What you will need
Chicken breasts
Your favorite bread, toasted
Avocado
Fresh tomato
Juice of 1 lemon
Pepper
1 jalapeno
2 garlic cloves
4 cups spinach
3 green onions
red pepper flakes


Chicken
2 Chicken Breasts
1 jalapeno, seeded & minced
1 clove garlic, minced
Pepper
Juice of 1 Lemon (save 1 Tbsp for later)

Combine lemon juice, jalapeno, & garlic.  Marinate chicken breasts in mixture for 20 minutes or so.   Sprinkle each chicken breast generously with pepper, then grill.

Spinach
4 cups fresh spinach
1 clove garlic, minced
1/4 tsp red pepper flakes
3 green onions, chopped
1 Tbsp Lemon juice

Steam spinach in large pan.  After spinach has cooked down, mix in garlic, onions & red pepper flakes.  Spritz with lemon juice before serving.

Start sandwich with you favorite toasted bread.  Spread bread with avocado, top with spinach mixture, then chicken breast and finally a slice of fresh tomato.  Serve with Baked Juan Poblano Poppers and dip!

Filet of Mahi Mahi or your favorite mild white fish
2/3 cup toasted pumpkin seeds
Pinch of cumin, coriander, garlic powder, onion powder, cayenne pepper and salt & pepper (say 1/8 tsp to ¼ tsp of each depending on taste preference?)

In a small pan, toast pumpkin seeds until lightly browned.  Chop pumpkin seeds in mini chopper until fine, then combine seeds with above seasonings.  Lightly coat fish in olive oil then generously crust in pumpkin seed mixture.  Grill fish on stove or outdoor grill.

Pesto:
1/2 cup (packed) baby spinach
1/4 cup large bunch of cilantro--leaves only, (about 3 tbsp)
Juice of 1 – 2 small limes
2 tsp of olive oil (+ additional oil, lime juice or water to thin pesto if needed)
Salt and pepper to taste if needed

Place all ingredients except salt & pepper in food processor and purée until fairly smooth. Add additional olive oil, lime juice, or water if needed to thin pesto to desired consistency. Add salt and pepper to taste.

Serve with multi-grain rice and/or black beans.  Make tacos with leftovers!


To Salt or Not to Salt?  I don’t include any salt in this recipe, so you might not need to either.  I’m always trying to find ways to cut out sodium.  And if you are watching calories, go easy on the olive oil!  Fish is best, but I bet this is pretty good with chicken too.

2 cups Quinoa garden pagodas or bow tie pasta