COCONUT LIME CHICKEN

4 SERVINGS | 20 MINUTES

MACROS

carbs - 3g | fiber - 0g | fat - 23g | protein - 27g

INGREDIENTS

4 chicken breasts

2 tablespoons coconut oil

¼ cup chicken stock

¼ cup lime juice

1½ cups full fat canned coconut milk

1 tablespoon minced garlic

½ teaspoon salt

½ teaspoon pepper

2 tablespoons chopped fresh cilantro

INSTRUCTIONS

ADD oil to a large skillet and bring to medium-high heat.

SLICE chicken breasts horizontally to make thin cutlets (to cook faster and more evenly).

ADD chicken breasts to hot pan. Liberally salt and pepper side facing up. Sauté until lightly browned and cooked through, about 3–4 minutes per side.

REMOVE chicken from skillet and set aside. 

REDUCE heat to medium.

ADD chicken stock, lime juice, coconut milk, minced garlic, salt, and pepper to the skillet. Reserve coconut milk remaining in can. 

STIR sauce, scraping up browned bits remaining in pan from cooking chicken.

ADD chicken breasts back to skillet with sauce. Cover and let simmer on medium to medium-low for 5 minutes.

DRIZZLE some of the remaining coconut milk over chicken. Sprinkle with fresh chopped cilantro.

ENJOY!

Note: This is also great with shrimp! Add in toward the end of cooking because they cook much faster.

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SEARED SALMON WITH ARUGULA

4 SERVINGS | 10 MINUTES

MACROS

carbs - 6g | fiber - 3g | fat - 47g | protein - 41g

INGREDIENTS

4 (5–6 ounces each) salmon fillets, preferably wild-caught

salt and pepper, to taste

⅓ cup plus 3 tablespoons extra virgin olive oil, divided

4 cups baby arugula

2 tablespoons fresh lemon juice 

1 ripe avocado, pitted and cut into ½-inch cubes

INSTRUCTIONS

PRESS salmon fillets between paper towels to dry surfaces thoroughly. Season on all sides with salt and pepper. 

HEAT ⅓ cup oil in a large skillet over medium-high heat until shimmering. Add salmon fillets skin-side down. Immediately reduce heat to medium-low. Cook, pressing gently on back of fillets to ensure good contact with skin, until skin is rendered and crisp, about 6 minutes. If skin sticks to the pan when attempting to lift with a spatula, allow it to continue to cook until it lifts easily.

MEANWHILE, in a large bowl, combine arugula, lemon juice, remaining 3 tablespoons olive oil, and avocado. Season with salt and pepper.

FLIP salmon and cook on second side until a thermometer inserted into the thickest part registers 120°F for medium rare or 130°F for medium, about 1 minute longer. Transfer salmon to a paper towel-lined plate. Spoon salad onto plates, top with salmon, and serve.

ENJOY!

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CHICKEN/TUNA SALAD STUFFED AVOCADO

1 SERVING | 10 MINUTES

MACROS

Chicken: carbs - 20g | fiber - 11g | fat - 42g | protein - 27g

Tuna: carbs - 8g | fiber - 5g | fat - 23g | protein - 27g

INGREDIENTS

1 hard boiled egg

4 ounces rotisserie chicken OR 3 ounces canned tuna

1 large dill pickle, chopped

1 celery stalk, chopped

1 teaspoon yellow mustard

1 tablespoon olive oil mayo

lemon juice, to taste

Himalayan pink salt, to taste

lemon pepper, to taste

onion powder, to taste

1 avocado

INSTRUCTIONS

COMBINE all ingredients (except avocado) in large bowl.

CUT avocado in half and remove pit. 

SPOON chicken/tuna salad into the avocado halves.

ENJOY!

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ITALIAN SUB SALAD

1 SERVING | 5 MINUTES

MACROS

carbs - 14g | fiber - 5g | fat - 38g | protein - 21g

INGREDIENTS

2 cups chopped romaine lettuce

4 slices salami, diced

4 slices ham, diced

¼ cup diced cucumber

¼ cup diced tomato

1 slice of white onion, diced

¼ cup mild pepper rings

salt and pepper, to taste

1 tablespoon dried basil

1 tablespoon olive oil

2 tablespoon red wine vinegar 

INSTRUCTIONS

PLACE romaine lettuce in large bowl.

TOP with meat and veggies. 

DRIZZLE olive oil and red wine vinegar and toss. 

SPRINKLE with dried basil and salt and pepper.

ENJOY!

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