Tasty Tuesdays - Dinner
For this week’s Tasty Tuesday, we have three delicious and healthy dinner recipes that you and your whole family will love! Keep these to rotate into your current meals, or use the ideas to help come up with your own spin off of them! The important thing about all of these recipes is that they include each macronutrient food group - something to remember when you are putting dinner on the table. Enjoy!
Garlic Butter and Chicken Bites with Lemon Asparagus
Start to slice chicken breasts into bite-sized chunks and season with salt, pepper, and onion powder.
Gently stir fry the chicken bites with olive oil and butter on all sides until golden brown. Lower the temperature, add one teaspoon minced garlic and Italian seasoning and stir and cook with chicken bites until fragrant. Set chicken bites aside.
In the same skillet, add minced garlic then deglaze with chicken broth. Bring to a simmer and add butter, lemon juice, hot sauce, and parsley.
Add asparagus and toss for 2 minutes to cook it up. Add the sauteed chicken bites back to the pan and stir.
Garnish the chicken and asparagus with parsley, crushed chili pepper, and lemon slices. Serve as is or with rice (cauliflower rice as substitute).
Shrimp Lettuce Wraps
Combine peanut butter, rice vinegar, coconut milk, soy sauce, honey, ginger, and garlic in a bowl until smooth, and set aside. You can use a blender for a creamier texture.
Cook raw shrimp with olive oil until golden, about 2 – 3 minutes.
Stir in crushed chili pepper, cumin, ginger, onion and cook for 1 minute.
Add zucchini and soy sauce and cook for 1 minute, then add carrot, jalapeño, garlic, bell pepper, and chives. Season with salt and pepper, to taste.
Spoon several tablespoons of the shrimp and vegetable mixture into the center of a lettuce leaf, taco-style.
Serve wraps with peanut dipping sauce. (Substitute shrimp with other protein if preferred.)
Grilled Bruschetta Chicken
Heat balsamic vinegar in a small saucepan over medium and bring to a boil. Reduce heat to low and allow to simmer for 5-8 minutes or until mixture has thickened and reduced to a thick consistency.
Season chicken filets with Italian seasoning, salt and pepper. Heat oil in a skillet, and sear chicken filets over medium heat until browned on both sides and cooked through. Set aside.
In a bowl, combine diced tomatoes, onion, garlic, basil, olive oil and a pinch of salt. Top chicken filets with the tomato salsa and sprinkle with toasted pine nuts or cashews, add more basil if needed.
Drizzle the balsamic reduction on top and serve with squash veggies and whole grain bread.
If you are looking for more dinner recipes or tips on how to make your dinner meals more healthy and efficient, schedule a 30-minute session with me below!