Herbed Chicken Cherry Wrap

I am a big fan or using dinner leftovers in my lunch prep. One of my favorite lunch foods is a wrap. It is portable, fool proof, and you can wrap almost anything into a whole wheat, high fiber tortilla. Here is one of my favorite recipes:  

HERBED CHICKEN CHERRY WRAP

Ingredients:

1 Herbed Chicken Breast (cut up and reheated)
2 Whole Wheat Tortilla
1 Cup Baby Spring Mix
5 Pitted, Diced Red Cherries
2 tbsp of Low Fat Feta Cheese
1/4 tsp Sriracha Sauce
1tsp of Orange Juice
1tbsp of Light Mayo

Directions:

Reheat and cut up Herbed Chicken into bit sized pieces, set aside. In a bowl, combine baby spring mix, diced cherries, feta cheese, and orange juice. Mix well, set aside. Spread 1/2 tbsp of  light mayo on the whole wheat tortilla, arrange chicken and veggie mix on the tortilla, drizzle with sriracha and fold into a wrap. Makes two wraps.

The Most Incredible Chciken Broth

CHICKEN BROTH

If you are busy, busy, busy just like we are, this recipe is a life saver! This broth can be added to a lot of dishes to enhance the flavor or to prevent proteins from drying out during the cooking process without sacrificing any of the flavor. The best part is, that you can portion this broth in 1 cup Tupperware containers and freeze it so when you need exactly one cup of broth for one dish or another, you always have some on hand!

Ingredients:

2.25 lbs Chicken Breast (3 large breasts)
10 Cups of water
1 Spanish Onion pealed
3 Celery Stalks cut in half
1 large Carrot Cleaned and cut in half
2 Parsnips cleaned and cut in half
4 Pepper Corns
4 Bay Leaves
1 tsp Onion Salt
10 Coriander Kernels
Dash of Nut Meg
Dash of Cumin
Fresh Thyme
Fresh Rosemary
Fresh Dill
Salt to taste

Directions:

Clean and trim the chicken breasts, set aside. Clean your carrots, celery, parsnips, and herbs. Peel the onion without cutting it in half, it'll be easier to fish it out of your broth later. Tie the herbs up with butchers twine and set aside. In a large broth pot, combine water, chicken, and veggies, add the spices, cover and set on medium heat. When the broth starts to boil, about 10-15 minutes, add your herb bunch and cut the heat to low. Allow the broth to simmer at low heat for another 35 minutes or until chicken is done. With a slotted spoon take out all of the veggies and chicken. Reserve the chicken for Chicken Mushroom Soup or other meals.

Notes:

At this point you can save the broth in order to use it in other meals or make Chicken Mushroom Soup. I usually allow the broth to cool and ladle it into 1 cup Tupperware containers and freeze for later use.

Herbed Jamaican Chicken: Escape the Boredom of Clean Eating

Eating clean doesn't have to be boring or difficult. I usually make extra protein for dinner and re-purpose it  later in other dishes. This is one of those recipes that can easily be turned into a wrap, pulled chicken sandwich, lettuce wrap, chicken salad, garnish for salads, or added to a breakfast omelet. This chicken is easy to make, quick, delicious, and not to mention, it'll save you a tone of time in your lunch and breakfast prep. Happy clean eating! 

HERBED JAMAICAN CHICKEN

Ingredients:

4 Chicken Breasts
2 tbsp. Jamaican Jerk Seasoning
2 tbsp. Lemon Zest
2 tbsp. Fresh Lemon Thyme
2tbsp. Fresh Rosemary
1- 1 1/2 cup chicken stock
2 tbsp. olive oil





Directions:

Clean and cut away all access fat from the chicken breasts. Dry the chicken breasts and lay them out of a cutting board or a clean counter, season with Jamaican Jerk Seasoning, set aside. Preheat a skillet with olive oil until olive oil forms ripples on the pan when tilted from side to side. On high heat, sear chicken breasts until they turn golden brown. At this time, chicken breasts will still be raw in the middle. Turn down the heat and add chicken stock, a few sprigs of lemon thyme and rosemary.  Cover with a lid and let simmer for 30 minutes.