3 Macronutrient Friendly Recipes

Scrambled Egg Stuffed Sweet Potato

Serving: 1 serving (out of 2) | Calories: 405kcal | Carbohydrates: 44.3g | Protein: 16.4g | Fat: 18.6g | Fiber: 8.6g

Ingredients:

• 2 medium sweet potatoes

• 4 large eggs

• 1/2 tbsp olive oil

• 1/2 medium avocado

• 2 tbsp coconut milk

• Dash salt & pepper

• Dash hot sauce

Directions:

1. Preheat oven to 400° F.

2. Wash sweet potato & pierce all over with a fork. Drizzle with olive oil & place on a baking sheet for 50-60 minutes until tender.

3. While sweet potato is roasting, add olive oil to a pan. In a small bowl whisk eggs, coconut milk, sea salt & black pepper. Pour into pan over low to medium heat & slowly scramble for roughly 5 minutes.

4. Remove the sweet potato from oven and allow to cool for 5-10 minutes. Split open the sweet potato & stuff with the scrambled egg mixture. Top with desired hot sauce.

5. Store in the fridge for up to 5 days.

Sheet Pan Greek Chicken & Vegetables

Serving: 1 serving (out of 4) Calories: 454kcal | Carbohydrates: 31g | Protein: 33.4g | Fat: 20.5g | Fiber: 12.8g

Ingredients:

• 4 boneless skinless chicken breasts

• 2 cups canned (or fresh) artichoke hearts

• 1 cup diced zucchini

• 1 cup sliced red onion

• 1 cup chopped cherry tomatoes

• 8 cups mixed greens

Marinade Ingredients:

• 1/3 cup olive oil

• 1/4 cup fresh lemon juice

• 1 tbsp chopped mint

• 1 tsp dried oregano

• 1/2 tsp dried dill

• 1 tsp minced garlic

• 1/2 tsp sea salt

• 1/4 tsp black pepper

Directions:

1. Combine ingredients for marinade in a small mixed bowl. Stir well & divide in half. Place chicken into a medium mixing bowl & coat with 1/2 marinade & stir. Cover & refrigerate for 2-8 hours.

2. Preheat oven to 400° F. Drain marinade from chicken & discard. Spread chicken on parchment paper-lined baking sheet & tent with aluminum foul. Bake for 10 minutes.

3. While chicken bakes, toss vegetables in the reserved marinade in a medium mixing bowl. Remove aluminum from baking sheet & spread veggies with chicken.

4. Return to oven & bake uncovered for 20 minutes. Turn over to broil & broil for 5-7 minutes to lightly brown chicken & vegetables.

5. Serve chicken & roasted vegetables hot or chilled over a bed of mixed greens.

Sheet Pan Shrimp Fajitas

Serving: 1 (out of 4) Calories: 246kcal | Carbohydrates: 22.6g | Protein: 32g | Fat: 9.4g | Fiber: 4.5g

Ingredients:

• 1 lb raw shrimp (peeled & deveined)

• 2 cups bell peppers

• 1 cup white onion

• 2 tbsp olive oil

• 1 tsp ground cumin

• 1 tsp dried oregano

• 1/2 tsp smoked paprika

• 1/4 tsp onion powder

• 1/2 tsp sea salt

• 1/8 tsp cayenne pepper

• 4 corn tortillas

Ingredients for Pico de Gallo:

• 1 cup chopped tomatoes

• 1/4 cup diced red onion

• 1/4 cup chopped cilantro

• 1 tbsp lime juice

• 1/4 tsp sea salt

Directions:

1. Preheat oven to 425° F & line medium baking sheet with parchment paper. In a medium mixing bowl, combine shrimp, bell peppers & onions with olive oil & dried seasonings. Stir to coat. Spread onto baking sheet.

2. Roast for 8 minutes. Stir & roast for an additional 5 minutes.

3. Serve shrimp & vegetables over tortillas topped with pico de gallo, lime & cilantro.