Ingredients:

• 1 Can shredded chicken breast (Costco)
• 1 Large avocado (or 2 small)
• Baby romain lettuce
• Salt & Peper

Directions:

1. Drain chicken and place in bowl.
2. Mash avocado and mix with shredded chicken.
3. Season with salt & pepper.
4. Add to a full baby romain lettuce leaf.

Eat like a taco! So yummy… Add any extra veggies like tomato, onion, etc.

Ingredients for easier version:

• 1 pkg Chicken Meatballs (Costco)
  • Homemade recipe below
• 3-4 Zucchini Squash, spiraled
• 4 Tbl Butter
• Avocado Oil
• Minced Garlic
• Red Pepper Flakes
• Parmesan Cheese
• Heavy Cream

Directions:

1. In a skillet, heat avocado oil. Add meatballs to brown. Once browned, remove from skillet and set aside.
2. In same skillet, add butter, heavy cream, garlic and zoodles. Sautés a few minutes then add meatballs back in.
3. Simmer until done.

Homemade recipe for meatballs:

Ingredients:

• 1 lb. 
• ground chicken
• 5 garlic cloves, minced and divided
• 1 egg, beaten
• 1/2 c. grated Parmesan, plus more for garnish
• 2 tbsp. freshly chopped parsley
• 1/4 tsp. red pepper flakes
• Kosher salt
• Freshly ground black pepper
• 2 tbsp. extra-virgin olive oil
• 4 tbsp. butter
• Juice of 1/2 a lemon
• 1 lb. 
• zoodles

Directions:

1. In a large bowl mix together ground chicken, 2 garlic cloves, egg, Parmesan, parsley, and red pepper flakes. Season with salt and pepper then form into tablespoon sized meatballs. 
2. In a large skillet over medium heat, heat oil and cook meatballs until golden on all sides and cooked through, 10 minutes. Transfer to a plate and wipe out skillet with a paper towel. 
3. Melt butter in skillet then add remaining 3 garlic cloves and cook until fragrant, 1 minute. Add zoodles to skillet and toss in garlic butter then squeeze in lemon juice. 
4. Add meatballs back and heat just until warmed through. Garnish with Parmesan to serve.

Source: Delish.com

Ingredients:

Chicken Marinade:

• 3 pounds boneless, skinless chicken breasts (about 4-6)
• Juice of 3 limes
• 1 cup cilantro, roughly chopped
• ½ cup olive oil
• 1 tsp. kosher salt, or more to taste
• fresh cracked pepper
• 2 garlic cloves, finely minced
• 1 tsp. cumin
• ½ tsp. onion powder
• ½ tsp. ground coriander

Avocado Salsa:

• 2 avocados, diced
• 2 roma tomatoes, diced
• ¼ cup shallot, finely diced
• ¼ cup cilantro, finely chopped
• Juice from ½ lime
• ¼ tsp. garlic powder
• fresh cracked pepper & salt to taste

Directions:

1. Combine the marinade ingredients in a food processor and blend. Pour into a large resealable bag and add chicken and marinate for a few minutes, up to overnight.
2. Mix together Avocado Salsa ingredients in a medium sized bowl. Set aside.
3. Grill chicken over medium-high heat (or on stovetop) until no longer pink inside. Serve chicken with avocado salsa and enjoy!

Source: YummyHealthyEasy.com

Ingredients:

• 4 ounces chicken breast, chopped in bite size pieces
  • Note: I used canned chicken from Costco and it was perfectly shredded, fast and easy
• 1 tbs. avocado oil or olive oil
• 2 tsp. low sugar taco seasoning
• 1⁄4 cup red enchilada sauce
• 3 tbs. diced green chilies
• 3 tbs. chopped olives
  • I omitted, of course. =)
• 1⁄4 cup shredded mozzarella cheese

Directions:

1. Preheat oven to 350 degrees Fahrenheit.
2. While oven preheats, heat olive oil in a medium skillet over mediumhigh heat. Add in chopped chicken breast and season with taco seasoning. Sauté until no longer pink and cooked through, about 8 minutes.
3. Place chicken in a greased 8×8 baking dish. Add enchilada sauce and toss chicken until well coated. Sprinkle with cheese, olives, and green chilies. Bake in preheated oven for 10-15 minutes, until cheese is melted and sauce is bubbling.
4. Remove from oven and allow to cool about 10 minutes. Enjoy!

Note: The above ingredients is for one serving that made three street tacos. So, increase accordingly to your family.

Source: Fit2Fat2Fit.com

Ingredients:

• 5 ounce chicken thigh
• 2 1⁄2 tbs. almond flour
• 1 tbs. parmesan cheese 1 egg
• 2 tbs. avocado oil
• 1 1⁄2 cups broccoli, chopped
• 1 tbs. grass fed butter smoked paprika, to taste
• salt & pepper

Directions:

1. In a bowl combine 2 tablespoons of almond flour, parmesan cheese, and seasonings. Mix well. In a separate bowl beat egg, set aside.
2. Dip chicken in remaining almond flour, coating both sides well. Then dip into egg mixture, careful to coat both sides. Then dip chicken into almond/parmesan mixture, coating both sides until well covered.
3. Heat avocado oil over medium high heat. Add chicken thigh to
   oil, allow to fry for about 4-5 minutes on one side before flipping. Allow to cook another 3-4 minutes or until chicken is cooked through and reaches internal temperature of 160 degrees Fahrenheit.
4. Meanwhile, sauté butter, broccoli, salt and pepper over medium heat. Sauté until bright green and just begins to soften, about 5-6 minutes.
5. Serve fried chicken with sautéed broccoli on the side and enjoy!

Source: Fit2Fat2Fit.com

Ingredients:

• 1 tablespoon olive oil
• 4 chicken breasts (use 4 thin chicken breasts, or use 2 large chicken breasts, sliced in half, horizontally)
• salt and pepper
• 6 oz cream cheese, cold and sliced into 8 slices
• 8 strips bacon, cooked and chopped or bacon bits
• 1 cup Cheddar cheese, shredded

Directions:

1. Preheat the oven to 400 F.
2. Grease the bottom of the casserole dish with olive oil. I used the the oval casserole dish measured 13 inches x 9 inches x 4 inches deep.
3. Add chicken breasts to the casserole dish. Note about chicken: use 4 thin chicken breasts, or use 2 large thick chicken breasts, sliced in half horizontally each to make 4 thin chicken breasts.
4. Sprinkle chicken breasts with salt and pepper.
5. Top with cream cheese. Cream cheese should be cold, right out of the fridge, sliced into 8 thin slices.
6. Top with chopped cooked bacon (drained from fat).
7. Top with shredded Cheddar cheese.
8. Bake, uncovered, for about 20-30 minutes, until the chicken is cooked through. The cooking time will depend on the thickness of your chicken breasts.

Source: Juliasalbum.com