Paprika Lamb Loin Chops With Chickpea Salad

TURKISH EGGS 2 Servings | 10 minutes INGREDIENTS 1 1/2 cups Greek yogurt 2 cloves garlic minced 1/4 teaspoon salt 1/4 teaspoon pepper 3 tablespoons vinegar 4 large eggs room temperature 2 tablespoons butter 1 teaspoon sweet paprika METHOD Combine the yogurt, garlic, salt, and pepper, and mix until combined. Bring a large saucepan of water to a boil. Once it begins to boil, reduce the heat to low and add the vinegar. Using a metallic spoon, give the water a stir in the center and, one at a time, break the eggs into them. Cook the eggs for 2-3 minutes, or until the whites are set. Using a large metal spoon, remove the eggs from the boiling water. In a small saucepan, add the butter and once melted, add the sweet paprika and whisk until combined. Divide the yogurt into two bowls, top with two eggs each, and drizzle the sweet paprika butter sauce over the top. NOTES TO STORE: I don’t recommend storing poached eggs as they’ll lose their runny yolks. Everything else can be stored in separate airtight containers in the fridge for up to one week. TO REHEAT: The butter can be warmed on the stovetop or in the microwave. Eggs should be poached freshly to order. Nutrition (Per Serving) Calories: 347kcal Carbohydrates: 8g Protein: 29g Fat: 22g Sodium: 578mg Potassium: 392mg Fiber: 0.5g Vitamin A: 1390IU Vitamin C: 1mg Calcium: 236mg Iron: 2mg

Chipotle Spiced Chicken & Sweet Potato Wedges 2 servings | 40 minutes INGREDIENTS 12 ozs Chicken Thighs (boneless, skinless) 1 Sweet Potato (large, cut into wedges) 1 1/2 tbsps Raw Honey (warmed) 3 tbsps Extra Virgin Olive Oil 1 tsp Chipotle Powder Sea Salt & Black Pepper (to taste) 3/4 cup Plain Greek Yogurt 1/4 cup Cilantro (finely chopped) 1 tsp Lime Juice METHOD Preheat the oven to 400oF (205oC). Place the chicken on one baking sheet and the sweet potato on a second baking sheet. In a bowl, mix together the honey, oil, and chipotle and season with salt and pepper. Pour half over the chicken and half over the sweet potatoes. Use your hands to distribute the best you can (it will be sticky). Space out the sweet potatoes evenly so there isn't any overlap. Transfer to the oven and cook for 13 minutes. Remove the sweet potato, flip them over, and place them back in the oven.Transfer the chicken to the oven and bake for 15 to 20 minutes, or until cooked through, removing the sweet potato prior if needed. To brown the chicken more, broil for two minutes at the end of cooking. Meanwhile, in a bowl, combine the yogurt, cilantro, and lime juice. Season with salt and pepper. Divide the chicken and sweet potato onto plates and serve with the dip on the side for the chicken and wedges. Enjoy! NOTES Leftovers: Refrigerate in an airtight container for up three days. Serving Size: One serving is approximately 1 1/2 cups of chicken, one cup of sweet potatoes with about 1/3 cup dip. More Flavor: Add garlic powder and/or cayenne to the chipotle mixture. Add a chopped jalapeño to the dip to make it spicy. Additional Toppings: Top with extra cilantro. Dairy-Free: Use a dairy-free yogurt. Nutrition Facts ​  ​ Amount per serving ​  607 calories  25g fat  39g carbs  55g protein