It's the first week of January, a.k.a. the perfect time of year to lean into a healthy-eating routine! This fast and flavorful chicken bowl just might be our new favorite way to enjoy cauliflower rice…
Hungry girl's healthy greek chicken power bowl recipe
Greek Chicken Power Bowl
Entire recipe: 303 calories, 10.5g total fat (3.5g sat fat), 740mg sodium, 19.5g carbs, 5.5g fiber, 8g sugars, 33g protein
Freestyle™ SmartPoints® value 4*
Prep: 10 minutes
Cook: 15 minutes
1 1/2 cups riced cauliflower (or 2 cups roughly chopped cauliflower)
2 tsp. light Italian dressing
One 4-oz. raw boneless skinless chicken breast cutlet
1/8 tsp. garlic powder
1/8 tsp. dried oregano
Dash each salt and black pepper
1/2 cup chopped seedless cucumber
1/3 cup chopped tomato
2 tbsp. sliced Kalamata or black olives
2 tbsp. finely chopped red onion
2 tbsp. crumbled feta cheese
Optional topping: hummus
If starting with roughly chopped cauliflower, pulse in a blender until reduced to rice-sized pieces.
Bring a skillet sprayed with nonstick spray to medium-high heat. Cook and stir riced cauliflower until hot and softened, 3 - 5 minutes.
Transfer to a wide bowl. Stir in dressing, and cover to keep warm.
Remove skillet from heat; clean, if needed. Respray, and bring to medium heat. Add chicken, and sprinkle with seasonings. Cook for 4 minutes per side, or until cooked through.
Slice or chop chicken, and add to the wide bowl. Add all remaining ingredients.
MAKES 1 SERVING
Spicy Shrimp and Lobster Linguine
Total Time:57min-Prep:12min-Cook:45min-Serves:6 -Difficulty:Easy
A spicy tomato sauce full of shrimp and lobster makes for spectacular, yet easy entertaining.
1 Tbsp olive oil
3 medium uncooked onion(s), chopped
6 clove(s), medium garlic clove(s), chopped
28 oz canned diced tomatoes
2 fl oz red wine
2 Tbsp fresh oregano, chopped, or 2 teaspoons dried
1/2 tsp crushed red pepper flakes
1/2 tsp table salt
1/4 tsp sugar
1/4 tsp black pepper, coarsely ground
1/2 pound(s) uncooked lobster meat, tail
1 pound(s) uncooked shrimp, large, peeled and deveined
3/4 pound(s) uncooked pasta, linguine variety
1/4 cup(s) fresh parsley, chopped
Heat the oil in a very large nonstick skillet, then add the onions and garlic. Sauté until golden, about 10 minutes. Add the tomatoes, wine, oregano, crushed pepper, salt, sugar, and ground pepper; bring to a boil. Reduce the heat and simmer, uncovered, until the flavors are blended and the sauce is slightly thickened, about 15 minutes.
Meanwhile, remove the meat from the lobster tail and cut it into 1⁄2–inch pieces. Add the lobster and the shrimp to the sauce and simmer, uncovered, until the shrimp and lobster are just opaque, about 5 minutes.
Meanwhile, cook the linguine according to package directions; drain and place in a large serving bowl. Toss at once with the sauce and sprinkle with the parsley. Yields
To pry the meat out of the lobster tail, cut away the soft undercover with scissors and ease away the meat from the shell with your fingers.You can make the sauce a few hours ahead of time, cover it and let it sit on the stove. Then reheat the sauce and add the lobster and shrimp a few minutes before you’re ready to eat.
Even without the Lobster, it is great!! A Weight Watcher recipe.