Cilantro-Lime Chicken With Avocado Salsa

4 (6oz) boneless skinless chicken breast halves
1 Tbsp lime zest
1/3 cup fresh lime juice
1/4 cup olive oil + more for brushing the grill
1/3 cup chopped cilantro
3 cloves minced garlic
salt and black pepper

1 1/2 medium avocados: diced
2 roma tomatoes: chopped
1/2 cup red onion: chopped
1 clove garlic: minced
1 Tbsp fresh lime juice


  1. Place chicken on a cutting board and cover with a sheet of plastic wrap
  2. Pound out thicker parts of chicken for even thickness
  3. Transfer chicken to a gallon size ziplock bag
  4. In a mixing bowl whisk together: lime zest, lime juice, olive oil, cilantro, 3 cloves of garlic and salt/pepper to taste
  5. Pour marinade mix over chicken in the bag
  6. seal bag and press out air (rest in refrigerator for 2-4 hrs) move chicken around a few times to ensure even marinating
  7. Preheat grill over medium-high heat and brush grill grates lightly with olive oil.
  8. Grill chicken: Internal temp 160-165 (about 4 minutes per side)
  9. In a mixing bowl mix together: avocado, tomato, onion, garlic and lime.
  10. Spoon mixture over chicken and garnish with cilantro

Quinoa Black Bean Tacos

Quinoa and black bean filling:
1 Tbl olive oil
1 cup red onion: chopped
2 garlic cloves: minced
3 Tbl tomato paste
1 tsp ground cumin
1/2 tsp chili powder
1/2 cup uncooked quinoa (rinsed)
1 cup vegetable broth
1 14oz can black beans
Salt to taste
Pepper to taste

Avocado Sauce:
1 large avocado: cut into strips
1-2 juiced limes
1 jalapeno deseeded and membranes removed: chopped
1 handful of fresh cilantro
1/2 tsp salt

6-8 small round corn tortillas
1 1/2 cups chopped romaine lettuce


  1. Filling: Warm olive oil in medium size pot over medium heat
  2. Saute onion, garlic and dash of salt for 4-5 minutes
  3. Add tomato paste, cumin and chili powder and saute for another minute
  4. Add the rinsed quinoa and 1 cup broth
  5. Bring to a gentle boil then cover the pot / reduce heat and let simmer for 15 minutes
  6. Remove the quinoa from heat and let it rest for 5 minutes then fluff with fork
  7. Stir in the drained black beans and add salt and pepper to taste
  8. Cover and set aside for a few minutes to warm up beans
  9. Avocado Sauce: Combine avocado, lime juice, jalapeno, cilantro and salt into a food processor / blender
  10. Heat up the tortillas and assemble the tacos

* Be sure to portion out the quinoa and black beans... This might only work on higher phases, make sure to measure accordingly.

Grilled Chicken Taco Salad

Grilled Chicken Taco Salad

1 can black beans (carbohydrate meal)
1 cup of fresh salsa
½ cup chopped fresh cilantro
1 T lime juice
2 T chili powder
1 t ground cumin
1 t ground coriander
¼ cayenne pepper
1 T olive oil
1lb skinless, boneless chicken breast
4 cups shredded lettuce
1 avocado
1 lime

1.) Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2.) Mix black beans (if allowed on your Phase) ½ cup cilantro, and lime juice in a bowl, set aside.
3.) Stir chili powder, cumin, coriander, cayenne pepper and olive oil in a bowl until smooth; rub mixture over chicken breasts.
4.) Cook chicken breasts on preheated grill until no longer pink in the center and the juices run clear, 10 to 12 minutes per side.
5.) Transfer chicken to a cutting board and slice into long thin strips. Divide chicken strips based on your phase and top with bean mixture (if allowed), lettuce and remaining ½ cup cilantro. Serve with avocado, and lime wedges. ENJOY!

Megan's Shrimp Ceviche

Megan’s Shrimp Ceviche

½ lb of raw shrimp, peeled and de veined
Juice of 1 lemon
Juice of 1 lime
Juice of 1 orange
½ cup finely chopped cucumber
¼ cup finely chopped red onion
½ of Serrano chili, seeded and finely chopped
½ cup diced seeded tomato
½ avocado – chopped into small pieces
1 tbsp cilantro leaves
¼ kosher salt

1.) Combine 4 cups of water and ¼ salt in a large saucepan, bring to a boil over high heat. Add shrimp and immediately turn off the heat. Let the shrimp sit until just cooked through 3-4 minutes. Transfer to cutting surface, let cool.
2.) Chop the shrimp into ½ inch pieces and place in a medium nonreactive bowl. Add lemon, lime and orange juice. Stir in cucumber, onion and chilies. Refrigerate 30 mins.
3.) Stir tomato, avocado, chopped cilantro, into the shrimp mixture. Let stand for 30mins before eating.
4.) Enjoy in lettuce cups, or with corn tortillas for a carb : )
5.) SERVING SIZE:  ½ cup (make sure to get a decent amount of shrimp in there to reach your phase protein serving.)