There are so many “food” holidays that make me laugh… like National Pigs in a Blanket Day (…what up, April 24th)!  But, when I saw that September was National Chicken Month, I wanted to give a shout out to the basic bird that can be a perfect vessel for tons of dishes!  Chicken is often known as the “bland” meat, but it is so versatile!  If seasoned and prepared properly, the options are endless!  Check out some inspiring ideas below to help you celebrate this month!!

 

Slow Cooker Salsa Chicken

Put one 3 pound bag of frozen chicken in the crockpot on low for 8 hours.  An hour before completion, drain the liquid, shred the chicken and add 1 cup of salsa.  Mix and enjoy in a whole wheat tortilla, lettuce wrap, or on top of brown rice.

Avocado Chicken Salad

Mix 3 cups of cooked shredded chicken, 1 ripe avocado (mashed), 3 tablespoons plain nonfat Greek yogurt, 1 tablespoon lime juice, 1 tablespoon finely diced red onion, and black pepper, salt, and garlic powder to taste.  Serve on whole-wheat bread, sandwich thins, whole wheat crackers or by itself.

Greek Chicken Sheet Pan

Marinate 2 pounds of chicken tenderloins in the juice of one lemon, 4 minced garlic cloves, 2 tablespoons of olive oil, and a sprinkle of paprika and black pepper.  In a separate bowl, mix a pound of green beans, a pound of baby yellow potatoes, 1 can diced tomatoes, 1 diced onion, ½ cup of Kalamata olives, the juice of one lemon, 2 tablespoons of olive oil, and 2 tablespoons each of oregano and parsley. Then spread the chicken mixture and the veggie mixture on a sheet pan.  Bake at 450 F for 20 minutes.  Pull out pan and sprinkle with about ½ cup of feta cheese, and finish in the oven for 5-10 minutes or until the chicken is cooked through.

How will you celebrate CHICKEN this month?!

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