Air Fryer Chicken

2 c. buttermilk
1/2 c. pickle juice or white vinegar
2 Tbsp. kosher salt
1 lb. boneless skinless chicken breasts
1 teaspoon paprika
1/4 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt (ONLY if using vinegar instead of pickle juice)
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon ground mustard
1/4 teaspoon parsley flakes

In a medium mixing bowl or 9×9″ baking dish, whisk together the buttermilk, pickle brine, and salt. Add chicken and allow to soak in the brine for 1-2 hours. Remove from buttermilk.

While the chicken is brining, combine the seasonings together. Massage the seasonings over the chicken.

Place chicken breasts in the air fryer basket (you may need to do this in batches depending on your air fryer size) and cook for 9 minutes at 360. Flip the chicken and cook for another 9 minutes. Check the internal temperature–if it is at 160, remove from air fryer and cover loosely with aluminum foil for 5 minutes, then slice and serve. If they need a little more time, place them back in the air fryer for a few minutes (no need to turn the heat back on, just close the door.)

These can be refrigerated for up to 7 days.

from: Our Best Bites

Chicken Cauli Rice Stir Fry

Cauliflower (or bagged cauliflower 'rice')
1 T. sesame oil
1 T. garlic
½ lb. ground beef, can substitute chicken, pork, shrimp, or tofu
1 c. carrot, diced
1 c. frozen peas
2 eggs
white pepper, to taste
3 T. soy sauce (or coconut aminos)
Green onion, chopped, for garnish

Break down a head of cauliflower in a food processor until it’s the size of rice.

Heat sesame oil over high. Add garlic and fry until fragrant.

Add the beef, chicken, pork, shrimp or tofu and cook until 80% done.

Add carrots and cauliflower, stir until thoroughly incorporated. Mix in peas.

Push ingredients to the sides of the pan to create a well. Pour in 2 whisked eggs and let it set for 15 seconds. Scramble eggs and fold into the cauliflower rice.

Season with white pepper and stir in soy sauce.

Garnish with chopped green onions and serve.

from: Tasty

Salsa Verde Chicken Enchiladas

15-ish white corn tortillas
Cooked & shredded chicken (can use rotisserie if desired)
1 jar mild Salsa Verde
Mozarella & Cheddar cheese, shredded

Spread some of the salsa in the bottom of a 9x13 baking dish - just enough to loosely cover.

Wrap a stack of the tortillas in a towel & warm in the microwave for 30 seconds. Fill each tortilla with shredded chicken and a little bit of cheese, roll up and place seam side down in the baking dish.

Spoon more salsa over the top of the enchiladas, sprinkle with cheese & cover with foil & bake at 350° for 25-30 minutes. Remove foil for the last 5 minutes to brown the cheese.

Audrey's little note: This is pretty light/healthy, depending on how much cheese you use. To lighten up even more, limit or omit the cheese inside the enchiladas & sprinkle the top with queso fresco. Serve with desired toppings (sour cream, chopped cilantro, salsa) & a side salad.

adapted from: Skinnytaste & Pinch & Swirl

Moist Crockpot Roast Chicken

1 (5 lb) roasted chicken
½ c. butter
2 c. chicken stock
½ onion, sliced thinly
1 tsp dried oregano
1 tsp dried parsley
1 tsp lemon pepper
Sprinkle of Montreal Chicken seasoning
Salt and pepper to taste

Place the roaster chicken in the crock pot, then rub chicken down with butter. Season with all spices, sprinkling liberally. Pour in stock and then drop in sliced onions. Allow the chicken to cook on high for 5 hours in the crock pot.

from: Community Table

Hearty Chicken and Rice Soup

10 c. chicken broth
1 onion, chopped
1 c. sliced celery
1 c. sliced carrots
1/4 c. snipped parsley
1/2 tsp. cracked black pepper
1/2 tsp. dried thyme leaves
1 bay leaf
3/4 lb. chicken, cut into cubes
2 c. cooked rice
2 Tbsp. lime juice
Lime for garnish

Combine chicken broth, onion, celery, carrots, parsley, pepper, thyme, and bay leaf in a Dutch oven; bring to a boil. Reduce heat to low; simmer until the onion and celery begin to soften, 10 to 15 minutes. Stir chicken into the simmering broth; cook until the chicken is no longer pink in the middle, 5 to 10 minutes. Remove and discard bay leaf. Stir rice and lime juice into the broth; cook and stir just until rice is hot and grains separate, about 1 minute. Garnish with lime slices.

from: Allrecipes

Honey Chipotle Chicken Bowls

Chicken:
1 lb. boneless, skinless chicken breasts
1/4 tsp. salt
1/4 tsp. pepper
1/4 c. olive oil
3 tbsp. adobo sauce, from a can of chipotles in adobo
2 tbsp. honey
1 tbsp. dijon mustard
1 tbsp. honey mustard
2 tbsp. chopped fresh cilantro
4 garlic cloves, minced

Lime Quinoa:
1/2 c. uncooked quinoa, rinsed
1 c. low-sodium chicken or vegetable stock, or even water
1 tbsp. coconut oil
1 lime, juiced and zest freshly grated
1/4 tsp. salt
1/4 tsp. pepper

Salad Bowls:
6 c. spring greens
1/2 pint cherry tomatoes, halved
1/4 c. torn fresh cilantro
4 green onions, sliced
1 avocado, sliced
1 lime, juiced
1 tbsp. olive oil
1/2 tbsp. honey

Add the chicken breasts to a baking dish or ziploc bag and season with salt and pepper. In a bowl, whisk together the olive oil, adobo, honey, mustards, cilantro and garlic. Pour the marinade over the chicken, covering it evenly. Place it in the fridge and marinate for at least 2 hours
.
When you're ready to make the meal, heat a large nonstick skillet over medium-high heat. Add a tiny bit of olive oil and add the chicken, then cover the skillet and cook until the chicken is deeply browned on both sides and cooked in the center, about 6 minutes per side.

To make the quinoa: Add the quinoa and stock (or water) to a saucepan over high heat and bring it to a boil. Once boiling, reduce the heat to low and cover the pot. Cook for about 15 minutes, or until all the liquid is absorbed. Stir in the coconut oil (you can swap butter), lime juice, zest, salt and pepper.

To make the salads, add the greens in a large bowl and toss them with a sprinkle of salt and pepper. Add the chicken on top along with the quinoa, the tomatoes, cilantro, green onions and avocado. Drizzle the bowl with the lime juice, olive oil and honey. Serve!

from: HowSweetEats

Chicken Parmesan Meatballs

2 lbs ground chicken

3/4 c. panko breadcrumbs (gluten free panko will work fine)

1/4 c. minced onion

2 tbsp. minced parsley

2 cloves garlic, minced

zest of 1 small lemon, about 1 teaspoon

2 eggs

3/4 c. shredded Pecorino Romano or Parmesan cheese

1 tsp. kosher salt

1/2 tsp. freshly ground black pepper

1 qt. spaghetti sauce (marinara)

4-6 oz. mozzarella, freshly sliced

 

Preheat oven to 400°, setting the rack in the upper third of the oven. In a large bowl, combine everything except the sauce and the cheese. Lightly mix together, using your hands or a large spoon. Scoop and shape into small meatballs and place on a foil lined baking sheet. Place the meatballs fairly close together on the tray to make them fit. Spoon about a half tablespoon of sauce over each meatball. Bake for 15 minutes.

 

Remove meatballs from the oven and increase the oven temperature to broil. Spoon an additional half tablespoon of sauce over each meatball and top with a small square of mozzarella. (I cut the thin slices into pieces about 1" square.) Broil an additional 3 minutes, until the cheese has melted and turned golden. Serve with additional sauce.

 

from: Barefeet in the Kitchen

Coconut Lime Chicken

6 halves skinless, boneless chicken breasts
3 Tbsp canola oil
zest of 1 large lime
1 tsp cumin
2 Tbsp soy sauce
1 - 1 1/2 tsp kosher salt
3 Tbsp sugar
2 tsp curry powder
3/4 cup canned coconut milk
juice of 1 lime
1/4 cup chopped fresh cilantro

Place chicken in a gallon zip top bag and flatten them uniformly with a meat pounder.

In a bowl, mix all the marinade ingredients together: oil, lime zest, cumin, soy sauce, salt, sugar, curry powder, coconut milk, and lime juice. This marinade may taste pretty salty to you right now, but once we put it over the chicken and rice, it will balance out. Pour the marinade over the chicken in the zip top bag, squeeze the air out and allow to marinade at least 30 minutes, or preferably up to 2 hours in the fridge.

After marinating, grill the chicken over moderately high heat in a pan with a bit of cooking spray or canola oil in it. Get the pan really hot before you add the meat - you want it to sear. Allow to sit without moving it for several minutes on each side until just cooked. The time will depend on the thickness of the meat. While cooking the meat,  add the marinade to a small saucepan and bring to a full boil for at least 2-3 minutes. (This is sufficient to kill the bacteria in it.)

Serve the chicken and a drizzle of the sauce over rice with chopped cilantro and fresh lime wedges.  This is a very important part, as these flavors bring balance and brightness to the dish.

Note: I served this with Coconut "Rumbi" Rice, so good!

Note #2: This recipe also works with SHRIMP!! 

from: Menu Musings

Oven Baked Chicken Nuggets

16 oz (2 large) skinless boneless chicken breasts, cut into even bite sized pieces
salt and pepper to taste
2 tsp olive oil
6 tbsp whole wheat Italian seasoned breadcrumbs
2 tbsp panko
2 tbsp grated parmesan cheese
olive oil spray

Preheat oven to 425°.

Spray a baking sheet with olive oil spray.

Put the olive oil in one bowl and the breadcrumbs, panko and parmesan cheese in another. Season chicken with salt and pepper, then put in the bowl with the olive oil and mix well so the olive oil evenly coats all of the chicken. Put a few chunks of chicken at a time into the breadcrumb mixture to coat, then on the baking sheet.

Lightly spray the top with olive oil spray then bake 8 - 10 minutes. Turn over then cook another 4 - 5 minutes or until cooked though.

from: Skinnytaste

Copycat Chick-Fil-A Grilled Chicken Sandwiches

1.5 lb boneless skinless chicken breasts cut or pounded ½ inch thick
½ cup dill pickle juice
¼ cup olive oil
pepper
garlic powder
12 dill pickle slices
6 sandwich buns
lettuce
tomatoes

Slice or pound chicken into ½ inch sandwich size servings. Place in a container with lid or Ziploc bag and cover with pickle juice and olive oil. Marinate for a minimum of 4 hours up to 24. Discard marinade and sprinkle chicken with pepper and a dash of garlic powder. Cook on a preheated oiled grill or grill pan over medium high heat until internal temperature reaches 165 degrees, approximately 10 minutes. Assemble sandwiches with favorite toppings and enjoy.

Audrey's little note: Perfect with Coleslaw and Oven Fries, serve with copycat Chick-Fil-A Sauce: honey mustard + BBQ sauce + a little bit of mayo!

from: Dash of Reality

Honey Lime Grilled Chicken

3 tbsp reduced sodium soy sauce
2 tbsp natural honey
1 tbsp vegetable oil
juice of 1 lime
1 tbsp garlic powder (OR 2 fresh garlic cloves, minced)
1 lb boneless, skinless chicken breast

In a small bowl, whisk together all of the above ingredients.

Place chicken in a glass dish and pour the marinade over top. Flip chicken so that is is evenly coated on both sides. Let marinate for at least an hour, or up to a full day (if you can!).

When ready, grill on medium heat for 10-15 minutes, or until no longer pink on the inside.

Serve with brown rice and your favorite veggie side!

from: running to bake

Broccoli & Chicken Casserole

2 heads fresh broccoli, steamed
1/4 c. butter
6 T. flour
salt & pepper to taste
2 c. chicken broth
1/2 c. whipping cream
1 whole chicken, cooked & deboned
1/2 c. grated Parmesan cheese

Melt butter, blend in flour, salt & pepper. Add chicken broth and cook until mixture thickens. Stir in cream.

Place 1/2 broccoli & 1/2 chicken in a 9x13 pan, pour half of the sauce over. Place remaining broccoli & chicken in pan. Add cheese to remaining sauce and pour over over the casserole. Sprinkle with more cheese.

Bake at 350 for 25-30 minutes.

from: Preston family favorites

Chicken Tortilla Soup

2 T. vegetable oil
1 small onion, diced
2 T. minced garlic
1/2 can diced green chiles (we like mild)
6 cups chicken broth
2 t. chili powder
1 t. cumin
1 can diced tomatoes (optional)
1 can black beans, rinsed and drained (optional)
3 chicken breasts, boneless and skinless
2 limes, juiced, plus wedges for garnish
Salt & pepper
1 c. fresh cilantro, roughly chopped
Tortilla chips
1 avocado, pitted, sliced
1 cup shredded Monterrey cheese

In a large saucepan heat the vegetable oil. Add the onions and cook for 2 minutes. Once the onions have softened add the garlic and cook for another minute. Pour the chicken broth, spices, tomatoes and beans into the pot and bring to a boil. Once at a boil lower heat to simmer and add your chicken breasts. Cook the chicken for 20 to 25 minutes. Once chicken is cooked remove from pot. When cool enough to handle shred it and set it aside. Add lime juice and fresh cilantro to the pot. In a serving bowl add a mound of shredded chicken. Ladle soup over chicken and top with a lime wedge, grilled tortilla strips, avocado slices and cheese.

adapted from: food network

Basic Oven Baked Chicken

1-5 frozen boneless, skinless chicken breasts
seasoning blend (my fave: chicken boullion & Trader Joe's 21 Seasoning Salute)

Step 1.  Preheat your oven to 325 degrees.

Step 2.  Quickly run your chicken under the faucet just to get them wet.

Step 3.  Place the chicken in a baking dish and sprinkle with seasonings on both sides of the chicken.

Step 4.  Cover with foil. THIS IS WHAT MAKES IT AWESOME.

Step 5.  Put it in the oven and let it cook for 90 minutes or so.

Step 6.  Remove from oven and VOILA!  You now have some baked chicken that is ready to go in just about anything.

from: Trainer Momma

Chicken Enchilada Casserole

1 can Cream of Mushroom
1 can Tomato Soup
1 can Cream of Chicken
1 can enchilada sauce (or 1/3 of this recipe)
1 small can green chiles (chopped)
1 chopped onion
2+ c. medium cheddar, shredded
1 1/2 c. cooked chicken, shredded
Season with garlic, cumin, salt, pepper
1 bag corn chips

Mix all ingredients together except for chips and 1 c. cheddar. Once ingredients are combined, stir in the bag of corn chips. (No need to break them up, they will break up as you stir.) Sprinkle the last cup of cheese on the top and cook. Serves approximately 8.

Good in a dutch oven!

from: Paul Burt, at Wood Badge

Crock Pot Disneyland Chicken

1 cup ketchup, no HFCS
4 cloves garlic
1 small can of crushed pineapple with juice
1/2 cup brown sugar
1 Tb. red wine vinegar
1/2 cup soy sauce, low sodium
1/4 cup orange juice concentrate
3 Tb. water
6-8 boneless, skinless chicken breasts

Combine everything in crock pot and cook on low for 6-8 hours.

Serve with veggies, couscous, brown rice, or potatoes.

from: Trainer Momma

Broiled Parmesan & Lemon Chicken

1/2 cup freshly grated Parmesan cheese
4 tablespoons butter, softened
3 tablespoons light mayonnaise
2 tablespoons fresh lemon juice (from about 1 lemon)
1/4 teaspoon dried basil
1/8 teaspoon ground black pepper
1/4 teaspoon salt
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
2 pounds boneless, skinless chicken breasts

Preheat your oven's broiler. Grease a broiling pan or line a baking sheet with aluminum foil and lightly coat with cooking spray.

In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Stir in the dried basil, pepper, salt, onion powder and garlic powder. Mix well and set aside.

Arrange the chicken breasts in a single layer on the prepared pan. Lightly season each side of the chicken with salt and pepper. Broil a few inches from the broiler element for 4-5 minutes. Flip the chicken over and broil for a 3-4 more minutes, until mostly cooked through. Remove the baking sheet from the oven and spread an equal amount of the Parmesan mixture over the top of each chicken breast. Broil for another 2-3 minutes until the topping is golden and bubbly and the chicken is completely cooked through. Serve.

from: Mel's Kitchen Cafe

Grilled Island Chicken

1/3 cup vegetable oil
3 tablespoons freshly squeezed lemon juice (from about 1-2 lemons)
1 ½ tablespoons soy sauce
1 clove garlic, finely minced
½ teaspoon dried oregano
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
2-4 chicken breasts

Combine all ingredients except chicken in a mixing bowl or large airtight plastic bag. Whisk or shake well until the marinade is well mixed. Add the chicken breasts to the bowl or plastic bag so that they are covered by the marinade. If using a bowl, cover tightly with plastic wrap. If using a plastic bag, press out all the excess air and seal the bag tightly. Refrigerate and marinate up to 10 hours (I would suggest marinading for at least 3 hours at the minimum).

Preheat a gas or charcoal grill to medium heat. Grill the chicken for 6-7 minutes per side (depending on how thick the chicken breasts are), until the chicken is no longer pink in the center (if you have a meat thermometer, the chicken should register 165 degrees). Tent with foil and let the chicken rest for about five minutes before serving.

Alternately, the chicken can be baked using the following directions:
When ready to cook the chicken, preheat the oven to 350° F. Place the chicken breasts in a baking dish and pour the excess marinade over them. Bake in the oven until cooked through and the internal temperature reaches 165° F, about 45 minutes (exact baking time will depend on the size of your chicken pieces.) Remove from the oven and let rest for 5 minutes before serving.

from: My Kitchen Cafe

Baked Creamy Chicken Taquitos

1/3 cup (3 ounces) cream cheese
¼ cup green salsa
1 tablespoon fresh lime juice
½ teaspoon cumin
1 teaspoon chili powder
½ teaspoon onion powder
¼ teaspoon granulated garlic
3 tablespoons chopped cilantro
2 tablespoons chopped green onions
2 cups cooked, shredded chicken
1 cup grated pepper jack cheese
6-inch corn or flour tortillas (as fresh as possible; the longer they sit, the more likely they are to crack)
Nonstick cooking spray
2 tablespoons vegetable oil (optional)
Kosher salt

Heat oven to 425° F. Line a baking sheet with aluminum foil and spray it lightly with cooking spray.

Heat cream cheese in the microwave 20–30 seconds so it’s soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder, and granulated garlic. Stir to combine and then add cilantro, green onions, chicken, and pepper jack cheese.

Wrap 3 to 4 tortillas at a time in damp paper towels and microwave 20–30 seconds so they are soft and pliable. If you find your tortillas are cracking when rolled, use damper paper towels and increase the microwave time.

Place 2 to 3 tablespoons of the chicken mixture on the lower third of each tortilla, keeping it about half inch from the edges, and then roll it up.

Place seam-side down on the baking sheet in a single layer. Spray the tops lightly with cooking spray or brush with vegetable oil. Sprinkle with a pinch of kosher salt on top. Place pan in the oven and bake 15–20 minutes or until crisp and the ends start to get golden brown. Cool 5–10 minutes and then serve with sour cream, guacamole, salsa, or pico de gallo.

Make Ahead: To make dinnertime assembly a breeze, prepare filling up to 2 days ahead of time and store in the fridge in an airtight container.

Freezer Instructions: Place unbaked taquitos in a single layer of a baking sheet and place in the freezer for 2 hours or until frozen enough to hold their shape. Pack in a freezer-safe container for up to 3 months. To bake, follow the same instructions, extending the baking time by 10 minutes.

Audrey's little note: yummy with Southwestern Bean Salad.

from: Our Best Bites via LDS Living

Sweet & Spicy Slow-Cooker Chicken

1 lb. boneless, skinless chicken breasts
1 (14 ounce) can petite diced tomatoes, undrained
1/3 c. brown sugar
1/4 to 1/2 teaspoon crushed red pepper flakes (I used 1/4 teaspoon)

Coat the inside of your crockpot with non-stick cooking spray. Place all ingredients in the crockpot. Cook on high for 4-6 hours or on low for 8-10 hours, or until chicken shreds very easily with a fork. Season to taste with salt and pepper. (Chicken will absorb liquid after it is shredded.) Serve in tacos or however your little heart desires.

from: My Kitchen Cafe blog