Meatball sub lovers rejoice- this is a a leaner, lower sugar BBQ meatball sub that can be prepped ahead of time for a quick lunch.

The post BBQ Meatball Sub appeared first on MyFitnessPal Blog.

When you’re in a hurry, this 300-calorie Buffalo Chicken Wrap is a perfect on-the-go lunch.  It can be prepared in about 5 minutes with many ingredients you probably have on hand.

Active time: 5 minutes | Total time: 5 minutes

Buffalo Chicken Wrap

Ingredients

• 1 medium (45g) whole-wheat tortilla (7–8 in diameter)
• 3 oz (85g) grilled chicken breast, diced
• 2 tbsp (30g) plain 0% Greek yogurt
• 1–2 tsp hot sauce
• 1 celery stalk, sliced into thin sticks

Directions

Mix chicken, Greek yogurt and hot sauce together in a bowl. Wrap in tortilla with celery sticks.

Serves: 1 | Serving Size: 1 sandwich

Nutrition (per serving): Calories: 303; Total Fat: 9g; Saturated Fat: 3g; Monounsaturated Fat: 3g; Polyunsaturated Fat: 2g; Cholesterol: 83mg; Sodium: 740mg; Carbohydrate: 21g; Dietary Fiber: 5g; Sugar: 3g; Protein: 33g

Nutrition Bonus: Potassium: 564mg; Iron: 9%; Vitamin A: 4%; Vitamin C: 11%; Calcium: 16%

Originally published November 8, 2017; Updated July 2026

The post Buffalo Chicken Wrap appeared first on MyFitnessPal Blog.

This chicken and broccoli dish gets its nutrition heightened by the addition of one of our favorite superfoods: quinoa.

The post Chicken and Broccoli Quinoa appeared first on MyFitnessPal Blog.

When you’re in a hurry, this 300-calorie Buffalo Chicken Wrap is a perfect on-the-go lunch.  It can be prepared in about 5 minutes with many ingredients you probably have on hand.

Active time: 5 minutes | Total time: 5 minutes

Buffalo Chicken Wrap

Ingredients

• 1 medium (45g) whole-wheat tortilla (7–8 in diameter)
• 3 oz (85g) grilled chicken breast, diced
• 2 tbsp (30g) plain 0% Greek yogurt
• 1–2 tsp hot sauce
• 1 celery stalk, sliced into thin sticks

Directions

Mix chicken, Greek yogurt and hot sauce together in a bowl. Wrap in tortilla with celery sticks.

Serves: 1 | Serving Size: 1 sandwich

Nutrition (per serving): Calories: 303; Total Fat: 9g; Saturated Fat: 3g; Monounsaturated Fat: 3g; Polyunsaturated Fat: 2g; Cholesterol: 83mg; Sodium: 740mg; Carbohydrate: 21g; Dietary Fiber: 5g; Sugar: 3g; Protein: 33g

Nutrition Bonus: Potassium: 564mg; Iron: 9%; Vitamin A: 4%; Vitamin C: 11%; Calcium: 16%

Originally published November 8, 2017; Updated July 2026

The post Buffalo Chicken Wrap appeared first on MyFitnessPal Blog.

Smoky andouille sausage simmered with plenty of flavorful veggies and Cajun spices makes for a seamless weeknight meal.

The post Chicken Jambalaya appeared first on MyFitnessPal Blog.

When you’re in a hurry, this 300-calorie Buffalo Chicken Wrap is a perfect on-the-go lunch.  It can be prepared in about 5 minutes with many ingredients you probably have on hand.

Active time: 5 minutes | Total time: 5 minutes

Buffalo Chicken Wrap

Ingredients

• 1 medium (45g) whole-wheat tortilla (7–8 in diameter)
• 3 oz (85g) grilled chicken breast, diced
• 2 tbsp (30g) plain 0% Greek yogurt
• 1–2 tsp hot sauce
• 1 celery stalk, sliced into thin sticks

Directions

Mix chicken, Greek yogurt and hot sauce together in a bowl. Wrap in tortilla with celery sticks.

Serves: 1 | Serving Size: 1 sandwich

Nutrition (per serving): Calories: 303; Total Fat: 9g; Saturated Fat: 3g; Monounsaturated Fat: 3g; Polyunsaturated Fat: 2g; Cholesterol: 83mg; Sodium: 740mg; Carbohydrate: 21g; Dietary Fiber: 5g; Sugar: 3g; Protein: 33g

Nutrition Bonus: Potassium: 564mg; Iron: 9%; Vitamin A: 4%; Vitamin C: 11%; Calcium: 16%

Originally published November 8, 2017; Updated July 2026

The post Buffalo Chicken Wrap appeared first on MyFitnessPal Blog.

Enchiladas don’t have to take hours of work. These are ready in about 20 minutes, thanks to rotisserie chicken, beans, and tomatillo salsa.

The post Green Chicken Enchiladas appeared first on MyFitnessPal Blog.

When you’re in a hurry, this 300-calorie Buffalo Chicken Wrap is a perfect on-the-go lunch.  It can be prepared in about 5 minutes with many ingredients you probably have on hand.

Active time: 5 minutes | Total time: 5 minutes

Buffalo Chicken Wrap

Ingredients

• 1 medium (45g) whole-wheat tortilla (7–8 in diameter)
• 3 oz (85g) grilled chicken breast, diced
• 2 tbsp (30g) plain 0% Greek yogurt
• 1–2 tsp hot sauce
• 1 celery stalk, sliced into thin sticks

Directions

Mix chicken, Greek yogurt and hot sauce together in a bowl. Wrap in tortilla with celery sticks.

Serves: 1 | Serving Size: 1 sandwich

Nutrition (per serving): Calories: 303; Total Fat: 9g; Saturated Fat: 3g; Monounsaturated Fat: 3g; Polyunsaturated Fat: 2g; Cholesterol: 83mg; Sodium: 740mg; Carbohydrate: 21g; Dietary Fiber: 5g; Sugar: 3g; Protein: 33g

Nutrition Bonus: Potassium: 564mg; Iron: 9%; Vitamin A: 4%; Vitamin C: 11%; Calcium: 16%

Originally published November 8, 2017; Updated July 2026

The post Buffalo Chicken Wrap appeared first on MyFitnessPal Blog.

Start the day right with a healthy dose of protein, fiber and antioxidants in this golden scramble with greens and mushrooms.

The post Golden Scramble With Greens and Mushrooms appeared first on MyFitnessPal Blog.

When you’re in a hurry, this 300-calorie Buffalo Chicken Wrap is a perfect on-the-go lunch.  It can be prepared in about 5 minutes with many ingredients you probably have on hand.

Active time: 5 minutes | Total time: 5 minutes

Buffalo Chicken Wrap

Ingredients

• 1 medium (45g) whole-wheat tortilla (7–8 in diameter)
• 3 oz (85g) grilled chicken breast, diced
• 2 tbsp (30g) plain 0% Greek yogurt
• 1–2 tsp hot sauce
• 1 celery stalk, sliced into thin sticks

Directions

Mix chicken, Greek yogurt and hot sauce together in a bowl. Wrap in tortilla with celery sticks.

Serves: 1 | Serving Size: 1 sandwich

Nutrition (per serving): Calories: 303; Total Fat: 9g; Saturated Fat: 3g; Monounsaturated Fat: 3g; Polyunsaturated Fat: 2g; Cholesterol: 83mg; Sodium: 740mg; Carbohydrate: 21g; Dietary Fiber: 5g; Sugar: 3g; Protein: 33g

Nutrition Bonus: Potassium: 564mg; Iron: 9%; Vitamin A: 4%; Vitamin C: 11%; Calcium: 16%

Originally published November 8, 2017; Updated July 2026

The post Buffalo Chicken Wrap appeared first on MyFitnessPal Blog.

When you’re in a hurry, this 300-calorie Buffalo Chicken Wrap is a perfect on-the-go lunch that can be made in five minutes.

The post Buffalo Chicken Wrap appeared first on MyFitnessPal Blog.

When you’re in a hurry, this 300-calorie Buffalo Chicken Wrap is a perfect on-the-go lunch.  It can be prepared in about 5 minutes with many ingredients you probably have on hand.

Active time: 5 minutes | Total time: 5 minutes

Buffalo Chicken Wrap

Ingredients

• 1 medium (45g) whole-wheat tortilla (7–8 in diameter)
• 3 oz (85g) grilled chicken breast, diced
• 2 tbsp (30g) plain 0% Greek yogurt
• 1–2 tsp hot sauce
• 1 celery stalk, sliced into thin sticks

Directions

Mix chicken, Greek yogurt and hot sauce together in a bowl. Wrap in tortilla with celery sticks.

Serves: 1 | Serving Size: 1 sandwich

Nutrition (per serving): Calories: 303; Total Fat: 9g; Saturated Fat: 3g; Monounsaturated Fat: 3g; Polyunsaturated Fat: 2g; Cholesterol: 83mg; Sodium: 740mg; Carbohydrate: 21g; Dietary Fiber: 5g; Sugar: 3g; Protein: 33g

Nutrition Bonus: Potassium: 564mg; Iron: 9%; Vitamin A: 4%; Vitamin C: 11%; Calcium: 16%

Originally published November 8, 2017; Updated July 2026

The post Buffalo Chicken Wrap appeared first on MyFitnessPal Blog.

Make a delicious smoothie with just 14 grams of sugar? Challenge accepted! This lower-sugar berry and peanut butter smoothie is as delicious as it is nutritious!

The post Berry Peanut Butter Smoothie appeared first on MyFitnessPal Blog.

Jerk seasoning is a bold blend of aromatic spices commonly used for grilled meats in the Caribbean, and it can be found in the spice aisle of most grocery stores. The heat of the chicken is balanced by the sweetness of sautéed spiralized sweet potatoes. If you don’t have a spiralizer, look for pre-spiralized sweet potatoes in the produce section.

Active time: 25 minutes | Total time: 25 minutes, plus marinating time

Jamaican Jerk Chicken With Sweet Potato Zoodles

Ingredients

• 3/4 cup (205g) ketchup
• 4 green onions, chopped
• 3 tbsp lime juice
• 2 tbsp fresh ginger, chopped
• 1 tbsp Jamaican jerk seasoning
• 1/2 -1 whole habanero chile pepper, stem removed
• 8 boneless, skinless chicken thighs (about 1 1/2 lb/680g)
• 1 tbsp olive oil
• 2 medium garlic cloves, thinly sliced
• 3 medium sweet potatoes, peeled and spiralized
• 1/2 medium (82g) red bell pepper, chopped
• 1/8 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped cilantro
• 1 lime, cut into quarters

Directions
Combine the ketchup, green onions, lime juice, ginger, jerk seasoning, and habanero pepper in a blender or food processor and process until smooth. Set aside 1/3 cup of the marinade for basting and refrigerate until needed. In a nonreactive bowl, combine the remaining marinade with the chicken. Refrigerate for at least 1 hour and up to 1 day.

Heat a grill pan or cast-iron skillet over medium heat. Remove the chicken from the marinade and discard the marinade. Add the chicken thighs to the pan and cook, basting occasionally with the reserved marinade, until the chicken reaches an internal temperature of 165°F (74°C), about 5 minutes per side. Reduce the heat if the chicken begins to burn.

While the chicken cooks, prepare the zoodles. Heat the olive oil in a large nonstick skillet over medium heat. Add the garlic and cook until fragrant, about 30 seconds. Add the sweet potato zoodles, red bell pepper, salt, and black pepper and cook without stirring for 2 minutes. Add 3 tbsp water and continue cooking, shaking the pan occasionally, until the noodles begin to soften, about 5 minutes. Do not stir too much or overcook, or the noodles will fall apart. They should retain a slight bite.

Divide the sweet potatoes among 4 bowls. Place the chicken on top, sprinkle with the cilantro, and serve with the lime wedges.

Serves: 4 | Serving Size: 2 chicken thighs, 1 cup sweet potatoes

Nutrition (per serving): Calories: 342; Total Fat: 11g; Saturated Fat: 2g; Monounsaturated Fat: 5g; Polyunsaturated Fat: 2; Cholesterol: 160mg; Sodium: 372mg; Carbohydrate: 24g; Dietary Fiber: 4g; Sugar: 8g; Protein: 36g

Nutrition Bonus: Calcium: 5%; Potassium: 1038mg; Vitamin A: 57%; Vitamin C: 69%, Iron: 12%

Originally published: December 2018; Updated July 2026

The post Jamaican Jerk Chicken With Sweet Potato Zoodles appeared first on MyFitnessPal Blog.

This herbed chicken and rice bowl epitomizes a healthy weeknight dinner.

The post Chicken and Wild Rice Bowl With Brussels Sprouts appeared first on MyFitnessPal Blog.

Jerk seasoning is a bold blend of aromatic spices commonly used for grilled meats in the Caribbean, and it can be found in the spice aisle of most grocery stores. The heat of the chicken is balanced by the sweetness of sautéed spiralized sweet potatoes. If you don’t have a spiralizer, look for pre-spiralized sweet potatoes in the produce section.

Active time: 25 minutes | Total time: 25 minutes, plus marinating time

Jamaican Jerk Chicken With Sweet Potato Zoodles

Ingredients

• 3/4 cup (205g) ketchup
• 4 green onions, chopped
• 3 tbsp lime juice
• 2 tbsp fresh ginger, chopped
• 1 tbsp Jamaican jerk seasoning
• 1/2 -1 whole habanero chile pepper, stem removed
• 8 boneless, skinless chicken thighs (about 1 1/2 lb/680g)
• 1 tbsp olive oil
• 2 medium garlic cloves, thinly sliced
• 3 medium sweet potatoes, peeled and spiralized
• 1/2 medium (82g) red bell pepper, chopped
• 1/8 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped cilantro
• 1 lime, cut into quarters

Directions
Combine the ketchup, green onions, lime juice, ginger, jerk seasoning, and habanero pepper in a blender or food processor and process until smooth. Set aside 1/3 cup of the marinade for basting and refrigerate until needed. In a nonreactive bowl, combine the remaining marinade with the chicken. Refrigerate for at least 1 hour and up to 1 day.

Heat a grill pan or cast-iron skillet over medium heat. Remove the chicken from the marinade and discard the marinade. Add the chicken thighs to the pan and cook, basting occasionally with the reserved marinade, until the chicken reaches an internal temperature of 165°F (74°C), about 5 minutes per side. Reduce the heat if the chicken begins to burn.

While the chicken cooks, prepare the zoodles. Heat the olive oil in a large nonstick skillet over medium heat. Add the garlic and cook until fragrant, about 30 seconds. Add the sweet potato zoodles, red bell pepper, salt, and black pepper and cook without stirring for 2 minutes. Add 3 tbsp water and continue cooking, shaking the pan occasionally, until the noodles begin to soften, about 5 minutes. Do not stir too much or overcook, or the noodles will fall apart. They should retain a slight bite.

Divide the sweet potatoes among 4 bowls. Place the chicken on top, sprinkle with the cilantro, and serve with the lime wedges.

Serves: 4 | Serving Size: 2 chicken thighs, 1 cup sweet potatoes

Nutrition (per serving): Calories: 342; Total Fat: 11g; Saturated Fat: 2g; Monounsaturated Fat: 5g; Polyunsaturated Fat: 2; Cholesterol: 160mg; Sodium: 372mg; Carbohydrate: 24g; Dietary Fiber: 4g; Sugar: 8g; Protein: 36g

Nutrition Bonus: Calcium: 5%; Potassium: 1038mg; Vitamin A: 57%; Vitamin C: 69%, Iron: 12%

Originally published: December 2018; Updated July 2026

The post Jamaican Jerk Chicken With Sweet Potato Zoodles appeared first on MyFitnessPal Blog.

With only 10 ingredients, cook up a hearty family dinner of cheesy pasta packed with vegetables and protein-rich ground turkey breast.

The post Baked Ziti Casserole appeared first on MyFitnessPal Blog.

Jerk seasoning is a bold blend of aromatic spices commonly used for grilled meats in the Caribbean, and it can be found in the spice aisle of most grocery stores. The heat of the chicken is balanced by the sweetness of sautéed spiralized sweet potatoes. If you don’t have a spiralizer, look for pre-spiralized sweet potatoes in the produce section.

Active time: 25 minutes | Total time: 25 minutes, plus marinating time

Jamaican Jerk Chicken With Sweet Potato Zoodles

Ingredients

• 3/4 cup (205g) ketchup
• 4 green onions, chopped
• 3 tbsp lime juice
• 2 tbsp fresh ginger, chopped
• 1 tbsp Jamaican jerk seasoning
• 1/2 -1 whole habanero chile pepper, stem removed
• 8 boneless, skinless chicken thighs (about 1 1/2 lb/680g)
• 1 tbsp olive oil
• 2 medium garlic cloves, thinly sliced
• 3 medium sweet potatoes, peeled and spiralized
• 1/2 medium (82g) red bell pepper, chopped
• 1/8 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped cilantro
• 1 lime, cut into quarters

Directions
Combine the ketchup, green onions, lime juice, ginger, jerk seasoning, and habanero pepper in a blender or food processor and process until smooth. Set aside 1/3 cup of the marinade for basting and refrigerate until needed. In a nonreactive bowl, combine the remaining marinade with the chicken. Refrigerate for at least 1 hour and up to 1 day.

Heat a grill pan or cast-iron skillet over medium heat. Remove the chicken from the marinade and discard the marinade. Add the chicken thighs to the pan and cook, basting occasionally with the reserved marinade, until the chicken reaches an internal temperature of 165°F (74°C), about 5 minutes per side. Reduce the heat if the chicken begins to burn.

While the chicken cooks, prepare the zoodles. Heat the olive oil in a large nonstick skillet over medium heat. Add the garlic and cook until fragrant, about 30 seconds. Add the sweet potato zoodles, red bell pepper, salt, and black pepper and cook without stirring for 2 minutes. Add 3 tbsp water and continue cooking, shaking the pan occasionally, until the noodles begin to soften, about 5 minutes. Do not stir too much or overcook, or the noodles will fall apart. They should retain a slight bite.

Divide the sweet potatoes among 4 bowls. Place the chicken on top, sprinkle with the cilantro, and serve with the lime wedges.

Serves: 4 | Serving Size: 2 chicken thighs, 1 cup sweet potatoes

Nutrition (per serving): Calories: 342; Total Fat: 11g; Saturated Fat: 2g; Monounsaturated Fat: 5g; Polyunsaturated Fat: 2; Cholesterol: 160mg; Sodium: 372mg; Carbohydrate: 24g; Dietary Fiber: 4g; Sugar: 8g; Protein: 36g

Nutrition Bonus: Calcium: 5%; Potassium: 1038mg; Vitamin A: 57%; Vitamin C: 69%, Iron: 12%

Originally published: December 2018; Updated July 2026

The post Jamaican Jerk Chicken With Sweet Potato Zoodles appeared first on MyFitnessPal Blog.

Complement the spice of the jerk seasoned chicken with the sweetness of sautéed, spiralized sweet potatoes.

The post Jamaican Jerk Chicken With Sweet Potato Zoodles appeared first on MyFitnessPal Blog.

Jerk seasoning is a bold blend of aromatic spices commonly used for grilled meats in the Caribbean, and it can be found in the spice aisle of most grocery stores. The heat of the chicken is balanced by the sweetness of sautéed spiralized sweet potatoes. If you don’t have a spiralizer, look for pre-spiralized sweet potatoes in the produce section.

Active time: 25 minutes | Total time: 25 minutes, plus marinating time

Jamaican Jerk Chicken With Sweet Potato Zoodles

Ingredients

• 3/4 cup (205g) ketchup
• 4 green onions, chopped
• 3 tbsp lime juice
• 2 tbsp fresh ginger, chopped
• 1 tbsp Jamaican jerk seasoning
• 1/2 -1 whole habanero chile pepper, stem removed
• 8 boneless, skinless chicken thighs (about 1 1/2 lb/680g)
• 1 tbsp olive oil
• 2 medium garlic cloves, thinly sliced
• 3 medium sweet potatoes, peeled and spiralized
• 1/2 medium (82g) red bell pepper, chopped
• 1/8 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped cilantro
• 1 lime, cut into quarters

Directions
Combine the ketchup, green onions, lime juice, ginger, jerk seasoning, and habanero pepper in a blender or food processor and process until smooth. Set aside 1/3 cup of the marinade for basting and refrigerate until needed. In a nonreactive bowl, combine the remaining marinade with the chicken. Refrigerate for at least 1 hour and up to 1 day.

Heat a grill pan or cast-iron skillet over medium heat. Remove the chicken from the marinade and discard the marinade. Add the chicken thighs to the pan and cook, basting occasionally with the reserved marinade, until the chicken reaches an internal temperature of 165°F (74°C), about 5 minutes per side. Reduce the heat if the chicken begins to burn.

While the chicken cooks, prepare the zoodles. Heat the olive oil in a large nonstick skillet over medium heat. Add the garlic and cook until fragrant, about 30 seconds. Add the sweet potato zoodles, red bell pepper, salt, and black pepper and cook without stirring for 2 minutes. Add 3 tbsp water and continue cooking, shaking the pan occasionally, until the noodles begin to soften, about 5 minutes. Do not stir too much or overcook, or the noodles will fall apart. They should retain a slight bite.

Divide the sweet potatoes among 4 bowls. Place the chicken on top, sprinkle with the cilantro, and serve with the lime wedges.

Serves: 4 | Serving Size: 2 chicken thighs, 1 cup sweet potatoes

Nutrition (per serving): Calories: 342; Total Fat: 11g; Saturated Fat: 2g; Monounsaturated Fat: 5g; Polyunsaturated Fat: 2; Cholesterol: 160mg; Sodium: 372mg; Carbohydrate: 24g; Dietary Fiber: 4g; Sugar: 8g; Protein: 36g

Nutrition Bonus: Calcium: 5%; Potassium: 1038mg; Vitamin A: 57%; Vitamin C: 69%, Iron: 12%

Originally published: December 2018; Updated July 2026

The post Jamaican Jerk Chicken With Sweet Potato Zoodles appeared first on MyFitnessPal Blog.