Caprese Chicken Salad

Caprese Chicken Salad

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 Caprese Chicken Salad
This amazing and easy salad it a favorite in our house! Although I typically recommend going dairy free with PCOS I do occasionally make exceptions. Mozzarella is a high-fat cheese and probably a better choice than some dairy options. But you will see I don't overload my salad with it. Just a few pieces as a splurge and it's so worth it!
Servings
Serving
Ingredients
Salad
  • 2 Cups Mixed Greens washed and dried
  • 1 Tablespoon Pesto
  • 1/2 Cup Cherry tomatoes halved
  • 4 Small Mozzarella balls halved
  • Grilled chicken breast
Vinaigrette
  • The Juice of one Lemon
  • 1/3 Cups Balsamic Vinegar
  • 1/2 Cup olive oil
  • Salt and pepper to taste
Servings
Serving
Ingredients
Salad
  • 2 Cups Mixed Greens washed and dried
  • 1 Tablespoon Pesto
  • 1/2 Cup Cherry tomatoes halved
  • 4 Small Mozzarella balls halved
  • Grilled chicken breast
Vinaigrette
  • The Juice of one Lemon
  • 1/3 Cups Balsamic Vinegar
  • 1/2 Cup olive oil
  • Salt and pepper to taste
Instructions
  1. Add vinaigrette ingredients to a jar and shake until fully blended! Toss together cherry tomatoes, halved mozzarella balls and pesto Assemble salad by placing lettuce on a plate drizzle with dressing and top with tomato, pesto, and mozzarella mixture
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Meatballs and Zoodles

Meatballs and Zoodles

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 Meatballs and Zoodles
This dish gives you all the satisfaction of an Italian dinner without all the processed carbohydrates.
Servings
Servings
Ingredients
  • 6 Medium Zucchini Spiralized
  • 3 Cups Cherry tomatoes
  • 2 Tablespoons olive oil
  • 1 Clove Garlic crushed
  • Salt/Pepper
  • 2 Tablespoons Pesto
  • 20 Small meatballs your favorite low carb option
Servings
Servings
Ingredients
  • 6 Medium Zucchini Spiralized
  • 3 Cups Cherry tomatoes
  • 2 Tablespoons olive oil
  • 1 Clove Garlic crushed
  • Salt/Pepper
  • 2 Tablespoons Pesto
  • 20 Small meatballs your favorite low carb option
Instructions
  1. Toss tomatoes, olive oil, garlic, and salt and pepper together and spread on a parchment paper lined baking dish. Roast at 400 degrees for approximately 20 min until starting to shrivel Meanwhile, spiralize zucchini and saute in a large skillet over medium heat. You do not need to add any oil before sauteing as the moisture from the zoodles will be adequate. Season with a little salt and pepper. When zoodles are done sauteing remove to a bowl (do not overcook the zoodles) and toss with the pesto. Add roasted tomatoes Wipeout skillet and heat/cook meatballs according to their directions.
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