Clean Eating Chicken
Mango Chicken Salad Wraps:
Chop (soft)mango and sweet red bell pepper. Gather alfalfa sprouts and spinach leaves.
Bake chicken with Jerk Chicken Seasoning. I didn't have that so I used Penzey's Northwoods seasoning.
When chicken is done chop and add to bowl with other ingredients
Mix about a cup of PLAIN yogurt, lime juice and lime zest.
Add to the chicken mixture and stir
I like to use the Multi-Grain with Flax wraps. Super healthy and yummy.
I hope you enjoy it as much as I did!
Gather: chicken breast, lime, orange, garlic, ginger, nutmeg, cinnamon, mace, hot sauce, agave nectar, molasses, coconut butter, salt and pepper
Marinade chicken for a four hours or overnight in: juice and zest from lime and orange, 1 tsp agave nectar, 1 tsp molasses, nutmeg, ginger, garlic, cinnamon, mace, and hot sauce.(Save the marinade!)
Heat 2 TBSP coconut butter.
Add chicken and brown slowly on each side.
Pour reserved marinade over chicken. Cover and cook for 30 minutes, or grill.
I served the chicken with steamed broccoli and cabbage, corn on cob, and a nice salad. Of course, you can serve with any veggie you would like. As long as it is steamed or grilled, with no butter!!
This is a nice dish for a summer evening!
*Inspired by Tosca Reno's Caribbean Chicken. She used a can of crushed tomatoes while covering her chicken and cooking for 30 minutes.I did not want to do this*
Moroccan Chicken and Lentils:
Gather: lentils evoo, red wine vinegar, cumin, chili powder, onion, garlic, cinnamon, cilantro, chicken breast
Cook lentils as directed on package. Mix 1/4 evoo, 1/4 red wine vinegar, 2 TBSP cumin, garlic, and chili powder, 1tspn salt. Pour over lentil and set to the side.
(I did not do this but I suggest this~ Heat evoo in a large skillet. Add onions and sautee until tender and brown)
Add chicken, salt, 1 tsp cumin, 2tsp chili powder, 1/4 cinnamon. Sautee until chicken has cooked through.
Serve with Chicken over the lentils.
Inspired by Tosca Reno's Moroccan Chicken and Lentils