Honey Soy Chicken Breasts

The sweet smell of all-day, marinated chicken baking in the oven is delectable to the senses. 

This simple, melt in your mouth, Honey Soy Chicken is perfect for your easy week night menu and truly doesn't require a lot of attention or clean up (YEAH!!!) 

Simple.Sweet.Soy

Ingredients 
4 chicken breasts 
1/4 cup honey 
1/3 cup light soy sauce 
1/2 tsp ground pepper 
4 garlic cloves, minced 
1tbs ginger, grated (I omitted this because I didn't have it) 

Directions:
Whisk together the honey, soy sauce, pepper, garlic, and ginger in a small bowl. 
Place chicken breasts in a zip lock bag and pour honey-soy mixture over the chicken.
Give it some good shakes and place in the fridge to marinate a few hours/over night--pretty much until your ready to cook it. 

Preheat oven 375 
Place marinated chicken on a foil-lined baking sheet (easy clean up, told you!) and brush some of the sauce over the chicken. 
Bake for 45 min. 
Take the extra sauce and place it in a small sauce pan on LOW heat to simmer. 
Brush sauce on chicken every 10 minutes until chicken is fully cooked through. 

 Serve with some Fried Rice and/or veggies. 

ENJOY!!!!!

Chickpea Chicken Chili

Chili is so flavorful, and filling; 

add a side of toast, and you have a DELICIOUS meal.

You do have to mindful of what and how much of something you put in to keep it healthy, but with beans, broth, veggies, meat (or more veggies!), and seasonings you can't go wrong. 

 I choose to use chickpeas for the beans because I thought they would be a fun alternative to the normal chili kidney/navy bean, and boy were they.  The flavor and texture was perfect and help create a protein packed and fiber rich meal. 

This recipe is perfect for two people but feel free to double, or trip it to your liking.


Ingredients: 
1 chicken breast
1 can of chickpeas(aka garbanzo beans)
1 cup of natural chicken broth
1/2 onion, chopped
2 oz of diced green chilies (I used half of a 4oz can)
1 tbs olive oil
1 1/4 tsp garlic powder
1 tsp cumin
1 tsp dried oregano
1/2 tsp pepper


Directions: 
Heat olive oil in a skillet medium-high heat and cook chicken with onion and garlic powder until chicken is cooked through.
While chicken is cooking, dump the can of drained chickpeas, 1/2 cup chicken broth,  pepper, cumin, and oregano in a food processor (a blender could work, but you may have to scrape down the sides) and blend to a smooth cream.
Heat a small sauce pan with 1/2 cup chicken broth on medium-high. Add creamed chickpea mixture, diced chilies, and onions from chicken pan.
Shred chicken and add to sauce pan.
Simmer for 15 min.

Serve warm with a sprinkle of cheese, a dollop of plain greek yogurt, and/or a sprinkle of parsley flakes.

ENJOY!!!!

Nutritional Information

1 serving

279 cal * 43 carbs * 1g sat fat * 25g Protein * 11g fiber

Healthy Popcorn Chicken

Chicken is a staple in our diet. 

So I love making new recipes with it. 

This one was so fun and easy; a perfect healthy and quick dinner.

Adapted from food.com
Ingredients:
2 large chicken breasts
1 cup panko bread crumbs
1 large egg
1 tbs dijon mustard
1 tbs milk 
1/2 tsp salt

Directions:
Preheat oven to 450. 
Grease a baking sheet with cooking spray or olive oil.
Cut chicken in 1 inch pieces. 
In a small bowl whisk egg, milk, mustard, and salt. 
In a pie tin, or on a large plate, pour bread crumbs.
Dip chicken in egg mixture then in bread crumbs. 

Line breaded chicken on baking sheet and spray with cooking spray.

Bake for 10 min. Then flip. Spray flipped chicken and bake for 8-10 more minutes.--watch closely they will brown quickly. 

 Enjoy!!!!

Chicken Pockets

I am so glad I made these, they were so delicious and soooo easy to make. 

My favorite part was wrapping the filled dough into a ball because I felt like was tenderly tucking in a masterpiece of flavor. 

This recipe is easily adaptable so please experiment  and share your outcome! 

I did!!!

My Rendition: 

Creamy Chicken Parmesan and Spinach  

and

Creamy Chicken Parmesan with Spinach and Sun dried Tomatoes

My Healthy Secret:

 I used greek yogurt instead of cream cheese and butter

 and of course it turned out 

AMAZING.

Recipe happily adapted from Pennies on a Platter

Ingredients: 

1 pkg of crescent rolls

1 large chicken breast, chopped (or 2 small)

2 garlic cloves, minced

1/2 cup plain greek yogurt

1 tbs olive oil

1/2 cup shredded Parmesan cheese + some for sprinkling

1 tsp garlic salt

1/4-1/2 tsp pepper-(depends on how much you like it)

1 tbs Sun dried tomatoes diced

1/8 cup fresh spinach leaves, chopped (I didn't measure this, I just grabbed a pinch of leaves)

~1 tbs butter, for brushing

Directions:

Mix greek yogurt, spinach, Parmesan cheese,  garlic salt, and pepper in a bowl. 

Heat oil in skillet on medium heat and cook chopped chicken and minced garlic cloves. 

Preheat oven to 375. 

Add cooked chicken and garlic to yogurt mixture.

Unroll crescent roll from pack and separate into 4 squares--2 triangles attached. Pinch seams to close square. 

Place on a ungreased baking sheet .

Place a large spoonful of chicken mixture onto the dough.  Sprinkle top with either a pinch of Parm cheese or sun dried tomatoes. 

To fold into a ball, pull the two opposite sides together and pinch close. Repeat with the other side, and pinch any open seams. 

         If you notice a tear in the bottom of the dough where the mixture may be pushing out, gently pick up the ball and  pinch seam close. Place back on baking sheet. 

Gently brush the top of the dough ball with butter. 

Bake for 11-13 min until ball is a golden brown. 

Serve with a delicious side.

ENJOY!!!!

My husband and I wanted to try both so we cut them in half and shared! Mhmmmm! 

Greek Yogurt Chicken Parm Bake

Are you ready for this? 

5 min prep dinner!!!! 

 

I know, I know you  I'll give you some time to collect yourself

. . . . . . . . . . . . 

Alright, 

Now, this is an awesome, very healthy, melt-in-your-mouth, chicken dinner that everyone will love. (my husband sure does!)

Apparently the original recipe uses mayo, but I found this amazing recipe from Life of Meg, which substitutes the flubber for greek yogurt!



One can never go wrong with greek yogurt  
(my new food obsession!) 

Seriously. 

Ingredients:

• 4 chicken breasts
• 1 cup plain Greek Yogurt
• 1/2 cup Parmesan cheese, shredded or crumbled
• 1 tsp garlic powder*
• 1/2 tsp salt*
• 1/2 tsp pepper

               * I have just used 1 tsp garlic salt instead of garlic powder and salt before.

Directions: the 5 min part

Preheat Oven 375

Line a baking sheet with foil (TRUST ME, DO THIS and you'll thank me later when your not trying to scrub of cooked cheese on a pan...we've all been there) and spray with cooking spray. ( I used my misto!)

Mix greek yogurt, Parmesan cheese, garlic powder, salt, and pepper in a bowl.

Pat dry chicken and coat in yogurt mixture (both sides). 

Lay on baking sheet. 

Bake for 45-50 min until golden brown spots appear on chicken.

TIP: Around 40-45 min carefully dump juices that have accumulated in the pan--this will help reduce burning

TIP: Turning oven to broil for 1-2 min (AFTER DUMPING JUICES) will help create those savory
brown spots. Be careful to watch everything on BROIL so it doesn't burn.

Pair with some delicious veggies.

ENJOY!!!!

Nutritional Information: the really awesome part

serving 1 baked chicken 

215 cal*3 carbs*4 sat fat*23g protein*2 g fiber

Savory Chicken Tacos (Spicy!)

      Eating these chicken Tacos, aka Fajitas without the peppers, exposes your palate to unbelievable amounts of explosive flavors.

      The aroma, while cooking, will be so tempting you'll have to restrain yourself to not pick the chicken straight out of the pan and eat it. 

      I encourage you to perform self discipline and place the chicken in a warm homemade tortilla topped with any extra toppings that suit your taste buds, sit down at a table and then take a savory bite and enjoy a moment of foodie euphoria.

Did I mention it's super easy to to make. Oh yes. It is. 

Ingredients: 

• 2 chicken breasts, fat cut off
•  1/4 tsp salt
• 1/4 tsp pepper
• 1/2 generous tsp chili powder
• 1/2 " " tsp cumin
• 1/2 " " tsp oregano
• 1/2 " " tsp paprika
• 1 tsp garlic powder
• 1 tsp minced onion flakes
• 1 tsp crushed red pepper flakes
• 2 tbs extra virgin olive oil, divided

Directions:

Slice chicken breast into 2 1/2-3 inch pieces.

Add all the spices and 1 of the tbs of olive oil to a freezer ziplock bag.

Add chicken pieces and shake/mix till well combined. Let sit.

                                                                  

Heat the other 1tbs of olive oil in a medium skillet on medium-high heat. Add seasoned chicken.

                                                                                                   
Cook till chicken is no longer pink. 5-7ish min.

Enjoy in a warm tortilla topped with other delectable ingredients of your choice. 

Bite. 

*You can easily make them fajitas by adding in 1 cup sliced bell peppers of your choice. 

*You can easily double the batch to allow others to experience the magic of this recipe.

Sweet and Sour Chicken and Fried Rice

WINNER!!!! 

Yup, it won the "husband said it was his favorite dish" Award

Success. 

Make it, Bake it, and Enjoy. 

 Recipe adapted from of life-as-a-lofthouse.blogspot.com

Ingredients for Sweet and Sour Chicken:

Coating:

• 3-4 boneless chicken breasts
• salt + pepper
• 1/4-1/2 cornstarch
• 2 eggs, beaten
• 1/4 cup canola oil

Sauce:

•   1 1/2 cup sugar
•   8 tbs ketchup
• 1/2 apple vinegar & 1/2 cup distilled white vinegar 

you can use 1/2 white vinegar but the apple vinegar made it have a phenomenal taste

•   2 tbs soy sauce
•   2 tsp garlic salt  
• 1 can of chunk pineapple 

 Directions: 
 
Preheat oven to 325
Wash and pat dry chicken then cut into cubes. 
Salt and Pepper as desired.
Prep one small bowl of corn starch and another small bowl of whisked eggs

Dip the cubed chicken first into the corn starch, THEN into the eggs (yes, you didn't read it wrong)

Place onto a plate (obviously mine almost over flowed)

Heat large Skillet with oil on Medium heat and then quick fry till chicken egg mixture is cooked on the outside but the chicken is not cooked through. Remember to mix it around while frying. (The smaller cubes the have the less time to fry because the chicken will cook through faster so be careful)

Place cooked chicken into a 9x13 pan

Whisk all ingredients for sweet and sour sauce in a small bowl and pour over chicken.

Bake for 15 min then flip/stir chicken. Repeat 3 more times for a total of an hour. (I turned my heat up to 350 for the last two 15 min intervals, but all ovens vary so adjust accordingly.)

Sauce with thicken and caramelize as it bakes. Trust me.

Ingredients for Fried Rice:

• 3 cups cooked  rice (day old or leftover rice works best! I used brown rice and made it the night before and refrigerated it)
• 3 tbs sesame oil (I used olive oil)
• 1 cup frozen peas and carrots (thawed)
• 1 small onion, chopped
• 2 tsp minced garlic
• 2 eggs, slightly beaten
• 1/4 cup soy sauce

In a large skillet or wok heat oil over Medium-High heat. Add Peas/Carrots, Onions, and garlic and stir fry until tender.

Move Mix to one side of the skillet and add in semi-whisked eggs. Stir fry until scrambled. (its okay if some peas and carrots get in those eggs)

Turn heat to Medium-Low and  stir in Rice and soy sauce. Mix until thoroughly warmed.

Serve with chicken on top of rice or off to the side. 

ENJOY!!!!