This hearty and healthy recipe is great for when you want to use your prepped grilled chicken to create something fun and filling! Using thinly sliced cheese and Greek yogurt ranch helps to keep the recipe light. Feel free to load it up with any extra veggies you enjoy!

Serves 1

Nutrition Info: Calories 538  |  Protein: 41 g  |  Carbs: 44 g  |  Fats: 22 g

Grilled Chicken, sliced, 85 g
Sourdough bread, 2 slices
Swiss Cheese, 20 g (1 oz/slice)
Mushrooms, sliced, 30 g
Spinach, 15 g
Greek yogurt Ranch, 2 Tbsp.
Olive oil, 1 tsp.
Cooking spray (olive oil or avocado oil)

Panini Press (optional)

Pan with lid

Spatula

Knife and cutting board

Heat up olive oil in a pan on low-medium heat. Sauté mushrooms for about 5 minutes until mostly cooked. Remove from the pan and set aside.

Spread Greek yogurt ranch on two slices of bread. Layer Swiss cheese, grilled chicken, mushrooms and spinach between bread slices. Spray a pan or panini press with cooking spray. Grill the sandwich on each side on low-medium heat until crispy (5-10 minutes) and cheese is melted. Cut in half and enjoy!

Nicci loves a crispy crust pizza, and so do we! We used a frozen cauliflower crust in this recipe, but you are welcome to use any thin and crispy crust that you like, or even make your own! You can omit the chicken for a vegetarian version of Nicci’s favorite pizza!

Serves 2

Nutrition Info (serving 1/2 pizza): Calories 489  |  Protein: 31 g  |  Carbs: 53 g  |  Fats: 17 g

Frozen Cauliflower Pizza Crust (we used Caulipower brand), 156 g/1 crust
Shredded mozzarella cheese, 80 g
Grilled chicken, sliced, 110 g
Canned sliced black olives, drained, 30 g
Mushrooms, sliced, 30 g
Roma Tomato, thinly sliced, 30 g
Pizza Sauce, 4 Tbsp

Cutting board and knife
Baking sheet

Preheat the oven to 425 degrees. Using a spoon, spread sauce on crust and then top with cheese. Top with remaining toppings: chicken, olives, mushrooms, and tomatoes. Bake in the oven directly on rack for 12-15 minutes or until cheese begins to crisp. Remove from the oven and let sit for 5 minutes before slicing and eating. Yum!

Now, Nicci originally told us that she loves a brownie á la mode with chopped peanuts – who doesn’t?!  In the spirit of the 12 week challenge coming to an end, we wanted to provide you with a recipe that’s a bit healthier and just as delicious! Our Fit Body App Registered Dietitian created these flourless avocado brownies that are moist and decadent! Be sure to use a ripe avocado, and feel free to sub the peanuts for other toppings if you or a family member has a peanut allergy.

Makes about 6 brownies

Nutrition Info (per brownie): Calories 267  |  Protein: 7 g  |  Carbs: 29 g  |  Fats: 22 g

Cacao powder, 50 g
Coconut sugar, 60 g
Avocado, mashed, 1 medium
Melted butter or ghee, 55 g
Eggs, 2
Vanilla Extract, 1 tsp
Baking powder, ½ tsp
Cinnamon, 1 tsp
Salt, ¼ tsp
Dark chocolate chips, 15 g

Mixing bowl and spoon
7 in. x 7 in. baking dish

Preheat the oven to 350 degrees. In a mixing bowl, mix together mashed avocado, vanilla extract, melted butter/ghee, and eggs. Then, mix in coconut sugar, salt, baking powder, and cacao powder until just combined. Try not to over-mix the batter. Spray baking dish with non-stick spray and pour in batter. Top with chocolate chips and chopped peanuts, then bake for 25 minutes. Let sit for 10 minutes before cutting and serving.