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21 Day Challenge Recipes – Lunch

Chicken Kabobs

This recipe yields 2 skewers. This is one of those recipes that can be done almost exactly as it was intended to be done with no real substitutions aside from the starch heavy sides. Traditionally the kabob would be served with rice, roasted potatoes and of course pita bread. Obviously none of those sides make any sense and can easily be replaced with a fresh Greek salad and steamed quinoa.

Equipment needed:

1 cast iron grill pan or out door bbq 4 Metal skewers
1 pastry brush
1 small mixing bowl

1 set of tongs 1 baking sheet Non stick spray

 

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Ingredients:

4 boneless skinless chicken thighs cut into 1 inch cubes 1 red pepper cut into 1 inch squares
1 red onion cut into 1 inch squares
3 tablespoons olive oil

3 tablespoons fresh lemon juice 1 tablespoon dried oregano
1 clove of garlic minced

Method:

Preheat your grill or oven to about 400 degrees
While your oven is preheating in the small mixing bowl mix the lemon juice, garlic, and olive oil together and set

aside
Before you start skewering your ingredients spray the skewers with non stick spray then start by skewering a piece

of chicken and then onion, then chicken, then pepper…. And you get the point
Now that your skewers are ready to go you can start by sprinkling them with sea salt, pepper, and the dried orega-

no and then either take them out side to grill or sear them quickly in a hot cast irk cast and transfer them to the baking sheet

If you are grilling them periodically brush them with the lemon and olive oil, if you are baking them do the same thing brush them right before you put them in the oven and then a couple more times while you cook them.

When the chicken is cooked through about 15-20 minutes take them out of the oven and let them rest for 5 minutes Then to serve place one skewer with steamed quinoa and greek salad

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Salmon Ceviche

For a super fast snack or quick lunch this recipe can’t be beat. It’s something that can be made the night before and will last a couple days. The key to this recipe is to get the freshest fish available. This is not a recipe to try with frozen fish or fish that has been around a for a few days.

Equipment needed:

1 medium mixing bowl 1 air tight container

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Ingredients:

1/2 pound of fresh wild salmon diced into small pieces 1/2 cup diced red pepper
1/4 cup diced red onion
1 avocado diced

1/2 cup fresh lime juice
A few sprigs of cilantro chopped 1 small tomato diced
Salt and Pepper to taste

Method:

Mix all the ingredients in a mixing bowl except for the avocado
Once the ingredients have been mixed thoroughly transfer the mixture to the air tight container and store in the

fridge for a minimum of 4 hours before serving, this is an important step, because the acid in the lime juice is what is cooking the fish.

When you are ready to serve gently fold in the avocado and serve in lettuce cups or roll in nori paper

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Chipotle Chicken Tacos

This recipe yields about 2 large portions or 4 smaller. Obviously these won’t be tacos in the traditional sense of the word, I will promise they will be delicious and healthy though. Keeping wheat, dairy, and sugar out of your diet can be tricky but you just need to be creative with ingredients, here instead of tortillas I’m using either lettuce cups using ice burg lettuce or sometimes I use curly kale leaves as the tortillas.

Equipment needed:

1 cast iron pan
1 medium mixing bowl 1 air tight container

 

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Ingredients:

6 boneless skinless chicken thighs cut into half 1/2 a red onion sliced
1 poblano or other pepper julienned
1 tablespoon chili powder

1 teaspoon chipotle powder
1 teaspoon ground cumin
1 avocado diced
Few sprigs of cilantro chopped
2 tablespoons melted coconut oil 1 cup of water

1 lime

Method:

Preheat your oven to 350 degrees and your cast iron pan to medium heat

Place chicken thighs, spices and melted coconut oil in the mixing bowl and mix until the thighs are totally coated and then transfer to the preheated cast iron pan and brown all sides.

Once the chicken is browned add the julienned onion and pepper and brown those along with the chicken Now that the chicken, peppers, and onions are browned add the water to the pan stir and then transfer the pan

to the oven
Cook the chicken until it becomes tender and pulls apart easily about 15-20 minutes remove from the oven and

let cool for 5 minutes then pull the chicken apart with a fork
Now serve in your lettuce or kale cups and top with diced avocado, chopped cilantro and a squeeze of lime.

30.04.2020 | Nutrition