Chicken

 Taylor Chicken 🍋
2 medium lemons, sliced
6 sprigs rosemary
1 head whole garlic cloves, peeled
1 lb boneless chicken breasts
1 Tbsp extra virgin olive oil
1 Tsp kosher salt
1/2 Tsp fresh ground black pepper

Preheat oven to 425°F. Layer 1/2 lemon slices and 1 sprig of rosemary on the bottom of a baking dish. Scatter 1/2 of garlic around the pan. Season both sides of chicken with salt and pepper. Lay chicken on top of lemon rosemary bed. Place remaining lemon slices on top of chicken breasts. Place rosemary sprigs between the chicken breasts. Sprinkle with remaining garlic. Drizzle chicken breasts with olive oil. Bake for 25-30 minutes until chicken is cooked through (1 pound takes about 25-30 minutes, 5 pounds takes 45-60 minutes). Cover with aluminum foil for 5 minutes and let the chicken rest. Serve and enjoy! 

 Sheet pan spicy sesame garlic chicken 🧄
1 lb chicken breasts, cut into 1-inch pieces
1 large head of broccoli, chopped (about 2 cups)
1 medium red bell pepper, sliced
1 medium green bell pepper, sliced
1 C snap peas
Salt and pepper, to taste
Optional toppings: sesame seeds & green onions

For the sauce:
1/4 C low sodium soy sauce
1 Tbsp gochujang sauce
2 Tbsp honey
5 cloves garlic, minced
1 Tsp fresh grated ginger

Preheat oven to 400. To make the sauce: In a small saucepan, heat soy sauce, sweet gochujang, honey, garlic and ginger on medium heat and bring to a boil. Turn down heat and allow sauce to simmer, whisking occasionally, until sauce is thick and bubbly. Remove from heat. Spread chicken and chopped veggies on a baking sheet sprayed with cooking spray and season with salt and pepper. Drizzle half the sauce over the chicken and veggies (reserving the other half for later) and toss to combine. Bake in the oven for about 20 minutes, tossing halfway through, and continue cooking until veggies are tender and chicken is cooked through. Drizzle remaining sauce over top and sprinkle with sesame seeds and green onions. Serve over brown rice or quinoa and enjoy! 

 Sheet pan Balsamic Chicken + Veggies 🥦
6 Tbsp balsamic vinegar
1/2 C zesty Italian dressing (I used Kraft Low-fat Italian dressing)
1.25 lbs chicken tenders (or breasts)
2 heads broccoli
1 C baby carrots, sliced length wise
1 Tsp Italian seasoning
3 Tbsp olive oil
1/2 Tsp garlic powder
Optional: fresh parsley, salt and pepper

Preheat the oven to 400. Line a baking sheet with foil or parchment paper. Whisk together the balsamic vinegar and Italian dressing. Trim the chicken tenderloins.
Place 1/3 C of the balsamic + Italian mixture in a large bag and add the chicken tenders. Place in the fridge to marinate for at least 3-6 hours. Chop the broccoli into small pieces. Slice the baby carrots in half.
Place broccoli + carrots on the prepared tray. Sprinkle Italian seasoning, olive oil, garlic powder, and add some seasoned salt to the veggies and pepper to taste.
Roast 10-15 minutes. Remove from the oven and flip around. Section the veggies to each side of the tray and place the chicken tenders (discard marinade) in the center. Brush 1/3 cup of the balsamic + Italian mixture over the chicken. Return to the oven and cook for another 7-15 minutes depending on the size of your chicken. Be careful to monitor the chicken so you don't overcook it. The cooking time will depend on the size of your chicken. Serve the chicken and veggies with the remaining Balsamic + Italian mixture. Top with freshly chopped parsley if desired 

 Cornflake Chicken Nuggets 🐔
2 - 3 C cornflakes cereal
1 lb chicken, cut into bite sized pieces
1 C buttermilk
1/2 Tsp each - salt and pepper
2 C vegetable oil
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Add cornflakes to a food processor or blender. When they are done, the consistency should be similar to flour. Add salt and pepper and stir in well with a fork. Pour onto a shallow plate and set aside. Pour buttermilk into a bowl and set aside. Dip chicken in buttermilk, then cornflake crumbs until well coated. Pour oil into a skillet and once it’s hot (I cook it on med high), add the nuggets with tongs. Let cook on each side 2-3 mins or until crispy. When nuggets are done, place on plate lined with a paper towel to soak up the extra grease. I serve mine with a little @sbrbbq honey mustard sauce! 🍯 

 Jerk Chicken Kabobs 🍗
MARINADE INGREDIENTS:
2 lbs chicken breast, sliced into 1 in cubes
1/2 yellow onion, roughly chopped
6 garlic cloves, peeled
3 Tbsp fresh thyme
1/4 C chopped scallions
2 in ginger, peeled and roughly chopped
2 Tbsp ground all spice
1/2 Tsp ground nutmeg
2 Tbsp dark brown sugar
2 Tbsp soy sauce
1 Tbsp white wine vinegar
1 Tsp honey
2 limes, juiced
1 scotch bonnet pepper or habanero, stems removed (I like to use jalapeño)
1/2 C vegetable or canola oil
1 Tsp kosher salt
1 Tsp fresh ground black pepper
SKEWER INGREDIENTS:
3 bell peppers, stem/seeds removed, cut into 1 inch squares
1 red onion, peeled and cut into 1 inch squares
2 cups cubed and peeled pineapple
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In a food processor, combine all the marinade ingredients and pulse until all ingredients are combined into a paste. Taste and adjust seasoning if needed, can add more all spice if desired. Add cubed chicken to a gallon ziplock bag or bowl and pour the marinade over the chicken, mix chicken with marinade so all chicken is coated. Place into the refrigerator, marinate overnight or minimum 4 hours.
If using wooden skewers, soak them in water prior to using. After chicken has marinated, alternate skewering the chicken, pineapple, and bell peppers. Grill over medium high heat (about 425 degrees) rotating occasionally so all sides get cooked. Cooking time will depend on thickness of chicken and grill heat. You are looking for an internal temperature of 165 degrees F. Remove from heat and let sit a few mins before serving. 

 Slow Cooker Queso Chicken 🧀
2 pounds chicken breasts
1 (1-oz) package Lawry’s taco seasoning
1 (10-oz) can Rotel
1-1/2 cups Mexican cheese dip
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Place chicken in a 6-qt slow cooker. Sprinkle with taco seasoning and top with tomatoes. Cover and cook on low for 4 to 6 hours. Remove chicken from slow cooker and shred with two forks. Return chicken to slow cooker and stir in cheese dip. Serve with tortillas or hard taco shells and favorite taco toppings. 

 Skinny Lemon Honey Chicken 🍋
1.5 lbs. chicken breasts, cut into bite-sized pieces
3 Tbsp soy sauce
2 Tbsp rice wine vinegar
Salt + Pepper
1 Tbsp olive oil
Honey Lemon Sauce:
3/4 C chicken stock
1/4 C fresh lemon juice
3 Tbsp honey (or more/less to taste)
2 Tbsp cornstarch
zest of 1 lemon
pinch of ground ginger
Optional - sriracha, for heat (I add it)
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Combine the chicken, soy sauce and rice wine vinegar to a large ziplock bag, and toss until the chicken is evenly coated. Refrigerate for at least 10 minutes, or up to 8 hours. When you are ready to cook the chicken, drain and transfer it to a separate plate. Season the chicken on both sides with a few generous pinches of salt and pepper. And in a separate bowl, whisk the honey lemon sauce ingredients together until combined. Heat oil in a large saute pan over medium-high heat. Add the chicken and saute for 5-7 minutes or until it is cooked through and no longer pink inside, stirring and turning the chicken occasionally for even cooking. Transfer the chicken to a separate (clean) plate with a slotted spoon. Pour the (whisked) honey lemon sauce into the empty saute pan. Cook over medium-high heat for 2-3 minutes, or until the sauce reaches a low boil and thickens. Add in some sriracha if you would like for extra heat, to taste. (Feel free to also season with extra salt and pepper, or extra honey or lemon.) Add the chicken back into the pan and toss until it is evenly coated with the sauce. Remove from heat and serve the chicken immediately, topped with green onions, sea same seeds, ect. 

 Alli’s Buffalo Chicken Chili 🔥
1 lb shredded chicken (Can be made in a slow cooker or on the stove top)
1 can white beans, undrained
3 stalks celery, sliced
1 can petite diced tomatoes, undrained
1/2 C Buffalo Sauce
1 pack ranch dressing mix
1/2 Tsp garlic powder
1 Tsp onion powder
1/2 Tsp celery salt
1 pack cream cheese
2 C Vegetable broth
Salt and pepper, to taste
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Start with shredded chicken. Add raw chicken to croc pot with a pool of water on the bottom. Let it cook till it’s fork tender and shred. When it’s ready, add it to the bottom of the pot with the broth. Add all other ingredients except cream cheese and let simmer 5 mins. Add the cream cheese, turn the heat down to low and cover. Let it cook 20-30 mins. The longer you cook, the more the flavor will come out!👌 

 Creamy Green Chile Chicken 🐓
1 lb chicken breasts trimmed
8 oz cream cheese softened
1 4 oz can chopped green chile
1 C shredded Monterey Jack cheese
1/2 tsp garlic powder
1/2 tsp cumin
Salt and pepper to taste
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Mix cream cheese, garlic powder, cumin, green chile and salt and pepper. Lay chicken flat in a baking dish and cover with cream cheese mixture. Then tip with the shredded Monterey Jack. Bake at 375 for 45 mins and enjoy! 

 Wicked Awesome Chicken 🍗
1 C Italian Dressing
1/4 C Steak Seasoning (I used Montreal)
1/4 C Hot Sauce
1/4 C BBQ Sauce
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Whisk together ingredients and pour over chicken. Marinade 1 hour or up to 24 hours.
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Awesome Sauce Chicken 🐔
1/3 C Franks Red Hot
1/3 C Teryaki Sauce
1/3 C Honey Mustard
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Whisk together ingredients and pour over chicken. Marinade 1 hour or up to 24 hours. 

 Spinach + Artichoke Casserole 🥘
3 lbs chicken breast, cut into bite sized pieces
2 C frozen spinach
1/2 C mayo
1/2 C sour cream
4 Tbsp minced garlic
2 cups parmesan cheese
14 oz artichoke hearts (jarred)
2 C mozzarella cheese shredded
6 ounces cream cheese block
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Preheat oven to 400 degrees. Get all of your ingredients out and let the cream cheese soften. While cream cheese is softening on the counter cut your chicken breasts into bite sized pieces and set aside. Get a large bowl and then drain the artichoke from their juice and dice artichokes into small pieces. In a large bow mix cream cheese, sour cream, spinach, parmesan cheese, garlic, mayo, and artichokes. Add cut up chicken breast to the mixture and mix well. Make sure you coat all of your chicken with the mixture.
Spray your casserole dish with non stick spray and pour mixture into pan. Sprinkle mozzarella cheese on top. Bake uncovered for 40-45 mins. 

 Chipotle Chicken Taquitos 🌯
2-3 shredded chicken breasts (rotisserie chicken will also work)
Fajita size flour tortilla (amount will vary)
1 can chipotle peppers in adobo sauce, use all the sauce and chop up a few peppers to add to it. I added 3.
2/3 C chunky salsa
1.5 C shredded cheddar (more of you like a lot of cheese)
Vegetable oil
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Combine chipotle peppers, adobo sauce and salsa in a large bowl and mix well. Add in the chicken and keep mixing. Set yourself up with a bowl of chicken mixture, a bowl of cheese and stack of tortillas. Fill with a thin line of chicken mixture, then pack in the cheese next to it (Check my stories to see how I did it) and roll tightly. Add 3-4 cups of vegetable oil to pan over medium heat. Once it’s starting to bubble, add the taquitos with tongs. Hold the tongs on the taquitos as they form. Let cook for a few mins in each side until crisp and cheese is melty. Set in a paper towel on a plate to cool. Serve with salsa, guac, sour cream or pretty much anything else! Also - this makes ALOT of taquitos. Cut the recipe in half if you are not feeding a crowd. 

 Asiago Chicken Pasta 🧀
8 oz penne pasta
1/3 cup sun-dried tomatoes with oil
1 lb chicken breast, diced into pieces
4 garlic cloves minced
salt to taste
1/4 Tsp paprika
1 C half and half and more - (half milk - half cream to form a lighter cream is what I did)
1/4 Tsp salt
1 C Asiago cheese shredded
2 C spinach fresh
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Cook pasta according to package instructions. Drain, rinse. Use sun-dried tomatoes in oil - if the sun-dried tomatoes are too big, chop them into smaller bites. Heat sun-dried tomatoes (cut them) in 2 tablespoons of olive oil and chopped garlic on medium heat. Add chopped chicken breast to the sun-dried tomatoes and oil - generously season the chicken in the skillet with salt and paprika. Cook chicken until it's cooked through completely. To the same skillet with chicken and sun-dried tomatoes, add 1 cup of half and half and 1/4 teaspoon salt - bring to boil. Add 1/2 cup of grated Asiago cheese (half of what the recipe calls for) and stir for about 30 seconds to melt the cheese. Reduce the heat from boil to medium and continue stirring to make sure all cheese melts. At this point, if the sauce is too thin, gradually add the remaining 1/2 of Asiago cheese on medium heat, constantly stirring all around the skillet. If the sauce gets too thick, add another 1/3 cup of half and half and stir. Taste the sauce - if 1/4 teaspoon salt was not enough, add more. Add cooked and drained pasta to the sauce. Add spinach, mix everything - cover with the lid and let the pasta sit to allow spinach to wilt, on low simmer. After spinach has wilted, stir everything together to combine, taste and add more salt, if needed. Original recipe from @juliasalbumblog ❤️ 

 Pretzel Crusted Chicken Tenders 🥨
8 chicken tenders
1 egg
Nonstick cooking spray
2 C crushed salted pretzels
1/2 Tsp dried parsley
1/2 Tsp onion powder
1/2 Tsp garlic powder
1/2 Tsp paprika
1/2 Tsp salt
1/2 Tsp pepper
Honey Mustard Sauce:
3/4 C mayo
1/4 C honey
2 Tbsp yellow mustard
2 Tbsp Dijon mustard
1 Tbsp cider vinegar
1-2 Tsp hot sauce (I used Cholula)
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Preheat oven to 400 degrees F. Line a baking sheet with foil and spray with nonstick cooking spray. Whisk together the Honey Mustard Sauce ingredients in a medium bowl. Remove 1/4 cup Sauce to a small bowl and whisk in one egg (this becomes your “Honey Mustard Egg Wash”). Set aside. Meanwhile, whisk together Pretzel Coating ingredients in a shallow dish. Dredge chicken in Honey Mustard Egg Wash with one hand, letting excess drip off then dredge in Pretzel Coating with the opposite hand, pressing crumbs firmly into chicken so they stick. Add chicken in a vertical row to a cookie sheet and lightly spray with nonstick cooking spray. Bake 15-18 minutes - just until chicken is cooked through. Serve chicken with remaining Honey Mustard Sauce and enjoy! Original recipe from @carlsbadcravings 

Chicken Lettuce Wraps 🥬
1 lb ground chicken
1 Tbsp olive oil
1 yellow onion, finely diced
3 cloves garlic, minced
1 (8 oz.) can water chestnuts, drained and diced (I LOVE water chestnuts and leave these chunky, not finely diced)
1/4 C hoisin sauce
1/4 C low-sodium soy sauce
1 Tbsp rice wine vinegar
1 Tbsp sriracha hot sauce, optional
1 Tbsp fresh ginger, grated
1/4 Tsp red pepper flakes, optional
Salt and freshly ground pepper, to taste
2 Tbsp green onions, thinly sliced, plus more for garnish
1 head butter lettuce, rinsed and spun dry
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Heat oil in a large pan or skillet over medium-high heat and cook chicken until browned on all sides. 5-7 minutes.
Drain fat, then add onions and cook until translucent. 4-5 minutes. Season generously with salt and pepper, then add garlic and ginger and cook for another 1 minute, or until fragrant. Stir in hoisin sauce, soy sauce, rice wine vinegar, sriracha and red pepper flakes, if using, and cook for another 2-3 minutes, giving flavors a chance to blend. Mix in diced water chestnuts and green onions, then taste and adjust seasoning, if necessary. Serve with butter lettuce, scooping chicken mixture into lettuce “bowls.” Enjoy! 

 Tortilla Chip Chicken Tenders 🐓
1 lb chicken tenders
1/2 bag tortilla chips
3 eggs
1 Tbsp seasoned salt
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Whisk 3 eggs in a bowl and set aside. Grab an unopened tin can from your pantry and use to smash the tortilla chips into very small pieces. I crushed about 2 mins straight. Add to a separate bowl and combine with seasoned salt. Dip chicken into egg and then into crushed chips to coat well. Place on a lined cookie sheet. Bake at 375 for 20 mins, flipping the chicken once, halfway through. Serve with ranch or honey mustard. 

 Lemon Chicken + Asparagus 🍋
2 tbsp olive oil
4 chicken breasts
1 lemon, sliced into thin rounds
4 cloves garlic
1 tsp oregano
1 bunch of asparagus, trimmed and cut into 1" strips
salt and pepper, to taste.
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Preheat oven to 400. Heat cast iron pan on stove on medium high. Add olive oil , then chicken to pan and let brown. Remove from stove and add lemon, garlic and oregano into pan. Cook in oven for about 25 minutes. Add asparagus to pan. Continue to heat until asparagus is soft, about another 20 minutes. Enjoy! 

 Buffalo Chicken & Veggie Bowls 🥦
1.5 lbs chicken cut into bite sized pieces
1 Tbsp oil
Chopped veggies - I use squash, onion, broccoli and carrots
1/4 Cup Franks Red Hot Sauce
2 Tbsp butter
Salt & pepper
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Heat oil in a pan and add chicken. Season with salt and pepper, cook until chicken is done. Remove the chicken, add veggies and sauté until soft. Broccoli is done when easily pierced. In a small saucepan, combine Franks sauce and butter until better is melted. Add chicken in with veggies, add the buffalo sauce and toss to combine. Serve over rice, cauliflower rice, quinoa or even a bed of lettuce! 

 Everything but the bagel chicken🥯
1 1/4 lb chicken tenders
1/2 C panko bread crumbs
2 Tbsp everything bagel seasoning
Salt and pepper to taste
1 egg
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Preheat oven to 400° and line a baking sheet with foil or parchment paper. If using foil spray it with cooking spray. Take two pie plates or shallow bowls. Crack an egg in one, add a splash of water and whisk together. Add the panko and everything bagel seasoning to the other and combine.
Take several chicken tenders and coat them in the egg wash. Use a fork to move them into the panko mixture and toss them around until coated. Place them on the prepared baking sheet in a single layer. Repeat the process until all the chicken is coated. Bake for 12-15 minutes depending on their size. 

 Lemon Pesto Chicken Kabobs 🍋
1 Tbsp vegetable oil
1 lbs. chicken breasts, cut into 1" cubes
salt and pepper, to taste
1/2 C pesto sauce, plus more for serving
Juice of 1/2 lemon
18 cherry tomatoes
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Season the chicken generously with salt and pepper and place in a large zip top bag or bowl. Combine the pesto sauce with the lemon juice and pour over the chicken, tossing until evenly coated. Marinate a minimum of 2 hours to overnight. Preheat the grill to medium high. Brush the grates with the oil. Skewer the chicken and cherry tomatoes on large metal or wooden skewers. Grill for 15 minutes, turning every 5 minutes. Drizzle with extra pesto sauce and balsamic glaze drizzle. 

 Chicken Fried Rice🥢
½ C carrots finely diced
1 C bell pepper cut into ½-inch pieces
1 C sweet onion cut into ½-inch pieces
4 Tbsp. olive oil, divided
1 lb. chicken cut into ½-inch cubes
4 eggs whisked
½ tsp. pepper
½ tsp. salt to taste
4 cups cooked rice
4 Tbsp. soy sauce or Tamari
2 Tbsp. rice wine vinegar
1 tsp. sesame oil toasted
½ cup frozen peas
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In a large skillet, combine 2 Tbsp olive oil, bell peppers, onions and carrots. Saute for 3-5 minutes over medium heat. Push vegetables to the side and drizzle 1 tablespoon olive oil into the skillet and place chicken in oil. Cook over medium heat for 3-5 minutes, or until chicken is cooked through. Mix with vegetables. Whisk eggs together in a separate bowl. Either push all vegetables and chicken to one side, or remove and place on a separate plate. Drizzle 1-2 tablespoons olive oil in the spot you have cleared and add in eggs, salt and pepper. Scramble in that spot for 2-3 minutes, or until cooked. Once cooked, you can combine the eggs with the rest of the vegetable mixture. Add in cooked rice, soy sauce, rice vinegar, and sesame oil. Cook over medium heat for 10 minutes. If you like extra crispy fried rice, let rice sit over medium to medium-high heat for a full minute before mixing again. Mix in frozen peas during the last 2 minutes of cooking. 

 Bacon Bourbon BBQ Chicken Kabobs 🥃
16 oz barbecue sauce (I used Stubbs)
1/4 C bourbon
2 lbs boneless skinless chicken thighs, cut into 1” pieces
2 Tsp kosher salt
1 Tsp ground white pepper
1/2 Tsp garlic powder
1/2 Tsp onion powder
2 Tbsp paprika
3 Tbsp packed dark brown sugar
1 Tbsp smoked paprika
6 slices raw bacon, cut into small pieces

In a small bowl, combine the BBQ sauce and bourbon. Mix well. In a food processor, combine the kosher salt, white pepper, onion powder, paprika, garlic powder, dark brown sugar, smoked paprika, and bacon. Pulse until completely smooth. Put the chicken thigh pieces in a bowl and then rub with the bacon paste. Once well-coated, thread the chicken thigh pieces onto skewers (pre-soaked, if they’re wooden). Place the kebabs on the preheated grill. Cook for about 5 minutes per side, or until nearly cooked through. Brush the kebabs with the bourbon barbecue sauce and cook for an additional minute on each side. Serve with the remaining BBQ sauce. 

 Fajita Lime Chicken Kabobs
1.5 lbs boneless skinless chicken thighs
2 bell peppers (cut into 1" chunks)
1 large red onion (cut into 1" chunks)
Marinade:
7 oz container of 2% plain greek yogurt
1.5 Tbsp olive oil
1 medium lime (juiced, approx. 3-4 tbsp)
1/2 Tbsp chili powder
1/4 Tsp smoked paprika
1/2 Tsp garlic powder
1/8 Tsp black pepper (or to taste)
1/4 Tsp salt (or to taste)
1 Tsp ground cumin
1/4 Tsp cayenne pepper ((optional))
Creamy Cilantro Lime Sauce:
1/4 C regular cream cheese
2 scallions (chopped, root end removed)
1/4 Tsp salt (or to taste)
1/8 Tsp black pepper (or to taste)
1 medium lime, juiced
1/4 C milk
2 cloves garlic (minced)
1 C fresh cilantro leaves

Cut the chicken into bite sized pieces and place into a large ziplock bag. In a small mixing bowl, combine the ingredients for the marinade. Add to the bag with the chicken and toss to coat. Marinate 2 hours to overnight. Prepare the Creamy Cilantro Lime Sauce by combining all ingredients (minus the scallions and cilantro) into a food processor. Add in the chopped scallions and cilantro. Place into a sealed container into the refrigerator. Place the chicken on the skewers, alternating with veggies. Place each kebab on the grill, cover with lid, and allow to cook approximately 3-4 minutes per side. Cook approximately 10-12 minutes or until the chicken is cooked through. 

 Garlic & Sweet Chili Chicken Stir Fry 🧄
2 lbs chicken breasts, cut into cubes
3 Tbsp cornstarch
1/4 C Malaysian Palm Oil plus 2 tbsp or more as needed
2 bell peppers sliced (I used red and yellow)
1 can green beans
1/2 Tbsp garlic cloves, minced
1/4 Tsp ginger, grated
1 Tsp garlic powder
1 1/2 C sweet chili Sauce (I used Frank’s)

In a large bowl add the diced chicken and a tablespoon of @palmoilhealth. Add the garlic powder and 1/2 tsp salt and pepper and rub it into the chicken. Add cornstarch. Mix until all pieces of chicken is coated in cornstarch. In a large skillet or wok over medium high heat, add 3 tablespoons of Malaysian Palm Oil. Add the chicken. Once it’s done cooking, add the bell peppers and saute until soft or your until you get your desired tenderness. Next, add the minced garlic and cook until fragrant. Add the chicken, green beans, sweet chili sauce and ginger to the skillet. Stir until combined and the chicken and green beans are coated in the chili sauce. Serve immediately over rice. I used brown rice. 

 Grilled Chicken Fajitas
1 lb chicken breast
1 fajita seasoning packet
2 limes
1 red onion
1 orange bell pepper
1 red bell pepper
1 green bell pepper

Trim any excess fat off chicken breasts and add to a large ziplock bag with the juice of 2 limes and a fajita seasoning packet. Marinate 3 - 7 hours. Meanwhile, cut up the onion and seed and cut bell peppers and mix together well. Heat the grill and add chicken once hot. In a grilling friendly pan or sheet pan (the ones with a bunch of holes in it) add the veggies with a little olive oil. Continue to stir and toss while the chicken is cooking until onions become translucent. Let the chicken cook all the way through until it starts getting charred on the edges. Cut up into bite size pieces to serve. Serve in tortillas with sour cream, salsa, cheese and hot sauce!
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 Buffalo Chicken Rice Bowls 🔥
1.5 C uncooked brown rice
1 bag of cabbage slaw mix (12–16 oz.)
1/3 C plain Greek yogurt
1/3 C mayo
1 Tbsp apple cider vinegar
1 Tbsp honey
1/2 Tsp garlic powder
1 Tsp dried dill
Salt and pepper, to taste
1.5 lb. cooked and shredded boneless, skinless chicken (I used rotisserie chicken)
Buffalo wing sauce to taste
1 ripe avocado, diced
2 tbsp of fresh cilantro

Cook rice to package’s instructions.
Prepare the slaw: Mix Greek yogurt, mayo, apple cider vinegar, honey, garlic powder, and dried dill together in a bowl. Toss dressing with cabbage slaw and season with salt and pepper to taste. In a separate bowl, toss the cooked shredded chicken with melted butter and enough buffalo wing sauce to coat or to taste. Layer each bowl with a layer of cooked rice and top with slaw, buffalo chicken, avocado, and cilantro. 

 Thai Basil Chicken Stir Fry 🌿
1 lb chicken breast, diced into bite sized pieces
1 bunch basil
2 Tbsp coconut oil or cooking oil
1 red bell pepper
1/4 Tsp salt
3 green onions, thin sliced
2 Tbsp oyster sauce
1 Tsp fish sauce
2 Tsp sugar
3 Tbsp soy sauce
5 garlic cloves, minced
1 Serrano pepper, diced

Mix the stir fry sauce ingredients in a small bowl. Whisk until sugar dissolves complains set aside. Wash the basil, pat dry with a towel and remove the leaves from the stem. Mince garlic and pepper. Heat a wok or skillet on medium high heat and add the oil. Once the oil is hot, deep fry half the basil leaves. Once they start to get crispy, remove and set on a separate plates lined with a paper towel. Add minced garlic and pepper to empty skillet and cook 30 seconds. Add chicken and salt and cook until chicken is no longer pink. Add in the sauce and cook on medium heat until sauce thickens and chicken is fully cooked (about 5 mins). 2 minutes into cooking the chicken, add the bell pepper. Once chicken is cooked and sauce has thickened add the fresh basil leaves and stir well. Turn off the heat. Basil will continue to cook and wilt due to the heat of the chicken. Serve topped with the deep fried basil, green onions and sesame seeds. 

 Chicken + Ranch Bake 🥦
1.5 lbs boneless skinless chicken, cubed
2 C halved baby potatoes
4 C broccoli florets
2 C baby carrots
2 1/2 Tbsp olive oil
1/2 C grated parm
1 packet (4 Tbsp) Dry Ranch seasoning
salt & pepper to taste

*I also added a cup of sliced yellow squash to this

Preheat the oven to 400F. Place foil or parchment paper on a lined, rimmed baking sheet. Place chicken, veggies, and olive oil in a large bowl with a lid or in a ziploc bag. You may need to use two bags! Shake to coat evenly. Next, add Parmesan cheese, Hidden Valley Ranch mix, salt and pepper and shake again until veggies and chicken are well coated. Pour your chicken and veggie mixture onto the prepared baking sheet. Bake for a total of 25-27 minutes, flipping halfway through. 

 Chicken and Stuffing Casserole 🥘
1 rotisserie chicken, shredded (about 21 oz)
1 can cream of chicken soup
1/3 C sour cream
1 box of chicken flavored stuffing

Preheat oven to 400. Add shredded chicken, sour cream and cream of chicken soup to a bowl and stir until combined. Grease a 9x13 casserole dish and use a spatula to make an even layer of the chicken mixture. Sprinkle the dry stuffing mix on top and bake uncovered for 30 mins. I serve mine with mashed potatoes and rolls! 

 Chicken Teriyaki Bowls🥘
1 lb chicken tenderloins, trimmed
1 C teriyaki sauce (I use @soyvay)
1 bag frozen Asian vegetables (I like birds eye and Flav•R•Pac)
2 C rice (or you can use quinoa or cauliflower rice)
Sesame seeds

Cook 2 cups rice in a rice cooker. While that is cooking, add 1 Tbsp of oil to a pan of medium heat and cook the chicken tenders. I do about 5-6 mins on each side until they start to turn golden brown and reach 165 degrees. Take the chicken out and set in a plate. Then using the remaining oil in the pan, cook the veggies. If you are short on time, you can also steam the veggies in the bag in your microwave. Add the chicken tenders to a bowl and pour the teriyaki sauce over them (use more if you need to coat it more). When the rice is done, build your bowl - rice on the bottom, veggies as the middle layer and top with chicken. Usually 2 tenderloins is perfect for me. I usually drizzle a bit more teriyaki over the chicken and add some sesame seeds. Enjoy! 

 Thai Chicken Peanut Wraps 🥜
3 C coleslaw mix
1 C shredded carrots
1/3 C roasted peanuts
1/4 C chopped fresh cilantro
2 C shredded rotisserie chicken
6 large tortillas
1/4 C honey
1/4 C olive oil
1/4 C creamy peanut butter
3 Tbsp unseasoned rice vinegar
1 Tbsp soy sauce
1 Tsp sesame oil
1/2 Tsp pepper
1/4 Tsp salt
1/2 Tsp crushed red pepper flakes
1 Tbsp grated fresh ginger
1 large garlic clove, minced
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In a medium bowl, whisk together the peanut sauce ingredients. Pour into a sauce pan and heat on low 3-4 mins until just warm. In another bowl, add the cabbage, carrots, cilantro, and peanuts. Pour the sauce over the mixture and stir. Let this sit while you prepare the tortillas and chicken. Heat up the tortillas for about 10 seconds in the microwave to make them easier to work with. Divide the chicken and coleslaw between each tortilla. Roll tight and enjoy!