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

1 egg, 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.

Oven Baked Chicken Fajitas

Oven Baked Chicken Fajitas

Serves 6-8

adapted from Real Mom Kitchen

2 lbs. boneless, skinless chicken breasts, cut into thin strips

3 T. avocado oil

4 t. chili powder

4 t. cumin

1 t. garlic powder

1 t. oregano

1/2 t. salt

10 oz. can mild Rotel, diced tomatoes with green chiles, drained of excess juice

4 oz. can mild green chiles

1 medium onion, sliced

1 large bell pepper, sliced (half green, half red)

12 flour tortillas

Toppings: cheese, sour cream, guacamole

Preheat oven to 400 degrees. Place chicken strips on a half sheet baking tray. In a small bowl combine oil and spices into a paste.  Drizzle spice mixture over the chicken and stir to coat. Add drained Rotel tomatoes, peppers, green chiles and onions to the pan and stir to combine.  Bake uncovered 20-25 minutes or until chicken is cooked through and vegetables are tender.  Serve on tortillas with desired toppings.  

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Sheet Pan Greek Chicken and Peppers

Sheet Pan Greek Chicken and Peppers

adapted from Kelsey Nixon

serves 6

INGREDIENTS

• 1/2 cup extra-virgin olive oil
• 1/2 cup red wine vinegar
• 2 tablespoon Greek Seasoning (ex. Covenders)
• 2 teaspoon paprika
• 4 cloves garlic, minced
• kosher salt & cracked black pepper
• 3 lbs. boneless chicken thighs
• 2 lbs. baby potatoes, halved
• 2 bell peppers, sliced
• 1 red onion, sliced
• 1 lemon, sliced
• 1/2 cup crumbled feta 
• 1/2 cup kalamata olives, pitted

DILL SAUCE

• 1/2 cup Greek yogurt
• 2 tablespoons lemon juice
• 1 teaspoon fresh dill, finely chopped
• kosher salt & cracked black

Preheat the oven to 425 degrees.  Spray a sheet pan with non stick spray.

Add oil, vinegar, spices, garlic and salt and pepper to a gallon ziploc bag.  Add chicken and toss to coat.  Let marinate for up to an hour.  Transfer chicken to sheet pan, allowing excess marinade to drip off.  Reserve marinade.

To the reserved marinade, add potatoes, bell peppers and onion and toss to coat.  Transfer vegetables to sheet pan and arrange in an even layer around the chicken.  Add lemon slices and transfer to the oven to roast for 30-40 minutes (or until potatoes are tender).

Remove from oven and top chicken with crumbled feta and olives.  Roast for an additional 5 minutes or until chicken is cooked through (165 degrees) and potatoes are golden brown.

Serve with Dill Sauce and toasted pita bread.

Greek Chicken Bowls

Greek Chicken Bowls

slightly adapted from Eazy Peazy Mealz

serves 6

Greek Chicken:

2 lbs boneless, skinless chicken breast, cut into 1 inch cubes

2 T. olive oil

3 T. garlic, minced

1/3 c. fresh lemon juice

1 T. red wine vinegar

1 T. dried oregano

1/3 c. plain Greek yogurt

salt and pepper to taste

Cucumber Salad:

1-2 English cucumbers, peeled and cubed

1/4 c. red onion, diced

1/3 c. lemon juice

2 T. olive oil

1 T. red wine vinegar

1 1/2 t. minced garlic

1/2 t. dried oregano

The Rest:

3 c. cooked rice

grape tomatoes, halved

chickpeas, drained and rinsed

kalamata olives

hummus

feta cheese

tzatziki sauce (Trader Joe's has a great one!)

In large ziploc bag, combine marinade ingredients and add chicken.  Massage to make sure chicken is fully covered. Marinate in the refrigerator for at least 20 minutes or up to 12 hours. 

Prepare cucumber salad, cooked rice and all other desired toppings.

When ready to eat, drain marinade from chicken.  Add some olive oil to a skillet and heat over medium high heat.  Add chicken and cook until fully cooked through.

Assemble bowls layering rice, chicken, cucumber salad, desired toppings and tzatziki sauce.  

Chicken Ranch Pasta Bake

Chicken Ranch Pasta Bake

from Life in the Lofthouse

serves 4-6

Ingredients:

10 oz penne pasta

1 lb boneless, skinless chicken breast, cut in 1 inch pieces

1 T ranch dressing/seasoning mix

Ranch sauce:

2 T salted butter

2 t garlic

2 T ranch dressing/seasoning mix

1/2 T flour

1 pint heavy whipping cream

1/2 c freshly grated parmesan cheese

1/4 t black pepper

Toppings:

1 c. shredded mozzarella cheese

4 slices cooked bacon, chopped

fresh chopped parsley (optional)

In a large pot of water, cook penne pasta according to package directions. Drain.  Season chicken pieces with ranch seasoning.  Spray a skillet with cooking spray and cook chicken over medium high heat until no longer pink in center, about 10-12 minutes.  Transfer to a plate, tent with foil to keep warm.  Wipe skillet clean so you can cook sauce in it.

For the ranch sauce, add butter to the skillet, melt over medium heat.  Add garlic and stir until fragrant, about 1 minutes.  Whisk in ranch seasoning and flour.  Cook for 30 seconds, whisking constantly.  Slowly whisk in heavy whipping cream.  Continue to cook and stir for one minute or until mixture starts to boil.  Remove from heat and stir in parmesan cheese until melted.  Season with pepper.  Add drained cooked pasta and cooked chicken to ranch sauce in skillet.  Stir to combine.  Pour into a greased 9x13 inch baking dish. 

Top evenly with mozzarella cheese and chopped bacon. Bake at 375 degrees, uncovered, for 20 minutes or until cheese is melted and bubbling.  Remove from oven and let cool 5-10 minutes before serving.  Serve with chopped fresh parsley if desired.

Sweet Potato Green Curry Bowls (GF, DF)

Sweet Potato Green Curry Bowls

adapted slightly from Kelsey Nixon

serves 6

1 lb. chicken breasts, cut into 1/2" pieces

1-2 sweet potatoes, peeled and diced (about 2 cups)

3 T. green curry paste

1-1 1/2 t. salt

3 (14 oz.) cans light coconut milk

3 c. broccoli florets or other vegetables (bell peppers, cauliflower, zucchini, etc)

1/4 c. fresh cilantro, chopped

Juice from lime wedges, for serving

Cooked Jasmine rice, for serving

Chopped peanuts, for serving

Heat olive oil in a large skillet over medium high heat.  Add chicken pieces, seasoning liberally with salt and pepper.  Pan fry for 10 minutes until golden brown.  Transfer to a plate and set aside. In the same skillet, add the sweet potatoes, curry paste, salt and coconut milk.  Simmer 5-10 minutes until potatoes are fork tender.  Return the chicken to the skillet and add the broccoli, simmering for 3 minutes until bright green and tender.  Serve in a bowl over rice.  Top with cilantro, lime juice and chopped peanuts.

Cheesy Broccoli Chicken and "Rice" Casserole

Cheesy Broccoli Chicken and "Rice" Casserole

from Lillie Eats and Tells

serves 6-8 (serving size: 303 g)

1 c onion, diced (100 g)

7 c riced cauliflower, fresh or forzen (680 g)

2 t kosher salt

1/4 t pepper

3 cloves garlic, minced 

1 T flour

1 c non fat milk 

1 t garlic powder

1 t dried parsley

1/2 t curry powder

juice of half a lemon

5 T whipped Greek cream cheese (66 g; substitute reduced fat cream cheese for a tiny bit of extra fat)

3/4 c non fat Greek yogurt (170 g)

4 c steamed broccoli (360 g)

4 c grilled chicken, chopped (512 g)

3/4 c sharp cheddar cheese, grated (3 oz or 84 g)

Heat a large skillet over high heat.  Add onion and cook for 2-3 minutes until translucent and fragrant.  Add the cauliflower rice, salt and pepper, and saute for about 10 minutes until the cauliflower is tender and most of the water has cooked out.  Cauliflower should be soft.  Add garlic and cook for another 2 minutes.  Stir flour into the cauliflower and mix well.  Turn down to medium heat, add milk and mix well.  Add the garlic powder, parsley, curry powder, lemon juice, cream cheese and Greek yogurt, combining well.  Turn the heat down to low and add steamed broccoli and chicken.  Combine well and spread into a 9x13 baking dish.  Top with cheese and cover with foil.  Bake at 350 degrees for 20 minutes, covered, then uncover and bake for an additional 5-10 minutes, until melty.  (291 cal/16.5 C/ 8.5 F/ 37.6 P/ 4.4 fiber)

Chicken Tinga Tostadas

Chicken Tinga Tostadas
adapted slightly from Kiwi and Carrot
Serves 6-8

1 T extra virgin olive oil
1 small white or yellow onion
2, 15 oz cans fire-roasted tomatoes or Mexican-style tomatoes
1/2 c chicken stock
1 chipotle pepper in adobo
1 t garlic powder
1 t oregano
1 t cumin
1/2 t. kosher salt
4-6 c shredded chicken (store bought rotisserie chicken works great here)
Corn tortillas
Avocado slices, tomatoes, grated cheese (or feta), black beans, corn, cilantro, limes, as desired

Heat oil in pan, add onion and saute until soft.  Add tomatoes, stock, chipotles and spices.  Simmer 15 minutes.  Let cool 5 minutes, pour into a blender and blend until smooth.  Pour all but about 1/2 c sauce over chicken and stir to combine.  Heat tortillas over medium heat until crispy, using a little bit of oil if desired.  Place chicken on tortillas and serve with other desired toppings.  Pass extra sauce to be drizzled over tostadas. 

Chicken Massaman Curry

I discovered chicken Massaman curry when out at a restaurant with friends several years ago.  Everyone was raving about how they loved Massaman curry but I had never heard of it.  I took a bite and was hooked!  It is the perfect blend of Thai flavors:  a little sweet, spicy, savory, sour and nutty all blended to form the perfect taste.  I was a little skeptical that this recipe could taste as good as the restaurant version but I was pleasantly surprised to find that it totally did! 

Chicken Massaman Curry
adapted slightly from Favorite Family Recipes

I can Massaman curry paste (available at Asian markets on Amazon)
2 T vegetable oil
2 cans coconut milk
1/2 t ginger
2 T chopped cilantro
2 T brown sugar
2 T fish sauce
1 T lime juice
1 T Worcestershire sauce
1 onion, sliced thinly
1 lb. chicken, sliced very thin (cutting partially thawed chicken makes this easy)
4-5 medium potatoes, peeled and cubed
2 carrots (or about 14-16 baby carrots), peeled and sliced
1-2 heaping T peanut butter
1/2 c peanuts
1 T. cornstarch mixed with 1/4 c. water
Sriracha sauce and red pepper flakes, to taste (optional)
Jasmine rice

Heat oil in a large saucepan or stockpot over medium heat.  Stir in curry paste; cook and stir for 2-3 min.  Add 1 can coconut milk and stir until well blended.  Add ginger, cilantro, sugar, fish sauce, lime juice, and Worcestershire, bring to a boil.  Add onion and chicken, then reduce to a simmer.  When chicken is white and cooked through (about 5 min or so) add another can of coconut milk and bring back to a boil.  Add remaining ingredients (except rice) and stir until everything is well mixed.  Cover and simmer for about 15 minutes, until potatoes aren't crunchy in the middle.  Just before serving, add the cornstarch slurry to the mixture and simmer for 1-2 minutes to slightly thicken the curry.  Serve hot over jasmine rice. 

Spicy Chicken Tortilla Chip Casserole

Spicy Chicken Tortilla Chip Casserole
slightly adapted from Food Network, serves 6-8

Ingredients:
2 T. unsalted butter
1 bunch scallions, chopped
2 cloves garlic, chopped
2 T. flour
1 t. cumin
1/2 t. dried oregano
1/4 t. cayenne pepper, slightly heaped
1 1/2 c. low-sodium chicken broth
1 c. heavy cream
1 1/2 c. salsa verde
3 c. cubed rotisserie chicken, skin removed
1 15 oz. can white beans, drained and rinsed
1 c. fresh cilantro, plus more for topping
1 8 oz. bag tortilla chips, coarsely crushed (about 4 cups)
2 c. shredded cheddar cheese

Directions:
Preheat oven to 400 degrees.  Melt butter in a large skillet over medium heat.  Add the scallions and garlic and cook until softened, about 2 minutes.  Sprinkle in the flour and spices and stir until coated.  Add chicken broth and heavy cream and bring to a simmer.  Cook until slightly thickened, about 2 minutes.  Stir in the salsa and remove from heat.  Stir in chicken, white beans and 1 c. cilantro.

Spray a 3-qt. baking dish with  non-stick spray.  Spread 1/3 of the crushed tortilla chips in the bottom.  Top with half the chicken mixture.  Spread another layer of tortilla chips on top and sprinkle with half of the cheese.  Top with the remaining chicken mixture, tortilla chips and cheese.  Cover with foil and bake 30 min.  Uncover and bake until lightly browned and bubbling, about 10 min.  Top with more cilantro. 

Crock Pot "Fried" Chicken

Crock Pot "Fried" Chicken
Serves 6 people

1/2 c. milk
1 egg
1 c. flour
2 t. garlic salt
1 t. paprika
1/4 t. poultry seasoning
1 t. black pepper
6 chicken breasts (with bone and skin)
oil

Mix milk and egg together and dip chicken in it. Mix all dry ingredients and put in brown lunch sack or Ziploc bag. Put chicken in flour mixture and shake until coated well. Brown chicken on both sides in oil. Put chicken in crock pot with no other liquid and cook on high for 3 hours.

Country Fried Chicken

Country Fried Chicken

1/2 c. milk
1 egg
1c. flour
2 t. garlic salt
1 t. paprika
1/4 t. poultry seasoning
1 t. black pepper

Mix together the milk and egg, dip the chicken in the mixture. Mix all the dry ingredients in a paper bag, then put the chicken in the paper bag and shake to coat the chicken. Fry the chicken.

Sweet and Sour Chicken

Sweet and Sour Chicken
Serves 4-6

1/2 cup white sugar
1/4 cup vinegar
1/2 cup chicken broth
3 T. soy sauce
3 T. ketchup
1/2 t. garlic powder
4 pieces chicken
cornstarch (enough to thicken mixture)
garlic powder (enough to sprinkle onto chicken)
cooked rice

Mix all ingredients together in a pan and then add cornstarch a little at a time and cook until thickened. Place chicken into baking pan and sprinkle with garlic powder. Pour sauce over chicken and bake at 350 degrees until chicken is done (about 35-45 minutes). Serve with cooked rice.

Chicken Cordon Bleu

Chicken Cordon Bleu
Yield: 6-8 servings

4 whole chicken breasts, halved
8 thin slices cooked ham (baked or boiled ham slices may be used)
4 slices Swiss cheese, cut into fingers about 1 1/2 in. long and 1/2 in. thick
salt
pepper
thyme or rosemary
1/4 c. melted butter or margarine
1/2 c. cornflake crumbs

Skin and bone chicken breast halves. Place each half between sheets of plastic wrap, skinned side down, and pound with meat mallet to about 1/8 in. thickness. On each ham slice place a finger of cheese. Sprinkle lightly with seasonings. Roll ham and cheese jelly-roll style, then roll in melted butter, then roll each chicken breast with ham and cheese inside. Tuck in ends and seal well. (Tie rolls necessary or fasten edges with toothpicks. Dip each roll in melted butter, then roll in cornflake crumbs, turning to thoroughly coat each roll. Place rolls in a 9x13x2-inch baking dish. Bake, uncovered, in a 400-degree F. oven for about 40 min. or until chicken is golden brown. Serve with Cordon Bleu Sauce, if desired.

Cordon Bleu Sauce:
1 can (10 1/2 oz.) cream of chicken soup
1/2 c. sour cream
Juice of 1 lemon (about 1/3 c.)

Blend ingredients and heat. Serve over chicken rolls, if desired. Makes about 2 cups, 8 servings of 1/4 c. each. 

Zesty Slow Cooker Chicken Barbecue

Zesty Slow Cooker Chicken Barbecue
Recipe from All Recipes
Yield 6 servings

6 frozen skinless, boneless chicken breast halves
1 (12 oz.) bottle barbecue sauce
1/2 cup Italian salad dressing
1/4 cup brown sugar
2 tablespoon worcestershire sauce

Place chicken in a slow cooker. In a bowl, mix the barbecue sauce, Italian salad dressing, brown sugar, and worcestershire sauce. Pour over the chicken. Cover, and cook 3 to 4 hours on high or 6 to 8 hours on low.

Mulligatawny Soup

Mulligatawny Soup

6 tablespoons butter
3 celery stalks, thinly sliced
3 carrots, thinly sliced
1 medium onion, chopped
1 tart apple, peeled, chopped
1 tablespoon curry powder
1 tablespoon flour
6 cups chicken stock
2 chicken breasts, cooked and diced
1/2 cup cream (whipped, lite, whatever you want)
salt and pepper to taste
basmati rice

Melt butter in heavy pot over low heat. Add celery, onion and carrot. Sauté until tender, stirring frequently. Add apple and sauté another minute or so. Add curry and flour. Slowly stir in the stock. Add chicken and cream. Cook on low for at least 15 minutes. Serve over rice.

Shoyu Chicken

I've been making this recipe from my sister-in-law for almost 20 years!  Don't be fooled by the simple ingredients....this chicken packs big flavor with minimal effort!  Serve it with rice and stir-fried veggies for a complete meal.  This one is always a winner at my house.

Shoyu Chicken
Serves 6-8

12 boneless, skinless chicken thighs
3/4 c. shoyu (soy sauce)
1 inch piece of ginger, crushed or finely grated
1 c. water
1/2 c. sugar

Heat shoyu and bring to a boil.  Add the rest of the ingredients and simmer slowly until the chicken is tender, turning so chicken browns evenly.  Cook 35-45 minutes.

7-Up Marinated Chicken

This recipe for grilled, marinated chicken is a favorite from my childhood.  It has terrific flavor and is simple to throw together the night before.  The next day, when mealtime rolls around, it is quick and simple to grill up for the perfect summer meal.  We add corn on the cob, fresh fruit, fresh green beans and grilled potatoes to complete this easy yet delicious seasonal dish.

7-Up Marinated Chicken
6 servings

2 c. 7-Up (or other lemon-lime soda, diet is ok)
1 c.  reduced sodium soy sauce
1/2 c. olive oil
1/2 t. garlic powder
1/2 t. prepared horseradish
6 boneless, skinless chicken breast halves (6 oz. ea)

In a large resealable plastic bag, combine soda, soy sauce, oil, garlic powder and horseradish; add chicken.  Seal the bag and turn to coat.  Refrigerate overnight.

Drain and discard marinade.  Grill chicken, uncovered, over medium heat for 6-7 minutes on each side or until juices run clear.

Chicken Lettuce Wraps

These were fantastic!  I love it when a recipe is everything it states to be.  No disappointment with the finished product here.  These are a little lighter and healthier than the famous PF Changs lettuce wraps but have just as much fantastic flavor.  My kids even gobbled them up.  Yay!

Chicken Lettuce Wraps  Serves 8-10
adapted slightly from Pip & Ebby

2 lbs. lean ground chicken
1 small onion, chopped
salt and pepper, to taste
6 cloves garlic (or 1 T. garlic in a jar)
1/4 c. soy sauce
2 T. rice vinegar
2 T. sesame oil
2 T. creamy peanut butter
2 T. water
2 T. honey
2-3 T. chili garlic sauce (found in the Asian aisle)
6-8 green onion, sliced
1-2 8 oz. can water chestnuts, chopped (according to taste)
1/2 c. salted peanuts, chopped
Butter/Iceberg/Romaine lettuce leaves

Directions:

Heat a large skiller over medium heat.  Add chicken, onion, salt and pepper.  Cook, breaking apart chicken with a spatula, until the meat is almost cooked through.  Add the garlic and cook, stirring, for an additional 3 minutes.

Meanwhile, in a microwaveable bowl, combine the soy sauce, rice vinegar, sesame oil, peanut butter, water, honey and chili garlic sauce.  Microwave on high in 30 second intervals until melted, stirring after each one.  Add the liquid mixture to the chicken and stir until combined.

Add green onions and water chestnuts.  Stir until combined and cook over medium heat for 3 minutes, or until heated through.  Remove and divide the chicken mixture between lettuce leaves.  Top with chopped peanuts and serve.

One Dish Chicken Dinner

Easiest. dinner. ever.  I saw this on Pinterest touted as a "go-to" dish for taking to people who have had babies or surgery.  It looked soooo easy so I tried it for Sunday dinner a while ago.  Why didn't I think of something so simple before?  It was awesome!  So awesome, in fact, that I tried out the "go-to" dish theory on a family from church that had just had a baby.  I threw this meal together in no time flat, added some crusty rolls from the store and some brownies.  The result was the easiest, most stress-free meal I have ever put together for someone.  I brought it over before the dinner hour and let them cook it themselves which is fantastic for two reasons:  dinner time at my house isn't chaotic trying to get my kids fed and dinner out the door to someone else at the same time (never fun), and the family on the receiving end gets to eat when they want to without waiting on me.  Awesome and awesome.....told you :).  Also, (obivously) the entire meal is in one convenient dish.  One dish and you're done, beautiful!

One Dish Chicken Dinner

4-6 raw chicken breasts
2 lbs. new, red potatoes
fresh green beans (or broccoli)
1 packet Italian dressing mix
1/2 c. butter, melted

Arrange in 9x13 dish. Sprinkle with a packet of Italian dressing mix and then top with a melted stick of butter. Cover with foil and bake at 350 degrees for 1 hour. Enjoy!