Cilantro Lime Chicken Bowl

Ok everyone... this is AMAZING!

I was tired of my regular lunch of quinoa or rice with roasted veggies and chicken breast and decided to kick it up a notch!

I got the recipe from the Tasty App, you know those videos you see floating around facebook or IG.
I adapted it to fit the portion fox system!

I am eating in Plan E for 80 Day Obsession which is my maintenance category as I am breastfeeding as well. For my lunch time meal I use Meal option 2-- 2 veggies, 1 protein, 1 healthy carb, 1 fruit, 1 tsp, and 1 healthy fat.

The recipe is below! Please click on the top pic to PIN it for safe keeping :) 

Cilantro Lime Chicken Bowl

Recipe by Kristie Sereda

A simple delicious healthy recipe that can be prepped ahead of time for lunches or made for a yummy supper the whole family will enjoy

Yield: 4
Serving: 2 veggies (1 cup each) 1 Protein (3/4 cup) 1Carb (1/2 cup) 1tsp (olive oil)


Ingredients:

• 4 Chicken Breasts or
  
• 3 Cups Diced Chicken Breast
  
• 4tsp Extra Virgin Olive Oil (divided)
  
• 5 1/2 Cups Cauliflower
  
• 2 Cups Bell Pepper (diced)
  
• 1/2 Cup Red Onion
  
• 1 Cup Corn
  
• 1 Cup Black Beans
• 2/3 Cup Cilantro (chopped)
• 1 Lime (juiced)
• 1 Lime (quartered)
• 2tsp Chili Powder (optional)
• 2 Garlic Cloves (minced)
  
• Dash Salt
  
• Dash Pepper
  

Cooking Directions

1. Add 2tsp oil into skillet and add your chicken and salt and pepper, cook until done.
   
2. Add lime juice and cilantro and cook another 5 mins until fragrant, remove from heat and transfer to a plate.
   
3. Add remaining oil to the pan and add your red onion(finely chopped), bell pepper (diced) and minced garlic clove. (I use dried minced garlic from epicure) Cook over medium heat for about 5 mins then add in your riced Cauliflower**
   
4. Mixing altogether cook until the cauliflower is tender crips approx. 8 minutes. (time varies depending on preference) add in optional chili powder and mix good.
   
5. Using your portion fix containers divide the cauliflower mix among 4 containers 2 Green containers each.
   
6. Mix your corn and your black beans in the skillet to heat up if you like or just mix them together in a bowl.
   
7. Complete your prep by adding 1 Red container of chicken and 1 yellow container to each dish. Add a quarter of a lime to each. 
8. Store in the fridge for up to 4 days.
   
9. To eat, simply microwave and enjoy! 
10. If you don't use 2 green simply cut the veggies in half and serve as 1 green container instead of 2. All other ingredients will stay the same. 

My prep is station :p 

I would love for you to leave some love below if you try it and share any switches you make to it! Be sure to use the tag #LYPEats if you use any of my recipes so I can check it out!! 

Italian Chicken Noodle Soup

Have you ever found a recipe that sounds super delicious but all the sudden your creative mind starts wandering and you end up creating your own "HEALTHY" version of that delicious recipe? 

Seriously y'all that is what happened to me, and let's be honestly it usually is what happens haha! Just ask me hubby... I can't follow a recipe.

I started making homemade chicken broth yesterday morning knowing that I wanted to make Chicken soup but just wasn't really feeling the normal Chicken Noodle. I googled different ideas and came across one from The Pioneer Women ( Ree Drummond)'s Blog! I absolutely LOVE that women! Go check her out if you haven't before! 

Her's was a creamy soup with some other stuff in there that I took out and added my own things. 
Really with soup the possibilities are ENDLESS! However, I know there are some who like recipes and follow from the book so I will share my recipe ( and some different options) with you here! 

Italian Chicken Soup!

Ingredients

8 Cups Chicken Broth ( homemade or box-watch sodium)
1- 28flOz Can Whole Tomatoes
1 Medium Onion
2 Bell Peppers (any colour, mix and match it you wish)
2 Cloves Garlic
3 Stalks Celery
2 Carrots
2 Tbsp Oregano (Dry or add another Tbsp if using Fresh)
1 Tbsp Pizza Seasoning  (Epicure is what I use) 
2 Bay Leaves 
1/2 Tbsp Olive Oil (divided) 
3 Cups Cooked Shredded Chicken or diced it is up to you! 
2 1/2 cups Pasta of your choice( optional)
Salt and Pepper to taste
Parmesan Cheese for Topping

** If you don't have pizza seasoning you can just add 1-2tsp crushed chili flakes and 3 tsp basil. 

Directions:

1. Heat half the olive oil in a saucepan ( large enough if you want to save on dishes :p) 
2. Add diced celery, carrots, bell peppers and onion- add some salt and pepper to them and cook until onion is translucent and there is a good browning on all veggies. While those are browning take out the whole tomatoes from the can and dice up then return them back to the juice. (you will use it all!)
3. In a small fry pan add the rest of olive oil and spices ( oregano, garlic and pizza seasoning) when heating it up with a little oil really awakens the flavour! 
4. Meanwhile, if you are using noodles cook your noodles accordingly to the package directions minus a couple minutes in the chicken broth and then scoop out when done and save for later. You can just cook in water as well.
5. Add Chicken broth to veggies and add the spices and tomatoes with juice and all. Simmer 20 minutes to incorporate all flavours.
6. Add in noodles and chicken and simmer another 10-15 mins. 
7. Serve topped with a little shredded parm! 

Some variations:

You can leave out the noodles if you wish or add in barley, quinoa, rice, (just cook prior to adding)
Go meatless 
Switch up the meat- Ground turkey or hamburger would be great oo! 
Play with the spices and add or take away whatever you need to make it to your liking. 

1 cup of soup would count as 1 PURPLE, .5 GREEN, 1 Tsp, and depending if you use noodles or not 1 YELLOW for all you
portion fixers out there :) 

This recipe was well liked by my 2 year old son who is currently going through a eating regression so HALLELUJAH! Plus my husband said I could make it again which is his way of saying "THIS IS DELICIOUS!"

Please let me know if you try it and remember sharing is caring so please share to your social media too and leave a little comment! 

Stay awesome friends! 

Kristie XO

Greek Chicken Dinner

Greek Chicken Dinner

I love love love this delicious recipe! Something about greek food makes me excited. This is a quick, easy and healthy recipe!
For anyone following Ultimate Portion Fix (portion control containers) it would be considered 1P, 1G, 1Y, 1R

Greek Chicken Kabobs

Cube 4 Chicken Breasts 

2T Extra Virgin Olive Oil

1T Red Wine Vinegar

3 Garlic cloves minced

2tsp oregano

1/2tsp basil
dash mint or dried mint
dash chili flakes

Salt and pepper to taste

Mix all together in a bag or bowl and marinate for no longer than 2 hours.

2 large red peppers ( or whatever colours you have)

3 small zucchini ( I just realized I forgot this 😩)

1large red onion

Cup all into chunks to your liking

*While doing all this soak skewers if using wood ones

*When ready skew chicken and veg alternating

And throw on the barby!

While those are cooking make your Tzatziki

Tzatziki Sauce

1 med cuke( dice and sprinkle some salt on let sit while mixing up everything else. If you miss this step you will end up with killer watery sauce

In a bowl mix together:

1 cup Greek yogurt ( plain 2%)

1tsp Extra Virgin Olive Oil

1T lemon juice ( fresh is best)

Salt and pepper to taste

1 clove garlic

1T fresh parsley and fresh dill

Directions:

*Once cukes are done you can either drain them using a tea towel or cheesecloth then chop small by hand or use a food processor same with garlic then add into the sauce.

*Chill and drizzle over kabobs and serve with Rice. I use Brown and Wild Rice!

*I ended up hand blending everything together then adding another 1/4 cup yogurt and it was runny but still good!! Your call!

Optional Greek Salad:
Mix together whatever veggies you like.
I typically like cherry tomatoes, cucumber, red onion, olives *Optional and you can add feta if you like.
Then I use 1/2 orange of this dressing
Greek Dressing:
2 teaspoon extra virgin olive oil
1 teaspoon red wine vinegar
1 teaspoon dijon mustard
1 teaspoon finely chopped, fresh oregano
1/4 teaspoon Pink Himalayan Salt
Shake of garlic powder
Squeeze of fresh lemon juice

Container counts would go for 2 of your tsps or 1 orange if you use the whole container. If you have olives be sure to divide it up and track. And 1G container for the veggies.

Notes:

I started making mine either in kabob form or chicken breasts. Grilling is the best but some people don't have that option so baking is also an option. For nice juicy chicken I make mine in parchment paper packets. Roll up the edges all the way around to make a sealed pack and bake at 400F for 20-25mins. Let rest before you open but it will most likely be juicy everytime. Great way to make prepped chicken breast for the week as well! 

I also like adding Naan Bread to our dinners but then I just will eat half the amount of rice and a couple pieces of naan. 

To make our naan bread we spray with a little spray olive oil and sprinkle with salt, pepper, oregano, parsley and garlic powder and grill until soft or toss straight into the rack in the over and bake 325 for 5-8 mins or until it is soft. You can also find whole wheat naan bread but sometimes I live on the edge and enjoy the normal kind. 

I will serve with Brown Jasmine Rice as well and that would be counted as a yellow container.