Ingredients:

• 2 tablespoons extra virgin olive oil
• 2/3 cup basil pesto
• 1/3 cup balsamic vinegar
• 3 tablespoons honey
• 2 tablespoons lemon juice 
• kosher salt, black pepper, and chili flakes
• 2 pounds boneless skinless chicken breasts, cut into bite-size chunks
• 2 cups cherry tomatoes
• 1/2 cup mozzarella balls (use marinated, if you can find)
• 8 ounces burrata cheese, at room temperature
• 2 cups fresh basil leaves

Directions:

• To make the vinaigrette. In a glass jar, combine the pesto, balsamic vinegar, honey, and lemon. Season with chili flakes, salt, and pepper. 
• In a bowl, toss the chicken with half of the vinaigrette and 1 tablespoon olive oil. In a separate bowl toss the tomatoes with 1 tablespoon olive oil, salt, and pepper.
• Set your grill, grill pan, or skillet to medium-high heat. Take skewers and thread the chicken with the tomatoes. If you have additional tomatoes, thread them on additional skewers and grill them up with the chicken. 
• Grill the skewers until lightly charred and cooked through, turning them occasionally throughout cooking, about 10 to 12 minutes total. 
• To serve, toss the mozzarella balls with a couple tablespoons of the vinaigrette. Arrange the mozzarella and burrata on a serving plate. Place the skewers over the cheese.
• Spoon the remaining vinaigrette over everything. I usually add additional olive oil + balsamic too. Top with basil. Enjoy!

Ingredients:

• 3-4 medium zucchinis
• 1 tbsp avocado oil
• 1 tbsp sesame oil
• 2 garlic cloves- finely minced
• 1 onion- sliced
• 1 lb ground beef
• salt and pepper
• 4 tbsp low sodium soy sauce
• 1 tbsp unsweet applesauce
• 1 tsp BBQ sauce
• 1 tsp red pepper flakes

Directions:

• Spiralize zucchinis and transfer to a large bowl lined with a clean towel. Sprinkle with salt and set aside.
• Add soy sauce, applesauce, bbq sauce and red pepper flakes to a small bowl. Whisk to combine. Set aside.
• Heat a large deep skillet over medium high heat and add avocado and sesame oils. Add onion and garlic to pain and cute until onions are tender and garlic is fragrant (about 3-5minutes) Season with a little salt and upper.
• Add ground beef to skillet. Cook the beef until its browned, about 3-5 minutes.
• Add the sauce to ground beff mixture and stir to combine. Turn the heat up a bit and continue to cook the mixture until the meat begins to caramelize a bit.
• Squeeze as much liquid out of the zucchini noodles as you can and add to the skillet with beef mixture.
• Stir until noodles are warm through, about 2-3minutes.
• Serve and enjoy!

Chili Lime Chicken:

• 1 lb. Chicken Breast
• 1/4 cup Olive Oil
• 2 Limes (juiced)
• 1 teaspoon Chili Powder
• 1/2 teaspoon Cumin
• 1 teaspoon Salt

Pico de Gallo:

• 3-4 Roma Tomatoes
• 1/4 cup White or Red Onion (finely diced)
• 1/4 cup Cilantro
• 1/2 Jalapeno (diced)
• 1 teaspoon Salt

Chuy’s Creamy Jalapeno Cilantro Dip Dressing Ingredients:

• 3/4 cup Sour Cream
• 3/4 cup Mayonnaise (if you prefer less mayonnaise, you may use 1 cup of sour cream and ½ cup mayonnaise)
• 1 packet 1 oz Dry Ranch Dip
• 1/4 teaspoon Garlic Salt
• 1/2 cup Cilantro (tightly packed, may add more for fresh flavor)
• 3/4 cup Pickled Jalapenos (plus juice from a jar (may add up to 1 cup depending on heat preference)
• 1/2 cup Buttermilk (if you want it to be thinner, add more buttermilk)
• 2 teaspoons Fresh Lime Juice optional

Additional Bowl Ingredients:

• 1-2 cans Corn cooked
• 1-2 cans Black Beans cooked
• 2 cups rice or more depending on preference
• 1 Jalapeno sliced
• 1-2 Avocado

INSTRUCTIONS

Chicken Prep:

• In a large ziploc bag, place chicken breast, olive oil, lime juice, chili powder, cumin and salt. Let marinate for at least 30 minutes, preferably 2-4 hours or overnight.

Chuy’s Creamy Jalapeno Cilantro Dip Dressing:

• In a medium mixing bowl, stir together sour cream, mayonnaise, ranch dip packet, and garlic salt.
• In blender or food processor, puree cilantro and pickled jalapenos with a little juice. (If using tomatillos, blend with jalapenos and cilantro).
• Add cilantro jalapeno puree to mayo mixture.
• Stir in buttermilk until you reach desired consistency. Add fresh lime juice, if using.
• Refrigerate until ready to serve.

Pico de gallo:

• In small bowl, combine tomatoes, onion, cilantro, jalapeno and salt.

Bowl Assembly:

• Remove chicken from marinate and place on hot grill (medium heat). Cook for 6-8 minutes per side, or until chicken is no longer pink. Time is an estimate as it depends on the thickness of the chicken breast. After grilling, let rest for at least 5 minutes to let juices seep into chicken. Slice on the diagonal.
• Make rice according to package instructions.
• Heat up black beans until warm.
• Heat up corn until warm.
• Make cilantro ranch dressing and homemade guacamole, if you desire.
• Layer in a bowl — rice, beans, grilled chicken, pico de gallo, avocado, roasted corn, and cilantro ranch dressing.
• ENJOY!!

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INGREDIENTS:

• 1 pound baby Dutch yellow potatoes
• 3 ears corn, each cut crosswise into 6 pieces
• 1/4 cup unsalted butter, melted
• 4 cloves garlic, minced
• 1 tablespoon Old Bay seasoning
• 1 pound medium shrimp, peeled and deveined
• 1 (12.8-ounce) package smoked andouille sausage, thinly sliced
• 1 lemon, cut into wedges
• 2 tablespoons chopped fresh parsley leaves

DIRECTIONS:

1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
2. In a large pot of boiling salted water, cook potatoes until just tender and parboiled, about 10-13 minutes. Stir in corn during the last 5 minutes of cooking time; drain well.
3. In a small bowl, combine butter, garlic and Old Bay seasoning.
4. Place potatoes, corn, shrimp and sausage in a single layer onto the prepared baking sheet. Stir in butter mixture and gently toss to combine.
5. Place into oven and bake for 12-15 minutes, or until the shrimp are opaque and corn is tender.
6. Serve immediately with lemon wedges, garnished with parsley, if desired.

Original recipe available here.

Ingredients:

• 1 (20oz) container of refrigerated or frozen cheese tortellini
• 1 lb ground beef
• 1 (24oz) jar of pasta sauce
• 8 (ounces) cream cheese (cubed)
• 1-2 cups shredded mozzarella cheese
• 1/2 cup grated or shredded parmesan
• seasoning to taste

Directions:

1. Cook the pasta a la dente according to the package directions; drain and set aside.
2. Preheat your oven to 350 degrees and grease a 9×13 baking dish.
3. In a large skillet, brown the ground beef with the seasoning of your choice (I use salt, garlic powder, pepper & Italian seasoning). 
4. Remove the excess grease from the browned beef and then stir in your tomato sauce and cream cheese. Simmer for a few minutes until the sauce is well incorporated.
5. Gently toss your cooked tortellini in with the sauce mixture and then pour it into your casserole dish; Sprinkle with shredded mozzarella and parmesan.
6. Bake uncovered in the center rack of your oven for about 20 minutes. Switch the oven to broil and continue baking for an additional 2-3 minutes or until the cheese starts to brown.
7. Enjoy with garlic bread, salad and/or veggies!

Original recipe available here.