chicken | apricots & walnuts | meals worth sharing

19 articles Articles posted in chicken

cayenne chicken with avocado salsa

by natalie on Wednesday, 0 comments

i LOVE LOVE LOVE spicy foods. not the kind of spicy where you can’t breathe and your lips burn, but the kind that make you break out into a little bit of a sweat and leave you wanting more. this crazy easy dish has been in my arsenal for a few years now, and is a spring time favorite of mine. the key to this dish is actually the avocado salsa – make sure the avocado you choose is perfectly ripe – the creaminess of it helps balance the bite of the chicken. if you can, use fresh lime juice too. don’t go overboard with the cayenne your first time making this either – you can always sprinkle a little more on while you’re cooking it, but too much, and the dish is ruined. i love serving this with a side of pineapple chunks, but it makes a great light lunch on its own. enjoy!

ingredients

coarse salt + ground pepper
1/4 teaspoon cayenne pepper
4 boneless, skinless chicken breast halves, (6 ounces each)
2 tablespoons olive oil
1/2 medium red onion, finely diced
2 tablespoons fresh lime juice
1 ripe hass avocado, pitted and cut into chunks
1/4 cup crumbled feta (optional)

directions

in a small bowl, combine 1 teaspoon salt, 1/4 teaspoon pepper, and cayenne; rub all over chicken. let sit for 3-5 minutes.

in a large skillet, heat oil over medium. add chicken, and cook until browned on the outside and opaque throughout, 8 to 10 minutes per side. (steer clear of any steam that rises off the chicken or oil – it can be spicy!)

while the chicken cooks, combine onion and lime juice in a medium bowl; set aside. just before serving, fold avocado chunks into onion mixture and season with salt + pepper. serve chicken topped with avocado salsa and crumbled feta.

(recipe via martha stewart)

chicken + vegetable red curry

by natalie on Saturday, 2 comments

i make this dish every couple of weeks, and each time it’s just a little bit different than the last. the mountain man eats this over rice, or with extra broth + rice noodles. i tend to eat it just as it is, a wonderfully curry stew of chicken and vegetables. this recipe is on the mild side, so definitely have some hot sauce ready for those of you who like a little bite to your thai food. and feel free to mix and match your vegetables for this – the recipe is for the standard bok choy version, but as you can see in the picture above, i’ve added potatoes, carrots, zucchini, yellow squash, and tomato. bean sprouts and cilantro make excellent garnishes as well. if you’re vegetarian, just omit the chicken – the dish is just as flavorful without it. for a lighter version, add one cup chicken or vegetable broth – it dilutes the flavor a bit, but works well for a soup. enjoy!

ingredients

2 14 oz cans of coconut milk (use at least one can full fat, and make sure not to shake it up)
2 tbsp thai red curry paste
2 boneless, skinless chicken breasts, cubed
6 kaffir lime leaves
1 tbsp ginger root, grated
3 tbsp fish sauce (this is essential!)
1 cup of chicken or vegetable stock (optional)
1 8oz package rice noodles or cooked rice (optional)
2 cups bok choy, chopped

directions

heat a large saucepan or wok over medium-high heat. open one can of coconut milk (full fat) and scoop the thick coconut cream from the top into the saucepan. once the cream melts into an oil, add the thai red curry paste and stir constantly till blended. once bubbling, add the chicken, stirring frequently until the chicken is cooked through, approximately 5-7 minutes.

add the remaining coconut milk from the first can, plus the second can of coconut milk, chicken stock (optional), lime leaves, ginger, and fish sauce. simmer for 15-20 minutes, until the broth has begun to thicken. remove from heat.

carefully remove the lime leaves from the broth and add the bok choy till softened, about 5 minutes. ladle into large bowls, either over noodles, rice, or as is. serve immediately.

chicken tostadas

by natalie on Wednesday, 0 comments

this dish is about as easy as it gets and is ready in a flash. our tostadas vary a bit from the traditional fare to keep the calories low. we use black beans in place of refried, feta in place of a mexican shredded blend, and no sour cream. don’t worry, they still taste absolutely delicious! in the summer, add a little diced pineapple for a sweet variation. enjoy!

1 package tostada shells (8-10 in a package)
1 16-ounce can black beans
1 pound boneless, skinless chicken breast – cubed
2 cups romaine lettuce, shredded
3/4 cup jarred salsa (or 1/2 packet taco seasoning)
1/2 cup crumbled feta
1/2 cup guacamole (optional)

heat oven to 250° F. wrap the tostada shells in foil and bake until warm, about 3-4 minutes.

in a medium size skillet, cook chicken till lightly browned over medium heat. add salsa (or follow packet seasoning instructions), and cook until salsa is reduced and chicken is cooked through. while chicken is cooking, warm the beans in a small pan over medium-low heat. if you prefer the consistency of refried beans on your tostadas, mash the brown beans before serving.

serve 2 tostada shells per plate, dividing the beans, chicken, lettuce, remaining salsa, feta cheese, and guac among the shells.

chicken + wild rice soup

by natalie on Saturday, 0 comments

UPDATE: this recipe isn’t even remotely paleo, but it is gluten free. this recipe was a staple in our house for a long time. it’s so hearty, makes excellent leftovers, and my favorite part: it’s easy to make. we used rotisserie chicken to cut down on cooking time in the kitchen, and used a blend of heavy cream and low-fat milk to save on the calories a bit. this soup works great for leftovers, but add a little liquid (milk or water) when reheating, as the rice absorbs a lot of the broth overnight. enjoy!

4 cups chicken broth
2 cups water
2 chicken breast halves, cooked + shredded
1 box quick cooking long grain and wild rice + seasoning packet
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3/4 cup all-purpose gluten free flour
1/2 cup butter
1 cup heavy cream
1 cup low-fat milk

combine broth, water and chicken in a large pot over medium heat. bring to a boil, then stir in rice blend (reserve seasoning packet). cover and reduce heat to low.

in a small bowl, combine salt, pepper + flour. in a small saucepan over medium heat, melt butter. slowly stir in contents of seasoning packet until mixture is bubbly. reduce heat to low, then stir in flour in small batches, keep consistency uniform throughout. whisk in cream and milk, a little at a time, until fully incorporated and smooth. cook until thickened, approximately 5 minutes.

stir cream mixture into large pot of broth and rice. increase heat to medium until rice is cooked through, 10 to 15 minutes. add additional salt if necessary. serve hot.

chicken enchilada soup

by natalie on Friday, 0 comments

two of my favorite things at once: mex + soup! this soup is crazy easy to make, requires barely any ingredients, and cooks in a jiffy. our favorite red enchilada sauce is made by frontera, and is available at most whole foods. we finish off the soup with a little avocado, shredded cheese, and a side of tortilla chips. enjoy!

3 tablespoons butter
3 tablespoons flour
½ cup chicken broth
2 cups milk
1 14.5 oz can black beans, rinsed and drained
1 14.5 ounce diced tomatoes
1 14.5 oz can corn, rinsed and drained
½ cup onion, chopped
1 pinch cinnamon (optional)
1 10 ounce package enchilada sauce
2 boneless, skinless chicken breasts
1 Tbs olive oil
1 cup shredded monterrey jack cheese
1 avocado, diced (optional)
1 – 2 cups tortilla chips (optional)

make a roux by melting the butter in a saucepan over medium heat. slowly stir in the flour, stirring until smooth and bubbly. remove from heat and add the chicken broth and ½ cup milk, stirring to keep smooth. return pan to heat, bringing the sauce to a gentle boil. stir the sauce constantly until it thickens, 2-3 minutes. remove from heat and add enchilada sauce, stirring until well blended into mixture.

in a large pot, heat the oil over medium-high heat. add the onions, and cook till softened, 3-5 minutes. add the cinnamon and chicken breasts, cooking till the chicken is lightly browned on both sides. add the beans, tomatoes, corn, and enchilada mixture. bring to a boil, then reduce to a simmer for approximately 20 minutes. remove the chicken from the pot and shred with two forks into bite size pieces. add the chicken back to the soup, returning it a brief boil before serving. top with cheese and avocado and serve hot.

← older entries

newer entries →