Tag Archives: chicken

Spicy Chicken with Cucumber-Rhubarb Salsa

4 Jun

I’ve been trying to suck every last bit out of spring the last few weeks.  I’m not the biggest fan of summer – I don’t love when it’s extremely hot and humid outside.  I’m not looking forward to all the stickiness, the sweat, the sunburn, or the struggle of running in humidity.  I love spring.  Spring’s my thing.  Actually fall is my thing, but spring is a close second!  Anyway, the other day I realized that I haven’t actually had any rhubarb yet this season, so I thought I would find a fun, non-baked good kind of way.  By the way, this chicken would be excellent on the grill.  You know…if you had a grill.  Which I don’t.  Anyway, let me know what you think!


Spicy-Chicken-Cucumber-Rhubarb-Salsa

Spicy Chicken with Cucumber-Rhubarb Salsa (original recipe from Bon Appetit)

For the spice rub:  1/2 t. cumin, 1/4 t. smoked paprika, 1/4 t. coriander.  Mix together and rub onto 2 boneless, skinless chicken breasts which have been washed and patted dry with paper towels.

For the sauce:

  • 1 habanero pepper, with seeds, stemmed
  • 2 garlic cloves
  • 2 scallions, thinly sliced with white and green parts divided
  • 1 T. soy sauce
  • 1/4 c. olive oil

Preheat the oven to 450*F.  Combine first three ingredients in food process and pulse until finely chopped.  Then, add in soy sauce and olive oil and combine until a sauce forms.  Heat up 1 T. olive oil in a skillet over medium-high heat.  After the rub is applied to the chicken, brown on both sides and then transfer to a greased baking pan.  Brush the spicy sauce onto both sides of the chicken evenly, then place in the oven until the internal temp reads 165*F (this will depend on the size of the chicken you are using!) – about 20-25 minutes.  When it is cooked, let it rest for 10 minutes.

Cucumber-Rhubarb-Salsa

For the salsa:

  • 1-1/2 c. rhubarb, cut into 1/4″ cubes
  • 1 c. 1/4″ cubes unpeeled seedless cucumbers
  • 1/2 c. chopped cilantro
  • 1 T. honey
  • 1 T. extra virgin olive oil
  • 1 t. fresh lime juice
  • salt & pepper to taste

While the chicken is cooking, combine all of the ingredients for the salsa PLUS the green parts from the scallions above and toss to coat evenly.  Let this salsa sit for at least 10 minutes before serving it over the chicken.

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Chicken & Spinach Stuffed Zucchini Boats

17 Jul

chicken-spinach-stuffed-zucchini-boats

 


Chicken & Spinach Stuffed Zucchini Boats (inspired by Skinny Taste)

Ingredients:

  • 1 large zucchini
  • 1 lb. ground chicken
  • 1 handful baby spinach
  • 1/2 c. shredded sun-dried tomato fontina
  • 1/4 c. sun-dried tomatoes, chopped
  • 1/4 c. pesto
  • 1/4 c. fresh basil, chopped
  • 2 cloves garlic, pressed
  • 1 T. olive oil
  • 2 T. pasta/marinara sauce
  • salt-free Ms. Dash Italian seasoning

Prepare the chicken stuffing by browning the chicken in 1 T. olive oil over medium heat.  When the chicken is browned, season it with 1 t. of Italian seasoning and incorporate well.  Then, add in the sun-dried tomato, the basil, and the spinach.  When the spinach is almost wilted, add in the garlic.  When the garlic is fragrant, stir in 1/4 cup of the cheese and basil.  Combine and keep everything on a low heat while you prepare the zucchini.

Bring a large pot of water to a boil.  Slice the zucchini  in half longways, then scoop out the middle of each “boat” to create a cavity.  You will want to leave about 1/4″ around the outside to keep the “boat” sturdy.  Add the zucchini to the boiling water and cook for 1 minute, then remove from water.   Spread 2 T. of pasta sauce on bottom of baking dish, then place zucchini skin side down in the sauce.  This will keep it from burning on the bottom.  Spoon the chicken mixture over the zucchini boats, then top with 1/4 c. remaining shredded cheese.  Cover the baking dish with tin foil and bake for 35 minutes at 350*F.

Bruschetta, Avocado, & Mozzarella Chicken

24 Jun

Since I posted a fall-flavored Meatless Monday recipe yesterday, I knew I had to share a full-on-in-your-face-SUMMER recipe today!  This is another spectacular recipe I found over at Iowa Girl Eats – I will fan girl over her recipes every. damn. day.  Go check her out!

Bruschetta-Avocado-Mozzarella-Chicken-Balsalmic-Reduction



Bruschetta, Avocado, and Mozzarella Chicken

  • 1/2 c. balsamic vinegar
  • 2 boneless, skinless chicken breasts – pounded to about 1/4″ thickness
  • 1 avocado
  • 1/2 c. bruschetta (homemade or store bought)
  • sliced Mozzarella cheese
  • olive oil, salt, pepper
  • spinach

Preheat the broiler and pour 1/2 c. balsamic into a small skillet and bring to a boil.  As soon as the vinegar begins to boil, reduce the heat to low and simmer it off for about 10-15 minutes.  It will begin to get syrupy and reduce a ton.  You know it’s ready to go when it coats the spoon: Balsamic-Reduction

Meanwhile, heat 1 T. olive oil in a skillet over medium heat.  Season the chicken with a little salt and pepper, then cook it 7ish minutes per side or until your meat thermometer reaches 165*F.

Chicken

**I don’t mess around with “cook until pink” or “until juices run clear.”  After having a kitchen under construction so long, I’ve learned that lighting can be the difference between food poisoning and a great dinner.  Always go for the thermometer to check if meat is cooked!**

Delallo-Italian-Tomato-Bruschetta

When the chicken is ready to go, spoon enough bruschetta on top to make you happy!  I have never purchased pre-made bruschetta before and I was pleasantly surprised with this Delallo Italian Tomato mixture.   Doesn’t hurt that Delallo is based right here in Pittsburgh.  The pre-made bruschetta was the best idea I didn’t mean to have.  Honestly, it was so sweet that it complimented everything perfectly – I don’t even really like tomatoes!!  Add onto that your sliced avocado, and finally top it with a piece of mozzarella cheese. Chicken-Bruschetta-Avoacdo-Mozzarella

At this point, your balsamic reduction is probably done so just go ahead and set that aside until you are ready to eat!  Pop the chicken into the broiler and cook it until the cheese gets melted and toasted to perfection.

Serve on a bed of spinach with the balsamic reduction!

Bruschetta-Chicken-Avocado-Mozzarella

 

 

 

 

 

 

 

 

 

 

 

How’s that for a 20 minute meal?!

 

Stuff I’ve Put In My Mouth Lately

28 Apr

I have been trying to stay on point with eating.  (Hold on a sec while I put this Easter candy down…it’s so hard to type with just one hand!)  ANYWAY, to me clean eating isn’t steamed broccoli and grilled chicken with a seasoned rub.  I honestly think I would die.  I love flavor, food, and cooking too much and that feels like throwing in the towel.  Instead, I try to make smart choices and use whole, healthy ingredients.  Running also helps.  So does moderation.  😉

nene-tini

Here are some of my favorite eats from last week:

A few days after Easter, I realized that we weren’t going to eat the leftover ham unless I got creative.  (Big shout out to my mom for leaving a bunch of cloves in the ham, so I got a mouthful of potpourri not once, but TWICE.  ON TWO SEPARATE OCCASIONS).  So, into a frittata with the leftover asparagus that didn’t get cooked with Easter dinner, some spinach that’s been hanging around, and a bit of shredded pepper jack cheese:

Ham-Asparagus-Spinach-Frittata-Easter-Leftovers

of course this monstrosity is my own creation

Some semi-clean comfort food that got us through the chilly days:

It tastes like comfort food, but its just 363 calories per serving.  The 33.7 g of protein pack a huge punch and it’s healthy carb heavy.  I subbed in almond milk, so I know mine was lower in fat than the original recipe.  I love it when I feel like I’m having a cheat meal but it’s still pretty clean!  This stretched out over several days worth of lunch for myself at work.

 

This apple-cheddar stuffed chicken didn’t photograph so beautifully, but HOOBOY was it yummy.  This is another home run from Iowa Girl Eats – her recipes are amazing and if you don’t follow her on Pinterest, I’m sorry for your loss.

These gluten-free, dairy-free muffins were a great find on Pinterest!  Christina of course hates them, but I think they are mighty tasty.

Strawberry Chicken Spinach Salads (mine with balsamic, hers with Poppyseed)

photo 1

The End.

 

No More Days Off!

5 Jan

Swear, I sat on the couch earlier today and said OUT LOUD to Christina: “I’m just not going to run today and I will really hit the gym hard tomorrow.”  And then I sat there for like 45 minutes thinking about what I had said.  That’s such a lie!  I will hit the gym just as hard as I normally do, but it will never make up for a missed opportunity.  I finally woke up feeling like I’m on the other side of this bug.  And yet I’m convincing myself to take an un-needed day off?  Lame.  So, I did what must be done when you’ve piddled around so long that it’s now dark outside and the polar vortex has begun its assault.  I hit the treadmill and did 1 mile of HILLS.  YOU GUYS.  All of the hills.  And then, because I evaluated my condition and determined that I was not going to die, I committed to going another mile of no hills at a comfortable, slow pace.  I made it three quarters into the second mile and my hips started to feel really tight.  So, I walked the last quarter and finished in almost exactly the same time as my first mile!  Hollerrrrrr.

Lunch today was tasty and was also my dinner.  Let’s be honest, I may even eat some for lunch again tomorrow.  It was that good.  It was a cold  quinoa salad with grilled chicken, scallions, cranberries, and pecans.  I will post the recipe on Monday.

Sneaky Snacks I ate today:  Some of the MIL’s banana bread.  I can’t resist it!  A bottle of diet coke.  I think that might be it, you guys!  This is usually where I feel like I should celebrate with a big bowl of ice cream…so I think I will chew gum and drink water.  Lots of water.

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