Posts Tagged ‘Chicken’

This dish is simple, tasty and, best of all, easy to make. If you’re looking to make it heartier for these colder temperatures, add another chicken breast.

2 chicken breasts, diced
1/3 pound whole wheat pasta
2 cups broccoli florets
2 tbsp parmesan cheese
2 tsp olive oil
2 cloves garlic
1 tsp black pepper

Dice chicken breasts and soak overnight in the olive oil and garlic, adding black pepper to taste, or use a garlic marinade. Sauté in a skillet on medium-high. Cook pasta according to instructions. Steam broccoli florets. Combine all ingredients in a bowl and mix thoroughly. Serves four.


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I stumbled across this fantastic recipe earlier this week and couldn’t make enough of it. Our cast-iron skillet, which I had previously thought was enormous, was overloaded with chicken, potatoes and mushrooms, and the entire thing served just three of us (I only used three chicken breasts)! If you’re making for a larger group, I suggest transferring everything to a larger roasting pan pre-heated in the oven.

3/4 pound small red-skinned potatoes, halved, or quartered if large
2 sprigs fresh rosemary, plus 1 tablespoon leaves
1 clove garlic, minced
Pinch of red pepper flakes
Juice of 2 lemons (squeezed halves reserved)
2 tablespoons olive oil
4 chicken breasts
10 ounces Portobello mushrooms, sliced

Preheat the oven to 450. Cover the potatoes with cold water in a saucepan and salt the water. Bring to a boil over medium-high heat and cook until tender, about 8 minutes; drain and set aside.

Combine the rosemary leaves, garlic, 2 teaspoons of salt, red pepper flakes, olive oil and juice of one lemon in a bowl and mix thoroughly. Coat each breast.

Heat a large cast-iron skillet over medium-high heat. Add the chicken, cover and cook until the skin browns, about 5 minutes. Turn the chicken; add the mushrooms and potatoes to the skillet and drizzle with the juice of the remaining lemon.

Add the rosemary sprigs and the squeezed lemon halves to the skillet; transfer to the oven and roast, uncovered, until the chicken is cooked through, 20 to 25 minutes. For extra wow factor, serve it directly out of the cast iron.

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Sunday Recipe: Mint Squash Chicken Orzo

This recipe sounds more complicated than it is, and looks almost as good as it tastes. This dish was intended to be served cold, and it tastes as fine that way (I know thanks to a little late-night snacking). Served hot, however, mint squash chicken orzo transforms into a filling main course instead of a late summer side salad. Depending on your preferences, you can modify the levels of mint and garlic; fortunately, those two flavors complement each other nicely in this dish.

1-1/2 cups orzo pasta
2 tablespoons olive oil
2 tablespoons garlic marinade (for extra flavor, toss in some crushed garlic as well)
3 medium yellow squash, diced
2 chicken breasts, diced
6 ounces crumbled feta (low-fat or fat-free feta is an easy way to cut the calories without sacrificing flavor in this dish)
3/4 cup fresh chopped mint leaves
Salt and pepper to flavor

Cook the orzo as the label directs. Meanwhile, heat the olive oil and garlic marinade in a skillet medium-high. Fry the diced chicken until cooked thoroughly. Add in the diced squash, season with salt and pepper, and cook until limp.

In a large bowl, stir together the orzo and cooked chicken and squash. Add in the feta, mint and any additional salt and pepper you wish for taste. I stress large bowl; this recipe, which yields around eight servings, will be larger than you think. As pictured above, Brussels sprouts make an excellent vegetable side.

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Looking at the ingredients for the coating on this chicken dish, you wouldn’t think it adds up to a delicious meal — but it does. Pair with some fresh steamed vegetables or a salad and enjoy.

1/2 cup plain yogurt (Greek yogurt is great for this recipe, too)
1 tbsp sweet paprika
15 saltine crackers, crushed
1 tsp salt
1/4 tsp ground black pepper
4 chicken breasts, 4 to 6 oz. each, cut into flat cutlets
1 tbsp chopped parsley

Mix the yogurt and 1 teaspoon of the paprika in a small bowl. In another bowl, mix saltine crumbs, salt, pepper and the rest of the paprika. Coat each cutlet in the yogurt mix, then the breading.

Spray a cooking tray with Pam and broil 4 or 5 minutes per side. Make sure the chicken is cooked all the way through. To serve, sprinkle with parsely. You can also garnish with lemon wedges.

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