chicken
Showing posts with label chicken. Show all posts
Comfort Food Recipe: Chicken Parmesan
Chicken Parmesan is one of Darcy's favorites, along with any sort of pasta. I made my take on it for him a few weeks ago to rave reviews. I paired mine with zucchini noodles which was SO good.
Ingredients:
4 chicken breasts pounded to 2 inches thick
1 cup panko
3 eggs
3 T parmesan
Pasta sauce of your choice (I often make this one when I have time)
Whole wheat pasta, or Zucchini noodles
1. Mix together panko, and Parmesan cheese in one dish, eggs into another dish. Flatten chicken breasts.
2. Dip chicken breasts in eggs, then dip into panko mixture, place in frying pan on medium heat with 2 T olive oil. Brown chicken breasts on either side.
3. Place browned chicken breasts in a casserole dish, cover with pasta sauce, top with mozerella cheese and bake for 20 minutes at 345 degrees.
Recipe: Chicken thighs with Orzo
So we know this recipe is super tasty because there is no finished photo of it. That's what happens, I eat it all too quickly. This is one of Darcy's go-to recipes, its quick, and super tasty. Adapted from this recipe
Ingredients:
1 1/2 lbs chicken thighs (no skin)
2 T olive oil
for rub on chicken: 1 T oregano, 1 T paprika, 1/2 T red pepper flakes
3 cloves garlic,
2 cups cherry tomatoes
1 package basil
1/2 cup kalamata olives chopped up
1 1/2 cups low sodium chicken stock
1/2 cup crumbled feta
1. In a pan over medium heat brown the orzo with nothing added. This should take roughly 3 minutes. Then set the orzo aside
2. In a seperate pan coat chicken thighs with the rub and cook on medium heat for 3 minutes per side
3. When you removed the chicken, add garlic to the pan and let it become fragrant, then add in the orzo, chicken stock, cherry tomatoes and chicken together. Let this come to a boil and the orzo should absorb all the chicken stock
4. Toss in the olives, feta and basil and serve
Salad roll bowl
I have such a weak spot for thai flavors, so I'm always looking for new ideas for some healthier recipes. Whole bowls have quickly become my go-to meal, they're quick, they're easy and they are delicious. You can decide how much of anything you want in them too! The motivation behind this bowl is salad rolls, I was craving salad rolls bu
t this was an easier option.
Ingredients:
2 chicken thighs, the texture works better in this dish
2 cloves garlic
1/2 cup shredded carrot
1/2 cup shredded cucumber
1/4 finely chopped cilantro
1/4 finely chopped mint
1/4 finely chopped basil
1 package spinach
Directions:
1. Chop chicken into small pieces, cook over medium heat with minced garlic and pepper. You can test it out and try to add other spices, I kept it simple in order to cover with peanut sauce after.
2. Chop up your veg
3. Cook quinoa
4. To make your bowl, layer quinoa on bottom, veg on that, cover with chicken, drizzle as much peanut sauce as you want and top it off with chopped cilantro, basil and mint.
- 1 1" piece ginger, peeled
- 1 small garlic clove
- 1/2 cup creamy peanut butter
- 2 tablespoons reduced-sodium soy sauce
- 1 tablespoon fresh lime juice
- 1 teaspoon (packed) light brown sugar
- 1/4 -1/2 teaspoons crushed red pepper flakes
- Directions for peanut sauce: With motor running, drop ginger and garlic clove into a blender and blend until finely chopped. Add peanut butter, soy sauce, lime juice, brown sugar, red pepper flakes, and 1/3 cup water and blend, adding more water by tablespoonfuls if needed to thin, until smooth.
Recipe: Chili lime Chicken Burgers
Ingredients:
1 pineapple
4 chicken breasts
for sauce:
1/4 cup of sweet thai chili sauce
3 T chili powder
2 T crushed ginger
2 T crushed garlic
1/4 cup chopped cilantro
Directions:
1. Pound chicken breasts until they're thin
2. Mix ingredients for sauce together and allow breasts to marinate for 1 hour
3. Grill chicken breasts until cooked through
4. Slice up pineapple and grill
5. Eat as is, or on whole wheat bums, with cilantro and chili mayo!
Recipe: Pulled Chicken
I get so sick of chicken as chicken that I often try to find different ways to do it in which I can forget that it is indeed chicken. This pulled chicken recipe is amazing, great in a wrap, tacos, on a bun, topping off a salad and as I used it this particular time in a burrito bowl. It was so good that I ate it 4 days in a row!
Ingredients:
4 chicken breasts
2 T cumin
1 T pepper
2 T cayenne pepper
1 container fresh, low sodium salsa
1. Rub chicken with spices, place in slow cooker or rice cooker as I used. Cover entirely with salsa
2. Cook on low for 4 hours in slow cooker, or 45minutes in rice cooker (this way probably doesnt make it quite as pulled but I was crunched for time)
3. Pull apart with fork and enjoy.
For Burrito bowl:
1 cup brown rice
1 lime
1/4 cup black beans
Handful fresh cilantro
2 T plain greek yogurt
1/2 an avocado
1. Cook rice mix in cilantro and fresh squeezed lime
2. Add on top black beans, the avocado, a large helping pulled chicken and top off with cilantro and the plain greek yogurt
Recipe: Pasta with Cajun Chicken & Cashew Cream
I have been wanting to make this cashew cream sauce for pasta or zucchini noodles since I went to an amazing event with Lulu Lemon. They served us all kinds of amazing raw and vegan goodies, which was a new experience. As soon as I got my blender I knew I was going to make this! But of course, I gave it my own twist, which involves protein.
Ingredients:
for sauce: 1 medium white onion, chopped
1-2 cups low sodium chicken broth
1/4-1/2 teaspoon ground black pepper
4 large garlic cloves, minced
1/2 heaping cup raw whole cashews (75 g, 2.6 oz) (soaked for overnight in hot water if you don't have a high powered blender)
1 tablespoon lemon juice
1/4 cup + 1 tablespoon nutritional yeast
** I got this recipe from the Vegan 8, changed the veggie broth to chicken broth
Protein/Carbs: 3 chicken breasts
1 package whole wheat noodles
4 T cajun spice
1 chopped green onion
2 medium chopped tomatoes
Directions:
For sauce:
1. Sautee onion with 3/4 cup chicken broth and 4 cloves crushed garlic.
2. Once it's reduced with no broth, add 1/2 cup of the whole cashews into the blender and add the nutritional yeast, pepper, lemon juice and the rest of the chicken broth in and blend it
3. Heat it up in the pan
For chicken:
1. Sprinkle cajun spices on both side of the chicken breast, heat pan up to medium with olive oil and place on pan
2. Cook for about 6 minutes on both sides, cover and turn heat down. Ensure cooked thoroughly!
3. Place on top of whole wheat noodles, pour a generous amount of cashew cream, top with lots of green onions, tomatoes and chili pepper flakes
Stuffed Chicken
Now that the craziness of christmas is over it's time to go back to normal life and that means back to cleaner eating. This recipe combines two that I have often made, and it works! I didn't even get a chance to photograph the finished product because it was all gone.
Ingredients:
3 chicken breast
2 cup spinach
3 springs fresh basil
4 ounces mozerella
handful of walnuts
1 cup tomato sauce, preferably homemade or lowest soduim option
1. Preheat oven to 350 f
2. Saute spinach in medium size pan over medium heat with olive oil until wilted.
3. Butterfly chicken breasts, place them on parchment paper on pan
4. Fill with wilted spinach, chopped up basil, crushed walnuts, slice mozerella and then fold back over. Top with tomato sauce and a slice of mozerella and bake for 20-30 minutes in oven.
Recipe: Roast chicken and Apple Salad
That roast chicken recipe i posted last week is a great one to use for wraps, sandwiches and as a main, but also is fantastic on salads. So I thought I`d share a salad I eat alll the time!
Ingredients:
half an apple
2 cups spinach
2 T goat cheese
handful crushed pecans
1 T balsamic vinaigrette
1. Using leftover roast chicken cut breast into small piece. Cut apple into small pieces
2. Mix spinach, crushed pecans, apples, chicken all together, add in goat cheese and drizzle with balsamic.
Recipe: Roast Chicken
I make this chicken recipe a lot over the winter months, it's easy, delicious and makes great leftovers. I often make it at the beginning of the week have it on salads, in wraps and as a main.
Ingredients:
1 whole chicken
1 Package rosemary
1 whole lemon cut into quarters
4 cloves garlic
2 T garlic powder
1 spoon butter
1. Preheat oven to 400 degrees
2. Coat chicken with a bit of butter, sprinkle with garlic powder, tear rosemary apart and stick to the chicken. Insert 4 cloves inside chicken, lemon as well as 2-3 springs of rosemary.
3. Place in tin and cook in the oven for 75-90 minutes
4. Carve the chicken up, I used this youtube video to figure that out
I paired this chicken with my lemongrass mixed veggies and brown rice for dinner and it was so good!
Recipe: Greek Chicken (or shrimp or fish!)
I love a really simple flavorful recipe that serves as a good base to be used in a multitude of ways. This greek style chicken is a great go to for me because it can be enjoyed SO many ways. I like to make a big batch of it then use it as a main one day, throw it on a salad for lunch the next and then stuff it in a pita with tons of veg after that. Easy peasy!
Ingredients:
1. 4 chicken breasts (or 1lb shrimp, 4 fish filent)
2. 1 lemon
3. 3 tbsp oregano
4. 1 tbsp garlic salt
5. Olive oil
1. In a bowl coat chicken (or protein of choice) with the lemon, oregano,garlic and olive oil
2, Grill until cooked through on the BBQ
3. Yes, its that easy. Grab some tzaitziki (I like the planet organic kind) and pair it with some fresh veggies for a light dinner or stuff it in a pita with cucumber and tomatoes for lunch!
Ingredients:
1. 4 chicken breasts (or 1lb shrimp, 4 fish filent)
2. 1 lemon
3. 3 tbsp oregano
4. 1 tbsp garlic salt
5. Olive oil
1. In a bowl coat chicken (or protein of choice) with the lemon, oregano,garlic and olive oil
2, Grill until cooked through on the BBQ
3. Yes, its that easy. Grab some tzaitziki (I like the planet organic kind) and pair it with some fresh veggies for a light dinner or stuff it in a pita with cucumber and tomatoes for lunch!
Recipe: Spicy Kung Pao Chicken
I am obsessed with Asian flavours in cooking whether it be Thai, Vietnamese or Chinese, but a lot of these cuisines pack a huge punch with the amount of sodium and high calories if you order from a restaurant. I also try to avoid eating out as much as possible so early on in my cooking adventures I learned to make these dishes. Since I have to be on a low sodium based diet (the ol' heart) these recipes help me be healthy, stick to it and still enjoy my favourite dishes such as Kung Pao!
Ingredients:
3 chicken breasts or 6 thighs
2 bell peppers
1 baby bok choy
2 green onions
2-3 tbsp cornstarch mixed with 1 tbsp water
2-3 tbsp cornstarch mixed with 1 tbsp water
for sauce:
1-6 hot dry chilies (6 if you are crazy like me, I like it spiiiiiiicy)
2 tbsp hoisin sauce
1 tbsp reduced sodium soy sauce
1 tbsp sesame oil
2 tbsp ginger (I used paste)
3 tbsp garlic (I used paste)
1. Chop chicken into bite size pieces, mix the corn starch and water and dip chicken in it.
2. Mix all the ingredients for the sauce in a wok or pan on medium heat. Bring to a simmer, and then add the chicken into it. Let this cook
3. While that's simmering, chop all your veggies up, put on the brown rice if you're having that. Add veggies in when chicken is almost done, I like my veg still a bit crunchy!
4. Once it's all done you're good to go, top with fresh chopped green onions and peanuts!
xo Jenna
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