Spicy Honey Chicken Salad +

From: OurBestBites

Salad

• 1-2 heads Romaine Lettuce, Red Leaf Lettuce, or Spinach

• 2 ripe but firm mangoes, chilled

• 2-3 ripe but firm avocados

• Thinly sliced red onion

Chicken

• 8 boneless skinless chicken thighs

• 2t granulated garlic

• 2t chili powder

• 1/2 t onion powder

• 1/2 t coriander

• 1 t kosher salt

• 1 t cumin

• 1/2 t chipotle chili powder

• 1/2 c honey

• 1 T cider vinegar

Honey Citrus Vinaigrette 

• 1 garlic clove, minced

• 1/2 T grated onion

• 1/3 C fresh orange juice

• 3T fresh lime juice

• 2T honey

• 3/4 t cumin

• 1/2 t salt

• 1/4 t ground black pepper

• 1/2 C vegetable oil 

For the Chicken: Combine granulated garlic, chili powder, onion powder, coriander, salt, cumin, and chipotle chili powder in bowl and mix well. Use kitchen shears to trim off any excess fat from the chicken pieces. Pat dry. Drizzle oil over chicken and rub in with your hands to lightly coat all the pieces. Then toss chicken with the spice rub to coat all sides well. Grill or broil chicken for 3-5 minutes on each side, until cooked through.

While chicken is cooking, warm honey in the microwave so it’s not so thick. Add the vinegar and combine well. Reserve 2T honey glaze for later. Take the rest and brush on chicken (both sides) in the final moments of grilling. Drizzle the reserved glaze on top of the finished chicken.

For the Dressing: Place all ingredients in a tightly sealed jar and shake it vigorously. Store in the fridge, and shake before dressing salad.

Assemble: Place lettuce or spinach on plate.  Slice avocados, mangoes, and onions.  Place on top of the lettuce. Slice chicken and put it on top of the salad.  Generously add the dressing to each salad. 

Slow Cooker Santa Fe Chicken +-

From: SkinnyTaste

• 24 oz (1 1/2) lbs chicken breast

• 14.4 oz can diced tomatoes with mild green chilies

• 15 oz can black beans, drained

• 8 oz frozen corn

• 1/4 cup chopped fresh cilantro

• 14.4 oz can fat free chicken broth

• 3 scallions, chopped

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp cumin

• 1 tsp cayenne pepper (to taste)

• salt to taste

Combine chicken broth, beans, corn, tomatoes, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper and salt in the crock pot. Season chicken breast with salt and lay on top.  
Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Adjust salt and seasoning to taste. Serve over rice or tortillas. Top with avocado, sour cream, green onions, cheese, cilantro, and whatever else sounds good!

Beef Carnitas Tacos ✔+

From: Eat, Live, Run

• 2 lbs flank steak
• 1 yellow onion, chopped
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 jalapeno, seeded and chopped

Spice Rub:

• 2 tsp chili powder
• 1 tsp cumin
• 1/4 tsp onion powder
• 1/4 tsp garlic powder
• 1/4 tsp cayenne pepper
• 1 tsp salt
• 1/2 tsp black pepper

To Serve:

• corn tortillas
• avocado slices
• cilantro
• your favorite salsa
• limes

Mix together all spices in a small bowl. Rub the spices all over your flank steak—be generous here! Then, place your steak at the bottom of your crock pot.

Cover the steak with the chopped onions, bell peppers and jalapeno pepper. Turn heat on LOW and cook for 8 hours.

After 8 hours, remove meat from crock pot and shred with a fork. It should be incredibly easy to shred. You can either stick the shredded meat back in the pot for another hour or serve as is.

To serve, heat your  tortillas in a skillet on the stove. Spoon some carnitas on a tortilla then top with salsa, avocado, cilantro and a squeeze of lime.

Serves 6-8

Guacamole +-

From: My Recipe Box

• 3 ripe avocados
• 1 vine ripe tomatoe, diced
• 1/2 sm. onion, minced (red or white)
• 3 T. fresh cilantro, chopped
• 1 1/2 T. fresh lime juice
• 1 clove garlic, minced and mashed
• salt to taste (approx. 1/2 tsp.)

Combine all ingredients.

Adjust seasonings.

Enjoy!

Blackened Chicken and Cilantro Lime Quinoa +-

From: Sarcastic Cooking

• 2 Boneless Skinless Chicken Breasts
• ½ Teaspoon of Paprika
• ¼ Teaspoon of Salt
• ¼ Teaspoon of Pepper
• ¼ Teaspoon of Cayenne Pepper
• ¼ Teaspoon of Onion Powder
• ¼ Teaspoon of Cumin
• 1 Teaspoon of Olive Oil
• 2 Cups of Low Sodium Chicken Stock
• 1 Cup of Quinoa
• Juice and Zest from One Lime
• A Dash of Salt and Pepper
• 2 Tablespoons of Cilantro, chopped
• 1 avocado
• 2 Tablespoons Plain Greek Yogurt

Combine all the dry seasonings in a small bowl. Mix them together and then season both sides of each chicken breast.

Add the teaspoon of olive oil to a large pan or skillet. Heat the olive oil for a minute over medium/high heat. Add the chicken breasts to the pan. Cook for seven minutes on each side with the lid on.

Add the chicken stock and quinoa to a medium sauce pan. Bring to a simmer over medium/low heat. Reduce the heat to low and simmer for ten to fifteen minutes with the lid on, until all the stock has been absorbed.

After the chicken breasts have cooked all the way through, remove them from the pan and let them rest for seven minutes before slicing them.

Add the warm quinoa to a large bowl. Toss in the lime zest, lime juice, salt and pepper, and chopped cilantro. Mix to combine.

For the sauce, place the flesh from an avocado along with two tablespoons of Greek yogurt in a food processor and puree until smooth.

Serve the sliced chicken breast on top of the quinoa, and avocado sauce over the entire dish.