Chicken and Black Bean Burrito Bowl

With black beans, fresh salsa, a squeeze of lime, and creamy Greek yogurt on top of crisp romaine lettuce this Chicken Burrito Bowl is an excellent lunch.

Ingredients

• 2 cups cooked brown rice warm

• 1 Tbsp. fresh lime juice

• 2 Tbsp. finely chopped fresh cilantro

• 3 cups chopped romaine lettuce

• 1 cup cooked black beans warm

• 1½ cups shredded cooked chicken breast warm

• ½ cup shredded Monterey jack cheese

• 1 cup fresh tomato salsa

• ½ medium avocado sliced

• 4 Tbsp reduced-fat (2%) plain Greek yogurt

Instructions

1. Combine rice, lime juice, and cilantro in a medium bowl; mix well.

2. Evenly divide lettuce between 4 serving bowls.

3. Top evenly with rice mixture, beans, chicken, cheese, salsa, and avocado.

4. Top each bowl with 1 Tbsp. of yogurt; serve immediately.

Quinoa Chicken Salad in a Mason Jar

Say “good-bye” to the sad desk salad, say “hello” to this gorgeous, satisfying, Quinoa Chicken Salad in a mason jar.

This simple recipe is a snap to meal prep, so you’ll have four awesome desk salads for the week in no time.

Ingredients

• 3 Tbsp. balsamic vinegar

• 2 Tbsp. fresh lemon juice

• 1/2 tsp. raw honey (or pure maple syrup)

• 1 tsp. Dijon mustard

• 1 Tbsp. + 1 tsp. olive oil extra virgin

• 2 cups cooked quinoa

• 4 cups sliced cucumbers

• 4 cups halved cherry tomatoes

• 3 cups grilled chicken breast boneless, skinless, sliced

• 1/2 cup crumbled feta cheese

Instructions

1. To make dressing, combine vinegar, lemon juice, and honey in a medium bowl; whisk to blend.

2. Add mustard; mix well.

3. Slowly add oil while whisking; mix well. Evenly divide dressing between 4 one-quart Mason jars. Set aside.

4. Evenly layer quinoa, cucumbers, tomatoes, chicken, and cheese on top of dressing in jars. 

5. Serve immediately or cover and refrigerate for up to 3 days. Shake before serving. 

6. Variation (Add 1 green container per serving): Add 4 cups fresh baby spinach. 

Buffalo Chicken Tenders With Blue Cheese Dip

These tangy, spicy chicken tenders dipped in creamy blue cheese sauce are delicious enough to make you forget they're only 158 calories per serving.

Ingredients

• 4 Tbsp hot pepper sauce (like Frank's®) divided use

• 2 Tbsp white vinegar

• 1 tsp garlic powder

• 1 tsp ground paprika

• 1 dash ground cayenne pepper to taste (optional)

• 1 lb raw chicken breast tenders

• ¼ cup reduced-fat (2%) plain yogurt

• 1 Tbsp crumbled blue cheese

• 4 medium celery stalks, cut into sticks

Instructions

1. Combine 1 Tbsp. hot sauce, vinegar, garlic powder, paprika, and cayenne (if desired) in a small bowl; mix well.

2. Add chicken; toss to coat. Marinate, covered, in refrigerator for 30 minutes.

3. Preheat oven to 375° F.

4. Place chicken in a baking dish. Discard any remaining marinade. Bake for 12 to 15 minutes, or until chicken is no longer pink in the middle.

5. While chicken is baking, combine yogurt and cheese in a small bowl; mix well. Set aside.

6. Combine chicken and remaining 3 Tbsp. hot sauce in a large bowl; toss gently to blend.

7. Serve chicken with dip and celery.

General Tso’s Chicken

 This Healthier General Tso's Chicken is made with tender chicken breast, a host of authentic aromatics and spices, and sweetened with pure maple syrup.

Ingredients

• 1 lb. raw chicken breast, boneless, skinless, cut into 2-inch pieces

• 2 Tbsp. + 1 tsp. cornstarch, divided use

• ¼ tsp. sea salt

• 1 tsp. sesame oil

• 2 cloves garlic, finely chopped

• 1 thin slice fresh ginger, peeled, finely chopped

• 2 Tbsp. reduced-sodium soy sauce

• ½ cup low sodium chicken broth

• 1 Tbsp. rice wine vinegar

• 2 Tbsp. tomato paste, no added sugar

• 2 tsp. hoisin sauce

• 1 tsp. pure maple syrup (or raw honey)

• 2 Tbsp. cold water

• 2 green onions, sliced

• 1 Tbsp. toasted sesame seeds

• 1 Tbsp. dried Thai chiles (optional)

Instructions

1. Preheat oven to 375° F.

2. Line baking sheet with parchment paper; set aside.

3. Place chicken, 2 Tbsp. cornstarch, and salt in a medium bowl; toss until well coated. 

4. Place chicken in a single layer on prepared baking sheet; bake for 12 to 15 minutes, or until cooked through. 

5. While chicken is baking, heat oil, garlic, and ginger in large skillet over medium heat; cook for 1 to 2 minutes.  

6. Add soy sauce, broth, vinegar, tomato paste, hoisin sauce, and maple syrup. Bring to a boil. Reduce heat to medium-low; cook for 4 to 5 minutes. 

7. Dissolve remaining 1 tsp. cornstarch in cold water; add to soy sauce mixture. Gently boil, stirring frequently, for another 3 to 4 minutes, or until sauce begins to thicken.
   

8. Add cooked chicken to sauce, coating thoroughly. 

9. Serve chicken sprinkled with sesame seeds, green onions, and chiles (if desired).
   

Southwest Chicken and Black Bean Salad

Goodbye, sad salad. This vibrant Southwest Chicken and Black Bean Salad is bursting with flavor, makes meal prep a breeze, and stays fresh for days.

Ingredients

• 3 Tbsp. balsamic vinegar

• 2 Tbsp. fresh lemon juice

• ½ tsp. lemon pepper

• 4 tsp. extra-virgin olive oil

• 2 cups black beans

• 3 cups sliced orange bell peppers

• 3 cups sliced red bell peppers

• 1 cup thinly sliced red onion

• 2 cups chopped tomatoes

• 3 cups sliced grilled chicken breast

• ½ cup shredded sharp cheddar cheese

• 1 cup chopped fresh cilantro

Instructions

1. To make dressing, combine vinegar, lemon juice, and lemon pepper in a medium bowl; whisk to blend.

2. Slowly add oil while whisking; mix well. Evenly divide dressing between 4 one-quart Mason jars. Set aside.

3. Evenly layer beans, bell peppers, onion, tomatoes, chicken, cheese, and cilantro on top of dressing in jars. 

4. Serve immediately or cover and refrigerate for up to 3 days. Shake before serving. 

Chicken Piccata

This healthier chicken piccata recipe is prepared in the classic style and topped with flavorful mushrooms, artichokes, and capers.

Ingredients

• 4 (4-oz.) each raw chicken breasts, boneless, skinless

• 1 Tbsp. whole wheat flour

• 2 Tbsp. olive oil

• 1 clove garlic, finely chopped

• 2 Tbsp. fresh lemon juice

• ½ cup low-sodium, organic vegetable broth

• 6 Tbsp. capers

• 1 (14-oz.) can quartered artichoke hearts, packed in water, drained

• 2 cups sliced mushrooms

Instructions

1. Place chicken in a resealable plastic bag. Add flour and seal. Shake to coat chicken.

2. Heat oil in a large skillet over medium-high heat.

3. Add chicken, cook for 3 minutes on each side, or until browned.

4. Add garlic; cook for 1 to 2 minutes or until tender.

5. Add lemon juice, broth, capers, artichoke hearts, and mushrooms; cook, turning chicken halfway through, for 12 to 15 minutes, or until chicken is no longer pink in the middle. 

Skinny Buffalo Chicken Dip

To make this healthier Buffalo Chicken Dip, we've combined cayenne pepper hot sauce with two creamy cheeses, and yummy blue cheese crumbles.

Ingredients

• 2 oz . Neufchatel cheese , softened

• 1½ cups reduced fat (2%) plain Greek yogurt

• ¾ cup shredded part-skim Mozzarella cheese

• ⅓ cup cayenne pepper hot sauce

• ¼ cup crumbled blue cheese

• 1½ cups shredded cooked chicken

• Nonstick cooking spray

• 4 cups raw vegetables (like celery sticks, carrots sticks, jicama sticks, cherry tomatoes, and cucumber slices)

Instructions

1. Preheat oven to 350º F.

2. Combine Neufchatel cheese, yogurt, mozzarella cheese, hot sauce, blue cheese, and chicken in a medium bowl; mix well.

3. Place in a 1½-quart baking dish that is lightly coated with spray. Bake for 25 to 30 minutes, or until cheese is melted and edges begin to slightly brown.

4. Serve immediately with raw vegetables for dipping.

Chicken and White Bean Soup

Tender leeks, freshly chopped sage, and hearty cannellini beans give this Chicken and White Bean Soup a deep aroma and rich flavor profile.

Ingredients

• 2 tsp. olive oil

• 2 medium leeks, washed, cut into ¼-inch rounds (white and light green parts only)

• 1 tsp. finely chopped fresh sage (or ¼ tsp. dried sage)

• 3 cups low-sodium organic chicken broth

• 2 cups water

• 12 oz. rotisserie chicken meat, boneless, skinless, shredded

• 1 (15-oz.) can cannellini (white) beans, drained, rinsed

• 8 Tbsp. reduced-fat (2%) plain yogurt

• 4 Tbsp. microgreens (for garnish; optional)

Instructions

1. Heat oil in large saucepan over medium-high heat. 

2. Add leeks; cook, stirring frequently, for 3 to 4 minutes, or until soft.

3. Add sage; cook, stirring frequently, for 30 seconds, or until aromatic. 

4. Add broth and water. Bring to a boil, covered. Reduce heat; cook for 5 minutes.

5. Add chicken and beans; cook, uncovered, stirring occasionally, for 5 minutes, or until heated through.

6. Divide soup evenly between 8 bowls. Top evenly with a dollop of yogurt and microgreens.

Pesto Zucchini Noodles With Chicken

This savory zucchini noodles recipe is topped with pesto, sautéed mushrooms, and chicken for an ultra-low in calorie, low-carb substitute for pasta.

Ingredients

• 1 tsp. olive oil

• ½ medium red onion, chopped

• 2 cloves garlic, finely chopped

• 1 cup sliced mushrooms

• 4 fresh basil leaves, finely chopped

• 2 medium zucchini

• 1 Tbsp. prepared pesto sauce

• 2 (4 oz. each) cooked chicken breast, boneless, skinless, sliced, warm

Instructions

1. Heat oil in medium saucepan over medium-high heat.

2. Add onion; cook, stirring frequently, for 3 to 5 minutes, or until onion is translucent.

3. Add garlic; cook, stirring frequently, for 1 minute.

4. Add mushrooms and basil; cook, stirring frequently, for 3 to 5 minutes, or until mushrooms release liquid. Set aside. 

5. Using a vegetable peeler, cut each zucchini into lengthwise strips about ⅛ inch thick. Turn zucchini slightly after cutting each strip to work evenly around the outside, stopping when you hit the seeds at the core. Discard cores. Cut slices lengthwise into ½- inch ribbons. Set aside.

6. Add zucchini to onion mixture; cook over medium-high heat, stirring frequently, for 2 to 4 minutes, or until heated through.

7. Add pesto; mix well. 

8. Evenly divide zucchini mixture between two serving plates; evenly top with chicken.

Healthy Chicken Parmesan

Ingredients

• 1 cup whole grain Panko bread crumbs
• 4 Tbsp. grated Parmesan cheese divided use
• 1 dash sea salt or Himalayan salt
• ¼ tsp. ground black pepper
• ¼ tsp. garlic powder
• ¼ tsp. onion powder
• 2 large eggs lightly beaten
• 4 4-oz. raw chicken breasts boneless, skinless
• 1 cup all-natural marinara sauce, no sugar added
• ¾ cup shredded part-skim mozzarella cheese
• 1 Tbsp. finely chopped flat leaf (Italian) parsley

Instructions

1. Preheat oven to 450° F.

2. Lightly coat medium baking sheet with spray. Set aside.

3. Combine bread crumbs, 2 Tbsp. Parmesan cheese, salt, pepper, garlic powder, and onion powder in a small bowl; mix well. Transfer to a plate. Set aside.

4. Place eggs in a shallow dish. Dip each chicken breast in eggs, completely coating, then bread crumbs; coating each evenly on all sides. Place chicken on prepared baking sheet.

5. Bake for 22 to 26 minutes, turning after 15 minutes, or until chicken is no longer pink in the middle and juices run clear.

6. Preheat broiler on high.

7. Top each chicken breast evenly with marinara sauce, mozzarella cheese, and remaining 2 Tbsp. Parmesan cheese. Return to oven for 2 to 3 minutes, or until cheese is melted.

8. Sprinkle with parsley before serving.

Healthier General Tso’s Chicken

Ingredients:

• 1 lb. raw chicken breast, boneless, skinless, cut into 2-inch pieces
• 2 Tbsp. + 1 tsp. cornstarch, divided use
• ¼ tsp. sea salt
• 1 tsp. sesame oil
• 2 cloves garlic, finely chopped
• 1 thin slice fresh ginger, peeled, finely chopped
• 2 Tbsp. reduced-sodium soy sauce
• ½ cup low sodium chicken broth
• 1 Tbsp. rice wine vinegar
• 2 Tbsp. tomato paste, no added sugar
• 2 tsp. hoisin sauce
• 1 tsp. pure maple syrup (or raw honey)
• 2 Tbsp. cold water
• 2 green onions, sliced
• 1 Tbsp. toasted sesame seeds
• 1 Tbsp. dried Thai chilies (optional)

Preparation:

1. Preheat oven to 375° F.
2. Line baking sheet with parchment paper; set aside.
3. Place chicken, 2 Tbsp. cornstarch, and salt in a medium bowl; toss until well coated.
4. Place chicken in a single layer on prepared baking sheet; bake for 12 to 15 minutes, or until cooked through.
5. While chicken is baking, heat oil, garlic, and ginger in large skillet over medium heat; cook for 1 to 2 minutes.
6. Add soy sauce, broth, vinegar, tomato paste, hoisin sauce, and maple syrup. Bring to a boil. Reduce heat to medium-low; cook for 4 to 5 minutes.
7. Dissolve remaining 1 tsp. cornstarch in cold water; add to soy sauce mixture. Gently boil, stirring frequently, for another 3 to 4 minutes, or until sauce begins to thicken.
8. Add cooked chicken to sauce, coating thoroughly.
9. Serve chicken sprinkled with sesame seeds, green onions, and chilies (if desired).

Easy Chicken Noodle Soup

Ingredients:

• 2 tsp olive oil
• 1/2 cup chopped onions
• 2 cups sliced celery (about 4 medium stalks)
• 4 cups low-sodium organic chicken broth
• 3 cups chopped rotisserie chicken breast, boneless, skinless
• 1 1/2 cups sliced carrots (about 3 medium)
• 1 tsp dried oregano leaves
• 1/2 tsp sea salt
• 1/2 tsp ground black pepper
• 1 1/4 cups dry whole wheat pasta (like penne, rotini, shells, or farfalle)
• 1/4 cup chopped fresh cilantro

Directions:

1. Heat oil in large saucepan over medium heat.

2. Add onion and celery; cook, stirring frequently, for 5 minutes, or until onion is translucent.

3. Add broth, chicken, carrots, oregano, salt, and pepper. Bring to a boil. Add pasta, reduce heat to low; gently boil for 10 mins.

4. Add cilantro before serving.

21 Day Fix Equivalents: 2 Green - 1 1/2 Yellow - 1 Red