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Super Simple Chipotle Grilled Chicken and Corn

Chipotle SeasoningSometimes the right seasoning is ALL you need to make a fabulous meal! This week I grilled up some delicious chicken using this simple recipe, and it came out absolutely amazing.

• 8 Chicken Breasts (filleted into 16 pieces)
• 1/4 cup olive oil
• 1/2 cup lime juice
• LOTS of this yummy Chipotle Seasoning         (until each breast was nicely covered)
• Salt (to taste)

Grill on medium heat for 8 – 10 minutes on each side. End result is one juicy, flavorful batch of grilled chicken – the perfect centerpiece for any meal!

Grilled Mexican Corn:

Grilled Chipotle CornIngredients:
A Bag of Today’s Harvest Frozen Corn 
Chopped Fresh Cilantro out of my “garden” (to taste)
2 Limes
1 Avocado
5 Diced small red and orange sweet peppers
One Tablespoon low-fat Hellman’s Mayo (optional)
Salt

Mix corn, lime juice, cilantro and peppers together.Wrap the loose corn in tin foil and place on the grill until the corn is a little charred. Once the corn is done, add the optional mayo and top with sliced avocado.

What is YOUR favorite seasoning for grilling out? 

Mexi-Mango Pulled Chicken and Salad Bowl

I experimented in the kitchen Sunday to create a new pulled chicken that would taste great alone – or in a meal. I came up with this sweet and spicy pulled chicken recipe. Use the pulled chicken in burritos, salads, rice bowls (recipe also below), flat bread pizzas, wraps or sandwiches.  Here are my 2 recipes!

Mexi-Mango Pulled Chicken Crock Pot Recipe

  • 8 Chicken Breasts
  • 1/3 Cup Water
  • Mex-Mango Pulled Chicken 2 T Olive Oil
  • 1 Package of Lipton onion soup mix
  • 1 Cup Diced Mango
  • 1 Cup Mango Peach Salsa
  • 1 Diced Onion
  • 1 Small Can Green Chilies
  • 2 T Lime Juice
  • 2 T Apple Cider Vinegar
  • 1 tsp Fresh Minced (or pureed) Garlic
  • 1 tsp Cumin
  • 1 T Curry
  • 1 tsp Chili Pepper
  • 1 1/2 tsp Red Pepper Flakes
  • 1 tsp Salt
  • 3 T Stevia
  • 1/2 – 1 tsp Cracked Pepper

peach mango salsaPlace chicken in a crock pot (choose your setting, low or hi, based on desired cook-time). In a separate mixing bowl, mix all the other ingredients together. Scoop out approximately 1/3 of the mixture and add to the chicken for cooking. Once the chicken is almost done, remove 1/2 the excess juice and place in a separate container (I use this if I feel I need to add moisture back in after pulling the chicken). Put the broth aside.

Finally, add the remainder of the seasoned mixture in with the chicken for the rest of the cook time. When the chicken is tender, pull the chicken apart until the chicken is well coated with the seasoned mixture. If the chicken is nice and juicy, you can discard the broth – or use it for a great stater for soup using leftover chicken and adding your favorite vegetables.

Mexi-Mango Chicken Quinoa Bowl

Mexi-Mango Chicken BowlHere is what I made for dinner last night. TOTALLY YUMMY! Totally healthy!

Layer ingredients in a bowl in the following order:

  • 1/4 cup cooked quinoa
  • 1/4 cup Black Beans
  • 1 T Sour Cream
  • 3oz Grilled or Pulled Chicken
  • 1/2 cup shredded Lettuce
  • 1/4 Sliced Avocado
  • 1/8 cup Finely Diced Onion
  • 1/4 cup Finely Diced Mango
  • 2 T Peach Mango Salsa
  • 1 T Curry Hot Sauce (or your favorite sauce)

Dust a bit of salt & garlic powder (optional) on top and add a pinch of lime juice over the avocado for zest!

Approximately 367 Calories: 30g protein, 37g carbs, 12g fat – getting almost a perfect equal balance of calories from each substrate.

Mex-Mango Chicken Bowl Nutritional Information

Who says dieting has to be bland?! Not me!! 🙂

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