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 recipe is- anticandida, appetizer, dairy free, dinner, egg free, gluten free, lunch,
nut free, pasta, pescatarian,  salad, seafood, soy free, sugar free

Ingredients:  4 servings, 15 minutes &  10 ingredients

• 2 cups Brown Rice Fusilli, Cooked
  
• 1/4 cup Extra Virgin Olive Oil
  
• 1 Lemon (juiced)
  
• 1 tbsp Italian Seasoning
  
• Sea Salt & Black Pepper (to taste)
• 1/2 cup Green Olives (sliced)
  
• 1/2 cup Sun Dried Tomatoes (sliced)
  
• 1 can Tuna (drained and flaked)
  
• 8 cups Arugula
  
• 1/4 cup Hemp Seeds
  

Directions:

1. Cook the brown rice pasta according to directions on the package.
2. While the pasta is cooking, combine the olive oil, lemon juice, Italian seasoning, salt and pepper in a small bowl and whisk to combine.
3. When the pasta is done cooking, drain it and rinse with cold water until cooled.
4. In a large bowl, toss the pasta, olives, sun dried tomatoes, tuna, arugula, hemp seeds and dressing until will combined. Divide between plates and enjoy!
   

Side Notes:

No Seafood- use chicken instead
Vegan- Use chickpeas or lentils instead of tuna.
Leftovers- Keeps well in the fridge up to 3 days.

This recipe is-  chicken, dairy free, dinner, egg free, gluten free, grain free,
lunch, nut free, paleo,  salad, soy free

Ingredients:  4 servings, 25 minutes & 11 ingredients

• 2 tbsps Tahini
  
• 1 tbsp Raw Honey (divided)
  
• 1 lb Chicken Thighs (boneless, skinless)
  
• 1 tbsp Extra Virgin Olive Oil
  
• 1/8 tsp Sea Salt
  
• 2 tbsps Sesame Oil
  
• 2 tbsps Coconut Aminos
  
• 1 tsp Lime Juice
  
• 4 cups Green Cabbage (chopped)
  
• 1 Red Bell Pepper (thinly sliced)
  
• 1/4 cup Cilantro (optional, chopped)
  

Directions:

1. Mix the tahini with half of the honey in a small bowl.
2. Rub the chicken thighs with olive oil and sea salt and heat a skillet over medium heat. Cook the chicken for 5 to 6 minutes per side or until cooked through. Brush the tahini mixture on both sides of the chicken and cook for an additional 1 minute per side. Remove and set aside. Once cool, chop into cubes.
3. Mix the sesame oil, coconut aminos, lime juice and the remaining honey together.
4. Add the cabbage and bell pepper to a large bowl and toss with the sesame oil dressing. Top with the chicken and cilantro, if using. Divide evenly between bowls and enjoy!
   

Side Notes:

Leftovers- For best results, refrigerate the salad, chicken and dressing in separate containers. Refrigerate for up to three days.

Additional Toppings- Sesame seeds, slivered onions, peanuts, cashews, sunflower seeds, hemp seeds and/or pumpkin seeds.

No Coconut Aminos- Use tamari or soy sauce instead.