Tag Archives: chicken berry salad

3 Simple and Healthy Recipes for Energy

Doing the right things are very seldom going to mean choosing the easiest thing. But with some diligence the best things for you can become the clearest choice. Simple and Healthy should be the mantra of your lifestyle. With plenty to juggle, eating healthy could easily go by the wayside. But if you are to make premeditated choices and plan ahead some you will find the food you eat can give you all the energy you need to train for the 5k Foam Fest or any run for that matter.

We want to share with you 3 simple and healthy recipes that can give you energy. Some of these items you may not already have so plan ahead. Remember that left overs make the best lunches so double the recipe if needed. Also, you increase the life of a salad by having each person put the dressing on individually so it doesn’t sit and soak. Also, whenever possible, use home made dressings. They are much better for you.

1.) Chicken Gyro with Almond Couscous

This is a great meal to have the next day. Also, cook extra couscous because it can be added to virtually any meal and is a fabulous source of grains.

chicken-gyro

Tender chicken gyro is coated in tzatziki sauce and tucked into a warm pita, served with delicious Moroccan couscous.

Chicken Gyro:

  1. Preheat oven to 320F; place the chicken breasts on a sheet pan sprayed with nonstick cooking spray.
  2. Bake for 13 minutes, or until an internal temperature of 165F is reached.
  3. Spread Tzatziki sauce on each warmed pita bread, top with shredded romaine lettuce, and thinly sliced chicken breasts.
  4. Divide the tomatoes, onions, cucumbers, and feta evenly and place on top of the chicken.
  5. Sprinkle each Gyro with lemon pepper seasoning.

Almond Couscous:

  1. Bring water to a boil over heat.
  2. Place couscous in a pan; drizzle oil to coat couscous evenly.
  3. Add almonds, raisins, cinnamon and salt to couscous mixture; and combine thoroughly.
  4. Pour boiling water over couscous mixture, stir to combine and immediately cover tightly with plastic wrap.
  5. Allow couscous to steam in the covered pan for at least 15 minutes.
  6. Remove plastic and “rake” couscous with a fork to combine and separate any clumps.

Chicken Gyro:

  • 5 each Greek pita bread
  • 1/4 cup tzatziki sauce
  • 1 cup romaine lettuce, shredded
  • 5 each 4oz chicken breast, boneless, skinless
  • 2/3 cup tomato, chopped
  • 1/2 cup red onions, slivered
  • 1/2 cup cucumber, peeled, chopped
  • 1 tbsp. Feta cheese, crumbled
  • 1/4 tsp. lemon pepper seasoning

Almond Couscous

  • 1 cup water
  • 1 tsp. olive oil
  • 3/4 cup Moroccan couscous
  • 2 tbsp. slivered raw almonds
  • 1/4 cup seedless raisins
  • 1/4 tsp. ground cinnamon
  • 1/4 tsp. kosher salt
  • 2 tbsp. green onions, thinly sliced

 

2.) Berry Chicken Salad

Remember not to mix all the dressing with the entire salad so that you can eat it the next day. It is always a good idea to have mixed fruit around to add into your cereal or make a smoothie.

The fresh dark greens and mix of delicious berries in this salad are a quick and easy hit for a busy day.

chicken-berry

  1. Preheat oven to 320F; place the chicken breasts on a sheet pan sprayed with nonstick cooking spray.
  2. Bake for 13 minutes, or until an internal temperature of 165F is reached; cool chicken.
  3. Place 2 cups of lettuce mix on each plate or bowl.
  4. Slice each chicken breast on a bias; place on top of lettuce.
  5. Top each salad equally with feta cheese, raspberries, blackberries, blueberries, and chopped cucumber.

Citrus Dressing:

  1. In a bowl, combine the lemon and lime juices, and sugar.
  2. Gradually whisk in olive oil to emulsify.
  •  15 oz. Baby Green Lettuce Mix
  • 5 each 4 oz. Chicken Breasts, Boneless, Skinless
  • 1/4 cup Crumbled Feta Cheese
  • 1 cup Fresh Red Raspberries
  • 1 cup Fresh Blackberries
  • 1 cup Fresh Blueberries
  • 1/2 cup Cucumber, Peeled and Chopped
  • 1 tbsp. Olive Oil
  • 2 1/2 oz. Fresh Lemon Juice
  • 2 1/2 oz. Fresh Lime Juice
  • 1 tbsp. Granulated Sugar

3.) Avocado BLTs

BLT

Remember that you can cook the bacon in the microwave and it wont smell up the entire house. Just heat up the bacon in the microwave the next day and you have your lunch.

Ingredients
1/2 pound bacon slices
4 plum tomatoes, halved lengthwise
Kosher salt
1 whole-wheat baguette, cut into 4 pieces and split open
4 tablespoons extra-virgin olive oil
1 clove garlic
Freshly ground pepper
2 avocados, halved, pitted and thinly sliced
1 cup frisee or other salad greens
Directions
Cook the bacon in a large skillet over medium heat until crisp, 8 to 10 minutes. Transfer to a paper-towel-lined plate. Season the cut sides of the tomatoes with salt.

Heat a grill pan over high heat. Brush the cut sides of the baguette with the olive oil and grill, cut-side down, until toasted, about 2 minutes. Rub the grilled sides with the garlic. Rub just the bottom halves of bread with the tomatoes until most of the juice is absorbed, then top with the tomato skins and season with salt and pepper.

Layer the avocado slices on top of the tomatoes, then add the bacon and frisee. Close with the bread tops.