Category: Chicken

BBQ Chicken Tortilla Pizza

You’re gonna LOVE this BBQ Chicken Tortilla Pizza! Chicken, BBQ sauce, red onion, cilantro and cheese on a baked flour tortilla make a yummy thin crust pizza!You're gonna LOVE this BBQ Chicken Tortilla Pizza! Chicken, BBQ sauce, red onion, cilantro and cheese on a baked flour tortilla make a yummy thin crust pizza!

If you enjoy thin-crust pizza, chances are you will LOVE this BBQ Chicken Tortilla Pizza!  That’s right… the crust is a baked flour tortilla! Tender chunks of chicken, sweet and spicy  BBQ sauce, red onions, cilantro and cheeses combine to make this one amazing tasting dish!

Recently I had an idea to try using a flour tortilla to make a pizza.  I also knew I wanted to make a BBQ sauce based pizza with chicken, red onion, etc. There was no recipe for me to use, but I just made it up as I went along.

Guess what? This BBQ chicken tortilla pizza turned out ABSOLUTELY FANTASTIC! I’m not kidding, we LOVED this pizza! Who knew?

How To Make A BBQ Chicken Tortilla Pizza

Begin by baking medium sized flour tortillas at 350 degrees on the middle rack of an oven until they are fairly crisp all over. This will take about 10 minutes. Make sure to flip each one over halfway through baking to ensure each tortilla is crisp all over, including in the middle.

Turn the oven to broil. Place the crisp tortillas on the middle rack, about 6 inches from the broiler for 1 minute to slightly brown them.

Tortillas are baked until crispy for pizza crust.

Assembling The BBQ Chicken Tortilla Pizza

Once the tortillas are crisp, spread each tortilla with BBQ sauce (about 1½ to 2 Tablespoons sauce per tortilla). Spread the sauce to within an inch of the edge of the tortilla.

This is the BBQ sauce I used to make the BBQ chicken tortilla pizza (photo below).

Baked tortillas are spread with BBQ sauce first for pizza topping.

Place thin slices of cooked chicken and red onion slices on top of the BBQ sauce. I used leftover cooked chicken breast for the pizza (thighs would also be fantastic).

Cooked chicken pieces and red onion slices top the tortilla pizza.

Sprinkle grated Mozzarella cheese and some sharp cheddar cheese on top of each BBQ chicken tortilla pizza, then garnish with a few cilantro leaves.

BBQ chicken tortilla pizza topped with cheeses and cilantro.

Bake The Pizza

Put the pizzas on a large baking sheet on the middle rack of a preheated 350 degree oven. Bake the BBQ chicken tortilla pizza for 5-6 minutes, until the cheese has melted.

BBQ Chicken Tortilla Pizza hot from the oven.

Carefully slide the pizzas off of the baking sheet, and slice each one into 4 pieces with a pizza cutter. Now the BBQ chicken tortilla pizza is ready to EAT!

We gobbled them up like little piggies because they were sooooo good! The slices will hold their shape easily if the tortillas are nice and crisp before baking.  Go ahead… grab a slice!

BBQ Chicken Tortilla Pizza is sliced with a pizza cutter.

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

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

Looking For More Pizza Recipes?

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

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

Nutrition Facts
BBQ Chicken Tortilla Pizza
Amount Per Serving (1 pizza)
Calories 484 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 12g75%
Cholesterol 96mg32%
Sodium 1085mg47%
Potassium 397mg11%
Carbohydrates 28g9%
Sugar 10g11%
Protein 36g72%
Vitamin A 820IU16%
Vitamin C 1.2mg1%
Calcium 657mg66%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.

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

Chicken Fajita Rice Bowl

Enjoy this yummy chicken fajita rice bowl, with seasoned chicken, bell peppers, onion, avocado, pico de gallo, cilantro and lime juice on a bed of brown rice.
Enjoy this yummy chicken fajita rice bowl, with seasoned chicken, bell peppers, onion, avocado, pico de gallo, cilantro and lime juice on brown rice.

I recently made a Chicken Fajita Rice Bowl… it was amazing, so I want to share the recipe with you!  I’m sure you’ll love this Weight Watchers meal, too!

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

Seasoned chicken breast, grilled onions and bell peppers, avocado, pico de gallo, cilantro and a  squeeze of fresh lime juice on a bed of brown rice really puts this chicken fajita rice bowl over the top! Yum! There is a LOT of flavor going on here!

The recipe has a few steps in the process, but can be easily shortened by using leftover chicken breast and store bought salsa (in place of the homemade pico de gallo), if needed.

How To Make A Chicken Fajita Rice Bowl

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

Cooking onions and peppers in a skillet, for the chicken fajita rice bowl.

Prepare brown rice according to the package directions and set aside, once fully cooked. If you have leftover rice, go ahead and use it (another timesaver!).

Brown rice is cooked for the chicken fajita rice bowl.

Mix the Southwestern spices for the chicken in a small bowl. These spices include chili powder, paprika, garlic powder, cumin, oregano, salt and pepper.

Sprinkle the spices evenly over the chicken slices, and toss to coat. Make sure the chicken is lightly seasoned with the spices on each side.

Spices mixed in bowl to coat chicken for the chicken fajita rice bowl.

Spices are added to chicken breast strips for the chicken fajita rice bowl.

Heat a teaspoon of olive oil in skillet on medium heat. When the oil is very hot, add the chicken strips.

Cook the chicken for 4-5 minutes on medium heat, turning occasionally. Cook the chicken nicely browned on all sides, and is cooked through. Transfer the cooked chicken to a plate, and set aside.

Seasoned chicken strips are cooked in skillet for the chicken fajita rice bowl.

Prepare pico de gallo (if making homemade or NOT using salsa). I made some very easily by chopping tomatoes, brown onion, cilantro, a squeeze of lime juice. I seasoned this mixture with salt and pepper, and it only took a couple minutes to make.

TIMESAVER TIP: Looking to save a little time fixing this dish? Simply use store-bought chunky salsa or pico de gallo.

Pico de gallo in bowl, ready to add to the chicken fajita rice bowl.

When you are ready to put the chicken fajita rice bowl together, gather all the ingredients. You should have grilled peppers and onions, pan-seared chicken, brown rice, pico de gallo (or chunky salsa), avocado, cilantro, diced green chiles, and lime!

Ingredients (peppers, salsa, rice, chicken, avocado, chiles, and lime) are ready to build the chicken fajita rice bowl.

Assemble Each Chicken Fajita Rice Bowl In This Order

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

Photo showing the 4 steps to build the chicken fajita rice bowl.

That’s it!  Serve the chicken fajita rice bowl immediately, and enjoy this amazing tasting dinner entree! Doesn’t it look delicious?!

The chicken fajita rice bowl is served in a white bowl, with a lime and cilantro garnish.

This chicken fajita rice bowl tastes GREAT! Even better is knowing that this meal is a fairly low calorie one bowl meal, with chicken, rice and veggies!

If you follow a Weight Watchers plan, this Chicken Fajita Rice Bowl (when prepared as written) has a Smart Point total of 7! You can’t beat that, especially when you see and taste how fantastic this dish really is!

Hope you enjoy your chicken fajita rice bowl, because we sure did. Have a GREAT day!

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.

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

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

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

Nutrition Facts
Chicken Fajita Rice Bowl
Amount Per Serving (1 serving)
Calories 326 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 1g6%
Cholesterol 36mg12%
Sodium 1083mg47%
Potassium 619mg18%
Carbohydrates 41g14%
Fiber 6g25%
Sugar 7g8%
Protein 16g32%
Vitamin A 1585IU32%
Vitamin C 41.8mg51%
Calcium 21mg2%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Enjoy this yummy chicken fajita rice bowl, with seasoned chicken, bell peppers, onion, avocado, pico de gallo, cilantro and lime juice on a bed of brown rice.

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Chicken Wild Rice and Bacon Soup

Chicken wild rice soup, w/ thick-cut bacon, carrots, onions and spices are the backdrop for this easy, delicious, creamy and filling dish!On a cool Fall day, nothing warms you up better than a hearty bowl of Chicken wild rice and bacon soup!  Chicken, wild rice, thick-cut bacon, carrots, onions and spices are the backdrop for this easy, delicious, creamy and filling meal!

On a cool Fall day, nothing warms you up better than a hearty bowl of Chicken wild rice and bacon soup!  Chicken, wild rice, thick-cut bacon, carrots, onions and spices are the backdrop for this easy, delicious, creamy and filling meal!

I found this recipe in a cookbook I bought for my friend Shari last Christmas!  I gave her the cookbook (she LOVES to cook), and cringed just a bit when she said her son had given her the exact same cookbook, so she gave it back to me and told me to keep it. Gadzooks!

Of course, I did (it was a sacrifice… ha ha), and I have loved finding new soup recipes for our family in it, including THIS one.  My husband and I loved this amazing Chicken wild rice soup (with bacon)!

Is This An Easy Soup To Prepare?

The chicken wild rice soup has a rather long cook time (60 minutes) in order to soften the wild rice, but other than that, it was a simple soup to prepare. I recommend this recipe (AND the cookbook) whole-heartedly, and hope you will consider trying it!  Here’s how to make the soup:

How To Make Chicken Wild Rice and Bacon Soup

Cook bacon pieces in a large, heavy pot.  *TIP: I cut the bacon into 1″ strips with kitchen scissors before cooking, because it cooks faster. Simply stack the bacon, then cut through strips with scissors (or sharp knife).

Cook the bacon on medium-high heat until crisp (takes about 5-7 minutes). When done, transfer bacon with a slotted spoon to paper towels to drain. Set aside. Leave bacon grease in pot.

Cooking bacon for chicken wild rice soup.

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

Carrots and onions are cooked for chicken wild rice soup.

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

Spices and white wine are cooked with vegetables for wild rice chicken soup.

Add Wild Rice And Cook Until Tender

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

Wild rice and chicken broth is added to the soup pot.

Once rice is tender, add cooked bacon and chicken to soup. By the way, I quickly cooked the chicken while the soup was cooking, so it was ready to go once the rice was tender.

TIP: You can also use rotisserie chicken or leftover baked or boiled chicken to save time, as well!

Chicken and bacon are added to the pot full of chicken wild rice soup.

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

Heavy whipping cream is added to the chicken wild rice soup.

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

The chicken wild rice soup is heated through, then it's ready to eat.

Chicken Wild Rice Soup Is Ready To Serve!

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

A bowl full of chicken wild rice soup.

A white bowl, full of chicken wild rice soup, with bacon.

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

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

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.

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

Chicken Wild Rice and Bacon Soup
Prep Time
20 mins
Cook Time
1 hr 5 mins
Total Time
1 hr 25 mins
 
Chicken, chewy wild rice, thick-cut bacon, carrots, onions and spices are the backdrop for this delicious, creamy and filling soup!
Category: Soup
Cuisine: American
Keyword: chicken wild rice soup
Servings: 4 servings
Calories Per Serving: 471 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 6-7 slices thick cut bacon , cut into 1" strips (use kitchen scissors or sharp knife to cut)
  • 1 Tablespoon butter
  • 1 carrot , peeled and chopped
  • 1 yellow onion (medium), chopped
  • 2 cloves garlic , minced
  • 1/2 teaspoon dried thyme
  • 1/4 cup dry white wine
  • 4 cups chicken broth
  • 1 cup uncooked wild rice
  • 1 chicken breast (skinless, boneless), cooked and chopped (1" chunks)
  • 3 Tablespoons heavy whipping cream
  • Salt and fresh ground black pepper , to taste
Instructions
  1. Cut bacon into 1" strips with kitchen scissors (stack bacon, then cut through strips with scissors or sharp knife). Cook bacon pieces in a large, heavy pot on medium-high heat until crisp (takes about 5-7 minutes). When done, transfer bacon with a slotted spoon to paper towels to drain. Set aside. Leave bacon grease in pot.

  2. Place butter, chopped carrot and onion into the pot. Cook on medium-high, stirring often, until carrot begins to soften (about 5-6 minutes). Add minced garlic and dried thyme. Cook for an additional minute, stirring, so the garlic doesn't burn. Add wine. Cook for 3 minutes, stirring often to scrape up any bacon "bits" from bottom of pan (these add flavor to soup). Add chicken broth and wild rice to pot. Stir to combine. Turn heat down to Low, put a lid on the pot and cook for 60 minutes or until rice is tender.
  3. Once rice is tender, add cooked bacon and chicken to soup. Add heavy whipping cream. Stir to combine. Return soup to a low simmer; cook soup, uncovered, for 5 minutes, until heated through, and soup has thickened a bit. Once soup is heated through, season with salt and pepper, to taste. Serve, and enjoy!
Nutrition Facts
Chicken Wild Rice and Bacon Soup
Amount Per Serving (1 serving)
Calories 471 Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 9g56%
Cholesterol 62mg21%
Sodium 1291mg56%
Potassium 669mg19%
Carbohydrates 36g12%
Fiber 3g13%
Sugar 3g3%
Protein 20g40%
Vitamin A 2655IU53%
Vitamin C 20.2mg24%
Calcium 39mg4%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards! Chicken wild rice soup, w/ thick-cut bacon, carrots, onions and spices are the backdrop for this easy, delicious, creamy and filling dish!

Lemon Rosemary Chicken Breasts

Lemon Rosemary Chicken Breasts – low in calories, big in flavor! Marinated and grilled, with a lemon glaze, this easy, delicious chicken is sure to impress!Lemon Rosemary Chicken Breasts - low in calories, big in flavor! Marinated and grilled, with a lemon glaze, this easy, delicious chicken is sure to impress! / The Grateful Girl Cooks!

If you’re looking for a light chicken recipe, you should try these Lemon Rosemary Chicken Breasts! Marinated, grilled, and served with a lemon glaze (made from the marinade), this simple yet delicious chicken dish is sure to impress!

Lemon Rosemary Chicken Breasts Are A Weight Watchers Recipe

I found this lemon rosemary chicken breasts recipe on the Weight Watchers website, and decided to give it a try.  My husband and I loved this dish!

Lemon rosemary chicken breasts are low in calories, yet full of flavor, thanks to the incredible marinade and glaze! The recipe is incredibly easy, and the chicken (when prepared as written) counts as 2 WW Smart Points per serving!

TIP: I marinated the chicken EARLY in the day, so that when dinner time came around, all I had to do was grill the chicken and make the quick glaze while the chicken was cooking.  By doing it that way, it was EASY and quick to prepare our evening meal!

Preparing Lemon Rosemary Chicken Breasts

This recipe for lemon rosemary chicken breasts calls for thin chicken cutlets or tenderloins. If you don’t have those handy (which I did not, the day I took these photos), you can easily substitute a thick boneless, skinless chicken breast.

You can cut the chicken breast in half lengthwise horizontally, OR take a thick chicken breast, and cut it in half vertically. Once sliced in half, pound it out thin between two pieces of plastic wrap (see photo below).

Pounding chicken breast with mallet to make cutlet for lemon rosemary chicken.

Prepare Marinade For Chicken

In a medium-sized bowl, place the olive oil, lemon zest, minced garlic, rosemary, thyme, white wine and the chicken broth. Stir well, to combine all of the ingredients.

Add the chicken breasts to the lemon marinade. Turn them over to make sure all sides are covered with the marinade.

Lemon marinade for lemon rosemary chicken breasts.

Chicken breast is coated in marinade for lemon rosemary chicken.

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

TIP: Turn the lemon rosemary chicken breasts a couple of times during the marinating time, to ensure great flavor on all sides of the chicken.

Lemon Rosemary Chicken Breasts in bowl with marinade.

Pan Grilling The Marinated Lemon Rosemary Chicken Breasts

When you’re ready to cook, generously spray a grill or grill pan with non-stick cooking spray (off the heat). Preheat the grill (or grill pan) to medium-high.

Once the grill is hot (but not smoking), transfer chicken pieces from marinade onto hot grill. Importantsave the remaining marinade sauce.

Cook for 3-5 minutes per side, or until the lemon rosemary chicken breasts are done and reach an internal temperature of 165 degrees F.

Lemon Rosemary Chicken Breasts are grilled after marinating.

Making The Glaze For Lemon Rosemary Chicken Breasts

While the lemon rosemary chicken breasts are cooking, use the remaining marinade to make a glaze. To make the glaze, combine remaining marinade with 1/2 cup chicken broth in a small saucepan.

Heat the sauce on high heat. Bring the lemon sauce to a boil. Continue cooking for about 5 minutes, until glaze has reduced a little in volume, and has slightly thickened.

Marinade is cooked to thicken it into a glaze for lemon rosemary chicken breasts.

Time To Serve The Chicken!

When the lemon rosemary chicken breasts are done, transfer them to a serving platter or plates.  Drizzle the lemon glaze over the cooked chicken, and serve!

Lemon Rosemary Chicken Breasts are served on a platter garnished with lemon wedges and rosemary sprig.

Close up photo of Lemon Rosemary Chicken Breasts on serving platter.

I hope you will consider trying this delicious recipe for lemon rosemary chicken breasts! Have a fantastic day.

Looking For More Chicken Recipes?

I have LOTS of chicken recipes on this website! You can search them by using the Recipe Index at the top of the page. The list includes these and many more chicken recipes:

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!
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Author's signature

Original Recipe Source:  https://www.weightwatchers.com/us/recipe/rosemary-lemon-chicken-breasts-1/5626a646a6d5b396107020a6

Lemon Rosemary Chicken Breasts
Prep Time
5 mins
Cook Time
8 mins
Marinating Time
6 hrs
Total Time
6 hrs 13 mins
 

Lemon Rosemary Chicken Breasts - low in calories, big in flavor! Marinated and grilled, with a lemon glaze, this easy, delicious chicken is sure to impress! 

Category: Entree
Cuisine: American
Keyword: lemon rosemary chicken breasts
Servings: 4 servings
Calories Per Serving: 173 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 Tablespoons olive oil
  • 2 teaspoons lemon zest
  • 2 teaspoons fresh squeezed lemon juice
  • 2 teaspoons fresh rosemary , minced
  • 1 Tablespoon minced garlic
  • 1 teaspoon fresh thyme , minced
  • 1 Tablespoon dry white wine
  • 1/4 cup low-sodium chicken broth
  • 4 boneless skinless chicken breasts , 3 ounces each (thin cutlets OR tenderloins)
  • Non-stick cooking spray
  • 1/2 cup chicken broth (for glaze)
Instructions
  1. In a medium-sized bowl, place olive oil, lemon zest, minced garlic, rosemary, thyme, white wine and the chicken broth. Stir well, to combine ingredients.
  2. Add chicken breasts to marinade. Turn them over to coat all sides. Cover bowl with plastic wrap, and refrigerate chicken in marinade for at least 6 hours.
  3. When ready to cook, generously spray a grill or grill pan with non-stick cooking spray (off the heat). Preheat the grill (or grill pan) to medium-high. Once grill is hot, transfer chicken pieces from marinade onto hot grill (save remaining marinade sauce). Cook 3-5 minutes per side, until chicken is done, and reaches an internal temperature of 165 degrees F.
  4. Use the remaining marinade to make a glaze while the chicken is cooking. To make the glaze, combine the remaining marinade with 1/2 cup chicken broth in a small saucepan. Heat the sauce on high heat. Bring glaze to a boil, and continue cooking for about 5 minutes, until glaze has reduced slightly, and thickened a bit.
  5. When chicken is done, drizzle the glaze over the cooked chicken, and serve!
Recipe Notes

Recipe calls for thin cutlets or tenderloins. If you don't have those handy, you can substitute a thick boneless, skinless chicken breast and cut it in half horizontally lengthwise, OR take a thick chicken breast, and cut it in half vertically, then pound it out thin between two pieces of plastic wrap. WW= 2 Smart Points (freestyle)

Nutrition Facts
Lemon Rosemary Chicken Breasts
Amount Per Serving (1 breast)
Calories 173 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 1g6%
Cholesterol 54mg18%
Sodium 212mg9%
Potassium 366mg10%
Carbohydrates 2g1%
Fiber 1g4%
Sugar 1g1%
Protein 19g38%
Vitamin A 50IU1%
Vitamin C 7.3mg9%
Calcium 11mg1%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Lemon Rosemary Chicken Breasts - low in calories, big in flavor! Marinated and grilled, with a lemon glaze, this easy, delicious chicken is sure to impress!

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Strawberry Avocado Spinach Salad With Grilled Chicken

Looking for a main course salad bursting with flavor and packed with protein? How about trying this filling, delicious recipe for Strawberry Avocado Spinach Salad With Grilled Chicken?Strawberry Avocado Spinach Salad with Grilled Chicken is bursting with flavor and protein, and tastes delicious topped with a homemade light balsamic dressing.
I found this salad recipe while searching Pinterest a while ago, and decided to make this for dinner for my husband and myself recently.  The salad was very easy to prepare, and the bonus is that the dressing for the salad also serves as a marinade for the chicken breasts before grilling! Here’s how to make this entree salad (enough for 2 LARGE main course salads):

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

Make The Salad Dressing

First, mix up the salad dressing/marinade by placing olive oil, white balsamic vinegar, sugar, tarragon, salt and black pepper in a small bowl. Stir until sugar is dissolved and ingredients are completely combined.

Divide the dressing in half, reserving half to dress the finished salad with before serving. Set aside.

Marinate The Chicken

Place the chicken breasts in a covered container.  Take the remaining half of the dressing and pour it over the chicken.  Turn to coat chicken with marinade. Place in refrigerator in covered container and let marinade for at least 30 minutes.

Marinade is mixed for dressing the strawberry avocado spinach salad.

Grill The Marinated Chicken

Prepare a grill (inside or outside) by spraying with a non-stick spray. Cook chicken breasts on medium-high heat, turning occasionally until they reach an internal temperature of 165 degrees, and are cooked through.  Grill times will vary, depending on the size of the chicken breasts, but the average time will be about 15-20 minutes.

Once cooked, take chicken off grill, and let the meat rest for a few minutes to let internal juices redistribute.  Cut chicken breasts into 1/2 inch slices.

Make The Strawberry Avocado Spinach Salad With Grilled Chicken

Arrange baby spinach, strawberries, red onion slices, feta, and almond slices in or on individual serving dishes.  Place grilled chicken slices on top of salad.

Chicken breast is sliced then served atop the spinach salad with avocado and strawberries.
Add avocado chunks, then drizzle salad with remaining reserved salad dressing (don’t use the dressing you marinated the chicken in). Serve this strawberry avocado spinach salad with grilled chicken, and enjoy every single bite!

Avocado chunks added to spinach salad, along with dressing.

Here is a photo of our  bowls of strawberry avocado spinach salad before we pounced on them and gobbled them up!  They were soooo good!

Crunchy almonds, sweet strawberries, slightly salty feta, creamy avocados, yummy salad dressing and delicious chicken top this delicious salad off!

Two strawberry avocado spinach salads with grilled chicken ready to eat!

Hope you will consider making this wonderful tasting strawberry avocado spinach salad.  We truly enjoyed it. Thank you for stopping by today… I hope you will come back soon.

Looking For More Main Dish Salad Recipes?

You can find all of my recipes for Main Dish Salads in the Recipe Index, located at the top of the page. I have quite a few, 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.

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Author's signature

Recipe Source:  http://www.foodiecrush.com/strawberry-and-avocado-spinach-salad-with-chicken/

Strawberry Avocado Spinach Salad With Grilled Chicken
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 
Strawberry Avocado Spinach Salad with Grilled Chicken is bursting with flavor and protein, and tastes delicious topped with a homemade light balsamic dressing.
Category: Main Course Salad
Cuisine: American
Keyword: strawberry avocado spinach salad
Servings: 2 entree salads
Calories Per Serving: 821 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Marinade/Salad Dressing:
  • 1/4 cup extra virgin olive oil
  • 1 teaspoon granulated sugar
  • 1 Tablespoon golden balsamic vinegar ( I used a white raspberry balsamic)
  • 1/2 Tablespoon dried tarragon (or 1 Tablespoon fresh, chopped tarragon)
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
For Salad:
  • 2 boneless , skinless thin chicken breasts (about 1" high, and not too "plump")
  • 6 cups loosely packed baby spinach leaves
  • 6-8 strawberries , hulled/quartered
  • 1 ripe avocado , peeled, seeded, then cut into 1-2 inch chunks
  • 4 very thin slices of red onion
  • 1/4 cup crumbled feta cheese
  • 2 Tablespoons sliced almonds
  • 1 slice cooked crisp/crumbled bacon (optional)
Instructions
  1. Mix the salad dressing/marinade by placing olive oil, white balsamic vinegar, sugar, tarragon, salt and black pepper in a small bowl. Stir until sugar is dissolved and ingredients are completely combined. Divide dressing in half, reserving half to dress the finished salad with. Set aside.
  2. Place chicken breasts in a shallow container. Take remaining half of the dressing and pour it over the chicken. Turn to coat chicken with marinade. Cover, and place in refrigerator; let chicken marinate for at least 30 minutes.
  3. Prepare a grill (inside or outside) by spraying with a non-stick spray. Cook chicken breasts on medium-high heat, turning occasionally until they reach an internal temperature of 165 degrees, and are cooked through. Grill times will vary, depending on size of the chicken breasts, but average time will be about 15-20 minutes. Once cooked, take chicken off grill, and let the meat rest for a few minutes to let internal juices redistribute. Cut chicken breasts into 1/2 inch slices.
  4. Arrange baby spinach, strawberries, red onion slices, feta, and almond slices in individual serving dishes. Place grilled chicken slices on top of salad. Add avocado chunks, then drizzle with reserved salad dressing (do not use the dressing you marinated the chicken with). Serve, and enjoy!
Nutrition Facts
Strawberry Avocado Spinach Salad With Grilled Chicken
Amount Per Serving (1 salad)
Calories 821 Calories from Fat 522
% Daily Value*
Fat 58g89%
Saturated Fat 11g69%
Cholesterol 96mg32%
Sodium 794mg35%
Potassium 1929mg55%
Carbohydrates 42g14%
Fiber 14g58%
Sugar 16g18%
Protein 37g74%
Vitamin A 8775IU176%
Vitamin C 75mg91%
Calcium 302mg30%
Iron 5.2mg29%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Strawberry Avocado Spinach Salad with Grilled Chicken is bursting with flavor and protein, and tastes delicious topped with a homemade light balsamic dressing.

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Chopped Greek Chicken Salad

You’ll love this Weight Watchers Chopped Greek Chicken Salad, with grilled chicken, feta cheese, kalamata olives, crunchy cucumbers, and a light vinaigrette!You'll love this Weight Watchers Chopped Greek Chicken Salad, with grilled chicken, feta cheese, kalamata olives, crunchy cucumbers, and a light vinaigrette!

I discovered a new recipe for a Chopped Greek Chicken Salad, with grilled chicken, feta cheese, kalamata olives, crunchy cucumbers, and a light vinaigrette recently, and decided to try it.  Wow!  We LOVED it!

We each had a huge bowl of salad, complete with grilled chicken, feta cheese, kalamata olives, crunchy cucumbers, etc. with a light vinaigrette dressing to top if off, and it was a complete meal for us!

The flavor of the chopped Greek chicken salad was amazing… and guess what?  It’s a Weight Watchers recipe, so if you are looking to have a light (but filling) meal, a low calorie or Smart Points recipe (6 Points!), then I would highly recommend this main course salad!

As an added bonus… it’s incredibly EASY to prepare, so it’s a WIN-WIN.

How To Prepare Chopped Greek Chicken Salad

The first thing I did was cook the chicken. I used an indoor grill (which only took about 8 minutes), but you can cook the chicken breast any way you would like, or use leftovers.  Season chicken lightly with salt/pepper.

Grill or roast chicken breasts (I used 2 thin breasts). When done, set aside to cool for 5 minutes. Once cool, cut into thin slices. Set aside.
**TIP: While chicken is cooking, prep/chop/slice veggies.

Divide the chopped romaine lettuce in half, and place in bowls or on dinner plates.  Divide and add chopped (and peeled) cucumber and sliced green onions.

Diced romaine lettuce, green onions and cucumbers in white bowl.

Divide and add the chicken slices and whole kalamata olives.

Grilled chicken and kalamata olives are added to the chopped Greek chicken salad.

Now divide and add the fresh chopped tomatoes and crumbled feta cheese to each chopped Greek chicken salad. Doesn’t it look GOOD??? And… wasn’t that incredibly EASY to prepare?

Chopped tomatoes and feta cheese is added to the chopped Greek chicken salad.

When ready to eat, drizzle each chopped Greek chicken salad with 2 Tablespoons of low-fat vinaigrette salad dressing. Give the salad a toss, to mix ingredients, then serve! Enjoy!

Here are our two dinner salads ready to go! Time to dig into a nice big bowl of  scrumptious chopped Greek chicken salad.YUM!

Two chopped Greek chicken salads, in bowls, and ready for salad dressing!

This was a very filling salad, and I will definitely be making it again!  I LOVE that even a “lighter than normal” salad can be filled with so many wonderful flavors!

My husband is already wondering when we will have this chopped Greek chicken salad again. Soon… real soon!

Close up photo of the chopped Greek chicken salad.

Another close up picture of a chopped Greek chicken salad in white bowl.

I really hope you will consider trying this fantastic chopped Greek chicken salad recipe! You are gonna enjoy it!  Have a wonderful day… make the most out of every minute you are blessed with!

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!
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The Grateful Girl Cooks!
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jbatthegratefulgirlcooks

Author's signature

Recipe Source: https://cmx.weightwatchers.com/nui/explore/details2/WWMEAL:5626a7722084d63a3401ea88?mode=featured-recipes&tags=contentTags.food_course.tags:Breakfast&view=list

Chopped Greek Chicken Salad
Prep Time
10 mins
Cook Time
8 mins
Total Time
18 mins
 
You'll love this Weight Watchers Chopped Greek Chicken Salad, with grilled chicken, feta cheese, kalamata olives, crunchy cucumbers, and a light vinaigrette!
Category: Main Course Salad
Cuisine: Greek
Keyword: chopped Greek chicken salad
Servings: 2 main course servings
Calories Per Serving: 275 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 4 cups chilled Romaine lettuce , chopped
  • 6 ounces boneless skinless chicken breast (roasted or grilled), sliced.
  • Salt/pepper to season chicken
  • 1 cup fresh tomatoes , chopped
  • 1 cup English cucumber , peeled, chopped
  • 4 medium raw scallions (green onions), sliced (white and green parts)
  • 18 Kalamata olives (pitted)
  • 4 Tablespoons Feta cheese , crumbled
  • 4 Tablespoons low fat vinaigrette salad dressing
Instructions
  1. Season chicken lightly with salt/pepper. Grill or roast chicken breasts (I used 2 thin breasts). When done, set aside to cool for 5 minutes. Once cool, cut into thin slices. Set aside. TIP: While chicken is cooking, chop and slice veggies.
  2. Divide the chopped romaine in half and place in bowls or on dinner plates. Divide and add chopped (and peeled) cucumber and sliced green onions. Divide and add chicken slices and kalamata olives. Divide and add fresh chopped tomatoes and crumbled feta cheese.
  3. Drizzle each salad with 2 Tablespoons of low-fat vinaigrette salad dressing; toss salad, and serve! Enjoy!
Recipe Notes

Caloric calculation does NOT include low-fat vinaigrette dressing, as there are a variety of low-fat bottled dressings on the market, with varying caloric counts.

If following WW plan, this recipe is 6 Smart Points per serving, if prepared as written.

Nutrition Facts
Chopped Greek Chicken Salad
Amount Per Serving (1 salad (1/2 of total))
Calories 275 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 6g38%
Cholesterol 84mg28%
Sodium 1052mg46%
Potassium 784mg22%
Carbohydrates 10g3%
Fiber 4g17%
Sugar 4g4%
Protein 25g50%
Vitamin A 9050IU181%
Vitamin C 15mg18%
Calcium 243mg24%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!You'll love this Weight Watchers Chopped Greek Chicken Salad, with grilled chicken, feta cheese, kalamata olives, crunchy cucumbers, and a light vinaigrette!

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Cajun Chicken Pasta

Cajun chicken pasta, with chicken breasts, healthy veggies in a creamy, mildly spicy sauce in this “lightened up” version of a famous restaurant dish!Cajun chicken pasta, with chicken breasts, healthy veggies in a creamy, mildly spicy sauce in this "lightened up" copycat version of a famous restaurant's dish!
I recently celebrated a birthday, and one of the first things I did with a gift card I received was to purchase a new cookbook for my collection.  The first recipe I made from that cookbook was this delicious “lightened-up” recipe for Cajun Chicken Pasta. We LOVED it, so I want to share it with you today!

The original version is a popular restaurant item in a famous restaurant, but in this version, it has been lightened up, and prepared as written, will be under 400 calories per 1½ cup serving!  It’s absolutely delicious!

Look at all those fresh colorful veggies that are in this Cajun chicken pasta! The best tip I can give you is to prep them before beginning!

If you have all ingredients ready to go, you can prepare the dish while the pasta cooks and it should be ready in about the same amount of time!  Also to save time… bring a large pot of salted water to a boil right at the start (for the pasta).

Cajun Chicken Pasta / The Grateful Girl Cooks!

Combine milk, cream cheese and flour in a blender. Mix until well blended. Set aside.  This is a “slurry” that will be used to thicken the Cajun sauce later.

Cajun Chicken Pasta / The Grateful Girl Cooks!
Cook the pasta in the boiling water according to package directions. Drain and set aside. Prepare chicken and sauce while pasta is cooking.

Cajun Chicken Pasta / The Grateful Girl Cooks!

While pasta is cooking, prepare the chicken. Season chicken pieces with 1 teaspoon of the Cajun seasoning, 1/2 teaspoon garlic powder, and 1/4 teaspoon salt.

Spray a non-stick skillet with cooking spray and heat to medium-high. When hot, add chicken (may need to work in batches depending on size of skillet).

Cook chicken about 3 minutes (till golden brown on bottom), then flip and cook other side about 3 minutes.  When done, remove the chicken to a plate. Set aside.

Cajun Chicken Pasta / The Grateful Girl Cooks!

Cajun Chicken Pasta / The Grateful Girl Cooks!

Cajun Chicken Pasta / The Grateful Girl Cooks!

Add olive oil to the skillet (same one you cooked the chicken in).  Turn heat down to medium.  Add the bell pepper and onion slices.  Cook for about 3 minutes, stirring occasionally.

Cajun Chicken Pasta / The Grateful Girl Cooks!

Once veggies are tender, add the mushrooms and tomatoes to skillet. Cook for 2-3 minutes, then add minced garlic, and cook for an additional minute, stirring often.

Add the rest of the garlic powder, 1/2 teaspoon salt and 1/8 teaspoon ground black pepper.  Stir to blend and continue cooking.

Cajun Chicken Pasta / The Grateful Girl Cooks!Cajun Chicken Pasta / The Grateful Girl Cooks!

Turn heat down to medium-low.  Pour in the “slurry” ( milk/cream cheese/flour mixture) and a cup of chicken broth. Stir well, to blend.

Cook for a couple minutes, stirring often, until the sauce has started to thicken.

Cajun Chicken Pasta / The Grateful Girl Cooks!

Add the chicken back into the skillet.  Add 1/8 teaspoon salt and the rest of the Cajun seasoning (1/4 teaspoon).  Stir and cook until chicken has been heated through (1-2 minutes).

Once mixed, add the cooked pasta to the skillet, and gently stir and toss, to fully coat pasta and chicken with Cajun sauce.

Cajun Chicken Pasta / The Grateful Girl Cooks!

Cajun Chicken Pasta / The Grateful Girl Cooks!

When heated through, it is ready to serve!  Garnish each serving of chicken and pasta with sliced green onions… and serve while hot!

Cajun Chicken Pasta / The Grateful Girl Cooks!

We absolutely loved this Cajun chicken pasta meal!  So much flavor!  I also highly recommend Gina Homolka’s cookbook “The Skinnytaste Cookbook” for anyone looking to cut some calories out of their meals! It is a wonderful cookbook with some delicious recipes!

Have a great day.  Be kind out there, people!  It’s such a small thing… but your kindness really can have a huge impact on others!

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

Cajun Chicken Pasta / The Grateful Girl Cooks!

Recipe Source:  The Skinnytaste Cookbook” by Gina Homolka, Published 2014, Clarkson Potter/Publishers, pages 187-187.

Cajun Chicken Pasta
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 

Cajun chicken pasta, with penne, chicken breast strips, and healthy veggies in a creamy, mildly spicy sauce are featured in this "lightened up" copycat version of a famous restaurant's dish!

Category: Chicken
Cuisine: Cajun
Keyword: cajun chicken pasta
Servings: 5 servings
Calories Per Serving: 378 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1/3 cup fat-free milk
  • 1 Tablespoon all-purpose flour (Gluten-free, use sweet rice flour)
  • 3 Tablespoons light cream cheese
  • 8 ounces penne pasta or linguine (Gluten-free, use brown rice pasta-check label)
  • Salt
  • 1 pound boneless , skinless chicken breast, sliced into thin strips
  • teaspoons Cajun seasoning (divided)
  • 1 teaspoon garlic powder (divided)
  • 1/4 teaspoon black pepper
  • Non-stick cooking spray
  • 1 Tablespoon olive oil
  • 1 medium red bell pepper , seeds removed, cut in thin slices
  • 1 medium yellow bell pepper , seeds removed, cut in thin slices
  • 1/2 medium red onion , thinly sliced
  • 3 garlic cloves , minced
  • 8 ounces button mushrooms , sliced
  • 2 medium tomatoes , chopped
  • 1 cup low-sodium chicken broth
  • 2 medium scallions (green onions), chopped
Instructions
  1. First... prep veggies, gather ingredients, and heat large pot of salted water to boiling.
  2. Combine milk, cream cheese and flour in a blender. Mix until well blended. Set aside.
  3. Cook pasta in boiling water according to package directions. Drain; set aside. Prepare chicken/sauce while pasta cooks.
  4. Season chicken pieces with 1 tsp.Cajun seasoning, 1/2 tsp. garlic powder, and 1/4 tsp. salt. Spray a non-stick skillet with cooking spray; heat to medium-high. When hot, add chicken. Cook chicken about 3 minutes (till golden brown on bottom), turn, cook other side about 3 minutes. When done, remove chicken to a plate. Set aside.
  5. Add olive oil to skillet. Turn heat down to medium. Add bell pepper and onion. Cook about 3 minutes, stirring occasionally. Once veggies are tender, add mushrooms and tomatoes. Cook 2-3 minutes, then add minced garlic, and cook for an additional minute, stirring often. Add the rest of the garlic powder, 1/2 teaspoon salt and 1/8 teaspoon ground black pepper. Stir to blend.
  6. Turn heat down to medium-low. Pour in the "slurry" (milk/cream cheese/flour mixture) and a cup of chicken broth. Stir well. Cook for a couple minutes, stirring, until sauce has started to thicken.
  7. Add chicken back into skillet. Add 1/8 teaspoon salt and the rest of the Cajun seasoning (1/4 tsp). Stir and cook until chicken is heated through (1-2 minutes). Once mixed, add cooked pasta to skillet, and gently toss, to coat pasta and chicken with sauce. When heated through, it's ready! Garnish each serving with sliced green onions... and serve hot!
Nutrition Facts
Cajun Chicken Pasta
Amount Per Serving (1 serving)
Calories 378 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 2g13%
Cholesterol 63mg21%
Sodium 179mg8%
Potassium 941mg27%
Carbohydrates 46g15%
Fiber 3g13%
Sugar 6g7%
Protein 30g60%
Vitamin A 1605IU32%
Vitamin C 85.1mg103%
Calcium 64mg6%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin to your Pinterest boards!Cajun chicken pasta, with chicken breasts, healthy veggies in a creamy, mildly spicy sauce in this "lightened up" copycat version of a famous restaurant's dish!

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Easy Chicken Salad For Sandwiches

This easy and delicious copycat version of a famous East Coast chicken salad is convenient to have in the refrigerator for a quick sandwich for lunch or dinner!This easy and delicious copycat version of a famous East Coast chicken salad is convenient to have in the refrigerator for a quick sandwich for lunch or dinner!
Do you enjoy chicken salad?  Well today I want to share with you a recipe for Easy Chicken Salad For Sandwiches! I enjoy having chicken salad made up and ready in the fridge during hot summers, so I can easily make a great tasting sandwich for my family any time I want!

I found this recipe on a website that I enjoy called “A Family Feast”.  Martha and her husband Jack (the bloggers/cooks) have a wonderful website, FB page and Pinterest page that feature lots of great recipes. I highly recommend their website (see recipe source below)!

Why This Is Called A “Copycat” Recipe

The recipe is a copycat version of a brand of chicken salad marketed and sold on the East Coast.  While I have never tasted the original Willow Tree Chicken Salad, I found this recipe to be almost identical (minus the brown sugar and garlic powder) to the recipe my Mom has been making for years, so I decided to test this version out!  YUM!

The chicken salad is very flavorful, not too “mayonnaise-y” (new word!) once ingredients are mixed together, and is inexpensive and very easy to prepare.  The recipe makes 4-6 servings, depending on how much chicken salad you use for each sandwich, and it tastes GOOD.

If you want to cut out some carbs and not use bread, simply place the chicken salad between lettuce leaves and roll up like a burrito to eat!   Here’s how to make this tasty chicken salad:

Shred The Chicken For The Chicken Salad

The recipe calls for cooked boneless, skinless chicken breast.  I simply boiled the chicken breasts in water until done (took the easy peasy way), but however you cook the chicken is up to you.

Once the chicken is cooked, I placed the chicken breasts in my stand mixer (with the paddle attachment on). I shredded the chicken on medium speed until finely shredded. If you want to shred the chicken by hand instead of using a mixer, simply use two forks.

Shredding chicken for salad in electric mixer

This is how it looked once done… a nice big bowl of finely shredded chicken, and it only takes a couple of minutes!

Shredded chicken for sandwiches

Add The Rest Of The Ingredients

Add the rest of the ingredients to the shredded chicken (mayonnaise, celery, onion, brown sugar, garlic powder, salt and pepper).

Mayonnaise, onion, celery and spices added to shredded chicken

Stir all of the chicken salad ingredients well, until thoroughly blended. Take a bite, and add additional salt and/or pepper, to suit your taste.

Cover the chicken salad with plastic wrap, and refrigerate until ready to serve.

Easy chicken salad ready for sandwiches

The Chicken Salad Is Ready To Eat!

When ready to make sandwiches, place the chicken salad on top of lettuce leaves on sandwich bread, cut in half, and serve! That’s it!  Pretty easy, right? Keep any leftovers covered in refrigerator for up to 3-4 days.

Chicken salad sandwiches, served with corn chips and raspberries

I sure do love summer in Oregon!  It is such a blessing to have warmth, sunshine, and blue skies, especially after the wettest, gloomiest Winter and Spring I can recall in several years!

Having this chicken salad for sandwiches pre-made and ready is a welcome thing in our home, so we can be outside more, enjoying the spectacular beauty of the Pacific Northwest!

Have a great day!

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 Source: www.afamilyfeast.com/copycat-willow-tree-chicken-salad/

Easy Chicken Salad For Sandwiches
Prep Time
10 mins
Cook Time
0 mins
Total Time
10 mins
 

This easy and delicious copycat version of a famous East Coast chicken salad is convenient to have in the refrigerator for a quick sandwich for lunch or dinner!

Category: Sandwich
Cuisine: American
Keyword: chicken salad
Servings: 4 -6 servings
Calories Per Serving: 325 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 pound cooked chicken breast (boneless/skinless), shredded
  • 3/4 cup mayonnaise
  • 3 Tablespoons finely minced celery
  • 3 Tablespoons finely minced onion
  • 1 Tablespoon brown sugar
  • 1/8 teaspoon garlic powder
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon salt (+ more to taste, as desired)
Instructions
  1. Place cooked boneless, skinless chicken breasts in a stand mixer (with paddle attachment on). Shred chicken on medium speed until finely shredded. If you want to shred by hand instead of using a mixer, use two forks.
  2. Add the rest of the ingredients to the shredded chicken (celery, onion, brown sugar, garlic powder, salt and pepper). Stir all ingredients well, until thoroughly blended. Take a bite; add additional salt and/or pepper, as desired. Cover salad with plastic wrap, and refrigerate until ready to serve.
  3. When ready to make sandwiches, place the chicken salad on top of lettuce leaves on sandwich bread, and serve! Keep leftover chicken salad covered in refrigerator for up to 3-4 days.
Recipe Notes

NOTE: Caloric calculation is based on 6 servings.
*Prep time does not include cooking time for chicken. I simply boiled the chicken in water until done, but however you pre-cook chicken is your choice.

Nutrition Facts
Easy Chicken Salad For Sandwiches
Amount Per Serving (1 serving)
Calories 325 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 4g25%
Cholesterol 76mg25%
Sodium 334mg15%
Potassium 211mg6%
Carbohydrates 2g1%
Sugar 2g2%
Protein 23g46%
Vitamin A 50IU1%
Vitamin C 0.3mg0%
Calcium 14mg1%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!This easy and delicious copycat version of a famous East Coast chicken salad is convenient to have in the refrigerator for a quick sandwich for lunch or dinner!

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Cranberry Chicken

Cranberry Chicken is delicious and easy to make, with baked chicken breasts, whole cranberry sauce, onion soup mix, pecans and Catalina dressing.
Cranberry Chicken is delicious and easy to make, with baked chicken breasts, whole cranberry sauce, onion soup mix, pecans and Catalina dressing.
If you’re looking for a completely simple, yet delicious new chicken recipe to try, may I suggest this one for Cranberry Chicken? Chicken breasts are layered with whole cranberry sauce, onion soup mix, chopped pecans, dried cranberries, topped with Catalina dressing. It is baked until done, then served atop steamed rice.

If that ingredient list sounds strange, you’re not alone. That was my reaction the first time I saw the ingredient list. Guess what? The ingredients for cranberry chicken may sound a bit odd, but the finished chicken dish tastes really good!

How To Make Cranberry Chicken

This meal takes less than 10 minutes of prep work (how great is THAT?). The recipe is as simple as layering ingredients and baking.  Here’s how to make this dish:  First, spray a 9×13 baking pan with non stick spray. Place boneless, skinless chicken breasts in the pan in a single layer.

Chicken breasts are placed in a single layer in a baking dish.
Spread whole cranberry sauce evenly over chicken breasts, to cover. Who knew that raw chicken and cranberry sauce could look so… festive? Ha Ha.

Whole cranberry sauce is spread over chicken breasts.Time To Do Some “Sprinkling”

Sprinkle the onion soup mix evenly over all that cranberry sauce. See how easy this is so far? Told ya it was easy.

Onion soup mix is sprinkled over cranberry chicken.
Now you need to sprinkle some crunchy, chopped pecans evenly over the soup mix. Almost done, and you’ve probably not gotten too worn out, right?

Chopped pecans are added to cranberry chicken dish.
Ready to “sprinkle” again? YEP. Evenly sprinkle the dried cranberries over the pecans.

Dried cranberries are added to cranberry chicken in baking dish.
Pour a bottle of Catalina dressing evenly over the top.  I used my own Homemade Catalina Salad Dressing, but a regular sized bottle of store bought dressing works perfectly!

Catalina salad dressing is poured over cranberry chicken in baking dish.Bake The Cranberry Chicken

Lightly cover the pan with aluminum foil. Bake the cranberry chicken at 350 degrees F. for 45 minutes. Remove the aluminum foil, and continue baking the chicken for an additional 15 minutes, then remove from the oven. This is what the cranberry chicken looked like when it was done and came out of the oven.

Cranberry chicken out of the oven after baking for one hour.Time To Eat!

Serve the cranberry chicken on top of hot cooked rice, on individual serving plates (or a serving platter). Spoon some of the extra sauce over the top of each piece of chicken, for added flavor. Now you’re ready to eat this delicious main dish.

Cranberry chicken is served over white rice.

That’s it!  Cranberry chicken really is such an easy recipe to prepare!  We enjoyed trying this chicken dish, and hope you will, too! My husband said the taste reminded him of Thanksgiving (must be those cranberries!).

Have a wonderful day, and remember… be kind, and seek to encourage those whom you encounter today – there’s no telling what hardship or troubles they might be facing, and YOU could be the ONE person who makes a difference in their day!

Looking For More CHICKEN recipes?

You can find all of my chicken recipes in the Recipe Index, located at the top of the page. I have LOTS of chicken 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.

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Facebook page: The Grateful Girl Cooks!
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Author's signature

Recipe Source:  https://favfamilyrecipes.com/cranberry-chicken/

Cranberry Chicken
Prep Time
5 mins
Cook Time
1 hr
Total Time
1 hr 5 mins
 

Cranberry Chicken is delicious and easy to make, with baked chicken breasts, whole cranberry sauce, onion soup mix, pecans and Catalina dressing.

Category: Entree
Cuisine: American
Keyword: cranberry chicken
Servings: 6 servings
Calories Per Serving: 574 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 3 large boneless , skinless chicken breasts, cut in half horizontally (or 6 small breasts)
  • 14 ounces whole berry cranberry sauce , 1 can
  • 2 ounces dry onion soup mix , 1 envelope
  • 1 cup chopped pecans
  • 1 cup dried cranberries
  • 8 ounces Catalina dressing
  • Cooked white or brown rice (to serve with chicken on top)
Instructions
  1. Spray a 9x13 or 10x12 baking pan with non stick spray. Place chicken in pan in single layer.
  2. Spread cranberry sauce evenly over chicken breasts. Sprinkle onion soup mix evenly over cranberry sauce. Sprinkle chopped pecans evenly over soup mix. Sprinkle dried cranberries evenly over pecans. Pour bottle of Catalina dressing evenly over pecans.
  3. Lightly cover pan with aluminum foil. Bake at 350 degrees for 45 minutes. Remove aluminum foil, and continue baking for an additional 15 minutes.
  4. Place chicken pieces on top of hot cooked rice on individual serving plates (or a serving platter). Spoon some of the extra sauce over the top of the chicken for added flavor. Serve, and enjoy!
Nutrition Facts
Cranberry Chicken
Amount Per Serving (1 piece)
Calories 574 Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 3g19%
Cholesterol 36mg12%
Sodium 1032mg45%
Potassium 308mg9%
Carbohydrates 67g22%
Fiber 3g13%
Sugar 58g64%
Protein 13g26%
Vitamin A 55IU1%
Vitamin C 2.2mg3%
Calcium 20mg2%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Cranberry Chicken is delicious and easy to make, with baked chicken breasts, whole cranberry sauce, onion soup mix, pecans and Catalina dressing.

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West African Chicken and Peanut Stew

West African Chicken Peanut Stew features chicken, beans, tomatoes, corn and sweet potato in a peanut based sauce, served over steamed rice. West African Chicken Peanut Stew features chicken, beans, tomatoes, corn and sweet potato in a peanut based sauce, served over steamed rice. 
This unique, tasty and filling stew is quite popular on the west coast of Africa. I recently made this (new to us) recipe for West African Chicken Peanut Stew. After eating it, I decided to share the recipe on my blog, because it is a delicious, filling, easy to prepare, and unique dish!  I really think you will enjoy it.

When I first found the recipe in an old Bake-Off Contest cookbook from 1994, I wasn’t so sure that I wanted to try it… I just wasn’t sure of the flavor combos in this recipe … but I tried it anyway, and we really enjoyed it!

Here’s an interesting tidbit:  The original recipe called the peanuts “groundnuts”, because that is what a peanut is called on the western coast of Africa… who knew?

What is IN West African Chicken Peanut Stew?

This dish contains chicken, sweet potatoes, corn, white beans and onions, and is cooked in a tomato and peanut butter sauce with a few spices to give it a bit of “zing”.  I know what you’re probably thinking right about now after reading the ingredients… whaaaat?

That was my first gut reaction, as well. BUT… trust me, this actually is a wonderful, flavor-filled thick stew, and because you serve it over rice, it’s very filling, too!

How To Make West African Chicken Peanut Stew

Heat oil in a large 4 quart heavy bottomed pan on medium-high heat. Once the oil is hot, add cubed chicken breast. Cook, stirring often until chicken is cooked through and no longer pink.

Chicken breasts are cubed, then pan-seared to make chicken peanut stew.

The chopped onion and garlic are the next things to go into the pot. Cook these ingredients, stirring them frequently for about 3 minutes, being careful to not let the garlic burn.

Minced garlic and chopped onions are added to the cooked chicken.

Add The Veggies

Place the diced tomatoes (undrained), white beans, corn, and cubed raw sweet potato into the pot. Stir them together, to combine.

White beans, corn, sweet potato and tomatoes are added to the chicken peanut stew.
Add the water, peanut butter, tomato paste, and remaining spices to the pan. Stir to combine.  Bring this mixture to a boil.

Spices, peanut butter, and tomato paste are added to the pot.

Time To Let The Stew Cook!

Once it comes to a boil, reduce the heat to low. Cover the pan, and cook the stew for 30 minutes, or until the sweet potato chunks are tender. Stir occasionally while it cooks. If the broth is too thick, add a bit more water, and stir to combine.

The African stew cooks until sweet potatoes are tender.

Serve The West African Chicken Peanut Stew

When the chicken peanut stew is done, serve it over hot white or brown rice. Garnish each serving with chopped fresh parsley and a few chopped peanuts (optional), and serve the dish while hot.

The recipe for chicken peanut stew makes 8 (1½ cup) servings.  That’s it!

The West African Chicken Peanut Stew is garnished with parsley and peanuts, and served on rice.

A white bowl containing rice, with chicken peanut stew on top.

I truly was pleasantly surprised at how good this dish was. My husband really loved it, too!  If you enjoy STEW, be sure to check out my recipe for Beef Stew… it is delicious!

Sure hope you will consider making this unique chicken peanut stew, and trust you will enjoy it! Have a great day.

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 signatureRecipe Adapted From: Pillsbury Classic Cookbooks- Bake-Off Coking & Baking Contest, published March 1994, The Pillsbury Company, page 28.

West African Chicken Peanut Stew
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 

West African Chicken Peanut Stew features chicken, beans, tomatoes, corn and sweet potato in a peanut based sauce, served over steamed rice.

Category: Dinner
Cuisine: African
Keyword: African chicken peanut stew
Servings: 8 servings
Calories Per Serving: 360 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 boneless skinless chicken breasts , cut into 1/2 inch pieces
  • 1 Tablespoon peanut oil or vegetable oil
  • 1 medium brown onion , chopped
  • 1 garlic clove , minced
  • 1 (28 oz.) can diced tomatoes, undrained
  • 1 can (15.5 oz) Great Northern or Cannelini beans
  • 1 can (12 or 15.5 oz) whole kernel corn, drained
  • 1 sweet potato , peeled and chopped
  • 3/4 cup water
  • 1/3 cup peanut butter
  • 1 Tablespoon tomato paste
  • 1 teaspoon salt
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon cayenne pepper
  • 3 cups hot cooked white or brown rice
Instructions
  1. Heat oil in a large 4 quart heavy bottomed pan on medium-high heat. Once oil is hot, add cubed chicken breast. Cook, stirring often until chicken is cooked through and no longer pink.
  2. Add chopped onion and garlic to pan. Cook, stirring frequently for about 3 minutes, being careful to not let the garlic burn.
  3. Add diced tomatoes (undrained), white beans, corn, and cubed raw sweet potato to pan. Stir to combine.
  4. Add water, peanut butter, tomato paste, and remaining spices to pan. Stir to combine. Bring mixture to a boil.
  5. Once mixture boils, reduce heat to low, cover pan and cook stew for 30 minutes (sweet potato should be tender). Stir occasionally. If stew is too thick, add just a bit more water.
  6. When stew is done, serve over hot white or brown rice. Garnish each serving with chopped fresh parsley and a few chopped peanuts (optional), and serve hot. The recipe makes 8 (1½ cup) servings.
Nutrition Facts
West African Chicken Peanut Stew
Amount Per Serving (1 serving (incl. rice))
Calories 360 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 1g6%
Cholesterol 18mg6%
Sodium 624mg27%
Potassium 863mg25%
Carbohydrates 52g17%
Fiber 9g38%
Sugar 7g8%
Protein 18g36%
Vitamin A 2685IU54%
Vitamin C 12.9mg16%
Calcium 92mg9%
Iron 3.4mg19%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!West African Chicken Peanut Stew features chicken, beans, tomatoes, corn and sweet potato in a peanut based sauce, served over steamed rice.

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