Lime Marinated Grilled Chicken Recipe

Lime Marinated Grilled Chicken Recipe

Lime Marinated Grilled Chicken Recipe

Ingredients
Chicken Marinade
  • 2 chicken breasts (2 breast halves, ~1.2lb/600g in total)
  • Zest of 1 lime (zest before juicing)
  • 4 tbsp lime juice (1 – 2 limes)
  • 2 garlic cloves, minced
  • 3 tbsp brown sugar
  • 1 tbsp olive oil
  • 2 tbsp finely chopped cilantro/coriander (optional)
  • 2 tsp fish sauce (Note 1)
To Cook
  • 2 tbsp olive oil
Instructions
  1. Cut each chicken breast in half horizontally to create 4 steaks. Optional: Place a piece of parchment paper over the chicken and using a rolling pin or meat mallet to pound to ⅓” / 7mm thickness.
  2. Place Chicken and Marinade in a ziplock bag, massage to distribute marinade evenly. Place on a plate or bowl and refrigerate for at least 3 hours, preferably overnight.
To Cook
  1. Remove chicken, discard Marinade. Heat oil in a large skillet over high heat (or even better, do this on the BBQ). Place chicken in the skillet and cook the first side for 1½ – 2 minutes, or until caramelised and golden brown. Turn and cook the other side for 1 minute or until golden.
  2. Transfer chicken to a serving plate, cover loosely with foil and rest for 3 minutes.
  3. Garnish with extra cilantro and serve.

Creamy Sun Dried Tomato and Bacon Chicken Recipe

Creamy Sun Dried Tomato and Bacon Chicken Recipe

Creamy Sun Dried Tomato and Bacon Chicken Recipe

Ingredients:

  • 6 slices bacon, chopped
  • 8 to 10 skin-on, bone in chicken thighs
  • Salt and pepper to taste
  • 2 cloves garlic, minced
  • 1/2 tsp dried thyme
  • 1/2 cup dry white wine
  • 1/4 cup chopped sun-dried tomatoes
  • 3/4 cup chicken broth
  • 1/2 cup cream

Instructions:

  1. Preheat oven to 350F.
  2. In a 12-inch oven-proof skillet, cook chopped bacon over medium heat until crisp. Transfer to a paper towel lined plate and remove all but 2 tbsp bacon grease from the skillet.
  3. Return skillet to medium heat. Season chicken thighs all over with salt and pepper and add to skillet, skin-side down. Cook about 3 minutes, until nicely browned, then flip and cook the other sides for 3 more minutes. Remove chicken to another platter, skin-side up.
  4. Add garlic and thyme to the pan and sauté until fragrant, about 30 seconds. Add white wine and cook until most of the wine had evaporated. Add sun-dried tomatoes and broth. Bring to a simmer.
  5. Add chicken and bacon back into the pan, skin-side up. Place the entire skillet into the oven and bake, uncovered, until chicken is cooked through, about 25 minutes.
  6. Add cream to the pan and stir until well combined. Serve chicken over cauliflower rice or zucchini noodles with plenty of pan sauce.

Easy Creamy White Chicken Chili Recipe

Easy Creamy White Chicken Chili Recipe

Easy Creamy White Chicken Chili Recipe

Ingredients
Freezer Prep
  • 1 gallon freezer bag
  • 2½ cups Chicken Broth (pre freezing in ice cube trays make for quicker thawing times)
  • 16 oz. Cooked Great Northern Beans
  • 16 oz. Cooked Small Butter Beans
  • 8 oz. Cooked Garbanzo Beans or Cooked White Hominy
  • 8 oz. White Shoepeg Corn
  • 1 lbs. Chicken Breast, cut into 1 inch cubes
  • 1 Large White Onion, pureed
  • 3 Cloves Garlic, finely minced
  • 1 Tbsp. Cumin
  • ½ Tbsp. Coriander
  • ½ tsp. Sea Salt
  • ½ Tbsp. Oregano
  • 1-4 Dashes of Red Chili Sauce (such as Tapatio or Tabasco)
  • 1 Tbsp. Olive Oil
  • Juice of 1 lime
  • 2 7oz. Cans of Fire Roasted Diced Green Chilis
End of Cooking
  • Juice of 1 lime
  • 1 cup Sour Cream, + some for garnishing
  • Shredded Mexican Cheese Blend for garnishing
  • Fresh Cilantro, chopped, for garnishing
Instructions
To Freeze:
  1. Place All ingredients, minus ingredients needed for end of cooking process, into your gallon freezer bag. Seal, pushing all the excess air out, and freezer until ready to use.
To Thaw:
  1. Place bag in a large bowl in your fridge the night before you want to put it in the slow cooker.
To Cook:
  1. Place contents of bag into slow cooker, stir once, cover, and cook on hi setting for about 6 hours.
  2. About 30 minutes before serving, stir in juice of 1 lime thoroughly, and then stir in 1 cup of sour cream. Top each bowl with sprinkling of cheese, a dollop of sour cream, and 1 tsp. of chopped cilantro. Enjoy!

Garlic Lime Chicken Kabobs Recipe

Garlic Lime Chicken Kabobs Recipe

Garlic Lime Chicken Kabobs Recipe

Ingredients
  • 4 boneless, skinless, chicken breasts, cut into 1½” pieces
  • ¼ cup extra virgin olive oil
  • 1 lime, juiced
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1-2 teaspoons Sriracha hot sauce (optional)
  • skewers
Instructions
  1. Place the chicken in a zip lock bag and set aside.
  2. Combined olive oil, lime juice, garlic, salt, pepper and hot sauce.
  3. Pour mixture into bag with the chicken and let marinate in the refrigerator for 2-8 hours.
  4. Remove chicken from marinade and thread onto skewers.
  5. Preheat your grill to medium-high heat and cook the chicken kabobs for 10-15 minutes, turning occasionally.

One-Pan Barbecue Chicken and Roasted Sweet Potatoes Recipe

One-Pan Barbecue Chicken and Roasted Sweet Potatoes Recipe

One-Pan Barbecue Chicken and Roasted Sweet Potatoes Recipe

Ingredients:

  • 4 bone-in, skin-on chicken thighs (about 2 1/4 pounds total)
  • 1 1/2 cups barbecue sauce, or as needed to marinate and coat chicken (I used a sweeter, mildly spicy, Carolina Gold version)
  • 3 large potatoes, diced into 1/2-inch pieces and peeled if desired (I used 2 peeled sweet potatoes and 1 unpeeled Russet potato)
  • 2 to 3 tablespoons olive oil
  • 1 teaspoon salt, or to taste
  • 1 teaspoon pepper, or to taste

Instructions:

  1. Preheat oven to 400F. Line a rimmed baking sheet with aluminum foil for easier cleanup; set aside.
  2. Place chicken thighs in a large ziptop bag, cover with barbecue sauce, seal, and smoosh chicken to coat evenly; set aside to marinate while you prep the potatoes.
  3. To the prepared baking sheet, add the potatoes in an even, flat layer. Evenly drizzle with olive oil, evenly sprinkle with salt and pepper, and toss to coat evenly.
  4. Add the chicken thighs (skin-side up) over the top of the potatoes. Spoon marinade from the ziptop bag over the top of each piece of chicken for a thick and generous coating. Bake for about 35 to 40 minutes, or until chicken registers an internal temp of 165F. Exact cooking times will vary based on size of chicken thighs and potatoes. Serve immediately. Leftovers will keep airtight in the fridge for up to 5 days. Reheat gently as necessary.

Baked Chicken Nuggets with Honey Mustard Dip Recipe

Baked Chicken Nuggets with Honey Mustard DipBaked Chicken Nuggets with Honey Mustard Dip

Ingredients
For the nuggets:
  • 1.5 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 cup dill pickle juice (from the jar)
  • 1 cup milk
  • 1 cup flour
  • ½ cup breadcrumbs
  • 2 tablespoons powdered sugar
  • 2 teaspoons salt
  • 1 teaspoon paprika
  • ½ teaspoon onion powder
  • Cooking oil spray
For the honey mustard:
  • Honey
  • Yellow mustard
  • Light mayonnaise
Instructions
  1. In a large, sealable container, combine the chicken pieces, pickle juice, and milk. Stir well, seal, and refrigerate for an hour.
  2. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper, spray the parchment paper lightly with cooking spray, and set aside.
  3. In a large freezer bag, combine the flour, breadcrumbs, powdered sugar, salt, paprika, and onion powder. Use tongs to remove one piece of chicken from the marinade at a time, let excess liquid drip off, and add it to the freezer bag. Shake the bag to and toss well to coat the chicken nuggets. Remove the nuggets, one at a time, shake off excess breading, and place on the prepared baking sheet.
  4. Spray the nuggets liberally with cooking oil spray. Make sure there aren’t any crumbly, dry patches of breading.
  5. Bake until the chicken nuggets are cooked through and the breading is golden, about 20-25 minutes, flipping once.
  6. As the nuggets bake, combine equal parts honey, yellow mustard, and light mayonnaise in a small bowl.
  7. Serve the warm with the honey mustard and enjoy!

Chicken Alfredo Pizza

Chicken Alfredo Pizza

Chicken Alfredo Pizza

Ingredients

  • 1 pound pizza dough
  • 2 t. extra virgin olive oil
  • 2 T. shallots, minced
  • 1 clove of garlic, minced
  • 1/2 t. kosher salt
  • 1/4 t. black pepper
  • 2 1/2 t. flour
  • 3/4 cup skim milk, room temperature
  • 1 cup part skim mozzarella cheese, shredded
  • 3/4 cup fontina cheese, shredded
  • 1 cup cooked chicken breast, sliced
  • 1 T. flat leaf parsley, chopped

Instructions

  • Preheat oven to 450 degrees and spray a baking sheet or pizza stone with cooking spray.
  • In a small saucepan over medium high heat, heat the oil.
  • When the oil is hot add in the shallot and cook for 1 minute.
  • Add in the garlic, salt, and pepper and cook for another 30 seconds.
  • Add in the flour and whisk everything together cooking for another 30 seconds.
  • Slowly pour in the milk whisking the sauce as you pour.
  • Continue to whisk the sauce for another 2-3 minutes until the sauce has thickened.
  • Pour the sauce over the top of the pizza dough.
  • Top the pizza with the mozzarella and fontina cheese and the sliced chicken.
  • Bake for 10-15 minutes until the crust is golden and the cheese is bubbly.
  • Remove from the oven and top with the chopped parsley, serve immediately.

Slow Cooker Chicken Bacon Ranch Sandwiches

Slow Cooker Chicken Bacon Ranch Sandwiches

Slow Cooker Chicken Bacon Ranch Sandwiches

Ingredients
  • 2 pounds boneless skinless chicken breasts
  • 8 ounces cream cheese
  • 8 ounces Philadelphia cream cheese with bacon
  • 2 ounces dry ranch dressing mix (2 packets)
  • 10 ounces bacon, cooked and broken into pieces
  • 1½ cups shredded Colby Jack cheese
  • 6 rolls or buns (we used onion buns)
 Instructions
  • Lightly spray your slow cooker with non stick cooking spray. Place your chicken in the slow cooker.
  • In a medium sized bowl combine the cream cheese, bacon cream cheese, ranch dressing mix, and cooked bacon pieces,and spread over the chicken in the slow cooker.
  • Cook on low for about 6 to 8 hours or on high for about 4 hours. Watch closely so they don’t overcook.
  • Shred the chicken with 2 forks and stir together well in the slow cooker so chicken is coated well.
  • Serve chicken on rolls and top with shredded cheese. Stick under the broiler just until cheese is melted. Watch closely-only takes about 45 seconds.

Crunchy Kale and Chicken Salad

Crunchy Kale and Chicken Salad

Crunchy Kale and Chicken Salad

Ingredients
SALAD
  • 1 lb. boneless skinless chicken breasts $1.99*
  • Pinch of salt & Pepper $0.05
  • 8 oz. (or one bunch) curly leaf kale $1.50
  • 2 stalks celery $0.33
  • ⅓ cup sliced almonds $0.76
  • ⅓ cup golden raisins $0.39
DRESSING
  • ½ cup mayo (I used light mayo) $0.77
  • 3 Tbsp apple cider vinegar $0.18
  • 1½ Tbsp honey $0.17
  • ½ Tbsp Dijon mustard $0.06
  • ¼ tsp salt $0.02
  • Freshly ground pepper $0.03
 Instructions
  • Season the chicken breast liberally with salt and pepper. Cook the chicken in a countertop grill, or in a skillet until cooked through. Let the chicken cool completely, then chop into small pieces.
  • While the chicken is cooling, dice the celery into small pieces. The easiest way to do this is to cut each stalk into strips lengthwise, then cut across the strips into small cubes.
  • Prepare the dressing my mixing the mayonnaise, cider vinegar, honey, Dijon mustard, ¼ tsp salt, and some freshly cracked pepper.
  • Tear the kale into small, bite-sized pieces, rinse, and then dry the leaves well. (Rinsed kale can be rolled up in a clean, dry dish towel to help absorb excess water). Place the kale in a bowl, then layer the chopped chicken, diced celery, sliced almonds, and golden raisins over top. Add the dressing and stir very well, or until everything is well coated in the dressing. Serve immediately.

Chicken Kale Caesar Wraps

Chicken Kale Caesar Wraps

Chicken Kale Caesar Wraps

Ingredients

  • 1 bunch lacinato kale (about 5 cups chopped) $1.50
  • 1 15oz. can chickpeas $1.15
  • 2 carrots $0.24
  • ½ rotisserie chicken (2 cups chopped) $3.50
  • ¼ cup grated Parmesan $0.41
  • Freshly cracked pepper $0.03
  • ¼ cup creamy Caesar dressing $0.53
  • 4 large tortillas (burrito size) $1.20
 Instructions
  • Remove the stems from the kale leaves by running a sharp knife along each side of the stem from top to bottom. Stack the de-stemmed leaves, then cut crosswise into thin strips. Place the chopped kale into a colander and rinse well with cool water. Let as much water drain away as possible. Use a salad spinner of blot with a clean, lint-free towel to remove as much moisture as possible. Place the cleaned and dried kale into a large bowl.
  • Drain and rinse the chickpeas. Peel the carrots, then shred them using a large holed cheese grater. Remove the chicken meat from the carcass, then roughly chop into small pieces. Add the chickpeas, carrots, chopped chicken, and Parmesan to the bowl with the kale.
  • Add ¼ cup Caesar dressing to the bowl, then stir until everything is evenly coated. Add one heaping cup of the salad mix to the center of a large tortilla. Add some freshly cracked pepper, if desired. Fold in the sides of the tortilla, then roll it up like a burrito. Serve immediately or refrigerate up to a day.

Crunchy Chinese Chicken Salad

Crunchy Chinese Chicken Salad

Crunchy Chinese Chicken Salad

Ingredients
Dressing
  • ¼ cup Canola or vegetable oil
  • 3 Tbsp rice vinegar
  • 1 Tbsp honey
  • 1 tsp soy sauce
  • ½ tsp ground ginger (dried)
  • ⅛ tsp garlic powder
  • ½ tsp toasted sesame oil
  • Freshly cracked pepper
Salad
  • 1 head (2 lbs.) Napa cabbage
  • 2 carrots
  • 4 green onions
  • ¼ cup sliced almonds (or chopped peanuts)
  • 1 pkg (3oz.) uncooked ramen noodles, seasoning discarded
  • ½ rotisserie chicken (about 2 cups chopped)
Instructions
  • Prepare the dressing first by combining the oil, vinegar, honey, soy sauce, ginger, garlic powder, sesame oil, and pepper in a jar or bowl. Shake the jar or whisk the ingredients in a bowl until combined. The dressing will separate a bit as it sits, but will be stirred again prior to adding to the salad.
  • Rinse the cabbage well and shake off as much excess moisture as possible. Slice the cabbage into thin strips and add it to a bowl (about 8 cups of shredded cabbage). Peel the carrots and then shred them using a large holed cheese grater. Slice the green onions. Add the carrots, green onions, and almonds to the bowl.
  • Before opening the package of ramen, crush the noodles using the heel of your hand. Open the package, discard the seasoning envelope, and add the crushed noodles to the bowl.
  • Pull the meat from half of a rotisserie chicken, then chop it into small pieces (or use two cups of pre-cooked chopped chicken). Add the chicken to the bowl. Give the dressing a brief stir, then pour it over the salad ingredients in the bowl. Stir until everything is evenly coated in dressing, then serve.

Mini Chicken Parmesan Meatloaf Cupcakes

Mini Chicken Parmesan Meatloaf Cupcakes Mini Chicken Parmesan Meatloaf Cupcakes

Ingredients

  • 1 cup panko
  • 1/2 cup Parmesan cheese
  • 1 tablespoon extra-virgin olive oil
  • 1 egg
  • 1 pound ground chicken breast (or dark meat)
  • 1/2 cup diced red bell pepper
  • 1/2 cup diced white onion
  • 2 cloves garlic, minced
  • 1 tablespoon dried oregano
  • 6 fresh basil leaves, torn
  • 1 pinch salt and pepper
  • 16 small mozzarella cubes, cut from a block
  • 2 cups Muir Glen marinara sauce

Instructions

  1. Preheat oven to 400 F.
  2. In a small bowl, combine the panko, half of the Parmesan cheese, and the olive oil. Using your fingers, combine the mixture until it’s evenly coated. Set aside.
  3. In a large bowl, lightly beat the egg. Then add the chicken, red bell pepper, onion, garlic, oregano, the remaining Parmesan, basil, and a pinch of salt and pepper. Mix well with your hands.
  4. Lightly coat a mini muffin tin with cooking spray. Place a couple of tablespoons of the chicken mixture in each well. Nestle a cube of mozzarella in the center of the mixture. Pat the chicken over the cheese to completely cover it.
  5. Sprinkle the panko/Parmesan mixture on top of each chicken mound, lightly pressing it into the meat.
  6. Bake for 25 to 30 minutes, or until the panko is golden brown and the chicken is cooked through. If needed, you may broil the panko to further brown it.
  7. Let rest 5 minutes. Then using a knife, lightly loosen each cupcake from the muffin tin.
  8. In the meantime, warm the marinara sauce in a small saucepan.
  9. Serve meatloaf cupcakes with warmed marinara.

Chicken and Nectarine Poppy Seed Salad

CHICKEN AND NECTARINE POPPY SEED SALAD

 

Chicken and Nectarine Poppy Seed Salad

Ingredients:
  • 2 large chicken breasts (plus salt, pepper, olive oil for seasoning)
  • 1 cup blueberries
  • 2 ripe nectarines
  • 6-8 cups baby spinach
  • ¼ cup chopped toasted almonds
  • homemade poppy seed dressing (or store-bought)

See full instructions on: pinchofyum.com

Pumpkin Coconut Chicken Curry

Pumpkin Coconut Chicken Curry

Pumpkin Coconut Chicken Curry

Ingredients
  • 1 pound chicken breasts (2-3 breasts)
  • 3 tablespoons coconut oil (may substitute olive oil)
  • 2 tablespoons red curry paste
  • 1 tablespoon freshly grated ginger
  • 4 garlic cloves, minced
  • 1 1/2 cups butternut squash, peeled and cubed
  • 1 small sweet potato, peeled and cubed
  • 1 Granny Smith apple, peeled and cubed
  • 1/2 red onion, diced
  • 1 15 oz. can pure pumpkin
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 14.5 oz. can quality coconut milk
  • 1 cup chicken broth
  • 1 small zucchini, peeled, sliced and quartered
  • 1 tablespoon brown sugar
  • 1 tablespoon fish sauce
  • 1 tablespoon dry basil
  • 2 tablespoons lime juice
  • 1/2-1 teaspoon sriracha/Asian chili sauce

Garnish

  • 1/2 cup sweetened coconut flakes, more or less to liking
  • Cilantro
  • Freshly squeezed lime juice

See full instructions on: www.carlsbadcravings.com

Best Baked “Fried” Chicken

Best Baked “Fried” Chicken

Best Baked “Fried” Chicken

Ingredients:
  • 10 chicken tenderloins
  • 1 cup buttermilk
  • 1 cup flour
  • 1 cup panko breadcrumbs
  • 1/4 cup cornmeal
  • 3 tablespoons butter

Spice Mixture

  • 1 tablespoon salt (it won’t taste salty)
  • 1 teaspoon pepper
  • 1 teaspoon smoked paprika (may sub. regular)
  • 2 teaspoons chili powder
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder

See full instructions on: www.carlsbadcravings.com

Cheesy Chicken Broccoli and Rice Casserole

Cheesy Chicken Broccoli and Rice Casserole

 

Cheesy Chicken Broccoli and Rice Casserole

Ingredients
  • 2 cups of diced rotisserie chicken {or any other cooked chicken}
  • 2 cups broccoli florets, broken down into bite-sized pieces
  • 1 can cream of chicken soup {can use low-sodium or Healthy Request}
  • 2 cups cooked rice
  • 1½ cups shredded cheese
  • ½ cup mayonnaise
  • ½-3/4 cup crushed corn flakes
  • 2 Tbls butter, melted

See full instructions on: www.momontimeout.com