Archive of ‘Chicken’ category

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)!

Tortilla Bowl Metal Forms

**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!

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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)
  • 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
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!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! You'll love this Southwest-inspired salad with marinated chicken, beans, corn, tomatoes, avocados, and lettuce, topped w/ a creamy lime cilantro dressing!

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
 
Category: Dinner
Servings: 2 main dish servings
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).

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
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

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
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.

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
 
Servings: 2 servings
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!

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
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!

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!

Lemon Rosemary Chicken Breasts

If you’re looking for a light chicken recipe, you should try these Lemon Rosemary Chicken Breasts! Marinated, grilled, and served with a lemon glaze (made from the marinade), this simple yet delicious chicken dish is sure to impress!Lemon Rosemary Chicken Breasts / The Grateful Girl Cooks! Marinated, grilled, and served with a lemon glaze, this low calorie and delicious recipe is sure to impress!
I found this recipe on the Weight Watchers website, and decided to give it a try.  The recipe is incredibly easy to make, and the chicken (when prepared as written) counts as 4 WW Smart Points per serving!  My husband and I loved this dish!  Low in calories, yet full of flavor, thanks to the incredible marinade and glaze!

This recipe calls for thin chicken cutlets or tenderloins. If you don’t have those handy (which I did not), you can easily substitute a thick boneless, skinless chicken breast cut it in half lengthwise horizontally, OR take a thick chicken breast, and cut it in half vertically, then pound it out thin between two pieces of plastic wrap (see photo below).

Lemon Rosemary Chicken Breasts / The Grateful Girl Cooks!

In a medium-sized bowl, place olive oil, lemon zest, minced garlic, rosemary, thyme, white wine and the chicken broth. Stir well, to combine ingredients. Add chicken breasts to marinade. Turn them over to coat all sides.

Lemon Rosemary Chicken Breasts / The Grateful Girl Cooks!

Lemon Rosemary Chicken Breasts / The Grateful Girl Cooks!

Cover bowl with plastic wrap, and refrigerate chicken in marinade for at least 6 hours.

Lemon Rosemary Chicken Breasts / The Grateful Girl Cooks!

When ready to cook, generously spray a grill or grill pan with non-stick cooking spray (off the heat). Preheat the grill (or grill pan) to medium-high. Once grill is hot, transfer chicken pieces from marinade onto hot grill (Importantsave remaining marinade sauce). Cook chicken 3-5 minutes per side, or until chicken is done and reaches internal temperature of 165 degrees F.

Lemon Rosemary Chicken Breasts / The Grateful Girl Cooks!

While chicken is cooking, use the remaining marinade to make a glaze. To make the glaze, combine remaining marinade with 1/2 cup chicken broth in a small saucepan. Heat the sauce on high heat. Bring to a boil, and continue cooking for about 5 minutes, until glaze has reduced slightly, and thickened a bit.

Lemon Rosemary Chicken Breasts / The Grateful Girl Cooks!

When chicken is done, drizzle the glaze over the cooked chicken, and serve!

Lemon Rosemary Chicken Breasts / The Grateful Girl Cooks!

Lemon Rosemary Chicken Breasts / The Grateful Girl Cooks!

I hope you will consider trying this delicious recipe!  I marinated the chicken EARLY in the day, so that when dinner time came around, all I had to do was grill the chicken and make the quick glaze while the chicken was cooking.  By doing it that way, it was EASY and quick to prepare our evening meal!

Have a fantastic day.

Lemon Rosemary Chicken Breasts / The Grateful Girl Cooks!

Recipe:  https://cmx.weightwatchers.com/nui/explore/details2/WWRECIPE:5626a646a6d5b396107020a6

Lemon Rosemary Chicken Breasts
Prep Time
5 mins
Cook Time
8 mins
Total Time
13 mins
 
Enjoy these flavorful, (yet light in calories) lemon and rosemary marinated, grilled chicken breasts! Weight Watcher member? Only 4 Smart Points per serving!
Category: Entree
Servings: 4 servings
Author: JB at The Grateful Girl Cooks!
Ingredients
  • 2 Tablespoons olive oil
  • 2 teaspoons lemon zest
  • 2 teaspoons fresh squeezed lemon juice
  • 2 teaspoons fresh rosemary , minced
  • 1 Tablespoon minced garlic
  • 1 teaspoon fresh thyme , minced
  • 1 Tablespoon dry white wine
  • 1/4 cup low-sodium chicken broth
  • 1 pound boneless , skinless chicken breast (thin cutlets OR tenderloins)
  • Non-stick cooking spray
  • 1/2 cup chicken broth (for glaze)
Instructions
  1. In a medium-sized bowl, place olive oil, lemon zest, minced garlic, rosemary, thyme, white wine and the chicken broth. Stir well, to combine ingredients.
  2. Add chicken breasts to marinade. Turn them over to coat all sides. Cover bowl with plastic wrap, and refrigerate chicken in marinade for at least 6 hours.
  3. When ready to cook, generously spray a grill or grill pan with non-stick cooking spray (off the heat). Preheat the grill (or grill pan) to medium-high. Once grill is hot, transfer chicken pieces from marinade onto hot grill (save remaining marinade sauce). Cook 3-5 minutes per side, until chicken is done, and reaches an internal temperature of 165 degrees F.
  4. Use the remaining marinade to make a glaze while the chicken is cooking. To make the glaze, combine the remaining marinade with 1/2 cup chicken broth in a small saucepan. Heat the sauce on high heat. Bring glaze to a boil, and continue cooking for about 5 minutes, until glaze has reduced slightly, and thickened a bit.
  5. When chicken is done, drizzle the glaze over the cooked chicken, and serve!
Recipe Notes
Recipe calls for thin cutlets or tenderloins. If you don't have those handy, you can substitute a thick boneless, skinless chicken breast and cut it in half horizontally lengthwise, OR take a thick chicken breast, and cut it in half vertically, then pound it out thin between two pieces of plastic wrap.

Here’s one more to pin on your Pinterest boards!Lemon Rosemary Chicken Breasts / The Grateful Girl Cooks! Marinated, grilled, and served with a lemon glaze, this low calorie and delicious recipe is sure to impress!

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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
10 mins
Cook Time
15 mins
Total Time
25 mins
 
Category: Main Course Salad
Servings: 2 entree salads
Author: JB at The Grateful Girl Cooks!
Ingredients
For Marinade/Salad Dressing:
  • 1/4 cup extra virgin olive oil
  • 1 teaspoon granulated sugar
  • 1 Tablespoon golden balsamic vinegar ( I used a white raspberry balsamic)
  • 1/2 Tablespoon dried tarragon (or 1 Tablespoon fresh, chopped tarragon)
  • 1/4 teaspoon salt
  • 1/4 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
  • 1/4 cup crumbled feta cheese
  • 2 Tablespoons sliced almonds
  • 1 slice cooked crisp/crumbled bacon (optional)
Instructions
  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 1/2 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 recipe for a Chopped Greek Chicken Salad, with grilled chicken, feta cheese, kalamata olives, crunchy cucumbers, and a light vinaigrette recently, and decided to try it.  Wow!  We LOVED it!Chopped Greek Chicken Salad / The Grateful Girl Cooks! You will love this Weight Watchers recipe for Chopped Greek Chicken Salad, with grilled chicken, feta cheese, kalamata olives, crunchy cucumbers, and a light vinaigrette!
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
10 mins
Cook Time
8 mins
Total Time
18 mins
 
Full of flavor and light in calories, this entree salad (from Weight Watchers) will really hit the spot!
Category: Main Course Salad
Servings: 2 main course servings
Author: JB at The Grateful Girl Cooks!
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
Instructions
  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!
Recipe 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! You will love this Weight Watchers recipe for Chopped Greek Chicken Salad, with grilled chicken, feta cheese, kalamata olives, crunchy cucumbers, and a light vinaigrette!

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