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.
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.
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.
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.
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.
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 sesame oil in a medium pot over medium high heat. Add ginger, garlic, lemongrass and scallions and saute for 2 minutes until fragrant, taking care not to burn them.
Add stock, soy sauce and cilantro and bring to a boil. Reduce heat to continue simmering 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 breast, and cook it until the internal temperature is 165°F.
Adjust 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 chicken is cooked, remove it from the pot, and set aside to cool before slicing.
Strain the broth and reserve the liquid. Pour the strained liquid back in to 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 noodles to the hot liquid and let stand for 5 minutes or according to package cooking instructions.
When the noodles have cooked, add nuoc cham, bok choy, and chicken and gently stir to incorporate.
Serve immediately. Garnish with lime wedges, cilantro, and sesame seeds.
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.
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
Gather all ingredients and equipment.
Cook the noodles according to package directions (the cook time varies depeding on the brand you use). Add edamame to the noodles when there is 1 minute left of cooking time. The noodles should be tender, but not mushy. Strain and rinse under cold water. Place in a bowl and toss with 1 tablespoon of toasted sesame oil.
While waiting for the water to boil and the noodles to cook, make the peanut sauce. Using a blender, blend the peanut butter, rice vinegar, soy sauce, fish sauce, honey, water, and red pepper flakes until smooth. Add more water if needed to make a smooth, pourable sauce. If a tangier sauce is desired, add more rice vinegar 1 tablespoon at a time.
Dice chicken into 1/2″ sized pieces.
Place a large saute pan over medium-high heat and add the sesame oil. When the oil is hot add the chicken. Saute chicken until fully cooked, about 3-5 minutes. Chicken should reach an internal temperature of 165 °F / 74 °C.
Combine noodles, cooked chicken, carrots, and green onion in a large bowl. Add the sauce and toss to combine.
Garnish with chopped peanuts and cilantro and serve. This dish is best served room temperature or cold.
* Note: If there is a peanut allergy, the peanut butter can be exchanged for tahini, and the peanuts for sesame seeds in the same amounts.
Place a medium sauce pan over high heat.
Place the olive oil in the sauce pan.
Add the chicken thighs and cook for 4 minutes. Stir frequently.
Reduce the heat to medium.
Add the cinnamon, cloves, red pepper flakes, garam masala, and paprika.
Cook for 2 minutes. Stir frequently.
Adjust the heat to lower so the spices don’t smoke or burn.
Add the ginger and garlic and cook for 2 minutes. Stir continuously.
Add the diced onion and cook for 4 minutes. Stir frequently.
Add the salt, tomatoes, and water.
Reduce the heat to medium high and simmer for 10 minutes. Stir occasionally.
Cover and simmer over low medium heat for 30 minutes. Stir occasionally.
Add the cilantro leaves, stir, and serve.
