resolutions, recipes, and jillian michaels

we’ve all been there. you make a new year’s resolution to eat better and suddenly get a serious craving for something crispy, crunchy, and delicious. instead of reaching for the snack that is full of fat, calories, and regret,  popchips and jillian michaels are here to keep you on the right track!

jillian michaels dishes delicious popchips recipes, with all the flavor and half the fat!
jillian michaels dishes popchips recipes, with all the flavor & half the fat!

never fried. never baked. with all the flavor and half the fat of fried chips, there’s no resolutions required with popchips! so bring the fun, not the fat, to your cravings with these delicious, waistline-friendly recipes from fitness and health guru, jillian michaels…

almond and popchips-crusted chicken breast 

jillian michaels' recipe: almond and popchips-crusted chicken breast

crusted with original popchips for added flavor and crunch

ingredients:

  • ½ cup unsalted almonds, toasted
  • ½ cup of original potato popchips
  • 2 tablespoons extra-virgin olive oil
  • ¾ teaspoon grated lemon zest
  • 1 tablespoon fresh lemon juice
  • ¾ teaspoon dried rosemary
  • 1 garlic clove
  • ¼ teaspoon salt
  • 4-to-5 ounce boneless, skinless chicken breast halves

directions:

  • preheat oven to 425 degrees f. in the work bowl of a food processor, place the almonds, popchips, olive oil, lemon zest and juice, rosemary, garlic, and salt.  process until coarsely chopped; the mixture will be a thick paste. arrange the chicken breast halves in a baking dish. divide the almond paste and spread on the breasts; pat down to cover each breast completely. roast in the oven until cooked through and an instant-read thermometer reads 165 deg f. to 170 deg f., about 10 minutes. loosely tent with foil and let stand for 5 to 10 minutes before serving.
  • click here for the printable recipe!

sweet & savory popchips chicken salad 

jillian michaels' recipe: sweet & savory popchips chicken salad

sweetened with katy’s kettle corn popchips

ingredients:

  • 2 pounds skinless, boneless chicken breast halves
  • 1/2 cup light mayonnaise
  • 1/2 cup plain fat-free greek yogurt
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon white wine vinegar
  • 1 tablespoon dijon mustard
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/3 cup chopped celery
  • 1/3 cup sweetened dried cranberries
  • 1/2 cup of crushed katy’s kettle corn popchips
  • 7 tablespoons (about 2 ounces) coarsely chopped smoked almonds
  • 6 cups mixed salad greens

procedure

  • fill a dutch oven two-thirds full of water; bring to a boil. wrap each chicken breast half completely and tightly in heavy-duty plastic wrap. add the chicken to boiling water. cover and simmer for 20 minutes or until a thermometer registers 165°. remove from pan, and let stand for 5 minutes. unwrap chicken and shred; refrigerate for 30 minutes or until cold. combine mayonnaise and the next 7 ingredients (through black pepper) in a large bowl, stirring with a whisk until combined. add chicken, 1/3 cup celery, cranberries, and almonds; toss well to coat. cover and refrigerate for 1 hour. serve over salad greens.
  • click here for the printable recipe!

hungry for more? enter here for a chance win a year of fun, food & fitness with jillian michaels!

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