30-Minute Chicken Fajita Salad with Chimichurri Dressing

Celebrate spring with this colorful, easy and filling (yes, filling!) Mexican salad from!

Servings: 4


For the Salad:
  • 1 lb. boneless skinless chicken breast
  • ½ teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon ground cumin
  • ½ teaspoon dry cilantro
  • ½ teaspoon sea salt
  • ¼ teaspoon chipotle chili powder
  • ¼ teaspoon black pepper
  • 1 tablespoon grape seed oil
  • 1 head of green leaf lettuce, chopped
  • 1 tablespoon grape seed oil
  • 1 yellow pepper, juilienned
  • 1 red pepper, julienned
  • 1 cup pickled red onion
  • 2 avocados, sliced
For the Chimichurri Dressing:
  • 1 garlic clove
  • 1 cup fresh cilantro
  • 2 tablespoon red wine vinegar
  • 1 tablespoon lime juice
  • 3 tablespoons olive oil
  • ¼ teaspoon smoked paprika
  • ¼ teaspoon red pepper flakes
  • salt & pepper to taste


  1. In a small bowl, add smoked paprika, garlic powder, ground cumin, dry cilantro, sea salt, chipotle chili powder and black pepper. Mix to combine.
  2. Season both sides of the chicken breast with spice mixture. Set aside.
  3. Heat large skillet to medium high heat. Add 1 tablespoon of grape seed oil to the pan and then add julienned peppers. Saute until slightly browned, about 4-5 minutes.
  4. Remove from the pan and then add 1 tablespoon of grape seed oil and then immediately add the seasoned chicken breast. Sear both sides for 6-7 minutes, or until the chicken is no longer pink. Remove from the pan and let rest. Slice when the chicken has cooled down.
  5. For the dressing: add garlic clove, fresh cilantro, red wine vinegar, lime juice, ¼ teaspoon smoked paprika, red pepper flakes, salt and pepper to a small food processor or blender. Blend until the cilantro is finely chopped. Then add olive oil to the food processor and blend until the dressing combines.
  6. To assemble the salad add green leaf lettuce to a large bowl (or four individual bowls), top with sliced chicken breast, sautéed peppers, pickled onions and sliced avocado. Serve with chimichurri dressing on the side.

Nutritional Info for 1.5 cups of salad:

Calories:  456  Total Fat: 31g, Total Carbs: 22g, Fiber: 9g, Sugar: 6g Protein: 27g

Recipe shared with permission from Click here to see the original recipe and notes.


Low Carb Italian Chicken Cacciatore

This version of chicken cacciatore is low in carb, high in flavor, easy to make and kid-approved!  Bursting with healthy ingredients, it’s perfect for any time of year.

From the creative kitchens of

Prep Time: 10 minutes     Cook Time: 20 minutes     Total Time: 30 minutes

Servings: 6


  • 2 pounds boneless-skinless chicken breasts
  • 8 ounces sliced mushrooms
  • 4 ounces green bell pepper (about 1 med to large)
  • 4 ounces red bell pepper (about 1 medium to large)
  • 4 ounces onion (about 1/2 of a medium onion)
  • 2 cloves large garlic
  • 1 tablespoon Garlic & Herb Seasoning Blend
  • 1/3 cup sherry
  • 1 cup chicken broth or 1 cup water with bouillon
  • 1/3 cup olive oil divided, or bacon grease
  • 1/4 teaspoon salt
  • 2 teaspoons cornstarch or arrowroot
  • 2 teaspoons water
  1. Wash the peppers and place together with the onion and garlic. Put a large dinner plate near the stove for the chicken and mushrooms. Ready two cutting boards – one for the chicken and the other for the vegetables. Have the sherry and chicken broth ready.
  2. Dry the chicken breasts. Slice the chicken breasts in half lengthwise, then cut into strips on the bias. Pour 1 tablespoon of oil over the chicken strips and mix. Sprinkle 1 tablespoon of the Garlic & Herb Seasoning Blendover the chicken and mix oil and seasoning into the chicken. ( I use my hands).
  3. Put a large saute pan over medium heat and let it get good and hot. Add 2 tablespoons of oil and roll it around the pan to coat. Add 1/2 – 1/3 of the chicken strips and brown in batches, cooking all the way through. Add oil to the pan before the next batch, if needed. Remove the browned chicken strips to a large dinner plate. Make sure to get them nice and brown – the bottom of the pan should have a nice golden brown color when finished.
  4. Next, add 1-2 more tablespoons of oil to the pan and begin browning 1/2 of the mushrooms. Brown both sides. Remove the mushrooms from the pan, adding them to the chicken. Add more oil and brown the remaining mushrooms. They don’t need babysitting, so this is the time to thinly slice the peppers, onions, and garlic, putting them together in a bowl, or on a plate, or just leaving them on the cutting board. Remove the last of the mushrooms to the plate and add the vegetables to the pan.
  5. Pile the vegetables over the parts of the pan with the most browned bits. They will steam a little as they cook and it will be easy to begin scraping-up all of that caramelized goodness. Move the vegetables around the pan and cook them half way through. The onions will begin to soften and the peppers should still be firm. Add the chicken broth, then the sherry, stirring the vegetables and scraping any remaining brown bits off of the bottom of the pan.
  6. Add the chicken and mushrooms back to the pan and cover loosely with a lid, a piece of foil, or a sheet pan, to bring the mixture up to a simmer. Mix two teaspoons of cornstarch (or arrowroot powder) with two teaspoons of water to make a slurry. Uncover the pan and add the slurry, stirring it in quickly. Add the salt and let the liquid simmer for a 1 minute to thicken.
Taste and adjust the seasoning. Serve.

Nutrition Info per Serving:

Calories: 312, Total Fat: 14g, Total Carbs: 7g, Fiber: 1g, Protein: 34g

Recipe shared with permission from Click here to see the original recipe and notes.

Shrimp Scampi of Love copy

Recipe of the Month:Shrimp Scampi and Tomatoes

From the Kitchen of Chef Robert Lewis

A light and refreshing meal any time of the year!


What You’ll Need:

 1 large tomato

2 ounces feta cheese

4-5 sprigs fresh basil

4 tablespoon virgin olive oil

1 pound fresh or cooked shrimp

1 teaspoon olive oil

1 clove of garlic, minced

1/4 teaspoon freshly ground black pepper to taste

1 slice of lime (optional)



Wash the tomatoes and slice them crosswise into small slices, around 1/2-inch thick.

Arrange 4 tomato slices on a large salad plate. Sprinkle the feta cheese on top of each tomato.

Cut the fresh basil leaves into thin strips and sprinkle on top of the tomatoes.

Cook the shrimp in a nonstick pan, preheated and coated in olive oil. Add the garlic halfway through and saute until done. This will take about 3 minutes for cooked shrimp and 5-6 minutes for raw shrimp.

Place the cooked shrimp on top of the tomatoes. Generously drizzle the garlic and olive oil mixture over the top. For a final touch, garnish with a dash of pepper and a squeeze of fresh lime juice.


Nutritional Information:

Serving size: 4

Calories: 57, Fat: 6g, Carbohydrates: 1.5, Sugar: .5g, Fiber: 0.5g, Protein: 1g


For more delicious and nutritious recipes from Chef Lewis, visit