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Tag: chicken

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!

Buffalo Chicken Soup

If you enjoy spicy buffalo wings and a hearty soup, this recipe is for you. It combines all the flavor of buffalo wings with tons of fresh vegetables. Quinoa also makes a guest appearance, helping to thicken the soup. It is a wonderful recipe to keep in your back pocket for when you are tired of chili and want to switch things up. I used grass-fed butter, organic broth and organic chicken. All can be found at your local supermarket or health food grocer.

1/2 C hot sauce
2 tbsp butter
1 tsp apple cider vinegar
2 tbsp olive oil
1-2 chicken breasts, diced
1/2c red onion, diced
1 tsp minced garlic
1 tsp paprika
2 tsp dried dill
2 golden potatoes, diced
2 C celery, thinly sliced
1 C carrots, thinly sliced
1 C whole milk
3 C chicken broth
2/3 C quinoa (optional)
Sea salt and black pepper to taste
Scallions, cilantro and blue cheese for garnish

In a small saucepan over low heat, melt butter, whisk in hot sauce and apple cider vinegar. Set aside.

In a medium pot, heat olive oil over medium heat, add chicken. Cook for 3-4 minutes. Add 2 tbsp of the buffalo sauce and stir.

Add carrots, celery, and onion. Stir. Cook for 5 minutes covered.

Add potatoes, dill, paprika, and garlic. Cook covered 5 minutes longer.

Add chicken broth, cream and buffalo sauce. Simmer 15 minutes with lid slightly opened.

Stir in quinoa and cook an additional 15 minutes.

Label into bowls and serve with scallions, cilantro and blue cheese if desired.

Creamy Sun Dried Tomato Chicken

I adapted this delicious dish from a recipe my mom used to make. She would serve it over bow tie pasta. I left out the pasta and upped the nutrient content by adding fresh portobello mushrooms and peas. This dish walks the line between healthy and decadent, but it is the quality fat that is important. Using grass-fed butter and organic heavy cream, you don’t have to feel guilty for enjoying this rich creamy sun dried tomato chicken recipe. Don’t fear the fat!

4 chicken breasts (organic)
1 cup sliced baby portobello mushrooms
1/2 cup peas
Salt and pepper to taste
3 tbsp grass-fed butter, divided
2 cloves garlic, minced
1 tsp red pepper flakes or cayenne
3/4 cup chicken stock
1/4 cup white wine
1/2 cup organic heavy cream
1/3 cup sundried tomatos in olive oil, drained and sided thinly
1/3 cup grated Parmesan
1/4 tsp dried thyme
1/2 tsp dried oregano
1/4 tsp dried basil
1/4 cup fresh basil leaves,chiffonade

Preheat oven to 400

Season chicken breasts with salt and pepper.

Melt two tablespoons butter in a large skillet over medium heat. Brown each side of chicken breast for approx. 3 minutes. Set aside into oven safe baking dish.

Melt remaining butter. And garlic and red pepper. Stir and cook until fragrant. Add broth, white wine, heavy cream, sun dried tomatoes, parmesan, and all seasonings except basil chiffonade.

Bring to boil and simmer until thickened, about 5 minutes. Add mushrooms and peas. Stir.

Pour over chicken in oven safe dish. Bake for 25-30 minutes. Garnish with fresh basil.