Serve this flavorful Southwestern Chicken Dinner with a heaping side of dark leafy greens. This is the epitome of a meal focused on protein and fiber. It’s meals like this that will melt off body fat and improve your health and fitness. Enjoy!

Courtesy of RealHealthyRecipes.com

What You Need
Serves 6

• 2 lbs organic chicken breast
• Dash of sea salt and black pepper
• 1 Tablespoon coconut oil
• One small yellow onion, chopped
• 1 tomato, seeded and diced
• 2 Tablespoon chili in adobo sauce
• 1 Tablespoon chili powder
• One Tablespoon balsamic vinegar
• One teaspoon ground cumin
• ½ teaspoon sea salt
• ¼ teaspoon ground cinnamon

Instructions

1. Rinse the chicken breasts and pat dry. Butterfly cut the chicken, opening each breast up like a book. Sprinkle both sides with salt and pepper. Place the chicken in a baking pan and set aside in the fridge as you prepare the sauce.
2. Place the coconut oil in a skillet over medium heat. Add the chopped onion and sauté until soft, about 5 minutes. Add the remaining ingredients and continue to cook for about 10 minutes. Use a hand blender to puree the sauce until smooth.
3. Coat the chicken with half of the sauce and marinate for 30 minutes. Preheat the oven to 350 degrees F.
4. Cover the chicken with foil and bake chicken for 30 minutes in the preheated oven. Serve warm with a spoonful of the reserved sauce. Enjoy!

Nutrition
One serving equals: 304 calories, 17g fat, 336mg sodium, 5g carbohydrate, 1g fiber, and 18g protein.

A simple skillet recipe. Often at the checkout line at HEB I will pick up a circular with recipes. This recipe came from Prevention Guide’s COMFORT FOOD COOKBOOK. I tweeked it, made it lower fat, cooked it and my family ate on it for a few days. Definitely squeeze the lime on it and we love Cholulu sauce to spice it up a bit!            ~ YPB Owner, Lisa Wright

Prep Time: 20 min
Total Time: 1 hour
Servings: 5

Ingredients

1 cup brown rice
1 1/2 tbsp olive oil
5 cloves garlic, minced
12 oz peeled and deveined medium shrimp
1 can (15 oz) no-salt-added black beans, rinsed and drained
1 cup medium salsa
1/2 cup shredded cheddar
1 lime, cut into wedges

Directions:

Prepare rice per package directions (makes 3 cups). Set aside.

Heat oil in large, deep skillet over medium heat. Add garlic and cook, stirring, until fragrant, about 1 minute. Add shrimp and cook, stirring, until just pink, 3 to 5 minutes. Stir in beans, salsa, and reserved rice.

Reduce heat to low, cover, and cook until shrimp are opaque in thickest part and mixture is hot and bubbly, about 5 minutes.

Remove skillet from heat and sprinkle with cheese. Serve with lime wedges.

Nutrition Facts
379 calories
19 g protein
54 g carb
9.7 g fat