Greek Chicken Bowl

September 2019 Update

I was eating a Greek-inspired rice bowl with chicken in it for dinner tonight and I recalled that I had a similar recipe here on the blog from way back when. I easily found it, so I decided to write up a few updates.

Since my husband and I both pay attention to our macros/calories these days (macros are more my focus/calories are more his, by the way), we eat a lot of chicken breast at meals. Chicken breast is such an awesome way to get protein with very little fat, and it’s so easy to flavor in so many ways. So yeah, we eat it a lot!

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Tuna Melt + Baked Sweet Potato Fries

I’ve been a fan of Alexia Foods for a very long time, so I am very pleased to partner with them on this post. They asked me to come up with a balanced weeknight-friendly meal to share with my readers. I decided to make one of my all-time favorite easy meals: a Tuna Melt with Baked Sweet Potato Fries.

Alexia’s waffle-cut seasoned sweet potato fries are a great addition to any meal but I often serve them alongside sandwiches. The fries cook up crispy and have great flavor. I usually make tuna melts like this one for lunch, but it makes a wonderful protein-packed quick dinner, as well. Serve with a giant salad, if desired.

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Southwestern Stuffed Peppers

Carrie Vitt is one of the sweetest people I know and she’s got a great new cookbook out called The Grain-Free Family Table: 125 Delicious Recipes for Fresh, Healthy Eating Every Day. Carrie has experienced huge improvements in various health issues via diet change: she follows a grain-free diet and the focus of this book is grain-free recipes.

grain-free stuffed peppers from @winnieab//www.healthygreenkitchen.com

While I don’t eat a grain-free diet, I really like this cookbook because it’s packed with protein-filled recipes as well as recipes that feature fresh vegetables, fruits, nuts and seeds, grain alternatives, natural fats, and wholesome sweets. Moreover, the food photos, shot by Carrie, are beautiful, and my recipe for sauerkraut is on page 258!

I have made these stuffed peppers a few times now and my family enjoys them a lot. For the record, I have not been too keen on adopting the “cauliflower in lieu of rice” trend but I did “rice” the cauliflower for this recipe and I am glad I gave it a try (it’s really easy to do and it increases the veggie quotient of this dish). That said, feel free to substitute cooked rice for the cauliflower rice if you like, and if you don’t need the recipe to be grain free. (Note that this is not a Paleo cookbook, but Carrie gives suggestions for how to make each recipe Paleo/dairy free if that’s something you need.)

grain-free stuffed peppers from @winnieab//www.healthygreenkitchen.com

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Jasmine Rice Bowl with Pan-Fried Tofu and Peanut-Red Curry Sauce

I make rice bowls all the time, so I was excited when the folks from Della Rice asked me if I’d like to be part of their campaign to showcase “Stirs” (aka rice bowl creations). I easily decided on the recipe to share here on my blog: a Jasmine Rice Bowl with Pan-fried Tofu. It’s long been one of my favorite vegetarian meals, and I think you’re going to love it, too.

Jasmine Rice Bowl with Tofu from @winnieab|www.healthygreenkitchen.com //#CreateAStir

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Mac and Cheese with Pancetta and Peas

Organic macaroni and cheese is pretty much always in my cupboard: it’s an easy, delicious treat I can cook up when we happen to be low on fresh food. Lately I have discovered that I really enjoy “embellishing” boxed macaroni and cheese. So when the folks from Horizon asked me to come up with an … Read more