Berry Chicken Salad With Honey Balsamic Dressing

Ingredients:

Vinaigrette:
3 tablespoons balsamic vinegar
2 tablespoons honey
1 tablespoon Dijon mustard
¼ cup olive oil
¼ teaspoon coarse salt
¼ teaspoon freshly ground black pepper

Salad:
4–6 cups spring mix
4 (4- to 6-ounce) cooked boneless skinless chicken breasts, cooled and sliced
2–3 cups fresh berries (strawberries, blackberries, blueberries)
1 medium ripe avocado, peeled and sliced
½ cup cooked quinoa, cooled
Pinch of coarse salt and freshly ground black pepper, if desired
Handful chopped walnuts or almonds and feta, goat or Parmesan cheese, if desired
How to Make It:
Instructions

1. In a small measuring cup or bowl, whisk together dressing ingredients. Taste and adjust seasoning, if necessary.
2. Arrange spring mix in bowls. Distribute chicken breasts, berries, avocado and quinoa on each salad. Sprinkle lightly with salt and freshly ground black pepper, if desired. Top with nuts and cheese, if desired.
3. Just before serving, drizzle dressing on salad. Store leftover salad and dressing in separate containers in the refrigerator.

Recipe Notes:

Cooking Tip: Cook the chicken breast in advance to make weeknight salad assembly quick and simple.

Summer Succotash With Grilled Corn

Ingredients:

6 ears sweet corn, cleaned (about 3 cups)
3 tablespoons extra virgin olive oil
2 pints cherry or grape tomatoes, halved
¼ cup green onion, thinly sliced (optional)
2 tablespoons flat-leaf Italian parsley, chopped
2 tablespoons cilantro, chopped
2 tablespoons fresh basil, chopped
Zest and juice of small lime
1 teaspoon coarse salt
½ teaspoon freshly ground black pepper
How to Make It:
Instructions

1. Preheat grill to medium-high heat.
2. Place ears of corn on hot grill and cook 10-15 minutes, until corn is slightly charred and kernels are tender. Remove the sweet corn from the grill and allow to completely cool.
3. In the meantime combine cherry tomatoes, green onion, herbs and lime zest and juice in a large bowl.
4. Slice the corn kernels off the cobs and add to the bowl. Toss together with remaining olive oil, salt and pepper. Taste and adjust seasonings, if necessary.

Recipe Notes:

Serving Tip: Serve as a side dish, salsa or on top of fish, chicken or shrimp.

Roasted Veggies, Chickpeas & Quinoa Four Ways

Ingredients:

Roasted Vegetables & Chickpeas
2 carrots, sliced
1 small green bell pepper, sliced
1 small red onion, sliced
1 (15-ounce) can chickpeas, rinsed, drained
1 small head cauliflower, separated into small florets
1 ½ tablespoons extra virgin olive oil
½ lemon, juiced
1 teaspoon cumin seed
1 ½ teaspoons smoked red paprika
1 teaspoon oregano
½ teaspoon garlic powder
½ teaspoon sea salt (optional)
1 tablespoon coconut palm sugar (or brown sugar)
Quinoa
2 cups water
1 cup quinoa, uncooked
1 cube vegetable bouillon
Additions
2 tablespoons hemp seeds
4 sun-dried tomatoes
½ cup cooked lentil pasta
1 cup fresh chopped kale
1 tortilla or wrap
Fresh herbs, as desired (cilantro, parsley, oregano, basil)
4 lemon wedges
How to Make It:
Instructions

1. Preheat oven to 375 F.
2. On a baking sheet, arrange a thin layer in vertical sections of: carrots slices, green bell pepper slices, red onion slices, chickpeas, and cauliflower florets.
3. Drizzle olive oil and lemon juice evenly over the vegetables.
4. In a small dish, mix together cumin seeds, smoked red paprika, oregano, garlic powder, sea salt, and coconut palm sugar. Sprinkle the seasoning mix evenly over the vegetables.
5. Place on top rack of the oven and roast for about 30 minutes, until golden brown and tender. Remove from the oven.
6. While vegetables are roasting, prepare quinoa. Bring 2 cups of water to a boil. Add quinoa and vegetable bullion, cover, and simmer over medium for about 15 minutes, until tender. Remove from burner.
7. To prepare meal prep 4 ways: Divide the roasted vegetables and cooked quinoa among 4 rectangular glass containers with toppings as follows. Garnish with fresh herbs as desired and lemon wedges.
8. Vegetable, Chickpea Quinoa Power Bowl: In a glass rectangular container, arrange cooked quinoa, top with roasted vegetables and chickpeas, and sprinkle with hemp seeds. Cover and refrigerate until serving time. Reheat in the microwave or enjoy cold.

Chickpea Quinoa Kale Salad: In a glass rectangular container, arrange chopped kale, top with roasted vegetables and chickpeas, cooked quinoa, and hemp seeds. Cover and refrigerate until serving time.

Vegetable Chickpea Quinoa Wrap: In a glass rectangular container, arrange 1 tortilla or wrap. Top with a layer of quinoa, roasted vegetables and chickpeas, and hemp seeds. Roll the tortilla around the mixture, cover, and refrigerate until serving time. Reheat in the microwave or enjoy cold.

Roasted Vegetable Chickpea Pasta: In a glass rectangular container, arrange cooked lentil pasta, vegetables, quinoa, sun-dried tomatoes, and hemp seeds. Cover and refrigerate until serving time. Reheat in the microwave or enjoy cold.
Garnish with fresh herbs as desired (cilantro, parsley, basil). To enjoy, simply reheat in the microwave or serve the meals cold. Toss together with a fork before eating. Store below 40 degrees F for up to 5 days before eating.
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