Chipotle Chicken

Chipotle Chicken

Prep Time: 15 minutes | Yield: 12 servings, 1 each
Containers: 1 Red, 1 Green, 1 Yellow, 1 Blue, 1.5 tsp

INGREDIENTS

• 1.25 lbs of Chicken Breast Tenders
• 2-3 tsp Chipotle Powder (to your taste)
• 1 tbsp Olive Oil
• 1 tbsp White Wine Vinegar
• 2 tbsp Dijon Mustard
• 2 tbsp Chopped Cilantro
• 2 Garlic Cloves, Minced
• 1/4 tsp Black Pepper
• 1.5 Tbsp Honey or 1/2 Tbsp Stevia

DIRECTIONS

Combine all of the above ingredients into a sealed container or ziploc bag and marinate the chicken in the refrigerator for several hours. (I usually throw this together the night before or over my lunch hour.) Heat a large, non-stick skillet over medium heat. Pour the chicken and the marinade into the skillet and cook until browned on both sides and the chicken is cooked through. About 4 minutes per side.

Lime Quinoa

INGREDIENTS

• 1 cup Quinoa
• 2 cups Water
• 1/4 tsp salt
• 1/2 tsp Black Pepper
• 2 tsp Coconut Oil
• Zest and Juice from 2 Limes

DIRECTIONS

Rinse quinoa in a fine sieve and then transfer to a medium pot. Add all of the ingredients except for the lime zest and juice and bring to a boil. Reduce the heat to low and simmer 15-20 minutes, covered, until the water is absorbed. Add the lime juice and zest and fluff with a fork.

Avocado Salad with Cilantro Lime Dressing

INGREDIENTS

• 2 cups Chopped Romaine and Spinach
• 1/2 small Cucumber, sliced
• 1/2 Tomato, chopped
• 1 Green Onion, chopped
• 1 Avocado, sliced
• Cilantro Lime Dressing Ingredients
• 1 tbsp Olive Oil
• 1 tbsp Honey or 1/2 tbsp Stevia
• 1 tbsp White Wine Vinegar
• 2 tbsp Cilantro, chopped
• 1 Lime, juiced
• Fresh Black Pepper, to taste

DIRECTIONS

Prepare the vegetables for the salad and toss together in a large bowl. Whisk together all of the ingredients for the Cilantro Lime Dressing and pour over the salad. Makes 5 Servings.