Chipotle Chicken Burrito Bowls 

Ingredients

• 5 cups skillet chipotle chicken
• 2.5 cups cilantro lime rice
• 2.5 cups quick chipotle pinto beans
• 3-4 cups romaine lettuce chopped into thin strips/shredded
• salsa optional
• guacamole optional
• shredded cheese optional
• southwest chipotle ranch optional 

Cooking Instructions

1. Marinate chipotle skillet chicken 8 hours (or over night) before making chicken burrito bowls.
2. Make pinto beans, cilantro lime rice, and skillet chipotle chicken
3. Assemble bowls: Add 1/2 cup of rice, 1/2 cup of beans, and 1 cup of chicken into bowl. Top with shredded lettuce. Mix together.

Optional: Top off with shredded cheese, guacamole, salsa, and/or southwest chipotle ranch for optimal flavor!

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Mediterranean Meatballs and Sweet Potato Fries

Ingredients

• 2 lbs ground beef
• 1 onion, grated
• 6 garlic cloves, minced
• 1 tsp ground pepper
• 2 tsp salt
• 2 tsp cumin
• 2 tsp oregano, dried
• 1 tsp cinnamon
• ½ cup flat leaf parsley, minced
• 2 eggs
• 1/2 cup panko or gluten free bread crumbs

Cooking Instructions

*This recipe makes 30 (golf ball) sized meatballs.

Heat oven to 400° F. Place onion in a food processor or grate by hand.

In a stand mixer or using your hands, mix the ground beef, onion, garlic, pepper, salt, cumin, oregano, cinnamon, eggs, panko and parsley until fully incorporated. Using a cookie scoop or heaping tablespoon, measure out roughly 30 meatballs. * Dipping your hand into a bowl of water before rolling them will make the meatball surface smooth. Transfer the meatballs to 2 lightly oiled parchment-lined rimmed baking sheets.

Bake in the oven for 20-25 minutes, rotating the pans half way through.

Serve with Sweet Potato Fries.

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Smoked Salmon, Avocado, and Arugula Salad

Ingredients

• 4 cups arugula
• 1 cup microgreens
• 6 ounces smoked salmon, torn into pieces
• 1 1/2 avocado, sliced
• 1 pear, sliced
• 1/2 red onion, thinly sliced
• salt and pepper
• Champagne Vinaigrette    

Cooking Instructions

Add all of the ingredients to a bowl and drizzle with the Champagne Vinaigrette. Gently toss together and serve immediately.

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Chicken, Grapes, and Pecan Salad on Romaine

Ingredients

• ½ cup olive oil based mayonnaise or greek yogurt
• 1 tablespoon fresh lemon juice
• 1 teaspoon salt
• ½ teaspoon pepper
• 2 pounds skinned and boned chicken breasts, cooked and chopped
• 3 cups red and white seedless grapes, halved
• 1 cup chopped pecans, toasted
• romaine lettuce (optional)

Cooking Instructions

Stir together 1/2 cup mayonnaise / greek yogurt and the next four ingredients in a large bowl. Add chopped chicken and grapes, tossing gently to coat. Cover and chill at least 1 hour. Stir in pecans just before serving over romaine lettuce.

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