1 pound boneless skinless chicken thighs (or chicken breasts will also work)
1 cup chunky salsa
1/2 teaspoon chipotle chili powder
For the rice:
2 teaspoons coconut oil
1 cup dry short grain brown rice
2 cups water or vegetarian broth
1 small lime, juiced
For the corn salsa:
1 cup organic sweet corn
1 small red onion, diced (or about 1/2 cup diced red onion)
1/4 cup fresh chopped cilantro
1 small lime, juiced
Freshly ground salt and black pepper, to taste
For the beans:
1 (15 oz) can low sodium black beans, rinsed and drained
1/2 cup Go Veggie! Lactose Free Monterey Jack & Cheddar Shreds
For garnish: Extra salsa, avocado slices (or guacamole), jalapenos if you like spice, cilantro, greek yogurt, hot sauce, etc
Make the chicken: Place chicken, salsa and chipotle chili powder in a slow cooker, cover and cook on low for 6-7 hours or on high for 3-4 hours. Once done cooking, shred chicken with two forks and place back in the slow cooker until ready to serve. If you don’t have a slow cooker, refer to the notes section in the recipe for baking instructions.
To make the brown rice: Place a medium pot over medium heat and add in coconut oil and brown rice. Toast rice with the coconut oil for 5 minutes; stirring frequently to toast the rice and infused the coconut oil flavor in. After 5 minutes add in water and bring mixture to a boil, then cover, reduce heat to low and simmer for 45 minutes. After 45 minutes, remove heat, and lime juice, then recover and let stand for 10 more minutes. Once done, season with a little salt to taste.
To make the corn salsa: In a medium bowl, combine corn, red onion, cilantro and lime juice. Season with salt and pepper.
To make the bowls, evenly distribute rice, chicken, black beans and corn salsa into bowls (or containers if meal prepping.) Garnish with cheese, cilantro, hot sauce and extra salsa, if desired. If you are planning on enjoying the meal later, do not add the avocado. Add once ready to eat.
In a large skillet, cook onion in oil over medium heat until tender. Add garlic; cook 1 minute longer. Stir in chicken and enchilada sauce. Bring to a boil.
Reduce heat; simmer, uncovered, for 5 minutes or until slightly thickened. Meanwhile, in a small bowl, combine the eggs, ricotta cheese and cilantro.
Spread 3/4 cup chicken mixture into a greased 13×9-in. baking dish. Layer with three noodles, 2/3 cup ricotta mixture, 3/4 cup chicken mixture and 1 cup shredded cheese. Repeat layers twice. Top with remaining noodles, sauce and shredded cheese.
Cover and bake at 375° for 30 minutes. Uncover; bake 10-15 minutes longer or until bubbly. Let stand for 10 minutes before cutting.
1 can (14-1/2 ounces) diced tomatoes with mild green chilies, undrained
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup finely shredded cabbage
Preheat oven to 350°. Place tortillas on an ungreased baking sheet. Brush each tortilla with oil; sprinkle with cheese.
Place chicken, tomatoes and seasonings in a large skillet; cook and stir over medium heat 6-8 minutes or until most of the liquid is evaporated. Spoon over tortillas. Bake 15-18 minutes or until tortillas are crisp and cheese is melted. Top with cabbage.
This Pineapple Mango Salsa Chicken Lettuce Wraps Recipe is the perfect lighter lunch or dinner. These lettuce wraps are completely gluten free, paleo, whole 30 and so delicious! Made in under 20 minutes, these wraps have just a few simple ingredients and are packed with flavor while being low carb.
Prep Time 10 minutes Cook Time 10 minutes Total Time 20 minutes ServPineapple Mango Saings Pineapple mango Salsa Ch2 people Calories 296kcal
2 cups shredded chicken (approx 1 lb)
1 tbsp olive oil
1/2 tsp paprika
1 tbsp lime juice
1/2 tsp garlic powder
1/4 tsp sea salt
1 cup Pineapple Mango Salsa
Follow this recipe for 10 minute shredded chicken in the instant pot. If you don’t have an instant pot, bring a pot of water to a boil and boil chicken on the stove for 10 minutes. Otherwise, use rotisserie chicken.
While chicken is cooking, assemble Pineapple Mango Salsa.
Toss cooked, shredded chicken with olive oil, paprika, garlic powder, salt and lime juice
Assemble lettuce wraps layering chicken + salsa. Top with avocado or additional lime juice for flavor.
Pineapple Mango Salsa Chicken Lettuce Wraps
Amount Per Serving
* Percent Daily Values are based on a 2000 calorie diet.
4 boneless skinless chicken breast halves (6 ounces each)
1 envelope onion mushroom soup mix
1/2 pound sliced baby portobello mushrooms
1 medium onion, chopped
3/4 cup water
4 garlic cloves, minced
2 cups frozen peas, thawed
Place chicken in a 6-qt. electric pressure cooker. Sprinkle with soup mix, pressing to help seasonings adhere. Add mushrooms, onion, water and garlic. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 6 minutes.
Quick-release pressure. A thermometer inserted in chicken should read at least 165°. Press cancel. Select saute setting and adjust for low heat. Add peas; simmer, uncovered, until peas are tender, 3-5 minutes, stirring occasionally.
1 chicken breast half with 3/4 cup vegetable mixture: 282 calories, 5g fat (1g saturated fat), 94mg cholesterol, 558mg sodium, 18g carbohydrate (6g sugars, 4g fiber), 41g protein. Diabetic Exchanges: 5 lean meat, 1 starch, 1 vegetable.
Originally published as Slow Cooked Spring Chicken with Farmers Market Mushroom and Peas in Skinny Instant Pot
In a large bowl, combine the first seven ingredients. Serve on croissants.
Test Kitchen tip
If you don’t keep dried cherries on hand, dried cranberries would also taste wonderful.
Croissants make these sandwiches special, but you can switch to whole wheat bread and save nearly 100 calories per serving.
1 sandwich: 616 calories, 39g fat (12g saturated fat), 92mg cholesterol, 613mg sodium, 41g carbohydrate (18g sugars, 3g fiber), 24g protein.
Originally published as Cherry Chicken Salad in Simple & Delicious April/May 2019
1 tablespoon white sugarC&H Pure Cane Granulated Sugar 4 Lb $1.78 for 1 item – expires in a month
1 tablespoon Asian (toasted) sesame oil
2 tablespoons vegetable oil
1 teaspoon black pepper
2 cooked skinless boneless chicken breast halves, shredded
1/2 head cabbage, cored and thinly sliced
1 carrot, cut into matchsticks
1/3 onion, finely chopped
1/3 cup finely chopped dry roasted peanuts
1/3 cup chopped fresh cilantro
Add all ingredients to list
Ready In30 m
Stir together the chopped green chiles, rice vinegar, lime juice, fish sauce, garlic, sugar, sesame oil, vegetable oil, and black pepper until the mixture is thoroughly combined and the sugar is dissolved.
Place the chicken, cabbage, carrot, onion, peanuts, and cilantro in a salad bowl, and toss thoroughly together with tongs. Pour the dressing over the salad and toss again. Serve immediately.
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BBQ Chicken Chopped Salad
Per Serving: 303 calories; 17.9 g fat; 19.3 g carbohydrates; 19.2 g protein; 37 mg cholesterol; 991 mg sodium.
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