BUFFALO CHICKEN SLOPPY JOES

Sloppy Joes get a fun facelift with the addition of buffalo wing sauce and a delicious blue cheese ranch sauce! They’re perfect for an easy weeknight dinner or add them to your game day menu!

ingredients

Buffalo Chicken Sloppy Joes:
1 pound lean ground chicken or turkey
½ of a yellow onion diced
2 carrots diced
2 stalk of celery diced
2 cloves of garlic minced
1 teaspoon kosher salt
¼ teaspoon black pepper
¼ cup low sodium chicken broth or water
8 ounce can tomato sauce
¼ cup buffalo wing sauce I use Frank’s Buffalo Wing Sauce
1 tablespoon Worcestershire
1 tablespoon apple cider vinegar
Hamburger buns for serving

Blue Cheese Ranch Sauce:
1 cup plain non-fat Greek yogurt
1/3 cup crumbled blue cheese
3 tablespoons low-fat buttermilk
1 tablespoon fresh lemon juice
½ teaspoon dried parsley crushed between the palms of your hands
¼ teaspoon dried dill
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
Salt and pepper to taste

instructions

Buffalo Chicken Sloppy Joes
Over medium high heat, spray a large skillet generously with cooking spray or add a tablespoon of oil.
When the skillet is hot, sauté the onion, carrots and celery until they start to soften, about 3 minutes.
Add in the minced garlic and sauté another minute.
Add in the ground chicken and break it up into crumbles with a wooden spoon.
Season with a teaspoon of kosher salt and black pepper to taste.
Cook the chicken and vegetables until the meat is cooked through and no longer pink.
Add in the chicken broth or water and scrape up any bits from the bottom of the skillet.
In a small bowl or measuring glass whisk together the tomato sauce, wing sauce, Worcestershire and apple cider vinegar.
Pour the sauce over the chicken and vegetables and stir together until everything is coated.
Turn the heat down to low and simmer for about 5 minutes until the sauce has thickened slightly.
Serve on hamburger buns topped with the blue cheese ranch sauce.

Blue Cheese Ranch Sauce
In a small bowl add in the Greek yogurt and crumbled blue cheese.
Use the back of a fork to mash the blue cheese into the yogurt.
Whisk in the buttermilk and remaining ingredients.
Serve immediately on top of the sloppy Joes or cover and refrigerate until ready to use.

link recipes from https://www.spoonfulofflavor.com/buffalo-chicken-sloppy-joes-2/

DORITO CHICKEN CHEESE CASSEROLE

INGREDIENTS:

- 3 cups cooked chicken, chopped (I used å rotisserie chicken)
- 8 oz sour creåm
- 1 (10.75-oz) cån creåm of mushroom soup
- 1 (10.75-oz) cån creåm of chicken soup
- 1-1/2 cups sålså or 1 (10-oz) cån diced tomåtoes ånd green chiles
- 1 (11-oz) cån of corn, dråined
- 2 cups Mexicån cheese, shredded
- 1 båg of nåcho cheese Doritos

INSTRUCTIONS:

1. Preheåt oven to 350 degrees. Lightly språy å 9x13-inch pån with cooking språy.

2. Crush the entire båg of Doritos ånd cover the bottom of the dish.

3. Reserve one cup of cheese. Mix together remåining ingredients in å lårge bow. Pour chicken mixture over the Doritos.

4. Båke uncovered for 20 min. Top cåsserole with the remåining cheese ånd båke 5 ådditionål minutes or until melted.

Get Full Recipes & Video ==> plainchicken.com

Italian Chicken Scampi

Ingrêdiênts

- 6 ouncês dry wholê grain spaghêtti or angêl hair pasta
- 1 pound chickên, (bonêlêss skinlêss) cut into small piêcês
- 1 tablêspoon lêmon juicê
- A littlê salt and pêppêr
- ⅓ cup rêducêd-fat buttêr or Smart Balancê Light
- ¼ têaspoon salt
- Frêsh ground pêppêr, to tastê
- 1 tablêspoon frêsh garlic, mincêd
- ¾ cup whitê winê, sêê shopping tip
- ¼ cup rêducêd-sodium chickên broth
- 1 tablêspoon frêsh lêmon juicê
- 1 têaspoon all-purposê flour
- Chivês for garnish, optional

Dirêctions

1. Prêparê thê pasta according to packagê dirêctions. Cook thê pasta al dêntê (not ovêrcookêd). Drain and sêt asidê.

2. Sprinklê chickên with 1 tablêspoon lêmon juicê and a littlê salt and pêppêr. Coat a largê nonstick pan with cooking spray. Add chickên piêcês. Cook for about 4 minutês, using a spatula, turn ovêr, stir oftên and continuê to cook for about 3-4 minutês, until chickên is cookêd complêtêly. Rêmovê to a platê and sêt asidê.

3. Wipê pan clêan and coat with morê cooking spray. Mêlt buttêr in pan. Add salt, pêppêr and garlic. Cook for 1 minutê. Stir in whitê winê, chickên broth and lêmon juicê. Cook ovêr mêdium-high hêat until it starts to boil, turn hêat down to mêdium and continuê to cook for about 2-3 minutês until thê mixturê is rêducêd to about ¾ cup.

4. Add flour to saucê and whisk until combinêd. Sauté ovêr mêdium hêat for 1 minutê. Mix in cookêd chickên and sauté until hêatêd through.

5. To platê êach sêrving: Dividê ¾ cup pasta on êach platê. Spoon about 1 cup of Chickên Scampi with saucê on top of pasta. Garnish êach with choppêd chivês, if dêsirêd.

6. Sêrvê immêdiatêly.

Gêt Full Instruction ==> www.kittytabby.com

SPICY BUTTERMILK FRIED CHICKEN SANDWICH

This Spicy Buttermilk Fried Chicken Sandwich will make you drool! The perfect combination of flavors hot, crispy chicken melted cheese, bacon and that oh so dreamy Sriracha Mayo.

It is a quick and easy meal to through together. So next time you need a hearty flavorful dinner why not whip this scrumptious Spicy Buttermilk Fried Chicken Sandwich up.

Spicy Buttermilk Crispy Chicken Sandwich Recipe



Ingredients

• 2 boneless skinless chicken breast sliced in half lengthwise you will have 4 thin breasts
• 1 cup buttermilk
• 1 cup flour
• 3 tablespoons cornstarch
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon cayenne powder
• 1/2 teaspoon salt
• Vegetable oil
• 4 slices American cheese
• 8 slices cooked bacon
• 4 soft buns

Sriracha Mayo

• 1/2 cup mayo
• 3 tablespoons sriracha
• 1/2 teaspoon sugar

Instructions

1. Place the 4 chicken breast in a medium bowl and add buttermilk. Marinade for at least 30 minutes or up to 24 hours.
2. In a small bowl whisk together flour, cornstarch, paprika, garlic powder, cayenne, and salt.
3. Dredge chicken breasts in the flour mixture then back in the buttermilk and again in the flour mixture and let rest on a baking sheet.
4. Heat 4 cups oil in in dutch oven or heavy bottom pot to 350 degrees
5. Once oil is hot, add 2 chicken breasts and fry for about 6 minutes. Remove from pan and place on a cooling rack or plate with paper towel, and place sliced cheese on chicken. Repeat with the remaining chicken.
6. Assemble the sandwiches and enjoy!

For the Sriracha Mayo

1. In a small bowl add mayo, sriracha and sugar whisk until combined

Recipe Source ; SPICY BUTTERMILK FRIED CHICKEN SANDWICH @ butteryourbiscuit

Grandma’s Secret Ingredient Chicken Salad

Last year, Bitcoin led a motley pack of so-called cryptocurrencies in one of the great booms in market history, soaring over 2,000 percent to its peak. Since then, it’s led an epic bust that rivals the dot-com era stock market collapse. But there are still plenty of true believers. And as the dust settles, investors and regulators find themselves still grappling with questions first raised when Bitcoin broke into public consciousness five years ago: What exactly is it? How do imitators like Ethereum, Ripple’s XRP and Bitcoin Cash work? Should I buy it? Where do cryptocurrencies fit into the future of money? Here’s a guide for those feeling at sea in these turbulent digital waters. 1. What’s been happening? The total market value of all traded cryptocurrencies exploded late last year to peak at about $800 billion in January by one count. Four months later, though, the value of crypto-assets had plunged by about two-thirds, as regulators began to crack down and fear of big losses began to replace fear of missing out. By late June, Bitcoin had fallen by 70 percent -- close to the 78 percent fall of the Nasdaq Composite Index’s drop when the dot-com bubble burst -- while the worth of hundreds of other virtual coins fell close to zero. Even so, the total market value of traded cryptocurrencies still rested above $250 billion, many multiples of what it was a few years ago. 2. Is Bitcoin money? In a way, yes, though it’s not necessarily a useful form of it. It’s possible to buy or sell some things with Bitcoin but very few people do. Extreme volatility is perhaps the biggest argument against treating cryptocurrencies as you would the dollar or the euro. The hallmark of a reliable currency is that it provides a stable store of value. You wouldn’t want to spend Bitcoin on groceries today if you thought its value might soar tomorrow, or take your salary in Bitcoin if you thought it might plunge. 3. So what is it? Born out of the bitterness that followed the 2008 financial crisis, Bitcoin and its imitators aren’t bills or coins printed or policed by a government or bank. They’re electronic assets created and monitored by a community of users acting in a decentralized way, following protocols set down by the person or persons who dreamed them up. The “crypto” in the name refers to the encryption techniques used by so-called Bitcoin miners. And all the new currencies revolve around what’s seen as Bitcoin’s real innovation — blockchain, a publicly visible, largely anonymous online ledger that records the calculations miners perform to verify transactions without the need for a central authority. 4. Why are so many people down on Bitcoin? You mean, why did legendary investor Warren Buffett call it "rat poison squared”? There’s a long list of reasons. Besides the massive price swings, Bitcoin and other cryptocurrencies have been connected with scams, money laundering, tax evasion, cyberthefts, exchange outages, excessive speculation and more. Risks like these may have been easier for regulators to overlook when Bitcoin and its peers sat on the far fringes of finance, but they are moving ever closer to the mainstream. The stakes are much higher now that mom-and-pop investors and Wall Street banks alike are piling in. 5. Is anyone overseeing this area of finance? A wide range of regulators are trying to get a handle on cryptocurrencies. Turns out there’s little agreement about what they fundamentally are: currencies, commodities, securities or something entirely new. Thus you’ll see them called crypto-assets, digital tokens, coins or just “crypto.” 6. How are crypto-assets like commodities? The vision behind Bitcoin laid out in a 2008 pseudonymous manifesto promised that no more than 21 million will ever be created. That means it’s sometimes compared with scarce commodities such as gold, whose value is determined solely by what people are willing to pay for it. Crypto-assets have become popular in places where hyperinflation erodes the buying power of the local currency (think Zimbabwe), or where sanctions block purchases (think Venezuela and North Korea).  7. How are they like securities? There’s an argument that some crypto-assets have the same characteristics as stocks, such as a share of ownership in a common endeavor and the expectation of making a profit from work done by a company. Much of the focus is on new coins or tokens offered by startups through so-called initial coin offerings, or ICOs. While they take different forms, ICOs let companies bypass the venture capital process by selling coins instead of shares. In some cases, the founders say coin buyers are prepaying to use a service that the company will build. In the U.S., the Securities and Exchange Commission has opened a broad probe into whether entities running ICOs are violating its rules by offering what are really securities, although a top SEC official said that neither Bitcoin nor Etherereum fell into that category. China has banned ICOs entirely. That didn’t stop them from raising more than $10.5 billion worldwide through the first half of 2018. 8. How are regulators clamping down? Their approaches have run the gamut, from an exchange-licensing regime in Japan that was recently tightened to a largely hands-off system in Switzerland, though the anonymous and borderless nature of many digital coins makes them tough to control. China, once the world’s most active Bitcoin market, banned crypto-asset exchanges in 2017 and blocked access to overseas trading platforms. The crackdown came during government campaigns to stop money from leaving the country and to reduce financial risk. Most countries, notably the U.S., have not yet formulated a comprehensive regulatory strategy. But U.S. prosecutors are investigating whether traders have been manipulating the price of digital currencies. 9. How can I buy Bitcoin? There are a bunch of ways, all with different risks. Individuals can buy crypto-assets directly from online exchanges that will trade them for regular currencies like the dollar, the euro or the yen. Most of the exchanges will offer to hold the asset for you in a digital “wallet,” although an alarming number of exchanges have been hacked. You can also hold the asset for yourself, in a digital wallet or in so-called cold storage: for instance, a thumb drive disconnected from the internet. Since December 2017, investors can place a wager on Bitcoin — betting it will either rise or fall — without having to own it directly, via futures contracts traded on two big U.S. exchanges. 10. What’s Wall Street’s approach? Until recently, it mostly kept its distance. Now there’s lots of interest if not yet much action. Lenders including JPMorgan, Bank of America and Citigroup have barred customers from using their credit cards to buy cryptocurrencies to avoid the risk associated with these transactions. But Goldman Sachs Group Inc. planned to begin trading Bitcoin futures on behalf of customers. And everybody in finance is at least dabbling in blockchain, which is seen as an innovative way to handle transactions that could potentially upend a wide range of industries. 11. Why are there so many digital coins? There are thousands of Bitcoin rivals, and it’s not clear how many of them are going to prove either legal or useful. Some were developed to overcome what their creators saw as flaws in Bitcoin, such as slow transaction times or high fees. Some of them were outright scams. Die-hard fans of newer currencies think they’ll eventually overtake their bigger cousin. The largest rival is Ethereum, which has a total market value half the size of Bitcoin. These so-called alt-coins are certainly getting more attention: By mid-2018 they accounted for more than half of all the money in crypto-assets, compared with less than a fifth at the start of 2017. 12. Who are the crypto true believers? Here’s a short list of enthusiasts: Teenagers and hackers drawn by a disdain for authority and the libertarian aspirations behind Bitcoin’s creation. Technology geeks who believe they’re disrupting the marketplace and getting in early on the next chapter in the history of money. Financial firms and central banks that think something important will come out of all this even if Bitcoin withers. And there are also plenty of investors who aren’t true believers but who hope to find one to sell their holdings to if crypto prices soar again.

source http://kosong--ok.blogspot.com/2019/05/grandmas-secret-ingredient-chicken-salad.html

BEST RECIPE OF SWEET AND SOUR CHICKEN

This SWEET AND SOUR CHICKEN is million percent better than any takeout, the chicken bakes up tender with a beautiful crust and is coated perfectly with the sweet and tangy flavors of the sauce.

Make this! You’ll love it, I promise.

INGREDIENTS:
CHICKEN:
3-4 boneless, skinless chicken breasts (about 2 pounds)
Salt and pepper
1 cup cornstarch
2 large eggs, beaten
1/4 cup canola, vegetable or coconut oil
SAUCE:
1/2 to 3/4 cup granulated sugar (depending on how sweet you want the sauce)
4 tablespoons ketchup
1/2 cup apple cider vinegar
1 tablespoon soy sauce
1 teaspoon garlic salt
INSTRUCTIONS:

1. Preheat the oven to 325 degrees F.
2. Cut the chicken breasts into 1-inch pieces. Season with salt and pepper. Place the cornstarch in a gallon-sized ziploc bag. Put the chicken into the bag with the cornstarch and seal, tossing to coat the chicken.
3. Whisk the eggs together in a shallow pie plate. Heat the oil in a large skillet over medium heat until very hot and rippling. Dip the cornstarch-coated chicken pieces in the egg and place them carefully in a single layer in the hot skillet.
4. Cook for 20-30 seconds on each side until the crust is golden but the chicken is not all the way cooked through (this is where it’s really important to have a hot skillet/oil). Place the chicken pieces in a single layer in a 9X13-inch baking dish and repeat with the remaining chicken pieces.
5. Mix the sauce ingredients together in a medium bowl and pour over the chicken. Bake for one hour, turning the chicken once or twice while cooking to coat evenly with sauce. Serve over hot, steamed rice.

NOTES:

• If you like extra sauce, double the sauce ingredients – pour half over the chicken and follow the recipe instructions; pour the other half in a small saucepan and cook the sauce on the stovetop at a simmer for 8-10 minutes until it reduces and thickens. Serve it on the side of the chicken.

Recipe Source : SWEET AND SOUR CHICKEN @ melskitchencafe

GENERAL TSO’S CHICKEN RECIPE

General Tso’s Chicken Is A Favorite Chinese Food Takeout Choice That Is Sweet And Slightly Spicy With A Kick From Garlic And Ginger.

General Tso’s Chicken can sometimes have recipes that are really complicated and with many different breading steps. I eliminated them going to a simple cornstarch coating, but you can definitely do a thicker typical breading if you would like, like I did in my Orange Chicken recipe. Also, the addition of the hoisin sauce may seem small and you may want to skip it because it isn’t a normal pantry item unless you are used to doing Asian cooking, but the flavor is that specific General Tso’s Chicken flavor that you’ll miss without it.

INGREDIENTS

• 1 pound chicken thighs cut into 1 inch chunks
• 1/4 cup cornstarch
• oil for frying
• 1 tablespoon minced ginger
• 1/2 teaspoon red chili flakes
• 2 cloves garlic minced

For the Sauce:

• 3 tablespoons rice vinegar
• 3 tablespoons soy sauce
• 2 teaspoons hoisin sauce
• 1/4 cup water
• 3 tablespoons sugar
• 1 tablespoon cornstarch

INSTRUCTIONS

1. Toss the chicken thighs with the quarter cup of cornstarch and let sit while you mix the sauce ingredients.
2. Add the rice vinegar, soy sauce, hoisin sauce, water, sugar and tablespoon of cornstarch in a small bowl and whisk together.
3. Add the chicken to a pan with the oil and fry until crispy.
4. Remove chicken from the pan and drain all but a tablespoon of the oil and add the chili flakes, ginger and garlic.
5. Cook until you smell the garlic (about 30 seconds).
6. Add in the chicken and toss, then add in the sauce.
7. Stir for about 30 seconds until thickened.
8. Serve immediately.

Recipe adapted : GENERAL TSO’S CHICKEN @ dinnerthendessert

Creamy Chicken Noodle Casserole

Ingrëdiënts

- 2 cups uncookëd ëgg noodlës
- 2 cups cookëd, shrëddëd chickën
- 1 10 oz. packagë frozën pëas and carrots
- 1 10 oz. packagë frozën corn
- 1 cup milk
- 1 10 oz. can crëam of chickën soup
- 1 10 oz. can crëam of cëlëry soup
- salt and pëppër, to tastë
- 2 Tablëspoons mëltëd buttër

This Recipes & Image Adapted From ==> www.yupfoodie.com

Instructions

1. Prëhëat ovën to 350° F. Spray a 9x13 inch baking dish with nonstick spray.

2. Boil ëgg noodlës according to packagë dirëctions. Drain watër.

3. Mëanwhilë, in a largë bowl combinë all thë othër rëmaining ingrëdiënts. Add cookëd noodlës to mixturë. Gëntly stir to combinë ëvërything. Pour into prëparëd baking dish. Covër with foil.

4. Bakë 30 minutës or until hëatëd through. Rëmovë from ovën and lët stand 5 minutës bëforë sërving.

BALSAMIC GLAZED CAPRESE CHICKEN

This Baked caprese chicken cooked right in a sweet, garlic balsamic glaze with juicy cherry tomatoes, fresh basil and topped with melted mozzarella cheese! Caprese Chicken cooked right in a sweet, garlic balsamic glaze with juicy cherry tomatoes, fresh basil and topped with melted mozzarella cheese!

I love the amazing flavour of balsamic chicken and baking chicken thighs in a sweet balsamic gaze has to be the be all and end all of all baked chicken. plus, adding mozzarella and basil into that mix? this is so good ..

Ingredients

• 6 skinless , bone-in chicken thighs
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon salt
• cracked black pepper , to taste
• 1 tablespoon olive oil (or a light spray of cooking oil spray)
• 2 tablespoons minced garlic
• 1/3 cup balsamic vinegar
• 2 1/2 tablespoons brown sugar , packed
• 1 1/2 cups grape or cherry tomatoes , divided
• 8 0z (250 g) fresh mozzarella cheese (or Bocconcini), cut into 6x 1/2-inch slices**
• 1/4 cup fresh basil leaves , chiffonade

Balsamic Glaze: (Optional To Serve)

• 1/3 cup balsamic vinegar
• 2 tablespoons brown sugar , packed

Instructions

1. Preheat oven to 210°C | 410°F.
2. Season each chicken thigh with the oregano, basil, salt and pepper.
3. Heat the oil (or cooking spray) in a large oven-proof pan or skillet over medium-high heat. Sear the chicken on both sides until golden brown, about 4 minutes each side. Transfer chicken to a plate; drain most of the excess oil, leaving about a teaspoon worth.
4. Return the skillet back to the stove; fry garlic until fragrant (about 1 minute). Add the vinegar and brown sugar; stirring to combine while heating through. Bring to a simmer, while stirring occasionally, until glaze has thickened (about 5-6 minutes).
5. Return the chicken to the pan, turning in the glaze to evenly coat. Add 1 cup of the tomatoes, whole, around the chicken and place the chicken into the oven. Bake until the chicken is completely cooked through (about 30 minutes). Top each chicken with a slice of mozzarella cheese; return back into the oven for a further 5 minutes or until the cheese has melted.
6. Slice the remaining 1/2 cup tomatoes in half; place them on top of the cheese; pour over some of the balsamic sauce from the pan and garnish with basil. Serve immediately.
7. Optional:
8. If wanting to serve with extra balsamic glaze (as pictured above), make your glaze while the chicken is in the oven. Combine the vinegar and sugar in a small pot and bring to the boil. Reduce heat, allowing to simmer while stirring occasionally, until the glaze is thickened and reduced by half (about 5-6 minutes). Drizzle over the chicken when ready to serve.

Recipe Adapted : balsamic glazed caprese chicken @ cafedelites

GARLIC CHICKEN WITH SPINACH WITH CREAMY GARLIC SAUCE

This meal has tender chicken in a creamy basil sauce that’s flavored with roasted garlic.

Roasted garlic is great to have on hand because it has many uses. It’s easy to make and when you can catch a sale on garlic, make a batch! I will link up the instructions in the recipe card.

INGREDIENTS

• 2 lbs chicken tenders or 4 boneless skinless breasts
• 2 tbs olive oil
• ½ tsp salt
• ⅛ tsp pepper
• 1 cup frozen chopped spinach (thawed and water squeezed out) -OR- 2 cups fresh baby spinach

Sauce:

• 2 cups half-and-half -OR- light cream
• 2 tbs flour
• ¼ cup chopped fresh basil -OR- 2 tsp dried
• 1 small head roasted mashed garlic
• 1 tsp salt
• ¼ tsp pepper
• 2 tbs grated Romano or Parmesan cheese

INSTRUCTIONS

1. Sprinkle chicken pieces with the ½ tsp salt and ⅛ tsp pepper. Let it sit for about 5 minutes.
2. Place the flour in a small bowl. Slowly whisk in the cream so there are no lumps. Stir in remaining sauce ingredients and set aside.
3. Heat the olive oil in a large skillet. Brown the chicken on all sides; remove from pan.
4. Pour the sauce into the hot pan and whisk until sauce begins to bubble. Add the spinach and cook for about 1 minute.
5. Add the chicken back to the pan, cover and cook for 10 minutes.

Recipe Adapted : CREAMY BASIL GARLIC CHICKEN WITH SPINACH @ bakeatmidnite

ONE SKILLET CASHEW CHICKEN STIR FRY

This EASY 20 minute One Skillet Cashew Chicken Stir Fry is the perfect weeknight meal that is healthy, full of flavor and perfect for your weekly meal prep!

One Skillet Cashew Chicken Stir Fry Recipe

INGREDIENTS

• 1 Tbsp olive oil
• 1 lb boneless skinless chicken breasts, cut into 1-inch pieces
• Salt and pepper, to taste
• 3 cloves garlic, minced
• 2 cups broccoli florets
• 1 red bell pepper, julienned
• 1 cup sugar snap peas
• ½ cup carrots, julienned
• ⅓ cup unsalted cashews
• 4 green onions, chopped

For the sauce:

• 4 Tbsp tamari (or soy sauce)
• 3 Tbsp all-natural peanut butter
• 2 Tbsp honey
• 1 tsp. sesame oil
• 1 Tbsp grated ginger
• 2 or 3 Tbsp water

INSTRUCTIONS

1. To make the sauce, whisk together tamari (or soy sauce), peanut butter, honey, sesame oil, and grated ginger in a small bowl. Whisk in 2 or 3 tablespoons of water, depending on the consistency you prefer, and set aside.
2. In a large skillet over medium heat, drizzle olive oil and add chicken. Season with salt and pepper and sauté until lightly browned, about 4 to 5 minutes. Add the garlic and sauté for about 30 seconds, mixing it with the chicken.
3. Add broccoli, bell pepper, snap peas and carrots to the skillet, incorporating everything together. Cook an additional 5 minutes, until veggies are tender and chicken is cooked through, then add cashews and green onions and drizzle the peanut sauce over top.
4. Mix everything together with the sauce, coating well, and cook for one more minute. Serve and enjoy!

Recipe Adapted : One Skillet Cashew Chicken Stir Fry @ eatyourselfskinny

OVEN BAKED LIME AND PEPPER CHICKEN

With this kind of meal planning, chicken breasts happen to be a very popular choice because they are a tremendous source of lean protein that’s widely available, easy on the wallet and they’re also super easy to prepare. If not seasoned properly, however, chicken breasts tend to be a little dry and tasteless, which may result in one getting totally fed up with them rather quickly…

There’s nothing wrong with chicken being juicy, moist AND tasty while still remaining OVEN , In fact, it’s so moist, so tender so refreshing and most of all, so SUPER tasty, you’ll actually look forward to eating it today, and tomorrow, and the day after, and the day after that…

INGREDIENTS

• 2-3 tbsp healthy cooking oil or fat of your choice
• 6 large boneless, skinless chicken breasts (about 300g/ 10.6oz each)

For the marinade

• ¼ cup (60ml) freshly-squeezed lime juice
• ¼ cup (60ml) extra-virgin olive oil
• 2 cloves garlic, minced
• 1 tsp salt (I use Himalayan salt)
• 1 tsp ground black pepper
• 1 tsp powdered red pepper flakes
• grated zest of 2 limes

For garnish

• ¼ cup chopped fresh parsley
• slices of lime

INSTRUCTIONS

1. In a large mixing bowl or glass measuring cup, combine all the ingredients for the marinade and whisk until well combined.
2. Place the chicken breasts in a baking dish that's just big enough to accomodate them in a single layer and then pour the marinade right over. Toss delicately until all the chicken breasts are evenly coated, cover with plastic film and place in the refrigerator to marinate for at least 4 hours, or up to overnight.
3. Preheat your oven to 375°F.
4. In a large, heavy skillet, heat a few tablespoons of healthy cooking oil or fat over medium-high heat. Once the pan is hot enough, add the chicken breasts, 2 or 3 at a time, and sear for a minute or two on each side, until nice and golden brown.
5. Place the seared chicken breasts in a Dutch oven or other oven safe dish with tight fitting lid and repeat with the remaining chicken breasts.
6. Pour the remaining marinade over the chicken breasts, put the lid on and and bake in the oven for 25 minutes, then remove the lid and continue cooking for another 5 minutes to crisp up the chicken.
7. Serve immediately, drizzled with the cooking juices and garnished with slices of lime and a handful of freshly chopped parsley. super healthy, too. This Oven Baked Lime and Pepper Chicken is the very proof of that!

Recipe Adapted : OVEN BAKED LIME AND PEPPER CHICKEN @ thehealthyfoodie

PESTO CHICKEN BAKE, ONE PAN RECIPE

This Pesto Chicken bake is an easy, one pan, oven baked, family dinner. Chicken breast pieces are marinated in delicious pesto, along with crispy pesto roast potatoes, vine tomatoes and green beans. A complete one pan meal this makes the perfect midweek supper dish.

This pesto chicken bake is an easy, one pan, oven baked, family dinner. It's also dairy free and gluten free and packed with two portions of colourful vegetables.

Ingredients

• 750 g New potatoes
• 2 tbsp Olive oil
• 500 g Mini chicken fillets
• 120 g Sacla' Free From Pesto
• 400 g Fine green beans
• 400 g Vine cherry tomatoes
• Salt and pepper

Instructions

1. Pre heat the oven to 200C.
2. Put the potatoes and olive oil into the pan, toss the potatoes until coated and bake for about 30 minutes, until starting to soften.
3. Add the chicken fillets and then spoon the pesto on top of the potatoes and chicken. Put back into the oven for 10 minutes.
4. Add the green beans and tomatoes, with salt and pepper and toss in the pesto-y juices. Put back into the oven for 10 more minutes or until the chicken is cooked through.

Recipe Adapted  PESTO CHICKEN BAKE – AN EASY AND DELICIOUS ONE PAN RECIPE @ tamingtwins

STICKY GINGER SOY GLAZED CHICKEN

Sticky Gingèr Soy Glazèd Chickèn fèaturès and simplè marinadè that turns into a sticky and dèlicious glazè.

This Recipes & Image Adapted by ==> www.budgetbytes.com

Kèyword: èasy Dinnèr
Total Cost: $8.08 rècipè / $1.01 pèr thigh
Prèp Timè: 40 mins
Cook Timè: 20 mins
Total Timè: 1 hr
Sèrvings: 8  piècès

INGRèDIèNTS

MARINADè
- 1/4 cup brown sugar
- 3 Tbsp soy saucè
- 2 clovès garlic
- 1 Tbsp frèsh gingèr, gratèd
- Frèshly crackèd pèppèr
- 1 Tbsp cooking oil

CHICKèN
- 8 bonèlèss, skinlèss chickèn thighs (about 1.75 lbs total)
- 1/2 Tbsp cooking oil

GARNISHèS (OPTIONAL)
- 2 grèèn onions
- 1 tsp sèsamè sèèds

INSTRUCTIONS

1. Mincè thè garlic and gratè thè gingèr using a finè holèd chèèsè gratèr or box gratèr. In a small bowl stir togèthèr thè brown sugar, soy saucè, garlic, gingèr, somè frèshly crackèd pèppèr (about 15 cranks of a pèppèr mill), and cooking oil. Placè thè chickèn thighs in a shallow dish or a gallon sizè zip lock bag. Pour thè marinadè ovèr thè chickèn and turn to coat. Covèr thè chickèn and marinatè for at lèast 30 minutès or up to a day (rèfrigèratèd).

2. Whèn rèady to cook thè chickèn, hèat a largè skillèt ovèr mèdium flamè. Oncè hot, add 1/2 Tbsp cooking oil and swirl to coat thè bottom of thè skillèt. Add half of thè chickèn piècès and lèt cook until wèll brownèd on èach sidè and cookèd through. Rèmovè thè cookèd chickèn to a clèan platè, thèn rèpèat with thè sècond batch.

3. Oncè all thè chickèn has bèèn rèmovèd from thè skillèt, pour thè lèftovèr marinadè into thè skillèt and allow it to comè up to a boil. Whisk thè marinadè as it boils to dissolvè any brownèd bits from thè skillèt. Lèt it continuè to boil until it rèducès to a thick glazè*. Turn thè hèat off, add thè cookèd chickèn back to thè skillèt, and drèdgè it in thè thick glazè. Garnish with slicèd grèèn onions and sèsamè sèèds if dèsirèd.

QUINOA CHICKEN NUGGETS

Tasty baked Quinoa Chicken Nuggets with a delicious crispy quinoa coating – so easy and healthy!

Quinoa is all the rage. How do you feel about it? I tend to gravitate away from “trendy” things but I’m on board with this one. I love it because it’s so versatile. I’ve used it in salads, in place of rice with Asian-style dishes, in 30-minute skillets and now as a chicken nugget coating.

Ingredients

• 3-4 boneless skinless chicken breasts, cut into 2-inch pieces
• 2/3 cup flour
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 3 eggs
• 2 tablespoons water
• 2 cups cooked quinoa

Instructions

1. Preheat oven to 425 degrees and grease a baking sheet. In a small bowl whisk flour, salt, and pepper. In a second bowl whisk eggs and water. Place quinoa in a third bowl.
2. Dredge chicken pieces in flour mixture, then eggs, and lastly in the quinoa being sure to coat well. Place on prepared baking sheet.
3. Spray chicken nuggets generously with cooking spray (this helps the nuggets to get crispy but can be skipped if you prefer) and bake for 15-20 minutes until nuggets are cooked through and browned. Serve with your favorite dipping sauces such as bbq sauce, ketchup, sweet and sour sauce, etc.

Recipe Source : QUINOA CHICKEN NUGGETS @ lecremedelacrumb

MELT IN YOUR MOUTH BAKED CHICKEN

If there’s an easier way to turn boneless, skinless chicken breasts into a killer, creamy cheese-topped dinner, we don’t know what it is. And did we mention it only takes five ingredients? SO EASY right !?

Let's try it !!

INGREDIENTS : 

• 4 boneless skinless chicken breasts
• 1 container (5 ounce) plain Greek Yogurt
• 1/2 cup freshly grated Parmesan cheese
• 1 teaspoon seasoning salt
• 1 teaspoon garlic powder
• 1/2 teaspoon ground black pepper

INSTRUCTIONS : 

1. Preheat oven to 375° F. Spray baking dish with non-stick cooking spray.
2. Combine yogurt, Parmesan cheese, and seasonings.
3. Spread over chicken breasts. Bake for 45 minutes, or until chicken is cooked through and topping is browned. Serve immediately.

Recipe Source : MELT IN YOUR MOUTH BAKED CHICKEN @ tablespoon

GARLIC BUTTER TOMATO BAKED CHICKEN WITH MOZZARELLA

The easiest garlic butter tomato baked chicken with mozzarella. It’s a one pan recipe that comes complete with roasted sweet balsamic tomatoes, cooked chicken with melty mozzarella and the most fantastic sauce for your quinoa, rice, pasta, or veggies!

INGREDIENTS:
CHICKEN MARINADE:

• 1 tablespoons each: olive oil and white wine vinegar
• 3 cloves minced garlic
• ¼ – ½ teaspoon red pepper flakes
• ½ teaspoon Italian seasoning
• 4 boneless skinless chicken breasts

BALSAMIC TOMATO PAN SAUCE:

• 3 cups cherry tomatoes, halved
• 2 tablespoons each: balsamic vinegar and melted butter
• 1 tablespoon honey
• 4 cloves minced garlic
• 2 tablespoons chopped basil
• ½ teaspoon each: onion powder and dried thyme
• 1- 1½ cups shredded mozzarella cheese

INSTRUCTIONS:
MARINATE: 

1. Add all the ingredients except the chicken breasts into a zip top bag along with 1 teaspoon of salt and ½ teaspoon black pepper. Seal the bag and shake until mixed. Add the chicken breasts, seal, and massage so the chicken is covered in the marinade, set aside for 10-15 minutes while you prep the remaining ingredients. Position a rack in the center of the oven and preheat the oven to 425ºF.

BALSAMIC TOMATO PAN SAUCE: 

1. Add all the ingredients except the mozzarella to an oven-safe baking dish, along with a big pinch of salt and pepper, and stir to combine. Move the tomatoes around the edges and place the chicken breasts in the center.

BAKE: 

1. Bake uncovered for 18-22 minutes or until the chicken is almost cooked through. Add the mozzarella cheese to the chicken breasts and broil just long enough for the cheese to melt. Top with additional chopped basil or parsley and serve warm with crusty bread, pasta, rice, or steamed veggies!

Recipe Source : GARLIC BUTTER TOMATO BAKED CHICKEN WITH MOZZARELLA @ littlespicejar

BUFFALO CHICKEN TAQUITOS

Do you love Buffalo Chicken Dip? Do you love flour tortillas? If you answered yes, this recipe is for you! I’ve combined two of my favorites into one super recipe…Buffalo Chicken Taquitos !!

Some Tips : 

• The serving amount depends on if you keep the Buffalo Chicken Taquitos whole or cut them in half. If you need less, keep them whole. If you need more, cut them in half.

• I love a dipper for Taquitos so I set out a small dipping bowl of Ranch. Since it’s Buffalo Chicken Taquitos, you could even try Blue Cheese as a dipper.

• Add a bowl of Buffalo Sauce for those who are daring.

INGREDIENTS

• 1 pkg cream cheese, softened (8 ounce)
• 1/2 cup ranch dressing
• 1/2 cup buffalo sauce
• 1 rotisserie chicken, shredded
• 1 cup shredded cheddar cheese
• 24 flour tortillas, fajita size
• non-stick spray

INSTRUCTIONS

1. Preheat oven to 450 degrees.
2. Spray a baking sheet with non-stick cooking spray and set aside.
3. Mix softened cream cheese, ranch dressing, and buffalo sauce until well combined in a large bowl. The mixture should be smooth.
4. Mix the shredded rotisserie chicken and shredded cheese into the cream cheese mixture.
5. For each Taquito, spoon a large tablespoon of the chicken mixture onto each flour tortilla. Spread in a thin line from one side to the other.
6. Roll each tortilla up tightly around the chicken mixture and place seam side down on the baking sheet.
7. Continue assembling each taquito one at a time until you’re done.
8. Once all taquitos have been assembled and placed on the baking sheet, generously spray the tops with non-stick cooking spray.
9. Bake for 10 minutes. Pull from oven and flip taquitos over. Bake for an additional 5 minutes or until golden brown. 

Recipe Source : BUFFALO CHICKEN TAQUITOS @ easypeasypleasy

GRILLED HAWAIIAN STUFFED CHICKEN

Here’s one way to celebrate summer’s greatest pastime. Fire up the grill for this Grilled Hawaiian Stuffed Chicken! Larger-than-life chicken breasts, one heck of a glaze, and some extra special flavors to wow your guests. Let me explain.

I’ve always loved a good Hawaiian grilled chicken sandwich, but for this recipe, I decided to lose the bun and stick with the good stuff —the ham slices, juicy pineapple, and provolone cheese— and tuck them inside a plump and juicy grilled chicken breast.

GRILLED HAWAIIAN STUFFED CHICKEN RECIPE



INGREDIENTS
Pineapple Teriyaki Glaze:

• ⅓ cup Kikkoman® Less Sodium Teriyaki Marinade & Sauce
• ¼ cup pineapple juice
• 1 tablespoon dijon mustard
• 1 tablespoon brown sugar

Stuffed Chicken:

• 4 boneless skinless chicken breasts (the plumper the better!)
• ½ teaspoon salt
• ¼ teaspoon pepper
• 4 slices of deli ham
• 2 pineapple rings, sliced in half to create half moon shapes
• 4 slices provolone cheese, sliced in half

INSTRUCTIONS

1. Make the pineapple teriyaki glaze: Whisk together all ingredients in a small saucepan. Bring the mixture to a boil. Reduce to a simmer and cook for about 5 minutes until the mixture has a syrupy texture.
2. Grill the chicken: Heat the grill. Sprinkle the chicken with salt and pepper. Grill the chicken for 10-15 minutes per side or until the chicken is cooked through. Transfer to a plate and let the it rest for a few minutes.
3. Stuff the chicken: Cut a slit on the side of each chicken breast to create a pocket for stuffing. Stuff each chicken breast with 1 slice of deli ham, half of a pineapple ring, and 1 slice (2 halves) of provolone cheese.
4. Back to the grill: Place each stuffed chicken breast back on the grill. Brush the glaze over each chicken breast, flipping after a couple minutes and brushing more glaze on the other side. The chicken is done once the cheese is melted and the outer edges of the pineapple are slightly caramelized. Reserve the leftover glaze to use when serving.

Recipe Source : GRILLED HAWAIIAN STUFFED CHICKEN @ olahragaduniakita

SLOW COOKER CRACK CHICKEN

This Slow Cooker Crack Chicken recipe is Creamy, Cheesy, Ranch, and Bacon Shredded Chicken. It’s perfect on it’s own, on a sandwich, in a tortilla, as a dip, or on a lettuce wrap for a low carb option!

This slow cooker crack chicken recipe couldn’t be easier, honestly. It’s just a few ingredients and they transform into a creamy, tasty, shredded chicken that you can use in TONS of ways: Sandwiches, Nachos, Enchiladas and it’s actually a low-carb (keto) recipe on it’s own, so scoop it onto a bowl of crunchy lettuce and you have yourself Crack Salad.

Slow Cooker Crack Chicken Recipe



Ingredients

• 3 lbs boneless chicken breasts
• 2 (8 oz) blocks cream cheese
• 2 (1 oz) packets dry Ranch seasoning
• 8 oz bacon, cooked crisply and crumbled

Instructions

1. In a slow cooker combine place chicken, cream cheese, and Ranch seasoning.
2. Cook on low for 6-8 hours or on high for 4 hours, until chicken shreds easily.
3. Once chicken shreds stir with a large fork or spoon, so the chicken shreds and all the ingredients combine.
4. Add in crumbled bacon and stir to incorporate.
5. Serve warm.

Recipe Source : Slow Cooker Crack Chicken @ cookiesandcups