Recipe of the Week – Grilled Hawaiian Chicken Bowl

Grilled Hawaiian Chicken Bowl

  • 2 each boneless skinless chicken thighs
  • 1 whole zucchini
  • ¼ of a fresh pineapple peeled
  • ½ of a red pepper seeded
  • Stubbs bbq moppin’ sauce
  • 2 scallions

Based on information taken from my fitness pal (per serving, recipe makes 2 servings):

344 cal 32g protein

17 net carbs 3g fiber

14g fat

  1. Prepare grill by making a hot fire on half the grill and leaving the other side empty. (Alternately this could be roasted in the oven, in which case I would go ahead and chop up the fruits and veggies in bite sized pieces and roast at about 450 degrees)
  2. Cut zucchini in half lengthwise.
  3. Season zucchini, pineapple, red pepper (keeping fruits and veggies in whole pieces makes them easier to grill!) and chicken with salt and pepper and spray with your favorite cooking spray (you need a little oil to conduct the heat and prevent sticking).
  4. I started by grilling the pineapple and veggies first over the hot coals and once marked flip and baste with the moppin’ sauce.
  5. Once second side is marked, flip again and baste with sauce.
  6. Cook a couple minutes and flip to cooler side of grill basting again. You can add as much sauce as you like, but just remember that is adding calories.
  7. Repeat the same process with the chicken.
  8. Once the veggies and the chicken are both off to the cool side put the lid on and cook until the chicken comes to 165 degrees with an instant read thermometer.
  9. The whole process should only take 10-15 minutes depending on the thickness of the chicken. Don’t overcook the veggies you don’t want them to be mushy just heated through because when they are reheated they will cook more.
  10. Bring all components in and cut up into bite sized pieces and half in of two of your favorite containers for packing your lunch.
  11. Top with sliced scallion and enjoy!

Any questions or comments please post below!

Recipe of the week – Curried Lentil with Quinoa and Brown Rice soup

Curried Lentil with Quinoa and Brown Rice soup

  • ½ cup brown rice
  • 1/3 cup pre-rinsed quinoa
  • 2 cup green or brown lentils
  • ½ of a red pepper
  • 3 stalks of celery
  • 2 each carrots
  • ¼ cup cilantro
  • 2 each scallions
  • 1 tb coconut oil
  • 1tb curry powder
  • 1 tb garam masala
  • 1 each 5.4 ounce coconut cream
  • 2 cups water
  • 1 qt chicken stock (pick the one that contains the most protein, I used kitchen basics brand which is the highest one in my store)
  • 1tb olive oil
  • ½ tsp cumin seeds
  • ½ tb chopped garlic

  1. Heat oil in at least a gallon sized pot.
  2. Sautee veggies, except scallions and cilantro, until they start to brown.
  3. Add spices and garlic and sautee until fragrant, about a minute.
  4. Add lentils, rice and quinoa. Simmer until with rice and lentils are soft, around 45 minutes.
  5. If it gets too thick add a little more water, but in the end you want it to be a nice thick soup. Once everything is soft and the soup is reduced add the coconut cream, scallions and cilantro.
  6. Add salt and pepper to taste, I only added about a half teaspoon of salt for entire recipe it depends on your stock.

For ½ cup of soup (recipe makes 8 cups or 16 servings):

124 calories

6g fat

5g protein

4g fiber

9 net carbs

Calculation made by entering recipe into My Fitness Pal

Any questions or suggestions post below!

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