Entrees Archives - Page 8 of 9 Fresh and Fit

Category: Entrees

Citrus Tequila Chicken with Pineapple Salsa Fresca

The warm weather is in full swing in our neck of the woods. That means it’s time to fire up the grill and give the oven some vacation time. I am sharing this easy and awesome recipe for ‘Citrus Tequila Chicken with Pineapple Salsa Fresca.’ Juicy pineapple salsa compliments the smokey flavors in the chicken marinade. A bright and beautiful dish worth sharing, and the best part; it is a dish that won’t sabotage your fitness goals. I love a recipe that is so full of flavor guests don’t realize how healthy it is.

Recipe yields 4 servings

Citrus Tequila Chicken with Pineapple Salsa Fresca

Ingredients

For Chicken Marinade
4 chicken breasts
1/2 c tequila
1/2 c olive oil
Juice of 1 lime
Juice of 1 clementine or small orange
1 tbsp cumin
1 tbsp garlic
1 tbsp chili powder
1 tsp paprika
1/2 tsp cayenne powder
1/2 tsp sea salt
For Salsa
1 c pineapple, diced
1/2 c red onion, minced
Juice of 1 lime
1 handful cilantro, chopped
1 c cherry tomatoes, quartered
1/2 tsp red pepper flakes

Instructions

Whisk together juices, tequila and olive oil.
Add seasonings and whisk again. Reserve 1/2 a cup of marinade to glaze chicken while cooking.
Pour marinade over chicken breasts. Refrigerate 4-8 hrs.
Heat grill to medium heat. CAREFULLY add chicken (flames may increase due to alcohol) and cook 20 minutes flipping once and glaze with reserved marinade once.
Combine salsa ingredients and refrigerate until serving.

http://freshandfit.org/citrus-tequila-chicken-pineapple-salsa-fresca/

Spiced Chicken Skewers with Riced Cauliflower and Rocket Medley

Cauliflower rice has become mainstream in the nutrition and cooking world. It enables anyone trying to cut back on starchy simple carbohydrates to amp up their nutrition and still feel like you are getting to indulge in a rice dish. Today’s recipe for ‘Spiced Chicken Skewers with Riced Cauliflower and Rocket Medley’ is an exotic dish that is heavy on fresh flavors and great nutrition. The chicken skewers would be great on the grill during warmer months. The dish is also vegetarian friendly, just serve the skewers on the side.

Recipe makes 8 small chicken skewers and 8 cups of cauliflower and rocket medley

For Chicken

2/3c Greek yogurt
1 tsp turmeric
1 tsp cumin
1 tbsp Apple cider vinegar
2 chicken breasts, cut into large cubes

For Rice Medley

1 head cauliflower, cut into florets
1 1/2 tsp minced garlic
1 can chickpeas, drained
3 cups rocket/arugula, set 2 cups aside.
3-4 basil leaves, chopped
3 mint leaves, chopped
1 bunch Cilantro, chopped
1 tbsp cumin
1 tbsp olive oil
Sea salt and black pepper to taste

Coat chicken in mixture and marinate for 1-24 hours.

Slide chicken onto skewers.

Grill or cook on flat top until juices run clear about 15 minutes. Flip once.

Pulse cauliflower florets in food processor until finely chopped.

Heat 1 tbsp olive oil in a large skillet. Add cauliflower rice and minced garlic. Stir in cumin. Cook 5 minutes.

Add chickpeas. Cook until hot, about 5 minutes. Turn off heat.

Stir in chopped herbs and 1 cup rocket. Season with salt and pepper.

Serve chicken skewers over 2 cups reserved rocket, cauliflower and rocket medley

Grilled Chicken and Corn Salad Tostadas

With the weather slowly getting warmer, I am looking for new ways to cool down our dinner recipes. It is nice after a long day to enjoy a crisp and refreshing salad, but even a salad lover like myself wants some variety now and then. Enter the ‘Grilled Chicken and Corn Salad Tostada.’ Think of it as a Mexican twist on traditional chicken salad. This recipe was originally shared with me by my mother. I added Greek yogurt to the recipe for a nutritional boost. I also threw in fresh diced red onion and cilantro for extra crunch and freshness. I hope you will add this dish to your spring and summer recipes!

2 chicken breasts
3 c frozen corn
1/2 c red onion, diced
1/2 c sour cream
1/2 c greek yogurt
Sea salt and black pepper to taste
Chili powder to taste
1 bunch cilantro, chopped
2 cups shredded lettuce
4-6 corn tostadas
Hot sauce

Season chicken breast with salt, pepper and chili powder on each side.

Place on a grill or flat top over medium heat. Cook each side 10-15 minutes.

In a medium pan over medium heat, cook corn until lightly charred, stirring occasionally.

Shred cooked chicken. In a large bowl add corn and red onion. Stir.

Add sour cream and greek yogurt. Stir well.

Place shredded lettuce, chicken salad mixture, cilantro and a few shakes of hot sauce on a tostada.

Enjoy!

Greek Gyro Skillet

Just about every Greek ingredient I could find is in this skillet. One dish meals are one of my favorite ways of cooking because you get to enjoy something different in each bite, and clean up is a breeze! This Greek Gyro Skillet can be served in a bowl or stuffed in a pita like a gyro.

1 lb. ground turkey breast
1 can chickpeas, drained and rinsed
1/2 c diced red onion
1/2 c diced bell pepper
1/2 c grape tomatoes, sliced in half
3/4 c sliced baby portobello mushrooms
1/3 c chopped olives, I used green pimento stuffed
1/2 c crumbled feta cheese
2 tbsp dried oregano
2 tbsp dried basil
1 tsp black pepper
1-2 tsp sea salt
1 tsp garlic powder
1 tsp onion powder
1 tsp fresh garlic
1 large basil leaf, torn or chiffonnade

Heat olive oil over medium heat in a large skillet, add ground turkey breast and season with oregano, basil, black pepper, sea salt, garlic powder and onion powder. Cook 8-10 minutes.

Add fresh garlic, red onion, bell pepper and baby portobellos. Stir well and cook 10 minutes longer.

Once turkey is browned and veggies are tender, add chopped olives,and chickpeas. Stir once more.

Top with feta, fresh basil and a dollop of tzatziki sauce.

For Tzatziki

1 cup Greek yogurt
1/3 c grated cucumber
1 tsp fresh garlic
1 tbsp fresh dill
sea salt and pepper to taste

Stir all ingredients together until well combined.