INGREDIENTS
• 4 tbsp. oil
• Juice of 1 lemon, divided
• kosher salt
• Freshly ground black pepper
• 1 tsp. Italian seasoning
• 4 boneless skinless chicken breasts, pounded to even thickness
• 3 roma tomatoes, diced
• 4 slices provolone
DIRECTIONS
1. In a small bowl, combine oil, juice of ½ lemon (about 2 tablespoons), 1 tsp salt, 1/4 tsp pepper, and Italian seasoning and whisk to combine. Transfer to a large re-sealable bag along with chicken. Seal and chill, 30 minutes.
2. Transfer chicken to a preheated grill and discard excess marinade. Grill chicken over medium-high heat until cooked through, 5 to 7 minutes on each side.
3. Meanwhile, combine diced tomatoes and remaining juice from ½ lemon. Season with salt and pepper, to taste. While chicken is still on grill, top each breast with 1 slice Provolone and cover grill until cheese is melted, 2 to 3 minutes. Top chicken with tomato mixture and serve.
 

Ingredients

Meat

• 1 lb Chicken breast, cooked and cubed Produce
• 1/2 cup Celery
• 3 tbsp Dill, fresh
• 1/3 cup Onion Condiments
• 1 1/3 tbsp Dijon mustard
• 3/4 cup Mayonnaise Baking &

Spices
• 1 Sea salt and black pepper

(you can wrap it with lettuce or Smartfood tortilla)

 

Ingredients

• 2 Chicken breasts Produce

• 2 Garlic cloves
• 2 Zucchini, medium Baking & Spices

• 1/4 cup Flour
Bread & Baked Goods

• 1/2 cup Italian bread crumbs Dairy

• 8 tbsp Butter
• 9/16 cup Parmesan, grated

 

Meat

• 1 1/4 lbs Chicken breast tenderloins Produce

• 1 lb Asparagus, fresh
• 1 cup Grape tomatoes
• 1 1/2 cups Matchstick carrots

Condiments

• 3 tbsp Balsamic vinegar
• 1 1/2 tbsp Honey
• 3/8 cup Italian salad dressing

Baking & Spices

• 1/8 tsp Red pepper flakes
• 1 Salt and freshly ground black pepper Oils & Vinegars

• 2 tbsp Olive oil

 

Preparation:
Cut the carrots on the diagonal into 1/4 inch slices. In a non stick skillet over medium heat, add olive oil and brown the chicken on both sides about 10 minutes. Remove the chicken from skillet, set aside. Turn the heat to medium high, add the broth and simmer. Return the chicken to the skillet and turn the heat to low. Add vinegar, salt and pepper to taste. Cover and cook about 15-20 minutes longer. Serve.

Note: Use skinless chicken breast; if skin is present, remove and discard before cooking.
Ingredients:

Spices, pepper, black
Cal: 0 C: 0.06g P: 0.01g F: 0.00g Fib: 0.03g
Amount Measurement 1 Dash
Salt, table
Cal: 0 C: 0.00g P: 0.00g F: 0.00g Fib: 0.00g
Amount Measurement 1 Dash
Soup, chicken broth cubes, dry, prepared with water
Cal: 2 C: 0.28g P: 0.18g F: 0.05g Fib: 0.00g
Amount Measurement 1.00 cube (6ft oz prepared)
Vinegar, cider
Cal: 3 C: 0.14g P: 0.00g F: 0.00g Fib: 0.00g
Amount Measurement 1 tbsp
Chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
Cal: 102 C: 0.00g P: 19.13g F: 2.23g Fib: 0.00g
Amount Measurement 3.00 oz
Oil, olive, salad or cooking
Cal: 119 C: 0.00g P: 0.00g F: 13.50g Fib: 0.00g
Amount Measurement 1.00 tbsp

 

Preparation:
Cut the chicken into pieces, and pound the garlic cloves with the salt and work in the paprika, cinnamon, and cayenne. Place the lemon juice in a bowl and whisk in the olive oil, almond milk, spice mixture, and freshly ground pepper to taste. Toss the marinade with the chicken and garlic in a bowl and marinate for 2 to 4 hours, turning occasionally.
Ingredients:
Spices, cinnamon, ground
Cal: 6 C: 1.85g P: 0.09g F: 0.03g Fib: 1.22g
Amount Measurement 1 teaspoon
Salt, table
Cal: 0 C: 0.00g P: 0.00g F: 0.00g Fib: 0.00g
Amount Measurement 1 teaspoon
Spices, paprika
Cal: 6 C: 1.13g P: 0.30g F: 0.27g Fib: 0.73g
Amount Measurement 1 teaspoon
Spices, pepper, red or cayenne
Cal: 1 C: 0.25g P: 0.05g F: 0.08g Fib: 0.12g
Amount Measurement 1 teaspoon

Garlic, raw
Cal: 13 C: 2.98g P: 0.57g F: 0.05g Fib: 0.19g
Amount Measurement 1 clove
Chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
Cal: 403 C: 0.00g P: 75.60g F: 8.80g Fib: 0.00g
Amount Measurement 8oz
Oil, olive, salad or cooking
Cal: 119 C: 0.00g P: 0.00g F: 13.50g Fib: 0.00g
Amount Measurement 1 tablespoon
Beverages, almond milk, unsweetened, shelf stable
Cal: 20 C: 0.76g P: 0.77g F: 1.44g Fib: 0.00g
Amount Measurement 1 cup