Ingredients:

Lime Salmon:

• 4 (6 oz) skinless salmon fillets
• 3 Tbsp olive oil, plus more for grill
• 2 tsp lime zest
• 3 Tbsp fresh lime juice
• 3 cloves garlic, crushed
• Salt and freshly ground black pepper, to taste

Coconut Rice:

• 1 to 1/2 cups Zico Coconut Water
• 1 to 1/4 cups canned coconut milk
• 1 to 1/2 cups jasmine rice, rinsed well and drained well
• 1/2 tsp salt

Avocado-Mango Salsa:

• 1 large mango, peeled and diced
• 3/4 cup chopped red bell pepper (1/2 large)
• 1/4 cup chopped fresh cilantro
• 1/3 cup chopped red onion, rinsed under water and drained
• 1 large avocado, peeled and diced
• 1 Tbsp fresh lime juice
• 1 Tbsp olive oil
• 1 Tbsp Zico Coconut Water
• Salt and pepper, to taste

Directions:

1. For the salmon:
   1. In an 11×7-inch baking dish, whisk together olive oil, lime zest, lime juice, garlic, and season with salt and pepper to taste.
   2. Place salmon in baking dish, cover, and marinate in refrigerator 15 – 30 minutes, then flip salmon to opposite side and marinate 15 – 30 minutes longer.
   3. Preheat a grill over medium-high heat during last 10 minutes of marinating.
   4. Brush grill grates with oil.
   5. Grill salmon about 3 minutes per side or until just cooked through.
2. For the coconut rice:
   1. While salmon is marinating, prepare coconut rice.
   2. In a medium saucepan bring coconut water, coconut milk, rice, and salt to a full boil.
   3. Cover and simmer until liquid has been absorbed, about 20 minutes.
   4. Fluff with a fork, then let rest 5 minutes.
3. For the mango avocado salsa:
   1. While the salmon is grilling, prepare salsa.
   2. In a medium bowl, toss together mango, bell pepper, cilantro, red onion, avocado, lime juice, olive oil, and coconut water.
   3. Season with salt and pepper to taste.
   4. Serve salmon warm with coconut rice topped with avocado mango salsa.

Prep Time: 45 minutes | Cooking Time: 25 minutes | Total Time: 1 hour 10 minutes
Kcal: 650 kcal | Servings: 4

Ingredients:

• 1 cup bottled ranch dressing
• 2 tsp jarred roasted garlic
• 1 cup Italian dressing
• 4 boneless skinless chicken breasts

Directions:

1. Combine ranch dressing, roasted garlic, and Italian dressing in a mixing bowl.
2. Pour this marinade over the chicken breasts and let them marinate in the refrigerator for 4 hours to overnight.
3. Preheat your grill. Grill the chicken for approximately 15 minutes, flipping once, or until the chicken is fully cooked and reaches an internal temperature of 165ºF.

Prep Time: 5 minutes (plus marinating time) | Cooking Time: 15 minutes | Total Time: 20 minutes (plus marinating time)
Servings: 4

Ingredients:

Chicken Ingredients:

• 4 large boneless chicken breasts
• 1/2 cup Tony Chachere’s 30-Minute Chicken Marinade

Stuffing Ingredients:

• 8 oz cream cheese
• 12 oz chopped spinach
• 6 oz sun-dried tomatoes
• 1 cup Mozzarella or Queso cheese
• 2 tsp Tony Chachere’s Spice N’ Herbs Seasoning

Cream Sauce Ingredients:

• 1 tbsp butter
• 1 cup heavy cream
• 2 tsp oil from sun-dried tomatoes
• 1/2 cup grated Parmesan
• 1 tsp Tony Chachere’s Spice N’ Herbs Seasoning

Directions:

1. Slice the chicken breasts in half to make them foldable.
2. Marinate the chicken in the marinade for 30 minutes.
3. In a bowl, add all the stuffing ingredients together and mix until well combined.
4. Evenly distribute the filling into each chicken breast and seal in place with toothpicks.
5. Add the chicken to a hot grill and let cook for about 10 minutes flipping halfway through.
6. The chicken is done when the internal temperature is 165 degrees Fahrenheit.
7. In a saucepan over medium-high heat, melt butter and add all the sauce ingredients.
8. Bring to a boil and reduce to a simmer and let cook for 5 minutes.
9. Add the sauce over the chicken and serve.

Prep Time: 35 minutes | Cooking Time: 15 minutes | Total Time: 50 minutes | Servings: 2-4

Ingredients:

• ½ cup pineapple juice
• ½ cup brown sugar
• ⅓ cup ketchup
• ⅓ cup low sodium soy sauce
• ¼ teaspoon ground ginger
• 2 teaspoons minced garlic
• 6 boneless, skinless chicken breasts

Directions:

1. In a mixing bowl, whisk together pineapple juice, brown sugar, ketchup, soy sauce, ginger, and garlic.
2. Pour marinade into a large resealable plastic bag and add chicken.
3. Seal bag and place in the fridge for at least 4 hours (or overnight).
4. Remove bag from fridge, drain and discard marinade from chicken.
5. Grill chicken over medium-high heat for 6-8 minutes on each side or until internal temperature of chicken reaches 165 degrees F.

Prep Time: 4 hours 10 minutes | Cooking Time: 15 minutes | Total Time: 4 hours 25 minutes
Kcal: 233 kcal | Servings: 6 servings