Category: Dinners

Ingredients

• 2 Tbsp. coconut oil
• 1 red onion, thinly sliced
• 1 lb. boneless, skinless chicken breasts, cut into 1-inch cubes
• ¼ of 1 fresh pineapple, peeled, cored and cut into small chunks
• 1 cup zucchini, chopped
• 1 cup peapods
• 6 slices turkey bacon, chopped
• ¼ tsp. red pepper flakes
• Salt & pepper to taste

Instructions

• In a large pan, heat 1 Tbsp. coconut oil and stir fry onion until transparent.
• Heat the remaining coconut oil in skillet and add chicken. Cook until no longer pink.
• Add the remaining ingredients and sauté until veggies are soft.
• Serve over greens, brown rice or in a tortilla!

Notes

Mix it up by adding a ¼ cup of low-sugar BBQ sauce or 1 Tbsp. sesame oil!

Ingredients

• 2 Joseph’s Lavash, cut in half
• Coconut or olive oil spray
• 1 cooked chicken breast, diced
• 1 cup butternut squash, cooked and diced
• ½ cup black beans, drained
• ½ cup canned tomatoes with diced green chilies, drained
• ½ tsp. chili powder
• ½ tsp. ground cumin
• Salt & pepper to taste
• 1 cup reduced-fat cheddar or Monterrey Jack cheese, shredded

Instructions

• In a large bowl, combine ingredients from chicken through salt and pepper.
• Heat a large pan or griddle, and spray with non-stick coconut or olive oil spray.
• Heat half of the lavash, add ¼ cup of cheese, the squash/chicken mixture and another ¼ cup of cheese and the other half of the lavash bread on top.
• Heat for 2 to 3 minutes and flip.
• Cook an additional 2 to 3 minutes until lavash is toasty brown.
• Repeat for the other quesadilla.
• Serve warm!

Notes and Tips

In the produce section, you can sometimes find chopped butternut squash. Just microwave in the bag, and voila!

Need something more? Add a dip! Serve with a side of fresh salsa or guacamole.