Chicken Archives

Category: Chicken

12
Oct
2017

Lemon Rosemary Chicken Breasts

categories: Chicken, For The BBQ Grill, Main Dishes

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Lemon Rosemary Chicken Breasts – low in calories, big in flavor! Marinated and grilled, with a lemon glaze, this easy, delicious chicken is sure to impress!

If you’re looking for a light chicken recipe, you should try Lemon Rosemary Chicken Breasts! Marinated, grilled, and served with a lemon glaze (made from the marinade), this simple, delicious chicken dish is sure to impress!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Lemon Rosemary Chicken Breasts Are A Weight Watchers Recipe

I found this lemon rosemary chicken breasts recipe on the Weight Watchers website, and decided to give it a try. My husband and I loved this dish! Lemon rosemary chicken breasts are low in calories, yet full of flavor, thanks to the incredible marinade and glaze! The recipe is incredibly easy, and the chicken (when prepared as written) counts as 2 WW Smart Points per serving!

TIP: I marinated the chicken EARLY in the day, so that when dinner time came around, all I had to do was grill the chicken and make the quick glaze while the chicken was cooking. By doing it that way, it was EASY and quick to prepare our evening meal!

Preparing Lemon Rosemary Chicken Breasts

This recipe for lemon rosemary chicken breasts calls for thin chicken cutlets or tenderloins. If you don’t have those handy (which I did not, the day I took these photos), you can easily substitute a thick boneless, skinless chicken breast.

You can cut the chicken breast in half lengthwise horizontally, OR take a thick chicken breast, and cut it in half vertically. Once sliced in half, pound it out thin between two pieces of plastic wrap (see photo below).

Prepare Marinade For Chicken

In a medium-sized bowl, place the olive oil, lemon zest, minced garlic, rosemary, thyme, white wine and the chicken broth. Stir well, to combine all of the ingredients. Add the chicken breasts to the lemon marinade. Turn them over to make sure all sides are covered with the marinade.

Cover the bowl with plastic wrap, and refrigerate the chicken pieces in the marinade for at least 6 hours. TIP: Turn the lemon rosemary chicken breasts a couple of times during the marinating time, to ensure great flavor on all sides of the chicken.

Pan Grilling The Marinated Lemon Rosemary Chicken Breasts

When you’re ready to cook, generously spray a grill or grill pan with non-stick cooking spray (off the heat). Preheat the grill (or grill pan) to medium-high.

Once the grill is hot (but not smoking), transfer chicken pieces from marinade onto hot grill. Important: save the remaining marinade sauce. Cook for 3-5 minutes per side, or until the lemon rosemary chicken breasts are done and reach an internal temperature of 165 degrees F.

Making The Glaze For Lemon Rosemary Chicken Breasts

While the lemon rosemary chicken breasts are cooking, use the remaining marinade to make a glaze. To make the glaze, combine remaining marinade with 1/2 cup chicken broth in a small saucepan. Heat the sauce on high heat. Bring the lemon sauce to a boil. Continue cooking for about 5 minutes, until glaze has reduced a little in volume, and has slightly thickened.

Time To Serve The Chicken!

When the lemon rosemary chicken breasts are done, transfer them to a serving platter or plates. Drizzle the lemon glaze over the cooked chicken, and serve!

I hope you will consider trying this delicious recipe for lemon rosemary chicken breasts! Have a fantastic day.

Looking For More Chicken Recipes?

I have LOTS of chicken recipes on this website! You can search them by using the Recipe Index at the top of the page. The list includes these and many more chicken recipes:

Interested In More Recipes?

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Original Recipe Source: https://www.weightwatchers.com/us/recipe/rosemary-lemon-chicken-breasts-1/5626a646a6d5b396107020a6

0 from 0 votes

Lemon Rosemary Chicken Breasts

Prep Time

5 mins

Cook Time

8 mins

Marinating Time

6 hrs

Total Time

6 hrs 13 mins

Lemon Rosemary Chicken Breasts - low in calories, big in flavor! Marinated and grilled, with a lemon glaze, this easy, delicious chicken is sure to impress!

Category: Entree

Cuisine: American

Keyword: lemon rosemary chicken breasts

Servings: 4 servings

Calories Per Serving: 173 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 Tablespoons olive oil
2 teaspoons lemon zest
2 teaspoons fresh squeezed lemon juice
2 teaspoons fresh rosemary , minced
1 Tablespoon minced garlic
1 teaspoon fresh thyme , minced
1 Tablespoon dry white wine
1/4 cup low-sodium chicken broth
4 boneless skinless chicken breasts , 3 ounces each (thin cutlets OR tenderloins)
Non-stick cooking spray
1/2 cup chicken broth (for glaze)

US Customary - Metric

Instructions

In a medium-sized bowl, place olive oil, lemon zest, minced garlic, rosemary, thyme, white wine and the chicken broth. Stir well, to combine ingredients.
Add chicken breasts to marinade. Turn them over to coat all sides. Cover bowl with plastic wrap, and refrigerate chicken in marinade for at least 6 hours.
When ready to cook, generously spray a grill or grill pan with non-stick cooking spray (off the heat). Preheat the grill (or grill pan) to medium-high. Once grill is hot, transfer chicken pieces from marinade onto hot grill (save remaining marinade sauce). Cook 3-5 minutes per side, until chicken is done, and reaches an internal temperature of 165 degrees F.
Use the remaining marinade to make a glaze while the chicken is cooking. To make the glaze, combine the remaining marinade with 1/2 cup chicken broth in a small saucepan. Heat the sauce on high heat. Bring glaze to a boil, and continue cooking for about 5 minutes, until glaze has reduced slightly, and thickened a bit.
When chicken is done, drizzle the glaze over the cooked chicken, and serve!

Recipe Notes

Recipe calls for thin cutlets or tenderloins. If you don't have those handy, you can substitute a thick boneless, skinless chicken breast and cut it in half horizontally lengthwise, OR take a thick chicken breast, and cut it in half vertically, then pound it out thin between two pieces of plastic wrap. WW= 2 Smart Points (freestyle)

Nutrition Facts

Lemon Rosemary Chicken Breasts

Amount Per Serving (1 breast)

Calories 173 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 1g6%

Cholesterol 54mg18%

Sodium 212mg9%

Potassium 366mg10%

Carbohydrates 2g1%

Fiber 1g4%

Sugar 1g1%

Protein 19g38%

Vitamin A 50IU1%

Vitamin C 7.3mg9%

Calcium 11mg1%

Iron 0.5mg3%

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

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22
Sep
2017

Strawberry Avocado Spinach Salad With Grilled Chicken

categories: Chicken, Main Dishes, Salads

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Looking for a main course salad bursting with flavor and packed with protein? How about trying this filling, delicious recipe for Strawberry Avocado Spinach Salad With Grilled Chicken?
I found this salad recipe while searching Pinterest a while ago, and decided to make this for dinner for my husband and myself recently. The salad was very easy to prepare, and the bonus is that the dressing for the salad also serves as a marinade for the chicken breasts before grilling! Here’s how to make this entree salad (enough for 2 LARGE main course salads):

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Make The Salad Dressing

First, mix up the salad dressing/marinade by placing olive oil, white balsamic vinegar, sugar, tarragon, salt and black pepper in a small bowl. Stir until sugar is dissolved and ingredients are completely combined. Divide the dressing in half, reserving half to dress the finished salad with before serving. Set aside.

Marinate The Chicken

Place the chicken breasts in a covered container. Take the remaining half of the dressing and pour it over the chicken. Turn to coat chicken with marinade. Place in refrigerator in covered container and let marinade for at least 30 minutes.

Grill The Marinated Chicken

Prepare a grill (inside or outside) by spraying with a non-stick spray. Cook chicken breasts on medium-high heat, turning occasionally until they reach an internal temperature of 165 degrees, and are cooked through. Grill times will vary, depending on the size of the chicken breasts, but the average time will be about 15-20 minutes.

Once cooked, take chicken off grill, and let the meat rest for a few minutes to let internal juices redistribute. Cut chicken breasts into 1/2 inch slices.

Make The Strawberry Avocado Spinach Salad With Grilled Chicken

Arrange baby spinach, strawberries, red onion slices, feta, and almond slices in or on individual serving dishes. Place grilled chicken slices on top of salad.

Add avocado chunks, then drizzle salad with remaining reserved salad dressing (don’t use the dressing you marinated the chicken in). Serve this strawberry avocado spinach salad with grilled chicken, and enjoy every single bite!

Time To EAT!

Here is a photo of our bowls of strawberry avocado spinach salad before we pounced on them and gobbled them up! They were soooo good! Crunchy almonds, sweet strawberries, slightly salty feta, creamy avocados, yummy salad dressing and delicious chicken top this delicious salad off!

Hope you will consider making this wonderful tasting strawberry avocado spinach salad. We truly enjoyed it. Thank you for stopping by today… I hope you will come back soon.

Looking For More Main Dish Salad Recipes?

You can find all of my recipes for Main Dish Salads in the Recipe Index, located at the top of the page. I have quite a few, including:

Interested In More Recipes?

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Recipe Source: http://www.foodiecrush.com/strawberry-and-avocado-spinach-salad-with-chicken/

0 from 0 votes

Strawberry Avocado Spinach Salad With Grilled Chicken

Prep Time

10 mins

Cook Time

15 mins

Total Time

25 mins

Strawberry Avocado Spinach Salad with Grilled Chicken is bursting with flavor and protein, and tastes delicious topped with a homemade light balsamic dressing.

Category: Main Course Salad

Cuisine: American

Keyword: strawberry avocado spinach salad

Servings: 2 entree salads

Calories Per Serving: 821 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Marinade/Salad Dressing:

1/4 cup extra virgin olive oil
1 teaspoon granulated sugar
1 Tablespoon golden balsamic vinegar ( I used a white raspberry balsamic)
1/2 Tablespoon dried tarragon (or 1 Tablespoon fresh, chopped tarragon)
1/4 teaspoon salt
1/4 teaspoon ground black pepper

For Salad:

2 boneless , skinless thin chicken breasts (about 1" high, and not too "plump")
6 cups loosely packed baby spinach leaves
6-8 strawberries , hulled/quartered
1 ripe avocado , peeled, seeded, then cut into 1-2 inch chunks
4 very thin slices of red onion
1/4 cup crumbled feta cheese
2 Tablespoons sliced almonds
1 slice cooked crisp/crumbled bacon (optional)

US Customary - Metric

Instructions

Mix the salad dressing/marinade by placing olive oil, white balsamic vinegar, sugar, tarragon, salt and black pepper in a small bowl. Stir until sugar is dissolved and ingredients are completely combined. Divide dressing in half, reserving half to dress the finished salad with. Set aside.
Place chicken breasts in a shallow container. Take remaining half of the dressing and pour it over the chicken. Turn to coat chicken with marinade. Cover, and place in refrigerator; let chicken marinate for at least 30 minutes.
Prepare a grill (inside or outside) by spraying with a non-stick spray. Cook chicken breasts on medium-high heat, turning occasionally until they reach an internal temperature of 165 degrees, and are cooked through. Grill times will vary, depending on size of the chicken breasts, but average time will be about 15-20 minutes. Once cooked, take chicken off grill, and let the meat rest for a few minutes to let internal juices redistribute. Cut chicken breasts into 1/2 inch slices.
Arrange baby spinach, strawberries, red onion slices, feta, and almond slices in individual serving dishes. Place grilled chicken slices on top of salad. Add avocado chunks, then drizzle with reserved salad dressing (do not use the dressing you marinated the chicken with). Serve, and enjoy!

Nutrition Facts

Strawberry Avocado Spinach Salad With Grilled Chicken

Amount Per Serving (1 salad)

Calories 821 Calories from Fat 522

% Daily Value*

Fat 58g89%

Saturated Fat 11g69%

Cholesterol 96mg32%

Sodium 794mg35%

Potassium 1929mg55%

Carbohydrates 42g14%

Fiber 14g58%

Sugar 16g18%

Protein 37g74%

Vitamin A 8775IU176%

Vitamin C 75mg91%

Calcium 302mg30%

Iron 5.2mg29%

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

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14
Sep
2017

Chopped Greek Chicken Salad

categories: Chicken, Main Dish Salads, Main Dishes, Salads

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You’ll love this Weight Watchers Chopped Greek Chicken Salad, with grilled chicken, feta cheese, kalamata olives, crunchy cucumbers, and a light vinaigrette!

I discovered a new recipe for a Chopped Greek Chicken Salad, with grilled chicken, feta cheese, kalamata olives, crunchy cucumbers, and a light vinaigrette recently, and decided to try it. Wow! We LOVED it!

We each had a huge bowl of salad, complete with grilled chicken, feta cheese, kalamata olives, crunchy cucumbers, etc.. We topped it with a light vinaigrette dressing, and it was a delicious, filling and complete meal for us!

The flavor of the chopped Greek chicken salad was amazing… and guess what? It’s a Weight Watchers recipe, so if you are looking to have a light (but filling) meal, a low calorie or Smart Points recipe (6 Points!), then I would highly recommend this main course salad! As an added bonus… it’s incredibly EASY to prepare, so it’s a WIN-WIN.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

How To Prepare Chopped Greek Chicken Salad

The first thing I did was cook the chicken. I used an indoor grill (which only took about 8 minutes), but you can cook the chicken breast any way you would like, or use leftovers. Season chicken lightly with salt/pepper. Grill or roast chicken breasts (I used 2 thin breasts). When done, set aside to cool for 5 minutes. Once cool, cut into thin slices. Set aside. TIP: While chicken is cooking, prep, chop, and slice the veggies.

Divide the chopped romaine lettuce in half, and place in bowls or on dinner plates. Divide and add the peeled, chopped cucumber and sliced green onions to each bowl.

“Building” The Salad In Layers

Divide the ingredients in half (half for each salad), and add the chicken slices and whole kalamata olives on top of the lettuce.

Now divide and add the fresh chopped tomatoes and crumbled feta cheese to each chopped Greek chicken salad. Doesn’t it look GOOD??? Now- wasn’t that incredibly EASY to prepare?

Ready To Serve The Chopped Greek Chicken Salad

When ready to eat, drizzle each chopped Greek chicken salad with 2 Tablespoons of low-fat vinaigrette salad dressing. Give the salad a toss, to mix ingredients, then serve! Enjoy!

Here are our two dinner salads ready to go! Not only do they LOOK good, they TASTE great, as well! Time to dig into a nice big bowl of scrumptious chopped Greek chicken salad.

This was a very filling salad, and I will definitely be making it again! I LOVE that even a “lighter than normal” salad can be filled with so many wonderful flavors! My husband is already wondering when we will have this chopped Greek chicken salad again. Soon… real soon!

I really hope you will consider trying this fantastic chopped Greek chicken salad recipe! You are gonna enjoy it! Have a wonderful day… make the most out of every minute you are blessed with!

Looking for More SALAD Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have lots of great salad recipes you might enjoy, including:

Interested In More Recipes?

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
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Recipe Source: https://cmx.weightwatchers.com/nui/explore/details2/WWMEAL:5626a7722084d63a3401ea88?mode=featured-recipes&tags=contentTags.food_course.tags:Breakfast&view=list

0 from 0 votes

Chopped Greek Chicken Salad

Prep Time

10 mins

Cook Time

8 mins

Total Time

18 mins

You'll love this Weight Watchers Chopped Greek Chicken Salad, with grilled chicken, feta cheese, kalamata olives, crunchy cucumbers, and a light vinaigrette!

Category: Main Course Salad

Cuisine: Greek

Keyword: chopped Greek chicken salad

Servings: 2 main course servings

Calories Per Serving: 275 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

4 cups chilled Romaine lettuce , chopped
6 ounces boneless skinless chicken breast (roasted or grilled), sliced.
Salt/pepper to season chicken
1 cup fresh tomatoes , chopped
1 cup English cucumber , peeled, chopped
4 medium raw scallions (green onions), sliced (white and green parts)
18 Kalamata olives (pitted)
4 Tablespoons Feta cheese , crumbled
4 Tablespoons low fat vinaigrette salad dressing

US Customary - Metric

Instructions

Season chicken lightly with salt/pepper. Grill or roast chicken breasts (I used 2 thin breasts). When done, set aside to cool for 5 minutes. Once cool, cut into thin slices. Set aside. TIP: While chicken is cooking, chop and slice veggies.
Divide the chopped romaine in half and place in bowls or on dinner plates. Divide and add chopped (and peeled) cucumber and sliced green onions. Divide and add chicken slices and kalamata olives. Divide and add fresh chopped tomatoes and crumbled feta cheese.
Drizzle each salad with 2 Tablespoons of low-fat vinaigrette salad dressing; toss salad, and serve! Enjoy!

Recipe Notes

Caloric calculation does NOT include low-fat vinaigrette dressing, as there are a variety of low-fat bottled dressings on the market, with varying caloric counts.

If following WW plan, this recipe is 6 Smart Points per serving, if prepared as written.

Nutrition Facts

Chopped Greek Chicken Salad

Amount Per Serving (1 salad (1/2 of total))

Calories 275 Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 6g38%

Cholesterol 84mg28%

Sodium 1052mg46%

Potassium 784mg22%

Carbohydrates 10g3%

Fiber 4g17%

Sugar 4g4%

Protein 25g50%

Vitamin A 9050IU181%

Vitamin C 15mg18%

Calcium 243mg24%

Iron 2.1mg12%

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

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07
Sep
2017

Cajun Chicken Pasta

categories: Chicken, Main Dishes, Pasta

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Cajun chicken pasta, with chicken breasts, healthy veggies in a creamy, mildly spicy sauce in this “lightened up” version of a famous restaurant dish!
I recently celebrated a birthday, and one of the first things I did with a gift card I received was to purchase a new cookbook for my collection. The first recipe I made from that cookbook was this delicious “lightened-up” recipe for Cajun Chicken Pasta. We LOVED it, so I want to share it with you today!

The original version is a popular restaurant item in a famous restaurant, but in this version, it has been lightened up, and prepared as written, will be under 400 calories per 1½ cup serving! It’s absolutely delicious! Look at all those fresh colorful veggies that are in this Cajun chicken pasta! Here’s how to make it:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Prep The Veggies First!

The best tip I can give you is to prep them before beginning! If you have all ingredients ready to go, you can prepare the dish while the pasta cooks and it should be ready in about the same amount of time! TIP: Also to save time… bring a large pot of salted water to a boil right at the start (for the pasta).

Blend The Sauce Thickening Ingredients

Combine milk, cream cheese and flour in a blender. Mix until well blended. Set aside. This is a “slurry” that will be used to thicken the Cajun sauce later.

Cook The Pasta

Cook the pasta in the boiling water according to package directions. Drain and set aside. Prepare the chicken and sauce while pasta is cooking.

Time To Cook The Chicken

While the pasta is cooking, prepare the chicken. Season all the chicken pieces with Cajun seasoning, garlic powder, and salt.

Spray a non-stick skillet with cooking spray and heat to medium-high. When hot, add chicken (may need to work in batches depending on size of skillet). Cook chicken about 3 minutes (till golden brown on bottom), then flip and cook other side about 3 minutes. When done, remove the chicken to a plate. Set aside.

Now Let’s Put The Cajun Chicken Pasta Together

Add olive oil to the skillet (same one you cooked the chicken in). Turn heat down to medium. Add the bell pepper and onion slices. Cook for about 3 minutes, stirring occasionally.

Once the veggies are tender, add the mushrooms and tomatoes. Cook for 2-3 minutes, then add minced garlic, and cook for an additional minute, stirring often. Add the rest of the garlic powder, remaining salt and pepper. Stir to blend, and continue cooking.

Turn heat down to medium-low. Pour in the “slurry” ( milk/cream cheese/flour mixture) and a cup of chicken broth. Stir well, to blend. Cook for a couple minutes, stirring often, until the sauce has started to thicken.

Time To Finish This Dish!

Add the chicken back into the skillet. Add salt and the rest of the Cajun seasoning. Stir and cook until chicken is heated through (1-2 minutes). Once mixed, add the cooked pasta, and gently stir, to coat pasta and chicken with Cajun sauce.

Serve The Cajun Chicken Pasta

Once everything is heated through, the Cajun Chicken Pasta is ready to serve! Garnish each serving with sliced green onions… and serve while hot!

We absolutely loved this Cajun chicken pasta meal! So much flavor! I also recommend Gina Homolka’s cookbook “The Skinnytaste Cookbook” for anyone looking to cut some calories out of their meals! It is a wonderful cookbook with some delicious recipes!

Have a great day. Be kind out there, people! It’s such a small thing… but your kindness really can have a huge impact on others!

Looking For More PASTA Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have lots of delicious pasta recipes, including:

Interested In More Recipes?

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
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Recipe Source: The Skinnytaste Cookbook” by Gina Homolka, Published 2014, Clarkson Potter/Publishers, pages 187-187.

5 from 1 vote

Cajun Chicken Pasta

Prep Time

15 mins

Cook Time

15 mins

Total Time

30 mins

Cajun chicken pasta, with penne, chicken breast strips, and healthy veggies in a creamy, mildly spicy sauce are featured in this "lightened up" copycat version of a famous restaurant's dish!

Category: Chicken

Cuisine: Cajun

Keyword: cajun chicken pasta

Servings: 5 servings

Calories Per Serving: 378 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1/3 cup fat-free milk
1 Tablespoon all-purpose flour (Gluten-free, use sweet rice flour)
3 Tablespoons light cream cheese
8 ounces penne pasta or linguine (Gluten-free, use brown rice pasta-check label)
Salt
1 pound boneless , skinless chicken breast, sliced into thin strips
1¼ teaspoons Cajun seasoning (divided)
1 teaspoon garlic powder (divided)
1/4 teaspoon black pepper
Non-stick cooking spray
1 Tablespoon olive oil
1 medium red bell pepper , seeds removed, cut in thin slices
1 medium yellow bell pepper , seeds removed, cut in thin slices
1/2 medium red onion , thinly sliced
3 garlic cloves , minced
8 ounces button mushrooms , sliced
2 medium tomatoes , chopped
1 cup low-sodium chicken broth
2 medium scallions (green onions), chopped

US Customary - Metric

Instructions

First... prep veggies, gather ingredients, and heat large pot of salted water to boiling.
Combine milk, cream cheese and flour in a blender. Mix until well blended. Set aside.
Cook pasta in boiling water according to package directions. Drain; set aside. Prepare chicken/sauce while pasta cooks.
Season chicken pieces with 1 tsp.Cajun seasoning, 1/2 tsp. garlic powder, and 1/4 tsp. salt. Spray a non-stick skillet with cooking spray; heat to medium-high. When hot, add chicken. Cook chicken about 3 minutes (till golden brown on bottom), turn, cook other side about 3 minutes. When done, remove chicken to a plate. Set aside.
Add olive oil to skillet. Turn heat down to medium. Add bell pepper and onion. Cook about 3 minutes, stirring occasionally. Once veggies are tender, add mushrooms and tomatoes. Cook 2-3 minutes, then add minced garlic, and cook for an additional minute, stirring often. Add the rest of the garlic powder, 1/2 teaspoon salt and 1/8 teaspoon ground black pepper. Stir to blend.
Turn heat down to medium-low. Pour in the "slurry" (milk/cream cheese/flour mixture) and a cup of chicken broth. Stir well. Cook for a couple minutes, stirring, until sauce has started to thicken.
Add chicken back into skillet. Add 1/8 teaspoon salt and the rest of the Cajun seasoning (1/4 tsp). Stir and cook until chicken is heated through (1-2 minutes). Once mixed, add cooked pasta to skillet, and gently toss, to coat pasta and chicken with sauce. When heated through, it's ready! Garnish each serving with sliced green onions... and serve hot!

Nutrition Facts

Cajun Chicken Pasta

Amount Per Serving (1 serving)

Calories 378 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 2g13%

Cholesterol 63mg21%

Sodium 179mg8%

Potassium 941mg27%

Carbohydrates 46g15%

Fiber 3g13%

Sugar 6g7%

Protein 30g60%

Vitamin A 1605IU32%

Vitamin C 85.1mg103%

Calcium 64mg6%

Iron 1.8mg10%

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

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11
Jul
2017

Easy Chicken Salad For Sandwiches

categories: Chicken, Sandwiches

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This easy copycat version of a famous East Coast chicken salad for sandwiches is convenient to have in the refrigerator for a quick meal!

Do you enjoy chicken salad? Today I want to share with you a wonderful recipe for Easy Chicken Salad For Sandwiches! It’s really yummy!

I enjoy having chicken salad made up and ready in the fridge during hot summers, so I can make chicken salad sandwiches for my family any time I want!

The original recipes comes from a website I enjoy called “A Family Feast”. Martha and her husband Jack (the bloggers/cooks) have a wonderful website, Facebook and Pinterest pages that feature some fantastic recipes. I highly recommend their website (see recipe source below)!

Here’s how to make this delicious chicken salad for sandwiches.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Why This Is Called A “Copycat” Recipe

The recipe is a copycat version of a brand of chicken salad for sandwiches marketed and sold on the East Coast. While I have never tasted the original Willow Tree Chicken Salad, I found this recipe almost identical (minus the brown sugar/garlic powder) to the recipe my Mom’s been making for years.

That was enough for me to try it. so I decided to test this version out! YUM! The chicken salad is very flavorful, and not too “mayonnaise-y” (new word!) once ingredients are combined.

It’s also fairly inexpensive to make, and very easy to prepare. The recipe makes 4-6 servings, depending on how much chicken salad you use for each sandwich, and it tastes GOOD.

If you want to cut out some carbs and not use bread, simply place the chicken salad between lettuce leaves and roll up like a burrito to eat! Here’s how to make this tasty chicken salad:

Shred The Meat For The Chicken Salad For Sandwiches

The recipe calls for cooked boneless, skinless chicken breast. I simply boil the chicken breasts in water until done (the easy way), but however you cook the chicken is up to you.

Once the chicken is cooked, place the chicken breasts in a stand mixer (with the paddle attachment on). Shred the chicken on medium speed until it’s finely shredded.

If you want to shred the chicken by hand instead of using a mixer, simply use two forks.

This is how it looks once done. You will have a nice big bowl of finely shredded chicken, and it only takes a couple of minutes!

Add The Rest Of The Ingredients

Add the rest of the ingredients to the shredded chicken (mayonnaise, celery, onion, brown sugar, garlic powder, salt and pepper).

Stir all of the chicken salad ingredients well, until thoroughly blended. Take a bite, and add additional salt and/or pepper, to suit your taste.

Cover the chicken salad with plastic wrap, and keep it refrigerated until you are ready to make and serve the sandwiches.

Chicken Salad For Sandwiches Is Now Ready To Eat!

When you’re ready to make sandwiches, place the chicken salad on top of lettuce leaves on sandwich bread, cut in half, and serve! That’s it! Pretty easy, right?

Keep any leftovers covered in the refrigerator for up to 3-4 days. Now you can make delicious chicken salad sandwiches whenever you want!

I sure do love summer in Oregon! It is such a blessing to have warmth, sunshine, and blue skies, especially after the wettest, gloomiest Winter and Spring I can recall in several years!

Having this chicken salad for sandwiches pre-made and ready is a welcome thing, so we can be outside enjoying the beauty of the Pacific Northwest! Thanks for stopping by, and have a great day!

Looking For More SANDWICH Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some wonderful and delicious sandwich recipes to check out, including:

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Recipe Source: www.afamilyfeast.com/copycat-willow-tree-chicken-salad/

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Easy Chicken Salad For Sandwiches

Prep Time

10 mins

Cook Time

0 mins

Total Time

10 mins

This easy and delicious copycat version of a famous East Coast chicken salad is convenient to have in the refrigerator for a quick sandwich for lunch or dinner!

Category: Sandwich

Cuisine: American

Keyword: chicken salad

Servings: 4 -6 servings

Calories Per Serving: 325 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 pound cooked chicken breast (boneless/skinless), shredded
3/4 cup mayonnaise
3 Tablespoons finely minced celery
3 Tablespoons finely minced onion
1 Tablespoon brown sugar
1/8 teaspoon garlic powder
1/4 teaspoon ground black pepper
1/4 teaspoon salt (+ more to taste, as desired)

US Customary - Metric

Instructions

Place cooked boneless, skinless chicken breasts in a stand mixer (with paddle attachment on). Shred chicken on medium speed until finely shredded. If you want to shred by hand instead of using a mixer, use two forks.
Add the rest of the ingredients to the shredded chicken (celery, onion, brown sugar, garlic powder, salt and pepper). Stir all ingredients well, until thoroughly blended. Take a bite; add additional salt and/or pepper, as desired. Cover salad with plastic wrap, and refrigerate until ready to serve.
When ready to make sandwiches, place the chicken salad on top of lettuce leaves on sandwich bread, and serve! Keep leftover chicken salad covered in refrigerator for up to 3-4 days.

Recipe Notes

NOTE: Caloric calculation is based on 6 servings.
*Prep time does not include cooking time for chicken. I simply boiled the chicken in water until done, but however you pre-cook chicken is your choice.

Nutrition Facts

Easy Chicken Salad For Sandwiches

Amount Per Serving (1 serving)

Calories 325 Calories from Fat 207

% Daily Value*

Fat 23g35%

Saturated Fat 4g25%

Cholesterol 76mg25%

Sodium 334mg15%

Potassium 211mg6%

Carbohydrates 2g1%

Sugar 2g2%

Protein 23g46%

Vitamin A 50IU1%

Vitamin C 0.3mg0%

Calcium 14mg1%

Iron 0.8mg4%

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

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07
Jul
2017

Cranberry Chicken

categories: Chicken, Main Dishes

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Cranberry Chicken is delicious and easy to make, with baked chicken breasts, whole cranberry sauce, onion soup mix, pecans and Catalina dressing.

If you’re looking for a completely simple, yet delicious new chicken recipe to try, may I suggest this one for Cranberry Chicken?

Chicken breasts are layered with whole cranberry sauce, onion soup mix, chopped pecans, dried cranberries, topped with Catalina dressing. It is baked until done, then served on steamed rice.

If that ingredient list sounds strange, you’re not alone. That was my reaction the first time I saw the ingredient list. Guess what? The ingredients for cranberry chicken may sound a bit odd, but the finished chicken dish tastes really good!

Here’s how to make cranberry chicken.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

How To Make Cranberry Chicken

This meal takes less than 10 minutes of prep work (how great is THAT?). The recipe is as simple as layering ingredients and baking.

First, spray a 9×13 baking pan with non stick spray. Place boneless, skinless chicken breasts in the pan in a single layer.

Spread whole cranberry sauce evenly over chicken breasts, to cover. Who knew that raw chicken and cranberry sauce could look so festive? Ha Ha.

Time To Do Some “Sprinkling”

Sprinkle the onion soup mix evenly over all that cranberry sauce. See how easy this is so far? Told you it was easy.

Sprinkle some crunchy, chopped pecans evenly over the soup mix. Now this dish is almost done, and you’ve probably not gotten too worn out, right?

Ready to “sprinkle” again? YEP. Evenly sprinkle the dried cranberries over the pecans.

Add Catalina Dressing

Pour a bottle of Catalina dressing evenly over the top of the chicken. I use my own Homemade Catalina Salad Dressing, but a regular sized bottle of store bought dressing works perfectly!

Bake The Cranberry Chicken

Lightly cover the pan with aluminum foil. Bake the cranberry chicken at 350 degrees F. for 45 minutes.

Remove the foil, and continue baking the chicken for an additional 15 minutes. Remove the chicken from the oven. The chicken is done when cooked through to an internal temperature of 165°F.

This is what the cranberry chicken looked like when it was done and came out of the oven. Let it cool for 2-3 minutes before serving.

Serve The Cranberry Chicken!

Serve the cranberry chicken on top of hot cooked rice, on individual serving plates (or a serving platter).

Spoon some of the extra sauce over the top of each piece of chicken, for added flavor. Now you’re ready to eat this delicious main dish.

That’s it! Cranberry chicken really is such an easy recipe to prepare! We enjoyed trying this chicken dish, and hope you will, too! My husband said the taste reminded him of Thanksgiving (must be those cranberries!).

Have a wonderful day, and remember… be kind, and seek to encourage those whom you encounter today. There’s no telling what hardship or troubles they might be facing, and YOU could be the person who makes a difference in their day!

Looking For More CHICKEN Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have LOTS of chicken recipes for you to check out, including:

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Recipe Source: https://favfamilyrecipes.com/cranberry-chicken/

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Cranberry Chicken

Prep Time

5 mins

Cook Time

1 hr

Total Time

1 hr 5 mins

Cranberry Chicken is delicious and easy to make, with baked chicken breasts, whole cranberry sauce, onion soup mix, pecans and Catalina dressing.

Category: Entree

Cuisine: American

Keyword: cranberry chicken

Servings: 6 servings

Calories Per Serving: 574 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

3 large boneless , skinless chicken breasts, cut in half horizontally (or 6 small breasts)
14 ounces whole berry cranberry sauce , 1 can
2 ounces dry onion soup mix , 1 envelope
1 cup chopped pecans
1 cup dried cranberries
8 ounces Catalina dressing
Cooked white or brown rice (to serve with chicken on top)

US Customary - Metric

Instructions

Spray a 9x13 or 10x12 baking pan with non stick spray. Place chicken in pan in single layer.
Spread cranberry sauce evenly over chicken breasts. Sprinkle onion soup mix evenly over cranberry sauce. Sprinkle chopped pecans evenly over soup mix. Sprinkle dried cranberries evenly over pecans. Pour bottle of Catalina dressing evenly over pecans.
Lightly cover pan with aluminum foil. Bake at 350 degrees for 45 minutes. Remove aluminum foil, and continue baking for an additional 15 minutes.
Place chicken pieces on top of hot cooked rice on individual serving plates (or a serving platter). Spoon some of the extra sauce over the top of the chicken for added flavor. Serve, and enjoy!

Nutrition Facts

Cranberry Chicken

Amount Per Serving (1 piece)

Calories 574 Calories from Fat 252

% Daily Value*

Fat 28g43%

Saturated Fat 3g19%

Cholesterol 36mg12%

Sodium 1032mg45%

Potassium 308mg9%

Carbohydrates 67g22%

Fiber 3g13%

Sugar 58g64%

Protein 13g26%

Vitamin A 55IU1%

Vitamin C 2.2mg3%

Calcium 20mg2%

Iron 0.9mg5%

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

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29
Jun
2017

West African Chicken and Peanut Stew

categories: Chicken, Main Dishes

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West African Chicken Peanut Stew features chicken, beans, tomatoes, corn and sweet potato in a peanut based sauce, served over steamed rice.
This unique, tasty and filling stew is quite popular on the west coast of Africa. I recently made this (new to us) recipe for West African Chicken Peanut Stew. After eating it, I decided to share the recipe on my blog, because it is a delicious, filling, easy to prepare, and unique dish! I really think you will enjoy it.

When I first found the recipe in an old Bake-Off Contest cookbook from 1994, I wasn’t so sure that I wanted to try it. I just wasn’t sure of the flavor combos in this recipe, but I tried it anyway, and we really enjoyed it!

Here’s an interesting tidbit: The original recipe called the peanuts “groundnuts”, because that is what a peanut is called on the western coast of Africa… who knew?

What is IN West African Chicken Peanut Stew?

This dish contains chicken, sweet potatoes, corn, white beans and onions, and is cooked in a tomato and peanut butter sauce with a few spices to give it a bit of “zing”. I know what you’re probably thinking right about now after reading the ingredients… whaaaat?

That was my first gut reaction, as well. BUT… trust me, this actually is a wonderful, flavor-filled thick stew, and because you serve it over rice, it’s very filling, too!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

How To Make West African Chicken Peanut Stew

Heat oil in a large 4 quart heavy bottomed pan on medium-high heat. Once the oil is hot, add cubed chicken breast. Cook, stirring often until chicken is cooked through and no longer pink.

The chopped onion and garlic are the next things to go into the pot. Cook these ingredients, stirring them frequently for about 3 minutes, being careful to not let the garlic burn.

Add The Veggies

Place the diced tomatoes (undrained), white beans, corn, and cubed raw sweet potato into the pot. Stir them together, to combine.

Add the water, peanut butter, tomato paste, and remaining spices to the pan. Stir to combine, and bring this mixture to a boil.

Time To Let The Stew Cook!

Once it comes to a boil, reduce the heat to low. Cover the pan, and cook the stew for 30 minutes, or until the sweet potato chunks are tender. Stir the stew occasionally while it cooks. If the broth is too thick, add a bit more water, and stir to combine.

Serve The West African Chicken Peanut Stew

When the chicken peanut stew is done, serve it over hot white or brown rice. Garnish each serving with chopped fresh parsley and a few chopped peanuts (optional), and serve the dish while hot.

The recipe for chicken peanut stew makes 8 (1½ cup) servings. That’s it!

I truly was pleasantly surprised at how good this dish was. My husband really loved it, too! If you enjoy STEW, be sure to check out my recipe for Beef Stew… it is delicious!

Sure hope you will consider making this unique chicken peanut stew, and trust you will enjoy it! Have a great day.

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Recipe Adapted From: Pillsbury Classic Cookbooks- Bake-Off Coking & Baking Contest, published March 1994, The Pillsbury Company, page 28.

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

West African Chicken Peanut Stew

Prep Time

15 mins

Cook Time

30 mins

Total Time

45 mins

West African Chicken Peanut Stew features chicken, beans, tomatoes, corn and sweet potato in a peanut based sauce, served over steamed rice.

Category: Dinner

Cuisine: African

Keyword: African chicken peanut stew

Servings: 8 servings

Calories Per Serving: 360 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 boneless skinless chicken breasts , cut into 1/2 inch pieces
1 Tablespoon peanut oil or vegetable oil
1 medium brown onion , chopped
1 garlic clove , minced
1 (28 oz.) can diced tomatoes, undrained
1 can (15.5 oz) Great Northern or Cannelini beans
1 can (12 or 15.5 oz) whole kernel corn, drained
1 sweet potato , peeled and chopped
3/4 cup water
1/3 cup peanut butter
1 Tablespoon tomato paste
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon ground ginger
1/2 teaspoon cayenne pepper
3 cups hot cooked white or brown rice

US Customary - Metric

Instructions

Heat oil in a large 4 quart heavy bottomed pan on medium-high heat. Once oil is hot, add cubed chicken breast. Cook, stirring often until chicken is cooked through and no longer pink.
Add chopped onion and garlic to pan. Cook, stirring frequently for about 3 minutes, being careful to not let the garlic burn.
Add diced tomatoes (undrained), white beans, corn, and cubed raw sweet potato to pan. Stir to combine.
Add water, peanut butter, tomato paste, and remaining spices to pan. Stir to combine. Bring mixture to a boil.
Once mixture boils, reduce heat to low, cover pan and cook stew for 30 minutes (sweet potato should be tender). Stir occasionally. If stew is too thick, add just a bit more water.
When stew is done, serve over hot white or brown rice. Garnish each serving with chopped fresh parsley and a few chopped peanuts (optional), and serve hot. The recipe makes 8 (1½ cup) servings.

Nutrition Facts

West African Chicken Peanut Stew

Amount Per Serving (1 serving (incl. rice))

Calories 360 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 1g6%

Cholesterol 18mg6%

Sodium 624mg27%

Potassium 863mg25%

Carbohydrates 52g17%

Fiber 9g38%

Sugar 7g8%

Protein 18g36%

Vitamin A 2685IU54%

Vitamin C 12.9mg16%

Calcium 92mg9%

Iron 3.4mg19%

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

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14
Jun
2017

Chicken and Broccoli Alfredo Stuffed Shells

categories: Chicken, Italian, Main Dishes, Pasta

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Enjoy great Italian flavors in Chicken Broccoli Stuffed Shells! Pasta shells filled with chicken, broccoli, and a creamy garlic cheese sauce.

If you like chicken and broccoli, you will LOVE these Chicken Broccoli Stuffed Shells! Such a “comfort food” dish… with cheesy Alfredo sauce coating the chicken and broccoli inside jumbo sized pasta shells! Yum! There are so many ways to enjoy pasta, and this recipe for chicken broccoli stuffed shells caught my attention. How can you go wrong with pasta, chicken, broccoli, AND cheesy Alfredo sauce?

My husband and I really enjoyed this fairly simple to prepare dinner. We also enjoyed finishing off the leftovers the next day! Here’s how to make these delicious chicken broccoli stuffed shells:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

How To Make Chicken Broccoli Stuffed Shells

Prepare the jumbo pasta shells by cooking according to the package directions. Cook until the pasta is al dente, then drain and place pasta shells on a large baking sheet to cool, separating them so they don’t stick together while cooling. Set aside.

While pasta is cooking/cooling, prepare the Alfredo sauce by combining butter, garlic, heavy whipping cream and milk in a pan on medium heat. Stir together ingredients and bring them to a low simmer (do NOT boil).

How To “Temper” The Eggs For The Sauce

Place the egg yolks in a small bowl, beat until blended, then temper the eggs. “Tempering” the eggs slowly raises the temperature of the egg yolks to prevent them from scrambling when they hit the hot Alfredo sauce.

To temper the eggs, add a spoonful of the hot Alfredo sauce to the egg yolks, whisking the mixture as you add. Repeat the process with several more spoonfuls, one at a time, whisking each spoonful into the eggs. Once you have done this, slowly drizzle the egg yolk mixture into the Alfredo sauce, whisking as you add. Stir mixture well to combine, then remove pan from the heat.

Remove the pan from the heat and stir in 1/2 cup of mozzarella cheese and the Parmesan cheese. Stir to combine. Season the sauce to taste, with salt and black pepper, and set aside.

In a large mixing bowl, combine shredded/chopped chicken, chopped steamed broccoli and 1/2 cup of the Alfredo sauce. Stir to combine.

Assemble The Chicken Broccoli Stuffed Shells

To assemble: Place a couple spoonfuls of Alfredo sauce in the bottom of a 9×13 cake pan. Place a large spoonful of the chicken/broccoli mixture into each pasta shell. Place filled shells on top of sauce in pan.

Divide the remaining alfredo sauce over the tops of the pasta shells, and then sprinkle them with the rest of the mozzarella cheese (1/2 cup).

Bake The Chicken Broccoli Stuffed Shells

Bake the chicken broccoli stuffed shells uncovered in a preheated 350 degree oven for 25 minutes. When done, the cheese sauce will be bubbling up around the shells, and the cheese will be melted on top of shells.

Remove the pan to a wire rack, and let the chicken broccoli stuffed shells cool for a minute or two, before serving.

Serve The Chicken Broccoli Stuffed Shells

Place pasta shells onto individual serving plates and spoon some of the remaining Alfredo sauce over the top. Sprinkle with dried parsley flakes, if desired… and enjoy this delicious meal!

I hope you enjoy trying this stuffed shell recipe. My husband and I really appreciated the leftovers, as well (just as good the second time around). If you enjoyed these stuffed shells, you might enjoy my recipe for Mexican stuffed pasta shells. They’re yummy, too!

Have a wonderful day, and strive to be kind. It’s so simple to do… and can really encourage or make an impact on someone who might be hurting. May God bless you.

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Recipe Adapted From: http://tastesbetterfromscratch.com/chicken-broccoli-alfredo-stuffed-shells/

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Chicken and Broccoli Alfredo Stuffed Shells

Prep Time

15 mins

Cook Time

25 mins

Total Time

40 mins

Enjoy great Italian flavors in Chicken Broccoli Stuffed Shells! Pasta shells filled with chicken, broccoli, and a creamy garlic cheese sauce.

Category: Entree

Cuisine: Italian

Keyword: chicken broccoli stuffed shells

Servings: 5 servings (4 shells per)

Calories Per Serving: 561 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 (12 ounce) box of jumbo pasta shells
3 cups cooked chicken , chopped (rotisserie chicken works well)
1¾ cups chopped/steamed broccoli

For Alfredo Sauce:

3 Tablespoons butter
3 cloves garlic , minced
1 cup heavy whipping cream
1¼ cup whole milk
2/3 cup freshly grated Parmesan cheese
1/2 cup freshly grated Mozzarella cheese
2 large egg yolks , beaten
Salt and black pepper , to taste

Garnish:

1/2 cup freshly grated Mozzarella Cheese
Dried parsley flakes

US Customary - Metric

Instructions

Prepare pasta shells according to package directions until pasta is al dente; drain and place pasta shells on baking sheet to cool, separating them so they don't stick together.
While pasta is cooling, prepare Alfredo sauce by combining butter, garlic, heavy whipping cream and milk in a pan set on medium heat. Stir ingredients and bring them to a low simmer (do NOT boil). Place egg yolks in a bowl, beat until blended, then temper the eggs (this slowly raises the temp. of the egg yolks to prevent them from scrambling when they hit the simmering Alfredo sauce). To temper eggs, add a spoonful of the hot Alfredo sauce to the egg yolks, whisking as you add. Repeat process with 3-4 more spoonfuls, one at a time, whisking while adding. Slowly drizzle egg yolk mixture into the Alfredo sauce, whisking as you add. Whisk mixture well; remove pan from heat.
Add 1/2 cup Mozzarella cheese and Parmesan cheese. Stir. Add salt and pepper; season to taste.
In mixing bowl, combine chicken, cooked broccoli and 1/2 cup Alfredo sauce. Stir. Place a couple spoonfuls of Alfredo sauce in the bottom of a 9x13 cake pan. Place a large spoonful of the chicken/broccoli mixture into each shell. Place filled shells on top of sauce in pan.
Spoon remaining sauce over the top of the shells; sprinkle with 1/2 cup mozzarella cheese.
Bake (uncovered) at 350 degrees for 25 minutes. When done, the cheese sauce will be bubbling, and cheese will be melted on top. Remove pan to wire rack; let shells cool a minute before serving. Transfer shells to individual serving plates and spoon remaining Alfredo sauce over the top. Garnish with dried parsley flakes. Serve and enjoy!

Nutrition Facts

Chicken and Broccoli Alfredo Stuffed Shells

Amount Per Serving (1 serving)

Calories 561 Calories from Fat 360

% Daily Value*

Fat 40g62%

Saturated Fat 23g144%

Cholesterol 268mg89%

Sodium 525mg23%

Potassium 480mg14%

Carbohydrates 8g3%

Sugar 4g4%

Protein 41g82%

Vitamin A 1595IU32%

Vitamin C 29.3mg36%

Calcium 403mg40%

Iron 1.5mg8%

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

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22
May
2017

One Pan Greek Chicken And Orzo

categories: Chicken, Main Dishes

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Greek Chicken and Orzo is made in one pan, and is ready in 30 minutes, with thighs, orzo pasta, classic seasonings, kalamata olives and feta cheese.
If you enjoy the convenience of one pot meals, and want something you can make in about half an hour, I’m sure you will LOVE this recipe for One Pan Greek Chicken And Orzo. It’s a delicious, one pan meal that is a delicious, and flavor-filled dish.

My husband and I just returned from a week’s vacation in Hawaii. Truthfully, I wasn’t too thrilled about preparing dinner, after being spoiled by eating out for a week! I found this easy recipe for Greek chicken and orzo from Joanna Cismaru on Pinterest, and decided to try it!

I’m sure glad I did, because we loved this meal! Pan-seared, lightly seasoned chicken thighs cook alongside orzo pasta in white wine and chicken broth, then are topped with kalamata olives, crumbled feta cheese, fresh parsley, lemon wedges, and served. YUM!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Prepare And Brown The Chicken

Mix together all-purpose flour, smoked paprika, garlic powder, salt and black pepper in a medium bowl.
Pat the chicken thighs dry using a paper towel. Dredge chicken thighs in the seasoned flour mixture, coating all sides.
Heat 1 Tablespoon olive oil in a large skillet (on medium-high heat). Carefully add the chicken thighs to hot oil. Cook them for 4 minutes, without moving them in skillet.
Flip the chicken over and cook the other side for 3-4 minutes until crispy and well-browned.

Remove the browned chicken to a plate and let it rest. Don’t worry if it’s not all the way done – the chicken will finish cooking later with the rest of the ingredients!

Cook The Veggies And Orzo Pasta

Add 1 Tablespoon of olive oil back into the skillet you cooked the chicken in. Turn the heat to medium, and then add the chopped onion, minced garlic, red pepper flakes, thyme and oregano. Stir, and cook for this mixture for 1 minute, then add salt and pepper to lightly season.

Pour the uncooked orzo into the pan with the onions, etc..

Add White Wine And Chicken Broth To The Pan

Add the white wine and chicken broth and stir, to combine these ingredients. Once the ingredients are stirred, bring the liquid to a boil, and reduce the heat down to medium.

Add The Chicken Back Into The Pan

Place the chicken thighs into the skillet on top of the orzo, and cover skillet with a lid. Cook the chicken and orzo for 10 minutes (or until the orzo is fully cooked).

Garnish The Greek Chicken and Orzo Before Serving

Remove the skillet from the heat, and remove the lid. Add the kalamata olives, crumbled feta cheese, chopped fresh parsley, and lemon wedges to the dish as a garnish.

Serve The Greek Chicken and Orzo

Serve this delicious Greek chicken and orzo, and ENJOY! This dish not only looks good, it tastes great! The orzo is seasoned perfectly, and the chicken is juicy and delicious! Note: The recipe as written, serves 4 (two thighs per serving). When I prepared this meal, I cut the recipe in half, since it was just my husband and I eating it!)

We really, really enjoyed this dish, and I know it will be made again and again in our home. It truly did only take 30 minutes, from start to finish! What a perfect dinner for those crazy busy evenings when you want something delicious for dinner, but don’t want to take too long to fuss over it!

I really hope you will consider trying this wonderful chicken “one pan wonder” recipe! My hope is that you find it just as delicious as we did! Have a wonderful day, and make the most out of each minute you’ve been given!

Looking For More CHICKEN Recipes?

You can find ALL my recipes in the Recipe Index, located at the top of the page. I have LOTS of delicious chicken recipes to check out, including:

Interested In More Recipes?

You Can Also Find Me On Social Media:
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Recipe Source: http://www.jocooks.com/recipes/one-pot-greek-chicken-orzo/

0 from 0 votes

One Pan Greek Chicken And Orzo

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

Greek Chicken and Orzo is made in one pan, and is ready in 30 minutes, with thighs, orzo pasta, classic seasonings, kalamata olives and feta cheese.

Category: Entree

Cuisine: Greek

Keyword: Greek chicken and orzo

Servings: 8 servings (1 thigh per serving)

Calories Per Serving: 484 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1/2 cup all purpose flour
1 Tablespoon smoked paprika
1 teaspoon garlic powder
Salt & Pepper , to taste (approx. 1/4 teaspoon of each)
8 chicken thighs (boneless, skinless)
2 Tablespoons olive oil , divided
1 large white onion , chopped
3 cloves garlic , minced
1/4 teaspoon red pepper flakes
1 Tablespoon fresh thyme , chopped
1/2 Tablespoon dried oregano
1½ cups orzo pasta (uncooked)
1 cup white wine
2 cups chicken broth
3/4 cup kalamata olives (pitted and drained - room temp)
1/4 cup feta cheese , crumbled (room temp)
2 Tablespoons fresh parsley , chopped
1/2 lemon , sliced into wedges

US Customary - Metric

Instructions

Mix together all-purpose flour, smoked paprika, garlic powder, salt and black pepper in a medium bowl. Pat chicken thighs dry using a paper towel. Dredge chicken thighs in the seasoned flour mixture, coating all sides.
Heat 1 Tablespoon olive oil in a large skillet (on medium-high heat). Carefully add chicken thighs to hot oil. Cook them for 4 minutes, without moving them in skillet. Flip chicken over and cook the other side for 3-4 minutes until crispy and well-browned. Remove chicken to a plate and let rest. (Don't worry if it's not all the way done - the chicken will finish cooking later!).
Add 1 Tablespoon olive oil back into the skillet you cooked the chicken in and turn heat to medium. Add chopped onion, minced garlic, red pepper flakes, thyme and oregano. Stir, and cook for 1 minute. Add salt and pepper to lightly season.
Pour in the uncooked orzo. Pour in the white wine and the chicken broth, then stir to combine ingredients. Once the ingredients are stirred, bring liquid to a boil, then reduce the heat down to medium. Place the chicken thighs into the skillet on top of the orzo. Cover skillet with a lid; cook for 10 minutes (or until the orzo is fully cooked).
Remove skillet from heat; remove lid. Add kalamata olives, crumbled feta cheese, chopped fresh parsley, and lemon wedges to the skillet as garnish. Serve, and enjoy!

Recipe Notes

Don't have boneless chicken thighs? Use chicken thighs with bones, but cook chicken about 1 minute longer per side when pan-searing.

Nutrition Facts

One Pan Greek Chicken And Orzo

Amount Per Serving (1 thigh)

Calories 484 Calories from Fat 234

% Daily Value*

Fat 26g40%

Saturated Fat 6g38%

Cholesterol 114mg38%

Sodium 558mg24%

Potassium 445mg13%

Carbohydrates 32g11%

Fiber 2g8%

Sugar 2g2%

Protein 24g48%

Vitamin A 735IU15%

Vitamin C 11.8mg14%

Calcium 70mg7%

Iron 2.4mg13%

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

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27
Apr
2017

Grilled Chili & Lime Chicken Fajita Salad

categories: Chicken, For The BBQ Grill, Main Dish Salads, Main Dishes, Mexican / Southwestern, Salads

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Grilled Chili Lime Chicken Fajita Salad is delicious, with marinated chicken, peppers, onions, black beans, avocado and lettuce, and a chili lime dressing!
Do you like fajitas? Well, I sure do, so I was excited to try a new recipe for Grilled Chili & Lime Chicken Fajita Salad! Wow… it tasted fantastic, and I can’t wait to share it with you today. This main dish salad is filled with marinated grilled chicken, romaine lettuce, black beans, grilled bell peppers and onion, and is topped with tortilla strips, cilantro, avocado and sour cream.

If that’s not enough, it is drizzled with an amazing chili and lime salad dressing (part of it serves as the marinade!). If you like Southwestern food, chances are you will LOVE this filling salad. We sure did! It is one of my new favorites… will DEFINITELY make this chicken fajita salad again and again.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Plan Ahead

The chicken will need to marinate for a couple hours (at least), so plan ahead. This marinating time is not included in the prep time in the printable recipe. I like to get things ready ahead of time, so early in the afternoon I marinated the chicken, then grilled the chicken and at the same time, (in a separate skillet) I grilled the onion and peppers.

When it was dinner time, all I had to do was slice the pre-cooked chicken, arrange the salad ingredients in 2 serving bowls, drizzle with the dressing and serve! EASY!

How To Cook This Chicken Fajita Salad

The day I made this salad it was pouring rain, so I cooked the chicken on my indoor George Foreman grill. You can cook the marinated chicken on the BBQ, an indoor grill. You can also cook it in a skillet on your stovetop! The recipe calls for boneless chicken thighs, but boneless chicken breasts are a great substitution, too!

Marinating The Chicken

In a small bowl, whisk the ingredients for the marinade together until fully blended. Pour HALF (approx. 1/4 cup) of the marinade into a shallow dish.

Add the chicken, cover, and refrigerate/marinate chicken for at least 2 hours (turning occasionally to coat), for best taste results! Cover and set the remaining marinade (approx. 1/4 cup) aside until ready to serve (this is the salad dressing). There is no need to refrigerate.

Cooking the Chicken

After chicken has been marinated, grill the chicken until done and crispy on a BBQ or indoor grill. If using a skillet, heat a teaspoon of oil on medium-high heat until hot before adding meat. Once very hot (but not smoking), add chicken and cook until done. When cooked fully, remove chicken. Let rest for a few minutes, then cut chicken into thin slices.

TIP: When you cook the marinated chicken, discard and do NOT use the marinade that has been in contact with the chicken, to avoid cross contamination!

Cooking the Veggies

In a separate skillet, heat a teaspoon of oil on medium-high heat until hot. Add the sliced red and yellow bell peppers and onions to the skillet once it is hot (but not smoking).. Cook until tender (4-5 minutes), stirring occasionally. Remove the skillet from the heat and set it aside, to let the veggies cool.

Time To Assemble The Salad

To assemble the salad, fill each serving dish with torn romaine leaves. Evenly distribute the black beans, peppers and onions over lettuce. Add some sliced avocado and crisp tortilla strips. TIP: I made my own tortilla strips. To see how to make them, check the notes section of printable recipe.

Sprinkle the salad with extra cilantro leaves. Place a dollop of sour cream on top, and add a lime wedge (for garnish). Finish it by drizzling reserved marinade over the top.

Enjoy This Delicious Chicken Fajita Salad

Serve… and ENJOY this amazing, flavor-filled chicken fajita salad! The recipe as written (below) makes two very generous sized main course salads.

I’m not kidding… this chili lime chicken fajita salad really is one delicious dinner! I hope you will give it a try. My husband loved it, too. One of his first comments after tasting it was, “wow, this has to be one of the best looking salads I’ve ever eaten”. Yes, it LOOKS good, but just wait until you TASTE it! Grab a fork and have a taste of this juicy chicken fajita salad! YUM!

Have a wonderful day! Thanks for stopping by. I hope you find some delicious recipes, (including this one for chicken fajita salad) to fix for those you love and cherish!

Looking For More ENTREE SALAD Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have some delicious main course salad recipes you might enjoy, including:

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Recipe Adapted From: https://cafedelites.com/2015/08/09/grilled-chilli-lime-chicken-fajita-salad/

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Grilled Chili & Lime Chicken Fajita Salad

Prep Time

15 mins

Cook Time

15 mins

Total Time

30 mins

Grilled Chili Lime Chicken Fajita Salad is delicious, with marinated chicken, peppers, onions, black beans, avocado and lettuce, and a chili lime dressing!

Category: Main Course Salad

Cuisine: Southwestern

Keyword: chicken fajita salad

Servings: 2 Main Course Servings

Calories Per Serving: 544 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Marinade:

4 Tablespoons olive oil
1/3 cup (+ 1 Tablespoon more) fresh squeezed lime juice
2 Tablespoons fresh chopped cilantro
2 cloves minced garlic
1 teaspoon brown sugar
3/4 teaspoon red chili flakes
1/2 teaspoon ground Cumin
1 teaspoon salt

For Salad:

2 boneless , skinless chicken thighs (can substitute chicken breasts)
1/2 yellow bell pepper , sliced thin (seeds removed)
1/2 red bell pepper , sliced thin (seeds removed)
1/2 medium onion , thinly sliced
5 cups Romaine lettuce , roughly chopped
1 avocado , sliced (divided)
1/2 cup black beans (rinsed, drained)

For Garnish (Optional):

Sour cream and extra cilantro leaves
Crisp tortilla strips (see Notes section for "how to make" these).

US Customary - Metric

Instructions

In a small bowl, whisk ingredients for marinade together until fully blended. Pour HALF (approx. 1/4 cup) of the marinade into a shallow dish. Add chicken and let marinate in fridge for at least 2 hours, turning occasionally to coat. Cover remaining marinade and set aside until ready to serve (this is the salad dressing-you do not need to refrigerate).
Heat a teaspoon of oil on medium-high heat in a skillet. Once oil is hot, add marinated chicken pieces; cook until done and crispy on outside (can also use indoor grill or outside BBQ). When fully cooked, remove chicken. Let rest for a few minutes, then cut into thin slices. Set aside. Discard and do NOT use the marinade that has been in contact with the chicken, to avoid cross contamination.
In a separate skillet, heat a teaspoon of oil on medium-high heat. Add sliced onions and bell peppers. Cook until tender (4-5 minutes), stirring occasionally. Remove from heat; set aside.

To Assemble Salad: Fill serving dish with torn romaine leaves. Evenly distribute black beans, peppers and onions over lettuce. Add sliced avocado and crisp tortilla strips. Sprinkle with cilantro leaves. Place a dollop of sour cream on top and add a lime wedge (for garnish). Drizzle reserved marinade over salad. Serve... and ENJOY!

Recipe Notes

Caloric calculation does not include sour cream or tortilla strip garnish. Prep Time does not include marinating time for chicken.

TO MAKE TORTILLA STRIPS: Cut 2 corn tortillas in half, then cut into thin strips. Coat strips with 1 Tablespoon of vegetable oil, then bake at 375 degrees for 5-6 minutes on each side (flipping midway through baking), until light brown and crispy.

Nutrition Facts

Grilled Chili & Lime Chicken Fajita Salad

Amount Per Serving (1 serving)

Calories 544 Calories from Fat 288

% Daily Value*

Fat 32g49%

Saturated Fat 4g25%

Cholesterol 72mg24%

Sodium 1329mg58%

Potassium 1561mg45%

Carbohydrates 35g12%

Fiber 14g58%

Sugar 7g8%

Protein 32g64%

Vitamin A 11655IU233%

Vitamin C 123.8mg150%

Calcium 85mg9%

Iron 3.7mg21%

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

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You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
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You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks