Ingredients:
Directions:
In a small bowl mix together yogurt, salsa and cumin. Place 1/4 cup sauce over each chicken breast (you can warm the sauce or serve room temperature). Sprinkle with chopped cilantro.
Serves: 4 - 5
Ingredients:
Directions:
Cook pasta according to instructions on box. Heat oil in a pan, add garlic and cook until garlic is just soft. Add the power greens, tomatoes, and chicken. Cook until greens are wilted and tomatoes are just soft. Season with salt and pepper. Pour sauce over cooked pasta and top with grated parmesan.
Serves: 2-3
Ingredients:
Directions:
Heat coconut oil in a pot. Add garlic and ginger and stir. Add the red curry paste and stir until paste is evenly distributed. Add the peppers and onions and cook until almost soft. Add snow peas, cooked chicken and coconut milk. Cook until heated. Pour Curry over rice and top with chopped basil!
Serves: 3-4
Ingredients:
Directions:
Crack 1 egg onto a plate and beat. Place 1/3 cup flour on a second plate. Take the butterflied chicken breast and dip it into the egg (bothsides of chicken should be covered with egg mixture) and then dip chicken into the flour. Turn the stove to med/high. heat and pour olive oil into pan. Once the pan is hot place coated chicken into the pan. Cook until browned on one side and flip. Add the garlic, artichokes, tomatoes, and chicken broth. Cook until breast is browned and almost cooked throughout. Add the lemon juice, olives and capers. Sprinkle with salt and pepper to taste. Plate and garnish with fresh diced parsley.
Serves: 2
