The best healthy dinners are delicious, nutritious, and don’t take forever to make. They’re also not the same old thing again. We’ve rounded up a few of our FAVS. These quick, nutritious recipes yield filling weeknight meals, speedy lunches, and simple snacks.
Shredded Chicken Tacos
Who doesn’t love tacos!? Slice up some chicken and add some sriracha and you have yourself a delicious and healthy meal!
Ingredients
2 thinly sliced chicken breasts
2 Tbsp Sriracha
6 corn tortillas
1 cup chopped red cabbage
1/2 cup chopped peppers
1/4 cup feta cheese
1 lime
Instructions
Preheat oven to 375 degrees.
Place the chicken breasts on a baking sheet and top with Sriracha. Bake for 30 minutes (or until they’re fully cooked).
While the chicken is baking, heat the tortillas up (optional).
Top each tortilla with chopped red cabbage and chopped peppers.
When the chicken has finished baking, shred it and place in the tortillas.
Top each taco with feta cheese and a drizzle of lime. Enjoy!
Chicken Cobb Salad
This yummy salad is loaded with spicy greens, creamy avocado, boiled eggs, fresh tomatoes, corn, grilled chicken, and topped with a sprinkle of blue cheese crumbles. This meal is just too good to be healthy!
Ingredients
2 chicken breasts (12 oz)
2 Tbsp oil
4 eggs
1 large avocado
10 grape tomatoes
1/2 cup corn, canned
1/2 cup blue cheese, crumbled
4 cups lettuce or greens of choice
Instructions
Grill the chicken breasts on the stove top for about 10-15 minutes on each side in your choice of oil.
While the chicken is cooking, hard boil the eggs by placing them in 1 inch of water and bringing to a boil.
Once the water is boiling, lower the heat and let simmer for about 10-12 minutes.
Remove the egg shells and cut the eggs into small pieces.
Slice the avocado and cut the tomatoes into halves.
Top each plate of lettuce with sliced or cubed cooked chicken, eggs, avocado, tomatoes, corn, and blue cheese crumbles.
Serve and enjoy!
Chicken Lettuce Wraps
Ever been to PF Chang’s!? This wrap is made of Asian inspired flavors with a little added crunch from the water chestnuts. Enjoy this as an appetizer or as a tasty treat.
Ingredients
1 Tbsp. olive oil
1 cup sweet onion diced small
1 Tbsp. sesame oil
1 lb. ground chicken
2 cloves garlic, minced
1/4 cup hoisin sauce
2 Tbsp. amino acids or light soy sauce
3/4 Tbsp. seasoned rice vinegar
1 Tbsp. Sriracha
1 tsp. fresh ginger minced
8 oz. can water chestnuts drained and diced small
1 bunch green onions sliced
1/4 – 1/2 tsp. red pepper flakes to taste
salt and pepper to taste
butter leaves for serving
Instructions
Heat olive oil in a large skillet. Add in diced onion and cook until softened.
Now add in ground chicken, garlic and sesame oil. Cook until the chicken is no longer pink.
Combine hoisin sauce, amino acids (or soy sauce), rice vinegar, sriracha, ginger, water chestnuts, green onions (reserving some for topping the lettuce wraps) and red pepper flakes. Heath through and then taste and season with salt and pepper, as desired.
Fill butter lettuce with chicken mixture and serve. Enjoy!
Best Regards, Your Pacific Group Team