Tag: Chicken

Healthy Spicy Chicken Chili

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Ingredients

  • 1 lb gound Chicken
  • 1/2 onion chopped finely (chop a little more for topping if desired)
  • 1 ripe tomato chopped finely
  • 1/2 cup of cooked black beans
  • 1/2 cup cooked kidney beans
  • 3 tablespoons of chili powder
  • 1 tablespoon of cumin powder
  • 3 large galic cloves chopped finely
  • 1/2 teaspoon salt
  • 1/2 tsp dried oregano
  • 2 tablespoons of hot roasted hatch chilis
  • 1 8 oz can of tomato sauce
  • 2 tablespoons olive oil
  • Shredded Cheese, and chopped cilantro for topping if desired.

Directions

Add olive oil to pan along with garlic and onions and lightly fry for about 5 minutes, don’t brown. Add in ground chicken and chili powder and cook and crumble with a spoon.  Add in rest of ingredients and cook for about 45 minutes till flavors blend. Top with cheese, onion, and cilantro.

For Vegetarian or vegan, use meat substitute and leave cheese out.

Chicken Makhani (Healthy Version)

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I tried to come up with a healthier version of Chicken Makhani since this dish is usually loaded with a lot of fat. I used whole milk instead of cream and used lower fat yoghurt, and use boneless skinless chicken breast. However I did use butter to help add in some richness, but it is still much lower in fat and tastes great.

Ingredients

  • 3 large boneless skinless chicken breasts cut into 1″ cubes
  • 1/2 cup low fat yogurt
  • 1 tablespoon garam masala
  • 1 teaspoon red chili powder (cayenne pepper)
  • 1/4 tsp cumin powder
  • 1/2 onion chopped coursely
  • 1″ piece of ginger sliced across the fibers
  • 5 cloves of garlic
  • 1 tablespoon of olive oil
  • 1 Serrano pepper stem cut off
  • 2 tablespoons butter
  • 1 8 oz can of tomato sauce
  • 1/4 cup whole milk
  • 1/2 tsp salt

Directions

Add yogurt into a bowl and mix in garam masala and when mixed evenly add chicken and stir to coat the chicken. Cover and put into the refrigerator for 1 hour to marinate. Add onion, garlic, serrano pepper, and ginger to a food processor and process till it becomes a paste. Heat pan till hot and add olive oil and chicken. Brown chicken, but do not cook all the way through then set aside in a bowl. Add the paste from the food processor to the pan and fry till most of the liquid has evaporated. Now add chicken, cayenne pepper, cumin, tomato sauce, butter, and milk to pan and cook uncovered for about 5 – 7 more minutes till the chicken is fully cooked. I served with brown rice to keep it healthy all around.

Italian Seasoned Grilled Chicken Breast

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This is a great easy to make recipe. Just slice boneless skinless chicken breast up, add marinade mix to oil, water, and vinegar and marinate for a few hours. Grill and eat! They taste great. In a pinch you can use a packet of Good Seasons Italian Salad dressing mix instead of the mix on this recipe, they are pretty much the same.

Ingredients

  • Italian Dressing seasoning mix along with wet ingredients (See Recipe on this site)
  • 3 bonelesss skinless chicken breast (slice to split into 3 thinner beast pieces)

Directions

Mix together we and dry ingredients on Italian Dressing Mix Recipe, then add sliced chicken to marinade in a bowl or ziploc bag and marinade in the refrigerator for 1 – 4 hours. Heat grill very hot (I shut the lid with the burners on and heat to about 450 degrees fahrenheit) then add chicken to grill and cook till browned. Serve and ENJOY!

Chettinad Chicken Curry

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Healthy Indian Curry
Healthy Indian Curry

When you get cravings for Indian food and have about 45 minutes to make this, it really tastes great and is healthy too (Low in sodium and fat). Not too much saturated fat or salt and still has a lot of flavor.

  • 2 large boneless skinless Chicken Breast Chopped in 1 to 1/2 inch pieces
  • 1/2 tablespoon Ginger very finely minced
  • 1/2 tablespoon garlic very finely minced
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon cayenne pepper powder
  • 1/2 onion chopped finely
  • 2 tomatoes chopped finely
  • 1 lemon juiced
  • 1 sprig curry leaves (if you have them)
  • 1 teaspoon Salt (more at the end to season to taste)
  • 1 teaspoon Mustard seeds
  • 2 tablespoons Olive Oil
  • 1 teaspoon of sugar
  • Chopped Cilantro for topping
  • 1 cup of water

Following ingredients will be pan roasted

  • 1/3 cup ground roasted unsalted cashew nuts (grind in food chopper or processor)
  • 3 Dried red chillies
  • 1/2 teaspoon Coriander seeds
  • 1/2 teaspoon Fennel seeds
  • 1/2 teaspoon Cumin seeds
  • 3 Green cardamom
  • 1 inch Cinnamon stick (or 1/2 teaspoon of ground cinnamon, don’t roast if ground just add in)
  • 2 Cloves 1 Star anise

Directions

Add the turmeric to the lemon pour over the chicken pieces in a bowl, mix and let set while you prepare the other ingredients. Put ingredients for pan roasting in a dry pan, heat on high and roast briefly till fragrant.  Then transfer to a spice grinder (or coffee grinder) and grind to a powder and set aside. Add oil and mustard seed to pan and heat till starting to pop, then add in curry leaves and onion. Fry till the onion is starting to brown then add in the tomato and cook for about 10 minutes on high till starting to disintegrate then add the ground cashew and cook cook for another 3 minutes. Now add in the ground roasted spices and cayenne pepper and stir, now add the chicken and stir again and add in water. Cover and cook for about 15 minutes till chicken is cooked through. Taste and add salt, sugar, or more cayenne pepper to your taste. Serve with rice and enjoy.

Chicken Cordon Bleu

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Delicious Chicken Cordon Blue
Delicious Chicken Cordon Blue

This is a great quick tasty meal that is great to make on a weeknight when you don’t have a lot of time. Definitely healthier than take out.

Ingredients

  • 3 Boneless Skinless Chicken Breast
  • 6  Slices of Ham lunch meat one each (not really thin sliced)
  • 6 slices of Swiss Cheese
  • Dijon Mustard
  • Bread crumbs
  • Salt
  • Pepper
  • Toothpicks to secure rolled up Chicken Breast.
  • Cooking spray for baking dish

Directions

Slice the Chicken breasts to make them thinner so that you can roll them. You can slice them down into thirds if the are really thick or you can pound them out flatter. After they are all sliced, sprinkle them with salt and pepper on both sides. Then put the flat side up and lay a slice of ham and a slice of Swiss cheese on top and then put a thick stripe of Dijon mustard on the cheese and roll up and secure with toothpicks, cheese side in. Now roll in bread crumbs lay in greased baking pan and put into a pre-heated 350 degree oven for about 25 minutes, until you can see the cheese is melted and just starting to ooze out. Serve and enjoy.

Delicious Spicy Tangy Asian Chicken

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Spicy Asian Chicken
Spicy Asian Chicken

This satisfies both your craving for asian food and for something tangy and spicy. This tastes great and is pretty easy to make. You can serve it with rice, on lettuce as a salad or even over asian noodles.

Ingredients

  • 4 tsp canola oil with additional canola oil for frying chicken
  • 3 large boneless/skinless chicken breasts, diced into 1″ cubes (veg/vegan use sliced firm marinated tofu).
  • 5 – 6 green onions sliced crosswise. Use white part up to where the stem turns green.
  • 12 oz pineapple juice
  • 5 large cloves of garlic, minced
  • 4 tablespoons of garlic chili sauce
  • 5 tablespoons of white distilled vinegar
  • 6 teaspoons of sugar
  • 3 tsp of soy sauce
  • 4 tablespoons of water
  • 3 teaspoons of corn startch (mix with water)
  • 1/2 cup of corn starch for coating chicken, don’t need for tofu.
  • Additional oil for frying chicken or tofu.

Prep and measure all the ingredients out ahead of time. Start by frying the garlic and onion in the oil  on high heat till they soften then add pineapple juice, chili sauce, vinegar, sugar, and soy sauce. Cook till boiling, then add the cornstarch and water mixture and continue cooking till it turns clear after adding the cornstarch. Pour the sauce into a bowl and set aside. Now coat chicken cubes then fry them in canola oil on high heat until crispy on the outside (Veg/Vegan: Fry tofu till crispy). For a healthiest  chicken option skip cornstarch coating on chicken and just lightly fry. Spoon chicken or tofu over lettuce or rice and then spoon sauce over the top. Enjoy!

Healthy Chicken Yakisoba Recipe

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Healthy Delicious Yakisoba
Healthy Delicious Yakisoba

This is a tasty and healthy dish. The Yakisoba noodles are whole grain made from buckwheat, it uses chicken breast (or non-meat chicken shreads or just leave the meat out), and it has a fair amount of veggies.

Ingredients:

  • 1/2 teaspoon sesame oil
  • 1 tablespoon canola oil
  • 2 tablespoons chile paste
  • 2 cloves garlic, chopped
  • 1 skinless, boneless chicken breast halves – cut into 1 inch cubes (Can use vegan chicken shreads substitue)
  • 1/2 cup soy sauce (Can use Yakisoba soup base)
  • 1 onion, sliced lengthwise into eighths
  • 1/2 medium head cabbage, coarsely chopped
  • 2 carrots, coarsely chopped
  • 8 ounces soba noodles, cooked and drained
  • Mung bean sprouts (optional)
  • Green onions chopped (optional)

Directions:

In a large skillet combine sesame oil, canola oil and chili paste. Stir fry 30 seconds. Add garlic and stir fry an additional 30 seconds. Add chicken and 1/4 cup of the soy sauce and stir fry until chicken is no longer pink. Remove mixture from pan, set aside and keep warm. In the emptied pan combine the onion, cabbage and carrots (any other veggies also). Stir fry until cabbage begins to wilt. Stir in the remaining soy sauce, cooked noodles and the chicken mixture to pan and mix to blend. Serve and enjoy!

Lemongrass Chicken Soup w/Orzo (Tastes Great, Helps with cold or Flu)

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Rejuvenating Lemongrass Chicken Soup
Rejuvenating Lemongrass Chicken Soup

When you have a cold or the flu, and it is the season. You don’t want to take cold medicines, or they make you strung out and drowsy, this is an alternative that I use. The lemongrass has a menthol like effect and clears out your nasal passages and makes you feel really good. Also there is some proof that Chicken soup really does help with a cold. Lastly, this tastes great and you don’t have to have a cold to eat it!

Ingredients

  • Chicken Broth (~ 14 oz) – When you make a recipe that uses cooked chicken, cover with just enough water to in a pan just big enough, then boil till the chicken is done and you will come out with a very rich chicken broth. If the chicken has bones, it will be richer. Save this for later when you make soup.
  • Chunks of Chicken Meat about 1/2 cooked chicken breast.
  • Two Lemongrass leafs cut into 1/2 pieces
  • Orzo Noodles, cooked. About 4 tbsp.
  • 1/2 tsp fresh ground black pepper
  • 1/4 tsp Salt

Directions

Heat the chicken broth with the lemongrass while boiling the Orzo Noodles. Add salt and pepper into the broth along. After the broth has been heated remove the lemongrass, it will be too tough to eat. Then when the orzo noodles are cooked, if the both is really rich pour off as much of the water as you can without pouring out the noodles and add noddles and rest of the water into the broth, but if it is not really rich strain the noodles and add them to the broth. Eat and enjoy. If you have a cold the lemongrass will act as a decongestant.

Vegan/Vegetarian Adjustments: The lemongrass is what makes this so the Vegan/Vegetarian alternatives can work. Use one of the Chicken Meat substitutes. (Beyond Meat Southwest Chicken Free Strips, 12 Ounce — 8 per case. is the best I have found) and a vegan chicken broth (Edward & Sons Not-Chick’n Bouillon Cubes, 2.5-Ounce Boxes (Pack of 12)). Increase the amount of Lemongrass to give it a more herbal punch. You can also add in cooked carrot to give it an additional dimension. Or if you don’t want the chicken flavor at all, go all on veggie with a vegetable broth and all veggies (carrot, celery, onion, and add about 1 jalapeno sliced) and add in the lemongrass. You will have to boil the veggies in the broth on this version though (about 30 -45 mins) since you are now going with uncooked veggies and want to cook the veggies and integrate the flavor. You will still get the decongestant benefits of the lemongrass.

Cookout Jalapeno Citrus Chicken

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Campfire

I always cook this when we go camping, usually on the campfire but I have started cooking this at home too since it is such a big hit. Very simple, but really good. Here is the recipe.

Ingredients

  • 3 Boneless Skinless Chicken Breasts or 4 thighs cut into about 1/2 inch cubes
  • 4 small to medium size potatoes cut into 1/2 inch cubes
  • juice from 1 medium size lemon or 2 limes
  • 6 cloves of garlic
  • 2 large jalapenos sliced
  • 5 tblsp olive oil
  • 1 tsp course ground pepper
  • 1 tsp salt (Can add more later if needed)
  • 1 medium size onion chopped into 1/2 squares

Directions

Pour olive oil in 9×13 pan. Then add all ingredients and toss in oil to cover. Cover with aluminum foil and cook at 450 degrees for 10 minutes. Remove foil cook for another 20-30 minutes till chicken is done and the top is browned. Serve and enjoy.

 

Green Chili Sour Cream Chicken Enchilada

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This is a very popular dish. I tend to make it a little spicy since I am from the Southwest, however you can tone it down by adding less of the green chilis. It does depend on the tub of chilis though, some are hotter than others.

Ingredients

  • 1 whole chicken boiled for 2-3 hours meat removed/shreded
  • 2 cans cream of chicken soup
  • 1 tub of Frozen Baca green Chili. (If you want it hotter add 1 4 oz can of diced jalapenos additionally)
  • 2 cups of onion chopped
  • 1 cup of sour cream
  • 1 tbsp chili powder
  • 16 oz of shredded chedar cheese
  • 50 corn totillas

Directions

Add cream of chicken soup, sour cream, thawed green Chili, chili powder, onion into a bowl and mix to make the sauce. Taste the sauce to see if you want to add the can of jalapenos. Take about 1/3 of this and add it to the meat. Spray each tortilla with a little bit of cooking oil and lightly fry till it just starts to brown. Coat the bottom of the baking pan with a little of the sauce mixture.  Take 1 large tablespoon of the meat and roll inside of the tortilla and add to the baking pan. Repeat until all the meat is gone and the pans are full. Then take the remaining sauce mixture and pour over the rolled tortillas. Top with cheese. You can make a layered enchilada to save time. Just take a little of the meat about 1/4 and spread on the bottom across all the pans. Spread some sauce over this. Sprinkle some of the cheese over it and add a layer of tortilla. Repeat this one or two times more. Then spread some sauce over the top and sprinkle some cheese. Bake at 350 degrees covered with foil for the first 15 minutes and then remove foil and finish baking till the cheese is melted in the center. If you want to garnish chop some green onions and sprinkle over the top.  Serve and enjoy.