plain chobani greek yogurt

Healthy Peruvian Chicken Skewers With Cilantro Sauce

Serve 5 to 10

I’ve made this recipe healthy by swapping mayonnaise out for Greek yogurt. It has less than 10 percent of the calories and cholesterol of mayonnaise, while adding more than 10 times the protein. And if you’ve ever eaten Peruvian chicken, you know that you’ll want to be able to douse your entire plate in this green sauce, guilt-free. You’ll find this dish so impressive you’ll want to show it off at Super Bowl parties, awards show parties, cookouts…really any occasion.

Special material: wooden or metal skewers

3⅓ pounds boneless skinless chicken breast
4 teaspoons kosher salt
2 tablespoons ground cumin
2 tablespoons paprika
1 teaspoon freshly ground black pepper
3 cloves garlic, minced (about 1 tablespoon)
2 tablespoons distilled white vinegar
2 tablespoons olive oil

For the sauce:
1 cup fresh cilantro leaves
2-3 whole jalapeño chilies, roughly chopped
2 medium cloves garlic
Scant ¾ cup plain Greek yogurt (1-serving cup Chobani recommended)
½ juiced lime, roughly 2 teaspoons of juice
1 teaspoon distilled white vinegar
2 tablespoons extra virgin olive oil

For Chicken: Preheat oven to 375° and line a large baking sheet with a non-stick mat or foil. Soak skewers in water to prevent burning when cooked.
Cut chicken breast into 1-inch cubes. Rub chicken with salt, cumin, paprika, pepper, garlic, vinegar and oil. Allow to stand for 20-30 minutes.

Skewer 4 pieces of chicken breast per stick. Fold any thin pieces over onto the skewer to make sure meat is tight and even throughout. Arrange on baking sheet and bake for 15 minutes. Flip skewers and raise oven temperature to 425° to cook for 10 more minutes. Remove from oven.

For sauce: While chicken is baking, combine cilantro, jalapeños, garlic, Greek yogurt, lime juice, and vinegar in a blender, food processor, or cup with immersion blender. Blend on high speed until smooth. With motor running, blend in olive oil. Season to taste with salt and pepper. Makes about 1¼ cups.
Serve warm skewers with sauce.

Banana & blueberry Protein Cake
👉 Ingredients
1 c oats
2-3 medium overly ripe bananas
4egg whites
½ c vanilla protein powder
1 small tub plain chobani Greek yogurt (170g)
2 tsp ground cinnamon
2tsp natural sweetener (or to taste)
1c blueberries


💜Preheat oven to 175C and line a 10" round springform pan with baking paper.

💜Blend all the ingredients (make sure the liquids are in the bottom of the blender) except the blueberries

💜Pour the batter into the tin. place the blueberries on top of the batter.

💜Bake for 30-40 mins (depends on your oven), then leave in tin for 5 minutes to rest before cooling on a wire cooling rack.

Serves 10

Chili Recipe

As it starts to get cooler for the fall season, sometimes the best dinner is a warm cup of your mom’s homemade chili.

However, this chili version is a little bit more heart healthy :-) & in my personal opinion the best I’ve ever had!!!

So here it goes, you’ll need:

  1. 1lb ground extra lean turkey
  2. 1 can black beans (Reduced sodium if u have it)
  3. 1 can kidney beans (reduced sodium)
  4. 1 can of whole kernel corn
  5. 2 tablespoons tomato paste
  6. 10 oz of tomato sauce (I prefer this over diced tomatoes but ither will work)
  7. 4oz can green chilis
  8. 1 to 1.5 cups of low sodium chicken of vegetable broth
  9. 4-5 tbsp taco seasoning of your choice (mine was Messy Daves)
  10. 1 small diced onion (feel free to add more veggies, I have also added mushrooms)

Step One: Saute your finely chopped onion in a pan with extra virgin olive oil. 

Step Two: Once onion is soft, add the ground turkey to cook until no longer pink… using the spatula to chop it up 

Step Three: Add the taco seasoning to the turkey as it is cooking, stir it in and continue to let cook for a few minutes so that the seasoning is really absorbed my the turkey!

Step Four: Now add tomato sauce and paste. Stir.

Step Five: Add the beans/corn (after they’ve been rinsed of course!)

Step Six: Add the green chilis. Stir. 

** Feel free to add more seasonings like a dash of salt and pepper, chili powder, red pepper flakes, more taco seasoning, etc to your preference**

Step Seven: Add the chicken broth, the amount varies with how soup-y you like your chili, I usually add about 1 and a half cups to mine!

Step Eight: Let simmer and continue to stir. This chili can be served immediately but its best if you let it simmer 15 minutes to really let the seasonings dissolve and soak in!

Bon Apetite!!!!! This recipe is a little spicy depending on your taco seasoning. But that’s how I liked it!

Also, I topped it with a scoop of Chobani plain greek yogurt instead of sour cream and then sprinkled a little bit of ceddar cheese on mine to really set those tastebuds in a frenzy ;-) ENJOY!

(Calories vary at about ~290 cal per cup)