Healthy Food Recipes Clean Eating Dinners

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Ready to work your meal prep muscles!? These are SIMPLE, SO TASTY and Clean Eating Approved.

1. Italian Zoodles Grilled Chicken Bowl

Read the recipe for my tips to PREVENT zucchini noodles from becoming soggy.

Ingredients for EACH bowl:

• 1 boneless skinless chicken breast
• 1 medium crisp zucchini, spiralized
• 1/3 cup low sugar, all natural marinara sauce
• 1/2 Tbsp shredded parmesan cheese, optional

For the chicken marinade:

• 1/2 Tbsp avocado oil, or olive oil
• 1/2 tsp dry Italian seasonings
• 1/4 tsp garlic powder
• sea salt and freshly ground black pepper, to your taste

Instructions:

1. Place chicken together with the marinade ingredients in a small Ziploc bag, or glass bowl.
2. Seal bag while pressing the excess air out, or cover glass bowl with lid or plastic wrap. Rub marinade into the chicken then transfer to refrigerator and allow marinate at least 30 minutes and up to 6 hours.
3. Spiralize zucchini using a noodle blade ( cleanfoodcrush.com/spiralizer ) then add to a colander set on top of a large bowl to catch moisture.
4. Very lightly sea salt then toss to coat. Cover with a paper towel then place in the refrigerator for 30 minutes to drain excess water.
5. Meanwhile, preheat grill to medium-high heat. Carefully brush grill with a bit of avocado, or olive oil, don’t burn yourself!
6. Place chicken on the grill and cook for about 4-5 minutes per side or until cooked through and no longer pink in the inside (internal temperature to reach 165 degrees).
7. Allow chicken to rest 5-10 minutes before slicing.
8. Meanwhile, remove zoodles from the refrigerator and gently pat dry with paper towels.
9. Place the zucchini noodles in a meal prep bowl topped with pasta sauce and sliced chicken.
10. Garnish with parmesan cheese.
11. Serve immediately, or store in airtight containers in the fridge.
12. Refrigerate for up to 3 days. When ready to serve just microwave 2 minutes and toss to combine.

2. Greek Style Grilled Chicken Quinoa Bowl

makes 1 serving/bowl
Ingredients for EACH bowl:

• 1 boneless, skinless chicken breasts
• 1/2 cup cooked quinoa
• 1/2 English cucumber, diced
• 1/3 cup cherry tomatoes, halved
• 1/4 cup sliced black olives
• 1/4 red onion, sliced
• 1-2 Tbsps crumbled feta cheese
• 1 Tbsp chopped fresh dill
• 1 spoonful of plain Greek yogurt
• fresh lemon wedges

Chicken marinade:

• 1/2 Tbsp extra virgin olive oil
• 1/2 Tbsp fresh lemon juice
• 1/4 tsp garlic powder
• 1/4 tsp dried oregano
• 1/4 tsp dried thyme
• 1/4 tsp dried basil
• salt and freshly ground black pepper

Instructions:

1. Place chicken together with the marinade ingredients in a small Ziploc bag or glass bowl.
2. Rub marinade over chicken then seal bag while pressing the excess air out, or place a lid or plastic wrap over the bowl.
3. Transfer to the refrigerator and marinate at least 30 minutes or up to 6 hours.
4. Preheat grill to medium-high heat.
5. Carefully brush grill with a bit of avocado oil or olive oil; don’t burn yourself!
6. Place chicken on the grill and cook for about 4-5 minutes per side or until cooked through and no longer pink in the center (the internal temperature has to reach 165 degrees).
7. Allow chicken to rest for 8 minutes, then dice.
8. Assemble all salad ingredients nicely;
9. To assemble the bowl, add a layer of quinoa at the bottom. Top with chicken, tomatoes, cucumbers, onions, feta, olives and yogurt. Serve warm or cold.
10. Serve immediately, or refrigerate, sealed well for 3-5 days for meal prep.

3. Grilled Chicken Burrito Salad Bowls

makes 1 serving/bowl
Ingredients for EACH bowl:

• 1 boneless, skinless chicken breast
• 2 cups shredded lettuce of choice
• 1/3 cup black beans, drained and rinsed if using canned
• 1/2 cup fresh pico de gallo
• 1/2 avocado, thinly sliced, and fresh lime squeezed all over it
• 1 Tbsp shredded cheese, optional
• 1 green onion, sliced
• lime wedges, for serving
• 1 Tbsp Greek yogurt, for serving

For the marinade:

• 1/2 Tbsp avocado oil, or olive oil
• 1/4 tsp ground cumin
• 1/4 tsp smoked paprika
• 1/4 tsp garlic powder
• 1/4 tsp oregano
• 1/4 tsp cayenne pepper
• sea salt and freshly ground black pepper, to your taste

Instructions:

1. Place chicken together with the marinade ingredients in a small Ziploc bag or glass bowl.
2. Rub marinade over chicken then seal bag while pressing the excess air out, or place a lid or plastic wrap over the bowl.
3. Transfer to the refrigerator and marinate at least 30 minutes or up to 6 hours.
4. Preheat grill to medium-high heat.
5. Carefully brush grill with a bit of avocado oil or olive oil; don’t burn yourself!
6. Place chicken on the grill and cook for about 4-5 minutes per side or until cooked through and no longer pink in the center (the internal temperature has to reach 165 degrees).
7. Allow chicken to rest for 8 minutes, then slice against the grain.
8. Assemble all salad ingredients nicely, as shown, in a large glass bowl or container.
9. Serve immediately, or seal tightly and store in the refrigerator for up to 3-5 days.
10. I prefer to add the avocado, & Greek yogurt right before eating.

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