Spicy Thai Peanut Chicken Sweet Potato Noodle Stir Fry

Ingredients

  • For the sauce:
  • 1/4 cup all natural creamy peanut butter
  • 2 tablespoons gluten free soy sauce
  • 1/2 teaspoon ground ginger
  • 1 garlic clove, finely minced
  • 1-2 tablespoons sriracha sauce, depending on how spicy you like things
  • 1/2 tablespoon honey
  • 1 teaspoon sesame oil
  • 3/4 cup unsweetened almond or coconut milk from the carton (or light coconut milk from the can)

For the stir fry:

  • 3 medium sweet potatoes, peeled
  • 1 tablespoon sesame oil, divided
  • 1 pound organic chicken breast, cut into 1 inch pieces
  • 2 1/2 cups broccoli florets
  • 1 large red bell pepper, sliced into thin strips
  • For garnish: green onions, chopped peanuts, and cilantro, if desired

Instructions

  1. Make the sauce: In a medium bowl whisk together the peanut butter, soy sauce, ginger, garlic, sriracha, honey, sesame oil and almond/coconut milk until smooth. Set aside.
  2. Cut the ends off of the sweet potato and then use your spiralizer to spiralize it; if you don’t have a spiralizer you can use a julienne peeler to make the noodles. Set noodles aside.
  3. Next season the chicken pieces with salt and pepper. Heat 1/2 tablespoon of sesame oil in a large skillet or saucepan over medium high heat. Once oil is hot, add chicken pieces and cook for 4-6 minutes or until no longer pink. Once cooked through, remove chicken and transfer to a bowl.
  4. Add in the other 1/2 tablespoon of sesame oil to the skillet along with broccoli florets and red pepper strips. Stir-fry for about 5 minutes until the broccoli is a little tender, then add in sweet potato noodles and cook for 1-2 minutes longer.

  5. Next add in peanut sauce and chicken; stirring to coat veggies. Reduce heat to medium low and cook for another few minutes until sweet potato noodles are al dente. Garnish with green onions, chopped peanuts, and cilantro, if desired. Serves 4.

 

Source: https://www.ambitiouskitchen.com/spicy-thai-peanut-chicken-sweet-potato-noodle-stir-fry/

Easy, Keto Low-Carb PF Chang’s Chicken Lettuce Wraps

Ingredients

  • 1 pound ground chicken
  • 1 cup chopped onion
  • salt and pepper to taste
  • 1/2 cup canned water chestnuts, chopped (omit if strict keto)
  • 2 green onions, chopped
  • 1 head butter/bibb lettuce You can use larger, leafy lettuce like romaine if you wish

Homemade Hoisin Sauce

  • 5 tablespoons soy sauce I prefer low-sodium soy sauce. Can also use coconut aminos.
  • 2 tablespoons natural peanut butter I use Smucker’s Natural
  • 2 garlic cloves, minced
  • 1 teaspoon hot sauce or Sriracha
  • 2 teaspoons sesame oil
  • 2 teaspoons rice wine vinegar Be sure to use regular rice wine vinegar for keto and low-carb. Seasoned rice wine vinegar has added sugar.
  • 1 tablespoon zero-calorie sweetener I use Swerve
  • 1/2 teaspoon garlic powder
  • salt and pepper to taste

Instructions

Homemade Hoisin Sauce

  • Combine all of the ingredients in a small bowl. Mix well.

Lettuce Wrap Filling

  • Heat a skillet on medium-high heat. Add the ground chicken to the skillet. Season with salt and pepper to taste.
  • Use a spatula or large spoon to break down the ground chicken. Cook for 3-4 minutes until the chicken has browned. If needed, drain excess fat.
  • Add the regular onions. Cook for 2 minutes or until the onions become fragrant.
  • Add in the homemade hoisin, water chestnuts and green onions. Cook for an additional 1-2 minutes.
  • Load the filling into the lettuce. Top with green onions.
  • Serve!

 

Source: https://www.staysnatched.com/keto-pf-changs-lettuce-wraps/

Sheet Pan Chicken Fajitas Recipe

Servings: 4

Ingredients

  • 1 1/2 pounds of chicken breast tenders
  • 1 yellow bell pepper sliced into 1/4 inch slices
  • 1 red bell pepper sliced into 1/4 inch slices
  • 1 orange bell pepper sliced into 1/4 inch slices
  • 1 small red onion sliced into 1/4 inch slices
  • 1 1/2 tablespoons of extra virgin olive oil
  • 1 teaspoon of kosher salt
  • several turns of freshly ground pepper
  • 2 teaspoon of chili powder
  • 1/2 teaspoon of garlic powder
  • 1/2 teaspoon of onion powder
  • 1/2 teaspoon of ground cumin
  • 1/2 teaspoon of smoked paprika
  • lime
  • fresh cilantro for garnish
  • tortillas warmed

Instructions

    1. Preheat oven to 425 degrees.
    2. In a large bowl, combine onion, bell pepper, chicken tenders, olive oil, salt and pepper and spices.
    3. Toss to combine.
    4. Spray baking sheet with non stick cooking spray.
    5. Spread chicken, bell peppers and onions on baking sheet.
    6. Cook at 425 degrees for about 20 minutes, until chicken reaches 165 degrees. Then turn oven to broil and cook for additional 1-2 minutes just letting the veggies pick up some color. Watch carefully to make sure they don’t start to burn.
    7. In the last five minutes of cooking,not while the broiler is on, let tortillas wrapped in foil warm in the oven.
    8. Squeeze juice from fresh limes over fajita mixture while hot and top with fresh cilantro.
    9. Serve in warm tortillas.

 

 

Source: https://www.number-2-pencil.com/sheet-pan-chicken-fajitas-6/

Greek Chicken Bowls (Meal Prep Easy)

Ingredients

Greek Chicken

  • 2 pounds boneless skinless chicken breasts
  • 1/4 cup olive oil
  • 3 Tbs garlic minced (Note, adjust to preference)
  • 1/3 cup fresh lemon juice
  • 1 Tbs red wine vinegar
  • 1 Tbs dried oregano
  • 1/3 cup plain Greek yogurt
  • Kosher salt and freshly ground black pepper to taste

Cucumber Salad

  • 2 English cucumbers peeled and sliced
  • 1/3 cup lemon juice
  • 2 Tbs olive oil
  • 1 Tbs red wine vinegar
  • 1/2 Tbs minced garlic
  • 1/2 tsp dried oregano

Tzatziki Sauce

  • 1 cup plain Greek yogurt
  • 1 English cucumber finely diced
  • 1 tsp – up to 1 Tbs minced garlic adjust to garlic preference
  • 1/2 Tbs dill weed or 1 Tbs fresh dill, chopped fine
  • 1 1/2 tsp fresh lemon juice
  • 1 tsp lemon zest
  • 1/2 tsp chopped fresh mint optional
  • Salt and pepper to taste

The Rest

  • 3 cups cooked brown rice
  • 1 1/2 pounds cherry tomatoes halved
  • 1/2 cup red onion slices

 

Instructions

  • In a large plastic zip bag, combine olive oil, garlic, lemon juice, red wine vinegar, oregano, greek yogurts and salt and pepper. Massage to mix.
  • Add chicken into the bag.
  • Massage to make sure chicken is full covered and marinate for at least 20 minutes, up to 12 hours.
  • Drain the chicken from the marinade, discarding the marinade.
  • In a skillet, heat some olive oil over medium-high heat.
  • I used my Anolon Skillet which I love because it heats evenly, is metal utensil friendly, and can be used in the oven up to 400 degrees.
  • Add chicken when it is hot, and cook, flipping part way through. Cook approximately 3-4 minutes per side. Cooking time depends on thickness and size of the chicken. Cook until internal temp is 165 degrees.
  • Remove from pan, and let cool.
  • Once cool, cut into bite sized pieces. Just make sure you let it cool, or all the juice will run out.
  • Meanwhile, make cucumber salad by chunking the cucumbers, and tossing in a bowl with the lemon juice, olive oil, red wine vinegar, garlic, and oregano. Set aside
  • Make tzatziki sauce by combining the Greek yogurt, cucumber, garlic, dill weed, lemon juice, lemon zest in a small bowl; season with salt and pepper. And add mint (optional)
  • Refrigerate while assembling your bowls.
  • Cook brown rice according to package directions. When finished cooking, divide between meal prep containers, 1/2 cup in each container, halve cherry tomatoes, and mix with red onion slices. Divide amongst the bowls.
  • Top with chicken, cucumber salad, and some tzatziki sauce.
  • Keep for 3- 5 days in airtight container, serve cold!

 

 

Source: https://www.eazypeazymealz.com/greek-chicken-bowls-meal-prep-easy/

Whole30 Pesto Chicken Zucchini Noodles

Ingredients

  • 2 tablespoons olive oil
  • 2 lbs chicken
  • 1 tablespoon minced garlic
  • 1 lb cherry tomatoes
  • 1 teaspoon pepper
  • 1 teaspoon salt
  • ¼ cup basil finely chopped
  • 2 tablespoons parsley finely chopped
  • 1/2 cup Trader Joe’s Kale Cashew Basil Pesto or homemade
  • 2 large zucchini spiralized with water squeezed out

Instructions

  • Heat one tbsp olive oil in pan. Sauté chicken until browned on all sides, about 20 minutes.
  • While chicken is cooking, halve tomatoes, spiralize zucchini and chop garlic/herbs
  • Once chicken is browned, remove from the pan and set aside.
  • Add an additional tablespoon of olive oil to the same pan. Heat olive oil, and add in 1 tbsp minced garlic. Sauté until fragrant, about 1 minute.
  • Stir in cherry tomatoes, salt, pepper and herbs to olive oil/garlic mixture. Sauté for 5 minutes or until tomatoes are soft
  • Once tomatoes are softened, stir in pesto and return chicken to the pan.
  • Using tongs, gently toss in raw zucchini noodles, coating evenly in tomato/pesto mixture. Saute for an additional 1-2 minutes over medium heat until zucchini starts to soften.
  • Serve + enjoy.
  • Optional if not whole30 – top with parmesan cheese!

 

 

Source: https://thecleaneatingcouple.com/whole30-pesto-chicken-zucchini-noodles/

Meal Prep Southwest Chicken Burrito Bowls

Ingredients

  • 2 cups kale (or lettuce of choice)
  • 1 cup grape tomatoes
  • 3 cups shredded or cubed chicken (cooked (about 2 chicken breasts))
  • 3/4 cup corn, canned
  • 1 1/2 cup black beans, canned
  • 1 cup rice, cooked
  • 1 tsp paprika
  • 1/2 tsp cumin
  • 1/4 tsp cayenne
  • 1/4 tsp pepper
  • drizzle Avocado Lime Dressing (optional)

Instructions

  • Cook the rice according to directions. Mix in paprika, cumin, cayenne, and pepper when the rice has about 5 minutes left. Set aside.
  • Layer each bowl or container with kale, tomatoes, shredded chicken, corn, beans, and rice. Top with optional dressing and enjoy immediately or refrigerate for later!

 

 

Source: https://www.jaroflemons.com/meal-prep-chicken-burrito-bowls/

Dump-and-Bake Salsa Chicken

Ingredients

  • 1 (14.4 ounce) bag frozen corn kernels (about 3 cups)
  • 1 (15 ounce) can black beans, drained and rinsed
  • 1 (15 ounce) can petite diced tomatoes, drained
  • 1 cup salsa divided
  • 1 teaspoon minced garlic I like to use a squeeze bottle of fresh minced garlic from the produce section for a shortcut
  • ½ teaspoon cumin
  • 2 lbs. boneless, skinless chicken breasts
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 375 degrees F.
  2. Spray a large (9 x 13-inch) baking dish with cooking spray.
  3. In the prepared dish, stir together frozen corn, black beans, diced tomatoes, ½ cup of salsa, garlic, and cumin.
  4. Place chicken on top of corn mixture. Season chicken with salt and pepper, to taste.
  5. Pour remaining ½ cup of salsa over chicken.
  6. Cover tightly with foil and bake for approximately 45-60 minutes, or until internal temperature of chicken reaches 165 degrees F. The total length of cooking time will vary depending on the size of your chicken breasts.
  7. Remove chicken from dish and slice (or shred with two forks). Return to dish, stir to combine, and serve.

 

 

Source: https://www.theseasonedmom.com/salsa-chicken/

Cheesy Cauliflower Rice with Broccoli and Chicken

Ingredients

  • 1 lb chicken breast (500g) (cut into bite-sized cubes)
  • 1 onion (diced)
  • 3 cups cauliflower (blended/chopped into fine “rice”)
  • 3 cups broccoli
  • 2 garlic cloves (minced)
  • 1/2 cup chicken broth
  • 1/2 cup cream cheese
  • 1 cup cheddar cheese (grated)
  • 1 tbsp paprika
  • 1 tsp ground coriander
  • to taste salt and pepper

Instructions

  • Heat up a skillet and sauté the chicken, onion, garlic, paprika, coriander, salt and pepper in a little bit of oil, until the chicken is cooked. About 5-10 minutes.
  • Add the cauliflower, broccoli and chicken stock and allow to cook for another 5-10 minutes, until the broccoli is cooked to your desired tenderness.
  • Add the cream cheese and stir until everything is melted and combined.
  • Take a bite and see if you need any more salt!
  • Now, top with the grated cheddar and slide under the broiler until the cheese is melted, golden and bubbly. (You can skip the broiler and allow the cheese to melt by putting a lid on the skillet for a couple of minutes if you desire).
  • Garnish with some freshly chopped parsley, and serve!

 

 

Source: https://www.livingchirpy.com/cheddar-broccoli-chicken-casserole-with-cauliflower-rice/?utm_medium=social&utm_source=pinterest&utm_campaign=tailwind_tribes&utm_content=tribes&utm_term=532947248_1942013

Sheet Pan Sesame Chicken and Veggies

Ingredients

  • 1 lb boneless skinless chicken breasts, cut into 1-inch pieces
  • 1 large head of broccoli, chopped (about 2 cups)
  • 2 medium red bell peppers, cut into chunks
  • 1 cup snap peas
  • Salt and pepper, to taste
  • Optional toppings: sesame seeds and green onions

For the sauce:

  • 1/4 cup lower-sodium soy sauce
  • 1 Tbsp sweet chili sauce
  • 2 Tbsp honey
  • 2 cloves garlic
  • 1 tsp. fresh ginger

Instructions

  1. Preheat oven to 400 degrees F.
  2. To make the sauce: In a small saucepan, heat soy sauce, sweet chili sauce, honey, garlic and ginger on medium heat and bring to a boil. Turn down heat and allow sauce to simmer, whisking occasionally, until sauce is thick and bubbly. Remove from heat.
  3. Spread chicken and chopped veggies on a baking sheet sprayed with PAM cooking spray and season with salt and pepper. Drizzle half the sauce over the chicken and veggies (reserving the other half for later) and toss to combine. Bake in the oven for about 20 minutes, tossing halfway through, and continue cooking until veggies are tender and chicken is cooked through.
  4. Drizzle remaining sauce over top and sprinkle with sesame seeds and green onions. Serve over brown rice or quinoa and enjoy!

 

 

Source: http://www.eatyourselfskinny.com/sheet-pan-sesame-chicken-and-veggies/

Skinny Chicken and Roasted Potato Bowl

Ingredients

  • 8 medium red potatoes, skin on and cut into quarters
  • 1 small yellow onion, cut into 1 inch cubes
  • 3 tablespoons olive oil
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon ground black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 tablespoon chili powder
  • 1 head broccoli, cut into medium florets
  • 4 (6 ounce) boneless and skinless chicken breast, cut into 1 inch cubes
  • 1/2 cup no sugar added BBQ sauce

Instructions

  1. Preheat the oven to 400 degrees. In a large bowl, toss together the potatoes, onions, 1 tablespoon of the olive oil, salt, pepper, garlic powder, paprika, and chili powder. Spread in an even layer on a baking sheet and roast for 20-30 minutes, or until fork tender.
  2. Remove the potatoes from the oven and toss the broccoli with 1 tablespoon of the olive oil. Move the potatoes to only take up 1/2 of the baking sheet and spread the broccoli on to the second half of the baking sheet next to the potatoes. Return to the oven and roast for another 10 minutes.
  3. Heat one tablespoon of the olive oil in a large skillet on high heat. Once hot, add the chicken and cook until firm and no pink remains. Drain off any excess liquid. Stir in the BBQ sauce and bring to a simmer. Remove from heat.
  4. Remove the potatoes from the oven and spoon the potatoes into 1/3 of a serving bowl. Spoon the broccoli into a second 1/3, and finally fill the remaining space with the chicken. Serve and enjoy!

 

 

Source: https://skinnyms.com/skinny-chicken-and-roasted-potato-bowl/