Week 6 Recipes

Zucchini and Ricotta Stuffed Chicken


  • 4 boneless, skinless chicken breasts
  • 2 medium zucchinis, shredded and squeezed dry.
  • 1 egg, lightly beaten
  • 1/4 cup breadcrumbs
  • 1/4 cup almond flour
  • 1 teaspoon italian seasoning
  • ¼ cup Parmesan Cheese
  • ¾ cup ricotta cheese
  • Olive oil
  • salt
  • pepper
  1. Butterfly chicken breast.
  2. In a bowl, combine zucchini, egg, bread crumbs and both cheeses.
  3. Place a heaping amount on one half of the chicken breast.
  4. Pull other half over the stuffing.
  5. Place on a light greased baking sheet.
  6. Brush lightly with olive oil and sprinkle with salt and pepper.
  7. Bake in a preheated 450 degree oven for 10 minutes.
  8. Reduce heat to 375 and continue baking for 25-35 minutes.


Lemony Chicken and Spring Vegetable Soup



• 2 tablespoons butter
• 1 leek, quartered, white part sliced
• 2 carrots, peeled and diced small (if you can find multi-colored carrots, those are beautiful)
• 2 cloves garlic, pressed through garlic press
• Salt
• Black pepper
• 1 teaspoon herbs de Provence (I used 4 sprigs thyme, 1/8 cup parsley, celery salt)
• 4 cups chicken stock, hot (using stock powder)
• 1 cup fresh English peas (or frozen peas)
• 1 cup baby zucchini, small dice
• 2 cooked chicken breasts, shredded or cubed (you can use rotisserie chicken for convenience)
• 2 teaspoons lemon zest
• 2 tablespoons fresh lemon juice
• 2 cups cooked quinoa
• ¼ cup chopped, fresh basil leaves


-Place a medium-large soup pot over medium heat; add in the butter, once melted, add in the sliced leek and diced carrots, and sweat for about 3-5 minutes, or until slightly tender and the leeks are becoming translucent.

-Add in the garlic, and once that becomes aromatic, add in a pinch or two of salt and pepper, and the herbs de Provence; stir to combine.

-Next, add in the hot chicken stock, and bring to a gentle simmer; cover partially with a lid, and cook for about 15-20 minutes, or until carrots are tender.

-Turn the heat off; add in the English peas (or frozen peas), the diced baby zucchini, the shredded or cubed chicken breast, and the lemon zest and juice; stir to combine, and allow the peas/zucchini to become crisp-tender and bright green in the hot stock, about 3-4 minutes; check to see if additional salt or pepper is needed.

-To serve, add about ½ cup of the cooked quinoa to a bowl, and ladle some of the soup with the veggies and chicken over top; sprinkle over some of the fresh basil, and squeeze in some additional lemon juice from the lemon wedge garnish, if desired.


Thai Spicy Chicken and Sweet Potato Noodles


  • 1/4 cup almond butter
  • 2 tablespoons soy sauce
  • 1/2 teaspoon ground ginger
  • 1 garlic clove, finely minced
  • 1 tablespoons sriracha sauce, depending on how spicy you like things
  • 1/2 tablespoon honey
  • 1 teaspoon sesame oil
  • 3/4 cup unsweetened almond or coconut milk from the carton (not the can)
  • 3 medium sweet potatoes, peeled
  • 1 teaspoon sesame oil
  • 500g chicken breast, cut into 1 inch pieces
  • 2 1/2 cups broccoli florets
  • 1 zucchini, sliced
  • 1 carrot, sliced
  • 1 large red bell pepper, sliced into thin strips
  • For garnish: green onions, chopped peanuts, and cilantro, if desired
  1. Make the sauce: In a medium bowl whisk together the almond butter, soy sauce, ginger, garlic, sriracha, honey, sesame oil and almond/coconut milk until smooth. Set aside.
  2. Cut the ends off of the sweet potato and then use your spiralizer to spiralize it; if you don’t have a spiralizer you can use a julienne peeler to make the noodles. Set noodles aside.
  3. Next season the chicken pieces with salt and pepper. Heat 1/2 teaspoon of sesame oil in a large skillet or saucepan over medium high heat. Once oil is hot, add chicken pieces and cook for 4-6 minutes or until no longer pink. Once cooked through, remove chicken and transfer to a bowl.
  4. Add in the other 1/2 teaspoon of sesame oil to the skillet along with broccoli florets, carrot, zucchini and red pepper strips. Stir-fry for 2 minutes, then add in sweet potato noodles and cook for 1-2 minutes longer. Next add in peanut sauce and chicken; stirring to coat veggies. Reduce heat to medium low and cook for another few minutes until sweet potato noodles are al dente. Garnish with green onions, chopped peanuts, and cilantro, if desired. Serves 4.



Hearty Chicken and Quinoa Stew



  • 1½ lb. butternut squash, peeled, seeded & chopped into ½-inch pieces
  • 3½ cups chicken broth
  • 1½ lb. boneless, skinless chicken thighs
  • 1 tbsp olive oil
  • 1 medium yellow onion, finely chopped
  • ½ tsp kosher salt
  • 4 cloves garlic, minced
  • 1½ tsp dried oregano
  • 1 can (14 oz) petite diced tomatoes
  • ⅔ cup uncooked quinoa
  • ¾ cup pitted and quartered kalamata olives
  • Freshly ground black pepper, to taste
  • ¼ cup minced fresh flat-leaf parsley
  1. Steam the butternut squash until barely tender, about 10 minutes. Remove half of the squash pieces and set aside.
  2. Steam the remaining squash until very tender, an additional 4 to 6 minutes. Mash this squash with the back of a fork. Set aside.
  3. In a large saucepan set over medium-high heat, bring the chicken broth to a simmer.
  4. Add chicken thighs, cover, and cook until chicken is cooked through, about 15 minutes.
  5. Transfer the chicken thighs to a plate and allow to cool. Pour broth into a medium-sized bowl.
  6. Return the saucepan to the stovetop and lower heat to medium. Add olive oil.
  7. Add onion and cook, stirring occasionally, until onion is starting to turn brown, 8 to 10 minutes.
  8. Add the salt, minced garlic and oregano. Cook, stirring, for 1 additional minute.
  9. To the saucepan, add tomatoes, butternut squash pieces, mashed butternut squash. Stir to combine.
  10. Stir in reserved chicken broth and quinoa. Bring to a simmer, cover and cook until the quinoa turns translucent, about 15 minutes.
  11. Shred the chicken with your fingers or a fork.
  12. Stir the chicken, olives and pepper into the stew and simmer, uncovered, to heat, about 5 minutes.
  13. Stir in parsley and serve.



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