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
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/

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

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/

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

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.

loaded sweet potato casserole-2
(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

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

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/