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The Best Ways to Eat Chicken

The Best Ways to Eat Chicken

Here are some of our favorite ways to make this nutritious and versatile protein!


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Recipe 1:
Green Goddess Chicken Wrap

Serves: 1 | Cook Time: 5 min.


2 Cups Pre-Cooked Diced or Shredded Chicken

1 Cup Cucumber

½ Avocado (Sliced)

2 Tbsp Green Goddess Dressing

Your Favorite Tortilla



1: Wrap it Up

This recipe is an easy one! Place your favorite tortilla on a plate, and add shredded chicken, sliced avocado, and cucumber. Drizzle over the ingredients with some dressing, and you’re done! Roll it up, and take a bite!


Recipe 2:
Chicken Orzo Soup

Serves: 4 - 6 | Cook Time: 50 min.


2 Tbsp Olive Oil

1 Medium Leek, White & Pale-Green Parts Only, Sliced ½” Thick

2 Celery Stalks, Sliced

2 Carrots Peeled & Sliced

1 Clove Of Garlic, Peeled & Chopped

1 Tsp Thyme Or Rosemary (Dried or Fresh)

2 Cups Chicken Breast (Cooked & Shredded)

1 Lemon Wedge

Zest of One Lemon

6 Cups Low-Sodium Chicken Broth

¾ Cup Orzo

2 Cups Baby Spinach

¼ Cup Chopped Fresh Dill

Salt And Freshly Ground Pepper to Taste



1: Make Your Soup Base

Add oil to a large pot, and cook over medium heat. Add leeks, celery, and carrots and stir until the vegetables become soft. This should take about 5-8 minutes. Then, stir in the garlic, thyme, and lemon zest.

2: Add Broth

Add your chicken broth and bring it to a boil. Then, pour in the orzo and cook until the pasta is al dente. This should take 8-10 minutes.

3: Mix in Some Chicken

Stir in the shredded chicken, spinach, and dill. Let the soup simmer for another 2 - 3 minutes, or until the spinach has wilted.

4: Serve

Season with salt and pepper to taste, squeeze a lemon wedge over, and enjoy!


Recipe 3:
Saucy Pomodoro Fresca

Serves: 2 | Cook Time: 20 min.



16 oz. Bucatini Pasta

12 oz. Cherry Tomatoes

1 Cup Olive Oil

1 oz. Fresh, Chopped Garlic

1 Large Onion, Diced

⅓ Cup of Fresh Basil (Chopped) or 1 ½ Tbsp Dried Basil

(parsley can be used as a substitute)

2 Cups White Wine

1 Cup Grated Parmesan

1 Tsp. Chili Flake



1: Make the Pasta

Bring water to a rolling boil in a large stock pot (higher heat helps prevent gumminess). Then, add the 16 ounces of pasta to the water and cook it to a perfect al dente, or for about 9 minutes.

2: Start the Sauce

While the pasta cooks, slowly bring the heat of a sauce pot up to high. Once it is heated, add the olive oil and cherry tomatoes—carefully because the tomatoes will start popping.


Once most of the tomatoes have popped, add the garlic and onion and saute, stirring occasionally, for about three minutes or until fragrant.

3: Add Wine

Next, turn the heat down to medium and add the wine. As it cooks, stir until there is no alcohol smell coming from the sauce. Finally, add the chili flakes and basil, and give the sauce one more good stir.

4: Strain Pasta

Strain your cooked pasta, but be sure to save two cups of the pasta water.


In the large stock pot, combine the pomodoro fresca, pasta water, and noodles over medium-high heat, until the sauce is coating the noodles.

5: Top with Cheese

Add as much of the cheese as you like, and enjoy! Bon Appetito!

(Optional) Serve alongside Sous Vide Chicken for a winner of a chicken dinner!

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