Cilantro-Lime Chicken with Avocado-Tomato Salsa

Ingredients

• 2 avocados
• 2 lb chicken thighs, boneless skinless
• 1 small bunch cilantro
• 4 cloves garlic
• 1 pint grape tomatoes
• 2 limes
• 1 medium red onion
• black pepper
• extra virgin olive oil
• salt

Directions

1. Wash and dry the fresh produce

- 1 pint grape tomatoes 2 avocados 2 limes 1 small bunch cilantro

2. Pat the chicken dry with paper towels and place in a medium bowl.
- 2 lb chicken thighs, boneless skinless

3. Juice the limes; add half of the juice to the bowl with the chicken and the other half to a separate medium salad bowl.

4. Using a knife, shave the cilantro leaves off the stems at a downward angle, working away from your body; discard the stems and finely chop the leaves. Add half to each bowl.

5. Trim off and discard the root end of the garlic; peel and mince or press the garlic. Add to the bowl with the chicken and 4 cloves garlic.

6. To the bowl with the chicken, add olive oil, salt, and pepper. Turn the chicken until well coated with the marinade. Set aside for 5 minutes. Add the 2 tbsp extra virgin olive oil 1 tsp salt ½ tsp black pepper

7. Preheat a grill pan or regular skillet over medium-high heat.

8. While the chicken marinates, halve the grape tomatoes crosswise. Add to the salad bowl.

9. Once the grill pan / skillet is hot, add the chicken and cook until it is golden brown and cooked through, 3 to 5 minutes per side.

10. Halve the avocados lengthwise and twist the halves to separate, then remove the pit with a knife or spoon; scoop out and small dice the flesh. Add to the salad bowl.

11. Trim off and discard the ends of the onion and remove the outer layer; small dice the onion (cut into 1/4 inch pieces). Add to the salad bowl.1 medium red onion

12. Add olive oil, salt, and pepper to the salad bowl; toss to combine.
2 tbsp extra virgin olive oil 1/2 tsp salt 1/4 tsp black pepper

13. To serve, divide the chicken between plates and top with the salsa. Enjoy!


Original recipe found at:

• https://www.mealime.com/recipes/cilantro-lime-chicken-thighs-avocado-tomato-salsa/3892

Chicken Vietnamese Bowls

Chicken Vietnamese Bowls

Ingredients

4 Cloves Garlic 

2 Persian cucumber, diced

Cilantro, chopped

2 Limes, halved

1-2 Chili pepper, diced

8 oz Shredded carrots 

1 cup Jasmine rice 

1-1/2 lb Chicken Breast or thighs 

4 Tbsp Soy Sauce 

2 tsp Sriracha 

4 Tbsp Mayonnaise 

Directions

1. Wash and dry all produce. Mince garlic. Trim and halve cucumber lengthwise. Roughly chop cilantro. Zest and halve limes. Thinly slice chili pepper, removing seeds for less heat.
2. In a medium bowl, combine cucumber, carrots, lime juice, cilantro, and juice from one lime half. Season with plenty of salt and pepper. Set aside. In a small pot, combine rice, water, and a big pinch of salt. Bring to a boil then cover and reduce heat to a low simmer. Cook until rice is tender, 15 to 18 minutes. Keep covered off heat until ready to serve.
3. While rice cooks, pat chicken dry with paper towels and season with salt and pepper. Heat a drizzle of oil in a large pan over medium to high heat. Add chicken and cook until browned and cooked through 3 to 5 minutes per side. Transfer to a cutting board to rest. 
4. Make sauce. Heat a drizzle of oil in the same pan over medium heat. Add garlic and cook 30 seconds. Reduce heat to low and stir in the soy sauce, half the Sriracha, 1-1/2 tablespoon of sugar, and juice from remaining lime. Simmer, stirring, until thickened in syrupy, about one minute. Turn off heat.
5. In a small bowl, combine mayonnaise and remaining Sriracha. Add water 1 teaspoon at a time until mixture reaches a drizzle and consistency. Season with salt and pepper.
6. Finished and serve. Fluff rice with fork, stir in lime zest, butter and season with salt and pepper. Divide between bowls. Thinly slice chicken. Topper rice with chicken and carrot salad. Drizzle chicken with sauce. Garnish with Sriracha mayo, remaining cilantro and chili to taste.

Spinach Pesto Chicken Pasta

Ingredients 

1 Box of Spaghetti 

12 oz Spinach 

1 onion, chopped

3 cloves garlic, minced 

1/2 Cup EVOO

1/4 Cup water

Salt and Pepper

Feta cheese

1-1.5 lb Boneless Chicken Breasts 

Directions

1. Combine spinach, onion, garlic, EVOO, salt and pepper and water in food processor. 

2. Brown chicken in skillet and set aside once cooked. 

3. Boil pasta for no more than 5 minutes. Drain all but 1.5 cups of pasta water. Combine pasta, reserved pasta water and spinach pesto in deep sauce pan. Reduce down by a 1/3. 

4. Serve hot with chicken atop pasta and garnish with feta cheese. Add salt and pepper to taste. 

Creamy Cilantro Lime Chicken

This Creamy Cilantro Lime Chicken is an easy low carb and gluten free meal perfect for any night of the week. Serve with some roasted veggies and rice for a complete meal!

Course: Main 

Cuisine: Mexican 

Servings: 4 servings

Calories: 320 kcal

Original Author: Isabel Eats

Ingredients

• 4 6-ounce boneless skinless chicken breasts
• 1 teaspoon coarse sea salt
• 1 teaspoon black pepper
• 1 1/2 tablespoon olive oil
• 1/2 cup diced yellow onions
• 1 4-ounce can diced green chiles
• 1 tablespoon minced garlic
• 1 cup chicken broth
• 1 tablespoon lime juice
• 1/4 teaspoon ground cumin
• 1/4 teaspoon oregano
• 1/4 teaspoon ground coriander
• 1/3 cup heavy cream
• 2 tablespoons chopped cilantro, plus more for garnish

Instructions

1. Preheat oven to 375 degrees F. Use a meat tenderizer to pound out the breasts until they're all the same thickness. Season chicken with salt and pepper.

2. In a large oven-safe skillet over medium-high heat, add olive oil. Place chicken breasts in skillet and cook for 5 minutes on each side, or until both sides are browned.

3. Place skillet in oven and bake for 10 to 15 minutes, until chicken is fully cooked through and the internal temperature has reached 165 degrees F.

4. Remove the skillet from the oven and transfer the cooked chicken to a large plate. Cover with foil to keep warm.

5. Place the same hot skillet over medium heat and add the onions. Cook for 2 minutes, scraping the bottom of the skillet to get the brown bits off the pan. The skillet should still be very hot so be careful.

6. Add the green chiles and garlic. Cook for 2 minutes. Add the chicken broth, lime juice, cumin, oregano and coriander.

7. Mix together and bring to a gentle boil for 10 minutes or until liquid has greatly reduced.

8. Remove the skillet from the heat and mix in the cream and cilantro. Place the cooked chicken in the sauce and serve.

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Nutrition Facts

Creamy Cilantro Lime Chicken

Amount Per Serving (1 /4th of recipe)

Calories 320Calories from Fat 162

% Daily Value*

Total Fat 18g28%

Saturated Fat 6g30%

Polyunsaturated Fat 1g

Monounsaturated Fat 8g

Cholesterol 112mg37%

Potassium 370mg11%

Total Carbohydrates 4g1%

Sugars 2g

Protein 35g70%

Vitamin A9%

Vitamin C15%

Calcium5%

Iron9%

* Percent Daily Values are based on a 2000 calorie diet.

Avocado Chicken Salad with Peanut Dressing

Where do I begin?! YUM ... that's where. I wanted something healthy and fresh for dinner. I searched for a few ideas online and came across this salad dish and changed it up just a bit. I am in love with the dressing and used the leftovers for a burger the next day. It could even be used as a dip or hummus for chips.


Ingredients
1 lb boneless, skinless chicken breast
Salt and fresh cracked pepper
2 tablespoons soy sauce
2 tablespoons honey
2 tablespoons lime juice
2 cups spinach

1 carrot, julienned
1 radicchio, chopped (optional)
1 avocado, thinly sliced
1/2 red onion, sliced
1 handful fresh cilantro, chopped
1/4 cup peanuts, chopped

Quinoa

The Avocado Peanut Dressing

1/4 avocado
1/2 cup peanuts
Juice of one 1/2 lime
1 garlic clove
1/4 cup rice vinegar

1/4-1/2 cup olive oil
1/2 teaspoon salt + 1/4 teaspoon black pepper

Directions

1. Marinate the chicken: In a large bowl, combine honey, lime juice, soy sauce, and pepper. Marinate chicken in this mixture for at least 30 minutes.

2. Grill the chicken. Once cooked through, set chicken aside and allow to cool slightly. Cut into slices.

3. To make the dressing: Mix the ingredients (avocado, rice vinegar, peanuts, lime juice, olive oil and garlic) together in a blender or food processor. Adjust with salt and pepper.

4. Combine the chopped spinach carrots, cilantro, red onion and radicchio in a large bowl and toss it with a pinch of salt and pepper. Add the quinoa and chicken on top along with the avocado. Drizzle on the dressing, top with chopped peanuts, and serve!

Note: The avocado peanut dressing can be stored in the fridge in a sealed container for a couple of days.

Honey Mustard Chicken

Ingredients

• 8 chicken thighs, skin removed
• 2 tablespoons butter
• 1 shallot, thinly sliced (or red onion)
• 2-3 garlic cloves, minced
• 1 cup apple cider vinegar
• ½ cup chicken broth
• 2 tablespoons honey
• 2 tablespoons yellow mustard
• 2 tablespoons sour cream

Instructions

1. In a large skillet, over medium-high heat, melt your butter
2. Add chicken thighs, and cook for about 5 minutes on each side, until browned. It doesn't need to be cooked through yet, just sear it. Remove chicken and set aside.
3. Bring the heat down to medium and add shallots and garlic. Saute until tender, about 2 minutes.
4. Add vinegar, chicken broth, honey, and mustard to the skillet, and stir to combine.
5. Add chicken thighs back to the skillet in the sauce. Cover and simmer for about 20 minutes, until chicken in cooked through.
6. Remove from heat and stir in the sour cream.
7. Serve warm.

Original recipe from: The Gracious Wife

Serves: 4-8

Baked Curry Chicken

Ingredients

• 2 boneless chicken breast, cubed
• 2 tablespoons vegetable oil
• 1/4 cup all-purpose flour
• 1 tablespoon curry powder
• 1/2 teaspoon ground ginger
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1 tablespoon sugar
• 1 tablespoon butter
• 1/2 cup chicken broth
• 1/2 cup milk
• 1 teaspoon lemon juice
• 1 chopped green onion, green part only

Directions

Preheat oven to 400F. Line the bottom of a roasting pan or cookie sheet with foil. Place a roasting or cooling rack on top.

In a large bowl, toss together the wings and oil. Place cubed chicken onto rack in the pan and bake 15-20 minutes.

Meanwhile, make the sauce. In a medium bowl, whisk together the flour, curry powder, ginger, onion powder, garlic powder, salt, and sugar.

In a large skillet, melt the butter. Add the flour mixture and stir to form a roux (similar to a paste). Whisk in the chicken broth and milk, trying to smooth the sauce as much as possible. Bring to a boil, whisking often until it thickens, about 5 minutes. Keep warm.

Once the chicken is cooked, toss with the curry sauce. If the sauce cooled down and thickened too much, reheat until hot again, adding a little more chicken broth to thin it out if necessary. Top with green onion. Serve immediately.

I served it over Basmati rice and garlic Naan


Adapted from: (www.chocolatemoosey.com)

Black Bean Sesame Noodles with Edamame & Chicken

Ingredients:

• 3-4 ounces Organic Black Bean Spaghetti Noodles from Explore Asian
• ¼ cup all natural peanut butter
• 1/2 tbsp. fresh grated ginger
• 1 clove crushed garlic
• ¼ cup low sodium soy sauce
• 1/2 tbsp. toasted sesame oil
• 1 tbsp. rice vinegar
• 1/2 tbsp. honey
• 1 bell pepper, sliced thinly
• 1 cup cooked, organic edamame
• 1-2 scallions, chopped
• ¼ cup fresh chopped cilantro

Optional: sesame seeds + red hot chili flakes

Directions:

Bring a large pot of water to a boil and cook noodles according to instructions.

In a large bowl combine peanut butter, ginger, garlic, soy sauce, sesame oil, rice wine vinegar, and honey. Toss warm noodles into the sauce and top with the peppers, edamame, chopped up scallions, and cilantro. Gently toss everything together until well combined and all the noodles are lightly coated in the sauce.

Top with sesame seeds and red hot chili flakes.

Makes 3 servings

Lemongrass Chicken Coconut Curry

Ingredients

• 2 boneless, skinless chicken breasts, cut into 1 inch pieces
• 1/2 onion, chopped
• 1 jalapeno, chopped (seeded if you want less heat)
• 2 garlic cloves, chopped
• 3 stalks of lemon grass, cut into large chunks and bruised
• 3 tsp Thai red curry paste
• 1 tsp curry powder
• 1/2 tsp garam masala
• 1/2 tsp turmeric
• 1 inch piece of ginger, peeled and either sliced thin or grated
• 1 Tb sugar
• 1 red bell pepper, cut into large chunks
• 2 stalks green onion, sliced
• 1 can light coconut milk
• 2-3 cups of water or stock
• 1 cup sugar snap peas or broccoli
• 1 cup carrots
• 1 Tb sriracha
• Salt and pepper, to taste
• 1-2 Tb coconut oil
• Lime wedges, for garnish
• 1 green onion, sliced for garnish

Directions

1. Saute onion, jalapeno in coconut oil until onion begins to soften. Then add garlic and lemongrass. Toss around in the oil for another minute or so until garlic begins to caramelize.
2. Then add spices (curry powder, garam masala and turmeric), fresh ginger and sugar. Toss to coat.
3. Add cubed chicken and season with salt and pepper. Toss chicken in the other flavors and allow to lightly brown on the outside.
4. Add your veggies. Mushrooms, peppers, peas and green onion. (Note* I added my broccoli until the very end to avoid over cooking). Toss to coat with everything.
5. Add your liquid, coconut milk and 2 cups of stock or water. There should be enough liquid to lightly cover everything, so you may need to adjust accordingly. Also add a few dashes of sriracha.
6. Cover and cook on medium-low until chicken is cooked through. About 20 minutes. When done, add lime juice. 
7. Garnish with green onion and lime wedges.

Santa Fe Chicken and Lentil Casserole (Gluten Free)

First off, I found this recipe here. On a scale of 1 to 10, we gave it a 7. It made A LOT of food ... way more than I was prepared for. It filled my 10 x 14 casserole dish to the top. It will feed a large family or you'll have a lot of leftovers. Good thing, it freezes well! Next time, I'll be sure to cut the recipe in half.

Ingredients (Cost me about $13 for fresh items as I already had the spices.)

Lentils:

            1-1/2 cup green lentils, rinsed & drained ($1)

            3 cups chicken broth, low sodium ($2)

            1/8 tsp salt

            

Chicken:

            2 lbs boneless & skinless chicken breasts, diced ($5 for 3 lbs)

            1 tsp cumin

            1/4 tsp salt

            1/2 tsp freshly ground black pepper

            1/8 tsp cayenne pepper

            Cooking spray

            

Vegetables:

            1 large onion, diced ($.66)

            5 large garlic cloves, crushed

            2 large bell peppers, diced ($3)

            1 tsp cumin

            1/4 tsp salt

            1/8 tsp cayenne pepper

            Cooking spray

           

Mix Ins:

            14 oz can diced tomatoes (I used Fire Roasted)

            2 cups corn, frozen & unthawed ($.89)

            2 cups Cheddar cheese, shredded & divided

            2 tbsp peppers, seeded & minced (I used a Serrano) ($.20)

            1 tbsp garlic powder

            1 tsp cumin

            1 cup cilantro, chopped & divided ($1)

Directions

1) In a medium pot, combine lentils, chicken broth and salt. Bring to a boil on high, reduce heat to low, cover and cook for 30-35 minutes. Do not drain excess liquid. Set aside.

2) Meanwhile, preheat large skillet on high and spray with cooking spray. Add chicken and cook for 5 minutes, stirring occasionally and draining any liquid if necessary. Add cumin, salt, black pepper and cayenne pepper and cook for another 5 minutes or until golden brown, stirring occasionally. Transfer to a very large bowl and set aside. You'll mix all other ingredients into this bowl.

3) Preheat oven to 350°. Return skillet to medium-high heat and spray with cooking spray. Add onion, garlic, bell peppers, cumin, salt and cayenne pepper and cook for 7 minutes or until golden brown, stirring occasionally.

4) Transfer to the bowl with chicken along with cooked lentils, diced tomatoes, corn, 1 cup cheese, jalapeño peppers, garlic powder, cumin and 1/2 cup cilantro. Mix gently with spatula enough to combine.

5) Transfer the mixture to a 9 x 13 oven proof baking dish. Sprinkle with remaining cheese and bake uncovered for 50 mins. Remove casserole from the oven, cover with foil and let stand for half an hour before serving. Garnish with remaining cilantro and sour cream.

Storage Instructions: Refrigerate covered for up to 3 days or freeze in an air tight container for up to 3 months.

Nutritional Info

Calories: 381, Total Fat: 11 g
, Sodium: 531.4 mg
, Total Carbs: 33.4 g
, Dietary Fiber: 9.2 g, Protein: 41.5 g
, WW Points+: 10