Fiesta Chicken Salad

Categories 21 day fix, Chicken, Clean Eating, Meal Prep, SaladsLeave a Comment on Fiesta Chicken Salad

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What a crazy weekend this has been! I feel like I have been on the go nonstop, but I have been very productive! Dan and I managed to motivate and go to the gym both days this weekend which feels AMAZING! I also spent a few hours meal prepping today to help me not feel so busy during the week. It DEFINITELY helps when I want to hit the gym after work, but also want to have a home cooked meal.

A great idea for meal prep is making something in bulk that is healthy and easy to bring work. This Fiesta Chicken Salad is a great option when you’re trying to eat better and want to pack a lunch instead of spending money going out every day. This recipe will easily make enough to last one person a week!

Fiesta Chicken Salad

  • 1 lb boneless skinless chicken breast, cooked and shredded
  • 1 small can corn, drained
  • 1 can low sodium organic black beans, drained and rinsed
  • 1 can Rotel (I used hot, but you can also use Original if you aren’t a big spicy fan), drained
  • 2 Tablespoons plain Greek Yogurt
  • 1 Tablespoon Cajun seasoning
  • 1/4 cup cilantro, chopped
  1. Mix chicken with vegetables and cilantro in a large bowl.
  2. In a separate bowl, mix Greek Yogurt with Cajun seasoning until blended.
  3. Mix yogurt mixture into chicken, stirring well.
  4. Refrigerate at least one hour before enjoying.

Note: This chicken salad is great served on Romaine lettuce leaves, in pita bread, or on it’s own! For an extra crunch, try topping with crushed tortilla chips!

21 Day Fix Container Count (1/4 of recipe)

1 red
1/2 yellow
1/2 purple

Sante Fe Chicken

Categories Chicken, Clean EatingLeave a Comment on Sante Fe Chicken

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First off, let me start by saying I can’t believe it has been almost THREE months since I posted anything! I apologize for that, and let me begin by explaining that it has been quite the crazy few months! Taking accelerated classes while working full time can be quite stressful, and on top of that, I have been wedding planning! That’s right! Dan asked me to marry him 🙂 So as you can imagine, things have been busy!

That being said, I have many new goals in mind! I plan on getting back into better shape, as well as eating better! But don’t worry, that doesn’t mean the end of yummy recipes, that just means you will see more recipes that are better for you AND delicious! How can you lose with that? I may also begin posting my journey through getting back in shape and all that entails. From workouts, to healthy meals and snacks, to staying on track (and lets be honest, probably falling off track as well). Feel free to share any of your tips and tricks along the way!!

So to begin with this whole new journey, I will start with a super simple recipe that comes together in a snap and is so delicious AND good for you! This is what I call a win-win-win.

Sante Fe Chicken

  • 1 can organic black beans, rinsed
  • 1 can corn, drained
  • 1/2 sweet onion, sliced
  • 2 cups brown rice, cooked
  • 1/2 cup cilantro, chopped
  • 1 lb boneless skinless chicken breasts
  • 3 Tablespoons whole grain Panko bread crumbs
  • 2 teaspoons each, divided:
    • garlic powder
    • chili powder
    • salt
    • cumin
  1. In a greased 9×13 casserole dish, combine black beans, corn, onion, brown rice, cilantro, and 1 teaspoon of each seasoning.
  2. Place chicken breasts on top of rice mixture. Sprinkle 1 teaspoon of each seasoning over top of chicken.
  3. Evenly spread bread crumbs over top of chicken, disregarding any leftover.
  4. Bake casserole at 425 for 30 minutes.

Spinach Topped Chicken

Categories 21 day fix, Chicken, Main DishesLeave a Comment on Spinach Topped Chicken

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These chicken breasts are so easy to put together, but have a gourmet taste, they are perfect for having guests over! With healthy ingredients and minimal prep time, you have more time to spend with your guests AND can feel great about what you’re serving!

Spinach Topped Chicken

Serves: 4

  • 4 boneless skinless chicken breasts, about 1 pound total
  • 1 package frozen spinach, thawed and drained
  • 1 roasted red pepper, cut into slices (I used jarred roasted red peppers to save on time!)
  • 3/4 cup shredded mozzarella cheese
  • Seasonings:
    • garlic powder
    • Italian seasoning
    • salt
    • pepper
  1. Preheat oven to 425. Spray glass casserole dish with nonstick spray.
  2. Sprinkle seasonings over each side of the chicken breasts, place in dish.
  3. Evenly top chicken with spinach. There may be leftover spinach, that’s okay!
  4. Place red pepper slices over top spinach.
  5. Sprinkle cheese evenly over each chicken breast.
  6. Bake for 25-30 minutes. Allow to sit for 3-5 minutes before serving.

21 Day Fix Container Count

1 red
1 green
1 blue

Baked Blackened Cajun Catfish

Categories Clean Eating, Fish and Seafood, Main DishesLeave a Comment on Baked Blackened Cajun Catfish

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This super simple main dish is great for busy weeknights because it requires minimal prep, and is on the table in no time!

Baked Blackened Cajun Catfish

Serves: 4

  • 1 lb catfish filets
  • 1 teaspoon of each of the following:
    • chili powder
    • garlic powder
    • black pepper
    • cajun seasoning
    • cumin
    • dried cilantro
  • 1 Tablespoon olive oil, divided
  1. Preheat oven to 400.
  2. Combine seasonings together in bowl, set aside.
  3. Drizzle fish with half Tablespoon of olive oil.
  4. Sprinkle half the seasoning over the fish, rubbing in once covered.
  5. Repeat steps 3 and 4 on other side of filets.
  6. Bake fish at 400 for approximately 20 minutes, or until fish is flaky.

Rice Primavera

Categories 21 day fix, Rice, SidesLeave a Comment on Rice Primavera

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This side dish is so simple and packs so much flavor, it is great for a busy week night! The best part? This recipe only has 229 calories per serving!

I found this recipe in one of my new favorite cookbooks. It is a Cooking Light cookbook from 1997 that Dan found for me. It contains so many quick and easy recipes that are also low on calories! Be prepared to see a lot of recipes from this cookbook in the future!

Rice Primavera

  • 1 cup water
  • 1/2 teaspoon chicken flavored bouillon granules
  • 1 cup instant brown rice, uncooked
  • 1 can no salt added french style green beans
  • 1 cup sliced fresh mushrooms
  • 1/2 cup diced sweet red pepper
  • 2 Tablespoons grated Parmesan cheese
  1. Combine first 3 ingredients in a medium saucepan, bring to boil. Stir in rice, cover, reduce heat and simmer 5 minutes. Remove from heat and let stand for 5 minutes or until liquid is absorbed. Set aside.
  2. Coat a large nonstick skillet with cooking spray, saute mushrooms and red pepper for 3 minutes, stirring constantly. Add in green beans, mixing, and saute for another 2 minutes.
  3. Add rice into vegetables, mixing well. Top with Parmesan cheese.

21 Day Fix Container Count (1/2 recipe)

1 yellow
1 green
1/2 blue