Chicken

Buffalo Chicken Tacos

January 23, 2012 by Lynsey 2 Comments

I can’t tell you how excited I am to share this recipe with you! When I came across this recipe on Nicole’s blog (Prevention RD), it took me all of 2 seconds to decide that I was making these. They went on the menu for the the next week! You see, at my house we are ~~slightly~~ obsessed with buffalo chicken. Whether it’s hot wings, sandwiches, chili, dip (a recipe is coming soon), or anything else involving buffalo chicken you can count us in!

Buffalo chicken. Love it. Tacos. Love them. Fusing the two to make these buffalo chicken tacos. Absolutely! Why didn’t I think of this? There isn’t a lot to these but they sure are delicious. Each bite combines the spicy chicken, crunch from the cabbage and scallions, cool creaminess from the cheese and the dressing and it’s all enclosed in a delicious, flour-y tortilla. Could it get any better than this? I think not! Except for the fact that they take literally no time to make. This is a good thing but it could easily become dangerous at my house…since we are buffalo chicken fiends. That’s a risk I’m willing to take.

These are perfect for a weeknight meal but they would also be great for a spin on a taco bar. These would even make a terrific appetizer. In order to make them more of a finger food, I think it would be good served in phyllo cups or hint of jalapeno Tostitos. These would be perfect for the Super Bowl!

Buffalo Chicken Tacos

Ingredients:
For the tacos-

1 1/2 lbs boneless, skinless chicken breasts, cut into small pieces

3 Tbsp cornstarch
1/3 Cup whole wheat flour
1 Tsp garlic powder
Large pinch of cayenne peppe
Ground black pepper, to taste
1/3 Cup buffalo wing sauce + 4 Tbsp, for drizzling
1 Tbsp olive oil
10 6-inch flour tortillas

For the toppings-

1 Avocado, diced

4 Oz blue cheese or gorgonzola
1/2 Cabbage, shredded
1 Large tomato, diced
4 Scallions, sliced
Cilantro
Shredded cheddar cheese
Blue cheese dressing

Directions:

Heat a skillet over medium-high heat.

In a large bowl, combine cornstarch, flour, cayenne, and garlic powder. Season the chicken pieces with pepper, then dredge in the flour mixture.

Add 1 tablespoon of olive oil to the skillet and once it gets hot, add chicken and brown on both sides – about 3-4 minutes per side. Once the chicken is done, set it aside in a bowl and toss with 1/3 cup buffalo wing sauce.

Assemble 10 tacos, dividing the toppings evenly among each taco. Yield: 5 servings, 2 tacos each.

Recipe source: How Sweet It Is via Prevention RD

Chicken Club Sandwiches

December 2, 2011 by Lynsey Leave a Comment

Lately I have been craving a chicken club sandwich something fierce. I don’t know where this craving has come from but it’s here. I have searched high and low for a chicken club that sounds like it would quench my craving but I have yet to find something that sounds like it would hit the spot. So what’s a foodie to do when they can’t find the perfect sandwich to end their cravings? Make one that will, of course! So I did exactly that.

This sandwich, although nothing fancy, is probably one of the. best. sandwiches. Period! The ingrdients were simple, and even better they are things that you probably already have around the house. The chicken had the perfect amount of flavor, the sweet and tanginess of the honey mustard is a perfect combination. Not only did the chicken have the perfect flavor it was incredibly moist, as well. The sweetness of the Hawaiin buns added that much more to the taste of this sandwich. Dress with a little mayonnaise, lettuce, tomato and salty bacon and you’ve got the perfect sandwich.

Chicken Club Sandwiches

Ingredients:

2 Chicken boneless, skinless chicken breast
1 Tbsp Dijon mustard
1 Tbsp spicy brown mustard
1/2 Tbsp yellow mustard
1 1/4 Tbsp honey
4-6 Slices bacon, cooked
Lettuce
Tomato
Mayonnaise
Hawaiin King Buns

Directions:

Preheat oven to 350.

Line a baking sheet with a silicone baking mat (or foil) spray lightely with cooking oil and set aside.

Combine the dijon, spicy, and yellow mustards with the honey and stir together. Pour the mixture into a zip top bag along with the chicken. Coat the chicken with the mustard mixture and allow to marinate for 30 minutes.

Place the chicken on the prepared baking sheet and bake for 20-30 minutes, depending on the thickness of your chicken breasts.

To prepare the sandwiches spread the desired amount of mayonnaise on each slice. Place the chicken breast on the bottom part of the bun, top with lettuce, tomato and bacon and top with the top part of the bun.

Recipe source: A Lynsey original

Chicken Taco Soup

November 9, 2011 by Lynsey 1 Comment

We love all foods with Mexican flavors. Honestly, I think I could eat Mexican food everyday and never get sick of it. Give me a platter of chips and salsa and I’ll be content for days. We’re also huge fans of soup. So the marriage of Mexican flavors and soup was a perfect match, and made for the perfect meal.

So what can I say about this soup? Although taco soup is nothing new in the food world, I’ve never made it. I enjoy it every time I have it but for some reason beyond me we’ve never enjoyed a batch of homemade taco soup, until now. This was such an easy soup to put together, it was only a matter of mintues before everything was in the pot and simmering. The sweetness of the corn and tomatoes added so much natural flavor to the soup and help counteract the spiciness of the rotel and cayenne. The cilantro added earthy and bright flavors and really helped brighten the flavors as well as add a splash of color. And let me tell you, it’s always good to have a colorful plate…it’s just more appealing to the eyes(my MaMaw’s philosophy). My MaMaw was a huge fan of color, not only in her wardrobe but on her plate as well. A meal wasn’t complete without a splash of color!

We really enjoyed this soup, and it paired nicely with jalapeno cheddar cornbread. This also reheats nicely for subsequent throughout the week, and I honestly think it may be better the day after it’s made just because the flavors have had more time to develop. This soup freezes well, so you could make a big batch and put half in the freezer for future meals (or for one of those days you just don’t feel like cooking!). The next time you have a craving for Mexican food, keep this soup in mind. It’s a meal you’re entire family will enjoy.

Chicken Taco Soup

Ingredients:

3 Cups rotisserie chicken
1 (14.5oz) can stewed tomatoes
1 Can Rotel
1 (14.5oz) can black beans
1 (12oz) bag frozen corn
3 1/2 Cups chicken stock
1 Medium onion, chopped
1 Package taco seasoning
1/2-1 Tsp cumin
1 Tsp garlic powder
1 Tsp chili powder
1/4 Tsp cayenne pepper
Salt and pepper to taste
2 Tbsp olive oil
1/2 Cup cilantro, roughly chopped plus additional for garnish

Directions:

Place a large dutch oven (or stockpot) over medium heat. Add the olive oil to the pan and allow to heat for about 30 seconds. Add the chopped onion and sautee until onion starts to become transulcent, about 2-3 minutes.

Once the onions begin to tenderize, add the tomatoes, chicken stock and rotel and stir together. Then add the taco seasoning, cumin, garlic powder, chili powder and salt and pepper and stir to incoporate. Add the corn, beans, and chicken and stir. Bring to a boil and then reduce to a simmer.

Place the lid on the pot and allow to simmer, stirring occasionally, for 20 minutes. Remove from heat and stir in the cilantro. Spoon into bowls and enjoy!

Recipe source: A Lynsey original

Chicken with Tomato Herb Pan Sauce

October 3, 2011 by Lynsey 1 Comment

This recipe has been featured on multiple blogs lately, so I was really interested to see what all the hype was about and to see if it lived up to all the hype it was creating. I knew I couldn’t go wrong with this recipe since it does include two of my favorite things: chicken and tomatoes. I love chicken; it’s easy to cook and it’s a blank canvas if you’re in the mood to be creative and make your own recipe. Tomatoes are a favorite of mine too; they are full of flavor and sweetness and there is nothing better than a vine ripened tomato. I love how the flavor of tomatoes can be varied by different cooking methods and how they take on or compliment the flavor of anything they are paired with.

This recipe is simple and yet so elegant. The tomatoes, oregano, garlic and butter form such a wonderful pan sauce; it’s so good I could eat it by itself. The chicken was full of flavor and cooked to perfection. Pan frying the chicken takes this dish to a whole new level and adds another layer of texture and crunch. Pairing the chicken with the tomato pan sauce creates such a lucious and flavorful dish and it will literally leave you longing for more. I am imagining all of the flavors now, and I can just taste it! This is definitely a recipe that you must try. I kept the sides simple; roasted apsaragus and garlic infused rice. It’s easy enough for weeknight cooking but impressive enough to serve for guests.

Chicken with Tomato Herb Pan Sauce

Ingredients:

2 1/2 Tbsp unsalted butter, at room temperature
1 Garlic clove, minced
1 1/2 Tsp chopped fresh oregano
1/2 Tsp sweet paprika
1/8 Tsp garlic powder
Salt and freshly ground black pepper
2 Tbsp all-purpose flour
2 Boneless, skinless chicken breasts
2 Tsp olive oil
2 Cups cherry tomatoes (11-12 ounces)
1 1/2 Tablespoon chopped fresh parsley

Directions:

Preheat oven to the lowest temperature possible.

In a small bowl, mix together the butter, garlic, oregano, paprika, and 1/2 tablespoon parsly. Season to taste with salt and pepper and set aside.

Place flour on a small plate. Season with salt, pepper and garlic powder and mix together. Butterfly each chicken breast. Working with one piece of chicken at a time, press both sides into the flour mixture. Continue until all pieces are coated.

Place 1 1/2 tablespoons of the herbed butter mixture in a large skillet and place over low-medium heat. Once butter is melted add the chicken and sautee until golden brown. Flip the chicken and sautee for an additional 3 to 4 minutes. Remove chicken from the skillet and place on a baking sheet. Place baking sheet in the oven to keep chicken warm while making the sauce.

Increase heat to medium/high heat and add the tomatoes. Cook, stirring occassionally, until they begin to char and burst, about 5 minutes.

Recipe source: Very slighty adapted from Cook Like A Champion, originally from Bon Appetit, July 2011

Chicken and Asparagus Crepes

August 2, 2011 by Lynsey Leave a Comment

While they can be served with both savory and sweet fillings, crepes are most commonly associated with sweet or breakfast type foods. Although that is rapidly changing, as people are finding more and more savory fillings to pile into their crepes. Until now, I have never had crepes and I’m not really sure why. I see recipes for them all the time and I always tell myself that I am going to try them and then I never do. I’m so glad I finally got around to it because they were delicious!

The crepes were light and buttery while having perfectly, delicious, crunchy edges. And the filling, wow, it was equally good. I loved the creaminess of the filling; and the rich and flavorful cheese and the chicken; all the ingredients complimented one another perfectly. There were a variety of textures; the flufiness of the crepe, the rich creaminess of the filling, and the crunch from the aspargus in the sauce. This dish was perfect; it had every flavor and texture one could possibly want, and each bite was filled with a little bit of everything.

I definitely encourage you to make crepes if it’s something you’ve been thinking about for a while. They are not hard to make but they definitely take a little time and patience, but they are so worth it in the end. I think once you make them and get over any fears you may have, you will make them from now on for any dish your heart desires; savory or sweet! The next time I make crepes, which will be very soon, I will be making a dessert!

Chicken and Asparagus Crepes

Ingredients:
3 Tbsp unsalted butter, plus more for the dish
2 1/2 Cups shredded rotisserie chicken
1 1/2 Cup ricotta cheese
3/4 Cup grated parmesan cheese, pluss more for serving
1/4 Cup chopped fresh herbs (such as parsely, dill, chives or mint)
Kosher salt and freshly ground pepper
8 crepes, store bought or homemade
1 Shallot, sliced
1/2 Pound asparagus, trimmed and cut into pieces
3/4 Cup low-sodium chicken broth
1 Tsp finely grated lemon zest

Directions:

Preheat oven to 425. Butter a large baking dish and set aside.

Combine the chicken, ricotta, 1/2 cup parmesan cheese, 3 tablespoons herbs, 3/4 teaspoon salt and 1/2 teaspoon pepper in a medium bowl. Spoon about 1/4 cup filling across the lower half of each crepe; roll up to enclose the filling. Place the crepes, seam-side down, in the baking dish, continue until all crepes are stuffed. Cover with foil and bake until the filling is hot, about 15 minutes.

Meanwhile, melt 3 tablespoons butter in a skillet over medium-high heat. Add the shallt and cook until it softens, about 1 minute. Add the asparagus and cook until just tender, about 3 minutes. Add the chicken broth, lemon zest and the remaining 1 tablespoon herbs and simmer until the sauce is slightly thickened, about 2 minutes. Stir in the remaining 1/4 cup parmesan and season with salt and pepper.

Divide the crepes among plates, top with asparagus and sauce, and sprinkle with parmesan.

Recipe source: Food Network Magazine, April 2011

Spinach Artichoke Mac and Cheese

February 7, 2011 by Lynsey 1 Comment

I love spinach artichoke dip; it’s one of my favorites. What’s not to love about it; spinach, artichoke and ooey gooey cheese! I also love macaroni and cheese! But really, who doesn’t? How can you not love pasta with tons of melted cheese? It’s comfort food at it’s finest. When I saw this recipe I knew I HAD to make it. It takes two of my favorite foods and combines them. With this combination how could you possibly go wrong? What’s not to love?

Although I could fill up on an entire bowl of spinach artichoke dip, it’s nice to know there’s an alternative to quench my craving for this dip but in a more filling meal. This mac and cheese was delicious. It was so rich and cheesy, hearty and so satisfying; this truly is comfort food at it’s finest. The addition of chicken makes this meal the ultimate “one pot” meal, perfect for week nights. Although it’s the perfect addition to your week night meal plan, it would also be a wonderful dish to serve for a special occassion or for guests.

Spinach Artichoke Mac and Cheese

Ingredients:

1 Pound whole wheat penne pasta
2 Tablespoons olive oil
3 Tablespoons butter
1 Medium onion, finely chopped
3 Clove garlic, finely chopped or grated
3 Tablespoons flour
1/2 Cup white wine
2 1/2 Cups milk
1/4 Teaspoon (or to taste) freshly grated nutmeg
1 10oz box frozen spinach, defrosted and wrung dry
1 10oz box frozen artichokes, defrosted and wrung dry *
Black pepper
1 1/2 Cups Parmisan cheese, shredded
1 1/2 Cups Fontina cheese, shredded
1 Rotisserie chicken, skinned and deboned

*I used 2 cans of arthichokes, drained well

Directions:

Bring a large pot of water to a boil, salt the water and add the pasta. Cook the past until al dente.

While the water comes to a boil, place a pan over medium heat and add olive oil and butter. Add the onions and garlic and cook until very soft, about 10 minutes. Heat the broiler and place the rack in the center.

Turn the heat up under the veggies and add the flour, cook for about 1 minute and then add the wine. Stir the ingredients and cook for another minute, or until the alcohol cooks off. Whisk the milk into the pan and bring to a bubble. Add the nutmeg, spinach, artichokes, chicken, salt and pepper to the sauce and simmer until thickened, about 2 to 3 minutes. Add 1 cup of each cheese to the sauce and stir until melted.

Toss the prepared sauce with the cooked pasta and transfer to a casserole dish ( I used a 9×13 pan). Sprinkle the remaining cheeses over the top and bake for 30 minutes, until cheese is melted and the top is golden brown.

Recipe Source: Adapted from Rachael Ray, Rachael Ray Show

(Almost) General Tso's Chicken

January 10, 2011 by Lynsey 2 Comments

I love Chinese, I think we get take out four to five times a month and I could eat it more than that honestly! I usually stick with the same couple of dishes I always order; fried rice, spicey garlic chicken, or lo mein; I always see other dishes that look terrific but I just love my regular items so much that I don’t want to risk getting something else and being disappointed. So one night while I was eating one of my “safe meals” my brother-in-law ordered one of his regular choices which happened to be General Tso’s Chicken and I decided to be a little adventurous and try some of his. Well let me tell ya, that has made it to my list of regulars; it was absolutely delicious and it had just the right about of sweet and spicy and the added crunch of the fried chicken just put it right over the top.

When I got my “Now Eat This” cookbook I was reading through all the wonderful recipes and I came across this recipe for General Tso’s Chicken and I knew immediately that I had to try it to see how it compared to the take-out version. This recipe was not a let down; the chicken was crispy, the sauce was sweet and spicy and you would never know that this was a made over, lighter version of the original recipe. The next time your in the mood for take-out try this recipe instead, I promise you won’t be disappointed.

(Almost) General Tso’s Chicken

Ingredients:

1 Cup whole-wheat flour
2 Cups whole-wheat panko breadcrumbs
4 Large egg whites
12 Ounces bonless, skinless chekcen breasts, cut into 1-inch cubes
4 Cups broccoli florets
3/4 Cup Rockin’ Asian Stir-fry sauce (recipe follows), or storebought low-calorie, low-fat Asian sauce
3 Packets (10g) Truvia, or 3 Packets (3g) Splenda
3 Tablespoons rice vinegar
2 Teaspoons chili garlic sauce
2 Tablespoons sesame seeds, toasted

Directions:

Preheat oven to 450 F.

Place a wire rack on a foil-lined baking sheet, and set aside.

Put the flour in a shallow dish. Place the panko in another shallow dish. In a medium bowl, whip the egg whites with a whish until they are extremely foamy but not quite holding peaks.

Working in batches, dredge the chicken in the flour (shaking off excess), add the checken to the egg whites and toss to coat completely. Add the chicken, a few pieces at a time, to the panko and toss to coat. Make sure they are completely coated.

Spread the chicken out on the wire rack, in a single layer. Bake chicken until the breading is golden and crispy and then chicken is cooked through, about 10 minutes.

While the chicken is baking, place the broccoli florets in a microwave-safe dish, and cover with plastic wrap. Cook on high until tender, about 4 minutes. Keep the broccoli covered until ready to serve.

In a large bowl, combine the Rockin’ Asian Stir-Fry Sauce, Truvia/Splenda, rice vinegar, and chili garlic sauce and mix together. Add the cooked chicken to the bowl and toss gently until the chicken is evely coated in the sauce.

Sprinkle the sesame seeds over the chicken and serve with the broccoli.

Rockin’ Asian Stir-Fry Sauce

Ingredients:

1 Tablespoon toasted sesame oil

1/4 Cup chopped, fresh ginger

6 Garlic cloves, minced

1/2 bunch scallions (white and green parts), finely chopped

1 Tablespoon cornstarch

6 Tablespoons soy sauce

3/4 Cup low-fat, low-sodium chicken broth

3 Tablespoons rice vinegar

1/2 Cup reduced-sugar ketchup

Salt and freshly ground black pepper

Directions:

Heat a large nonstick saute pan over high heat. when the pan is hot, add the sesame oil. Add the ginger, garlic and scallions and saute, stirring often, until very fragrant, about 2 minutes.

Meanwhile, place the cornstarch in a medium bowl. Add the soy sauce, chicken broth, rice vinegar and ketchup and whisk to blend.

Whisk the cornstarch mixture inot the saute pan and bring the sauce to a simmer. Reduce the heat to medium and simmer, whisking constantly, until the sauce has thickened, about 2 minutes. Season with salt and pepper to taste, if desired.

Store the sauce in a covered container in refrigerator for up to 1 week.

Recipe Source: “Now Eat This” by Rocco Dispirito

Chicken and Spinach Lasagna Roll Ups

November 19, 2010 by Lynsey Leave a Comment

Everyone is always looking for new things to do with chicken. To me chicken is a blank canvas, it is so versatile and there are so many things that can be done with this type of meat. If I’m ever in a cooking rut I know I can always pull out some chicken and come up with some dish that will be a crowd pleaser. This meal was definitely a crowd pleaser; it combined a classic favorite, lasagna, but then changed up a little by adding chicken and spinach rather than the traditional beef and red sauce.

These roll-ups were so delicious and packed with so much flavor. The creamy chicken filling with the sauce of cheesy goodness was absolute perfection! Everything is packed in this one little roll; it’s a great spin on a traditional dish and it’s also a fun dish for kids to eat since it’s all packaged in one lasagna noodle. This is a great way to get kids to eat their veggies since they are combined with the cheese and chicken; this meal would satisfy even the pickiest of eaters.

Another bonus of this dish is that it could be made ahead of time and then add the sauce and bake when you’re ready to serve. I, like a lot of people, have a limited amount of time to get supper on the table in the evenings so I’m alway looking for great make ahead, fast or crockpot meals. This one definitely fits the bill for a make ahead meal and if you use a rotisserie chicken it would also be a quick meal! Whether you’re looking for a meal that can be made in advance or one that would be perfect for Sunday lunch, this definitely won’t let you down.

Chicken and Spinach Roll-Ups

Yields 8 roll-ups

Ingredients:

For the roll-ups-

Lasagna noodles
1-10 ounce package frozen spinach, thawed and drained
2 Cups chicken, cooked and chopped (you can also use a rotisserie chicken)
2 Cups Ricotta
1/2 Teaspoon pepper
1 Teaspoon salt
Dash nutmeg
1/8 Teaspoon cayenne pepper
1/4 Cup mozzarella

For the sauce-
1 1/2 Tablespoons flour
1 Medium onion, diced
4 Tablespoons butter
1/2 Cup milk
1 Cup chicken broth
1/2 Cup cheddar
1 Cup mozzarella

Directions:

Preheat oven to 350 F.

For the roll-ups-

Fill a large pot with water and bring to a boil Salt the water and add the pasta, cook until nooldes are soft enough to bend and roll, about 3-4 minutes (since they will continue to cook in the oven).

While the pasta is cooking mix the spinach, chicken, ricotta, salt, pepper, nutmeg and mozzarella.

To assemble, place a lasagna noodle on a flat surface and spoon 1/8 of the mixture down the center of the noodle, leaving 1/4 inch of space at each end. Roll the noodle up, secure with a toothpick , and place in a 9×13 pan. Repeat the process until all of the rolls are assembled.

For the sauce-

Saute the diced onion in 1 tablespoon of butter until the onions become translucent. Remove onions from the pan and place the remaining butter in the pan to melt, over low-medium heat. Once butter is melted, add the flour and stir continuously to form a rue. Once the rue is formed, slowly add the milk and broth and stir until mixture is smooth. Keep the mixture over a low heat and continue to stir until thickened and add onions and cheese, stir until cheese has melted. Season with salt and pepper and pour over the roll-ups.

Place the roll-ups into the oven and bake for 30 minutes, or until warmed throughout.

Recipe Source: A Lynsey original

Chicken Gyros

October 19, 2010 by Lynsey Leave a Comment

Every year a Greek church in our area has a Greek Food Festival and during the festival they serve many kinds of Greek dishes, both sweet and savory. Every year I look forward to the festival but like any festival, the traffic and parking are so chaotic that I have to be in the mood to deal with the crowds and lines of cars. This past year I just couldn’t summon the motivation to get out and deal with all the chaos so I missed having my gyro, baklava and all the other Greek goodies I usually stock up on during the festival. I tried gyros from some of the local restaurants and while they were delicious they just didn’t hit the spot, I don’t know if I was just missing the festival atmosphere or what it was but my cravings continued so when I came across this recipe for chicken gyros on Loves To Eat I knew I had to try them.

I was so excited that I came across this recipe and I couldn’t wait to try them. They turned out fabulous! The flavors of the tzatziki sauce is incredible. It doesn’t get much better than shredded cucumbers and garlic in a creamy yogurt sauce accented with the juice of a lemon…yum, yum! The only thing that makes the sauce even better is placing it atop the warm, juicy chicken that is nestled in the soft pita. We absolutely loved everything about them and to make things even better we had enough to have leftovers and they were just as good as the night they were cooked. I served these with homemade humus and with a green salad.

You have to put this on you “to make” list! You will soooo happy that you did.

Chicken Gyros

Ingredients:

-For the Tzatziki sauce:

16 Ounces plain yogurt (nonfat if possible)
1/2 Hothouse cucumber or 1 regular cucumber, peeled and seeded
2-3 Cloves garlic, pressed through a garlic press (or finely minced)
1 Teaspoon white wine vinegar
Salt and Pepper
Squeeze of fresh lemon juice
Extra virgin olive oil

-For the chicken:
4 Cloves garlic, smashed
Juice of 1 lemon
2 Teaspoons red wine vinegar
2 Tablespoons extra virgin olive oil
2 Heaping tablespoons plain yogurt
1 Tablespoon dried oregano
Salt and Pepper
1 1/4 Pounds chicken pieces (I used boneless, skinless chicken breasts)

To assemble:

Pitas
Fresh tomatoes, seeded and diced
Red onion, thinly sliced

Directions:

For the tzatziki sauce-

Strain the yogurt usuing a cheesecloth over a bowl. Let strain for several hours or overnight if possible, to drain as much liquid as possible.

Shred the cucumber and then wrap in papertowels and squeeze to remove liquid.

Mix yogurt, cucumbers, garlic, white wine vinegar, salt and pepper to taste, and lemon juice. Drizzle with olive oil. Refrigerate for at least 30 minutes before serving to allow the flavors to combine.

For the Chicken-

Combine the garlic, lemon, red wine vinegar, olive oil, yogurt, oregano, salt and pepper to taste in a medium bowl. Whisk together to mix, then add the chicken and toss to coat. Cover the bowl and refrigerate for an hour to marinate.

Cook the chicken as desired, either in a skillet or broiler. Once the chicken is completely cooked through transfer to a plate and let rest for 5 minutes. Cut the chickne into strips. Heat the pitas. Top pitas with chicken, sauce, diced tomatoes and onions. Serve immediately.

Recipe Source: Loves To Eat Originally from: Elly Says Opa

Jamaican Jerk Chicken with Cauliflower and Asparagus

October 7, 2010 by Lynsey Leave a Comment

I always love trying new recipes I come across, and if they are healthy that makes them that much better…not to say that I don’t splurge every now and then too! This recipe comes from the wonderful cookbook I talked about not too long ago, Now Eat This by Rocco Dispirito. I absolutely LOVE this cookbook, it has so many woderful recipes to offer but none of the guilt!

This is another recipe from Rocoo Dispirito’s cookbook and it is so delicious. It is packed with so much flavor, and it’s basically a one dish meal with all the protien and veggies in one dish all that needs to be added is some bread and maybe a side salad. The sweet and spicy of the jerk seasoning pairs so nicely with the bright, fresh taste of the cilantro. It’s a quick meal to put together, but could easily be a dish that would impress as well.

Don’t forget to ENTER to win a copy of “Now Eat This” by Rocco Dispirito, so you can enjoy this recipe and a multitude of others! The deadline to enter is Friday, October 8th.

Jamaican Jerk Chicken with Cauliflower and Asparagus

Ingredients:

1/2 Cup jerk marinade ( I used Lawry’s)
2 Tablespoons Jamaican jerk seasoning
1 Pound boneless, skinless chicken breast, trimmed of fat
Salt and freshly ground black pepper
Nonstick cooking spray
4 Scallions (white and green parts), sliced thin on the biased
1/2 Bunch (about 2 cups) asparagus, trimmed and cut on the biased into 1-inch pieces
2 Cups cauliflower florets
1/2 Cup chopped fresh cilantro

Directions:

In a resealable bag (or large bowl), combine the marinade and 1 Tbs. of the jerk seasoning. Add the chicken and coat completely with the marinade. Seal the bag (or cover the bowl) and marinate the chicken for at least 30 minutes at room temperature or overnight in the refrigerator.

Preheat a grill or grill pan over high heat.

Remove the chicken from the marinade, reserving the marinade. Season chicken with salt and pepper. Grill the chicken until it’s charred and cooked through, about 4 minutes per side. Transfer chicken to a platter and coer with foil to keep the chicken warm.

While the chicken is cooking, heat a large cast-iron skillet over medium-high heat. When the skillet is hot, spray with cooking spray and add the scallions, asparagus, and cauliflower. Season the veggies with salt to taste. Cover and saute for 2 minutes, shaking the skillet occasionally.

Add the reserved marinade to the vegetables. Cover and cook, stirring occasionally, until the veggies are tender, about 7 minutes.

Stir the cilantro into the vegetables. Shred the chicken and serve on a bed of vegetables.

Recipe Source: “Now Eat This” by Rocco Dispirito

Don’t Miss a Thing!

Chicken

Footer

Don’t Miss a Thing!