Tag Archives: Chicken Recipes

Highway To Kale Salad Recipe – Medifast Compliant

Inspired by Laughing Planet’s Highway to Kale salad, we have modified it to be lean and green, Take Shape For Life / Medifast, compliant.  Specifically, we reduced the oil, removed the shredded carrots, and removed the dried cranberries.  We have also added grilled chicken for the protein.

Makes 2 servings.

Lemon-Parsley Dressing:
4 tsp olive oil
2 T apple cider vinegar
2 T fresh lemon juice, from half of one medium sized lemon
2 T water
2 T lemon zest, from the lemon you just juiced
1 T stone ground mustard, or Grey Poupon Country Dijon
1/2 cup flat leaf parsley leaves, roughly chopped
2 cloves garlic, minced
1/8 teaspoon salt, or to taste

Kale Salad:
8 ounces lacinato and red leaf kale, thinly sliced
1/4 cup raw pumpkin seeds (pepitas)
1/4 cup cotija cheese, grated + more for serving
2 grilled chicken breasts, about 12oz cooked, seasoned with salt, lemon pepper, and garlic powder

Instructions

Prepare the Lemon-Parsley Dressing:
Juice the lemon using a citrus juicer. Then add all ingredients for the dressing to a small blender, such as a Magic Bullet. Blend until completely smooth.

Prepare the salad:
Add all ingredients for the salad to a large serving bowl. Add desired amount of lemon-parsley dressing and toss well to coat. Serve heaping bowlfuls of salad with additional cotija cheese grated on top.

Pad Thai with Chicken

Makes 6 servings

Per serving:
1 Leaner protein serving
3 vegetables
3 condiments
2/3 optional snack

  • 1 pound daikon radish, peeled
  • 1 pound zucchini
  • ½ pound (8 ounces) bean sprouts
  • 6 green onions, finely sliced (white and green parts)
  • 36 ounces cooked chicken breast
  • 1 small handful cilantro leaves, chopped
  • 2 tablespoons sesame seeds, preferably black, plus extra for serving
  • 6 small wedges of lime, for serving

Peanut sauce

  • ½ cup PB2 (made by Bell Plantation)
  • ¼ cup lime juice
  • 2 tablespoons low sodium tamari or other soy sauce
  • 1 packet Stevia or Splenda
  • 2 teaspoons grated fresh ginger
  • 1 pinch red pepper flakes
  • About 3 tablespoons water, to thin (if needed)

Directions:

Using a spiralizer or a peeler, shred the radish and zucchini into “noodles”. Toss together the radish, zucchini, sliced green onion and bean sprouts and set aside in a large bowl.

Next mix all the peanut sauce ingredients until smooth and creamy. Toss the sauce with the “noodles” and top with warm cooked chicken, chopped cilantro, sesame seeds and a wedge of lime.

Enjoy!

Spiced Orange Chicken with Almonds and Cauliflower Rice

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Makes 2 servings

2 chicken breasts, cubed into bite size pieces (cooked weight of 12 oz)
1/2 tsp black pepper
1/2 tsp salt
1/2 tsp ground coriander
1 Tbsp grated ginger
1/8 tsp cayenne pepper
1 tsp garlic powder
1 green bell pepper
1 red bell pepper
1/4 cup chopped parsley
1/8 cup slivered unsalted almonds
1/2 cup sliced green onion
2 tsp extra virgin olive oil
1 head cauliflower for cauliflower rice
Orange sauce
(1/4 cup water, 2 tsp orange juice concentrate, 2 tsp lemon juice, 2 tsp rice vinegar, 2 tsp soy sauce, dash of red pepper flakes to taste, a touch of grated orange peel… aka orange zest, and 1-2 tsp sweetener* [you may have to experiment to find which artificial sweetener you like best… be careful as some sweeteners don’t measure the same as sugar])

Make cauliflower rice first: Grate cauliflower florets or pulse in a food processor until it resembles rice. Place grated cauliflower in a microwave-safe dish and cover. Cook cauliflower in microwave on high until tender, about 7 minutes.

Then make orange sauce: Pour water, orange juice concentrate, lemon juice, rice vinegar, and soy sauce into a saucepan and set over medium-high heat. Stir in the red pepper flakes, orange zest and sweetener. Bring to a boil. Remove from heat.

Saute chicken, black pepper, salt, garlic powder, coriander, cayenne, in olive oil, over medium-high heat cooking about halfway through. Add ginger, bell peppers, and green onion. Saute some more until chicken is fully cooked. Turn heat to low. Add orange sauce to chicken. Add the almonds and parsley to the chicken.

Dish up the chicken and serve with a 1/2 cup side of the cauliflower rice per serving. Save the rest of your cauliflower rice for your next lean and green meal!

This is a lean and green Medifast recipe, which is compliant with the Take Shape For Life program.

Lemon Greek Salad with Grilled Chicken

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This is great on a warm summer evening, as it is light and refreshing.

Ingredients:

Makes 2 lean & green servings

18 oz raw, boneless, skinless chicken breast (should yield 2 6 oz servings once cooked)
1 cup cucumber, chopped
1 cup red or orange bell pepper
1 cup fresh tomatoes, chopped sliced or wedged (I love cherry or grape tomatoes in this)
1/4 cup (10 medium) black or green olives, sliced
2 Tbsp fresh parsley, finely chopped
2 Tbsp red onion, finely chopped
4 tsp fresh lemon juice
1 tsp olive oil
1 clove garlic, mince (if desired)
2 Tbsp fresh cilantro, finely chopped (if desired)

Directions:

Preheat grill to medium-high heat. Once heated, place chicken on grill and cook about 5 minutes on each side, or until chicken is cooked through and no longer pink. Cut chicken into slices. In a serving bowl, combine parsley, cilantro, olives, and garlic. Whisk in the lemon juice and olive oil. Add cucumber, bell pepper, tomato, and onion. Toss to coat ingredients with dressing. Add up to 1 tsp more lemon juice to taste. Split salad onto two plates and place 6 oz chicken on top of each. Enjoy!!

 

 

Fajita Chicken Stuffed Roasted Bell Peppers

five-stars Winner in the 2013 Medifast® Lean & Green Recipe Contest
Fajita Chicken Stuffed Roasted Bell Peppers

Ingredients: 

Makes 2 lean & green meals

3 red, yellow, orange or green bell peppers
very small amount of olive oil
pinch of low sodium salt
3 small-ish chicken breasts (about 12 oz cooked)
1/4 cup shredded light or low fat cheese
1/2 packet medifast fajita seasoning mix (or 4 tsp of a comparable low-salt fajita mix)
Squeeze of lime
1/4 cup chopped Cilantro

Put the chicken breasts in a crock pot on high with 4 Tbls of water for 4 hours.  After cooking, shred the chicken. Squeeze half a lime over it and add cilantro.  Add the 1/2 of a package of medifast fajita seasoning. Stir.

Preheat oven to 400 degrees. Cut bell peppers in half lengthways and trim off stem and remove seeds. Place peppers face down on a baking sheet and lightly rub tops of peppers with olive oil and sprinkle with salt. Bake for 12 minutes or until peppers are soft and getting browned.

Scoop the meat mixture into the “cup” of the roasted peppers. Sprinkle with the shredded cheese. Bake again for about 5 minutes to melt the cheese. Enjoy eating like a taco or with a fork.

 

This is a lean and green Medifast recipe, which is compliant with the Take Shape For Life program.

Creamy Buffalo Chicken Bake Dip!

Creamy Buffalo Chicken Bake Dip!

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Ingredients:
14 oz raw, boneless, skinless chicken breasts – yields 9 oz cooked (1 1/2 Lean)
2 oz or 1/2 cup 2% reduced fat cheddar shredded cheese (1/2 Lean)
1/4 cup Frank’s Hot Wings Sauce – 3 tbsp of this sauce is 1 Condiment approved by NS (1.33 Condiments)
1/4 cup Light Hidden Valley Ranch Dressing (2 Healthy Fats)
2 tbsp reduced fat cream cheese (2 Condiments)
6 Servings of Veggies (6 Greens)

Directions:
Makes 2 servings.
Cut up chicken into chunks. Place in crock-pot with hot sauce and about a 1/4 cup of water. Cook on low for 5-6hours, watching to make sure chicken does not dry up! Add more water as needed. Once chicken is cooked, shred right in crock pot.  Add Light Ranch, and reduced fat cream cheese, stir until melted.  Add shredded cheese and once melted serve with your favorite approved veggies!  I like it with Peppers and Celery!