Sheet Pan Za’atar Chicken & Veggies, by Cheryl

I wasn't sure how everyone would love the spices in this chicken dish, but it was SO good! We gobbled it up and the flavor was amazing. I would definitely make this again as it was pretty easy and quick to prepare. YUM!

Ingredients:

Sauce:

2 tbsp za'atar 

2 tsp sumac

1 tsp sweet paprika

6 garlic cloves, minced

2 lemons, juiced

extra virgin olive oil, 1/2 cup

Chicken & Veggies:

5 Yukon gold potatoes, peeled and cut into large pieces (I used red potatoes, cut in half)

5 carrots, peeled and cut into 2 inch pieces

1 large red onion, peeled, halved, and cut into thick half moons

salt and pepper

8 bone in, skin on, chicken thighs and drumsticks

Directions: 

1) Preheat the oven to 425.

2) Make the garlic za'atar sauce. In a small bowl, whisk together the spices, garlic, lemon juice, and olive oil. 

3) Arrange the veggies on a large sheet pan and season with salt and pepper. Drizzle 3-4 tbsp of sauce over the veggies and mix well with your hands so they're coated. Spread them without overlapping.

4) Pat the chicken dry and loosen the skin by gently sliding beneath the skin with your finger, separating the skin and the meat. Season generously with salt and pepper on both sides and underneath the skins. Season underneath the skins with the sauce. 

5) Nestle the chicken into the veggies. Drizzle any remaining sauce on top of the chicken pieces. Cover with foil and bake for 25 minutes. Then take off the foil and bake for another 30 minutes or until the skin starts to brown and crisp. 

6) Remove from oven and let rest for 5-10 minutes. 

BBQ Chicken Chopped Salad, by Diane

 

I was craving a BBQ chicken chopped salad, and decided to try my hand with some summer produce from my favorite stand and a high protein dressing- side note, I'm getting really good at my own dressings! This salad was SO SO good and honestly this dressing was maybe my best one yet. So crunchy and flavorful and definitely a filling lunch. YUM. 

Ingredients (3 big salads):

1 bag of sliced grilled chicken breast, chopped small (I just used this for ease)

2 cups yellow and orange cherry tomatoes, chopped

4 long sweet banana peppers in different colors, chopped

1/4 red onion, diced

1 bag chipotle cheddar salad mix by Dole

3 ears corn, grilled and charred then kernels cut off

1/2 avocado

1 bunch cilantro leaves

1 clove garlic, peeled

1 tsp salt

1/4 tsp black pepper

1 tsp onion powder

1/4 cup smoky BBQ sauce

8 oz plain greek yogurt

Directions:

1. Combine chicken, tomatoes, peppers, onion, corn, and salad portion of the mix together and toss well. For meal prep I divided this mixture evenly in 3 containers.

2. Make the dressing by blending remaining ingredients avocado through yogurt and adjust to taste.

3. When ready to serve, top each salad with dressing and tortilla chips from the salad bag (the salad bag also comes with cheese and an alternate dressing you can use if you like but I don't like either!).

Chicken Crust Pizza, by Diane

 

I have been seeing recipes for high protein pizza made with a crust of ground chicken breast, and it looked like a easy and filling way to have sort of a chicken parm/pizza hybrid for dinners this week! This recipe by Wholesome Yum was super easy and included reheating and storage instructions (also super easy!). I chose some random toppings I wanted but this is easy to change up. This wound up being really good and tasted more like pizza and less like chicken than expected! I actually love it cold, and have made it now 3 weeks in a row! YUM.

Ingredients:

1 lb ground chicken

1/2 cup grated parmesan cheese

1 large egg, beaten

Seasonings: italian herbs, salt, pepper, onion and garlic powders

Pizza sauce (I used Rao's marinara bc I love that stuff!)

Shredded mozzarella cheese

Toppings: thinly sliced red onion, red sweet/hot italian peppers, arugula, mexican oregano

Directions:

1. Preheat oven to 400, line a pan with parchment paper. 

2. Mix chicken through seasonings well and spread evenly onto parchment paper 1/4 inch thick. I did this by placing a top layer of parchment on and then rolling out with a can, then smoothing out the rest by hand. Bake for 15-20 minutes until firm and golden on edges.

3. Let the crust rest for 10 minutes to seal, then add sauce and cheese (I like to spread the sauce and cheese all the way to the edge as the "crust" isn't my fave without it) and toppings and cook for another 10-15 minutes until cheese is melted. 

4. Brown the cheese and toppings under a high broiler and let cool before slicing.

5. Store leftovers in an airtight container for 4 days and reheat on a baking sheet without parchment paper for 10 min at 350. Freeze crust rolled out on a baking sheet until frozen then wrapped in plastic wrap for 6 months, to reheat place unwrap and place frozen crust in the oven until hot then proceed to step 3. 

Chipotle Chicken Crunch Salad, by Diane

This recipe is from @ice.karimcooks on IG, who makes high protein meal bowls (which have been a game changer for meal prepping during my busy week!). This one could not have been easier to make! I made a few changes to the dressing and I LOVE it so I'll post it below. As a side note, I've been making my own dressings for a bit now off some of these recipes, and they are actually so much better than store bought. I didn't believe it when people said that, but this salad pack came with a dressing I assumed would be better and I tasted it after the one I made and I could taste all the oil, sugar, and chemicals- it immediately got tossed! A pretty neat experiment as it turns out. I also changed the cooked chicken for pre-sliced grilled chicken for ease and taste. Finally, I added pepitas for crunch to make it healthier and avocado would be great in here as well, but the tortillas it came with were also delicious! This was a total crunchy cold winner perfect for summer! The crunchy cabbage and tortilla strips with the grilled chicken and corn and the spice of cilantro and cool cilantro- perfection!

Ingredients:

2 bags Chipotle Cheddar salad bag mixes

2 bags cooked grilled chicken strips

1 can black beans, rinsed and drained

3 ears fresh corn, charred over flame then cut from kernel

1 bunch scallions, white and green sliced (save about 3 tbsp of the green parts for the dressing)

1 bunch cilantro, chopped

1/2 cup roasted pepitas

Dressing: 8oz plain greek yogurt, green scallions, 1 bunch cilantro, 1 chipotle in adobo pepper, 1 garlic clove, 1 tsp salt, 1 tbsp honey, 1/2 lime juiced

Directions:

1. Combine the salad mix and cheese with the chicken, beans, corn, scallions and cilantro, mix well and set aside. (For meal prepping I left the salad and cilantro separate to be added later so it wouldn't get soggy).

2. Combine the dressing ingredients and blend well until smooth, adjust for taste, toss with salad. 

3. Top salad with crunchy tortilla chips in salad mix and pepitas, toss well and enjoy!

Sticky Honey Garlic Meatballs, by Diane

 

I found this recipe on IG from @halfbakedharvest and it looked like a great thing to meal prep for lunches this week. I made a few tweaks to the recipe and it was good, but just good. I wish she had used the aromatics outside of the sauce, and the meatballs burned the pan before the broccoli cooked. So if making this again I'd adjust the cooking method. I also needed more sauce here so doubled it. But, the meatballs were super tender and it was good flavors overall!

Ingredients:

1 lb ground chicken

1 tbsp soy sauce

1 tbsp minced ginger

2 tbsp thinly sliced scallions, green and white parts

1 tsp sesame oil

Pinch salt

3 tbsp cornstarch

Oil (I used sesame and EVOO)

1/2 cup soy sauce 

1/4 cup honey

1/3 cup water

4 garlic cloves, minced

1 tbsp minced ginger

chili flakes and sesame seeds

1 large head of broccoli, cut into florets

Directions:

1. Mix meatballs using ingredients from chicken to pinch of salt, combine well, then roll into meatballs on a plate and toss around in 2 tbsp cornstarch to coat. 

2. Mix sauce ingredients of soy sauce, honey, garlic, ginger, and chili flakes and set aside.

3. Heat oil in a large saucepan over medium high heat, cooking meatballs until all sides are browned. 

4. Remove meatballs and add broccoli to the pan, then add sauce and meatballs back in. 

5. Create a slurry with remaining 1 tbsp cornstarch and 2 tbsp water, add to the pan, and cook until sauce gets glazed and sticky. Top with sesame seeds.

Golden Beet Salad, by Diane

 

I found this recipe from Violet Witchel on IG, she just makes super good salads. This was so fast and easy to whip up and I loved the flavors! I used the Air Fryer Chicken Breast recipe here, and it worked great. These were awesome lunches this week!

Ingredients:

4 small golden beets, diced

1 can chickpeas, drained and rinsed

2 tbsp EVOO

1 tsp each curry powder, turmeric, garlic powder, salt

cracked black pepper

10 brussels sprouts, thinly sliced

1 bunch rainbow chard, leaves thinly sliced

EVOO

Dried cranberries, nuts, goat cheese (I omitted the goat cheese)

Grilled chicken breast

Honey mustard dressing: 2 tbsp creamy dijon, 2 tbsp honey, pinch red pepper flakes, 1/2 tsp salt, 2 tbsp champagne vinegar, 3 tbsp EVOO and blend until smooth

Directions:

1. Preheat oven to 400 and roast beets, chickpeas, seasonings, EVOO on one sheet and cook for 30 min or until beets are tender. On the other tray, roast sprouts and chard with EVOO for 5-10 min until warmed and wilted slightly.

2. Combine beets/chickpeas and greens with chicken, cranberries, nuts, cheese and dressing. Enjoy!

Air Fryer Chicken Breast, by Diane

 

This recipe was from @apinchofyum and it looked really good! Overall, as you can see the chicken is super juicy and I loved the seasoning. I have to say that she said to cut the chicken thin but I was afraid it would dry out- she was right the thinner cuts got more dark in color and therefore more flavor. I used this chicken on my salads week and I am so happy to say I could eat it even when refrigerated later for meal prep while I usually can't make chicken ahead of time because of how the taste changes when cold. Win!

Ingredients:

1 lb chicken breasts, cut into 2-3 slices each depending on thickness

1 tsp paprika

1/4 tsp smoked paprika

1/2 tsp garlic and onion powders

3/4 tsp salt

1.5 tsp brown sugar

1 tsp cornstarch

Directions:

Spray chicken with avocado oil and sprinkle liberally on each side with seasoning mix. Cook in air fryer at 415 for 9 minutes. I flipped the chicken once, and my air fryer didn't get up to 415 (tops at 400), so I cooked it until it registered 165 internal temp. 

The Best Fall Salad, by Diane

This is my latest lunch obsession, so quick and easy to meal prep and packed with autumn flavors! I've decided the formula for this to work best is two roasted veggies, one protein, something crunchy (usually nuts or seeds), something sweet (usually apples, dates or dried cranberries), a leafy green, and my dressing creation which seems to remain the same because it goes with everything!! This version is the best so far, so I'm posting it to remember in the future! 

This can make about 3 salads for the week if you use one whole squash, 2 apples, 1 bag of pre-grilled chicken, and about 1 lb of sprouts (dressing amounts remain the same). If meal prepping- combine the veggies and the chicken and cheese, then on the day of eating chop the apples so they stay fresh and add the arugula (so it won't wilt) and pecans (so they stay crunchy!). 

PS- delicata squash is my most favorite veggie of fall, you can eat them with the skin on and when roasted and browned they get almost caramelized. My favorite way to eat them is here, roasted in coconut oil until both sides are fully browned, then tossed with sea salt and rosemary powder (not dried rosemary)- it tastes like thanksgiving and I can eat a whole squash in one sitting!

Ingredients:

1 cup sliced grilled chicken (I use pre-grilled strips for ease)

Coconut oil

Roasted delicata squash

Powdered rosemary

Salt

Brussels sprouts, halved and trimmed

Gala apple, chopped

Gorgonzola cheese, crumbled

Chopped pecans

2 cups arugula or a large handful

Dressing: 2 roasted shallots, 4 tbsp EVOO, 1 tbsp maple syrup, salt and pepper to taste, 1 tbsp or more ume plum vinegar, 1 tsp dried thyme, water as needed

Drizzle blackberry balsamic vinaigrette on top

Directions:

1. Preheat oven to 400 and place coconut oil (about 2 tbsp each) on two trays while the oven warms.

2. When the oil is melted, toss the sprouts and shallots with salt and oil on one tray, and the squash with salt and rosemary powder and oil on the other. Coat well and roast until charred, flipping halfway.

3. For the dressing, combine all the ingredients and whiz until creamy. This will stay creamy in the fridge for days. Add the water or more oil if the consistency needs to change, and feel free to adjust the vinegar too.

3. When the roasted veggies are room temp, toss with chicken, apples, cheese, pecans, arugula and dressing. Mix well then drizzle balsamic on top and enjoy!

Fall Chopped Salad, By Diane

 

I came up with this recipe the other week before traveling as I needed something quick and healthy, and the weather was just starting to turn to feel like fall. This has been an amazing meal to have prepped in the fridge ready to go! I also made it when I got home from traveling and it has been really nourishing. The ingredients are easy to swap out, and sometimes I can reduce cook time by heading to Whole Foods bar and grabbing a few of the roasted veggies- they always have roasted butternut squash with herbs and roasted brussels with apples on their bar! That combined with pre-made chicken strips makes this super easy to chop up and prep. YUM.

This recipe makes 3 servings (b/c I work 3 days a week and need quick lunches!)

Ingredients:

2 breasts grilled chicken (I just buy one pack of grilled chicken strips)

One head red butter lettuce

12 Dates

1 small butternut squash, cubed and roasted with evoo/poultry seasoning/salt until browned

1 large golden beet, cubed roasted w evoo and salt until browned 

1 large red apple, roasted until softened

2 cups brussels sprouts, roasted w evoo and salt

6 tbsp blue cheese, crumbled

6 tbsp chopped pecans

Drizzle blackberry balsamic vinegar

Champagne vinaigrette to taste

Directions:

1. Roast all the veggies together with noted seasonings and allow to cool- the squash, beets, apples, brussels.

2. Combine lettuce, roasted veggies, chicken, dates, and cheese on a large cutting board and chop finely all together.

3. Divide into 3 bowls and store until ready to serve. This makes great meal prep!!

4. When ready to serve, add in chopped pecans, balsamic vinegar, and vinaigrette and combine well. 

Mexican Chicken Salad, by Diane

 

This recipe comes from @dayamifrommiami on IG, and I thought it was such a creative high protein recipe for lunches this week! It was super easy, and so so good. I loved it on its own, with chips, and lettuce cups! I also loved the swap of greek yogurt for mayo. YUM. I added the poblano and green onions and they were a great addition! I also removed the avocado so it would last all week, and took out the cheese bc I didn't want it but it did have queso fresco in the original recipe.

Ingredients:

1 rotisserie chicken, shredded

2 8oz cups greek yogurt, plain

1 lime, juiced

1 can fire roasted corn

1 can black beans, rinsed

1 bunch cilantro, finely chopped

1 bunch scallions, white and green parts chopped

1 poblano, fire roasted (I use my gas burner for this until black and blistered), diced

Seasoning: salt, pepper, garlic powder, onion powder, chili powder, cumin

Directions: Mix well and enjoy!

Roasted Asian Cabbage Salad, by Diane

 

I saw this recipe on @starinfinitefood and she makes really creative salads. I tried this and added rotisserie chicken to make it a meal. Overall, this was really good! I like the flavors, they tasted way better through the week, and it was good cold during this heatwave. The only changes I would make are roasting the carrots with the cabbage, and roasting the chickpeas longer because mine weren't dried out and then became chewy. Otherwise I loved this and would make it again!

Ingredients:

For the Cabbage:

1 medium cabbage, chopped

3 tbsp EVOO

1 tsp salt

3/4 tsp pepper

For the dressing:

6 tbsp chopped peanuts

6 tbsp EVOO

1 tsp sesame oil

1/4 cup fresh cilantro, chopped

1 tsp grated ginger

2 cloves diced garlic

1/2 tsp salt

1/4 tsp pepper

1/4 cup soy sauce

3 tbsp maple syrup

2 tbsp apple cider vinegar

1 tbsp lime juice

1/2 tbsp red pepper flakes

For the chickpeas:

1 15 oz can chickpeas, rinsed drained and patted dry

2 tbsp maple syrup

1/2 tbsp EVOO

1/2 tsp salt

1 tbsp sesame seeds

For the Salad:

3/4 cup matchstick carrots

1/2 cup scallions, white and green parts sliced

1 rotisserie chicken, shredded

Directions:

1. Preheat the oven to 425 and add the cabbage and all cabbage ingredients to toss (I would add carrots too). Roast for 30-35 minutes, tossing again halfway.

2. Add just the chickpeas to a dry pan and roast with the cabbage on a separate tray for 20 minutes or until dry (I'd go longer). 

3. While these roast, add the salad ingredients and set aside, make the dressing and set aside, and make the chickpea sauce with the remaining ingredients and set aside.

4. Add the chickpea sauce to the chickpeas and cook another 8 min or until carmelized.

5. Toss the roasted cabbage mixture into the salad bowl and mix well with dressing. Top with crunchy chickpeas.

Warm Grain Bowls, by Diane

These have been on repeat as of late for dinners. They are quick to meal prep and even easier to grab on a busy weeknight. I especially love the combination of flavors and textures, and that it is warm on a cold night! Makes 4 servings

ps- I also love this with arugula too!

Ingredients:

For the bowls:

1 large bunch kale, stems removed and chopped

2 tbsp lemon flavored olive oil

1 tsp salt

4 cups brown rice and quinoa mixture

4 cups diced chicken breast 

4 cups roasted butternut squash

2 cups roasted broccoli (I used my beloved burnt broccoli here)

2 gala apples, diced (I dice these on the spot so they don't go brown)

8 tbsp chopped roasted pecans

8 oz goat cheese crumbles

For the dressing:

2 large shallots, roasted

2 tbsp dijon mustard

4 tbsp EVOO

1/2 lemon, juiced

salt and pepper

1/2 tsp dried thyme

1 tsp honey

Directions:

1. Prep the kale by massaging it well with the salt and lemon olive oil. Set aside in it's own bowl.

2. Roast the squash and broccoli, as well as the shallot, until golden. 

3. Add the squash and broccoli to a bowl with the rice mixture and chicken and set aside on it's own.

4. Blend the roasted shallots with the other dressing ingredients until smooth, sometimes I have to adjust for seasonings or consistency by adding water.

5. When you're ready to eat, in a personal sized bowl combine kale, chicken/rice/squash/broccoli mixture, dressing, and goat cheese. Heat in the microwave for one minute. 

6. Top with diced apples and pecans, mix well and enjoy!

Mediterranean Chicken Skewers, by Diane

 

These skewers came from @kaylaskitchenfix and were so easy to make. I made them in the airfryer to go on my Mediterranean Chicken Salads this week, and they were really good! I think I'd try grilling them in a grill pan as she suggested next time so they'd be juicier, but I really loved the flavor. 

Ingredients:

1.5 lbs chicken breast, cubed

Juice of one lemon

1 tbsp dried oregano

Salt and pepper to taste

1/4 cup EVOO

4 cloves garlic, minced

Directions:

1. Combine all ingredients, mix well, and marinate in the fridge for at least 30 min.

2. Pack tightly onto skewers so chicken gets crispy on the outside and juicy inside! If cooking on a grill pan or stovetop pan, cook in the marinade to stay juicy. I air fried them at 400 for about 7 min per side until they hit 165. 

Mediterranean Chicken Salad, by Diane

I decided to make these salads for dinners this week using the recipe for the Mediterranean Chicken Skewers. You can throw whatever you want in, but this is what I decided for this round. It was really good and a great summer evening meal that came together quickly!

Ingredients:

2 cups greens (I used baby kale and arugula)

1 chicken skewer

1/4 cup baby heirloom tomatoes, cut in half

1/4 roasted red pepper, cut into cubes

3 tbsp pickled red onions (I used my recipe here)

1/2 cup hummus (I used my recipe here)

1/4 cup feta crumbles

Directions: Toss all ingredients together and enjoy!

Best of Airfryer Chicken Round Four: Popcorn Chicken, by Diane

 

This week to mix things up, I've decided to play Best of Airfryer Chicken for lunches. 5 days, 5 recipes. I am always looking for a good airfryer chicken recipe, and I figured this was the best way to give this one a shot and discover a great go-to recipe. I also hate cooking lunches and usually batch them during the week, so bonus if the recipe was going to store well. This was also the week I found out raw chicken only lasts 1-2 days in the fridge...

Round four was popcorn chicken by Very Hungry Verbena. I love following her on Instagram! Her chicken came out MUCH more coated and crunchy than mine and I'm still trying to sort out what went wrong, but the flavor was outstanding and they were so juicy. I also made more of that honey mustard I'm obsessed with and damn this was a great lunch! If I could figure out how to make these crunchy like hers were, I'd be SOLD with this one as the winner.

Ingredients:

1 lb chicken (I used one chicken breast and adjusted), cubed

cajun or bbq seasonings (I used a sweet and spicy bbq blend)

50 grams tapioca flour (I used about 1/2 cup just to be safe)

1 tbsp cornstarch

1 tsp baking soda

Goya seasoning (I added this just to make sure the coating was flavorful)

Spray oil

Directions:

1. Marinate the chicken cubes in seasonings for 30 min in the fridge.

2. Toss the chicken in a bowl with tapioca, cornstarch, baking soda, and goya until totally covered. 

3. Shake off excess coating and place in a sprayed airfryer rack evenly spread apart. 

4. Liberally spray with oil, then bake at 400F for 15 minutes, spraying again and shaking the bin every 5 min. 

5. I served it with my honey mustard sauce: 1 tbsp mayo, 3/4 tbsp mustard, 1/2 tbsp honey, 1/4 tsp onion powder, 1/4 tsp garlic powder, sprinkle chili powder. Stir to combine.

Best of Airfryer Chicken Round Three: Whole 30 Chinese Char Siu Chicken, by Diane

 

I added this in to show how juicy this came out!!

This week to mix things up, I've decided to play Best of Airfryer Chicken for lunches. 5 days, 5 recipes. I am always looking for a good airfryer chicken recipe, and I figured this was the best way to give this one a shot and discover a great go-to recipe. I also hate cooking lunches and usually batch them during the week, so bonus if the recipe was going to store well. This was also the week I found out raw chicken only lasts 1-2 days in the fridge...

Round three was Whole 30 Chinese Char Siu Chicken. I've only seen char siu pork (the pork with the red coating) and was intrigued. First off, this sauce was SLAMMIN and I also ate it on the roasted green beans I served this with. I would absolutely encourage eating this on everything in your kitchen, and am already planning a meatloaf glaze with it. YUM. The chicken was suuuuper juicy and overall this was a really great and very quick/easy meal. Would also be amazing on the grill over summer. Awesome. Recipe from nomnompaleo.

Ingredients:

2.5 lbs boneless, skinless chicken thighs (I used 1 breast and just made less sauce)

1.5 tsp salt

1 tbsp avocado oil

1/4 plum peach or apricot jam (I used plum)

2 tbsp coconut aminos (I used tamari)

1.5 tbsp tomato paste

1.5 tbsp almond butter or tahini (I used almond butter)

1 tsp red boat fish sauce

1/4 Chinese 5 spice powder

1/4 tsp ground ginger

Directions:

1. Mix the chicken with salt and avocado oil until coated. 

2. Place on a greased rack and cook for 15 minutes (I cooked mine for 12 until a thermometer read 170F).

3. While the chicken bakes combine the remaining ingredients into a sauce. 

4. Baste on 1/3 of the sauce about 60% of the way through the cooking, another 1/3 about 2 min before ending, and then serve with the rest of the sauce. (She cooked differently because using thighs, but I liked this way better and also would use this method on a grill for summer as it gets a great color on the chicken!).

Best of Airfryer Chicken Round Two- Healthy Chicken Nuggets, by Diane

 

This week to mix things up, I've decided to play Best of Airfryer Chicken for lunches. 5 days, 5 recipes. I am always looking for a good airfryer chicken recipe, and I figured this was the best way to give this one a shot and discover a great go-to recipe. I also hate cooking lunches and usually batch them during the week, so bonus if the recipe was going to store well. This was also the week I found out raw chicken only lasts 1-2 days in the fridge...

Round two was healthy chicken nuggets by Kayla's Kitchen Fix. These were super juicy thanks to the marinade/brine, but not the total flavor of the coating I was going for. They honey mustard sauce I whipped up on the side (recipe below bc it ROCKED) was a total game changer, and it just involved instincts from my pantry. I'd make these again but would want a different coating. She has two options on her site- almond and coconut flour which I used, and cassava flour. I might try the later next time and see if that's better! 

Ingredients:

1 lb chicken breast, cubed

1/4 cup pickle juice

1/4 cup almond milk, unsweetened

1 tsp apple cider vinegar

1/4 cup almond flour

2 tbsp coconut flour

1 tsp paprika

1 tbsp onion powder

1 tbsp garlic powder

Salt and pepper to taste (I used goya)

Avocado oil spray

Directions:

1. Combine the almond milk and vinegar in a bowl and let sit for 5 minutes to mimic a buttermilk. Add in the pickle juice and let sit for 5 more minutes.

2. Add in the chicken, mix, and let sit for 30 minutes in the fridge.

3. Combine almond flour through salt and pepper in a bowl, mix to combine. Dip the chicken in the mixture, coating each side and move to a sprayed airfryer pan. Spread the chicken out evenly.

4. Liberally spray all the chicken well and cook at 400 for 12-15 minutes (I used a thermometer until 170F).

5. I served it with honey mustard sauce: 1 tbsp mayo, 3/4 tbsp mustard, 1/2 tbsp honey, 1/4 tsp onion powder, 1/4 tsp garlic powder, sprinkle chili powder. Stir to combine.

Best of Airfryer Chicken Round One- Hot Honey Garlic Chicken, by Diane

 

This week to mix things up, I've decided to play Best of Airfryer Chicken for lunches. 5 days, 5 recipes. I am always looking for a good airfryer chicken recipe, and I figured this was the best way to give this one a shot and discover a great go-to recipe. I also hate cooking lunches and usually batch them during the week, so bonus if the recipe was going to store well. This was also the week I found out raw chicken only lasts 1-2 days in the fridge...

At any rate, first up was Hot Honey Garlic Chicken. I was intrigued and it seemed easy so I gave it a shot. Overall, my only complaint here was the cubing technique, which dried out the tops of the cubes slightly so I'd nix that and the butter pats that go inside them for next time. I also skipped the butter in the sauce since there was butter on the chicken. The other change I made was to brush some of the sauce over the chicken just before it was done cooking to caramelize it a bit, I made that adjustment in the directions below because that was a winner! The rest of the chicken was super juicy, the flavor was awesome, and this would definitely be great leftover for salads. This was also very quick to come together. I served it with a side of my favorite Burnt Broccoli, yum. Recipe by saucedupfoods.com

Ingredients:

2 chicken breasts

1 tsp each: salt, pepper, chicken boullion, cajun seasoning, garlic powder, and paprika (I used Tony Chachere's for this plus garlic and paprika)

Small dabs of butter

Minced parsley (I used dried)

3 tbsp melted butter

1 tbsp minced garlic

1.5 tbsp hot sauce

1.5 tbsp honey

Directions:

1. Score the chicken but cutting diagonal horizontal and vertical lines 3/4 of the way through the chicken. 

2. Mix the seasonings salt through parsley and rub into chicken. 

3. Stick small dabs of butter between some of the cubes.

4. Cook in an airfryer on 390 F for 15-20 min (mine took about 12, I used a thermometer at 170).

5. While the chicken cooks mix the remaining 4 ingredients in a sauce. Brush some sauce on the chicken during the last 3 minutes of cooking.

6. Pour remaining sauce over top of the finished chicken and serve.

Fall Bowl, by Diane

I created this warm bowl for dinners this week and haven't wanted anything since!! It is SUCH a great combo of flavors and so freakin easy to meal prep and heat up during the week. And it's healthy to boot. Total win! Side note, this was my first time whipping up my own vinaigrette, and it was SO delicious. I was out of dijon mustard so I had to get creative, and I'm pretty impressed with the outcome. I think it's what makes the whole bowl shine, and I can see this used as a marinade or dressing for so many other recipes! I ran out of pecans which I was going to chop and add to this bowl for crunch, and I think that would be a good addition! I also added it over some kale one day as a salad, and one day there was some goat cheese in it. Yum!

Note: this made about 4 bowls across the week, with some leftovers for another 1/2 bowl at the end of the week. For leftovers, I warmed up all the ingredients except the apple and the dressing.

Ingredients:

For the Bowl:

Chicken, grilled and sliced (I used 2 bags of pre-grilled chicken to make this easier)

2 crowns broccoli, cut into bite size pieces

2 large sweet potatoes, peeled and cubed

4 portobello mushrooms

2 cups wild rice and quinoa mixture, cooked according to package directions (I used 1/2 cup warmed rice in each bowl)

2 sweet crisp apples, peeled and cubed (I used 1/2 an apple in each bowl)

EVOO

For the Dressing:

5 tbsp EVOO

2 tbsp white vinegar

1 tbsp shaoxing wine

1 tsp mustard powder

1 medium shallot, minced

1 stalk rosemary leaves, minced

5 stalks thyme leaves

Salt and pepper to taste

1/2 tbsp fig jam

Instructions:

1. Toss the broccoli, sweet potatoes, and mushrooms in EVOO and roast until tender at 350. I made sure the sweet potatoes really caramelized on each side before pulling them out to add extra flavor. 

2. Whisk all dressing ingredients together and set aside.

3. Combine all ingredients and devour :)

 

Goddess Bowl, by Diane

 

I created this bowl specifically because of my Flower Child Sweet Potatoes, and I added the remaining ingredients from there. I called it a Goddess Bowl because I felt so damn healthy and glowing when I ate it for dinner tonight! I always see these creative bowls on instagram but avoid them because of all the prep of the ingredients, and this one did require a bit of prep. But now I have healthy easy bowls for the week and I'm pretty pumped about that! I used roasted mushrooms and beets along with my Burnt Broccoli and grilled chicken here, and for the rest of the week I have some greens I want to serve it over along with a dressing I want to create (I just ran out of time tonight!).

Ingredients:

Red and golden beets, cubed and roasted

Flower Child Sweet Potatoes

Burnt Broccoli

2 cups baby bella mushrooms, sliced

1/2 red onion, thinly sliced into rings

1 chicken breast, cooked and sliced

Salt

Coconut oil

Directions:

1. Saute onions in a large pan with a sprinkle of salt and coconut oil over medium heat until browned, then add in mushrooms with another sprinkle of salt and cook until done.

2. Assemble your bowl with the mushroom mixture, sweet potatoes, broccoli, beets, and chicken.