spinach saute with chicken sausage

Ingredients:

• Fresh spinach
• Pine nuts
• Trader Joe’s chicken sausage
• Cannellini white beans
• Cherry or grape tomatoes
• Garlic
• Shallots
• Lemon

mayo-less yogurt & avocado chicken salad

Ingredients:

• 2 cups diced cooked chicken breasts (use cold)
• 1 small red onion, diced
• 1 small green apple, diced
• 1/2 cup plain yogurt
• 1 avocado, mashed
• 2 tablespoons lemon juice
• salt and pepper to taste
• 2 pita pockets, halved

couscous, bean & sausage stuffed peppers

Ingredients:

• 4 large orange bell peppers
• 1/2 pound seasoned turkey/chicken sausage
• 1 can (15 ounces) cannellini beans, rinsed and drained
• 1 cup crumbled feta (4 ounces)
• 1/2 cup plain raw couscous
• 4 scallions, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• salt and pepper
• 2 cups veggie or chicken stock

chicken with strawberry, pineapple, jalapeño & avocado salsa

On Sunday we made a version of this coconut grilled chicken with mango salsa. We cooked the chicken using my favorite recipe, courtesy of Julia Child’s Joy of Cooking. The salsa was AMAZING and pretty spicy. The salsa was made up of strawberries, 2 small jalapeño peppers, pineapple, red onion, avocado and cilantro with lime juice. Trader Joe’s couscous was added on the side.

sweet chilli chicken bites

Ingredients:

• 1kg (about 2 lbs) minced chicken
• 100g fresh breadcrumbs
• 3/4 cup parsley, finely chopped
• 3 heaped tbsp sweet chilli sauce
• 2 tbsp lemon juice
• Salt and Pepper, to taste
• Oil, for frying

chicken lettuce cups

Ingredients:

• 2 tsp peanut or canola oil
• 1/2 cup chopped vidalia onion
• 1 1/2 cloves garlic, minced
• 1 1/2 cup minced gingerroot
• 1/2 cup water chestnuts, drained and chopped
• 1 cup diced cooked skinless dark-meat chicken (recipe here)
• 2 tbsp low-sodium chicken broth
• 1 tbsp low-sodium soy sauce
• 2 tbsp rice wine vinegar
• 1 pinch ground black pepper
• 2 cups cooked brown rice (or quinoa) 
• 2 scallions, thinly sliced
• 4 Bibb lettuce leaves, washed
• 1 tsp black sesame seeds

coconut grilled chicken with mango salsa

Ingredients:

• 2 jalapeno peppers, sliced
• 4 green onions, sliced
• Juice from 1 lime
• 4 tablespoons coconut oil
• 4 chicken breasts, halved
• 1 mango, peeled and diced
• 10 strawberries, stemmed and diced
• 1/3 cup dried cranberries
• Juice from 1/2 a lime
• 1/2 red onion, chopped
• 1/4 cup cilantro, finely chopped
• 2 tablespoons red wine vinegar
• Salt and pepper

pineapple chicken salad

Dinner Last Night – I made a new version of this recipe. The dish is made up of Israeli couscous, pineapple, pear, spinach, spanish almonds, and chicken. Be sure to check out my special “moist and tender” chicken recipe…it will seriously change the way you cook chicken!

blueberry chicken salad

Ingredients:

• 1 cup Israeli Couscous (cooked and kept warm)
• 3 cups Baby Spinach
• 1/4 cup Walnuts (chopped)
• 3/4 cup Blueberries
• 1 cup Chicken breast (cooked and cut into bite-sized pieces)
• 1 tablespoon olive oil

Source: Food Gawker

pita salad with cucumber, fennel & chicken

Ingredients:

• 2  (6-inch) pitas
• 2  cups  thinly sliced fennel bulb
• 1  cup  shredded skinless, boneless rotisserie chicken breast
• 1/2  cup  chopped fresh flat-leaf parsley
• 1/4  cup  vertically sliced red onion
• 1/2  English cucumber, halved lengthwise and thinly sliced
• 1/2  teaspoon  salt, divided
• 1/4  teaspoon  black pepper, divided
• 1/4  cup  fresh lemon juice
• 1  tablespoon  white wine vinegar
• 1/2  teaspoon  chopped fresh oregano
• 3  tablespoons  extra-virgin olive oil

how to cook moist & tender chicken breasts

According to The Kitchn, this is the method for cooking boneless, skinless chicken breasts. It works flawlessly every single time. This recipe was taken from the Joy of Cooking.

Ingredients:

• 1 to 4 boneless skinless chicken breasts
• Salt and freshly ground black pepper
• 1/4 cup flour
• 1 teaspoon freshly chopped herbs (optional)
• Olive oil
• 1/2 tablespoon butter
• 10-inch sauté pan with lid

chicken pitas with sun-dried tomato vinaigrette

Ingredients:

• 2 tablespoons balsamic vinegar
• 1 1/2 tablespoons sun-dried tomato oil
• 1 tablespoon chopped drained oil-packed sun-dried tomatoes
• 1/4 teaspoon freshly ground black pepper
• 1 garlic clove, minced
• 4 cups shredded cooked chicken breast (about 3/4 pound)
• 1 cup chopped tomato (about 1 medium)
• 1/2 cup (2 ounces) grated Asiago cheese
• 1/4 cup thinly sliced fresh basil
• 6 (6-inch) pitas, cut in half
• 3 cups mixed baby greens

In a large bowl, balsamic vinegar, sun dried tomato oil, sun dried tomatoes, pepper and garlic. Stir in chicken, tomato, cheese, and basil. Line each pita half with 1/4 cup greens. Divide chicken mixture evenly among pita halves. Makes 6 servings (serving size: 2 stuffed pita halves).

Nutrition Per Serving: 342 calories, 26 g protein 

Source: Cooking Light

more super bowl…

Pineapple & Spicy Chicken Sausage Nachos. See the recipe HERE.

cumin chicken with black beans

Ingredients:

• 2 boneless, skinless chicken breast halves
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• 2 tablespoons olive oil
• 1/2 cup chopped red onion
• 1 jalapeno pepper, seeded and minced
• 3 cups canned black beans, rinsed and drained
• 1 1/2 cups frozen corn kernels, thawed
• 1 1/4 cups cherry tomato halves
• 2 scallions, thinly sliced
• 2 tablespoons coarsely chopped cilantro
• 2 teaspoons red wine vinegar

chicken-orzo salad

Ingredients:

• 1 1/4  cups  uncooked orzo
• 3  cups  chopped grilled chicken breast strips
• 1 1/2  cups  trimmed arugula
• 1  cup  grape tomatoes, halved
• 1/2  cup  chopped red bell pepper
• 1/4  cup  prechopped red onion
• 2  tablespoons  chopped fresh basil
• 1  teaspoon  chopped fresh oregano
• 2  tablespoons  red wine vinegar
• 1  tablespoon  extravirgin olive oil
• 1/8  teaspoon  salt
• 1/8  teaspoon  black pepper
• 6  tablespoons  (1 1/2 ounces) crumbled goat cheese

Cook pasta according to package directions, omitting salt and fat; drain well. Combine pasta, chicken, and the next 6 ingredients (through oregano) in a large bowl; toss well.

Combine vinegar, oil, salt, and black pepper in a small bowl, stirring with a whisk. Drizzle vinegar mixture over pasta mixture; toss well to coat. Sprinkle with cheese.

Source: Cooking Light