If you’re looking for a protein packed dish, look no further. This recipe has 44g of protein per serving, meaning it is sure to keep you satiated! This recipe is also high in vitamin C, folate, selenium, iron, and phosphorus.

This recipe is barbecue, chicken, corn free, dairy free, dinner,  egg free, gluten free, grain free, lunch,
nightshade free, nut free, oil free, pork free, salad, sugar free

Ingredients:  4 servings, 30 minutes &  11 ingredients

• 1 lb Chicken Breast
  
• 2 cups Chickpeas (cooked, drained and rinsed)
  
• 1 cup Frozen Edamame (thawed)
  
• 1/2 Cucumber (diced)
  
• 1 Mango (diced)
  
• 4 cups Arugula
  
• 1/2 cup Tahini
  
• 2 Lemon (juiced)
  
• 1/2 tsp Black Pepper
  
• 1 Garlic (clove, minced)
  
• 1/2 cup Water
  

Directions:

1. Dice your chicken into cubes then slide them onto skewers for grilling. Season both sides of the kabobs with sea salt and pepper.
2. In a large bowl, combine the chickpeas, edamame, cucumber, mango and arugula. Set aside.
3. In a blender, combine the tahini, lemon juice, black pepper and minced garlic. Add water and blend well until smooth. Add more water 1 tbsp at a time if needed to reach desired consistency. Set dressing aside.
4. Preheat your grill over medium heat. Grill your kabobs for about 8 minutes per side or until cooked through.
5. Plate your salad and lay kabobs over top. Drizzle with desired amount of tahini dressing. Enjoy!
   

Side Notes:

Vegans & Vegetarians- Skip the chicken. This is a complete meal without it! Roast the chickpeas before hand if you like it hot.

No Mango- Use diced pineapple or fresh blueberries instead.

No Arugula- Use baby spinach, kale or mixed greens instead.

This simple marinade on chicken thighs adds so much flavor. It’s sure to become a staple for your grilling season. It is also high in selenium, vitamin K, B12, and folate.

This recipe is barbecue, chicken, corn free, dairy free, dinner,  egg free,  gluten free,  nut free, pork free, soy free

Ingredients:  2 servings, 30 minutes &  10 ingredients

• 2 tbsps Extra Virgin Olive Oil
  
• 2 tbsps Raw Honey
  
• 3 Garlic (cloves, minced)
  
• 1 tbsp Chili Powder
  
• 1 tsp Sea Salt
  
• 1/2 tsp Black Pepper
  
• 1 lb Chicken Thighs
  
• 3 cups Asparagus (woody ends snapped off)
  
• 1/2 cup Quinoa (uncooked)
  
• 3/4 cup Water
  

Directions:

1. Combine olive oil, honey, minced garlic, chili powder, sea salt and black pepper together in a bowl. Whisk well. Pour into a ziploc bag and add the chicken thighs. Shake well and place in the fridge to marinade.
2. Trim the ends from the asparagus. Toss in a splash of extra virgin olive oil and season with sea salt and pepper. Place on a plate until ready to grill.
3. Combine your quinoa and water in a sauce pan. Place over high heat and bring to a boil. Once boiling, reduce heat to a simmer. Cover with a lid and let simmer for 12 to 15 minutes or until all water is absorbed. Remove from heat and fluff with a fork.
4. Preheat your grill over medium heat.
5. Transfer chicken thighs to the grill and cook for 7 to 10 minutes per side or until cooked through. When you flip the chicken, place the asparagus directly on the grill. Grill just until tender (about 5 to 7 minutes). Remove chicken and asparagus from grill and plate over a few spoonfuls of quinoa. Enjoy!
   

Side Notes:

No Chicken Thighs- Use chicken breast or chicken wings. Grill time will vary.
No Asparagus-Use any grilled vegetable.

This recipe is- appetizer, barbecue, chicken, dairy free, dinner, egg free, gluten free,
grain free, low FODMAP, lunch,  nightshade free, nut free

Ingredients:  4 servings, 30 minutes &  6  ingredients

• 2 lbs Chicken Wings
• 2 tbsps Extra Virgin Olive Oil
  
• 1/4 tsp Sea Salt
• 1/4 cup Maple Syrup
• 1/4 cup Tamari
• 4 stalks Green Onion (sliced)

Directions:

1. In a bowl, combine the chicken with oil until well coated. Season with salt.
2. In a separate bowl, whisk together the maple syrup and tamari.
3. Grill the chicken over medium-high heat, turning frequently until golden brown, about 20 minutes.
4. Brush the maple tamari mixture onto the chicken and grill for 1 to 2 minutes per side. Divide onto plates, top with green onions and enjoy!

Side Notes:

Leftovers-Refrigerate in an airtight container for up to three days. For best results, reheat in the oven at 350ºF (177ºC) for 8 to 10 minutes.

Serving Size-One serving is equal to approximately seven chicken wings.

More Flavor- Add some chili flakes for spice. Use garlic-infused oil.

No Tamari- Use coconut aminos or soy sauce instead.

No BBQ- Cover the chicken wings in oil and bake in the oven at 400°F (200°C) for 35 minutes or until cooked. Glaze and broil the wings for 1 to 2 minutes per side.

This recipe is- anti-candida, chicken, dairy free, dinner, egg free, elimination, gluten free, grain free, ketogenic, low glycemic, nightshade free, paleo, soy free, sugar free

Ingredients:  4 servings, 30 minutes &  13  ingredients

• 1/3 cup Cashews
• 2 2/3 tbsps Extra Virgin Olive Oil (divided)
• 10 2/3 ozs Chicken Breast (cubed)
• 5 1/3 slices Bacon, Cooked (chopped)
  
• 2/3 White Onion (diced)
• 1 1/3 cups Mushrooms (sliced)
• 2 2/3 Zucchini (medium, spiralized into noodles)
• 2 2/3 tbsps  Nutritional Yeast
• 1/3 cup Unsweetened Almond Milk
• 1 1/3 Garlic (clove, minced)
• 1 1/3 tbsps Arrowroot Powder
• 1 1/3 tsps Sea Salt
• 1 1/3 tbsps Parsley (chopped)

Directions:

1. Boil enough water to cover the cashews. Pour the water over the cashews and allow them to soak while you prepare the meat.
2. In a pan over medium heat, add half of the oil. Once heated, add the chicken breast and bacon and cook for 7 to 10 minutes or until cooked through. Discard the fat and set the bacon and chicken aside.
3. To the same pan, add the remaining oil, along with the onions and mushrooms. Cook on medium heat for 5 minutes or until soft.
4. While the mushrooms and onions are cooking, prepare the sauce. Drain the cashews and add them to a blender along with the nutritional yeast, almond milk, garlic, arrowroot powder and sea salt. Blend until smooth and creamy.
5. In the same pan as the onions and mushrooms, add the zucchini noodles, chopped chicken and bacon. Pour the sauce into the pan and mix well to combine. Keep everything in the pan until it is warmed through.
6. Divide between bowls and top with fresh parsley. Enjoy!

Side Notes:

Refrigerate in an airtight container for up to three days.

More Flavor-Season with black pepper or chili flakes.

Make it Vegan- Use cauliflower in place of the chicken, and tofu bacon in place of the bacon.

This recipe is- anti-candida, autoimmune, chicken, dairy free, dinner, egg free, elimination, gluten free, grain free, ketogenic, low glycemic, nightshade free, nut free, paleo, soy free, sugar free

Ingredients:  4 servings, 30 minutes & 12  ingredients

• 1/2 head Cauliflower (large, chopped into florets)
  
• 1 tsp Avocado Oil (divided)
  
• 1 Yellow Onion (small, chopped)
  
• 2 Garlic (cloves, minced)
  
• 1/4 cup Nutritional Yeast
  
• 1/2 cup Canned Coconut Milk
  
• 2 tbsps Lemon Juice
  
• 3/4 tsp Sea Salt (divided)
  
• 1 1/4 lbs Chicken Breast (boneless, skinless)
  
• 1 tbsp Rosemary (fresh, chopped)
  
• 1/4 tsp Garlic Powder
  
• 4 Zucchini (medium, spiralized into noodles)
  

Directions:

1. Bring a large pot of water to a boil under a steamer basket. Place the cauliflower florets in the steamer basket and cook for 10 to 12 minutes, or until soft.
2. In a skillet over medium heat, add half of the avocado oil and the onion. Cook for 5 to 7 minutes, until cooked through, then lower the heat to low and add the garlic. Cook for 1 to 2 minutes more. Set aside.
3. In a blender, add the steamed cauliflower, onion, garlic, nutritional yeast, coconut milk, lemon juice and 3/4 of the sea salt. Blend on high until smooth and creamy. Set aside.
4. Season the chicken breast with rosemary, garlic powder and the remaining sea salt. In a skillet over medium heat, add the remaining avocado oil. Then, add the chicken breast and cook for 8 minutes per side. Remove, let it rest for 2 to 3 minutes and then slice.
5. Plate the zucchini noodles and top with sliced chicken and cauliflower Alfredo sauce. Enjoy!
   

Side Notes:

Leftovers- Refrigerate in an airtight container for up to three days.

More Flavor- Season with black pepper or chili flakes.

Additional Toppings- Add chopped fresh parsley and extra lemon slices.

Make it Vegan- Omit the chicken breast and top with a veggie burger or tofu.

Zucchini Noodles- If you prefer cooked zucchini noodles, you can lightly cook them in the same pan as the chicken after it's done cooking. Once they're done, add everything to the pan to re-heat it.