Grilled Chicken Salad

, , ,
Print Recipe
Grilled Chicken Salad
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
Nutrition Facts
Grilled Chicken Salad
Amount Per Serving
Calories 302 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 1g 5%
Trans Fat 0.04g
Polyunsaturated Fat 0.5g
Monounsaturated Fat 1g
Cholesterol 102mg 34%
Sodium 605mg 25%
Potassium 431mg 12%
Total Carbohydrates 19g 6%
Dietary Fiber 6g 24%
Sugars 13g
Protein 45g 90%
Vitamin A 139%
Vitamin C 51%
Calcium 13%
Iron 17%
* Percent Daily Values are based on a 2000 calorie diet.
Course Main Dish, Salads
Cuisine American
Prep Time 2 Minutes
Cook Time 8 Minutes
Servings
servings
Course Main Dish, Salads
Cuisine American
Prep Time 2 Minutes
Cook Time 8 Minutes
Servings
servings
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
Nutrition Facts
Grilled Chicken Salad
Amount Per Serving
Calories 302 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 1g 5%
Trans Fat 0.04g
Polyunsaturated Fat 0.5g
Monounsaturated Fat 1g
Cholesterol 102mg 34%
Sodium 605mg 25%
Potassium 431mg 12%
Total Carbohydrates 19g 6%
Dietary Fiber 6g 24%
Sugars 13g
Protein 45g 90%
Vitamin A 139%
Vitamin C 51%
Calcium 13%
Iron 17%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
  1. Grill boneless, skinless chicken breast. (Chicken should "spring back" when you press it).
  2. Cut up cooked chicken breast into slices and place on salad mix. Add dressing.
Share this Recipe

Chicken Enchilada Zucchini Boats

, , , , , , , , , , , , ,
This content is for members only
Print Recipe
Chicken Enchilada Zucchini Boats
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
Nutrition Facts
Chicken Enchilada Zucchini Boats
Amount Per Serving
Calories 432 Calories from Fat 162
% Daily Value*
Total Fat 18g 28%
Saturated Fat 11g 55%
Trans Fat 0.03g
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Cholesterol 120mg 40%
Sodium 749mg 31%
Potassium 1457mg 42%
Total Carbohydrates 24g 8%
Dietary Fiber 6g 24%
Sugars 11g
Protein 46g 92%
Vitamin A 37%
Vitamin C 160%
Calcium 23%
Iron 16%
* Percent Daily Values are based on a 2000 calorie diet.
Course Main Dish
Cuisine American
Prep Time 15 minutes
Cook Time 40 minutes
Servings
servings
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
Nutrition Facts
Chicken Enchilada Zucchini Boats
Amount Per Serving
Calories 432 Calories from Fat 162
% Daily Value*
Total Fat 18g 28%
Saturated Fat 11g 55%
Trans Fat 0.03g
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Cholesterol 120mg 40%
Sodium 749mg 31%
Potassium 1457mg 42%
Total Carbohydrates 24g 8%
Dietary Fiber 6g 24%
Sugars 11g
Protein 46g 92%
Vitamin A 37%
Vitamin C 160%
Calcium 23%
Iron 16%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
  1. Preheat the oven to 400. Cut each zucchini lengthwise, then using a spoon to scoop out the flesh, hollow out each zucchini half to create the zucchini boats. Set the boats aside and chop all of the scooped out zucchini flesh into small pieces.
  2. Heat the oil in a large skillet over medium heat. Add the onion, garlic, and bell pepper. Saute until the onion has softened and become translucent, about 5 minutes. Add in the chopped zucchini flesh, salt, cumin, oregano, chili powder, 3 Tbsp of the enchilada sauce, the 3 Tbsp of chicken broth and chicken and stir to mix. Taste for seasoning and add salt and pepper if needed.
  3. Spread ,%]% cup of the enchilada sauce in the bottom of a 9 x 13 pan sprayed with non-stick spray. Line up all of the hollowed zucchini halves in the pan, then spoon the filling evenly into each zucchini boat. Pour the remaining enchilada sauce over top of the zucchini, then sprinkle the shredded cheese.
  4. Cover the pan with foil and bake 35-40 minutes until the cheese is melted and the zucchini is tender.
  5. Sprinkle with additional chopped cilantro and optional green onions, if desired.
Share this Recipe