Avocado Chicken Salad

24 Day Challenge Recipe

Ingredients:

2-3 chicken breasts, cooked (I used a small rotisserie chicken)

1 avocado, peeled and diced

1/4  of a red onion, finely chopped

1/2 Lime juiced

2 T. cilantro, chopped

Salt and pepper

1 T mayonnaise

Shred chicken and mix in remaining ingredients.  Chill. Serve with fresh fruit.

Grilled Tilapia with Avocado Lime Salsa

24 Day Challenge

Ingredients:

2-3 boneless, skinless tilapia fillets

Olive oil spray

1 t. cumin

1 t. paprika

1 t. onion powder

1 1/2 t. black pepper

1 t. seasoning salt

1 t. chili powder

2 avocados, peeled and chopped

1/2 jalapeno pepper, seeded and deveined, finely diced

1/2-1 cup diced red onion

1 cup green, red and yellow pepper (I used green)

2 limes, juiced

1 T. olive oil

1 T. red wine vinegar

1/2 cup cilantro, stems removed and chopped

Directions:

Rinse tilapia and pat dry.  Lightly spray with olive oil.

In a small bowl, combine, cumin, paprika, onion powder, black pepper, salt and chili powder and stir well to combine.  Use this dry rub to coat fish.  Place fish in fridge and allow to soak in for 30 minutes.  

In a medium bowl, combine avocados, jalapeno, onion, bell pepper, lime juice, olive oil, red wine vinegar and cilantro. Stir to combine and refrigerate salsa until ready to use.

Preheat grill to medium high heat.  If using a grilling basket, which I recommend, place fish inside prior to grilling. Cook fish for about 4-5 minutes per side.  

Top fillets with Avocado Lime Salsa and serve immediately. I served it with brown rice and spinach.

Grilled Cilantro Lime Chicken with Avocado Salsa

24  DAY CHALLENGE RECIPE

Chicken

4 (6 oz.) chicken boneless skinless breast halves

1 T lime zest

1/3 cup fresh lime juice

1/4 cup olive oil

1 1/2 tsp. honey

1/3 cup chopped packed cilantro, plus more for garnish

3 cloves garlic, minced

Salt and pepper

Salsa

2 avocados (ripe, but semi firm) diced

2 medium Roma tomatoes

1/2 cup chopped red onion

1 T. fresh lime juice

Directions:

Pound chicken breasts and transfer to gallon ziploc bag. 

In a small mixing bowl whisk together lime zest, olive oil, lime juice, honey, cilantro and garlic and season with 1/2 t. salt and 1/2 t. pepper.  Pour marinade over chicken in bag.  Seal bag, pressing out air and rub marinade over chicken. Allow to marinate in refrigerator for 2-4 hours. 

Preheat a grill over medium high heat (425 degrees)  Brush grill grates lightly with oil until done (160 degrees) Remove and let rest 5 minutes.

Meanwhile, in medium bowl toss together avocado, tomato, onion, garlic and lime and season with salt and pepper to taste. Spoon a generous amount over chicken and sprinkle with chopped cilantro.  Serve warm.

Cilantro Lime Shrimp

24 DAY CHALLENGE RECIPE

Ingredients:

1 1/2 pounds peeled and deveined shrimp

1/4 plus 1/8 t. ground cumin

Kosher salt and pepper

2 t. olive oil

4 garlic cloves, crushed

1 medium lime, juiced

3-4 T chopped fresh cilantro

Season shrimp with cumin, salt and pepper.  Heat oil in a large nonstick skillet over medium high heat.  Add 1 t. oil to pan, then add half of the shrimp.  Cook them undisturbed about 2 minutes.  Turn the shrimp over and cook until opaque throughout, about 1 minute.  Transfer to plate.  

Add the remaining oil and the remaining shrimp to the pan and cook.  Turn shrimp over and add garlic and cook until the shrimp is opaque, about 1 minute.  Return the first batch of shrimp to skillet, mix well so that the garlic is evenly incorporated and remove pan from heat. Squeeze lime juice over shrimp and sprinkle cilantro and toss and serve.

Asian Chicken Lettuce Wraps

Jamie and I started the Advocare 24 Day Challenge yesterday, which consists of healthy eating...no sugar, no dairy, few carbs, and lots of protein and vegetables.  Most of these recipes were found on Pinterest and I adapted them to suit our need.

24 Day Challenge 

Ingredients:

1 pound ground chicken

1/2 cup water chestnuts, roughly chopped

1 large carrot, diced

1/2 cup shelled edamame

1 cup mushrooms, diced

1/2 white onion, diced

1/2 t. salt

1/2 t. garlic powder

1 T rice wine vinegar

1 t. sriracha sauce (chili garlic sauce found in Asian section at grocery) I used 1 T, but it's hot!!!

1/4 cup hoisin sauce (this may have sugar, so I omitted it and used a couple of T of soy)

1 head butter lettuce

Drizzle a large pan with olive oil and heat over medium heat, Add ground chicken and saute for 5-10 minutes (drain water if needed)

Add remaining ingredients, except lettuce, and saute for about 7-10 more minutes.  Serve lettuce leaves topped with chicken mixture.