Greek Marinated Chicken

I love the fresh flavors that this marinade brings to the chicken! The marinade is so easy and I traded in whole chicken pieces for chicken breasts to make the cook time quicker.

Greek Marinated Chicken

Ingredients

• 1 cup plain greek yogurt
• 2 Tbsp olive oil
• 4 cloves garlic, minced
• ½ Tbsp dried oregano
• 1 medium lemon
• ½ tsp salt
• freshly cracked pepper
• ¼ bunch fresh parsley
• 1-2 lbs chicken breasts

Directions

1. To make the marinade, combine the yogurt, olive oil, minced garlic, oregano, salt, and some freshly cracked pepper in a bowl. Zest 1 lemon into the bowl. Also add the juice from half of the lemon (about 1-2 Tbsp). Stir until the ingredients are well combined. Roughly chop a big handful, or about ¼ bunch, of parsley and stir it into the marinade.
2. Add the chicken breasts and marinade to a gallon sized zip top bag. Remove as much air as possible, close the bag tightly, and massage the bag to mix the contents and make sure the chicken is well coated. Refrigerate the bag for 30 minutes.
3. After marinating for 30 minutes, preheat the oven to 375 degrees in preparation to bake the chicken.
4. Place the chicken in a large casserole dish (9×13). Bake the chicken in the preheated 375 degree oven for 25-30 minutes, or until chicken is cooked through.

Recipe source:  http://www.budgetbytes.com/2013/06/greek-marinated-chicken/

Buffalo Chicken Quinoa Lettuce Wraps

I took my favorite healthy comfort food and turned it even more healthy! These lettuce wraps are the best way to add healthy to your diet while still getting the protein and yumminess you deserve.

Buffalo Chicken Quinoa Lettuce Wraps

Ingredients

1 head of Boston, Bib, or Butter Lettuce
1 cup quinoa (measured uncooked)
2 cups water
3/4 lb boneless, skinless, chicken breast, cut into cubes or strips
1/2 cup Sambal (or any hot sauce)
1/2 cup olive oil
2 cups shredded carrots
2 Avocados
1 tsp salt
Chives-chopped (optional)

Directions

In a medium pot, combine quinoa and water. Bring to a boil, cover, and then turn heat to low. Cook until all the water is absorbed. It usually says on the quinoa package how long to cook it until.

While the quinoa is cooking, make the buffalo sauce. In a small bowl, combine the olive oil, hot sauce, and salt. I usually use Sambal chile sauce for my  “hot sauce,” so feel free to use any hot sauce you like. Whisk to combine and set aside.

Heat a skillet over medium high heat. Add a tablespoon of olive oil and add chicken to saute until cooked through. Add half of sauce mix, saute for two minutes and cook the chicken for about 5 minutes or until cooked through. For me, its easier to cook the chicken breast whole first, then after its cooked cut it up.

Now its time to assemble! Take 1 piece of lettuce, add the quinoa to the center, and a couple pieces of buffalo chicken on top of that. Then add a little shredded carrots and a couple pieces of avocado. Top with chopped chives if desired, roll up and serve!

Recipe source: http://natashaskitchen.com/2014/08/02/chicken-quinoa-lettuce-wraps-with-peanut-sauce

Parmesan Baked Chicken Strips

This has become a staple in our household. We like to call them “Grown-up chicken nuggets.” Baking the chicken instead of frying, and a little special spicy ketchup brings these chicken strips to the next level!

Parmesan Baked Chicken Strips

Ingredients
1 lb chicken tenders, or chicken strips
1 1/4 cup panko, bread crumbs
1/3 cup grated Parmesan
1/4 teaspoon coarse salt
1 tablespoon olive oil
1/3 cup all-purpose flour
2 large eggs, lightly beaten cooking spray

Spicy Ketchup
1/2 cup Ketchup
1 tbsp – 1/4 cup Sambal chili paste (or any hot sauce), I recommend you taste as you go so it’s not too spicy
1 tbsp Dijon Mustard
Pinch of Salt

Directions

Combine all the ingredients for the Spicy Ketchup and set aside.

Preheat oven to 450°F. Prepare a baking sheet by adding a wire rack on top of it and lightly coat with cooking spray.

Add the panko to a shallow dish and mix in the Parmesan and coarse salt. Drizzle the oil and mix well. Set out the flour and eggs both in separate dishes.

In small batches, coat the chicken in flour, shaking off any excess, dip in egg, and lastly coat well with panko. Transfer to the rack. Bake the chicken until desired tenderness, about 12-14 minutes, turning when halfway through. Serve nuggets with the Spicy Ketchup.

Recipe Source: http://rasamalaysia.com/baked-chicken-nuggets/2

Healthy Pesto Chicken Bake

Another great twist on chicken parm. Turning the red sauce into pesto and adding fresh tomatoes makes this American classic easy to enjoy guilt-free!

Healthy Pesto Chicken Bake

Ingredients

• 3-4 Boneless Skinless Chicken Breasts
• 4-6 Tablespoons Prepared Pesto
• 1-2 Roma Tomatoes
• 1 Cup Mozzarella Cheese, grated

Directions

1. Trim the chicken and lay them in a glass baking dish in a single layer.
2. Spread 1-2 tablespoons of the pesto on top of each chicken breast.
3. Cut the roma tomatoes into slices approx 1/2″ thick and lay 2 slices on top of each chicken breast.
4. Sprinkle the cheese over the top of the chicken breasts.
5. Bake at 400 degrees for 30-40 minutes or until the chicken is done and the juices run clear.
6. Serve over a bed of rice or a plate of pasta. Enjoy!

Recipe source: http://www.thepinningmama.com/2014/09/21/easy-dinner-recipe-italian-chicken-bake/

Skinny Orange Chicken

We all love the fried orange chicken you can get at asian restaurants. Well here is a healthier version of that guilty pleasure!

Skinny Orange Chicken

Ingredients

ORANGE CHICKEN INGREDIENTS:

• 2 lb. boneless, skinless chicken breasts, cut into bite-sized pieces
• salt and pepper
• 2 Tbsp. olive oil
• orange chicken sauce (ingredients below)
• optional toppings: thinly-sliced green onions, toasted sesame seeds, orange zest

SAUCE INGREDIENTS:

• 3 cloves garlic, minced
• 1/2 cup orange juice
• 1/2 cup honey
• 1/3 cup soy sauce
• 1/4 cup rice wine vinegar
• 3 Tbsp. cornstarch
• 1/2 tsp. ground ginger
• 1/2 tsp. white pepper
• pinch of crushed red pepper flakes

Directions

• Season chicken generously with salt and pepper.
• Heat oil in a large saute pan over medium-high heat. Add chicken and saute for about 4-6 minutes, stirring occasionally, until the chicken is browned and nearly cooked through.
• While the chicken is cooking, make the orange chicken sauce. Whisk all sauce ingredients together until combined. If you would like the sauce to be even sweeter, add an extra 2-4 tablespoons of honey.
• Pour in the orange chicken sauce, and stir to combine. Let the sauce come to a boil, then boil for an additional minute or two until thickened. Remove from heat and serve immediately over quinoa or rice. Garnish with green onions, sesame seeds and orange zest.

 

Recipe source: http://www.gimmesomeoven.com/skinny-orange-chicken-recipe/

Lemon Chicken Noodle Soup

On these cold winter nights soup is the infamous go-to meal. I’ve finally found my homemade chicken soup recipe! It is so easy and using rotisserie chicken and chicken broth makes this dish just as homemade as I like it to be 🙂

Lemon Chicken Noodle Soup

Ingredients

6 cups low-sodium chicken broth

⅓ cup fresh lemon juice (about 2 lemons)

1 dried bay leaf

1 medium onion, finely diced

2 medium carrots, peeled and sliced into ¼-inch pieces

1 celery stalk, thinly sliced

1 (2-inch) piece Parmesan cheese rind

1 cup (about 2 ½ ounces) spaghetti, broken into 2-inch pieces

2 cups cooked rotisserie chicken, preferably breast meat, diced

1 cup grated Pecorino Romano cheese

¼ cup chopped fresh flat-leaf parsley

Kosher salt and freshly ground black pepper

Directions

In a large stockpot, bring the chicken broth, lemon juice, and bay leaf to a boil over medium-high heat.
Add the onions, carrots, and celery, parmesan rind and bring to a boil. Reduce the heat so the mixture simmers and cook until the vegetables are tender, about 6 to 8 minutes.
Add the broken pasta and cook for 6 to 8 minutes or until pasta is tender, stirring occasionally. Add the chicken and heat through, about 2 to 3 minutes. Remove the bay leaf. Remove the pot from the heat. Stir in the cheese and the parsley. Season with salt and pepper, to taste. Ladle the soup into serving bowls

Recipe sources: http://www.giadadelaurentiis.com/recipes/219/lemon-chicken-soup-with-spaghetti and http://www.foodnetwork.com/recipes/giada-de-laurentiis/lemon-chicken-soup-with-spaghetti-recipe.html

Loaded Sweet Potato Casserole

I took my 4 favorite ingredients and put them into 1 casserole for a delicious dish, and vuala!

Loaded Sweet Potato Casserole

Ingredients

• 1 lb boneless skinless chicken breasts, cut into 1/2-inch cubes
• 2 -3 medium sweet potatoes, cut into 1/2-inch cubes
• 1/4 cup garlic-infused olive oil (or 1/4 olive oil, and 1 tablespoon garlic powder)
• 1/2 tablespoon rosemary
• 1/2 tablespoon thyme
• 1 lb shredded brussels sprouts
• 1 cup crumbled goat cheese
• 1 cup mozzarella cheese
• 1 tablespoon chives

Directions

Preheat the oven to 500 degrees. Cube the sweet potatoes and add them into a bowl. Mix in the garlic olive oil, rosemary, and thyme. Roast the potatoes for 30 minutes at 500 degrees.

Meanwhile, shred the brussels sprouts. Add a tablespoon of olive oil to a pan and heat up the brussels sprouts until they become a bright green color and start to soften. Set the brussels sprouts aside and add the chicken to that same pan. Heat up the chicken until cooked through.

Once the sweet potatoes come out of the oven, reduce the oven to 350 degrees.

Now it’s time to layer up! In an oven safe casserole dish layer the chicken, sweet potatoes, and brussels sprouts. Add crumbled goat cheese on top, along with the mozzarella. Sprinkle the chives on top of the whole dish.

Bake your casserole for 15 minutes, or until the cheese has melted, at 350 degrees.

(I like to add a little hot sauce to my serving for extra heat. I used Sambal chili paste for the perfect bite!)

Recipe source: http://www.food.com/recipe/loaded-potato-and-buffalo-chicken-casserole-493413

BBQ Chicken Sandwich with Apple Slaw

I made these sandwiches after deciding what to do with leftover chicken from the night before. My husband had just brought home a spicy BBQ sauce so I thought I would try a BBQ chicken sandwich. I found this apple slaw recipe and thought I had to add it! The slaw definitely makes this sandwich one of my favorites!

BBQ Chicken Sandwich with Apple Slaw

Ingredients

• leftover chicken, or grilled/baked chicken breast (shredded)
• BBQ sauce of your choice
• buns
• 1 tbsp dijon mustard
• 1 tbsp white wine vinegar
• 1 tbsp olive oil
• 1/2 honeycrisp apple (or any tart apple)
• 2 cups broccoli, carrots, and purple cabbage, julienned (I usually buy the pre-made broccoli & carrot slaw from my grocery store) * You can really use any vegetable slaw you can find if you are going pre-made.
• salt & pepper

Directions

• Shred the chicken and mix it with enough BBQ sauce to coat the chicken and some extra to make it saucy. Warm the chicken and the sauce in a small pot.
• If you are not using pre-made veggie slaw, julienne the broccoli, carrots, and cabbage. Also, julienne the apple.
• Add the veggies, apple, dijon, white wine vinegar, olive oil, salt and pepper in a bowl and mix together
• Once the chicken is warmed through, start building your sandwich. Add the BBQ shredded chicken to the bun and top with the apple slaw.

Recipe Source: http://www.closetcooking.com/2014/01/apple-bbq-pulled-chicken-sandwiches.html

Baked Herb Lemon Chicken

This chicken dish is one of my all time favorites! It has that lemony fresh taste that I love but still enough garlic and zest from the herbs that my husband can enjoy as well. Best part is, it is so easy to make!

Baked Herb Lemon Chicken

Ingredients

• 4 Chicken breasts
• Kosher salt
• freshly ground black pepper
• 1 lemon sliced in wedges, 6-8 slices
• 1/4 cup extra virgin olive oil
• 9 cloves minced garlic- about 3 Tbs
• 1/3 cup dry white wine
• 1 Tbs grated lemon zest (2 lemons)
•  2 Tbs freshly squeezed lemon juice
• 1½ tsp dried oregano
• 1 tsp minced fresh thyme leaves, plus 4 sprigs (or dried thyme)

Directions

Preheat the oven to 425 degrees. Trim any excess fat from the breast and place in a 9 x 13 baking dish skin side up. Repeat with the remaining breasts. Sprinkle the breast with kosher salt and fresh ground pepper. Now slice one lemon lengthwise into 6-8 wedges and set among the chicken breasts in the dish.

Next add the extra virgin olive oil to a small sauté pan and heat over medium-low temperature, once warmed and the minced garlic and cook for just a minute and stirring constantly. Turn the heat off and add the dry white wine, lemon zest, lemon juice, dried oregano, and minced thyme. Pour the warm mixture into the dish to surround the seasoned chicken breasts. Add the 4 sprigs of thyme on top the chicken breasts.

Bake the dish uncovered for 30 to 45 minutes, until the breasts are cooked and reach 165 degrees F. Remove from the oven, cover with aluminum foil and allow resting for 10 minutes before serving.

Transfer the chicken to a serving platter and pour desired amount of cooking liquid onto the platter for service.

Recipe source: http://www.andicakes.com/2011/01/07/baked-herb-lemon-chicken/

Chicken Parm Casserole

As it gets closer to fall, I am excited for all the comfort food that will come with it! Here is one of my favorites. This one is for those who like chicken parmesan but are annoyed with how long it takes. Here is a quick, healthy twist on your favorite.

My husband and I love having wine and cheese nights. When we do, I like to shop in the gourmet cheese section and get a variety of gourmet cheeses to try. I luckily had a block of truffle cheese left over and thought I would use it in this dish. I didn’t have enough of the yummy cheese to cover the dish, so I added shredded mozzarella that I had on hand.

 Chicken Parm Casserole

Ingredients

-Chicken, cut into strips or bite size (I buy chicken pre-cooked to save time)
-2 cups tomato sauce
-2 cups shredded mozzarella (or any kind of grated cheese)
-Pasta (optional)
-hot sauce (optional)
I used a little bit of my favorite Sambal chile paste in the sauce to add a little spice. You can also use red pepper flakes if you prefer a less spicy dish.

Directions

If you are including pasta in your dish, you’ll want to start by boiling water and cook the pasta el dente.

If you are not, you will want to start the layering process:
-Spray a casserole dish with oil, or butter
-Add the cooked chicken to the bottom of the dish (pasta would go before the chicken if you are adding pasta)
-On top of the chicken, spread an even layer of tomato sauce (and hot sauce if you prefer)
-On top of the sauce, layer your shredded cheese
-Drizzle the cheese with olive oil (I used garlic infused olive oil to give it a little more flavor) to create a cheesy crust. And feel free to add more cheese if you like 🙂

Put the casserole dish in the oven at 350 degrees until the cheese melts, approximately 10 minutes.

© 2014 Life Of a Russians Wife