lean protein

That's right we said hummus crusted. Delicious things are happening here!

Hummus-Crusted Chicken

chicken (breast, boneless, skinless)

salt and pepper

hummus (Store bought, or make your own!)

mixed vegetables (optional)

lemon

Preheat oven to 400° F. Coat the bottom of a sheet pan with cooking spray.

Remove chicken from fridge and let sit at room temperature for about 30 minutes. This will allow chicken to cook more evenly. Salt and pepper both sides of the chicken.

Place chicken on the prepared sheet pan and cover each chicken breast completely with a thin layer of hummus.

To make this a complete meal, add veggies! Choose whatever veggies you&#x27;d like, chop to even, bite-sized pieces, toss in olive oil, and spread around chicken.

Bake for 20-25 minutes until the chicken is cooked through (internal temperature of 165° F) and the hummus is browned on top. Remove chicken from oven and squeeze lemon over chicken.

Lean pulled pork loaded with flavor and without any added sugar, say no more! You'll love this easy and protein packed recipe to add to your weekly meal prep. Try it topped on salads, on whole grain bread, or just as is.

Lean Crock Pot Pulled Pork

Boneless Pork Chops

Cans Tomato Sauce, No Sugar Added

tbsp Onion Powder

tbsp Garlic Powder

tbsp Cumin

tsp Cinnamon

tsp Chili Powder

tsp Cayenne Pepper

Trim extra fat from pork and add to crock pot. 

Add the tomato sauce and seasonings to a bowl and mix together.

Cook for 8 to 12 hours on low heat or until meat is fully tender and starts to fall apart. 

This is my go-to grilled chicken breast recipe, it comes out so juicy and flavorful, perfect over salads, sandwiches, or for meal prep!

Grilled Chicken Breast Recipe

chicken breast cutlets (8 pieces total preferably organic)

extra virgin olive oil

garlic

herbs

red wine vinegar

salt

black pepper (to taste)

Prepare the Chicken: Start with your thin chicken cutlets. If you haven&#39;t already, follow the instructions above to pound your chicken to an even thickness of about 1/4 inch.

Marinate the Chicken: Combine olive oil, garlic, dried herbs and vinegar in a large deep shallow dish. Season chicken on both sides with salt and black pepper then add to the marinade.

Make sure they’re evenly coated then, cover and marinate at least 30 minutes, but preferably up to 2 hours for better flavor. Or as long as overnight.

Preheat Your Grill: Heat your grill or grill pan to medium-high heat. If you&#39;re using a charcoal grill, wait until the coals are covered with white ash.

Grill the Chicken: Once your grill is heated, oil the grates and add the chicken cutlets. Grill the chicken for about 2-3 minutes on each side, or until browned and the internal temperature reaches 165°F (74°C). Because the cutlets are thin, they will cook quickly. Be careful not to overcook them, as chicken can become dry if cooked too long.

Rest and Serve: Once cooked, let the chicken rest for a few minutes before serving. This allows the juices to redistribute throughout the chicken, making it more tender and flavorful.

You can give this timeless classic salad a new look every time you make it by choosing different greens, meats, and dressings. My version is loaded with lean protein and dressed with a yummy skinny ranch dressing. Each huge salad, including dressing, has 265 calories and 9 grams of fat. Makes a very satisfying lunch or main course dinner!

Super Healthy High Protein Chef Salad: So Easy and Satisfying

The Best Skinny Ranch Dressing or Skinny Thousand Island Dressing

romaine lettuce, (chopped)

(~1½ ounces) ham, (chopped

(~1½ ounces) roasted turkey breast, (chopped or julienne )

egg,

grape or cherry tomatoes, (halved)

avocado,

Prepare dressing and refrigerate. 

To make 1 main course salad: Place 4 cups of lettuce on a dinner size plate. Top salad with ham, turkey, egg, tomato, and avocado, if desired.

Drizzle 2 tablespoons of salad dressing all over the salad. Add more if desired. 

This recipe can be doubled, tripled, and so on.     

A yummy way to eat a lot of lean protein and veggies!

Juicy chicken carnitas - perfect for tacos, burritos, nachos, and more - made quick and easy in the Instant Pot.

Instant Pot Chicken Carnitas

cumin

oregano

kosher salt (more

black pepper (more

chicken

neutral oil (avocado oil, olive oil, vegetable oil, etc.)

garlic (pressed

onion

jalapeño pepper (stem removed, seeds removed, pepper minced)

chicken broth

lime juice

orange juice (or juice of one large navel orange)

cilantro

bay leaf

Add 2 teaspoons ground cumin, 1 teaspoon dried oregano, 1 teaspoon kosher salt, and ½ teaspoon coarsely ground black pepper to small bowl. Whisk or stir ingredients together until well blended.

Place 6 medium boneless, skinless chicken thighs on large plate or cutting board. Sprinkle spice mixture evenly over chicken thighs, then flip chicken thighs over and season other side. Set aside.

Set Instant Pot to Sauté mode. Add 1 tablespoon neutral oil to Instant Pot insert and heat oil until shimmery.

Place seasoned chicken thighs in Instant Pot, laying thighs directly on bottom of insert. Work in batches as needed to avoid overcrowding.

Sear chicken thighs 1 to 2 minutes, then flip chicken thighs over and sear other side 1 to 2 minutes more. Once chicken thighs are golden on both sides, transfer chicken to plate and set aside. Repeat with remaining chicken thighs.

Once all chicken thighs have been seared, add 5 cloves garlic, 1 medium yellow onion, and 1 medium jalapeño pepper to empty Instant Pot insert. Sauté ingredients, stirring occasionally, 4 to 5 minutes or until onions have softened.

When onions have softened, pour in 1 cup low-sodium chicken broth. Stir to incorporate, scraping bottom of insert to loosen any browned bits of garlic, onion, jalapeño, or chicken that may be stuck to insert. Once any bits of food are loose, turn off Sauté mode.

Add ¼ cup fresh lime juice, ⅓ cup orange juice, ¼ cup roughly chopped cilantro, and 1 bay leaf to Instant Pot and stir to incorporate.

Return all seared chicken thighs to Instant Pot. Secure lid on Instant Pot with valve in Sealing position. Set Instant Pot to Manual High Pressure for 8 minutes. Instant Pot will pressurize, then cook time will begin.

When cook time ends, immediately Quick Release pressure. Use caution - escaping steam will be very hot.

Carefully remove lid and set aside. Transfer chicken thighs to cutting board, and reserve cooking liquid in Instant Pot. Using 2 forks, shred chicken into pieces of desired size. Alternately, place chicken in large bowl and use hand mixer to shred.

Preheat broiler to high and position oven rack 8 to 10 inches beneath heating element. Line baking sheet with parchment paper.

Spread shredded chicken out evenly across prepared baking sheet. Ladle small amount of reserved cooking juice over chicken, then place baking sheet in preheated oven.

Broil chicken 4 to 5 minutes. Watch chicken closely to avoid burning.

When satisfied with doneness of chicken, carefully remove baking sheet from oven. Set aside to cool slightly, then serve chicken carnitas warm as desired.

For Regular Chicken Carnitas

When chicken is shredded as desired, transfer chicken to large bowl if not in bowl already.

Drizzle 2 tablespoons neutral oil and ¼ cup reserved cooking liquid from Instant Pot over chicken in bowl, then toss chicken to fully coat in liquids.

Spread shredded chicken out evenly across prepared baking sheet, then place  baking sheet in preheated oven.

For Crispy Chicken Carnitas

This sounds so delicious!  Can't wait to try this!

These chicken patties are easy, crispy, juicy, and full of flavor. Enjoy them in a salad, on a bun, with a side of veggies, atop a simple pasta, or all by themselves.

Easy, Crispy Chicken Patties

all-purpose flour (see Notes)

scallions (chopped)

parsley

mayonnaise

breadcrumbs (plain

salt (more

garlic powder

neutral oil (plus more as needed)

Add ⅓ cup all-purpose flour to medium shallow bowl and set aside.

Crack 1 large egg directly into large mixing bowl. Whisk egg until well beaten.

Add 1 pound ground chicken, 3 scallions, ¼ cup chopped fresh parsley, 3 tablespoons mayonnaise, 3 tablespoons breadcrumbs, ½ teaspoon salt, ¼ teaspoon freshly ground black pepper, and 1 teaspoon garlic powder to bowl with egg. Use hands to mix all chicken patty ingredients together until well combined.

Portion chicken patty mixture into 6 equally-sized scoops. One by one, quickly roll each scoop between palms of hands to shape into smooth ball. Place each ball in shallow bowl of flour.

After shaping each scoop, roll balls of chicken patty mixture in flour, coating all sides of each ball. One by one, gently press floured ground chicken balls into flattened patty shape and set aside on large plate.

When all chicken patties have been pressed, heat large skillet over medium-high heat. Add 3 tablespoons neutral oil to skillet and swirl or tilt pan as needed to distribute oil across entire surface. Continue heating skillet until oil is hot and shimmery.

Once oil is ready, carefully place prepared chicken patties in skillet, working in batches so as not to overcrowd pan. Cook patties undisturbed 3 to 4 minutes, or until golden brown on underside.

Once browned, flip chicken patties over. Cook patties on remaining side 2 to 4 minutes, or until internal temperature reaches 160° Fahrenheit when checked with internal meat thermometer.

Transfer cooked chicken patties to bed of paper towels to allow excess oil to drain. For crispier chicken patties, place wire cooling rack over bed of paper towels and transfer chicken patties directly from skillet to wire rack.

Repeat cooking process with any remaining uncooked chicken patties. When all chicken patties have been cooked, serve patties warm as desired.

These chicken patties were very good. Before cooking I read the reviews, so I added xtra mayo, the egg with 2 tbls of milk, garlic, onion powder, salt, pepper, red pepper, bread crumbs.  Fresh onion and parsley as recommended. I did dip in flour, but then I lightly  breaded them too. Also, I did not have any bad smell while cooking, as some people mentioned, they smelled delicious. I will make them again.

Mine came out more of the consistency of a chicken burger. Super good! I air fried them. 380 for 4 minutes then flip 2 more minutes. They shrink up into a ball with the air fryer and just have to press them back down again. Thank you for a new recipe.

Delicious!!!! I left off the parsley and only used 1/2 tsp of garlic. Maybe I missed something, but had a problem making them into balls, so sticky.  But after rolling them in the flour it was ok. Will definitely make them again.

This was easy to make and I adjusted to seasonings to taste and added some. I think, however, instructions 1 and 2 should be in the same. I have a busy household and I totally set the egg aside in a seperate dish 😅

Top 6 lean protein recipes from across the web

The most viewed lean protein recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Hummus-Crusted Chicken

Lean Crock Pot Pulled Pork

Grilled Chicken Breast Recipe

Super Healthy High Protein Chef Sal...

Instant Pot Chicken Carnitas

Easy, Crispy Chicken Patties

Top 6 lean protein recipes from across the web

The most viewed lean protein recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Hummus-Crusted Chicken

Lean Crock Pot Pulled Pork

Grilled Chicken Breast Recipe

Super Healthy High Protein Chef Sal...

Instant Pot Chicken Carnitas

Easy, Crispy Chicken Patties

The most viewed lean protein recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine