Chicken Fajita Salad with Cumin Lime Dressing

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Chicken Fajita Salad with Cumin Lime Dressing

Preparation Time
10/mins
Cooking Time
10/mins
Serving
4

PREPARATION

STEP 1

Make the dressing: In bowl, combine all dressing ingredients.

STEP 2

Whisk together well, then set aside .

STEP 3

Make and cook the Chicken Fajitas meat mixture.

STEP 4

Allow the chicken fajitas to cool completely.

STEP 5

When serving, toss fresh lettuce with cumin lime dressing. Add salad to plate and top off with chicken fajitas and fresh tomato salsa.

INGREDIENTS

  • :for the cumin lime dressing
  • 1/4 cup olive oil or healthy grape seed oil
  • 2 Tablespoons fresh lime juice
  • Zest of 1 lime
  • 1 teaspoon dried oregano
  • 1 teaspoon salt, or to taste
  • 1" knob of fresh ginger, peeled and grated
  • 1/2 teaspoon cumin
  • :for the salad
  • Chicken tenders marinated and cooked
  • one head fresh lettuce, washed and torn or cut into bite sized pieces
  • fresh tomato salsa- get the recipe here

Chicken & Summer Vegetable Tostadas

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Chicken & Summer Vegetable Tostadas

Preparation Time
/mins
Cooking Time
/mins
Serving
4

PREPARATION

STEP 1

Preheat broiler.

STEP 2

Combine first 3 ingredients, stirring well. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle the spice mixture evenly over chicken. Add chicken to pan; sauté for 3 minutes. Add onion, corn, and zucchini to pan; sauté for 2 minutes or until chicken is done. Stir in salsa and 2 tablespoons cilantro. Cook 2 minutes or until liquid almost evaporates, stirring frequently.

STEP 3

Working with 2 tortillas at a time, arrange tortillas in a single layer on a baking sheet; lightly coat tortillas with cooking spray.

STEP 4

Broil 3 minutes or until lightly browned. Spoon about 3/4 cup chicken mixture in the center of each tortilla; sprinkle each serving with 1/4 cup cheese. Broil an additional 2 minutes or until cheese melts. Repeat procedure with remaining tortillas, chicken mixture, and cheese. Sprinkle each serving with about 3/4 teaspoon of remaining cilantro. Serve immediately.

INGREDIENTS

  • 2 teaspoons canola oil
  • 1 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 12 ounces Crescent chicken breast tenders
  • 1 cup chopped red onion (about 1)
  • 1 cup fresh corn kernels (about 2 ears)
  • 1 cup chopped zucchini
  • 1/2 cup salsa verde
  • 3 tablespoons chopped fresh cilantro, divided
  • 4 (8-inch) fat-free flour tortillas
  • Cooking spray
  • 3 ounces Monterey Jack cheese, shredded (about 3/4 cup)

Parmesan-Crusted Chicken Tenders

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Parmesan-Crusted Chicken Tenders

Preparation Time
10/mins
Cooking Time
20/mins
Serving
4

PREPARATION

STEP 1

Preheat oven to 450 degrees F. Place a large wire rack on a baking sheet and coat with cooking spray.

STEP 2

Place flour in a shallow dish. Lightly beat eggs in another shallow dish. Combine Parmesan and breadcrumbs in a third shallow dish. Toss tenders with Italian seasoning, garlic powder, and salt in a medium bowl. Coat each tender in flour, shaking off any excess. Dip in egg and let any excess drip off. Then roll in the breadcrumb mixture. Place the tenders on the prepared rack. Generously coat the top of each tender with cooking spray.

STEP 3

Bake for 10 minutes. Turn each tender over and coat with cooking spray. Continue baking until the outside is crisp and the tenders are cooked through, about 10 minutes more. Serve the tenders with marinara sauce for dipping.

STEP 4

Exchanges: 1 starch, 1 vegetable, 3 lean meat. Carbohydrate Servings: 1 1/2.

INGREDIENTS

  • Canola or olive oil cooking spray
  • 1/4 cup(s) all-purpose flour
  • 2 large eggs
  • 1/2 cup(s) Parmesan cheese, finely shredded
  • 1 cup(s) coarse dry breadcrumbs, preferably whole-wheat
  • 1 pound Crescent chicken tenders
  • 1 tablespoon(s) Italian seasoning
  • 1 teaspoon(s) garlic powder
  • 1/4 teaspoon(s) salt
  • 1 cup(s) marinara sauce, heated

Orange Chicken and Vegetable Stir-Fry

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Orange Chicken and Vegetable Stir-Fry

Preparation Time
15/mins
Cooking Time
10/mins
Serving
5

PREPARATION

STEP 1

Blend all the ingredients for the sauce in a blender or food processor for 10 seconds.

STEP 2

Taste the sauce and add your choice of sweetener to your liking.

STEP 3

Blend again for a few more seconds.

STEP 4

Heat the sauce in a large skillet on medium-high heat for 5 minutes. Carefully transfer the sauce to a heat proof bowl.

STEP 5

Rinse the skillet clean.

STEP 6

Season the chicken with salt and pepper.

STEP 7

Add the corn starch and massage the chicken with your hands.

STEP 8

If using fresh broccoli or green beans, boil the broccoli for 3-5 minutes until soft enough to pierce with a fork yet firm.

STEP 9

Transfer the vegetables to a plate lined with a paper towel.

STEP 10

Wipe down the skillet until dry.

STEP 11

Heat approximately 1 tablespoon of oil in the skillet on medium-high heat.

STEP 12

Cook the onion and chicken until the chicken is cooked through, approximately 3-4 minutes.

STEP 13

Add the remaining vegetables and stir-fry them together for 2 minutes.

STEP 14

Slowly add a few tablespoons of sauce while stirring the vegetables and chicken.

STEP 15

Continue to add the sauce a few tablespoons at a time, allowing about 15 seconds between each addition to allow sauce to slightly cook down.

STEP 16

Spoon the stir-fry over a bowl of hot rice. Serve immediately.

INGREDIENTS

  • Sauce:
  • 1/2 cup orange juice
  • 2 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon oyster sauce
  • 1 tablespoon orange zest
  • 2 large cloves garlic
  • 1 teaspoon minced ginger
  • optional sweetener like sugar, honey, agave, etc.
  • Stir-fry:
  • 1 pound chicken tender cut into cubes
  • salt and pepper
  • 3 tablespoons corn starch
  • 4 cups chopped vegetables such as broccoli, carrots, celery, mushroom, snap peas, etc.
  • olive oil
  • 1/2 cup medium yellow onion, chopped