Chicagoans are always on the go and busy tackling all of their goals and dreams. This is one of the reasons I love this city; everyone is a go-getter.
But sometimes always being on the go and putting your career as a top priority, being healthy isn't always our to-do list. I want to be healthier this year, which will only happen if I plan well.
I have decided that I will cook these meals in advance so I can grab them on the go.
Here are the recipes that sounded easy and delicious!
Greek Yogurt Chicken Salad Sandwich
Ingredients:
- 1 lb. cooked chicken breast, shredded
- 1/2 cup diced red onion
- 1/2 cup diced apple
- 2/3 cup grapes, halved
- 1/3 cup dried cranberries
- 1/4 cup sliced almonds
- 1/2 cup plain Greek yogurt
- 1 tbs. freshly squeezed lemon juice
- 1/2 tsp. garlic powder
- Kosher salt and freshly ground black pepper
- 4 rolls ciabatta bread, toasted
Directions:
- In a large bowl, combine chicken, red onion, apple, grapes, dried cranberries, sliced almonds, Greek yogurt, lemon juice, garlic powder, salt and pepper, to taste.
- Serve sandwiches on ciabatta bread with chicken mixture.
One Pan Mexican Quinoa
Ingredients:
- 1 tbs. olive oil
- 2 cloves garlic, minced
- 1 jalapeno, minced
- 1 cup quinoa
- 1 cup vegetable broth
- 1 can black beans, drained and rinsed
- 1 can fire-roasted diced tomatoes
- 1 cup corn kernels
- 1 tsp. chili powder
- 1/2 tsp. cumin
- Kosher salt and freshly ground black pepper, to taste
- 1 avocado, halved, seeded, peeled and diced
- Juice of 1 lime
- 2 tbs. chopped fresh cilantro leaves
Directions:
- Heat olive oil in large skillet over medium high heat. Add garlic and jalapeno, and cook, stirring frequently, until fragrant, about 1 min.
- Stir in quinoa, vegetable broth, beans, tomatoes, corn, chili powder and cumin; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until quinoa is cooked through, about 20 min. Stir in avocado, lime juice and cilantro.
Easy Burrito Bowl
Ingredients:
- 1 cup uncooked rice
- 1 cup salsa
- 3 cups chopped Romaine lettuce
- 1 can whole kernel corn, drained
- 1 can black beans, drained and rinsed
- 2 Roma tomatoes, diced
- 1 avocado, halved, seeded, peeled and diced
- 2 tbs. chopped fresh cilantro leaves
Chipotle Cream Sauce
- 1 cup sour cream
- 1 tbs. chipotle paste
- 1 clove garlic, pressed
- Juice of 1 lime
- 1/4 tsp. salt
Directions:
- To make the chipotle cream sauce, whisk together sour cream, chipotle paste, garlic, lime juice and salt; set aside.
- In a large saucepan of 1 1/2 cups water, cook rice according to package instructions; let cool and stir in salsa; set aside.
- To assemble the bowls, divide rice mixture into serving bowls; top with lettuce, corn, black beans, tomatoes, avocado and cilantro.
- Drizzle with chipotle cream sauce.
Just writing this post has made my mouth water. Who said eating healthy couldn't still be tasty?!
If you try any of these out share your delicious pictures with me by tagging BJB Properties on our social media sites.
Keep those resolutions going!