Chicken Taco Bowl
In a large sauce pan on medium heat, cook 1 cubed chicken breast and 1/3 C yellow onion chopped in olive oil for 7-10 minutes (or until chicken is fully cooked an onions are translucent). Season with 1-2 tsp each chili powder, paprika powder, garlic powder, oregano, cumin, sea salt and black pepper (can adjust according to taste). Make a small bowl of pico de gallo (1/2 small chopped tomato, 1/4 C chopped cilantro, 2 tbsp lime juice, 1/4 C chopped onion, sea salt to taste). Roast 1 corn cob in the oven (seasoned with paprika and salt, brushed with a little organic butter) at 400 degrees for 35 minutes. Assemble bowl: 1/2 C cooked brown rice, corn kernels, chicken and onion mixture, pico de gallo, 1/2 C chopped lettuce, light cheese and 1-2 tbsp Greek yogurt.
SMokey Salmon Salad With Dill Sauce.
Season one salmon filet with chili powder, cayenne pepper, black pepper, sea salt and garlic powder (to taste, depending on the smokey flavour you prefer), drizzle with olive oil and bake at 400 degrees for 15 minutes. Let cool, chop and add to a bowl with a handful of lettuce, 1 tbsp hemp hearts. 1/4 avocado cubed, and 1 1/2 C chopped tomatoes, red onion and cucumbers. For the dressing, blend 1/4 C Greek yogurt, 2 tbsp lemon juice, sea salt, 1 tbsp olive oil, 1/2 garlic clove chopped and dill to taste. Can refrigerate remainder of dressing for up to 3 days.
