Balsamic Chicken & Zucchini Skewers

*Serves 3

Per Serving (2 skewers): Calories 272, Protein 38g, Total Fat 9g, Carbs 9g, Fiber 2g

Ingredients: 

• 1 pound chicken breast, cut into chunks

• 1/2 red onion, cut into chunks

• 2 medium sized zucchini, cut into chunks

• 1/3 cup of feta cheese

• wooden skewers, soaked in water to prevent burning

  Marinade:

• ¼ cup balsamic vinegar

• 2 tsp minced garlic,

• 2 teaspoons of honey

• 1 teaspoon dijon mustard

• garlic powder, oregano, onion powder & salt to taste

Instructions: 

• Combine the first nine ingredients for the marinade and mix well.

• Pour half the marinade over the chicken and the other half over the veggies and let them sit for at least 30 minutes.

• Preheat your grill and assemble your skewers, alternating chicken and veggies.

• Cook 5-6 minutes on each side. Sprinkle with feta cheese. Enjoy!

Grilled Chicken Sandwich

*Serves 1

Per Serving: Calories 196, Protein 33g, Total Fat 6g, Carbs 17g, Fiber 12.5g

Ingredients: 

• 3 oz Chicken Breast

• 1 Smartbun®

• 2 slices of Tomato

• 1/4 cup Fresh Spinach

• Add Walden Farms Ketchup or Honey Mustard Mayo as desired

Instructions: 

• Grill chicken breast on George Foreman grill or BBQ.

• Stack all ingredients onto Smartbun® and top with any of our Walden Farms condiments for additional flavor.

Chipotle Corn Pizza

*Serves 8

Per Serving: Calories 164, Protein 12g, Total Fat 4g, Carbs 15g, Fiber 6g

Ingredients: 

• 1 chicken breast

• 2 tsp taco seasoning or chili powder

• pinch of salt

• 1/2 tbsp olive oil

• 1 mama Mary’s Thin & Crispy 12” Crust

• 1 can chipotles in adobe sauce

• 1 cup shredded cheddar cheese

• 1 small can pizza sauce

• 3/4 cup mini bocconcini balls, sliced

• 1/2 red pepper, diced

• 1 small red onion, diced

• 1/2 cup corn

• 1/3 cup cilantro, chopped

• red chili flakes, for garnish

Instructions: 

• Preheat BBQ to high heat (500 F).

• Cut raw chicken breasts in half, then coat each piece in taco seasoning, olive oil and a bit of salt, rubbing all over chicken well.

• Grill for 10–15 min, flipping once. Remove from heat once cooked and slice up once cooled.

• Turn BBQ to med-low heat (400 F).

• Meanwhile, prepare pizza toppings. Mix 1 tbsp adobe sauce with pizza sauce and spread over pizza crust.

• Top with cheddar cheese and spread re pepper, red onion and corn all over pizza.

• Add a bit of salt to season, and then add chicken and top with bocconcini cheese slices.

• Place pizza on the grill (making sure heat is much lower) and cook for 10 minutes, or until cheese is melted. Remove from heat and top with cilantro and red chili flakes.

• Cut with a pizza cutter & enjoy!

BBQ Salmon & Avocado Salsa

*Serves 8

Per Serving: Calories 187, Protein 22g, Total Fat 8g, Carbs 5g, Fiber 2g

Ingredients: 

• 4 frozen or fresh salmon filets

• olive oil

• brown sugar

• salt & pepper to taste

  Avocado Salsa

• 2 avocados, diced

• 2 red peppers, diced

• 2 yellow peppers, diced

• 2 small red onions, diced

• juice of 2 limes

• 3/4 cup cilantro, chopped

• 1 tsp salt

• 3/4 tsp red chili flakes

Instructions: 

• Preheat BBQ to med-high heat.

• Brush salmon with a little bit of olive oil, then brown sugar. Season with salt & pepper then put on the grill skin-side down for 10–12 min, watching carefully.

• Meanwhile, mix together the salsa.

• Remove salmon from the grill and toss with salsa.

Grilled Chicken & Ranch BLT Salad

*Serves 8

Per Serving: Calories 315, Protein 32g, Total Fat 10g, Carbs 15g, Fiber 7g

Ingredients: 

• 4 chicken breasts

• 2 packages baby kale

• 2 heads Romaine lettuce

• 2 red onions, sliced

• 1 avocado, sliced

• 16 slices low fat turkey bacon

• 2 cups bocconcini cheese, sliced in half

• 2 cups heirloom cherry tomatoes, sliced in half

• 1 cup Walden Farms Balsamic Vinaigrette

• Walden Farms Ranch

Instructions: 

• Preheat BBQ to med-high heat.

• Slice chicken breasts in half lengthwise. Place in a large plastic bag with Balsamic Vinaigrette, mix well, letting sit for 10 min or so.

• Meanwhile, add romaine and baby kale to a large bowl, then add cherry tomatoes, bocconcini, red onions and sliced avocado.

• BBQ chicken for 4–5 min per side. Remove from BBQ and set aside, then slice when cooled slightly.

• Meanwhile, cook turkey bacon (5–7 min on med-high heat, flipping occasionally). Add chicken, toss with ranch dressing and serve!

Surf'n Turf Foil Packs

*Serves 1

Per Serving: Calories 217, Protein 24g, Total Fat 8g, Carbs 14g, Fiber 2.5g

Ingredients: 

• 1.5 oz. sirloin steak, cut into 1" cubes

• 1.5 oz. shrimp, cleaned and deveined

• 1/2 ear of corn, each cut into 2 pieces

• 1/4 c. grape tomatoes

• 1/4 small red onion, cut into thick slices

• 1/4 lime, sliced into wedge

• 1/2 garlic cloves, thinly sliced

• 1 tsp. Old Bay Seasoning

• 1 tsp. of fresh thyme leaves

• dash of. cumin

Instructions: 

• Preheat grill over high heat. Cut 1 sheet of foil (12 inches long). 

• Cut 1 sheet of foil (12 inches long).

• Put steak, shrimp, corn, tomatoes, red onion, lime wedge, and garlic into foil pack. 

• Drizzle with olive oil and sprinkle with Old Bay, fresh thyme, cumin, and black pepper.

• Fold the foil packet crosswise  over mixture to completely cover the food. 

• Roll top and bottom edges to seal. 

• Place foil packet on the grill for about 6 to 8 minutes per side.