I’m always looking for new ways to make chicken, especially for Robby as chicken is not his favorite thing so I know when I am making it for him it really needs some good flavor. This dish is super simple, the maple has lots of sweet flavor, but the pinch of cayenne pepper brings a little heat to the dish. I served this with a side salad. The next day we sliced the chicken up for sandwiches. No matter how you serve it, I’m sure your family will enjoy it!
2 Tablespoons olive oil
Pinch Of cayenne pepper
Pinch of salt
Pinch of pepper
Chicken thighs or breasts (I used boneless skinless breasts)
1 Tablespoon pure maple syrup
Preheat oven to 350 degrees. Heat an ovenproof pan over medium heat. Mix the olive oil, cayenne pepper, salt, and pepper in a bowl or Ziploc bag. Add the chicken and coat the chicken with the olive oil and seasoning mixture. Fry the chicken in your heated skillet for 3-4 minutes on each side drizzle with the maple syrup and place the pan in the preheated oven until cooked through, about 10-12 minutes depending on the size of the chicken. The chicken is cooked through when the juices run clear when pierced in the thickest part of the meat.
While I was still recovering with my broken leg, I was looking for a fast simple dinner to get on the table and this was it. I had all the ingredients on hand and I baked up some fries and added a salad to go alongside the chicken. Dinner was on the table in no time. I made these using chicken tenders as that’s what I had, but you can certainly use chicken breasts as well. These can be simply fried in the pan as I did or baked at 350 degrees until fully cooked through.
4 chicken breasts or 1 package of chicken tenders
2 Tablespoons maple syrup
2 Tablespoons low sodium soy sauce
Squeeze the juice of the orange into a bowl and add the maple syrup and soy sauce. Add the chicken, coating all of the pieces. I fried my tenders in a large pan over medium heat until cooked through and turning halfway. If baking, preheat the oven to 350 degrees and bake uncovered for 30-35 minutes or until cooked through. Serve warm.
These meatballs came together fairly quickly and the sauce was delicious, creamy smooth and full of flavor. Although Jim and I both agreed the meatballs were very good, the next time I make this I am going to roast some shrimp and add that to the sauce instead of the chicken meatballs. I served this over rice keeping it gluten free for Robby, but you can certainly serve this over pasta as well.
1/2 cup roughly chopped carrots
1/4 cup red onion, chopped
1/2 to 1 Tablespoon dried cilantro (I used 1/2 T)
Juice of one lime
2 Tablespoons fresh basil
1 Tablespoon low sodium soy sauce
1 teaspoon ginger
1 clove garlic
1/2 teaspoon cumin
1/4 teaspoon red chili flakes
1 pound ground chicken
1 can coconut milk
1 Tablespoon red curry paste
1 Tablespoon almond butter
2 Tablespoons lime juice
1 teaspoon minced garlic
Rice or pasta to serve
Preheat oven to 400 degrees. Place all of the meatball ingredients except the ground chicken in a blender or food processor and pulse until chopped. In a large bowl add the ground chicken and the ingredients from the blender, mix until combined. Roll the meat mixture into about 1 1/2 inch balls and place them on a lined baking sheet. Bake for 20 minutes, roll the balls over and continue baking for an additional 10 minutes.
For the sauce – in a large skillet over medium heat add the coconut milk, add the rest of the sauce ingredients and simmer for ten minutes stirring constantly. Add the meatballs to the sauce coating them and serve over rice or pasta.
This recipe can be found at www.thebewitchinkitchen.com
This is another great recipe from “The Chew” , healthy and easy to make. I know looking at the picture there is a lot of green. Don’t let that scare you, there is a lot of flavor going on and using the boneless skinless chicken thighs. Jim loved this dish, his plate was cleaned and almost licked clean!
4 boneless, skinless chicken thighs
2 Tablespoons olive oil
1/2 head of cauliflower, cored and cut into small florets
1 Tablespoon olive oil
SWISS CHARD (or spinach) PESTO
2 Garlic cloves, peeled
2 cups chopped Swiss chard or spinach (I used spinach)
1/2 cup walnuts, chopped
1/4 cup Parmesan plus additional for garnish if desired
1/4 cup flat leaf parsley
1/4 cup olive oil
For the chicken, preheat grill pan to medium heat. Season chicken thighs with olive oil, salt and pepper on both sides. Place chicken on the grill and grill for 5-6 minutes. Flip chicken and cook an additional five minutes or until chicken is cooked through. Remove from the grill and let rest for five minutes.
For the cauliflower rice:
In the bowl of a food processor fitted with a blade attachment, add cauliflower florets and pulse until finely chopped. In a large skillet pan over high heat add olive oil and cauliflower and cook for three minutes or until tender. Stir occasionally and season with salt and pepper to taste.
For the swiss chard or spinach pesto:
Clean the bowl of the food processor and blade attachment, add garlic into the bowl and pulse to chop, add swiss chard or spinach, walnuts, grated parmesan and parsley. Pulse until finely chopped. Scrape down the inside of the bowl with a rubber spatula. With the food processor running, add the oil, salt and pepper and process until smooth.
Pour the pesto over the cauliflower rice and mix together in skillet. Remove the cauliflower to a platter, chop the chicken thighs and place onto the cauliflower. Garnish with parmesan. Serve warm.
This is another delicious recipe from “The Chew”. Anytime Jim happens to be home when I am watching that show he always finds something he wants me to make him. This was exactly what happened with this recipe. After looking at the recipe I found one item that I was not familiar with. It’s the mushroom soy ingredient. When I checked my local grocery store they did not have it. I did order this from Amazon. You could also use low sodium soy sauce, the difference will be slight. The mushroom soy does has a deeper flavor and either product you use will be great. This is a really tasty dish. Jim picked a great recipe!
1 cup oyster sauce
1/2 cup minced garlic
1/4 cup sriracha
1 Tablespoon sesame oil
1 teaspoon black pepper
2 pounds bone in, skin on chicken thighs
Canola oil for searing
2 cups white vinegar
1 1/2 cups mushroom soy or low sodium soy sauce
2 tablespoons canola oil
1 head of bok choy, sliced
2 cups crumbled chicharrones (optional, I did not use)
For the chicken
Combine oyster sauce, garlic, sriracha, sesame oil and black pepper in a large mixing bowl. Add the chicken, toss to coat. Heat a large stockpot over high heat, add the canola oil. Add the chicken mixture into the pot and sauté until the chicken is brown, 5-8 minutes. Add the vinegar, soy and stir, bring to a boil. Reduce heat to medium/low and place the lid on the pot. Cook and simmer for 35 minutes. Shut the heat off and let the chicken rest for five minutes. Pull the chicken to shred. Reserve 1/2 cup of the sauce from the chicken for the bok choy.
For the tacos
Heat the canola oil in a large skillet over medium heat. Sauté the bok choy until slightly wilted, about 2 minutes,. Add the 1/2 cup of sauce from the chicken and cook for one more minute.
Place some of the pulled chicken into the tortilla, top with the bok choy and crumbled chicharrones if desired. Repeat for all of the tacos. Serve warm.