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It's a chicken kind of night🎉
Buffalo Chicken Enchiladas
Type: chicken, texMex
Vegetarian: 🙁
Vegan: 🙁
⏰ 30 minutes
Ingredients:
- 16 corn tortillas
- 3 tbsp butter, melted
- 4 cups shredded rotisserie chicken
- 8 oz cream cheese
- 2 cups shredded Cheddar
- 1 cup Buffalo sauce
- 1 bunch scallions, thinly sliced
- 1/4 tsp ground cumin
- 2 tbsp crumbled blue cheese
- 2 tbsp blue cheese dressing (or ranch)
Nutrition:
- calories: 726
- fat: 52g
- cholesterol: 170mg
- carbs: 34g
- protein: 34g
- sodium: 1530mg
Directions:
- Preheat the oven to 400 degrees F. Grease baking dish with butter if it is not nonstick.
- Mix the chicken, cream cheese, 1 cup of Cheddar, ⅓ cup of hot sauce, white part of the scallions, and the cumin in a large bowl until well combined.
- Stir together the butter, remaining 2/3 cup hot sauce and 3 tbsp water in a medium bowl.
- Microwave the tortillas in batches, 20-30 seconds each, until warm and foldable. Keep warm between damp paper towels or on a baking sheet inside a very low-heat oven.
- Spoon a portion of the chicken mixture into each tortilla and roll up. Place them side by side in the pan, with the seam facing down.
- Pour the hot sauce mixture over the tortillas, then sprinkle with the remaining 1 cup cheddar and the blue cheese.
- Bake 15-17 minutes, until the cheese is fully melted.
- Drizzle the blue cheese dressing over the enchiladas and sprinkle with the scallion greens. Enjoy!
Southwestern Chicken Salad
Type: salad, chicken
Vegetarian: 🙁
Vegan: 🙁
⏰ 30 minutes
Ingredients:
- 1 lb chicken breast
- 1 tbsp
- 1/2 tsp
- 1/2 tsp salt
- 1 lime, juiced
- 1 tbsp olive oil
- 2 cups romaine lettuce chopped
- 1 ripe avocado, sliced
- 1 medium tomato, diced
- 1/2 cup black beans rinsed
- 1/2 cup corn rinsed
- 1/4 cup cilantro for topping
- 1/2 cup sour cream or Greek yogurt
- 1/4 cup packed cilantro with stems
Nutrition:
- calories: 516
- fat: 38g
- cholesterol: 111mg
- carbs: 51g
- protein: 50g
- sodium: 730mg
Directions:
- In a medium ziplock bag, place the chicken breasts, taco seasoning, cumin, salt, 1/2 of the total lime juice and olive oil. Shake until fully combine and chicken is coated.
- If you are able to, marinating the chicken for 24 hours is beneficial, but 10 minutes will suffice if you're on the go!
- To cook chicken: heat a heavy skillet to medium/high heat (Be sure the skillet is very hot before adding chicken).
- Add 1 tsp oil of choice to skillet. Place the chicken on a skillet and cook for 4-5 minutes on each side. Allow chicken to rest in pan for 3 minutes before cutting, then set aside.
- To make the creamy cilantro dressing: Place the sour cream (or greek yogurt), cilantro, remaining 1/2 of the lime juice, and salt in a blender or food processor. Pulse for a few seconds until the cilantro is fully chopped.
- Place chopped lettuce on the serving plate, then top with avocado, chopped tomatoes, black beans, corn, cilantro, and sliced chicken.
- Top with creamy cilantro dressing, and that's it!
Kickin' Chicken Adobo
Type: chicken
Vegetarian: 🙁
Vegan: 🙁
⏰ 30 minutes
Ingredients:
- 1 lb chicken thighs
- 1/4 cup of soy sauce
- 1/4 cup of white or cider vinegar
- 1/8 cup of water
- 1½ cup cooked brown or white rice
- 3 cloves of garlic, pounded but not minced
- 2 bay leaves
- 1 tbsp fresh ground black pepper
Nutrition:
- calories: 350
- fat: 7g
- cholesterol: 95mg
- carbs: 22g
- protein: 26g
- sodium: 1060mg
Directions:
- In a large pot, combine soy sauce, vinegar, water, pounded garlic, bay leaves and pepper. Whisk to mix thoroughly.
- Once the sauce is mixed, place chicken into pot, making sure it is all submerged.
- Place pot on stove, raise heat to medium-low and cover the pot
- Cover and bring pot to a fast simmer, adjusting heat as necessary. Keep covered, and simmer for 20-25 minutes.
- While pot is simmering, cook your rice. If the rice happens to be done early, it's okay! Keep covered so it remains warm.
- Remove the pot's cover and stir ingredients gently. Continue to simmer, uncovered, for an additional 5 minutes to allow the sauce to thicken.
- Spoon rice onto your serving dish, top with chicken thighs and desired amount of sauce. Chow down!
Chicken Noodle Soup
Type: soup, chicken
Vegetarian: 🙁
Vegan: 🙁
⏰ 25 minutes
Ingredients:
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 2 cups chopped yellow onion
- 1 cup chopped carrots (2 carrots)
- 1 cup chopped celery (2 stalks)
- 1¾ tsp kosher salt
- 3 tbsp all-purpose flour
- 4 cups unsalted chicken stock
- 2 cups whole milk
- 4 oz uncooked egg noodles
- 3 cups chopped rotisserie chicken
- 1 cup frozen green peas
Nutrition:
- calories: 258
- fat: 9g
- cholesterol: 25mg
- carbs: 24g
- protein: 23g
- sodium: 730mg
Directions:
- Melt butter with olive oil in a large Dutch oven or pot over medium-high heat.
- Add onion, carrots, celery and salt and cook, stirring often, until vegetables are slightly softened, 6 to 8 minutes.
- Add flour and stir to coat. Stir in broth and milk and let mixture come to a boil.
- Add uncooked noodles to boiling mixture. Cover and cook until noodles are al dente, about 8 minutes.
- Stir in chicken and peas and cook until soup is warmed through, about 2 minutes, then your soup is ready to roll.
Chicken Meatball Salad
Type: salad, chicken
Vegetarian: 🙁
Vegan: 🙁
⏰ 30 minutes
Ingredients:
- Cooking spray
- 1 lb ground chicken
- 1 egg, beaten
- 1/4 cup plain breadcrumbs
- 1/3 cup chopped onion
- 1 1/2 tsp chopped garlic
- 1 (4 oz) Hatch chiles
- 1/2 tsp chili powder
- 1/2 tsp ground cumin
- 1 head romaine lettuce
- kosher salt and freshly ground pepper
- shredded cheese of your choice
- guacamole
- salsa
Nutrition:
- calories: 350
- fat: 10g
- cholesterol: 150mg
- carbs: 35g
- protein: 20g
- sodium: 1150mg
Directions:
- Preheat oven to 400°F. Coat a small sheet pan with cooking spray
- Combine chicken, egg, breadcrumbs, onion, garlic, Hatch chiles, chili powder, and cumin in a bowl.
- Season with salt and pepper. Form mixture into 9 (2 oz each) meatballs, and place on prepared pan.
- Lightly grease meatballs with cooking spray. Bake until cooked through, 18 to 20 minutes
- Serve meatballs on romaine topped with guacamole, salsa, and cheese
Rainbow Chicken Salad
Type: salad, chicken
Vegetarian: 🙁
Vegan: 🙁
⏰ 30 minutes
Ingredients:
- 1/3 loaf ciabatta, cut into 1-inch cubes
- 2 garlic cloves, minced
- 1/2 lb rainbow carrots, halved lengthwise
- 2 cup shredded rotisserie chicken
- 1 cup cooked fresh or frozen peas
- 1 fennel bulb, cored and thinly sliced
- 6 cups romaine lettuce
- 3 tbsp olive oil
- 1/2 tsp ground black pepper
- For the Vinaigrette Dressing:
- 1/4 cup olive oil
- 2 tbsp white balsamic vinegar
- 1 1/2 tbsp chopped fresh chives
- 1/2 minced small shallot
- 1 1/2 tsp Dijon mustard
- 1/4 tsp ground black pepper
- 1 tsp sugar
- 1 tsp salt
Nutrition:
- calories: 395
- fat: 23g
- cholesterol: 85mg
- carbs: 22g
- protein: 28g
- sodium: 542mg
Directions:
- Preheat oven to 400°F. Coat a small sheet pan with cooking spray
- Combine chicken, egg, breadcrumbs, onion, garlic, Hatch chiles, chili powder, and cumin in a bowl.
- Season with salt and pepper. Form mixture into 9 (2 oz each) meatballs, and place on prepared pan.
- Lightly grease meatballs with cooking spray. Bake until cooked through, 18 to 20 minutes
- Serve meatballs on romaine topped with guacamole, salsa, and cheese
Creamy Chicken Skillet
Type: chicken
Vegetarian: 🙁
Vegan: 🙁
⏰ 25 minutes
Ingredients:
- 1 lb chicken cutlets
- 1/4 tsp salt, divided
- 1/4 tsp ground pepper
- 2 tbsp olive oil, divided
- 1 zucchini, thinly sliced
- ½ cup chopped onion
- ⅓ cup dry white wine
- 1 can (15 oz) diced tomatoes
- 2 oz cream cheese, cut into cubes
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- 1/4 cup chopped fresh basil
Nutrition:
- calories: 301
- fat: 14g
- cholesterol: 97mg
- carbs: 11g
- protein: 27g
- sodium: 250mg
Directions:
- Sprinkle chicken with 1/8 tsp each salt and pepper. Heat 1 tbsp oil in a large skillet over medium heat.
- Add the chicken and cook, turning once, until browned on each side and fully cooked to atleast 165F. Transfer to a plate.
- Slowly pour in the remaining 1 tbsp oil as well as the zucchini and onion to the pan. Cook, stirring, until starting to soften, about 2 minutes.
- Increase heat to medium-high and add wine. Cook, scraping up any browned bits, until the liquid has mostly evaporated, about 2 minutes.
- Next, add the tomatoes, cream cheese, Italian seasoning, garlic powder and the remaining 1/8 tsp each salt and pepper. Bring to a simmer and cook, stirring to melt the cream cheese, for 5 minutes.
- Return the chicken to the pan and turn to coat with the sauce. Serve topped with basil and enjoy.
Garlic Butter Chicken
Type: chicken
Vegetarian: 🙁
Vegan: 🙁
⏰ 20 minutes
Ingredients:
- 3 tbsp olive oil
- 1½lb boneless skinless chicken breasts, pounded
- 1 to 2 tsp 21 Salute Seasoning (or poultry seasoning)
- 1/2 cup white wine* or chicken broth, or as necessary
- 3 tbsp unsalted butter, or more if you want extra sauce
- 1 tablespoon garlic, finely minced
- 1 tsp freshly ground black pepper
- 2 tsp fresh parsley
- 1 tsp kosher salt
Nutrition:
- calories: 294
- fat: 21g
- cholesterol: 63mg
- carbs: 6g
- protein: 15g
- sodium: 2900mg
Directions:
- In a large skillet, add the olive oil, pounded chicken, evenly season with 21 Salute, salt, pepper, and cook over medium-high heat for 5 minutes.
- A little tip! Do not move, or touch the chicken while it is searing. After 5 minutes, flip chicken over. For bigger chicken breasts, sear for 6-7 minutes until golden brown.
- Cook chicken on second side for about 5 minutes, until done and cooked through (remember, 165 F!).
- Remove chicken with a slotted spatula and place it on a plate to rest.
- Using caution to avoid the splatter, deglaze your skillet by adding wine (or broth) and allow the liquid to bubble up and steam for a few seconds.
- Add butter to skillet and allow it to melt, about 30 seconds, stirring continuously until fully melted.
- Add the garlic and cook until fragrant, about 1 minutes; stir continuously.
- Turn the heat off, add the chicken back into the skillet, flip it to coat with garlic butter sauce, then spoon the sauce over the chicken to fully coat.
- Garnish with parsley if desired, and enjoy a hot meal.