Category Archives: Chicken

Crunchy Herbed Chicken Breasts

I’m always looking for new recipes as Chief ZooKeeper hates having the same dish very often, plus it’s great fun and I want to share a new one with you weekly.  Sharing new recipes all the time keeps me on my toes and I love that!  Hope you enjoy that and if there is something you are looking for or some type of recipes you’d like to see, let me know!  This one is healthy and delicious!CrunchyHerbedChickenBreasts

Ingredients:

  • 2/3 c panko crumbs
  • 1 tbsp minced fresh oregano or 1 tsp dried
  • 1 tbsp minced fresh basil or 1 tsp dried
  • 2 tsp minced fresh parsley or 1/3 of that dried
  • 2 garlic cloves minced
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 c all purpose flour
  • 2 eggs, beaten
  • 6 boneless, skinless chicken breasts

Directions:

  1. Mix together bread crumbs, herbs, salt, pepper and flour.  Set aside.
  2. Beat eggs in their own bowl.
  3. Dip chicken in eggs, then in dry mixture.  Place on wire rack while doing other chicken (this helps the crust).
  4. Cover baking sheet with foil, oil well.
  5. When all chicken is done and crust has dried a little (doesn’t take more than a few minutes), place chicken on baking pan.
  6. Spray chicken with non-stick cooking spray on top and sides.
  7. Bake at 350 degrees for 25-30 minutes, or to 170 degrees Fahrenheit.

 

Originally posted 2016-08-29 06:55:50.

Chicken & Broccoli Super Easy Yummy Stir-Fry

Chicken & Broccoli Stir Fry is fast, easy and even healthy!  Great for those busy nights!  Try it out tonight!

Super Easy Yummy Stir-Fry Chicken & Broccoli

I just love meals that are quick and easy!  Especially when they are healthy too!  This is going to be on my menu quite often!

Chicken and Broccoli Stir Fry is great with or without rice, since I do paleo I am not supposed to have rice but this is perfect even without it!

Chicken & Broccoli Stir Fry

Ingredients:

4 boneless skinless chicken breasts

1/4 tsp ground ginger

1/4 tsp pepper

oil for frying

1 c sliced green onion, white and green parts included

1  16 oz bag frozen broccoli or bunch of fresh broccoli chopped into small pieces

3/4 c chicken broth plus 2 Tbsp

1 tsp salt

1/2 tsp sugar

1 Tbsp cornstarch

Parmesan cheese (opt.)

Garlic Croutons

Directions:

  1.  Cut chicken into small pieces and season with ginger and black pepper.
  2. In large frying pan or wok, heat to high temperature. After hot, add oil to pan.
  3. Add chicken and cook until brown.  Move chicken to the side and add broccoli and onion.  Cook until tender, about 3 minutes.
  4. Mix together 3/4 c chicken broth, salt and sugar. Stir into pan.
  5. Reduce heat to medium high, cover and cook 2 minutes.
  6. Add cornstarch to remaining 2 Tbsp chicken broth and stir into pan for 1 minute.
  7. Remove from heat, sprinkle with Parmesan and croutons. Enjoy!

Any suggestions or modifications that you love?

I would love to hear them!

Originally posted 2016-05-30 07:11:41.

Bourbon Chicken & Veggies

bourbonchicken

Ingredients:

  • 2 lbs boneless, skinless chicken breasts, cut into bite sized pieces
  • 1-2 tbsp olive oil
  • 2 tbsp minced garlic
  • 1/4 tsp ginger
  • 1/4 c apple juice
  • 1/3 c brown sugar
  • 2 tbsp ketchup
  • 1 tbsp apple cider vinegar
  • 1/2 c water
  • 1/3 c soy sauce
  • 1-3 bell peppers, various colors, cut into small chunks
  • 1 yellow onion, cut into small chunks

 

 

Recipe:

  1. Saute chicken until lightly browned.  Set Aside.
  2. Saute veggies, add garlic when it’s almost done.
  3. Combine ginger, juice, brown sugar, vinegar, water and soy sauce. Mix to dissolve brown sugar.
  4. Add chicken to veggies and pour in liquid mixture.  Bring to a boil.
  5. Reduce heat and simmer uncovered for 20 minutes.
  6. Serve over rice.

I’d love to hear your thoughts and/or modifications!

Please leave them below.

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Originally posted 2016-04-04 00:01:13.

Chicken & Bok Choy Recipe

Chicken&BokChoyLet me just start with, the soup is great.  Light but filling, my favorite combination now that I’m on a health kick better me journey.  Anyway, you could easily do it with veggie stock and leave out the chicken to make it vegan, I’d suggest using something such as white beans to replace the chicken so you don’t lose out on protein.  I made egg rolls to go with it (not gonna lie they were store bought) and they went great together, even though this isn’t an Asian soup.  There is a lot of chopping, but the soup is super easy.  All the ingredients could be chopped in advance if you need to throw it together quickly.

Chicken & Bok Choy Soup

Ingredients:

  • 1 tbsp veg oil
  • 1 yellow onion, diced
  • 2 cloves garlic minced
  • 6 c chicken broth
  • 6 sm potatoes, diced (I used red)
  • 1 bok choy w leaves, chopped
  • 3 stalks celery, chopped
  • 2 lg carrots, chopped
  • 2 boneless chicken breasts, chopped
  1. Cook chicken and set aside.  You could easily use leftover chicken.
  2. Saute onion and garlic.
  3. Add broth, potatoes, carrots, bok choy and celery.
  4. Bring to a boil. (if you want, you can turn it off for a sec and skim off the oil.  Then start boiling again before going to the next step.)
  5. Reduce heat and simmer until veggies are slightly tender.
  6. Add chicken and continue to cook.

I’d love to hear your thoughts, tips and modifications.

Please leave them below!

 

Originally posted 2016-03-28 07:48:32.

Super Yummy Chicken Spinach Wrap

wrap

While I have no idea where I got this recipe, they are definitely super yummy, quick and even easy to make.  The leftovers would be great on a salad too!  You can definitely use any type of tortilla shells, I think the sun-dried tomatoes would be great with it as well.  I hope you enjoy.  I never know what to serve with them, so I’d love to hear what you had with yours!

For the Sauce:

  • 1/2 c mayo
  • 1 tbsp honey
  • 1/8 cayenne pepper

Mix ingredients in a small container and refrigerate while you cook the chicken.

For the Wrap

  • 1 1/2 lbs boneless, skinless chicken
  • 1/2 c salsa
  • 2 tbsp olive oil
  • Spinach Tortillas
  • Spinach
  1. Cut chicken breasts into thin strips.
  2. Heat pan (I used my wok) over med-high heat.  When the skillet is hot, add oil.
  3. Cook chicken through.
  4. Turn flame down to medium, add salsa and stir.  Cook the salsa down so that it will cook the flavor into the chicken.
  5. Make wrap with a good amount of spinach and chicken.  Enjoy.

I’d love to hear any tips, thoughts or anything that went perfect with it!

Originally posted 2016-03-07 05:19:22.

Chicken & Waffles

Chicken&WafflesEvery now and then, we throw healthy out the door!  😀  We decided to do just that recently and I thought I would encourage you to do so as well!  **little monkey on your shoulder says you should try it!**  We figured, why not live it up every now and then!  So, here is a great recipe for you to try out to shut that little monkey up!  😀

If you’ve never eaten chicken and waffles, this probably sounds crazy, but stack the chicken on a waffle then cover with your favorite syrup!  Maple syrup is great on top!  You can use whatever you like though!

To ensure little to no nutritional value was present, we had onion rings and potato wedges with it!  MMMmmmm!!!!!
Chicken and Waffles
For Chicken:
  • 2 tbsp lemon pepper, divided
  • 1 cup buttermilk
  • (can use eggs if you don’t have it, but it’s better with buttermilk!)
  • 4 chicken thighs (I take off the skin!)
  • oil for frying
  • 2 cups all purpose flour
  • 1/2 c corn starch
  • Pepper, to taste
1.  Combine 1 tbsp lemon pepper with buttermilk.  Whisk and set aside.
2.  Heat oil to 375 degrees and oven to 350 degrees
3.  In separate bowel, combine flour, 1 tbsp lemon pepper, pepper and cornstarch.
4.  Dip chicken in flour, then buttermilk, then flour again
5. I recommend sitting it on a wire rack to help the mixture set into the chicken for a few minutes.
6.  Fry on each side for 8 minutes
7.  Roast in the oven for 5-7 minutes until chicken is cooked through.
**As I’m sure you can see, I used boneless chicken this time,
doesn’t need as much time if you do it this way!**
For Waffles:
  • 1 1/2 c all purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp sugar
  • 1/2 tsp curry powder
  • pepper to taste
  • 2 cups buttermilk
  • 2 eggs, separated
  • 3 tbsp butter, or nonstick spray
1.  Mix dry ingredients in one bowel and wet in another.
2.  Pour wet into dry while stirring.
3.  Use waffle iron as directed!
****Chief Zoo Keeper doesn’t like these waffles,
the rest of the Zoo does.  You can use this and
try it or just use your favorite waffle recipe!
I’m sure pancakes would work fine too if
you don’t have a waffle iron!  Enjoy!!!****
Hope you’ll give in to the loud little monkey on your shoulder and give it a try!
Let me know what you think and if you have any tips,
by all means share!!!  I’ll make some of them part of the
Chick it Out comment section!

Originally posted 2016-02-16 05:22:00.

Broccoli, Tomato & Chicken Skillet: Super Easy Healthy Dinner!

This Tomato, Broccoli & Chicken Skillet is the perfect weeknight dinner!  One dish, healthy, & an easy cleanup! Just what we need for those busy days!

Broccoli Tomato Chicken Skillet: Quick, Easy & Healthy One Dish Weeknight MealI don’t know about you, but some nights I am just not in the mood to make a huge, time consuming meal.  I need something quick and simple that tastes great!

This recipe fits the bill perfectly!  Broccoli, Tomato & Chicken Skillet is the perfect recipe when you want to feed your family a healthy meal without a ton of time!  From prep to plate in 15 minutes!  It’s a recipe that’s a keeper in my book!

We do paleo (or try to), so we added cauliflower rice but you could use regular rice or none at all.  After making it, I realized it would have been perfectly fine without any additions at all.

If you know you are gonna have a night where you won’t have time to prep, (game nights, perhaps?) you could easily prep everything ahead of time.  It would cut your meal time on the day you cook it to less than fifteen minutes!

I like to cook it in my cast iron skillet, as with those you literally just have to wipe it out with a damp cloth when you are done!  I didn’t learn until I was grown that you aren’t supposed to completely wash cast iron!  Now we have well seasoned skillets!

Broccoli, Tomato and Chicken Skillet

Broccoli Tomato Chicken Skillet Quick and EasyIngredients:

2 boneless skinless breasts

1/4 c chopped onion

2 Tbsp butter

1 package frozen cut broccoli, thawed

1 tsp lemon juice

dash of salt (if you like salt)

1/4 tsp pepper

1/4 tsp thyme

1/4 tsp oregano

3-4 med tomatoes, cut into wedges

Directions:

  1. Cut chicken breast in half, then slice them into 1/2 inch wide strips.
  2. In skillet, cook chicken and onions in butter til chicken is no longer pink.
  3. Stir in broccoli, lemon juice, salt (if using), thyme, oregano and pepper.
  4. Cover and simmer 6 minutes.
  5. Stir, then add tomato wedges.
  6. Cover and simmer 3-4 minutes more
  7. Serve and enjoy!

Obviously, this recipe is super simple and anyone could easily make it pretty quickly.  I love that cleanup is super easy too!

What are your favorite simple weeknight dinners? 

I’ll take all the suggestions I can get!

General Tso’s Chicken

Easy General Tso's Chicken Recipe

  • 1 lb boneless chicken, skinned and cubed
  • 3 eggs, beaten
  • 1/2 c cornstarch, 2 tsp cornstarch
  • 1 1/2 tbsp rice vinegar
  • 2 tbsps rice wine
  • 3 tbsp sugar
  • 3 tbsp soy sauce
  • 1 sm onion, cut into squares
  • 1 green bell pepper, cut into squares
  • Oil for deep frying

1.  Mix cornstarch and eggs in a large bowl, add in chicken and coat thoroughly.

2.  Prepare the sauce by combining 2 tsp cornstarch, wine, vinegar, sugar and soy sauce in a small bowl.

3.  Heat oil for frying.

4.  Fry chicken in batches so that chicken is just cooked.

5.  Remove chicken and let stand to drain off some grease.

6.  In only a couple of tbsp of oil, fry onion and bell pepper.  When they are almost done, add in chicken and stir fry until chicken reaches a crispy brown.

7.  Add the sauce in and continue to stir fry.  Toss around for a couple of minutes, until sauce becomes a glaze.

Serve over rice and enjoy!

*This recipe was modified from Food.com  There are modifications, but if you’d like to find the original, please search Mean Guy’s General Tso’s Chicken on food.com  Thanks and I hope you enjoy!

Originally posted 2014-09-13 20:54:54.

Lemon Chicken & Potatoes

 Herbed Lemon Chicken & Potatoes

Ingredients

2 lbs chicken

2 med potatoes, cut into chunks

1 lemon, sliced

1 cup water

1 tbsp vegetable oil

Garlic Herb Mix:

1 tbsp onion powder

1 tbsp garlic powder

1 tsp basil

 

Preheat oven to  375.

Combine herb mixture in small bowl, set aside.

**I didn’t do this, but having cooked the recipe I will do it next time.  Put a slight sear on the chicken before baking, it would greatly help with the visual appeal.  Just sear it on either side long enough to put a little color on!  😀  The recipe still tastes great without the sear, just a thought.  😀

Herbed Lemon Chicken and Potatoes Recipe

Place potatoes in bottom of baking dish, put sliced lemon on top.  Next mix water in with the herbs.  Pour into pan.  Make sure there is enough water to cover the bottom of pan.

Place chicken on top of potatoes/lemon.

Herbed Lemon Chicken and Potatoes

Cover with tin foil.

Bake for 50 minutes.

Enjoy!

Do you have a favorite healthy chicken recipe???  I’m on a health kick and would LOVE to hear some suggestions!  Mine are usually typical Southern food.  LOL

Originally posted 2013-08-16 12:09:20.

Coconut Lime Chicken Soup Recipe

CocoLimeCK

 

My Foodie Penpal outdid herself this month!  She sent me this recipe and almost everything to make it…  I’m not going to lie, normally this isn’t something I would make.   I’m not a coconut fan, I’d never had coconut milk, and honestly I would be intimidated by the name.  Sounds like something way too fancy for me to make!  However, since I had everything and HATE figuring out what to do for dinner, I went for it.  I am SO glad I did!!!

If you haven’t tried coconut milk, it’s really good!  Even though I don’t really like coconut…  Cheryl has officially made me believe that if I get stuck on an island I could indeed deal with the coconut milk!  Yay, I won’t starve!  (I’m not a big seafood fan, LOL)  Now I just have to figure out how to open them and remember!  LOL.

Cheryl pointed out that this recipe is very versatile, so feel free to modify it!  Also, I loved it so much that I ended up eating some of the leftovers for breakfast the next day.  I tried it cold—> still AMAZING!!!  So this soup really can be served hot OR cold!

Anyway, the recipe is courtesy of Miss Cheryl from Florida and her awesome July Foodie Penpal Box 2013.  A HUGE thank you, Mrs. Cheryl, because the soup is amazing and one of my new favorites!!!

Ingredients:

1/2 pkg dried flat rice noodles

3 1/2 cups GF chicken broth

1 1/2″ piece of ginger, sliced

1 (13oz) can coconut milk (full fat is better, but can use light)

2 chicken breasts, thinly sliced

6 Tbsp lime juice

3 Tbsp fish sauce

2 tsp brown sugar

1/2-1 jalapeno, thinly sliced OR 5-10 jarred jalapenos chopped

1/2 cup fresh cilantro leaves, coarsely chopped

Directions:

Break noodles into thirds (a little bigger than bite size), then prepare

noodles according to package. Drain and set aside.

In a large pot, bring broth and ginger to a boil. Cover, reduce heat and

simmer for 10 minutes then add coconut milk and chicken.

Once chicken is completely cooked (about 5 minutes), add the remaining

ingredients and simmer another 10 mintues. Season to taste with salt if

necessary.

Add noodles just before serving.

Originally posted 2013-07-27 08:00:01.