Chicken Fajita Ensalada

Chicken Fajita Ensalada

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 Chicken Fajita Ensalada
Hearty, satisfying and delicious!
Servings
Lunches
Ingredients
Dressing
  • 7 Tablespoons olive oil Plus some for cooking
  • 1/2 Cups Freshly squeezed lime juice
  • 1 Tablespoon Lime Zest
  • 2 Tablespoons Cilantro Chpped Extra cilantro leaves to garnish
  • 2 cloves garlic diced
  • 1/8 cup Honey
  • 1 Teaspoon Red chili flakes
  • 1 Teaspoon Cumin, ground
  • 1 Teaspoon Salt
Ensalada
  • 4 Chicken breasts trimmed and cleaned
  • 2 Red orange or yellow bell peppers sliced
  • 1 Red onion, sliced
  • 8 Cups Mixed greens washed and dried
  • 2 Avocados, sliced
  • 2 Cups Cherry tomatoes halved
Servings
Lunches
Ingredients
Dressing
  • 7 Tablespoons olive oil Plus some for cooking
  • 1/2 Cups Freshly squeezed lime juice
  • 1 Tablespoon Lime Zest
  • 2 Tablespoons Cilantro Chpped Extra cilantro leaves to garnish
  • 2 cloves garlic diced
  • 1/8 cup Honey
  • 1 Teaspoon Red chili flakes
  • 1 Teaspoon Cumin, ground
  • 1 Teaspoon Salt
Ensalada
  • 4 Chicken breasts trimmed and cleaned
  • 2 Red orange or yellow bell peppers sliced
  • 1 Red onion, sliced
  • 8 Cups Mixed greens washed and dried
  • 2 Avocados, sliced
  • 2 Cups Cherry tomatoes halved
Instructions
  1. Add all dressing ingredients to a jar with lid, cap and shake well until completely combined! Pour half of the dressing into a gallon zip lock bag to use as a marinade for the chicken. Set the other half aside to use as the dressing so that it doesn’t become contaminated by raw chicken Place cleaned chicken breast in the ziplock back and refrigerate for at least 1 hour before grilling. To grill chicken heat grilling pan (or skillet) over med-high heat. Depending on the type of pan/grill you may want to drizzle a little extra olive oil in the pan. Place the marinated chicken in the pan and cook for approximately 3 min per side until lightly browned and cooked through. Set aside to cool In the same pan sauté the onions and peppers in a light drizzle of olive oil. You can also drizzle a little marinade over them to make sure they get a little extra flavor as well! Chop chicken into chunks and assemble the ingredients in a bowl to enjoy your chicken fajita ensalada! If you are making a big batch to eat over the week I place my chopped chicken in one container, lettuce washed and thoroughly dried in a bag and sautéed pepper and onion mix in a third container. I leave the dressing in the jar so I can shake before use and then I add half an avocado and some cilantro when I go to assemble my salad.
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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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Chicken Taco Soup

Chicken Taco Soup

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 Chicken Taco Soup
Completely PCOS friendly but you would never guess it! This delicious soup is quick and easy and satisfies every crowd regardless of dietary preference
Servings
people
Ingredients
For Taco Soup
  • 1 Tablespoon olive oil for stove top version
  • 1 Onion diced
  • 1 Clove garlic minced
  • 2 Bell Peppers diced
  • 4 oz Canned Diced Green Chillies
  • 15 oz Canned Diced Tomatoes
  • 6 Cups Chicken Stock
  • 2 Chicken Breasts trimmed and cleaned
  • Salt and pepper to taste
  • 1 Teaspoon Ground Cumin
  • 1/2 Teaspoon Ground Chili Powder
  • 1 Teaspoon Dried Ground Oregano
Optional Topping to Serve
  • Grated cheese
  • Chopped Cilantro
  • Black Olives Sliced
  • Avocado slices or chunks
  • Gluten free corn chips (not low carb)
  • 15 Ounces Canned Black Beans Optional
  • 1 1/2 Cups Frozen Corn Optional
Servings
people
Ingredients
For Taco Soup
  • 1 Tablespoon olive oil for stove top version
  • 1 Onion diced
  • 1 Clove garlic minced
  • 2 Bell Peppers diced
  • 4 oz Canned Diced Green Chillies
  • 15 oz Canned Diced Tomatoes
  • 6 Cups Chicken Stock
  • 2 Chicken Breasts trimmed and cleaned
  • Salt and pepper to taste
  • 1 Teaspoon Ground Cumin
  • 1/2 Teaspoon Ground Chili Powder
  • 1 Teaspoon Dried Ground Oregano
Optional Topping to Serve
  • Grated cheese
  • Chopped Cilantro
  • Black Olives Sliced
  • Avocado slices or chunks
  • Gluten free corn chips (not low carb)
  • 15 Ounces Canned Black Beans Optional
  • 1 1/2 Cups Frozen Corn Optional
Instructions
  1. Stovetop In large stock pot heat oil and sauté onion until softened before adding garlic, diced pepper, green chilies, salt, pepper, cumin, chili powder, and oregano. Once peppers are softened but not fully cooked add chicken stock and chicken breasts and bring to a boil. Once boiling reduce the heat to a simmer and cook for an additional 8-15 minutes until chicken is done and shreds easily. Crock-pot Put all the soup ingredients in the crock-pot including seasonings but not toppings cook on high for 3 hours or on low for 6 hours. Insta-pot Put all the soup ingredients in the instant-pot including seasonings but not toppings cook on high pressure for 12 minutes. Shred chicken before serving with any or all the above-listed toppings
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Asian Peanut Chicken Salad

Asian Peanut Chicken Salad

The flavors in this salad satisfy the sweet, salty and savory leaving you completely satisfied and not craving unhealthy afternoon snack. 

 

This salad although it looks and tastes like a lot of work, it is, in fact, one of the easiest lunches to through together the night before so you don’t find yourself running to the nearest drive-through window. 

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 Asian Peanut Chicken Salad
Delicious low carb asian flavored salad that can be enjoyed for lunch on the go.
Course Lunch
Cuisine Asian
Prep Time 15 Minutes
Servings
Servings
Ingredients
For the Salad
  • Shredded Cabbage
  • Shredded Romaine Lettuce
  • Cilantro leaves
  • Chopped cucumber or roughly grated cucumber
  • Roughly grated carrots optional if you can allow higher carb count
Toppings
  • Mandarin Oranges Dole no sugar added, monk fruit and/or stevia
  • Toasted almonds
  • Avocado
  • Green onions diced
For the Dressing
  • olive oil
  • Apple cider vinegar
  • Creamy no sugar added peanut butter
  • Coconut aminos
  • Ginger fresh grated or paste
  • Sriracha sauce omit for less spice
  • Salt
Course Lunch
Cuisine Asian
Prep Time 15 Minutes
Servings
Servings
Ingredients
For the Salad
  • Shredded Cabbage
  • Shredded Romaine Lettuce
  • Cilantro leaves
  • Chopped cucumber or roughly grated cucumber
  • Roughly grated carrots optional if you can allow higher carb count
Toppings
  • Mandarin Oranges Dole no sugar added, monk fruit and/or stevia
  • Toasted almonds
  • Avocado
  • Green onions diced
For the Dressing
  • olive oil
  • Apple cider vinegar
  • Creamy no sugar added peanut butter
  • Coconut aminos
  • Ginger fresh grated or paste
  • Sriracha sauce omit for less spice
  • Salt
Instructions
For Salad
  1. Toss all salad ingredients together. If you are packing for lunches place them in individual salad containers of choice.
For Toppings
  1. Arrange on top of salad. If you are packing for lunches place toppings of choice in individual containers
For Salad Dressing
  1. Place dressing ingredients in a jar with a tight lid. Shake until well incorporated and creamy.
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