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chicken

Tasty

Chicken Lettuce Cups

September 17, 2014

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I’m working on finding more “whip it up” meals, that allow me to come home and create a delicious, healthy meal in a short amount of time.  If my husband likes it? Even better… luckily these lettuce cups fit the bill on all counts.

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Chicken Lettuce Cups

recipe via Leave a Happy Plate

  • 1 tablespoon EVOO
  • 1 lb ground chicken
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 2 tablespoons hoisin
  • 1 tablespoon sriracha sauce
  • 2 tablespoons low sodium soy sauce
  • 1 handful basil leaves, snipped into strips
  • 3 scallions, sliced
  • 8 large Romaine or Bibb lettuce leaves

Sauce:

  • 1 jalapeño, thinly sliced
  • 1/4 cup rice wine vinegar
  • 1/4 low sodium soy sauce
  • 1 tablespoon chili garlic sauce
  1. Heat olive oil over medium-high heat in a large skillet. Add ground chicken and cook about 10 minutes (until cooked through), breaking up the meat as it cooks.
  2. While chicken is cooking, add jalapeño slices and rice vinegar in a small bowl. Let sit for 10 minutes (this will be the start of your sauce).
  3. Now back to the chicken… add the onion and garlic to your chicken mixture and cook for 5 minutes.  Add the soy, sriracha and hoisin and stir to combine. Season with salt and pepper and add herbs (basil/scallions), give a good stir and remove from heat.
  4. Now that your chicken mixture is complete, head back to your pickled jalapeño mixture.  Add soy sauce and chili garlic sauce and stir.
  5. Assemble lettuce cups by spooning chicken mixture onto lettuce leaf and topping with the jalapeño sauce (which surprisingly isn’t too spicy – more vinegary – which I love!)

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Tasty

Chipotle Chicken with Avocado Salsa

July 21, 2014

Chipotle Chicken

I love the foodie blog – How Sweet It Is… the majority of my recipe pins are from her site and I honestly have never been disappointed with her creations.  When I came across her Honey Chipotle Chicken Bowls, I knew I HAD to give them a try.   While the original is DELICIOUS, I wanted to put my own spin on it… so here is what I did:

Qunioa Tower

 

AvocadoTomatoSalsa

Chipotle Chicken with Avocado Salsa

Chicken:

  • 1 pound boneless, skinless chicken breast
  • 1/4 cup olive oil
  • 3 tablespoons adobo sauce (from a can of chipotles in adobo)
  • 2 tablespoons honey
  • 1 tablespoon honey mustard
  • 1 tablespoon dijon mustard
  • 1 large handful of fresh chopped cilantro
  • 4 garlic cloves, minced
  1. Salt and pepper chicken and transfer to a Ziplock bag or baking dish.
  2. Combine remaining ingredients (oil, adobo sauce, honey, mustards, cilantro and garlic) in a jar and shake until mixed.
  3. Pour over chicken and let marinate in the fridge for at least 2-12 hours.
  4. Preheat oven to 425.
  5. Transfer chicken to a baking dish (if you haven’t already) and let chicken sit out at room temperature for 30 minutes or so.
  6. Bake chicken for 20 minutes, then flip chicken breasts and bake for 20 more minutes.
  7. Top with salsa and serve with lime quinoa.

*I love to prep the chicken in the morning and let marinate for the day, for an easy dinner to whip up dinner!

Cilantro Chipotle Chicken

Salsa:

  • 1 pint cherry tomatoes, halved
  • 2 avocados, diced
  • 4 green onions, sliced
  • 1/2 cup cilantro, leaves torn from stem
  • 2 limes, juiced
  • 2 tablespoons olive oil
  • 1 tablespoon honey
  1. Combine tomatoes, avocado, green onion and cilantro in a bowl.
  2. Add lime juice, olive oil and honey to a jar and shake until combined.
  3. Pour over salsa and toss before serving.

*I make the salsa ahead of time (and depending on how early just let sit out at room temperature) and toss with the dressing 30 minutes before serving.

Lime Honey Dressing

Quinoa:

  • 1/2 cup uncooked quinoa
  • 1 cup chicken stock
  • 1 tablespoon coconut oil
  • zest of 1 lime
  • juice of 1 lime
  1. Rinse quinoa and combine with chicken stock in a medium sized saucepan.
  2. Bring to a boil, and then reduce to low, cover and let simmer for 15 minutes.
  3. Make sure most of the liquid has evaporated and then stir in coconut oil, lime juice and lime zest.

Qunioa Tower

Tasty

Weekly Menu #16

September 23, 2013

Some yummy menu ideas to use up your end of summer produce!

Spicy Soba Noodles and Tofu with Peanut Sauce

spicy soba noodles with peanut sauce

SO easy and even more delicious! It is s great cold for lunch the next day too! spicy soba tofu with peanut sauce

Chicken Flautas in a Roasted Tomatillo Broth

Chicken Flauta

These were amazing and the recipe makes quite a few… I prepared half of them and froze the other half.  Always love a 2 for 1 meal 🙂

Flautas with Tomatillo Broth

Baked Chicken Parmesan

Chicken Parm

A yummy and healthier alternative to fried chicken parm!  I added sliced cherry tomatoes and a sprig of basil on top for a fresh finish!

Tasty

Weekly Menu #15

August 12, 2013

Chicken Enchiladas

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I was cleaning out my pantry and came across some TJ’s enchilada sauce that I hadn’t used yet… so I roughly followed this recipe (substituting enchilada sauce for salsa and putting chicken and cheese inside) and topped with avocado, olives and cilantro.

Cilantro OlivesChicken Enciladas

Banh Mi Sandwich 

Bahn Mi Sandwich

I love this blog and I love Banh Mi, so when I saw this variation (I typically make it with meatballs), I had to jump on it!  And boy was it worth it… KILLER marinade, and I topped it with a perfectly fried egg and deliciously pickled veggies…. yum!

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Lime Peach Chicken over Brown Rice 

Chicken Peach Rice

  1. Mix 2 Tablespoons Lime Juice, 1 Tablespoon Vegetable Oil, 1/2 teaspoon smoked paprika in a bowl.  Season to taste with salt and pepper.
  2. Add 3 thinly sliced peaches, 1/2 of a thinly sliced red onion, 1 Tablespoon mined jalapeno and 2 cups cooked shredded chicken. Toss well to coat.
  3. I served it with cilantro over brown rice, although you could also serve in butter lettuce cups as well. Enjoy!

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Tasty

Summer Supper

July 29, 2013

Chicken Dinner

Summer weekends call for most of my time being spent reading by or in a pool.  A prefer to cap off a lazy day with a freshly decadent meal and a great glass of wine… but who has time to slave away in the kitchen when you are working through a perfectly great book!?  Introduce the impressive yet easy menu!  A little prep work in the morning, tan your way through the day and then an hour of so of cooking and dinners on!

Nectarine Caprese with Honey Balsamic Reduction

Summer Veggie Salad with Cilantro Vinaigrette

BBQ Chicken with Carrot Puree

BBQ Chicken

Root Beer Floats

Tips:

  • Caprese: Use great ingredients and this will be a crowd pleasure! You also could cube the nectarines and serve on a skewer with tiny mozzarella balls and basil.
  • Veggie Salad: We used fresh corn and didn’t grill it.  Sweet, fresh corn is super tasty (and as my sister mentioned) full of nutrients when in it’s original/”natural” state.
  • BBQ Chicken: I used nice BBQ sauce and substituted thighs with boneless/skinless breasts.  We let it marinate all day in BBQ sauce (in the fridge) and then added minced garlic and seasoning right before we put it in the oven.  Make sure to have the chicken sit out for 30 minutes or so before putting it in the oven.  The meat turned out super moist and so flavorful!
  • Carrot Puree: The carrot puree is also out of this world and definitely something I will serve with other meals.  The color is gorgeous!  You can also substitute 1 cup of half & half for 1 T of melted butter and the remaining amount of 1 cup with milk.