Blackened Chicken and Cilantro Lime Quinoa
Ingredients (Serves 2-3)
• 2 Boneless Skinless Chicken Breasts
• ½ Teaspoon of Paprika
• ¼ Teaspoon of Salt
• ¼ Teaspoon of Pepper
• ¼ Teaspoon of Cayenne Pepper
• ¼ Teaspoon of Onion Powder
• ¼ Teaspoon of Cumin
• 1 Teaspoon of Olive Oil
• 2 Cups of Low Sodium Chicken Stock
• 1 Cup of Quinoa
• Juice and Zest from Two Limes
• A Dash of Salt and Pepper
• 2 Tablespoons of Cilantro, chopped
1. Combine all the dry seasonings in a small bowl. Mix them together and then season both sides of each chicken breast.
2. Add the teaspoon of olive oil to a large pan or skillet. Heat the olive oil for a minute over medium/high heat. Add the chicken breasts to the pan. Cook for seven minutes on each side with the lid on.
3. Add the chicken stock and quinoa to a medium sauce pan. Bring to a simmer over medium/low heat. Reduce the heat to low and simmer for ten to fifteen minutes with the lid on, until all the stock has been absorbed.
4. After the chicken breasts have cooked all the way through, remove them from the pan and let them rest for seven minutes before slicing them.
5. Add the warm quinoa to a large bowl. Toss in the lime zest, lime juice, salt and pepper, and chopped cilantro. Mix to combine.
6. Serve the sliced chicken breast on top of the quinoa. If you find the blackened seasoning too spicy, you can add a quick and easy avocado cream sauce to cool it down.
7. Just place the flesh from an avocado along with two tablespoons of Greek yogurt in a food processor and puree until smooth.
8. Things to love about this meal: low sodium, chicken breast is a lean protein, it is gluten-free, and if you keep eating meals like this you will be ready for beach season in no time!!!
Spicy Skilled Honey Chicken
Ingredients
• 3 Boneless skinless Chicken Breasts
• 1/2 tsp chili
• 1/4 tsp cumin
• 1/2 tsp garlic or garlic salt
• 1/4 cup apple cider
• 1/4 cup Honey
• salt and pepper
Instructions
1. Filet your boneless chicken breasts (you don't have to do this, but they will cook faster, if you cut them so they are not so thick)
2. Drizzle about a Tablespoon of olive oil in a big skillet. Heat on medium heat, and add chicken.
3. Season with salt and pepper. In a small bowl, combine the chili, cumin, and garlic seasonings.
4. Sprinkle all of the seasoning over chicken.
5. Turn chicken over once chicken is nice and brown. (Do NOT turn until the one side is brown).
6. Once the second side has browned nicely, pour apple cider and honey into the skillet
7. (Tip: spray the measuring spoon with non-stick spray so the honey falls out nicely).
8. Cover, and reduce heat.
9. Cook for 10 minutes (flipping the chicken often) or until chicken is done and sauce has thickened.
10. Serve with your favorite side. (It would be great with potatoes or rice!)
Crockpot Chicken and Zucchini

Ingredients
• 3 boneless skinless chicken breasts
• 1 onion cut into chunks
• 1 can of dice tomatoes
• 1 can of water
• 1 tablespoon of Italian Seasoning
• Salt and pepper - Garlic Salt (to taste)
• 3 zucchini coarsely chopped
•
Instructions
1. Place chicken in crockpot with onions and seasoning.
2. Pour tomatoes and water on top.
3. Cook on low for 6-8 hours on low.
4. In the last 2 hours, mix in zucchini.
5. Once Zucchini is soft, cut chicken into smaller pieces.
6. Serve over Pasta.









