GREEN CHILE CHICKEN CHILI


Everybody loves chili and though many may think of it more as a winter meal, I think adding some bright flavors like chicken and green chiles really lightens the flavor for summer time! This dish is filled with tons nutritious ingredients and will help you stay on track. Add a little lime juice and a dollop of sour cream when you serve and you’ve got yourself the perfect comforting summer dish.

GREEN CHILE CHICKEN CHILI

Serving Size: 1 Cup | Servings: 14 | Calories per Serving: 120

INGREDIENTS:

🌶️ 4 Chicken Breasts (about 1 lb.)

🌶️ 3 Can Green Chiles

🌶️ 1 Can Tomato Puree

🌶️ 1 Can Tomato Paste

🌶️ 1 Can Fire Roasted Tomatoes

🌶️ 1 Can Black Beans

🌶️ 1 Cup Frozen Corn

🌶️ 1 Cup Diced Frozen Onions

🌶️ 2 Cups Chicken Broth (Homemade or Low Sodium Organic Free Range)

🌶️ 1 Cup Water

🌶️ Garlic Powder, Cayenne Powder, Chili Powder, Black Pepper, Red Pepper, and Dried Cilantro

*You can make this in a crockpot or in a large pot on the stove. I used a crockpot. If you want to use the stove, cook it on medium for a few hours and stir occasionally, so it doesn’t burn on the sides.

DIRECTIONS:

🌶️ Empty the tomato puree, paste, fire roasted tomatoes, green chilies and beans into the crockpot.

🌶️ Measure the corn and onions and place into pot.

🌶️ Slice the chicken breast into bite size pieces and put into the pot.

🌶️ Add broth and water and mix well.

🌶️ Add spices and herbs to your flavor liking and mix well.

🌶️ Cook on low for 4 hours. Mix occasionally, if you can.

🌶️ Eat up!

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BBQ CHICKEN FLATBREAD

I told you I was going to do flatbreads more often! 🙂 I really wanted something with BBQ this week – probably because summer times means smokey BBQ foods. A BBQ chicken flatbread a quick homemade sauce, tender chicken, crisp red onions, and some smoked gouda sounded so amazing! Plus, this bad boy is less than 300 calories total, so it has no guilt attached for lunch or dinner!

BBQ CHICKEN FLATBREAD

Serving Size: 1 Flatbread | Servings: 9 | Calories per Serving: 252

INGREDIENTS:

✺ 9 Flatbreads (I use Fit & Active from Aldi)

✺ 10.25 Ounces Shredded Chicken Breast

✺ 1 Large Red Onion

✺ 1 Jalapeno Pepper

✺ 7 Ounces Smoked Gouda

✺ 1/2 Cup Ketchup

✺ 1/4 Cup Mustard

✺ 3 Tablespoon Honey

✺ Garlic Salt or Powder, Cayenne Powder, Black Pepper and Paprika

✺ Fresh Cilantro

DIRECTIONS:

✺ Cook the chicken however you’d like, so you can shred it. I cooked mine in the crockpot over night because its easy.

✺ Shred it and set aside.

✺ In a bowl, whisk together the ketchup, mustard, honey, and the spices and herbs, except the cilantro, to your liking.

✺ Pour half the BBQ sauce in a separate container and add the shredded chicken to that. Mix well. This will let the chicken really take on that delicious BBQ flavor.

✺ Chop the red onion into rings, dice the jalapeno and shred the gouda.

✺ Preheat the oven to 400 degrees.

✺ Spread some BBQ sauce thinly over a flatbread.

✺ Evenly place some chicken on with red onion and jalapenos.

✺ Sprinkle some of the cheese over.

✺ Use a pizza cutter to cut into 4 squares. Its easier to eat this way and its easier to do before its cooked.

✺ Cook for 7 minutes if you want barely crispy, but still melty cheese-like pieces or 10 minutes for super crispy. Don’t overdo it! Flatbreads are thin and will burn.

✺ Enjoy!

BAKED CHICKEN & MUSHROOMS


Sometimes we just need a simple and quick chicken dish. There are times we want to cook something that doesn’t take a lot of ingredients or steps and this is one of those. With only a handful of ingredients, this dish saves you time and effort. It has the delicious taste of mushrooms and chicken cooked in wonderful flavors like almond milk and parsley.

BAKED CHICKEN & MUSHROOMS

Servings: 10 | Serving Size: 1/2 Chicken Breast w/ 5 Mushrooms | Calories per Serving: 99

INGREDIENTS:

🍄 5 Chicken Breast (31 Ounces)

🍄 16 Ounces Mushrooms

🍄 2 Cups Chicken Broth

🍄 1 Cup Unsweetened Almond Milk

🍄 1 Cup Fresh Parsley

🍄 Garlic Powder and Black Pepper

DIRECTIONS:

🍄 Preheat oven to 350 degrees.

🍄 Cut off any fat on the chicken breasts and then place onto foiled deep dish baking pan.

🍄 Clean the mushrooms and place in pan.

🍄 Sprinkle garlic powder and black pepper over chicken.

🍄 Pour the broth and milk over the chicken.

🍄 Sprinkle parsley over.

🍄 Cook for 35-40 minutes.

🍄 Eat and Enjoy!

HONEY HERB & LEMON BUTTER SALMON

II admit that a lot of times I forget about making fish for dinner. I am not sure why. Its one of the easiest things to get together an takes almost no time to cook up. Plus, its delicious and goes with so many good sides! A lot of times I cook it in just lemon juice, butter and some simple spices, but this time I thought I would pack some even more delicious flavors into the salmon. Honey and mustard meet the classic lemon and butter in this delicious take!

HONEY HERB & LEMON BUTTER SALMON

Servings: 8 | Servings Size: 1 Fillet | Calories per Serving: 187

INGREDIENTS:

 🐟 8 Salmon Fillets – Boneless with Skin On

🐟 3 Tablespoons Lemon Juice

🐟 1 Tablespoon Honey

🐟 1 Tablespoon EVOO

🐟 1 Tablespoon Dijon Mustard

🐟 Garlic, Red Pepper Flakes, Dill, Tarragon and Thyme

🐟 3 Tablespoons Butter

🐟 1/4 Cup Cilantro

DIRECTIONS:

🐟 Lay the salmon on a foiled deep pan.

🐟 Whisk together the lemon juice, honey, EVOO, Dijon mustard, garlic, red pepper flakes, dill, tarragon and thyme.

🐟 Pour over salmon.

🐟 Place butter over salmon.

🐟 Chop the cilantro roughly and place on top.

🐟 Bake for 10-12 minutes or until salmon flakes easily with a fork.

🐟 Serve and eat!

SPICY CHICKEN & CAULIFLOWER CURRY SOUP (Crockpot)



Who doesn’t love a good soup? I can eat soup all throughout the year. I really felt like having curry this week and this was the perfect combination of flavors to quench my cravings! Let me tell you, this makes your home smell delicious! Chicken breast meets a ton of yummy veggies with wonderfully warm flavors like curry, cayenne and cumin. Indulge and enjoy!

SPICY CHICKEN & CAULIFLOWER CURRY SOUP (Crockpot)

Serving Size: 1 Cup | Servings: 12 | Calories per Serving: 78

INGREDIENTS:

🌶️ 13 Ounces Chicken Breast

🌶️ 1 Large Head Cauliflower (22 Ounces)

🌶️ 2/3 Cup Frozen Onions

🌶️ 2/3 Cup Frozen Peas

🌶️ 2 Roma Tomatoes

🌶️ 1 Can Tomato Paste

🌶️ 1 Box Vegetable Stock

🌶️ 1 Cup Unsweetened Almond Milk

🌶️ Curry (I used Hot), Coriander, Cumin, Cardamom, Cayenne & Turmeric

DIRECTIONS:

🌶️ Chop the chicken into cubes.

🌶️ Chop the cauliflower and tomatoes.

🌶️ Place all the ingredients in the crockpot and mix well.

🌶️ Cook on low for 5 hours.

🌶️ Serve & devour.

SPICY CHICKEN MEXICAN CASSROLE

Casseroles are easy, quick, and require little of your time, so they’re ideal any time in your schedule. But what’s better than a Mexican casserole? Nothing, I say! This casserole is spicy, cheesy, and comforting. Plus, you’ll never feel guilty eating it!

SPICY CHICKEN MEXICAN CASSROLE

Servings: 10 | Calories per Serving: 123

INGREDIENTS:

🌶 8.5 Ounces Cooked Shredded Chicken (I cooked in crockpot over night)

🌶3/4 Cup Brown Rice

🌶1/2 Cup Lime Juice

🌶1 Can Black Beans

🌶2 Cans Fire Roasted Diced Tomatoes

🌶1/3 Large Red Onion

🌶2 Jalapeno Peppers

🌶1/2 Cup Shredded Mexican Cheese Blend

🌶Cumin, Cilantro, Cayenne, Chili Powder, and Black Pepper

DIRECTIONS:

🌶Preheat oven to 400 degrees.

🌶Cook the rice in a mixture of water and the lime juice, so the rice really holds that citrus flavor.

🌶Chop the red onion and jalapenos and drain the black beans.

🌶In a deep pan, mix together the beans, onion, jalapenos, and diced tomatoes. Mix together.

🌶Add brown rice when its done being cooked and mix again.

🌶Add 1/4th cup of cheese. Mix well.

🌶Add herbs and spices. Mix well.

🌶Add chicken. Mix well. (Mixing is pretty much most of the work in this dish. Yeesh! 😛 )

🌶Sprinkle the remaining 1/4th cup of cheese on top.

🌶Cook for 20-25 minutes or under cheese is golden on top.

🌶Cut into 10 pieces and serve!

🌶Enjoy with avocado, sour cream, fresh cilantro and even some delicious Tajin on top!

CHICKEN & ARTICHOKE WRAP

Who doesn’t love a wrap? They are delicious and you can fill them with all the goodies you want! I always forget about making them, but they are so easy. I need to make them more often. For my first wrap recipe, I wanted to do a classic, but one that wasn’t as popular as say a turkey wrap. Healthy chicken meets artichokes hearts in a tangy, citrus lemon herb sauce! Give it a try and let me know how you like it!

CHICKEN & ARTICHOKE WRAP

Calories per Wrap: 194

INGREDIENTS:

1 Flatbread or Wrap (I used Fit & Active from Aldi)

1 Ounce Chicken Breast

4 Small Artichoke Hearts

1/2 Roma Tomato

1/2 Cup Fresh Spinach

6 Banana Pepper Rings

1 Tablespoon Italian Dressing

1/2 Tablespoon Lemon Juice

Parsley, Red Pepper, Bail, Garlic Powder

DIRECTIONS:

You can cook chicken breast in a crockpot over night to make it easy on yourself. That’s what I did. No hassle.

Slice the roma tomato, slice the artichoke hearts in half, and loosely shred the chicken.

In a bowl, mix together the spinach, Italian dressing, lemon juice and herbs/spices.

Place the spinach mixture onto the wrap.

Place the tomatoes on top and then the chicken.

Layer the artichoke hearts and banana pepper.

Roll the wrap tightly. Use tooth picks to keep it together and slice in half.

Eat and enjoy!