10-Minute Mexican Chicken

 

Ingredients:

• 3 cups shredded rotisserie chicken
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon paprika
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper, optional
• 1 14.5 oz. can fire roasted tomatoes (I food processed this to minimize the tomato "chunks.")
• 1/4 cup water or chicken broth
• 2 tablespoons canned mild chopped green chiles (from a 4 ounce can) (I threw these in the food processor with the fire roasted tomatoes.)
• 2 tablespoons tomato paste (I did not use.)

Directions:

• Heat a large skillet over medium heat.
• To skillet, add chicken and all seasonings; stir to evenly coat. Stir in chicken broth, diced tomatoes, tomato paste (if using), and green chilies. Cook for 5 minutes or until heated through. Add additional water/chicken broth if chicken seems dry. Season with salt and pepper to taste and cayenne pepper (optional) to taste.
• Use chicken in tacos, burritos, enchiladas, salads, nachos, burrito bowls, etc.
  
  
  *www.carlsbadcravings.com

Easy Chicken Tacos

Ingredients:

1 lb. boneless skinless chicken thighs

1/2 tablespoon soy sauce

1/2 tablespoon avocado oil

1 clove garlic, grated (I used one frozen Dorot cube.)

2–3 tablespoons taco seasoning (I use Siete brand.)

Siete's Creamy Jalapeño Botana Sauce (optional)

Directions:

In a bowl, combine soy sauce, avocado oil, garlic, and taco seasoning.

Trim the fat off the chicken thighs.  Place thighs into the bowl with soy, oil, garlic, and taco seasoning and toss to combine.

Place the chicken in the basket of an air fryer (alternate cooking instructions in the notes). Air fry at 400 degrees for about 12 minutes – at this point it should be very crusty, golden, juicy, and delicious. 

When the chicken is done, let it stand for a few minutes and then roughly chop into bite-sized pieces. If desired, squeeze some lime juice over it + my fave green sauce + cheese of choice.

Notes: Alternative cooking method: Bake at 425 degrees for 20 mins! If using chicken breasts, slice them in half if they’re thick and bake at 400 degrees for 15-20 minutes.  Cook chicken to 165 degrees.

*www.pinchofyum.com

Taco Chicken Salad

Ingredients:

1 cup plain Greek yogurt

2 tablespoons lime juice

2 tablespoons taco seasoning

2 garlic cloves

4 cups rotisserie chicken

1 cup diced red bell pepper (I used 1/2 cup.)

1 cup diced yellow/orange bell pepper (I used 1/2 cup.)

2/3 cup diced red onion (I used 1/3 cup.)

1/2 cup diced celery (I omitted entirely.)

1/2 cup chopped cilantro (I used 1/4 cup.)

2 tablespoons jalapeño

salt and pepper, to taste

Directions:

1. In a large bowl, whisk together the Greek yogurt, lime juice, taco seasoning, and garlic.

2. Add the shredded chicken, peppers, onion, celery, cilantro, and jalapeño.

3. Stir until well coated.  Season with salt and pepper, to taste.

*www.twopeasandtheirpod.com

Fall Veggie Sheet Pan Dinner with Maple Mustard Sauce

 Ingredients:

• 12 ounces Italian chicken sausage or sausage of choice, cut into 1/4 inch slices (See my note below ingredients.)
• 2 cups Brussels sprouts, roughly chopped (I bought a one pound bag and cut the Brussels into halves.)
• 1 medium sweet potato, diced (I peeled mine; original recipe does not.)
• 1/2 red onion, sliced (I very thinly sliced mine into half moons.)
• 1/3 cup walnuts, roughly chopped
• 2 tablespoons olive oil
• 1/2 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper, plus more to taste
• 1/4 to 1/2 cup grated Parmesan cheese
• Generous drizzle of Maple Mustard Sauce
• Steamed quinoa, to serve (optional)

This is the chicken sausage I use (see above picture).  For as long as it is sold at Costco, I will never use anything differently; it's the best.  For this recipe, four of these links are about equal to 12 ounces.

Maple Mustard Sauce:

• 2 tablespoons olive oil
• 2 tablespoons Dijon mustard
• 2 tablespoons pure (real) maple syrup
• 1 clove garlic, minced (I used frozen Dorot.)
• 1/4 teaspoon red chili flakes
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1-2 tablespoons water, (optional)

Directions:

1. Preheat oven to 425 degrees. In a large bowl, combine sausage of choice, Brussels sprouts, sweet potato, onion, and walnuts.  (I like to mix olive oil and spices together before next step...)
2. Toss ingredients in the olive oil, salt, garlic powder, and pepper until evenly coated, and transfer to a large sheet pan.  To ensure everything gets crispy, spread the ingredients out as evenly as possible on the sheet pan. (It won't look very "coated," but it doesn't need to be; the Maple Mustard Sauce will help that!)  Bake for about 30-45 minutes or until the sweet potato is tender when pierced with a fork.
3. While it bakes, make the Maple Mustard Sauce. Whisk together all ingredients and if needed, add a tablespoon or two of water to thin out the sauce.
4. Remove the sheet pan from oven and toss medley with a spatula.  Top with Parmesan and if needed, add a pinch or two of salt and pepper.  If desired, serve on a bed of quinoa with a generous drizzle of sauce!  (Personally, I would NOT pour the sauce over the entire sheet pan.  I would drizzle the sauce on each plate after serving, especially for leftover purposes.)  

*www.broccyourbody.com

Weeknight "Wow" Chicken

 

Ingredients:

• 2 lbs. boneless, skinless chicken breasts
• ¼ cup olive oil
• 1 lemon, juiced
• 1 tablespoon honey
• 4 cloves garlic, minced (I used 3.)
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1 teaspoon Italian seasoning
• ¼ teaspoon chili pepper flakes (optional)
• ¼ cup Parmesan cheese, grated
• 1 teaspoon kosher salt
• ½ teaspoon cracked black pepper

Directions:

1. In a bowl, whisk together ¼ cup olive oil, juice of 1 lemon, 1 tablespoon honey,  3-4 cloves garlic, 1 teaspoon onion powder, 1 teaspoon paprika, 1 teaspoon Italian seasoning, ¼ teaspoon chili pepper flakes (optional), ¼ cup grated Parmesan cheese, 1 teaspoon kosher salt, and ½ teaspoon cracked black pepper.
2. Transfer ¾ of this mixture to the baking dish or resealable bag to coat chicken. Refrigerate for at least 30 minutes or up to 24 hours.
3. Take the remaining ¼ mixture and store it in your fridge for serving (after the chicken is cooked).

Cooking Instructions:

1. Grill on medium-high heat (400 degrees) and lightly oil the grates.

2. Cook undisturbed for 5-6 minutes--until it easily releases from the grates.

3. Flip and cook an additional 5 minutes, or until cooked to 165 degrees.

4. Remove and allow to rest for 5 minutes before slicing and serving with the reserved marinade drizzled over the top.

*www.kelseynixon.com 

Red and Green Chicken Enchiladas

 

If you can't decide between red or green enchilada sauce, now you can have the best of both worlds!

Ingredients:

• 4 cups  coarsely shredded rotisserie chicken
• 1 (10-ounce) can diced tomatoes and green chilies (I used Rotel; it's mild.)
• ⅓ cup chopped fresh cilantro leaves
• 3 green onions, thinly sliced
• 1 tablespoon freshly squeezed lime juice
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• Kosher salt and freshly ground black pepper, to taste
• 2 ½ cups shredded Monterey Jack cheese, divided
• 8, 8-inch flour tortillas, warmed
• 1 cup green enchilada sauce (I like Siete brand for both sauces!)
• 1 cup red enchilada sauce
• ¾ cup pico de gallo, optional
• ½ cup sour cream, optional

Directions:

• 1. Preheat oven to 375 degrees F. Lightly oil a 9 x 13 baking dish or coat with nonstick spray.
• 2. Prior to combining ingredients, I put the can of Rotel + cilantro + onions + lime juice + spices into a food processor and quick pulsed.  For picky eaters, this made the tomatoes, onions, and cilantro smaller in size.  Be sure not to process for a long period of time, as the tomatoes will turn into more of a salsa.  Following, I combined that mixture with the chicken, salt/pepper, and cheese.)  In a large bowl, combine chicken, diced tomatoes and green chilies, cilantro, green onions, lime juice, chili powder and cumin; season with salt and pepper, to taste.  Stir in 1 1/2 cups cheese.
• 3. To assemble the enchiladas, lay tortilla on a flat surface and spoon a heaping 1/2 cup of the chicken mixture in the center. Roll the tortilla and place seam side down onto prepared baking dish. Repeat with remaining tortillas and chicken mixture.  (If you're making this ahead of time, this is where I would stop.  Cover and refrigerate until about 30 minutes before baking.)
• 4. When ready to bake, pour green enchilada sauce on the top half of the enchiladas, and the bottom half with red enchilada sauce; sprinkle with remaining 1 cup of cheese.
• 5. Place into oven and bake until bubbly, about 35-40 minutes.
• 6. Serve immediately, and if desired, topped with pico de gallo and dollops of sour cream.
  *www.damndelicious.net

One Pot Chicken Pot Pie Orzo

Ingredients: (These have been slightly modified from original recipe.)

2 tablespoons salted butter (If you use unsalted butter, just be prepared to salt veggies a tad more.)

1 tablespoon olive oil

1/2 teaspoon dried thyme

1/2 yellow onion, finely chopped

3 cloves garlic, finely chopped (I used frozen Dorot cubes.)

1 cup carrots, shredded or finely chopped

1 cup celery, finely chopped

1 cup frozen peas

1 cup uncooked orzo

2 cups chicken broth/stock

1 cup rotisserie chicken, roughly chopped or shredded

1 cup milk (I used 2%.)

1/2 cup grated Parmesan

salt and pepper, to taste

Directions:

1. Over medium heat, add butter and olive oil to a heavy-bottomed pan.  Once hot, add onion, carrots, celery, and a generous pinch of salt.  Cook for 4-5 minutes.

2. Add garlic, frozen peas, thyme, and another pinch of salt.  Cook down for another few minutes or until the garlic is fragrant and veggies are warmed through.

3. Add uncooked orzo and broth/stock and stir.  Once simmering, cover and let cook (on low heat) for about 6 minutes.

4. Remove lid and add chicken and milk; stir once more.  Cover and cook for 4 minutes more or until the pasta is al dente.

5. The dish will still look a little liquidy.  Simply remove the lid and allow to cook for a few more minutes to allow the liquid to evaporate.

6. Stir in Parmesan.  With time, the pasta will soak up the liquid and dish will thicken.  Finish with salt and pepper to taste.

*www.grilledcheesesocial.com

Moroccan Chicken Skewers

Ingredients:

2 pounds boneless, skinless chicken breasts cut into 1.5 inch cubes

1/3 cup Greek yogurt

1 tablespoon olive oil

4-5 cloves frozen garlic cubes

1.5 tablespoons rice wine vinegar or lemon juice 

1.5 teaspoons ginger paste (or 1.5 frozen ginger cubes)

1/2 tablespoon paprika

2 (heaping) teaspoons cumin (roughly 2.25 teaspoons)

1 teaspoons salt

1/2 teaspoon pepper

Directions:

1. In a bowl, combine all ingredients (yogurt to pepper). Place cubes of chicken in Ziploc bag.

2. Once mixed, transfer marinade to Ziploc bag and toss to coat.  Refrigerate for 1-4 hours. 

3. If using, soak wooden skewers in water for thirty minutes to help avoid burning.  (I use metal, so no need to soak!). Thread your marinated chicken, making sure to leave some ends to grab! 

4. Spray the skewered chicken with a mist of cooking spray on each side, sprinkle with a fresh pinch of kosher salt, and grill on a preheated, oiled grill, or grill pan over medium-high heat for about 5 minutes per side. (I used my grill setting on my air fryer (500 degrees) for 4-5 minutes per side.)

5. I served with naan bread and tzatziki!

*www.lillieeatsandtells.com

Chicken Milanese

The original recipe serves 4; my modifications to serve 6 are in red, just in case 

you need a bit more chicken for your family or want leftovers!

Ingredients:

• 2 boneless skinless chicken breasts, about 1.5 pounds (I used 3 breasts, roughly 1.8ish pounds.)
• Kosher salt and black pepper, for seasoning 
• 1/2 cup all-purpose flour
• 1 teaspoon garlic powder
• 3 large eggs
• 1 cup panko bread crumbs (I used Italian-seasoned.)
• 3/4 cup freshly grated Parmesan cheese
• 1 tablespoon finely chopped parsley
• 1 teaspoon lemon zest (I used an entire lemon.)
• 1/2 cup olive oil, for frying
• Arugula, for serving
• Lemon, for serving (I used the lemon I zested!)

Directions: 

1. Place the chicken breasts on a cutting board. Use a sharp knife to slice the chicken breast halves horizontally, butterflying them open. Cut each breast in half, to create 4 equal size pieces. (Because I used one more breast, I had 6 pieces.)  Cover the chicken with plastic wrap. Use a mallet or rolling pin to pound the chicken out until it is about 1/4-inch thick. Remove the plastic wrap and season both sides with salt and pepper.

2. In a medium shallow bowl or baking dish, combine the flour, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Set aside.

3. In a second medium bowl or baking dish, whisk the eggs and set aside.

4. In a third medium shallow bowl or baking dish, combine the panko, Parmesan cheese, parsley, and lemon zest.

5. Create an assembly line; dredge the chicken breasts in the flour mixture, coating both sides, shaking off excess. Next, dip the chicken into the eggs, letting any excess drain off. Add the chicken to the panko mixture and press until both sides are well coated. Repeat until all pieces are all breaded.

6. In a large cast iron skillet, heat the oil over medium-high heat. Once the oil is hot, carefully place 1 or 2 pieces of chicken into the pan and cook for 2 to 3 minutes, on each side, or until chicken is cooked through.

7. Remove the chicken to a paper towel lined plate and repeat the process with the remaining chicken. Add more oil, if necessary.

8. Transfer chicken to a plates and serve with arugula salad and a squeeze of lemon juice. (I drizzled my arugula with lemon-infused balsamic vinegar!)

*www.twopeasandtheirpod.com

Maple Rosemary Grilled Chicken

Ingredients:

• 1/2 cup real maple syrup
• 1/4 cup reduced-sodium soy sauce
• 3 tablespoons olive oil, divided (I only used 2.  See directions below.)
• 1 shallot, diced
• 2 tablespoons chopped, fresh rosemary
• 1 tablespoon freshly-squeezed lemon juice
• 1 tablespoon Dijon mustard
• 3 cloves garlic, minced (I used frozen Dorot cubes.)
• Kosher salt and freshly ground black pepper, to taste
• 6 boneless, skinless chicken breasts

Directions:

In a small bowl, combine maple syrup, soy sauce, 2 tablespoons olive oil, diced shallot, chopped rosemary, lemon juice, Dijon mustard, and minced garlic.

If chicken is not of even thickness, pound for more even cooking.  Season both sides of chicken with salt and pepper.

In a gallon-sized Ziploc bag, combine maple syrup mixture and chicken; marinate for at least 30 minutes to overnight, flipping the bag occasionally. Drain the chicken from the marinade and discard.

Preheat grill to medium high heat, around 400-450 degrees.

Brush chicken with remaining 1 tablespoon olive oil.  (I did not do this.  Instead, I lightly spritzed the tops of the chicken with avocado oil spray.)  Add chicken to grill and cook, turning occasionally, until chicken is completely cooked through, reaching an internal temperature of 165 degrees F.  Dependent on its thickness, it can take anywhere from 10-12 minutes or so.

Serve immediately.

*www.damndelicious.net