Peanut-Chicken Cabbage Wraps

Cabbage is a tasty low-calorie stand-in for buns or bread in this healthy chicken lettuce wrap recipe. Don’t limit yourself to cabbage for this Thai-inspired recipe—any fresh green that’s sturdy enough to wrap around ½ cup of filling works.


  • 8 small napa or Savoy cabbage leaves or 4 large, cut in half crosswise
  • 1 tablespoon canola oil
  • 1 pound boneless, skinless chicken breast, trimmed and cut into bite-size pieces
  • ¼ teaspoon salt
  • 5 tablespoons prepared peanut sauce
  • 1 tablespoon rice vinegar
  • 1½ teaspoons lime zest
  • 1 cup julienned Asian pear
  • 1 cup julienned English cucumber
  • ¼ cup finely chopped fresh cilantro
  • 5 tbls of prepared peanut sauce

Wash and dry cabbage leaves well and cut out any tough ribs or stems.

Heat oil in a large nonstick skillet over medium-high heat. Add chicken, season with salt and cook, stirring often, until cooked through, 4 to 6 minutes.

Meanwhile, whisk peanut sauce, vinegar and lime zest in a small bowl.

Remove the pan from the heat, add the sauce mixture and stir to combine. Serve the chicken in the cabbage leaves, topped with pear, cucumber and cilantro.

Prep Time
30 min.

About 2 wraps

Nutrition Information
Per serving: 225 calories; 10 g fat(2 g sat); 2 g fiber; 5 g carbohydrates; 28 g protein; 29 mcg folate; 83 mg cholesterol; 2 g sugars; 0 g added sugars; 414 IU vitamin A; 7 mg vitamin C; 25 mg calcium; 1 mg iron; 618mg sodium; 561 mg potassium

Cashew Chicken Bake

This Cashew Chicken Bake is a simple, packed with protein, and gluten free.

Prep time Cook time Total time
20 mins 55 mins 1 hour 15 mins


  • ½ cup UNCOOKED brown rice (use Minute Instant Brown Rice for this recipe, no other)***
  • 3 medium sized chicken breasts, cut into inch size pieces
  • 1 cup diced celery
  • 1 red bell pepper, chopped into bite size pieces
  • 1 green bell pepper, chopped into bite size pieces
  • 1 can sliced water chestnuts, rinsed & drained
  • ⅔ cup water
  • 2 tbsp gluten free soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp minced garlic
  • ½ tbsp minced ginger
  • ½ tsp cumin
  • ¼ tsp salt
  • ½ tsp pepper
  • 1 cup cashews
  • green onions for garnish


  1. Preheat oven to 375 F and spray a casserole dish** with nonstick cooking spray.
  2. Place brown rice on the bottom of the casserole dish then layer celery and bell pepper. Place chicken on top of veggies. RICE GOES IN THE CASSEROLE DISH UNCOOKED WITH CHICKEN & VEGGIES!*
  3. In a separate bowl, mix seasonings with soy sauce, rice vinegar, garlic & ginger then add mixture to casserole. Layer water chestnuts on top.
  4. Bake 45 minutes at 375 F uncovered.
  5. Remove from oven, add cashews & bake another 10 minutes.
  6. Add green onions for garnish & serve!

*Brown rice is used in the recipe and the RICE GOES IN THE CASSEROLE per the directions.
**VERY IMPORTANT! You need to ensure the baking dish you use is full when you bake. If there is open space in the dish, then the rice will not bake. A smaller baking dish is recommended.
***Use Minute Instant Brown Rice only for the recipe to ensure it cooks.

Nutritional Information
Serving size: 1
Calories: 277
Fat: 12.8g
Saturated fat: 2.8g
Unsaturated fat: 10g
Carbohydrates: 24.3g
Sugar: 3.3g
Fiber: 2.6g
Protein: 18.8g
Cholesterol: 36 mg

Lemony Chicken Saltimbocca



  • 4 (4-ounce) chicken cutlets
  • ⅛ teaspoon salt
  • 12 fresh sage leaves
  • 2 ounces very thinly sliced prosciutto, cut into 8 thin strips
  • 4 teaspoons extra-virgin olive oil, divided
  • ⅓ cup fat-free, lower-sodium chicken broth
  • ¼ cup fresh lemon juice
  • ½ teaspoon cornstarch
  • 4 lemon wedges (optional)


  1. Sprinkle the chicken evenly with salt. Place 3 sage leaves on each cutlet; wrap 2 prosciutto slices around each cutlet, securing sage leaves in place.
  2. Heat a large skillet over medium heat. Add 1 tablespoon oil to pan, and swirl to coat. Add chicken to pan; cook for 2 minutes on each side or until done. Remove chicken from pan; keep warm.
  3. Combine broth, lemon juice, and cornstarch in a small bowl; stir with a whisk until smooth. Add cornstarch mixture and the remaining 1 teaspoon olive oil to pan; bring to a boil, stirring constantly. Cook for 1 minute or until slightly thickened, stirring constantly with a whisk. Spoon sauce over chicken. Serve with lemon wedges, if desired.

Nutritional Value

Calories 202
Fat 7.5 g
Satfat 1.5 g
Monofat 4.3 g
Polyfat 0.9 g
Protein 30.5
Carbohydrate 2.3 g
Fiber 0.2 g
Cholesterol 77 mg
Iron 1.1 mg
Sodium 560 mg
Calcium 18mg

Honey Garlic Slow Cooker Chicken



  • 4 skinless, bone in chicken thighs
  • ½ cup low sodium soy sauce
  • ½ cup ketchup
  • ⅓ cup honey
  • 3 cloves garlic, minced
  • 1 teaspoon dried basil


Rinse the chicken lightly with water and pat dry. Lay chicken thighs on the bottom of a slow cooker. Whisk the remaining ingredients together in a bowl and pour over the chicken. Cook on low for 6 hours.

Garlic Honey Chicken Kebabs



  • ¼ cup vegetable oil
  • ⅓ cup honey
  • ⅓ cup soy sauce
  • ¼ teaspoon ground black pepper
  • 8 skinless, boneless chicken breast halves – cut into 1 inch cubes
  • 3cloves garlic
  • 5 small red onions, cut into 2 inch pieces
  • 2 red or green bell peppers, cut into 2 inch pieces
  • skewers


  1. In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours (the longer the better).
  2. Preheat the grill for high heat.
  3. Drain marinade from the chicken and vegetables, and discard marinade. Thread chicken and vegetables alternately onto the skewers.
  4. Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.