Greek Chicken

This recipe is very simple to make but still very delicious! It's great for food prep and lasts about 2-3 days in the refrigerator. It's even good cold! :)

Clean Eat Recipe: Greek Chicken

Ingredients:

• 3 lbs boneless, skinless Chicken Breasts
• 1/2 cup of Greek Seasoning (make your own)
• 2 Tbsp of Coconut Oil
• Optional Ingredient: Juice of 1 Lemon

Directions:

1. Preheat oven to 350 degrees
2. Cube chicken & place in olive oil coated large pyrex dish (we use an olive oil mister)
3. Melt coconut oil in microwave (approx 30 sec) & drizzle over cubed chicken
4. Sprinkle Greek seasoning over cubed chicken & squeeze lemon on top
5. Bake for approx 30-40 min until chicken is fully cooked (we recommend using a meat thermometer)

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Lean Mean Cheeseburger

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I've had this recipe written down for a looong time but I didn't write down where it came from. I think it might be a Jillian Michaels recipe! Try it out for your next cookout!

Clean Eat Recipe: Lean Mean Cheeseburger

Ingredients:

• 1 lb grass-fed beef or bison
• 2 Tbsp quick cooking oats (Substitute gluten free quick cooking oats)
• 1/2 tsp steak seasoning blend

Optional Ingredients:

• 4 sprouted grain hamburger buns, we use Food For Life brand (Ezekiel)
• 4 slices of cheese
• lettuce
• tomato
• onion

Directions:

1. Place oats in a plastic bag & grind to a fine consistency with a rolling pin
2. Combine beef/bison, oats, & steak seasoning into a large bowl & mix lightly.
3. Form meat into 4 1/2" patties.
4. Place patties on grilled & grill for 11 to 13 minutes, turning occasionally until done.

Macros:

• Calories: 318
• Protein: 33 g
• Fat: 10 g
• Carbs: 24 g

These go perfectly with our Super-Sweet Potato Fries!

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- Whitney

Clean Eat Recipe :: Brown Rice Pesto with Scallops

Want something you can whip up in less than 45 minutes? This recipe is perfect for you! If you have done your homework and cooked some brown rice on your prep day, then this will only take you about 20 minutes to create! Get ready - it's a decadent tasting meal!

Brown Rice Pesto with Scallops

(adapted from Tosca Reno's Sauteed Scallops with Four Herb Pesto and Quinoa)

Ingredients:

1 cup brown rice

2 1/4 cups water (may vary depending on the type of brown rice you use)

1 tsp + 1 pinch sea salt, divided

2 cloves garlic

1 cup fresh basil, loosely packed

1 cup tarragon, loosely packed

1/2 cup green onions

Juice of 1 lemon

1/4 tsp coarse ground black pepper

1/4 cup + 1 tsp extra virgin olive oil, divided

1 lb large wild scallops

1 cup cherry or grape tomatoes, halved

Directions:

1. Cook brown rice as you normally would including a 1/2 teaspoon sea salt to bring the water temperature up ever so slightly. Cook rice to a fluffy consistency, being careful not to overcook - prepare pesto and scallops while rice is cooking.

2. Using a food processor, add garlic, basil, tarragon, green onions, lemon juice, 1/2 teaspoon sea salt, 1/4 teaspoon black pepper. Pulse until chopped. While food processor is running, stream in olive oil. Stop food processor and scrape down sides - pulse a few more times to combine.

3. Heat 1 tsp olive oil in a stainless steel or nonstick skillet over medium-high heat. Remove any excess moisture in the scallops by blotting with a paper towel. Season one side with salt and pepper and place in a single layer in skillet. Cook 4-6 minutes on each side (your scallops may take more or less time depending on thickness) until golden brown. Remove and set aside.

4. In a mixing or serving bowl, combine brown rice, pesto and tomatoes until combined. Divide evenly among plates and place scallops on top.

Makes approximately 3 servings (if you are female, you may get 4 servings out of it!)

Mets per serving (at 3 servings total):

Calories - 550

Protein - 18g

Fat - 21g

Carbs - 48g

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