Pineapple Salsa Grilled Chicken

INGREDIENTS

Juice of 4 limes, divided

1/4 c. 

plus 1 tbsp. freshly chopped cilantro

1/4 c. 

extra-virgin olive oil, plus more for grill

2 tsp. 

honey

Kosher salt

1 lb. 

boneless skinless chicken breasts

2 c. 

chopped pineapple

avocado, diced

1/4 

red onion, diced

Freshly ground black pepper

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Buffalo Chicken Stuffed Peppers

INGREDIENTS

4 bell peppers, halved, seeds and cores removed

1 tbsp. extra-virgin olive oil

Kosher salt

Freshly ground black pepper

3 tbsp. butter

1/2 large onion, chopped

2 cloves garlic

3 c. shredded rotisserie chicken

1/2 c. hot sauce (preferably Frank’s Red Hot)

2 c. shredded Gouda

Ranch dressing, for drizzling

2 tbsp. freshly chopped chives

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Chicken, Arugula & Butternut Squash Salad with Brussels Sprouts

Ingredients 6 servings

  • 2 3/4 cups precubed butternut squash
  • 2 1/2 cups halved Brussels sprouts (or quartered, if large)
  • 1 teaspoon extra-virgin olive oil
  • 3/4 teaspoon salt, divided
  • 1/8 teaspoon ground pepper plus 1/4 teaspoon, divided
  • 2 cups cubed cooked chicken (1/2-inch; about 10 ounces)
  • 1 cup red grapes, halves
  • 1/2 cup very thinly sliced red onion
  • 1 5-ounce package baby arugula
  • 1/4 cup walnut oil or extra-virgin olive oil
  • 2 tablespoons white-wine vinegar
  • 2 tablespoons finely chopped shallot
  • 2 teaspoons Dijon mustard
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Zucchini Enchiladas

INGREDIENTS

1 tbsp. extra-virgin olive oil

1 large onion, chopped

kosher salt

2 cloves garlic, minced

2 tsp. ground cumin

2 tsp. chili powder

3 c. Shredded chicken

1 1/3 c. red enchilada sauce, divided

4 large zucchini, halved lengthwise

1 c. Shredded Monterey Jack

1 c. shredded Cheddar

Sour cream, for drizzling

Fresh cilantro, for garnish

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Broccoli and Artichoke Angel Hair Pasta

Ingredients:

  • 1 12-Ounce package of angel hair pasta
  • 1 Teaspoon sea salt
  • 1/3 Cup garlic, chopped
  • ¼ Cup olive oil
  • 2 6-Ounce jars of marinated artichoke hearts
  • 2/3 Cup Parmesan cheese, grated
  • ½ Cup Romano cheese, grated
  • 1 Large bunch of fresh broccoli
  • 4 Teaspoons fresh basil, chopped

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