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Chicken Stuffed Sweet Potato

Here’s a flavorful, nutritious meal that comes together quickly. It’s a perfect weeknight dinner that takes chicken breast and infuses it with a sweet and spicy poaching liquid of chipotle, pineapple, fresh cilantro, savory Worcestershire and tangy lime. These flavors are robust and delicious!

Courtesy of RealHealthyRecipes.com

What you need
Servings: 4

4 sweet potatoes
1 tablespoon Coconut Oil OR Butter
1 tablespoon garlic, minced
1 yellow onion, thinly sliced
1 red bell pepper, seeded and sliced into thin strips
1 orange bell pepper, seeded and sliced into thin strips
3 tablespoons minced?canned ?chipotle chile?in adobo sauce (or MORE if you like it spicy!)
? cup orange juice
? cup fresh cilantro, chopped
1 tablespoon Worcestershire sauce
1 lb boneless, skinless chicken breast
1 teaspoon yellow mustard
salt and pepper to taste
1 lime, sliced into wedges

Instructions

1. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.

2. Rinse and scrub the sweet potatoes. Pat dry with a paper towel and pierce several times with a fork or knife. Place on the baking sheet. Lightly spray the sweet potatoes with olive oil and season with salt and pepper. Bake in the preheated oven for 45 minutes to an hour, until tender when poked.

3. Melt the coconut oil in a 12-inch skillet over medium-high heat. Add garlic, bell peppers, onion?and chipotle and cook until soft, about 5 minutes.

4. Add the orange juice to the skillet along with 1/2 cup cilantro and the Worcestershire and bring to a simmer.

5. Add the chicken to the skillet, cover and reduce the heat to medium-low. Cook until the chicken registers 160 degrees, 10 to 15 minutes, flipping the chicken halfway through. Using a slotted spoon, transfer the chicken and veggies?to a plate and cover.

6. Increase the heat to medium-high and cook the liquid left in the skillet until reduced to 1/4 cup, about 5 minutes. Off heat, whisk in the mustard. Using 2 forks, shred the chicken and return it and the veggies to the skillet. Add the remaining 1/4 cup cilantro and toss until well combined. Season with salt and pepper to taste.

7. Slice each baked sweet potato down the middle and fill with a heaping spoon of the chipotle chicken. Serve with lime wedges. Enjoy!

Nutrition
One serving equals: 372 calories, 8g fat, 34g carbohydrate, 8g fiber, 9g sugar and 39g protein.

Cranberry Chicken Wraps

Meals that are high in protein and natural fiber are the perfect way to compliment your strength training routine to achieve your fat loss goal quickly. This recipe for Cranberry Chicken Salad is a delicious way to eat lean and clean. Serve on large lettuce leaves.

Courtesy of RealHealthyRecipes.com

What you need
Servings: 8

4 cups cooked chicken breast, cubed
1 fennel bulb, chopped
? cup roasted pistachios, chopped
? cup dried cranberries
1 Tablespoon roasted pepitas
3 Tablespoons coconut milk, canned and full fat
1 teaspoon dried, ground sage
3 Tablespoons fresh parsley, minced
dash of salt and pepper
head of Romaine lettuce

Instructions

1. Mix all of the ingredients, except the lettuce, in a bowl. Serve by spooning the chicken salad in large Romaine lettuce leaves.

Nutrition
One serving equals: 221 calories, 9 fat, 123mg sodium, 10g carbohydrates, 4g fiber, and 23g protein.

EASY Slow Cooker Chicken

Here?s a perfect recipe to use while meal prepping. Shredded chicken is a wonderful source of protein that can be packed with different veggies and salads for an endless combination of flavors!

Courtesy of RealHealthyRecipes.com

What you need
Servings: 6

4 boneless, skinless chicken breasts
Dash of salt and pepper
2 cups fresh salsa
1 lime, sliced into wedges for serving

Instructions

1. Place the chicken breasts in a slow cooker and season with salt and pepper. Top with the salsa, cover and cook on high for 4 hours or on low for 6-8 hours.

2. Shred the chicken and mix into the salsa juices. Serve with lime wedges. Enjoy in tacos, enchiladas, on salad or on sweet potato or on cauliflower rice or quinoa!

Nutrition
One serving equals: 119 calories, 2g fat, 560mg sodium, 5g carbohydrates, 1g fiber, 2g sugar and 20g protein.

Roasted Chicken and Veggies

Roasted Chicken and Veggies Dinner

Roasting a whole chicken with veggies is a wonderful meal and is much simpler to prepare than you might think. Make this recipe on the weekend and then enjoy nutritious leftovers throughout your week.

Courtesy of RealHealthyRecipes.com

What you need
Servings: 5

3 bulbs garlic
1/4 cup olive oil
salt and pepper
4 Tablespoons coconut oil, gently melted
1 Tablespoon each minced, fresh rosemary, oregano, tarragon
1 teaspoon minced garlic
zest and juice from one lemon
4 large organic carrots, cut into 1 inch pieces
3 organic zucchini, cut into 1 inch half-moons
1 cup pearl onions, ends trimmed
1 cup Brussels sprouts, halved
1 hormone-free, organic chicken
2 cups chicken broth
1 Tablespoon coconut flour

Instructions

1. Preheat the oven to 400 degrees F.

2. Cut off the tips of each section of the garlic bulbs. Place the blubs in a small glass pan. Brush the tops with the olive oil and sprinkle with salt and pepper. Cover the pan with aluminum foil and set aside.

3. In a small bowl combine the melted coconut oil, fresh herbs, minced garlic, lemon zest and lemon juice. Set 1/3 of the mixture aside for the veggies.

4. In a large bowl combine the carrots, zucchini, pearl onions and Brussels sprouts with 1/3 of the herb mixture. Season with salt and pepper. Set aside.

5. Rinse your chicken and pat dry. Carefully slide your hand between the skin and the breast and liberally rub some of the herb mixture. Rub the rest of the herb mixture over the top of the chicken. Season the chicken with salt and pepper and tie the legs together with kitchen string. Place the chicken on a large roasting pan, and surround it with the veggies.

6. Roast the chicken and veggies for 30 minutes. Reduce the oven temperature to 350 degrees F, pour 1/2 cup of chicken broth over the chicken and veggies, and place the garlic pan in the oven off to the side.

7. For the next 90 minutes, pour 1/2 cup of broth over the chicken and veggies every 30 minutes as it cooks at 350 degrees F.

8. To see if the chicken is done, poke the tip of a sharp knife between the leg and body and see that the juices run clear. Transfer the chicken and veggies to a large platter. Add a couple of the roasted garlic bulbs to the chicken platter, reserving one for the gravy.

9. To make gravy: Pour all of the roasting pan juices into a skillet and bring to a simmer. Remove the garlic cloves from one of the roasted blubs and smash with a fork. Add garlic to skillet. Mix in the tablespoon of coconut flour, and whisk the gravy as it simmers. Cook for 10 minutes, or until desired thickness. Season with salt and pepper.

Nutrition
One serving equals: 251 calories, 14g fat, 113mg sodium, 19g carbohydrate, 7g fiber, and 17g protein

Fitness Chicken Lettuce Boats

We love recipes like this, where the flavor and enjoyment outshine the health benefit. One bite of these Fitness Chicken Lettuce Boats and you?ll see what wemean ? the crunch, the collision of flavors and the creamy enjoyment will push all thoughts of calories and fat grams out of your mind?but rest assure that this recipe is highly healthy and will keep you on track towards your fat loss goal. Enjoy!

Courtesy of RealHealthyRecipes.com

What you need
Servings: 6

2 small apples, cored and chopped
1 Tablespoon orange juice
3 cups roasted chicken, chopped
? cup toasted walnuts, chopped
? cup black raisins
1 (4oz) can mild diced green chiles
? cup non-fat plain Greek yogurt
? cup light, balsamic dressing
sea salt and black pepper to taste
1 head butter lettuce
red grapes ? optional for serving

Instructions

1. In a large bowl combine the chopped apples and orange juice. Mix to combine.

2. Add the remaining ingredients (save for the lettuce and grapes) and mix well. Chill, covered, for 15 minutes or until ready to serve. Use an ice cream scoop to place the chicken salad on each lettuce leaf. Garnish the plate with red grapes and Enjoy!

Nutrition
One serving equals: 224 calories, 8g fat, 140mg sodium, 15g carbohydrate, 2g fiber, and 23g protein

Slow Cooker Chicken Tacos

Here?s a simple, delicious dinner that your whole family will love. Simply throw the chicken ingredients into the slow cooker in the morning, and come home to a healthy, flavorful meal. Double up on this recipe and use it for your weekly meal prep!

Courtesy of RealHealthyRecipes.com

What you need
Servings: 8

2lbs boneless, skinless chicken thighs
3 bell peppers (any color), thinly sliced
1 yellow onion, thinly sliced
1 (4oz) can green chiles, chopped (I use mild!)
1 (14oz) can diced tomatoes
1 (16oz) jar green salsa
4 cloves garlic, minced
? cup cilantro, chopped plus more for garnish
1 Tablespoon ground cumin
1 Tablespoon chili powder
1 Tablespoon fajita seasoning
2 teaspoon sea salt
? teaspoon black pepper
Large lettuce leaves
Avocado, sliced

Instructions

1. Combine all of the ingredients, except the lettuce leaves and avocado, in a slow cooker. Cover and cook on low for 5 hours.

2. Remove the chicken thighs, shred with a fork, and mix back in. Serve, using a slotted spoon, on the lettuce leaves. Garnish with sliced avocado, chopped cilantro and a sprinkle of fajita seasoning. Enjoy!

Nutrition
One serving equals: 202 calories, 6g fat, 589mg sodium, 14g carbohydrate, 5g fiber, and 20g protein.


One serving equals: 372 calories, 8g fat, 34g carbohydrate, 8g fiber, 9g sugar and 39g protein.

Bacon Wrapped Chicken

Here?s an EXCITING slow cooker chicken dinner recipe to spice up your life!

By wrapping our chicken breast with strips of turkey bacon, cooking over sweet potato and covering with BBQ-covered green apples we create a dish that is BURSTING with flavor, while staying healthy on fitness friendly.

Be sure to use a BBQ sauce that has no added sugars. I used Primal Kitchen?s Golden BBQ Sauce which has only 1 gram of sugar per 2 Tablespoons.

Courtesy of RealHealthyRecipes.com

What you need
Servings: 4

2 sweet potatoes
3 Green Apples
? cup natural BBQ sauce (avoid ones with added sugars)
1 tablespoon lemon juice
1 tablespoon coconut sugar (optional)
4 skinless, boneless, chicken breasts
8 slices Turkey Bacon
1 tablespoon fresh parsley, for garnish

Instructions

1. Skin the sweet potatoes and slice into half-moons.

2. Lightly grease the bottom of a large slow cooker with coconut oil. Place the sweet potatoes in the slow cooker. Seed and dice the apples.

3. In a medium bowl combine the BBQ sauce, lemon juice and coconut sugar. Mix until fully incorporated and then stir in the apples.

4. Slice the turkey bacon strips in half, lengthwise to create 16 strips. Wrap each chicken breast with 4 strips and place in the slow cooker on top of the sweet potato.

5. Top the chicken with the BBQ-apple mixture. Cover and cook on low for 4 to 6 hours. Serve with a side of Roasted Broccoli and Cauliflower!

Nutrition
One serving equals: 432 calories, 3g fat, 687mg sodium, 59g carbohydrate, 9g fiber, 21g sugar and 41g protein.

BBQ Wings

SKINNY BAKED BBQ WINGS

All you need is:
18 Bone in Chicken Wings
1.5 Cups Barbecue Sauce (Annie?s is a good all natural choice)

Preheat oven to 425 degrees

Line a large baking sheet with parchment paper, then place a wire rack on top of it.

In a large mixing bowl, combine chicken wings and half of the bbq sauce. Gently toss to coat.

Transfer chicken wings to rack, and line them up in a single layer.
Bake for 25-30 minutes, or until the chicken is cooked through. Remove from oven, brush with the remaining half of the bbq sauce and put back in the oven on the top shelf for another 5 minutes.

Recipe inspiration from Gimmie Some Oven