Colossus Wellness

🔥What will YOU make happen in 2023?

🤤I’ve got a delicious 15-minute dinner recipe for you today…

This White Chicken Chili is a great way to use leftover chicken. You also can make it with turkey.

The best part about this recipe is the variety…

You can eat it as-is or top it with diced avocado, shredded cheese, and/or chopped cilantro – or any of your other favorite chili toppings.

TIP: If you have more time, you can even add more veggies – simply saute onions, carrots, celery, etc., in olive oil in the pot before adding the rest of the ingredients!

5 Ingredient White Chicken Chili
(serves 4)

4 cups (950 ml) low-sodium stock (chicken or vegetable)
4 cups (600 g) cooked chicken, shredded (or 2 boneless chicken breasts)
2 (15-ounce) cans pinto or great northern beans, drained and rinsed
16 oz (425 g) jar of salsa verde
2 tsp ground cumin

Combine all the ingredients in a large pot and bring to a simmer at medium-high heat. When it starts to bubble, reduce the heat to medium-low and continue simmering for 5-10 minutes.

Ladle into bowls and enjoy with your favorite toppings!

(And as always, tag me with a photo if you make this one — or leave a comment and tell me how you made it your own!)

👌If you hate post-meal clean-up, sheet pan dinners are PERFECT!

They’re fast, easy, nutritious, and super easy to clean up … AND they make amazing leftovers.

If you want a protein-packed recipe that’s almost *guaranteed* to make it into your regular weeknight rotation, you’re going to want to SAVE this post!

(By the way, the glaze in this recipe is so good that you’ll want to use it in your stir fries, too.)

Roasted Salmon & Broccoli with Peanut Sauce
(makes 4 servings)

1 lb (450 g) chopped broccoli florets
1 Tbsp minced garlic
3 Tbsp avocado oil
Sea salt and freshly ground black pepper
¼ cup (65 g) smooth natural peanut butter
Juice of 1 lemon
2 Tbsp coconut aminos
1 Tbsp grated ginger
4 6 oz (170 g) salmon filets
¼ cup (30 g) chopped roasted peanuts (optional)
Lemon wedges for serving (optional)

Heat oven to 450ºF/230ºC. Place the broccoli in a large bowl and toss with the garlic, avocado oil, and salt and pepper to taste. Spread the broccoli in an even layer on a rimmed large baking sheet.

In a small bowl, whisk together peanut butter, lemon juice, coconut aminos, and ginger. If the mixture seems too thick, add a little water, ½ tsp at a time, to thin it to a glaze consistency.

Place the salmon filets on top of the broccoli and rub the remaining 1 Tbsp of oil onto the top of each one. Sprinkle with a little sea salt. Spoon half of the peanut butter glaze over the fish.

Place the sheet pan in the oven to roast for 5 minutes. Remove the pan from the oven and spoon the rest of the glaze over the fish. Place back in the oven and continue to roast for another 5-8 minutes, until the broccoli is tender on the inside/crisp on the outside and the salmon flakes.

Remove from the oven. Place the salmon and broccoli on serving plates. Top with the optional lemon wedges and roasted peanuts. Delicious!

(Tag me with a pic when you make it! 🥰)