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Mediterranean Chicken Spinach Salad with Lemon-Herb Dressing and Tomato Basil Chicken with Garlic White Beans and Zucchini
$0.00 Cooking Fee
8 servings
Mediterranean Chicken Spinach Salad with Lemon-Herb Dressing and Tomato Basil Chicken with Garlic White Beans and Zucchini

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Recipe adapted from:
Mayumi Tavalero

$0.00 Cooking Fee
Serving Size: 8 ounces

Diabetes Friendly Egg Free Gluten Free Heart Healthy Mediterranean Diet Nut Free Refined Sugar Free Renal stage 1-3a Soy Free
With this package you get 2 dishes with 4 serving each. First a delicious salad that's high in fiber, rich in lean protein, and packed with Mediterranean flavors, and second a tasty baked chicken served with white beans and sauteed zucchini. Both of these dishes make for a perfect diabetes-friendly and heart-healthy meal options!
Calories: 395 kcal, Carbohydrates: 24g, Protein: 34g, Fat: 19g, Saturated Fat: 4g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 10g, Trans Fat: 0.01g, Cholesterol: 84mg, Sodium: 617mg, Potassium: 1260 mg, Fiber: 7g, Sugar: 5g, Vitamin A: 4458IU, Vitamin C: 23mg, Calcium: 171mg, Iron: 4mg, Phosphorus: 438mg
Calories: 368 kcal, Carbohydrates: 29gProtein: 35gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 78mgSodium: 260mgPotassium: 1264mgFiber: 6gSugar: 4gVitamin A: 472IUVitamin C: 28mgCalcium: 166mgIron: 4mgPhosphorus: 426mg

Mediterranean Chicken Spinach Salad with Lemon-Herb Dressing and Tomato Basil Chicken with Garlic White Beans and Zucchini quantity

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Active Prep34.615

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Hands-Off Cook0

Passive0

Recipe Serving Size8

Cooking Instructions

Instructions
For the Chicken Spinach Salad:
Bake the Chicken: Preheat oven to 400°F (200°C). Rub the chicken with 1 tbsp olive oil, garlic powder, basil, salt, and pepper. Bake for 15-18 minutes or until fully cooked. Let cool, then shred the chicken.
Assemble the Salad: In a large bowl, combine arugula, chickpeas, cucumber, and sun-dried tomatoes.
Make the Dressing: In a small bowl, whisk together 1 tbsp olive oil, lemon juice, salt, and pepper.
Serve: Toss the salad with the dressing, then top with shredded chicken and feta cheese.
For the Tomato Basil Chicken:
Prepare the Chicken: Preheat oven to 400°F (200°C). Place chicken breasts in a baking dish. Drizzle with 1 tbsp olive oil and season with basil, oregano, salt, and pepper. Top with cherry tomatoes.
Prepare the White Beans: In a separate bowl, mix the white beans with 1 tbsp olive oil, garlic, balsamic vinegar, and a pinch of salt and pepper. Spread them around the chicken in the dish.
Bake: Place in the oven and bake for 15-18 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Prepare the Zucchini: While the chicken is baking, lightly sauté the zucchini in a dry pan for 2-3 minutes until just tender.
Serve: Plate the chicken with the garlic white beans and sautéed zucchini. Sprinkle with Parmesan cheese before serving.

Ingredients

Ingredients
For the chicken spinach salad:
1 pound boneless skinless chicken breast
15 ounce canned chickpeas drained and rinsed
6 cup baby spinach
1 cucumber diced
1/3 cup sun-dried tomatoes chopped
1/3 cup feta cheese optional
3 tablespoon extra virgin olive oil
2 tablespoon lemon juice
1 teaspoon dried basil
1/2 teaspoon garlic powder
For the Tomato Basil Chicken:
1 pound boneless skinless chicken breast
15 ounce canned cannellini beans drained and rinsed
2 tablespoon extra virgin olive oil
1 teaspoon dried basil
1/2 teaspoon dried oregano
2 clove garlic minced
1 cup cherry tomato halved
1 medium zucchini sliced
1 tablespoon balsamic vinegar
1/4 cup grated Parmesan cheese

Cooking Tools Required
Baking sheet, Colander, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Non stick saute pan, Oven, Sharp Knives, Tongs, Top Stove, Whisk

Reheating/Serving Instructions
Heat in the microwave on medium power until heated through or in a pan on the cooktop over medium heat.

Nutrition
Calories: 349kcal | Carbohydrates: 24g | Protein: 34g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 79mg | Sodium: 411mg | Potassium: 1075mg | Fiber: 6g | Sugar: 3g | Vitamin A: 1675IU | Vitamin C: 17mg | Calcium: 144mg | Iron: 4mg | Phosphorus: 403mg

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Italian Chopped Chicken Salad with White Beans & Balsamic Dressing and Italian Herb Baked Chicken with Roasted Chickpeas and Sauteed Spinach
$0.00 Cooking Fee
8 servings
Italian Chopped Chicken Salad with White Beans & Balsamic Dressing and Italian Herb Baked Chicken with Roasted Chickpeas and Sauteed Spinach

Add to my favorites

Recipe adapted from:
Mayumi Tavalero

$0.00 Cooking Fee
Serving Size: 8 ounces

Diabetes Friendly Egg Free Gluten Free Heart Healthy Mediterranean Diet Nut Free Refined Sugar Free Renal stage 1-3a Soy Free
In this package you'll get 2 dishes with 4 servings each. First you'll get a delicious salad that's high in fiber, rich in lean protein, and packed with Mediterranean flavors, making it a perfect diabetes-friendly and heart-healthy meal option. Second enjoy and !Italian-inspired herb baked chicken with beans and sauteed spinach.

Italian Chopped Chicken Salad with White Beans & Balsamic Dressing and Italian Herb Baked Chicken with Roasted Chickpeas and Sauteed Spinach quantity

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Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 8

Cook Times

Active Prep34.615

Hands-On Cook0

Hands-Off Cook0

Passive0

Recipe Serving Size8

Cooking Instructions

Instructions
For the Italian chopped chicken salad
Bake the Chicken: Preheat oven to 400°F (200°C). Rub the chicken breasts with 1 tbsp olive oil, oregano, garlic powder, salt, and pepper. Bake for 15-18 minutes or until the internal temperature reaches 165°F (74°C). Let rest for a few minutes, then chop into bite-sized pieces.
Assemble the Salad: In a large bowl, combine chopped romaine, cherry tomatoes, white beans, and red onion.
Make the Dressing: In a small bowl, whisk together 1 tbsp olive oil, balsamic vinegar, salt, and pepper.
Serve: Toss the salad with the dressing, then top with chopped chicken and Parmesan cheese.
For the herb baked chicken:
Prepare the Chicken: Preheat oven to 400°F (200°C). Place chicken breasts on a baking sheet lined with parchment paper. Drizzle with 1 tbsp olive oil, and season with oregano, basil, garlic powder, salt, and pepper.
Roast the Chickpeas: On the same baking sheet (or a separate one), spread the chickpeas in a single layer. Drizzle with 1 tbsp olive oil and sprinkle with salt, pepper, and red pepper flakes if using.
Bake: Roast the chicken and chickpeas for 15-18 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and chickpeas are slightly crispy.
Prepare the Spinach: While the chicken and chickpeas are baking, lightly sauté the spinach in a dry pan for 1-2 minutes until just wilted. Drizzle with balsamic vinegar and a pinch of salt.
Serve: Slice the chicken and serve with roasted chickpeas and sautéed spinach. Sprinkle with Parmesan cheese before serving.

Ingredients

Ingredients
For the Italian Chopped Chicken Salad:
1 pound boneless skinless chicken breast
15 ounce canned cannellini white beans drained and rinsed
4 cup mixed greens
1 cup cherry tomato halved
1/4 cup red onion thinly sliced
1/4 cup shredded Parmesan cheese
2 tablespoon olive oil
1 tablespoon balsamic vinegar
1 teaspoon dried oregano
1/2 teaspoon garlic powder
For the Herb Baked Chicken:
1 pound boneless skinless chicken breast
15 ounce canned chickpeas drained and rinsed
2 tablespoon extra virgin olive oil
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon garlic powder
1/2 teaspoon crushed red pepper
4 cup fresh spinach
1/4 cup grated parmesan cheese
1 tablespoon balsamic vinegar

Cooking Tools Required
12-inch saute pan, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, parchment paper, Sharp Knives, Spatula, Tongs, Top Stove

Reheating/Serving Instructions
Heat in the microwave on medium power until heated through.

Nutrition
Calories: 343kcal | Carbohydrates: 23g | Protein: 33g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 78mg | Sodium: 414mg | Potassium: 933mg | Fiber: 6g | Sugar: 2g | Vitamin A: 1867IU | Vitamin C: 15mg | Calcium: 149mg | Iron: 4mg | Phosphorus: 394mg

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Roasted Veggie Quinoa Bowl and Quinoa Stuffed Portobello Mushrooms
$0.00 Cooking Fee
8 servings
Roasted Veggie Quinoa Bowl and Quinoa Stuffed Portobello Mushrooms

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Recipe adapted from:
Tarik Assagai

$0.00 Cooking Fee
Serving Size: 8 ounces

Dairy Free Diabetes Friendly Egg Free Gluten Free Heart Healthy Mediterranean Diet Nut Free Refined Sugar Free Renal stage 1-3a Soy Free Vegan Vegetarian Whole 30
With this selection you'll get two different quinoa dishes with 4 servings each. First, enjoy a roasted veggie quinoa bowl packed with nutrient-dense vegetables, heart-healthy fats, and protein-rich quinoa. Your second dish is quinoa stuffed mushrooms that is not only delicious, but packed with fiber!

Roasted Veggie Quinoa Bowl and Quinoa Stuffed Portobello Mushrooms quantity

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Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 8

Cook Times

Active Prep34.615

Hands-On Cook0

Hands-Off Cook0

Passive0

Recipe Serving Size8

Cooking Instructions

Instructions
For the Quinoa Bowl: Cook the quinoa
Rinse 1 cup of quinoa under cold water. Note: You can cook the quinoa for the stuffed mushroom recipe at the same time-see below.
In a medium pot, combine the quinoa and water, according to package directions. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes, or until the quinoa is cooked and the water is absorbed. Fluff the quinoa with a fork and set aside.
Roast the vegetables:
Preheat the oven to 400°F (200°C).
On a baking sheet, spread out the chopped zucchini, bell pepper, and sliced carrot. Drizzle with 1 tablespoon olive oil, then sprinkle with cumin, paprika, garlic powder, salt, and pepper. Toss the vegetables to coat evenly.
Roast in the oven for 20-25 minutes, or until the vegetables are tender and slightly browned, stirring halfway through for even roasting.
Assemble the bowl:
Divide the cooked quinoa into 4 bowls. Top with the roasted vegetables and drizzle with fresh lemon juice. Garnish with fresh cilantro, if desired.
For the Stuffed Mushrooms:
Rinse 2 cups of quinoa under cold water and add to a medium pot. Add water according to package directions. Bring to a boil, then reduce to a simmer, cover, and cook for about 15 minutes or until the quinoa is tender and the water is absorbed. Fluff with a fork.
Prepare the Mushrooms:
Preheat your oven to 375°F (190°C). Remove the stems from the portobello mushrooms and gently scrape out the gills using a spoon to create space for the quinoa stuffing. Lightly brush the mushroom caps with olive oil and season with a pinch of salt and pepper. Place the mushrooms on a baking sheet, gill-side up.
Sauté the Vegetables:
Heat 1 tablespoon of olive oil in a pan over medium heat. Add the diced onion and garlic, sautéing for 2-3 minutes until softened and fragrant.
Mix Quinoa with Vegetables:
Add the cooked quinoa to the pan with the onions and garlic. Stir in the oregano, black pepper, and any additional salt to taste. Cook for another 2-3 minutes, allowing the flavors to combine. Optionally, squeeze in the lemon juice for added brightness.
Stuff the Mushrooms:
Spoon the quinoa mixture into each mushroom cap, pressing gently to pack the filling.
Bake:
Place the stuffed mushrooms in the preheated oven and bake for 20-25 minutes, or until the mushrooms are tender and the quinoa is slightly crispy on top.
Garnish with fresh parsley if desired, and serve the stuffed mushrooms hot.

Ingredients

Ingredients
For the quinoa bowl:
1 cup quinoa
2 cup water
1 medium zucchini chopped
1 medium bell pepper chopped
1 medium carrot sliced
1 tablespoon extra virgin olive oil
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon garlic powder
1 tablespoon fresh lemon juice
1/2 teaspoon Kosher salt
Optional:
2 tablespoon fresh cilantro chopped for garnish
For the stuffed mushrooms:
2 cup quinoa
8 portobello mushroom
2 tablespoon extra virgin olive oil
1 large onion diced
2 clove garlic minced
1 teaspoon dried oregano
1/2 teaspoon freshly ground black pepper
1/2 teaspoon Kosher salt
2 tablespoon fresh lemon juice
For garnish:
2 tablespoon Italian parsley

Cooking Tools Required
Cutting board, Fine-Mesh Strainer, Heavy duty rimmed baking sheet, Measuring cups and spoons, Mixing bowls, Oven, Pot with lid, Sharp Knives, Top Stove

Reheating/Serving Instructions
Heat in the microwave on medium power until heated through.

Nutrition
Calories: 321kcal | Carbohydrates: 49g | Protein: 12g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.004g | Sodium: 314mg | Potassium: 831mg | Fiber: 7g | Sugar: 4g | Vitamin A: 1610IU | Vitamin C: 22mg | Calcium: 56mg | Iron: 4mg | Phosphorus: 407mg

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Mediterranean Chicken Spinach Salad with Lemon-Herb Dressing and Tomato Basil Chicken with Garlic White Beans and Zucchini

Mediterranean Chicken Spinach Salad with Lemon-Herb Dressing and Tomato Basil Chicken with Garlic White Beans and Zucchini

Cook Tools and Details

Ingredients Scale

Cook Times

Cooking Instructions

Instructions

For the Chicken Spinach Salad:

For the Tomato Basil Chicken:

Ingredients

Ingredients

For the chicken spinach salad:

For the Tomato Basil Chicken:

Cooking Tools Required

Nutrition

Italian Chopped Chicken Salad with White Beans & Balsamic Dressing and Italian Herb Baked Chicken with Roasted Chickpeas and Sauteed Spinach

Italian Chopped Chicken Salad with White Beans & Balsamic Dressing and Italian Herb Baked Chicken with Roasted Chickpeas and Sauteed Spinach

Cook Tools and Details

Ingredients Scale

Cook Times

Cooking Instructions

Instructions

For the Italian chopped chicken salad

For the herb baked chicken:

Ingredients

Ingredients

For the Italian Chopped Chicken Salad:

For the Herb Baked Chicken:

Cooking Tools Required

Nutrition

Roasted Veggie Quinoa Bowl and Quinoa Stuffed Portobello Mushrooms

Roasted Veggie Quinoa Bowl and Quinoa Stuffed Portobello Mushrooms

Cook Tools and Details

Ingredients Scale

Cook Times

Cooking Instructions

Instructions

For the Quinoa Bowl: Cook the quinoa

Roast the vegetables:

Assemble the bowl:

For the Stuffed Mushrooms:

Prepare the Mushrooms:

Sauté the Vegetables:

Mix Quinoa with Vegetables:

Stuff the Mushrooms:

Bake:

Ingredients

Ingredients

For the quinoa bowl:

Optional:

For the stuffed mushrooms:

For garnish:

Cooking Tools Required

Nutrition

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