December 5, 2024
Super Protein Chicken Crunch Salad
SUPER PROTEIN CHICKEN CRUNCH SALAD
4 serves | 25 min Prep
INGREDIENTS
- 200g snow peas, trimmed
- 2 (about 180g each) cooked skinless chicken breasts, chopped
- 4 celery sticks, finely chopped
- 1 large Lebanese cucumber, deseeded, finely chopped
- 1 large red apple, cored, finely chopped
- 130g (½ cup) natural yoghurt
- 2 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1 tbsp chopped fresh chives
- 2 baby cos lettuce, coarsely chopped
- 35g (1/3 cup) flaked almonds, lightly toasted
METHOD
- Step 1 - Place snow peas in a heatproof bowl. Pour over enough boiling water to cover and set aside for 30 seconds. Refresh under cold running water then drain.
- Step 2 - Combine the chicken, celery, cucumber, apple and snow pea in a large bowl.
- Step 3 -Whisk together the yoghurt, lemon juice, mustard and chives in a small bowl. Add 1-2 tsp water if dressing is too thick.
- Step 4 - Add the dressing to the chicken mixture and toss gently until combined. Add lettuce and half the almonds and toss gently until combined. Serve immediately sprinkled with the remaining almonds.
Nutrition Facts (amount per serving)
289 Calories
9.3g Fat
15.7g Carbs
5.2g Fiber
32.1g Protein
One Pan Miso Honey Chicken Thighs with Squash 2 servings | 40 minutes INGREDIENTS 1 tbsp Miso Paste 1 tsp Raw Honey 1 Garlic (clove, large, minced) 3 tbsps Chicken Broth, Low Sodium Sea Salt & Black Pepper 1 lb Chicken Thighs with Skin (bone-in) 1 Delicata Squash (large, sliced, seeds removed) 1 tbsp Parsley (minced) METHOD Preheat the oven to 400oF (205oC). Heat a cast-iron pan over medium-high heat. Mix the miso paste, honey, garlic, chicken broth, salt, and pepper together. Add the chicken and squash to the marinade and toss well to coat. Sear the chicken thighs in the cast iron pan, skin-side down, until just browned, about two minutes. Remove the chicken from the pan. Add the squash and remaining marinade to the pan and place the chicken thighs on top. Bake in the oven for 30 minutes or until the chicken is cooked through and the squash is tender. Garnish with parsley and enjoy! NOTES Leftovers: Refrigerate in an airtight container for up to three days. Serving Size: One serving is approximately two chicken thighs and one cup of squash. Additional Toppings: Sesame seeds, hot sauce, and/or chopped green onions. Nutrition Facts Amount per serving 623 calories 57gs protein 15gs carb 35gs fat
Creamy Spinach Stuffed Salmon & Potatoes 2 servings | 35 minutes INGREDIENTS 5 oz Potatoes (wedges) 1 tsp Extra Virgin Olive Oil Sea Salt & Black Pepper (to taste) 2 tbsps Cream Cheese, Regular 2 tbsps Frozen Spinach (thawed, drained) 2 Garlic (clove, minced) 1/2 Lemon (juiced, zested) 12 ozs Salmon Fillet METHOD Preheat the oven to 400°F (205°C) and line a baking sheet with parchment paper. Place the potatoes on the baking sheet and toss with oil, salt, and pepper. Transfer to the oven and bake for 20 minutes. Meanwhile, in a bowl, mix together the cream cheese, spinach, garlic, lemon juice, lemon zest, salt, and pepper. Using a sharp knife, slice down the middle of each piece of salmon, lengthwise. Make sure that your knife doesn't go all the way through. Stuff each fillet with the spinach mixture and season the fillets with salt and pepper. Place the salmon onto the same baking sheet as the potatoes. Place back in the oven and cook for 12 to 15 minutes or until cooked through. Divide the salmon and potatoes between serving plates and enjoy! NOTES Leftovers: Refrigerate in an airtight container for up to three days. Serving Size: One serving is equal to one stuffed salmon and one cup potatoes. More Flavor: Add parsley to the spinach mixture. Dairy-Free: Use cashew cream cheese instead. Nutrition Facts Amount per serving 563 calories 40gs protein 43gs carb 26gs fat
Chicken Chowder 3 servings | 35 minutes INGREDIENTS 2 slices Bacon (sliced) 2 Yellow Potato (medium, chopped) 1 Leek (large, sliced) 1 Carrot (medium, diced) 2 stalks Celery (sliced) 2 Garlic (clove, chopped) 1 tbsp Thyme (fresh) 4 cups Chicken Broth, Low Sodium 12 ozs Chicken Breast, Cooked (shredded) 1/2 cup Whipping Cream (at room temperature) METHOD Heat a large pot over medium heat. Once hot, add the bacon and cook for three to five minutes or until crisp. Set aside on paper towels, leaving the fat in the pot. Add the potatoes, leek, carrot, and the celery to the pan. Sauté over medium heat for five minutes. Stir in the garlic and thyme and add the broth. Bring to a boil, then reduce the heat and simmer, half-covered, for 15 minutes. Add the chicken and cook for three more minutes. Stir in the cream and allow it to heat through. Serve topped with bacon. Enjoy! NOTES Leftovers: Refrigerate in an airtight container for up to three days. Serving Size: One serving is equal to approximately two cups. More Flavor: Add salt and pepper to taste. Use turkey breast instead of chicken. Dairy-Free: Use coconut cream instead of whipping cream. Nutrition Facts Amount per serving 342 calories 11g fat 26g carbs 33g protein