Serves 4
1 bunch asparagus
4 thin sliced chicken breasts
Gruyere cheese, slices
Olive oil
Salt and pepper
Heat the oven to 375˚. Blanch the asparagus in salted boiling water until bright green then drain and set aside. Lay the chicken breasts between two sheets of wax paper, and using a heavy pan or kitchen mallet, pound them out to about ¼” thickness. Season both sides with olive oil, salt and pepper. Lay the breasts out, “skin” side down, then to with a slice or two of cheese and some asparagus spears. Roll up into a bundle, securing with a toothpick if necessary. Place bundles in a baking pan and bake for 7-10 minutes, or until cooked through.
Serves 4-6
1 cup roasted cherry tomatoes
1/3 cup feta cheese
Basil leaves
4-6 chicken cutlets
Preheat oven to 350˚. Puree the tomatoes and feta in the food processor. Add a tablespoon or two of water or olive oil to bring the mixture to a spreadable consistency if necessary. Lay out the chicken cutlets. Spread each with a tablespoon or two of the roasted tomato feta spread, top with a few basil leaves, roll up and place in a greased backing dish. Bake for 15-20 minutes, or until chicken is cooked through.
Serve these chicken rolls with couscous and a fresh chopped salad of cucumber, tomato, peppers, and red onion.
Coconut Chicken Tenders
Serves 4
2 packages chicken tenders
1 cup unsweetened shredded coconut
2 tbsp sesame seeds (optional)
1 tsp each salt & pepper
½ cup coconut milk
Couple tablespoons flour
Olive oil
Combine the shredded coconut, sesame seeds, salt & pepper in a shallow dish. Put the coconut milk in a separate shallow dish. Dust the tenders with flour, dip in coconut milk, then into the shredded coconut mixture. Be sure to coat the tenders thoroughly on both sides. Heat a few tablespoons of olive oil in a sauté pan over medium heat. Carefully add the tenders in and cook for about 5 minutes on the first side, until the coconut is golden brown, then flip over and cook another 3-5 minutes on the second side, or until the second side has browned and the tenders are cooked through.
Maple Ginger Soy Glazed Grilled Asparagus
Serves 4
1 bunch asparagus
2 tbsp soy
2 tbsp maple
1 tbsp grated ginger
1 clove garlic, grated
1 tbsp canola or peanut oil
Combine ingredients, soy through oil and mix well. Trim the asparagus stalks, place in a container or plastic bag then pour the glaze over. Toss well to make sure all asparagus are coated evenly. Let hang out in glaze, up to 30 minutes, until ready to grill. Preheat grill to medium-high. Place asparagus on grill and cook for 2-3 minutes, turn, and cook another minute or so. Asparagus should have some nice grill marks and be al-dente.
Written by jenn on March 20th, 2010 at 4:02 PM
1 Comment »
4 chicken breasts
1 lb cremini mushrooms, quartered
½ red onion, thinly sliced
1 garlic clove, minced
1 tbsp fresh thyme leaves
¼ cup white wine
1 lb bag parsnips
Chicken broth
Olive oil
Salt & pepper
Peel & chop the parsnips, place in a saucepan and cover with chicken broth. Simmer, covered, until tender, about 30 minutes. Puree in the blender, adding more water or chicken broth if needed. Meanwhile, season the chicken on both sides with salt & pepper. Heat olive oil in a sauté pan to medium-high. Lightly brown the chicken on both sides then remove and set aside. Add the onions, garlic, mushrooms & thyme to the pan and sauté for 5-7 minutes, until the mushrooms begin to soften. Add the white wine and simmer for 2-3 minutes, then add the chicken back in. Cover loosely and simmer over medium-low heat for another 7-10 minutes, until chicken is cooked through. Serve the chicken and mushrooms over the pureed parsnips.
Lemon Parsley Chicken with Tzatziki Sauce
Serves 4
4 chicken breasts, cut into chunks
Juice of 2 lemons
4 garlic cloves
½ cup parsley, chopped
¼ cup olive oil
2 small zucchini, chunked
2 small summer squash, chunked
Salt and pepper
Preheat grill to medium-high. Combine lemon juice, garlic, parsley, olive oil and a pinch of salt and pepper in blender and puree. Brush the veggies with the lemon-parsley marinade then pour the rest over the chicken and let sit for 30 minutes. Using skewers, make kebobs with the chicken, zucchini and squash. Grill the kebobs for 3-5 minutes on each side, until the chicken is done and the veggies are tender. Remove. Serve with Tzadziki sauce and couscous.
Tzadziki Sauce
½ cup plain greek yogurt
Juice of 1 lemon
2 tbsp chopped dill
1 tbsp chopped parsley
¼ cup grated cucumber
Salt and pepper
Combine all ingredients well.
Chicken and Broccoli Salad with Creamy Tarragon Dressing
Serves 4-6
4 chicken breasts
2 heads broccoli, chopped into small florets
½ cup cherry tomatoes, halved
½ cup sliced red onion
2 tbsp chopped tarragon
2 tbsp scallion
¼ cup lemon juice
¾ cup plain yogurt
1 tbsp agave nectar
Salt and pepper
Season the chicken breast with salt and pepper and roast in a 350˚ oven for 20-25 minutes, or until done. Let cool then roughly chop. Steam the broccoli in salted water for 5-7 minutes, until al dente. Drain and let cool. Combine the chopped chicken with the broccoli, tomatoes and red onion. Set aside. To prepare the dressing, stir together the tarragon, scallion, lemon juice, yogurt and agave nectar. Season with salt and pepper to taste. Pour the dressing over the chicken salad and combine well to coat all ingredients. Serve a thick slice of whole-grain bread.
Grilled Curry Chicken with Mango Quinoa Salad
This recipe was inspired by a fellow soccer mom. Thanks Jeanette!
For the Chicken
5-6 chicken breasts
2 tbsp olive oil
1 tsp salt
1 tbsp curry powder
Combine all ingredients in a bowl and let sit while the grill is preheating to medium high. Grill chicken about 3-5 minutes per side, until you have nice grill marks and chicken is cooked through. Serve with Mango Quinoa Salad.
For the Mango Quinoa Salad
1 ½ cups dry quinoa
3 cups of water
1 garlic clove
2 small mangos, peeled and diced
½ English cucumber, diced
½ red onion, diced
Handful of mint and basil, chopped
Juice of ½ lemon
2 tbsp olive oil
Salt and pepper to taste
Bring water to boil and stir in quinoa and garlic clove. Bring back to a boil. Cover, reduce heat and simmer about 10 minutes, until water is absorbed and quinoa is al dente. Remove from heat, take out garlic clove, and let quinoa cool. Once it has cooled, add in rest of ingredients and mix well. Serve with Curry Grilled Chicken.
Chicken Chow-Chows
Corn tortillas (about 2 per person)
Shredded chicken (great use for leftovers)
Shredded cheddar cheese
Sliced avocado
Diced tomato
Jalapeños
Salsa/Sour cream/other fixin’s
Super simple… Turn the oven on broil. Place tortillas on a cookie sheet, spread a generous handful of cheese on tortillas, stick under broiler until cheese is melted and chicken is warmed- just a couple minutes. Pull out, top with avocado, tomato, jalapeños, and any other favorite fixin’s.
Just came up with this soup the other day. It’s got a mild kick, and amazing flavor, from the Chipotle taco seasoning mix. Try it out and let me know what you think!
3 celery stalks, chopped
1 small onion, chopped
3 cloves of garlic, minced
1 15oz can chopped tomatoes with mild green chile
1 32oz box chicken broth
1 package of boneless, skinless chicken thighs, chopped into small chunks
½ head napa cabbage, chopped (this replaces the lettuce normally in tacos)
1 cup baby corn, chopped (you could also use frozen corn kernels, but I like the texture from the baby corn)
½ a package of chipotle taco seasoning mix
For topping:
Sour cream
Shredded cheddar cheese
Crushed corn chips
In a soup pan, sauté the onion and celery in a tablespoon or so of olive oil until tender. Add in the garlic and sauté for another minute then add in the rest of the ingredients. No brain science here. Simmer until the chicken is cooked through and starting to shred. To serve, fill soup bowl with Chicken Taco Soup, sprinkle with cheese, and a few crushed corn chips then top off with a dollop of sour cream. So yummy!