Recipe Tag: Chicken

Hearty Grilled Vegetable and Lentil Salad with Chicken

Gather all ingredients and equipment.

Place lentils in a small pot and fill with at least 1 cup of water.

Bring to a boil then reduce to a simmer.

Cover and cook for 20-25 minutes or until tender, drain and set aside and cool.

While lentils are cooking, prepare vegetables and place in a large bowl.

Toss with canola oil, salt, and pepper.

Place vegetable in a single layer on preheated grill or grill pan over medium high heat.

Cook for 7 to 10 minutes or until soft and tender, flipping once halfway.

Remove and set aside to cool.

Slice grilled vegetables into bite sized pieces or strips.

In a large bowl toss arugula and cooled lentils to combine.

Add grilled vegetables.

Divide into 4 bowls and top each serving with 3 oz chicken, 1 Tbsp pomegranate seeds, and 1 tsp of feta.

Drizzle with 2 tablespoons of chermoula per serving and serve.

Grilled Chicken Breast

Gather all ingredients and equipment.

Preheat a grill to medium.

Pat the chicken dry to remove any moisture. Season both sides with salt and pepper.

Evenly apply lemon zest, garlic, oregano, and oil to chicken. Coat well and leave at room temperature for 15 – 20 minutes (or marinate for up to 4 hours, covered, in refrigerator).

Carefully place chicken on oiled grill. The meat should sizzle when you add it. If it doesn’t, then the oil is not hot enough. Remove the chicken from the pan and wait for the oil to heat up more.

Cook the chicken for ~ 3-4 minutes and flip. Chicken should have dark grill marks. Cook on second side for another 3-4 minutes or until chicken reaches an internal temperatures of 165°F (74°C).

Remove from the grill. Allow the chicken to rest for at least 10 minutes before slicing and serving.

Chicken Avocado Sandwich

Gather all ingredients and equipment.

For the Avocado Spread:

In a small mixing bowl, mash the avocado with a fork.

Add the lime juice, garlic powder, salt, and pepper, and mix to combine. Set aside.

For the Sandwich:

If desired, toast the bread.

Thinly slice the chicken.

Spread 2 Tbsp avocado spread onto each of 4 pieces of bread.

Build 4 sandwiches by layering the cucumber onto the avocado-topped bread, followed by the chicken, spinach, and then topping with another piece of bread.

Chicken Salad (Soft)

Gather all ingredients and equipment.

Shred chicken by hand into chunks.

Place the chicken in a food processor and pulse chicken several times to finely chop.

Combine chopped chicken, mayonnaise, yogurt, garlic powder, onion powder, dill, salt, and pepper in a small bowl.

Top each Wasa cracker with half of the chicken salad and serve immediately.

Chicken and Sweet Potato Stew (IBD-Friendly) – Virtual

Place 2 tsp olive oil in a medium stock pot over medium-high heat.

Add diced chicken and cook for about 3 to 5 minutes until lightly browned. When the chicken is thoroughly cooked, remove from heat and set aside.

Add the remaining 2 tsp olive oil and the red bell pepper and cook for about 3 to 5 minutes. Stir frequently.

Add the sweet potato, zucchini, tomatoes, tomato paste and stock.

Add the chili powder, cumin, oregano, cinnamon and salt.

Adjust the heat to medium-high heat and bring to a slight boil.

Reduce heat to medium-low, cover, and let simmer until potatoes are tender, about 20 minutes. Stir occasionally.

Add the spinach and chicken and cook for 2 minutes to wilt spinach.

Remove from heat.

Top with cilantro and serve.

Oven Fried Chicken Tenders – svs4

Gather all ingredients and equipment.

Place the chicken breast between two pieces of cling wrap.

Gently pound the thick end of the chicken breast with a meat mallet or the bottom of a small skillet until it is uniform thickness (about 1/2 inch thick).

Cut into strips about 1/2 inch wide.

Place the breadcrumbs, parmesan, garlic powder, onion powder, salt, and pepper in a bowl and toss gently until well blended.

Place the egg in a second bowl and whisk until frothy.

Place the flour in a third bowl.

Place a cookie sheet or large skillet in the oven and preheat to 400°F.

When the oven is hot, dredge the chicken strips in the flour until well coated.

Transfer the floured chicken to the egg and toss gently to coat.

Next, place the chicken in the bowl with the breadcrumbs and toss to coat. Press the breadcrumbs onto the chicken strips.

Place on the cookie sheet and bake for 15 to 20 minutes. Turn every five minutes.

Serve with dipping sauce.

Spicy Braised Chicken Thighs with White Beans – HmF – Virtual

Preheat the oven to 325°F (160°C).

Place a medium pot over medium-high heat and add olive oil.

Place chicken into hot oil.

Sear until meat is golden brown, adjusting heat if necessary.

Turn and brown on other side.

Remove the chicken to a plate and set aside.

Add the onion, celery and carrots to the pan and cook for about 4 minutes.  Stir frequently.

As the onions begin to turn translucent add garlic and cook for one more minute.

Add white wine and scrape the brown bits (or fond) off the bottom of the pan.

Add the spices and stir.

Add the chicken thighs, beans, olives, tomatoes, and stock.

Partially submerge the chicken – about 1/3 – 1/2 of the way.

Cover pot and place in the oven.

Braise until chicken reaches an internal temperature of 165°F (74°C) – about 30 minutes.

Remove from oven and serve warm.

Lemongrass Noodle Bowl with Poached Chicken – HmF – Virtual

Gather all ingredients and equipment.

Make the Nuoc Cham:

Place the garlic, sugar, rice vinegar, lime juice, sambal, water, and fish sauce in a small bowl.

Whisk until smooth. Set aside.

Make the Broth:

Heat the sesame oil in a medium pot over medium-high heat. Add ginger, garlic, lemongrass, and green onions and saute for 2 minutes until fragrant, taking care not to burn them.

Add the stock, soy sauce, and cilantro stems and bring to a boil. Reduce heat and simmer for 10 minutes.

While the broth is simmering, prepare the chicken and vegetables.

For the Dish:

When the broth is flavorful, bring to poaching temperature (160-180°F / 71-82°C), add the chicken, and cook it until the internal temperature is 165°F.

Adjust the heat as necessary to keep liquid between 160-180°F. Do not boil!

If necessary, add water or stock to the pot so that the chicken is completely submerged when cooking.

Once the chicken is cooked, remove it from the pot and set aside to cool. Once cool, slice thinly into strips. Set aside.

Strain the broth and reserve the liquid. Discard the aromatics (the lemongrass, etc.). Pour the strained liquid back into the pot and bring to a boil.

When the liquid is boiling, add the broccoli, carrots, and bok choy, and cook for 4-5 minutes until al dente. Remove from heat.

Add the noodles to the hot liquid and let stand for 5 minutes or until al dente.

When the noodles have cooked, add the nuoc cham, vegetables, and chicken and gently stir to incorporate.

Garnish with lime wedges, cilantro, and sesame seeds, and serve immediately.

Chicken and Sweet Potato Stew – HmF – Virtual

Gather all ingredients and equipment.

Heat up a large saucepot on medium-high heat. Once warm, add 1 tsp of olive oil.

Once heated add cubed chicken breast.

Once chicken is cooked thoroughly, remove from pot and set aside until later. Add the rest of the olive oil (1 tsp), minced garlic, and onion. Cook on medium heat until onion is translucent and softened. Stir often to ensure garlic does not brown.

Add kale, sweet potato, bell pepper, tomatoes, tomato paste, and stock.

Season with chili powder, cumin, oregano, cinnamon, red pepper flakes, and salt. Turn to medium-high heat and bring to a boil.

Reduce heat to medium-low, cover, and let simmer until potatoes are tender, about 20 minutes. Stir occasionally to prevent sticking.

Once potatoes are done, stir in kidney beans, corn, and chicken breast. Cook for a couple more minutes. Remove from heat.

Top with cilantro and serve with lime wedges.

Chicken Fajita Bowl – HmF (serves 6)

Gather all ingredients and equipment.

Mix the salt-free taco seasoning and salt together in a small bowl.

Remove any excess fat or cartilage from the chicken, and cut the chicken into 1/4″ strips.

Place in a bowl with 1 tablespoon of the seasoning and toss to coat evenly.

Heat the oil in a large sauté pan, over medium high heat.

Once hot, add the chicken strips to the pan.

Cook for about 5 to 7 minutes until browned and then turn the chicken over.

Once the chicken is turned, add the frozen peppers and onions and the rest of the taco seasoning blend.

Toss occasionally to finish cooking chicken and to heat and soften vegetables, about 6 to 8 minutes.

Add the drained beans to the pan, and cook until hot, stirring often.

Once hot, remove from heat.

Serve 1 cup fajita mixture over 1/2 cup Cilantro Brown Rice. Top each serving with optional toppings such as diced avocado, yogurt, or lime.

Serve hot.

Optional Toppings
1/2 each – Avocado, diced
1/2 each – Lime, cut into wedges
1/4 cup – Yogurt, Plain