Chipotle Chicken with Coconut Lime Quinoa and Avocado Salad

This recipe is a new family favourite PERFECT for summer time!  I made this Friday night.  I came home from a long day at work and debated sticking to my meal plan but I did.  I found this recipe online and believe it or not, it was much simpler than it looked.  My hubby said to me, "Oh this is really really good!" For him to purposefully make a comment on dinner, I knew it was a keeper! I hope you enjoy! This meal is 21 Day Fix approved and serves 4-6!

Chipotle Chicken

Ingredients
4 - 6 small-medium boneless skinless chicken breast
2-3 tsp of  Victorian Epicure Citrus Chipotle Ketchup Seasoning OR Chipotle Powder
1 Tbsp Extra Virgin Olive Oil
1 Tbsp White Wine Vinegar
2 Tbsp Dijon Mustard
2 Tbsp Fresh Cilantro (finely chopped)
1-2 Tsp Victorian Epicure Garlic OR 2 Garlic Cloves, Minced
Fresh Ground Pepper, to taste
1.5 Tbsp Honey OR 1/2 Tbsp Stevia (*I used honey)

Combine all ingredients and put in a glass dish and marinate chicken in the refrigerator for several hours or overnight.

*The chicken was meant to marinate in the sauce for several hours however, being crunched for time, I wasn't planned ahead.  I whipped up the sauce and basted it over the chicken breast and baked it all at once. It was DELISH!  I bet it would also be great done on the BBQ. Try it out and share with me how you liked it.

Bake at 350 degrees until chicken is no longer pink (*about 35 minutes)

Coconut Lime Quinoa

Ingredients
Prepare Quinoa as directed on the bag for a serving of 4. (*My quinoa is pre-rinsed.  Double check your bag to make sure you don't have to rinse it first). It is about 2 cups of water to 1 cup of Quinoa.
Add 1/4-1/2 tsp salt and pepper to taste (*I did not add salt or pepper)
2 tsp Organic Coconut Oil
Zest and juice from 1-2 limes

Bring to a boil.  Cover and reduce heat to low. Simmer for 15-20 minutes.  Let stand 2-3 minutes and fluff with a fork.

Avocado Salad with Lime Cilantro Dressing

2 Cups of chopped Romaine/Butter Lettuce and Spinach
1/2 Roma Tomato, chopped
2 Green Onions
1/2 Small Cucumber (*optional. I did not have cucumber)
1 Avocado, sliced

Lime Cilantro Dressing

1 Tbsp Olive Oil
1 Tbsp Honey OR 1/2 Tbsp Stevia
1 Tbsp White Wine Vinegar
2 Tbsp Freshly Chopped Cilantro
1 Lime, squeezed/juiced
*Optional: Fresh Ground Black Pepper to Taste

Chop vegetables and drizzle dressing over top just before serving.

21 Day Fix Program, per serving:  1 Green, 1 Red, 1 Yellow, 1 Blue, 1.5 tsp

Interested in joining a 21 Day Fix Challenge Group? Click here to fill out an application!              
Notes: Adapted from: rxforhealthyliving.com              Enjoy! 

Baked Zucchini with Parmesan

This recipe is my new ALL TIME favourite recipe for Zucchini! And it takes 30 mins or less to be ready and on your plate!   I had gotten in the habit of chopping zucchini, tomatoes, red onion and drizzling the veggies with olive oil and sprinkling with Panko crumbs and some Epicure 3 Onion Spices and popping it in the oven.  But lately I just find I need something quick, easy and to the point. I found this recipe online under damdelicious.net (excuse the language!) just before we moved because I was limited to dishes because most of them were packed! I followed the recipe I found and tweaked it to suit my family.  I hope you enjoy it too!  This recipe serves 4, however when I made it, I doubled the recipe and found the left overs just as good!

Ingredients

• 4 zucchini (quarter each zucchini lengthwise)
• 1/2 cup freshly grated parmesan cheese
• 1/2 tsp dried thyme 
• 1/2 tsp dried oregano 
• 1/2 tsp dried basil 
• 1/4-1/2 tsp garlic powder 
• 2 tbsp extra virgin olive oil 
• Himalayan Pink Salt or Sea salt and freshly ground black pepper (to taste) 
• Optional:  2 Tbsp chopped fresh parsley leaves for garnish

Instructions

• Preheat oven to 350 degrees F. 
• In a small bowl, combine parmesan, thyme, oregano, basil, garlic powder.  Add in some himalayan or sea salt and freshly ground pepper, to taste. 
• Place zucchini onto baking sheet and drizzle with olive oil. Sprinkle the parmesan and spice mixture. Place in the oven and bake until tender (15 minutes depending on the size of your zucchini). Then broil for 2-3 minutes, or until crisp and golden brown. 
• Optional: The website I found the original recipe suggests to coat a cooling rack with nonstick spray and place on a baking sheet and then place zucchini on the rack then sprinkle with toppings bake it that way.  I didn't have a cooling rack to try it, but it would reduce having the zucchini cook in the olive oil that falls to the bottom and create a healthier option. 
• Serve immediately, garnished with parsley, if desired.

Notes

Adapted from www. damdelicious.net  Enjoy!!