Lemon Herb Mediterranean Chicken Salad

Lemon Herb Mediterranean Chicken Salad

Lemon Herb Mediterranean Chicken Salad
Course Salad
Cuisine Mediterranean

Ingredients
  

Dressing

  • 2 tablespoons olive oil
  • juice of 1 lemon 1/4 cup fresh squeezed lemon juice
  • 2 tablespoons water
  • 2 tablespoons red wine vinegar
  • 2 tablespoons fresh chopped parsley
  • 2 teaspoons dried basil
  • 2 teaspoons garlic minced
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • cracked pepper to taste
  • 1 pound 500 g skinless, boneless chicken thigh fillets (or chicken breasts)

Salad

  • 4 cups Romaine or Cos lettuce leaves, washed and dried
  • 1 large cucumber diced
  • 2 Roma tomatoes diced
  • 1 red onion sliced
  • 1 avocado sliced
  • 1/3 cup pitted Kalamata olives or black olives, sliced (optional)
  • Lemon wedges to serve

Instructions
 

  • Whisk together all of the marinade/dressing ingredients in a large jug. Pour out half of the marinade into a large, shallow dish. Refrigerate the remaining marinade to use as the dressing later.
  • Add the chicken to the marinade in the bowl; marinade chicken for 15-30 minutes (or up to two hours in the refrigerator if time allows). While waiting for the chicken, prepare all of the salad ingredients and mix in a large salad bowl.
  • Once chicken is ready, heat 1 tablespoon of oil in a grill pan or a grill plate over medium-high heat. Grill chicken on both sides until browned and completely cooked through.
  • Allow chicken to rest for 5 minutes; slice and arrange over salad. Drizzle salad with the remaining UNTOUCHED dressing. Serve with lemon wedges.
  • Add 1/2 cup crumbled feta to give the salad an even better flavour!

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Gilled Lime Salmon with Mango Salsa and Coconut rice

Gilled Lime Salmon with Mango Salsa and Coconut rice

Gilled Lime Salmon with Mango Salsa and Coconut rice

Ingredients
  

Lime Salmon

  • 4 6 oz skinless salmon fillets
  • 3 Tbsp olive oil plus more for grill
  • 2 tsp lime zest
  • 3 Tbsp fresh lime juice
  • 3 cloves garlic crushed
  • Salt and freshly ground black pepper to taste

Coconut Rice

  • 1 1/2 cups Zico Coconut Water
  • 1 1/4 cups canned coconut milk
  • 1 1/2 cups jasmine rice rinsed well and drained well
  • 1/2 tsp salt

Avocado-Mango Salsa

  • 1 large mango peeled and diced
  • 3/4 cup chopped red bell pepper 1/2 large
  • 1/4 cup chopped fresh cilantro
  • 1/3 cup chopped red onion rinsed under water and drained
  • 1 large avocado peeled and diced
  • 1 Tbsp fresh lime juice
  • 1 Tbsp olive oil

Instructions
 

  • In an 11×7-inch baking dish whisk together olive oil, lime zest, lime juice, garlic and season with salt and pepper to taste (a fair amount of each).
  • Place salmon in baking dish, cover and allow to marinate in refrigerator 15 – 30 minutes, then flip salmon to opposite side and allow to marinate 15 – 30 minutes longer.

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Blueberry Smoothie (with lemon)

Blueberry Smoothie (with lemon)

Course Drinks
Servings 12 ounces
Calories 575 kcal

Ingredients
  

  • 1½ cups frozen blueberries
  • 1¼ cups almond milk plus more as needed
  • 1 cup frozen cauliflower
  • ½ cup frozen raspberries
  • ½ frozen banana
  • 2 tablespoons almond butter
  • 1 tablespoon maple syrup
  • 1 tablespoon fresh lemon juice
  • ¼- inch piece fresh ginger optional.

Instructions
 

  • In a blender, place the blueberries, almond milk, cauliflower, raspberries, banana, almond butter, maple syrup, lemon juice, and ginger, if using.
  • Blend until creamy, adding more almond milk as needed to blend.
Keyword breakfast smoothie, smoothie

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12 delicious herbs when cooking fish or seafood

Fish can be described in many ways—from sweet and delicate to strong or muddy—regardless, fish and seafood are anything but boring when you add flavor with one or more of these 12 delicious herbs.

12 Herbs for Fish & Seafood

12 Common herbs that can be used when preparing fish & seafood
Course Breakfast, Dinner, Lunch

Ingredients
  

  • Basil Basil is perfect for fish. Be sure to try different varieties of basil, as the taste varies from type to type—sweet basil, holy basil, and Thai basil.
  • Bay Leaf Bay leaves are a member of the laurel family. Its unique scent is perfectly paired with delicate-tasting fish, such as cod or tilapia. Bay leaves can also be used to flavor chowders and fish soups.
  • Chives Chives can be used in marinades and sauces, added to compound butters, or sprinkled over the top of white fish during cooking. It adds both a hint of sharp flavor and also color to your seafood dishes. 
  • Dill Dill offers the most basic herbal pairing for fish and seafood. Dill is especially good for adding delicate punch in many fish and seafood recipes.
  • Lemon Balm Lemon balm is a prolific herb that has a gentle lemony flavor that is just the thing to perk up a fish dish. You can use it for any of the hundreds of recipes that might call for lemon flavoring. 
  • Marjoram Sweet and savory, marjoram is like a milder, less aggressive form of oregano. It is an herb in the mint family. Many say that it has a slight taste of citrus and sweet pine.
  • Mint Just a touch of mint will really improve any fish recipe. Mint effectively cuts through rich flavors to add a nice tang to any seafood.
  • Parsley Parsley is a juicy, green-tasting herb that supports the delicate flavors of fish and seafood quite well.
  • Tarragon Tarragon is a staple in French cooking, and many Americans are now discovering how delicious this herb is. It adds a light, delicate flavor to fish dishes.
  • Thyme Thyme is perfect for fish and seafood. Go lighthanded with the thyme. As it cooks, the flavor becomes more intense.
  • Rosemary Beautiful and fragrant, rosemary is a delightful herb for fish and seafood, and it is versatile. It can be used fresh or dry, but fresh rosemary has a bit more citrus flavor.
  • Sage Sage tastes great with fish, lending an aromatic, earthy flavor. Go lightly when seasoning with sage, as it can overpower. Cooking or freezing increases the intensity of this herb.

Instructions
 

  • Fish can be described in many ways—from sweet and delicate to strong or muddy—regardless, fish and seafood are anything but boring when you add flavor with one or more of these 12 delicious herbs.

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Butterflied Citrus Chicken

Butterflied Citrus Chicken

Butterflied Citrus Chicken
Course Dinner, Lunch
Servings 4
Calories 775 kcal

Ingredients
  

Chicken

  • 1 whole chicken – butterflied 21/2 – 3lb/1.25-1.5kg

Ingredients

  • 1/3 cup 3 fl oz/90 ml olive oil
  • 1/3 cup 3 fl oz/90 ml fresh orange juice
  • 1/4 cup 2 fl oz/60 ml fresh lemon juice
  • 1 ½ teaspoons dried rosemary crushed
  • 2 cloves garlic minced
  • Salt and freshly ground pepper

Instructions
 

  • To make the marinade, in a small bowl, stir together the oil, orange juice, rosemary, garlic, and salt and pepper to taste. Pour the marinade into a large, strong lock-top plastic bag. Add the chicken and seal the bag. Turn the bag to coat the chicken with the marinade. Place in the refrigerator and marinate for 8-24 hours, turning the bag occasionally to coat the chicken evenly. Drain the marinade from the chicken, reserving the marinade.
  • Heat a covered grill (barbecue) to medium-hot. Place the chicken on the grill rack, skin side up. Brush with some of the reserved marinade. Cover and cook for 30 minutes. Brush with additional marinade. Cover and cook until the chicken is no longer pink, 30-40 minutes more. Discard any remaining marinade. Or, if you don’t have a covered grill, cook on an open grill over medium-hot coals, but baste with the marinade about every 10 minutes to prevent the meat from drying out.
  • Transfer the chicken to a platter and serve all at once.

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Bulgur Stuffed Sweet Peppers

Bulgur Stuffed Sweet Peppers

Bulgur Stuffed Sweet Peppers
Prep Time 30 minutes
Cook Time 30 minutes
Course Dinner, Lunch
Servings 4

Ingredients
  

  • ½ cup bulgur
  • 4 small sweet red peppers
  • 4 cups mushrooms (12oz)
  • 2 tbsp extra-virgin olive oil
  • 1 onion chopped
  • 2 cloves garlic minced
  • 1 tbsp finely chopped fresh sage
  • ¾ tsp each salt and pepper
  • ½ cup shredded Asiago cheese
  • ¼ cup toasted slivered almonds toast raw almonds in 350â—¦ oven for 10-12 mins
  • ¼ cup chopped fresh Italian parsley
  • 2 tbsp lemon juice freshly-squeezed
  • 2 plum tomatoes seeded and diced

Instructions
 

  • In large bowl, pour 1 1/3 cups boiling water over bulgur; cover and let stand for 15 minutes. Drain and press out moisture; return to dry bowl.
  • Meanwhile, slice tops off red peppers leaving 2-inch high sides; core and scrape out seeds. Dice tops and set aside.
  • In food processor or by hand, finely chop mushrooms. In large nonstick skillet, heat half of the oil over medium-high heat; fry diced peppers, mushrooms, onion, garlic, sage and ½ tsp each of the salt and pepper until liquid is evaporated, about 10 minutes. Add to bulgur along with cheese, toasted almonds and parsley; toss to combine.
  • Spoon bulgur mixture into peppers, mounding if necessary. Place peppers, stuffed side up, in a 8-inch square glass baking dish. Drizzle with lemon juice and remaining oil; top with tomatoes. Sprinkle with remaining salt and pepper.
  • Cover with foil; bake in 350â—¦ oven until peppers are almost tender about 1 hour. Uncover and bake until tips are crusty, about 30 minutes.

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Black Bean Scramble

Black Bean Scramble

Black Bean Scramble
Course Breakfast
Servings 1

Ingredients
  

  • 2 whole eggs
  • 2 egg whites
  • 1/2 cup black beans
  • 1/4 cup red onion chopped
  • 1/2 avocado
  • 2 tablespoons salsa
  • 1/2 teaspoon olive oil

Instructions
 

  • Saute your onions in oil in a non-stick pan. Add eggs & cook until scrambled. Once egg is almost cooked, stir in beans & cook until heated.
  • Transfer to a plate and top with salsa and avocado.

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BBQ Chicken Rub

BBQ Chicken Rub

BBQ Chicken Rub

Ingredients
  

  • 1 Tbsp. cinnamon
  • 1 Tbsp. garlic powder
  • 2 tsp. cumin
  • 1 tsp. coriander
  • 1 tsp. onion powder
  • 1/4 tsp. cloves

Instructions
 

  • Blend all spices in a large zip lock bag, place chicken breast in bag & toss to coat. Recipe will coat 8 chicken breasts. BBQ chicken.

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Banana Almond Quinoa

Banana Almond Quinoa

Banana Almond Quinoa
Course Breakfast
Servings 4

Ingredients
  

  • 1 cup dry quinoa
  • 1 cup unsweetened almond milk
  • 1 cup water
  • 1 ripe banana
  • 1 tsp. cinnamon
  • 1 tsp. vanilla extract
  • 1/4 cup almonds
  • 100 % pure maple syrup to taste

Instructions
 

  • Mash a ripe banana in the bottom of your pot.
  • Measure out your milk and water, and add to the pot. At this point, you can also add your vanilla and cinnamon.
  • Bring to a soft boil and add your Quinoa.
  • Cook, uncovered, until the water cooks out and you see translucent edges on the individual grains.
  • Serve and top with maple syrup and almonds.

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Baked Eggs on Balsamic Portobello Mushrooms

Baked Eggs on Balsamic Portobello Mushrooms

Baked Eggs on Balsamic Portobello Mushrooms
Servings 2

Ingredients
  

Ingredients

  • 2 large Portobello mushrooms
  • Balsamic vinegar
  • Garlic powder
  • Fresh rosemary chopped
  • 2 large eggs poached or fried

Instructions
 

  • Wash and cut the stems off the mushrooms (you want a fairly level surface for your eggs). Pat dry.
  • Place the mushrooms, undersides up, on a parchment lined cookie sheet.
  • Sprinkle with balsamic vinegar, garlic powder and chopped fresh rosemary.
  • Bake at 350F for about 20-30 minutes or until the mushrooms are cooked. While they bake, make your eggs.
  • Remove mushrooms from oven and top with an egg on each.
  • Sprinkle with a little rosemary & serve.

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