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/

Advertisements

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

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

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

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/

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

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

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

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.

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

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

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

Lemon Cumin Chicken with Homemade Pesto

I love finding recipes that turn chicken into something spectacular. This dish does just that! The homemade pesto is so delicious, and what I love about pesto is you can use it on absolutely anything! I love to make pesto in abundance and use it throughout the week.

Lemon Cumin Chicken with Homemade Pesto

lemon cumin chicken with homemade pesto

Ingredients

Marinade:
1/4 cup extra-virgin olive oil
Zest of 1 large lemon
1/4 cup fresh lemon juice (from 1 large lemon)
2 cloves garlic, minced
1 tablespoon ground cumin
1 teaspoon kosher salt
1/4 teaspoon crushed red pepper flakes
Four 4- to 6-ounce boneless skinless chicken breasts
Pesto:
1 1/2 packed cups fresh mint leaves (about 1 large bunch)
1 packed cup baby spinach leaves
1/2 cup grated Parmesan
1/3 cup chopped walnuts, toasted (see Cook’s Note)
2 teaspoons fresh lemon juice (from 1/2 a large lemon)
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 clove garlic, peeled and smashed
1/2 cup extra-virgin olive oil
Vegetable oil cooking spray

Directions
For the marinade: In a medium bowl, whisk together the oil, lemon zest, lemon juice, garlic, cumin, salt and pepper flakes until smooth. Add the chicken and toss until coated with the marinade. Cover and refrigerate for at least 4 hours or overnight. (Can also be made in a resealable plastic bag.)

For the pesto: In a food processor, blend the mint, spinach, cheese, walnuts, garlic, lemon juice, salt and pepper until chunky. With the machine running, slowly add the olive oil until smooth.

Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Spray the grill lightly with vegetable oil cooking spray. Remove the chicken from the marinade. Discard the marinade. Grill the chicken until cooked through, 4 to 5 minutes on each side. Place on a platter and serve with the pesto.

Recipe source: http://www.foodnetwork.com/recipes/giada-de-laurentiis/lemon-cumin-chicken-recipe.html

Baked Mozzarella Chicken Rolls

This chicken recipe is like a stuffed chicken parm. The stuffing is definitely what makes this dish delish! The spinach-ricotta filling gives a unique twist to this classic dish. And rolling it up and stuffing it just makes it fun 🙂

Baked Mozzarella Chicken Rolls

baked mozzarella chicken

Ingredients

  • 2 lbs. boneless skinless chicken breasts (8 4-ounce pieces)
  • 1 cup whole wheat Italian style bread crumbs
  • 6 tablespoons grated Parmesan cheese, divided
  • 5 ounces fresh baby spinach
  • 1 clove minced garlic and olive oil for sauteeing
  • ½ cup part-skim ricotta cheese
  • ⅓ cup beaten egg whites (I used something similar to Egg Beaters)
  • 3 ounces fresh mozzarella cheese, thinly sliced
  • 1 cup marinara sauce

Instructions

1. Preheat the oven to 450 degrees

2. Prep the chicken: Cut the chicken into 8 pieces and pound the pieces until they are thin (for quick cooking and to make room for more filling).

3. Place the breadcrumbs in a shallow bowl with 2 tablespoons of Parmesan cheese and set aside.

4. Prep the filling: Chop the spinach and saute it with the garlic and just a drizzle of olive oil for 2-3 minutes or until just barely wilted.

  • Combine the sauteed spinach with the ricotta, Parmesan cheese, and 2-3 tablespoons of the egg whites. Place the remaining egg whites in a separate shallow bowl and set aside.

5. Assemble the chicken: Oil the bottom of a large baking dish. Put a spoonful of ricotta-spinach filling right in the middle and roll the chicken up so that the edges meet to form a “seam”.

  • Dip the entire chicken roll in egg whites, and then roll it in the breadcrumbs. Place in a baking dish, seam side down. Repeat for the remaining 7 pieces of chicken. Bake for 25 minutes.

6. Finishing touches: After 25 minutes, the chicken should be cooked through (white on the inside) and browned on the top. Cover the chicken with the marinara sauce and slices of fresh Mozzarella. Bake for another 3-5 minutes or until cheese is melted.

Recipe Source: http://www.lovewithrecipe.com/recipe/681.html