Category: Chicken

Sausage, Spinach & Veggie Skillet

Sausage, Spinach & Veggie Skillet is a tasty 1 pan meal, with chicken or Italian sausage, mushrooms, spinach, onions, garlic and bell peppers!
Sausage, Spinach & Veggie Skillet is a tasty 1 pan meal, with chicken or Italian sausage, mushrooms, spinach, onions, garlic and bell peppers!

If you’re looking for a delicious, yet healthy meal, you might want to check out this simple “one pan wonder” recipe! A sausage, spinach & veggie skillet comes together quickly, is easy to make, and tastes GREAT!

The finished dish can be served AS IS, or can be served on a bed of rice or pasta, or served along with rice or pasta. We usually have this meal on its own, especially if we are watching our calories!

There’s plenty of taste, texture, and color all on its own, to fill us, and to suit our taste buds! Here’s how to make this sausage, spinach & veggie skillet:

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

Prepare And Cook The Sausage

Whether you choose to use chicken sausage links (sliced), Italian sausage links (pork), or even ground Italian sausage, you can make this meal in one skillet. You can also remove the casing from the sausage links and cook the meat in bite sized pieces, if desired. 

FYI- For this recipe (and photos), I used one pound of chicken Italian sausage, casings removed, and the meat divided into bite-sized chunks.

Heat oil (avocado, olive, canola, or oil of choice) on medium-high heat in a large skillet until hot, but not smoking. Add one pound of sausage (sliced or in pieces) and half of a medium chopped yellow onion to the skillet.

Sauté this for 4-5 minutes, stirring often, until the sausage is lightly browned and almost fully cooked through. Add minced garlic to the skillet, and stir, to combine. Cook for 1 more minute, stirring often, so the garlic doesn’t burn and become bitter.

Chicken Italian sausage is portioned in large chunks and browned in oil with onions.Four minced garlic cloves are added to the pan-seared sausage pieces (or slices).

Add The Veggies

Once the sausage is fully cooked, add sliced cremini mushrooms (baby portobellos) and sliced bell peppers (use a colorful combo of red, green, yellow or orange).

Stir well, to combine, then cover the skillet, and turn the heat down to Medium. Cook for 3-4 minutes, stirring occasionally until vegies are tender.

A skillet of fully cooked chicken Italian sausage chunks, with onions and minced garlic.Sliced mushrooms, red, yellow and green bell peppers are added to the skillet.

Final Step Before It’s Ready To Serve

Once the mushrooms and veggies have cooked until tender, add the baby spinach leaves, and carefully toss to incorporate them into the dish. Continue cooking ONLY until the spinach leaves have wilted, and have reduced considerably in size.

When the spinach is fully wilted (and heated through), season with salt and black pepper to taste, and this dish is ready to be served.

Fresh baby spinach is added to the skillet and cooked only until wilted.When the spinach wilts, the sausage, spinach & veggie skillet is ready to serve.

Serving The Sausage, Spinach & Veggie Skillet

The sausage, spinach & veggie skillet can be served on top of steamed rice or pasta (or on the side), or it can be eaten just as it is! We prefer to enjoy this dish without the extra calories from the rice or pasta, but that is completely your choice!

The sausage pieces are full of flavor, and the colorful bell peppers, mushrooms, garlic, onions, and “good for you” spinach combine to make this a wonderful tasting, healthy meal!

Sausage, spinach & veggie skillet is served as is (less calories), OR with rice or pasta on the side.

I hope you have the chance to try this delicious dish, and trust you will enjoy it, too! Thank you for stopping by, and I invite you to come back again soon for more yummy recipes! Take care, God bless you, and have a GREAT day!

Looking For More Recipes Using CHICKEN or ITALIAN SAUSAGES?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some delicious recipes that utilize either chicken sausages or traditional Italian sausages, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

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

Author's signature

Recipe adapted from the book: “New Life Promise- Food Meets Faith”, by Isabel D. Price, page 76, published in 2019 by Live Smart Solutions, LLC

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
Sausage, Spinach & Veggie Skillet
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 

Sausage, Spinach & Veggie Skillet is a tasty 1 pan meal, with chicken or Italian sausage, mushrooms, spinach, onions, garlic and bell peppers!

Category: Main Dish
Cuisine: American
Keyword: sausage spinach veggie skillet
Servings: 4
Calories Per Serving: 295 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 4 teaspoons extra virgin olive oil (or oil of choice)
  • 1 pound Italian Chicken Sausage (or mild Italian-pork) cut in bite sized chunks or slices
  • ½ medium yellow onion diced
  • 4 cloves garlic minced
  • medium green bell pepper
  • medium red bell pepper
  • medium yellow bell pepper or orange bell pepper
  • 8 ounces cremini mushrooms (baby portobellos) sliced
  • 2 cups fresh baby spinach
  • salt/pepper, to taste
Instructions
  1. Heat oil on medium-high heat in a large skillet until hot, but not smoking. Add sausage (sliced or pieces) and chopped onion to skillet. Sauté for 4-5 minutes, stirring occasionally, until sausage is lightly browned and almost cooked through. Add minced garlic and stir, to combine. Cook for 1 minute, stirring often, so garlic doesn't burn/become bitter.

  2. Add mushrooms and bell peppers to skillet. Stir well, to combine, then cover skillet, and turn heat down to Medium. Cook for 3-4 minutes, stirring occasionally until veggies are tender.

  3. Add baby spinach to skillet; carefully toss to incorporate into other ingredients. Continue cooking ONLY until spinach leaves have fully wilted. Season with salt and pepper to taste. The dish is now ready to be served.

  4. Serve it hot, as is, or you can choose to serve it on top of steamed rice or pasta.

Recipe Notes

NOTE: Caloric calculation made using chicken sausage.

Nutrition Facts
Sausage, Spinach & Veggie Skillet
Amount Per Serving (1 (1/4 of total))
Calories 295 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 4g25%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 80mg27%
Sodium 1177mg51%
Potassium 429mg12%
Carbohydrates 12g4%
Fiber 1g4%
Sugar 4g4%
Protein 20g40%
Vitamin A 2174IU43%
Vitamin C 47mg57%
Calcium 36mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Sausage, Spinach & Veggie Skillet is a tasty 1 pan meal, with chicken or Italian sausage, mushrooms, spinach, onions, garlic and bell peppers!

Southwestern Chicken Lime Soup

Southwestern Chicken Lime Soup is a filling and delicious soup, with shredded chicken, onions, jalapeño, lime, and avocado in seasoned broth.
Southwestern Chicken Lime Soup is a filling and delicious soup, with shredded chicken, onions, jalapeño, lime, and avocado in seasoned broth.

If you’re looking for a low calorie, yet delicious and flavor-filled meal, how about this recipe for Southwestern chicken lime soup? Packed with shredded chicken and full of TexMex flavors, this is a tasty soup I really believe you’re going to enjoy!

This recipe, as written, makes 4 servings, and is a perfect dish for any time of the year! Whether it’s cool, hot, pleasant, or downright freezing outside, this hearty soup will fill you up and satisfy your hungry stomach! Here’s how to make this flavorful soup!

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

Season And Pan-Sear The Chicken Breasts

This recipe calls for one pound of boneless, skinless chicken breasts. I’ve found that using 3 medium sized chicken breasts usually works out perfectly. On average they will weigh about one pound, give or take a bit.

First, pat the chicken breasts dry with paper towels, to remove excess moisture. Trim off as much of the visible fat as possible. Sprinkle the chicken breasts on both sides with salt and black pepper, to lightly season.

Heat oil in a large saucepan on Medium heat, until very hot, but not smoking. Add the chicken in a single layer, and cook until browned on both sides. You do not need to cook the chicken all the way through, because that will happen later as the soup cooks.

You only will need to make sure to get both sides of the chicken nicely browned! This will take about 2-3 minutes per side. NOTE: The chicken will not be cooked all the way through, as this will happen later, once added to the soup.  Transfer the chicken out of the pan onto a plate, cover it, and then set it aside.

Chicken breasts are patted dry, then seasoned with salt and pepper before cooking.The chicken breasts are cooked in hot oil only until both sides are nicely browned.

Sauté The Aromatics!

Using the same saucepan, cook chopped onions for 3-5 minutes, or until they become tender and translucent. Stir often as they cook. Add diced jalapeño and minced garlic to the onions. Cook, stirring often, for about 45 seconds, making sure to not burn the garlic!

Chopped onions are cooked in saucepan until translucent and tender.Minced garlic and diced jalapeños are added to onions in pan and cooked.

Okay- Let’s Make This Soup!

Place chicken broth, water, lime juice, oregano and cumin into the saucepan, and stir to combine. Now add the three chicken breasts back into the pan. Increase the heat to High, and let the broth come to a boil. If any foam accumulates on the surface of the soup, skim it off and discard.

Once the liquid begins boiling, turn the heat down to Medium-Low. Put a lid PARTIALLY on top of the pan (leave part uncovered). Cook the Southwestern chicken lime soup on Medium-Low heat for 30 minutes. The chicken will finish cooking during this step, so don’t cut corners on the time!

Chicken broth, water, lime juice and spices are added to the soup in saucepan.Lightly browned chicken breasts are added into soup to finish cooking.

Shred The Chicken!

Transfer the cooked chicken out of the pan to a cutting board, but let the soup continue to simmer on the stove. Use two forks to shred the chicken into small pieces (or use a kitchen aid stand mixer to do this, as well).

Once the chicken has been shredded, carefully place it back into the hot soup, and stir, to combine. Continue to cook for a couple minutes, stirring occasionally, until the chicken and soup have been heated through. Now the Southwestern chicken lime soup is ready to garnish and serve

After cooking through, chicken is removed, shredded, and then added back into soup.Southwestern chicken lime soup finishes heating through before serving.

Serve The Southwestern Chicken Lime Soup

To serve, ladle the hot soup into individual bowls. Garnish each serving with 1-2 lime wedges, diced avocado, and fresh cilantro sprigs. Serve the Southwestern chicken lime soup while hot, and enjoy this delicious, flavor-filled meal. We enjoy this soup served with warmed corn tortillas or crusty sourdough bread on the side. YUM!

A bowl full of Southwestern chicken lime soup, topped with lime wedges, avocado and cilantro.

I hope you have the opportunity to make this filling, healthy and delicious soup. Thank you 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 SOUP Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a wonderful variety of soup recipes I’m confident you’ll enjoy, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

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

Author's signature

Recipe adapted from the book- “Food Meets Faith”, by Isabel D. Price, page 90, published by LiveSmart Solutions, LLC in 2019

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
Southwestern Chicken Lime Soup
Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
 

Southwestern Chicken Lime Soup is a filling and delicious soup, with shredded chicken, onions, jalapeño, lime, and avocado in seasoned broth.

Category: Main Dish, Soup
Cuisine: Southwestern
Keyword: Southwestern chicken lime soup
Servings: 4
Calories Per Serving: 274 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 pound boneless, skinless chicken breasts approx. 3 small chicken breasts
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 2 teaspoons vegetable oil (or other neutral cooking oil)
  • ½ medium yellow onion peeled, chopped
  • 1 medium fresh jalapeño pepper diced
  • 4 garlic cloves minced
  • cups low sodium chicken broth
  • cups water
  • 1 lime (juice of)
  • 1 teaspoon dried oregano
  • ¼ teaspoon ground cumin
For Garnish:
  • 1 avocado peeled, pitted and diced
  • 1 lime cut in 8 wedges
  • ¼ cup fresh cilantro leaves
Instructions
  1. Pat chicken breasts dry with paper towels. Trim off as much visible fat as possible. Lightly season chicken on both sides with salt and pepper.

  2. Heat oil in large saucepan on Medium heat until very hot, but not smoking. Add chicken in a single layer; cook only until well browned on both sides (about 3 minutes per side). Chicken will NOT be all the way cooked through! Remove chicken from pan; transfer to plate; cover and set aside.

  3. In same pan, cook onions, stirring often for 3-5 minutes, or until tender and translucent. Add jalapeños and garlic. Cook, stirring often, for 45 seconds, making sure not to burn the garlic!

  4. Add broth, water, lime juice, oregano and cumin to pan; stir to combine. Transfer chicken to pan. Turn heat to High; let broth come to a boil. Skim/discard discard foam that appears on top of soup. Once broth boils, turn heat down to Medium-Low. Put a lid PARTIALLY on top of pan (leave part uncovered). Cook soup for 30 minutes. Chicken will finish cooking during this time.

  5. Transfer chicken out of the pan to a cutting board, but let soup continue to simmer. Use two forks (or a Kitchen Aid) to shred chicken into small pieces. Transfer shredded chicken back into soup. Continue to cook for 2-3 minutes, stirring occasionally, until chicken and broth are heated through.

  6. To serve, ladle hot soup into bowls. Garnish each serving with 1-2 lime wedges, diced avocado, and fresh cilantro. Serve hot, and enjoy!

Nutrition Facts
Southwestern Chicken Lime Soup
Amount Per Serving (1 (1/4 of total))
Calories 274 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 2g13%
Trans Fat 0.03g
Polyunsaturated Fat 3g
Monounsaturated Fat 7g
Cholesterol 73mg24%
Sodium 477mg21%
Potassium 874mg25%
Carbohydrates 12g4%
Fiber 5g21%
Sugar 2g2%
Protein 29g58%
Vitamin A 237IU5%
Vitamin C 20mg24%
Calcium 47mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Southwestern Chicken Lime Soup is a filling and delicious soup, with shredded chicken, onions, jalapeño, lime, and avocado in seasoned broth.

Chicken Enchilada Meatballs

Make a dozen cheesy, baked Chicken Enchilada Meatballs in about 30 minutes! Serve them on a bed of rice for a simple, delicious meal.
Make a dozen cheesy, baked Chicken Enchilada Meatballs in about 30 minutes! Serve them on a bed of rice for a simple, delicious meal.

Today I want to share a recipe I created for yummy Chicken Enchilada Meatballs. One day I thawed out a pound of ground chicken, but didn’t quite know what I wanted to make with it. I put on my “thinking cap”, and came up with this recipe for Chicken Enchilada Meatballs! It was fun playing around with ingredients I thought would work well, and we loved the results.

I love meatball recipes (beef, chicken or pork), because they’re very budget friendly. To be able to get four servings out of a pound of chicken, ground beef or pork is a win-win in my book! Of course, this recipe would also work perfectly with ground beef instead of ground chicken, but I was going for lower calories, so the ground chicken won out!

The meatballs come together VERY EASILY, are quickly browned in a skillet, then bake for 20-25 minutes before serving. Chicken Enchilada meatballs not only have cheddar cheese inside, but they’re covered with enchilada sauce and more cheese before baking! They are only a tiny bit spicy, but if you prefer your food less spicy, simply use less of the chili powder and ground cumin called for in my recipe! Here’s how to make this dish:

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

Let’s Make Some Meatballs!

Place one pound of ground chicken, a large egg, and 2 Tablespoons of chunky salsa in a large bowl. Stir, to combine these three ingredients well. It will be a very “wet” meat mixture.

Ground chicken is combined with an egg, and some chunky salsa.

Measure finely crushed tortilla chips, grated cheddar, garlic powder, ground cumin, chili powder, onion powder, and salt into a SEPARATE bowl, and stir to combine. Add these “dry” ingredients to the ground chicken mixture, and stir well, to fully incorporate these ingredients.

Divide the seasoned ground chicken mixture evenly into 12 portions, shaping each portion into a meatball by rolling mixture between your hands. Place each meatball (after forming) on a piece of wax paper or foil. Continue until all the meatballs have been formed.

Finely crushed tortilla chips, grated cheddar cheese and spices will season meatballs.Spices, grated cheddar, and crushed tortilla chips are combined with ground chicken mixture in bowl.Ground chicken is fully seasoned and is ready to make meatballs.

Pan-Sear The Chicken Enchilada Meatballs

Heat oil on Medium-High heat in a large, non-stick skillet until very hot, but not smoking. Add the meatballs carefully to the hot oil in a single layer and let them cook for 1-2 minutes before turning. Let the meatballs brown on all sides and be cooked through before removing them from the skillet. This usually takes about 5-6 minutes.

Twelve chicken enchilada meatballs are quickly pan-seared in hot oil in a large skillet.All 12 meatballs are browned on all sides in the skillet, then removed.

Prepare The Meatballs For Baking

Pour enough red enchilada sauce into a 2 quart baking dish to just lightly cover the bottom. Place the browned/cooked meatballs on top of the sauce in a single layer. Pour the remaining enchilada sauce over the top, making sure to cover all the meatballs.

Sprinkle the top of the meatballs with additional grated cheddar cheese, to cover. Now the chicken enchilada meatballs are ready to be baked!

Browned meatballs are place in single layer in a baking dish with enchilada sauce on the bottom.Red enchilada sauce is poured on top of the chicken enchilada meatballs in dish.Additional grated cheddar cheese is sprinkled on the sauce-covered meatballs before baking.

Bake And Serve the Chicken Enchilada Meatballs

Cover the dish with aluminum foil. Bake the chicken enchilada meatballs in a preheated 350°F. oven for 20-25 minutes, or until the sauce is bubbly around the edges, and the cheese has melted. We especially enjoy these meatballs served on top of hot, steamed rice. We portion out three meatballs per serving, which will provide you with 4 total servings. When served with the rice, it is a very filling meal.

Leftover meatballs reheat very well in the microwave, so we always make a full batch and then enjoy leftovers for our lunches. Store leftover meatballs and sauce, covered in an airtight container in the refrigerator up to 3-4 days.

Chicken Enchilada Meatballs, covered with melted cheese, after baking 20 minutes.Three of the chicken enchilada meatballs are served hot, on a bed of steamed rice.

I hope you enjoy these delicious meatballs! Thanks for taking the time to stop by today, and I invite you to come back again, for more delicious, family friendly recipes. Take care, may God bless you, and have a GREAT day!

Looking For More MEATBALL 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 meatball recipes for you to choose from, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

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

Author's signature

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
Chicken Enchilada Meatballs
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 

Make a dozen cheesy, baked Chicken Enchilada Meatballs in about 30 minutes! Serve them on a bed of rice for a simple, delicious meal.

Category: Main Course
Cuisine: American
Keyword: chicken enchilada meatballs
Servings: 4 (3 meatballs per serving)
Calories Per Serving: 367 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Meatballs:
  • 1 pound ground chicken
  • 1 large egg
  • 2 Tablespoons chunky salsa or picante sauce
  • cup grated cheddar cheese
  • cup finely crushed tortilla chips
  • ½ teaspoon garlic powder
  • ½ teaspoon ground cumin
  • ½ teaspoon chili powder
  • ½ teaspoon onion powder
  • ¼ teaspoon salt
For Rest Of Recipe:
  • 1 Tablespoon vegetable oil or other neutral oil
  • 10 ounces canned red enchilada sauce
  • cup grated cheese
Instructions
  1. Preheat oven to 350°F.

  2. Place ground chicken, egg, and salsa in large bowl. Stir, to combine.

  3. In SEPARATE bowl, combine crushed tortilla chips, ⅓ cup grated cheddar, garlic powder, cumin, chili powder, onion powder, and salt. Add to chicken mixture. Stir well, to fully incorporate ingredients.

  4. Divide chicken mixture evenly into 12 portions, shaping each portion into a meatball. Place each meatball (after forming) on wax paper.

  5. Heat oil on Medium-High heat in a large, non-stick skillet until very hot, but not smoking. Add meatballs carefully to hot oil, in a single layer. Cook 1-2 minutes before turning. Cook meatballs until browned on all sides and cooked through before removing them from skillet (approx. 5-6 minutes total).

  6. Pour enough enchilada sauce in a 2 quart baking dish to lightly cover the bottom. Place meatballs on top of the sauce in a single layer. Pour remaining enchilada sauce over the top, covering the meatballs. Top with additional grated cheese.

  7. Cover baking dish with foil. Bake at 350°F. for 20-25 minutes, or until sauce is bubbly around edges, and cheese has melted. Remove from oven; serve meatballs on top of hot, steamed rice, if desired. Enjoy!

Nutrition Facts
Chicken Enchilada Meatballs
Amount Per Serving (3 meatballs)
Calories 367 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 7g44%
Trans Fat 0.1g
Polyunsaturated Fat 5g
Monounsaturated Fat 7g
Cholesterol 163mg54%
Sodium 1058mg46%
Potassium 678mg19%
Carbohydrates 14g5%
Fiber 2g8%
Sugar 5g6%
Protein 28g56%
Vitamin A 845IU17%
Vitamin C 2mg2%
Calcium 164mg16%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Make a dozen cheesy, baked Chicken Enchilada Meatballs in about 30 minutes! Serve them on a bed of rice for a simple, delicious meal.

Szechuan Chicken

Szechuan Chicken is a delicious, easy to make stir-fry with chicken, bell peppers, green onions and nuts cooked in an Asian-inspired sauce.

If you enjoy making delicious, classic meals at home for a fraction of the cost of what a restaurant would charge for the same dish, may I suggest this recipe for Szechuan chicken? The recipe requires using two chicken breasts, a red and green bell pepper, green onions, and some chopped nuts. Cook them in a simple Asian sauce, combine them, and serve over rice or noodles. BOOM! You just made a tasty, classic Chinese dish for 4 people!

We enjoy this dish, and because it is made using only one skillet,  I find it pretty easy to make, when we get hungry for Chinese food! I have no recollection of how or when I got this recipe, but found it in an old recipe box years ago, where the recipe was cut out and taped onto a 3×5″ index card. So I truly don’t know who I can give credit to for this yummy dish… BUT, I think you’re going to love it! Here’s how to make it.

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

Prepare The Chicken For Marinating

You will need two large boneless, skinless chicken breasts. The recipe calls for 16 ounces of chicken, so two large 8 ounce breasts will be perfect. Slice the chicken breasts across the width of the breast, holding a sharp knife almost parallel to the surface (angled at a slant). Cut each chicken breast into 1/4″ slices, then put the slices into a medium-sized bowl, and set aside.

Chicken breasts are cut into 1/4" long slices before marinating.

Now it’s time to make the sauce which is used to marinate the chicken. In a medium bowl, combine soy sauce, sherry, cornstarch, ginger, sugar, red pepper flakes, and garlic powder. Stir until the sauce is smooth, with no lumps.

Pour the sauce over the chicken slices, and toss until the chicken slices are coated with sauce. Once fully coated, set the chicken aside to marinate in the sauce while you pan-sear the other ingredients.

An Asian-inspired sauce is mixed together to marinate the pieces of chicken breast.Chicken breast chunks are marinated in an Asian-inspired sauce before pan-searing.

Preparing The Pan-Seared Veggies And Nuts

Slice six green onions (bulb and stalk) into 2″ long pieces. Remove the stem and seeds from the bell peppers, and cut them into “bite-sized” pieces. Heat ONE Tablespoon of oil over Medium-High heat in a large (10-12 inch) skillet. Once oil is hot, but not smoking, add the green onions and bell peppers to the skillet.

Stir often until the veggies are “tender-crisp” in texture. This usually takes only about 2 minutes! Transfer the veggies out of the skillet into a bowl, using a slotted spoon (so excess oil can drip back into skillet).

Add 2 more Tablespoons of oil to skillet and heat until hot once again on Medium heat. Add chopped cashews (or dry roasted peanuts if using) to the hot oil, and cook (stirring frequently) only until the nuts are lightly browned. Transfer the browned nuts to the bowl of cooked veggies using a slotted spoon.

Green onions and red and green bell peppers are quickly stir-fried in hot oil in skillet.Chopped cashews ae quickly pan fried until lightly browned in hot oil.Cooked bell peppers, green onions and cashews rest in bowl before being added to chicken.

Cooking The Szechuan Chicken

Now it’s time to quickly cook the marinated chicken and sauce. You will use the same skillet for this (and any leftover oil in the skillet). Heat remaining oil in skillet over high heat until HOT but not smoking. Add the chicken mixture to the hot oil, and cook, stirring frequently. Continue to cook the chicken for 2-3 minutes, or until it is cooked through and no longer pink in color.

Quickly add the veggies and nuts (plus any accumulated juices in the bowl) back into the skillet, and stir to combine. Heat on medium heat until all ingredients are heated through (a couple minutes). When thoroughly heated through, the dish is ready to serve!

Marinated Szechuan chicken is quickly cooked in hot oil in a large black skillet.Green and red bell peppers, green onions and roasted cashews are added to the chicken in skillet.

Serving Szechuan Chicken

We really enjoy serving the Szechuan chicken on top of a bed of steamed rice! TIP: If you begin cooking the rice at the beginning of your prep time for this recipe, it should be ready to go when you’re ready to serve. The bed of rice is optional, but I highly recommend it, as it pairs very well with this chicken dish!

Transfer the Szechuan chicken to individual plates, then lightly sprinkle the surface of each portion with sesame seeds, if desired, for a nice finishing touch! Serve the Szechuan chicken immediately (while hot), and enjoy this tasty dish! I really hope you enjoy it, because it has great flavor and color! It’s not too spicy and really tastes amazing!

Sesame seeds are sprinkled on top of the Szechuan chicken before serving.A close up of the rice bed below the serving of Szechuan chicken on a white plate.

I hope you have the opportunity to try this delicious Asian-style main dish. If you have any leftovers, they can be refrigerated for 2-3 days and easily reheated in a microwave. Thanks for stopping by, and I hope you will come back again soon for more family-friendly recipes. Take care, and have a GREAT day!

Looking For More ASIAN-STYLE Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a wonderful variety of Asian-style recipes for you to enjoy, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

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

Author's signature

Original recipe source: unknown (found recipe cut out & taped onto a 3×5 card in an OLD recipe box)

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
Szechuan Chicken
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 

Szechuan Chicken is a delicious, easy to make stir-fry with chicken, bell peppers, green onions and nuts cooked in an Asian-inspired sauce.

Category: Main Course
Cuisine: Asian
Keyword: Szechuan chicken
Servings: 4
Calories Per Serving: 354 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 16 ounces chicken breasts (boneless, skinless) = approx. two 8 oz. chicken breasts
  • 2 Tablespoons soy sauce
  • 2 Tablespoons dry sherry
  • 2 teaspoons cornstarch
  • ¼ teaspoon ground ginger
  • ¼ teaspoon granulated sugar
  • ¼ teaspoon red chili pepper flakes
  • ¼ teaspoon garlic powder
  • 6 green onions
  • 1 medium green bell pepper
  • 1 medium red bell pepper
  • 3 Tablespoons vegetable oil DIVIDED USE
  • ½ cup chopped cashews can substitute dry roasted peanuts
  • sesame seeds (OPTIONAL) sprinkle as garnish, if desired
Instructions
  1. Slice chicken across the width of the breast, using a sharp knife almost parallel to the surface (angled at a slant). Cut each chicken breast into 1/4" slices; put slices in a medium bowl; set aside.

  2. Make sauce: In separate bowl, combine soy sauce, sherry, cornstarch, ginger, sugar, red pepper flakes, and garlic powder. Stir until smooth (no lumps). Pour sauce over chicken; toss until slices are coated with sauce. Set chicken aside.

  3. Slice green onions (bulb and stalk) into 2" pieces. Remove stem/seeds from bell peppers, then cut into "bite-sized" pieces.

  4. Heat ONE Tablespoon oil on medium-High heat in a large (10"-12") skillet. Once oil is hot, but not smoking, add green onions/bell peppers. Cook, stirring often until veggies are "crisp-tender" (about 2 minutes). Transfer veggies from skillet to a bowl, using slotted spoon (so excess oil can drip back into skillet).

  5. Add TWO Tablespoons of oil to skillet and heat on Medium heat. Add cashews (or dry roasted peanuts) to hot oil. Cook (stirring frequently) only until nuts are lightly browned. Transfer nuts to bowl of cooked veggies using slotted spoon.

  6. Heat remaining oil in skillet on high heat until HOT but not smoking. Add chicken mixture and cook, stirring frequently. Continue to cook chicken for 2-3 minutes, or until cooked through and no longer pink in color. Quickly add reserved veggies and nuts (plus any juices) back into the skillet; stir to combine. Cook on medium heat 2-3 minutes or until all ingredients are heated through. Once fully heated, the dish is ready to serve!

  7. We enjoy serving Szechuan chicken on top of a bed of steamed rice! The bed of rice is optional, but I recommend it. Transfer Szechuan chicken to individual plates, then lightly sprinkle each portion with sesame seeds, if desired, Serve immediately, and enjoy

Recipe Notes

NOTE: Caloric calculation does NOT include rice or noodles that may be served with the chicken.

Nutrition Facts
Szechuan Chicken
Amount Per Serving (1 (1/4 of total))
Calories 354 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 4g25%
Trans Fat 0.1g
Polyunsaturated Fat 8g
Monounsaturated Fat 8g
Cholesterol 73mg24%
Sodium 430mg19%
Potassium 721mg21%
Carbohydrates 12g4%
Fiber 2g8%
Sugar 4g4%
Protein 28g56%
Vitamin A 1292IU26%
Vitamin C 67mg81%
Calcium 35mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s another to pin on your Pinterest boards!Szechuan Chicken is a delicious, easy to make stir-fry with chicken, bell peppers, green onions and nuts cooked in an Asian-inspired sauce.

Chicken Enchilada Quiche

Make a delicious Chicken Enchilada Quiche, with a corn tortilla crust filled with two cheeses, chicken, eggs, spices, onions and green chilis!
Make a delicious Chicken Enchilada Quiche, with a corn tortilla crust filled with two cheeses, chicken, eggs, spices, onions and green chilis!

If you enjoy eating quiche or chicken enchiladas, then I’m confident you’ll enjoy this Chicken Enchilada Quiche! This Mexican-inspired quiche comes together easily and then it’s cooked in a MICROWAVE! How convenient is that? That’s a big plus, especially when it’s hot outside, so your kitchen doesn’t heat up from using an oven. Hooray!

Another cool feature about this yummy quiche is that the crust is made entirely from corn tortillas. Yep… you don’t have to make a pastry crust… you use corn tortillas! They’re layered into a pie plate, then two cheeses, shredded chicken, green chilis, spices and an egg filling are added. As the filling cooks, it “bonds” with the corn tortillas, creating a nice, simple crust for this tasty quiche.

Are you a Vegetarian but want to try this recipe? If you follow a vegetarian diet or just want a “meatless” meal occasionally, simply leave the chicken out! This quiche will still taste wonderful! Here’s how easy the quiche is to make: 

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

Prepare The “Crust” And Chicken Filling

For this recipe I use 6 small corn tortillas to fill a standard 9″ pie plate. There is no need for any cooking spray! Overlap the tortillas enough to cover the pie plate, being sure to leave some up on the rim, which will become the visible “crust”.  If you use larger corn tortillas, you may only need 4 or 5 of them, but using little standard sized ones require 6 to fill the dish.

Mix together the grated Jack and Cheddar cheeses, then measure out 1/2 cup of the cheese and set it aside for later (used during cooking). Once the tortillas have been arranged, sprinkle grated cheeses on top (except for reserved cheese).

Sprinkle the cheese with shredded chicken breast, sliced green onions, and diced green chilis. I use rotisserie chicken because it’s convenient, but feel free to use any  cooked chicken breast, as long as you shred it with a couple of forks. Set the pie plate aside while you make the egg filling.

Six corn tortillas form the crust for the chicken enchilada quiche.Shredded chicken, chilis, and cheeses are placed in the tortilla crust.

Prepare The Egg Filling

Combine six lightly beaten eggs, salt, cumin, chili powder, garlic powder and a Tablespoon of salsa in a medium bowl. Whisk well, to fully combine these ingredients. Set the bowl aside.

In a glass measuring cup, heat milk in the microwave for 2 minutes on HIGH power, stirring once after 1 minute. Remove the milk from the microwave, and let it cool slightly. Drizzle the milk VERY SLOWLY into the egg mixture, whisking the entire time you are adding the milk. Keep whisking as you SLOWLY pour, to ensure the eggs don’t scramble from the heated milk.

Eggs, salsa and spices are combined in a medium sized bowl for the quiche filling.A cup of milk is heated slightly in a microwave before adding to egg mixture.Eggs, milk, salsa and spices make up the liquid filling for the quiche.

Prepare The Quiche For Cooking

Carefully pour the egg mixture over the top of the chicken enchilada quiche ingredients in the pie pan. Gently stir the filling, doing the best you can to combine the cheeses, onions, etc. with the egg mixture. Try to evenly distribute the chicken, etc. throughout the quiche. Once combined, the quiche is ready to be cooked in the microwave.

Egg mixture has been added to the chicken enchilada quiche in a pie pan.After the quiche filling is stirred to combine, it is ready to be cooked in microwave.

Final Step

Cook the chicken enchilada quiche (uncovered) in the microwave on 70% power for 15 minutes. NOTE: If your microwave does NOT have a carousel (that moves in a circle), rotate the quiche a 1/3 turn every 5 minutes. At the end of 15 minutes, sprinkle the reserved ½ cup of cheese evenly over the top of the quiche and put it back into the microwave.

Continue to cook for 3 minutes on HIGH (100% power), then remove the chicken enchilada quiche from the microwave. When done, the cheese should be melted and the surface will be fairly firm to the touch. Transfer the pan to a wire rack and let the quiche cool 5-6 minutes before slicing. This gives the filling and the melted cheeses time to firm up and solidify even more, as well.

After microwaving 15 minutes, more cheese is added to the quiche and cooked 3 more minutes.The chicken enchilada quiche is fully cooked, and cools for a few minutes before slicing.

Serving The Chicken Enchilada Quiche

Slice the chicken enchilada quiche into 6 wedges. Dollop each serving with sour cream, guacamole, and salsa, if desired. Those extra ingredients are optional, but they do add even more color and flavor to the quiche! All that’s left to do is “Dig In!” and enjoy this yummy meal.

A slice of chicken enchilada quiche, with dollops of salsa, guacamole and sour cream.A white plate with a piece of the chicken enchilada quiche, ready to be devoured.

I really hope you enjoy this absolutely delicious chicken enchilada quiche! Thanks for taking time out of your day to visit this blog today. Please come back again soon for more family-friendly recipes. Take care, and have a GREAT day!

Looking For More QUICHE Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have some delicious quiche recipes you might want to check out, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

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

Author's signature

Recipe inspired by: Bonnie Spycher’s recipe for Acapulco Quiche in the “Cooking With Love” Monte Vista Chapel Ladies Fellowship cookbook, page 110, published in 1988

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
Chicken Enchilada Quiche
Prep Time
15 mins
Cook Time
18 mins
Total Time
33 mins
 

Make a delicious Chicken Enchilada Quiche, with a corn tortilla crust filled with two cheeses, chicken, eggs, spices, onions and green chilis!

Category: Dinner, Lunch
Cuisine: Mexican, Southwestern
Keyword: chicken enchilada quiche
Servings: 6 slices
Calories Per Serving: 292 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 6 6" corn tortillas
  • 1 cup Cheddar cheese grated
  • 1 cup Monterey Jack cheese grated
  • 1 large cooked chicken breast shredded
  • 1 stalk green onion (green stem and white bulb) thinly sliced
  • 4 ounces diced green chilis (4 oz.) drained
  • 6 large eggs lightly beaten
  • 1 Tablespoon salsa
  • ½ teaspoon garlic powder
  • ½ teaspoon ground cumin
  • ½ teaspoon salt
  • ¼ teaspoon garlic powder
  • 1 cup milk
OPTIONAL GARNISHES: guacamole, sour cream, salsa, etc.
    Instructions
    1. Layer tortillas in pie pan. Overlap tortillas enough to cover bottom and sides, leaving some on the rim, to become a visible "crust". 

    2. Mix together grated Jack/Cheddar cheeses. Measure out ½ cup of cheese and set aside for later. Sprinkle grated cheese evenly on top of tortillas (except for reserved cheese). Add chicken, green onion, and green chilis. Set pie pan aside.

    3. Combine eggs, salt, cumin, chili powder, garlic powder and salsa in a medium bowl. Whisk well, to fully combine. Set bowl aside. Heat milk in a glass measuring cup in microwave for 2 minutes on HIGH, stirring once after 1 minute. Remove milk; let cool slightly. Drizzle milk VERY SLOWLY into egg mixture, whisking constantly, to ensure eggs don't scramble from heated milk. Carefully pour over ingredients in pie pan. Gently stir filling to evenly distribute ingredients.

    4. Cook (uncovered) in microwave on 70% power for 15 minutes. NOTE: If your microwave does NOT have a carousel (that moves in a circle), rotate ⅕ turn every 5 minutes. After 15 minutes, sprinkle reserved cheese evenly on top; put quiche back in microwave. Continue to cook for 3 minutes on HIGH. When done, cheese should be melted and surface will be fairly firm to the touch. Transfer pan to wire rack; let quiche cool 5-6 minutes before slicing.

    5. To serve, slice quiche into 6 wedges. Dollop each serving with sour cream, guacamole, and salsa, if desired. Serve, and enjoy!

    Nutrition Facts
    Chicken Enchilada Quiche
    Amount Per Serving (1 slice (1/6 of total))
    Calories 292 Calories from Fat 162
    % Daily Value*
    Fat 18g28%
    Saturated Fat 9g56%
    Trans Fat 0.02g
    Polyunsaturated Fat 2g
    Monounsaturated Fat 5g
    Cholesterol 248mg83%
    Sodium 631mg27%
    Potassium 278mg8%
    Carbohydrates 5g2%
    Fiber 1g4%
    Sugar 2g2%
    Protein 26g52%
    Vitamin A 745IU15%
    Vitamin C 7mg8%
    Calcium 367mg37%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Make a delicious Chicken Enchilada Quiche, with a corn tortilla crust filled with two cheeses, chicken, eggs, spices, onions and green chilis!

    Air Fryer Whole Chicken

    Use your air fryer to make an Air Fryer Whole Chicken in about 1 hour! The crispy, well-seasoned and browned chicken tastes delicious!
    Use your air fryer to make an Air Fryer Whole Chicken in about 1 hour! The crispy, well-seasoned and browned chicken tastes delicious!

    Using an air fryer to cook an entire chicken is a great way to prepare a crispy, browned whole chicken. The process is extremely simple, and the cooked chicken is full of flavor! After the chicken is well-seasoned, the air fryer does the rest of the work for you!

    Air fryers use extremely hot air circulating around the food to cook it, and we really enjoy using ours! There is minimal hands-on, prep time necessary (about 10 minutes) to make a 4½ pound air fryer whole chicken. The rest of the time is simply letting the air fryer cook the chicken! When you use the homemade spice mixture as shown below, the cooked chicken also has great flavor! Here’s how to make this dish:

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

    Looking For A Good Spice Rub?

    Obviously, when making an air fryer whole chicken, feel free to use whatever spice mixture you enjoy, to season the chicken. However, I love to use this homemade spice mix and have included the ingredients in the printable recipe card below.

    The spices used are brown sugar, paprika, garlic, salt, pepper, onion powder, cayenne, cumin and dry mustard, and they add great flavor to the chicken! Mix these ingredients together in a medium-sized bowl. The ingredients will yield about 1/2 cup of spice mix, but you’ll only need 4 Tablespoons to season one chicken, so save the rest for another time!

    Spices used to flavor the air fryer whole chicken are measured into a bowl.Seasoning mix is combined before adding it to olive oil to help season a whole chicken.

    Prepare The Chicken For Cooking

    Remove giblets from the cavity of the chicken (and discard). Rinse the chicken, and pat it dry, using paper towels to absorb moisture. I recommend using kitchen twine or raffia to tie the legs of the chicken together (see photo below). This helps the chicken cook more evenly! Tuck the wings snugly under the chicken for cooking, as well.

    Place 4 Tablespoons of the combined spice mixture and 1½ T. olive oil in a separate bowl. Mix together, then spread this spice rub over the entire chicken. Be sure to spread some of the spice rub into the chicken cavity, also. Now this big ol’ chicken is ready for the air fryer!

    Chicken legs are tied together, and chicken is covered with spice mixture before cooking.

    Into The Air Fryer It Goes!

    Preheat your air fryer to 360°F. This usually takes 4-5 minutes. Place the seasoned whole chicken into the fryer BREAST SIDE DOWN. NOTE: The photo below is only to show that an entire chicken can fit into the basket of an air fryer! Anyways… place it breast side down into the basket for cooking.

    Cook the chicken at 360°F. for about 45-50 minutes. Carefully turn the chicken over to the other side (breast side up), and continue cooking for an additional 10 minutes or until the chicken reaches a safe internal temperature of 165°F. Once the internal temperature is 165°F., it is considered done and is safe to eat. To check the temperature, insert a meat thermometer into the thick part of the chicken between the thigh and the breast.  The finished chicken should also be beautifully browned and crispy on the outside. 

    TIP: Because the weight of each chicken used may vary a bit, keep an eye on it! Yours may take slightly less time or slightly more time to finish cooking. Check the temperature occasionally, to make sure it is not overcooked or undercooked.

    An entire seasoned chicken, before cooking, in an air fryer basket.

    Time To Serve The Air Fryer Whole Chicken

    Transfer the whole chicken to a cutting board and let it rest for 5-10 minutes before slicing. This “resting time” allows the juices time to redistribute throughout the chicken. After the air fryer whole chicken has rested, slice away! A whole chicken can be cut into 8 pieces, with two pieces each of the breasts, legs, thighs, and wings.

    An Air Fryer Whole Chicken after cooking is browned and crispy on the outside.The inside of the air fryer whole chicken after cooking, now sliced and ready to serve.

    I hope you enjoy making and eating this air fryer whole chicken! We enjoy cooking whole chickens this way, and love the flavor and the way it turns out. Thanks for stopping by today, and I invite you to come back again soon for more recipes! Take care, and have a GREAT day!

    Looking For More AIR FRYER Recipes?

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

    Interested In More Recipes?

    Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
    There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

    You Can Also Find Me On Social Media:

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

    Author's signature

    ↓↓ PRINTABLE RECIPE BELOW ↓↓

    0 from 0 votes
    Air Fryer Whole Chicken
    Prep Time
    10 mins
    Cook Time
    1 hr
    Total Time
    1 hr 10 mins
     

    Use your air fryer to make an Air Fryer Whole Chicken in about 1 hour! The crispy, well-seasoned and browned chicken tastes delicious!

    Category: Dinner, Main Course
    Cuisine: American
    Keyword: air fryer whole chicken
    Servings: 8 pieces
    Calories Per Serving: 313 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • pound whole chicken giblets removed from cavity
    For Seasoning:
    • Tablespoons olive oil
    • Tablespoons brown sugar
    • 2 Tablespoons paprika
    • 1 Tablespoon garlic powder
    • 1 Tablespoon salt
    • teaspoons black pepper
    • teaspoons onion powder
    • ¾ teaspoon cayenne pepper
    • ¾ teaspoon ground cumin
    • ¾ teaspoon dry mustard powder
    Instructions
    Prepare Chicken:
    1. Remove giblets from the cavity of the chicken. Rinse and pat the chicken dry using paper towels. Use kitchen twine or raffia to tie the legs of the chicken together. This helps the chicken cook evenly! Tuck the wings snugly under chicken for cooking.

    2. Mix spices together in a medium-sized bowl. NOTE: This will yield about ½ cup spice mix; you only need 4 T. spice mix for one chicken (so save the rest for another time). Place 4 Tablespoons of the combined homemade spice mixture and the olive oil into a separate bowl. Stir to combine, then rub entire chicken with the spice mix. Be sure to spread some spice mix inside the chicken cavity.

    Air Fry The Seasoned Chicken:
    1. Preheat air fryer to 360°F. (about 4-5 minutes). Place seasoned chicken into fryer basket BREAST SIDE DOWN. Cook chicken at 360°F. for about 45-50 minutes. Carefully turn chicken over (now breast side UP). Continue cooking 10 minutes, or until chicken reaches an internal temperature of 165°F. Because weight of chickens used may vary, keep an eye on it! Check internal temp. occasionally, to make sure it isn't overcooked or undercooked.

    2. Transfer chicken to cutting board; let it rest 5-10 minutes before slicing. This allows juices time to redistribute through the meat. Once chicken has rested, slice away, and serve!

    Recipe Notes

    NOTE: Estimated caloric calculation made using 8 pieces of chicken divided between total calories. Depending on the size piece consumed, calorie count may vary. The total amount of spices were used to calculate nutrients, however you will not use all the spice mix for one chicken.

    Nutrition Facts
    Air Fryer Whole Chicken
    Amount Per Serving (1 piece (1/8of total pieces))
    Calories 313 Calories from Fat 189
    % Daily Value*
    Fat 21g32%
    Saturated Fat 6g38%
    Trans Fat 1g
    Polyunsaturated Fat 4g
    Monounsaturated Fat 10g
    Cholesterol 92mg31%
    Sodium 961mg42%
    Potassium 306mg9%
    Carbohydrates 6g2%
    Fiber 1g4%
    Sugar 4g4%
    Protein 23g46%
    Vitamin A 1116IU22%
    Vitamin C 2mg2%
    Calcium 28mg3%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Use your air fryer to make an Air Fryer Whole Chicken in about 1 hour! The crispy, well-seasoned and browned chicken tastes delicious!

    Orange Dijon Chicken Breasts

    Orange Dijon Chicken Breasts are delicious, and are so easy to make! Chicken breasts are pan-seared, then covered in a simple orange sauce.
    Orange Dijon Chicken Breasts are delicious, and are so easy to make! Chicken breasts are pan-seared, then covered in a simple orange sauce.

    Today I want to share with you a simple but lip-smackin’ great recipe for Orange Dijon Chicken Breasts. I came up with this recipe which is CRAZY EASY to make with a few simple ingredients. The best part (besides the taste) is the fact that this dish can be prepared and on the table in under 20 minutes!

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

    Make The Orange Dijon Sauce- It’s EASY!

    Place the orange marmalade, Dijon mustard, water, honey and Tabasco sauce in a small bowl. Stir these ingredients well, to fully combine. This is the sauce that will coat the chicken breasts later. See how absolutely EASY it was to make in just a couple of minutes? Set the sauce aside while you pan-sear the chicken breasts.

    Orange marmalade, Dijon mustard, honey, Tabasco and water in a small bowl for mixing the sauce.Once mixed, the orange Dijon sauce is ready to add to the chicken.

    Pan-Sear The Chicken Breasts

    NOTE: The chicken breasts are fairly small, which is why they will cook faster. I used 4 oz. small boneless, skinless chicken breasts that are each about ¾” thick. FYI-This recipe calls for FOUR chicken breasts, but my photos will only show TWO. Now… moving on.

    Pat the chicken dry with paper towels, and then lightly season them with salt and pepper. Heat coconut oil (or oil of choice) in a large skillet on medium-high heat. Heat the oil until it is very hot (but not smoking). Carefully add the chicken breasts to the skillet. They should sizzle when they hit the hot skillet. Let them cook on medium-high heat (without moving them) for 3 minutes. 

    Flip the chicken breasts to the other side and continue to cook for an additional 3 minutes. Remember- if you are using thicker pieces of chicken, it will take longer to cook them!

    Lightly seasoned chicken breasts are pan-seared in hot oil in a skillet.Flipping the chicken half way through cooking ensures golden brown color on both sides.

    Add The Sauce

    Pour the orange Dijon sauce into the skillet. Keep the heat at MEDIUM temperature, and continue to cook the chicken for 5 more minutes. As it cooks, spoon the sauce on top of each of the pieces of chicken. Continue this process the entire 5 minutes (coating them with the sauce). The sauce will reduce in volume slightly as it cooks.

    The orange Dijon sauce is added to the skillet with the browned chicken breasts.

    Serve The Orange Dijon Chicken Breasts

    When the orange Dijon chicken breasts are “done”, they should have an internal temperature of 165°F. and be fully cooked through. To serve, spoon sauce on top of each chicken breast, and then garnish each piece with chopped parsley and half an orange slice. Serve the chicken immediately while hot, and ENJOY!

    That’s it! This truly is a simple, but TASTY recipe for orange Dijon chicken breasts. The sauce has fantastic flavor, the chicken is golden brown and the presentation is simple, but inviting! Plus, it’s quick and easy to prepare, which is ALWAYS a win-win in my book! HOORAY!

    Orange Dijon Chicken Breasts are garnished with parsley and an orange slice for serving.One of the orange Dijon chicken breasts, garnished and ready to serve.

    I really think you’re going to enjoy this simple dish. It really could not be any simpler to make, and always turns out wonderful. I hope you have the opportunity to make it for yourself or those you love. Thanks for stopping by, and please come back soon for more family-friendly recipes. Have a GREAT day!

    Looking For More CHICKEN Recipes?

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

    Interested In More Recipes?

    Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
    There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

    You Can Also Find Me On Social Media:

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

    Author's signature

    ↓↓ PRINTABLE RECIPE BELOW ↓↓

    0 from 0 votes
    Orange Dijon Chicken Breasts
    Prep Time
    5 mins
    Cook Time
    11 mins
    Total Time
    16 mins
     

    Orange Dijon Chicken Breasts are delicious, and are so easy to make! Chicken breasts are pan-seared, then covered in a simple orange sauce.

    Category: Main Course
    Cuisine: American
    Keyword: orange Dijon chicken breasts
    Servings: 4
    Calories Per Serving: 307 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    For Sauce:
    • ½ cup orange marmalade
    • 3 Tablespoons honey
    • 2 teaspoons Dijon mustard
    • 1 Tablespoon water
    • ½ teaspoon hot sauce (I use Tabasco)
    For Chicken:
    • 16 ounces boneless, skinless chicken breasts (4 oz. each, ¾" thick recommended)
    • ½ teaspoon salt & pepper (each) to lightly season chicken
    • 1 Tablespoon coconut oil (or oil of choice)
    Optional Garnish: chopped parsley and orange slices (halved)
      Instructions
      1. Place marmalade, Dijon, water, honey and Tabasco in a small bowl. Stir until combined. Set aside.

      2. Pat chicken dry with paper towels; season with salt/pepper. Heat oil in large skillet on medium-high heat until very hot (but not smoking). Add chicken to skillet (it should sizzle). Cook on medium-high heat (without moving them) for 3 minutes. Flip chicken over; continue to cook 3 more minutes. Remember- if using thicker chicken pieces, it will take longer to cook them through!

      3. Pour sauce into skillet. Continue to cook chicken on MEDIUM heat for 5 minutes. As it cooks, spoon sauce on top of chicken often while it cooks. Sauce will reduce in volume slightly as it cooks. When fully cooked, chicken should have an internal temp. of 165°F. Remove from heat.

      4. To serve, spoon additional sauce over chicken; garnish each piece with chopped parsley and a half slice of an orange. Serve hot, and enjoy!

      Nutrition Facts
      Orange Dijon Chicken Breasts
      Amount Per Serving (1 chicken breast)
      Calories 307 Calories from Fat 63
      % Daily Value*
      Fat 7g11%
      Saturated Fat 4g25%
      Trans Fat 1g
      Polyunsaturated Fat 1g
      Monounsaturated Fat 1g
      Cholesterol 73mg24%
      Sodium 490mg21%
      Potassium 447mg13%
      Carbohydrates 40g13%
      Fiber 1g4%
      Sugar 37g41%
      Protein 24g48%
      Vitamin A 62IU1%
      Vitamin C 4mg5%
      Calcium 23mg2%
      Iron 1mg6%
      * Percent Daily Values are based on a 2000 calorie diet.

      Here’s one more to pin on your Pinterest boards!Orange Dijon Chicken Breasts are delicious, and are so easy to make! Chicken breasts are pan-seared, then covered in a simple orange sauce.

      Firecracker Chicken Meatballs

      Make a dozen easy, delicious Firecracker Chicken Meatballs. Well-seasoned meatballs are browned, then served, covered in a sweet/spicy sauce!
      Make a dozen easy, delicious Firecracker Chicken Meatballs. Well-seasoned meatballs are browned, then served, covered in a sweet/spicy sauce!

      We love these delicious meatballs, made using ground chicken, for a slightly more healthy recipe than traditional beef meatballs! They are covered in a “not too sweet, and not too spicy” sauce and are full of protein and flavor! Firecracker chicken meatballs are easy to prepare and are quite filling, especially when served on a bed of rice, with some cooked veggies on the side!

      I found the original recipe on Pinterest and made only a couple very small changes. We truly enjoy eating them and love the fact that the leftovers are just as good the next day! That’s a win-win in my book! Today I want to show you just how easy they are to make, so here we go:

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

      Time to Make Some Firecracker Chicken Meatballs

      In a medium-sized mixing bowl, stir together Panko bread crumbs, grated Parmesan cheese, garlic powder, ground ginger, and red pepper flakes until combined. Add a pound of ground chicken, a large egg, and 2 Tablespoons of “buffalo sauce”. I use Frank’s Red Hot Sauce, which can be found in most grocery stores.

      Using a spoon, fork, or your clean hands, mix all the meatball ingredients together until they’re fully combined with the ground chicken. This is the mixture you will use to make the firecracker chicken meatballs!

      Panko crumbs, Parmesan cheese, garlic powder, ground ginger and red pepper flakes in bowl.Ground chicken, egg, and hot sauce are added to bread crumb/cheese mixture for meatballs.

      Form Meatballs And Pan-Sear Them In A Skillet

      Once all the meatball ingredients are thoroughly combined, it’s time to shape the meatballs. The mixture will be very “wet” in texture. Evenly divide the meat mixture into 12 similar sized portions (I usually eyeball it, but you can weigh portions if desired). Roll each portion into a ball between the palms of your hands. Yes… it is a bit messy! Place each meatball on foil or wax paper until they are all formed.

      Heat olive oil in a large non-stick skillet on medium high heat. Once the oil is very hot (but not smoking), add the meatballs, leaving space between each one. Once you place them into the hot skillet do not move them! Cook for about 3 minutes or so (without disturbing them) and then carefully turn the meatballs over to brown the other side.

      Continue to cook for another 6-7 minutes, turning the meatballs every minute or so to brown all the edges. When done, the meatballs should be brown on all sides, and cooked all the way through. You can test the internal temperature with a meat thermometer to check on done-ness, if desired. The finished meatballs should have an internal temperature of 165°F.

      The meat mixture for Firecracker Chicken Meatballs is ready to shape and cook.A dozen firecracker chicken meatballs cooking in olive oil in skillet.Chicken meatballs are browned on all sides in hot oil until cooked through.

      Make The Sweet And Spicy Sauce

      Making the sauce for the meatballs is a cinch! I try to mix it together while the meatballs are browning, which saves time. Mix brown sugar, buffalo sauce, water and apple cider vinegar in a small bowl, using a spoon or fork. Continue to stir these ingredients together until all of the brown sugar has dissolved. Now you’re ready for the final step!

      Brown sugar, hot sauce, cider vinegar and water are mixed in a small bowl to make a sauce.Bowl with the glazing sauce for the firecracker chicken meatballs.

      Final Step

      Pour the sauce over the fully browned/cooked meatballs in the skillet, and stir gently to coat them with the sauce. Continue to cook on medium-low heat for about 2-3 minutes, stirring occasionally to prevent scorching. Keep an eye on the sauce, because it has brown sugar in it and you don’t want that sugar to burn. I like to spoon the sauce on top of the meatballs as they cook.

       When the sauce is done, it will have thickened slightly and will look rather “syrup-like” in texture. Remove the skillet from the heat once the sauce has thickened. Be sure to dish up the meatballs while the sauce and the meatballs are hot!

      Sauce is added to cooked chicken meatballs in skillet and cooked until it thickens.

      Serve the Firecracker Chicken Meatballs

      Now your firecracker chicken meatballs are ready to serve! We usually plan for three meatballs per adult serving, and serve them on steamed white rice, with veggies on the side. Spoon a little of the sauce over the meatballs, then sprinkle with sliced green onions and sesame seeds, if desired.

      The sliced green onions and sesame seeds are optional, but we like the color and flavor they add. Serve this dish hot… and enjoy! The meatballs have a little kick to them (but not too much!). They have GREAT flavor, and we love them paired with the neutral tasting white rice.

      Firecracker chicken meatballs are served on top of white rice, with veggies on the side.

      I really hope you enjoy these easy to make firecracker chicken meatballs. We sure do! Thanks for stopping by, and I hope you will come back soon for more family-friendly recipes. Have a great day!

      Looking For More MEATBALL 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 meatball recipes there for you to enjoy, including:

      Interested In More Recipes?

      Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
      There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

      You Can Also Find Me On Social Media:

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

      Author's signature

      Recipe Slightly Adapted From: Mason Woodruff at: https://masonfit.com/pan-fried-firecracker-chicken-meatballs/

      ↓↓ PRINTABLE RECIPE BELOW ↓↓

      0 from 0 votes
      Firecracker Chicken Meatballs
      Prep Time
      10 mins
      Cook Time
      13 mins
      Total Time
      23 mins
       

      Make a dozen easy, delicious Firecracker Chicken Meatballs. Well-seasoned meatballs are browned, then served, covered in a sweet/spicy sauce!

      Category: Main Dish
      Cuisine: American
      Keyword: firecracker chicken meatballs
      Servings: 12 meatballs
      Calories Per Serving: 121 kcal
      Author: JB @ The Grateful Girl Cooks!
      Ingredients
      For Meatballs:
      • 1 Tablespoon extra virgin olive oil to cook meatballs
      • ¼ cup Panko bread crumbs
      • ¼ cup grated Parmesan cheese
      • 1 teaspoon garlic powder
      • 1 teaspoon ground ginger
      • ½ teaspoon red pepper flakes
      • 1 pound ground chicken
      • 1 large egg
      • 2 Tablespoons buffalo sauce (I use Frank's Red Hot)
      For Sauce:
      • ½ cup dark brown sugar (packed)
      • ¼ cup buffalo sauce (I use Frank's Red Hot)
      • 2 Tablespoons water
      • 2 Tablespoons apple cider vinegar
      Serve meatballs sprinkled with sesame seeds and sliced green onions, if desired (optional, but good!)
        Instructions
        1. In a medium mixing bowl, stir together Panko crumbs, grated Parmesan, garlic powder, ground ginger, and red pepper flakes until combined. Add ground chicken, egg, and 2 T. buffalo sauce. Using a spoon, fork, or clean hands, mix meatball ingredients together until fully combined.

        2. Evenly divide mixture into 12 equal portions (I usually eyeball it, but you can weigh portions if desired). Roll each portion into a ball between the palms of your hands. Place each meatball on foil or wax paper until they are all formed.

        3. Heat olive oil in a large non-stick skillet on medium high heat. Once oil is very hot (but not smoking), add meatballs, leaving space between each one. Cook for about 3 minutes or so (without disturbing them) and then carefully turn meatballs over to brown the other side. Continue to cook for 6-7 minutes, turning meatballs every 1-2 minutes to brown all edges. When done, meatballs should be brown on all sides, and cooked through. If desired, use a meat thermometer to check on done-ness. Fully cooked meatballs should have an internal temperature of 165°F.

        4. Mix brown sugar, buffalo sauce, water and cider vinegar in a small bowl, using a spoon or fork. Stir until brown sugar has dissolved. Pour sauce over meatballs; stir gently to coat them with sauce. Cook on medium-low heat 2-3 minutes, stirring occasionally to prevent scorching. When sauce is done, it will have thickened slightly and will look rather "syrup-like" in texture. Remove skillet from heat.

        5. Serve meatballs on top of rice. Spoon remaining sauce onto meatballs. Sprinkle with sliced green onions/sesame seeds, if desired (optional but GOOD). Enjoy!

        Nutrition Facts
        Firecracker Chicken Meatballs
        Amount Per Serving (1 meatball per serving)
        Calories 121 Calories from Fat 45
        % Daily Value*
        Fat 5g8%
        Saturated Fat 2g13%
        Trans Fat 1g
        Polyunsaturated Fat 1g
        Monounsaturated Fat 3g
        Cholesterol 50mg17%
        Sodium 304mg13%
        Potassium 229mg7%
        Carbohydrates 10g3%
        Fiber 1g4%
        Sugar 9g10%
        Protein 8g16%
        Vitamin A 65IU1%
        Vitamin C 1mg1%
        Calcium 39mg4%
        Iron 1mg6%
        * Percent Daily Values are based on a 2000 calorie diet.

        Here’s one more to pin on your Pinterest boards!Make a dozen easy, delicious Firecracker Chicken Meatballs. Well-seasoned meatballs are browned, then served, covered in a sweet/spicy sauce!

        Creamy Chicken Primavera

        Creamy Chicken Primavera is an all in one dish, with chicken breasts, pasta, zucchini, carrots and onions in a velvety Parmesan cheese sauce.Creamy Chicken Primavera is an all in one dish, with chicken breasts, pasta, zucchini, carrots and onions in a velvety Parmesan cheese sauce.

        Years ago I bought a cookbook in a used bookstore. This particular cookbook was over 600 recipes for chicken that were submitted by “celebrities” from around the world. The recipe for creamy chicken primavera was contributed by Connie Chung, a famous news anchor from NBC News (back in the day).

        I made a few changes to her original recipe, and we enjoy this delicious, all in one chicken meal. How can you go wrong with pasta, chicken, veggies and cheese in a creamy sauce. Right? Anyways, the recipe is fairly straightforward and simple to prepare, but has great flavor! Today I want to share the recipe for this yummy meal with you. Here’s how to make it:

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

        Prepare The Chicken And Pasta

        Cut three boneless, skinless chicken breasts into cubes, about 2″ each. Pat the chicken dry with paper towels, and set aside, while you begin cooking the pasta.

        Boneless, skinless chicken breasts are cut into bite-sized cubes.

        Cook the spaghetti noodles in a large saucepan in boiling water, according to the time given in the package instructions.

        Spaghetti noodles are cooked in boiling water per package instructions.

        While the pasta is cooking, you can finish preparing the rest of the dish. Heat oil in a medium skillet until very hot, but not smoking. Add the chicken cubes and cook in the hot oil, turning to cook on all sides. the chicken is done when heated through and light golden brown in color. Stir in minced garlic and continue cooking, stirring often, for about 30 seconds.

        Add white wine, onion, and sliced zucchini and carrots to the skillet. Cook only until the zucchini is tender (3-4 minutes). Remove from heat and keep warm until pasta is done cooking.

        Cubes of chicken breast are cooked in hot vegetable oil until lightly browned.Garlic, onion, zucchini and carrot slices are added to the cooking chicken pieces.

        Time To Put This Dish All Together!

        When the pasta is done cooking, drain the water off in a colander, but don’t rinse the pasta. Place the hot spaghetti back into the large saucepan, then add the chicken and veggie mixture from the skillet.

        Top the pasta with grated Parmesan cheese, pimientos (optional), and half and half. Mix well using tongs, until all ingredients are evenly distributed and covered with the creamy sauce. Cook on low heat for 1-2 minutes, tossing often, only until heated through and cheese has melted. Season to taste with salt and pepper, and then it’s ready to serve.

        Spaghetti noodles are cooked, drained and then placed back into large saucepan.Chicken mixture, Parmesan cheese, pimiento and half and half are added to the pasta.After ingredients are combined and cheese melts, creamy chicken primavera is ready.

        Serve The Creamy Chicken Primavera

        Place portions of the creamy chicken primavera into individual serving bowls. Top each portion with additional grated Parmesan cheese, if desired, for extra flavor. Serve the creamy pasta primavera immediately while hot!

        A bowl full of creamy chicken primavera with veggies, ready to eat.A close up photo of the creamy chicken primavera in the bowl.

        Thanks for stopping by today. I hope you have the chance to make this delicious all in one dish, and trust you will enjoy it as much as we do. Take care, and have a wonderful day.

        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 delicious chicken recipes you will enjoy, including:

        Interested In More Recipes?

        Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
        There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

        You Can Also Find Me On Social Media:

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

        Author's signature

        Recipe adapted from the cookbook: “Celebrity Chicken”, page 177, contributed by Connie Chung, published by Celebrity Cuisine, 1987.

        0 from 0 votes
        Creamy Chicken Primavera
        Prep Time
        15 mins
        Cook Time
        11 mins
        Total Time
        26 mins
         

        Creamy Chicken Primavera is an all in one dish, with chicken breasts, pasta, zucchini, carrots and onions in a velvety Parmesan cheese sauce.

        Category: Main Course
        Cuisine: American
        Keyword: creamy chicken primavera
        Servings: 5
        Calories Per Serving: 537 kcal
        Author: JB @ The Grateful Girl Cooks!
        Ingredients
        • 3 medium chicken breasts (boneless/skinless) cut into 2" cubes
        • 3 Tablespoons vegetable oil
        • 1 clove garlic minced
        • 3 Tablespoons white wine
        • 1 medium zucchini thinly sliced
        • 1 medium carrot peeled/thinly sliced
        • 1 medium yellow onion peeled/chopped
        • ¾ pound spaghetti pasta =12 ounces
        • 1 cup half and half
        • ½ cup grated Parmesan cheese + more for garnish, if desired
        • ¼ cup diced pimiento (optional)
        Instructions
        1. Cut chicken breasts into 2" cubes. Pat chicken dry with paper towels; set aside.

        2. Cook pasta in boiling water in large saucepan, following package instructions.

        3. While pasta cooks, prepare rest of the dish. Heat oil in a medium skillet until very hot, but not smoking. Add chicken; cook on all sides until chicken is cooked through and light golden brown. Stir in minced garlic; continue cooking, stirring often, for about 30 seconds. Add wine, onion, zucchini and carrots to skillet. Cook, stirring occasionally, only until zucchini is tender (3-4 minutes). Remove from heat; keep chicken warm until pasta is done cooking

        4. When pasta is done cooking, drain in a colander, but don't rinse the pasta. Place hot pasta back into saucepan. Add chicken/veggie mixture. Top with Parmesan, pimientos (if using), and half and half. Mix well using tongs, until all ingredients are evenly distributed and covered with sauce. Cook on low heat for 1-2 minutes, tossing often, only until heated through and cheese has melted. Season to taste with salt and pepper.

        5. To serve, place portions in individual bowls or on plates. Sprinkle each portion with additional Parmesan cheese, if desired. Serve immediately while hot!

        Nutrition Facts
        Creamy Chicken Primavera
        Amount Per Serving (1 (1/5 of total))
        Calories 537 Calories from Fat 180
        % Daily Value*
        Fat 20g31%
        Saturated Fat 7g44%
        Trans Fat 1g
        Polyunsaturated Fat 6g
        Monounsaturated Fat 5g
        Cholesterol 70mg23%
        Sodium 268mg12%
        Potassium 660mg19%
        Carbohydrates 58g19%
        Fiber 3g13%
        Sugar 5g6%
        Protein 29g58%
        Vitamin A 2395IU48%
        Vitamin C 11mg13%
        Calcium 197mg20%
        Iron 2mg11%
        * Percent Daily Values are based on a 2000 calorie diet.

        Here’s one more to pin on your Pinterest boards!Creamy Chicken Primavera is an all in one dish, with chicken breasts, pasta, zucchini, carrots and onions in a velvety Parmesan cheese sauce.

        Mexican Shredded Chicken (crock pot)

        Make Mexican Shredded Chicken in a crock pot to use in tacos, burritos, quesadillas, taco salads, enchiladas, etc. It’s easy to make and delicious!
        Make Mexican Shredded Chicken in a crock pot to use in tacos, burritos, quesadillas, taco salads, enchiladas, etc. It's easy to make and delicious!

        Today I want to share a recipe I use often for Mexican shredded chicken. There are only a couple simple steps to prep the chicken before adding it to a slow cooker to finish cooking. The meat is seasoned well, and adds great flavor to quite a variety of dishes! You should end up with enough shredded chicken for at least 8 servings (depending on how you choose to use it)

        I’ve made shredded chicken this way for years now. I love it’s simple added ingredients that I almost always have in my kitchen. This recipe uses boneless, skinless chicken breasts, but you can make it with a combination of breasts and thighs, if that’s what you have. The recipe can also be easily doubled, and it freezes well! Here’s the way I make Mexican shredded chicken:.

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

        Prepare And Pan-Sear The Chicken

        Cut boneless, skinless chicken breasts into cubes, about 2″ in size. Use paper towels to pat the chicken dry (drying the chicken helps it brown quickly instead of steaming it). Heat 2 Tablespoons of oil on medium-high heat in a large skillet.

        Add the dried chicken pieces, and quickly sear them until browned on all sides. You do not have to cook them all the way through, because the crock pot will do that. You just want the outside of the chicken pieces to be nicely browned. 

        Chicken breasts are cut into cubes, then dried on paper towels before cooking.Boneless, skinless chicken breast cubes are lightly browned in hot oil in a skillet.

        Into The Crock Pot It Goes!

        When done, transfer the chicken pieces from the skillet into a crock pot. Reserve the remaining liquid in the skillet. Add a half cup of water to the “drippings” in the skillet, and cook for about a minute. This helps de-glaze the skillet and adds in any little browned bits of chicken to help flavor the sauce. Pour this liquid over the chicken pieces in the crock pot.

        Water is added to skillet to help deglaze the pan after browning chicken.Water and pan drippings are poured onto the browned chicken pieces in crock pot.

        Add The Seasoning Sauce Then Cook!

        Now it’s time to make the easy seasoning sauce. Combine soy sauce, lime juice, brown sugar, chopped green onions, red pepper flakes, cumin, chili powder and garlic powder in a medium bowl. Stir well, until the brown sugar has dissolved and the ingredients are fully incorporated.

        Once combined, pour the seasoning sauce into the crock pot. Stir well, to coat the chicken with the sauce. Put the lid on the crock pot and cook the Mexican shredded chicken for 4-5 hours on LOW heat, OR  for 3 hours on HIGH heat.

        A seasoning sauce is mixed together and poured over the chicken in the crock pot.Mexican shredded chicken is cooked in a crock pot for several hours.

        Time To Shred The Cooked Chicken

        Once the chicken has finished cooking, transfer the chicken to a large bowl using a slotted spoon. There will still be quite a bit of liquid left in the crock pot. Hang on to that, because you can use some of it, okay?

        Shred the cooked chicken using two forks. It should shred very easily and only takes a couple of minutes. Add a couple spoonfuls (or more, if desired) of the reserved crock pot sauce to the chicken. This will help ensure your Mexican shredded chicken is juicy (and not dry). Now the shredded chicken is ready to be used in your favorite recipes.

        Two forks are used to pull apart the Mexican shredded chicken after it has been fully cooked.Mexican shredded chicken is now ready to use in a favorite dish like tacos, burritos, etc.

        Serving Mexican Shredded Chicken

        There are LOTS of ways to use Mexican shredded chicken. You can use this well-seasoned chicken for enchiladas, tostadas, flautas, taco salads, burritos and chimichangas. Some of our favorite ways to enjoy this shredded chicken are pictured below. The chicken is the featured ingredient in our chicken taco salad bowls, quesadillas and tacos.

        Mexican Shredded Chicken is featured in a Taco Salad Bowl.A chicken quesadilla is served, using the shredded chicken inside.The Mexican shredded chicken can be used to fill tacos for a quick dinner.

        I hope you have the chance to try this recipe for Mexican Shredded Chicken. Once made, it is very versatile and can be used in a multitude of dishes. The shredded chicken also freezes well (if wrapped well and stored in an airtight container). Thanks for visiting my blog, and I hope you will come back soon for more family-friendly recipes. Have a good day!

        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 a LOT of yummy chicken recipes for you to enjoy, including:

        Interested In More Recipes?

        Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
        There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

        You Can Also Find Me On Social Media:

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

        Author's signature

        Original recipe source: unknown (written down years ago on a piece of paper-no original source noted)

        0 from 0 votes
        Mexican Shredded Chicken (crock pot)
        Prep Time
        15 mins
        Cook Time
        4 hrs 30 mins
        Total Time
        4 hrs 45 mins
         

        Make Mexican Shredded Chicken in a crock pot to use in tacos, burritos, quesadillas, taco salads, enchiladas, etc. Easy to make and delicious!

        Category: Entree
        Cuisine: Mexican
        Keyword: Mexican shredded chicken
        Servings: 8
        Calories Per Serving: 185 kcal
        Author: JB @ The Grateful Girl Cooks!
        Ingredients
        • 2 Tablespoons vegetable oil
        • 4 large boneless, skinless chicken breasts approx. 2 lbs.
        • cup water
        Seasoning Sauce:
        • cup light soy sauce
        • 1 Lime Juice of 1 lime
        • 3 Tablespoons brown sugar
        • 2 stems green onions (scallions) sliced (green + white parts)
        • ½ teaspoon chili powder
        • ½ teaspoon ground cumin
        • ½ teaspoon garlic powder
        • ½ teaspoon red pepper flakes
        Instructions
        1. Cut chicken into 2" cubes. Pat chicken dry with paper towels. Heat 2 Tablespoons of oil on medium-high heat in a large skillet. Add chicken; quickly sear until nicely browned on all sides. Do not cook them all the way through (crock pot will finish).

        2. Transfer browned chicken from skillet into crock pot. Reserve remaining liquid in skillet. Add water to "drippings" in skillet; cook/stir for one minute. Pour this liquid over chicken in crock pot.

        3. Make the seasoning sauce: Combine all sauce ingredients in a medium bowl. Stir well, until brown sugar has dissolved and ingredients are fully incorporated. Pour seasoning sauce into crock pot. Stir well, to coat chicken with sauce. Put the lid on the crock pot. Cook for 4-5 hours on LOW heat, OR 3 hours on HIGH heat.

        4. Once done cooking, transfer chicken to large bowl using a slotted spoon. There will still be liquid left in the crock pot. Shred chicken using two forks. Add a couple spoonfuls (or more) of reserved crock pot liquid to the chicken. This helps ensure the shredded chicken is juicy (and not dry). Now the shredded chicken is ready to be used in your favorite recipes. Enjoy!

        Nutrition Facts
        Mexican Shredded Chicken (crock pot)
        Amount Per Serving (1 (1/8 of total))
        Calories 185 Calories from Fat 54
        % Daily Value*
        Fat 6g9%
        Saturated Fat 1g6%
        Trans Fat 1g
        Polyunsaturated Fat 2g
        Monounsaturated Fat 2g
        Cholesterol 73mg24%
        Sodium 678mg29%
        Potassium 463mg13%
        Carbohydrates 6g2%
        Fiber 1g4%
        Sugar 5g6%
        Protein 25g50%
        Vitamin A 115IU2%
        Vitamin C 3mg4%
        Calcium 15mg2%
        Iron 1mg6%
        * Percent Daily Values are based on a 2000 calorie diet.

        Here’s one more to pin on your Pinterest boards!Make Mexican Shredded Chicken in a crock pot to use in tacos, burritos, quesadillas, taco salads, enchiladas, etc. Easy to make and delicious!