Chicken Archives

Category: Chicken

06
Jul
2018

Simple Chicken Sausage Pasta

categories: Chicken, Italian, Main Dishes, Pasta

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Simple chicken sausage pasta is an easy, quick and delicious meal to prepare. Pasta is tossed with Italian spices, olive oil, butter, Parmesan cheese and chicken sausage, then served in this flavor-filled, simple dish!

We love pasta at our house… do you? Years ago, I started experimenting with simple pasta dishes that were not drenched in Italian tomato sauce or alfredo sauce, and came up with this EASY, yet great tasting chicken sausage pasta!

We love those traditional sauces I mentioned above, but I was trying to create SIMPLE and QUICK new pasta dishes without using heavy sauces! This one is our favorite! I make this dish when I don’t want to mess with making a sauce, and just want something for dinner that is filling, tasty, and EASY to fix after a busy day. Sometimes we have it without meat of any kind added, but other times we add it in.

We had two leftover grilled chicken sausages in our refrigerator, so when my husband asked if we could have pasta for dinner, it was so easy to pull this meal together in a matter of minutes!

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How To Make Simple Chicken Sausage Pasta

This recipe uses two links of Italian flavored chicken sausage, and gives it a little extra protein and flavor! Here’s how to make this chicken sausage pasta:

Two COOKED chicken sausages are sliced, then each slice is cut into quarters. If you want, you can pan cook the sausages while the pasta is cooking (to save time). Set aside the chicken sausages until ready to add to pasta.

Prepare pasta according to package instructions. My preferred pasta is fettucine noodles, but regular spaghetti noodles work just as well for this simple meal (I speak from experience!). Once pasta is done cooking, drain noodles in a colander (but do not rinse), then put hot noodles immediately back into the pot you cooked them in (minus the water, of course).

Season The Cooked Pasta

Quickly stir in butter while the pasta is hot so it can melt. Add olive oil and Italian spices, and toss to coat the pasta with the ingredients. Tongs work wonderfully for this! Taste test the pasta. If desired, add additional salt and pepper, to suit your taste buds.

Add warm chicken sausage to the pasta, and toss well, to combine. If necessary, turn heat on LOW while tossing pasta, just to keep pasta hot. Once mixed, divide pasta and sausage among serving bowls or plates.

Serve The Chicken Sausage Pasta

That’s it! See how simple it is to make this chicken sausage pasta? To serve, grate additional fresh Parmesan cheese over the top of the hot pasta. Garnish with some chopped flat leaf Italian parsley. I was able to use some parsley that is growing in our little garden-yay!).

You don’t have to have a thick sauce to serve up a flavor-filled pasta dish! This is one of our favorite ways to have pasta… and it takes hardly any time at all to whip this up for dinner!

If you enjoy pasta, you might also want to try Florentine Manicotti, Pasta Carbonara, or Chicken Broccoli Fettucine Alfredo. I heartily recommend any of those recipes. You can find other yummy pasta recipes in my Recipe Index shown at the top of each blog post.

Sure do hope you will give this simple chicken sausage pasta a try! It tastes wonderful using regular (pork) Italian sausages, too. Next time you grill, throw a couple sausages on, then save them in your refrigerator or freezer until you make this dish. It’s a great timesaver!

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Simple Chicken Sausage Pasta

Prep Time

10 mins

Cook Time

11 mins

Total Time

21 mins

Simple chicken sausage pasta is an easy, delicious meal to prepare. Pasta is tossed with Italian spices, olive oil, butter, Parmesan cheese and chicken sausage!

Category: Entree

Cuisine: Italian

Keyword: chicken sausage pasta

Servings: 4 servings

Calories Per Serving: 440 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 links Italian chicken sausage , cooked
8 ounces fettucine pasta (1/2 pound)
2 Tablespoons butter
2 Tablespoons extra virgin olive oil
1/4 teaspoon garlic powder
1/4 teaspoon Italian seasoning
1/8 teaspoon dried oregano
1/4 cup Parmesan cheese , grated
1-2 pinches salt/pepper ,to taste
4 teaspoons Parmesan cheese , for garnish (optional)
2 Tablespoons Flat leaf Italian parsley (fresh) , for garnish (optional)

US Customary - Metric

Instructions

Slice two COOKED chicken sausages into 1/2 inch slices, then cut each slice into quarters. You can pan cook the sausages while the pasta is cooking (to save time). Set aside cooked chicken sausage pieces until ready to add to cooked pasta.
Prepare pasta according to package directions. When pasta is done, drain noodles in a colander (do not rinse), then put them back into pot you cooked them in (minus the water, of course).
Quickly stir in butter while the pasta is hot so it can melt. Add olive oil and Italian spices, and toss to coat the pasta with the butter, oil and spices. Taste test pasta. If desired, add additional salt and pepper, to suit your taste buds. Add chicken sausage to pasta and toss, to combine. If necessary, turn heat on LOW while tossing pasta, just to keep pasta hot.
To serve, divide pasta and sausage among serving bowls, grate additional fresh Parmesan cheese over the top of the hot pasta, then garnish with chopped flat leaf Italian parsley. Enjoy!

Recipe Notes

Caloric calculation does not include optional garnish of additional Parmesan cheese and parsley.

Nutrition Facts

Simple Chicken Sausage Pasta

Amount Per Serving (1 (1/4 of total))

Calories 440 Calories from Fat 198

% Daily Value*

Fat 22g34%

Saturated Fat 7g44%

Cholesterol 96mg32%

Sodium 606mg26%

Potassium 138mg4%

Carbohydrates 42g14%

Fiber 1g4%

Sugar 1g1%

Protein 16g32%

Vitamin A 410IU8%

Vitamin C 0.6mg1%

Calcium 94mg9%

Iron 1.5mg8%

* Percent Daily Values are based on a 2000 calorie diet.

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22
Jun
2018

Chicken Broccoli Fettucine Alfredo

categories: Chicken, Italian, Main Dishes

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Chicken Broccoli Fettucine Alfredo- this classic Italian dish with a creamy butter Parmesan sauce is delicious, and can be on the table in about 30 minutes!

You know what? Right up front I have to tell you this “all in one” meal is fairly high in calories, but I gotta be honest here… sometimes you just have to enjoy yourself! This dish is Italian comfort food at it’s very best!!!

Chicken broccoli fettucine alfredo is one of my favorite Italian dishes, but I only make it occasionally, because it has more delicious calories than I need to routinely consume in one meal!

But… having said that, I cannot say enough GOOD things about this dish- the pasta is coated in a creamy Parmesan butter alfredo sauce packed with flavor, and features chicken breasts and broccoli… an all in one dinner! It tastes DELICIOUS! Oh boy… is it ever delicious!

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SO HOW DO I MAKE CHICKEN BROCCOLI FETTUCINE ALFREDO?

The first thing you will need to do is make the alfredo sauce for the pasta. It’s EASY! Melt butter in a large skillet. Once butter is melted, add heavy whipping cream, pepper, and garlic powder. Stir until combined. Cook this sauce for about 5 minutes on medium low. Try to NOT let it come to a boil.

Add grated fresh Parmesan cheese to the sauce, and stir to combine. Cook these ingredients on medium low until the cheese has melted and the sauce has thickened.

Prepare The “Add-Ins”

NOTE: (This step can be done ahead of time!) Cook broccoli florets (either fresh or frozen). I use fresh broccoli florets and steam them over boiling water until they are done. Set aside until you’re ready to add them to the sauce. Cut the cooked chicken breast into bite-sized pieces.

Cook fettucine pasta according to the package directions. When done, drain pasta well.

Finishing The Chicken Broccoli Fettucine Alfredo

Add cooked and drained fettucine noodles to the alfredo sauce. Next add cooked broccoli and chicken pieces. Stir well, to combine ingredients and fully coat everything with the alfredo sauce. TIP: If the mixture seems too thick, simply add a bit more whipping cream to the pan, and stir to blend it in.

Taste test the pasta (it’s a hard job, but someone’s gotta do it). Season with salt and pepper, to suit your taste. Continue cooking on medium low for a minute or two to ensure everything is heated through before serving.

Time To Serve This Delicious Meal

To serve, transfer chicken broccoli fettucine alfredo to individual serving bowls or plates. Garnish each serving with chopped fresh parsley, if desired. If you don’t mind the extra calories, you can also grated a tiny bit of Parmesan cheese over the top, too.

Serve this delicious pasta, and enjoy every single yummy, high calorie bite! If you enjoy this meal, you might also want to check out my recipe for Shrimp and Penne Pasta Alfredo.

While this may not be the “healthiest” dish you’ve ever had… it might be one of the most delicious dishes you’ve ever had! The fettucine is so good… creamy, cheesy, and hey… since there is a vegetable (broccoli) and lean protein (chicken breast) in it, that’s gotta count for something, right? It’s all about BALANCE in everything! Sure hope you enjoy this meal!

Looking For More PASTA Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have lots of yummy pasta dishes, including:

Interested In More Recipes?

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Chicken Broccoli Fettucine Alfredo

Prep Time

15 mins

Cook Time

11 mins

Total Time

26 mins

Chicken Broccoli Fettucine Alfredo- this classic Italian dish with a creamy butter Parmesan sauce is delicious, and can be on the table in about 30 minutes!

Category: Dinner

Cuisine: Italian

Keyword: chicken broccoli fettucine alfredo

Servings: 5 servings

Calories Per Serving: 934 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

12 ounces fettucine pasta
3/4 cup butter
1½ cups heavy whipping cream
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1½ cups Parmesan cheese , grated
2 chicken breasts (boneless, skinless) , precooked
2 cups broccoli , steamed
2 teaspoons parsley (fresh) , for garnish (if desired)

US Customary - Metric

Instructions

Make the alfredo sauce for the pasta. Melt butter in a large skillet. Once butter is melted, add heavy whipping cream, pepper, and garlic powder. Stir until combined. Cook this sauce for about 5 minutes on medium low. Try to NOT let it come to a boil. Add grated fresh Parmesan cheese to the sauce, and stir to combine. Cook on medium low until the cheese has melted and the sauce has thickened.
NOTE: To save time, these two steps can be done ahead of time: #1-Cook broccoli florets until done. #2-Cut two pre-cooked boneless, skinless chicken breasts into bite sized pieces. Set broccoli and chicken aside until ready to add to sauce.
Cook fettucine pasta according to the package directions. When done, drain pasta well.
Add drained fettucine noodles to the alfredo sauce in pan, then add cooked broccoli and chicken pieces. Stir well, to combine ingredients and fully coat everything with alfredo sauce. If the mixture seems too thick, simply add a bit more whipping cream to the pan, and stir to blend it in. Taste test the pasta. Season with additional salt and pepper, if desired. Continue cooking on low for a minute or two, to ensure everything is hot.
To serve, transfer chicken broccoli fettucine alfredo to individual serving dishes. Garnish each serving with chopped fresh parsley, if desired. If you don't mind the extra calories, you can also grated a tiny bit of Parmesan cheese over the top, too. Serve hot, and enjoy!

Nutrition Facts

Chicken Broccoli Fettucine Alfredo

Amount Per Serving (1 serving)

Calories 934 Calories from Fat 594

% Daily Value*

Fat 66g102%

Saturated Fat 39g244%

Cholesterol 277mg92%

Sodium 829mg36%

Potassium 537mg15%

Carbohydrates 54g18%

Fiber 3g13%

Sugar 2g2%

Protein 32g64%

Vitamin A 2415IU48%

Vitamin C 33.4mg40%

Calcium 453mg45%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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01
Jun
2018

Chicken Enchilada Mole Casserole

categories: Casseroles, Chicken, Main Dishes, Mexican / Southwestern

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Chicken Enchilada Mole Casserole is an easy to make dinner, with layers of corn tortillas, chicken breast strips, enchilada and mole sauce, onions and cheese, and is ready in 35 minutes!

Ever have one of those days where you know you need to fix something for dinner, but don’t have a clue what that will be? That is how I came up with this simple layered chicken enchilada casserole! I used my recipe for Layered Chicken Enchilada Casserole as inspiration (which uses a creamy green sauce). Then I started pulling things out of the refrigerator and pantry and then just started cooking!

I gathered two leftover grilled chicken breasts, some homemade red enchilada sauce (it was in our freezer, but I thawed it out!), a jar of mole sauce (check out this link to find out what is in this traditional Mexican sauce), onion, a few tortillas and some Mexican blend cheese and got busy creating this easy casserole dish that serves 6.

By the way… don’t worry about using homemade enchilada sauce… a large (28 oz.) can will do just fine… and mole sauce? You can pretty much find small 8.25 oz. jars of it in almost every grocery store in the Mexican Foods section. Mole sauce adds a rich depth of flavor to standard enchilada sauce and partners very well in this recipe.

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So… How Do I Make This Chicken Enchilada Casserole?

It’s easy. You will just be creating a layer of ingredients, then repeating the layers, etc. Start by thinly slicing two grilled chicken breasts (I used leftovers). A quick and easy substitution would be to use two rotisserie chicken breasts, lightly seasoned with salt and pepper.

Mix enchilada sauce and mole sauce in pan. Stir until blended, then cook on low heat for 5 minutes. This allows the flavors to come together a bit! (Note: I used homemade enchilada sauce, so your version may look slightly different)

Spray an 8×8 inch pan with non-stick cooking spray. Rip two tortillas into large pieces and layer the bottom of the dish, trying to cover as much as possible.

Spread 1/3 of the sauce over the tortilla pieces, spreading to cover.

Cover the sauce with 1/2 of the chicken slices, 1/2 of the chopped onions and top them with 1/3 of the grated Mexican cheese blend.

Repeat Layers

Repeat another layer in the same order: 2 torn tortillas, 1/3 of the sauce, remaining 1/2 of the chicken and onions, then top this second layer with 1/3 of the grated Mexican blend cheese. For the final layer, simply add the remaining two torn tortilla pieces, top with remaining sauce, then top it all off with the remaining grated cheese.

Time To Bake The Chicken Enchilada Mole Casserole

Bake the casserole (uncovered) in a 350° F. preheated oven for 20-25 minutes (mine was done in 20). The cheese and sauce should be bubbly when done. Remove chicken enchilada casserole from oven to a wire rack.

Let the casserole rest for a minute or two to let the cheese firm up, so it will be easier to slice.

Slice the casserole into 6 pieces, and transfer to plates. Serve each piece with a dollop of sour cream and a cilantro leaf garnish, if desired.

And that’s how this casserole came to be made and eaten at our house! Hope you will give it a try! Since this yummy casserole can be on the table in about 35 minutes, it’s a great meal for busy weeknights!

Looking For More Mexican-Inspired Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have quite a few Mexican-inspired recipes you might enjoy, including:

Interested In More Recipes?

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
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Chicken Enchilada Mole Casserole

Prep Time

15 mins

Cook Time

20 mins

Total Time

35 mins

Chicken Enchilada Mole Casserole is an easy to make dinner, with layers of corn tortillas, chicken breast strips, enchilada and mole sauce, onions and cheese, and is ready in 35 minutes!

Category: Dinner

Cuisine: Mexican

Keyword: chicken enchilada mole casserole

Servings: 6 servings

Calories Per Serving: 499 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

6 corn tortillas
28 ounces Red enchilada sauce
1/2 cup Mole sauce (found in Mexican food sections of grocery store)
2 chicken breasts (cooked)
1/2 cup white onion , finely chopped
2 cups Mexican 4 blend cheese (or combo of cheddar/jack)
4 Tablespoons sour cream
4 cilantro leaves (optional)

US Customary - Metric

Instructions

Preheat oven to 350° F.
Thinly slice two grilled chicken breasts for the casserole. A quick and easy substitution would be to use two rotisserie chicken breasts, lightly seasoned with salt and pepper.
Mix enchilada sauce and mole sauce in pan. Stir until blended, then cook on low heat for 5 minutes.
Spray an 8x8 inch baking dish with non-stick cooking spray. Rip two tortillas into large pieces and layer the bottom of the dish, trying to cover as much as possible. Spread 1/3 of sauce over the tortilla pieces. Cover sauce with 1/2 of the chicken, 1/2 of the onions and top them with 1/3 of the grated Mexican cheese blend. Repeat another layer in the same order: 2 torn tortillas, 1/3 of the sauce, remaining 1/2 of the chicken and onions, then top this second layer with 1/3 of the grated Mexican blend cheese. For the final layer, add remaining two torn tortilla pieces, cover with remaining sauce, then top it all off with the remaining grated cheese.
Bake the casserole (uncovered) in a 350° F. preheated oven for 20-25 minutes (mine was done in 20). The cheese and sauce should be bubbly when done. Remove chicken enchilada casserole from oven to a wire rack. Let the casserole rest for a minute or two to let the cheese firm up, so it will be easier to slice.
Slice the casserole into 6 pieces, and transfer to plates. Serve each piece with a dollop of sour cream and a cilantro leaf garnish, if desired. Enjoy!

Nutrition Facts

Chicken Enchilada Mole Casserole

Amount Per Serving (1 serving)

Calories 499 Calories from Fat 144

% Daily Value*

Fat 16g25%

Saturated Fat 9g56%

Cholesterol 68mg23%

Sodium 1474mg64%

Potassium 274mg8%

Carbohydrates 24g8%

Fiber 3g13%

Sugar 9g10%

Protein 22g44%

Vitamin A 1445IU29%

Vitamin C 3.8mg5%

Calcium 336mg34%

Iron 1.6mg9%

* Percent Daily Values are based on a 2000 calorie diet.

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20
Apr
2018

Mediterranean Chicken Sandwich

categories: Chicken, Main Dishes, Sandwiches

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Enjoy this flavorful Mediterranean chicken sandwich, with tomato, lettuce, red onion, and creamy sauce (feta cheese, yogurt, dill, garlic, & oregano)!

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 Mediterranean 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.

Scroll Down For A Printable Recipe Card At the Bottom Of The Page

Make The Mediterranean Sauce

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.

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.

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!

Prepare The Mediterranean Chicken Sandwich

When ready to make the sandwiches, get all the ingredients together. You need thinly sliced red onion, tomatoes, lettuce, chicken breasts and “toasted” kaiser rolls.

Lightly butter the rolls, then “toast”, cut sides down, in a hot skillet until golden brown. Remove sauce from the refrigerator, and then you’re ready to build your Mediterranean chicken sandwich!

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. Top it with a few thin red onion slices, a thin slice of tomato, and finish off with a great big lettuce leaf (I used romaine). Put the two halves together, and the sandwich is ready to eat!

Time to EAT!

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.

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! Have a wonderful day. thank you for stopping by, and I hope you will come back again soon.

Looking For More SANDWICH Recipes?

You can find ALL my recipes in the Recipe Index, located at the top of the page. I have a nice variety of sandwich recipes, including:

Interested In More Recipes?

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
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Recipe Source: My brain… in hungry mode.

0 from 0 votes

Mediterranean Chicken Sandwich

Prep Time

10 mins

Cook Time

15 mins

Total Time

25 mins

Enjoy this flavorful Mediterranean chicken sandwich, with tomato, lettuce, red onion, and creamy sauce (feta cheese, yogurt, dill, garlic, & oregano)!

Category: Sandwich

Cuisine: Mediterranean

Keyword: Mediterranean chicken sandwich

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

US Customary - Metric

Instructions

Make Sauce

Combine all ingredients for sauce in medium bowl. Stir well, to fully blend ingredients into creamy sauce. Cover; refrigerate for 30 minutes.

Toast Buns

Lightly butter 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.

Assemble Sandwich

Generously spread sauce on top/bottom halves of the toasted sides of rolls or buns. Place cooked chicken breast (or 1" thick slice of rotisserie chicken breast, if using) onto bottom half of bun. Add red onion slices, tomato slice, and a large lettuce leaf. Place top half of toasted bun onto sandwich (make sure it has sauce on it!). 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*

Fat 12g18%

Saturated Fat 6g38%

Cholesterol 101mg34%

Sodium 628mg27%

Potassium 673mg19%

Carbohydrates 27g9%

Fiber 2g8%

Sugar 6g7%

Protein 35g70%

Vitamin A 2900IU58%

Vitamin C 7.8mg9%

Calcium 218mg22%

Iron 2.4mg13%

* Percent Daily Values are based on a 2000 calorie diet.

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16
Mar
2018

Chicken Fried Chicken with Country Gravy

categories: Chicken, Main Dishes

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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!

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!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

True Story!

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:

How To Make Chicken Fried Chicken

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…

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.

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.

Prepare The Country Gravy

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!

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!

See how easy it is to make chicken fried chicken? 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!

Looking For More CHICKEN Recipes?

You can find all of my recipes in the Recipe Index, which is located at the top of the page. I have LOTS of chicken recipes you might enjoy, including:

Interested In More Recipes?

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe Source for chicken: My mom

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

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

Cuisine: American

Keyword: chicken fried chicken

Servings: 2 servings

Calories Per Serving: 465 kcal

Author: JB @ 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)

US Customary - Metric

Instructions

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).
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.
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.
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.
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.

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02
Mar
2018

Balsamic Chicken with Asparagus and Mushrooms

categories: Chicken, Main Dishes

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Pan-seared balsamic chicken with grilled asparagus and mushrooms, topped with a flavorful pan sauce, is an easy, delicious, and healthy dinner!

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!

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:

Scroll Down for A Printable Recipe Card At The Bottom Of The Page

How To Make Balsamic Chicken

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).

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.

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.

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 balsamic chicken dinner! The chicken is tender, the asparagus is delicious, and those mushrooms in the balsamic sauce… amazing!

This balsamic chicken 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.

Interested In More Recipes?

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe Source: http://fitnessfooddiva.com

0 from 0 votes

Balsamic Chicken with Asparagus and Mushrooms

Prep Time

20 mins

Cook Time

15 mins

Total Time

35 mins

Pan-seared balsamic chicken with grilled asparagus and mushrooms, topped with a flavorful pan sauce, is an easy, delicious, and healthy dinner!

Category: Entree

Cuisine: American

Keyword: balsamic chicken

Servings: 4 servings

Calories Per Serving: 226 kcal

Author: JB @ 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

US Customary - Metric

Instructions

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).
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.
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.
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*

Fat 7g11%

Saturated Fat 1g6%

Cholesterol 72mg24%

Sodium 513mg22%

Potassium 998mg29%

Carbohydrates 12g4%

Fiber 3g13%

Sugar 5g6%

Protein 29g58%

Vitamin A 885IU18%

Vitamin C 16.7mg20%

Calcium 41mg4%

Iron 3.5mg19%

* Percent Daily Values are based on a 2000 calorie diet.

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19
Feb
2018

Creamy Chicken Broccoli Quinoa Casserole

categories: Casseroles, Chicken, Main Dishes

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You’ll love this family friendly creamy chicken broccoli quinoa casserole, with chicken, broccoli and quinoa in a creamy, cheesy sauce for dinner! Serves 6.

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. It really is comfort food, at it’s very best!

I found the recipe for this chicken broccoli quinoa casserole online and made it for our family recently. We really enjoyed it (and the leftovers, too!). Today I want to share with you how easy it is to make this delicious casserole.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Having Fun Trying Quinoa Recipes!

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. This experimentation has also now included a Thai Quinoa Salad with Peanut Sauce, and a Southwest Quinoa Salad. After this much experimentation I’ve decided I really love this “superfood”. This casserole recipe is fairly simple to prepare… here’s how!

How To Make Chicken Broccoli Quinoa Casserole

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.

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.

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.

Bake The Casserole

Place casserole in a preheated 400° oven. Bake for 30 minutes, uncovered.

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.

Add The Cooked Broccoli to the Casserole

After the chicken broccoli quinoa 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 the broccoli florets, and stir to combine and distribute broccoli throughout the 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 With Gruyere And Finish Baking

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

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

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

Hope you will consider trying this recipe for chicken broccoli quinoa casserole, and don’t forget to check out ALL of my recipes in the Recipe Index, located at the top of the page!

Interested In More Recipes?

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

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

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Creamy Chicken Broccoli Quinoa Casserole

Prep Time

15 mins

Cook Time

50 mins

Total Time

1 hr 5 mins

You'll love this family friendly creamy chicken broccoli quinoa casserole, with chicken, broccoli and quinoa in a creamy, cheesy sauce for dinner! Serves 6.

Category: Entree

Cuisine: American

Keyword: chicken broccoli quinoa casserole

Servings: 6 servings

Calories Per Serving: 350 kcal

Author: JB @ 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

US Customary - Metric

Instructions

Preheat oven to 400°. Spray or grease a 9x13 baking dish generously on bottom and sides.
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.
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.
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.
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).
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*

Fat 11g17%

Saturated Fat 4g25%

Cholesterol 69mg23%

Sodium 1339mg58%

Potassium 719mg21%

Carbohydrates 31g10%

Fiber 3g13%

Sugar 2g2%

Protein 29g58%

Vitamin A 535IU11%

Vitamin C 46.9mg57%

Calcium 285mg29%

Iron 2.7mg15%

* Percent Daily Values are based on a 2000 calorie diet.

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08
Feb
2018

Chicken Taco Salad Bowl

categories: Chicken, Main Dishes, Mexican / Southwestern, Salads

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Make a Chicken Taco Salad in an edible tortilla bowl shell! Why go out when you can enjoy this yummy, filling Mexican salad from home?

Did you know it’s easy to make a delicious Chicken Taco Salad Bowl. Who doesn’t like this filling salad served in an edible tortilla shell? Taco salads are simple to create, and the edible tortilla bowls are very easy to make.

How Does The Tortilla Bowl Get Its Shape?

I use metal tortilla bowl forms that I bought on Amazon several years ago. I think it was about $10 dollars total for two of them.

No, I am not receiving compensation for mentioning this, just thought you might like 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)!

**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.

Cook And Season The Chicken

When I make a taco salad bowl 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 season the meat by using my own taco seasoning mix, OR you can use 1/2 an envelope of store-bought taco seasoning (following instructions on package), to season the chicken.

“Building” A Chicken Taco Salad Bowl

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 and onion mixture.

Finish Making The Chicken Taco Salad Bowl And Serve

Top the chicken taco 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 sprigs of cilantro.

Use whatever suits your own personal preference. This is how we enjoy them! You can add any other garnishes you enjoy, such as guacamole, avocado slices or sliced black olives, too.

Here are the two chicken taco salad bowls I made for my husband and I. They look festive, and the crisp tortilla bowls are completely EDIBLE! This is one of our favorite dinners, because it fills you up, tastes fantastic, and because we 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!

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!

Sure hope you will try this recipe for a delicious chicken taco salad. As much as I enjoy going OUT for Mexican food , sometimes it’s easier, more convenient and less expensive to make these tasty salads at home!

Thanks for stopping by, and I invite you to come back soon for more family-friendly recipes. Take care, may God bless you, and have a GREAT day.

Looking For More MAIN COURSE SALAD Recipes?

You can find all of my recipes in the Recipe Index, which is located at the top of the page. I have some wonderful tasting main course salad recipes you might enjoy, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

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↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Chicken Taco Salad Bowl

Prep Time

15 mins

Cook Time

0 mins

Total Time

15 mins

Make a Chicken Taco Salad in an edible tortilla bowl shell! Why go out when you can enjoy this yummy, filling Mexican salad from home?

Category: Dinner

Cuisine: Mexican

Keyword: chicken taco salad

Servings: 2 servings

Calories Per Serving: 348 kcal

Author: JB @ 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

US Customary - Metric

Instructions

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.
Cook shredded chicken, onion and taco seasoning per package instructions. Set aside.
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.
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*

Fat 14g22%

Saturated Fat 7g44%

Cholesterol 101mg34%

Sodium 539mg23%

Potassium 637mg18%

Carbohydrates 19g6%

Fiber 1g4%

Sugar 3g3%

Protein 34g68%

Vitamin A 855IU17%

Vitamin C 10.6mg13%

Calcium 247mg25%

Iron 1.8mg10%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

15
Jan
2018

Southwest Chicken Salad

categories: Chicken, Main Dish Salads, Main Dishes, Salads

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

If you enjoy flavor-filled main dish salads, you will love this Southwest Chicken Salad. It is a wonderful main dish salad, full of flavor!

I found this recipe for Southwest chicken salad 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- this delicious salad is amazing, and I mean it is “we ate every single bite” amazing! Here’s how to make it.

Scroll Down For A Printable Recipe Card At The Bottom Of the Page

Making The Marinade

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!

To make the marinade, combine the marinade/salad dressing ingredients in a medium bowl, 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 pieces of chicken.

Marinate The Chicken

Turn the pieces of chicken over in the dish, to coat all sides of the meat well. Cover the chicken and place the dish in a refrigerator for 2 hours (or more, if time allows).

Cover the remaining half of the marinade and keep it refrigerated until it’s ready to be used.

When you’re ready to assemble the salad for your meal, remove the reserved marinade from refrigerator. Blend in the Greek yogurt, until it’s fully incorporated and the sauce is creamy.

Cook The Marinated Chicken

After the chicken has fully marinated, remove it from the refrigerator. Heat a teaspoon of oil in a skillet or on a grill on medium-high heat until very hot, but not smoking.

Sear the chicken on the first side (without moving it in the pan) until the bottom is golden brown and crispy. Flip the chicken over and cook other side until it is fully done (internal temp. of 165°F).

I typically use an indoor cast iron grill to cook the chicken, and it takes about 8-10 minutes per side. If the chicken pieces are very thin, your cooking time may be less.

Once done, remove the chicken from the dish (and discard the chicken marinade). Let the chicken rest for 5 minutes so the juices can redistribute internally, then cut each piece into thin slices,.

Assemble The Southwest Chicken Salad

When you are ready to assemble salad, fill individual bowls or plates with cold, chopped romaine lettuce. Divide the corn, beans, and cherry tomato halves between servings.

Top each Southwest chicken salad with avocado and chicken slices. It looks quite decorative if the chicken and avocado are fanned out slightly..

My husband wanted an entire half an avocado sliced on his salad, as you can tell from the 2nd photo below… ha ha!

Time To EAT The Southwest Chicken Salad

Drizzle the salad with the prepared cilantro lime salad dressing. Serve, and enjoy this absolutely amazing tasting meal!

NOTE: I made 2 large entree size salads for us. If making 4 large 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.

We absolutely LOVED this Southwest chicken 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 and trust you’ll love it as much as we do! Southwest Chicken Salad is totally delicious, filling, and very colorful!

Thanks for stopping by, and I invite you to come back again soon for more family-friendly recipes. Take care, and have a fantastic day!

Looking for More MAIN COURSE SALAD Recipes?

You can find ALL my recipes in the Recipe Index, which is located at the top of the page. I have a nice variety of main course salads you might want to check out, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

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

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Southwest Chicken Salad

Prep Time

2 hrs

Cook Time

20 mins

Total Time

2 hrs 20 mins

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

Category: Dinner

Cuisine: Southwest

Keyword: Southwest chicken salad

Servings: 2

Calories Per Serving: 468 kcal

Author: JB @ 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)

US Customary - Metric

Instructions

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

Fat 27g42%

Saturated Fat 4g25%

Cholesterol 108mg36%

Sodium 1525mg66%

Potassium 1092mg31%

Carbohydrates 28g9%

Fiber 8g33%

Sugar 5g6%

Protein 30g60%

Vitamin A 8670IU173%

Vitamin C 32.1mg39%

Calcium 101mg10%

Iron 3.5mg19%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

17
Nov
2017

Hoisin Sriracha Chicken

categories: Asian, Chicken, Main Dishes

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Chicken thighs get an easy, Asian-inspired twist with sweet, mildly spicy Hoisin Sriracha Chicken! Chicken is quickly marinated, then pan-seared to finish.

I found this Hoisin sriracha chicken recipe on Pinterest and it sounded quite good, so I decided to try it! YUM! This delicious dish only takes about 25 minutes to cook!

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!

Scroll Down for A Printable Recipe Card At the Bottom Of The Page

How To Make Hoisin Sriracha Chicken

Bone-in and skin on chicken thighs were used for this recipe, but you are welcome to use boneless, skinless if you want. Usually I remove the skin from chicken, but found that for this particular recipe, the skin crisps up nicely and really added to the flavor!

If you are using boneless thighs, the cooking time might be a bit less, so keep that in mind while cooking the chicken!

Make Marinade For The Chicken

The Hoisin sriracha marinade is mixed up, and chicken is covered with the sauce. Let the chicken marinade in the sauce for at least 15 minutes. TIP: Short on time at the end of the day? Mix up the marinade ahead of time. Let hoisin sriracha chicken marinate all day, to make it easier and quicker to prepare this dish at dinner time!

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!

Cooking Hoisin Sriracha Chicken

Heat oil on MEDIUM heat in a large skillet. Once oil is very hot, remove the chicken from the from marinade, and let the excess drain off. NOTE: MAKE SURE TO SAVE THE MARINADE!

Add the marinated Hoisin sriracha chicken thighs to the hot skillet, with the skin side facing DOWN. Cook the chicken on both sides, making sure the skin side gets browned very well.

Add Reserved Marinade To the Skillet

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

Cook hoisin sriracha chicken until fully cooked through or reaches an internal temp. of 165° F. If using bone-in thighs, the cooking time will be approximately 25 minutes total. The time is slightly less if you’re using boneless thighs. Occasionally spoon some of the sauce over each piece of chicken during the cooking process.

Serve The Hoisin Sriracha Chicken

Once chicken is done, remove the pan from the heat. Transfer the chicken to individual serving dishes. Sprinkle each piece of chicken with white sesame seeds, to garnish.

Serve immediately while hot, and enjoy the wonderful Asian-inspired flavors of this Hoisin Sriracha Chicken! We enjoy it with steamed brown rice and veggies on the side. YUM!

I really hope you will consider making Hoisin Sriracha Chicken. The dish was easy to make and was REALLY tasty! I’ve 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.

Looking For More CHICKEN Recipes?

You can find ALL my recipes in the Recipe Index, located at the top of the page. I have LOTS of delicious chicken recipes you might enjoy, including:

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

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Hoisin Sriracha Chicken

Prep Time

15 mins

Cook Time

25 mins

Total Time

40 mins

Chicken thighs get an easy, Asian-inspired twist with sweet, mildly spicy Hoisin Sriracha Chicken! Chicken is quickly marinated, then pan-seared to finish.

Category: Entree

Cuisine: Asian

Keyword: hoisin sriracha chicken

Servings: 4 servings

Calories Per Serving: 314 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

4 large chicken thighs , with bone in and skin on (optional-see note)
1½ 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)
1 pinch salt
1 Tablespoon oil
White sesame seeds for garnish (optional)

US Customary - Metric

Instructions

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.
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.
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.
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*

Fat 22g34%

Saturated Fat 7g44%

Cholesterol 110mg37%

Sodium 479mg21%

Potassium 250mg7%

Carbohydrates 8g3%

Sugar 6g7%

Protein 19g38%

Vitamin A 90IU2%

Vitamin C 1.9mg2%

Calcium 13mg1%

Iron 0.9mg5%

* Percent Daily Values are based on a 2000 calorie diet.

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