Baked Mustard Lime Chicken

Baked Mustard Lime Chicken

by | Dec 3, 2025 | Lunch/Dinner, Recipes and Meal Ideas

baked mustard lime chicken

Baked Mustard Lime Chicken

If you are looking to spice up your chicken game, this recipe is for you! You can prepare a big batch to use in a variety of ways all week long. You can add it to salads, soups, wraps, stir frys. So many possibilities that level up the flavor of your weeknight dinners all while saving you time, energy and money!
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Prep Time 15 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Ingredients Method Notes

Ingredients
  

Ingredients
  • 1 1/2 lb chicken breast skinless and boneless
  • 1/2 cup cilantro fresh, chopped
  • 1/2 cup lime juice
  • 1/4 cup Dijon mustard
  • 1 Tbs olive oil
  • 1 Tbs chili powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper

Method
 

Prep
  1. Preheat oven to 350°F.
  2. Rinse chicken breasts, pat dry, and pace in a 7 x 11 inch baking dish.
Make
  1. Combine lime juice, cilantro, mustard, olive oil, chili, salt and pepper in a food processor.
  2. Pulse until ingredients are well combined.
  3. Pour marinade over chicken, cover and refrigerate for at least 15 minutes or up to 6 hours.
  4. Bake at 350°F for 22 minutes uncovered, or until an instant read thermometer reads 165°F.
  5. Serve with extra sauce spooned over top.

Notes

Nutrition Facts: Calorie 286 Total Fat 11g Saturated Fat 2g Cholesterol 136mg Sodium 900mg Total Carbohydrates 7g Dietary Fiber 1g Total Sugars 1g Protein 35g
Vegetable Pumpkin Curry

Vegetable Pumpkin Curry

by | Nov 24, 2025 | Lunch/Dinner, Recipes and Meal Ideas

Vegetable Pumpkin Curry

Vegetable Pumpkin Curry

This one pot meal is filled with simple veggies packing it full of nutrients and flavor. The pumpkin helps create a natural sweetness, the sweet potatoes add a tender texture, and the bell peppers give you a satisfying crunch. Pick a protein to add to this, such as shredded chicken, roasted tofu, or lentils would all work! Lastly, pair it with rice, cauli-rice, or warm naan to round out your meal.
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Ingredients Method Notes

Ingredients
  

Ingredients
  • 1/2 yellow onion chopped
  • 1 sweet potato peeled and diced
  • 1 red bell pepper chopped
  • 1 clove garlic minced
  • 1/2 cup green beans chopped
  • 1 zucchini chopped
  • 1/2 cup fresh cilantro chopped
  • 1 Tbs olive oil
  • 2 Tbs red curry paste
  • 1 1/2 cup pumpkin purée canned
  • 1 1/2 cup coconut milk full-fat
  • 4 cup spinach fresh leaves
  • 1 lime cut into wedges

Method
 

Prep
  1. Chop the onion, sweet potato, garlic, pepper, green beans, zucchini, and cilantro.
Make
  1. Heat olive oil in a large skillet. Add the onion, sweet potato, garlic, and pepper, Sauté for 3-5 minutes or until onion begins to soften. Cover and let steam generate to soften sweet potatoes for 5 minutes.
  2. Add in the green beans and zucchini. Continue to sauté until zucchini begins to soften.
  3. Stir in the curry paste, pumpkin, and coconut milk and bring to a gentle simmer. Cook for 3 minutes.
  4. Add the spinach, salt, and pepper, and cook another 3-5 minutes or until spinach is wilted.
  5. Serve over cauliflower rice and top with a squeeze of fresh lime juice and chopped cilantro.

Notes

Nutrition Facts: Calories 303 Total Fat 22g Saturated Fat 17g Sodium 64mg
Total Carbohydrates 27g Dietary Fiber 8g Total Sugars 8g Protein 6g
Shredded Chicken Vegetable Stew

Shredded Chicken Vegetable Stew

by | Nov 20, 2025 | Lunch/Dinner, Recipes and Meal Ideas

Shredded Chicken Vegetable Stew

Shredded Chicken Vegetable Stew

Ready for a cozy meal that is packed with nutritients and flavor? This stew is loaded with tender chicken, white beans, carrots, spinach, with a rich tomato base seasoned with garlic and herbs. The best part is it's a one pot meal. Perfect for those evenings you need something warm and nourishing with minimal clean up required!
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Prep Time 20 minutes
Total Time 30 minutes
Servings: 6
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

Ingredients
  • 1 lb chicken breast cooked and shredded
  • 2 Tbs olive oil
  • 1 small white onion diced
  • 3 carrots peeled and diced
  • 4 cloves garlic minced
  • 1 28 oz. can crushed tomatoes
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1 tsp dried parsley
  • 1 15 oz. can cannellini beans, drained and rinsed
  • 2 cup spinach
  • salt to taste
  • pepper to taste

Method
 

Prep
  1. Dice onions. Peel and chop carrots. Mince garlic.
  2. Drain and rinse cannellini beans.
Make
  1. Place the chicken breasts in the bottom of a large pot, then season them lightly with salt and pepper. Cover the chicken with 1 inch of water. Place the pot on the stove and bring water to a boil. Once the pot on the stove is boiling, reduce the heat and let simmer until the chicken reaches an internal temperature of 165°F on an instant-read thermometer or is no longer pink in the center, about 8 to 16 minutes. Remove the chicken from the water and let rest until cool enough to handle and shred.
  2. In a large pot, heat oil over medium-high heat. Sauté onions, carrots, and garlic until tender.
  3. Add crushed tomatoes, vegetable broth, dried basil, oregano, and parsley. Let sauce come to a simmer and simmer for 5 minutes.
  4. Stir in cannellini beans, spinach, and shredded chicken. Cook until spinach has wilted and chicken has warmed through.
  5. Garnish with fresh basil and parmesan cheese (if using).

Notes

Nutrition Facts Calories 269 Total Fat 7g Saturated Fat 1g Trans Fat 0g Cholesterol 45mg Sodium 636mg
Total Carbohydrates 28g Dietary Fiber 8g Total Sugars 10g Protein 25g
Ultimate Minestrone Soup

Ultimate Minestrone Soup

by | Oct 26, 2025 | Lunch/Dinner, Recipes and Meal Ideas


U;timate Minestrone Soup

Ultimate Minestrone Soup

Our Ultimate Minestone soup is filled with healthy grains, veggies and beans. Packed full of nutritients and big flavor. Only 15 minutes to prep so it's a quick fix for those busy days. Sitting down to a bowl of this soup on a cool evening will warm you up while filling you up!
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Prep Time 15 minutes
Total Time 45 minutes
Servings: 8
Course: Soup
Cuisine: American
Ingredients Method Notes

Ingredients
  

Ingredients
  • 1 lb. pasta protein-pasta or whole-grain, elbow (gluten-free if necessary)
  • 4 cloves garlic minced
  • 1 medium onion chopped
  • 4 medium carrots peeled and chopped
  • 4 ribs celery chopped
  • 1 small zucchini chopped
  • 1 cup parsley chopped
  • 14 oz tomatoes fire-roasted, canned (1)
  • 1 sprig thyme fresh (1 Teaspoon Dried Thyme)
  • 2 Tbs olive oil
  • 2 bay leaves
  • 6 cups vegetable broth low sodium
  • 1 1/2 cups white beans canned, drained and rinsed
  • 2 Tbs pesto Optional
  • 1/2 tsp red pepper flakes Optional
  • black pepper to taste
  • salt to taste

Method
 

Prep
  1. Cook pasta and set aside. You will stir pasta in after the soup has cooked.
  2. Chop all vegetables according to directions.
Make
  1. Heat the oil in a large pot over medium-high heat. Add the garlic and onion. Cook, stirring frequently, for 1-2 minutes, or until softened.
  2. Add the carrots and celery. Continue cooking for 5 minutes
  3. Add tomatoes, thyme, bay leaves, and broth. Simmer for 20 minutes or until vegetables are tender.
  4. Add the beans, zucchini, and parsley—season with salt and pepper to taste [and hot pepper if desired].
  5. Stir in pasta and serve topped with some pesto.

Notes

Serving size is approx 2 cups, Nutrition Facts per serving with whole grain pasta: Calories 278 Total Fat 9.3g, Saturated Fat 0.9g, Trans Fat 0.0g, Cholesterol 0m,g Sodium 439mg, Total Carbohydrates 40g, Dietary Fiber 7,g Total Sugars 5g, Protein 9g, Vitamin D 0mcg, Calcium 93mg, Iron 4,mg Potassium 531mg

Garlic Shrimp and White Bean Sheet Pan Dinner

Garlic Shrimp and White Bean Sheet Pan Dinner

by | Oct 22, 2025 | Lunch/Dinner, Recipes and Meal Ideas

Garlic Shrimp and White Bean Sheet Pan Dinner

Garlic Shrimp and White Bean Sheet Pan Dinner

Our Garlic Shrimp and White Bean Sheet Pan Dinner is a perfect recipe to add to your busy weeknight dinner line up. This meal is table ready fast with minimal prep time before it goes in the oven. It's filled with nutrients and packed with big flavor!
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Prep Time 15 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

Ingredients
  • 5 cloves garlic pressed
  • 2 lb shrimp shelled and deveined
  • 2 tsp thyme dried
  • 1 lemon sliced thinly
  • 1/4 tsp salt
  • black pepper to taste
  • 1 1/2 cups cannellini beans canned rinsed and drained
  • 5 oz fresh spinach
  • 1 tsp red pepper flakes
  • 1/2 cup extra virgin olive oil

Method
 

Prep
  1. Add garlic, shrimp, thyme, lemon slices, salt, and pepper to a large bowl and stir to coat. Marinate covered in the refrigerator for 15 minutes.
  2. Line a baking sheet with parchment paper.
  3. Preheat oven to 400°F.
Make
  1. Remove shrimp from the refrigerator and stir in beans.
  2. Bake for 10 minutes, then stir in spinach. Bake for an additional 5 minutes until shrimp is opaque and pink throughout.
  3. Serve immediately.

Notes

Nutrition Facts: Calories 643 Total Fat 31.5g Saturated Fat 5.0g Trans Fat 0.1g Cholesterol 478mg Sodium 2656mg Total Carbohydrates 29g Dietary Fiber 6g Total Sugars 1g Protein 60g Vitamin D 0mcg Calcium 336mg Iron 6mg Potassium 1086mg
Easy Slow Cooker Beef Stew

Easy Slow Cooker Beef Stew

by | Oct 11, 2025 | Lunch/Dinner, Recipes and Meal Ideas

Slow Cooker Beef Stew

When the weather cools down, there’s nothing better than coming home to a warm, hearty meal that’s already done. This Slow Cooker Beef Stew is comfort food done the Well Balanced way — nourishing, flavorful, and full of wholesome ingredients.
The secret to making it taste like it simmered all day on the stove? Don’t skip the sauté! Browning the beef and aromatics first adds that deep, savory flavor that makes every bite satisfying.
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Prep Time 20 minutes
Total Time 4 hours 30 minutes
Servings: 4
Course: Soup
Cuisine: American
Calories: 496
Ingredients Method Notes

Ingredients
  

  • 2 lb beef stew meat, cubed
  • 3 carrots peeled and chopped
  • 3 stalks celery chopped
  • 1 onion sweet, chopped
  • 4 cloves garlic minced or pressed
  • 1 Tbs rosemary fresh, chopped
  • 1/4 cup parsley fresh, chopped
  • 2 Tbs avocado oil
  • 2 potatoes (e.g., russet or Yukon Gold) chopped into even pieces
  • 5 cups beef broth low-sodium
  • 2 bay leaves

Method
 

Prep
  1. Cube beef.
  2. Chop carrots, celery, and onion. Mince garlic.
  3. Chop rosemary and parsley.
  4. Set slow cooker to “Sauté” setting.
Make
  1. Add 1 tablespoon of oil to the slow cooker and sauté beef until brown on all sides. Remove and set aside.
  2. Add remaining avocado oil to slow cooker and sauté onion, garlic, and rosemary until fragrant. If you don’t have a sauté setting on your slow cooker you can sauté the beef and vegetables stovetop separately and add. Sautéeing adds a deeper flavor to the stew.
  3. Add carrots, celery, and pototoes and stir to coat.
  4. Return beef and juices to slow cooker. Add broth and bay leaves.
  5. Set slow cooker on high for 4 hours or low for 6-8 hours. You want to cook the stew until the beef is tender.
  6. Remove bay leaves.
  7. For a thicker stew, remove some of the vegetables with broth and purée then add them back to the pot.
  8. Serve topped with fresh parsley.

Notes

Optional swaps: in place of yukon potatoes, you can use butternnut squash or sweet potatoes.
Nutrition
Facts
Calories
per serving
496
Amount/serving
% Daily Value*
Total Fat 17.7g
27%
Saturated Fat 5.2g
25%
Trans Fat 0.5g
Cholesterol 145mg
48%
Sodium 742mg
32%
Amount/serving
% Daily Value*
Total Carbohydrates 30g
10%
Dietary Fiber 5g
21%
Total Sugars 9g
Protein 56g