Tuesday, April 27, 2021

  • 2 Servings
  • 4 Servings
  • 6 Servings

Lunch: Spinach Artichoke Chicken Salad

Number of Servings

  • 2
  • 4
  • 6
  • Nutrition

2 Cups Rotisserie Chicken, chopped

1/2 Cup Marinated Artichoke Hearts, diced

1 Cup Fresh Spinach, chopped

4 Tbsp Olive Oil Mayonnaise

1/4 tsp Garlic Powder

1/4 tsp Onion Powder

Salt and Ground Black Pepper to Taste

16 oz Chicken Tenderloins, cooked and diced

1 (12 oz) Jar Marinated Artichoke Hearts, chopped

2 Tbsp Capers

½ Cup Red Onions, diced

1 Cup Fresh Spinach, chopped

¾ Cup Olive Oil Mayonnaise

¼ Cup Lemon Juice

Salt and Ground Black Pepper to Taste



6 Cups Rotisserie Chicken, chopped

1 1/2 Cups Marinated Artichoke Hearts, diced

3 Cups Fresh Spinach, chopped

12 Tbsp Olive Oil Mayonnaise

3/4 tsp Garlic Powder

3/4 tsp Onion Powder

Salt and Ground Black Pepper to Taste

Directions

1. Mix all ingredients together and serve on lettuce.



Dinner: Cilantro Lime Chicken with Rice and Black Beans

Number of Servings

  • 2
  • 4
  • 6
  • Nutrition

2 (6 oz) Chicken Breasts

1 Cup Cilantro, chopped

1 Clove Garlic, minced

1/4 Cup Extra Virgin Olive Oil plus 2 Tbsp, divided

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

 

4 (6 oz) Chicken Breasts

2 Cups Cilantro, chopped

2 Cloves Garlic, minced

½ Cup Extra Virgin Olive Oil plus 4 Tbsp, divided

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

6 (6 oz) Chicken Breasts

3 Cups Cilantro, chopped

3 Cloves Garlic, minced

3/4 Cup Extra Virgin Olive Oil plus 6 Tbsp, divided

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

Directions

1. In a blender, liquify cilantro, garlic, ¼ cup olive oil, and taco seasoning. This is the marinade.

2. In a bowl or ziplock bag, pour marinade over chicken and marinate for at least 30 minutes and up to 8 hours.

3. Heat remaining olive oil in a skillet on medium to medium high heat. Remove chicken from marinade and add chicken to skillet.

4. Reduce heat to medium and cook for approx. 15 minutes or until cooked through, flipping halfway through.

Homemade Taco Seasoning

  • 2
  • 4
  • 6
  • Nutrition

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

 

3 Tbsp Chili Powder

1 1/2 Tbsp Cumin

1 1/2 tsp Paprika

1 1/2 tsp Salt

2/3 tsp Garlic Powder

2/3 tsp Onion Powder

2/3 tsp Oregano

2/3 tsp Black Pepper

 

4 1/2 Tbsp Chili Powder

2 1/4 Tbsp Cumin

2 1/4 tsp Paprika

2 1/4 tsp Salt

1 tsp Garlic Powder

1 tsp Onion Powder

1 tsp Oregano

1 tsp Black Pepper

Directions

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

Basmati Rice

  • 2
  • 4
  • 6
  • Nutrition

1/2 Cup Basmati Rice

1 1/8 Cups Water

1/2 Tbsp Extra Virgin Olive Oil

Salt and Ground Black Pepper to Taste

1 Cup Basmati Rice

2 ¼ Cups Water

1 Tbsp Extra Virgin Olive Oil

Salt and Ground Black Pepper to Taste



1 1/2 Cup Basmati Rice

3 1/3 Cups Water

1 1/2 Tbsp Extra Virgin Olive Oil

Salt and Ground Black Pepper to Taste

Directions

1. Cook according to package directions.

2. Stir in olive oil and salt and pepper to taste.

 

Black Beans

  • 2
  • 4
  • 6
  • Nutrition

1/2 (15 oz) Can Black Beans

1 (15 oz) Can Black Beans

1 1/2 (15 oz) Cans Black Beans

Directions

1. Rinse and drain beans, adding back one can of water.

2. In a saucepan, heat beans on low to medium heat for approx. 5 minutes or until thoroughly heated.