Creamy Avocado Chicken Salad

Creamy Avocado Chicken Salad. This recipe is a treasure, and a great easy and super healthy lunch!!

• 2 C Cooked and Shredded Chicken (Very conveniently, I used leftover Garlic Herb Butter Roasted Chicken)
• 2 Avocados, Diced (Not too small if you are like me and like chunks of avocado!)
• 2 Tbsp Lime Juice, Divided (1-2 Limes)
• 1/4 C Green Onion, Thinly sliced
• 1/2 C Fresh Cilantro, Chopped
• 2 Tbsp Mayo

Recipe: http://feedingmrrodgers.wordpress.com/2013/07/08/creamy-avocado-chicken-salad/

Spinach and Mushroom Smothered Chicken

 

My whole family loved this recipe. I made a couple substitutions as I don't buy mixed seasonings because of the amount of sodium. I seasoned the chicken breasts with a little salt, pepper, paprika, thyme, onion and garlic powder. I grilled the chicken. I didn't have green onion so I used regular white onion, added garlic to the mixture. And because I didn't have provolone I ended up making an "italian" flare with fresh grated parmesan mixed into the spinach mushroom mixture and a small amount of mozzerella cheese. I also added a teaspoon of low fat sour cream to make a creamier creamed spinach type sauce to top the chicken with.

 

Ingredients

• 3 cups fresh baby spinach
• 1-3/4 cups sliced fresh mushrooms
• 3 green onions, sliced
• 2 tablespoons chopped pecans
• 1-1/2 teaspoons olive oil
• 4 boneless skinless chicken breast halves (4 ounces each)
• 1/2 teaspoon rotisserie chicken seasoning
• 2 slices reduced-fat provolone cheese, halved

Recipe: http://www.tasteofhome.com/recipes/spinach-and-mushroom-smothered--chicken

Quinoa White Chicken Chili

ingredients

• 1 tablespoon oil
• 1 onion, diced
• 2 jalapeno peppers, diced
• 3 cloves garlic, chopped
• 1 teaspoon cumin, toasted and ground
• 3 cups chicken broth or stock
• 1 cup salsa verde
• 1 pound boneless and skinless chicken breasts or thighs
• 1 (15 ounce) can white beans
• 1/2 cup quinoa, rinsed
• 1/2 teaspoon oregano
• 1 tablespoon lime juice (~1/2 lime)
• 2 tablespoon cilantro, chopped
• salt and pepper to taste

Source: http://www.closetcooking.com/2014/01/quinoa-white-chicken-chili.html

Baked Pesto Chicken

Baked Pesto Chicken

Ingredients

• 4 boneless, skinless chicken breasts, cut into 1-inch pieces
• salt and fresh ground black pepper for seasoning chicken
• ½ cup basil pesto (try other pesto flavors too!)
• ½ cup grated low-fat mozzarella cheese

Source: http://mommyofamonster.com/2014/01/baked-pesto-chicken.html

Healthy Curry Chicken

Healthy Curry Chicken Recipe

Ingredients

• 3 tablespoons butter
• 1 pound chicken breast fillets, cut into 1 inch strips
• 1 tablespoon turmeric
• 1 tablespoon cumin
• 1 tablespoon ginger
• ½ tablespoon cayenne pepper (less if you like less “heat”, or more if you like a lot of spice!)
• 4 garlic cloves, finely chopped
• 1 cup of onion, finely chopped
• 1 cup hot water
• 1 cup coconut milk -or- heavy cream
• 1 tablespoon chopped fresh cilantro or parsley
• Optional: frozen peas and/or carrots, roasted broccoli

Instructions

1. Heat butter in a heavy casserole over medium-high heat until foam from butter subsides. Add chicken strips and cook in batches until browned, 5 minutes per batch.
2. Add spices, onions, and garlic and cook, stirring occasionally, 2 minutes. Add hot water and coconut milk and bring to a boil. Add vegetables.
3. Reduce heat to medium-low; simmer, stirring occasionally, 5 minutes.
4. Transfer chicken and sauce to a serving plate. Garnish with cilantro. Serve over brown rice.

Source: http://mommyofamonster.com/2010/06/curry-chicken-recipe.html

Crock Pot Cashew Chicken

Ingredients

• 2 lbs boneless skinless chicken breasts (About 4 pieces), cut into smaller pieces
• 1/4 cup all purpose flour
• 1/2 tsp black pepper
• 1 Tbsp canola oil
• 1/4 cup soy sauce
• 2 Tbsp rice vinegar
• 2 Tbsp ketchup
• 1 Tbsp brown sugar
• 1 garlic clove, minced
• 1/2 tsp grated fresh ginger
• 1/4 tsp red pepper flakes
• 1/2 cup UNSALTED cashews

Instructions

• Combine flour and pepper in resealable food storage bag. Add chicken. Shake to coat with flour mixture.
• Heat oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side. Place chicken in slow cooker.
• Combine soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes in small bowl; pour over chicken.
• Cook on LOW for 3 to 4 hours. Add cashews and stir.

Source: http://www.favfamilyrecipes.com/2013/05/crock-pot-cashew-chicken.html

Crock Pot Mediterranean Chicken

Ingredients

• 4  Boneless, Skinless Chicken Breasts
• 4 cloves Garlic, Smashed
• 1 Tablespoon Rosemary
• 1 teaspoon Salt
• Pepper To Taste
• 1 teaspoon Sugar
• 4 Tablespoons Olive Oil
• ¼ cups Red Wine Vinegar

Preparation

1. Lay chicken breasts in a row inside your crock pot. Smash your garlic cloves with the side of a knife. Sprinkle on top of the chicken. Sprinkle the rosemary, salt, pepper (to taste), and sugar on top. Drizzle olive oil and red wine vinegar on top.
2. Set crock pot on low and cook 4 to 5 hours or until chicken is cooked through. Cool a few minutes with the lid off.
3. If desired, shred the chicken with two forks inside the crock pot. Stir the shredded chicken to let the juices soak in. Note: this freezes VERY well!
Meal ideas:
Serve chicken breasts whole on top of couscous or rice.
Make a Greek pizza (this is what we do 90% of the time!).
Make chicken pita sandwiches with tzatziki sauce.
Put on top of a Greek salad.
Make Greek tacos.
Add to a Greek pasta salad with tomatoes, cucumbers, and feta cheese.

Source: http://tastykitchen.com/recipes/main-courses/crock-pot-mediterranean-chicken/

Crock-Pot Chicken Teriyaki

Ingredients
1 lbs chicken, diced
1 cup chicken broth
½ cup teriyaki sauce
⅓ cup brown sugar
3 garlic cloves, minced
Directions

1. Combine chicken broth, teriyaki sauce, brown sugar and garlic cloves in large bowl.

2. Add chicken to sauce, and toss to combine.

3. Pour chicken mixture into crock-pot.

4. Cook on low 4-6 hours, or until chicken is cooked through.

5. Serve over hot cooked rice and spoon extra sauce if desired.

Healthy Buttermilk Chicken Fingers

Ingredients

• 2 skinless, boneless chicken breast, (about 12 ounces) cut into 1-inch strips,
• 1 cup low-fat butter milk
• 3 sprigs of fresh thyme or rosemary
• 2 cloves of garlic, peeled, slightly crushed with the palm of your hand
• 2 egg whites
• 2 cups plain whole wheat crumbs
• 1/4 cup finely grated Parmesan
• 1 tablespoon sesame seeds
• 1 tablespoon dried or fresh parsley, minced
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/8 teaspoon freshly ground black pepper
• 2 tablespoons olive oil
• 1/4 teaspoon salt

Source: http://skinnychef.com/recipes/buttermilk-chicken

Garlic-Lime Chicken

Ingredients:

• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 1/8 teaspoon paprika
• 1/4 teaspoon garlic powder
• 1/8 teaspoon onion powder
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried parsley
• 4 boneless, skinless chicken breast halves

• 2 tablespoons butter
• 1 tablespoon olive oil
• 2 teaspoons garlic powder
• 3 tablespoons lime juice

Source: http://randomanderson.wordpress.com/2009/07/01/garlic-lime-chicken/

Cilantro Thai Grilled Chicken

Ingredients:

• 2 garlic cloves, coarsely chopped
• 1/2 cup cilantro
• 2 tablespoons asian fish sauce or 1 tablespoon of GF soy sauce
• 1 tablespoon toasted sesame oil
• 4 boneless skinless chicken breasts

Source: http://www.artsy-foodie.com

Quinoa-Crusted Chicken

Ingredients

• 3/4 cup cooked quinoa
• 4 skinless, boneless chicken breasts (6 oz. each)
• 1/4 cup dijon mustard
• 1 tablespoon chopped fresh thyme, plus more for serving
• Pepper
• Olive oil cooking spray

Source: http://www.rachaelraymag.com/recipe/quinoa-crusted-chicken/

Chicken with Garlic, Basil, and Parsley

VERY easy! Baked chicken seasoned with garlic, parsley, basil, tomato, and red pepper flakes. Simple dinner.”

Ingredients
1 tablespoon dried parsley, divided
1 tablespoon dried basil, divided
4 skinless, boneless chicken breast halves
4 cloves garlic, thinly sliced
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes

Source: http://allrecipes.com/Recipe/Chicken-with-Garlic-Basil-and-Parsley/Detail.aspx?evt19=1

Quinoa Chicken Bowls with a Mango Salsa

Ingredients

Chicken

• 2 large boneless skinless chicken breasts
• 3/4 cup Sprite
• 1/4 cup olive oil
• 1/4 cup soy sauce
• 2 tablespoons fresh lime
• 1/8 teaspoon garlic powder
• 1 tablespoon honey
• 1/4 teaspoon salt

Quinoa

• 1 cup quinoa
• 2 cups water
• 1 teaspoon chicken boullion

Mango Salsa

• 1/2 cup corn, drained and rinsed
• 1/2 cup black beans, drained and rinsed
• 1/4 cup red onion, finely chopped
• 3/4 cup mango, peeled and chopped
• 1/4 cup red pepper, seeded and chopped
• 3 tablespoons cilantro, finely chopped
• 2 tablespoons fresh lime juice
• 2 teaspoons fresh lemon juice
• 1 teaspoon olive oil
• Optional toppings: extra cilantro, an avocado, squeeze of fresh lime

Source: http://www.chelseasmessyapron.com/quinoa-chicken-bowls-with-a-mango-salsa/

Balsamic Vinegar Chicken with Fresh Tomatoes

Ingredients:

4 skinless, boneless chicken breasts
4 – 5 garlic cloves

1 cup fresh basil
1 tablespoon olive oil
1 tsp. balsamic vinegar
1/4 cup water
1 cup sliced mushrooms
1 package of cherry or grape tomatoes
1/2 red onion sliced


Source: http://shellyheim.com/clean-eating-fitness-recipes/recipes/balsamic-vinegar-chicken/

Chicken Noodle Soup

Ingredients:

• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 cup diced carrots
• 1 cup diced celery
• 1 cup diced yellow onion
• 10 cloves garlic, chopped
• 1 medium Yukon gold potato, peeled and diced
• 8 cups homemade or store bought chicken stock
• 1 1/2 teaspoons chopped fresh thyme
• 2-3 dried red chili peppers (optional)
• 2 bay leaves
• 3 cups cooked shredded chicken
• fresh cracked black pepper and kosher salt to taste
• 3 cups dried medium egg noodles

Instructions:

1. In a large soup pot cook olive oil and butter over medium heat until butter melts. Once butter has melted add carrots, celery, onion, garlic and potato. Cook for 5-7 minutes or until veggies are softened slightly.
2. Pour chicken stock over the top. Add thyme, chili peppers and bay leaves. Bring to a boil. Reduce heat and allow to simmer for 30-45 minutes. Stir in cooked shredded chicken. Season to taste with salt and pepper. Continue to simmer as you cook your noodles.
3. Bring a large pot of water to a boil. Once boiling season liberally with salt (about 1 tablespoon). Cook noodles until al-dente about 5-7 minutes. Strain in a colander.
4. Remove bay leaves and chili peppers from soup.
5. Scoop noodles into soup bowl. Ladle hot soup over the cooked noodles.
6. Serve hot.

Source: Chicken Noodle Soup

Herb and Garlic Roasted Chicken

Ingredients:

• 3 sage leaves, chopped
• 1 sprig fresh thyme chopped
• 1 sprig fresh rosemary, chopped
• 1 teaspoon kosher salt
• 1/2 teaspoon fresh cracked pepper
• 1 teaspoon olive oil
• 2 chicken leg quarters rinsed and pat dry
• 5 large garlic cloves, coarsely chopped
• 1/2 cup low sodium chicken broth

Instructions:

1. Preheat oven to 375 degrees.
2. In a bowl combine sage, thyme, rosemary, salt, pepper and olive oil. Stir to combine.
3. Rub mixture all over chicken pieces.
4. Place chicken in a cast iron skillet or other oven proof baking dish. Sprinkle garlic around chicken, pour chicken broth over the top. Place in oven and bake for 30 -45 minutes or until internal temperature is 170 degrees.
5. Transfer chicken to a serving platter, spoon roasted garlic cloves over the top.

 

Source: Herb and Garlic Roasted Chicken

40 Cloves of Garlic Chicken

Ingredients:

• 2 tablespoons olive oil
• kosher salt and fresh cracked pepper
• 4 chicken drumsticks
• 4 chicken thighs
• 40 cloves garlic, peeled
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/4 cup chicken stock
• 1/4 cup dry white wine
• 1/4 cup half and half
• chopped fresh parsley

Instructions:

1. Preheat oven to 350 degrees.
2. Heat olive oil in a large Dutch oven or other oven proof pot over medium heat. Season both sides of chicken with salt and pepper. In batches, cook chicken until browned. About 5 minutes per side. Transfer to a separate platter. Set aside.
3. Reserve 2 tablespoons of pan drippings, add in garlic, thyme and rosemary. Cook until garlic browns slightly, stirring often, about 2 minutes.
4. Return chicken to pan, pour chicken stock and wine over the top. Cover and bake for 30 minutes. Remove lid and bake an additional 10 minutes. If you would like the chicken skin crispier turn on the broiler for a couple of minutes.
5. Remove chicken from oven. Transfer chicken to a serving platter and cover to keep warm. Place dutch oven back on the stove and turn heat to medium. Bring to a boil. Stir 1 tablespoon of hot pan drippings into the half and half to temper it. Reduce heat and slowly whisk tempered half in half into sauce. Cook 3 - 5 minutes or until sauce thickens slightly. Spoon sauce over chicken, sprinkle with parsley and serve.

Source: 40 Cloves of Garlic Chicken

Lemon Pepper Chicken

Ingredients:

• 1 garlic clove, minced
• 2 teaspoons lemon pepper seasoning
• 1/2 teaspoon paprika
• 1 tablespoon olive oil
• juice of 1/2 lemon
• 1/2 teaspoon kosher salt
• 1/2 teaspoon dried oregano
• 2 boneless, skinless chicken breasts
• lemon wedges for garnish

Instructions:

1. In a bowl combine all ingredients except the chicken.
2. Place chicken breasts between two pieces of plastic wrap and pound with a meat mallet until they are a uniform thickness. This ensures that they will cook evenly.
3. Place chicken in a glass dish. Pour the marinade over the chicken. Turn the chicken to coat. Marinate for 2 hours.
4. After two hours, remove the chicken from the marinade and discard the remaining marinade.
5. Cook the chicken in a skillet 3-4 minutes on each side or until cooked through. Serve with lemon wedges

Source: Lemon Pepper Chicken

Chicken Curry

Ingredients:

• 1/4 cup milk
• 1 egg
• 1 cup + 2 tablespoons all purpose flour
• 1/2 teaspoon seasoning salt
• 1/2 teaspoon cracked pepper
• 1.5 to 2 pounds boneless skinless chicken thighs
• 1/3 cup canola oil
• 2 tablespoons curry powder
• 1/2 teaspoon garam masala
• 1 onion, sliced
• 1 teaspoon soy sauce
• 3 cups chicken broth (I use Better Than Bouillon)
• 2 cups cooked rice

Instructions:

1. Preheat oven to 300 degrees.
2. In a Dutch oven or oven proof pan, heat canola oil over medium heat.
3. Whisk egg and milk together in a bowl.
4. Combine 1 cup of flour, seasoning salt and cracked pepper in a re-sealable plastic bag.
5. Dip chicken in egg wash. Place in flour bag and shake to coat. Shake to remove any excess.
6. Place chicken in the oil and fry just to brown, about 3 minutes per side. Transfer to paper towel lined plate. (Note: Don't over crowd the pan, you can fry the chicken in batches if you need to.)
7. Once all of the chicken is browned, reserve 3 tablespoons of the pan drippings. Whisk in 2 tablespoons of flour, cook 1 minute. Whisk in 2 tablespoons of curry powder, cook 1 minute. Whisk in chicken broth, soy sauce and garam masala. Bring to a boil.
8. While you are waiting for the curry to boil, slice your chicken pieces (Note: Since the chicken will not be cooked all the way through at this point it is important to slice it on a separate cutting board so you don't cross contaminate with the rest of your dinner. If you don't feel like cutting it, no worries, it is just fine whole as well.)
9. Once the curry starts to boil, add the onion and chicken.
10. Transfer to the oven and cook uncovered for 1 hour. Stirring occasionally. Remove from oven. Spoon over rice and serve.

Source: Chicken Curry