Organize Your Life, Not Your Stuff

 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!

Caribbean Chicken:

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