Recipe of the Week: Chicken Fajita Salad

Ingredients

For the Salad:

  • 2 Boneless Skinless Chicken Breasts
  • Cajun Seasoning, or taco seasoning
  • 1 bag Lettuce
  • 1 Red Pepper, chopped
  • 1 Fresh Tomato, chopped
  • 1 Avocado, diced

For the Dressing:

  • 1/2 cup Salsa, use your favorite
  • 2 tablespoons Fresh Cilantro
  • 1 clove Garlic
  • 1 tablespoon Balsamic Vinaigrette Dressing
  • 1 tablespoon Lime Juice

Instructions

  1. Preheat grill or skillet to medium high heat. Season each side of the chicken breasts with Cajun seasoning. Cook for 6-7 minutes per side, until cooked through.
  2. Assemble the lettuce on a plate or bowl. Top with peppers, tomatoes, and avocado.
  3. To prepare dressing place all of the ingredients in a small food processor or blender. Blend until smooth.
  4. Once the chicken is fully cooked, slice and place over the salad. Top with dressing to serve.

Recipe of the Week: Chicken Souvlaki Sandwich with Lemon Mint Tzatziki

Ingredients

  • 4 Hamburger Buns
  • 4 large boneless skinless chicken breasts
For the Souvlaki Marinade
  • 6 tbsp fresh lemon juice
  • 3 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • ½ tsp kosher salt
  • 1 rounded tbsp smoked paprika
  • 1 tsp freshly ground black pepper
  • 3 cloves minced garlic
For the Lemon Mint Tzatziki
  • 1 cup thick Greek yogurt
  • 2 inch piece of English cucumber
  • 2 tsp finely chopped fresh mint
  • 1 cloves minced garlic
  • 1 tbsp fresh lemon juice
  • 1/2 tsp lemon zest finely minced, (optional)
  • 2 tbsp olive oil
  • pinch salt and pepper to season

Instructions

For the Lemon Mint Tzatziki
  1. Peel and de-seed the cucumber and dice it very small.
  2. Add it to the thick Greek Yogurt along with the other ingredients for the tzatziki. Stir well and store in the fridge.
For The Chicken
  1. Mix all of the ingredients together and pour over the chicken in a Ziploc bag.
  2. Marinate in the fridge for 15 – 20 minutes.
  3. Cook on a preheated grill at medium high heat for about 6-8 minutes per side until the chicken is completely cooked through.
  4. Slice the chicken and serve on toasted Hamburger Buns with the prepared Tzatziki.

Recipe of the Week: Chicken Burrito Bowl

Ingredients:

For the rice:

  • 1 cup of white long-grain rice
  • 1 teaspoon extra-virgin olive oil
  • 1 lime
  • ½ teaspoon kosher salt
  • 2 tablespoons chopped fresh cilantro

For the chicken:

  • 1 pound boneless, skinless chicken breasts, about 2 medium chicken breasts
  • 2 teaspoons chili powder
  • 2 tablespoons olive oil

For the black beans:

  • 1 (15-ounce) can black beans
  • ½ teaspoon cumin
  •  1/4 teaspoon cayenne
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder

For assembly:

  • 1 cup roasted corn
  • 1 cup pico de gallo
  • 1 cup guacamole
  • ½ cup sour cream
  • 1 cup shredded Monterey jack cheese

Instructions:

For the rice:

  1. Bring the rice, 2 cups water and olive oil to a boil over medium heat. Once boiling, cover the pan and reduce the heat to medium-low. Cook until all the water has been absorbed and the rice is tender. Squeeze lime juice into the rice, then fluff salt and cilantro into rice using a fork.

For the chicken:

  1. Cut the chicken in to 1-inch chunks and season with chili powder. In a pan with olive oil or on a grill, cook the chicken thoroughly, until no longer pink, about 5 minutes. Set aside.

For the beans:

  1. Open the can of beans and drain most, but not all of the juices out (reserve about a tablespoon). Pour the beans into a small pan and heat over medium heat. Use the back of a spoon to mash the beans a little bit. Stir in the cumin, cayenne, garlic powder and onion powder. Cook until the beans are hot, stirring occasionally. Remove from the heat and set aside.

To serve: Into four bowls, layer a scoop of rice, then beans, and chicken. Top with roasted corn, pico de gallo, guacamole, sour cream, and shredded cheese.

Recipe of the Week: Mediterranean Olive Chicken

Ingredients:

  • 3/4 cup chopped ripe green olives
  • 1/3 cup extra virgin olive oil
  • 2 tbsp fresh lime juice
  • 1 tbsp crushed garlic
  • 2 tsp honey
  • 1/2 tsp lime zest
  • 1/2 tsp red pepper flakes (if sensitive to spice, omit)
  • 1/2 tsp dried oregano
  • Salt and pepper
  • 4-5 lb chicken pieces, bone in, skin on (I like using chicken thighs)
  • 1/4 cup dry white wine
  • 2 tsp cornstarch or potato starch

Instructions:

  1. In a mixing bowl, whisk together the chopped olives, olive oil, lime juice, garlic, honey, lime zest, red pepper flakes and oregano. Season the marinade with salt and pepper to taste.
  2. In a mixing bowl, whisk together the chopped olives, olive oil, lime juice, garlic, honey, lime zest, red pepper flakes and oregano. Season the marinade with salt and pepper to taste.
  3. Cover the baking dish with plastic wrap and place it in the refrigerator for at least 2 hours, up to overnight (overnight is best).
  4. Preheat oven to 375 degrees F. Remove the plastic wrap and cover the baking dish with parchment or foil. If using foil, pierce a few vents with a sharp knife around the outer edges. If using parchment, simply cover the dish loosely.
  5. Place the covered dish in the oven. Let the chicken bake for 60 minutes, then remove the parchment or foil and cook for an additional 15-30 minutes, basting periodically, until well cooked and tender. At the end of cooking, you may broil it for a minute or two to brown the skin– watch carefully to make sure it doesn’t burn!
  6. Transfer chicken pieces to a platter. Carefully tip the baking dish so that the pan drippings and juices gather in one corner. Use a spoon to skim off the clear liquid fat, separating it from the solid drippings. Discard the fat.
  7. Pour the remaining drippings into a small saucepan along with ¼ cup of white wine. Heat the sauce slowly over medium.While sauce is heating, whisk together 1 tbsp cornstarch or 2 tsp potato starch and 2 tbsp water till smooth. Pour the starchy liquid into the saucepan and whisk until combined. Heat the sauce until bubbling and thickened.

 

Recipe of the Week: Loaded Greek Chicken “Pitzas”

INGREDIENTS

  • 1 boneless, skinless chicken breast
  • ¼ cup Greek dressing
  • 4 pieces pita bread
  • 4 canned artichokes (not marinated), drained and quartered
  • 1 roasted red pepper, cut into strips
  • 6 grape tomatoes, halved
  • 8 kalamata olives, sliced
  • 1 cup crumbled feta cheese
  • ½ cup fontina cheese, shredded
  • ½ cup provolone cheese, shredded
  • 1 tablespoon fresh dill, chopped
  • 1 tablespoon fresh oregano, chopped
For the tzatziki
  • 1½ cups greek yogurt
  • 4 cloves garlic
  • 1 small cucumber, peeled and chopped
  • 2 teaspoons olive oil
  • Juice of ½ lemon
  • 2 tablespoons dill
  • Kosher salt, to taste

INSTRUCTIONS

  1. In a plastic container or freezer bag, combine the Greek dressing and chicken breast. Let marinate for at least 4 hours, or overnight.
  2. In a blender or food processor, combine all of the tzatziki ingredients. Blend until smooth. Refrigerate until ready to use.
  3. When the chicken is ready remove from the marinade and shake off excess. Grill, saute, or bake until cooked through. Chop into small pieces and set aside.
  4. Preheat the oven to 450 degrees F. Lay the pita bread on a parchment-lined baking sheet, concave side down.
  5. Spread the tops of each pita with 2 tablespoons of tzatziki, leaving room at the edges. Top with the cheeses, reserving ½ cup of feta. Distribute the chicken, olives, tomatoes, artichokes, roasted red pepper, and herbs evenly on top of the cheese, and then top with remaining feta.
  6. Bake for 10 minutes, or until the edges of the feta and pita bread begin to brown. Serve with the remaining tzatziki.

Recipe of the Week: Chicken and Avocado Burritos

Ingredients

  • 4 burrito sized tortillas (corn tortillas for gluten-free), warmed
  • 1 pound cooked chicken, sliced or shredded
  • 1 large avocado, diced
  • 1 cup Monterey Jack cheese, shredded
  • 1/4 cup salsa verde
  • 1/4 cup sour cream or greek yogurt
  • 2 tablespoons cilantro, chopped

Instructions

  1. Assemble the burritos, optionally toast, and enjoy!

Recipe of the Week: Chicken Linguine With Red Pepper Zucchini Cream Sauce

Ingredients

  • 1 pound boneless, skinless chicken breasts
  • 12 oz. linguine
  • 2 tablespoons unsalted butter
  • 1 zucchini, finely chopped
  • 2 red bell peppers, seeds removed and finely chopped
  • 1/2 white onion, finely chopped
  • 1 clove garlic, crushed
  • 1/4 cup heavy cream
  • 1/2 cup parmesan cheese, grated
  • fresh parsley, minced, to taste
  • kosher salt and freshly ground pepper, to taste

Instructions

  1. Preheat oven to 350 degrees F. Generously season chicken with salt and pepper and place it in a large baking dish. Bake for 25-30 minutes or until cooked through.
  2. Bring a large pot of salted water to boil and cook pasta according to packaging directions, or until al dente. 8-10 minutes. Drain the noodles, and set them aside when done.
  3. Heat butter in a large skillet over medium heat and sauté zucchini, bell pepper and onion.
  4. Add crushed garlic and season with salt and pepper. Reduce heat to low and cook, stirring occasionally, until veggies caramelize. This may take up to 20 minutes.
  5. Stir heavy cream into the browned vegetables and stir constantly until the cream thickens enough to coat the back of a spoon. Add chicken breasts to sauce and cook for 5 minutes, then remove from heat.
  6. Transfer pasta to serving plates and cover with chicken and vegetable cream sauce.
  7. Garnish with cheese and parsley.

Recipe of the Week: Grilled Pesto Chicken and Tomato Kebabs

Ingredients

  • 1 cup fresh basil leaves, chopped
  • 1 clove garlic
  • ¼ cup grated Parmigiano Reggiano
  • kosher salt and fresh pepper to taste
  • 3 tbsp olive oil
  • 1-1/4 lbs skinless chicken breast, cut into 1-inch cubes
  • 24 cherry tomatoes
  • 16 wooden skewers

Instructions

  1. In a food processor pulse basil, garlic, parmesan cheese, salt and pepper until smooth. Slowly add the olive oil while pulsing.
  2. Combine the raw chicken with pesto and marinate a few hours in a bowl.
  3. Soak wooden skewers in water at least 30 minutes (or use metal ones to avoid this step). Beginning and ending with chicken, thread chicken and tomatoes onto 8 pairs (or less if you load them up like I did) of parallel skewers to make 8 kebabs total.
  4. Heat the outdoor grill or indoor grill pan over medium heat until hot. Be sure the grates are clean and spray lightly with oil.
  5. Place the chicken on the hot grill and cook about 3-4 minutes; turn and continue cooking until chicken is cooked through, about 2 to 3 minutes.

Recipe of the Week: Cilantro-and-Lime Marinated Chicken Fajita Kebabs

INGREDIENTS

  • 1/2 cup packed coarsely chopped cilantro leaves and tender stems
  • 1/3 cup lime juice from about 6 limes
  • 1/3 cup extra-virgin olive oil
  • 4 medium cloves garlic, peeled
  • 1 tablespoon dark brown sugar
  • 2 teaspoons kosher salt
  • 1 1/2 teaspoons ground cumin
  • 3/4 teaspoon crushed red pepper flakes
  • 2 pounds skinless, boneless chicken thighs, cut into 1 1/2-inch cubes (see note above)
  • 1 large red bell pepper, stemmed, seeded, and cut into 1 1/2-inch pieces
  • 1 large green bell pepper, stemmed, seeded, and cut into 1 1/2-inch pieces
  • 1 large white onion, cut into 1 1/2-inch cubes and separated into 3-layer segments
  • Wooden skewers, soaked in water for at least 30 minutes prior to use

INSTRUCTIONS

  1. Place cilantro, lime juice, olive oil, garlic, brown sugar, salt, cumin, and crushed red pepper in the jar of blender. Pureé until smooth. Place chicken cubes in a large resealable plastic bag. Pour in marinade and seal bag, removing as much air as possible. Place in refrigerator and marinate for at least 1 and up to 5 hours.
  2. Thread chicken onto skewers, alternating with pepper and onion squares.
  3. Light one chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Grill skewers until well browned on all sides and center of chicken registers between 160-165°F on an instant read thermometer, 3-4 minutes per side. Transfer skewers to platter and let rest for 5 minutes. Serve immediately.

Recipe of the Week: Mediterranean Chicken Pita Wraps

Ingredients

Easy Garlic Aioli:
  • ¼ cup mayonnaise
  • 1 Tablespoon lemon juice
  • ½ Tablespoon minced fresh parsley
  • salt, ground black pepper, to taste
  • 1 clove of garlic, minced or smashed
Chicken:
  • 2 boneless, skinless chicken breast halves
  • ¼ cup olive oil, divided
  • juice of one lemon
  • salt, ground black pepper, to taste
  • 1 Tablespoon minced fresh parsley
  • ½ – 1 Tablespoon other herbs, minced (optional: rosemary, thyme, tarragon, oregano, etc.)
  • 1 teaspoon dry herbs (any spice/herb mixture that you enjoy)
  • 1 garlic clove, minced
  • 1 Tablespoon high smoke point oil (avocado oil, peanut oil, grape seed oil, canola, etc)
  • For the pita wraps: 4-6 pita wraps
Vegetables:
  • 2 medium zucchini, sliced into thin planks down the length of the zucchini (about ½ inch thick)
  • 1 medium eggplant, sliced into thin planks down the length of the zucchini (about ½ inch thick)
  • 1 large bell pepper, cut into planks
  • salt, ground black pepper, to taste
  • 1 teaspoon dry herbs (any spice/herb that you enjoy)
  • 1 – 2 garlic cloves, minced
  • ¼ cup olive oil

 Instructions

  1. Mix all the ingredients for the Garlic Aioli in a medium bowl and set aside in the refrigerator.
  2. For the chicken, first pound the chicken gently so that the chicken breasts have an even thickness. Season the chicken breasts on both sides with salt and ground black pepper. Add the minced garlic, the fresh and dry herbs and then add the olive oil and the lemon juice. Mix the chicken so that the marinade coats both sides of the chicken.
  3. Set the chicken aside to marinate while you prep the vegetables and then start them cooking. If you want to marinate the chicken for longer than 1 hour, I suggest not adding the lemon juice until about 30 minutes before you plan to cook it. If you marinate the chicken in anything acidic for a long period of time, you risk the chicken becoming very mushy.
  4. While the chicken is marinating, turn on the oven to a broiler setting. Most oven broilers have two settings – on or off. If you have the ability to set the temperature of your broiler, I like to set it as high as it goes, in my case 500 degrees Fahrenheit. Place the top rack of the oven about 4-6 inches from the heating element.
  5. Mix the vegetables with the olive oil, garlic and season with ground black pepper and dry herb mixture, but don’t season it with salt until right before you broil them, since the salt will draw out moisture out of the vegetables, especially the zucchini, and they will become very mushy and soggy if you leave them in the salt for too long. They cook pretty quickly, so check them often. They will take about 8-10 minutes to cook, but the time really depends on your oven. You can broil the vegetables on both sides, or simply char them on one side, it’s up to you.
  6. While the vegetables are roasting, pour in about 1 Tablespoon of oil into a 10 inch skillet. Heat the skillet until the oil is hot, then add the chicken to the skillet. (Make sure to remove as much of the herbs and garlic from the chicken – they add great flavor to the chicken, but will quickly burn in the skillet.) Cook the chicken on medium heat unit the chicken measures 165 degrees Fahrenheit in the center of each chicken breast, about 5-7 minutes per side. Take the chicken out of the skillet and let it rest for at least five minutes before slicing it into pieces.
  7. When the vegetables are cooked through, golden brown and charred in spots, take them out of the oven and slice the vegetables into thick sticks.
  8. Heat each piece of pita (covered), in a microwave, oven or on the stovetop, just until heated through. (to keep the pita warm, keep it covered and keep it in the “warm setting” of the oven, or wrap it in a clean towel until ready to serve.
  9. Drizzle the Garlic Aioli down the center of each pita bread, top with the chicken slices and then with the vegetable slices. Sprinkle with more fresh herbs. Fold the sides of the pita over the chicken and vegetables, to form a wrap. Wrap the second bottom half of the pita wrap in parchment paper or aluminum foil and serve.