Category: Chicken


Apr
2023

Chicken, Quinoa and Veggies

categories: Chicken, Main Dishes
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Chicken, Quinoa and Veggies is a nutritious, tasty dish with chicken, zucchini, broccoli, bell pepper, garlic, cherry tomatoes and quinoa!
Chicken, Quinoa and Veggies is a nutritious, tasty dish with chicken, zucchini, broccoli, bell pepper, garlic, cherry tomatoes and quinoa!

If you’re looking for a way to add more vegetables to your meals, or to eat a bit more “healthy” dishes, may I suggest this recipe for Chicken, Quinoa and Veggies?

This yummy meal is made all in one big skillet, and is really simple to prepare! Plus… did I mention that is is a very “healthy” meal? Oh, I did? Okay!

Chicken, Quinoa and Veggies has it all- flavor, color, protein, texture, and “good for you” veggies like broccoli, zucchini, garlic, tomatoes, and bell peppers! Here’s how to make this delicious meal.

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

By the Way- What IS Quinoa?

Quinoa is used in this recipe, and it is a great source of nutrition!

Quinoa (this is the “short” version) is basically a small seed from a specific plant that has been stripped of it’s outer coating and then can be cooked. This “superfood” originated in South America many, many years ago, and has become widely touted for its nutritional benefits.

Quinoa is gluten-free, high in protein, contains minerals such as iron, magnesium and zinc, and has dietary fiber! It is typically cooked in liquid to become edible and expands in size as it cooks.

You can typically find quinoa with the rice or beans in a grocery store, or in the Health Food section. It has become very popular in the United States, as well as other parts of the world.

First – Cook The Veggies And Chicken

Heat olive oil in a large skillet on Medium heat. Add minced garlic to the hot oil, and stirring often, cook for about 30 seconds (don’t burn the garlic!).

Minced garlic is cooked in olive oil in a large skillet.

Stir in boneless chicken breast (cubed), and chopped bell peppers. Cook, stirring occasionally for 5 minutes, to cook the chicken and bell pepper.

NOTE: I use a variety of colored bell peppers (green, red and yellow), but if you don’t have a variety of colors available, use a green bell pepper for flavoring this dish.

Season the chicken and peppers with salt, black pepper, and onion powder, then stir to combine. NOTE: The chicken may not be fully cooked through at this stage, but will finish cooking as the dish progresses.

Chunks of chicken breast and green, yellow and red bell peppers are added to the skillet.The chicken and bell peppers are lightly seasoned with salt, pepper, and onion powder.

Add Water And Quinoa

Measure the quinoa and water into the skillet, then stir to combine. Bring the liquid to a boil on Medium-High heat, then put a lid on the skillet and reduce the heat to Medium-Low.

Cook for 10-12 minutes, keeping the lid on the skillet. There will probably still be a small amount of liquid in the pan when done.

Quinoa and water are added to the chicken and veggies in the skillet.

Time To Add More Veggies!

Stir the quarter-sliced zucchini and the broccoli pieces into the skillet of chicken and quinoa until combined. Place a lid on the skillet and cook on Medium-Low heat for 13-15 minutes.

When done, the remaining liquid should be fully absorbed into the quinoa, and the zucchini and broccoli should be fork-tender.

Quartered zucchini slices and chopped broccoli are added to the skillet.

The last step is to add the halved cherry tomatoes to the skillet. Give them a gentle stir to incorporate them into the dish, then remove the pan from the heat source, and serve.

NOTE: I used multi-colored cherry tomatoes (more COLOR!), because we grew them in our garden. If you have them, use them, but good ol’ red cherry tomatoes are perfect!

Halved cherry tomatoes are added to te Chicken, Quinoa and Veggies before serving.

Serve The Chicken, Quinoa And Veggies

This recipe (as written) will yield two generous main dish servings. Transfer the chicken, quinoa and veggies to individual serving bowls or plates, and dig in while it is hot!

I’m confident you’re going to be surprised by how filling this meal is! Enjoy those healthy veggies bringing their color, texture and flavor to this dish. YUM!

A white bowl with one serving of the chicken, quinoa and veggies, ready to be enjoyed.Chicken, Quinoa and Veggies, served in a white bowl.

I really hope you enjoy this nutritious, flavorful (and veggie packed) dish! Chicken, Quinoa and Veggies is very filling, bursting with great tasting vegetables, and it is simple to prepare!

Thanks for stopping by, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a GREAT 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 fantastic tasting chicken recipes to choose from, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1st and 15th) 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:

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Author's signature

Recipe Adapted From: The book “Food Meets Faith”, by Isabel D. Price / New Life Promise, page 75, published by Live Smart Solutions, LLC, in 2019

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Chicken, Quinoa and Veggies
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
 

Chicken, Quinoa and Veggies is a nutritious, tasty dish with chicken, zucchini, broccoli, bell pepper, garlic, cherry tomatoes and quinoa!

Category: Entree, Main Course
Cuisine: All Cuisines
Keyword: chicken, quinoa and veggies
Servings: 2
Calories Per Serving: 278 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 teaspoons olive oil
  • 2 cloves garlic minced
  • ½ medium green bell pepper (or color combo) chopped
  • 8 ounces boneless, skinless chicken breast =½ pound, cut in bite-sized pieces
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon onion powder
  • ¼ cup uncooked quinoa
  • ⅓ cup water
  • ½ cup fresh, chopped broccoli cut in bite-sized pieces
  • ½ medium zucchini sliced and quartered
  • ½ cup cherry tomatoes sliced in half
US Customary - Metric
Instructions

  1. Heat olive oil in large skillet on Medium heat. Add garlic: cook, stirring often for 30 seconds (don't burn garlic!).

  2. Stir in chicken cubes, and bell peppers. Cook, stirring occasionally, for 5 minutes. Season with salt, pepper, and onion powder; stir to combine. NOTE: Chicken may not be fully cooked, but will finish cooking later.

  3. Add quinoa and water to skillet; stir to combine. Bring liquid to a boil on Medium-High heat. Put a lid on the skillet; reduce heat to Medium-Low. Cook for 10-12 minutes, keeping skillet covered. There might still be small amount of liquid in skillet when done.

  4. Add zucchini and broccoli; stir to combine. Place lid on skillet; cook on Medium-Low 13-15 minutes. When done, remaining liquid should be absorbed into quinoa, and zucchini and broccoli should be fork-tender.

  5. Gently stir in halved cherry tomatoes. Give them a gentle stir to incorporate into the dish. Remove skillet from heat source. Serve hot, and enjoy!

Nutrition Facts
Chicken, Quinoa and Veggies
Amount Per Serving (1 (1/2 of total))
Calories 278 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 1g6%
Trans Fat 0.01g
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Cholesterol 73mg24%
Sodium 733mg32%
Potassium 890mg25%
Carbohydrates 21g7%
Fiber 4g17%
Sugar 3g3%
Protein 29g58%
Vitamin A 571IU11%
Vitamin C 64mg78%
Calcium 50mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

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

Chicken, Quinoa and Veggies is a nutritious, tasty dish with chicken, zucchini, broccoli, bell pepper, garlic, cherry tomatoes and quinoa!


Apr
2023

Asian Chicken Lettuce Wraps

categories: Asian, Chicken, Main Dishes
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Asian Chicken Lettuce Wraps are very EASY to make, and taste fantastic! With two wraps per serving, they are a great appetizer or main dish!
Asian Chicken Lettuce Wraps are very EASY to make, and taste fantastic! With two wraps per serving, they are a great appetizer or main dish!

One of my favorite appetizers to order at a favorite local restaurant is Asian chicken lettuce wraps. I absolutely LOVE them, and enjoy scooping and wrapping the chicken filling in a big ol’ lettuce leaf!

There are many recipes that can be found online for chicken lettuce wraps. I found this recipe a while ago, and it’s my “go to”. It’s perfect for when I crave Asian chicken lettuce wraps and don’t want to go out, or pay for them in a restaurant!

This recipe, as written, will yield about 12 wraps. A suggested serving size is two wraps, and each serving comes in under 200 calories (total for TWO wraps). How’s that for a fantastic low calorie appetizer or main dish!

Asian chicken lettuce wraps may be LOW in calories, but they’re BIG on amazing flavors and are really delicious!.  Here’s how to make them. 

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

Prepare The Bibb (aka Butter) Lettuce

Carefully separate lettuce leaves from the head of lettuce. Give them a rinse, then pat each leaf dry using paper towels to absorb excess moisture. Set them aside while you make the filling.

NOTE: Bibb lettuce, also known as butter lettuce is typically used. If you don’t have access to this variety, use large lettuce leaves of your choice that are sturdy enough to hold the filling when wrapped.

You can use one or two lettuce leaves for each wrap. We usually stack two leaves per wrap to make it sturdier for holding the filling, but that is YOUR choice.

Cook The Onions, Garlic And Ginger

Heat sesame oil on Medium heat in a large skillet. Once the oil is pretty hot (but not smoking), add chopped onions, and cook, stirring often for about 3 minutes.

When the onions have softened and become lightly browned, add minced garlic and grated fresh ginger to the skillet. Cook 1 more minute, stirring often so the garlic doesn’t burn (and become bitter).

Chopped onions are cooked in sesame oil in a large skillet.Minced garlic and ginger are added to the softened and lightly browned onions.

Add The Ground Chicken

Now you need to add a pound of ground chicken to the skillet. Cook the chicken on Medium heat, mixing it with the onions, and breaking the chicken up into small pieces as it cooks.

The chicken is finished cooking when it is fully cooked through (3-5 minutes), chopped in small pieces, and is very slightly browned.

Ground chicken is added to the skillet and broken up with a wooden spoon into small pieces.Seasoned with salt/pepper, the ground chicken continues cooking until fully cooked through.

Make The Asian Chili Sauce

While the chicken is cooking, whip up the Asian sauce that will be added to the chicken. It’s simple to make this flavorful sauce and only takes a minute!

Place soy sauce, Thai red chili sauce, maple syrup (or honey/agave) and lime juice in a small bowl, and whisk or stir, until fully combined. That’s it!

OPTIONAL NOTE: The sauce can be doubled if you want extra sauce for later! Also, if desired, whisk in a tiny bit (about ½ tsp.) of cornstarch if you want the sauce to be slightly thicker.

Add The Sauce To The Skillet

Turn the heat down to LOW. Pour the sauce over the cooked chicken, add chopped cashews (or peanuts), then stir well, to combine these ingredients.

Cook for 1-2 more minutes, then take the skillet off the heat source. Let the chicken “rest” and cool slightly for 1-2 minutes, before adding the fresh veggies.

Soy sauce, Thai chili sauce, lime juice and honey are combined in a small bowl.Asian sauce and chopped cashews are added to the skillet and stirred to combine.

Time For Some Veggie COLOR!

Once the chicken has cooled slightly, add grated carrots, chopped green onions, and chopped cilantro to the skillet. That pop of color really adds a nice touch, along with lots of flavor!

Stir, to fully combine the chicken, sauce and veggie mixture, which will be used for filling the Asian chicken lettuce wraps.

Grated carrots, chopped cilantro and green onions are added to the skillet.The meat mixture is now ready to make Asian chicken lettuce wraps.

Serve The Asian Chicken Lettuce Wraps!

Now it’s time to fill and serve these delicious Asian chicken lettuce wraps! Whoo Hoo! For each wrap, place a large spoonful of the chicken filling into the center of the Bibb (or butter) lettuce leaf.

Think of chicken lettuce wraps like you would a taco! You want to be able to wrap the edges of the lettuce leaf up and around the filling, so be careful not to overfill them!

Spoon leftover pan sauce over the filling, then sprinkle each wrap with sesame seeds (optional, but a nice touch!). Roll a lettuce wrap up, and eat it like a taco! DELICIOUS!

The Asian chicken lettuce wraps are filled with flavor, and are ready to enjoy!One of the Asian chicken lettuce wraps, with a closeup of the yummy chicken filling.

We really enjoy these Asian chicken lettuce wraps, and I hope you and those you love will, too! I think they are vey easy to make, and wow… do they ever taste great!

Thanks for stopping by today, and I invite you to come back soon for more delicious, family-friendly recipes. Take care, may God bless you, and have a great 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 fantastic chicken recipes to choose from, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1st and 15th) 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!
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Author's signature

Original recipe source, with thanks to Marjorie at: apinchofhealthy.com/thai-chicken-lettuce-wraps/

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Asian Chicken Lettuce Wraps
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 

Asian Chicken Lettuce Wraps are very EASY to make, and taste fantastic! With two wraps per serving, they are a great appetizer or main dish!

Category: Main Dish
Cuisine: Asian
Keyword: Asian chicken lettuce wraps
Servings: 6 (2 wraps per serving)
Calories Per Serving: 172 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 Tablespoon sesame oil
  • ¼ cup yellow onion diced
  • 1 Tablespoon fresh ginger finely minced
  • 2 cloves garlic minced
  • 10 ounces ground chicken
  • ¼ cup low sodium soy sauce can sub. coconut aminos/Tamari
  • 2½ Tablespoons Thai sweet red chili sauce
  • 1 medium lime (JUICE OF)
  • 1 teaspoon pure maple syrup or agave/honey
  • ⅓ cup cashews (raw or roasted/salted) chopped (can sub. roasted peanuts)
  • ½ cup grated carrots
  • ⅓ cup green onions (scallions) chopped
  • ¼ cup fresh cilantro chopped
  • 1 head Bibb (butter) lettuce leaves removed/rinsed/patted dry
  • sesame seeds (Optional) to sprinkle as a topping for wraps
US Customary - Metric
Instructions

  1. Separate leaves from head of lettuce. Rinse/pat dry with paper towels. Set aside. Use 1 or 2 lettuce leaves for each wrap (sturdy enough to hold chicken filling).

  2. Heat sesame oil on Medium heat in large skillet. Once oil is hot (but not smoking), add yellow onions, and cook, stirring often, for about 3 minutes. When onions are softened and lightly browned, add garlic and ginger. Cook 1 minute, stirring often so garlic doesn't burn (and become bitter).

  3. Add ground chicken to skillet. Cook on Medium heat, combining it with the onions. Break up chicken into small pieces as it cooks with a spoon or spatula. It's done when cooked through (3-5 min.), in small pieces, and slightly browned.

  4. MAKE SAUCE: Place soy sauce, Thai red chili sauce, maple syrup and lime juice in a small bowl; whisk or stir, until combined. OPTIONAL NOTE: Sauce can be doubled if you want extra for later! Also, whisk in a tiny bit (½ tsp,) of cornstarch if you want sauce to be slightly thicker.

  5. Turn heat to LOW. Pour sauce over chicken; add cashews. Stir well, to combine. Cook 1-2 minutes, then take skillet off the heat source. Let chicken cool 1-2 minutes, before adding fresh veggies.

  6. Add carrots, green onions, and cilantro. Stir, to fully combine all ingredients.

  7. MAKE WRAPS: For each wrap, place large spoonful of chicken filling into center of lettuce leaf. You want to wrap edges of the lettuce leaf up and around the filling, so don't overfill. Spoon any remaining pan sauce over chicken. Sprinkle each wrap with sesame seeds (optional). Roll up lettuce wrap, and eat it like a taco! Enjoy!

Nutrition Facts
Asian Chicken Lettuce Wraps
Amount Per Serving (1 (two wraps))
Calories 172 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 2g13%
Trans Fat 0.03g
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
Cholesterol 41mg14%
Sodium 494mg21%
Potassium 472mg13%
Carbohydrates 11g4%
Fiber 1g4%
Sugar 6g7%
Protein 11g22%
Vitamin A 2785IU56%
Vitamin C 5mg6%
Calcium 32mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Asian Chicken Lettuce Wraps are very EASY to make, and taste fantastic! With two wraps per serving, they are a great appetizer or main dish!


Mar
2023

Chicken Pineapple Bacon Burger

categories: Chicken, Main Dishes
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Enjoy a Chicken Pineapple Bacon Burger tonight! Chicken patties, glazed with teriyaki-style sauce, & topped with grilled pineapple & bacon!
Enjoy a Chicken Pineapple Bacon Burger tonight! Chicken patties, glazed with teriyaki-style sauce, & topped with grilled pineapple & bacon!

Do you enjoy chicken burgers? We occasional make them, and always enjoy them. Recently I came up with a delicious chicken burger which I am sharing with you today. I found the original recipe for the burger patties (using ground chicken) online.

I made the sauce by adapting an Asian-inspired recipe I found previously on another website. My thought was “Wow…if I combine the two separate recipes into one, that might taste really good.”

So I set about to make them! I modified the sauce recipe slightly, and used it to coat the chicken patties while cooking AND used it as a condiment on the finished burgers.

The result was a delicious chicken pineapple bacon burger, which was a happy surprise! As written, this recipe will make enough for 4 burgers. Here’s how to make them.

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

Make The Sauce

Mix pineapple juice, soy sauce, BBQ sauce, honey and red pepper flakes in a medium sized saucepan. Stir until these ingredients have been combined.

Heat the sauce on Medium heat until it is bubbling. Once bubbling, turn the heat down to Medium-Low, and cook until the sauce has been reduced by about half.

Ingredients for the burger sauce are combined in a medium sized saucepan.

Sauce for the chicken burgers is cooked until bubbly and reduced in volume.

The sauce should also be slightly thickened at this point. Take the saucepan off of the heat, and stir in finely grated fresh ginger. Set the sauce aside to cool.

Fresh grated ginger is stirred into the sauce after the pan is removed from the heat.

Grill the Pineapple

The next thing to do is grill the pineapple slices. Dry 4 pineapple rings between paper towels to absorb moisture. Very lightly oil a large skillet, and turn the heat to Medium. 

 Once the skillet is hot, lay pineapple rings (you will need 4) in a single layer. Heat the pineapple only until the bottom begins to brown, then carefully flip them to the other side.

Continue to cook only until the bottoms again become lightly browned. Transfer the grilled pineapple slices out of the skillet and let them cool.

Canned pineapple rings are grilled in a skillet until golden brown on both sides.

Prepare The Burger Fixin’s

Before you grill the chicken patties, get all your burger toppings in place and be ready to build the burgers. Each chicken pineapple bacon burger will have a grilled pineapple ring, red onion slice, lettuce and crispy cooked bacon slice.

For the buns, you can serve them warmed, OR you can lightly toast them. My preference is to lightly toast them face down on medium heat in a large skillet, but it’s your choice.

Toasted hamburger buns, bacon, lettuce, onion and grilled pineapple ready for burgers.

Make The Chicken Patties

Place the ingredients for the chicken patties in a large bowl. The ingredients for the patties are ground chicken, egg yolk, green onion, sesame oil and spices.

Mix well with a fork until all the ingredients have been combined. Now it’s time to form the chicken patties. For each patty you will use ¼ of the meat mixture.

The ingredients for the chicken patties are combined in a bowl.

 

TIP: Wet your hands, then shape the meat into a ball. Wetting your hands helps the chicken mixture not stick  to your hands as much as if they were dry.

Flatten the chicken “ball” into the shape of a burger patty, then set it aside on wax paper. Repeat this process until you have four chicken burger patties.

Chicken burger mixture is shaped into round burger patties before cooking.

Cooking The Chicken Patties

Heat a large skillet on Medium-Low, and add 1 Tablespoon of vegetable oil (or an alternative). When the oil is hot, but not smoking, carefully add the patties to the skillet.

Let the chicken patties cook for about 2-3 minutes, without moving them. This allows the bottom side of the burger to get nicely browned.

Chicken burger patties cooking in a large, cast iron skillet.

Use a spatula to carefully turn the patties to the other side. Generously baste the top of each chicken patty with the reserved sauce.

Continue cooking for 2-3 more minutes OR until the patties are fully cooked through.

Flip the patties a final time and baste the other side with sauce. Now you are ready to build the chicken pineapple bacon burgers!

After the bottom of the patties brown, the burgers are flipped over in the skillet.Sauce is brushed onto the top of each of the chicken burger patties.

Who Wants A Chicken Pineapple Bacon Burger?

You can build your burger any way you wish, but this is how I build ours. Lightly brush sauce on the bottom bun, then top with the chicken patty.

Top the chicken with a grilled pineapple ring, then cut a cooked bacon slice in half and place the two pieces on top of the pineapple.

For the top bun, brush it lightly with more sauce, then add a red onion slice and a lettuce leaf. Place the top bun on the burger, and you’re ready to enjoy this delicious meal!

Layering on the condiments on top of the grilled chicken burger patty.A plate with a chicken pineapple bacon burger on it, ready to be eaten and enjoyed.

I hope you enjoy this recipe for chicken burgers. They have great flavor. and are very filling Yes… there is a fairly long ingredient list, but I think it’s worth it!

Thank you for stopping by today, and please come back soon for more family-friendly recipes. Take care, and have a GREAT day!

Looking For More BURGER 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 recipes featuring chicken, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1st and 15th) 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!
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Author's signature

Chicken Patty recipe from Bee, at: rasamalaysia.com/chicken-patties/
Sauce recipe adapted from Tricia, at: savingdessert.com/grilled-hawaiian-chicken-sandwich/

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Chicken Pineapple Bacon Burger
Prep Time
15 mins
Cook Time
8 mins
Total Time
23 mins
 

Enjoy a Chicken Pineapple Bacon Burger tonight! Chicken patties, glazed with teriyaki-style sauce, & topped with grilled pineapple & bacon!

Category: Main Course, Sandwich
Cuisine: All Cuisines
Keyword: chicken pineapple bacon burger
Servings: 4
Calories Per Serving: 583 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Sauce:
  • 20 ounce can pineapple slices (Use JUICE ONLY for sauce) reserve pineapple slices
  • 2 Tablespoons low sodium soy sauce
  • ¼ cup BBQ sauce
  • 2 Tablespoons honey
  • ¼ teaspoon red chili flakes (optional, but good!)
  • 1 inch piece fresh ginger peeled, finely grated
For Chicken Patties:
  • 1 pound ground chicken
  • 1 egg yolk
  • 1 green onion (scallion) bulb & stem thinly sliced
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • ⅛ teaspoon cayenne pepper
  • 1 teaspoon toasted sesame oil
  • 1 Tablespoon vegetable oil for cooking patties
For 4 Sandwiches:
  • 4 hamburger buns lightly toasted (if desired)
  • 4 slices bacon cooked until crisp
  • 4 iceberg lettuce leaves
  • 4 thin slices red onion
US Customary - Metric
Instructions

  1. Make The Sauce: Mix pineapple juice, soy sauce, BBQ sauce, honey and red pepper flakes in medium saucepan. Stir until combined. Heat sauce on Medium heat until bubbling. Once bubbling, turn heat to Medium-Low; cook until sauce is reduced in volume by about half, and slightly thickened. Remove pan from heat: stir in grated fresh ginger. Set aside.

  2. Grill Pineapple: Dry 4 pineapple rings between paper towels to absorb moisture. Lightly oil large skillet; turn heat to Medium. Once skillet is hot, add pineapple rings in a single layer. Heat pineapple only until bottom begins to brown; flip them over to the other side. Continue to cook only until bottom side is lightly browned. Transfer pineapple out of skillet; let cool.

  3. Make Chicken Patties: Place ground chicken, egg yolk, green onion, sesame oil and spices in large bowl. Mix well with a fork until all combined. For each patty use ¼ of the meat mixture. Wet hands, then shape chicken into a ball. Flatten "ball" out into the shape of a burger patty; set aside on wax paper. Repeat to make 4 patties total.

  4. Cook Burgers: Heat large skillet on Medium-Low. Add vegetable oil. When oil is hot, but not smoking, add patties in single layer. Let patties cook for about 3-4 minutes, without moving them. This allows bottom of burger to brown. Use a spatula to turn patties over. Generously baste top of each patty with sauce. Continue cooking 3-4 more minutes OR until the patties are cooked through. Flip patties a final time and baste top with sauce.

  5. Assemble Each Burger: Lightly brush sauce on bottom bun; top with chicken patty. Add 1 grilled pineapple ring. Cut 1 cooked bacon slice in half; place both pieces on top of the pineapple. Brush top bun lightly with sauce. Add a red onion slice and lettuce leaf. Place top bun on burger, serve and enjoy!

Nutrition Facts
Chicken Pineapple Bacon Burger
Amount Per Serving (1 sandwich)
Calories 583 Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 7g44%
Trans Fat 0.1g
Polyunsaturated Fat 7g
Monounsaturated Fat 10g
Cholesterol 161mg54%
Sodium 1051mg46%
Potassium 973mg28%
Carbohydrates 61g20%
Fiber 3g13%
Sugar 38g42%
Protein 29g58%
Vitamin A 318IU6%
Vitamin C 15mg18%
Calcium 112mg11%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Enjoy a Chicken Pineapple Bacon Burger tonight! Chicken patties, glazed with teriyaki-style sauce, & topped with grilled pineapple & bacon!


Feb
2023

Chicken Cutlets in Pan Sauce

categories: Chicken, Main Dishes
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Chicken Cutlets In Pan Sauce is a simple, delicious meal! Pan-seared chicken breasts are topped with a wine, garlic, butter and herb sauce.
Chicken Cutlets In Pan Sauce is a simple, delicious meal! Pan-seared chicken breasts are topped with a wine, garlic, butter and herb sauce.

This recipe for chicken cutlets in pan sauce is a perfect recipe for busy days. Only 4-5 minutes of prep is needed before cooking this dish, and the final flavor is amazing!

We eat a lot of chicken at our house. I always keep chicken breasts in our freezer for quick meals. When a recipe calls for chicken cutlets, I slice a large chicken breast in half lengthwise to get 2 cutlets.

The star of this recipe is the pan sauce served on top of the pan-seared chicken. This sauce is quite simple to make and tastes wonderful. Here’s how to make chicken cutlets in pan sauce:

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

Pan-Sear The Chicken Cutlets

Dry the chicken with paper towels to help absorb any excess moisture. Season the chicken on both sides with salt and black pepper. Heat olive oil in a large skillet on Medium-High heat until very hot, but not smoking.

Place the chicken cutlets in the skillet in a single layer and cook them 4-8 minutes without disturbing them. This allows time to develop a browned, seared texture on the bottom of each piece.

Chicken cutlets are seasoned with salt and pepper, then pan-seared in hot oil.

Turn Them Over!

After the chicken has cooked 4-8 minutes on the first side, it should be well browned on the bottom. Flip the chicken to the other side and continue cooking 4-8 more minutes.

The chicken is done when well-browned on both sides and cooked through to an internal temp. of 165°F. Remove the chicken from the pan, and cover tightly with foil, to keep the chicken warm. 

Chicken is turned over halfway through cooking, to brown both sides.Pan-seared chicken cutlets rest on a white plate and kept warm while sauce cooks.

Time To Make The Pan Sauce!

Use the same skillet (without cleaning it) to make the pan sauce. Pour additional olive oil into the skillet, and turn heat to Medium. Add chopped shallots and cook, stirring often, for 2 minutes.

Stir in minced garlic and cook for 30 seconds, stirring often so the garlic doesn’t burn. Pour white wine and chicken broth into the skillet. This liquid helps deglaze the skillet, so scrape up the browned bits from the bottom as it cooks.

Bring the liquid to a gentle boil, then reduce the heat to Medium-Low. Let the sauce simmer (uncovered) 6-8 minutes, or until the liquid has been reduced by half.

Chopped shallots and minced garlic are cooked in hot oil in skillet.White wine and chicken broth are stirred into the skillet with garlic and shallots.

Final Step Before Serving

Turn the heat down to LOW once the liquid has been reduced in half. Add butter, fresh parsley and thyme to the sauce and stir to combine. Continue cooking ONLY until the butter has melted.

Sauce is reduced in volume, then fresh herbs and butter are added.Pan sauce is now ready to spoon on top of pan-seared chicken cutlets.

Serve The Chicken Cutlets in Pan Sauce

Transfer the chicken cutlets onto individual serving plates. Spoon 2-3 Tablespoons of pan sauce over the top of each piece of chicken, to cover. Serve the chicken cutlets in pan sauce immediately.

We typically serve this delicious chicken with mashed potatoes or steamed rice on the side. I also served the chicken with a Brussel sprout casserole for two. YUM!

Chicken cutlets in pan sauce, served with rice and Brussel sprout casserole on the side.A plate with one of the chicken cutlets in pan sauce, served with rice and a veggie.

I really hope you love this recipe for chicken cutlets in pan sauce! You can can easily double or triple the recipe to meet your needs by changing the amount of servings in the recipe card below!

Thank you for stopping by, and I invite you to come back soon for more family-friendly recipes. Take care, God bless, and have a great 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 to check out, including:

Interested In More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1st and 15th) with recipes, tips, etc..
 I would be honored to have you join our growing list of subscribers!

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Author's signature

Recipe Adapted From Maya Krampf at: https://www.wholesomeyum.com/pan-seared-chicken-breast/

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Chicken Cutlets in Pan Sauce
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
 

Chicken Cutlets In Pan Sauce is a simple, delicious meal! Pan-seared chicken breasts are topped with a wine, garlic, butter and herb sauce.

Category: Main Course
Cuisine: All Cuisines
Keyword: chicken cutlets in pan sauce
Servings: 2
Calories Per Serving: 308 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Chicken:
  • 1½ teaspoons olive oil
  • 2 chicken breast cutlets about 5 ounces each
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
For Pan Sauce:
  • 1½ teaspoons olive oil
  • 1½ cloves garlic minced
  • ½ medium shallot finely chopped
  • ¼ cup dry white wine
  • ¼ cup low sodium chicken broth
  • 3 teaspoons unsalted butter
  • 2 teaspoons fresh parsley chopped
  • 2 teaspoons fresh thyme chopped
US Customary - Metric
Instructions

  1. Dry chicken with paper towels to absorb excess moisture. Season chicken on both sides with salt and pepper.

  2. Heat olive oil in skillet on Medium-High heat until very hot, but not smoking. Put chicken in skillet in a single layer; cook cutlets 4-8 minutes without disturbing them.

  3. After chicken cooks 4-8 minutes, it should be well-browned on the bottom. Flip chicken over; cook 4-8 more minutes. Chicken is done when browned on both sides and cooked through to an internal temp. of 165°F. Remove chicken from pan; cover tightly with foil to keep chicken warm.

  4. Use same skillet (without cleaning it) to make pan sauce. Add olive oil to the skillet; turn heat to Medium. Add shallots; cook, stirring often, for 2 minutes. Stir in garlic; cook for 30 seconds, stirring so garlic doesn't burn. Add wine and chicken broth. Scrape browned bits up from bottom of pan as it cooks (more flavor). Bring liquid to a gentle boil. Reduce heat to Medium-Low. Let sauce simmer (uncovered) 6-8 minutes, or until liquid is reduced in half.

  5. Turn heat to LOW once liquid has been reduced. Add butter, parsley and thyme; stir to combine. Continue cooking ONLY until butter has melted.

  6. Transfer chicken to plates. Spoon 2-3 T. sauce over each piece to cover. Serve.

Nutrition Facts
Chicken Cutlets in Pan Sauce
Amount Per Serving (1 cutlet + 2-3 T. sauce)
Calories 308 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 6g38%
Trans Fat 0.3g
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Cholesterol 107mg36%
Sodium 759mg33%
Potassium 619mg18%
Carbohydrates 4g1%
Fiber 1g4%
Sugar 1g1%
Protein 31g62%
Vitamin A 335IU7%
Vitamin C 6mg7%
Calcium 29mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Chicken Cutlets In Pan Sauce is a simple, delicious meal! Pan-seared chicken breasts are topped with a wine, garlic, butter and herb sauce.


Jan
2023

Sausage, Spinach & Veggie Skillet

categories: Chicken, Italian, Main Dishes
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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 so.  If 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

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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
  • ⅓ medium green bell pepper
  • ⅓ medium red bell pepper
  • ⅓ medium yellow bell pepper or orange bell pepper
  • 8 ounces cremini mushrooms (baby portobellos) sliced
  • 2 cups fresh baby spinach
  • salt/pepper, to taste
US Customary - Metric
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!


Jan
2023

Southwestern Chicken Lime Soup

categories: Chicken, Main Dishes, Soups
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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 so.  If 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

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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
  • 2½ cups low sodium chicken broth
  • 1½ 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
US Customary - Metric
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.


Dec
2022

Chicken Enchilada Meatballs

categories: Chicken, Main Dishes, Mexican / Southwestern
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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 so.  If 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

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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
  • ⅓ cup grated cheddar cheese
  • ⅓ 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
  • ⅓ cup grated cheese
US Customary - Metric
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.


Oct
2022

Szechuan Chicken

categories: Asian, Chicken, Main Dishes
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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 so.  If 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)

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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
US Customary - Metric
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.


Aug
2022

Chicken Enchilada Quiche

categories: Chicken, Main Dishes, Mexican / Southwestern
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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 so.  If 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 ↓↓

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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.
    US Customary - Metric
    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!


    Jun
    2022

    Air Fryer Whole Chicken

    categories: Air Fryer Recipes, Chicken, Main Dishes
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    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 so.  If 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 ↓↓

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    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
    • 4½ pound whole chicken giblets removed from cavity
    For Seasoning:
    • 1½ Tablespoons olive oil
    • 2½ Tablespoons brown sugar
    • 2 Tablespoons paprika
    • 1 Tablespoon garlic powder
    • 1 Tablespoon salt
    • 1½ teaspoons black pepper
    • 1½ teaspoons onion powder
    • ¾ teaspoon cayenne pepper
    • ¾ teaspoon ground cumin
    • ¾ teaspoon dry mustard powder
    US Customary - Metric
    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!