McChicken Sandwiches with Spicy Pickle Ranch

McChicken Sandwiches with Spicy Pickle Ranch

slightly adapted from Dining with Skyler

serves 6

For the Chicken Cutlet:

1 lb ground chicken (or turkey)

1 t. kosher salt

1 t. garlic powder

1 t. onion powder

1 t smoked paprika

all pupose flour for dusting

2 eggs, whisked

panko breadcrumbs

avocado oil spray

For the spicy pickle ranch:

1/4 c. mayo

1/4 c. non fat greek yogurt

1 T. pickle juice

1/2-1 T. sriracha

1/4 c. chopped dill pickles, to taste

1/2 t. dill

1/4 t. garlic powder

1/4 t. onion powder

salt and pepper, to taste

lemon juice, to taste (optional)

For assembling:

6 potato buns or 12 King's Hawaiian slider buns

shredded lettuce

dill pickles

American cheese slices (optional)

For the sauce, mix mayo with pickle juice, pickles and seasonings.  Taste and adjust as desired.

Preheat oven to 450 degrees.  In a bowl, mix ground chicken with spices until just combined.  Don't overmix.  

On parchment, press into a thin rectangle large enough to match your bun layout (about a 1/4 inch larger than the buns). Lightly dust with flour, brush with egg, then coat fully in panko, pressing gently to adhere.  Spray generously with avocado oil until fully coated so the oven can actually "fry" the cutlet to a deep golden brown. Use a second sheet of parchment paper to cover and press the meat until it's evenly thin. Flip quickly and repeat on the other side.  

Transfer to a sheet pan, sliding cutlet off of the parchment so it can crisp directly on the sheet pan. Bake for 15 minutes, then broil for a few minutes until golden and crispy (2-5 min depending on the broiler).  Keep an eye on it!

Assemble sandwiches by layering bottom buns, sauce, chicken cutlet, more sauce, pickles, shredded lettuce, optional American cheese, and top buns. Slice and serve immediately.

Caramelized Pineapple and Chorizo Rice Bowls

Caramelized Pineapple and Chorizo Rice Bowls

Serves 4-6

@itsaflavorfullife Instagram

Chorizo pineapple rice:

1 c. organic short grain brown rice

2 c. chicken broth

salt and small pat of butter

1/2 T olive oil

1 lb. chorizo (or Italian sausage or ground chicken sausage)

1 small sweet onion, chopped

4 cloves garlic, minced

2 bell peppers, chopped

1 T butter

2 c. pineapple, cut into small cubes

4 green onions, chopped

Creamy chipotle sauce:

1/4 c. mayo

1/4 c. plain Greek yogurt

1 chipotle pepper in adobo sauce + 1 T. adobo sauce

juice of 1 lime

Bring broth to a boil and then add rice, butter and salt.  In a large skillet over medium heat, add olive oil and brown the chorizo until cooked through.  Add onion and saute until softened, translucent and fragrant, about 3-5 minutes.  Add the garlic for 30-60 seconds and then remove the sausage/onion mixture to a bowl, draining off fat if needed.  Saute peppers in the skillet for 2-3 minutes until softened and move to the bowl.  Add 1 T. butter to skillet.  When it is melted and warm, add the pineapple.  Allow to cook and caramelize on one side, without stirring, for about 5 minutes.  Toss and allow to continue to caramelize for a few more minutes, the moisture from the pineapple will help release all the stuck on bits in the pan.  

Add the chorizo, veggies and rice to the caramelized pineapple and toss to combine.  Top with chopped green onions.  Whisk together the chipotle sauce ingredients.  Serve rice bowls with sauce drizzled on top.