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Alright… these chicken skewers are a MUST TRY!!! And they have grilling season written all over them!

Throw some vegetables on a couple of skewers alongside these and your dinner is complete!

Enjoy xo Jen

Chili Garlic Chicken Skewers With Yogurt Sauce

INGREDIENTS:

1 pound boneless, skinless chicken breasts, cut into chunks
1 tablespoon olive oil
2 tablespoon organic honey
3 tablespoons chili garlic paste
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil
lime wedges for serving

Yogurt sauce
1 cup plain greek yogurt
2 tablespoons olive oil
2 tablespoons snipped chives
1 tablespoon honey
1 lime, juiced
1/4 teaspoon salt
1/4 teaspoon pepper

DIRECTIONS:

Add the chicken pieces to a baking dish or large resealable plastic bag.

In a bowl, whisk together the oil, honey, garlic paste, salt and pepper until combined. Pour it over the chicken and mix until all of the chicken is covered.

Place in the fridge and marinate for at least 2 hours or even overnight.

Soak a few bamboo skewers in water.

Skewer 4 to 5 chicken pieces on each skewer. Heat a large skillet (or your grill!) over medium-high heat and add the olive oil (not if using the grill).

Add the chicken skewers and cook on each side for 4 to 5 minutes, until cooked through.

Serve immediately with the yogurt sauce and extra lime wedges.

Yogurt sauce
Whisk all ingredients together in a bowl until creamy and combined.

It’s spicy, quick, easy, and very tasty!! Give this a try this weekend! It is so good!

Enjoy xo Coach Jen

Ingredients:

2-3 cups shredded chicken I used a whole rotisserie chicken, yep store-bought 
1 tsp extra virgin olive oil
1 onion finely chopped
1 can chili beans undrained
1 can black beans drained and rinsed
1-1/2 cups frozen corn 
1 pkg taco seasoning 
2 cups of your favorite salsa
1-1/2 cups water

Instructions:

In a large skillet over med-high heat, heat oil. Saute onion until tender, about 3-5 minutes.

Add all other ingredients, cover skillet, and bring to a boil. Turn heat down to simmer.

Simmer for 5 minutes.

Top with favorite toppings; such as plain greek yogurt, avocado, cheese and chips.

OMG… This crockpot dish is so easy and so tasty, and is perfect to start at lunchtime for an easy dinner!

I just had to dig this one out of the archives for you guys! It wouldn’t be fair if I didn’t

Enjoy! xo Jen

Salsa Chicken

INGREDIENTS:

4 boneless, skinless chicken breasts (about 2 lbs total)*
2 cups favorite organic salsa
Salt and pepper

DIRECTIONS:

Place chicken breasts in a slow cooker and cover with salsa. Toss until the chicken is covered.

Cover and cook on high for 4 hours (or low for 6-8 hours), or until the chicken shreds easily with a fork. Shred the chicken in the slow cooker and toss with the remaining salsa and juices until well-mixed. Serve immediately, or refrigerate in an airtight container for up to 5 days. (This chicken also freezes well also.)

This is legit my most favorite breakfast on the planet!! It’s so easy you can do this with your eyes closed!

Enjoy! xo Coach Jen

5 Minute Avocado Toast

INGREDIENTS:

1 tablespoon unsalted ghee butter
1 slice Ezekiel bread, toasted
1/2 ripe avocado, halved, seeded, peeled and thinly sliced
1 tablespoon olive oil
1 teaspoon everything bagel seasoning
1/4 teaspoon crushed red pepper flakes

DIRECTIONS:

Toast bread

Spread butter in an even layer on bread.

Spread with avocado; drizzle with olive oil and top with everything bagel seasoning and red pepper flakes

Serve immediately.

Raise your paw if you are SICK of dry chicken breasts?!!!! 

Then you will have to make these tonight! They are a MUST!!!! 

Enjoy xo Jen

Instant Pot Chicken Breasts

INGREDIENTS:

2 tsp. dried parsley
1 tsp. dried dill
1/2 tsp. paprika
1/2 tsp. dried chives
1/4 tsp. onion powder
4 boneless skinless chicken breasts
Salt
Ground black pepper 2 tbsp 
1 c. low-sodium chicken broth

DIRECTIONS:

In a small bowl, combine spices. Season chicken with salt and pepper.

Set Instant Pot to Sauté setting and heat oil. 

Once hot, add chicken breasts. Working in batches, sear chicken on both sides until golden, 3 minutes per side. Transfer to a plate and sprinkle both sides of chicken with spice mixture.

Turn off Instant Pot and add broth to the pot. Use a wooden spoon to scrape and deglaze the bottom of the pot. 

Place trivet in the pot and arrange chicken on top. Lock lid and set to Pressure Cook on high for 5 minutes.

I had some sweet potatoes lying around and was craving a muffin. So I whipped these together and they came out amazing!!! And you can throw these into the blender with the oats, sweet potato, yogurt, protein powder, and blueberries and you are ready to bake!

Enjoy! xo Jen

INGREDIENTS:

1 1/2 cup old fashioned rolled oats
1 small sweet potato, cooked, peeled, & roughly chopped
1 cup plain yogurt – I used Siggi’s 4%
2 large eggs
2 scoops Vanilla Protein Powder
1 tablespoon cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
pinch of salt
1 1/2 cup blueberries

DIRECTIONS:

Preheat oven to 350 degrees Fahrenheit.

Add the oats to your blender and process until a flour forms (about 30 seconds).

Add the sweet potato, yogurt, eggs, protein powder, cinnamon, baking powder, baking soda, and salt and blend again until well combined and smooth. The batter will be very thick. Carefully stir in the blueberries. Or you can transfer the mixture to a bowl and stir in the blueberries that way.

Fill 12 greased muffin tins to 3/4 full.

Bake for 25-30 minutes or until a toothpick comes out clean.

If you want to have a quick crockpot dump and go recipe, this is the perfect one!  Added bonus, you probably already have all of this stuff in your pantry!

It is full of protein and tastes sooo good! You are definitely going to want to add this to your weekly meal!

INGREDIENTS:

24 oz 1 1/2 lbs chicken breast
14.4 oz can diced tomatoes with mild green chilies
15 oz can black beans (rinsed and drained)
8 oz frozen corn
1/4 cup chopped fresh cilantro
14.4 oz can fat-free chicken broth
3 scallions (chopped)
1 tsp garlic powder
1 tsp onion powder
1 tsp cumin
1 tsp cayenne pepper (to taste)
salt to taste

DIRECTIONS:

Combine chicken broth, beans (drained), corn, tomatoes, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper and salt in the crockpot.

Season chicken breast with salt and lay on top.

Cook on low for 8 – 10 hours or on high for 4 to 6 hours.

Thirty minutes before serving, remove chicken and shred.

Return chicken to slow cooker and stir in. Adjust salt and seasoning to taste.

Serve over rice or tortillas and with your favorite toppings.

This meal requires literally no thought and barely any prep work.  It has your protein, your vegetables, and your good fats! So you know you are getting what you need in your meal! 

You have dinner ready in less than 20 minutes with this, so it’s perfect for those nights you are running short on time!

Low Carb Taco Salad

INGREDIENTS:

1 lb Ground beef or turkey
1 tsp Avocado oil (or any oil of choice)
2 tbsp Taco Seasoning
8 oz Romaine Lettuce (chopped)
1 1/3 cup Grape Tomatoes (halved)
3/4 cup Cheddar Cheese (shredded)
1 medium Avocado (cubed)
1/2 cup Green Onions (chopped)
1/3 cup Salsa
1/3 cup Plain Greek Yogurt

DIRECTIONS:

Heat oil in a skillet over high heat. Add ground beef or turkey. Stir fry, breaking up the pieces with a spatula, for about 7-10 minutes, until the beef or turkey is browned and moisture has evaporated.

Stir taco seasoning into the ground beef until well combined.

Meanwhile, combine all remaining ingredients in a large bowl. Add the ground beef or turkey, Toss everything together.

Try this simple, quick and oh so good meatball recipe and I guarantee you will love it so much, that you and your family will want to eat these once a week!

These meatballs are so good by themselves, but they are even better on top of spaghetti squash!

**A little tip, if you want to have extra for leftovers for the week, double the recipe and once they are cooked pop them into the freezer for a quick and easy meal for those nights you are short on time!

Enjoy! xo Jen

10-Minute Turkey Meatballs

INGREDIENTS:

1 pound ground turkey
1/2 teaspoon cumin
1/2 teaspoon oregano
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
2 teaspoons chopped fresh parsley
1 large egg
2 teaspoons sesame oil plus more to brush on top
2 green onions thinly sliced (or 2 tablespoons finely chopped white onion)
salt + pepper to taste

INSTRUCTIONS:

Preheat broiler. Line a baking sheet with parchment paper and spray with cooking spray.

In a bowl, add ground turkey, cumin, oregano, onion powder, garlic powder, parsley, egg, sesame oil, and green onions. Gently mix until well combined. 

Form the mixture into meatballs. Place on a lined baking sheet. Using a medium cookie scoop makes 15 meatballs, 1-inch in diameter. 

Broil on HIGH for 10 minutes or until meatballs are cooked through.* Brush with more sesame oil on top for more flavor. 

I toss mine with crushed tomatoes after and serve immediately… then freeze the rest for an easy leftover meal! 

Taco Tuesday is a definite fan favorite around here!  So why not load up on your veggies for dinner and save the carbs for dessert! 

Enjoy xo Jen

Turkey Lettuce Tacos

INGREDIENTS:

1 pound extra lean ground turkey
1 small yellow onion diced
1 large green bell pepper diced
1 large red bell pepper diced
2 tablespoons chili powder
2 teaspoons smoked paprika
2 teaspoons cumin
2 teaspoons garlic powder
1 1/2 teaspoon salt more to less to taste
1 teaspoon pepper
1/4 cup water
Bibb lettuce or any large-leafed lettuce

INSTRUCTIONS:

Spray a large nonstick skillet with cooking spray and heat over medium/medium-high heat.

Once hot, add in turkey, onion, bell peppers, and spices.

Cook, breaking up meat as you go along until meat is no longer pink and the veggies are tender.

Once the meat is almost fully cooked, stir in 1/4 cup water, and simmer until thickened.

Serve filling inside any large leaf lettuce of your choice.