id
string | title
string | ingredients
string | instructions
string | link
string | tags
string | pricePerServing
float64 | readyInMinutes
int64 | servings
int64 | healthScore
float64 |
|---|---|---|---|---|---|---|---|---|---|
spoon_715415
|
Red Lentil Soup with Chicken and Turnips
|
additional toppings: diced avocado, micro greens, chopped basil), 3 medium carrots, peeled and diced, 3 celery stalks, diced, 2 cups fully-cooked chicken breast, shredded (may be omitted for a vegetarian version), ½ cup flat leaf Italian parsley, chopped (plus extra for garnish), 6 cloves of garlic, finely minced, 2 tablespoons olive oil, 28 ounce-can plum tomatoes, drained and rinsed, chopped, 2 cups dried red lentils, rinsed, salt and black pepper, to taste, 1 large turnip, peeled and diced, 8 cups vegetable stock, 1 medium yellow onion, diced
|
To a large dutch oven or soup pot, heat the olive oil over medium heat. Add the onion, carrots and celery and cook for 8-10 minutes or until tender, stirring occasionally. Add the garlic and cook for an additional 2 minutes, or until fragrant. Season conservatively with a pinch of salt and black pepper.To the pot, add the tomatoes, turnip and red lentils. Stir to combine. Stir in the vegetable stock and increase the heat on the stove to high. Bring the soup to a boil and then reduce to a simmer. Simmer for 20 minutes or until the turnips are tender and the lentils are cooked through. Add the chicken breast and parsley. Cook for an additional 5 minutes. Adjust seasoning to taste.Serve the soup immediately garnished with fresh parsley and any additional toppings. Enjoy!
|
https://www.pinkwhen.com/red-lentil-soup-with-chicken-and-turnips/
|
glutenFree dairyFree healthy
| 300.45
| 55
| 8
| 100
|
spoon_716330
|
Chicken and Mango Skewer
|
1/4 pound of Skinless Chicken Breast, 1 chicken stock cube, 2 medium Mangos (Or canned mango slices), 1 tablespoon Dry pepper (Chili flakes), 1.5 Tablespoon Suya seasoning mix, 1 cooking spoon of vegetable oil
|
<p>Chop chicken breast into cubes and place on sticks. Set fire to your grill or oven.</p><p>Place the chicken breast on the grill to heat up a little</p><p>Mix all your seasoning in a bowl with your vegetable oil.</p><p>With a brush, smear the mix on the chicken breast on both sides.</p><p>Flip occasionally as it browns till its cooked. </p><p>Stack your mangoes after the chicken is done but if your mangoes are firm, you can grill them as well. </p><p>Serve on its own as an appetizer or with rice.</p>
|
https://www.afrolems.com/2013/03/29/easter-special-chicken-and-mango-skewer/
|
glutenFree dairyFree healthy
| 450.95
| 45
| 1
| 68
|
spoon_715421
|
Cheesy Chicken Enchilada Quinoa Casserole
|
1 small Avocado (chopped), ½ tsp black pepper, 1 (15oz) can of black beans (I like the low sodium version), 1 (10oz) can of tomatoes with green chilis, ½ tsp chili powder, 1 cup cooked quinoa, ½ tsp cumin, 1 (10oz) can of verde enchilada sauce, fresh cilantro (2Tbsp and 2 tsp separated), green onion tops (chopped), 1 Roma tomato (chopped), salt to taste, 2 cups of shredded cheese (my favorite is the Kraft Mexican 4 cheese blend and one bag equals two cups!), 1 boneless skinless chicken breast (boiled and shredded), 1 (15oz) can of sweet corn (you are only going to use half of the can), ½ tsp white pepper
|
To get started, heat your oven to 350 and prepare an 8x8 baking dish. Cook the quinoa according to the instructions. If you haven't already, boil and shred your chicken breast.In a medium sized mixing bowl add 2 Tbsp cilantro, 1 cup shredded cheese, quinoa, tomatoes with chilis, black beans, half of the can of sweet corn, verde enchilada sauce, cumin, chili powder, white pepper, black pepper, and salt to taste. Mix everything well, and then pour into the 8 x8 baking dish. Cover with the last cup of cheese and then bake in the oven for 15 minutes.Remove from oven and allow to cool for 5 minutes. Then top with chopped Roma tomato, chopped avocado, green onion tops, and remaining 2 tsp of cilantro. Serve immediately.
|
https://www.pinkwhen.com/cheesy-chicken-enchilada-quinoa-casserole/
|
glutenFree
| 262.25
| 30
| 4
| 38
|
spoon_716342
|
Chicken Suya
|
1.5 Tablespoons of Suya Spice, 1 pound Chicken, 1 teaspoon of chilli powder, 1 cooking spoon groundnut oil, Seasoning cubes, Onions and Tomatoes for Garnishing, Salt to taste
|
Heat the oven to 500 F.Wash and season the chicken with the Suya spice, chilli powder, seasoning cubes, salt and drizzle the oil over it.Place the chicken in the oven and grill for 40 minutes. Check the chicken occasionally and flip on both sides so it can cook properly.Serve hot garnished with the onions and tomato and a bit of suya spice sprinkled over the chicken.
|
https://www.afrolems.com/2014/05/27/chicken-suya/
|
glutenFree dairyFree
| 167.49
| 45
| 1
| 39
|
spoon_637919
|
Chicken and Roasted Broccoli Salad With Goat Cheese
|
1 inch large head of broccoli (about 1 ¾ lbs), cut into 1- 2 florets, 6 garlic cloves, sliced thinly, 4 ounces of goat cheese, crumbled, 1/2 juice from a lemon (about 2 T), plus additional lemon wedges for garnish, 2 tablespoons olive oil, of dried oregano, 1 pinch pepper, 1/2 red bell pepper, cut into thin strips, 1 pinch a couple of crushed red pepper flakes, 1 pinch salt, 2 cups cooked, shredded chicken, 1/2 teaspoon sugar
|
<ol><li>To prepare the broccoli:</li><li>Heat oven to 500 degrees and place a sturdy baking sheet on the lowest rack. Place broccoli florets and peppers slices in a large bowl and toss with olive oil, sugar, salt and pepper.</li><li>Working quickly, remove baking sheet from the oven and spread broccoli and peppers into an even layer, placing the florets cut-side down when possible. Return to bottom rack of the oven and roast 10-12 minutes, until the vegetables are cooked through and there are caramelized spots scattered throughout. Be sure not to cook until the tips of the florets turn black.</li><li>To prepare the rest of the salad:</li><li>Heat 2 T olive oil, sliced garlic, and pepper flakes in a small skillet over med-low heat. Cook, stirring frequently, until the garlic is soft and begins to turn golden brown, about 5-7 minutes. Add chicken to the skillet and cook until heated through, about 3-5 minutes. Remove chicken-garlic mixture from heat; stir in oregano and lemon juice.</li><li>Toss roasted vegetables with the chicken-garlic mixture and an additional 2 T of olive oil in a large salad bowl. Gently fold in the goat cheese crumbles and serve immediately with lemon wedges.</li></ol>
|
https://www.foodista.com/recipe/LL6GDZBZ/chicken-and-roasted-broccoli-salad-with-goat-cheese
|
glutenFree healthy
| 206.1
| 45
| 4
| 81
|
spoon_638248
|
Chicken Piccata With Angel Hair Pasta
|
1/2 cup All Purpose Flour, 1/3 pound Angel Hair Pasta, 1 boneless Chicken Breast, 2 Tablespoons Capers, 1 cup Chicken Broth, 2 tablespoons Fresh Basil, chiffonade, 2 Garlic Cloves, finely diced, Kosher Salt and Black Pepper, 1 teaspoon Lemon Zest, freshly grated, 2 lemons, 3 tablespoons Olive Oil, 1/4 teaspoon Red Chili Flakes, 1/2 cup Roma Tomatoes, diced, 1 Tablespoon Unsalted Butter
|
<ol><li>Place cup of flour in a shallow dish. </li><li>Using a sharp knife, slice chicken breast in half. </li><li>Place a piece of wax paper on top of each piece of chicken and pound with a kitchen mallet until it is about inch thin.</li><li> Season the chicken well with salt and pepper. Take the chicken and roll it into the flour, using your fingers to assist in adhering it to the meat. Carefully shake off excess flour. Repeat with second piece of chicken.</li><li>In a large skillet, heat 2 tablespoons olive oil over medium heat. Slide chicken into the skillet and saute on each side until it becomes golden brown, about 3-4 minutes each side. Once chicken is done, transfer to a clean plate and tent with a sheet of aluminum foil.</li><li>Begin boiling the pasta.</li><li>Using the same skillet, add remaining olive oil and saute garlic until it becomes aromatic but not browned. </li><li>Add chili flakes, capers, lemon juice, lemon slices, zest, and chicken broth. </li><li>Use a wooden spoon to scrape off the tasty brown bits from the bottom of the skillet. </li><li>Raise the temperature to medium high heat and allow the liquid to reduce by almost half. </li><li>While the liquid is reducing, use a fork to mash together remaining 1 tablespoon of flour and butter in a small bowl. Whisk it into the reducing liquid and allow to cook for 1-2 minutes. Be sure to whisk out any lumps of flour. Check for seasonings and adjust with salt/pepper accordingly.</li><li>Drain the cooked pasta. </li><li>Toss the pasta in the lemon caper sauce, tomatoes, and basil, reserving a few spoonfuls of sauce. Check for seasonings and adjust with salt/pepper accordingly.</li><li> Plate pasta and top each with a piece of chicken. Spoon extra lemon caper sauce over the chicken and pasta. Serve immediately.</li></ol>
|
https://www.foodista.com/recipe/7F7DBP8R/chicken-piccata-with-angel-hair-pasta
| 316.62
| 45
| 2
| 34
|
|
spoon_646651
|
Herb chicken with sweet potato mash and sautéed broccoli
|
1 medium head of broccoli, cut into florets, 1 x pack Maggi So Juicy Mixed Herbs, 1/4 cup olive oil (60 mL), 1 large Russet potato, peeled and diced, Freshly ground black pepper and salt, 1 1/2 pounds of boneless, skinless chicken breasts, 3 large sweet potatoes, peeled and diced, 2 tablespoons Chilled unsalted butter
|
<ol><li> Preheat the oven to 350F (180C) or 320F (160C) for convection oven and cook the chicken according to the pack instructions.</li><li> About 15 minutes before the end of the chicken cooking time, place the diced potato into boiling water for 5 minutes, then add the sweet potato and cook until the potatoes are tender. Roughly mash, adding butter, salt, and pepper to taste, then mash thoroughly.</li><li> Heat the oil in a pan and quickly saut the broccoli until tender. Cover to keep warm.</li><li> Remove the chicken from the oven, leave to cool for a minute then cut the bag open and gently tip the contents into a dish.</li><li> Slice the chicken breasts into chunky pieces on a board, keeping the chicken breast shape together.</li><li> Serve the mash potato topped with the chicken and remaining sauce with a side of broccoli.</li></ol>
|
https://www.foodista.com/recipe/NHZKT2K8/serve-a-sensationally-seasoned-chicken-dish
|
glutenFree healthy
| 312.55
| 45
| 4
| 81
|
spoon_664090
|
Turkish Chicken Salad with Home-made Cacik Yogurt Sauce
|
1 carrot, grated, 1 cucumber, 3 small pieces garlic, 2 large pickled cucumbers / gherkins, sliced, 2 – 2 large Jalapeno peppers, Juice of 1 lemon, 1 small lebanese cucumber (or 1/3 of a large one), Lemon juice, I large head green gem lettuce, 1 cup olive oil, Handful chopped parsley, 1/4 red cabbage, thinly sliced, 1 small red onion, 1 whole roast chicken, Salt & pepper, 2 tomatoes, 250ml plain Turkish or Greek-style yoghurt
|
<ol><li>METHOD:</li><li>1. First prepare the Cacik: For the Cacik: Chop the cucumber into tiny pieces, as small as you can, and place in a bowl. Cover the cucumber with salt and set aside for 30 minutes. The cucumbers will start to exude their juices which will flavour the yogurt nicely.</li><li>2. Put a griddle pan on medium high heat, cover the peppers with olive oil and start to char.</li><li>3. Cut the tomato and cucumber into medium pieces. Slice the red onion as thin as you can. Chop the parsley fine. Place all ingredients in a bowl and cover with a the juice of 1 lemon. Season with salt and pepper. Let it sit in the fridge for 30 minutes 1 hour, stirring a couple times, so it starts to exude juice.</li><li>4. Tear the lettuce into mouth-siazed peices. Cut the red cabbage into thin slices. Grate the carrot. Mix together in a bowl.</li><li>5. Tear the chicken into large pieces and add to the salad.</li><li>6. Remove the tomato salsa from the fridge. Drain the juice and keep for later. Now add the tomato, cucumber, parsley onion mix to the chicken salad, as well as the sliced gherkin.</li><li>7. Lay out the salad on a large plate or chopping board. Serve with the charred peppers, cacik, salsa vinaigrette and some chilli sauce.</li></ol>
|
https://www.foodista.com/recipe/XYFWSH25/a-turkish-inspired-chicken-salad-with-tomato-cucumber-red-onion-salsa-charred-green-peppers-and-home-made-cacik-delicious-and-healthy
|
glutenFree healthy
| 447.82
| 45
| 4
| 82
|
spoon_982368
|
Chicken Fajita Stuffed Bell Pepper
|
1 medium/large avocado, 2-4 bell peppers (halved), 2 grilled chicken breasts, fully cooked and sliced, 1/4 tsp chili powder, 2 Tbsp cilantro, 1/4 tsp cumin, shredded lettuce, 1 cup already cooked quinoa, salsa, salt and pepper to taste, 1 cup low fat shredded cheese
|
To get started heat oven to 350.
Mix salt, pepper, cilantro, cumin, chili powder, and quinoa together and place to the side.
Cut the bell pepper in half (if you havent already) and clean out the seeds.
Layer quinoa and then grilled chicken into the pepper, and then top each with cheese.
Place in the oven for about 10 minutes until the bell pepper has softened.
Chicken Fajita Stuffed Bell Pepper
Top with avocado and serve with shredded lettuce and salsa for a complete meal.
This is SO GOOD! I love bell peppers, and I love all of these flavors that are married together that make this chicken fajita stuffed bell pepper so amazing. I could seriously just eat the flavored quinoa all by itself.
If you are looking for even more delicious and healthy recipes, make sure you head over to the Simple Fit Forty tab under the cooking section of this blog. We have all of our favorite healthy recipes listed for you right there in one spot. You can also drool over out latest on the Simple Fit Forty Instagram page.
If you are looking to get healthy and fit, come and join the super secret and awesome Simple Fit Forty Lifestyle community over on Facebook. We would love to have you join!
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|
https://www.pinkwhen.com/chicken-fajita-stuffed-bell-pepper/
|
glutenFree healthy
| 362.46
| 45
| 3
| 75
|
spoon_715391
|
Slow Cooker Chicken Taco Soup
|
1 (15 oz.) can black beans, 2 (10 oz.) cans diced tomatoes with green chilis, 1 (15 oz.) can diced tomatoes, 1 (15 oz.) can chili beans, 1 (15 oz.) can whole kernal corn, 1 large red onion (finely chopped), 3 boneless skinless chicken breasts (cut into 1" cubes)
|
Once you have all of your ingredients added, allow it to cook all day for 8 hours on low. If you are wanting to make this a little faster, turn it on high and cook for 4 hours.When your Chicken Taco Soup is ready to serve, add in some crushed tortilla shells, shredded cheddar cheese, and a little sour cream.
|
https://www.pinkwhen.com/slow-cooker-chicken-taco-soup-recipe/
|
glutenFree dairyFree
| 141.43
| 485
| 6
| 28
|
spoon_716361
|
Stir Fried Quinoa, Brown Rice and Chicken Breast
|
1 teaspoon of suya spice or Yaji (optional), 1/2 cup of quinoa and brown rice mix, 1.5 teaspoon of melted butter, A handful of chopped carrots, 4 whole cherry tomatoes (optional), 1 chicken breast (Thinly sliced), 2 cloves of garlic, Seasoning cubes, A handful of chopped green pepper, 1 medium roma tomato, 1 scotch bonnet pepper (ata rodo), 1 chopped spring onion, 1 teaspoon of vegetable oil, 1 cup water
|
In a bowl, season the chicken breast with the seasoning cubes and suya spice and allow to marinate for 2 hours or if you are really hungry, you can use immediately.In a pot of boiling water (1 cup), pour in your quinoa mix and the teaspoon of oil and allow to boil till soft which should take about 5-7 minutes. Pour into a bowl and set aside.In a pan, heat up the melted butter and pan fry on medium heat the chicken breast, constantly flipping it over so it browns on both sides, reduce the heat, cover the pan and allow the chicken cook properly. If the pan becomes to dry, add 2 tablespoons of water.Stir in the chopped vegetables into the pan of frying chicken and finally add the quinoa/brown rice mix.Serve hot!
|
https://www.afrolems.com/2014/06/26/stir-fried-quinoa-brown-rice-and-chicken-breast/
|
glutenFree healthy
| 357.8
| 45
| 1
| 66
|
spoon_631868
|
4 Ingredient Chicken Pot Pie
|
1 package (15 ounces) refrigerated pie crust (2 crusts), 1 can (10 1/2 ounces) Campbell's Chicken Gravy, 3 cups cooked cut-up vegetables *, 2 ounces cans (4.5 each) Swanson Premium White Chunk Chicken Breast in Water, drained
|
Let the pie crusts stand at room temperature for 15 minutes or until they're easy to handle. Place 1 pie crust into a 9-inch pie plate.
Stir the gravy, vegetables and chicken in a medium bowl. Spoon the chicken mixture into the pie plate. Place the remaining pie crust over the filling. Press the edges to seal. Cut several slits in the top crust.
Bake at 400F. for 45 minutes or until the crust is golden brown.
Use a combination of sliced carrots, peas and cubed potatoes.
|
https://www.foodista.com/recipe/V7VFKMB2/chicken-pot-pie-with-swanson-chicken
|
dairyFree
| 440.62
| 45
| 6
| 39
|
spoon_638174
|
Chicken Lo Mein
|
1 cup bean sprouts, drained, 1 cup bok choy, chopped, 1/2 cup carrot, julienned, 2 cups cooked cooked spaghetti, 1 clove garlic, minced, 2 teaspoons ginger, minced, 1/2 cup low-sodium chicken broth, 1 tablespoon low-sodium soy sauce, 1/2 cup mushrooms, sliced, 2 teaspoons peanut oil, 4 scallions, juliened, 5 ounces boneless, skinless chicken breast, cut into ½-inch strips
|
<ol><li>In a large nonstick skillet, heat oil; add ginger and garlic and cook over medium heat for 1 minute. Add chicken and carrot; cook over medium-high heat, stirring occasionally, until chicken is lightly browned, about 2 minutes.</li><li>Add remaining ingredients except noodles; cook, stirring constantly, until carrot is tender-crisp, about 3 minutes. Stir in noodles and cook until heated through, about 1 minute.</li></ol>
|
https://www.foodista.com/recipe/R6TCPBBF/chicken-lo-mein
|
dairyFree
| 177
| 45
| 2
| 47
|
spoon_638396
|
Chicken Tortilla Soup with Fire Roasted Tomatoes
|
avocado, sliced into bite sized slices, 1 bell pepper, roughly chopped, cheddar cheese, grated, 46.5 oz low sodium chicken broth ( 1 32 oz can and 1 14.5 oz can), 2 TBSP chili powder, 1/2 cup cilantro, 6 corn tortillas, 6 corn tortillas, sliced into 1/2 inch pieces, 14.5 oz can fire roasted diced tomatoes, 1 cup frozen corn, thawed, 4 cloves garlic, roughly chopped, 4.5 oz can green chilies, 1 jalapeno, sliced into 1/2 inch pieces, 2 limes, juiced, 1 TBSP Olive Oil, 2 TBSP Olive Oil, 1 TBSP paprika, 1/2 red onion, 2 cups rotisserie chicken, shredded, 4 tomatoes, 1 yellow onion, roughly chopped
|
<ol><li>1. Make pico de gallo: dice tomatoes, red onion. Roughly chop cilantro. Mix all of them together. Add lime juice. Mix together. Cover and refrigerate.</li><li>2. Add 1 TBSP Olive Oil to a large pot on medium high. Add onion, bell pepper and garlic. Cook until onion is softened, about 5 min. Add the chili and paprika powder. Mix together and cook another 2 minutes. Add tomatoes and green chilies. Mix together and cook for 2 minutes more. Add chicken broth. Mix together. Take off heat and use stick blender to puree broth until the consistency is smooth. Add tortillas and puree with stick blender until smooth.</li><li>3. Replace pot on heat and add chicken and corn. Mix and let simmer 15 minutes. Remove from heat.</li><li>4. Meanwhile, heat oven to 400 degrees. Slice other 6 corn tortillas into 1/2 inch slices. Place on baking sheet and add olive oil. Toss together. Cook until crispy, about 10 minutes.</li><li>5. Place soup in bowl. Add garnish of lime juice, jalapeno, cheddar cheese, avocado , pico de gallo and tortilla strips.</li><li>ENJOY!</li></ol>
|
https://www.foodista.com/recipe/VSRJR8XP/chicken-tortilla-soup-with-fire-roasted-tomatoes
|
glutenFree healthy
| 392.27
| 45
| 6
| 63
|
spoon_982382
|
Instant Pot Chicken Taco Soup
|
½ pound boneless/skinless chicken breasts, 1 10 oz can of black beans, 1 10 oz can of corn, 1 4oz can chopped green chilis, 1 28oz can diced tomatoes, 2 tsp chili powder, ¼ cup dried cilantro, 1 medium green bell pepper finely chopped, ¼ cup chopped green onion, 1 tbsp olive oil, 1 onion finely chopped, 1 cup water
|
Instructions:
Press the Saute button on the Instant Pot and heat oil. Add onion and bell pepper and saute until translucent. Add tomatoes including juice and add water. Make sure to scrape all of the bits from the sides and bottom of the Instant Pot as you are stirring.
Add chicken, chili powder, corn, black beans, green onions, green chilis, and cup of cilantro. Lock lid. Press the manual or pressure cook button and set time for 15 minutes. When time is up, do a quick release until the valve drops and then unlock the lid. Shred the chicken using two forks and then let the soup simmer for 5 minutes.
Serve the soup into bowls and then top with your favorite toppings such as sour cream, cheese, avocado, etc.
|
https://www.pinkwhen.com/instant-pot-chicken-taco-soup/
|
glutenFree dairyFree healthy
| 271.9
| 25
| 4
| 83
|
spoon_637897
|
Chicken and Chickpea Chili
|
3 cups of baby spinach, cut into thin strips, 1 bay leaf, freshly ground black pepper, 1 can (28- ounce) of crushed tomatoes, 4 cups of Chicken Stock, 2 teaspoons of chili powder, 2 cups of chickpeas (preferably, dried beans that have been soaked/cooked), 2 tablespoons garlic, chopped, 1 pound of ground chicken, 1 teaspoon ground cinnamon, 1 teaspoon ground cumin, kosher salt, 2 tablespoons of olive oil, 1 large onion, chopped, 1 cup of whole-wheat orzo pasta, 1 teaspoon of paprika, 1 teaspoon of sugar
|
<ol><li>Heat olive oil in a Dutch oven or soup pot.</li><li>Flame should be medium to low. Add onions and cook for about 5 minutes, or until soft and translucent.</li><li>Add the garlic. Cook for about 1 minutes.</li><li>Add the spices and move around pot for about 1-2 minutes.</li><li>Add the ground meat, 1 teaspoon of salt and a teaspoon of pepper. Cook meat until completely cooked thru.</li><li>Then add the chickpeas.</li><li>Add the tomatoes, sugar and chicken stock.</li><li>Bring the soup to a bowl.</li><li>Then reduce heat and allow to simmer for about 40-45 minutes. Taste.</li><li>Add more salt and pepper if necessary.</li><li>Add the orzo pasta. Cook for 6 minutes.</li><li>Turn off heat and add the spinach.</li><li>Serve with crusty bread or crackers</li></ol>
|
https://www.foodista.com/recipe/PD75LLZQ/chicken-and-chickpea-chili
|
dairyFree healthy
| 219.22
| 60
| 6
| 66
|
spoon_638257
|
Chicken Porridge
|
½ cup diced carrot, 300 grams chicken breast, 5 cups chicken stock, ¼ julienne young ginger, ½ tsp ground white pepper, 1/3 cup chopped parsley, 1 cup rice, ½ tsp salt, 3 shallots, thinly sliced, 1/3 cup diced spring onion, ½ tsp vegetable oil
|
<ol><li>Deep fry shallot till golden brown, drain oil and set aside. Retain the oil for later use.</li><li>Wash rice and add oil. Mix rice and oil well. Add chicken stock, chicken breast and carrots and bring to boil. Turn heat to low and simmer for about 1 hour. Stir now and then. When porridge is thicken, turn of heat and dish out the chicken breast and shred it. Put the shredded chicken meat back into the porridge. Warm it before serving and garnish with spring onion, parsley, ginger and fried shallots and a few drops of shallot's oil.</li></ol>
|
https://www.foodista.com/recipe/S6FN8VYN/chicken-porridge
|
glutenFree dairyFree
| 220.13
| 45
| 4
| 26
|
spoon_633624
|
Baked Fried Chicken With Cauliflower Mash
|
1/4 cup buttermilk, 1 1/2 cups buttermilk, 2 heads of cauliflower, Cauliflower Mash, 1/2 teaspoon cayenne pepper, Chicken (Baked chicken recipe adapted from Epicurious.com), 3 tablespoons Dijon mustard, 1 1/2 teaspoons dry mustard, 6 tablespoons flour, 2 garlic cloves, pressed, 2 tablespoons fresh lemon juice, 2 teaspoons lemon peel, 1/4 cup low fat sour cream, 1 1/2 cups whole wheat panko, 1 teaspoon Paprika, 1/2 cup grated Parmesan cheese, 1/4 cup low fat ricotta, Salt and pepper, 2 pounds boneless, skinless chicken breast, 1 tablespoon minced thyme
|
<ol><li>For marinade:</li><li>Fillet chicken breast in half to make thinner pieces, and cut in half again to make smaller pieces.</li><li>Whisk all marinade ingredients (except for the chicken) in large bowl.</li><li>Add chicken and coat in marinade.</li><li>Chill overnight for more intense flavor. But if you are short on time (which I usually am) it is ok to use right away as well.</li><li>For breading:</li><li>Preheat to 450F</li><li>Mix breading ingredients large bowl. Place wire rack on baking sheets. Remove chicken breast from bowl and place in coating mixture. Transfer to rack. Repeat with remaining chicken breasts.- Place chicken breasts on rack and spray with olive oil .</li><li>Bake chicken 20 minutes or until coating is browned and instant-read thermometer registers 155F.</li><li>For Cauliflower:</li><li>Cut up cauliflower in small pieces.</li><li>Place in large saut pan with about 1 cup of water (enough to cover the bottom of pan, plus a little extra to make sure it doesn't all evaporate)</li><li>Cook until tender.</li><li>Combine cauliflower with buttermilk, sour cream, ricotta and salt and pepper.</li><li>In batches, place in blender and puree until smooth. (if it is having a hard time blending, add either some chicken or vegetable stock, or even more buttermilk)</li></ol>
|
https://www.foodista.com/recipe/GPDLDNDC/baked-fried-chicken-with-cauliflower-mash
| 396.08
| 45
| 6
| 47
|
|
spoon_665261
|
Whole Chicken Dinner
|
1 whole chicken -the one here is about 4.5lbs. (Free Range Chicken), 1 sweet onion (Vidalia or Walla Walla), 5 garlic cloves, 3 heads broccoli- washed and cut, 5 large carrots- peeled and sliced, 2 lemons, 6 sprigs thyme, 1/4 c. olive oil, 1/2 c. apple cider vinegar, 2 c. veggie or chicken stock, 1-2 c. water, ground pepper, potatoes, onion, garlic, veggie stock, salt and pepper
|
First, preheat your oven to 375.
Then, place your chicken in a baking pot or pan. Be sure to check and remove that little bag of goodies from inside of the chicken.
Pour in your chicken stock, apple cider vinegar, and 1c. water.
Depending on how many vegetables you end up adding, you may add more water.
Wash your vegetables. Peel and chop your carrots, and chop your broccoli. Throw your veggies into the pot.
Cut and add potatoes at this time if you are going for the full chicken dinner. Also, If you are serving more guest, add more of each vegetable.
Now, grind a little fresh pepper onto your chicken. Set aside.
Cut your onion and mince your garlic.
In a sauce pan, add onion, garlic, and olive oil. Saute for several minutes. Pour onto your chicken. You should have excess olive oil in your pan that you can pour and rub over your chicken.
Last steps: Slice your lemons. Squeeze them over your chicken and all about in your pot. I like to lay some on my chicken and then just throw the rest in.
Then add a few sprigs of thyme. I through in several whole springs, as well as sheered and sprinkled some onto the chicken.
Cover and place your beautiful chicken into the oven on 375 for 1 hr. After an hour, un-cover and cook for at least 30min. until done and browned on top.
Then, remove from the oven, and serve.
|
https://www.foodista.com/recipe/Q5H23WXX/whole-chicken-dinner
|
glutenFree dairyFree healthy
| 592.84
| 45
| 3
| 89
|
spoon_644826
|
Gluten Free Dairy Free Sugar Free Chinese Chicken Salad
|
1 tsp. (5ml) of organic apple cider vinegar, 1 teaspoon crushed black pepper, 1 1/2 tablespoons black sesame seeds, 3 carrots, 1/4 C extra virgin olive oil + 7-8 Tbsp for frying, 1/2 green cabbage, 1/2 teaspoon kosher salt, 6-8 fresh satsuma mandarins, 1/2 red cabbage, 3 chicken breasts (bone in, preferably organic) roasted and shredded, 2 bunches romaine lettuce hearts, 6 scallions, 3 tablespoons sesame oil, juice of 1 mandarin (cut crosswise then tablespoon into jar over a strainer), 3 tablespoons white sesame seeds, 1 1/2 tablespoons xylitol (I use Epic Dental brand)
|
<ol><li>For the salad:</li><li>Finely slice the red, and green cabbage.</li><li>Remove ends and finely slice romaine lettuce.</li><li>Trim ends of scallions (white and green side) and finely slice.</li><li>Peel and grate carrots, or put into a mini food processor to finely chop.</li><li>Peel clementines then remove pith from slices.</li><li>Add all the ingredients into a large serving bowl.</li><li>For the dressing:</li><li>Add all the ingredients into a glass jar and shake until well blended, or whisk all the ingredients in a mixing bowl.</li><li>Pour dressing over salad, toss to combine well.</li><li>If making ahead, dress the salad just before serving.</li></ol>
|
https://www.foodista.com/recipe/ZSNGMXBF/gluten-free-dairy-free-sugar-free-chinese-chicken-salad
|
glutenFree dairyFree healthy
| 305.98
| 45
| 6
| 98
|
spoon_638035
|
Chicken Cordon Bleu
|
6 slices deli ham, 2 eggs, 1/4 cup flour, 2 teaspoons fresh thyme leaves, kosher salt and freshly ground black pepper, 1 teaspoon olive oil, 1 cup panko bread crumbs, 6 boneless, skinless chicken breasts, 12 slices Gruyere or Swiss cheese, 2 tsps water
|
<ol><li>Preheat oven to 350 degrees F.</li><li>Butterfly the chicken breasts by slicing half lengthwise but not cutting all the way through. Lay the halved breasts between 2 pieces of plastic wrap. Using the flat side of a meat mallet, gently pound the chicken to 1/4-inch thickness, taking care to not tear or create holes in the meat.</li><li>Lay 2 slices of cheese on each breast, followed by 2 slices of ham, and 2 more of cheese; leaving a 1/2-inch margin on all sides to help seal the roll. Tuck in the sides of the breast and roll up tight like a jellyroll. Squeeze the log gently to seal.</li><li>Season the flour with salt and pepper; spread out on waxed paper or in a flat dish. Mix the breadcrumbs with thyme, kosher salt, pepper, and oil. The oil will help the crust brown. Beat together the eggs and water, the mixture should be fluid. Lightly dust the chicken with flour, then dip in the egg mixture. Gently coat in the bread crumbs.</li><li>Carefully transfer the roulades to a baking pan and bake for 20 minutes until browned and cooked through.</li><li>Serve whole or cut into pinwheels.</li></ol>
|
https://www.foodista.com/recipe/KFDCB2XH/chicken-cordon-bleu
| 181.1
| 45
| 6
| 18
|
|
spoon_633132
|
Avocado Chicken Salad
|
2 Avocados, 10g Cherry tomatoes, cut to half or quarter, 50ml Extra virgin olive oil, 2-3 Limes or add to taste, Mayonnaise, a dash of black pepper, 100g Mixed salad, roughly shredded, 150-200g boneless skinless Chicken breast
|
<ol><li>Season chicken breast with a little salt and pepper then place in a pot of boiling water until cooked. Leave to cool and cut into cubes, set aside.</li><li>Cut avocados into cubes.</li><li>Place mixed salad in a large bowl and add olive oil and lime juice, toss well and divide mixed salad into two serving bowls.</li><li>Place avocados, chicken meat and cherry tomatoes evenly on top of salad.</li><li>Drizzle mayonaise and a dash of black pepper over salad and serve.</li></ol>
|
https://www.foodista.com/recipe/T2D345B2/avocado-chicken-salad
|
glutenFree dairyFree
| 353.91
| 45
| 2
| 38
|
spoon_715392
|
Easy Slow Cooker Chicken Tortilla Soup
|
2 pounds chicken breast, 1 medium onion (finely chopped), 2 teaspoon chili powder, 28 ounces crushed tomatoes, 24 ounces chicken broth, 15 ounces kernel corn (drained), 4 ounces green chilis (diced), 15 ounces black beans (drained), 1/4 cup cilantro (freshly chopped)
|
Add all of your ingredients into the slow cooker and then cook on low for 6 hours.
Once finished cooking, scoop into serving bowls and serve with tortilla chips, sour cream, cheese, avocado, or any of your favorite toppings.
|
https://www.pinkwhen.com/chicken-tortilla-soup-slow-cooker/
|
glutenFree dairyFree
| 183.68
| 370
| 8
| 24
|
spoon_991010
|
Chicken Ranch Burgers
|
½ medium bell pepper (chopped), ½ cup bread crumbs, ½ cup purple onion (chopped), 1 packet Ranch seasoning, 1 lb of lean shredded chicken
|
Heat oven to 400.
Add chicken, onion, pepper, bread crumbs, and ranch seasoning to a mixing bowl.
Mix ingredients well.
Scoop and make 3 large burger patties.
Place in skillet and cook on medium low heat to sear juices and brown the patties.
Place skillet with patties into the oven and bake for 15 minutes, or until patties are cooked thoroughly.
Serve with your favorite toppings.
|
https://www.pinkwhen.com/chicken-ranch-burgers-recipe/
|
dairyFree
| 157.04
| 25
| 3
| 28
|
spoon_730914
|
Basil Infused Balsamic Oven Baked Chicken
|
3 (Tbsp) balsamic vinegar, organic chicken breast (because it's healthy!), mozzarella cheese, 3 (Tbsp) basil olive oil, tomato
|
Place into the oven and bake for 40 minutes. Cover with mozzarella cheese and place back into the oven for 10 additional minutes. Use a thermometer make sure the internal temp is 160 for the chicken to be fully cooked. If not, allow to cook for a few additional minutes until the desired temp is reached.Allow to cool slightly and serve with your favorite salad.Basil Infused Balsamic Oven Baked ChickenI LOVE this recipe. If you want to join in on the Simple Fit Forty Lifestyle campaign we are kicking off here on PinkWhen, then make sure you sign up for the newsletter and stay up to date. You can also follow along in our private Facebook community, Simple Fit Forty Lifestyle, where we will be sharing all things fit an healthy and motivating each other along the way.JOIN 500,000 SUBSCRIBERS!Join over 500,000 others who follow PinkWhen on Social Media, the PinkWhen blog, and email. Sign up to receive exclusive bonuses like this FREE Simple Fit Dinners Ebook.Don't wait! You won't want to miss a thing.Success! Now check your email to confirm your subscription and download your FREE ebook.There was an error submitting your subscription. Please try again.First NameEmail AddressSubscribePowered by ConvertKit
|
https://www.pinkwhen.com/basil-infused-balsamic-oven-baked-chicken/
|
glutenFree
| 313.8
| 45
| 1
| 34
|
spoon_1096021
|
Chicken Taquitos with an Avocado Salsa
|
16 corn tortillas, 1 1/4 lb boneless chicken breast, 2 cups cooking oil, for frying, 1/4 cup Mexican cream, 3 ounces shredded queso fresco to garnish, 2 very ripe avocados, 3 small tomatillos, 6 sprigs of cilantro, 1/4 white onion, 1 clove garlic, Juice of 2 limes, 1 tsp. salt
|
<ol><li>Start by simmering the chicken in just enough water to cover the chicken. When it is cooked through, allow to cool and then shred.</li><li>Spoon 1 tablespoon of shredded chicken onto a tortilla.</li><li>Roll the tortilla tightly.</li><li>Use a toothpick to keep the tortilla from unrolling.</li><li>Add the 2 cups of cooking oil to a large frying pan.</li><li>Preheat the oil to hot.</li><li>When the oil is hot add 4 to 6 taquitos to the pan. Do not crowd them.</li><li>Turn once during cooking.</li><li>Cook the taquitos until they are crispy and golden.</li><li>Remove the taquitos and place the on a plate covered with paper to drain the grease.</li><li>Repeat until all of the taquitos cooked.</li><li>Place four cooked taquitos on a plate.</li><li>Put a teaspoon of Mexican cream on each one.</li><li>Then cover them with the avocado salsa and sprinkle with shredded queso fresco.</li></ol>
|
https://www.foodista.com/recipe/JR5KCBZ4/chicken-taquitos-with-an-avocado-salsa
|
glutenFree
| 353.17
| 35
| 4
| 42
|
spoon_637924
|
Chicken and Spring Mix Salad with Spicy Pineapple Dressing
|
•2 tbsp apple cider vinegar (or vinegar + 1 tsp sugar), •1/2 tsp garlic powder, •1 tbsp olive oil (extra-virgin if available), •1 tbsp orange juice (or apple juice), •1 tsp paprika (or chili powder), •1 cup cubed fresh pineapple (about 8 ounces), divided, •1/3 red bell pepper, thinly sliced, •1/4 red onion, thinly sliced, •1/2 tsp salt, •1/2 Serrano pepper, seeded (or habanero), 3/4 pound skinless, boneless chicken breast halves, cut into cubes, •1 (5-ounce) package fresh spring mix of spinach, baby lettuce, and radicchio
|
<ol><li>Heat a non-stick pan over medium-high heat with 1 tbsp olive oil. Sprinkle both sides of chicken evenly with paprika, garlic powder, and salt. Add chicken to pan; cook for 5 minutes on each side or until well browned. Remove from pan; set aside.</li><li>Combine half of pineapple, orange juice, vinegar, and Serrano in a blender; process until smooth. Add olive oil after blended and mix with spoon or ladle.</li><li>Cut the red onion and red bell pepper into thin strips or desired pieces. Pineapples should be cut into 1/2-inch chunks or can be cut according to preference as well.</li><li>Combine remaining pineapple and the remaining ingredients in a large bowl. Drizzle with 3/4 cup dressing, and toss gently to coat. Divide salad evenly among 2 plates. Cut chicken across the grain into thin slices; divide chicken evenly over salads. Drizzle salad evenly with remaining dressing. Enjoy!</li></ol>
|
https://www.foodista.com/recipe/ZCNPRN88/chicken-and-spring-mix-salad-with-spicy-pineapple-dressing
|
glutenFree dairyFree
| 339.45
| 25
| 2
| 37
|
spoon_715420
|
Barbecue Chicken Cauliflower Couscous Bowls
|
½ cup roasted and salted sliced almonds, ½ cup barbecue sauce, 1 small head of cauliflower, cut into florets, 2 tablespoons chopped cilantro, 4 cloves of garlic, finely minced, 1 teaspoon garlic powder, 2 tablespoons olive oil, 1/3 cup orange juice, ¼ cup Pecorino Romano cheese, sea salt and black pepper, 2 boneless and skinless chicken breasts, cut-in-half lengthwise to produce 4 equal pieces, 2 tablespoons soy sauce, 4 cups Swiss chard, stemmed and loosely chopped, 2 tablespoons unsalted butter, 1 small yellow onion, diced
|
In a shallow dish, whisk together the barbecue sauce, orange juice and soy sauce. Add the chicken breasts and toss to fully coat. Set aside to marinate while you prepare the rest of your ingredients.Add the cauliflower florets to the bowl of your food processor. Pulse 5-6 times are until the cauliflower takes on the texture of couscous. Set aside.Heat the butter in a large saut pan over medium heat. Add the onion and cook until tender, about 5-6 minutes. Add the cauliflower, garlic powder and salt and black pepper to taste. Stir to combine. Cook for an additional 5 minutes. Remove from heat and stir in the cheese and cilantro. Cover and set aside until you are ready to serve.Preheat your grill or grill pan over medium to medium-high heat. Grease the grill and then add the chicken. Cook, brushing occasionally with additional marinade, until cooked through, about 10-12 minutes. Flip the chicken about halfway through cooking time. Remove from heat and set aside to rest while you prepare your Swiss chard.Heat the olive oil in a saut pan over medium heat. Add the garlic and cook for 1 minutes, until fragrant. Add the Swiss chard and cook, stirring frequently, until wilted and warm. Season with salt and black pepper.Assemble your bowls, by layering sliced chicken breast and Swiss chard over a bed of cauliflower couscous. Sprinkle with almonds and enjoy immediately!
|
https://www.pinkwhen.com/barbecue-chicken-cauliflower-couscous-bowls/
|
glutenFree
| 185.68
| 45
| 4
| 22
|
spoon_661340
|
Spinach Salad with Strawberry Vinaigrette
|
1 tbsp. sliced almonds, 1/4 cup – balsamic vinegar, 2 oz of chicken – cooked, 1 1/4 tsp. dijon mustard, 1/2 oz. feta cheese, 2 tsp. fresh thyme, 1/4 tsp. ground pepper, 1/2 shallot – chopped, 2 cups fresh spinach leaves, 2/3 cup strawberries - chopped, 4 strawberries - sliced, 1/4 cup water
|
<ol><li>For Salad:</li><li>Place everything on a plate! :)</li><li>Serves 1</li><li>Calories for salad without dressing: 139, Fat: 4, Sodium: 215, Potassium: 456, Carbs: 7, Fiber 3, Protein: 20</li><li>Directions for Dressing:</li><li>Place all ingredient in a blender and process until smooth, about 30 seconds</li><li>Makes 1 cup</li><li>Calories per Tbsp. 3, Fat: .01, Sodium: 10, Potassium: 13, Carbs: 1, Fiber: .01, Sugar: .03, Protein: .01</li></ol>
|
https://www.foodista.com/recipe/5HT32BN5/spinach-salad-with-strawberry-vinaigrette
|
glutenFree healthy
| 338.97
| 45
| 1
| 79
|
spoon_1096017
|
Mexican Chicken & Rice Bowl
|
4 chicken breasts, fresh chopped parsley, 2 cups cooked brown rice, 1 can of black beans, rinsed & drained, 1 can of corn, 2 diced fresh tomato, 2 avocado, diced, 2 fresh limes, 1 cup salsa, olive oil, salt & pepper
|
<ol><li>Place the thinly sliced chicken in a bowl. Drizzle with enough olive oil to coat. Sprinkle with salt, pepper and a nice amount of fresh chopped parsley. Let sit for 20 minutes.</li><li>Fire up the grill and cook the chicken for about 4 minutes per side, depending on the thickness. Set aside.</li><li>Dice the avocado and toss with lime juice to coat and sprinkle with a little salt.</li><li>Cook the brown rice according to package instructions.</li><li>To build the bowls, start with a base of the cooked brown rice. </li><li>On top of that sprinkle on some corn, drained canned black beans, and diced tomato.</li><li>Once the chicken has rested a few minutes, slice on an angle. Lay the chicken on top of the bowl.</li><li>Add a big spoonful of the avocado on top of the chicken. </li><li>Add as much store bought salsa on top as you'd like and finish with a big squeeze of lime juice.</li></ol>
|
https://www.foodista.com/recipe/K6M5RCKM/mexican-chicken-rice-bowl
|
glutenFree dairyFree healthy
| 410.08
| 30
| 4
| 71
|
spoon_715394
|
Chicken Enchilada Casserole
|
2 10oz cans verde enchilada sauce, 2 cups shredded cheese, 1 lb shredded chicken pre cooked, 1 10oz can tomatoes with green chilis, 1 15oz can refried beans, 6-8 flour tortillas torn into bite sized pieces, green onion tops optional
|
Instructions
Heat oven to 375. Prepare a 9 x 13 baking dish and begin by placing a layer of tortillas on the bottom of the dish.
Then add a layer of chicken and 1/4 a cup of the shredded cheese.
Add on half a can of tomatoes and green chilies and one can of the verde enchilada sauce.
Finish the layer with a half a can of the refried beans.
Then cover with another layer of flour tortilla pieces, and start the layering process again.
Once you are finished layering, cover the top with the remaining shredded cheese.
Cover with foil, and then bake in the oven for 30 minutes.
Remove the foil, add a few green onion tops, and bake for an additional 5 minutes until the cheese is melted and bubbly. Allow to sit for 10-15 minutes to allow to cool before serving. Serving any sooner may give you a soupy, but still delicious dinner.
|
https://www.pinkwhen.com/chicken-enchilada-casserole-recipe/
| 135.18
| 45
| 8
| 12
|
|
spoon_638642
|
Chinese Chicken Salad With Chipotle Dressing
|
Pea-mond Dressing, 1/4 cup rice wine vinegar, 1 tablespoon smooth peanut butter, 1 tablespoon smooth almond butter, 1 tablespoon chopped fresh ginger, 2 teaspoons adobo chipotle pepper juice, 1 teaspoon adobo chipotle pepper puree, 1 tablespoon soy sauce, 2 tablespoons honey, 2 teaspoons toasted sesame oil, 1/2 cup canola oil, Salt and freshly ground pepper, Salad, 1/2 head Napa cabbage, shredded, 1/2 head romaine lettuce, shredded, 2 carrots, shredded, 1/4 pound snow peas, julienned, 1/4 cup coarsely chopped fresh cilantro leaves, 1/4 cup thinly sliced green onion, 2 cups shredded rotisserie chicken, 1/2 cup chopped roasted peanuts, 1/4 cup chopped fresh mint leaves, Chili oil, optional, lime halves, for garnish
|
Dressing:
Whisk together the vinegar, peanut & almond butters, ginger, chipotle pepper puree, soy sauce, honey, sesame oil, and canola oil in a medium bowl. Season with salt and pepper, to taste.
Salad:
Combine cabbage, lettuce, carrots, snow peas, cilantro, and green onion in a large bowl. Add the dressing and toss to combine.
Transfer to a serving platter and top with the shredded chicken, chopped peanuts, and mint. Drizzle with chili oil, if desired. Garnish with lime halves.
|
https://www.foodista.com/recipe/JHBGMT48/bobby-flays-chinese-chicken-salad-with-chile-pea-mond-dressing
|
glutenFree dairyFree
| 390.43
| 45
| 4
| 45
|
spoon_641908
|
Easy Chicken Tikka Masala
|
3 chicken breasts cut into bite size cubes, 4 tablespoons of vegetable oil or grape seed oil, 1 large onion chopped, 2 cloves of garlic finely chopped, 1 teaspoon garam masala (spice mixture), 1 teaspoon cumin, 1 teaspoon coriander, 1/4 teaspoon turmeric, 1/8 teaspoon cardamon, 1/4 teaspoon cinnamon, 2 teaspoons fresh ginger, finely chopped, 1/2 teaspoon cayenne, 1 tablespoon paprika, 1 teaspoon tomato paste, 1 tomato chopped, 1/2 cup water, 1 small container plain yogurt (about ½ cup), fresh coriander for garnish, Salt to taste
|
In a small bowl mix all the spices including the ginger. Set aside.
In a large saucepan, heat the oil .
Add the onions and cook until golden brown.
Add the garlic and continue to cook for a minute.
Stir in the spices and allow the flavours to infuse.
Stir in the tomato paste.
Add the chopped tomato and pour in the water. Simmer and season with salt to taste.
Add the chicken pieces stirring well to coat the meat with the sauce. Continue to simmer until the chicken is cooked and the sauce has thickened, about 12 minutes.
Stir in the yogurt and continue to simmer 5 minutes.
Garnish with chopped fresh cilantro
Serve with bismati rice.
|
https://www.foodista.com/recipe/7Q3RC88N/easy-chicken-tikka-masala
|
glutenFree
| 219.1
| 45
| 4
| 25
|
spoon_1096060
|
Chicken Burgers with Spiced Rub
|
4 lb ground chicken, 2 – 3 tbs. sun dried tomatoes – chopped, 2 cloves garlic – chopped, 1 lemon, ¼ cup cilantro – chopped, 1 tsp. salt, 1 tsp. black pepper, ½ cup grated Parmesan cheese, 1 scallion – chopped, 1 tbs. olive oil, 1 tsp. paprika, 1 tsp. garlic powder, 1 tsp. chili powder, 1 tsp. ground oregano, 1 tsp. ground cumin, lettuce, tomato, cucumber, 2 – 3 tablespoons smooth mustard – your favorite, 2 tablespoons balsamic vinegar, 2 – 3 tablespoons honey, ¼ tsp. salt, ¼ tsp. black pepper
|
<ol><li>Make a rub by combining the paprika, garlic powder, chili powder, oregano, and ground cumin in a medium sized bowl. Set aside.</li><li>Place the ground chicken in a large bowl and add the chopped sun dried tomatoes, chopped garlic, juice and zest of 1 lemon, chopped cilantro, salt, pepper, grated Parmesan, chopped scallions, and olive oil.</li><li>Shape the burgers into a ball and roll in the rub; then flatten the burgers to desired thickness.</li><li>Grill burger until juices run clear. The cooking time depends on the thickness of the burger.</li><li>Prepare the dressing by combining the mustard, balsamic vinegar, honey, 1/4 tsp salt, and 1/4 tsp pepper in a small bowl and whisk.</li><li>Serve burgers with lettuce, tomato, and cucumber drizzled with honey mustard dressing. Feel free to drizzle some over the burger as well!</li></ol>
|
https://www.foodista.com/recipe/P2LJZTHF/chicken-burgers-with-spiced-rub
|
glutenFree
| 563.91
| 30
| 4
| 50
|
spoon_638038
|
Chicken Cordon Bleu With Mushroom Sauce
|
2 tablespoons butter, 4 Chicken Breasts, 1/2 cup Chicken Broth, 2 tablespoons Cooking Oil, 1 tablespoon Flour, 1 tablespoon Fresh Parsley, Chopped, 2 cloves Garlic, Minced, 1/4 pound Gruyere Cheese, Sliced, 1/4 cup Half& Half, 4 slices ham, 5 ounces Mushrooms, Chopped, 1 medium onion, diced, 3/4 cup Panko Bread Crumbs, 1/4 teaspoon Salt, 1/2 teaspoon Tarragon, 1/4 cup White Wine
|
<ol><li>Slice the chicken breast down the middle to form a pocket in the chicken. Add in your cheese slices and ham.</li><li>Close chicken up with either toothpicks or kitchen twine.</li><li>Mix together the panko and the tarragon. Roll the breasts in the mixture.</li><li>Heat a large pan on medium high heat and add in the oil. When the oil is heated, add in your breasts and cook for a minute or two on each side.</li><li>Place breasts in an oven preheated to 350 degrees and cook for 25-30 minutes or until juices run clear.</li><li>While chicken is cooking, grab up a large saute pan, add the butter and melt it on medium heat.</li><li>Add in the mushrooms and cook for a minute or two.</li><li>Add in the garlic, onion, tarragon, and salt and cook for an additional 2 to 3 minutes.</li><li>Add in the flour and stir to coat.</li><li>Add in the wine and chicken broth and allow the sauce to heat back up and thicken.</li><li>Once thickened, remove from heat and stir in the half & half and fresh parsley. Add additional salt if needed.</li><li>Pour over cordon bleu and serve.</li></ol>
|
https://www.foodista.com/recipe/GDYH8VKD/chicken-cordon-bleu-with-mushroom-sauce
| 398.53
| 45
| 4
| 28
|
|
spoon_637923
|
Chicken and Penne Pasta With Garlic Rosemary Sauce
|
1 bouillon cube, crushed, 6 chicken breast tenders, cup flour, 4 cloves garlic, minced, Kosher salt, 2 tablespoons olive oil, 2 cups pasta water, 1 1/2 cups frozen peas, 2 1/2 cups penne pasta, 2 tablespoons poultry seasoning, 3 tablespoons rosemary, minced
|
<ol><li>Boil pasta according to box directions. Drain, saving 2 cups of the pasta water, and set aside. Add bouillon to water as it sits.</li><li>Drop a bit of olive oil in a skillet.</li><li>As oil heats, cover chicken in poultry seasoning. When oil is hot enough, add chicken and cook until juices run clear, approximately 2 minutes on each side. Set aside.</li><li>Immediately add a bit more olive oil, flour, garlic and rosemary and whisk until flour is crumbly. Drizzle in a tad bit more olive oil (no more than a teaspoon) if it seems too thick. Keep stirring.</li><li>Add water and peas. Keep whisking until smooth. Let cook over low heat until bubbly and thick.</li><li>Cut chicken into pieces and add chunks along with pasta into sauce. Toss to combine. Salt to taste.</li></ol>
|
https://www.foodista.com/recipe/DTDN76GH/chicken-and-penne-pasta-with-garlic-rosemary-sauce
|
dairyFree
| 384.23
| 45
| 4
| 52
|
spoon_638236
|
Chicken Pasta Primavera - Flower Patch Farmgirl Style
|
1 pound asparagus - trimmed and cut into 1-inch pieces, 12 ounces Cavatappi pasta, 3 boneless, skinless chicken-breasts, cut into bite-sized pieces, 1/4 teaspoon crushed red pepper, 1 cup chopped, fresh basil, 6 cloves garlic, roughly chopped, 1 pint grape tomatoes, halved, 2 green onions, 1/2 cup heavy cream, 1 teaspoon lemon juice, Zest of 1 lemon, 3 tablespoons olive oil, plus more for cooking, 1/2 cup Parmesan cheese, freshly grated, Pepper, Salt, 1 medium yellow pepper, thinly sliced
|
<ol><li>Boil pasta as directed.</li><li>Drain pasta, reserving 1/2 cup pasta cooking water.</li><li>Return pasta and reserved cooking water to pot.</li><li>Slice green onions.</li><li>Heat 2 teaspoons oil in a skillet on medium-high until hot. Sprinkle chicken with salt and pepper.</li><li>Add chicken to skillet and cook 7 minutes or until chicken is cooked through, stirring occasionally. Transfer chicken to medium bowl; set aside.</li><li>To same skillet, add remaining 2 teaspoons oil; reduce heat to medium.</li><li>Add green onions and garlic and cook 1 minute, stirring.</li><li>Add asparagus and red pepper; cook 6 to 7 minutes or until vegetables are crisp-tender, stirring frequently.</li><li>Stir in cream, crushed red pepper, and 1/4 teaspoon salt. Heat mixture to boiling on medium high.</li><li>Add halved tomatoes, lemon zest and lemon juice.</li><li>Cook 1-2 minutes on medium heat, until tomatoes just start to break down.</li><li>Stir in reserved chicken pieces and remove skillet from heat.</li><li>Add Parmesan, chicken mixture, and basil to pot with pasta and reserved cooking water. </li><li>Stir to combine.</li><li>Garnish with more basil and Parmesan, if you're so inclined.</li></ol>
|
https://www.foodista.com/recipe/NDRHPYQP/chicken-pasta-primavera-flower-patch-farmgirl-style
| 318.18
| 45
| 8
| 39
|
|
spoon_638289
|
Chicken Rollintini with Pesto, Baby Spinach & Brown Rice
|
2 cups loosely packed baby spinach, 4 thin sliced chicken breasts, 2 cups chicken broth, 1 cup cooked brown rice, 6 tsp pesto
|
<ol><li>Pound out the chicken a little thinner. Spread about 1 1/2 tsp of pesto on one side of the chicken.</li><li>Pile the baby spinach and brown rice onto the chicken, on the end closest to you.</li><li>Roll up the chicken and use toothpicks to secure the ends and center. It gets a little messy, some rice falls out, just roll with it.</li><li>I seasoned the exterior lightly with salt and pepper. Then in a pan, over medium high heat, brown the chicken on all sides then place into a baking dish with the chicken broth.</li></ol>
|
https://www.foodista.com/recipe/NGRM3W7X/chicken-rollinitini-with-pesto-baby-spinach-brown-rice
|
glutenFree dairyFree
| 273.91
| 45
| 4
| 38
|
spoon_638086
|
Chicken Fingers
|
1 dash Cayenne Pepper, 1 pound Boneless Chicken Breasts, 1 1/2 cup Cornflakes,crushed, 1 whole Egg White, 1/4 teaspoons Italian Seasoning, 1/4 teaspoons Paprika, 2 teaspoons Parmesan Cheese, 1 Tablespoon Water
|
<ol><li>Preheat oven to 400 degrees</li><li>Line a baking sheet with parchment paper or line the bottom with foil and place a cookie rack on top and spray with cooking spray, set aside</li><li>In a shallow bowl add egg whites and water</li><li>In another shallow bowl add cornflakes, cheese, and seasonings, stir until combined</li><li>Cut chicken breasts horizontally and then cut into strips.</li><li>Dredge the chicken in egg whites, then dip into cornflake mixture. Place on baking sheet. Do the same for all the chicken.</li><li>Bake for 18 minutes or until chicken is done.</li></ol>
|
https://www.foodista.com/recipe/6GVTWWJ6/chicken-fingers
| 230.34
| 30
| 2
| 37
|
|
spoon_660405
|
Smoky Black Bean Soup With Sweet Potato & Kale
|
6 cups Chicken Broth or Water, 3 tablespoons Chipotle chiles, 1 pound Dried Black Beans, 2 tablespoons Ground Cumin, 1 bunch kale, 2 tablespoons olive oil, 1 Onion – Chopped, Salt & Pepper, 3 lbs sweet potatoes
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<ol><li>Spread the dry beans out on a baking sheet and pick out any pebbles. </li><li>Place the beans in a big soup pot, cover with water by 3 inches and allow them to soak overnight or for 6-8 hours, then discard that water. </li><li>Return the soaked beans to the pot and cover with 3 inches of water again, bring to a boil. Reduce heat to medium low, put the cover on and allow to cook until the beans start to get tender but still firm, about 1 1/2 hours. Drain the beans.</li><li>Heat the oil in a soup pot over med-high heat. </li><li>Add the onion along with a pinch of salt and saute until softened and golden. </li><li>Stir in 1 tbsp of ground cumin, add the beans along with the broth or water and bring to a boil. Reduce heat to medium-low, cover and cook for 30 min. </li><li>Meanwhile peel and chop the sweet potatoes. </li><li>Wash the kale, remove the stems and chop the leaves.</li><li>Remove half of the beans and liquid and set aside to cool a bit. </li><li>Add the sweet potatoes and kale to the pot with some salt and pepper. Cover and cook for 10 minutes. </li><li>Transfer the cooled beans to a blender and puree until smooth, then return them to the pot. </li><li>Stir in the remaining 1 tbsp of ground cumin. </li><li>Now add 1 tbsp of the chipotles in adobo. Taste and continue to add more until it has a spice level that you like. </li><li>Adjust the salt & pepper as needed.</li><li>Serve with a dollop of sour cream.</li></ol>
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https://www.foodista.com/recipe/B8SQD87X/smoky-black-bean-soup-with-sweet-potato-kale
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vegetarian glutenFree dairyFree healthy
| 262.42
| 630
| 6
| 100
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spoon_638272
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Chicken Ragu w Rigatoni
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•1 lb rigatoni (or other short cut pasta), •3 tbsp olive oil, •1 1/2 lb. boneless chicken breasts (or thighs), chopped into small bite-sized pieces, •1 medium onion, chopped, •1 carrot, peeled and grated, •4, 5 pieces Baby Bella mushrooms, sliced, •1, 2 bay leaf, •1 tsp dried oregano, •2 garlic cloves, finely chopped, •1/2 tsp black pepper, •1/4 cup Marsala, •1/2 cup white wine, •1 28 oz. jar spaghetti sauce, •1 26 oz. diced tomatoes, •1/2 cup fresh Parmesan cheese, grated (mandatory!), •A handful of fresh basil leaves, torn
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1. In a large skillet or non-stick pan, heat 1 tbsp olive oil over medium high heat and brown the chicken pieces on all sides. Cook until slightly browned and any pink spots are removed.
2. Meanwhile, cut the vegetables into desired pieces or use a grater for smaller sizes. Lower the heat and add the basil, onions, carrots, mushrooms, garlic and cook, stirring frequently, until the veggies are softened, about 10 minutes.
3.Stir in the bay leaves, tomato sauce, tomato paste, Marsala, white wine, and herbs. Semi-cover with lid and cook on low with a slight bubble for about 30 minutes to infuse all ingredients. Sample the sauce and add salt and pepper according to taste. Discard bay leaves before combining with chicken pieces.
4. Cook the rigatoni according to package directions, but don't forget to add salt to the boiling water. In addition, do not rinse under cold water; drain in colander hot and set aside.
5. After rigatoni pasta and sauce are finished, combine the two and plate. Grate plenty of fresh parmesan cheese and garnish with extra basil leaves. Enjoy!
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https://www.foodista.com/recipe/MPLPCFCS/chicken-ragu-w-rigatoni
| 280.12
| 45
| 6
| 36
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spoon_1096242
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Chicken Stew with a Herb Crust
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6 boneless skinless chicken thighs, 80gm pancetta or bacon lardons, 2 tbsp butter and olive oil for cooking, I medium onion, chopped, 3 cloves garlic, 2 large parsnips, chopped, 1 large potato, chopped, 200ml white wine, 900ml chicken stock, 2 leeks, white part only, sliced, 75gm prunes, halved, 1 tbsp dijon mustard, 1tbsp fresh thyme (or 1 tsp dried thyme), 1 twig fresh rosemary (or 1 tsp dried rosemary), 1 tsp dried sage, Fresh breadcrumbs, Parmesan cheese, Salt & pepper, Chopped parsley and tarragon
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<ol><li>Preheat oven to 180C.</li><li>Cut the chicken thighs into large chunky pieces.</li><li>Fry the onions in the butter and a glug of olive oil in a casserole pot.</li><li>Add the pancetta and cook until crisp, then follow with the parsnip and potato chunks.</li><li>When the mixture is soft and brown, add the chicken pieces, leeks and herbs, cook for 5 minutes.</li><li>Add the wine, stock, prunes, salt and pepper, stir until mixed well.</li><li>Bring mixture to the boil, then immediately remove, and place in the oven with a lid.</li><li>Cook for approximately 40-50 minutes, checking regularly to stir.</li><li>For the herb crust, you want to make enough mixture to cover the stew in your chosen pot size. </li><li>Mix approximately 1 cup breadcrumbs with enough grated parmesan to meld mixture together. </li><li>Add the chopped parsley and tarragon, and salt and pepper. </li><li>The mixture should be balanced and with enough cheese to melt and make a crust.</li><li>When sauce is thickened and all ingredients cooked, remove stew from the oven and sprinkle over the crust mixture.</li><li>Increase oven heat to 200C and return stew to the oven, uncovered, for 10 minutes or until the crust starts to brown. Serve!</li></ol>
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https://www.foodista.com/recipe/WNKY8HY6/chicken-stew-with-a-herb-crust
| 500.65
| 85
| 4
| 46
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spoon_638431
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Chicken with Cherry Tomato Heavy Cream Sauce
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2 chicken breasts, halved (you should end up with 4 thin pieces), 1/2-3/4 cup panko crumbs, salt, pepper to taste, 2 tablespoons butter, room temperature, 2-3 cloves garlic, minced, 1/2 teaspoon dried oregano, 1/2 teaspoon sweet paprika (I used Hungarian paprika), 2 tablespoons olive oil, 1/2 onion, chopped, 12 oz cherry tomatoes, 3-4 tablespoons heavy cream, fresh parsley, chopped to garnish
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1. Season chicken with salt and pepper. Dip each piece into panko, patting the crumbs down so they stick well.
2. In a bowl combine butter, garlic oregano and paprika. Mix until smooth. Add salt and pepper to taste.
3. Over medium-high heat add 1 tablespoon butter and 2 tablespoons olive oil. Add chicken, in a single layer and cook until lightly browned on each side (3-5 minutes per side). Remove chicken from skillet and loosely cover with aluminum foil.
4. Add onion to the pan and cook until translucent, a few minutes. Remove.
5. Increase heat to high and add tomatoes. Cook for 5 minutes, stirring occasionally, until tomatoes are slightly charred, add remaining butter, and then using a spoon lightly push down on the tomatoes to release the juices.
6. Reduce heat to medium-low, add heavy cream to pan, stirring to incorporate tomatoes. Cook for 1-2 minutes more.
7. To serve slice chicken breasts, top with tomato cream sauce and fresh chopped parsley.
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https://www.foodista.com/recipe/6TNVYX6Q/chicken-with-cherry-tomato-heavy-cream-sauce
| 440.53
| 45
| 2
| 37
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spoon_637999
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Chicken Burritos
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3 ripe avocadoes, 600 grams chicken thigh meat, 1 bunch of cilantro (coriander), 4 flour tortillas, 1 Juice from lemon, 1 large onion, chopped, 1 teaspoon pepper, or to taste, 2 teaspoons Salt, or to taste, 4 large tomatoes
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<ol><li>Cut the chicken thighs into one inch sized pieces.</li><li>Add about 2 teaspoons of salt and 2 teaspoons of pepper. Or do what I always do for dishes that call for salt and pepper. I use Masterfoods Garlic Pepper. Give it a good sprinkle, about 1 tablespoon of it. Set aside to marinate for a couple of hours.</li><li>Slice the top of the tomatoes off.</li><li>Using a small spoon, scoop out the soft insides of the tomatoes. This reduces the moisture in the dish and prevents sogginess.</li><li>Chop the tomatoes up into small bits.</li><li>Chop the onions into small bits.</li><li>Place the onions and tomatoes in a large bowl.</li><li>Chop up a bunch of cilantro. Use as much or as little as you like.</li><li>Add the cilantro to the onions-tomatoes mixture. Toss together and set aside.</li><li>Cut a slit round an avocado, against its seed.</li><li>Holding each side of the cut avocado, twist the avocado open to reveal the seed.</li><li>Remove the seed and scoop out the flesh. Place the avocado flesh in a large bowl and mash it up evenly till it becomes creamy.</li><li>Add the tomatoes mixture to the avocados.</li><li>Combine well.</li><li>Squeeze in juice from one lemon.</li><li>Add a generous portion of salt to taste. About 1 to 2 teaspoons.</li><li>At this point, youll have guacamole. If you like, dish it up in a serving bowl and serve it with chips.</li><li>Now cook the chicken. Heat a pan with a few tablespoons of cooking oil till its very hot. It has to be very hot or the chicken wont brown.</li><li>Add the chicken to the pan. Be careful! Itll sizzle and splatter.</li><li>Turn the pieces over to brown the other side after a few minutes.</li><li>When the chicken are browned, remove them from the pan and set aside at a warm place.</li><li>Using a clean, dry pan, toast the tortillas one at a time on each side.</li><li>They are ready to be used when they are soft and warm.</li><li>Add a serving of the guacamole mixture.</li><li>Add a serving of the chicken.</li><li>Quickly wrap the burrito up. If it cools, the tortilla will crack and it would be impossible to roll it up.</li><li>Roll over once. Fold in the sides, and roll over again till its fully wrapped.</li><li>Serve immediately or wrap in aluminum foil and keep them in the oven till ready to eat.</li></ol>
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https://www.foodista.com/recipe/YCKK77YK/chicken-burrito-by-bing
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dairyFree
| 276.83
| 45
| 4
| 31
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spoon_637902
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Chicken and Green Pepper Chili
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15 oz. cans of Great Northern beans, undrained, 3 large carrots, peeled and chopped, 1 1/2 pounds chicken breasts, cut into bite-size pieces, 4 cups chicken stock, 4 cloves garlic, minced, 1 green pepper, chopped, 2 teaspoons ground cumin, 2 tablespoons good quality olive oil, 1 teaspoon taco seasoning (Mexican or enchilado seasoning would work too), 1 large yellow onion, chopped
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<ol><li>Heat oil in Dutch oven over high heat.</li><li>Add onions and carrots, stirring to cook until carrots are fork tender.</li><li>Add the garlic, cumin and taco seasoning stirring to coat veggies.</li><li>Add chicken and cook over med-high heat until pieces are no longer pink on the outside.</li><li>Stir in green pepper and cook for a few minutes.</li><li>Pour in a little of the chicken stock if you need to keep the chicken from sticking.</li><li>Add the beans and chicken stock.</li><li>Bring to a boil and then reduce the heat to let it simmer for 20-25 minutes.</li><li>Note: We like a soupier chili in our house because everyone adds something to their own bowl, like crushed up crackers, sour cream or grated cheese. If you like a thicker chili, you can sprinkle a few tablespoons of flour over the onions and carrots at the same time that you add the seasonings.</li></ol>
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https://www.foodista.com/recipe/NQ6MBZJM/chicken-and-green-pepper-chili
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glutenFree dairyFree
| 202.06
| 45
| 6
| 34
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