Dinner

Chicken Quinoa Lettuce Wraps

SUMMER LETTUCE WRAPS.png

Chicken Quinoa Lettuce Wraps

Ingredients:

1 cup Quinoa (omit if no carb allowed at dinner)
1lb of chicken
1 bunch of romaine lettuce
½ cup red bell peppers
½ cup cucumber
¼ cup red onion
½ cup cilantro
2 tbsp Olive oil (use only 1 tbsp if you are only making 1 serving)
Juice of 1 lemon or lime
Splash of rice wine vinegar
Salt/Pepper to taste

Directions:

1.) Cook 1 cup of quinoa in 2 cups of water, bring to boil then immediately turn down to medium/low, cover and let simmer for 10-12 minutes.  Let cool. 
2.) Mince/chop chicken – cook in pan with a misting of olive oil. Add a little salt/pepper to chicken.
3.) Chop veggies, wash romaine lettuce.
4.) Mix all veggies in large bowl. Add olive oil, lemon or lime juice, and vinegar.
5.) Weight out chicken and/or quinoa based on phase, place in 1-3 washed romaine lettuce leafs.
6.) Scoop and add as much of veggie mixture to the top of quinoa/chicken mix.
7.) Make extras! Saves well in fridge for 1-2 days!

Cilantro-Lime Chicken With Avocado Salsa

Ingredients:
Chicken:
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

Salsa:
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

Directions:

  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)
    Meanwhile.... 
  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

Ingredients:
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

Instructions: 
 

  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.
 

Jamaican Jerk Chicken

Ingredients:

2/3 cup Chopped Green Onion
3 Tbsp. Fresh Thyme or 1 Tbsp. Dried
3 Tbsp. Peanut Oil
3 Tbsp. Soy Sauce
1 Tbsp. Minced Ginger
1 Habanero Pepper or Serrano
1 Bay Leaf
1 tsp. Coriander
1 tsp. Black Pepper
1/3 tsp. Nutmeg
1/2 tsp. Ground Allspice
4 Skinned, Boneless Chicken Breasts

Prep Time: 15 min
Total Time: 30
Cooking Time: 15 min

Directions:

Combine all ingredients, add chicken, coat and marinate covered in fridge, several hours or overnight.

Grill 4-6 Minutes Per Side

Cilantro Lime Mahi Mahi

Cilantro Lime Mahi Mahi

Ingredients:
2 6oz Mahi Mahi Filets (or any white fish)
Salt and pepper to taste
2 cloves of crushed garlic
1/2 cup vegetable stock
1 tbl fresh cilantro (chopped)
Juice & Zest of one lime
2 tbl olive oil

Directions:

  1. Add a splash of olive oil to a sauce pan
  2. Add garlic, lime juice & zest and cilantro cook for 3 minutes
  3. Add vegetable broth and simmer (while this is simmering)
  4. Add olive oil to a large skillet get hot and sear the fish
  5. Once the fish is white on the outside lower the heat and add the sauce
  6. Cook on low until the fish is flakey