Eat by Color Chicken Surprise

This recipe is a favorite of mine and my husband.  It’s quick and easy to make so it makes a great weeknight meal plan.  The best part about this recipe is you can make as much or as little as you want, and you can add any spices or seasoning you want to make it your very own; hence why it’s called a “surprise”, because even if you use the same ingredients, it will taste a little different each time, but just as delicious as the previous time.  I make this once a week, but enough to last me all week; at least one meal a day.

Ingredients:

1 package fresh chicken breasts (I buy the big pack from Walmart: usually has between 6-8 chicken breasts in it)

Peanut, Grape seed, Olive, or Coconut Oil (amount will vary on how much chicken you’re making; 2 TBS per 6 oz of chicken is a good measurement)

Spices, seasonings, and/or herbs of your liking!  *Stick to Mrs. Dash seasonings if you can; also anything with spice is good!*

Minced garlic (optional)

Chicken Surprise 2

 

Directions:

Add in the cooking oil of your choice (peanut, grape seed, coconut, or olive oil) into a pan (I prefer using a wok but it’s not mandatory).  Cut your chicken breasts into cubes.  Add into your pan with your cooking oil.  Put on the stove and start it up.

Chicken Surprise 1

 

At this time, add in your minced garlic (optional).  Let the pan and oil heat up a bit, then you may stir your chicken around.  At this time, add in some of your spices and seasoning.  Let the chicken cook for a few minutes, then stir again.  Add a few more of your spices and seasonings, let it sit in the chicken for a few minutes, then stir again.  Repeat this process depending on how many spices and seasonings you are adding, and how much of each you are adding.  Don’t let the chicken cook too much otherwise it’ll dry out.  Once you’ve added everything you want, you are done.

I normally top this on a salad, and add some sliced almonds for a crunch.  The chicken also pairs well with brown rice, quinoa, sweet potato, and veggies.  A great way to incorporate chicken into your Eat by Color lifestyle!

Chicken Surprise 3

Would you like some more fast, easy Eat by Color Meal Recipes?

 

This article is the courtesy of Raymond M. Binkowski former fat guy, author of “Eat by Color”, personal trainer and owner of FitWorkz.  Its intent is to be shared.  If sharing the previous following statement MUST be included any time this article is reproduced in part or entirety.  So please feel free to share, you just might change a life!

Spice and Oil for Great Summer Meals

OK, so everyone loves great tasting summer meals. Even better if you can pick from your garden and cook over flames on the grill.

One of the greatest ways to up the taste of with going off the “Eat by Color” meal plan is to use spices, oils, and vinegars. We love The Olive Oil Experience for this. They carry a TON of great options to make great summer “Eat by Color” meals even better.

Here is one of our favorites.

Grilled Turkey Burgers, Grilled Asparagus, Cucumber/Onion, and Tomato/Mozzarella/Basil

IMG_2464IMG_2466

 

 

IMG_2521

 

IMG_2471So we have a meat, an appetizer, and two sides.

 

 

 

 

 

 

 

 

 

IMG_2513 IMG_2514

 

 

 

 

 

 

 

Turkey Burgers

2 lbs Ground Turkey (get the 99% lean, not that I have anything against fat, I don’t but the other ground turkey is the ground leftover everything else they can’t sell, this should be all breast)

1 Egg

Spices from The Olive Oil Experience see pics for what I used but there is nothing sacred about what you use.  Pick what satisfies your taste.  The great thing about almost all spices is that you can use all you want with not ill effect on weightloss…..

Panko (yes Panko I usually use Oatmeal but had some Panko and went with it)

Combine in large bowl, mix, make patties, and grill.

 

Tomato/Mozzarella/Basil

2 Tomatos

1 Package of fresh Mozzarella

1 Vidalia Onion

Basil (I was actually out of Basil and did not know until it was to late so I used Oregano)

Olive Oil (Or0 Bailen from The Olive Oil Experience)

Balsamic Vinegar

Wash and slice the tomatoes, slice the mozz, peel and slice the onion, stack on the plate, top with oil, vinegar, and basil (if you are not out like I was doh!)

Cucumber/Onion/Tomato

2 Large Cucucmers

1 Vidalia Onion

2 Tomatoes

Honey Ginger Balsamic (from the Olive Oil Experience)

Persian Lime Oil (from the Olive Oil Experience)

Wash Cucumbers and Tomatoes, peel cucumber, cube/quarter/eighth the tomato, peel/cube/quarter/eighth the onion, combine in bowl.  Top with Persian Lime Oil and Honey Ginger Balsamic….then refrigerate.  For some reason this tastes best chilled.

Grilled Asparagus

1 lbs of Asparagus (I got some great stuff from Wiltse’s a local farm/market)

Honey Ginger Balsamic (from the Olive Oil Experience)

Persian Lime Oil (from the Olive Oil Experience)

Wash and trim the asparagus.  Put asparagus on aluminum foil, top with oil and vinegar,  fold and crimp edges of foil, grill for 30 minutes.

This article is the courtesy of Raymond M. Binkowski former fat guy, author of “Eat by Color”, personal trainer and owner of FitWorkz. Its intent is to be shared. If sharing the previous following statement MUST be included any time this article is reproduced in part or entirety. So please feel free to share, you just might change a life!

FitWorkz.com * Eatbycolor.com * Twitter @eatbycolor * facebook.com/EatbyColor *