Category: Chicken

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.. We topped it with a light vinaigrette dressing, and it was a delicious, filling and 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.

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

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, and slice the veggies.

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

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

“Building” The Salad In Layers

Divide the ingredients in half (half for each salad), and add the chicken slices and whole kalamata olives on top of the lettuce.

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??? Now- wasn’t that incredibly EASY to prepare?

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

Ready To Serve 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! Not only do they LOOK good, they TASTE great, as well! Time to dig into a nice big bowl of  scrumptious chopped Greek chicken salad.

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!

Looking for More SALAD Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have lots of great salad recipes you might enjoy, including:

Interested In More Recipes?

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

You Can Also Find Me On Social Media:

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

Author's signature

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

0 from 0 votes
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!

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

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!  Here’s how to make it:

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

Prep The Veggies First!

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!  TIP: 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!

Blend The Sauce Thickening Ingredients

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

Cook the pasta in the boiling water according to package directions. Drain and set aside. Prepare the chicken and sauce while pasta is cooking.

Cajun Chicken Pasta / The Grateful Girl Cooks!

Time To Cook The Chicken

While the pasta is cooking, prepare the chicken. Season all the chicken pieces with Cajun seasoning, garlic powder, and 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!

Now Let’s Put The Cajun Chicken Pasta Together

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 the veggies are tender, add the mushrooms and tomatoes. Cook for 2-3 minutes, then add minced garlic, and cook for an additional minute, stirring often. Add the rest of the garlic powder, remaining salt and 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!

Time To Finish This Dish!

Add the chicken back into the skillet.  Add salt and the rest of the Cajun seasoning.  Stir and cook until chicken is heated through (1-2 minutes). Once mixed, add the cooked pasta, and gently stir, to coat pasta and chicken with Cajun sauce.

Cajun Chicken Pasta / The Grateful Girl Cooks!

Cajun Chicken Pasta / The Grateful Girl Cooks!

Serve The Cajun Chicken Pasta

Once everything is heated through, the Cajun Chicken Pasta is ready to serve!  Garnish each serving 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 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!

Looking For More PASTA Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have lots of delicious pasta recipes, including:

Interested In More Recipes?

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

You Can Also Find Me On Social Media:

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

Cajun Chicken Pasta / The Grateful Girl Cooks!

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

5 from 1 vote
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!

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Easy Chicken Salad For Sandwiches

This easy copycat version of a famous East Coast chicken salad for sandwiches is convenient to have in the refrigerator for a quick meal!
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)!

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

Why This Is Called A “Copycat” Recipe

The recipe is a copycat version of a brand of chicken salad for sandwiches 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 Meat For The Chicken Salad For Sandwiches

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

Once the chicken is cooked, place the chicken breasts in a stand mixer (with the paddle attachment on). Shred the chicken on medium speed until it’s 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 looks once done. You will have 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

Chicken Salad For Sandwiches Is Now Ready To Eat!

When you’re 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, so we can be outside enjoying the beauty of the Pacific Northwest!

Thanks for stopping by. Be sure to check out ALL my recipes in the Recipe Index, located at the top of the page. 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/

0 from 0 votes
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!

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

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!

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

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.

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

0 from 0 votes
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.

Save

Save

Save

Save

Save

Save

Save

Save

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!

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

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, and 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 the stew 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.

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
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.

Save

Save

Save

Save

Save

Save

Save

Save

Save

Chicken and Broccoli Alfredo Stuffed Shells

Enjoy great Italian flavors in Chicken Broccoli Stuffed Shells! Pasta shells filled with chicken, broccoli, and a creamy garlic cheese sauce.Enjoy great Italian flavors in Chicken Broccoli Stuffed Shells! Pasta shells filled with chicken, broccoli, and a creamy garlic cheese sauce.

If you like chicken and broccoli, you will LOVE these Chicken Broccoli Stuffed Shells! Such a “comfort food” dish… with cheesy Alfredo sauce coating the chicken and broccoli inside jumbo sized pasta shells! Yum! There are so many ways to enjoy pasta, and this recipe for chicken broccoli stuffed shells caught my attention.  How can you go wrong with pasta, chicken, broccoli, AND cheesy Alfredo sauce?

My husband and I really enjoyed this fairly simple to prepare dinner.   We also enjoyed finishing off the leftovers the next day!  Here’s how to make these delicious chicken broccoli stuffed shells:

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

How To Make Chicken Broccoli Stuffed Shells

Prepare the jumbo pasta shells by cooking according to the package directions. Cook until the pasta is al dente, then drain and place pasta shells on a large baking sheet to cool, separating them so they don’t stick together while cooling. Set aside.

Chicken and Broccoli Alfredo Stuffed Shells / The Grateful Girl Cooks!
While pasta is cooking/cooling, prepare the Alfredo sauce by combining butter, garlic, heavy whipping cream and milk in a pan on medium heat. Stir together ingredients and bring them to a low simmer (do NOT boil).

How To “Temper” The Eggs For The Sauce

Place the egg yolks in a small bowl, beat until blended, then temper the eggs. “Tempering” the eggs slowly raises the temperature of the egg yolks to prevent them from scrambling when they hit the hot Alfredo sauce.

To temper the eggs, add a spoonful of the hot Alfredo sauce to the egg yolks, whisking the mixture as you add. Repeat the process with several more spoonfuls, one at a time, whisking each spoonful into the eggs. Once you have done this, slowly drizzle the egg yolk mixture into the Alfredo sauce, whisking as you add.  Stir mixture well to combine, then remove pan from the heat.

Chicken and Broccoli Alfredo Stuffed Shells / The Grateful Girl Cooks!

Remove the pan from the heat and stir in 1/2 cup of mozzarella cheese and the Parmesan cheese. Stir to combine.  Season the sauce to taste, with salt and black pepper, and set aside.

Chicken and Broccoli Alfredo Stuffed Shells / The Grateful Girl Cooks!

In a large mixing bowl, combine shredded/chopped chicken, chopped steamed broccoli and 1/2 cup of the Alfredo sauce. Stir to combine.

Chicken and Broccoli Alfredo Stuffed Shells / The Grateful Girl Cooks!

Assemble The Chicken Broccoli Stuffed Shells

To assemble: Place a couple spoonfuls of Alfredo sauce in the bottom of a 9×13 cake pan.  Place a large spoonful of the chicken/broccoli mixture into each pasta shell.  Place filled shells on top of sauce in pan.

Divide the remaining alfredo sauce over the tops of the pasta shells, and then sprinkle them with the rest of the mozzarella cheese (1/2 cup).

Chicken and Broccoli Alfredo Stuffed Shells / The Grateful Girl Cooks!

Bake The Chicken Broccoli Stuffed Shells

Bake the chicken broccoli stuffed shells uncovered in a preheated 350 degree oven for 25 minutes. When done, the cheese sauce will be bubbling up around the shells, and the cheese will be melted on top of shells.

Remove the pan to a wire rack, and let the chicken broccoli stuffed shells cool for a minute or two, before serving.

Chicken and Broccoli Alfredo Stuffed Shells / The Grateful Girl Cooks!

Serve The Chicken Broccoli Stuffed Shells

Place pasta shells onto individual serving plates and spoon some of the remaining Alfredo sauce over the top.  Sprinkle with dried parsley flakes, if desired… and enjoy this delicious meal!

Chicken and Broccoli Alfredo Stuffed Shells / The Grateful Girl Cooks!

I hope you enjoy trying this stuffed shell recipe. My husband and I really appreciated the leftovers, as well (just as good the second time around). If you enjoyed these stuffed shells, you might enjoy my recipe for Mexican stuffed pasta shells. They’re yummy, too!

Have a wonderful day, and strive to be kind. It’s so simple to do… and can really encourage or make an impact on someone who might be hurting.  May God bless you.

Interested In More Recipes?

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

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

Author's signature

Recipe Adapted From: http://tastesbetterfromscratch.com/chicken-broccoli-alfredo-stuffed-shells/

0 from 0 votes
Chicken and Broccoli Alfredo Stuffed Shells
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 

Enjoy great Italian flavors in Chicken Broccoli Stuffed Shells! Pasta shells filled with chicken, broccoli, and a creamy garlic cheese sauce.

Category: Entree
Cuisine: Italian
Keyword: chicken broccoli stuffed shells
Servings: 5 servings (4 shells per)
Calories Per Serving: 561 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 (12 ounce) box of jumbo pasta shells
  • 3 cups cooked chicken , chopped (rotisserie chicken works well)
  • cups chopped/steamed broccoli
For Alfredo Sauce:
  • 3 Tablespoons butter
  • 3 cloves garlic , minced
  • 1 cup heavy whipping cream
  • cup whole milk
  • 2/3 cup freshly grated Parmesan cheese
  • 1/2 cup freshly grated Mozzarella cheese
  • 2 large egg yolks , beaten
  • Salt and black pepper , to taste
Garnish:
  • 1/2 cup freshly grated Mozzarella Cheese
  • Dried parsley flakes
Instructions
  1. Prepare pasta shells according to package directions until pasta is al dente; drain and place pasta shells on baking sheet to cool, separating them so they don't stick together.
  2. While pasta is cooling, prepare Alfredo sauce by combining butter, garlic, heavy whipping cream and milk in a pan set on medium heat. Stir ingredients and bring them to a low simmer (do NOT boil). Place egg yolks in a bowl, beat until blended, then temper the eggs (this slowly raises the temp. of the egg yolks to prevent them from scrambling when they hit the simmering Alfredo sauce). To temper eggs, add a spoonful of the hot Alfredo sauce to the egg yolks, whisking as you add. Repeat process with 3-4 more spoonfuls, one at a time, whisking while adding. Slowly drizzle egg yolk mixture into the Alfredo sauce, whisking as you add. Whisk mixture well; remove pan from heat.
  3. Add 1/2 cup Mozzarella cheese and Parmesan cheese. Stir. Add salt and pepper; season to taste.
  4. In mixing bowl, combine chicken, cooked broccoli and 1/2 cup Alfredo sauce. Stir. Place a couple spoonfuls of Alfredo sauce in the bottom of a 9x13 cake pan. Place a large spoonful of the chicken/broccoli mixture into each shell. Place filled shells on top of sauce in pan.
  5. Spoon remaining sauce over the top of the shells; sprinkle with 1/2 cup mozzarella cheese.
  6. Bake (uncovered) at 350 degrees for 25 minutes. When done, the cheese sauce will be bubbling, and cheese will be melted on top. Remove pan to wire rack; let shells cool a minute before serving. Transfer shells to individual serving plates and spoon remaining Alfredo sauce over the top. Garnish with dried parsley flakes. Serve and enjoy!
Nutrition Facts
Chicken and Broccoli Alfredo Stuffed Shells
Amount Per Serving (1 serving)
Calories 561 Calories from Fat 360
% Daily Value*
Fat 40g62%
Saturated Fat 23g144%
Cholesterol 268mg89%
Sodium 525mg23%
Potassium 480mg14%
Carbohydrates 8g3%
Sugar 4g4%
Protein 41g82%
Vitamin A 1595IU32%
Vitamin C 29.3mg36%
Calcium 403mg40%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s another to pin on your Pinterest boards!Enjoy great Italian flavors in Chicken Broccoli Stuffed Shells! Pasta shells filled with chicken, broccoli, and a creamy garlic cheese sauce.

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

One Pan Greek Chicken And Orzo

Greek Chicken and Orzo is made in one pan, and is ready in 30 minutes, with thighs, orzo pasta, classic seasonings, kalamata olives and feta cheese.Greek Chicken and Orzo is made in one pan, and is ready in 30 minutes, with thighs, orzo pasta, classic seasonings, kalamata olives and feta cheese.
If you enjoy the convenience of one pot meals, and want something you can make in about half an hour, I’m sure you will LOVE this recipe for One Pan Greek Chicken And Orzo. It’s a delicious, one pan meal that is a delicious, and flavor-filled dish.

My husband and I just returned from a week’s vacation in Hawaii. Truthfully, I wasn’t too thrilled about preparing dinner, after being spoiled by eating out for a week!  I found this easy recipe for Greek chicken and orzo from Joanna Cismaru on Pinterest, and decided to try it!

I’m sure glad I did, because we loved this meal! Pan-seared, lightly seasoned chicken thighs cook alongside orzo pasta in white wine and chicken broth, then are topped with kalamata olives, crumbled feta cheese, fresh parsley, lemon wedges, and served. YUM!

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

Prepare And Brown The Chicken

  1. Mix together all-purpose flour, smoked paprika, garlic powder, salt and black pepper in a medium bowl.
  2. Pat the chicken thighs dry using a paper towel.  Dredge chicken thighs in the seasoned flour mixture, coating all sides.
  3. Heat 1 Tablespoon olive oil in a large skillet (on medium-high heat). Carefully add the chicken thighs to hot oil. Cook them for 4 minutes, without moving them in skillet.
  4. Flip the chicken over and cook the other side for 3-4 minutes until crispy and well-browned.

Chicken thighs are coated in flour, then cooked until browned in skillet.

Remove the browned chicken to a plate and let it rest. Don’t worry if it’s not all the way done – the chicken will finish cooking later with the rest of the ingredients!

After browning in the skillet, chicken pieces rest on a plate.

Cook The Veggies And Orzo Pasta

Add 1 Tablespoon of olive oil back into the skillet you cooked the chicken in. Turn the heat to medium, and then add the chopped onion, minced garlic, red pepper flakes, thyme and oregano. Stir, and cook for this mixture for 1 minute, then add salt and pepper to lightly season.

Chopped onion, minced garlic and spices cook in skillet before adding other ingredients.
Pour the uncooked orzo into the pan with the onions, etc..

Uncooked orzo pasta is added to the cooked onions in skillet.

Add White Wine And Chicken Broth To The Pan

Add the white wine and chicken broth and stir, to combine these ingredients.  Once the ingredients are stirred, bring the liquid to a boil, and reduce the heat down to medium.

White wine and chicken broth is added to the skillet.Add The Chicken Back Into The Pan

Place the chicken thighs into the skillet on top of the orzo, and cover skillet with a lid. Cook the chicken and orzo for 10 minutes (or until the orzo is fully cooked).

Garnish The Greek Chicken and Orzo Before Serving

Remove the skillet from the heat, and remove the lid. Add the kalamata olives, crumbled feta cheese, chopped fresh parsley, and lemon wedges to the dish as a garnish.

The Greek chicken and orzo is finished cooking, then garnished with olives, lemon and parsley.

Serve The Greek Chicken and Orzo

Serve this delicious Greek chicken and orzo, and ENJOY!  This dish not only looks good, it tastes great!  The orzo is seasoned perfectly, and the chicken is juicy and delicious! Note:  The recipe as written, serves 4 (two thighs per serving). When I prepared this meal, I cut the recipe in half, since it was just my husband and I eating it!) 

One Pan Greek Chicken And Orzo is served, garnished with kalamata olives, parsley and lemon slices.

The one pan Greek chicken and orzo is served!

We really, really enjoyed this dish, and I know it will be made again and again in our home. It truly did only take 30 minutes, from start to finish! What a perfect dinner for those crazy busy evenings when you want something delicious for dinner, but don’t want to take too long to fuss over it!

The chicken and orzo, served on a plate with fresh cantaloupe and blueberries on the side.

I really hope you will consider trying this wonderful chicken “one pan wonder” recipe! My hope is that you find it just as delicious as we did!  Have a wonderful day, and make the most out of each minute you’ve been given!

Looking For More CHICKEN Recipes?

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

Interested In More Recipes?

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

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

Author's signature

Recipe Source: http://www.jocooks.com/recipes/one-pot-greek-chicken-orzo/

0 from 0 votes
One Pan Greek Chicken And Orzo
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
Greek Chicken and Orzo is made in one pan, and is ready in 30 minutes, with thighs, orzo pasta, classic seasonings, kalamata olives and feta cheese.
Category: Entree
Cuisine: Greek
Keyword: Greek chicken and orzo
Servings: 8 servings (1 thigh per serving)
Calories Per Serving: 484 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1/2 cup all purpose flour
  • 1 Tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • Salt & Pepper , to taste (approx. 1/4 teaspoon of each)
  • 8 chicken thighs (boneless, skinless)
  • 2 Tablespoons olive oil , divided
  • 1 large white onion , chopped
  • 3 cloves garlic , minced
  • 1/4 teaspoon red pepper flakes
  • 1 Tablespoon fresh thyme , chopped
  • 1/2 Tablespoon dried oregano
  • cups orzo pasta (uncooked)
  • 1 cup white wine
  • 2 cups chicken broth
  • 3/4 cup kalamata olives (pitted and drained - room temp)
  • 1/4 cup feta cheese , crumbled (room temp)
  • 2 Tablespoons fresh parsley , chopped
  • 1/2 lemon , sliced into wedges
Instructions
  1. Mix together all-purpose flour, smoked paprika, garlic powder, salt and black pepper in a medium bowl. Pat chicken thighs dry using a paper towel. Dredge chicken thighs in the seasoned flour mixture, coating all sides.
  2. Heat 1 Tablespoon olive oil in a large skillet (on medium-high heat). Carefully add chicken thighs to hot oil. Cook them for 4 minutes, without moving them in skillet. Flip chicken over and cook the other side for 3-4 minutes until crispy and well-browned. Remove chicken to a plate and let rest. (Don't worry if it's not all the way done - the chicken will finish cooking later!).
  3. Add 1 Tablespoon olive oil back into the skillet you cooked the chicken in and turn heat to medium. Add chopped onion, minced garlic, red pepper flakes, thyme and oregano. Stir, and cook for 1 minute. Add salt and pepper to lightly season.
  4. Pour in the uncooked orzo. Pour in the white wine and the chicken broth, then stir to combine ingredients. Once the ingredients are stirred, bring liquid to a boil, then reduce the heat down to medium. Place the chicken thighs into the skillet on top of the orzo. Cover skillet with a lid; cook for 10 minutes (or until the orzo is fully cooked).
  5. Remove skillet from heat; remove lid. Add kalamata olives, crumbled feta cheese, chopped fresh parsley, and lemon wedges to the skillet as garnish. Serve, and enjoy!
Recipe Notes

Don't have boneless chicken thighs? Use chicken thighs with bones, but cook chicken about 1 minute longer per side when pan-searing.

Nutrition Facts
One Pan Greek Chicken And Orzo
Amount Per Serving (1 thigh)
Calories 484 Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 6g38%
Cholesterol 114mg38%
Sodium 558mg24%
Potassium 445mg13%
Carbohydrates 32g11%
Fiber 2g8%
Sugar 2g2%
Protein 24g48%
Vitamin A 735IU15%
Vitamin C 11.8mg14%
Calcium 70mg7%
Iron 2.4mg13%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Greek Chicken and Orzo is made in one pan, and is ready in 30 minutes, with thighs, orzo pasta, classic seasonings, kalamata olives and feta cheese.

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Grilled Chili & Lime Chicken Fajita Salad

Grilled Chili Lime Chicken Fajita Salad is delicious, with marinated chicken, peppers, onions, black beans, avocado and lettuce, and a chili lime dressing!Grilled Chili Lime Chicken Fajita Salad is delicious, with marinated chicken, peppers, onions, black beans, avocado and lettuce, and a chili lime dressing!
Do you like fajitas? Well, I sure do, so I was excited to try a new recipe for Grilled Chili & Lime Chicken Fajita Salad! Wow… it tasted fantastic, and I can’t wait to share it with you today. This main dish salad is filled with marinated grilled chicken, romaine lettuce, black beans, grilled bell peppers and onion, and is topped with tortilla strips, cilantro, avocado and sour cream.

If that’s not enough, it is drizzled with an amazing chili and lime salad dressing (part of it serves as the marinade!).  If you like Southwestern food, chances are you will LOVE this filling salad.  We sure did!  It is one of my new favorites… will DEFINITELY make this chicken fajita salad again and again.

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

Plan Ahead

The chicken will need to marinate for a couple hours (at least), so plan ahead. This marinating time is not included in the prep time in the printable recipe. I like to get things ready ahead of time, so early in the afternoon I marinated the chicken, then grilled the chicken and at the same time, (in a separate skillet) I grilled the onion and peppers.

When it was dinner time, all I had to do was slice the pre-cooked chicken, arrange the salad ingredients in 2 serving bowls, drizzle with the dressing and serve! EASY!

How To Cook This Chicken Fajita Salad

The day I made this salad it was pouring rain, so I cooked the chicken on my indoor George Foreman grill. You can cook the marinated chicken on the BBQ, an indoor grill. You can also cook it in a skillet on your stovetop! The recipe calls for boneless chicken thighs, but boneless chicken breasts are a great substitution, too!

Marinating The Chicken

In a small bowl, whisk the ingredients for the marinade together until fully blended.  Pour HALF (approx. 1/4 cup) of the marinade into a shallow dish.

Add the chicken, cover, and refrigerate/marinate chicken for at least 2 hours (turning occasionally to coat), for best taste results! Cover and set the remaining marinade (approx. 1/4 cup) aside until ready to serve (this is the salad dressing). There is no need to refrigerate.

Marinade for chicken fajita salad, in small metal bowl

Chicken thighs marinating in glass dish

Cooking the Chicken

After chicken has been marinated, grill the chicken until done and crispy on a BBQ or indoor grill. If using a skillet, heat a teaspoon of oil on medium-high heat until hot before adding meat. Once very hot (but not smoking), add chicken and cook until done. When cooked fully, remove chicken. Let rest for a few minutes, then cut chicken into thin slices.

TIP: When you cook the marinated chicken, discard and do NOT use the marinade that has been in contact with the chicken, to avoid cross contamination!

Grilled chicken thighs for salad

Grilled marinated chicken, cut into thin slices for salad

Cooking the Veggies

In a separate skillet, heat a teaspoon of oil on medium-high heat until hot. Add the sliced red and yellow bell peppers and onions to the skillet once it is hot (but not smoking).. Cook until tender (4-5 minutes), stirring occasionally. Remove the skillet from the heat and set it aside, to let the veggies cool.

Yellow and red bell pepper slices with onions grilled in skilletTime To Assemble The Salad

To assemble the salad, fill each serving dish with torn romaine leaves. Evenly distribute the black beans, peppers and onions over lettuce. Add some sliced avocado and crisp tortilla strips. TIP: I made my own tortilla strips. To see how to make them, check the notes section of printable recipe.

Sprinkle the salad with extra cilantro leaves.  Place a dollop of sour cream on top, and add a lime wedge (for garnish).  Finish it by drizzling reserved marinade over the top.

Enjoy This Delicious Chicken Fajita Salad

Serve… and ENJOY this amazing, flavor-filled chicken fajita salad! The recipe as written (below) makes two very generous sized main course salads.

Grilled Chili and Lime Chicken Fajita Salad on white serving plate.

I’m not kidding… this chili lime chicken fajita salad really is one delicious dinner!  I hope you will give it a try. My husband loved it, too.  One of his first comments after tasting it was, “wow, this has to be one of the best looking salads I’ve ever eaten”. Yes, it LOOKS good, but just wait until you TASTE it! Grab a fork and have a taste of this juicy chicken fajita salad!  YUM!

Close up photo of chicken fajita salad

Have a wonderful day! Thanks for stopping by. I hope you find some delicious recipes, (including this one for chicken fajita salad) to fix for those you love and cherish!

Looking For More ENTREE SALAD Recipes?

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

Interested In More Recipes?

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

You Can Also Find Me On Social Media:

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

Author's signature

Recipe Adapted From:  https://cafedelites.com/2015/08/09/grilled-chilli-lime-chicken-fajita-salad/

0 from 0 votes
Grilled Chili & Lime Chicken Fajita Salad
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 
Grilled Chili Lime Chicken Fajita Salad is delicious, with marinated chicken, peppers, onions, black beans, avocado and lettuce, and a chili lime dressing!
Category: Main Course Salad
Cuisine: Southwestern
Keyword: chicken fajita salad
Servings: 2 Main Course Servings
Calories Per Serving: 544 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Marinade:
  • 4 Tablespoons olive oil
  • 1/3 cup (+ 1 Tablespoon more) fresh squeezed lime juice
  • 2 Tablespoons fresh chopped cilantro
  • 2 cloves minced garlic
  • 1 teaspoon brown sugar
  • 3/4 teaspoon red chili flakes
  • 1/2 teaspoon ground Cumin
  • 1 teaspoon salt
For Salad:
  • 2 boneless , skinless chicken thighs (can substitute chicken breasts)
  • 1/2 yellow bell pepper , sliced thin (seeds removed)
  • 1/2 red bell pepper , sliced thin (seeds removed)
  • 1/2 medium onion , thinly sliced
  • 5 cups Romaine lettuce , roughly chopped
  • 1 avocado , sliced (divided)
  • 1/2 cup black beans (rinsed, drained)
For Garnish (Optional):
  • Sour cream and extra cilantro leaves
  • Crisp tortilla strips (see Notes section for "how to make" these).
Instructions
  1. In a small bowl, whisk ingredients for marinade together until fully blended. Pour HALF (approx. 1/4 cup) of the marinade into a shallow dish. Add chicken and let marinate in fridge for at least 2 hours, turning occasionally to coat. Cover remaining marinade and set aside until ready to serve (this is the salad dressing-you do not need to refrigerate).
  2. Heat a teaspoon of oil on medium-high heat in a skillet. Once oil is hot, add marinated chicken pieces; cook until done and crispy on outside (can also use indoor grill or outside BBQ). When fully cooked, remove chicken. Let rest for a few minutes, then cut into thin slices. Set aside. Discard and do NOT use the marinade that has been in contact with the chicken, to avoid cross contamination.
  3. In a separate skillet, heat a teaspoon of oil on medium-high heat. Add sliced onions and bell peppers. Cook until tender (4-5 minutes), stirring occasionally. Remove from heat; set aside.
To Assemble Salad: Fill serving dish with torn romaine leaves. Evenly distribute black beans, peppers and onions over lettuce. Add sliced avocado and crisp tortilla strips. Sprinkle with cilantro leaves. Place a dollop of sour cream on top and add a lime wedge (for garnish). Drizzle reserved marinade over salad. Serve... and ENJOY!
    Recipe Notes

    Caloric calculation does not include sour cream or tortilla strip garnish. Prep Time does not include marinating time for chicken.

    TO MAKE TORTILLA STRIPS: Cut 2 corn tortillas in half, then cut into thin strips. Coat strips with 1 Tablespoon of vegetable oil, then bake at 375 degrees for 5-6 minutes on each side (flipping midway through baking), until light brown and crispy.

    Nutrition Facts
    Grilled Chili & Lime Chicken Fajita Salad
    Amount Per Serving (1 serving)
    Calories 544 Calories from Fat 288
    % Daily Value*
    Fat 32g49%
    Saturated Fat 4g25%
    Cholesterol 72mg24%
    Sodium 1329mg58%
    Potassium 1561mg45%
    Carbohydrates 35g12%
    Fiber 14g58%
    Sugar 7g8%
    Protein 32g64%
    Vitamin A 11655IU233%
    Vitamin C 123.8mg150%
    Calcium 85mg9%
    Iron 3.7mg21%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Grilled Chili Lime Chicken Fajita Salad is delicious, with marinated chicken, peppers, onions, black beans, avocado and lettuce, and a chili lime dressing!

    Save

    Save

    Save

    Save

    Save

    Save

    Save

    Save

    Save

    Save

    Save

    Save

    Save

    Save

    Save

    Save

    Chicken And Veggie Stir-Fry

    Chicken Veggie Stir Fry, with broccoli, carrots, bok choy, zucchini, onions,etc. in an Asian-inspired sauce, is served on rice in this delicious, 20 minute dish.Chicken Veggie Stir Fry, with broccoli, carrots, bok choy, zucchini, onions,etc. in an Asian-inspired sauce, is served on rice.
    Do you enjoy stir-fry meals?  We sure do… in fact, I’ve been making this delicious, Asian-inspired Chicken Veggie Stir Fry using the same process and “recipe” for over 20 years.

    This dish couldn’t be simpler to make! I came up with a simple Asian sauce after experimenting years ago, then simply added chicken and fresh veggies, cooked it together, and have been making chicken veggie stir fry like this ever since!

    The process is simple: stir-fry lightly seasoned, cubed chicken breasts and lots of fresh veggies.  Add a homemade Asian flavored sauce (so quick & easy to make), then serve on a bed of rice! The recipe is easy, packed with veggies, and is wonderfully delicious!

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

    How To Make Chicken Veggie Stir Fry

    TIMESAVING TIP: To save time, I cooked all three parts of this recipe at the same time (it’s easy to do).

    The first thing you will need to do is cook rice according to package directions, and prep the veggies and chicken while the rice is cooking. Make sure the veggies are cut into bite sized pieces. Cut boneless, skinless chicken breasts into 2 inch cubes.

    Fresh veggies are cut and prepped to add to chicken veggie stir fry.

    Chicken breasts are cut into cubes to cook for the chicken veggie stir fry.

    Make The Sauce For Chicken Veggie Stir Fry

    Prepare the stir-fry sauce by combining chicken broth, soy sauce, and ground ginger in a small bowl. Stir in the corn starch and mix well to dissolve any lumps, and set it aside when done.

    Asian sauce is made to coat the finished chicken veggie stir fry.

    Cook the Vegetables

    In a large skillet, heat HALF of the oil on medium-high heat until very hot, but not smoking.  Add all the veggies and cook for 6-7 minutes, stirring often until the veggies are crisp-tender.

    The veggies are cooked in a large skillet for the chicken veggie stir fry.

    Cook The Chicken

    In a separate medium skillet, heat the remaining half of the oil on medium-high until very hot, but not smoking.  Add the chicken pieces and cook, turning pieces over to cook through on all sides (about 3-4 minutes). To save time, cook the chicken while the veggies are cooking. Multi-tasking at it’s finest!

    Chicken breast is cooked before adding to the chicken veggie stir fry.

    When the chicken is finished cooking, add the pieces to the cooked veggies in the large skillet.

    The cooked chicken is added to the vegetables in large skillet.

    Add Sauce To Chicken Veggie Stir Fry

    Give the reserved sauce a good stir, then pour it over the chicken and veggies. Cook on medium-high heat, stirring often for about 2 minutes. The sauce will thicken as it cooks and will coat the chicken and veggies.

    An Asian-inspired sauce is added to the skillet full of chicken veggie stir fry.

    Once the sauce has thickened and coated everything, add the cashews, and stir to combine. Cook just for a minute, until the chicken veggie stir fry is heated through.

    Cashews are added to the chicken veggie stir fry, after sauce thickens.

    Serve The Chicken Veggie Stir Fry

    Serve the chicken veggie stir fry hot, on top of a bed of rice (brown or white).  Grab a fork (or chopsticks) and dig right in! It’s GOOD!

    Chicken veggie stir fry is served on a bed of white rice.White rice serves as the bed for the chicken veggie stir fry.

    Can I Change The Veggies OR Make This Dish Vegetarian?

    While you can adjust the veggies according to your taste and what you have available (I’ve done this many times), the basics you should have in this dish are onion, carrots, broccoli, and red peppers, because they add so much color (and flavor) to the dish. Any other veggies you choose to add will enhance the dish with additional flavor and color!!!

    If you are a Vegetarian, no problem! Simply omit the chicken from the dish!  Be creative… make it your own… and enjoy every bite! Have a wonderful day!

    Looking For More CHICKEN Recipes?

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

    You Can Also Find Me On Social Media:

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

    Author's signature

    0 from 0 votes
    Chicken And Veggie Stir Fry
    Prep Time
    10 mins
    Cook Time
    10 mins
    Total Time
    20 mins
     
    Chicken Veggie Stir Fry, with broccoli, carrots, bok choy, zucchini, onions,etc. in an Asian-inspired sauce, is served on rice in this delicious dish.
    Category: Entree
    Cuisine: Asian
    Keyword: chicken veggie stir fry
    Servings: 4 servings
    Calories Per Serving: 483 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    For Stir-Fry
    • 3 boneless skinless chicken breasts , cut into 2 inch cubes
    • Ground ginger (to lightly season chicken with before cooking)
    • 6 cups fresh vegetables (total) *See NOTES section below.
    • 1/4 cup vegetable oil , divided
    • 1/3 cup roasted cashews
    For Stir-Fry sauce:
    • 1 cup chicken broth
    • 1/4 cup soy sauce
    • 2 Tablespoons corn starch
    • 1 teaspoon ground ginger
    For Serving: Cooked rice (prepared according to package directions)
      Instructions
      1. Cook rice according to pkg. directions.Cut veggies/chicken in bite size pieces while rice is cooking.
      2. Make stir-fry sauce by mixing chicken broth, soy sauce, and ground ginger in small bowl. Stir in corn starch and mix well. Set aside.
      3. In large skillet, heat HALF of the oil on medium-high heat until very hot, but not smoking. Add all veggies; continue cooking for about 6-7 minutes, stirring often until veggies are crisp-tender.
      4. In separate medium skillet, heat remaining half of the oil on medium-high until very hot, but not smoking. Add chicken; cook all sides until it turns white and is cooked through (about 3-4 minutes).
      5. Add cooked chicken to the veggies in large skillet.
      6. Give the sauce a stir, then pour it over chicken and veggies. Cook on medium-high heat, stirring often for about 2 minutes. The sauce will thicken as it cooks and will coat the chicken and veggies.
      7. When done, add the cashews, and stir to combine. Serve over hot cooked rice... and enjoy!
      Recipe Notes

      I used broccoli, onion, carrots, red & green bell peppers, bok choy, mushrooms, sugar snap peas, zucchini and yellow squash. Additional veggie add-ins might also include: fresh chopped asparagus, green onions, fresh green beans, celery, water chestnuts, canned/drained bean sprouts, etc.

      Nutrition Facts
      Chicken And Veggie Stir Fry
      Amount Per Serving (1 serving)
      Calories 483 Calories from Fat 198
      % Daily Value*
      Fat 22g34%
      Saturated Fat 12g75%
      Cholesterol 54mg18%
      Sodium 1253mg54%
      Potassium 1034mg30%
      Carbohydrates 45g15%
      Fiber 11g46%
      Protein 30g60%
      Vitamin A 13890IU278%
      Vitamin C 33.5mg41%
      Calcium 84mg8%
      Iron 4.2mg23%
      * Percent Daily Values are based on a 2000 calorie diet.

      Here’s one more to pin on your Pinterest boards!Chicken Veggie Stir Fry, with broccoli, carrots, bok choy, zucchini, onions, etc. in an Asian-inspired sauce, is served on rice.

       

      Save

      Save

      Save

      Save

      Save

      Save

      Save

      Save

      Save

      Save

      Save

      Save

      Save

      Save

      Save

      Save

      Save

      Chicken and Asparagus Risotto

      Creamy chicken asparagus risotto, with Arborio rice, Parmesan cheese and mushrooms is a delicious, filling, “all in one” Italian inspired dish!Creamy chicken asparagus risotto, with Arborio rice, Parmesan cheese and mushrooms is a delicious, filling, "all in one" Italian inspired dish!

      I recently made Chicken Asparagus Risotto for our dinner. And let me tell you… it tasted GOOD. Lip-smackin’ GOOD. Creamy Arborio rice, chicken breast, Parmesan cheese, asparagus and mushrooms all come together in this flavor-filled, delicious meal! We loved it!

      I couldn’t get enough of this chicken asparagus risotto! Even the leftovers for lunch the next day were wonderful! If you love risotto, you might also enjoy my recipe for Mushroom Risotto with Pan-Seared Shrimp!

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

      What Kind Of Rice Is Used To Make Chicken Asparagus Risotto?

      Did you know that risotto is made with Arborio rice, which is shorter and fatter than most grains of rice?  Arborio rice is almost exclusively used to make risotto, which is a Northern Italian classic dish.

      To put it into very basic terms, risotto is rice which has been cooked in broth or stock with other ingredients to a creamy consistency.  It is one of the most common ways of cooking rice, and let me tell you, risotto is DELICIOUS!

      The recipe for making chicken asparagus risotto is pretty straightforward. If you do the prep work right at the beginning, then this chicken asparagus risotto is a breeze to put together.  I used some baked chicken leftovers, which also saved some prep time!

      Prepare The Asparagus

      The first thing you will need to do is remove the woody ends of the asparagus stalks, and discard. Cut each of the stalks into 2″ pieces.

      Place asparagus pieces into 1 inch of simmering water in skillet, and cook on medium high heat until asparagus is fork-tender, adding more water, if needed (about 10 minutes). Once cooked, you will need to drain the asparagus.

      Prepare the Mushrooms And The Chicken

      While the asparagus cooks, lightly sauté sliced the mushrooms in butter until tender, in a separate pan.

      Cut the chicken into small bite sized pieces and cook. You can boil, broil, or grill it OR use rotisserie chicken or  leftovers. I used leftover chicken from my recipe for Homemade Shake And Bake Chicken). Set aside the cooked asparagus, mushrooms and chicken pieces. See NOTES section of printable recipe (below)for a quick way to cook chicken for this recipe.

      Asparagus is cooked for risotto

      Make The Risotto

      Start the risotto by melting butter and olive oil in large saucepan over medium heat. Add chopped onion. Cook for 5 minutes, stirring the onions frequently.

      Chopped onion is cooked in butter and olive oil for risotto

      Add the Arborio rice to the cooked onions; stir frequently and continue cooking until the rice begins to turn a light golden brown color.

      Arborio rice is added to cooked onions for risotto

      Pour the white wine into the pan. Let this liquid come to a boil, then cook, stirring occasionally, until it has been absorbed into the rice.

      White wine is added to risotto mixture in skillet

      “Building In The Flavor” To The Risotto

      Yes… the flavor is slowly “built in” to the risotto! Pour 1 cup of chicken stock (or broth) into the pan. Stir the risotto frequently, and keep the heat at a medium simmer.  Continue cooking the risotto until almost all of the liquid has been absorbed, then add 1/4 cup more of the broth, stirring well.

      Repeat this process (rice absorbs liquid, add 1/4 cup more liquid) until all the broth is gone.  This should take between 20 and 25 minutes. (By adding the broth a little bit at a time then cooking until it has been absorbed, it allows the rice to get really creamy. Don’t rush this step!)

      Chicken broth is added to risotto mixture cooking in the skillet

      Finishing The Chicken Asparagus Risotto

      After you’ve added the last portion of broth, but just before it is fully absorbed, add the cooked asparagus and mushrooms to the risotto. Continue cooking the risotto, letting the liquid finish being absorbed into the rice. When finished, the risotto should be creamy and tender.

      Cooked asparagus and mushrooms added to risotto in skillet
      Remove the pan from the heat.  Add the cooked chicken pieces to the creamy risotto. Now the chicken asparagus is looking good, and is close to being done!

      Chicken breast chunks added to asparagus in creamy risotto
      Add the freshly grated Parmesan cheese to the chicken asparagus risotto. Stir well, to combine all the ingredients fully.  Take a bite, and lightly season with salt and pepper, to suit your taste.

      Fresh grated Parmesan cheese is added to risotto

      Serve The Chicken Asparagus Risotto!

      Make sure everything is fully heated through, then dish up the chicken asparagus risotto onto individual plates or into bowls. Garnish each serving with some finely grated Parmesan cheese and chopped fresh chives (or parsley), if desired. There you have it… a nice serving of chicken asparagus risotto!

      Grab a fork, and prepare to be delighted! I really think you will love this creamy, flavor-filled chicken asparagus risotto!

      Chicken asparagus risotto is served in white bowl

      Chicken and asparagus risotto is garnished with Parmesan cheese and chives

      Enjoy the creamy rice, chunks of chicken, Parmesan cheese, and the fresh asparagus in this comforting, filling dish. It truly tastes wonderful!  Sure hope you will consider trying this recipe for chicken asparagus risotto. We LOVE it, and hope you will, too!

      Be sure to check out ALL of my recipes in the Recipe Index, which is located at the top of the page. Have a great day, and come back soon!

      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

      Have a great day!

      Author's signatureRecipe Adapted From: http://www.thegratefulgirlcooks.com/mushroom-risotto-with-pan-seared-shrimp/

      0 from 0 votes
      Chicken and Asparagus Risotto
      Prep Time
      15 mins
      Cook Time
      30 mins
      Total Time
      45 mins
       
      Creamy chicken asparagus risotto, with Arborio rice, Parmesan cheese and mushrooms is a delicious, filling, "all in one" Italian inspired dish!
      Category: Entree
      Cuisine: Italian
      Keyword: chicken asparagus risotto
      Servings: 3 -4 servings
      Calories Per Serving: 539 kcal
      Author: JB @ The Grateful Girl Cooks!
      Ingredients
      For Add-ins:
      • 6-8 asparagus stalks (woody ends discarded, cut into 2 inch pieces), cooked until crisp-tender.
      • 2 pre-cooked lightly seasoned chicken breasts (baked, boiled, grilled,rotisserie), cut in 1-2" cubes.
      • 8 oz. package sliced mushrooms , (sautéed in 2 teaspoons butter)
      For risotto:
      • 2 Tablespoons butter
      • 2 Tablespoons olive oil
      • 1 cup diced white onion
      • 1 cup Arborio rice (no substitutes)
      • 1/3 cup dry white wine
      • cups chicken stock (or broth)
      • 3/4 cup finely grated Parmesan cheese
      • Salt and Pepper , to taste
      For garnish:
      • Additional Parmesan cheese
      • Fresh chives , sliced thin (may substitute chopped parsley, if desired)
      Instructions
      Do prep work first:
      1. Remove woody ends of the asparagus and discard. Cut remaining stalks into 2 inch pieces. Place asparagus pieces into 1 inch of simmering water in skillet, and cook on medium high heat until asparagus is fork-tender (about 10 minutes). Drain.
      2. While cooking asparagus, in separate pan lightly sauté sliced mushrooms in 2 teaspoons butter until tender.
      3. Cut and cook chicken into small bite sized pieces (boil, broil, grill OR use rotisserie chicken or leftovers. Set aside asparagus, mushrooms and cooked chicken.
      To Prepare Risotto:
      1. Melt olive oil and butter in large saucepan over medium heat. Add chopped onion. Cook for 5 minutes, stirring frequently. Add Arborio rice to onions; stir constantly and cook until rice turns a light golden brown color. Add white wine. Let the liquid come to a boil, then cook until it has been absorbed into rice.
      2. Pour 1 cup of chicken stock (or broth) into pan. Stir frequently, and keep heat at a medium simmer. Continue cooking until almost all of the liquid has been absorbed, then add 1/4 cup more broth, stirring well. Continue this process (rice absorbs liquid, add 1/4 cup more liquid) until all broth is gone. This will take between 20 and 25 minutes. (By adding the broth a little bit at a time then cooking until it has been absorbed, it allows the rice to get really creamy. Don't rush this step!)
      3. After you've added the last portion of broth, but just before it's fully absorbed, add cooked asparagus and mushrooms and stir. Continue cooking, letting liquid finish being absorbed into rice. When finished, rice should be tender.
      4. Remove pan from the heat. Add cooked chicken to rice. Add freshly grated Parmesan cheese to rice. Stir to combine all ingredients. Taste, and lightly season with salt and pepper.
      5. Make sure everything is warm, then serve onto individual plates or bowls. Garnish with additional finely grated Parmesan cheese and chopped fresh chives (or parsley), if desired. Enjoy this chicken asparagus risotto!

      Recipe Notes

      If you do not have pre-cooked or leftover chicken, a quick way to get this done is to cut chicken breast into cubes, lightly season with salt and pepper, then quickly cook in a hot skillet (with a Tablespoon of olive oil) on medium-high heat. Will only take a few minutes.

      Nutrition Facts
      Chicken and Asparagus Risotto
      Amount Per Serving (1 serving)
      Calories 539 Calories from Fat 189
      % Daily Value*
      Fat 21g32%
      Saturated Fat 8g50%
      Cholesterol 72mg24%
      Sodium 623mg27%
      Potassium 729mg21%
      Carbohydrates 52g17%
      Fiber 3g13%
      Sugar 6g7%
      Protein 29g58%
      Vitamin A 535IU11%
      Vitamin C 6.4mg8%
      Calcium 230mg23%
      Iron 3.7mg21%
      * Percent Daily Values are based on a 2000 calorie diet.

      Here’s one more to pin on your Pinterest boards!Creamy chicken asparagus risotto, with Arborio rice, Parmesan cheese and mushrooms is a delicious, filling, "all in one" Italian inspired dish!

       

      Save

      Save

      Save

      Save

      Save

      Save

      Save

      Save

      Save

      Save

      Save

      Save

      Save

      Save

      Save

      Save

      Save

      Save