Margherita Chicken with Panko Crust

Ingredients

3 plum tomatoes, diced

3 tbsp chopped fresh basil

1 small clove garlic, minced

2 tbsp olive oil, divided

1 tbsp balsamic vinegar

1/8 tsp freshly ground black pepper

4 boneless, skinless chicken breasts (6-8 oz each)

2 eggs, lightly beaten

1 1/4 cups panko breadcrumbs

Instructions

Preheat oven to 200 degrees. Place a cooling rack over a baking sheet.

In a small bowl, combine the tomatoes, basil, garlic, 1 tbsp of the olive oil, and vinegar. Season with the pepper.

Place the remaining 3 tbsp of oil in a large saute pan and heat over medium heat.

Place each chicken breast between 2 pieces of Saran Wrap and pound lightly with a meat mallet or large metal spoon until they are about 3/8" thick.

Place the eggs in a shallow dish, and the panko breadcrumbs in a separate shallow dish. Dip each piece of chicken into the eggs to coat, then into the panko. Use your hands to press the panko into the chicken, if needed. Cook in 2 batches in the hot olive oil until crisp on both sides and cooked through, about 5 minutes per side. Remove and place on the baking sheet and place in the oven to keep warm. When all of the chicken has been cooked, return all 4 pieces of chicken to the pan and top with margherita mixture. Cover the pan with a lid and let it sit for 1-2 minutes until margherita mixture is warmed through. 

0

Crispy Rosemary Chicken & Fries

Adapted from this recipe

This is one of those super easy dinners you can have in the oven within 15 minutes, which makes it perfect for busy weeknights, lazy Sunday afternoons after church...pretty much anytime, really. It's simple and delicious (the juices from the chicken soak into the potatoes while they cook and Mmmmmmm), which also means kids and toddlers will enjoy it - always a perk in our household! And completing the trifecta, the ingredients are cheap. In a nutshell, you can't go wrong making this!

Crispy Rosemary Chicken & Fries

Serves 4

8 chicken thighs

6 small red or yellow potatoes, quartered

3 garlic cloves, minced

1 tbsp chopped fresh rosemary (1 1/2 tsp dried)

1 tsp dried oregano

Olive oil, drizzle in to taste

Freshly ground pepper, to taste

Preheat oven to 375 degrees

Place chicken and potatoes in a large bowl. Drizzle olive oil over them and toss to coat, then sprinkle in herbs and garlic and continue tossing until evenly distributed.

Scatter evenly on a rimmed baking sheet, and bake uncovered for 1 hour. 

 

0

Green Lentils & Rice with Chicken

I always knew I had a tendency to tinker around a little bit with recipes, but I didn't realize my habit was a full-fledged addiction until I started cooking every single day. It just feels so right for some reason....

This recipe originally started as more of a side dish, but I quickly morphed it into a full-fledged dinner by adding shredded chicken and some spices - yum! I have a feeling I'm not done messing with it though, so stay tuned for future experiments 😉

Green Lentils & Rice with Chicken

Serves 6-8

1 cup dry green lentils

2 cups water

4 tbsp olive oil, divided into 2 tbsp portions

1 cup basmati rice (brown rice also works)

1 medium onion, diced

1 tsp curry powder

1/2 tsp turmeric 

1/2 tsp cumin

1/4 tsp cinnamon

1 pound chicken breasts, grilled and shredded

Place the lentils in a pot, and cover with water. Bring to a roiling boil over high heat for 5 minutes, then cover and remove from heat.

Heat 2 tbsp oil in a skillet over medium heat. Stir in the onion, and sauté until softened and translucent, about 5 minutes. 

Heat remaining 2 tbsp oil in a skillet over medium heat. Stir in the rice and cook for about 1 minute (toasting it a bit heightens the flavor), then stir in the lentils, onions, spices, and water. Bring the rice mixture to a boil, then cover and reduce heat to medium-low for 5 minutes. Stir once, then re-cover and reduce heat further to low, cooking until the rice is tender (about 15 minutes). 

When rice mixture is finished cooking, toss in chicken and serve. 

Helpful tip: This makes quite a bit, so you'll probably have leftovers. It dries out a little in the fridge, so I'd recommend stirring in a touch of olive oil before reheating. 

0

Whole Wheat Chicken & Veggie Pasta Salad

Pasta coated with just a drizzle of oil doesn't cut it for me. I need a full-bodied *sauce* that has a flannel shirt and a beard. Problem is, all the delicious sauces out there have oodles of sodium...and after spending about an hour searching the internet for a low-sodium pasta salad that had more than just a wimpy oil/vinaigrette dressing, I gave up, and came up with my own. 

Whole Wheat Chicken & Veggie Pasta Salad

Serves 6-8

16 oz bag whole wheat bowtie pasta

2-3 chicken breasts

1 medium garlic clove, minced 

1 small yellow onion, diced

1 small green pepper, diced

2 medium yellow squash, roughly chopped into 1/2' pieces

1-2 tbsp olive/avocado oil 

1/4 cup 5 Minute Avocado Oil Mayo 

Pepper, to taste

Sodium-free Tony's (optional)

While water is boiling for the pasta, grill chicken breasts and cut into strips or cubes once fully cooked.

Add pasta to boiling water and cook according to package directions (usually 10-11 minutes). While pasta is cooking, heat oil in a pan and toss in garlic, onion, pepper and squash. Cook about 8 minutes, or until veggies are soft. 

Drain pasta, add veggies, grilled chicken, and toss with mayo to coat. Season with pepper and Tony's as desired. Can be served hot or cold - if serving cold, you might want to "refresh" the pasta with a tablespoon or two of mayo before serving, because the pasta will absorb it overnight in the fridge (and it might be a little dry). 

Tip: If your pasta finishes cooking before your vegetables, you can toss it with a tiny bit of olive oil to keep if from sticking together before you add the remaining ingredients 

0