We have been trying to find a healthy way to do all of our favorite meals 21 Day Fix Approved. Every week we have been adding something new into the mix. This week it was 21 Day Fix Approved Chicken Cacciatore and it was delicious. I ate the leftovers for lunch for 2 days!! If you do not want to eat the leftovers that many day in a row then freeze some. It taste even better!
1 tsp olive oil
1 lb boneless skinless chicken breast, sliced into 1 inch pieces
1 medium onion sliced
2 tsp minced garlic
1 medium red bell pepper, sliced
8 oz sliced mushrooms
1 (15 oz) can crushed tomatoes
2 tsp dried basil
black pepper (optional)
2 medium zucchini, sliced
1 medium eggplant, sliced into 1 inch strips
fresh parsley (garnish)
grated parmesan (optional, garnish)
Heat olive oil in a pan over medium heat.
Add the chicken to the pan and cook, stirring it frequently. Do this for 3-4 minutes or until browned.
Add onion, garlic, bell pepper, and mushrooms. Cook this stirring frequently for approximately 5 minutes or until the onion is soft.
Add tomatoes, basil and black pepper. Cook this mixture, stirring occasionally for approximately 6 minutes
Add the zucchini and the eggplant. Cook the mixture stirring occasionally for 5-6 minutes and check to make sure the chicken is cooked through.
Garnish with parsley, parmesan or both if you like!
Serve alone or over whole grain pasta, quinoa or rice.
21 Day Fix Approved Chicken Cacciatore
Nutritional Information (per serving) not including brown rice pasta:
Total Fat: 7 g
Saturated Fat: 1 g
Cholesterol: 67 mg
Sodium: 538 mg
Carbohydrates: 21 g
Fiber: 8 g
Sugar: 11 g
Protein: 28 g
If you are looking for support during your 21 Day Fix journey, I would love to have you join one of my monthly online accountability groups. Feel free to email me at firstname.lastname@example.org or message me on my Facebook page Clean Eating Mommy.
Salsa chicken fajitas in the slow cooker are amazing!! As you probably have noticed I am a bit obsessed with the slow cooker this year. It has made our lives so much easier at dinner time. I have been seeing some recipes for salsa chicken for a while and I have been dying to give it a try. I decided to make my salsa chicken into a fajita recipe as well. Yes, I know this is in no way a traditional fajita but it is quick, easy and really tasty! It is also 21 Day Fix compatible. This is a bonus because I will be using this in my challenge groups this month. Pull out your slow cooker and give this awesome salsa chicken fajitas recipe a try!
salsa (brand of your choice)
boneless, skinless chicken breast (3-4)
bell peppers, sliced
Slice and chop the pepper and onions.
Place the peppers and onions in the bottom of your slow cooker.
Put the chicken breasts on top of the peppers and onions.
Pour the Salsa on top of the chicken.
Set your slow cooker on high for 4 hours.
Once done, open slow cooker, remove half of the liquid and set a side.
Shred the chicken with a fork.
If you think that the chicken needs more moisture re-add some of the liquid that you had removed. If not hold onto the liquid and pour it on top of the leftovers when storing them. This way the chicken will not dry out.
We ate our chicken on whole wheat tortillas but you can also add it to a salad or make in a meal on top of rice or quinoa. We normally have left overs and use it for 2 nights. I love recipes where I know that I will have leftovers!
We are always looking for new ways to prepare, boneless skinless chicken breasts. One of Jon’s favorite take out dishes is Chinese Cashew Chicken. We decided to make clean eating cashew chicken the other night. Our clean eating cashew chicken turned out awesome, it is a much lighter version than the cashew chicken that you are used to from your average Chinese take out restaurant. You can serve this dish with quinoa or brown rice but we had served it on its own and it was delicious. Give clean eating cashew chicken a try:
Clean Eating Cashew Chicken Recipe
2 boneless skinless chicken breasts, sliced into strips
1 large onion, diced
2 carrots, shredded
1 bunch of scallions, chopped
4 cloves of garlic, chopped
fresh ginger, grated
1/2 head of broccoli, chopped
low sodium soy sauce
low sodium chicken stock
1/4 cup roasted, unsalted cashews
salt and pepper
Chop the vegetables and do all the prep work first.
Saute onions in a pan on medium heat with olive oil until soft. Approximately 8 minutes.
In another pan, brown the sliced chicken, till chicken is no longer pink.
Set aside chicken.
Add garlic and scallions to pan that chicken was in.
Add onions to the garlic and scallions mixture.
Then add the cashews. Put in 4 tablespoons of soy sauce and grate some fresh ginger over top of the mixture.
Pour in 1/3 cup of chicken stock and simmer for approximately 4-5 minutes.
Add broccoli, carrot and chicken. Simmer for 10 minutes or until broccoli is tender. Add more chicken stock of you find that there is not enough liquid.
Serve hot and grate a little lime zest on top if you like.