Archive of ‘Chicken’ category

Mediterranean Chicken Sandwich

I think you will really enjoy this delicious chicken sandwich, with tomato, lettuce, and red onion slices, topped with a simple, creamy, Mediterranean inspired sauce (feta cheese, plain Greek yogurt, dill, garlic, & oregano)!Mediterranean Chicken Sandwich / The Grateful Girl Cooks!

I ended up making this sandwich as a way to use a couple of thawed chicken breasts in our refrigerator. Ever have those moments when you look at raw chicken breasts, and wonder what on earth you are going to do with them? Yeah. That was me… one day at lunch, so I put on my thinking cap, and came up with this sandwich. I chose to grill the chicken right then, but by ALL MEANS, if you’ve got it, use warmed leftover grilled chicken or a 1″ thick slice of store bought rotisserie chicken (per sandwich) and save even more time!

Guess what? This simple chicken sandwich ended up being fairly low in calories and very tasty, if I may say so myself!  I knew where I wanted to end up when trying to create this (i.e. a yummy chicken sandwich), and the rest was just figuring out WHAT to put ON that sandwich! Ha Ha. Decided to go the “Greek” route, as I love the flavor combinations.

The Mediterranean inspired sauce was easy to make. I racked my brain for inspiration, then picked out some traditional Greek seasonings from my spice rack, and added a couple other ingredients to make a simple, creamy “condiment” sauce to compliment the chicken on the sandwich.  I mixed together crumbled feta cheese, non-fat plain Greek yogurt, milk (just a bit to make it even creamier), dried dill (from my garden-yay!), garlic powder and oregano in a small bowl until fairly smooth, then seasoned it with a little salt and pepper, to taste.

Ingredients for Mediterranean inspired sauce for chicken sandwich

Once the sauce was done, I covered and refrigerated it for 30 minutes, to give the ingredients a chance to blend and incorporate their unique flavors. That is not completely necessary, if you’re in a hurry to eat, but I do recommend it, for best flavor!  Here’s what the sauce looks like.

Mediterranean inspired sauce to go on chicken sandwich, in bowl

While the sauce was chilling in the fridge, I grilled thin chicken breasts on an indoor cast iron grill until done, using my Mom’s easy grilled chicken basting sauce. NOTE: You can cook the chicken breast any way that is easiest that you prefer (or even use leftover grilled chicken or rotisserie chicken breast slices, if desired). Whatever is easiest and most convenient for you works… just make sure the chicken is seasoned well, at least with salt and pepper!

When ready to make the sandwiches, get all the ingredients together – thinly sliced red onion, tomatoes, lettuce, chicken breasts and “toasted” kaiser rolls, (which are lightly buttered, then “toasted”, cut sides down, in a hot skillet until golden brown). Remove sauce from the refrigerator, and then you’re ready to build this thing!

Ingredients to make a grilled chicken sandwich, Mediterranean style

To assemble, spread Mediterranean sauce generously on both sides of the toasted bun.  A warm, grilled chicken breast goes on top of the sauce on the bottom half, then it’s topped with a few thin red onion slices, a thin slice of tomato, and finished off with a great big lettuce leaf (I used romaine). Put the two halves together, and it’s ready to eat!

Mediterranean sauce, with chicken, lettuce, tomatoes & onion on sandwich bun

I cut one of the sandwiches in half so you can see the inside.  The creamy, delicious Greek sauce oozes out from the top and bottom bun and coats the whole thing, bringing LOTS of traditional Mediterranean flavors to this simple sandwich. Take a big bite, then grab a napkin to wipe all that yummy sauce from your face! Ha Ha.

Chicken sandwich with sauce, cut in half, on plate
I hope you will consider making this yummy and flavorful sandwich.  It’s even easier (and more time-saving) to make if you already have leftover grilled chicken or rotisserie chicken to use. This recipe is a perfect way to use up that chicken for a quick lunch time treat!

If you enjoy chicken sandwiches, you might also want to check out my recipe for a delicious Fried Chicken, Spicy Mayo and Slaw Sandwich (a recipe I tried, straight from the pages of Bon Appetit magazine- yum!).

Have a wonderful day… make it a GOOD one!

Author's signature

Recipe Source: My brain… in hungry mode.

Mediterranean Chicken Sandwich
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 
Enjoy this flavorful chicken sandwich, with tomato, lettuce, red onion, and creamy Mediterranean inspired sauce (feta cheese, yogurt, dill, garlic, & oregano)!
Category: Sandwich
Cuisine: Mediterranean
Servings: 2 sandwiches
Calories Per Serving: 371 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Mediterranean Sauce
  • 1/4 cup feta cheese crumbles
  • 1/3 cup plain Greek yogurt , non-fat
  • 1 teaspoon milk
  • 1/4 teaspoon dried dill
  • 1/4 teaspoon oregano
  • 1/4 teaspoon garlic powder
  • 1 pinch salt and pepper , to taste
For Sandwich
  • 2 Kaiser rolls (or hamburger buns)
  • 2 teaspoons butter , for toasting kaiser rolls
  • 2 thin chicken breasts (boneless, skinless) , grilled/pre-cooked (can use 1" thick slices rotisserie chicken breast)
  • 2 slices tomato
  • 2 slices red onion
  • 2 leaves romaine lettuce
Instructions
  1. Combine all ingredients for Mediterranean sauce in a medium bowl. Stir very well, to fully blend ingredients into a creamy sauce. Cover and refrigerate for 30 minutes. Note: It is not vital to refrigerate it for 30 minutes, but I do recommend it for best flavor! (If you choose to make sauce up early in the day, cover bowl and refrigerate until ready to use).

  2. Lightly butter the kaiser roll halves. "Toast" them lightly by placing them cut side down, in a dry skillet on medium heat. Cook until golden brown and crispy. Remove from heat; set aside.

  3. To assemble sandwich, generously spread Mediterranean sauce on top and bottom halves of  the toasted sides of rolls or hamburger buns.  Place the cooked chicken breast (or 1" thick slice of rotisserie chicken breast, if using) onto the bottom half of the bun.  Add thin red onion slices, a tomato slice, and a large leaf of lettuce.  Place the top half of the toasted bun onto the sandwich (make sure it has sauce on it, too!). Repeat process for other sandwich. Serve, and enjoy.

Recipe Notes

TIP: If using previously cooked chicken breasts or rotisserie chicken, the time it takes to make this sandwich will be considerably shortened.

If using a LARGE, thick chicken breast, simply slice it in half horizontally and use the two halves (a total of one whole breast) for two sandwiches.

Nutrition Facts
Mediterranean Chicken Sandwich
Amount Per Serving (1 sandwich)
Calories 371 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 6g 30%
Cholesterol 101mg 34%
Sodium 628mg 26%
Potassium 673mg 19%
Total Carbohydrates 27g 9%
Dietary Fiber 2g 8%
Sugars 6g
Protein 35g 70%
Vitamin A 58%
Vitamin C 9.4%
Calcium 21.8%
Iron 13.2%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Long pin for Mediterranean chicken sandwich recipe

Chicken Fried Chicken with Country Gravy

If you enjoy comfort food meals, (or chicken fried steak, which is a staple breakfast menu item at many restaurants), then you’ll want to try this recipe for Chicken Fried CHICKEN with creamy Country Gravy for a tasty dinner! Chicken Fried Chicken With Country Gravy / The Grateful Girl Cooks!

I learned how to make this easy dish, after watching my Mom cook fried chicken for many years (and seeing how chicken fried steak is served in restaurants). I adapted this recipe from both of those methods by trial and error.  Typically this dish is made using beef in cubesteak form, lightly breaded and fried, and is called chicken-fried steak. I actually prefer to make it with chicken breasts, but still cover it with that signature delicious, creamy country gravy! It’s very easy to prepare, with a shortcut I use for making the gravy a nice time saver, too! If you enjoy fried chicken, you will enjoy this dish!

One time, over 20 years ago, I made chicken fried chicken at dinnertime for our two young sons while my husband was out of state on business.  I flattened the chicken breasts out so much that when I put the finished, cooked piece of chicken on each of their plates, it nearly covered the entire plate.  You should have seen the look in their eyes when they first saw it and gasped!  To make it even more “perfect”, we watched the movie Jurassic Park while we ate our dinner. BIG crazy dinosaurs… BIG crazy-good chicken fried chicken. Our boys have never forgotten that dinner… ha ha!!!

While it definitely is not the “healthiest” dinner you could choose to eat, it sure tastes great every now and then!  It’s your typical “comfort food meal”, especially when served with creamy mashed potatoes.  Everything in moderation, right?  Here’s how easy it is to make:

Place a boneless, skinless chicken breast in between two pieces of plastic wrap, sealing the edges. Pound the chicken out with the flat side of a meat mallet, until it has flattened out considerably to about 1/2 inch thick, like a cutlet. Think of all that pounding as very inexpensive therapy…

Chicken covered in plastic wrap, with meat mallet

Mix flour and seasonings in a small bowl.  Place buttermilk in a separate bowl. Dredge the chicken breast in flour mixture until completely covered on all sides. Dip chicken in buttermilk, coating all sides. Let excess liquid drip back into bowl, then place chicken back into flour mixture, turning to cover completely. Set chicken onto dry platter, and repeat process for all pieces of chicken, coating one at a time.

Dipping poultry in flour, buttermilk, and back in flour

Heat vegetable oil on medium high heat, in large skillet. I like to use a cast iron skillet for this, but any type of skillet will work. When oil is hot (but not smoking), add chicken.  It should sizzle when chicken hits pan. You might need to cook the chicken in batches, due to the size of the flattened chicken.

Cooking times will vary, due to different thicknesses of meat, but you will need to cook one side (without moving it around-that tends to pull the breading off) until deep golden brown on bottom, then carefully turn chicken over and cook other side. Cook until chicken is fully cooked through (total time between 12-18 minutes, depending on thickness of chicken). Remove from heat.

Chicken cooking in skillet and browned

While chicken is cooking, prepare the gravy.  Most of the time I make gravy from scratch, BUT for a quick and easy way to make this creamy gravy for this recipe, I start with a “cheap” package of country gravy mix.  Prepare according to package directions, but also add a small chicken bouillon cube, a teaspoon of butter, some black pepper, onion powder and garlic powder, and stir until completely blended in. I find this really helps the gravy to have more “homemade” flavor!

Country gravy mix envelope and gravy in saucepan

To serve this easy dish, I place the beautifully browned chicken cutlet onto each serving plate, then generously spoon some of the creamy country gravy over the top, and serve hot! See how big that one little chicken breast becomes when it’s flattened out… practically covers half the plate! P.S. The gravy is good on mashed potatoes, too!

Chicken fried chicken and gravy, on plate with vegetables

See how easy that was?  It really is a simple dish to prepare, and tastes delicious!  You might also want to check out my recipe for Crunchy Buttermilk Fried Chicken!  Hope you will consider trying this comfort food style recipe… and enjoy a little taste of the South!

Author's signatureRecipe Source for chicken: My mom

Chicken Fried Chicken With Country Gravy
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 
If you enjoy comfort food meals (or chicken fried steak), then you'll absolutely want to try Chicken Fried CHICKEN with creamy Country Gravy for a tasty dinner!
Category: Chicken, Dinner
Servings: 2 servings
Calories Per Serving: 465 kcal
Author: JB at The Grateful Girl Cooks!
Ingredients
For Chicken:
  • 2 chicken breasts (boneless, skinless)
  • 1 cup all purpose flour
  • 1/2 cup buttermilk
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper, paprika, garlic powder, onion powder (1/8 teaspoon each)
  • 2 Tablespoons vegetable oil
For Country Gravy
  • 1 envelope Country Gravy Mix (+ water indicated on pkg.)
  • 1 cube chicken bouillon (small cube, crumbled)
  • 1 teaspoon butter
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon garlic powder and onion powder (1/8 teaspoon each)
Instructions
  1. Place a boneless, skinless chicken breast in between two pieces of plastic wrap, sealing the edges. Pound the chicken with the flat side of a meat mallet, until it has flattened out considerably to about 1/2 inch thick (like a cutlet).

  2. Mix flour and seasonings in a small bowl.  Put buttermilk in a separate bowl. Dredge the chicken breast in flour mixture until completely covered on all sides, and shake off excess flour. Dip floured chicken into buttermilk, coating all sides. Let excess liquid drip back into bowl, then place chicken back into flour mixture, turning to cover completely. Set chicken onto dry platter; repeat process for all pieces of chicken, one at a time.

  3. Heat vegetable oil on medium high heat, in large skillet. When oil is hot (but not smoking), add chicken.  It should sizzle when chicken hits pan. You might need to cook chicken in batches, due to the size of the flattened chicken. Cooking times will vary, due to different thicknesses of meat, but you will need to cook one side (without moving it around-that tends to pull the breading off) until deep golden brown on bottom, then carefully turn chicken over and cook other side. Cook until chicken is fully cooked through (total time estimated between 12-18 minutes, depending on thickness of chicken). Remove from heat.

  4. While chicken is cooking, prepare the gravy per pkg. instructions. Once thickened, add chicken bouillon cube (crumbled), butter, black pepper, onion powder and garlic powder. Stir and continue cooking until ingredients are completely blended into gravy.

  5. To serve, place a browned chicken cutlet onto each serving plate, then generously spoon some of the creamy country gravy over the top, and serve hot!

Nutrition Facts
Chicken Fried Chicken With Country Gravy
Amount Per Serving (1 piece (w/ gravy))
Calories 465
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Long pin for Chicken Fried Chicken with Country Gravy

 

Balsamic Chicken with Asparagus and Mushrooms

If you’re looking for a “new” chicken recipe that is healthy, packed with flavor and protein AND can be ready in about half an hour, check out this one for Balsamic Chicken with Asparagus and Mushrooms!Balsamic Chicken with Asparagus and Mushrooms / The Grateful Girl Cooks!

I found the recipe on Pinterest, and it sounded really good, was low in calories, but high in flavor! I made this for my husband and I a couple of weeks ago, and we really enjoyed it!  Boneless, skinless chicken breasts are pan-seared, asparagus is steamed in a balsamic glaze, and mushrooms are cooked then added to a creamy balsamic sauce which covers it all! YUM!

*NOTE: The recipe as posted serves 4, but I cut the recipe in half and only made two servings, so my photos reflect that. Here’s how to make this delicious dish:

Heat oil on medium-high heat in skillet until hot, but not smoking. Lightly season chicken breasts with salt and pepper. Place chicken in hot skillet. Cook each side for about 7 minutes (per side), until nicely browned. Add 1/3 cup chicken broth to skillet (reserve the rest for later); cook on low for 3-4 minutes, or until chicken is fully cooked through. Remove from heat; set aside (and cover, to keep warm).

3 picture collage of raw chicken, then cooking and browning in skillet

While chicken was cooking, I made the asparagus.  Trim ends off fresh asparagus (discard). Place asparagus onto a grill pan (or in a large skillet with 2 T. water). Drizzle with balsamic glaze, and season lightly with salt and pepper. Cook on medium heat, turning occasionally, until asparagus are crisp-tender. I put a lid on skillet to help steam the asparagus (you can place aluminum foil over grill pan to do same). When done, remove asparagus from skillet, but leave liquid IN the skillet.

3 picture collage of asparagus, raw, and with sauce, cooking in skillet

Once asparagus has been removed, add sliced mushrooms to balsamic sauce remaining in skillet.  Cook on medium-low to lightly brown mushrooms. Pour the reserved chicken broth into the skillet, and continue cooking.  In a small cup, mix together 1-2 Tablespoons cornstarch with 1-2 Tablespoons cold water until completely smooth. Pour this liquid into mushroom mixture, stirring as you add it. Cook for a couple of minutes to thicken the mushroom balsamic sauce.

3 picture collage of raw mushrooms, cooking with sauce added to skillet

Place the cooked chicken onto individual serving plates; top with some of the cooked asparagus spears; then spoon some mushroom balsamic sauce over the top of it all. Serve, and enjoy this delicious chicken dinner!  The chicken is tender, the asparagus is delicious, and those mushrooms in the balsamic sauce… amazing!

Chicken, covered with mushrooms and asparagus in balsamic sauce on plate

Balsamic Chicken, asparagus and mushrooms in sauce with rice, on plate

The recipe is pretty straightforward and easy to prepare… I hope you will consider making this healthy meal for you and your loved ones!

As I sit here typing this blog post, I am reminded once again how very grateful I feel to live in this country, and how blessed I am to have food to cook available 24 hours a day in our pantry! Others in this big old world are not as fortunate, so I remain incredibly thankful to God for this blessing in our lives. I do not take it lightly. Hope you have a really good day.

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Recipe Source: http://fitnessfooddiva.com

Balsamic Chicken with Asparagus and Mushrooms
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
 
Pan-seared chicken with grilled asparagus and mushrooms, topped with a flavorful balsamic pan sauce, is an easy, delicious, and healthy dinner for all ages!
Servings: 4 servings
Calories Per Serving: 226 kcal
Author: JB at The Grateful Girl Cooks!
Ingredients
  • 4 chicken breasts , boneless and skinless
  • 1 Tablespoon olive oil
  • 14.5 ounces chicken broth , low sodium
  • 1 bunch asparagus , fresh (not frozen)
  • 2 Tablespoons balsamic glaze *see notes for substitute
  • 12 ounces button mushrooms , sliced
  • 1 Tablespoons corn starch , see Notes
  • Pinch salt and pepper , to taste
Instructions
  1. Heat oil on medium-high heat in skillet until hot, but not smoking. Lightly season chicken breasts with salt and pepper. Place chicken in hot skillet. Cook each side for about 7 minutes (per side), until nicely browned. Add 1/3 cup chicken broth to skillet (reserve the rest for later); cook on low for 3-4 minutes, or until chicken is fully cooked through. Remove from heat; set aside (and cover, to keep warm).
  2. While chicken is cooking, make asparagus.  Trim ends off asparagus (discard). Place asparagus onto a grill pan (or in a large skillet with 2 T. water). Drizzle with balsamic glaze; season lightly with salt and pepper. Cook on medium heat, turning occasionally, until asparagus are crisp-tender. Put a lid on skillet to help steam the asparagus (you can place aluminum foil over grill pan to do same). When done, remove asparagus from skillet, but leave liquid IN the skillet.

  3. Once asparagus has been removed, add sliced mushrooms to balsamic sauce remaining in skillet.  Cook on medium-low to lightly brown mushrooms. Pour  reserved chicken broth into the skillet, and continue cooking.  In a small cup, mix together 1-2 Tablespoons cornstarch with 1-2 Tablespoons cold water until completely smooth. Pour this liquid into mushroom mixture, stirring as you add it. Cook for a couple of minutes to thicken the mushroom balsamic sauce.

  4. Place the cooked chicken onto individual serving plates; top with some of the cooked asparagus spears; then spoon some mushroom balsamic sauce over the top of it all. Serve, and enjoy! 

Recipe Notes

Don't have access to balsamic glaze? Place 5 Tablespoons balsamic vinegar in saucepan. Heat over medium heat, stirring occasionally until sauce has reduced by half and has thickened slightly.

Nutrition Facts
Balsamic Chicken with Asparagus and Mushrooms
Amount Per Serving (1 serving)
Calories 226 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 1g 5%
Cholesterol 72mg 24%
Sodium 513mg 21%
Potassium 998mg 29%
Total Carbohydrates 12g 4%
Dietary Fiber 3g 12%
Sugars 5g
Protein 29g 58%
Vitamin A 17.7%
Vitamin C 20.2%
Calcium 4.1%
Iron 19.2%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Long pin for balsamic chicken with asparagus and mushrooms

Creamy Chicken Broccoli Quinoa Casserole

If you are looking for an easy to prepare, totally yummy, family friendly dinner, look no further! You will LOVE this Creamy Chicken Broccoli Quinoa Casserole… comfort food at it’s very best!Creamy Chicken Broccoli Quinoa Casserole

I found the recipe online and made it for our family recently.  We really enjoyed it (and the leftovers, too!).  I’ve been experimenting with several quinoa recipes over the past couple years, like a Mediterranean Quinoa Salad, an Quinoa Enchilada Casserole (meatless), and even a Shrimp, Quinoa & Veggie Bowl, and have decided I really love this “superfood”. This casserole recipe is fairly simple to prepare… here’s how!

Start by placing chicken broth and half cup of milk in a saucepan; bring this to a low boil. In a separate cup, combine the remaining half cup milk with flour, salt, pepper, Parmesan cheese and poultry seasoning. Stir well, to remove lumps. Add this to the boiling milk mixture in saucepan. Whisk ingredients together until it thickens and forms a smooth sauce.

Cooking broth and milk for creamy casserole sauce

Pour the sauce into a large mixing bowl.  Add 1 cup of water, crumbled bacon and uncooked quinoa, and mix to combine ingredients. Pour mixture into a well-greased (bottom and sides)  13 x 9 inch baking dish.

Adding bacon and quinoa to creamy sauce

Creamy quinoa sauce placed in a casserole dish

Slice the chicken breasts into thin strips. Lay the chicken strips over the surface of the quinoa sauce. Lightly sprinkle chicken with seasoning salt and additional Parmesan cheese. Place casserole in a preheated 400° oven. Bake for 30 minutes, uncovered.

Chicken strips added to quinoa casserole

While casserole is baking, prepare the broccoli. Place the broccoli florets in a pan of boiling water for 1 minute. Remove broccoli after 1 minute, drain, then immediately cool it down by running it under cold water (by doing this step, it will ensure the broccoli remains a bright green color when baked).  Drain and set aside.

Cooking broccoli in pan

After casserole has cooked for 30 minutes, remove from oven. Give it a good stir. Place casserole back into the oven for 15 additional minutes until it is thick and creamy. Add broccoli florets; stir to combine and distribute broccoli throughout casserole. You want the sauce to be thick, smooth and creamy, so if you need to add a tiny bit of water to achieve this, do it at this time.

Garnish the top of the casserole with grated Gruyere cheese. Place casserole back into oven for about 5 minutes, to melt the cheese.

Broccoli and cheese added to dish

When done, remove casserole, let it cool for just a minute or two, then dish it up and serve!

Baked chicken broccoli quinoa out of oven

Baked chicken broccoli with quinoa casserole in white bowlHot serving of quinoa chicken casserole in white bowl

The casserole is delicious and it’s an entire meal in one dish! The leftovers are wonderful heated up in the microwave, as well!  The chicken is cooked perfectly in this dish, and the casseole is full of flavor from the bacon, creamy quinoa sauce and the cheese! It’s soooo good!  Hope you will consider trying this recipe!

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Recipe Adapted From: Lindsay, at https://pinchofyum.com/creamy-chicken-quinoa-broccoli-casserole/

Creamy Chicken Broccoli Quinoa Casserole
Prep Time
15 mins
Cook Time
50 mins
Total Time
1 hr 5 mins
 
Category: Entree
Servings: 6 servings
Calories Per Serving: 350 kcal
Author: JB at The Grateful Girl Cooks!
Ingredients
  • 2 cups chicken broth , reduced sodium
  • 1 cup milk 1%
  • 1/4 cup Parmesan cheese , grated
  • 1 teaspoon poultry seasoning
  • 1/2 cup all purpose flour
  • 2 cups water , divided
  • 1 cup quinoa , uncooked
  • 1/4 cup bacon , cooked, crumbled
  • 2 teaspoons seasoning salt
  • 1 pound chicken breasts , boneless, skinless
  • 3 Tablespoons Parmesan cheese , grated
  • 3 cups broccoli florets
  • 1/2 cup Gruyere cheese , shredded
Instructions
  1. Preheat oven to 400°. Spray or grease a 9x13 baking dish generously on bottom and sides.
  2. Place chicken broth 1/2 cup milk in a saucepan; bring this to a low boil. In a separate cup, combine remaining milk with flour, salt, pepper, Parmesan cheese and poultry seasoning. Stir well, to remove lumps. Whisk this into boiling milk mixture. Whisk until it thickens and forms a smooth sauce. Pour sauce into a large mixing bowl. Add 1 cup of water, crumbled bacon and uncooked quinoa; mix well.Pour mixture into prepared baking dish.
  3. Slice chicken into thin strips. Lay strips over the surface of the quinoa sauce. Lightly sprinkle pieces of chicken with seasoning salt and Parmesan cheese. Place casserole in 400° oven. Bake for 30 minutes, uncovered.
  4. While casserole is baking, prepare broccoli. Place broccoli florets in a pan of boiling water for 1 minute. Remove, drain, then immediately run it under cold water (this will ensure the broccoli remains a bright green color when baked). Drain and set aside.
  5. After casserole has cooked for 30 minutes, remove from oven. Give it a good stir. Place casserole back into the oven for 15 additional minutes until it is thick and creamy. Add broccoli florets; stir to combine and distribute broccoli throughout casserole. You want the sauce to be thick, smooth and creamy, so if you need to add a tiny bit of extra water to achieve this, do it at this time (optional).
  6. Garnish the top of the casserole with grated Gruyere cheese. Place casserole back into oven for about 5 minutes, to melt the cheese. Remove from oven, serve and enjoy!
Nutrition Facts
Creamy Chicken Broccoli Quinoa Casserole
Amount Per Serving (1 g)
Calories 350 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 4g 20%
Cholesterol 69mg 23%
Sodium 1339mg 56%
Potassium 719mg 21%
Total Carbohydrates 31g 10%
Dietary Fiber 3g 12%
Sugars 2g
Protein 29g 58%
Vitamin A 10.7%
Vitamin C 56.9%
Calcium 28.5%
Iron 15%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Long pin for Creamy Chicken Broccoli Quinoa Casserole / The Grateful Girl Cooks! You will love this family friendly casserole, with chicken breasts, broccoli and quinoa in a creamy, cheesy sauce for dinner! Serves 6.

Chicken Taco Salad Bowl

Did you know it’s easy to make a delicious Chicken Taco Salad Bowl, and who doesn’t like them served in an edible tortilla shell?  Why go out to your local Mexican food restaurant when you can enjoy this yummy, filling salad for lunch or dinner from the comfort of your own home?
Chicken Taco Salad Bowl / The Grateful Girl Cooks! Make delicious Chicken Taco Salads in an edible tortilla bowl shell! Why go out when you can enjoy this yummy, filling Mexican salad from the comfort of home?

Taco salads are simple to create, and the edible tortilla bowls are very easy to make.  I use metal tortilla bowl forms that I bought on Amazon several years ago (I think they were about $10 dollars for 2 – (no I am not receiving compensation for mentioning this, just thought you might be interested to see what I used). They have been worth every single penny, and I’ve used them so many times I’ve lost count!

The metal forms are sprayed with non-stick spray and the tortillas are lightly pressed into the mold, then baked for 5 minutes. That’s it! It’s really simple (and you can store them in an airtight container for 2 days, so you can easily make them ahead of time)!

3 photo collage of baked tortilla bowls

**NOTE: If you don’t have access to tortilla bowl pans, you can still bake tortilla bowls without them. Spray medium sized oven safe bowls with cooking spray.  Press a “burrito-sized” tortilla into the bowl (creasing the edges to fit, if needed). Bake for 10-15 minutes in a preheated 375 degree oven, or until light brown and crispy. Remove from oven. Let cool for a few minutes, then carefully remove crisp tortilla from bowl.

When I make taco salads I typically use shredded pork, ground beef or shredded cooked chicken. This time I used 2 cooked/shredded chicken breasts and added a little bit of onion.  I use my own taco seasoning mix to season the meat, but you can also use 1/2 an envelope of taco seasoning (and follow the instructions on package), to season it.

Chicken cooking in pan

Spread warm refried beans across the bottom of the baked tortilla shell.  I usually try to use non-fat beans to cut down on calories. After that I add lots of shredded lettuce, chopped cilantro, then top it with the seasoned shredded chicken/onion mixture.

Refried beans in tortilla bowl

Seasoned chicken in tortilla taco bowl

Top the salad off with a nice chunky salsa, chopped tomatoes, grated cheddar cheese, a dollop of sour cream or non-fat plain yogurt, and a few additional sprigs of cilantro (and any other garnishes you enjoy, such as guacamole, avocado slices or sliced black olives).

Chicken taco salad bowl completed

Here are the two chicken taco salad bowls I made for my husband and I.  They look festive, and the bowl are completely EDIBLE!  This is one of our favorite dinners, because it fills you up, tastes fantastic, and because we truly LOVE any kind of Mexican food! Another big plus is that we don’t have to go out to a restaurant, but can enjoy it from the comfort of our own home!

Two chicken taco salads on plates

Go ahead… pull up a chair, grab a fork and have a bite!  I just KNOW you will enjoy this meal!  And by all means… add any other ingredients you wish, to creatively make this salad your own! At times I’ve added avocado slices, or guacamole, sliced olives, and even chopped green chilies to our salad… all are tasty additions!

Chicken taco salad in tortilla bowl with cilantro

Sure hope you will try these delicious salads. As much as I enjoy going OUT for Mexican food and scarfing tortilla chips and salsa, sometimes it is simply easier, more convenient and much less expensive to just make these tasty salads at home! Have a great day!

Author's signature

Chicken Taco Salad Bowl
Prep Time
15 mins
Total Time
15 mins
 
Make your own delicious Chicken Taco Salads in an edible crisp tortilla bowl!
Category: Dinner
Cuisine: Mexican
Servings: 2 servings
Calories Per Serving: 348 kcal
Author: JB at The Grateful Girl Cooks!
Ingredients
  • 2 burrito sized flour tortillas , baked into bowl shape and crisp (See NOTES below)
  • 2 cooked and shredded chicken breasts
  • 2 Tablespoons chopped onions
  • 1/2 package taco seasoning (plus water per pkg. instructions)
  • 1 can refried beans (I used non-fat)
  • 2 cups Iceberg lettuce , chopped
  • 2 Tablespoons cilantro , chopped, divided
  • Salsa (as desired)
  • 1 medium tomato , chopped, divided
  • 1/2 cup Cheddar cheese , grated, divided
  • Dollop of light sour cream (as desired)
  • Additional sprigs of cilantro
  • OPTIONAL GARNISH: guacamole , sliced avocados, sliced black olives, chopped green chilies
Instructions
  1. Bake tortilla bowls until crisp. Set aside. NOTE: If using metal tortilla bowl forms, spray pan with non-stick spray. Press tortilla into pan. Bake at 375 degrees for 5 minutes or until light brown and crispy. If you don't have access to the tortilla bowl forms, you can still bake tortilla bowls without them. Spray medium sized oven safe bowls with cooking spray. Press a "burrito-sized" tortilla into the bowl (creasing edges to fit, if needed). Bake 10-15 minutes in a 375 degree oven, or until light brown and crispy. Remove from oven. Let cool, then carefully remove crisp tortilla from bowl.
  2. Cook shredded chicken, onion and taco seasoning per package instructions. Set aside.
  3. To build salads, divide and layer ingredients into tortilla bowls: Refried beans, Shredded lettuce, cilantro, and seasoned shredded chicken, salsa, chopped tomato, grated cheddar cheese.
  4. Garnish with a dollop of sour cream and additional cilantro, if desired. Additional garnishes can include guacamole, avocado slices, sliced black olives or chopped green chilies. Serve, and enjoy this delicious Mexican salad.
Nutrition Facts
Chicken Taco Salad Bowl
Amount Per Serving (1 salad bowl)
Calories 348 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 7g 35%
Cholesterol 101mg 34%
Sodium 539mg 22%
Potassium 637mg 18%
Total Carbohydrates 19g 6%
Dietary Fiber 1g 4%
Sugars 3g
Protein 34g 68%
Vitamin A 17.1%
Vitamin C 12.8%
Calcium 24.7%
Iron 9.8%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Long pin for Chicken Taco Salad Bowl / The Grateful Girl Cooks! Make delicious Chicken Taco Salads in an edible tortilla bowl shell! Why go out when you can enjoy this yummy, filling Mexican salad from the comfort of home?

 

Southwest Chicken Salad

If you enjoy flavor-filled main dish salads, you will love this Southwest Chicken Salad, with marinated grilled chicken, black beans, corn, tomatoes, and avocado, atop romaine lettuce and drizzled with a creamy, low fat, Southwestern seasoned, lime cilantro salad dressing.Southwest Chicken Salad / The Grateful Girl Cooks!

I found this recipe on Pinterest, and it not only sounded HEALTHY, but DELICIOUS!  The original recipe serves 4, but I very slightly modified it to make two servings, for my husband and I to enjoy! OH MY GOODNESS… the salad is amazing… like “we ate every single bite” amazing!

I made the marinade early in the day, and let the chicken “bathe” in it for hours, to soak up great flavor! When I was ready to fix dinner, all I had to do was grill the chicken on my stove top and assemble the salad. EASY!  Here’s how to make it:

In a medium sized bowl, combine all the marinade/salad dressing ingredients EXCEPT FOR THE YOGURT! Mix together until all are well blended. Pour HALF of the marinade (set aside the other half) into a rimmed dish and add the chicken. Turn pieces over, to coat well. Cover chicken and place in refrigerator for 2 hours (or more, if time allows). Cover remaining marinade and refrigerate until ready to use.

Southwest Chicken Salad / The Grateful Girl Cooks!

Southwest Chicken Salad / The Grateful Girl Cooks!

When ready to assemble salad for your meal, remove reserved marinade from refrigerator. Blend in the Greek yogurt, until completely incorporated and creamy.

Southwest Chicken Salad / The Grateful Girl Cooks!

Southwest Chicken Salad / The Grateful Girl Cooks!

After chicken has fully marinated, remove it from refrigerator.  Heat a teaspoon of oil in a skillet or on a grill on medium-high heat until very hot, but not smoking.  Sear chicken on first side until bottom is golden brown and crispy, then flip and cook other side until chicken is fully done (reaches an internal temperature of 165 degrees).  I used an indoor cast iron grill and it took about 10 minutes per side.

Once done, remove chicken, and let it rest, so juices can redistribute internally. After chicken rests 5 minutes, cut each piece into thin slices. Discard chicken marinade.

Southwest Chicken Salad / The Grateful Girl Cooks!

Southwest Chicken Salad / The Grateful Girl Cooks!

When you are ready to assemble salad, fill individual bowls or plates with chopped romaine. Divide corn, beans, and cherry tomato halves between servings. Top with avocado and chicken slices (fanning them out slightly, for a decorative look). My husband wanted an entire half an avocado sliced on his salad, as you can tell from the photo below… ha ha!

Southwest Chicken Salad / The Grateful Girl Cooks!

Southwest Chicken Salad / The Grateful Girl Cooks!

Drizzle the salad with the prepared cilantro lime salad dressing. Serve, and enjoy this absolutely amazing tasting meal!  (*NOTE: I made 2 large entree sized salads for us. If making 4 salads, increase chicken to 4 pieces, and double the amount of corn, beans, cherry tomatoes, and add additional lettuce. You will not need to double the marinade).

Southwest Chicken Salad / The Grateful Girl Cooks!

Southwest Chicken Salad / The Grateful Girl Cooks!

We absolutely LOVED this salad; we were very full and completely satisfied after eating!  The grilled chicken had great flavor, thanks  to the lime cilantro marinade, and the low fat flavor-filled dressing made this dish shine!  I sincerely hope you will consider trying this recipe… it is totally delicious, filling, and very colorful! Have a fantastic day!

Southwest Chicken Salad / The Grateful Girl Cooks!

Recipe Adapted From: Karina, at https://cafedelites.com/southwestern-chicken-salad/

Southwest Chicken Salad
Prep Time
2 hrs
Cook Time
20 mins
Total Time
2 hrs 20 mins
 
You'll love this Southwest-inspired salad with marinated chicken, beans, corn, tomatoes, avocados, and lettuce, topped w/ a creamy lime cilantro dressing!
Category: Dinner
Servings: 2 main dish servings
Calories Per Serving: 468 kcal
Author: JB at The Grateful Girl Cooks!
Ingredients
  • 2 large chicken thighs (boneless, skinless)
For Marinade/Salad Dressing:
  • 2 Tablespoons olive oil
  • 1/3 cup fresh lime juice (approx. 2 large limes)
  • 1 teaspoon lime zest
  • 4 Tablespoons fresh cilantro (finely chopped)
  • 1 teaspoon brown sugar
  • 2 garlic cloves , minced
  • 1/2 teaspoon cumin (ground)
  • 1/2 teaspoon red chili pepper flakes
  • 1 teaspoon salt
  • 1/4 cup plain Greek yogurt (THIS IS USED FOR DRESSING ONLY!!!)
For Salad:
  • 4 cups romaine lettuce (torn or chopped)
  • 1/2 cup cherry tomatoes (cut in half)
  • 1/2 avocado , thinly sliced
  • 1/2 cup canned black beans (drained, rinsed)
  • 1/2 cup canned whole kernel corn (drained, rinsed)
Instructions
  1. In a medium sized bowl, combine all marinade/salad dressing ingredients EXCEPT FOR THE YOGURT! Mix together until well blended. Pour HALF of the marinade (set aside the other half) into a rimmed shallow dish and add the chicken. Toss to coat well. Cover chicken and place in refrigerator for 2 hours (or more, if time allows). Cover remaining marinade and refrigerate until ready to use.
  2. After chicken has fully marinated, remove it from refrigerator. Heat a teaspoon of oil in a skillet or on a grill on medium-high heat until very hot, but not smoking. Cook chicken on first side until bottom is golden brown and crispy, then flip and cook other side until chicken is fully cooked throughout. (I used an indoor cast iron grill and it took about 10 minutes per side). Once done, remove chicken, and let it rest so juices can settle internally. After chicken has rested for 5 minutes, cut each piece into thin slices. Discard chicken marinade.
  3. When ready to assemble salad, remove reserved marinade from refrigerator. Blend in the Greek yogurt, until completely incorporated and creamy.
  4. To assemble salads, fill individual bowls or plates with chopped romaine. Divide corn, beans, and cherry tomato halves between servings. Place avocado and chicken slices decoratively on top of salad. Drizzle each salad with reserved creamy cilantro lime dressing. Serve, and enjoy!
Recipe Notes

*NOTE: I made 2 large salads for us. If making 4 servings, increase chicken to 4 pieces, and double the amount of corn, beans, cherry tomatoes, and add additional lettuce, as desired. (Use same amounts written for marinade/dressing).

Nutrition Facts
Southwest Chicken Salad
Amount Per Serving (1 main course salad)
Calories 468 Calories from Fat 243
% Daily Value*
Total Fat 27g 42%
Saturated Fat 4g 20%
Cholesterol 108mg 36%
Sodium 1525mg 64%
Potassium 1092mg 31%
Total Carbohydrates 28g 9%
Dietary Fiber 8g 32%
Sugars 5g
Protein 30g 60%
Vitamin A 173.4%
Vitamin C 38.9%
Calcium 10.1%
Iron 19.4%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Southwest Chicken Salad / The Grateful Girl Cooks! You'll love this Southwest-inspired salad with marinated chicken, beans, corn, tomatoes, avocados, and lettuce, topped w/ a creamy lime cilantro dressing!

Hoisin Sriracha Chicken

Hoisin Sriracha Chicken is a wonderfully simple poultry dish featuring a marinade of Chinese and Thai sauces, takes about 20 minutes to cook, and is absolutely delicious!Hoisin Sriracha Chicken / The Grateful Girl Cooks! Chicken thighs get an Asian-inspired twist from a Hoisin, Sriracha and Honey marinade, then are cooked until done. Easy, sweet, slightly spicy and delicious!

I found this chicken recipe on Pinterest and it sounded quite good, so I decided to try it! YUM!  Hoisin sauce, honey, soy sauce, and Sriracha sauce, garlic and ginger form the base for a slightly sweet, slightly spicy marinade for plump chicken thighs.  Once marinated for 15 minutes, chicken is pan-cooked until done. That’s it! See how easy this recipe is? And wow, it sure tastes GOOD! Here’s how to make this simple, Asian flavor-inspired dish:

Bone-in and skin on chicken thighs were used for this recipe, but you are welcome to use boneless, skinless if you want. I usually remove the skin from chicken, but found that in this particular recipe, the skin crisps up very nicely and added to the flavor!  If using boneless thighs, the cooking time might be a bit less, so keep that in mind while cooking the chicken!

Hoisin Sriracha Chicken / The Grateful Girl Cooks!

Marinade is mixed up, chicken is covered with sauce, and marinates (or “takes a bath”) in it for 15 minutes.

Oil is heated on MEDIUM heat in a large skillet. Once oil is very hot, the chicken is removed from marinade (**MAKE SURE TO SAVE THE MARINADE), and added to the hot skillet with the skin side facing down.  Cook chicken on both sides, and make sure the skin side gets browned very well.

Hoisin Sriracha Chicken / The Grateful Girl Cooks!

Once both sides of the chicken have been browned, turn the heat on stove down to LOW. Pour the reserved marinade back into your skillet. Spoon sauce over chicken thighs, and continue to cook.  As chicken cooks, the sauce will slightly reduce in volume and thicken up  a bit.

Hoisin Sriracha Chicken / The Grateful Girl Cooks!

Cook until chicken is fully cooked through or reaches an internal temp. of 165° F.  If using bone-in thighs, cooking time will be approximately 25 minutes total… slightly less if no bone. Occasionally spoon sauce over each piece of chicken during the cooking process.

Hoisin Sriracha Chicken / The Grateful Girl Cooks!

Once chicken is done, remove from heat, and transfer chicken to individual serving dishes.  Sprinkle with white sesame seeds, if desired. Serve, and enjoy the wonderful Asian-inspired flavors in this Hoisin Sriracha Chicken dish!

Hoisin Sriracha Chicken / The Grateful Girl Cooks!

Hoisin Sriracha Chicken / The Grateful Girl Cooks!

I really hope you will consider making this chicken dish… it was easy to make and was REALLY tasty!  If you’re interested, you might also want to check out my blog post on how to make Homemade Hoisin Sauce (it’s easy, also!). I used it in this recipe!

I’ve also added the Weight Watcher Smart Points per serving in the Notes section of the printable recipe below, for those following their nutrition plan. We really did enjoy this meal!  Hope you and your family do, too! Have a wonderful day.

Hoisin Sriracha Chicken / The Grateful Girl Cooks!

Recipe Source:  http://rasamalaysia.com/hoisin-sriracha-chicken/

Hoisin Sriracha Chicken
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 
Chicken thighs get an Asian-inspired twist from a Hoisin, Sriracha and Honey marinade, then are cooked until done. Easy, sweet, slightly spicy and totally delicious!
Category: Entree
Cuisine: Asian
Servings: 4 servings
Calories Per Serving: 314 kcal
Author: JB at The Grateful Girl Cooks!
Ingredients
  • 4 large chicken thighs , with bone in and skin on (optional-see note)
  • Tablespoons hoisin sauce
  • 1 Tablespoon soy sauce
  • 1/2 Tablespoon Sriracha sauce
  • 1 Tablespoon honey
  • 3 cloves garlic (minced)
  • 1 inch piece of fresh ginger (peeled, minced)
  • A pinch of salt
  • 1 Tablespoon oil
  • White sesame seeds for garnish (optional)
Instructions
  1. Mix hoisin, soy, sriracha, honey, garlic, ginger and salt in a medium bowl; stir to fully combine ingredients. Add chicken to marinade and turn to fully cover; let chicken marinate for 15 minutes.
  2. Heat oil on MEDIUM heat in a large skillet. Once oil is very hot, remove chicken from marinade (**MAKE SURE TO SAVE THE MARINADE), and add to hot skillet with the skin side facing down. Cook chicken on both sides; make sure the skin side gets browned very well.
  3. Once both sides of the chicken have been browned, turn the heat down to LOW. Pour the reserved marinade into skillet. Spoon sauce over chicken thighs, and continue to cook. As chicken cooks, the sauce will slightly reduce in volume and thicken up a bit. Cook until chicken is fully cooked through, or reaches an internal temperature of 165° F. If using bone-in thighs, cooking time will be approximately 25 minutes total... slightly less if no bone. Occasionally spoon a bit of sauce over each piece of chicken during the cooking process.
  4. Once chicken is done, remove pan from heat, and transfer chicken to individual serving plates. Garnish chicken with white sesame seeds, if desired. Serve, and enjoy!
Recipe Notes

Boneless, skinless thighs may be substituted. Cooking time will be slightly less. Cook to internal temperature of 165 degrees (approx. 20 minutes).
Weight Watchers? Bone in with skin = 11 Smart Points per serving. Boneless skinless = 7 Smart Points

Nutrition Facts
Hoisin Sriracha Chicken
Amount Per Serving (1 piece)
Calories 314 Calories from Fat 198
% Daily Value*
Total Fat 22g 34%
Saturated Fat 7g 35%
Cholesterol 110mg 37%
Sodium 479mg 20%
Potassium 250mg 7%
Total Carbohydrates 8g 3%
Sugars 6g
Protein 19g 38%
Vitamin A 1.8%
Vitamin C 2.3%
Calcium 1.3%
Iron 5.1%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Hoisin Sriracha Chicken / The Grateful Girl Cooks! Chicken thighs get an Asian-inspired twist from a Hoisin, Sriracha and Honey marinade, then are cooked until done. Easy, sweet, slightly spicy and delicious!

BBQ Chicken Tortilla Pizza

If you enjoy thin-crust pizza, chances are you will LOVE this BBQ Chicken Tortilla Pizza!  That’s right… the crust is a baked flour tortilla! Tender chunks of chicken, sweet and spicy  BBQ sauce, red onions, cilantro and cheeses combine to make this one amazing tasting dish!BBQ Chicken Tortilla Pizza / The Grateful Girl Cooks! You're gonna LOVE this BBQ Chicken Tortilla Pizza! Chicken, BBQ sauce, red onion, cilantro and cheese on a baked flour tortilla make a yummy thin crust pizza!

I had an idea to try using a flour tortilla and make a pizza out of it.  I also knew I wanted to make a BBQ sauce based pizza with chicken, red onion, etc. I didn’t have a recipe to work off of, but made it up as I went along… and it turned out ABSOLUTELY FANTASTIC! I’m not kidding, we LOVED this pizza! Who knew?

I started by baking medium sized flour tortillas at 350 degrees on the middle rack of my oven until they were fairly crisp all over. This took about 10 minutes (I flipped each one over halfway through baking to ensure each tortilla was crisp all over (especially the middle).  I then put them under the broiler for 1 minute to slightly brown (keeping them on the middle rack not too close to broiler).

BBQ Chicken Tortilla Pizza / The Grateful Girl Cooks!

Once they were crisp, I spread each tortilla with BBQ sauce (about 1½ to 2 Tablespoons sauce per tortilla). Spread the sauce to within an inch of the edge of the tortilla. This is the sauce I used (it tastes fantastic).

BBQ Chicken Tortilla Pizza / The Grateful Girl Cooks!

Thin slices of cooked chicken and red onion slices were placed on top of the BBQ sauce. I used leftover cooked chicken breast (thighs would also be fantastic).

BBQ Chicken Tortilla Pizza / The Grateful Girl Cooks!

I added grated Mozzarella cheese and some sharp cheddar cheese to pizzas, then topped with a few cilantro leaves.

BBQ Chicken Tortilla Pizza / The Grateful Girl Cooks!

The pizzas were placed on a large baking sheet (middle rack), then baked in a 350 degree oven for 5-6 minutes, until cheese had melted.

BBQ Chicken Tortilla Pizza / The Grateful Girl Cooks!

I slid the pizzas off of the baking sheet, and sliced each one into 4 pieces with a pizza cutter, then we gobbled them up like little piggies because they were sooooo good! The slices hold their shape easily if the tortillas are crisp before baking.  Go ahead… grab a slice!

BBQ Chicken Tortilla Pizza / The Grateful Girl Cooks!

The slightly sweet and spicy taste of the BBQ sauce lends itself well to chicken, red onions and cilantro.  My husband and I were both completely thrilled with the taste of this crazy tortilla pizza!

I really hope you will consider trying this simple recipe… for me it was ridiculously easy and super quick to make, due in part to leftover cooked chicken and extra flour tortillas!  I can hardly wait to make these again for a quick dinner!

BBQ Chicken Tortilla Pizza / The Grateful Girl Cooks!

BBQ Chicken Tortilla Pizza
Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins
 
Chicken, BBQ sauce, red onion, cheese and cilantro combine on a baked flour tortilla to make this delicious thin crust pizza!
Category: Entree
Servings: 2 servings
Calories Per Serving: 484 kcal
Author: JB at The Grateful Girl Cooks!
Ingredients
  • 2 medium flour tortillas
  • 3-4 Tablespoons BBQ sauce , divided
  • 1 large COOKED chicken breast , seasoned with salt/pepper, cut in thin slices, divided
  • thin slices red onion (as many as desired)
  • 1 cup grated mozzarella cheese , divided
  • 1/2 cup grated sharp cheddar cheese , divided
  • 1/4 cup (approximately a handful) cilantro leaves, divided
Instructions
  1. Preheat oven to 350 degrees. Bake flour tortillas on middle rack of oven until fairly crisp all over (approx 10 min) Flip over halfway through baking to ensure each tortilla is crisp all over (especially the middle). Put them under broiler for 1 minute to slightly brown (keeping them on the middle rack not too close to heating element).
  2. Once crisp, remove from oven. Spread each tortilla with BBQ sauce to about an inch from the edge (about 1½-2 Tablespoons sauce per tortilla, or more if desired). Add thin slices of cooked chicken and red onion slices, add grated Mozzarella and cheddar cheese, then sprinkle with a few cilantro leaves.
  3. Place pizzas on a large baking sheet on middle rack of oven; bake at 350 degrees for 5-6 minutes, until cheese has melted. Remove from heat, and cut into slices. Serve and enjoy!
Recipe Notes

May substitute two cooked chicken thighs thinly sliced, for chicken breast.

Nutrition Facts
BBQ Chicken Tortilla Pizza
Amount Per Serving (1 pizza)
Calories 484 Calories from Fat 216
% Daily Value*
Total Fat 24g 37%
Saturated Fat 12g 60%
Cholesterol 96mg 32%
Sodium 1085mg 45%
Potassium 397mg 11%
Total Carbohydrates 28g 9%
Sugars 10g
Protein 36g 72%
Vitamin A 16.4%
Vitamin C 1.5%
Calcium 65.7%
Iron 9.5%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!BBQ Chicken Tortilla Pizza / The Grateful Girl Cooks! You're gonna LOVE this BBQ Chicken Tortilla Pizza! Chicken, BBQ sauce, red onion, cilantro and cheese on a baked flour tortilla make a yummy thin crust pizza!

Chicken Fajita Rice Bowl

I recently made a Chicken Fajita Rice Bowl… it was amazing, so I want to share the recipe with you!  I’m sure you’ll love this Weight Watchers meal, with seasoned chicken, bell peppers, onion, avocado, pico de gallo, cilantro and fresh lime juice on a bed of brown rice.
Chicken Fajita Rice Bowl / The Grateful Girl Cooks! You'll love this Weight Watchers meal, with seasoned chicken, bell peppers, onion, avocado, pico de gallo, cilantro and fresh lime juice on a bed of brown rice.

My favorite type of food is Mexican food, so you can imagine how excited I was to try this dish from Weight Watchers (with a few minor tweaks of my own!).  The best part? Knowing that an absolutely healthy meal can also be loaded with wonderful flavor, as this chicken fajita rice bowl is. It’s an entire meal in one bowl! We truly LOVED this dinner.

Seasoned chicken breast, grilled onions and bell peppers, avocado, pico de gallo, cilantro and a  squeeze of fresh lime juice on a bed of brown rice really puts this one over the top! Yum! The salad has a few steps in the process, but can be easily shortened by using leftover chicken breast and store bought salsa (in place of the homemade pico de gallo), if needed. Here’s how to make this delicious meal:

Lightly spray a skillet with non-stick spray.  Saute the bell pepper and onion on medium-high heat; cook for 4-5 minutes, or until tender.

Chicken Fajita Rice Bowl / The Grateful Girl Cooks!

Prepare brown rice according to package directions and set aside.

Chicken Fajita Rice Bowl / The Grateful Girl Cooks!

Mix spices for chicken in a small bowl (chili powder, paprika, garlic powder, cumin, oregano, salt and pepper). Sprinkle evenly over chicken slices, and toss to coat.

Chicken Fajita Rice Bowl / The Grateful Girl Cooks!

Chicken Fajita Rice Bowl / The Grateful Girl Cooks!

Heat a teaspoon of olive oil in skillet on medium heat. When oil is very hot, add chicken.  Cook chicken 4-5 minutes, turning occasionally, until done and nicely browned. Transfer chicken to a plate. Set aside.

Chicken Fajita Rice Bowl / The Grateful Girl Cooks!

Prepare pico de gallo (if making homemade or NOT using salsa). I made some very easily by chopping tomatoes, brown onion, cilantro, a squeeze of lime juice, and seasoned with salt and pepper. Looking to save a little time? Simply use store-bought chunky salsa.

Chicken Fajita Rice Bowl / The Grateful Girl Cooks!

So everything should be ready to assemble the salad… grilled peppers and onions, pan-seared chicken, brown rice, pico de gallo (or chunky salsa), avocado, cilantro, diced green chiles, and lime!

Chicken Fajita Rice Bowl / The Grateful Girl Cooks!

Assemble bowls like this:  1) Divide brown rice between two bowls. 2) Top each with half the bell pepper and onions, and 1/4 of the avocado chunks. 3) Top each bowl with half the chicken and 1 teaspoon chopped green chiles. 4) Garnish each bowl with pico de gallo (or salsa), a couple lime wedges, and a couple sprigs fresh cilantro.

Chicken Fajita Rice Bowl / The Grateful Girl Cooks!

That’s it!  Serve immediately and enjoy this amazing tasting dinner entree!

Chicken Fajita Rice Bowl / The Grateful Girl Cooks!

It’s even better knowing that this is a fairly low calorie one bowl meal, with chicken, rice and veggies! If you follow a Weight Watchers plan, this Chicken Fajita Rice Bowl (when prepared as written) has a Smart Point total of 7! You can’t beat that, especially when you see and taste how fantastic this dish really is!

Hope you enjoy it… we sure did.

Chicken Fajita Rice Bowl / The Grateful Girl Cooks!

Recipe Adapted From:  https://cmx.weightwatchers.com/nui/explore/details2/WWRECIPE:58c0753485fb70cc179c5fb6

Chicken Fajita Rice Bowl
Prep Time
20 mins
Cook Time
5 mins
Total Time
25 mins
 
You'll love this Weight Watchers meal, with seasoned chicken, bell peppers, onion, avocado, pico de gallo, cilantro and fresh lime juice on a bed of brown rice.
Servings: 2 servings
Calories Per Serving: 326 kcal
Author: JB at The Grateful Girl Cooks!
Ingredients
  • 1 large boneless , skinless chicken breast, halved horizontally, then cut into thin strips
  • 1 teaspoon olive oil
Spices For Chicken:
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper
For Salad:
  • 1 cup cooked brown rice
  • 1/4 cup thinly sliced brown onion
  • 1/4 cup EACH uncooked red and green bell pepper , chopped
  • 1/2 Hass avocado , diced
  • 2 teaspoons diced green chiles
  • 1/2 medium fresh lime , cut into 4 wedges
  • 1/2 cup pico de gallo OR fresh salsa
  • 4 sprigs fresh cilantro
Instructions
  1. Lightly spray a skillet with non-stick spray. Saute the bell pepper and onion on medium-high heat; cook for 4-5 minutes, or until tender.
  2. Mix spices for chicken in a small bowl (chili powder, paprika, garlic powder, cumin, oregano, salt and pepper). Sprinkle evenly over chicken slices, and toss to coat. Heat a teaspoon of olive oil in skillet on medium heat. When oil is very hot, add chicken. Cook chicken 4-5 minutes, turning occasionally, until done and nicely browned. Transfer chicken to a plate. Set aside.
  3. Prepare pico de gallo (if making homemade or NOT using salsa). I made some very easily by chopping tomatoes, brown onion, cilantro, a squeeze of lime juice, and seasoned with salt and pepper. Looking to save a little time? Simply use store-bought chunky salsa.
  4. Assemble bowls like this: 1) Divide brown rice between two bowls. 2) Top each with half the bell pepper and onions, and 1/2 of the avocado chunks. 3) Top each bowl with half the chicken and 1 teaspoon chopped green chiles. 4) Garnish each bowl with pico de gallo (or salsa), a couple lime wedges, and a couple sprigs fresh cilantro.
Recipe Notes

If you follow a Weight Watchers plan, this Chicken Fajita Rice Bowl (when prepared as written) has a Smart Point total of 7!

Nutrition Facts
Chicken Fajita Rice Bowl
Amount Per Serving (1 serving)
Calories 326 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 1g 5%
Cholesterol 36mg 12%
Sodium 1083mg 45%
Potassium 619mg 18%
Total Carbohydrates 41g 14%
Dietary Fiber 6g 24%
Sugars 7g
Protein 16g 32%
Vitamin A 31.7%
Vitamin C 50.7%
Calcium 2.1%
Iron 9.1%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Chicken Fajita Rice Bowl / The Grateful Girl Cooks! You'll love this Weight Watchers meal, with seasoned chicken, bell peppers, onion, avocado, pico de gallo, cilantro and fresh lime juice on a bed of brown rice.

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Chicken Wild Rice and Bacon Soup

On a cool Fall day, nothing warms you up better than a hearty bowl of Chicken, Wild Rice and Bacon Soup!  Chicken, chewy wild rice, thick-cut bacon, carrots, onions and spices are the backdrop for this easy, delicious, creamy and filling soup!Chicken Wild Rice and Bacon Soup / The Grateful Girl Cooks! Chicken, chewy wild rice, thick-cut bacon, carrots, onions and spices are the backdrop for this easy, delicious, creamy and filling soup!

I found this recipe in a cookbook I bought for my friend Shari last Christmas!  I gave her the cookbook (she LOVES to cook), and cringed just a bit when she said her son had given her the exact same cookbook, so she gave it back to me and told me to keep it. Gadzooks!  Of course, I did (it was a sacrifice… ha ha), and I have loved finding new soup recipes for our family in it, including THIS one.  My husband and I loved this amazing soup!

The soup has a rather long cook time (60 minutes) in order to soften the wild rice, but other than that (and that really wasn’t a big deal), it was a simple soup to prepare. I recommend this recipe (AND the cookbook) whole-heartedly, and hope you will consider trying it!  Here’s how to make the soup:

Cook bacon pieces in a large, heavy pot.  *TIP: I cut the bacon into 1″ strips with kitchen scissors before cooking, because it cooks faster. Simply stack the bacon, then cut through strips with scissors (or sharp knife). Cook bacon on medium-high heat until crisp (takes about 5-7 minutes). When done, transfer bacon with a slotted spoon to paper towels to drain. Set aside. Leave bacon grease in pot.

Chicken Wild Rice and Bacon Soup / The Grateful Girl Cooks!

Place butter, chopped carrot and onion into the pot. Cook on medium-high, stirring often, until carrot begins to soften (about 5-6 minutes).

Chicken Wild Rice and Bacon Soup / The Grateful Girl Cooks!

Add minced garlic and dried thyme. Cook for one minute, stirring, so the garlic doesn’t burn. Pour in the white wine. Cook for 3 minutes, stirring often to scrape up any bacon “bits” from bottom of pan (these will add flavor to soup).

Chicken Wild Rice and Bacon Soup / The Grateful Girl Cooks!

Now add chicken broth and wild rice to pot. Stir to combine. Turn heat down to Low, put a lid on the pot and cook for 60 minutes or until rice is tender.

Chicken Wild Rice and Bacon Soup / The Grateful Girl Cooks!

Once rice is tender, add cooked bacon and chicken to soup. By the way, I quickly cooked the chicken while the soup was cooking, so it was ready to go once the rice was tender. You can also use rotisserie chicken or leftover baked or boiled chicken to save time, as well!

Chicken Wild Rice and Bacon Soup / The Grateful Girl Cooks!

Add the heavy whipping cream. Stir to combine. Return the soup to a low simmer; cook soup, uncovered for 5 more minutes, until heated through, and soup has thickened a bit.

Chicken Wild Rice and Bacon Soup / The Grateful Girl Cooks!

Once soup has heated through, season with salt and black pepper, to taste. Now it’s ready to serve!

Chicken Wild Rice and Bacon Soup / The Grateful Girl Cooks!

This is how it looked when I ladled it into our soup bowls… doesn’t it look yummy?  Guess what… it TASTES yummy, too! Serve the soup with some crusty french bread, and enjoy!

Chicken Wild Rice and Bacon Soup / The Grateful Girl Cooks!

Chicken Wild Rice and Bacon Soup / The Grateful Girl Cooks!

I really hope you will consider trying this soup!  I know it’s hard to look at a picture and wonder if it actually tastes good… but it does!  The kitchen smelled incredibly good, too, while this was cooking!

The leftovers were good for lunch the next day, as well.  You will notice with the leftovers (IF you have any leftovers… wink, wink) that the rice absorbs more of the broth if refrigerated overnight.  Simply add a bit more broth when you reheat the soup, and it will be as good as the first night you made it! Have a great day… and make some SOUP!

Chicken Wild Rice and Bacon Soup / The Grateful Girl Cooks!

Recipe Adapted From: The cookbook “Williams-Sonoma Soup Of The Day”, published by Weldon Owen, Inc. and Williams-Sonoma, Inc., 2011, page 61.

Chicken Wild Rice and Bacon Soup
Prep Time
20 mins
Cook Time
1 hr 5 mins
Total Time
1 hr 25 mins
 
Chicken, chewy wild rice, thick-cut bacon, carrots, onions and spices are the backdrop for this delicious, creamy and filling soup!
Category: Soup
Servings: 4 servings
Calories Per Serving: 471 kcal
Author: JB at The Grateful Girl Cooks!
Ingredients
  • 6-7 slices thick cut bacon , cut into 1" strips (use kitchen scissors or sharp knife to cut)
  • 1 Tablespoon butter
  • 1 carrot , peeled and chopped
  • 1 yellow onion (medium), chopped
  • 2 cloves garlic , minced
  • 1/2 teaspoon dried thyme
  • 1/4 cup dry white wine
  • 4 cups chicken broth
  • 1 cup uncooked wild rice
  • 1 chicken breast (skinless, boneless), cooked and chopped (1" chunks)
  • 3 Tablespoons heavy whipping cream
  • Salt and fresh ground black pepper , to taste
Instructions
  1. Cut bacon into 1" strips with kitchen scissors. (stack bacon, then cut through strips with scissors or sharp knife). Cook bacon pieces in a large, heavy pot on medium-high heat until crisp (takes about 5-7 minutes). When done, transfer bacon with a slotted spoon to paper towels to drain. Set aside. Leave bacon grease in pot.
  2. Place butter, chopped carrot and onion into the pot. Cook on medium-high, stirring often, until carrot begins to soften (about 5-6 minutes). Add minced garlic and dried thyme. Cook for an additional minute, stirring, so the garlic doesn't burn. Add wine. Cook for 3 minutes, stirring often to scrape up any bacon "bits" from bottom of pan (these add flavor to soup). Add chicken broth and wild rice to pot. Stir to combine. Turn heat down to Low, put a lid on the pot and cook for 60 minutes or until rice is tender.
  3. Once rice is tender, add cooked bacon and chicken to soup. Add heavy whipping cream. Stir to combine. Return soup to a low simmer; cook soup, uncovered, for 5 minutes, until heated through, and soup has thickened a bit. Once soup is heated through, season with salt and pepper, to taste. Serve, and enjoy!
Nutrition Facts
Chicken Wild Rice and Bacon Soup
Amount Per Serving (1 serving)
Calories 471 Calories from Fat 234
% Daily Value*
Total Fat 26g 40%
Saturated Fat 9g 45%
Cholesterol 62mg 21%
Sodium 1291mg 54%
Potassium 669mg 19%
Total Carbohydrates 36g 12%
Dietary Fiber 3g 12%
Sugars 3g
Protein 20g 40%
Vitamin A 53.1%
Vitamin C 24.5%
Calcium 3.9%
Iron 10.2%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Chicken Wild Rice and Bacon Soup / The Grateful Girl Cooks! Chicken, chewy wild rice, thick-cut bacon, carrots, onions and spices are the backdrop for this easy, delicious, creamy and filling soup!

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