Monday, June 21, 2021

  • 2 Servings
  • 4 Servings
  • 6 Servings

Lunch: Southwestern Chicken Salad

Number of Servings

  • 2
  • 4
  • 6
  • Nutrition

1 1/3 Cups Chicken Breasts, cooked and chopped

1/3 Cup Whole Kernel Frozen Corn, cooked and drained

1/8 Cup Celery, diced

1/8 Cup Tomatoes, diced

1/8 Cup Bell Pepper, diced

1/8 Cup Black Beans, rinsed and drained

1/4 Jalapeño, seeded and finely diced

1/2 Tbsp Fresh Cilantro, chopped

1/8 Cup Mayonnaise

1/2 Tbsp Fresh Lime Juice

½ Tbsp Taco Seasoning (Store bought can be used, but homemade recipe below)

2 2/3 Cups Chicken Breasts, cooked and chopped

2/3 Cup Whole Kernel Frozen Corn, cooked and drained

1/3 Cup Celery, diced

1/3 Cup Tomatoes, diced

1/3 Cup Bell Pepper, diced

1/3 Cup Black Beans, rinsed and drained

1/2 Jalapeño, seeded and finely diced

1 Tbsp Fresh Cilantro, chopped

1/3 Cup Mayonnaise

1 Tbsp Fresh Lime Juice

1 Tbsp Taco Seasoning (Store bought can be used, but homemade recipe below)

4 Cups Chicken Breasts, cooked and chopped

1 Cup Whole Kernel Frozen Corn, cooked and drained

1/2 Cup Celery, diced

1/2 Cup Tomatoes, diced

1/2 Cup Bell Pepper, diced

1/2 Cup Black Beans, rinsed and drained

2/3 Jalapeño, seeded and finely diced

1 1/2 Tbsp Fresh Cilantro, chopped

1/2 Cup Mayonnaise

1 1/2 Tbsp Fresh Lime Juice

1 ½ Tbsp Taco Seasoning (Store bought can be used, but homemade recipe below)

Directions

1. Put chicken into a medium sized boiler and cover with water. Bring to a rapid boil, reduce heat and boil for 20 minutes.

2. Remove chicken from heat and water. Dice and allow to cool.

3. Once chicken has cooled, mix together chicken and veggies and set aside.

4. In a separate bowl, mix together mayo, lime juice, and taco seasoning.

5. Gently fold mayo mixture into the chicken and veggies and chill until ready to serve.

Homemade Taco Seasoning

  • 2
  • 4
  • 6
  • Nutrition

1/2 Tbsp Chili Powder

1/4 Tbsp Cumin

1/4 tsp Paprika

1/4 tsp Salt

1/8 tsp Garlic Powder

1/8 tsp Onion Powder

1/8 tsp Oregano

1/8 tsp Black Pepper

1 Tbsp Chili Powder

1/2 Tbsp Cumin

1/2 tsp Paprika

1/2 tsp Salt

1/4 tsp Garlic Powder

1/4 tsp Onion Powder

1/4 tsp Oregano

1/4 tsp Black Pepper

1 1/2 Tbsp Chili Powder

3/4 Tbsp Cumin

3/4 tsp Paprika

3/4 tsp Salt

1/3 tsp Garlic Powder

1/3 tsp Onion Powder

1/3 tsp Oregano

1/3 tsp Black Pepper

Directions

1. Put all ingredients into a small container with a lid and shake until mixed.


Dinner: Oven Baked Greek Chicken and Vegetables

Number of Servings

  • 2
  • 4
  • 6
  • Nutrition

2 Boneless Skinless Chicken Breasts

6 Red Baby Potatoes, halved

½ Bell Pepper, sliced

½ Red Onion, chopped

1 Small Zucchini, cut into chunks

12 Grape Tomatoes, halved

½ Cup Feta Cheese, crumbled

4 Tbsp Extra Virgin Olive Oil

Juice of ½ Lemon

1 tsp Dried Oregano

½ tsp Dried Basil

½ tsp Dried Thyme

¼ tsp Salt

¼ tsp Ground Black Pepper

 

4 Boneless Skinless Chicken Breasts

12 Red Baby Potatoes, halved

1 Bell Pepper, sliced

1 Red Onion, chopped

2 Small Zucchini, cut into chunks

24 Grape Tomatoes, halved

1 Cup Feta Cheese, crumbled

8 Tbsp Extra Virgin Olive Oil

Juice of 1 Lemon

2 tsp Dried Oregano

1 tsp Dried Basil

1 tsp Dried Thyme

1/2 tsp Salt

1/2 tsp Ground Black Pepper

6 Boneless Skinless Chicken Breasts

18 Red Baby Potatoes, halved

1 1/2 Bell Pepper, sliced

1 1/2 Red Onion, chopped

3 Small Zucchini, cut into chunks

36 Grape Tomatoes, halved

1 1/2 Cup Feta Cheese, crumbled

12 Tbsp Extra Virgin Olive Oil

Juice of 1 ½ Lemons

3 tsp Dried Oregano

1 1/2 tsp Dried Basil

1 1/2 tsp Dried Thyme

3/4 tsp Salt

3/4 tsp Ground Black Pepper

Directions

1. Preheat oven to 400 degrees.

2. In a small bowl, mix together olive oil, lemon juice, herbs, salt and ground black pepper and set aside.

3. Place chicken and veggies on a large baking sheet.

4. Pour olive oil mixture over the chicken and veggies, tossing to coat.

5. Bake in oven for 30 minutes or until chicken is cooked through.

6. Remove from the oven. Top with feta cheese and return to oven for 5 minutes.