Avocado Chicken Salad

*Serves 6

Per Serving: Calories 219, Protein 20g, Total Fat 12g, Carbs 9g, Fiber 5g

Ingredients: 

• 2 medium cooked chicken breasts shredded

• 2 ripe avocados pitted and diced

• 1/2 cup corn roasted, canned, or frozen

• 1/4 cup red or green onion minced

• 2 tablespoons cilantro minced (or parsley or dill)

• Walden Farms Lime Crema Street Taco Sauce

• salt and pepper to taste

• In a large bowl, add the shredded chicken, avocado, onion, corn, and cilantro.

• Drizzle with the Walden Farms Lime Crema Street Taco Sauce and season with salt and pepper.

• Toss gently until all the Ingredients are combined.

White Chicken Chili

*Serves 4

Per Serving: Calories 392, Protein 50g, Total Fat 8g, Carbs 34g, Fiber 4g

Ingredients: 

• ½ tablespoon olive oil

• 1 medium white onion, chopped

• 1 can mild green chiles

• 1 tablespoon ground cumin

• 2 teaspoons chili powder

• ¼ teaspoon coriander

• 1/4 teaspoon dried oregano

• 3 cups low sodium chicken broth

• 1 (15oz) can pinto beans, rinsed and drained

• ¾ teaspoon salt, plus more to taste

• Freshly ground black pepper

• 1 1/2 pounds boneless skinless chicken breast

• ½ cup corn

• 1 medium lime, juiced

• 1/3 cup fresh, chopped cilantro

  For garnish:

• Tortilla strips or chips

• Extra cilantro

• Avocado slices

Instructions: 

• Add all ingredients except the lime juice, cilantro, pinto beans and corn to your slow cooker.

• Cook on high for 3-4 hours or low for 6-7 hours.

• Remove chicken and shred, then add back to the slow cooker and stir in the corn and pinto beans continue cooking for 10 minutes.

• Stir in the lime juice, cilantro . Season to taste and top with tortilla slices and avocado.

Bruschette Grilled Chicken

*Serves 4

Per Serving: Calories 312, Protein 45g, Total Fat 11g, Carbs 1g, Fiber 0g

Ingredients: 

• 1 tbsp. extra-virgin olive oil

• Juice of 1 lemon, divided

• Salt & Pepper

• 1 tsp. Italian seasoning

• 4 boneless skinless chicken breasts

• 3 slicing tomatoes, chopped

• 2 cloves garlic, minced

• 1 tbsp. freshly chopped basil

• 4 slices mozzarella

• Freshly grated Parmesan

Instructions: 

• In a small bowl, combine oil, half the lemon juice, salt, pepper, and Italian seasoning and whisk to combine.

• Transfer to a large re-sealable bag along with chicken; seal and refrigerate for 30 minutes.

• Heat grill over medium-high then add chicken, discarding excess marinade. Grill until charred and cooked to an internal temperature of 155°-160°, about 5 to 7 minutes per side.

• Meanwhile, combine tomatoes, garlic, basil, and remaining lemon juice, and season with salt and pepper.

• While chicken is still on grill, top each breast with 1 slice mozzarella and cover until cheese is melted, 2 to 3 minutes.

• Top chicken with tomato mixture. Garnish with Parmesan and serve.

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!

Chicken, Zucchini and Tomato Bake

*Serves 4

Per Serving: Calories 245, Protein 29g, Total Fat 10g, Carbs 9g, Fiber 3g

Ingredients: 

• 1 lb chicken breast

• 1 lb. zucchini (about 3 medium), chopped

• 1 pt. cherry tomatoes, preferably multi-colored, halved

• 2 cloves garlic, minced

• Extra-virgin olive oil, for drizzling

• kosher salt

• Freshly ground black pepper

• 1/3 c. freshly grated Parmesan

• 2 tbsp. torn basil, for garnish

Instructions: 

• Cut chicken into bite size pieces and cook on medium high heat. Set aside.

• Preheat oven to 350°.

• In a large bowl, combine chicken, zucchini, tomatoes, garlic and a drizzle of olive oil.

• Season with salt and pepper and toss to coat.

• Transfer vegetables to a small baking dish, then sprinkle with Parmesan.

• Bake until golden, 33 to 35 minutes. Garnish with basil and serve.

Mango, Avocado Chicken Salad

*Serves 4

Per Serving: Calories 348, Protein 46g, Total Fat 10g, Carbs 15g, Fiber 4.5g

Ingredients: 

• 1.5 boneless skinless chicken breasts, poached and cut into bite-sized pieces

• 1 avocado, cubed

• 1 small mango, cubed

• 1 c. grape tomatoes, quartered

• 1/2 c. fresh or frozen corn

• 1/4 red onion, thinly sliced

• Walden Farms Honey Dijon

Instructions: 

• In a large bowl, combine salad ingredients and dressing.

• Gently toss until salad is coated in dressing, then season to taste with salt and pepper.

Greek Yogurt Chicken Salad stuffed peppers

*Serves 6

Per Serving: Calories 360, Protein 55g, Total Fat 10g, Carbs 15g

Ingredients: 

• 2/3 cup Greek yogurt

• 2 tbsp Dijon mustard

• 2 tbsp seasoned rice vinegar

• Salt & pepper

• 1/3 cup chopped fresh parsley

• Breast meat from 1 rotisserie chicken, cubed

• 4 stalks celery, sliced

• 1 bunch scallions, sliced and divided

• 1 pint cherry tomatoes, quartered and divided

• ½ English cucumber, diced

• 3 bell peppers, halved and seeds removed

Instructions: 

• In a medium bowl, whisk together the Greek yogurt, mustard and rice vinegar; season to taste with salt and pepper.

• Stir in the parsley. Add the chicken, celery and three-quarters each of the scallions, tomatoes and cucumbers.

• Stir well to combine. Divide the chicken salad among the bell pepper boats; garnish with the remaining scallions, tomatoes and cucumbers.

Chipotle Chicken Tostadas w/ Pineapple Salsa

*Serves 3

Per Serving: Calories 215, Protein 14g, Total Fat 11g, Carbs 13g, Fiber 2g

Ingredients: 

• For the pineapple salsa

• 1 cup diced fresh pineapple

• 1/8 cup finely diced red onion

• 1/2 tbsp finely diced jalapeño

• 1 tbsps fresh lime juice

• 1/2 garlic clove, minced

• 1/2 tbsp chopped fresh cilantro

• 1/2 tsp olive oil

• For the chipotle chicken

• 1/2 tbsp olive oil

• 6 oz ground chicken

• 1 tsp chipotle chili powder

• Freshly ground salt and pepper

• 1/8 cup fat free chicken broth

• 1/2 tbsp tomato paste

• To assemble

• 3 flat tostada shells

• 1 avocado, mashed

• 1/4 cup shredded purple cabbage

• 1/8 cup chopped fresh cilantro

Instructions: 

• Preheat oven to 350 degrees F and line a baking sheet with parchment paper.

• In a bowl, toss together the pineapple, onion, jalapeño, lime juice, garlic, cilantro, avocado oil and salt. Refrigerate until ready to serve.

• In a large skillet, heat the oil over medium-high heat. Add the ground chicken, chipotle chili powder, salt and pepper. Cook the chicken, breaking up the meat until it is brown, about 7 minutes.

• Drain off any excess fat from the pan. Reduce the heat to medium and add the chicken broth and tomato paste and stir to combine. Cook for about 2 more minutes.

• Remove from heat. Place tortillas in a single layer on baking sheet. Lightly spray the tops of tortillas with nonstick cooking spray. Bake until golden brown and crisp.

• Carefully spread the mashed avocado on top of each tortilla. Sprinkle with the shredded cabbage and a big scoop of chipotle chicken. Top with the pineapple salsa and cilantro.

Chicken, Strawberry & Spinach Salad w/ Avocado

*Serves 2

Per Serving: Calories 218, Protein 12.5g, Total Fat 10g, Carbs 11g, Fiber 5g

Ingredients: 

• 4oz skinless chicken breasts

• 2.5 oz fresh spinach

• 4 oz fresh strawberries

• 1/2 avocado

• 1/8 cup Feta cheese, crumbles, reduced fat

• 1 tbsp almonds, sliced

• 1/8 cup red onion, chopped

• Walden Farms balsamic vinaigrette*

Instructions: 

• Pound out chicken breast to an even thickness.

• Season with salt & pepper and place on George foreman grill for 20 minutes or until cooked through.

• Arrange the spinach, strawberries and red onion in a bowl.

• Lightly toss with dressing. Add the avocado, sliced chicken and top with feta and almond slices. Serve immediately.

Caprese Chicken Skillet

*Serves 4

Per Serving: Calories 389, Protein 47g, Total Fat 11g, Carbs 21g, Fiber 2g

Ingredients: 

• 1/2 cup plus 1 tablespoon balsamic vinegar, divided

• 1 tbsp plus 1 tsp honey, divided

• 4 boneless chicken breasts

• 1 tbsp extra virgin olive oil

• 1 small red onion, diced

• 4 cloves garlic, minced

• 4 cups sliced cherry tomatoes

• ¼ tsp dried thyme

• 4 ounces part- skim mozzarella pearls

• ¼ cup fresh basil leaves

• salt & pepper to taste

Instructions: 

• In a small saucepan, combine ½ cup of the balsamic vinegar & 1 tbsp of honey.

• Simmer over medium- low heat, stirring occasionally, until thickened, about 15 minutes. Remove from heat and set aside.

• While the balsamic reduces, arrange the chicken on a cutting board and stretch a large sheet of plastic wrap over the top. Lightly pound the chicken breasts into an even ½- inch thickness.

• Sprinkle the chicken with salt & pepper, seasoning both sides.

• In a large, heavy bottomed skillet, heat 1/2 tbsp of oil over medium- high heat.

• Once the oil is hot add the chicken breasts. Let cook for 4 minutes, or until lightly browned. Flip and cook an additional 3 minutes. Check for doneness. If it needs additional time, flip again and continue cooking for a few minutes on each side.

• Remove to a plate and cover to keep warm. Without wiping out the pan, reduce skillet heat to medium. Add 1/2 tbsp of oil, add the red onion and let cook until slightly softened, about 3 minutes.

• Add garlic and let cook 30 seconds. Add tomatoes, thyme, and 1 tbsp balsamic vinegar, 1 tsp honey, salt & pepper.

• Increase the heat to medium high, cook until the tomatoes begin to soften, about 2 minutes.

• Return the chicken to the pan and scatter the mozzarella throughout. Cover pan and remove from the heat. Let stand for 1 to 2 minutes to allow the mozzarella to become soft and melty.

• Uncover, drizzle the balsamic over the top, and sprinkle with the fresh basil.

Chicken Parmesan Rolls

*Serves 4

Per Serving: Calories 259, Protein 27g, Total Fat 4.5g, Carbs 28g, Fiber 1.5g

Ingredients: 

• For the dough:

• 1 cup all purpose flour, plus more for dusting (5 oz)

• 1 1/2 teaspoons baking powder

• 1/2 teaspoon kosher salt

• 1 cup Stonyfield non-fat Greek yogurt, not regular, drained if there’s any liquid

• For the filling:

• 8 ounces organic grilled chicken breast, sliced

• 1/2 cup marinara sauce

• 3/4 cup shredded part-skim mozzarella cheese

• For the egg wash:

• 1 large egg

• sesame seeds

Instructions: 

• In a medium bowl combine flour, baking powder and salt, whisk well.

• Add yogurt and mix with a fork until well combined, it will look like small crumbles.

• Lightly dust flour on a work surface and remove dough from the bowl, knead the dough a few times until smooth, no lumps. The dough will be tacky, but not sticky, about 20 turns (it should not leave dough on your hand when you pull away).

• Preheat the oven 425F.

• Line a sheet pan with a silicone mat. Assemble the rolls: Divide into 4 equal balls.

• Sprinkle a work surface and rolling pin with flour and roll the dough out into thin rounds, 7in in diameter.

• Spread 1 tbsp of marinara down the center of the circle in a strip, top with 1/2 cup of the chicken (2 oz) 1 tbsp more marinara sauce and 3 tbsp of cheese.

• Fold the right side of the dough over the top of the chicken then repeat with the left side.

• Brush the top with egg wash and sprinkle with sesame seeds. Bake until golden, 20 minutes.

Chicken Enchilada Sweet Potatoes

*Serves 4

Per Serving: Calories 400, Protein 35g, Total Fat 9g, Carbs 46g, Fiber 6g

Ingredients: 

• 4 medium sweet potatoes, w/skin

• 1 lb boneless chicken breasts

• 1 teaspoon kosher salt

• 3/4 teaspoon garlic power

• 1 cup enchilada sauce, I recommend my homemade

• chopped scallions, for serving

• 1/4 cup non-fat Greek yogurt

• 1/2 cup shredded cheddar cheese

• 1 tablespoon chopped scallions and/or cilantro, for garnish

Instructions: 

• Wash and dry the sweet potatoes. Wrap the potatoes individually in foil.

• Season the chicken with salt and garlic powder and place on one end of the slow cooker, cover with 1/4 cup enchilada sauce.

• Place the potatoes on the other end, stacking 2 on top of 2.

• Cover and cook on low for 6 to 8 hours, or until potatoes are tender.

• When done, remove the potatoes and chicken.

• Transfer chicken to a small bowl and roughly shred with 2 forks and add the remaining enchilada sauce.

• Split open the sweet potatoes, then top with 2/3 cup of the enchilada chicken.

• Drizzle each half with 1 tbsp cheese and place under the broiler 2 to 3 minutes, or until melted.

• Garnish each potato with 1 tbsp non-fat Greek Yogurt and scallions or cilantro.

Orange Ginger Chicken

*Serves 4

Per Serving: Calories 288, Protein 35g, Total Fat 10g, Carbs 11g, Fiber 0g

Ingredients: 

• 1 pound boneless, skinless chicken breasts, cut into pieces

• The juice from one orange (about 1/3 cup)

• 1-inch of fresh ginger root, peeled and minced (about 3 tablespoons)

• 2 tablespoons honey

• 2 tablespoons coconut oil

• 1 teaspoon crushed red pepper flakes

Instructions: 

• Add chicken to crockpot.

• In a bowl, combine remaining ingredients and pour into crockpot.

• Cook on low for 3-6 hours, or until chicken is cooked through and tender.

Cool Ranch Shredded Chicken Tacos

*Serves 4

Per Serving: Calories 280, Protein 36g, Total Fat 4g, Carbs 13g, Fiber 1g

Ingredients: 

• 2 chicken breast about 1 lbs

• 1 packet of taco seasoning

• 1 packet of ranch dressing

• 14 ounces of chicken broth

• 8 low carb mini corn tortillas

• veggie toppings as desired

Instructions: 

• Put chicken breasts, taco & ranch mixes and chicken broth in crock pot.

• Set crock pot on low for 5 hours.

• After 5 hours, shred chicken with 2 forks.

• Replace lid and continue cooking on low for 30 more minutes.

• Fill each corn tortilla with shredded chicken and your favorite veggie toppings (toppings not included in nutritionals).

Creamy Chicken Pasta

*Serves 1

Per Serving: Calories 250, Protein 34g, Total Fat 8.5g, Carbs 13.5g, Fiber 1g

Ingredients: 

• 1 Packet HealthyWeight Creamy Chicken Pasta*

• 3oz Rotisserie Chicken Breast

• Salt & Pepper to taste

Instructions: 

• Cook pasta packet as directed, top with heated chicken.

Rotisserie, BBQ Chicken Slider

*Serves 1

Per Serving: Calories 315, Protein 27g, Total Fat 5g, Carbs 35g, Fiber 1g

Ingredients: 

• 2 slider buns, wheat

• 2oz rotisserie chicken breast

• 1/4 cup shredded fat free Mozzarella cheese

• Walden Farms BBQ Sauce*

Instructions: 

• Place two open buns on oven safe pan.

• Preheat oven to 350 degrees.

• Combine shredded chicken and Walden Farms BBQ sauce in a bowl.

• Place half of the chicken on each slider and top with shredded cheese.

• Close bun and place in oven, heat for 12min.

Apple Chicken Quesadilla

*Serves 2

Per Serving: Calories 190, Protein 24g, Total Fat 7g, Carbs 17g, Fiber 10g

Ingredients: 

• 2 Low carb Tortilla

• 4oz rotisserie chicken breast

• 1/2 cup shredded fat free Mozzarella cheese

• 1/2 apple, thinly sliced

Instructions: 

• Heat the tortilla until puffy on skillet.

• Add cheese and then chicken to half the tortilla (chicken on top).

• Fold the tortilla over like an omelet, and press down on the folded tortilla with the spatula.

• Lower the heat to medium. Once you see cheese is melted, remove quesadilla to a cutting board.

• Open it wide and layer on apple slices.

• Fold tortilla back again and cut into 3 triangles.

Quick Chicken Loaded Taco Salad

*Serves 1

Per Serving: Calories 250, Protein 27g, Total Fat 6.5g, Carbs 20g, Fiber 5.5g

Ingredients: 

• 2oz Rotisserie chicken breast

• 1/4 Roma tomato, chopped

• 1 1/2 cups lettuce

• 1/2 bag Quest loaded taco chips*

• 1/8 cup corn, drained

• 1/4 cup black beans, drained

• 1 tbsp mexican cheese

• Walden Farms Thousand Island Dressing *

Instructions: 

• Combine all ingredients into a bowl, mix and top with Walden Farms Thousand Island Dressing.

Homestyle Chicken Noodle Soup

*Serves 6

Per Serving: Calories 282, Protein 30g, Total Fat 5g, Carbs 27g, Fiber 3g

Ingredients: 

• 2 teaspoons olive oil

• 3 medium carrots (thinly sliced)

• 2 medium ribs of celery, leaves discarded, thinly sliced

• 1 small onion (diced) 4 cups fat-free, low-sodium chicken broth

• 1 1/2 pounds boneless, skinless chicken breasts, all visible fat discarded, cut into bite-size pieces.

• 3 cups water

• 3 tablespoons fresh Italian (at-leaf) parsley, minced.

• 1/2 teaspoon dried thyme (crumbled)

• 1/4 teaspoon salt

• 1/4 teaspoon Black pepper

• 6 ounces dried no-yolk noodles

Instructions: 

• Heat the oil in the pressure cooker on sauté.

• Cook the carrots, celery, and onion for 3 minutes, or until the carrots and celery are tender and the onion is soft, stirring frequently.

• Stir in the broth, chicken, water, parsley, thyme, salt, and pepper. Secure the lid.

• Cook on high pressure for 12 minutes. Allow the pressure to release naturally for 10 minutes, then quickly release any remaining pressure.

• Remove the pressure cooker lid. Set the pressure cooker to sauté.

• Heat until the soup comes to a simmer.

• Stir in the noodles. Cook for 8 to 10 minutes, or until the noodles are tender, stirring frequently.

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.