Grilled Barbecue Chicken and Vegetables in Foil

Tender, flavorful chicken covered in sweet barbecue sauce and cooked on the grill inside foil packs with zucchini, bell peppers and asparagus.

Prep Time: 10 min - Cook Time: 25 min - Total Time: 35 min


  • 8 aluminum foil sheets large enough to wrap around one chicken breast

  • 4 (4-ounces each) boneless, skinless chicken breasts

  • 1/2-cup barbecue sauce (use your favorite)

  • 1 zucchini, sliced into thin rounds

  • 1 red, green or yellow bell pepper, cut into thin strips

  • 8 asparagus spears

  • salt and fresh ground pepper, to taste

  • extra virgin olive oil



  1. Preheat the grill to medium-high heat.

  2. For each foil pack, prepare two sheets of aluminum foil; place the sheets one on top of the other for durability.

  3. Place one chicken breast on each stacked pair of foil sheets; season with salt and fresh ground pepper.

  4. Brush each chicken breast with 1 to 2 tablespoons barbecue sauce.

  5. Divide equally and arrange vegetables around each chicken breast; season with salt and pepper.

  6. Drizzle chicken and vegetables with little olive oil.

  7. Fold the sides of the foil over the chicken, covering completely; seal the packets closed.

  8. Transfer foil packets to the preheated grill rack and cook for 20 to 25 minutes, or until done, turning once.

  9. Chicken is done when thermometer reads 165 F.

  10. Allow the chicken to rest for a few minutes.

  11. Serve.

  12. Preheat oven to 400F.

  13. Prepare chicken as directed above.

  14. Seal the packets closed and transfer to a baking sheet.

  15. Bake in the oven for 25 minutes, or until done.

  16. Remove from oven and let stand few minutes.

  17. Serve.


Calories: 320 cal

Fat: 12.2 g

Saturated Fat: 2.9 g

Sodium: 454 mg g

Cholesterol: 101 mg g

Protein: 34.8 g

Fiber: 2.4 g

Chicken and Avocado Burritos

Prep Time: 15 minutes Cook Time: 5 minutes Total Time: 20 minutes Servings: 4

Burritos stuffed with juicy chicken, cool and creamy avocado, oozy gooey melted cheese, spicy salsa verde and sour cream!


  • 4 burrito sized tortillas (corn tortillas for gluten-free), warmed

  • 1 pound cooked chicken, sliced or shredded

  • 1 large avocado, diced

  • 1 cup Monterey Jack cheese, shredded

  • 1/4 cup salsa verde

  • 1/4 cup sour cream or greek yogurt

  • 2 tablespoons cilantro, chopped


Assemble the burritos, optionally toast, and enjoy!

Option: Use cilantro lime grilled chicken or tequila lime grilled chicken instead of plain chicken.

Nutrition Facts: Calories 519, Fat 24g (Saturated 8.8g, Trans 0g), Cholesterol 93mg, Sodium 771mg, Carbs 37.2g (Fiber 6g, Sugars 2.5g), Protein 40g

Healthy Buffalo Cauliflower Bites Recipe


  • 6 cups of fresh cauliflower florets

  • 2 teaspoons garlic powder

  • a pinch of salt

  • a pinch of pepper

  • 1 tablespoon butter, melted

  • ¾ cup Frank's RedHot hot sauce


  1. Preheat oven to 450.

  2. Spray a baking sheet with olive oil. Set aside.

  3. Mix the garlic powder, salt, pepper, melted butter, and hot sauce in a small bowl.

  4. Add the cauliflower into a large gallon-sized bag, pour the buffalo sauce into the bag. Shake until the cauliflower florets are fully coated.

  5. Spread on a baking sheet.

  6. Bake for 20 minutes.

  7. Serve with ranch or blue cheese dressing.

Cilantro Lime Rice

Prep Time:5 min - Cook Time:20 min - Serves 6


  • 1 cup long grain white rice

  • 2 cups chicken broth

  • 1/2 teaspoon salt

  • 1/4 teaspoon ground cumin

  • 2 Tablespoons fresh lime juice

  • 1 teaspoon lime zest

  • 2 Tablespoons chopped cilantro



Combine the rice, chicken broth, salt and ground cumin in a large saucepan or skillet. Bring to a boil over medium-high heat. Cover with lid then reduce heat to medium-low. Let simmer 20 minutes.


Remove from heat, but keep lid on. Let stand with lid on for 10 minutes. Remove lid and add in lime juice, zest and chopped cilantro. Fluff with a fork and serve warm!

Chicken Detox Soup

Yield: 8-12 bowls

Prep Time: 20 minutes

Cook Time: 35 minutes


  • 1 1/2 pounds boneless skinless chicken breast
  • 2 quarts chicken broth
  • 1 large onion, peeled and chopped
  • 3 cups broccoli florets
  • 2 1/2 cups sliced carrots
  • 2 cups chopped celery
  • 1 1/2 cups frozen peas
  • 1/4 cup chopped parsley
  • 3-4 garlic cloves, minced
  • 3 tablespoons fresh shredded or grated ginger
  • 2 tablespoons olive oil
  • 1 tablespoon apple cider vinegar
  • 1/4 - 1/2 teaspoon crushed red pepper
  • 1/4 teaspoon ground turmeric
  • Salt and pepper



  1. Set a large sauce pot over medium heat. Add the olive oil, chopped onions, celery, ginger, and garlic. Saute for 5-6 minutes to soften. Then add the chicken breasts, broth, carrots, apple cider vinegar, crushed red pepper, turmeric and 1 teaspoon sea salt.
  2. Bring to a boil, lower the heat, and simmer for 20+ minutes, until the chicken breasts are cooked through. Then remove the chicken with tongs and set them on a cutting board to cool.
  3. Add the broccoli, peas, and parsley to the pot. Continue to simmer to soften the broccoli. Meanwhile, shred the chicken breasts with two forks, and stir it back into the soup. Once the broccoli is tender, taste, then salt and pepper as needed. Serve warm.

NOTES: For best results, use all organic ingredients.