Under 30 Minutes

Fajita-Style Chicken and Veggies


2 zucchini, sliced
1 yellow squash, sliced
1 bell pepper, sliced
1 medium onion, sliced
10 cherry tomatoes, whole
2 green onions, sliced into 1 inch long pieces
2 pounds boneless skinless chicken breast, cut into bite sized pieces 4 garlic cloves, sliced thin or minced
1 1⁄2 Tablespoon grapeseed oil
4 teaspoons salt (preferably pink Himalayan or kosher)
10 turns black pepper fresh ground
2 teaspoons ground cumin
1⁄2 teaspoons chili powder


Place zucchini, squash, bell pepper, onion, and tomatoes to a medium sized bowl.
Add half of the garlic, oil, salt, pepper and cumin to the vegetable bowl and stir to evenly coat, set aside. Place chicken pieces into a Ziploc bag or separate medium sized bowl.

Add the other half of the garlic, oil, salt, pepper, cumin, and all of the chili powder to the chicken. Evenly distribute seasoning and oil over chicken. (This step can be done ahead but does not have to be done ahead.)

Heat large pan (preferably cast iron) on high heat. (May get a little smoky)
Cook vegetables, stirring constantly until slightly charred, then remove from pan. Immediately cook chicken in same pan on high heat until cooked through.

Makes 6 servings 

Italian Rice and Turkey


10 grams Cheese, Parmesan, Shredded

20 grams Red Onions

50 grams Bell Pepper (red, Green), Raw (chopped) 

50 grams Button Mushrooms (fresh)

1/2 cups Trader Joe's Organic Marinara Sauce

1/2 cups Brown Rice - Cooked

4 oz Jenni-o Ground Turkey 93/7


Cook ground turkey or weigh out 4 oz of pre-cooked ground turkey. Next saute the bell pepper, red onions, and mushrooms in non-stick pan with a little chicken stock. Mix ground turkey in vegetables and brown rice. Heat briefly adding a little chicken stock. Once mixture is warmed add the marinara sauce and warm. Place in a bowl and sprinkle Parmesan cheese on top. 


Calories: 400 cals 

Carbs: 38g

Fat: 13g

Protein: 31g

Fiber: 2g

Good Morning Omelette


20 grams Cheese, Parmesan, Shredded 

1 teaspoons Olive Oil

50 grams Baby Spinach

50 grams Button Mushrooms (fresh) 

30 grams Red Onions

40 grams Bell Pepper (red, Green), Raw (chopped) 

100 grams Eggs Whole


Place all vegetables except spinach in a small skillet with olive oil and briefly sauté. Right at the end put the spinach in for about 30 seconds. Place the veggies in a bowl and place lightly beaten eggs in a non stick pan. Use the veggies and shredded cheese in the eggs and fold over for a great healthy omelet.

Use the veggies and shredded cheese in your omelet.


Calories: 290 cals
Carbs: 6g
Fat: 20g
Protein: 21g
Fiber: 0g