Chicken Taco Bowls

*Serves 4

Per Serving: Calories 260, Protein 33.5g, Total Fat 7g, Carbs 29g, Fiber 18.5g

Ingredients: 

• 8 6-inch low carb flour tortillas

• Olive Oil cooking spray

• 8 oz boneless, skinless chicken breast, cut into ½-inch pieces

• 1 teaspoon garlic powder

• 1 tablespoon olive oil

• 1 cup prepared salsa

• ½ cup shredded sharp non-fat cheddar cheese

• ½ cup reduced-fat sour cream

• 1 cup thinly sliced lettuce

• 1 medium tomato, chopped

• 2 tablespoons sliced black olives

Instructions: 

• Preheat oven to 375°F.

• Cover with a damp paper towel & heat tortillas in microwave 20 sec.

• Coat each side of 4 tortillas with cooking spray. (Keep the remaining 4 tortillas covered.)

• Turn a 12-cup muffin tin upside down. Nestle a tortilla in the space between 4 cups to form a "bowl”. Repeat, making 4 bowls total. Bake until firm and beginning to brown, about 15 minutes. Repeat with the remaining 4 tortillas.

• Meanwhile, toss chicken with garlic powder & salt in a bowl. Heat oil in a large skillet over medium-high heat. Add the chicken & cook, stirring, until it is no longer pink on the outside, about 3 minutes.

• Add salsa and cook, stirring, until the chicken is no longer pink in the middle, about 3 minutes more. Cover and remove from the heat.

• Fill each tortilla bowl with about ¼ cup of the chicken mixture. Top with 1 tbsp each cheese and sour cream, 2 tbps each lettuce and tomato & a few olives.

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!