COWBOY CHICKEN WITH ZOODLES
Makes 5 servings
5 – 6 ounces cooked skinless chicken breast (30 oz total)
5 Cups zucchini noodles
2 Teaspoons lemon juice
1 Tablespoon lemon zest
2 ½ Tablespoons olive oil
4 clove garlic
1 Tablespoon Dijon mustard
½ Teaspoon cayenne pepper
¼ Teaspoon paprika
¼ Cup chicken broth
1 Tablespoon hot sauce
2 Tablespoons fresh parsley
1 Tablespoons chive
2 Teaspoon fresh thyme
¼ Teaspoon crushed red pepper
¼ Teaspoon salt
½ Teaspoon pepper
DIRECTIONS 1. In a large bowl or shallow plate, season and combine chicken strips with salt, and pepper. Set aside. 2. Wash and trim the ends of the zucchini. Make the zucchini noodles using a spiralizer or a julienne peeler. Set aside in a salad bowl. 3. Heat half of the butter in a large skillet over medium-high heat. Once melted, add the chicken strips in one layer and cook for one minute without stirring. 4. Add minced garlic, and red chili pepper flakes then stir up the chicken strips to cook on the other side for a couple of minutes, until almost cooked through. Remove from the skillet and set aside to a plate. Make sure not to overcook chicken at this time – otherwise, it could dry up. 5. In the same skillet, melt remaining butter, then stir in lemon juice and zest, Dijon mustard, hot sauce, cayenne, paprika, and chicken broth. Bring to a simmer and allow to reduce for 2-3 minutes, stirring regularly. 6. Stir in the fresh parsley, chopped chives, and minced thyme, then add the zucchini noodles and toss for 2 or 3 minutes, until zucchini are cooked through and the sauce has reduced a bit (zucchini will render some water). Return the cooked chicken strips back to the pan and cook for another minute. Serve immediately, garnished with more herbs, red pepper... Enjoy!!!
1 Leaner 2 Greens 1 Healthy Fat 3 Condiments
Easy Chicken Wraps
24 to 27 oz raw, boneless, skinless chicken breasts - should yield 18 oz cooked (3 Leans)
2 Tbsp Walden Farms Caesar Salad Dressing (1 Condiment) - I used WF Honey mustard- YUM
1/2 tsp Fresh Ground Black Pepper (1 Condiment)
1/2 tsp Salt (2 Condiments)
1/4 tsp oregano (1/2 Condiment)
1 Tbsp Olive Oil (3 Healthy Fats) or 1.5 oz avocado per serving
4-8 Romaine lettuce leaves
Puree chicken or chop into small pieces. Mix with dressing and spices. If using avocado do not put Divide into 3 portions.
Assemble with 1/2 chicken mixture in 2 different lettuce leaves add tomato slices. May top with avocado if you chose that for your healthy fat.
Counts as: 1 Lean- 3 greens- 1 healthy Fat- 1 condiment
Cilantro Lime Chicken with Avocado Salsa
Makes 4 servings
2 lbs raw skinless chicken (once cooked= four 6oz servings)
¼ Cup fresh chopped cilantro
4 clove garlic
1/2 tsp Cumin
1 Tablespoon lime zest
2 Tablespoon lime juice
¼ Teaspoon salt
½ Teaspoon pepper
1 Cup tomatoes chopped
6 ounces avocado
2 Tablespoon chopped red onion
1 Tablespoon of lime juice
1/4tsp salt 1/4 tsp pepper
In a medium bowl, whisk together the cilantro, garlic, lime zest, lime juice, salt, cumin, and olive oil. Season with 1tsp black pepper, to taste. Add chicken to the marinade and let stand at room temperature while you prepare the salsa, no more 15-20 minutes.
the grill on high heat. Add the chicken to the grill and cook for 10-12 minutes (about 5 minutes per each side). You will notice the chicken start to shrink and plump up when they are done.
Combine the salsa ingredients in a small bowl. Season with 1/2 tsp salt and pepper, to taste. Serve with chicken.
1 Healthy Fat
Light and Tasty Loaded Chicken
Chicken Breast (Cut in strips) ~ 7 oz (1 lean)
Season with a sprinkle of cumin, salt pepper. (1 condiment)
Saute in dry skillet till all sides are browned. Remove to a baking sheet. Swish 2 T water in to stir up flavors. Put 3 large of spinach in ofter till completely wilted. (2/3 green)
On sheet arrange chicken next to each other- Pile on spinach. Sprinkle with Parmesan Cheese (1 T) and strips of red pepper. (1/3 green)
Cook in - 500 degrees- till cheese starts to turn light brown. Remove and enjoy pepper strips. JUICY and yummy!
Parmesan and Greek Yogurt Crusted Chicken Tenders
2 chicken tenders. 5.5 oz raw.
I mixed together
1/4 cup greek yogurt (Plain),
2 T cheese,
1/4 tsp granulated garlic,
1/4 tsp season salt, and a couple of grindings of pepper.
Lather it on both sides and cooked on a Pam sprayed cookie sheet at 375 for 40 minutes. Here is what it looked like over salad!
L and Green Serving: 1 lean (chicken plus greek yogurt) 3 greens (salad) and 2+ condiments plus 1 healthy fat (dressing).
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