Tag: #chicken

Cheesy Spinach and Tomato Stuffed Chicken Breasts

Quick and easy in your air fryer!

Watch me make it here: https://youtube.com/shorts/bigjnp-9Dok

Ingredients
  • 2 chicken breasts (approximately 1 ½ pounds total)
  • 1 teaspoon fine sea salt
  • ½ teaspoon black pepper
  • ¼ teaspoon garlic powder
  • ½ cup shredded mozzarella cheese
  • ¼ cup shredded Parmesan cheese
  • 3 tablespoons cream cheese
  • ½ cup sun-dried tomatoes in oil, drained and chopped (I add a few cherry sliced cherry tomatoes for presentation)
  • ½ cup fresh baby spinach
Directions
  1. Cut a pocket in each chicken breast. Season both the outside and inside with salt, pepper, and garlic powder.
  2. In a mixing bowl, combine the 3 kinds of cheese together with the sun-dried tomatoes (and optional cherry tomatoes).
  3. Stuff the cheese mixture into each chicken breast, then add the spinach.
  4. Close the pockets as best you can, securing with a toothpick if necessary.
  5. Airfry the chicken at 375 F for 11 minutes, then flip it and cook for 11 minutes more, or until the meat reaches 165 F.
  6. Allow the chicken to rest for 5 minutes before you cut it.
  7. Serve with a side salad and a nice bottle of wine!

Balsamic Grilled Chicken and Strawberry Cobb Salad

Spring can’t come any sooner with this light and healthy favorite!

Watch me make it here: https://youtube.com/shorts/r96UcjvMP_o?feature=share

Ingredients

For the Strawberry Vinaigrette:

  • 2 tablespoons honey
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons olive oil
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper

For the salad:

  • Freshly ground black pepper
  • 1 head Romaine Lettuce, torn
  • 2 chicken breasts, grilled and sliced
  • 2 c. Sliced strawberries
  • 4 oz. Crumbled feta
  • 1 c. cooked peas
  • 1 avocado, sliced
  • 1/2 c. sliced red onion
  • Your favorite balsamic vinaigrette dressing
Directions

For the dressing:

  1. Blend strawberries, honey, apple cider vinegar, olive oil, salt, and black pepper together in a blender until smooth and set aside.

For the salad:

  1. Take chicken and marinate in honey/balsamic dressing up to 2 hours
  2. Grill chicken breasts on grill, then remove and let rest. After 20 minutes, slice chicken
  3. Place romaine in a large bowl and top with chicken, strawberries, feta, peas, avocado, and red onion.
  4. Season with salt and pepper
  5. Drizzle with dressing. Toss and serve immediately.

Juicy, Flavorful Chicken with Braised Tomatoes and Creamy Burrata   

A simple but impressive dish.

Watch me make it here: https://youtube.com/shorts/VmmFkYef9yc

Ingredients
  • 2 large chicken breast fillets
  • 2 burrata balls (5.5 oz each)
  • 14 oz cherry tomatoes (more for serving if you like)
  • 3 tbsp olive oil
  • 1 tbsp unsalted butter
  • 4 garlic cloves, minced
  • 1 tbsp honey
  • 2 tbsp balsamic vinegar
  • 4 sprigs fresh thyme
  • 2 tsp salt
  • 2 tsp black pepper, more for serving
  • 1 tsp sweet paprika
  • 1 tsp red pepper flakes, more for serving
  • crusty bread, for serving
  • toasted pine nuts, for serving
Instructions
  1. Season chicken with 1 tsp salt, 1 tsp black pepper and sweet paprika.
  2. Heat oil and butter in a non-stick frying skillet over medium high heat. Add chicken and cook, about 5-7 minutes per side or until fully cooked and browned on both sides. (depending on the size of your chicken). Remove from skillet and place on a clean plate.
  3. Lower the heat, add garlic and cook for 1 minute. Deglaze the skillet with 1/4 cup water. Stir with a wooden spoon to dissolve the browned bits from the bottom of the skillet. Simmer for 1 minute. Add cherry tomatoes, 1 tsp salt, 1 tsp black pepper and red pepper flakes. Stir in balsamic vinegar, honey and thyme sprigs. Cover and allow to braise for 10 minutes.
  4. (If you want to add some cherry tomatoes for presentation/serving, place a handful in a toaster oven at 425 for 10-15 mins and then set aside)
  5. Remove the lid and slide chicken back into the skillet. Simmer, uncovered, for 1-2 minutes or until heated through.
  6. Remove the chicken and let rest for 3 minutes. Then slice the chicken and place in a serving bowl or plate.
  7. Break the burrata over the chicken, then finish off with black pepper, red pepper flakes, olive oil and toasted pine nuts.
  8. Serve with a spinach or arugula salad and some crusty bread.

Quick Chicken Enchilada Skillet Casserole

Only requires one pan!

Watch the video here: https://youtube.com/shorts/Ia4RbBDu75o

Ingredients
  • 2 tablespoons olive oil
  • 1 cup fresh or frozen corn kernels
  • ½ cup diced green bell pepper
  • ½ cup diced red bell pepper
  • ½ cup diced onion
  • 5-ounces baby spinach
  • 2 ½ cups shredded cooked chicken breast
  • 8-ounce pouch red or green enchilada sauce
  • 1 ¼ cups prepared fresh salsa
  • 8 6-inch corn tortillas, cut into 1-inch-thick strips
  • 1 ½ cups shredded cheddar cheese
  • 1 cup coarsely chopped grape tomatoes
  • ¼ cup chopped fresh cilantro
  • ¼ cup matchstick-cut radishes
  • Sour cream
Instructions
  1. Preheat oven to 350°F.
  2. Heat oil in a large cast-iron skillet. Add corn, green and red peppers, and onion; cook, stirring occasionally, until charred, 7 to 10 minutes.
  3. Gradually add spinach in batches; cook, stirring frequently, until wilted, 1 to 2 minutes.
  4. Stir in cooked chicken, enchilada sauce, and salsa until combined.
  5. Gently stir in tortilla strips.
  6. Sprinkle with cheese.
  7. Transfer to the oven and bake until bubbly, around 15 minutes.
  8. Top the casserole with sour cream, tomatoes, cilantro, and radishes.

Lemon Chicken Gnocchi

Grilled chicken with silky pasta in a luxurious lemon cream parmesan sauce.
INGREDIENTS
  • 2 chicken breasts cut in half lengthwise
  • 1/2 teaspoon garlic powder
  • 1 teaspoon lemon pepper seasoning see note
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 2 cloves garlic minced
  • 1/2 cup chicken broth
  • 1 tablespoon lemon juice
  • 1 cup heavy/whipping cream
  • 1 pound uncooked potato gnocchi
  • 1/2 cup freshly grated parmesan cheese
  • 2 cups (packed) fresh baby spinach
  • Salt & pepper to taste
INSTRUCTIONS
  1. Cut the chicken in half lengthwise so you have two thinner cutlets. Add garlic powder and lemon pepper to each side. If the lemon pepper seasoning you’re using doesn’t have salt, make sure to salt the chicken as well.
  2. Put the oil and butter in a pan and heat it over medium-high heat for a few minutes. Sear the chicken for about 5 minutes per side, or until it’s golden and cooked through. Place the chicken on a dish. You can also tent with foil to keep warm.
  3. Turn the heat down to medium, add the garlic, and cook for about 30 seconds.
  4. Mix in the chicken broth and lemon juice and scrape up any brown bits from the bottom of the pan.
  5. Add the gnocchi and cream. Give it a good stir and make sure the gnocchi is covered by the liquid. Let it bubble gently, uncovered, for 5–7 minutes, stirring every so often, or until the gnocchi is done and the sauce has thickened. Do not cook the gnocchi ahead of time. As the gnocchi cooks, it will give off starch, which will thicken the sauce. Don’t let the sauce get too thick, because it will get thicker as it cools (add a splash more broth if needed).
  6. Take the pan off the stove and add the spinach and Parmesan cheese. Toss until the spinach is well mixed in and has started to wilt. Add the chicken and any juices from the plate back to the pan, and then spoon some sauce on top. 

Roasted Lemon Rosemary Chicken with Mini Potatoes and Green Beans 

One pan and every bite is better than the last!
Ingredients
  • 4-6 boneless-skinless chicken thighs, or breasts (your preference)
  • salt & pepper
  • 1 1/2 cups baby potatoes
  • Fresh or frozen green beans

Lemon Sauce

  • 1/2 cup chicken broth (low sodium)
  • 1 teaspoon lemon zest
  • 2 Tablespoon lemon juice
  • 2 Tablespoon Dijon mustard
  • 1 Tablespoon honey maple syrup (agave works too)
  • 1 Tablespoon olive oil
  • 2 teaspoon fresh rosemary, chopped
  • 2 garlic cloves minced
Instructions

Preheat oven to 425F

  1. Mix lemon sauce ingredients: Whisk all of lemon sauce ingredients together in a bowl – chicken broth, lemon juice & zest, honey, Dijon mustard, garlic, and chopped rosemary. Set aside.
  2. Prep potatoes:  wash potatoes, then slice in half (or quarter if larger).
  3. Brown chicken: season chicken with salt and black pepper on both sides. Then in a skillet pan with 1 tablespoon of oil, brown chicken on both sides (2-3 minutes per side). Then remove from heat.
  4. Add potatoes and lemon sauce: In the same pan with browned chicken, add sliced potatoes and lemon slices. Then pour all of lemon sauce over top of ingredients.
  5. Bake: then transfer to the oven and bake for 30-35 minutes, or until chicken is cooked through. Serve with cooked green beans.

Grilled Bruschetta Chicken and Lemon Capellini Pasta Salad

Turn a simple chicken dish into a whole other super tasty experience with this.
Ingredients
  • 4 boneless skinless chicken breasts – pounded to even thickness (1 inch or less)
  • 2 tablespoons oil
  • 1 teaspoon Italian seasoning – (OR ¼ teaspoon each dried basil, dried oregano, and dried thyme)
  • 1 teaspoon garlic powder
  • ½ teaspoon salt
  • ⅛ teaspoon black pepper
  • 4 slices mozzarella cheese

Tomato Basil Topping

  • 3 roma tomatoes – diced
  • salt and pepper to taste
  • 2 teaspoons fresh lemon juice
  • 2 tablespoons finely chopped fresh basil

Lemon Capellini

  • 1/2 pound (usually 1/2 box) thin spaghetti or Angel Hair pasta cooked to Al Dente
  • 1/2 cup freshly grated Parmesan cheese
  • 1/4 cup capers
  • 15-20 basil leaves
  • 1 large tomato, diced, or a handful of sweet cherry tomatoes cut in half
  • 1/2 cup Olive oil
  • 1/4 cup fresh lemon juice (or the juice from one lemon)
  • 1 tsp salt
  • 1 tsp granulated garlic powder
Instructions
  1. In a large bowl combine chicken, oil, Italian seasoning, garlic powder, and black pepper. Stir to combine and coat chicken evenly with the seasonings.
  2. Grill chicken over medium-high heat 6-8 minutes on each side or until cooked through.
  3. While chicken is cooking, prepare the topping. In a medium bowl combine tomatoes, salt and pepper, lemon juice, and basil and stir well.
  4. Once chicken is cooked through, top each chicken breast with a slice of mozzarella cheese and cook for about 1 minute longer until cheese is melty.
  5. Top chicken with tomato basil topping and serve immediately.

For the Capellini

  1. Combine the olive oil, lemon juice, salt, and garlic powder. Whisk together until smooth.
  2. Pour the desired amount over pasta. Then top with the parmesan, tomatoes, and capers. Stir to combine. This is best served cold, so if you have time, refrigerate it for about an hour. Add basil right before serving.

Burst Tomato Pappardelle with Zucchini, Sweet Corn, and Grilled Chicken 

Enjoy this seasonal summer dish.

Ingredients

For the Chicken:

  • 1 lb. boneless skinless chicken breasts, cut thin or pounded a bit so they cook quicker and more evenly
  • 1/2 cup flour in a bowl with plenty of salt and pepper
  • 1 tablespoon Extra Virgin Olive Oil
  • 1–2 tablespoons butter

For the Pasta and Sauce:

  • 1 package Pappardelle pasta
  • 1–2 cups cherry tomatoes
  • Tablespoon olive oil
  • 1–2 cup sweet corn, cut off the cob (about 2 ears)
  • 1–2 cups zucchini half-moons (about 1 small zucchini)
  • 2 cloves minced garlic
  • juice of 1 lemon
  • salt to taste
  • 1/2 cup heavy cream
  • Parmesan and/or basil for topping
Instructions
  1. Pasta: Cook the pasta according to package directions. Toss with oil and set aside.
  2. Grill your chicken: Once cooked, remove and keep warm.
  3. Make the sauce: Add your cherry tomatoes into a pan with olive oil. Cook the tomatoes until they are soft and burst under the gentle pressure of the back of a wooden spoon. Break the tomatoes to release their juices and make a thick sauce.
  4. Add the veggies: Add the corn and zucchini; sauté for a few minutes until the zucchini is softened. Stir in the garlic for your last minute of sautéing, just long enough to make your kitchen smell amazing. Add lemon juice, cream, and season with salt and pepper.
  5. Put it together: Add pasta and toss gently to bring it all together. Serve topped with Parmesan, basil, and a nice piece of grilled chicken.

Air Fryer Chicken Parmesan

This kitchen gadget cooks more than crispy french fries!

Ingredients:

  • 4 chicken cutlets
  • ⅓ cup all-purpose flour
  • 2 eggs, lightly beaten
  • ⅓ cup Italian breadcrumbs
  • ⅓ cup panko breadcrumbs
  • ⅓ cup grated parmesan cheese
  • ½ cup spaghetti sauce
  • 1½ cups shredded mozzarella cheese

Instructions:

  1. Set up three shallow dishes. Place flour in one, eggs in one and combine Italian breadcrumbs, panko breadcrumbs and parmesan cheese in one dish.
  2. Season chicken with salt and pepper, if desired. Coat chicken cutlets in flour, then dip in egg and coat in breadcrumb mixture.
  3. Place 2 coated cutlets in air fryer basket. Spray with cooking spray.
  4. Cook on 350ºF for 6 minutes.
  5. Spread 2 Tbsp spaghetti sauce on each cutlet and top with ½ of mozzarella cheese.
  6. Cook on 400ºF for 4 to 5 minutes longer.
  7. Repeat with remaining cutlets.
  8. Consider serving with a side of pasta and some crunchy garlic bread.

BBQ Pulled Chicken Sandwich

If it ain’t BBQ it ain’t food.

Ingredients

Chicken Sandwiches

  • 2 pounds boneless skinless chicken breasts, or boneless thighs
  • 1 tablespoon dark brown sugar
  • 1 teaspoon cumin
  • 1 teaspoon paprika, sweet or smoked
  • 1 teaspoon kosher salt
  • ½ teaspoon chili powder
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon black pepper
  • 1 tablespoon olive oil, or vegetable oil, for greasing
  • 1 cup barbecue sauce
  • 4 hamburger buns

Coleslaw

  • ½ cup nonfat Greek yogurt
  • 1 tablespoon mayonnaise
  • 1 ½ teaspoon apple cider vinegar
  • 1 ½ teaspoon honey
  • ¼ teaspoon paprika, sweet or smoked
  • ¼ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 1 cup green cabbage, ¼-inch shreds
  • 1 cup red cabbage, ¼-inch shreds
  • ½ cup carrots, grated

Instructions

Grilled Chicken

  1. Place one of the chicken pieces in between two plastic sheets or in a large plastic bag. Flatten to an even thickness, about 3/4-inch. Repeat with remaining pieces. Alternatively, for pieces about 2-inches thick or larger, cut in half horizontally to create two cutlets, repeat with the remaining pieces.
  2. In a small bowl, combine brown sugar, cumin, paprika, salt, chili powder, garlic powder, onion powder, and black pepper. Evenly sprinkle the dry rub over each piece of chicken, about 1 teaspoon per side.
  3. Cook on the Stovetop: Heat a grill pan over medium-high heat. Evenly grease the surface with about 1 tablespoon olive oil. Once the oil is hot, working in batches, add the seasoned chicken. Cook until char marks appear, about 4 to 6 minutes. Flip and cook about 3 to 5 minutes. Clean and grease the pan as needed, repeat with the remaining pieces.
  4. Cook on the Barbecue: Heat grill over medium-high heat. Clean and oil the grill grates. Once hot, add the seasoned chicken. Cover with the lid and cook until char marks appear, about 3 to 4 minutes. Flip the pieces and cover, about 3 to 4 minutes.
  5. Cook until the internal temperature reaches between 160 to 165ºF (71 to 74ºC). Clean and grease the grates as needed. Rest the cooked chicken for 5 minutes.

Coleslaw

  1. In a medium bowl, combine yogurt, mayonnaise, apple cider vinegar, honey, paprika, salt, and pepper.
  2. In a large bowl, combine green cabbage, red cabbage, and carrots. Add the dressing and toss to combine. Season with salt and pepper to taste. If not used immediately, cover and refrigerate.

To Serve

  1. Use two forks to shred into smaller pieces. Combine shredded chicken with barbecue sauce.
  2. Right before serving, grill the buns cut side down. Heat until toasted, about 2 to 3 minutes.
  3. Add pulled chicken to each toasted bottom bun and top with coleslaw.
  4. Serve with sweet potato waffle fries, french fries or chips.