Archive of ‘Chicken’ category

Strawberry Avocado Spinach Salad With Grilled Chicken

Looking for a main course salad bursting with flavor and packed with protein? How about trying this filling, delicious recipe for Strawberry Avocado Spinach Salad With Grilled Chicken?Strawberry Avocado Spinach Salad With Grilled Chicken / The Grateful Girl Cooks!
I found this salad recipe while searching Pinterest a while ago, and decided to make this for dinner for my husband and myself recently.  The salad was very easy to prepare, and the bonus is that the dressing for the salad also serves as a marinade for the chicken breasts before grilling!

Here’s how to make this entree salad (enough for 2 LARGE main course salads):

First, mix up the salad dressing/marinade by placing olive oil, white balsamic vinegar, sugar, tarragon, salt and black pepper in a small bowl. Stir until sugar is dissolved and ingredients are completely combined.  Divide the dressing in half, reserving half to dress the finished salad with before serving. Set aside.

Place the chicken breasts in a covered container.  Take the remaining half of the dressing and pour it over the chicken.  Turn to coat chicken with marinade. Place in refrigerator in covered container and let marinade for at least 30 minutes.

Prepare a grill (inside or outside) by spraying with a non-stick spray. Cook chicken breasts on medium-high heat, turning occasionally until they reach an internal temperature of 165 degrees, and are cooked through.  Grill times will vary, depending on the size of the chicken breasts, but the average time will be about 15-20 minutes.

Once cooked, take chicken off grill, and let the meat rest for a few minutes to let internal juices redistribute.  Cut chicken breasts into 1/2 inch slices.

Arrange baby spinach, strawberries, red onion slices, feta, and almond slices in individual serving dishes.  Place grilled chicken slices on top of salad.


Add avocado chunks, then drizzle salad with remaining reserved salad dressing (do not use the dressing you marinated the chicken with).  Serve this salad, and enjoy every bite!

Here are our salads before we pounced on them and gobbled them up!  They were soooo good!  Crunch from the almonds, sweetness from the strawberries, slightly salty from the feta, creamy from the avocados, and yummy salad dressing and delicious chicken to top it all off!

Strawberry Avocado Spinach Salad With Grilled Chicken / The Grateful Girl Cooks!

Hope you will consider making this wonderful tasting salad.  We truly enjoyed it.  Have a great day!

Strawberry Avocado Spinach Salad With Grilled Chicken / The Grateful Girl Cooks!

Recipe Source:  http://www.foodiecrush.com/strawberry-and-avocado-spinach-salad-with-chicken/

Strawberry Avocado Spinach Salad With Grilled Chicken
 
Prep time
Cook time
Total time
 
As Prepared By:
Recipe type: Main Course Salad
Serves: 2 entree salads
Ingredients
For Marinade/Salad Dressing:
  • ¼ cup extra virgin olive oil
  • 1 teaspoon granulated sugar
  • 1 Tablespoon golden balsamic vinegar ( I used a white raspberry balsamic)
  • ½ Tablespoon dried tarragon (or 1 Tablespoon fresh, chopped tarragon)
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
For Salad:
  • 2 boneless, skinless thin chicken breasts (about 1" high, and not too "plump")
  • 6 cups loosely packed baby spinach leaves
  • 6-8 strawberries, hulled/quartered
  • 1 ripe avocado, peeled, seeded, then cut into 1-2 inch chunks
  • 4 very thin slices of red onion
  • ¼ cup crumbled feta cheese
  • 2 Tablespoons sliced almonds
  • 1 slice cooked crisp/crumbled bacon (optional)
Directions
  1. Mix the salad dressing/marinade by placing olive oil, white balsamic vinegar, sugar, tarragon, salt and black pepper in a small bowl. Stir until sugar is dissolved and ingredients are completely combined. Divide dressing in half, reserving half to dress the finished salad with. Set aside.
  2. Place chicken breasts in a shallow container. Take remaining half of the dressing and pour it over the chicken. Turn to coat chicken with marinade. Cover, and place in refrigerator; let chicken marinate for at least 30 minutes.
  3. Prepare a grill (inside or outside) by spraying with a non-stick spray. Cook chicken breasts on medium-high heat, turning occasionally until they reach an internal temperature of 165 degrees, and are cooked through. Grill times will vary, depending on size of the chicken breasts, but average time will be about 15-20 minutes. Once cooked, take chicken off grill, and let the meat rest for a few minutes to let internal juices redistribute. Cut chicken breasts into ½ inch slices.
  4. Arrange baby spinach, strawberries, red onion slices, feta, and almond slices in individual serving dishes. Place grilled chicken slices on top of salad. Add avocado chunks, then drizzle with reserved salad dressing (do not use the dressing you marinated the chicken with). Serve, and enjoy!

Here’s one more to pin on your Pinterest boards!Strawberry Avocado Spinach Salad With Grilled Chicken / The Grateful Girl Cooks!

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Chopped Greek Chicken Salad

I discovered a new (to me) recipe for a Chopped Greek Chicken Salad the other day, and decided to fix it for dinner for my husband and myself.  Wow!  We LOVED it!Chopped Greek Chicken Salad / The Grateful Girl Cooks!
We each had a huge bowl of salad, complete with grilled chicken, feta cheese, kalamata olives, crunchy cucumbers, etc. with a light vinaigrette dressing to top if off, and it was a complete meal for us!

The flavor of the salad was amazing… and guess what?  It’s a Weight Watchers recipe, so if you are looking to have a light (but filling) meal, a low calorie or Smart Points recipe (6 Points!), then I would highly recommend this main course salad!  As an added bonus… it’s incredibly EASY to prepare, so it’s a WIN-WIN.  Here’s how to create this delicious salad:

The first thing I did was cook the chicken. I used an indoor grill (which only took about 8 minutes), but you can cook the chicken breast any way you would like, or use leftovers.  Season chicken lightly with salt/pepper. Grill or roast chicken breasts (I used 2 thin breasts). When done, set aside to cool for 5 minutes. Once cool, cut into thin slices. Set aside.
**TIP: While chicken is cooking, prep/chop/slice veggies.

Divide the chopped romaine in half and place in bowls or on dinner plates.  Divide and add chopped (and peeled) cucumber and sliced green onions.

Chopped Greek Chicken Salad / The Grateful Girl Cooks!

Divide and add chicken slices and kalamata olives.

Chopped Greek Chicken Salad / The Grateful Girl Cooks!

Divide and add fresh chopped tomatoes and crumbled feta cheese. Doesn’t it look GOOD??? And… wasn’t that incredibly EASY to prepare?

Chopped Greek Chicken Salad / The Grateful Girl Cooks!

Drizzle each salad with 2 Tablespoons of low-fat vinaigrette salad dressing; toss salad, and serve! Enjoy!  Here are our two dinner salads ready to go! YUM!

Chopped Greek Chicken Salad / The Grateful Girl Cooks!

This was a very filling salad, and I will definitely be making it again!  I LOVE that even a “lighter than normal” salad can be filled with so many wonderful flavors!  My husband is already wondering when we will have this one again. Soon… real soon!

Chopped Greek Chicken Salad / The Grateful Girl Cooks!

Chopped Greek Chicken Salad / The Grateful Girl Cooks!

I really hope you will consider trying this fantastic salad recipe! I am confident you will enjoy it!  Have a wonderful day… make the most out of every minute you are blessed with!

Chopped Greek Chicken Salad / The Grateful Girl Cooks!

Recipe Source: https://cmx.weightwatchers.com/nui/explore/details2/WWMEAL:5626a7722084d63a3401ea88?mode=featured-recipes&tags=contentTags.food_course.tags:Breakfast&view=list

Chopped Greek Chicken Salad
 
Prep time
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Full of flavor and light in calories, this entree salad (from Weight Watchers) will really hit the spot!
As Prepared By:
Recipe type: Main Course Salad
Serves: 2 main course servings
Ingredients
  • 4 cups chilled Romaine lettuce, chopped
  • 6 ounces boneless skinless chicken breast (roasted or grilled), sliced.
  • Salt/pepper to season chicken
  • 1 cup fresh tomatoes, chopped
  • 1 cup English cucumber, peeled, chopped
  • 4 medium raw scallions (green onions), sliced (white and green parts)
  • 18 Kalamata olives (pitted)
  • 4 Tablespoons Feta cheese, crumbled
  • 4 Tablespoons low fat vinaigrette salad dressing
Directions
  1. Season chicken lightly with salt/pepper. Grill or roast chicken breasts (I used 2 thin breasts). When done, set aside to cool for 5 minutes. Once cool, cut into thin slices. Set aside. TIP: While chicken is cooking, chop and slice veggies.
  2. Divide the chopped romaine in half and place in bowls or on dinner plates. Divide and add chopped (and peeled) cucumber and sliced green onions. Divide and add chicken slices and kalamata olives. Divide and add fresh chopped tomatoes and crumbled feta cheese.
  3. Drizzle each salad with 2 Tablespoons of low-fat vinaigrette salad dressing; toss salad, and serve! Enjoy!
Notes
If following WW plan, this recipe is 6 Smart Points per serving, if prepared as written.

Here’s one more to pin on your Pinterest boards!Chopped Greek Chicken Salad / The Grateful Girl Cooks!

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Cajun Chicken Pasta

I recently celebrated a birthday, and one of the first things I did with a gift card I received was to purchase a new cookbook for my collection.  The first recipe I made from that cookbook was this delicious “lightened-up” recipe for Cajun Chicken Pasta. We LOVED it, so I want to share it with you today!Cajun Chicken Pasta / The Grateful Girl Cooks! This "lightened-up" dish is packed with veggies, chicken and great flavor!
The original version is a popular restaurant item in a famous restaurant, but in this version, it has been lightened up, and prepared as written, will be under 400 calories per 1½ cup serving!  It’s absolutely delicious!

Look at all those fresh colorful veggies that are in this dish! The best tip I can give you is to prep them before beginning!  If you have all ingredients ready to go, you can prepare the dish while the pasta cooks and it should be ready in about the same amount of time!  Also to save time… bring a large pot of salted water to a boil right at the start (for the pasta).

Cajun Chicken Pasta / The Grateful Girl Cooks!

Combine milk, cream cheese and flour in a blender. Mix until well blended. Set aside.  This is a “slurry” that will be used to thicken the Cajun sauce later.

Cajun Chicken Pasta / The Grateful Girl Cooks!
Cook the pasta in the boiling water according to package directions. Drain and set aside. Prepare chicken and sauce while pasta is cooking.

Cajun Chicken Pasta / The Grateful Girl Cooks!

While pasta is cooking, prepare the chicken. Season chicken pieces with 1 teaspoon of the Cajun seasoning, 1/2 teaspoon garlic powder, and 1/4 teaspoon salt. Spray a non-stick skillet with cooking spray and heat to medium-high. When hot, add chicken (may need to work in batches depending on size of skillet).

Cook chicken about 3 minutes (till golden brown on bottom), then flip and cook other side about 3 minutes.  When done, remove the chicken to a plate. Set aside.

Cajun Chicken Pasta / The Grateful Girl Cooks!

Cajun Chicken Pasta / The Grateful Girl Cooks!

Cajun Chicken Pasta / The Grateful Girl Cooks!

Add olive oil to the skillet (same one you cooked the chicken in).  Turn heat down to medium.  Add the bell pepper and onion slices.  Cook for about 3 minutes, stirring occasionally.

Cajun Chicken Pasta / The Grateful Girl Cooks!

Once veggies are tender, add the mushrooms and tomatoes to skillet. Cook for 2-3 minutes, then add minced garlic, and cook for an additional minute, stirring often.  Add the rest of the garlic powder, 1/2 teaspoon salt and 1/8 teaspoon ground black pepper.  Stir to blend and continue cooking.

Cajun Chicken Pasta / The Grateful Girl Cooks!Cajun Chicken Pasta / The Grateful Girl Cooks!

Turn heat down to medium-low.  Pour in the “slurry” ( milk/cream cheese/flour mixture) and a cup of chicken broth. Stir well, to blend. Cook for a couple minutes, stirring often, until the sauce has started to thicken.

Cajun Chicken Pasta / The Grateful Girl Cooks!

Add the chicken back into the skillet.  Add 1/8 teaspoon salt and the rest of the Cajun seasoning (1/4 teaspoon).  Stir and cook until chicken has been heated through (1-2 minutes).  Once mixed, add the cooked pasta to the skillet, and gently stir and toss, to fully coat pasta and chicken with Cajun sauce.

Cajun Chicken Pasta / The Grateful Girl Cooks!

Cajun Chicken Pasta / The Grateful Girl Cooks!

When heated through, it is ready to serve!  Garnish each serving of chicken and pasta with sliced green onions… and serve while hot!

Cajun Chicken Pasta / The Grateful Girl Cooks!

We absolutely loved this meal!  So much flavor!  I also highly recommend Gina Homolka’s cookbook “The Skinnytaste Cookbook” for anyone looking to cut some calories out of their meals! It is a wonderful cookbook with some delicious recipes!

Have a great day.  Be kind out there, people!  It’s such a small thing… but your kindness really can have a huge impact on others!

Cajun Chicken Pasta / The Grateful Girl Cooks!

Recipe Source:  The Skinnytaste Cookbook” by Gina Homolka, Published 2014, Clarkson Potter/Publishers, pages 187-187.

Cajun Chicken Pasta
 
Prep time
Cook time
Total time
 
As Prepared By:
Recipe type: Chicken
Serves: 5 servings
Ingredients
  • ⅓ cup fat-free milk
  • 1 Tablespoon all-purpose flour (Gluten-free, use sweet rice flour)
  • 3 Tablespoons light cream cheese
  • 8 ounces penne pasta or linguine (Gluten-free, use brown rice pasta-check label)
  • Salt
  • 1 pound boneless, skinless chicken breast, sliced into thin strips
  • 1¼ teaspoons Cajun seasoning (divided)
  • 1 teaspoon garlic powder (divided)
  • ¼ teaspoon black pepper
  • Non-stick cooking spray
  • 1 Tablespoon olive oil
  • 1 medium red bell pepper, seeds removed, cut in thin slices
  • 1 medium yellow bell pepper, seeds removed, cut in thin slices
  • ½ medium red onion, thinly sliced
  • 3 garlic cloves, minced
  • 8 ounces button mushrooms, sliced
  • 2 medium tomatoes, chopped
  • 1 cup low-sodium chicken broth
  • 2 medium scallions (green onions), chopped
Directions
  1. First... prep veggies, gather ingredients, and heat large pot of salted water to boiling.
  2. Combine milk, cream cheese and flour in a blender. Mix until well blended. Set aside.
  3. Cook pasta in boiling water according to package directions. Drain; set aside. Prepare chicken/sauce while pasta cooks.
  4. Season chicken pieces with 1 tsp.Cajun seasoning, ½ tsp. garlic powder, and ¼ tsp. salt. Spray a non-stick skillet with cooking spray; heat to medium-high. When hot, add chicken. Cook chicken about 3 minutes (till golden brown on bottom), turn, cook other side about 3 minutes. When done, remove chicken to a plate. Set aside.
  5. Add olive oil to skillet. Turn heat down to medium. Add bell pepper and onion. Cook about 3 minutes, stirring occasionally. Once veggies are tender, add mushrooms and tomatoes. Cook 2-3 minutes, then add minced garlic, and cook for an additional minute, stirring often. Add the rest of the garlic powder, ½ teaspoon salt and ⅛ teaspoon ground black pepper. Stir to blend.
  6. Turn heat down to medium-low. Pour in the "slurry" (milk/cream cheese/flour mixture) and a cup of chicken broth. Stir well. Cook for a couple minutes, stirring, until sauce has started to thicken.
  7. Add chicken back into skillet. Add ⅛ teaspoon salt and the rest of the Cajun seasoning (1/4 tsp). Stir and cook until chicken is heated through (1-2 minutes). Once mixed, add cooked pasta to skillet, and gently toss, to coat pasta and chicken with sauce. When heated through, it's ready! Garnish each serving with sliced green onions... and serve hot!

Here’s one more to pin to your Pinterest boards!Cajun Chicken Pasta / The Grateful Girl Cooks! This "lightened-up" dish is packed with veggies, chicken and great flavor!

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Easy Chicken Salad For Sandwiches

Do you enjoy chicken salad?  Well today I want to share with you a recipe for Easy Chicken Salad For Sandwiches! I enjoy having chicken salad made up and ready in the fridge during hot summers, so I can easily make a great tasting sandwich for my family any time I want to!Easy Chicken Salad For Sandwiches / The Grateful Girl Cooks!
I found this recipe on a website that I enjoy called “A Family Feast”.  Martha and her husband Jack (the bloggers/cooks) have a wonderful website, FB page and Pinterest page that feature lots of great recipes. I highly recommend their website (see recipe source below)!

The recipe is a copycat version of a brand of chicken salad marketed and sold on the East Coast.  While I have never tasted the original Willow Tree Chicken Salad, I found this recipe to be almost identical (minus the brown sugar and garlic powder) to the recipe my Mom has been making for years, so I decided to test this version out!  YUM!

The chicken salad is very flavorful, not too “mayonnaise-y” (new word!) once ingredients are mixed together, and is inexpensive and very easy to prepare.  The recipe makes 4-6 servings, depending on how much chicken salad you use for each sandwich, and it tastes GOOD. If you want to cut out some carbs and not use bread, simply place the chicken salad between lettuce leaves and roll up like a burrito to eat!   Here’s how to make this tasty chicken salad:

The recipe calls for cooked boneless, skinless chicken breast.  I simply boiled the chicken breasts in water until done (took the easy peasy way), but however you cook the chicken is up to you.  Once the chicken is cooked, I placed the chicken breasts in my stand mixer (with the paddle attachment on). I shredded the chicken on medium speed until finely shredded. If you want to shred the chicken by hand instead of using a mixer, simply use two forks.

Easy Chicken Salad For Sandwiches / The Grateful Girl Cooks!

This is how it looked once done… a nice big bowl of finely shredded chicken, and it only takes a couple of minutes!

Easy Chicken Salad For Sandwiches / The Grateful Girl Cooks!

Add the rest of the ingredients to the shredded chicken (celery, onion, brown sugar, garlic powder, salt and pepper).

Easy Chicken Salad For Sandwiches / The Grateful Girl Cooks!

Stir all ingredients well, until thoroughly blended. Take a bite; add additional salt and/or pepper, to suit your taste. Cover salad with plastic wrap, and refrigerate until ready to serve.

Easy Chicken Salad For Sandwiches / The Grateful Girl Cooks!

When ready to make sandwiches, place the chicken salad on top of lettuce leaves on sandwich bread, and serve! That’s it!  Pretty easy, right? Keep leftovers covered in refrigerator for up to 3-4 days.

Easy Chicken Salad For Sandwiches / The Grateful Girl Cooks!

I sure do love summer in Oregon!  It is such a blessing to have warmth, sunshine, and blue skies, especially after the wettest, gloomiest Winter and Spring I can recall in several years!  Having this chicken salad pre-made and ready for a quick sandwich is a welcome thing in our home, so we can be outside more,  enjoying the spectacular beauty of the Pacific Northwest!

Have a great day!

Easy Chicken Salad For Sandwiches / The Grateful Girl Cooks!

Recipe Source: http://www.afamilyfeast.com/copycat-willow-tree-chicken-salad/

Easy Chicken Salad For Sandwiches
 
Prep time
Total time
 
As Prepared By:
Recipe type: Sandwich
Serves: 4-6 servings
Ingredients
  • 1 pound cooked chicken breast (boneless/skinless), shredded
  • ¾ cup mayonnaise
  • 3 Tablespoons finely minced celery
  • 3 Tablespoons finely minced onion
  • 1 Tablespoon brown sugar
  • ⅛ teaspoon garlic powder
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon salt (+ more to taste, as desired)
Directions
  1. Place cooked boneless, skinless chicken breasts in a stand mixer (with paddle attachment on). Shred chicken on medium speed until finely shredded. If you want to shred by hand instead of using a mixer, use two forks.
  2. Add the rest of the ingredients to the shredded chicken (celery, onion, brown sugar, garlic powder, salt and pepper). Stir all ingredients well, until thoroughly blended. Take a bite; add additional salt and/or pepper, as desired. Cover salad with plastic wrap, and refrigerate until ready to serve.
  3. When ready to make sandwiches, place the chicken salad on top of lettuce leaves on sandwich bread, and serve! Keep leftover chicken salad covered in refrigerator for up to 3-4 days.
Notes
Prep time does not include cooking time for chicken. I simply boiled the chicken in water until done, but however you pre-cook chicken is your choice.

Here’s one more to pin on your Pinterest boards!Easy Chicken Salad For Sandwiches / The Grateful Girl Cooks!

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Cranberry Chicken

If you’re looking for a completely simple, yet delicious new chicken recipe to try, may I suggest this one for Cranberry Chicken? Cranberry Chicken / The Grateful Girl Cooks! You only need less than 10 minutes of prep before baking this delicious chicken dish!
Chicken breasts are layered with whole cranberry sauce, onion soup mix, chopped pecans, dried cranberries, then topped with Catalina salad dressing in this strange-sounding recipe (that was my reaction the first time I saw the ingredient list), and baked until done, then served atop steamed rice.  Guess what? The ingredients may sound a bit odd, but the finished chicken dish tastes really good!

This meal takes less than 10 minutes of prep work (how great is THAT?)… it’s really just layering ingredients and baking.  Here’s how to make this dish:  First, spray a 9×13 baking pan with non stick spray. Place chicken breasts in pan in a single layer.

Cranberry Chicken / The Grateful Girl Cooks!
Spread whole cranberry sauce evenly over chicken breasts.

Cranberry Chicken / The Grateful Girl Cooks!
Sprinkle onion soup mix evenly over cranberry sauce.

Cranberry Chicken / The Grateful Girl Cooks!
Sprinkle chopped pecans evenly over soup mix.

Cranberry Chicken / The Grateful Girl Cooks!
Sprinkle dried cranberries evenly over pecans.

Cranberry Chicken / The Grateful Girl Cooks!
Pour bottle of Catalina dressing evenly over pecans.  I used my own Homemade Catalina Salad Dressing, but a regular sized bottle of store bought dressing works perfectly!

Cranberry Chicken / The Grateful Girl Cooks!
Lightly cover pan with aluminum foil. Bake at 350 degrees for 45 minutes. Remove aluminum foil, and continue baking for an additional 15 minutes. This is what the chicken looked like when it was done and came out of the oven.

Cranberry Chicken / The Grateful Girl Cooks!
Serve chicken pieces on top of hot cooked rice on individual serving plates (or a serving platter). Spoon some of the extra sauce over the top of the chicken for added flavor.

Cranberry Chicken / The Grateful Girl Cooks!

That’s it!  It really is such an easy recipe to prepare!  We enjoyed trying this chicken dish, and hope you will, too! My husband said it reminded him of Thanksgiving (must be those cranberries!).  Have a wonderful day, and remember… be kind, and seek to encourage those whom you encounter today – there’s no telling what hardship or troubles they might be facing, and YOU could be the ONE person who makes a difference in their day!

Cranberry Chicken / The Grateful Girl Cooks!

Recipe Source:  https://favfamilyrecipes.com/cranberry-chicken/

Cranberry Chicken
 
Prep time
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Quick, easy, and delicious accurately describes this delicious chicken dish, which features chicken breasts, whole cranberry sauce, pecans, etc..
As Prepared By:
Recipe type: Entree
Serves: 6 servings
Ingredients
  • 3 large boneless, skinless chicken breasts, cut in half horizontally (or 6 small breasts)
  • 1 can whole berry cranberry sauce
  • 1 envelope dry onion soup mix
  • 1 cup chopped pecans
  • 1 cup dried cranberries
  • 1 bottle Catalina dressing
  • Cooked white or brown rice (to serve with chicken on top)
Directions
  1. Spray a 9x13 or 10x12 baking pan with non stick spray. Place chicken in pan in single layer.
  2. Spread cranberry sauce evenly over chicken breasts. Sprinkle onion soup mix evenly over cranberry sauce. Sprinkle chopped pecans evenly over soup mix. Sprinkle dried cranberries evenly over pecans. Pour bottle of Catalina dressing evenly over pecans.
  3. Lightly cover pan with aluminum foil. Bake at 350 degrees for 45 minutes. Remove aluminum foil, and continue baking for an additional 15 minutes.
  4. Place chicken pieces on top of hot cooked rice on individual serving plates (or a serving platter). Spoon some of the extra sauce over the top of the chicken for added flavor. Serve, and enjoy!

Here’s one more to pin on your Pinterest boards!Cranberry Chicken / The Grateful Girl Cooks! You only need less than 10 minutes of prep before baking this delicious chicken dish!

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West African Chicken and Peanut Stew

I recently made a (new to us) recipe for West African Chicken and Peanut Stew, and decided to share the recipe on my blog, because it is a tasty, filling, easy to prepare, and unique dish that I think you will enjoy!West African Chicken and Peanut Stew / The Grateful Girl Cooks!
When I first found the recipe in an old Bake-Off Contest cookbook from 1994, I wasn’t so sure that I wanted to try it… I just wasn’t sure of the flavor combos in this recipe … but I tried it anyway, and we really enjoyed it!  (Here’s an interesting tidbit:  The original recipe called the peanuts “groundnuts”, because that is what a peanut is called on the western coast of Africa… who knew?)

This dish contains chicken, sweet potatoes, corn, white beans and onions, and is cooked in a tomato and peanut butter sauce with a few spices to give it a bit of “zing”.  I know what you’re probably thinking right about now after reading the ingredients… whaaaat? That was my first gut reaction, as well. BUT… trust me, this actually is a wonderful, flavor-filled thick stew, and because you serve it over rice, it’s very filling, too!  Here’s how to make it:

Heat oil in a large 4 quart heavy bottomed pan on medium-high heat. Once oil is hot, add cubed chicken breast. Cook, stirring often until chicken is cooked through and no longer pink.

West African Chicken and Peanut Stew / The Grateful Girl Cooks!

Add chopped onion and garlic to pan. Cook, stirring frequently for about 3 minutes, being careful to not let the garlic burn.

West African Chicken and Peanut Stew / The Grateful Girl Cooks!

Add diced tomatoes (undrained), white beans, corn, and cubed raw sweet potato to pan. Stir to combine.

West African Chicken and Peanut Stew / The Grateful Girl Cooks!
Add water, peanut butter, tomato paste, and remaining spices to pan. Stir to combine.  Bring mixture to a boil.

West African Chicken and Peanut Stew / The Grateful Girl Cooks!

Once mixture boils, reduce heat to low, cover pan and cook stew for 30 minutes (sweet potato should be tender). Stir occasionally. If stew is too thick, add just a bit more water.

West African Chicken and Peanut Stew / The Grateful Girl Cooks!

When stew is done, serve over hot white or brown rice. Garnish each serving with chopped fresh parsley and a few chopped peanuts (optional), and serve hot.  The recipe makes 8 (1½ cup) servings.  That’s it!

West African Chicken and Peanut Stew / The Grateful Girl Cooks!

West African Chicken and Peanut Stew / The Grateful Girl Cooks!

I truly was pleasantly surprised at how good this chicken dish was. My husband really loved it, too!  Sure hope you will consider this unique dish, and trust you will enjoy it! Have a great day…

West African Chicken and Peanut Stew / The Grateful Girl Cooks!Recipe Adapted From: Pillsbury Classic Cookbooks- Bake-Off Coking & Baking Contest, published March 1994, The Pillsbury Company, page 28.

West African Chicken and Peanut Stew
 
Prep time
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Chicken, beans, tomatoes, corn and sweet potato in a peanut based sauce are featured ingredients in this unique and filling stew, popular on the west coast of Africa.
As Prepared By:
Serves: 8 servings
Ingredients
  • 2 boneless skinless chicken breasts, cut into ½ inch pieces
  • 1 Tablespoon peanut oil or vegetable oil
  • 1 medium brown onion, chopped
  • 1 garlic clove, minced
  • 1 (28 oz.) can diced tomatoes, undrained
  • 1 can (15.5 oz) Great Northern or Cannelini beans
  • 1 can (12 or 15.5 oz) whole kernel corn, drained
  • 1 sweet potato, peeled and chopped
  • ¾ cup water
  • ⅓ cup peanut butter
  • 1 Tablespoon tomato paste
  • 1 teaspoon salt
  • 1 teaspoon chili powder
  • ½ teaspoon ground ginger
  • ½ teaspoon cayenne pepper
  • 3 cups hot cooked white or brown rice
Directions
  1. Heat oil in a large 4 quart heavy bottomed pan on medium-high heat. Once oil is hot, add cubed chicken breast. Cook, stirring often until chicken is cooked through and no longer pink.
  2. Add chopped onion and garlic to pan. Cook, stirring frequently for about 3 minutes, being careful to not let the garlic burn.
  3. Add diced tomatoes (undrained), white beans, corn, and cubed raw sweet potato to pan. Stir to combine.
  4. Add water, peanut butter, tomato paste, and remaining spices to pan. Stir to combine. Bring mixture to a boil.
  5. Once mixture boils, reduce heat to low, cover pan and cook stew for 30 minutes (sweet potato should be tender). Stir occasionally. If stew is too thick, add just a bit more water.
  6. When stew is done, serve over hot white or brown rice. Garnish each serving with chopped fresh parsley and a few chopped peanuts (optional), and serve hot. The recipe makes 8 (1½ cup) servings.

Here’s one more to pin on your Pinterest boards!West African Chicken and Peanut Stew / The Grateful Girl Cooks!

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Chicken and Broccoli Alfredo Stuffed Shells

If you like chicken and broccoli, you will LOVE these Chicken and Broccoli Alfredo Stuffed Shells! Such a “comfort food” dish… with cheesy Alfredo sauce coating the chicken and broccoli inside jumbo sized pasta shells! Yum!Chicken and Broccoli Alfredo Stuffed Shells / The Grateful Girl Cooks!

There are so many ways to enjoy stuffed pasta shells, and this recipe caught my attention.  How can you go wrong with pasta, chicken, broccoli, AND cheesy Alfredo sauce?  We really enjoyed this fairly simple to prepare dinner.   We also enjoyed finishing off the leftovers the next day!  Here’s how to make these delicious stuffed shells:

Prepare the jumbo pasta shells by cooking according to the package directions. Cook until the pasta is al dente, then drain and place pasta shells on a large baking sheet to cool, separating them so they don’t stick together while cooling. Set aside.

Chicken and Broccoli Alfredo Stuffed Shells / The Grateful Girl Cooks!
While pasta is cooking/cooling, prepare the Alfredo sauce by combining butter, garlic, heavy whipping cream and milk in a pan on medium heat. Stir together ingredients and bring them to a low simmer (do NOT boil).  Place the egg yolks in a small bowl, beat until blended, then temper the eggs (this slowly raises the temperature of the egg yolks to prevent them from scrambling when they hit the simmering hot Alfredo sauce). To temper the eggs, add a spoonful of the hot Alfredo sauce to the egg yolks, whisking the mixture as you add. Repeat the process with several more spoonfuls, one at a time, whisking each spoonful into the eggs. Once you have done this, slowly drizzle the egg yolk mixture into the Alfredo sauce, whisking as you add.  Stir mixture well to combine, then remove pan from the heat.

Chicken and Broccoli Alfredo Stuffed Shells / The Grateful Girl Cooks!

After pan has been removed from heat, stir in 1/2 cup of mozzarella cheese and the Parmesan cheese. Stir to combine.  Season to taste, with salt and black pepper. Set aside.

Chicken and Broccoli Alfredo Stuffed Shells / The Grateful Girl Cooks!

In a large mixing bowl, combine shredded/chopped chicken, chopped steamed broccoli and 1/2 cup of the Alfredo sauce. Stir to combine.

Chicken and Broccoli Alfredo Stuffed Shells / The Grateful Girl Cooks!

To assemble: Place a couple spoonfuls of Alfredo sauce in the bottom of a 9×13 cake pan.  Place a large spoonful of the chicken/broccoli mixture into each pasta shell.  Place filled shells on top of sauce in pan.  Divide remaining sauce over the tops of the pasta shells, then sprinkle with the rest of the mozzarella cheese (1/2 cup).

Chicken and Broccoli Alfredo Stuffed Shells / The Grateful Girl Cooks!

Bake, uncovered in a preheated 350 degree oven for 25 minutes. When done, the cheese sauce will be bubbling up around the shells, and cheese will be melted on top of shells. Remove pan to a wire rack, and let pasta shells cool for a minute before serving.

Chicken and Broccoli Alfredo Stuffed Shells / The Grateful Girl Cooks!

Place pasta shells onto individual serving plates and spoon some of the remaining Alfredo sauce over the top.  Sprinkle with dried parsley flakes, if desired… and enjoy this delicious meal!

Chicken and Broccoli Alfredo Stuffed Shells / The Grateful Girl Cooks!

I hope you enjoy trying this stuffed shell recipe. My husband and I really appreciated the leftovers, as well (just as good the second time around).  Have a wonderful day, and strive to be kind. It’s so simple to do… and can really encourage or make an impact on someone who might be hurting.  May God bless you.

Chicken and Broccoli Alfredo Stuffed Shells / The Grateful Girl Cooks!

Recipe Adapted From: http://tastesbetterfromscratch.com/chicken-broccoli-alfredo-stuffed-shells/

Chicken and Broccoli Alfredo Stuffed Shells
 
Prep time
Cook time
Total time
 
Chicken and broccoli bake inside jumbo pasta shells atop a delicious creamy Alfredo sauce.
As Prepared By:
Recipe type: Entree
Serves: 4 servings
Ingredients
  • 1 (12 ounce) box of jumbo pasta shells
  • 3 cups cooked chicken, chopped (rotisserie chicken works well)
  • 1¾ cups chopped/steamed broccoli
For Alfredo Sauce:
  • 3 Tablespoons butter
  • 3 cloves garlic, minced
  • 1 cup heavy whipping cream
  • 1¼ cup whole milk
  • ⅔ cup freshly grated Parmesan cheese
  • ½ cup freshly grated Mozzarella cheese
  • 2 large egg yolks, beaten
  • Salt and black pepper, to taste
Garnish:
  • ½ cup freshly grated Mozzarella Cheese
  • Dried parsley flakes
Directions
  1. Prepare pasta shells according to package directions until pasta is al dente; drain and place pasta shells on baking sheet to cool, separating them so they don't stick together.
  2. While pasta is cooling, prepare Alfredo sauce by combining butter, garlic, heavy whipping cream and milk in a pan set on medium heat. Stir ingredients and bring them to a low simmer (do NOT boil). Place egg yolks in a bowl, beat until blended, then temper the eggs (this slowly raises the temp. of the egg yolks to prevent them from scrambling when they hit the simmering Alfredo sauce). To temper eggs, add a spoonful of the hot Alfredo sauce to the egg yolks, whisking as you add. Repeat process with 3-4 more spoonfuls, one at a time, whisking while adding. Slowly drizzle egg yolk mixture into the Alfredo sauce, whisking as you add. Whisk mixture well; remove pan from heat.
  3. Add ½ cup Mozzarella cheese and Parmesan cheese. Stir. Add salt and pepper; season to taste.
  4. In mixing bowl, combine chicken, cooked broccoli and ½ cup Alfredo sauce. Stir. Place a couple spoonfuls of Alfredo sauce in the bottom of a 9x13 cake pan. Place a large spoonful of the chicken/broccoli mixture into each shell. Place filled shells on top of sauce in pan.
  5. Spoon remaining sauce over the top of the shells; sprinkle with ½ cup mozzarella cheese.
  6. Bake (uncovered) at 350 degrees for 25 minutes. When done, the cheese sauce will be bubbling, and cheese will be melted on top. Remove pan to wire rack; let shells cool a minute before serving. Transfer shells to individual serving plates and spoon remaining Alfredo sauce over the top. Garnish with dried parsley flakes. Serve and enjoy!

Here’s another to pin on your Pinterest boards!Chicken and Broccoli Alfredo Stuffed Shells / The Grateful Girl Cooks!

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One Pan Greek Chicken And Orzo

If you enjoy the convenience of one pot meals, I’m sure you will LOVE this recipe for One Pan Greek Chicken And Orzo… a delicious, flavor-filled dish that’s ready to eat in 30 minutes!One Pan Greek Chicken And Orzo / The Grateful Girl Cooks!
My husband and I just returned from a week in Hawaii, and truthfully, I wasn’t too thrilled about preparing dinner (after being spoiled by eating out for a week!)… BUT… I found this recipe from Joanna Cismaru while searching Pinterest and decided to try it, since it was quick and easy!  I’m sure glad I did, because we loved this meal! Pan-seared, lightly seasoned chicken thighs cook alongside orzo pasta in white wine and chicken broth, then are topped with kalamata olives, crumbled feta cheese, fresh parsley, lemon wedges, and served. YUM!

The dish is really easy to prepare, as well. Here’s how:

  1. Mix together all-purpose flour, smoked paprika, garlic powder, salt and black pepper in a medium bowl.
  2. Pat chicken thighs dry using a paper towel.  Dredge chicken thighs in the seasoned flour mixture, coating all sides.
  3. Heat 1 Tablespoon olive oil in a large skillet (on medium-high heat). Carefully add chicken thighs to hot oil. Cook them for 4 minutes, without moving them in skillet.
  4. Flip chicken over and cook the other side for 3-4 minutes until crispy and well-browned.

One Pan Greek Chicken And Orzo / The Grateful Girl Cooks!

Remove chicken to a plate and let rest. (Don’t worry if it’s not all the way done – the chicken will finish cooking later!).

One Pan Greek Chicken And Orzo / The Grateful Girl Cooks!

Add 1 Tablespoon olive oil back into the skillet you cooked the chicken in and turn heat to medium.  Add chopped onion, minced garlic, red pepper flakes, thyme and oregano. Stir, and cook for 1 minute.  Add salt and pepper to lightly season.

One Pan Greek Chicken And Orzo / The Grateful Girl Cooks!
Pour in the uncooked orzo.

One Pan Greek Chicken And Orzo / The Grateful Girl Cooks!

Pour in the white wine and the chicken broth, then stir to combine ingredients.  Once the ingredients are stirred, bring liquid to a boil, then reduce the heat down to medium.

One Pan Greek Chicken And Orzo / The Grateful Girl Cooks!Next…

  1. Place the chicken thighs into the skillet on top of the orzo.
  2. Cover skillet with a lid; cook for 10 minutes (or until the orzo is fully cooked).
  3. Remove skillet from heat; remove lid.
  4. Add kalamata olives, crumbled feta cheese, chopped fresh parsley, and lemon wedges to the skillet as garnish.

One Pan Greek Chicken And Orzo / The Grateful Girl Cooks!Serve… and ENJOY!  This dish not only looks good, it tastes great!  The orzo is seasoned perfectly, and the chicken is juicy and delicious!

**Note:  The recipe as written, serves 4 (two thighs per serving). When I prepared this meal, I cut the recipe in half, since it was just my husband and I eating it!) 

One Pan Greek Chicken And Orzo / The Grateful Girl Cooks!

One Pan Greek Chicken And Orzo / The Grateful Girl Cooks!

We really, really enjoyed this dish, and I know it will be made again and again in our home. It truly did only take 30 minutes, from start to finish!  What a perfect dinner for those crazy busy evenings when you want something delicious for dinner, but don’t want to take too long (or are too tired) to fuss over it!

One Pan Greek Chicken And Orzo / The Grateful Girl Cooks!

I really hope you will consider trying this wonderful chicken “one pan wonder” recipe! My hope is that you find it just as delicious as we did!  Have a wonderful day, and make the most out of each minute you’ve been given!

One Pan Greek Chicken And Orzo / The Grateful Girl Cooks!

Recipe Source: http://www.jocooks.com/recipes/one-pot-greek-chicken-orzo/

One Pan Greek Chicken And Orzo
 
Prep time
Cook time
Total time
 
This One Pan Chicken and Orzo dinner is ready in 30 minutes and is filled with classic Greek flavors from seasonings, kalamata olives and feta cheese. YUM!
As Prepared By:
Recipe type: Entree
Serves: 4 servings (2 thighs per serving)
Ingredients
  • ½ cup all purpose flour
  • 1 Tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • Salt & Pepper, to taste (approx. ¼ teaspoon of each)
  • 8 chicken thighs (boneless, skinless)
  • 2 Tablespoons olive oil, divided
  • 1 large white onion, chopped
  • 3 cloves garlic, minced
  • ¼ teaspoon red pepper flakes
  • 1 Tablespoon fresh thyme, chopped
  • ½ Tablespoon dried oregano
  • 1½ cups orzo pasta (uncooked)
  • 1 cup white wine
  • 2 cups chicken broth
  • ¾ cup kalamata olives (pitted and drained - room temp)
  • ¼ cup feta cheese, crumbled (room temp)
  • 2 Tablespoons fresh parsley, chopped
  • ½ lemon, sliced into wedges
Directions
  1. Mix together all-purpose flour, smoked paprika, garlic powder, salt and black pepper in a medium bowl. Pat chicken thighs dry using a paper towel. Dredge chicken thighs in the seasoned flour mixture, coating all sides.
  2. Heat 1 Tablespoon olive oil in a large skillet (on medium-high heat). Carefully add chicken thighs to hot oil. Cook them for 4 minutes, without moving them in skillet. Flip chicken over and cook the other side for 3-4 minutes until crispy and well-browned. Remove chicken to a plate and let rest. (Don't worry if it's not all the way done - the chicken will finish cooking later!).
  3. Add 1 Tablespoon olive oil back into the skillet you cooked the chicken in and turn heat to medium. Add chopped onion, minced garlic, red pepper flakes, thyme and oregano. Stir, and cook for 1 minute. Add salt and pepper to lightly season.
  4. Pour in the uncooked orzo. Pour in the white wine and the chicken broth, then stir to combine ingredients. Once the ingredients are stirred, bring liquid to a boil, then reduce the heat down to medium. Place the chicken thighs into the skillet on top of the orzo. Cover skillet with a lid; cook for 10 minutes (or until the orzo is fully cooked).
  5. Remove skillet from heat; remove lid. Add kalamata olives, crumbled feta cheese, chopped fresh parsley, and lemon wedges to the skillet as garnish. Serve, and enjoy!
Notes
Don't have boneless chicken thighs? Use chicken thighs with bones, but cook chicken about 1 minute longer per side when pan-searing.

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Grilled Chili & Lime Chicken Fajita Salad

Do you like fajitas? Well, I sure do, so I was excited to try a new recipe for Grilled Chili & Lime Chicken Fajita Salad! Wow… it tasted fantastic, and I can’t wait to share it with you today.Grilled Chili & Lime Chicken Fajita Salad / The Grateful Girl Cooks!
This main dish salad is filled with marinated grilled chicken, romaine lettuce, black beans, grilled bell peppers and onion, and is topped with tortilla strips, cilantro, avocado and sour cream, and drizzled with an amazing chili and lime salad dressing (part of it serves as the marinade!). If you like Southwestern food, chances are you will LOVE this filling salad.  We sure did!  It is one of my new favorite salads… will DEFINITELY make this again and again.

The chicken will need to marinate for a couple hours (at least), so plan ahead (the marinating time is not included in the prep time on printable recipe). I like to get things ready ahead of time, so early in the afternoon I marinated the chicken, then grilled the chicken and at the same time, (in a separate skillet) I grilled the onion and peppers.  When it was dinner time, all I had to do was slice the pre-cooked chicken, arrange the salad ingredients in 2 serving bowls, drizzle with the dressing and serve! EASY!

The day I made this salad it was pouring rain, so I cooked the chicken on my indoor George Foreman grill. You can cook the marinated chicken on the BBQ, an indoor grill, or the EASY way… in a skillet on your stovetop! The recipe calls for boneless chicken thighs, but boneless chicken breasts are a great substitution, too!

Here’s how to make this delicious salad:  In a small bowl, whisk the ingredients for the marinade together until fully blended.  Pour HALF (approx. 1/4 cup) of the marinade into a shallow dish. Add the chicken, cover, and refrigerate/marinate chicken for at least 2 hours (turning occasionally to coat), for best taste results!   When you cook the marinated chicken, discard and do NOT use the marinade that has been in contact with the chicken, to avoid cross contamination!

Cover and set the remaining marinade (approx. 1/4 cup) aside until ready to serve (this is the salad dressing). There is no need to refrigerate.

Grilled Chili & Lime Chicken Fajita Salad / The Grateful Girl Cooks!

Grilled Chili & Lime Chicken Fajita Salad / The Grateful Girl Cooks!

After chicken has been marinated, grill the chicken until done and crispy on a BBQ or indoor grill. If using a skillet, heat a teaspoon of oil on medium-high heat until hot before adding the pieces of chicken.  When cooked fully, remove chicken. Let rest for a few minutes, then cut into thin slices.

Grilled Chili & Lime Chicken Fajita Salad / The Grateful Girl Cooks!

Grilled Chili & Lime Chicken Fajita Salad / The Grateful Girl Cooks!

In a separate skillet, heat a teaspoon of oil on medium-high heat until hot. Add sliced red and yellow bell peppers and onions. Cook until tender (4-5 minutes), stirring occasionally. Remove from heat and set aside.

Grilled Chili & Lime Chicken Fajita Salad / The Grateful Girl Cooks!
To assemble the salad, fill serving dish with torn romaine leaves. Evenly distribute black beans, peppers and onions over lettuce. Add sliced avocado and crisp tortilla strips (I made my own tortilla strips – to see how to make them, check notes section of printable recipe).  Sprinkle salad with extra cilantro leaves.  Place a dollop of sour cream on top, and add a lime wedge (for garnish).  Drizzle reserved marinade over the top.  Serve… and ENJOY this amazing, flavor-filled chicken fajita salad! The recipe as written (below) makes two very generous sized main course salads.

Grilled Chili & Lime Chicken Fajita Salad / The Grateful Girl Cooks!

I’m not kidding… this really is one delicious dinner!  I hope you will give it a try. My husband loved it, too.  One of his first comments after tasting it and saying “wow”, was “this has to be one of the best looking salads I’ve ever eaten”. Yes, it LOOKS good, but just wait until you TASTE it! Grab a fork and have a taste of that juicy chicken!  YUM!

Grilled Chili & Lime Chicken Fajita Salad / The Grateful Girl Cooks!

Have a wonderful day! Thanks for stopping by this website… I hope you find some delicious recipes to fix for those you love and cherish! There are a lot of wonderful recipes available in my Categorized Recipe Index at the top of this page! Hope you’ll check it out!

Grilled Chili & Lime Chicken Fajita Salad / The Grateful Girl Cooks!

Recipe Adapted From:  https://cafedelites.com/2015/08/09/grilled-chilli-lime-chicken-fajita-salad/

Grilled Chili & Lime Chicken Fajita Salad
 
Prep time
Cook time
Total time
 
Delicious main dish salad featuring grilled marinated chicken, bell peppers, onions, black beans, avocado and Romaine lettuce, and served with a delicious chili & lime dressing!
As Prepared By:
Recipe type: Main Course Salad
Cuisine: Southwestern
Serves: 2 Main Course Servings
Ingredients
For Marinade:
  • 4 Tablespoons olive oil
  • ⅓ cup (+ 1 Tablespoon more) fresh squeezed lime juice
  • 2 Tablespoons fresh chopped cilantro
  • 2 cloves minced garlic
  • 1 teaspoon brown sugar
  • ¾ teaspoon red chili flakes
  • ½ teaspoon ground Cumin
  • 1 teaspoon salt
For Salad:
  • 2 boneless, skinless chicken thighs (can substitute chicken breasts)
  • ½ yellow bell pepper, sliced thin (seeds removed)
  • ½ red bell pepper, sliced thin (seeds removed)
  • ½ medium onion, thinly sliced
  • 5 cups Romaine lettuce, roughly chopped
  • 1 avocado, sliced (divided)
  • ½ cup black beans (rinsed, drained)
For Garnish (Optional):
  • Sour cream and extra cilantro leaves
  • Crisp tortilla strips (see Notes section for "how to make" these).
Directions
  1. In a small bowl, whisk ingredients for marinade together until fully blended. Pour HALF (approx. ¼ cup) of the marinade into a shallow dish. Add chicken and let marinate in fridge for at least 2 hours, turning occasionally to coat. Cover remaining marinade and set aside until ready to serve (this is the salad dressing-you do not need to refrigerate).
  2. Heat a teaspoon of oil on medium-high heat in a skillet. Once oil is hot, add marinated chicken pieces; cook until done and crispy on outside (can also use indoor grill or outside BBQ). When fully cooked, remove chicken. Let rest for a few minutes, then cut into thin slices. Set aside. Discard and do NOT use the marinade that has been in contact with the chicken, to avoid cross contamination.
  3. In a separate skillet, heat a teaspoon of oil on medium-high heat. Add sliced onions and bell peppers. Cook until tender (4-5 minutes), stirring occasionally. Remove from heat; set aside.
To Assemble Salad: Fill serving dish with torn romaine leaves. Evenly distribute black beans, peppers and onions over lettuce. Add sliced avocado and crisp tortilla strips. Sprinkle with cilantro leaves. Place a dollop of sour cream on top and add a lime wedge (for garnish). Drizzle reserved marinade over salad. Serve... and ENJOY!
Notes
Prep Time does not include marinating time for chicken.

TO MAKE TORTILLA STRIPS: Cut 2 corn tortillas in half, then cut into thin strips. Coat strips with 1 Tablespoon of vegetable oil, then bake at 375 degrees for 5-6 minutes on each side (flipping midway through baking), until light brown and crispy.

Here’s one more to pin on your Pinterest boards!Grilled Chili & Lime Chicken Fajita Salad / The Grateful Girl Cooks!

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Chicken And Veggie Stir-Fry

Do you enjoy stir-fry meals?  We sure do… in fact, I’ve been making this delicious, Asian-inspired Chicken and Veggie Stir-Fry using the same process and “recipe” for over 20 years.Chicken And Veggie Stir-Fry / The Grateful Girl Cooks!
This dish couldn’t be simpler to make… I came up with a simple Asian sauce after experimenting many years ago, then simply added chicken and fresh veggies, cooked it all together, and have been making stir-fry like this ever since!  The process is simple: stir-fry lightly seasoned, cubed chicken breasts and lots of fresh veggies.  Add a homemade Asian flavored sauce (so quick & easy to make), then serve on a bed of rice!

The recipe is easy, packed with veggies, and is wonderfully delicious! (I found a great deal on a combo package of sliced veggies at the grocery store this time, but use whatever combination of fresh veggies you have available!).

Here’s how to make this tasty meal: To save time, I cooked all three parts of this recipe at the same time (it’s easy to do).  The first thing you need to do is cook rice according to package directions, then prep veggies and chicken while rice is cooking.  Make sure veggies are cut into bite sized pieces. Cut chicken breasts into 2 inch cubes.

Chicken And Veggie Stir-Fry / The Grateful Girl Cooks!

Chicken And Veggie Stir-Fry / The Grateful Girl Cooks!

Prepare the stir-fry sauce by combining chicken broth, soy sauce, and ground ginger in small bowl. Stir in corn starch and mix well.  Set it aside.

Chicken And Veggie Stir-Fry / The Grateful Girl Cooks!

In a large skillet, heat HALF of the oil on medium-high heat until very hot, but not smoking.  Add all the veggies and cook for 6-7 minutes, stirring often until veggies are crisp-tender.

Chicken And Veggie Stir-Fry / The Grateful Girl Cooks!

In a separate medium skillet, heat remaining half of the oil on medium-high until very hot, but not smoking.  Add chicken; cook, turning pieces over to cook all sides. Stir-fry the chicken pieces until they turn white in color and are cooked through (about 3-4 minutes). I cooked the chicken at the same time I was stir-frying the veggies, to save time.

Chicken And Veggie Stir-Fry / The Grateful Girl Cooks!

Add cooked chicken to the veggies in large skillet.

Chicken And Veggie Stir-Fry / The Grateful Girl Cooks!

Give the sauce a good stir, then pour it over the chicken and veggies. Cook on medium-high heat, stirring often for about 2 minutes. The sauce will thicken as it cooks and will coat the chicken and veggies.

Chicken And Veggie Stir-Fry / The Grateful Girl Cooks!

When done, add the cashews, and stir to combine.

Chicken And Veggie Stir-Fry / The Grateful Girl Cooks!

Serve hot on top of a bed of rice (brown or white).  Grab a fork (or chopsticks) and dig right in! It’s GOOD!

Chicken And Veggie Stir-Fry / The Grateful Girl Cooks!

Chicken And Veggie Stir-Fry / The Grateful Girl Cooks!

While you can adjust the veggies according to your taste and what you have available (I have done this many times over the years), the basics you should try to have in this dish are onion, carrots, broccoli, and red peppers, simply because they add so much color (and flavor) to the dish.  Any other veggies you choose to add will enhance the dish with additional flavor and color!!!  If you are a Vegetarian… simply omit the chicken!  Be creative… make it your own… and enjoy every bite!

Chicken And Veggie Stir-Fry / The Grateful Girl Cooks!

Chicken And Veggie Stir-Fry
 
Prep time
Cook time
Total time
 
Chicken, fresh vegetables and an Asian-inspired sauce are stir-fried together, then served on a bed of rice in this delicious entree.
As Prepared By:
Recipe type: Entree
Cuisine: Asian
Serves: 4 servings
Ingredients
For Stir-Fry
  • 3 boneless, skinless chicken breasts (cut into 2 inch cubes)
  • Ground ginger (to lightly season chicken with before cooking)
  • 6 cups (total) Fresh veggies (I used broccoli, onion, carrots, red & green bell peppers, bok choy, mushrooms, sugar snap peas, zucchini and yellow squash) See NOTES section.
  • ¼ cup vegetable oil, divided
  • ⅓ cup roasted cashews
For Stir-Fry sauce:
  • 1 cup chicken broth
  • ¼ cup soy sauce
  • 2 Tablespoons corn starch
  • 1 teaspoon ground ginger
For Serving: Cooked rice (prepared according to package directions)
Directions
  1. Cook rice according to pkg. directions.Cut veggies/chicken in bite size pieces while rice is cooking.
  2. Make stir-fry sauce by mixing chicken broth, soy sauce, and ground ginger in small bowl. Stir in corn starch and mix well. Set aside.
  3. In large skillet, heat HALF of the oil on medium-high heat until very hot, but not smoking. Add all veggies; continue cooking for about 6-7 minutes, stirring often until veggies are crisp-tender.
  4. In separate medium skillet, heat remaining half of the oil on medium-high until very hot, but not smoking. Add chicken; cook all sides until it turns white and is cooked through (about 3-4 minutes).
  5. Add cooked chicken to the veggies in large skillet.
  6. Give the sauce a stir, then pour it over chicken and veggies. Cook on medium-high heat, stirring often for about 2 minutes. The sauce will thicken as it cooks and will coat the chicken and veggies.
  7. When done, add the cashews, and stir to combine. Serve over hot cooked rice... and enjoy!
Notes
Additional veggie add-ins might also include: fresh chopped asparagus, green onions, fresh green beans, celery, water chestnuts, canned/drained bean sprouts, etc.

 

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