Chicken
Here is a quick salad for an easy weeknight dinner.
Ingredients:
1 Tablespoon Extra-Virgin Olive Oil
2 Chicken Breasts, cut into bite sized pieces
1 Onion, chopped
1 Cup Frozen Corn
1 Tablespoon Taco Seasoning
1 Can Black Beans, drained rinsed
Romaine Lettuce
1 Avocado, cubed
Salad Dressing of choice
Heat the olive oil in a large skillet over medium high heat. Once hot, add the chicken, onion and corn. Cook until chicken is thoroughly cooked. Season with taco seasoning.
Add the black beans and cook for a couple minutes to heat.
Serve over lettuce with avocado and dressing of choice.
Serves: 2
Tags: Avocado, Beans, Black Beans, Chicken, Dinner, Dinner Salad, Salad
Garlic! Yum!
Ingredients:
1 Cup Brown Rice
1 Tbsp Extra-Virgin Olive Oil
2 Chicken Breasts, cut into bite sized pieces
2 Zucchini, chopped
3 Cloves Garlic, finely grated
Salt & Freshly Ground Black Pepper
Start cooking the rice by your preferred method. I like to use a rice cooker.
Heat the olive oil in a large skillet over medium-high heat. Once hot, add the chicken and cook until browned. Add the zucchini and garlic and cook until softened, about 5-7 minutes.
Stir in the cooked rice. Season to taste with salt and pepper.
Serves: 2-3
Tags: Brown Rice, Chicken, Dairy Free, Dinner, Garlic, Gluten Free, Rice, Zucchini
This dinner salad can be made ahead and refrigerated until ready to eat, making it great to take to a potluck.
Ingredients:
1 Head Green Cabbage, shredded or thinly sliced
4 Green Onions, thinly sliced
2 Tablespoons Sesame Seeds, toasted
1/4 Cup Cilantro
2 (3 oz) Packages Uncooked Oriental Flavor Instant Ramen Noodles (save 1 seasoning mix packet for dressing), crushed
2 Cups Cooked Chicken Breasts, cubed
4 Tablespoons Sugar
1/4 cup Sesame Oil
1/4 cup Canola or Olive Oil
1/2 teaspoon Fresh Ground Black Pepper
6 Tablespoons Rice Vinegar
1 teaspoon Fresh Gingerroot, minced or finely grated
In a large bowl, toss together the cabbage, green onions, sesame seeds, cilantro, ramen noodles, and chicken.
In a small bowl, stir together the one packet of seasoning from the ramen package, sugar, oils, pepper, vinegar, and gingerroot. Pour over the salad and toss to combine.
Serves: 4
Tags: Chicken, Chinese, Dairy Free, Dinner, Dinner Salad
This is a meal that made me rethink spaghetti squash. I thought I didn’t like spaghetti squash, but in reality I really just didn’t like how it was prepared before. So, if you think you don’t like spaghetti squash, why not give this recipe a try and see if it changes your mind too!
Ingredients:
1 Spaghetti Squash
Extra Virgin Olive Oil
Salt & Pepper
1 Head Broccoli, cut into florets
2 Cloves Garlic, finely grated
3 Chicken Breasts
1-2 Tablespoons Italian Seasoning
Preheat oven to 375°F and line a baking sheet with foil.
Half the squash lengethwise, drizzle with olive oil and season with salt & pepper. Place on the baking sheet cut side down. Bake for 15 minutes.
Add the broccoli to the baking sheet, drizzle with olive oil, toss with the garlic and season with salt and pepper. Coat the chicken with olive oil and season with salt, pepper and Italian seasoning. Place on baking sheet and return to oven. Bake another 20 minutes or until the chicken is cooked and the squash is soft.
Scrape the spaghetti squash out into a large bowl. Chop the chicken and add it to the bowl along with the broccoli. Toss to combine.
Serves: 4
Tags: Broccoli, Chicken, Dairy Free, Dinner, Gluten Free, Spaghetti Squash, Squash
Sweet and tangy roasted chicken drumsticks make for a simple and delicious dinner that is perfect for company.
Ingredients:
Extra Virgin Olive Oil
12 Drumsticks
Salt & Pepper
6 Tablespoons Honey
2 Limes, juice and zest
Preheat oven to 400°F. Lightly oil a large baking dish.
Season the chicken with salt and pepper and place in the prepared baking dish. Bake for 20 minutes.
Prepare the glaze by combining the honey and lime juice and zest together in a small bowl.
Pour the glaze over the chicken and bake for 20-30 minutes more until the chicken is cooked thoroughly, turning several times.
Yield: 12 Drumsticks
Tags: Chicken, Dairy Free, Dinner, Gluten Free, Honey
If you love almonds and cilantro, you will love this chicken!
Ingredients:
1 1/2 Cups Blanched Almonds
1/4 Cup Cilantro
2 Eggs
4 Chicken Breasts
Salt and Pepper
Preheat oven to 400°F. Line a baking sheet with foil and spray with non-stick cooking spray.
Combine the almonds and cilantro in the bowl of a food processor. Pulse until the almonds are finely ground. Pour onto a plate.
On another plate, beat the eggs with a splash of water.
Season the chicken with salt and pepper. Dip in the egg, coat with the ground almonds and place on the prepared baking sheet.
Bake until the chicken is cooked thoroughly, about 20 minutes.
Serves: 4
Tags: Almonds, Chicken, Chicken Breasts, Cilantro, Dairy Free, Dinner, Gluten Free
Peanut butter soup!? You may think that sounds crazy, but that’s OK because I thought it sounded crazy until I tried it. The peanut butter wasn’t overpowering and it gave it a very good flavor.
Ingredients:
2 Tablespoons Extra Virgin Olive Oil
1 ¼ lbs Boneless Skinless Chicken Breasts, cut into bite sized pieces
Salt & Pepper
1 Large Onion, chopped
1 lb Sweet Potatoes, peeled & chopped
4 Celery Stalks, chopped
2 Cups Baby Carrots, chopped
1 Red Bell Pepper, chopped
1 Head Cauliflower, cut into florets
1 (14.5 oz) Can Diced Tomatoes with Basil and Garlic
8 Cups Chicken Broth
1 teaspoon Garlic Powder (or 2 cloves garlic, grated)
1/2 Cup Smooth Peanut Butter
Heat the olive oil in a large soup pot over medium-high heat. Once hot, add the chicken and cook until browned. Season with salt and pepper.
Add the onion, celery, carrots and bell pepper. Cook until softened, about 5 minutes.
Add the potatoes, cauliflower, diced tomatoes and broth. Bring to a bubble, then reduce to a simmer and cover. Season with salt and pepper to taste. Cook until the potatoes are softened, about 15 minutes.
Stir in the peanut butter and stir until combined.
Serves: about 8
Tags: Bell Pepper, Bell Peppers, Cauliflower, Chicken, Dairy Free, Dinner, Peanut Butter, Red Bell Pepper, Soup, Sweet Potato
Bacon wrapped chicken breasts stuffed with blue cheese and arugula. What a divine combination. Blue cheese and bacon were made to be together and they are just so delicious in this dish. Even if you don’t like blue cheese (or think you don’t like blue cheese) you should really try this…it might change your mind.
Ingredients:
4 Chicken Breasts
4 Slices Thick Cut Bacon
1 Container Blue Cheese Crumbles
A Large Handful Arugula (or Baby Spinach)
Preheat oven to 425°F. Cover a baking sheet with foil and spray lightly with non-stick cooking spray.
Cut open the chicken breasts to make a pocket for the stuffing. Be careful not to cut all the way through the chicken breasts.
Stuff with a large spoonful of blue cheese and some arugula.
Wrap tightly with one bac
on strip. You may need to carefully stretch your bacon strips before wrapping so they reach all the way around a couple times. Make it so the ends of the bacon are under the chicken breast so it doesn’t come apart. Place on the baking sheet.
Bake until bacon is crispy and chicken is cooked thoroughly, about 20 minutes.
Serves: 4
Tags: Bacon, Bacon Wrapped, Blue Cheese, Chicken, Chicken Breasts, Dinner, Gluten Free, Stuffed Chicken
Here are directions for turning chicken breasts into chicken cutlets. It’s super easy!
Cut your chicken breast in half lengthwise as shown in the above picture. Place in a zip top bag and pound it out with a skillet (cast iron works best since it’s heavier).
Tags: Chicken, Chicken Breasts, chicken breasts to chicken cutlets, How to make chicken cutlets, make chicken cutlets
Delicious spinach dip stuffed inside a chicken breast, coated with bread crumbs and baked. So good! Definitely try this one if you have leftover spinach dip. Here is a link to my spinach dip recipe.
Ingredients:
2-6 Tablespoons Leftover Spinach Dip
2 Chicken Breasts
1/4 Cup Flour
1 Tablespoon Garlic Powder
Salt and Pepper
1 Egg
1 Tablespoon Milk/Water
1/2 Cup Panko Bread Crumbs
Preheat oven to 425°F. Line a baking sheet with foil and spray with non-stick cooking spray.
Cut a slit in the chicken breasts to make room for the stuffing. Make sure you don’t cut all the way through the chicken breast. You just want a pocket.
Stuff each chicken breast with 2-3 Tablespoons of leftover spinach dip.
Set up a breading station with 3 plates. On the first plate, combine the flour, garlic powder and salt & pepper. On the second, lightly beat the egg and milk together. The third plate will have the bread crumbs.
Bread your stuffed chicken by dredging in the flour mixture, dipping in the egg mixture and finally coating with the bread crumbs. Place the coated chicken breasts on the prepared baking sheet.
Bake until chicken is cooked through, about 20 minutes.
Serves: 2
Tags: Bread Crumbs, Chicken, Chicken Breasts, Leftovers, Spinach, Spinach Dip, Stuffed Chicken, Stuffing