• 2 8-oz. boneless skinless chicken breasts

  • Kosher salt and pepper

  • 2 peppers (orange and yellow), quartered lengthwise

  • 1 jalapeño, halved lengthwise

  • 1 medium onion, sliced into 1/2" thick rounds

  • 3 tbsp. plus 1 tsp. olive oil

  • 1 avocado

  • 2 Limes

  • 1 tsp. honey

  • 2 packed cups cilantro (trimmed, including thin stems)

  • 2 small hearts romaine, leaves separated, halved if large


  1. Heat grill to medium-high.

  2. Season the chicken with 1/4 teaspoon each salt and pepper. In a large bowl, toss the peppers and onion with 1 tablespoon oil and season with 1/4 teaspoon each salt and pepper. Cut the avocado in half, remove the pit, and gently rub with 1 teaspoon oil.

  3. Grill the chicken until cooked through, 7 to 8 minutes per side; transfer to a cutting board. Grill the vegetables until just tender, 4 to 6 minutes per side, transferring them to a cutting board as they are done. Grill the avocado, cut side down, until charred, 1 to 2 minutes.

  4. Slice the peppers, separate the onions into rings, and dice the avocado. Let the chicken rest until ready to serve, then slice.

  5. Finely grate the zest of 1 lime into a blender. Squeeze in 6 tablespoon lime juice. Add the honey, cilantro, and remaining 2 tablespoon oil and purée until smooth.

  6. Toss the romaine with 1/4 cup of the dressing and top with the sliced peppers, onions, avocado, and chicken. Serve with the remaining dressing.


PER SERVING 358 CAL, 21.5 G FAT (3.5 G SAT FAT), 63 MG CHOL, 313 MG SOD, 26 G PRO, 17 G CAR, 6 G FIBER

Chicken Fajita Salad with Lime-Cilantro Vinaigrette

Lasagna-Stuffed Spaghetti Squash





  • 2 small spaghetti squash (about 1 lb 10 oz each)

  • 1 c. no-salt-added small-curd cottage cheese

  • 1/4 c. grated Romano cheese

  • Kosher salt and pepper

  • 8 oz. frozen broccoli florets, thawed, squeezed of excess moisture and chopped

  • 3/4 c. low-sodium marinara or tomato sauce

  • 3 oz. part-skim mozzarella, grated

  • Green salad, for serving


  1. Using a large serrated knife, cut the spaghetti squash in half lengthwise. Use a spoon to scrape out and discard the seeds.

  2. Place all 4 squash halves, cut side down, on a large piece of parchment paper in the microwave. Cook on high power until just tender, 9 to 11 minutes.

  3. Meanwhile, heat broiler and lower the rack to the middle position of the oven. In a bowl, combine the cottage cheese, Romano and . tsp pepper; fold in the broccoli.

  4. Season the squash halves with . tsp each salt and pepper, then use a fork to scrape up most of the squash strands, leaving them in the squash. Divide the cheese mixture among the squash and top with the sauce, then the mozzarella. Broil until the filling is heated through and the top is golden brown, 2 to 3 minutes. Serve with a green salad, if desired.

Brocolli Quinoa  Casserole



  • 1 cup quinoa

  • 1 head broccoli, cut into florets and finely chopped

  • 2 tablespoon olive oil, divided

  • 1/3 cup Panko*

  • 3 boneless, skinless thin-sliced chicken breasts

  • Kosher salt and freshly ground black pepper, to taste

  • 2 tablespoons unsalted butter

  • 2 tablespoons all-purpose flour

  • 2 cups 2% milk

  • 1 1/2 cups shredded cheddar cheese, divided

  • 1/3 cup Greek yogurt


  1. Preheat oven to 350 degrees F. Lightly oil an 9×13 baking dish or coat with nonstick spray.

  2. In a large saucepan of 2 cups water, cook quinoa according to package instructions. Within the last 5 minutes of cooking time, add broccoli on top and steam until cooked through.

  3. Heat 1 tablespoon olive in a large skillet over medium high heat. Add Panko and cook, stirring, until browned and toasted, about 3 minutes; set aside.

  4. Heat remaining 1 tablespoon olive oil in the skillet. Season chicken breasts with salt and pepper, to taste. Add to skillet and cook, flipping once, until cooked through, about 3-4 minutes per side. Let cool before dicing into bite-size pieces; set aside.

  5. Melt butter in the skillet over medium heat. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk, and cook, whisking constantly, until slightly thickened, about 3-4 minutes. Stir in quinoa, broccoli, chicken, 1 cup cheese and Greek yogurt; season with salt and pepper, to taste.

  6. Spread broccoli mixture into the prepared baking dish; sprinkle with remaining 1/2 cup cheese. Place into oven and bake until cheese has melted, about 5 minutes.

  7. Serve immediately, sprinkled with Panko, if desired.



    64 Middle Road

    Warwick , WK 03​


                    OPENING HOURS





    Tuesday- Friday
    10am - 2pm
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