​Here’s an exciting salad that takes the concept of chicken and veggies to a whole new level! There is so much going on in the flavor department like sweet mango, savory chicken, tender asparagus, tangy arugula, and creamy goat cheese. The herb marinade for the chicken is a total winner – don’t be surprised to find yourself using it often!

What you need
Serves 4

For the Herb marinade:

• Juice from 1 lemon
• 1 teaspoon crushed rosemary
• 1/2 teaspoon garlic powder
• 1/2 teaspoon sweet paprika
• 1 teaspoon olive oil
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme
• 1 teaspoon salt
• 1/4 teaspoon celery seeds
• 1/4 teaspoon dried parsley
• 1 teaspoon dried basil
• 1/8 teaspoon ground cumin

For the Salad:

• 1 lb skinless, boneless, thin chicken breasts
• 1 bunch asparagus, ends trimmed and cut into 1 inch pieces
• 8 cups organic arugula
• 2 small organic mangoes, peeled and sliced
• 6 oz crumbled goat cheese

Instructions

1. Combine the herb marinade ingredients in a small bowl. Place 1 Tablespoon of the marinade in a large Ziploc bag with the asparagus pieces, and the rest in another large Ziploc bag with the chicken breasts. Make sure the chicken and asparagus are fully coated with the marinade, and then place in the refrigerator for an hour.
2. Heat a grill pan and another medium pan. Place the chicken breasts on the grill pan, and cook 4 minutes each side, until there is no longer any pink in the middle. Sauté the asparagus in the medium pan, stirring often while the chicken cooks. Remove both pans from heat.
3. Once the chicken has cooled, slice each breast into even strips.
4. In a large bowl combine the arugula, mango slices and crumbled goat cheese. Add the cooked asparagus and the chicken. Mix and serve.

Nutrition

One serving equals 332 calories, 13g fat, 740mg sodium, 16g carbohydrate, 4g fiber, and 34g protein

Here’s a salad recipe that’s hearty, quick and satisfies even the pickiest of eaters! With tender, roasted chicken, flavorful black beans and sweet, tangy mango, this salad hits every flavor note without guilt. Whether you’re making a quick dinner, a lunch-to-go, or serving up a meal for company – this salad is truly a winner.

As another serving option, you could present the salad on large lettuce leaves or place over shredded green cabbage. Also feel free to experiment with the ingredients – swap out the black beans for your favorite type bean and switch up the protein from chicken to turkey or sausage. Enjoy!

Servings: 6

Here’s what you need for this salad…

• 1 (15oz) can of black beans, drained and rinsed
• 1 small mango, pitted, peeled and diced
• ½ teaspoon crushed red pepper flakes, or more to taste
• 1 Tablespoon fresh orange juice
• 3 Tablespoons fresh cilantro, chopped
• 1 cup chopped roasted chicken, chopped
• 1 Tablespoon fresh lime juice
• Salt and pepper, to taste

Directions:

1. Combine all of the ingredients in a large bowl and refrigerate until you’re ready to serve. Enjoy!

Nutritional Analysis: One serving equals: 287 calories, 2g fat, 24mg sodium, 44g carbohydrate, 11g fiber, and 22g protein

Eating healthy does not need to be boring! This Chicken & Veggie Stir Fry with Mango will wake up your taste buds, feed your muscles and satisfy your fiber needs, all in one delicious bowl! Meals like this, built around lean protein and veggies, are the way to eat in order to get your best fitness results possible. Enjoy!

Servings: 6

Here’s what you need…

– 1 pound organic, boneless, skinless chicken breast
– 2 Tablespoons Olive oil
– 1 clove garlic, minced
– 2 heads broccoli, chopped
– 1 yellow onion, chopped
– 2 carrots, cut in half and then into 2 inch segments
– 2 heads baby bok choy, chopped
– 1 zucchini, chopped
– 1 teaspoon fresh ginger, minced
– 3/4 cup chicken broth (divided)
– 1 Tablespoons ume plum vinegar
– 2 Tablespoons arrowroot starch
– 2 Tablespoons toasted sesame seed oil
– 1 Tablespoon coconut aminos
– 1 ripe, organic mango, peeled, pitted and chopped

Directions:

1. Rinse the chicken and cut into 1 inch cubes.
2. Place the olive oil in a large skillet over medium heat. Add the garlic and onions, sauté for about 10 minutes, until soft. Next add the broccoli, carrots and chicken and cook an additional 10 minutes. Last add the bok choy and zucchini. After 5 minutes add 1/4 cup of chicken broth, cover, and cook an additional 10 minutes.
3. In a small bowl combine the remaining 1/2 cup chicken broth, arrowroot, sesame oil, vinegar and coconut aminos. Add the seasoned mixture to the skillet, along with the chopped mango, and cook for another 5 minutes, stirring constantly until the mixture thickens.

Nutritional Analysis: One serving (without rice) equals:  243 calories, 11g fat, 675mg sodium, 15g carbohydrate, 4g fiber, and 19g protein