Chicken breasts are tossed in a basil pesto marinade, then grilled to perfection and topped with grilled tomatoes and fresh mozzarella cheese in this easy, healthy & totally delicious grilled chicken sandwich recipe!
The marinade for this recipe is basil pesto. It’s easy to make my homemade version or just pick up a jar at the store. If you’re buying store-bought, I highly recommend looking in the refrigerator near the deli section of the grocery store.
You can usually find fresh, refrigerated pesto in this section that’s much better than the stuff in jars near the pasta sauce. Some grocery stores even make their own pesto fresh daily!
After tossing the chicken in the pesto, simply grill it up, then top it with grilled tomatoes and fresh mozzarella cheese. Place it on a bun with more pesto and fresh basil leaves and you’ve got a seriously delicious grilled chicken sandwich in just about 30 minutes!
This recipe features the best cajun chicken marinade ever, that just so happens to also be dairy free, gluten free and Whole30! Grill the chicken up and serve it with Bell Pepper Cajun Slaw for a healthy, complete meal.
We’re coming up on the end of “Whole30 March” and I’m so excited to end the month with a couple new favorites. This Grilled Cajun Chicken recipe being one of them!
I’m being totally serious when I tell you that this is the worlds best Cajun chicken marinade! Whether you’re looking for a healthy Whole30 recipe or not, you’re going to want to make this recipe!
Sesame ginger marinated & grilled chicken tops these Healthy Asian Chicken Rice Bowls filled with oranges, almonds, veggies & tons of flavor!
I simply can’t get enough of the current “bowl trend”! For me, it’s a fun and delicious way to eat healthier without just eating a salad every day!
But of course, I do have to admit that this recipe was inspired by A SALAD (ironic, I know!) at one of my favorite San Diego restaurants, Coffee Cup. Their Chino Citrus Salad is a combination of mixed greens topped with orange slices, carrots, bean sprouts, cilantro, grilled chicken and their delicious homemade dressing.
After eating it for lunch last week, I decided to come home and recreate the salad as a bowl!
Fresh, light and healthy, these Bruschetta Chicken Zoodle Bowls are perfect for easy meal prep. And great for those on a gluten free or low carb diet. The balsamic marinated grilled chicken is served over zucchini noodles with fresh tomato bruschetta on top, for a seriously flavorful meal!
With over 6 MILLION views on Facebook and 130,000 shares on Pinterest, the people have spoken, these Bruschetta Chicken Zoodle Bowls are a hit! And If you love these zoodle bowls, you’re also going to love these popular recipes for Thai Peanut Buddha Bowls and Veggie Fajita Rice Bowls!
Bowls in the food world are the equivalent to Game Of Thrones in the TV world, SO HOT RIGHT NOW! If you google “Bowl Trend In Food” you’ll find dozens of articles about how “Bowls Are The New Plates”. Yes, that’s actually the title of an article from The Wall Street Journal!
This is one food trend that I’m not upset about at all! You can pack a lot of healthy ingredients into a bowl, while also adding a ton of flavor to make it super tasty!
Today I’m sharing a new chicken recipe that incorporates one of my favorite cooking methods, grilling, into the trendy new bowl phenomenon! Bruschetta plus chicken, equals a match made in heaven! Combine the two on top of fresh, healthy zucchini noodles and you’ve got one winning bowl recipe!
The olive oil, balsamic vinegar and tomato juice from the bruschetta act as a dressing on the zucchini noodles. And the pieces of tomato add a burst of freshness and flavor to every bite!
If you have time in the morning, toss the chicken in the marinade. (Don’t worry, it will take less than 5 minutes!) In the evening, toss the chicken on the grill and mix up the bruschetta. Spiralize some zucchini and scrumptious grilled chicken zoodle bowls await you!
These 12 chicken breast recipes are easy to prepare in 30 minutes or less, making them perfect for weeknight dinners in a rush!
Looking for new chicken breast recipes to switch up your weekly menu? You’ve come to the right place! These 12 chicken breast recipes are all easy to prepare and made in 30 minutes or less, making them perfect for weeknight dinners in a rush!
With everything from burgers to skewers, and Chinese to Mexican, as well as many gluten free options, this list will add tons of variety to your chicken recipe repertoire!
Grilled chili lime chicken is tossed with avocado & peppers in this healthy, gluten free spin on chicken tacos, served in lettuce cups instead of tortillas!
It’s been 6 weeks since I started going to the gym on a daily basis (sometimes even two-a-days!) I’m just wondering why I don’t have JLo’s abs yet? Um, what’s up? Maybe it has something to do with my obsession with tacos, cheese and delicious craft beers during football games! 😉
Let’s be honest, I work out, so that I can continue to enjoy these delicious treats of life and keep a somewhat JLo-esque figure!
While I’m not willing to give up my favorite foods, such as tacos, I am willing to make them a little healthier, and that’s where I came up with this idea for chicken tacos in lettuce wraps.
All of the delicious taco filling without the extra carbs from the tortilla!
Key Lime Grilled Chicken Taco Skewers are a quick & easy recipe that’s low carb & gluten free. Serve them in tortillas for tacos, over rice or on a salad!
Last week my friend Carla brought me a giant bag of key limes from the tree at her house. Giant bag of key limes, what oh what would I do with all of these little gems!
Obviously my first thought was key lime pie, cheesecake or ice cream, but I wanted to do something different than dessert. That’s when I got thinking about one of the most popular recipes on the blog, Chipotle Lime Chicken Fajita Skewers.
Grilled Cranberry Goat Cheese Stuffed Chicken is a quick and simple weeknight meal that is filled with flavor, gluten free and healthy!
There’s basically nothing I love more than grilling. When I was notified that I must remove the grill from my balcony last year by my buildings HOA I almost cried. (Actually I might have cried… a little!)
I may or may not have snuck it back out there for the last 6 months, but luckily if that ever happens again I’m covered! I am now the proud owner of an indoor T-fal OptiGrill!
This Strawberry Ricotta Salad combines spinach, fresh fruit, pecans & ricotta cheese with homemade lemon vinaigrette for the perfect summer salad recipe!
This salad is the first of 3 new low-sodium recipes I’ll be adding to the blog in the next 24 hours!
Why the surge of new low sodium dishes you ask? Because I’ve been asked to host a low sodium cooking segment on San Diego 6 News tomorrow morning!
This will be my first live cooking segment and I could not be more excited! If you’re in San Diego, tune in at 8:20 AM. If you’re elsewhere in the world, look for a link to the video on my Facebook page tomorrow afternoon!
You can also follow me on Instagram and Twitter for live updates leading up to the segment tomorrow morning!
Now on to this delicious salad recipe!
In addition to being low sodium, the news station asked that the dishes I prepare be easy to make, consist of only a few ingredients and require no cooking.
My mind immediately went to a fresh, summer salad!
Most of the sodium in a salad comes from the cheese and the salad dressing. The first step in creating a salad low in sodium is making your own salad dressing.
The dressing I created for this recipe contains only 5 mg of sodium per cup. Compare that to a light Italian dressing purchased in the bottle which is 380 mg for 2 tablespoons and you’re saving some serious sodium intake!
Ricotta cheese, as well as mozzarella cheese are the lowest in sodium of all cheeses, so I sprinkled that on top to give the salad a little creaminess.
The entire salad contains only 140 mg of sodium, making it a delicious low sodium choice for a scrumptious lunch or fantastic side dish at summer BBQ’s!
Strawberry Ricotta Salad Ingredients
2 cups spinach
1/4 cup strawberries (stems removed and sliced)
1/4 cup blueberries
1/4 cup pecans
1/4 cup ricotta cheese (crumbled)
Lemon Vinaigrette Salad Dressing Ingredients
1/2 cup balsamic vinegar
1 lemon (zested and juiced)
1/2 tsp black pepper
1/2 cup olive oil
Whisk the balsamic vinegar, lemon juice, zest, and black pepper together. Add the olive oil while whisking well to combine.
Add the spinach to a large bowl, then add the strawberries, blueberries and pecans. Top with the crumbled ricotta cheese.
Serve with 1/4 cup of the salad dressing and reserve the rest. This salad dressing will keep in the refrigerator for up to 2 weeks.