2Exciting Chicken Entrées

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Olive Oil / Spinach

Chicken-Pesto Zoodle Soup

This Italian broth-based soup is hearty, packed full of flavor and protein, and naturally gluten free. I think zoodles make everything better—especially this chicken-pesto soup. You know what zoodles are, right? Zucchini spiralized into thin noodles. Whether you need some comfort food to cure a cold or a warm dinner to feed the family, this recipe will fill the bill.

11/2 tablespoons (25 ml) extra-virgin olive oil

1 pound (455 g) boneless skinless chicken breasts, cut into 1-inch (2.5 cm) pieces

11/2 teaspoons minced garlic

11/2 teaspoons Montreal Chicken Seasoning or other garlic and herb blend

1 zucchini, spiralized (about 2 cups, or 240 g)

1/3 cup (60 g) diced roasted red bell peppers

2 quarts (2 L) organic chicken broth or vegetable broth

1 can (15 ounces, or 425 g) organic cannellini beans, rinsed and drained

1 can (15 ounces, or 425 g) diced tomatoes

1/2 cup (130 g) Spinach Pesto

1/2 teaspoon dried oregano

1/2 teaspoon sea salt

1/4 teaspoon pepper

Shredded Parmesan cheese, for garnish (optional)

Fresh basil, for garnish (optional)

Parmesan/Provolone Grilled Cheese (optional; see sidebar)

In a large stockpot over medium-high heat, warm the olive oil. Then add the chicken, garlic, and Montreal Chicken Seasoning. Sauté for about 8 minutes until the chicken is cooked through, lightly browned, and no longer pink inside.

Add the zucchini and roasted red bell peppers. Stir in the chicken broth, cannellini beans, tomatoes, Spinach Pesto, oregano, sea salt, and pepper. Reduce the heat to medium and simmer for 20 minutes.

Garnish with the Parmesan cheese and basil (if using). Serve with a grilled cheese sandwich, if desired.

YIELD: 4 SERVINGS

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Almonds / Citrus Fruit / Olive Oil / Sweet Potatoes

Thai Chicken–Sweet Potato Bisque

Don’t know if you love Thai food? This is the perfect place to experiment to find out. The flavors are mild (unless you add a lot of sriracha!), yet flavorful—and you will love how super creamy this soup is! Using four out of ten superfoods means it’s a boost of nutrition in a bowl, too.

FOR SOUP:

2 cups (266 g) diced sweet potato, fresh or frozen

1 tablespoon (15 ml) plus 1 teaspoon extra-virgin olive oil

1 boneless skinless chicken breast (8 ounces, or 225 g), diced

2 cups (475 ml) organic chicken broth or vegetable broth

1 can (14.5 ounces, or 410 g) organic cream of chicken soup

1 can (13 ounces, or 385 ml) coconut milk

1/4 cup (65 g) almond butter

Juice of 1 lime

1 tablespoon (15 g) red curry paste

1 tablespoon (15 ml) soy sauce

1/2 teaspoon ground ginger

FOR SERVING:

1/4 cup (21 g) shredded unsweetened coconut

1/4 cup (28 g) shredded carrots

1 tablespoon (15 g) sriracha (optional)

Sea salt

Pepper

Preheat the oven to 400°F (200°C, or gas mark 6).

TO MAKE THE SOUP: Lay the diced sweet potato on a parchment paper–lined baking sheet in a single layer. Brush with 1 teaspoon of olive oil and bake for 20 minutes.

Meanwhile, in a large skillet over medium-high heat, sauté the chicken in the remaining tablespoon (15 ml) of olive oil for about 6 minutes or until the chicken is lightly browned and cooked through, with no pink showing. Remove from the heat and set aside.

Reduce the heat to medium-low and place a large stockpot on the heat. Add the chicken broth, cream of chicken soup, coconut milk, almond butter, lime juice, red curry paste, soy sauce, and ginger. Bring to a simmer and cook for 20 minutes.

When the sweet potatoes are done roasting, add them to the pot. Use an immersion blender or a full-size blender to purée the soup until smooth.

TO SERVE THE SOUP: Serve the hot soup topped with sautéed chicken, shredded coconut, shredded carrots, and sriracha (if using). Season to taste with sea salt and pepper.

YIELD: 4 SERVINGS

Lentils / Olive Oil / Quinoa

White Cheddar BBQ Chicken Pizza

You and your family will love this delicious and more nutritious alternative to a traditional red sauce pizza. The barbecue sauce and white Cheddar cheese give it a really sophisticated flavor.

1/4 cup (48 g) Quinoa-Lentil Blend

1/3 cup (85 g) barbecue sauce

1 tablespoon (15 ml) extra-virgin olive oil

1 precooked, premade pizza crust (12 inches, or 30 cm) or 3 pieces of naan

2 cups (225 g) shredded white Cheddar cheese

11/2 cups (210 g) shredded rotisserie chicken

1/2 cup (77 g) fresh organic sweet kernel corn or (105 g) canned or (82 g) frozen and thawed

2 peppadew peppers, thinly sliced

Preheat the oven to 400°F (200°C, or gas mark 6).

In a small bowl, mix the Quinoa-Lentil Blend, barbecue sauce, and olive oil. Spread it evenly over the pizza crust.

Top evenly with the Cheddar cheese. Layer on the chicken, corn, and peppadew peppers.

Bake for 15 minutes or until the cheese is melted and lightly browned.

YIELD: 1 PIZZA, OR 4 SERVINGS

Avocado / Lentils / Olive Oil / Quinoa

Avocado Caprese Chicken Flatbread

This is a perfect weeknight meal or a great party appetizer! Instead of flatbread, try baking this on 20 French baguette slices.

FOR CAPRESE:

2 cups (360 g) diced grape tomatoes

11/2 cups (210 g) shredded rotisserie chicken

8 ounces (225 g) fresh mozzarella cheese, chopped into 1/2-inch (1 cm) cubes

1 cup (191 g) Quinoa-Lentil Blend

1 avocado, pitted and diced

1/4 cup (60 ml) extra-virgin olive oil

2 tablespoons (28 ml) white balsamic vinegar

2 tablespoons (20 g) minced garlic

2 tablespoons (30 g) basil paste or 20 fresh basil leaves

1 tablespoon (9 g) coconut sugar

1/4 teaspoon sea salt

1/4 teaspoon pepper

FOR FLATBREAD:

2 pieces of flatbread

1/2 cup (40 g) shredded Parmesan cheese

Preheat the oven to 400°F (200°C, or gas mark 6).

TO MAKE THE CAPRESE: In a medium bowl, mix the caprese ingredients thoroughly.

TO ASSEMBLE THE FLATBREAD: Place the 2 pieces of flatbreads on a baking sheet. Divide the caprese mixture between the flatbreads. Top each with 1/4 cup (20 g) of Parmesan cheese. Cook for 10 to 12 minutes until the cheese is melted and lightly browned.

YIELD: 2 FLATBREADS, OR 4 SERVINGS

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Almonds / Citrus Fruit / Spinach

Asian Chicken Salad with Almond Butter Dressing

Shredded carrots, chicken, water chestnuts, almonds, peas, and clementines provide a variety of nutrients, colors, and textures in this salad. Truly a “dinner” salad, it is both hearty and completely nourishing. My husband, though skeptical at first of eating “only salad” for dinner, loves the combination of flavors and eats it regularly—without having to raid the snack cabinet an hour later.

FOR DRESSING:

2 tablespoons (28 ml) toasted sesame oil

2 tablespoons (32 g) almond butter

1 tablespoon (15 ml) rice vinegar

1 tablespoon (20 g) maple syrup

1/4 teaspoon ground ginger

1/8 teaspoon sea salt

FOR SALAD:

6 cups (180 g) fresh baby spinach

1 cup (140 g) shredded rotisserie chicken

1 can (10 ounces, or 280 g) water chestnuts, drained and diced

3/4 cup (83 g) shredded carrots

3/4 cup (69 g) sliced almonds

3/4 cup (98 g) frozen organic peas, thawed

2 clementines, quartered

TO MAKE THE ALMOND BUTTER DRESSING: In a small bowl, whisk together the sesame oil, almond butter, rice vinegar, maple syrup, ginger, and sea salt until thoroughly combined. Set aside.

TO MAKE THE SALAD: In a large salad bowl, toss together the spinach, chicken, water chestnuts, carrots, almonds, peas, and clementines.

Divide the salad among 4 plates and top each with some of the Almond Butter Dressing.

YIELD: 4 SERVINGS

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Avocado / Cauliflower

Slow Cooker Pineapple-Chicken Tacos

I don’t love a lot of slow cooker meals because the traditional cook time of 3 to 4 hours always seems really inconvenient. This one cooks for a full 8 hours so you can prepare it in the morning before work and then enjoy it for dinner! And it makes delicious leftovers, too!

FOR CHICKEN:

2 boneless skinless chicken breasts (about 11/4 pounds, or 570 g total)

1 can (20 ounces, or 560 g) pineapple tidbits, undrained

1 cup (128 g) green chile sauce, plus more for garnish

1 cup (100 g) finely diced cauliflower

1 cup (235 ml) organic chicken broth or vegetable broth

2 tablespoons (28 ml) soy sauce

FOR TACOS:

8 small flour tortillas

1 cup (172 g) cooked black beans

1/2 cup (45 g) diced red cabbage

1 avocado, pitted and sliced

1/2 cup (115 g) plain Greek yogurt

Fresh cilantro, for garnish

TO MAKE THE PINEAPPLE CHICKEN: In a slow cooker, combine the chicken, pineapple, green chile sauce, cauliflower, chicken broth, and soy sauce. Cover and cook for 6 to 8 hours on low. Remove the chicken and use 2 forks to shred it and then return it to the cooker.

TO MAKE THE TACOS: Fill the tortillas with a scoop of the Pineapple Chicken. Top each with some black beans, red cabbage, avocado, Greek yogurt, green chile sauce, and cilantro.

YIELD: 8 TACOS, OR 4 SERVINGS

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Almonds / Avocado / Lentils / Quinoa / Spinach

Chicken Salad Wraps

The honey and blackberries give this chicken salad a little sweetness, while the almonds provide a nice crunch. This is a light, refreshing dinner, perfect for a summer picnic—outside or inside!

FOR THE CHICKEN SALAD:

11/2 cups (210 g) shredded rotisserie chicken

2/3 cup (97 g) diced fresh blackberries

2/3 cup (154 g) plain Greek yogurt

1/3 cup (64 g) Quinoa-Lentil Blend

1/3 cup (31 g) sliced almonds

1/2 of an avocado, pitted and diced

11/2 teaspoons raw honey

1/4 teaspoon ground cumin

Sea salt

Pepper

FOR WRAPS:

4 large spinach tortilla wraps

1 cup (30 g) fresh baby spinach

TO MAKE THE CHICKEN SALAD: In a large bowl, mix the chicken, blackberries, Greek yogurt, Quinoa-Lentil Blend, almonds, avocado, honey, and cumin. Season to taste with sea salt and pepper.

TO MAKE THE WRAPS: Fill each tortilla wrap with a generous scoop of chicken salad and a handful of spinach. Fold in the sides and roll up the wrap. Cut it in half to serve.

YIELD: 4 WRAPS

Wrap alternative: Serve this chicken salad in a croissant! The buttery flavor and flaky bread is a decadent alternative to the wrap. Experiment with different fruits, too—strawberries or oranges would also be delicious depending on what’s in season.

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Lentils / Quinoa / Sweet Potatoes

Buffalo Chicken–Stuffed Peppers

Baking peppers brings out their natural sweetness. I prefer to use orange, red, or yellow bell peppers—basically anything but green, as the green bell peppers are picked before they are fully ripened and, consequently, are less sweet to start with.

4 bell peppers, any color (except green in my kitchen!)

2 cups (280 g) shredded rotisserie chicken

1/2 cup (96 g) Quinoa-Lentil Blend

1 cup (115 g) shredded white Cheddar cheese, divided (1/2 cup [58 g] optional for garnish)

1/4 cup (28 g) shredded carrot

1/4 cup (33 g) shredded sweet potato

1/4 cup (60 ml) Buffalo sauce

1 tablespoon (11 g) dry ranch dressing mix (preferably organic, no MSG)

1/2 teaspoon sea salt

1/8 teaspoon pepper

1 tablespoon (15 g) ranch dressing (optional)

Preheat the oven to 375°F (190°C, or gas mark 5).

On a microwave-safe plate, microwave the bell peppers for 2 minutes on high. Slice them in half lengthwise and remove the stems and seeds.

In a medium bowl, mix the chicken, Quinoa-Lentil Blend, 1/2 cup (58 g) of Cheddar cheese, carrot, sweet potato, Buffalo sauce, ranch dressing mix, sea salt, and pepper.

On a parchment paper–lined baking sheet, place the bell pepper halves cut side up in a single layer. Spoon in enough stuffing to fill each pepper half. Top with the remaining 1/2 cup (58 g) of Cheddar cheese (if using). Bake for 30 minutes.

Serve hot with the ranch dressing (if using).

YIELD: 8 PEPPER HALVES, OR 4 SERVINGS

If you’re having trouble keeping your peppers standing upright, slice off a tiny bit from the bottom to make the pepper “flatter” before stuffing it.

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Almonds / Citrus Fruit / Eggs / Lentils / Olive Oil / Quinoa

Broccoli-Quinoa-Chicken Casserole

The dish I remember most from my childhood consisted of chicken, broccoli, white rice, and canned soup. My mom made it every week! Well, I’ve given that classic dish a makeover, substituting nourishing quinoa here for the more traditional white rice and using homemade mayonnaise. It’s definitely an improvement in the healthy category, but no less comforting.

Cooking spray

FOR HOMEMADE MAYONNAISE:

4 egg yolks

1/3 cup (80 ml) extra-virgin olive oil

1 tablespoon (10 g) minced garlic

FOR CASSEROLE:

2 cups (382 g) Quinoa-Lentil Blend

2 cups (280 g) shredded rotisserie chicken

2 cups (142 g) coarsely chopped fresh broccoli, or frozen and thawed

1 cup (115 g) shredded white Cheddar cheese

1 can (15 ounces, or 425 g) organic cream of chicken soup

1/4 cup (10 g) diced fresh basil

Juice of 1/2 of a lemon

2 tablespoons (14 g) almond flour

1 teaspoon Montreal Chicken Seasoning

1/8 teaspoon sea salt

1/8 teaspoon pepper

FOR TOPPING:

12 butter crackers, crushed

1/2 cup (58 g) shredded white Cheddar cheese

Preheat the oven to 375°F (190°C, or gas mark 5). Coat a 13 × 9-inch (33 × 23 cm) glass baking dish with nonstick cooking spray and set aside.

TO MAKE THE HOMEMADE MAYONNAISE: In a large bowl, place the egg yolks, olive oil, and garlic. Using an immersion blender, or hand mixer, blend the ingredients for 2 to 3 minutes until a thick opaque mixture forms.

TO MAKE THE CASSEROLE: To the homemade mayonnaise, stir in the Quinoa-Lentil Blend, chicken, broccoli, Cheddar cheese, cream of chicken soup, basil, lemon juice, almond flour, Montreal Chicken Seasoning, sea salt, and pepper until mixed.

Transfer the casserole mixture to the prepared baking dish. Top with the crushed crackers and Cheddar cheese. Bake for 30 minutes. During the last 3 minutes of cooking time, increase the oven to broil. Watch closely until the cheese is lightly browned and bubbly. You don’t want it to burn. Serve immediately.

YIELD: 6 SERVINGS

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Almonds / Eggs / Quinoa

Almond and Quinoa–Encrusted Chicken Nuggets

These chicken nuggets are rolled and baked in a crunchy batter made with almonds and quinoa. You can use either raw quinoa or cooked quinoa, whichever you prefer. The raw quinoa creates an even crunchier texture, but both are delicious!

FOR DIPPING SAUCE:

2 tablespoons (30 g) spicy brown mustard

2 tablespoons (40 g) dark amber maple syrup

11/2 teaspoons soy sauce

FOR NUGGETS:

1/2 cup (73 g) dry roasted almonds

1/2 cup (56 g) almond flour

2 tablespoons (22 g) uncooked quinoa

2 eggs

1/4 cup (60 ml) unsweetened almond milk

1 pound (455 g) chicken breasts, cut into 2-inch (5 cm) chunks

Preheat the oven to 400°F (200°C, or gas mark 6).

TO MAKE THE DIPPING SAUCE: In a small bowl, mix the mustard, maple syrup, and soy sauce. Set aside.

TO MAKE THE NUGGETS: In a food processor, combine the almonds, almond flour, and quinoa. Pulse until granules form. Transfer to a medium bowl and set aside.

In a separate medium bowl, whisk together the eggs and almond milk.

Line a baking sheet with parchment paper.

Dip each chicken chunk into the egg mixture and let any excess drip off. Then, dip it into the almond/quinoa mixture, making sure to coat all sides evenly. Place it on the baking sheet, keeping the chicken in a single layer. Bake for 5 minutes and then flip the chicken and bake for 5 minutes more. Serve hot with the dipping sauce.

YIELD: 6 SERVINGS

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Citrus Fruit / Olive Oil / Sweet Potatoes

Sweet Potato & Carrot Fries

These fries are the perfect accompaniment to so many things—the Almond and Quinoa–Encrusted Chicken Nuggets, Buffalo-Ranch Lentil-Veggie Burgers with Avocado, Southwestern Hamburgers with Guac, and the Buffalo-Ranch Sloppy Joes to name just a few! And the best news? They’re incredibly easy to make (if you have a spiralizer) and everyone loves them.

FOR DIPPING SAUCE:

2 tablespoons (30 g) organic ketchup

2 tablespoons (30 g) plain Greek yogurt

FOR FRIES:

1 teaspoon sea salt

1 teaspoon ground cumin

1 teaspoon cornstarch or arrowroot powder

4 large carrots, peeled and spiralized

1 large sweet potato, peeled and spiralized

2 tablespoons (28 ml) extra-virgin olive oil

Juice of 1/2 of a lime

Preheat the oven to 400°F (200°C, or gas mark 6).

TO MAKE THE DIPPING SAUCE: In a small bowl mix the ketchup and Greek yogurt. Set aside.

TO MAKE THE FRIES: In a separate small bowl, combine the sea salt, cumin, and cornstarch.

In a large bowl, combine the spiralized carrots and sweet potato. Pour the olive oil over and stir to coat evenly. Sprinkle on the spiced sea salt blend.

On a parchment paper–lined baking sheet, place the veggies as flat as possible. Squeeze the lime juice evenly over the top. Bake for 25 to 30 minutes, flipping halfway through and watching to make sure they don’t get too crispy. During the last 5 minutes, remove the crispiest fries to a plate and put the rest back in the oven to finish cooking. Serve hot with the dipping sauce.

YIELD: 3 TO 4 SERVINGS

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Almonds / Eggs / Lentils / Olive Oil / Quinoa / Spinach / Sweet Potatoes

BBQ Chicken Burgers with Spiralized Apples

I don’t usually buy ground chicken because it isn’t often organic or very high quality meat. However, you can have ground chicken burgers and know it’s with the highest quality meat. Just grind it up in the food processor yourself! It’s super simple and a great alternative to a traditional beef burger.

FOR BURGERS:

1/2 cup (96 g) Quinoa-Lentil Blend

11/2 pounds (680 g) boneless skinless organic chicken thighs

2 egg yolks

2 tablespoons (14 g) almond flour

1/4 cup (38 g) diced apples

1/4 cup (20 g) cooked crumbled bacon

3/4 cup (100 g) diced sweet potato

11/2 tablespoons (12 g) Montreal Chicken Seasoning

1/2 teaspoon sea salt

1/4 teaspoon pepper

2 tablespoons (32 g) barbecue sauce

1 tablespoon (15 ml) extra-virgin olive oil

FOR SERVING:

8 hamburger buns

8 slices of white Cheddar cheese

1/2 of an onion, caramelized (see here)

1/2 cup (15 g) fresh baby spinach

1 apple, spiralized or shredded

2 tablespoons (32 g) barbecue sauce

TO MAKE THE BURGERS: In a food processor, combine all of chicken burger ingredients, except the olive oil. Pulse until the chicken is finely ground and everything is evenly combined. Form the ground chicken mixture into 8 round, flattened patties.

In a large skillet over medium-high heat, heat the olive oil. Add the chicken patties and sauté for about 5 minutes on the first side and 3 minutes on the other. The chicken should not be pink or have any pink juices running out.

TO SERVE THE BURGERS: Place 1 chicken patty on each hamburger bun bottom. Top with 1 slice of Cheddar cheese, some caramelized onions, spinach, apples, barbecue sauce, and the bun top.

YIELD: 8 BURGERS

Almonds / Olive Oil

Chicken Parmigiana

I often thought that Chicken Parmigiana was a restaurant-meal only—too difficult to make at home. This couldn’t be farther from the truth! This simple recipe has become one of our all-time favorites.

16 ounces (455 g) spaghetti or zucchini noodles

2/3 cup (75 g) almond flour

1 teaspoon dried basil

1 teaspoon dried oregano

1 teaspoon sea salt

2 tablespoons (28 ml) extra-virgin olive oil

1 pound (455 g) organic chicken cutlets

4 slices of provolone cheese

1/2 cup (50 g) grated Parmesan cheese

1 jar (24 ounces, or 700 g) organic spaghetti sauce, heated

Cook the pasta according to the package directions. Then, drain and set aside.

In a small bowl, combine the almond flour, basil, oregano, and sea salt.

In a large skillet over medium-high heat, heat the olive oil.

Meanwhile, dip each piece of chicken in the spiced almond flour, coating evenly and completely. Put the coated chicken in the hot oil and let it sear and cook on one side for 4 minutes. Then, flip, top with the provolone cheese, and sprinkle on the Parmesan cheese. Cover and cook for 4 minutes more or until the cheese is melted completely.

TO SERVE: Divide the spaghetti into 4 bowls and top with one-quarter of the spaghetti sauce and a piece of Chicken Parmigiana.

YIELD: 4 SERVINGS

Lentils / Olive Oil / Quinoa

Honey-Garlic Chicken & Broccoli

When that craving hits, there’s no need to order take-out. This homemade Asian-style dish is ready in less time than delivery and is a lot healthier too!

FOR SAUCE:

1/2 cup (170 g) raw honey

1/4 cup (60 ml) soy sauce

1/4 cup (60 ml) toasted sesame oil

2 tablespoons (28 ml) rice vinegar

2 tablespoons (20 g) minced garlic

1 teaspoon ground ginger

2 tablespoons (16 g) arrowroot powder

FOR CHICKEN:

2 tablespoons (28 ml) extra-virgin olive oil

2 chicken breasts (about 8 ounces, or 225 g each) pounded to about 1/2 inch (1 cm) thick

FOR SERVING:

2 cups (382 g) Quinoa-Lentil Blend, divided

1 head of steamed broccoli

1 tablespoon (8 g) toasted sesame seeds

Preheat the oven to 350°F (180°C, or gas mark 4).

In a large glass measuring cup, combine the honey, soy sauce, sesame oil, rice vinegar, garlic, and ginger. Stir until thoroughly mixed and set aside.

In a large oven-safe skillet over medium-high heat, heat the olive oil. Add the chicken and let it sear and cook for 2 minutes. Flip and cook for 2 minutes more. Remove the skillet from the heat. Pour in the sauce. Place the skillet in the oven and bake for 15 minutes. Transfer the cooked chicken to a serving plate and set aside.

Place the skillet back over medium-high heat. Add the arrow-root powder to the sauce remaining in the skillet and stir constantly for 2 minutes until the sauce is thickened.

TO SERVE: Place 1/2 cup (96 g) Quinoa-Lentil Blend in a bowl. Top it with broccoli, 1/2 of a chicken breast, a generous portion of the thickened sauce, and a sprinkle of sesame seeds.

YIELD: 4 SERVINGS

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Almonds / Citrus Fruit / Lentils / Quinoa / Spinach

Black Bean & Lentil Chicken Chili

This simple meal is like ooey-gooey delicious enchiladas, but in soup form. Combining legumes (such as beans and lentils) with seeds (like quinoa) creates a complete protein that has all of the essential amino acids your body needs. Feel free to substitute shredded chicken for the chicken sausages, if you prefer. Either one adds a nice protein boost and integrates seamlessly with the other ingredients.

FOR CHILI:

1 cup (191 g) Quinoa-Lentil Blend

2 chicken sausages (12 ounces, or 340 g), cooked and diced

2 cups (475 ml) organic chicken broth or vegetable broth

1 can (15 ounces, or 425 g) black beans, rinsed and drained

1 can (15 ounces, or 425 g) green chile sauce

2 cups (60 g) fresh baby spinach

2 tablespoons (14 g) almond meal

1 teaspoon ground cumin

Splash of fresh lime juice

FOR TOPPING:

1/2 cup (90 g) diced roasted red bell peppers

8 grape tomatoes, sliced

1 bunch of fresh cilantro

1/4 cup (38 g) queso fresco cheese

1/2 cup (115 g) plain Greek yogurt

TO MAKE THE CHILI: In a large stockpot over medium heat, combine the Quinoa-Lentil Blend, chicken sausages, chicken broth, black beans, green chile sauce, spinach, almond meal, cumin, and lime juice. Stir and then simmer for 25 minutes.

TO SERVE THE SOUP: Ladle into bowls and top with any or all of the toppings listed.

YIELD: 4 SERVINGS

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Olive Oil / Quinoa / Spinach

Spinach & Feta Quinoa Pasta with Chicken Sausage

I know pasta dishes are most often paired with Italian cheeses, such as mozzarella and Parmesan. But, in this dish, I use super-flavorful feta as a tangy contrast to the tomatoes and garlic. Your family will ask for seconds and thirds, it’s so good!

8 ounces (225 g) quinoa pasta

1 tablespoon (15 ml) extra-virgin olive oil

4 spinach & feta smoked chicken sausages (12 ounces, or 340 g), sliced thin

4 cups (120 g) fresh baby spinach

1 cup (180 g) diced tomatoes

1 tablespoon (10 g) minced garlic

1/2 teaspoon sea salt

1/2 teaspoon onion powder

1/4 teaspoon pepper

1 teaspoon coconut sugar

4 ounces (115 g) crumbled feta cheese

Cook the pasta according to the package instructions. Then drain it and set aside.

In a large skillet over medium-high heat, heat the olive oil. Add the chicken sausage and sauté for about 6 minutes, turning halfway through to make sure they are lightly browned on both sides.

Stir in the spinach, tomatoes, garlic, sea salt, onion powder, pepper, and coconut sugar. Continue to cook for 8 minutes more or until heated through.

Serve the chicken sausage and sauce over the pasta and top with the feta cheese.

YIELD: 4 SERVINGS

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