SUMMER RECIPES

Hi Siwicki Fit Fam! I wanted to share some of my favorite recipes as of late! They are perfect for summer! ENJOY! If you make any of them, be sure to tag us!

Chipotle Chicken Sweet Potato Skins

Ingredients:

• 3 medium sweet potatoes

• 1 pound boneless skinless chicken breasts

• 1 can (14 ounce) chickpeas, drained (optional)

• 4 tablespoons extra virgin olive oil

• 4 cloves garlic, minced or grated

• 2-3 chipotle chilies in adobo, chopped (more or less, to your taste)

• 2 teaspoons chili powder

• 1 teaspoon onion powder

• 1 teaspoon dried oregano

• 1 teaspoon cumin

• zest of 1 lime

• kosher salt and black pepper

• 2 cups baby spinach, roughly chopped

• 1 cup shredded white cheddar cheese

• 1/4 cup fresh cilantro, chopped

Directions:

1. Preheat the oven to 425 degrees F. Prick the sweet potatoes all over with a fork. Bake directly on the rack until tender, 50-60 minutes. Allow to cool.

2. At the same time, cook the chicken. Place the chicken, and chickpeas - if using, in a baking dish. Add the olive oil, garlic, chipotle chiles, chili powder, onion powder, oregano, cumin, lime zest, and a pinch each of salt and pepper, gently toss to coat. Transfer to the oven and bake 20-25 minutes, until the chicken is cooked through. During the last 5 minutes of cooking, scatter the spinach over the chicken and cook 5 minutes, until wilted.

3. Shred the chicken using 2 forks, then toss with the chickpeas, spinach and any oil left in the baking dish.

4. Scrape the sweet potato flesh out of the peel, leaving 1/2 inch thick layer of sweet potatoes. Brush the skins with a little olive oil and bake for 5 minutes, until crisping. Remove skins from the oven and stuff with the chicken. Top with shredded cheese. Return to the oven and bake for 10 minutes, until the cheese is melted. Serve with fresh cilantro and greek yogurt, if desired.

Crispy Parmesan Carrot Fries

Ingredients:

• 1 lb large carrots, peeled and cut into fries

• 3 tbsp avocado oil

• 1/3 cup grated parmesan cheese

• 4 cloves of garlic, minced

• Salt + pepper, to taste

• Optional: red pepper flakes, to taste

Directions:

1. Preheat oven to 400°F and line a large baking sheet with parchment paper.

2. Be sure to cut your carrot “fries” into uniform sizes so that they cook evenly. In a large bowl, mix the carrot fries with all of the other ingredients until well-coated.

3. Lay carrots out on a single layer on your baking sheet. Be sure to leave room between each carrot to allow them to crisp up!

4. Bake for 25-30 minutes, until cooked to your liking. Serve with dip of choice and enjoy!

Summer Peach and Burrata Salad with Crispy Chickpeas (gluten free)

Ingredients:

• Crispy chickpeas (see instructions below)

• Olive oil

• Salt + pepper

• 2 cups of baby arugula

• 1–2 peaches, sliced

• 3–4 oz of burrata cheese

• Balsamic glaze*

• Honey

• Fresh lemon juice, to taste

• Optional: roughly chopped walnuts or almonds

Directions:

1. To make the crispy chickpeas, preheat oven to 400°F. Drain and rinse the chickpeas, then use a clean dish towel to thoroughly dry them and remove any loose skins. On a large baking pan, toss the chickpeas in some olive oil, salt, and pepper. Roast for 20-30 minutes, until crispy. Set aside to cool.

2. Assemble the salad: lay out your arugula, then scatter the peach slices, dollops of burrata, then sprinkle with crispy chickpeas (you will have some left over). Feel free to add some roughly chopped walnuts or almonds, and/or a protein of choice.

3. Drizzle everything with olive oil, balsamic glaze, and a little honey. Squeeze a little fresh lemon juice, to taste. Season with sea salt. Serve and enjoy!