Mediterranean Chicken Bowls

*Adapted from At the Immigrant's Table.

SERVES: 4
PREP: 1 hour

INGREDIENTS

Marinated Chicken:
3 lbs boneless skinless chicken breasts (pounded to even thickness) or chicken thighs
4 Tbsp olive oil
2 Tbsp lemon juice
4 garlic cloves, minced
2 tsp dried oregano
2 tsp smoked paprika
1 tsp ground cumin
1 tsp salt
1/2 tsp black pepper
pinch of red pepper flakes

Homemade Tzatziki:
1 large English (seedless) cumumber
1 cup plain Greek yogurt
2 cloves garlic, minced
4 Tbsp lemon zest
2 Tbsp olive oil
2 Tbsp chopped fresh dill (or 2/3 tsp dried dill)
salt & pepper to taste

Bowls: 
6 cups cooked couscous (or rice or quinoa)
3 cups cherry tomatoes, halved
2 cups cucumber, diced
1/2 small red onion, thinly sliced
2 cups canned chickpeas, drained and rinsed
1 cup kalamata olives (my family skips this)
1 cup crumbled feta cheese
fresh parsley or mint, chopped
lemon wedges for serving (optional)


DIRECTIONS

1. Mix all ingredients for the marinade in a large ziploc bag. Add the chicken to the bag and mix well until well coated. Let marinate in the fridge for 30 minutes.
2. Make the tzatziki--shred the cucumber and squeeze out all liquid until it feels dry. Mix with other ingredients and store in the fridge until ready to serve.
3. Preheat the oven to 400 degrees. Spread the chicken on a large pan covered with foil. Roast the chicken for 20-30 minutes or until a thermometer at the thickest part reads 165 degrees.
4. Rest chicken for 5 minutes, then slice across the grain for tender pieces.
5. While chicken is cooking, prepare other ingredients for the bowls--cook couscous according to directions, chop vegetables and herbs, and set out all ingredients for easy assembly. 

Serve with warmed pita wedges and hummus.

Chicken Veggie Tacos

PREP: 30-45 min

SERVES: 15-20 tacos 

INGREDIENTS: 

package of HEB marinated cilantro lime chicken breasts (approx 2 lbs)
3 bell peppers (various colors)
1 large sweet onion
2/3 cup frozen corn
1 cup frozen chopped spinach
fajita seasoning
15-20 tortillas

Optional toppings:

shredded cheese
sour cream
avocados or guacamole

DIRECTIONS:

1. Preheat oven to 400 degrees F. Line a baking sheet with foil. 

2. Cut each chicken breast in to 2-3 similarly-sized cutlets so that they'll cook more quickly and evenly. Space them apart on the baking sheet. Roast in the oven for approximately 20 minutes, or until cooked thoroughly (165 degrees internal temperature or no longer pink in the middle.)

3. Slice the bell peppers and begin to sauté them in olive oil on medium high in a large skillet. 

4. Slice the onion and add it to the skillet to sauté on medium high. Sprinkle 1-2 Tablespoons of fajita seasoning over the onions and peppers. 

5. Once the onions begin to turn translucent, but before they begin to brown, add the frozen spinach and corn. Sauté on medium for 5-8 minutes or until the spinach is completely soft and the rest of the veggies are beginning to brown. Turn off heat and set aside.

6. When chicken is done cooking, slice and set aside.

7. Cook (if raw) or warm the tortillas. Assemble tacos with chicken, veggies, and optional toppings.

Gail's Easy Chicken Pot Pie

SERVES: 4-6

PREP TIME: 20min (+ 30min bake time)

INGREDIENTS

2 deep-dish pie crusts (1pkg)
2 large chicken breasts
1 can cream of chicken soup
16-oz bag of frozen mixed vegetables (green beans, peas / lima beans, carrots, corn)

DIRECTIONS

Preheat oven to 450 degrees. Boil chicken breasts in heavily salted water. While chicken is boiling, thaw frozen veggies (use half power in microwave if desired). When chicken is cooked through, shred chicken breasts.

Let refrigerated crusts stand at room temperature for 15 min or microwave on 30% power for 15 seconds before unrolling. Spray pan with non-stick cooking spray. Press one pie crust into pie pan. Mix shredded chicken, veggies, and can of soup together in a large bowl. 

Pour mixture into pie pan. Place second pie crust on top and fold top edge over bottom crust edge, then crimp as desired. Use a knife to cut 4-8 vents in top crust.

Bake at 450 degrees for 15 minutes, then add foil around the edges of the pie crust (to keep from burning) and bake another 10 minutes or until top crust has a golden brown color and mixture inside begins bubbling through vents. 

Expert tip: To keep baked edges from getting too brown, cover the edges with foil after the first 15 minutes of baking or as directed in the recipe. Use a 12-inch square piece of foil; cut out a 7-inch circle from the center, and gently fold the foil “ring” around the crust’s edge. Or, you can just cut 4-inch strips and place them around the outside if you don’t feel like folding. If the whole top is browning too quickly, cover the whole pie with foil while it finishes baking. Be careful—the pie will be hot!
https://www.pillsbury.com/everyday-eats/desserts/pies-tarts/how-to-make-pie 

Leeann's Chicken & Vegetable Soup

PREP: 1 hour
SERVES: 6-8

INGREDIENTS:
1 Tbsp butter
1 pkg of chicken thighs (de-boned, approx 8 thighs)
1 Soup Mix from HEB (found in produce area, includes: 1 potato, 2 stalks of celery, 1/4 head of cabbage, 3 carrots, 1 onion, 1 Mexican zucchini)
4+ cans chicken/bone broth
seasoning salt
garlic salt
dried parsley

DIRECTIONS:
1. Dice onion and celery, then sauté in butter in large pot.
2. Add chicken thighs, broth, and seasonings to the pot and bring to boiling. Cover and reduce heat. Cook 10 minutes or until chicken begins to fall apart.
3. Chop potato, cabbage, carrots, and zucchini.
4. Remove chicken and add the rest of the veggies. Shred chicken with a fork and add back into the pot.
5. Simmer 10-20 minutes or until veggies are tender and flavors have melded.

NOTES: Add other veggies, noodles, or rice as desired. Serve with crusty bread.

Tuscan Garlic Chicken Pasta

*Adapted from Tuscan Garlic Chicken on Mel's Kitchen Cafe.

Serves: 4
Prep: 45 minutes

INGREDIENTS
1/2 cup all-purpose flour
1 1/2 tsp salt
1 tsp pepper
1 tsp dried basil
1 tsp dried oregano
1/4 cup grated Parmesan cheese
4 boneless, skinless chicken breasts, halved into cutlets
5 Tbsp olive oil, divided

1 pound pasta (fettuccini, farfalle, or penne)
1 Tbsp finely minced garlic (about 4-5 cloves)
1/2 cup chicken broth
1 cup heavy cream
2 Tbsp cornstarch
1 cup milk
can diced tomatoes, drained
6 oz fresh spinach, chopped
salt & pepper, to taste
freshly grated Parmesan cheese

DIRECTIONS
1. Preheat oven to 350 degrees. In a shallow dish, combine the flour, salt, pepper, basil, oregano, and Parmesan. Dip each chicken piece in the flour mixture until both sides are well coated. Reserve flour mixture.
2. In a large nonstick skillet, heat 3 Tbsp of the olive oil over medium high heat until the oil is hot and shimmering. Place the chicken breasts in the pan, working in batches if needed. Cook for 2-3 minutes on each side, until they are golden and browned but not cooked all the way through.
3. Remove chicken to a foil-lined, lightly greased baking sheet and bake in the preheated oven for about 15 minutes, until the chicken is cooked through. Set aside and tent with foil until ready to use.

4. While the chicken is cooking, heat a large pot of water to a boil and add the noodles, cooking until al dente. Also, wipe out the skillet with a couple paper towels and return it to medium heat, adding the remaining 2 Tbsp olive oil. When the oil is hot, add the garlic, sautéing for 2-3 minutes.
5. In a small liquid measure, whisk together the cornstarch and cream.
6. To the skillet, add in 2 Tbsp of the flour mixture and stir constantly with a wooden spoon for another minute. Add the chicken broth to the skillet and bring the mixture to a low simmer, whisking constantly, until slightly thickened, about 3-4 minutes.
7. Add the cream mixture and milk to the skillet. Bring the mixture to a simmer and cook, stirring occasionally, until sauce is thickened.
8. Add the spinach and tomatoes and cook 2-4 minutes or until spinach is wilted. Salt and pepper to taste.
9. Plate pasta with chicken and sauce. Top with freshly grated Parmesan cheese.

Baked Chicken with Spinach and Artichokes

*Adapted from Diethood.

Prep: 45 minutes
Serves: 4

INGREDIENTS
1 Tbsp butter
2 Tbsp extra virgin olive oil
8 chicken thighs
salt & fresh ground pepper, to taste
1 can (14 oz) quartered artichokes, rinsed and drained
1 yellow onion, thinly sliced
1 red onion, thinly sliced
3 carrots, sliced into thin rounds
2 garlic cloves, finely chopped
1 bag (6-8 oz) baby spinach, coarsely chopped
1/2 cup vegetable or chicken broth

DIRECTIONS
1. Preheat oven to 425 degrees.
2. Heat butter and olive oil in a large oven-safe nonstick skillet or dutch oven on medium-high. Season chicken with salt and pepper. Add to skillet and brown on both sides; about 5 minutes on each side. Remove from skillet and set it on the side, leaving oil in skillet.
3. Add artichokes, onions, carrots, and garlic to the skillet. Cook for 5 minutes, or until vegetables are slightly tender, stirring occasionally. Add chopped garlic and spinach; continue to cook for 1 minute, stirring occasionally. Remove from heat and add broth and chicken.
4. Place in the oven, uncovered, and bake for 18 minutes, or until chicken is thoroughly cooked. Remove from oven and let stand 5 minutes.

Serving suggestion: Serve over brown rice.

Copy Cat Santa Fe Chicken Quesadilla

*Adapted from a delicious little local restaurant Cafe Vida. This is a reminder for myself of what's in their quesadilla.

Prep: 30 minutes

INGREDIENTS
grilled chicken breast (use fajita seasoning & cumin)
mozzarella cheese
corn
black beans
guacamole/avocados
whole wheat tortilla

Poblano Chicken Enchiladas

*Adapted from Healthy Delicious.

Prep: 30 minutes
Serves: 4-6

INGREDIENTS
2 lbs boneless, skinless chicken breasts
1 Tbsp green chili powder
1 Tbsp olive oil
2 cups chicken stock, divided
8 enchilada size corn tortillas (or 10-standard size tortillas)
4 oz Monterey Jack cheese, shredded
red onion and cilantro for garnish, if desired
2 poblano peppers
2 cloves garlic
1 jalapeno pepper, stem and seeds removed (optional)
1 lime, juiced
1/3 cup cilantro
1 cup sour cream
1 tsp salt (or more to taste)

DIRECTIONS
1. Broil poblano peppers until skins start to blacken and blister; flip peppers and roast on the other side. Remove and place peppers in a brown paper bag (optional). Allow to cool, peel skins, remove stems & seeds.
2. Rub the chicken breasts with chili powder. Heat the olive oil in a large, deep-sided skillet. Add the chicken and cook until just browned, 1-2 minutes per side. Add 1 cup chicken stock and let the chicken simmer for 10 minutes or until cooked through and the liquid has reduced to about 2 Tbsp. Cool and shred.
3. While the chicken cooks, prepare the poblano sauce by adding 1/2 cup chicken stock, poblano, garlic, jalapeno (if using), cilantro, and lime juice to a blender. Blend on high for 1 minute or until smooth. Add the sour cream and blend another 1 minute. Drizzle in the remaining chicken stock until desired consistency is reached.
4. Pour about 1/2 cup of poblano sauce into the bottom of a baking pan.
5. Divide the chicken between the tortillas and roll; place into the prepared pan. Pour the remaining sauce over the enchiladas. Top with cheese.
6. Bake for 10 minutes or until cheese is melted. Top with finely diced red onion and jalapeno, if desired.

Easy Greek Chicken Salad

INGREDIENTS
chicken breasts
romaine lettuce
spring mix
sliced cucumber
diced tomatoes
crumbled feta cheese
Greek Vinaigrette dressing

DIRECTIONS
Marinate chicken breasts in Greek vinaigrette dressing for up to 24 hours. Cook chicken using preferred method. (I prefer to pressure cook the chicken--add 1 cup water and cook for 8 minutes.)

Shred chicken and combine with all salad ingredients.

Slow Cooker Greek Gyros

*Adapted from Design Mom.

Serves: 6-8
Prep: 30 minutes

INGREDIENTS
1 large onion, thinly sliced
2 lbs boneless, skinless chicken, cut into 1-inch pieces (4 chicken breasts or 8 thighs)
juice of 2 large lemons
1 Tbsp olive oil
1 1/2 tsp dried oregano
1 1/2 tsp dried dill
1 tsp sea salt
1/4 tsp black pepper
8 pitas

DIRECTIONS
Combine all ingredients except the pitas in a slow cooker. Cook on high for 2-3 hours or on low for 4-6 hours. (I cooked on low for 4 hours and they were perfect.) Do NOT overcook or the chicken will begin to dry out.

Serve on pitas with tzatziki. Serve with a Greek salad (greens, tomatoes, cucumbers, feta, olives, and Greek dressing). Another easy side that goes deliciously well are Alexia oven fries with olive oil, rosemary, and garlic. Yum!

Pear Gorgonzola Salad with Chicken

*Thanks, zpizza, for the idea for this salad. This is an informal recipe to remind me of an easy & delicious meal.

INGREDIENTS
spring mix
spinach
gorgonzola cheese, crumbled
candied walnuts
sliced pears
grilled chicken
Ken's Steak House Balsamic with Honey Dressing

DIRECTIONS
1. Marinate chicken in 1/4-1/2 cup balsamic dressing a few hours to overnight, then cook on grill or skillet.
2. Combine ingredients, including grilled chicken, and serve with dressing.

Even my kids loved this salad and gobbled it up!

Asian Salad with Chicken

This is a very informal recipe & mainly a reminder for me personally of an easy, healthy, and delicious meal.

INGREDIENTS
chicken breasts
mixed salad greens (ideas: romaine, spinach, baby leaf lettuce, iceberg, etc)
shredded cabbage (coleslaw mix without the dressing)
matchstick carrots
mandarin orange segments
snap peas
roasted almond slices
wonton strips

DIRECTIONS
1. Marinate chicken breasts in Cardini's Roasted Asian Sesame Dressing the night before cooking or up to 24 hours in advance. Grill or cook in skillet.
2. Combine the rest of the ingredients along with chicken and serve with the Asian Sesame dressing.

Jan's Chicken Enchilada Soup

Prep: 1 hour
Serves: 6

INGREDIENTS
2 Tbsp butter
1/2 cup onion, chopped
1/2 cup red bell pepper, chopped
15 oz can black beans, rinsed
15 oz can Mexican-style diced tomatoes
10 oz pkg frozen whole corn
10 oz can enchilada sauce (red, not green)
10 oz can cream of chicken soup
15 oz can chicken broth
1 pkg dry Ranch dressing mix
1 1/2 cups milk
2 chicken breasts, cooked and shredded*

DIRECTIONS
1. Saute onions and bell pepper in butter.
2. Add all ingredients except chicken to large pot. Bring to boil, then reduce heat to low and simmer, covered, for 30 minutes.
3. Add chicken and continue simmering for 15 minutes.
4. Serve with crushed tortilla chips, sour cream, shredded cheese, and avocado.

*substitutions/additions:
-sub for cooked chicken breasts: rotisserie chicken, shredded, or 3 cans chicken
-sub for frozen corn: canned corn, drained
-sub for Mexican-style diced tomatoes: regular can diced tomatoes plus 2 Tbsp Rotel or canned diced green chilies
-pinto beans would be a good addition to this soup

Baked Creamy Chicken Taquitos

*Adapted from here and here.

Serves: 3-4
Prep: 40 minutes

INGREDIENTS
4 oz. cream cheese, softened
1/2 cup green salsa
1 Tbsp fresh lime juice (juice from half a lime)
1/2 tsp ground cumin
1 tsp chili powder
1/2 tsp onion powder
2 cloves garlic, minced; or 1/4 tsp garlic powder
3 Tbsp chopped cilantro
2 Tbsp sliced green onions
2 cups shredded cooked chicken*
1 cup shredded Mexican-flavored cheese
small flour tortillas (10-12)

DIRECTIONS
1. Preheat oven to 425 degrees. Line a baking sheet with parchment paper.
2. In a large bowl, mix the cream cheese, salsa, lime juice, cumin, chili powder, onion powder, and garlic. Once combined, stir in cilantro and green onions. Add the chicken and cheese; mix thoroughly.
3. Working with a few tortillas at a time, heat them in the microwave between two damp paper towels until they are soft enough to roll (20-30 seconds). Spoon 2-3 Tbsp of the chicken mixture onto the lower third of a tortilla. Roll the tortilla as tightly as you can. Place the rolled tortilla seam-side down on the baking sheet. Repeat with remaining tortillas until the mixture is gone. Make sure the taquitos are not touching each other. Spray the tops lightly with cooking spray and sprinkle with kosher salt.
4. Bake 15-20 minutes or until crisp and golden.

Serve with guacamole, salsa, or sour cream.

*Recipe for taco-flavored chicken adapted from here:
1 lb. chicken breasts or thighs
lime juice from 2 limes
1 Tbsp red wine vinegar
2-3 cloves garlic, coarsely chopped
1 tsp chili powder
1/2 tsp cumin
1/2 tsp kosher salt
1/2 tsp black pepper
Combine all ingredients in a sealable plastic bag. Marinate for 4-8 hours, turning occasionally to coat. Grill or broil.

**To freeze: Before baking, freeze the taquitos in a single layer on a baking sheet for about 20 minutes, then place in a labeled freezer bag and store up to 3 months. To bake a frozen taquito (no need to thaw first): Preheat oven to 425 degrees and bake for 15-20 minutes.

Russ & Sharon's Barbecue Chicken

*Adapted from here. I found the original recipe far too spicy after my first attempt so I reduced the chile powder and cayenne by half on this version.

Serves: 4

INGREDIENTS
8 boneless, skinless chicken thighs (or whatever kind of chicken you prefer)

for "Magic Dust" rub (makes approx. 1 cup):
1/4 cup paprika
2 Tbsp kosher salt
2 Tbsp sugar
1 Tbsp mustard powder
3 tsp chile powder (or less)
2 Tbsp ground cumin
1 Tbsp ground black pepper
2 Tbsp granulated garlic or garlic powder
1 1/2 tsp cayenne

for BBQ sauce:
2 cups ketchup
1/4 cup cider vinegar
1/4 cup Worcestershire sauce
1/4 cup firmly packed brown sugar
2 Tbsp molasses
2 Tbsp prepared yellow mustard
1 Tbsp magic dust (recipe above)
1/2 tsp black pepper
hot sauce (such as Tabasco) to taste

DIRECTIONS
1. Combine all ingredients for Magic Dust. Rub all but 1 Tbsp of the Magic Dust over the chicken pieces to coat thoroughly. Cover loosely in the refrigerator for 2-8 hours.
2. Preheat oven to 300 degrees. Place chicken pieces on a broiler pan. Cook in the oven for 20-30 minutes or until internal temperature is 150 degrees. Turn chicken after 15 minutes.
3. While chicken is cooking, prepare barbecue sauce. Combine all ingredients in a small saucepan and bring to a boil. Reduce heat and simmer mildly, whisking occasionally, until sauce is dark and thickened, about 10-15 minutes. (This can easily be prepared in advance.)
4. When chicken is heated to 150 degrees, turn on broiler to 400 degrees. Brush sauce thickly onto chicken. Turn chicken every few minutes and re-coat with sauce, until internal temperature reaches 165 degrees and sauce is caramelized. Remove chicken to a platter and let rest for 5 minutes.

Chicken Thighs in White Wine Sauce

*From Martha Stewart online here. Watch Sarah Carey from Everyday Food prepare this recipe here.

Serves: 4
Prep: 1 hour

INGREDIENTS
8 bone-in skinless chicken thighs (I used boneless)
coarse salt & ground pepper
4 cloves garlic, thinly sliced
1 cup dry white wine
1/4 tsp dried thyme
2 lemons
1 Tbsp cold butter, cut into pieces
2 Tbsp chopped flat-leaf parsley

DIRECTIONS
1. In a 12-inch skillet with lid, arrange thighs, bone side up; season with salt & pepper. Add garlic, wine, and thyme. Bring to a boil; reduce to simmer. Cover and cook for 30 minutes.
2. Prepare lemons: cut one lemon into 8 thin slices, removing seeds. Juice the other lemon.
3. Turn chicken over. Place a lemon slice on each piece; cover and continue simmering until tender, about 15 minutes. Leaving garlic and liquid in skillet, transfer chicken and lemon slices to a platter. Cover tightly with foil to keep warm.
4. Bring liquid in skillet to a boil; cook until reduced to 1/2 cup, about 5 minutes. Remove skillet from heat. Add butter, parsley, and 1 Tbsp lemon juice. Stir until butter has softened and sauce is smooth. Season with salt and pepper.

Serve chicken with sauce over cooked rice.

Crock Pot Chicken Tacos

*Adapted from here.

Serves: 6-8
Prep: 10 minutes (+ time in slow cooker)

INGREDIENTS
2.5-3 lbs. frozen chicken breasts or breast tenderloins
4 oz. regular or 1/3 less fat (NOT fat free) cream cheese
can of black beans, drained and rinsed (or use pinto beans)
can of corn, drained
can of Rotel
optional: a packet of taco seasoning or dry ranch dressing mix

DIRECTIONS
Add all ingredients to a slow cooker, in order. Cover and cook on low 6-8 hours, stirring every few hours to help ingredients mix well (optional). Shred chicken in the crock pot--it should fall apart. Serve over rice or in tacos or burritos. Enjoy!

Carolyn's Creamy Mushroom Chicken

Serves: 4
Prep: 2 hours (including baking time)

INGREDIENTS
4 boneless, skinless chicken breast halves
1 envelope dry Italian salad dressing mix
1/2 cup water (decrease to 1/4 cup if using slow cooker)
8 oz. pkg. cream cheese, softened
10 3/4 oz. can cream of mushroom soup (may substitute cream of chicken or celery instead)
4 oz. can mushrooms, drained (optional)

DIRECTIONS
Preheat oven to 325 degrees. Place chicken in shallow baking pan. Combine all other ingredients blend together. Pour over chicken. Bake, uncovered, 1.5 hours.

(In slow cooker) Place chicken in slow cooker. Combine salad dressing and water. Pour over chicken. Cover and cook on low 3 hours. Beat cream cheese and soup in a bowl until blended. Stir in mushrooms, then pour over chicken. Cover and cook on low 1 additional hour, or until chicken is tender, but not dry.

Serve over cooked egg noodles.

Gail's Chicken Salad

Serves: 4
Prep: 30 minutes

INGREDIENTS
2 boneless, skinless chicken breasts
1 small can crushed pineapple
1/2 -1 cup chopped nuts (I recommend pecans or almonds)
mayonnaise

DIRECTIONS
1. Add chicken breasts to a saucepan or pot. Cover by 2-3 inches with cold water. Turn on high until just beginning to simmer, then turn to medium. Let simmer for 10-20 minutes or until internal temperature reaches 160 degrees.
2. Remove chicken and allow to cool. Then tear chicken into large pieces; add chicken to a food processor and pulse until finely shredded.
3. While chicken is cooling, open the can of pineapple and drain. Empty pineapple pieces onto a paper towel to drain more fully.
4. Combine chicken, pineapple, chopped nuts, and 1/8 cup of mayonnaise to a bowl. Combine and add more mayonnaise until desired consistency is reached.

Serve on croissant or toasted bread and add leafy lettuce and tomato if desired.

Garlic Basil Chicken

*Adapted from For the Love of Cooking.

Prep: 20 minutes (plus marinating time)
Serves: 2

INGREDIENTS
2 Tbsp olive oil
2 Tbsp fresh basil, chopped
2 cloves garlic, minced
salt & pepper, to taste
2 boneless, skinless chicken breasts

DIRECTIONS
1. Combine all ingredients, except the salt and pepper, in a ziplock bag and seal. Move around to coat. Let marinate in the refrigerator 4-24 hours.
2. When ready to cook, lightly season the chicken with salt and pepper.
3. Coat grilling surface with cooking spray. Grill 3-6 minutes on each side or until chicken is cooked through.

Serving Suggestions: Serve topped with Caprese Salad, chop up to use in tossed salads, or serve with pasta.