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Citrus Chicken Quinoa Salad
Servings: 2 people
  • 1 cup cooked quinoa
  • 2 Tablespoons olive oil
  • 2 chicken breasts chopped into bite size pieces
  • 2 cloves garlic minced
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 2 oranges peeled and chopped
  • 1/4 cup fresh lime juice
  • 1/3 cup chopped fresh cilantro
  • 1 Tablespoon fresh orange juice
  • 1 Tablespoon olive oil
  • 1 Tablespoon honey
  1. Cook quinoa according to package directions. Transfer cooked quinoa to a large bowl and let cool.

  2. Pour olive oil into a large skillet over medium heat. Add chicken and roasted garlic, stirring it all around to coat with oil. Sprinkle with smoked paprika and salt. Stir and cook until chicken is done, about 8 minutes. Add cooked chicken and oranges to the quinoa. Stir to combine. Set aside.

  3. For the dressing: whisk all of the dressing ingredients together. Pour over salad and toss to coat everything evenly. Serve immediately. Leftovers keep well in the refrigerator for 4-5 days.
Recipe Notes

Make ahead tip: This is a perfect recipe to make ahead of time because the flavors taste amazing by day 2. Simply prepare through step 3, cover tightly, and refrigerate overnight.


Recipe adapted from Sally's Baking Addiction


Microgreen and Mushroom Omelette
Servings: 1 omelet
  • 1 tablespoon unsalted butter divided
  • 1 1/2 ounces mushrooms thinly sliced (about 3/4 cup)
  • salt and pepper
  • 3/4 cup microgreens
  • 3 large eggs
  1. Heat half the butter in a small nonstick skillet over medium-high heat. Cook mushrooms, undisturbed, until they begin to release their liquid, about 2 minutes; season with salt and pepper, and stir. Cook until golden brown, about 2 minutes more. Transfer mushrooms to a small bowl; stir in microgreens.
  2. Whisk eggs in a medium bowl until well combined; season with salt and pepper. Wipe skillet clean with paper towels. Melt remaining butter over medium heat, swirling to coat bottom of pan. Pour eggs into skillet, and cook, undisturbed, until edges are set slightly. With a heatproof flexible spatula, push eggs from edge toward center, tilting pan to let uncooked eggs run underneath, until omelet is just set, 1 to 2 minutes. Place mushroom filling on 1 side of omelet. Using spatula, gently fold other side of omelet over filling. Serve immediately.
Recipe Notes

Recipe adapted from Martha Stewart


Creamy Broccoli and Mushroom Chicken
Servings: 2 people
  • 2 chicken breasts
  • salt and pepper to taste
  • 1/2 tablespoon oil
  • 1/2 tablespoon butter
  • 1 cup broccoli florets
  • 2 ounces mushrooms sliced
  • 1 clove garlic minced
  • 1/2 cup half-and-half
  • 1/8 cup Parmesan cheese shredded
  1. Heat oil in a large skillet over medium-high heat. Season chicken with salt and pepper on both sides and cook 3-4 minutes per side until cooked through and to 165 degrees F. Remove from pan.
  2. Melt the butter in the skillet over medium heat and add the broccoli and mushrooms. Stir-fry until the broccoli is almost tender. Add the garlic and cook another 30 seconds.
  3. Pour in the cream and bring to a simmer while stirring. Continue to stir and cook until slightly thickened. Mix in the Parmesan cheese, season with salt and pepper to taste, add the chicken back in and coat in the sauce and veggies and serve. 

Recipe Notes

Recipe adapted from Real House Moms


Jicama and Carrot Slaw
Servings: 4 side servings
The Dressing:
  • 1 tbsp + 2 tsp fresh lime juice
  • 3/4 tsp honey
  • 1/4 tsp ground cumin
  • 1/8 tsp salt
  • 1 tbsp + 2 tsp extra-virgin olive oil
The Salad:
  • 1 jicama peeled & thinly sliced
  • 2 carrots grated
  • 3 tbsp minced cilantro
The Dressing:
  1. In a small bowl, whisk together the lime juice, honey or agave nectar, cumin and salt. Slowly whisk in the olive oil.
The Slaw:
  1. In a large bowl, toss together the jicama, carrot, and cilantro.

  2. Add the dressing and toss to coat. Serve.
Recipe Notes

Recipe adapted from Cookin Canuck


Rosemary Chicken and Sweet Potatoes
Servings: 2 people
  • 3 tablespoons olive oil
  • 2 chicken breasts
  • 1 sweet potato cubed
  • 1/2 lemon squeezed, the other half sliced
  • 1 tablespoon rosemary
  • 2 garlic cloves minced
  • Salt and pepper to taste
  1. Preheat the oven to 400 degrees.
  2. Add olive oil to a large cast iron skillet or to a roasting pan, and heat over medium-high heat. If using a roasting pan, you may need to use it over two burners.
  3. Sprinkle desired amount of salt and pepper over chicken breasts. Then place the chicken on the pan. Add the cubed sweet potatoes, and cook in pan/skillet for 4-5 minutes or until the chicken is browned.

  4. In a small bowl, juice the lemon and add garlic and rosemary. Turn the chicken over and pour the mixture over the chicken and potatoes. Top with sliced lemons.

  5. Bake at 400 degrees for 30-35 minutes, or until the chicken is done. This varies for each oven.
Recipe Notes

Recipe adapted from Bravo for Paleo

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