Encore S.V.P

02/22/2026

02/21/2026

02/20/2026

MANGO KIWI PINEAPPLE DETOX JUICE RECIPE COMING YOUR WAY SOONEST

02/20/2026

02/20/2026

02/20/2026

Lemon Dijon Chicken Orzo with Crispy White Beans & Whipped Feta
Ingredients

For the Chicken:

1 lb (450g) boneless, skinless chicken breasts

1 tbsp olive oil

1 tbsp Dijon mustard

2 tbsp fresh lemon juice

1 tsp lemon zest

2 garlic cloves, minced

½ tsp dried oregano

½ tsp salt

¼ tsp black pepper

For the Orzo:

1 cup orzo pasta

2 cups low-sodium chicken broth

1 tbsp olive oil

¼ cup chopped fresh parsley

1 tbsp lemon juice

Salt and pepper to taste

For the Crispy White Beans:

1 can (15 oz) white beans, drained and rinsed

1 tbsp olive oil

½ tsp smoked paprika

½ tsp garlic powder

Pinch salt

For the Whipped Feta:

4 oz (115g) feta cheese

¼ cup Greek yogurt

1 tbsp olive oil

1 tsp lemon juice

1–2 tbsp water (to thin if needed)

Directions

Marinate the Chicken:
In a bowl, whisk olive oil, Dijon mustard, lemon juice, lemon zest, garlic, oregano, salt, and pepper. Coat chicken and marinate 15–30 minutes.

Cook the Orzo:
In a saucepan, bring chicken broth to a boil. Add orzo and cook according to package instructions (about 8–10 minutes) until tender. Drain excess liquid if needed. Stir in olive oil, parsley, lemon juice, salt, and pepper.

Cook the Chicken:
Heat a skillet over medium heat. Cook marinated chicken 5–7 minutes per side until golden and internal temperature reaches 165°F (74°C). Rest 5 minutes, then slice.

Make the Crispy White Beans:
Pat beans dry thoroughly. Heat olive oil in a skillet over medium heat. Add beans, smoked paprika, garlic powder, and salt. Cook 8–10 minutes, stirring occasionally, until golden and slightly crispy.

Prepare the Whipped Feta:
Blend feta, Greek yogurt, olive oil, lemon juice, and water in a food processor until smooth and creamy.

Assemble the Dish:
Spoon lemon orzo into bowls, top with sliced chicken and crispy white beans. Add a generous dollop of whipped feta on top.

Serve:
Garnish with extra parsley and a squeeze of fresh lemon. Serve warm for a bright, protein-packed Mediterranean-inspired meal.

Nutritional Information (per serving, serves 4)

Calories: 520 kcal

Protein: 42g

Carbohydrates: 45g

Fat: 20g

Fiber: 6g

Sugar: 3g

02/20/2026

4 nutritious juice recipes

02/20/2026

Peruvian Chicken and Rice with Aji Verde Sauce
Ingredients

For the Chicken:

1 lb (450g) boneless, skinless chicken thighs or breasts

2 tbsp olive oil

1 tsp smoked paprika

1 tsp ground cumin

1 tsp garlic powder

1 tsp salt

½ tsp black pepper

Juice of 1 lime

For the Rice:

1 cup long-grain white rice

2 cups chicken broth

1 tbsp olive oil

1 small onion, finely chopped

1 garlic clove, minced

Salt, to taste

For the Aji Verde Sauce:

1 cup fresh cilantro leaves

1–2 jalapeños (seeded for less heat)

2 garlic cloves

2 tbsp mayonnaise

2 tbsp Greek yogurt

1 tbsp lime juice

1 tbsp olive oil

Salt and pepper, to taste

Water, to thin as needed

Optional Toppings:

Sliced avocado

Lime wedges

Pickled red onions

Directions

Marinate the Chicken:
In a bowl, mix olive oil, paprika, cumin, garlic powder, salt, pepper, and lime juice. Coat chicken evenly and let marinate at least 15 minutes (up to 2 hours in the fridge).

Cook the Rice:
In a medium saucepan, heat 1 tbsp olive oil over medium heat. Add onion and garlic, sauté until translucent. Stir in rice and toast for 1–2 minutes. Add chicken broth and salt. Bring to a boil, then reduce heat to low, cover, and simmer 15–20 minutes until rice is cooked and liquid absorbed. Fluff with a fork.

Cook the Chicken:
Heat a skillet or grill over medium-high heat. Cook chicken 5–7 minutes per side (depending on thickness) until cooked through (165°F / 74°C). Let rest 5 minutes, then slice.

Prepare the Aji Verde Sauce:
In a blender or food processor, combine cilantro, jalapeños, garlic, mayonnaise, Greek yogurt, lime juice, olive oil, salt, and pepper. Blend until smooth. Add water 1 tsp at a time to reach desired consistency.

Assemble the Bowls:
Divide rice among bowls. Top with sliced chicken. Drizzle generously with aji verde sauce. Add optional toppings like avocado slices, lime wedges, and pickled onions.

Serve:
Serve immediately while warm, perfect for a flavorful weeknight dinner.

Nutritional Information (per serving, serves 4)

Calories: 480 kcal

Protein: 32g

Carbohydrates: 48g

Fat: 18g

Fiber: 4g

Sugar: 2g

02/20/2026

Honey Lime Grilled Chicken & Avocado Brown Rice Stack
Ingredients

For the Chicken:

1 lb (450g) boneless, skinless chicken breasts

2 tbsp olive oil

2 tbsp fresh lime juice

1 tbsp honey

2 garlic cloves, minced

½ tsp chili powder

½ tsp smoked paprika

½ tsp salt

¼ tsp black pepper

For the Brown Rice:

1 cup brown rice

2 ¼ cups water or low-sodium chicken broth

½ tsp salt

For the Avocado Layer:

1 large ripe avocado, diced

1 tbsp lime juice

Pinch of salt

Optional Toppings:

Cherry tomatoes, halved

Fresh cilantro, chopped

Sliced green onions

Lime wedges

Directions

Cook the Brown Rice:
Rinse rice under cold water. Combine rice, water or broth, and salt in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer 40–45 minutes until tender. Fluff with a fork.

Marinate the Chicken:
In a bowl, whisk olive oil, lime juice, honey, garlic, chili powder, smoked paprika, salt, and pepper. Add chicken and marinate 15–30 minutes.

Grill the Chicken:
Preheat grill or grill pan over medium-high heat. Grill chicken 5–7 minutes per side, or until internal temperature reaches 165°F (74°C). Let rest 5 minutes, then slice.

Prepare the Avocado:
Toss diced avocado with lime juice and a pinch of salt to prevent browning.

Assemble the Stack:
In serving bowls or using a food ring mold, layer brown rice, grilled chicken slices, and avocado. Repeat if desired for a stacked presentation.

Garnish & Serve:
Top with cherry tomatoes, fresh cilantro, green onions, and a lime wedge. Serve immediately while warm.

Nutritional Information (per serving, serves 4)

Calories: 450 kcal

Protein: 36g

Carbohydrates: 42g

Fat: 18g

Fiber: 7g

Sugar: 6g