• Strawberry Poppy Seed Chicken Salad

    June 12, 2024 Author: Rachel
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    Recipe adapted from Amy Hannon of Euna Mae’s.

    Ingredients:

    Dressing:

    • 1 1/2 c. strawberries, halved
    • 1/4 c. champagne or rose vinegar
    • 1/2 tsp. salt
    • 1 TBSP sugar
    • 1-2 TBSP honey, plus more if needed
    • 1/4 c. mayonnaise
    • 2/3 c. light olive oil
    • 1 TBSP poppy seeds

    Salad:

    • 6-8 c. mixed lettuce
    • 1 rotisserie chicken, breast meat pulled
    • 2 c. fresh strawberries, halved
    • 1/2 – 1 red onion, sliced
    • Honey roasted pecans, or any pecan
    • Crumbled feta

    Directions:

    1. Dressing: In a blender or food processor, combine combine strawberries, vinegar, salt, sugar, honey, and mayonnaise. Blend for a few seconds until smooth. Add the olive oil and poppy seeds and blend until the dressing comes together. Taste and adjust seasoning as necessary.
    2. Salad: In a large serving bowl, or individual bowl/plates, add the lettuce and lightly toss with dressing, then add the chicken, strawberry halves, onion slices, pecans, and feta and drizzle with more dressing.

    Strawberry Poppy Seed Chicken Salad:

  • Thai Chopped Chicken Salad

    April 10, 2024 Author: Rachel
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    Recipe adapted from Pinch of Yum.

    Ingredients:

    Salad:

    • 1 rotisserie chicken, breasts shredded (about 3 c.)
    • 4 c. Napa cabbage, shredded
    • 1–2 large carrots, julienned
    • 1 c. cucumbers, chopped
    • 2 mangoes, diced
    • 1 c. fresh cilantro, chopped
    • 3/4 c. fresh mint, chopped
    • 1/2 c. peanuts, chopped
    • 1/2 c. green or red onions, sliced
    • 3–4 jalapenos, sliced

    Peanut Dressing

    • 1/2 c. peanut butter
    • 1/3 c. soy sauce
    • 1/3 c. sesame oil
    • 1/4 c. rice wine vinegar
    • 1 lime, juiced
    • 2 TBSP sriracha
    • 2 TBSP sugar
    • 1 TBSP ginger paste
    • 1 garlic clove, peeled
    • 1/4-1/2 c. water to thin to desired consistency

    Directions:

    1. Salad: In a large serving bowl add all the salad ingredients.
    2. Dressing: Pulse peanut butter through garlic in the food processor or blender. Adjust consistency with water.
    3. Assembly: Add dressing to salad and toss to combine.

    Thai Chopped Chicken Salad:

  • Chicken with Mushroom Gravy

    April 10, 2024 Author: Rachel
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    Recipe adapted from Olivia Adriance.

    Ingredients:

    • 1-1/5 lbs. chicken thighs, breasts, or tenders
    • 4 TBSP avocado oil
    • 1 onion, diced
    • 1 lb. baby Bella mushrooms, sliced thick
    • 2 garlic cloves, minced
    • 2-3 TBSP fresh thyme, roughly chopped
    • 2 c. chicken broth
    • 2 TBSP soy sauce
    • 2 TBSP cornstarch
    • Salt and pepper, to taste
    • Serve over mashed potatoes

    Directions:

    1. Heat a large skillet over medium high heat; then add 1-2 TBSP avocado oil. Season chicken with salt and pepper, to taste, and then add chicken to the skillet and cook for about 5 minutes per side until golden brown. Chicken may not be fully cooked. Remove chicken from pan.
    2. Add 2 more TBSP avocado oil and then add onions and mushrooms, spreading them out and cook, stirring infrequently for about 7 minutes, or until the onions are soft and the mushrooms are mostly golden. Do not add salt at this point as the mushrooms will sweat and steam and not get golden.
    3. Stir in garlic, thyme, and 1/2 tsp. salt and cook for 1-2 more minutes.
    4. Combine chicken broth and soy sauce in a bowl and pour 3/4 of the mixture over the onions and mushrooms, stirring to deglaze any bits stuck to the bottom.
    5. Add cornstarch to the bowl with the remaining broth and soy sauce and whisk to combine.
    6. Pour cornstarch mixture over onions and mushrooms and stir to combine. Simmer for 2-3 minutes while the gravy thickens; then add the chicken and reduce the heat to low, cover, and cook for 10 minutes or until chicken reaches 165 and is tender. Taste and adjust seasoning, if necessary.
    7. Serve over mashed potatoes.

    Chicken with Mushroom Gravy:

  • Air Fryer Jerk Chicken Bowls with Mango Salsa and Coconut Rice

    April 8, 2024 Author: Rachel
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    Ingredients:

    Coconut Rice:

    • 1 c. basmati rice
    • 1 14 oz. can coconut milk
    • 1/2 c. water
    • Salt, to taste

    Mango Salsa:

    • 2 mangoes, diced
    • 2 TBSP red onion, finely chopped
    • 2 TBSP cilantro, minced
    • 1/2 lime, juiced
    • Salt to taste

    Chicken Marinade:

    • 1 TBSP dried minced onion
    • 1 1/4 tsp. dried thyme
    • 1 tsp. allspice
    • 1 tsp. salt
    • 1 tsp. pepper
    • 1/4 tsp. cinnamon
    • 1/4 tsp. cayenne pepper
    • 1 TBSP vegetable oil or avocado oil
    • 1 1/2 tsp. brown sugar
    • 1 heaping tsp. baking powder
    • 1 lb. chicken breast tenders

    Directions:

    1. Rice: Rinse rice until water runs clear. Combine rice, coconut milk, water, and salt in a saucepan and bring to a boil. Stir, then reduce the heat to low, and cover and cook for 15 minutes.
    2. Mango Salsa: In a bowl, combine the salsa ingredients.
    3. Chicken Marinade: In a gallon sized Ziploc bag add the minced onion through the baking powder and mix to combine; then add the chicken and coat the chicken evenly. Marinate in the fridge until ready to cook.
    4. Cook Chicken: Set air fryer to 400F to warm up for about 10 minutes. After 10 minutes, add the chicken and cook for 10-12 minutes, or until chicken reaches 165F.
    5. Serve coconut milk rice topped with jerk chicken and mango salsa.

    Air Fryer Jerk Chicken Bowls with Mango Salsa and Coconut Milk Rice:

  • Air Fryer Chicken Shawarma Bowls

    April 8, 2024 Author: Rachel
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    Recipe adapted from Munchin With Maddie.

    Ingredients:

    • 1 tsp. paprika
    • 1 tsp. cumin
    • 1 tsp. kosher salt
    • 1/2 tsp. ground coriander
    • 1/2 tsp. red pepper flakes
    • 1/2 tsp. onion powder
    • 1/4 tsp. turmeric
    • 1/4 tsp. cardamom
    • 1/4 tsp. cinnamon
    • 1/4 tsp. black pepper
    • 1 lb. ground chicken
    • 1 egg, whisked
    • 1/2 c. panko breadcrumbs
    • 1 TBSP olive oil
    • 2 garlic cloves, minced
    • Serve over quinoa, with hummus, tzatziki, feta, pickled onions, and salad of lettuce, tomatoes, cucumbers and parsley with a drizzle of garlic expressions dressing

    Directions:

    1. In a large bowl combine paprika through black pepper and mix to combine. Then add the ground chicken through the minced garlic and mix until just incorporated.
    2. Transfer the bowl to the fridge for 10-15 minutes to firm up (longer is fine).
    3. Preheat air fryer at 400F for 10 minutes.
    4. Meanwhile, roll the chicken mixture into balls, about 16-20 balls.
    5. When the air fryer is preheated, add the balls to a greased or parchment lined air fryer basket, cook in batches if necessary, and cook for 10-12 minutes, or until the meatballs reach 165F.
    6. Serve over quinoa, with hummus, tzatziki, feta, pickled onions, and salad of lettuce, tomatoes, cucumbers and parsley with a drizzle of garlic expressions dressing

    Air Fryer Chicken Shawarma Meatball Bowls:

  • Teriyaki Egg Roll in a Bowl

    April 8, 2024 Author: Rachel
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    Ingredients:

    • 1 lb. ground chicken
    • 2 tsp. olive oil
    • 1 onion, chopped
    • 16 oz. coleslaw mix
    • 1/3 c. teriyaki sauce + more if desired
    • 1 TBSP ginger paste
    • 2 garlic cloves, minced
    • Green onion, chopped
    • Sesame seeds
    • Yum yum sauce
    • Serve over rice

    Directions:

    1. Heat a large nonstick skillet over medium high heat; add the ground chicken and cook until no longer pink. Drain the excess grease.
    2. Add the olive oil, onion, garlic, and ginger to the meat and sauté for 2-3 minutes.
    3. Add the coleslaw mix and teriyaki sauce and cook until the coleslaw softens, stirring occasionally.
    4. Serve over rice and garnished with green onions, sesame seeds, and yum yum sauce, if desired.

    Teriyaki Egg Roll in a Bowl:

  • Pineapple Chicken with Coconut Rice

    March 16, 2024 Author: Rachel
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    Recipe adapted from Half Baked Harvest.

    Ingredients:

    Chicken:

    • 1 1/2 lb. chicken tenders or breasts, cut into bite size pieces
    • 1/3 c. soy sauce
    • 1/3 c. pineapple juice
    • 2 TBSP brown sugar
    • 2 TBSP ketchup
    • 1 shallot, chopped
    • 4 garlic cloves, chopped
    • 1 TBSP ginger paste
    • 1 pinch red pepper flakes
    • 2 TBSP sesame oil or olive oil

    Pineapple Salsa:

    • 2 c. fresh pineapple chunks
    • 1 shallot, finely chopped
    • 1 jalapeño, seeded (if desired) and chopped
    • 1 lime, zested and juiced
    • 1/4 c. cilantro, minced
    • Honey, to taste
    • Salt to taste

    Rice:

    • 1 c. basmati rice
    • 1 14 oz. can coconut milk
    • 1/2 c. water
    • Salt, to taste

    Directions:

    1. Marinade and sauce: In bowl, whisk together the soy sauce, pineapple juice, brown sugar, ketchup, shallots, garlic, ginger paste, and a pinch of chili flakes. Put chicken in a Ziploc bag and pour 1/3 of the sauce over the chicken and let sit 15 minutes or up to overnight in the fridge.
    2. Pineapple Salsa: Combine all ingredients in a bowl.
    3. Coconut Rice: Rinse rice until water runs clear. Combine rice, coconut milk, water, and salt in a saucepan and bring to a boil. Stir, then reduce the heat to low, and cover and cook for 15 minutes.
    4. Chicken: Heat the oil in a large skillet over medium-high heat. Add the chicken, cook 5 minutes until cooked through on both sides. Reduce the heat to medium and pour in the remaining soy sauce mix. Cook until the sauce glazes the chicken and begins to caramelize, about 5 minutes.
    5. Serve the chicken over rice and spoon the salsa over the chicken.

    Pineapple Chicken with Coconut Rice:

  • Air Fryer Chicken

    February 5, 2024 Author: Rachel
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    Adapted from Pinch of Yum.

    Ingredients:

    • 1 lb. chicken tenders
    • 1-2 TBSP avocado oil
    • 1 tsp. paprika
    • 1/4 tsp. smoked paprika
    • 1/2 tsp. garlic powder
    • 1/2 tsp. onion powder
    • 1 tsp. salt
    • 1 1/2 tsp. brown sugar
    • 1 heaping tsp. cornstarch

    Directions:

    1. Add the oil through the cornstarch to a bowl or ziploc bag and mix to combine. Add the chicken and toss to coat. Refrigerate and marinate until ready to use or cook right away.
    2. Set air fryer to 400F to warm up for about 10 minutes. After 10 minutes, add the chicken and cook for 10-12 minutes, or until chicken reaches 165F.

    Air Fryer Chicken:

  • Creamy Chicken Tortilla Soup

    November 12, 2023 Author: Rachel
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    Recipe adapted from Sammy Montogoms.

    Ingredients:

    • 3 TBSP olive oil
    • 2 carrots, roughly chopped
    • 1 red bell pepper, roughly chopped
    • 1 onion, roughly chopped
    • 4 garlic cloves, peeled and whole
    • 2 TBSP tomato paste
    • 1 1/2 tsp. salt
    • 1 1/2 tsp. garlic powder
    • 3/4 tsp. oregano
    • 2 1/4 tsp. cumin
    • 3 tsp. smoked paprika
    • 2 tsp. chipotle chili powder
    • 7 1/2 c. chicken broth
    • 1 c. tomato sauce
    • 1 can of corn, drained and rinsed or 2 c. fresh or frozen, divided
    • 1/2 c. heavy cream
    • 1 rotisserie chicken, shredded
    • 1 lime, juiced
    • Serve topped with cheese, green onion, cilantro, avocado, jalapenos, sour cream, and/or tortilla chips

    Directions:

    1. Begin by roughly chopping the carrots, red pepper, and onion.
    2. To a large pot, add the olive oil and set to medium heat. Add chopped carrots, red pepper, and onion and cook for 7-10 minutes, stirring often.
    3. Reduce heat to low and add the whole garlic cloves. Sauté for an additional 2 minutes and then add the tomato paste. Cook until the tomato paste becomes a darker red color, about 3 minutes.
    4. Add the salt through tomato sauce and 1/2 of the corn. Bring to a light boil and let simmer for 10-15 minutes, or until the veggies become soft.
    5. Once the veggies are soft, turn off the heat and use an immersion blender and blend the soup until smooth.
    6. Add the heavy cream, and taste to see if it needs any additional seasonings.
    7. Shred the chicken and then add the shredded chicken, the remaining corn, and fresh lime juice to the soup and stir one last time.
    8. Top soup with desired toppings.

    Creamy Tortilla Soup:

  • Teriyaki Chicken Burgers

    August 11, 2023 Author: Rachel
    No comment yet

    Recipe adapted from Pinch of Yum.

    Ingredients:

    Burgers:

    • 1 lb. ground chicken
    • 1/4 c. teriyaki sauce
    • 1/2 c. panko breadcrumbs
    • 1/2 tsp. garlic powder
    • 1/2 tsp. salt, optional

    Sesame Slaw:

    • 4 c. shredded cabbage
    • 2 TBSP toasted sesame oil
    • 2 TBSP rice vinegar
    • 2 tsp. sugar
    • 1 tsp. salt
    • 1/2 c. chopped green onions

    Extras:

    • 2 TBSP avocado oil for frying
    • 4 brioche buns
    • Yum yum sauce (or mayo, sriracha, chili crisp, whatever sauce you like)

    Directions:

    1. Make the Sesame Slaw: Toss the slaw ingredients together. Taste and adjust.
    2. Make the Burgers: Combine chicken, teriyaki sauce, panko, salt, and garlic powder in a large bowl. Mix with your (clean) hands until well-combined. Form into 4 large patties.
    3. Fry the Burgers: Heat a bit of avocado oil over medium heat. Add the burgers to the hot pan and cook for 3-5 minutes until golden and mostly cooked through; flip to finish for another 2-3 minutes. Cook until no longer pink in the middle, or a meat thermometer registers at least 165F.
    4. Toast Buns:  Wipe out the skillet if there are burned bits left in the pan. Pop your buns into the skillet for just a second, cut side down over medium low heat, to get them lightly toasted.
    5. Assemble Burgers: Spread top and bottom buns with yum yum sauce, place a burger, and top with the sesame slaw. Press burgers together, slice into it, and enjoy your life. I love these so much.

    Teriyaki Chicken Burgers:

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