Tagged with 'chicken'

Honey Garlic Sriracha Chicken


HONEY GARLIC SRIRACHA CHICKEN
 
Flavour packed Honey Garlic Sriracha Chicken, made with the easiest, and most delicious marinade/dipping sauce! Restaurant quality chicken made right at home!
Serves: 6
INGREDIENTS
  • ¼ cup honey
  • 2 tablespoons Sriracha (Asian Chile sauce)*
  • 5 cloves garlic, crushed (or 1¼ tablespoon minced garlic)
  • 2 tablespoons rice wine vinegar
  • 1½ tablespoons low sodium soy sauce
  • 1 tablespoon freshly squeezed lime juice
  • 6 boneless chicken thighs, with or without skin
  • 1 tablespoon cooking oil
  • Salt and pepper, to season (If desired)
  • Sliced green onions (or shallots in Australia), to serve
  • Sesame seeds, to serve
  • Lime wedges, to serve
INSTRUCTIONS
  1. In a shallow bowl, mix the honey, Sriracha, garlic, rice wine vinegar and soy sauce together until well combined. Spoon 4 tablespoons of marinade out of the bowl and reserve to use for later as a dipping sauce.
  2. Cover with plastic wrap and marinade chicken for a minimum of 30 minutes to 2 hours (if time allows), in the refrigerator.
  3. Heat 2 teaspoons of oil in a nonstick pan or cast iron skillet (or grill pan) over medium heat. Sear the chicken in two batches (I do 3 thighs per batch), on both sides along with any sauce leftover in the bowl, until the chicken is cooked through and no longer pink in the middle; the skin is crisp and golden browned, and the underside is charred slightly (chicken will char slightly due to the honey). Transfer chicken to a warm plate, tent with foil and allow to rest for 5 minutes.
  4. OPTION A: Add the reserved sauce to the hot pan to warm through on medium heat, stirring occasionally while mixing all of the pan juices through the sauce.
  5. OPTION B: Do not add the sauce to the pan. Serve chicken with remaining pan juices left over in the pan, and pour reserved sauce over each chicken (this option ensures a slightly spicier end result).
  6. Serve chicken immediately along with the sauce. Garnish with sliced green onion, sesame seeds and lime wedges. Serve with steamed veggies, over rice or noodles.

Creamy Salsa Verde Skillet Chicken

Creamy Salsa Verde Skillet Chicken

Prep Time: 20 minutes Cook Time: 10 minutes Total Time: 30 minutes Servings4

A quick, easy and tasty skillet chicken in a creamy salsa verde pan sauce!

ingredients
  • 1 pound tomatillos, peeled and washed
  • 2 jalapeno peppers, sliced in half and seeded
  • 1 tablespoon oil
  • 1 pound boneless and skinless chicken breasts
  • 1 small onion, diced
  • 2 cloves garlic, chopped
  • 1 cup chicken broth
  • 1/2 cup sour cream (or heavy cream)
  • 1 lime, juice and zest
  • 1/2 cup cilantro
  • salt and pepper to taste
directions
  1. Roast the tomatillos and jalapenos under the broiler (or medium-high heat in a cast iron skillet) until charred, about 10 minutes, before pureeing in a blender or food processor.
  2. Heat the oil in a heavy bottom skillet over medium-high heat, add the chicken and cook until lightly golden brown on both sides, about 3-5 minutes per side, before setting aside.
  3. Add the onion and cook until tender, about 3-5 minutes before adding the garlic and cooking until fragrant, about minute.
  4. Add the chicken broth and deglaze the pan by scraping up the brown bits form the bottom of the pan with a spoon.
  5. Add the pureed tomatillos and jalapenos and chicken and simmer for 5 minutes.
  6. Add the sour cream, lime juice and cilantro before seasoning with salt and pepper to taste, removing from heat and enjoying.

Option: Use a store bought salsa verde instead of the tomatillos and jalapenos to make things even quicker and easier.
Nutrition FactsCalories 299Fat 14g (Saturated 4gTrans 0), Cholesterol 99mgSodium 154mgCarbs 14g (Fiber 3gSugars 7g), Protein 29g

Low-Carb Cajun Chicken Pasta

Low-Carb Cajun Chicken Pasta (Zoodles)

Prep time: 
 
Cook time: 
 
Total time: 
Author: Layla
 
Serves: 2

Ingredients

  • 2 boneless skinless chicken breasts, cut into thin strips or small cubes
  • 3-4 medium zucchini, spiralized
  • 3 teaspoons Cajun Spice Mix, More To Taste (*store bough or see recipe below)
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 thinly sliced bell peppers (color of choice)
  • 2 cloves garlic, minced
  • 1⁄2 cup heavy cream or half & half or sour-cream
  • salt & pepper to taste

Instructions

  1. Place chicken and Cajun seasoning in a bowl and toss to coat.
  2. Heat a large heavy-duty skillet to medium-high heat. Add butter and olive oil to skillet and heat until butter is melted. Add chicken to skillet and cook on high until chicken is cooked through and crispy, about 6-7 minutes.

  3. Reduce heat to medium and bell peppers and minced garlic and saute for 1-2 minutes. Add heavy cream (or sour-cream) and simmer for 1-2 minutes. Taste and add salt and pepper to taste. Turn off heat and toss in the zucchini noodles.

Notes

*To make your own Cajun seasoning mix: combine ½ teaspoon salt, ½ teaspoon paprika, ½ teaspoon garlic powder, ¼ teaspoon ground black pepper, ¼ teaspoon onion powder, ¼ teaspoon cayenne pepper, ¼ teaspoon dried oregano, ¼ teaspoon dried thyme, ⅛ teaspoon red pepper flakes.

Healthy Bruschetta Chicken

Healthy Bruschetta Chicken


INGREDIENTS

  • 3 tbsp. extra-virgin olive oil, divided
  • 1 pound boneless skinless chicken breast
  • 1 tbsp. dried oregano
  • 2 tsp. garlic powder
  • kosher salt
  • Freshly ground black pepper
  • 3 c. chopped tomatoes
  • 1/2 shallot, minced
  • 3 cloves garlic, minced
  • 1/4 c. Freshly Chopped Basil
  • Shaved Parmesan, for garnish
  • Balsamic glaze, for drizzling

DIRECTIONS

  1. In a large skillet over medium heat, heat 1 tablespoon oil. On a plate, season chicken with oregano, garlic powder, salt, and pepper. Add chicken to skillet and cook until golden and no longer pink, 8 minutes per side.
  2. In a large bowl, make bruschetta topping: Stir together tomatoes, olive oil, shallot, garlic, and basil and season generously with salt and pepper.
  3. Top chicken with bruschetta topping and shaved Parmesan. Drizzle with balsamic glaze.


Bacon Wrapped Guacamole Stuffed Chicken

Bacon Wrapped Guacamole Stuffed Chicken

Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Servings4

Tender chicken breast stuffed with creamy guacamole and wrapped in bacon that's grilled until the bacon is nice and crispy!

ingredients
  • 4 (6 ounce) chicken breasts, butterflied or pounded thin
  • salt and pepper to taste
  • 1/2 cup guacamole
  • 8 slices bacon
directions
  1. Lay the chicken flat, season the outside with salt and pepper, spread 1/4 of the guacamole on each of the chicken breasts, roll them up and wrap each in 2 slices of bacon
  2. Grill over indirect medium heat, with the lid down, until the bacon is crispy and the chicken is cooked (160F to 165F), about 20-30 minutes, or bake in a preheated 400F/200C oven on a wire rack on a baking pan until cooked, about 20-30 minutes, turning the oven to broil for the last few minutes to ensure that the bacon is crispy.

Option: Replace the salt and pepper with your favourite seasoning blend.
Option: Add flavours to the guacamole like sundried tomatoes or blue cheese, etc.

Nutrition FactsCalories 338Fat 17.5g (Saturated 3.6gTrans 0), Cholesterol 104mgSodium 670mgCarbs 4.3g (Fiber 2gSugars 1g), Protein 44.5g

Best Balsamic Glazed Chicken

Best Balsamic Glazed Chicken 

INGREDIENTS

  • 1/2 c. balsamic vinegar
  • 2 tbsp. honey
  • 1 1/2 tbsp. whole-grain mustard
  • 3 cloves garlic, minced
  • kosher salt
  • Freshly ground black pepper
  • 4 bone-in, skin-on chicken thighs
  • 2 c. baby red potatoes, halved (quartered if large)
  • 1 tbsp. chopped fresh rosemary
  • 2 tbsp. extra-virgin olive oil
  • 3-4 rosemary sprigs, for skillet

DIRECTIONS

  1. Preheat oven to 425 degrees F. In a large bowl, combine balsamic, honey, mustard, and garlic and season with salt and pepper. Whisk until combined. Add chicken thighs and toss until fully coated, then transfer to the fridge to marinate at least 20 minutes and up to 1 hour.
  2. Meanwhile, prep potatoes: In a medium bowl, add potatoes and rosemary and season with salt and pepper. Add 1 tablespoon olive oil and toss until combined. Set aside.
  3. In a large skillet over medium-high heat, heat remaining tablespoon oil. Add chicken and marinade and sear, skin side down, 2 minutes, then flip and sear 2 minutes more. Add potatoes to skillet, nestling them between chicken, and rosemary sprigs.
  4. Transfer to the oven and bake until potatoes are tender and chicken is cooked through, 20 minutes. (If potatoes need longer to cook, transfer chicken to a cutting board to rest and continue cooking until tender.)
  5. Serve chicken and potatoes with pan drippings.

Healthy Paleo(ish) Chicken Parmesan

Healthy Paleo(ish) Chicken Parmesan


Now you can enjoy tasty Italian food any night of the week with this Healthy Baked Chicken Parmesan! Plus it's Clean and Gluten-Free!


INGREDIENTS

  • 4 chicken breasts halves, boneless and skinless
  • 1 cup almond meal
  • ¼ cup chickpea flour
  • 1 tbsp. dried oregano
  • 1 tbsp. dried basil
  • 1 tbsp. dried thyme
  • 2 tsp. garlic powder
  • 1½ tsp. sea salt
  • 1 tsp ground black pepper
  • 2-4 tbsp olive oil
  • 1 25-oz. tomato sauce
  • 2 tbsp. grated Parmesan cheese

INSTRUCTIONS

  1. Preheat your oven to 500 degrees F.
  2. In a large mixing bowl, combine almond meal, chickpea flour, dried oregano, dried basil, dried thyme, garlic powder, sea salt, and black pepper.
  3. Now, dredge the boneless, skinless chicken breasts in the seasoned almond meal mixture and then shake off any excess.
  4. Heat olive oil in large oven-safe skillet over high heat.
  5. Add the coated chicken and sear until golden-brown on both sides, about 2 minutes per side. We aren’t looking to cook through, just get a nice golden crust on the chicken.
  6. Pour the tomato sauce over and around the browned chicken.
  7. Sprinkle a little grated parmesan over each chicken breast.
  8. Cover with tin foil and bake for 10 minutes.
  9. Then, remove the tin foil, and place back in the oven for 5 more minutes, until the cheese melts and the chicken is cooked through.

NOTES

Instead of the usual high carb, low fiber pasta, try serving this parmesan with steamed zucchini noodles, too! It’s a great combo.

Spinach Artichoke Stuffed Chicken

SPINACH ARTICHOKE STUFFED CHICKEN
 
Spinach Artichoke Stuffed Chicken is a delicious way to turn a creamy dip into an incredible dinner! Serve it with a creamy sauce for added flavor!
Author: Karina - Cafe Delites
Serves: 4
INGREDIENTS
CHICKEN:
  • 4 boneless, skinless chicken breasts (2 pounds | 1 kg)
  • 1 teaspoon mild paprika (optional)
  • salt and pepper to season
SPINACH ARTICHOKE DIP:
  • 4 oz | 120 g frozen spinach, thawed
  • 8 oz | 250 g block cream cheese (light or reduced fat), at room temp
  • 6 oz | 170 g bottled or canned artichoke hearts in brine, finely chopped*
  • ½ cup shredded mozzarella cheese
  • ¼ cup finely grated parmesan cheese
  • 1 tablespoon minced garlic
  • Salt to taste
OPTIONAL CREAM SAUCE:
    • Remaining spinach / artichoke dip
    • 1 cup milk (skim, 2% or full fat)
INSTRUCTIONS
  1. Place each chicken breast on a flat surface. Season both sides of each breast with the Italian seasoning and paprika. With your hand supporting each piece, cut a slit or pocket about ¾ quarter of the way through, being careful not to cut all the way.
For The Dip Filling:
  1. Squeeze any and all excess liquid out of the spinach. Discard the water released. In a medium-sized bowl, combine the spinach, cream cheese, artichokes, mozzarella, parmesan and garlic; mix well to combine (use your hands if necessary).
  2. Fill chicken 'pockets' with 1-2 tablespoons of the spinach artichoke dip, spreading evenly with the back of the spoon (or use your fingertips to press it down). Reserve the leftover dip for the optional cream sauce (you should have exactly half left over), or see notes for other ideas!
  3. Seal with two or three toothpicks near the opening to keep the dip inside while cooking.
  4. Heat 1 tablespoon of oil in a skillet (or non stick pan) over medium-high heat. Add the chicken and fry until golden. Rotate and fry on the other side, covering pan with a lid, until cooked through, (about 6 to 7 minutes per side). Transfer chicken to a warm plate to make the optional cream sauce.
For The Cream Sauce:
  1. Pour milk into the skillet / pan and bring to a simmer. Add in the remaining dip (you should have exactly half remaining), and stir until sauce is combined and thickened. Add the chicken back into the pan and serve immediately!

Recipe credit: cafedelites.com

Grilled Chicken & Wild Rice Kale Salad in a Creamy Asiago Balsamic Dressing

Grilled Chicken & Wild Rice Kale Salad in a Creamy Asiago Balsamic Dressing

Prep Time: 5 minutes Cook Time: 45 minutes Total Time: 50 minutes Servings4

A salad inspired by the flavours of chicken and wild rice soup on a bed of kale with a tasty creamy asiago and white balsamic pan sauce dressing.

ingredients
FOR THE GRAINS:
    • 1/2 cup wild rice
    • 3 cups water or broth
    • 1/2 cup red quinoa (or other colour)
    • 1 cup water or broth
FOR THE SALAD:
    • 6 cups kale, ribs removed and sliced finely
    • 1 cup chicken, cooked and shredded or diced
    • 2 ribs celery, thinly sliced
    • 2 carrots, shredded or julienned
    • 1/4 cup green onions, sliced
FOR THE MUSHROOMS:
    • 1 tablespoon butter
    • 1 tablespoon olive oil
    • 1 small onion, sliced
    • 8 ounces mushrooms, sliced
    • 2 cloves garlic, chopped
    • 1 teaspoon thyme, chopped
    • salt and pepper to taste
FOR THE DRESSING
  • 1 tablespoon butter
  • 1 shallot, finely diced
  • 1 clove garlic, chopped
  • 1/4 cup white wine or chicken broth
  • 1/4 cup chicken broth
  • 1/4 cup heavy cream
  • 1/4 cup asiago or parmesan, grated
  • 2 tablespoons white balsamic vinegar
  • 2 teaspoons dijon mustard
  • salt and pepper to taste
directions
FOR THE GRAINS:
    1. Bring the wild rice and water to a boil, reduce the heat and simmer, covered, until tender, about 45 minutes.
    2. Meanwhile, bring the quinoa and water to a boil, reduce the heat and simmer, covered, until tender, about 15 minutes.
FOR THE SALAD:
    1. Meanwhile, prep the veggies for the salad and slice the mushrooms, onions, etc.
FOR THE MUSHROOMS:
    1. Melt the butter and heat the oil in a pan over medium-high heat, add the onion and mushrooms and cook until the mushrooms have released their liquids, the liquid has evaporated and they start to caramelized and turn golden brown, about 15-20 minutes, before adding the garlic and thyme, cooking until fragrant, about a minute, seasoning with salt and pepper to taste and setting aside.
FOR THE DRESSING:
    1. Add the butter to the pan, let it melt, add the shallot, cook until tender, about 2-3 minutes, add the garlic, cook until fragrant, about 30 seconds, add the wine, deglaze the pan, add the broth, cream and cheese and simmer until the sauce thickens to a dressing like consistency, about 3-5 minutes, before adding the mustard and seasoning with salt and pepper to taste.
FOR THE SALAD:
  1. Assemble the salad with the kale topped with the wild rice, red quinoa, chicken, mushrooms, celery, carrots and green onions and toss in the creamy pan sauce dressing.

Sriracha Honey Lime Grilled Chicken and Pineapple Salad

Sriracha Honey Lime Grilled Chicken and Pineapple Salad

Prep Time: 10 minutes Marnate Time: 30 minutes Cook Time: 20 minutesTotal Time: 30 minutes Servings4

A fresh and juicy sriracha honey lime grilled chicken, pineapple and pepper salad!

Ingredients
FOR THE MARINADE/DRESSING:
    • 1/2 cup pineapple juice*
    • 1/4 cup soy sauce
    • 1 tablespoon ginger, grated
    • 1 tablespoon garlic, grated
    • 2 tablespoons honey
    • 2 tablespoons brown sugar
    • 2 tablespoons lime juice
    • 2 tablespoons sriracha (or to taste)
FOR THE SALAD:
  • 1 pound chicken
  • 6 cups lettuce, sliced
  • 1 pineapple, peeled, cored and sliced
  • 2 bell peppers, cut into strips
  • 1 cup tomato, sliced or diced
  • 1 avocado, sliced or diced
  • 1/4 cup red onion, sliced or diced
  • 1/4 cup macadamia nuts, chopped
Directions
FOR THE MARINADE/DRESSING:
    1. Mix everything until the sugar has dissolved.
FOR THE SALAD:
  1. Marinate the chicken in half of the marinade for 30 minutes.
  2. Grill the chicken over medium-high heat until cooked and slightly charred, about 2-5 minutes per side and set aside.
  3. Grill the pineapple and pepper slices until just tender but still a little crisp and set aside.
  4. Assemble salad, toss in the dressing and enjoy!