Sweet Lime Sriracha Chicken Lettuce Wraps

Sweet-lime-sriracha-chicken | Pam Bredenkamp | Health Coach

• 36oz raw chicken cutlets, diced
• 6 cups lettuce for wraps
• 1 cup grape tomatoes
• ¼ avocado
• 1 cup green onion
• ½ cup cilantro
• 1 tsp lime

Marinade Ingredients:
• 4 tsp lime juice
• 5 tsp Sriracha sauce
• 1 Tbsp Splenda (Optional)
• 1/4 tsp garlic powder
• 1 tsp ground cumin
• 1/4 tsp chili powder
• 1/4 tsp sea salt
• 1 Tbsp water
• 2 tsp olive oil

1. Combine marinade ingredients well.
2. Place in medium glass bowl (cover), or gallon ziploc. Add diced chicken cutlets.
3. Marinate 4 hours, or overnight, refrigerated, turning to coat occasionally.
4. Cook chicken in large, med-high preheated sauté pan, with 2 tsp olive oil.
5. Sauté uncovered until cooked through and the outside is crispy, about 6-8 minutes.
6. Serve immediately with lettuce leaves, tomato, avocado, green onion, cilantro, and fresh lime wedges.

Makes 4 servings
Each serving provides:
1 Leaner
1 Healthy Fat
3 Green
3 Condiments


Oven-Roasted Chicken Shawarma

This will soon become a family favorite! Baked chicken with a little attitude - oh yea!

Oven-Roasted-Chicken-Shawarma | Pam Bredenkamp | Health Coach

• 2 Tbsp lemon juice
• 4 tsp olive oil
• 1 clove garlic, peeled, smashed and minced
• ¼ tsp kosher salt
• ½ tsp freshly ground black pepper
• ½ tsp ground cumin
• ½ tsp paprika
• ½ tsp turmeric
• ¼ tsp ground cinnamon
• ¼ tsp Red pepper flakes, to taste
• 36 oz raw boneless, skinless chicken breasts
• 1 cup scallions
• 2 Tbsp chopped fresh parsley

Prepare a marinade for the chicken: Combine the lemon juice, 3 tsp olive oil, garlic, salt, pepper, cumin, paprika, turmeric, cinnamon, and red pepper flakes in a large bowl. Whisk to combine. Add the chicken and toss well to coat. Cover and store in refrigerator for at least 1 hour and up to 12 hours. When ready to cook, heat oven to 425 degrees. Use the remaining teaspoon of olive oil to grease a rimmed sheet pan. Add the scallions to the chicken and marinade, and toss once to combine. Remove the chicken and scallions from the marinade, and place on the pan, spreading everything evenly across it. Put the chicken in the oven and roast until it is browned, crisp at the edges, and cooked through, about 15 minutes. Remove from the oven, allow to rest 2 minutes, then slice into bits. Scatter the parsley over the top, surround with lemon wedges, and serve.

Makes 4 servings
Each serving provides:
1 leaner
1 healthy fat
3 condiments

Chicken and Broccoli Stir Fry with Peanut Sauce

Chicken_Broccoli_Stir_fry | Pam Bredenkamp | Health Coach

OMG this is SOOO GOOD!  Every bite as good as a restaurants with a ton less fat and sodium.  As they say, "Try it - You'll like it!"

* 1 Tablespoon canola oil
* 18 ounces chicken (cooked weight)
* 2 cloves garlic
* 2 teaspoons ginger
* 3 cups broccoli
* 3 Tablespoons water
* 3 Tablespoons PB2
* 1 Tablespoon soy sauce
* 1 Tablespoon rice vinegar

Coat a nonstick pan with 1 teaspoon of oil. Sauté broccoli on medium heat until tender. Set aside in bowl. Add another teaspoon of oil to the same pan and cook the garlic and ginger for two minutes or until golden in color. Add chicken and sauté on medium heat until cooked through. While the chicken is cooking, make the sauce by adding the hot water to the PB2. Whisk until well mixed and then stir in the remaining ingredients. Add the broccoli and the sauce back into the pan. Toss until thoroughly mixed.

Makes 3 servings. Each serving provides: 1 Leaner, 1 Healthy Fat, 2 Greens, ½ Optional Snack, 1 Condiment