Chicken Fried Cauli-Rice

Fried Chicken Cauli-Rice

Macros: C12 F6 P34

Ingredients:

• 2 large, Egg
• 6 Tbsp Liquid Egg Whites (92 g)
• 10 oz Boiled Shredded Chicken Breast (cooked)
• 3 tsp Sesame Oil (15 ml)
• 1/3 C Soy Sauce (80 ml)
• 1.5 tsp Garlic Powder
• 2 containers Green Giant Riced Veggies Cauliflower Medley

Directions: 

1. Scramble eggs and egg whites
2. Put oil in a large pan that has a lid, heat on medium/high until oil is hot
3. Add in all remaining ingredients and turn heat down to low/medium and cover with the lid
4. Cook until there is no more moister at the bottom of the pan
5. Serves 4 (about 260g per serving)

Crock Pot Chicken Fajitas

Crock Pot Chicken Fajitas

Macros: C10 F3 P23

Serves 8

Ingredients:

• 2 lb raw Boneless Skinless Chicken Breast
• 1 Large Yellow, Green and Red Pepper (total 15oz)
• 1 Onion (9 oz)
• 2 tsp (4 cloves or 15g) chopped Garlic
• 1 10 oz can Rotel -  Diced Tomatoes and Green Chilies (Do not drain)
• 3 Tbsp (40 g) Lime Juice
• 1 10 oz (30 g) Taco Seasoning packet
• 1/8 tsp (1 g) Crushed Red Pepper Flakes
• 1 tsp (4 g) Cumin
• 1 tsp (8 g) Salt

Directions:

1. Spray crockpot with nonstick spray
2. Cut chicken breasts into strips
3. Place chicken in crock pot
4. Cut the tops and bottoms off of the three peppers and throw away
5. Cut peppers into thin strips. Place in crock pot
6. Cut the top and bottom off of the onion and remove the first layer. Cut onion into thin strips and place in crock pot
7. Put Garlic in  crock pot
8. In a bowl mix the remaining ingredients and then pour over peppers and onions
9. Turn crock pot on low for 6-8 hours or low for 4-6 hours
10. When done cooking, fork out the chicken breasts and cut into small strips
11. Dump the veggies into a strainer to drain out the juices 
12. Serving sizes based on 8 servings: Veggies 2 oz Chicken 2.3 oz

BodyByBree Sweet Potato Breakfast Casserole

BodyByBree Sweet Potato Breakfast Casserole 

Macros based on 6 Servings: C18 F14 P35.5
Macros based on 6 Servings: C13.5 F11 P27

Serves 6-8

Ingredients: 

• 18 oz (2 large) peeled raw Sweet Potato (the orange kind)
• 16 oz raw Jennie-O Mild Lean Turkey Sausage
• 8 tablespoons (120g ) El Paso Diced Green Chilies 
• 2 cups (240 g) Shredded Reduced Fat Mexican Style Blend Cheese (Kroger) (Or any cheese that is close to F5g P7g per 1/4 C)
• 2 cups (480g) Unsweetened Vanilla Almond Milk  
• 10 oz (1+1/8 C) 100% Egg Whites 
• 2 full Eggs
• 1 tsp (8 g) salt
• 1/2 tsp (2 g) paprika
• 1 tsp (2 g) oregano
• 1/2 tsp (1 g) black pepper
• 1/4 teaspoon (1 g)garlic powder
• 1/4 teaspoon dry mustard. 

Directions:

1. Heat oven to 375
2. Line a casserole dish with tin foil and spray with non stick spray
3. Peel sweet potatoes and either shred, or slice into thin pieces (I used my ribbon setting on my spiralizer) 
4. Place potatoes in the lined casserole dish evenly and sprinkle with salt
5. Place in oven for 15 mins
6. While potatoes are cooking, pan fry the sausage 
7. Place cooked sausage, green chilis and cheese evenly on top of the cooked potatoes
8. Mix all remaining ingredients together in a bowl and pour on top of potatoes 
9. Cook uncovered for 40 mins or until center of eggs is cooked all the way through
10. Serves 6-8 (one serving based on a 6 serving is about 10.5 oz, based on an 8 serving 7.5oz)

Garlic Parmesan Mashed Potatoes

Garlic Parmesan Mashed Potatoes

Macros: C32 F5 P7

Serves 4

Ingredients: 

• 12 oz raw Red Potatoes
• 1 tbsp (15 g) Olive Oil
• 6 tsp (15 g) 100% Grated Parmesan Cheese
• 3/4 tsp (3 g) Garlic Powder
• 1/2 c (4 oz) Unsweetened Vanilla Almond Milk
• 1/8 tsp Pepper
• 1/2 tsp (4g) Salt

Directions:

1. Boil Potatoes in salt water until they are soft but not mushy
2. Drain water
3. Mix all ingredients together with a mixer
4. Serves 4 (about 120g)

Italian Tortellini Soup

Italian Tortellini Soup

Macros: C42 F17 P37

Serves 5-8

Ingredients:

• 16 oz Jennie-O Mild Lean Turkey Sausage
• 1 Medium White Onion diced (200 g)
• 20 g chopped Garlic
• 2 oz chopped Spinach
• 1/4 tsp Red Pepper Flake
• 6 cup (3 cans) Chicken Broth
• 1/4 tsp Pepper
• 1 tsp Salt
• 2 tsp Basil
• 1 can (410 g) Diced Tomatoes In Tomato Juice (not drained)
• 1 bag (5 cup) Kroger Frozen Cheese Tortellini
• 60 g 100% Grated Parmesan Cheese

Directions:

1. Brown Sausage.
2. Chop Onion, Garlic and Spinich
3. Add ingredients in a crockpot and cook on low for 4-6 hours or high for 2-3 hours
4. Macros are based on the soup producing 5 servings. This serving size is about 590g

Turkey Meatballs with Mushroom Gravy

Turkey Meatballs with Mushroom Gravy

Macros: C18 F12 P18

Serves: 2

Ingredients:

• 7 ml (1.5 tsp) Worcestershire Sauce
• 4 g (1 tsp) Garlic Powder
• 2 oz (1/4 c) 1% Milk
• 1 10.5oz container Campbells Healthy Choice - 98% Fat Free - Cream of Mushroom Soup
• 12 Kroger - Reduced Fat Frozen Turkey Meatballs

Directions: 

1. Spray a medium sauce pan with non stick spray
2. Add all ingredients and mix well
3. Place lid on the pan
4. Cook on Medium-Low heat for 15 mins covered stirring frequently
5. With a fork removed meat balls placing 6 meatballs in two bowls
6. Spoon out 90-95g of gravy and place on top of meatballs
7. Serve with with rice or noodles 

Protein French Toast

Protein French Toast

Macros for 2 slices: C44 F2 P21

Macros for just the egg mixture and no bread: C4 F0 P15

Ingredients:

• 1-2g (1/2 tsp) Cinnamon
• 3g (1/2 tsp) Vanilla
• 3.25 Tbsp (50 g) Liquid Egg Whites 
• 1/2 scoop (12 g) Multi Purpose Unflavored Idealfit Protein Powder (you can use whatever protein you'd like but will change the macros)
• 1/8 c (1 oz) Vanilla Unsweetened Almond Milk
• 3 tsp Stevia (or whatever other zero calorie sweetener you prefer) 
• 2 Slices Granny's Delight Sprouted Wheat Bread (or whatever bread you'd like but this will change the macros)

Directions:

1. Mix all the ingredients together besides the bread
2. Put the bread into the mixture and have the bread soak up as much as it can on both sides
3. Spray a pan with non stick spray
4. Place soaked bread on the pan. If you have left over mix pour the left overs onto of the bread as it cooks
5. Cook until both sides of the bread is golden brown
6. Top with desired toppings and enjoy!
7. Macros for 2 slices made as is: C44 F2 P21
8. Macros for just the egg mixture and no bread: C4 F0 P15

Coconut Crepes with Orange Cinnamon Filling

Coconut Crepes with Orange Cinnamon Filling

Macros for 2 Crepes and 2oz Filling: C6.5 F6.5 P15.5

Macros for 1 Crepe: C1.5 F3.5 P5

Macros for 1oz Filling: C1.5 F0 P3

Crepe Batter: 

• 4 Eggs
• 2 Egg Whites
• 1 cup (8oz) Unsweetened Vanilla Almond Coconut Milk (I use the brand Almond Breeze. You can use just regular Unsweetened Vanilla Almond Milk)
• 10 g melted Butter
• 28 g (2 Tbsp) Coconut Flour
• 5 g (1 tsp) Vanilla
• 1/4 tsp Cinnamon
• 1/8 tsp Nutmeg
• 3 packets Stevia 
• 1/8 tsp Salt

Directions for Crepes:

1. Add eggs, milk and butter to a large bowl and mix.
2. Add the reminding ingredients and mix for 2 mins.
3. Let batter sit for 10 mins.
4. When the batter is done sitting, mix the batter one last time for 10 seconds
5. Warm a frying pan at medium-high heat
6. Once the pan is hot, turn the temperature down to Medium-Low
7. Spray the pan with non stick spray
8. Pour 45g (1/4 c) of the crepe batter into the greased hot pan and tilt the pan so that the batter covers all of the bottom of the pan.
9. Once you can lift all of the edges away from the pan and the bottom is golden brown, flip the crepe over and cook the other side until it is golden brown.
10. Will make 10 Crepes. Macros for 1 Crepe C1.5 F3.5 P5

I like to fill my Crepes with 1oz Orange Cinnamon Filling (Recipe Below) with Strawberries and Bananas. 

You can make just the Crepes and fill them with whatever filling you'd like (Orange Cinnamon Filling, Greek Yogurt,  Peanut Butter, Jelly, Nutella, Whip Cream, Cottage Cheese etc.)

Orange Cinnamon Crepe filling:

• 10 oz Lite Vanilla Greek Yogurt (2 single serve cups. I use Kroger)
• 1 tsp Cinnamon
• 1 tsp Vanilla
• 1 On the Go-Orange Crystal Light packet 

Directions for Orange Cinnamon Crepe Filling:

1. Add all ingredients in a bowl
2. Mix well
3. Will make about 10 oz. 1 oz is good for 1 Crepe. Macros for 1oz of filling C1.5 F0 P3

Tater Tot Casserole

Tater Tot Casserole

Macros per serving: C21 F21 P31

Serves 4

Ingredients:

• 1 lb raw 90/10 Lean Ground Turkey
• 1 cup (120g) Kroger Reduced Fat 4 Cheese Mexican Blend (any cheese is fine as long as its 5g fat for 1/4c)
• 2/3 C (6 oz) 98% Fat Free Cream of Chicken Soup
• 3/4 tsp (5g) Salt
• 1/2 tsp (1g) Garlic Powder
• 1/4 tsp Pepper
• 1/4+1/8 tsp Onion Powder
• 35-40 pieces frozen Tater Rounds (they are flat discs) 
• Non Stick Spray
• 8in x 8in Pan

Directions:

1. Preheat oven to 375 degrees
2. Spray Pan with Non Stick Spray
3. Put all ingredients in the pan (but do not mix them together yet) except for the Tots.
4. Once all ingredients are in the pan mix them together. Make sure to not over mix or meat will become mushy
5. Once you feel everything is well mixed, smooth meat mixture flat
6. Pace the tots on top of the meat mixture
7. Sprinkle with Salt
8. Bake uncovered for 40-60 mins or until the center of the meat is 170 degrees. (My oven cooks hot so I usually only cook for 40 mins but gas stoves tend to need to cook longer)
9. Turn broil on low to crisp the top of the tots (about 8 mins) 
10. Let cool for 3-5 mins
11. Serves 4 (about 215g per serving)

Mashed Potatoes

Mashed Potatoes

Serves: 2

Macros per serving: C20 F2.5 P2.5

Ingredients:

• 8 oz raw Red Potatoes
• 1.5 oz (1/8 c) Unsweetened Almond Milk
• 5 ml (1/3 Tbsp) Olive Oil
• 4 g (1/2 tsp) Salt
• 1/8 tsp Pepper
• 1 g (1/4 tsp) Garlic Powder
• 1/8 tsp Seasoned Salt

Directions:

1. Cut potatoes in half
2. Boil in salt water til soft
3. Drain water
4. In a medium bowl, add cooked potatoes and all other ingredients
5. With a hand mixer (or by hand with a fork) mash potatoes until fluffy
6. Add more seasonings to taste
7. Serves 2 (about 180g per serving)

Paprika Chicken With Gravy

Paprika Chicken With Gravy 

Macros: F10 C21 P28.5

Serves 4

Ingredients:

Gravy Ingredients: 

• 4oz Cream of Chicken 
• 3oz Fat Free Sour Cream 
• 3 g (1 Tsp) Onion Powder
• 1 g(1/2 Tsp) Garlic Powder 
• 2 g (1/2 Tsp) Paprika
• Salt and Pepper to taste

Batter Ingredients: 

• 82g Whole Wheat Flour 2 Tsp Paprika
• 1 Tsp Garlic Powder
• 1 Tsp Pepper
• 1/2 Tsp Salt
• 1/2 Tsp Red Pepper Flakes

Chicken Ingredients:

• 1 lb Raw Chicken Breasts cut into strips or cubes A few cups of Milk
• 20g (1.5 Tbsp) Butter

Directions:

1. Put chicken in a bowl and cover with milk. Put in the fridge and let sit for 30 mins
2. Combine all of the batter ingredients in a gallon size plastic bag
3. Place gravy ingredients in a sauce pan and place on medium/low heat. Put lid on and let heat up while chicken is cooking. Stir often
4. Use a fork to get chicken out of the milk, shake off any excess and place chicken in batter
5. Shake the bag with the batter and chicken so all of the chicken pieces are coated
6. Place butter in a pan and melt
7. Fork chicken out of flour mixture shaking off any excess flour and place in pan
8. Pan fry until center of chicken is 170 degrees
9. Serve 4oz cooked chicken with 43g gravy on top

Serving size: 4oz cooked chicken and 43g Gravy 

Cream Cheese Chicken Puffs

Cream Cheese Chicken Puffs

Serves 8

Macros per puff: C14 F9.5 P17

Ingredients:

• 16 oz raw Chicken Breasts 
• 1/4 c (40g) 100% Grated Parmesan Cheese
• 5 oz  1/3 Less Fat Philadelphia Cream Cheese
• 1/2 tsp Salt
• 1/4 tsp Onion Powder
• 1/4 tsp Garlic
• 1/8 tsp Pepper
• 8 Reduced Fat Crescent Rolls dough
• Nonstick Spray

Directions:

1. Preheat oven to 425
2. Boil chicken in salt water til center of chicken is 170 degrees
3. Shred Chicken
4. Stir in Cream Cheese, Parmesan and seasonings
5. Spray 8 Muffin tin spots with non stick spray
6. Spread one Crescent dough triangle in one muffin spot so the bottom and sides are completely covered with no holes and a little bit comes up and over the sides
7. Put 1/8 (about 60-62g) of the chicken mixture in each puff
8. Cook for 7-9 min or until the top of the Crescent looks golden brown. Pull each puff out with a fork to make sure the bottom and sides look cooked

Brown Sugar Crock Pot Pork Loin

Brown Sugar Crock Pot Pork Loin

Macros for 1 oz cooked meat: C2.5 F1.5 P8.5

Makes 42 oz cooked meat

Ingredients:

• 4lb Boneless Pork Sirloin Roast
• 1.5 tsp (10g) (3 cloves) Minced Garlic
• 1 Tbsp (15 g) Honey Mustard
• 1 Tbsp (15 g) Balsamic Vinegar
• 1c + 2Tbsp (160g) Brown Sugar
• 1/3 c (60 g) Brown Sugar
• 1/8 tsp Salt
• 1/8 tsp Pepper
• 1/4 tsp Cinnamon

Directions:

1. Trim off any excessive layer of fat. You will want there to be a little fat though because it will help keep the roast juicy over the long period of cooking.
2. With a fork, poke several holes all over the roast
3. In a small dish mix the garlic, mustard and vinegar together
4. Rub the roast all over with the mustard mixture 
5. Sprinkle roast with salt and pepper
6. Put 1c + 2 Tbsp (160g) of brown sugar in a bowl.
7. With your hands, rub the sugar all over the roast. 
8. Place the roast in the crock pot and cover and cook on LOW for 7 to 9 hours (or until tender but not falling apart). If you have any left over sugar, place the extra on top of the roast.
9. Once the roast is cooked, measure out 1/2 cup of the juice and then pour off the excess juices.
10. Shred the roast into chunks with a fork in the crock pot
11. In a small dish, combine 1/3c (60g) brown sugar, salt, pepper and cinnamon the 1/2 c of juice.
12. Pour the mixture over the top of the roast. 
13. Mix the meat around
14. Cover and continue cooking on LOW for 1 hour

Parmesan Ranch Breaded Chicken

Parmesan Ranch Breaded Chicken

Serves: 4

Macros: C6.5 F4 P29.5

Ingredients:

• 16 oz Raw Boneless Chicken Breast cut into strips
• 2 Egg
• 1 c (60 g) Panko
• 1 packet (30g) Ranch Dressing Dry Mix
• 1/4 c (30g) canned 100% grated Parmesan, Romano Cheese
• 1/2 tsp (2g) Garlic Powder
• 1 tsp (6g) Salt
• 1/2 tsp (1g) Black Pepper
• Nonstick spray

Directions:

1. Preheat oven to 375
2. Spray a cookie sheet/casserole dish with non stick spray
3. Cut chicken into "chicken strips" and salt and pepper chicken
4. Crack eggs into a small bowl and mix eggs with a fork
5. In a medium bowl, mix all remaining ingredients.
6. Roll each chicken strip in the egg and then roll the chicken in the breading mixture (make sure you press as much breading as you can get to stick to the chicken as you can)
7. Place breaded chicken on the greased pan
8. Throw away left over egg and breading
9. Place chicken in the oven for 10 mins
10. flip chicken over and cook til center of chicken reaches 170 degrees or is not longer pink (about another 8-15 mins)
11. Once chicken is done dived evenly upon 4 (To get the exact weight per serving: weight the chicken cooked and dived the weight by 4)

Pumpkin Pie Overnight Oats

Pumpkin Pie Overnight Oats

Macros: C38 F4 P17

Serves: 5

Ingredients:

• 1.6 c (400 g) 100% Pure Pumpkin
• 2 tsp (10ml)  Vanilla extract
• 1/2c (120 ml) Sugar Free Original Pancake Syrup
• 2 Tbsp (11g) Ground Flax
• 2 cup (480 ml), Unsweetened Almond Coconut Milk
• 2 cup (160) Old Fashioned Oats
• 2 tsp, Pumpkin Pie Spice
• Two 5.3oz containers Nonfat Vanilla Greek Yogurt

Directions:

1. Mix all the ingredients together
2. Fill 5 containers evenly with the mixture (about 300g)
3. Store in the fridge overnight
4. When you're ready to eat, microwave for 2-3 mins

Cinnamon Maple Protein Waffels

Cinnamon Maple Protein Waffels

Makes: 2 Waffles

Macros for both waffles: C33 F2.5 P41

Ingredients: 

• 60g (3.75 tbsp) Liquid Egg Whites (I use the brand  Break Free)
• 45ml (3 tbsp) Sugar Free Syrup (I use Kroger)
• 40g (6 tbsp) dry Kodiak Cakes - Protein Packed Buttermilk Waffle Mix
• 32g (1 heaping scoop) Gold Standard Casein Protein **(If you use Whey then you will need to make adjustments, see note below)
• 4g (1 tsp) Cinnamon
• 80ml (1/3 c) Water
• Nonstick Spray

Directions:

1. Add all of the ingredients in a medium bowl        **If you used Whey protein: This will change the way the batter bakes so you will have to make adjustments. Whey will make the batter a lot more runny. You will not want to add any water and you will want start with 1/2 of the egg whites and 1/2 the syrup and add more in til the batter is thick but airy like brownie batter. **
2. Mix with a hand mixer. The batter should be thick and airy like brownie batter.                   
3. Warm up the waffle iron
4. Once the iron is hot spray with non stick spray
5. Scoop out 1/2 of the batter (about 128g) 

Mason Jar Eggs

Mason Jar Eggs

Ingredients:

• Mason Jar

• Nonstick Spray

• 1 full egg

• 2 egg whites

• Salt and Pepper

• Whatever mix ins you want. Example: Cheese, onions, peppers, bacon bits, ham etc etc

Directions:

1. Spray the inside of your mason jar with the nonstick spray

2. Crack eggs into the mason jar

3. Sprinkle with salt and pepper

4. Add in any mix ins you’d like.

5. Shake the Mason Jar really hard so that the yolk breaks and that everything gets mixed up

6. Store in the fridge

7. To heat up: Shake the jar well. Take the lid off and microwave for 1 min. (The egg will expand so don’t be alarmed if you see it rise to the rim). With a fork “scramble” the egg mixture. Place jar back in the microwave and heat for another min. The jar will be hot so be careful! 

Cream Cheese Enchilada Pasta

Cream Cheese Enchilada Pasta

Macros: C50 F20 P43

Serves 4

Ingredients:

• 16 oz raw Boneless Skinless Chicken Breast 
• Chicken Broth
• Nonstick Spray
• Packet of Taco Seasoning or the following seasonings: (Salt, Pepper, Garlic Powder, Onion Powder, Crushed Red Pepper Flakes, Chili Powder, Cumin) 
• One 15oz can (400ml) Red Enchilada Sauce, Medium
• 4 servings (224g) dry Whole Wheat Wide Egg Noodles
• 8 ounce Light (1/3 less fat) Philidephia Cream Cheese
• 1 cup (120g) Mexican Blend 2% Reduced Fat Cheese (I use Kroger Brand)
• Tin Foil

Directions:

1. Turn oven onto 350
2. Cut chicken in to chunks or small strips
3. Spray a frying pan that has a lid with nonstick spray
4. Pour chicken broth into the pan so its about 1/4-1/2 inch deep
5. Bring broth to a boil and then reduce heat to medium-low
6. Place chicken in the pan and season with taco seasonings
7. Place lid on pan and cook chicken until the center is 170 degrees. Once chicken is done, pull the chicken out of the pan and discard the excess chicken broth. 
8. While chicken is cooking, bring a large pot of salt water to a boil and cook noodles til desired tenderness
9. If you want to make your clean up easier, line a casserole dish with tin foil. 
10. Spray your casserole dish (or lined casserole dish) with non stick spray
11. Place cooked pasta and chicken in the casserole dish
12. Cut the cream cheese into small cubes and place in the casserole dish
13. Pour the enchilada sauce over the noodle, chicken and cream cheese
14. Top with the reduced fat cheese
15. Cover with tin foil
16. Place in oven for 20-30 mins or cheese are melted
17. Serves 4 (about 330g is one serving)

Sausage Egg And Cheese Muffin

Sausage Egg & Cheese Muffin

Freezer Meal Option

Macros per sandwich: C25.5 F12 P31.5

Serves 6

Ingredients:

• 6 Whole Wheat English Muffin (I use Thomas)
• 6 American Single Cheese packets (I use Cache Valley)
• 1lb Lean Turkey Sausage (I use Jennie-O)
• 12 Medium Eggs

Directions: 

1. Heat oven to 350
2. Spray 6 muffin tin spots with non stick spray
3. Crack two egg whites into each of the 6 muffin tin spots. Throw away yolk. Season with salt and pepper
4. Place muffin tin in oven for 10-20 mins (until center of egg is cooked)
5. Make sausage patties by measuring 2.5oz of sausage meat and form into patties. Make 6 patties
6. Cook patties til center is done (170 degrees)
7. Place the cooked patty on one side of the open english muffin
8. Place 1 piece of cheese on top of sausage patty
9. Place egg ontop of cheese
10. Top with other side of the english muffin
11. If youd like to save for later: Wrap sandwich with tin foil
12. Place in freezer
13. When ready to eat: un wrap from foil and wrap with damp paper towl. Microwave for 2-2.5 mins 

Caprese Chicken

Caprese Chicken

Macros: C10 F11 P33.5

Serves: 4

Ingredients:

• 1.25 lbs raw Chicken Breast Cutlets
• Chicken Broth - 1 can or less
• 3 Vine Ripe Tomatoes Chopped (250g)
• 1/2 Medium Chopped Red Onion (70g)
• 1 tbsp (15g) Extra Virgin Olive Oil
• 1 tbsp (15g) Balsamic Vinegar
• 3 tsp (9g) Minced Garlic
• 1.5 tbsp (4g) chopped Basil
• 1 Tbsp (21g) Honey
• 3 oz Mozzarella, part skim milk, Cheese cubed

Directions:

1. Salt and Pepper chicken
2. In a frying pan that has a lid, pour in chicken broth so that it is about 1/2 inch deep
3. Heat til it is boiling and then reduce heat to medium-low
4. Add seasoned chicken and place on the lid
5. Cook until the center of the chicken reaches 170 degrees
6. While chicken is cooking chop the Onion and place in a medium bowl.
7. Cut up the tomatoes by placing the diced tomatoes in a strainer and shake out all the extra tomato juice. Add to the onion,
8. Stir in the Oil, Balsamic Vinegar, Garlic, Basil and Honey.
9. Top 1/4 of cooked chicken (about 100g) with 1/4 of the cheese (about 0.75 oz) and 1/4 of the Tomato-Onion mixture (about 80g).
10. Eat as is or add to a salad or pasta! Enjoy!