Grilled Bruschetta Pizza

4 pieces Stonefire mini naan bread (about 50g each) 

Marinara sauce (1/2 Cup)

Shredded Mozzarella Cheese (1/2 C)

Grilled/cooked chicken tender 1 per pizza (8 oz cooked (10 oz. raw)) 

Dash paprika 

Dash garlic powder 

Dash onion powder 

Bruschetta Salad:

Chopped Tomatoes (6 oz)

Chopped Cucumbers (4 oz)

1 Tbs. olive oil 

½ tsp. minced garlic 

Dash sea salt 

Dash ground black pepper 

Pinch fresh basil, chopped 

Topping:

Grated Parmesan Cheese (2 Tbsp)

Balsamic Glaze (2 Tbsp)

Directions:

1. Grill or cook chicken.

2. Heat grill to low heat.

3. Spread marinara sauce over each piece of naan bread. Add mozzarella and chopped grilled chicken to each pizza. Sprinkle with paprika, garlic powder and onion powder. Place on the grill and cook until the cheese is melted.

4. Combine the tomatoes, cucumbers, olive oil, minced garlic, sea salt, pepper and fresh basil together in a bowl. Top the pizzas with the bruschetta salad mixture, Parmesan cheese and balsamic glaze.

Makes 4 servings 

Macros: 350 calories / 12F / 33C / 27P / per serving – Clean Simple Eats

BBQ Ranch Grilled Bounty Bowl

Ingredients:

1 cup cooked White Jasmine Rice 

Dash cumin 

Dash Turmeric 

Dash sea salt 

1 Chicken Tender per person/serving (10 oz cooked (13.5 oz raw) for 4 ppl) 

Small Zucchini, sliced into wedges (7 oz)

Bell Peppers, seeded cut into strips (7 oz)

2 ears of Corn (1 cup) 

Black pepper 

1-2 avocados, chopped (120 g)

Bolthouse Farms Ranch dressing (4 Tbsp)

Stubb’s BBQ Sauce, any variety (2 Tbsp)

Shelled Sunflower Seeds (2 Tbsp)

1 Juice of a Lime

Directions:

1. Cook rice according to the directions on the package. Season with a dash of cumin, turmeric and sea salt once cooked.

2. Heat grill to medium. Place chicken, zucchini, bell peppers and corn on the grill. Spray corn liberally with cooking spray and make sure to rotate it frequently. Spray tops of other veggies with cooking spray and sprinkle sea salt, pepper and cumin over everything. Cook chicken and veggies for about 5 minutes per side or until chicken is fully cooked through and veggies are tender.

3. Cut all the corn off the cob and set aside.

4. To each bowl add grilled chicken,  zucchini, peppers, cup of corn, cup cooked rice, chopped avocado, ranch dressing, BBQ sauce, sunflower seeds and a squirt of lime juice. Enjoy warm.

Makes 4 servings

Macros:  350 calories / 12F / 34C / 27P / per serving – Clean Simple Eats