for grilling
4 boneless, skinless chicken breasts, cut into 1 inch chunks
2-3 bell peppers, any color, cut into 1 inch chunks
1 large onion, any color, cut into 1 inch chunks
1 container whole mushrooms
1/4 cup chopped white onion
3 cloves minced garlic
1/2 teaspoon crushed red pepper, or to taste
1 teaspoon minced rosemary
1 teaspoon dried oregano
1/4 cup lemon juice
1/4 cup olive oil
salt and pepper to taste

Directions: In a large bowl, combine the onion, garlic, crushed red pepper, minced rosemary, oregano, lemon juice and olive oil; set aside 1/4 cup of the marinade. Season the chicken with salt and pepper to taste and add it to the bowl of marinade. Coat chicken in marinade, cover and place in fridge for 30 minutes. Preheat grill and coat with nonstick cooking spray.  Remove the chicken pieces from the marinade and thread onto skewers, alternating with the chunked peppers, onions, and whole mushrooms.  Discard the marinade remaining in the bowl. Grill the chicken over medium heat, turning occasionally and basting with the 1/4 cup of marinade, until chicken is cooked through and veggies are charred, about 15-20 minutes. Serves 4. 
Nutritional Info Per Serving:  
Calories: 289   Protein: 27g  Carbs: 11g

Chicken Fajita Zucchini Noodles

4 chicken breasts
4 medium zucchini, spiralized
2 medium bell peppers - 1 red, 1 yellow, cut into strips
1 large tomato, cut into chunks
1 large onion, cut into strips
1 package sliced mushrooms
1 Tablespoon olive oil
1 Teaspoon cumin
1 Teaspoon chipotle powder
1 Teaspoon chili powder
salt and pepper to taste
lime wedges for serving (optional)

 Following directions for spiral slicer, cut the zucchini into noodles (hint: thicker zucchini produces the best noodles).  Lightly pat the noodles dry with paper towels to extract any moisture.  Place to the side while preparing other ingredients.  Heat olive oil in a large skillet over medium high heat.  When the oil is hot, sear chicken for 3-4 minutes on each side.  Turn heat to low and and cover, cooking an additional 8-10 minutes.  Once chicken is cooked through, remove to a plate and cover with foil.   Return the pan to medium-high heat and add peppers, onions, mushroom, tomato and the spice mixture.   Saute 3-4 minutes until veggies begin to soften, turn the heat to high and add the zucchini noodles.  Cook 2 minutes, until noodles are just slightly wilted.  Cut chicken into bit size pieces and toss with noodles and veggies.  Serve the fajita noodles with lime wedges for topping.  Serves 4.
Nutritional Info Per Serving: 
Calories: 336   Protein: 48g  Carbs: 17g

Curry Greek Yogurt Chicken

6 chicken breast tenderloins, diced
3 scallions, diced
3 stalks celery, diced
2 medium carrots, peeled and sliced into rounds
1 bundle thin asparagus spears, trimmed and chopped
1/2 cup non-fat Greek Yogurt
2 tsp. yellow curry powder
1 tsp. garlic powder
1 tsp. Jamaican jerk seasoning
Green Giant Cauliflower Rice Medley
salt and pepper to taste

 Heat a large skillet to high heat and coat with olive oil cooking spray.  Add chicken and seasonings, stirring until combined.  Cook chicken 2-3 minutes, then add carrots and celery, cooking an additional 4 minutes. Stir frequently until chicken is fully cooked, being careful not to over-cook. Stir in scallions and asparagus and turn off heat. Stir in Greek yogurt and1 tablespoon water, scraping the bottom of the pan.  Stir until all ingredients are coated with the sauce.  Cover and allow the veggies to steam for 2-3 minutes before serving over cauliflower rice medley. Serves 4. 
Nutritional Info Per Serving: 
Calories:  239  Protein: 45g  Carbs: 14g

Cauliflower 'Fried' Rice

 1 Tbsp olive oil
1/2 Small onion, diced
2 Cloves garlic, minced
1/2 Cup shredded carrots
1/4 Cup peas
1 medium head cauliflower
1 Large Egg and 2 Egg Whites
2-3 Tablespoon low-sodium soy sauce
4 Tablespoons scallions, chopped
Salt and pepper to taste
Add 1 pack clean protein - shrimp, chicken, flank steak

 To grate the cauliflower, place florets into the bowl of a food processor and pulse 20-25 times.  The cauliflower will have a rice-like consistency.  Set aside and keep warm.  Add the olive oil to a large pan and saute the onion and garlic on medium heat until the onion is soft and translucent and garlic is fragrant.  Add the peas and carrots and continue cooking on medium heat for 2 minutes.  Add the soy sauce, raise the heat to high and add the cauliflower.  Saute for 2 minutes until the cauliflower is heated through.  Mix together the egg and egg whites.  Make a well in the center of the pan and pour egg mixture.  Whisk until the eggs scramble and distribute throughout the mixture.  Season with salt and pepper, top with the scallions.  Top with your favorite clean protein from Betsy's Pantry and serve hot.  Makes approximately 4 servings.
Nutritional Info Per Serving: (not including clean protein):
Calories: 120  Fat: 3 g  Carbs: 14 

Chicken and Rainbow Veggies

1 pack of chicken from Betsy's Pantry
2 cups bell pepper, chopped (red, yellow, green, or a mixture)
1 onion, chopped
1 yellow squash and/or zucchini, chopped
1 1/2 cup broccoli florets
1 cup grape tomatoes
3-4 tablespoons olive oil
2 teaspoons italian seasoning
salt and pepper to taste

Directions: Preheat oven to 500 degrees (this allows for a fast cooking time).  Cube the raw chicken and chop the veggies into large pieces. Place the chicken and veggies onto a sheet pan lined with foil. Add the olive oil, Italian seasoning, salt and pepper to the mixture and toss. Bake for 15 minutes or until the veggies are charred and chicken is cooked.  Serves 4. 

Nutritional Info Per Serving:
Calories: 240  Protein: 20g  Carbs: 7g