Easy-Peasy Italian Chicken and Veggies

Ever feel so exhausted by lunchtime that you're already dreaming of take-out for dinner, even though you know how unhealthy it can be? Yup, that was me today. I woke up crazy-early this morning to run with Back on My Feet (totally worth the dark circles!) and by lunchtime, I was already second-guessing my plans to cook tonight. Then I thought, "I'll just saute some chicken and vegetables, add some herbs and spices, and be done with it. How hard can that be?" Answer: Not that hard. Here's how it's done:

Ingredients:

1 lb boneless, skinless chicken breast tenderloins
olive oil spray (I highly recommend the Misto)
2 tsp olive oil
2 medium bell peppers, one green, one red, cut into thin strips
1 onion, cut into thin slices
3 cloves garlic
1 tbsp chopped fresh basil
2 tsp oregano
salt and pepper, to taste

Spray a large pan with olive oil spray. Add chicken and cook until cooked through and golden brown. While the chicken is cooking, heat 2 tsp olive oil in a separate pan. Add the vegetables, basil, and garlic, and saute until tender. Add vegetables to the chicken, and sprinkle with oregano. Serve with pasta or farro (this will alter the nutrition content).

Nutrition Information:

Calories: 235 | Fat: 8g | Carbs: 7g | Protein: 33 | Fiber: ~ 2g

Lettuce-Wrapped Blood Orange Chicken Fajitas

Blood oranges are just so delicious, and with the weather warming up, it's great to have citrusy, summertime recipes. Over the weekend, my fiance discovered a new cocktail that blended two of the things we love: bourbon and blood orange juice. It was delicious! Of course, after the weekend was over, I had a bunch of blood orange juice and no idea what to do with it. I also happened to have some peppers and onions, so I thought, why not incorporate blood orange juice into my usual fajita recipe? Feel free to play around with this recipe to your liking. These fajitas have a little heat to them from the chipotle powder, so if spicy isn't your thing, just adjust accordingly. If you're a carb-lover, use tortillas instead of lettuce to wrap your tortillas. Just keep in mind that this will change the nutritional content. Here's how it's done:

Ingredients:

1 lb boneless, skinless chicken breast, sliced
2 cloves garlic, chopped
1/2 cup blood orange juice
1 tsp cumin
1 tsp chili powder
1/2 tsp chipotle chili powder
3 tbsp lime juice
2 tsp olive oil
1 onion, sliced
2 bell peppers, sliced
several leaves of lettuce (I used Romaine, but just about any kind will do.)
1/2 cup reduced-fat shredded Mexican cheese

Mix the garlic, blood orange juice, cumin, chili powder, chipotle powder, and lime juice in a Ziploc bag. Add the chicken and marinate for at least 1 hour.

Add olive oil to a large skillet and cook chicken, along with marinade, for about 5 minutes on medium-high heat. Add onion and peppers and reduce heat to medium. Cook until peppers and onion are tender. Wrap in lettuce leaves and top with cheese.

Nutrition information:

Serving size: 1/2 recipe | Serves 2

Calories: 329 | Fat: 15g | Protein: 35g | Carbs: 20g | Fiber: ~2g

Spicy Chicken and Broccoli

Ever notice that your taste buds have changed? Maybe as a kid, your parents let you try a sip of coffee. You took a sip, grimaced, and looked incredulously at your parents. How could they enjoy something so bitter and, well, gross? Fast forward to adulthood, and you can barely function without the stuff. I've noticed this with my tolerance and more frequently, enjoyment, of spicy food. My fiance and I go through a jumbo-sized bottle of sriracha sauce within just a few months.

If you're health-conscious, you already know that chicken and broccoli is a great go-to dish when you want Chinese take-out, but don't want to spend a lot of calories. Here's a recipe to make it even healthier, and add a spicy kick. Feel free to add additional veggies if you'd like. This would be great with carrots, water chestnuts, baby corn, etc.

Ingredients:

1 lb boneless, skinless chicken breast, sliced into 1-inch cubes
2 tbsp lime juice
2 tsp sesame oil
1 tbsp honey
3 tbsp sriracha sauce (more or less, according to your own spiciness preferences)
1 medium head broccoli, chopped
2 cloves garlic
1 tsp sesame seeds

Whisk together lime juice, sesame oil, honey, and sriracha. Add chicken to marinade and toss to coat. Cover and marinate in the refrigerator for at least an hour.

Heat a wok over medium-high heat. Add chicken, including marinade, and stir fry until cooked through, about 5-7 minutes. Add broccoli and garlic, and stir fry until broccoli is tender. Add sesame seeds and serve over rice or quinoa. Enjoy!

Nutrition information:

Serving size: 1/2 recipe | Serves 2

Calories: 245 | Fat: 8 g | Carbs: 20 g | Protein: 28 g | Fiber: 5 g