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Tag: chicken breast

Chicken Fajitas with Cilantro Avocado Sauce

March 4, 2019

I love, love, Mexican flavors and this recipe is a great example of the food I love to cook and eat. I made this dish this past summer and served it with a nectarine salsa- you can substitute apples or some pineapple for the summer fruit…

  • 2 cups cilantro
  • 3 green onions
  • ½ cup chicken broth
  • Juice of 2 large limes
  • 1 to 2 teaspoons honey
  • 2 teaspoons salt

Transfer all the ingredients into a blender. Blend well until a smooth sauce is formed. Taste for seasonings and keep aside. Take out 3 tablespoons of the sauce and keep aside.

  • 1 pound chicken breast, sliced into strips
  • 1 large yellow onion, sliced
  • 1 green pepper, sliced
  • 1 orange pepper, sliced

Marinate the chicken in a bowl with half of the cilantro sauce. Marinate the onion and peppers in the other half of the cilantro sauce. Transfer them to a fridge and marinate for 2 to 3 hours. Take out an hour before cooking.

  • 1 medium avocado
  • ¼ cup full fat yogurt
  • Salt

Add the avocado and yogurt to the blender with the remaining cilantro sauce. Add a bit of water if needed and blend till smooth. Keep aside as a sauce for the fajitas.

  • 3 to 6 tablespoons oil
  • 4 to 6 corn tortillas

Heat a grill pan or regular pan with 2 tablespoons oil. Cook the chicken strips in 2 to 3 batches till golden brown and cooked through. Add more oil and cook the onion and peppers and add them to the cooked chicken.

Heat the corn tortillas and add some of the chicken and pepper mixture. Top with some avocado sauce and serve.

Easy Citrus Chicken

January 7, 2019

Pan Seared Citrus Chicken
Here is another yummy, healthy chicken dish. This particular one  has Latin flavors. I started with marinating the chicken- I do think it is the key to amazing flavor every time. I marinated the chicken in orange juice, lime juice, agave, smoked paprika and garlic. I later made a sauce out of the left over marinade- always a good idea! To thicken the sauce, I dredged the chicken pieces in a bit of flavor before cooking. The dish came together in no time at all and it was delicious.

I served the healthy chicken breasts with citrus broccoli and some sweet potato oven fries.

  • 3 to 4 chicken breast filets, boneless, skinless and pounded thin (about ½ inch)

Marinade

  • 1 cup orange juice
  • Juice of one lime
  • 1 to 2 tablespoons agave
  • 1 teaspoon salt
  • 1 teaspoon smoked paprika
  • 3 garlic cloves, grated

Add the orange juice, lime juice, agave, salt, paprika and garlic in a small bowl and mix well. Add the marinade and chicken to a zip lock bag and marinate for 3 to 4 hours in the fridge.

  • 2 tablespoons extra virgin olive oil
  • 1 cup all purpose flour
  • 1 teaspoon salt

Heat a large frying pan with the olive oil. Take the chicken filets out of the marinade and dredge in flour and salt (save the marinade for later). Brown the chicken on high heat for 2 to 3 minutes on each side. Take the filets out and add the marinade into the frying pan. Bring to a boil and reduce the heat. Add the chicken filets and cook on a medium flame until chicken is done (time will vary according the chicken thickness). Serve hot with pan sauce on top of the chicken.

Moroccan Style Chicken with Couscous with Harissa Yogurt

June 18, 2018

1 pound chicken breast

2 teaspoons cinnamon

1 teaspoon groud cumin

1 teaspoon ground ginger

1 teaspoon salt

3 tablespoons extra light olive oil

1 large onion, chopped

3 garlic cloves, grated

1 14 ounces chopped tomatoes

½ cup dried apricots, sliced

1 14 ounces can chickpeas, washed and drained

1 to 2 tablespoons honey

1 cup chicken stock

Salt

1/3 cup cilantro, chopped

1/3 cup parsley, chopped

Mix the cinnamon, ground cumin, ground ginger and salt in a small bowl. Sprinkle the chicken breasts with the spice mixture and let stand for 2 hours.

Heat a wide saucepan with olive oil and brown the chicken breasts on high heat for 2 to 3 minutes on each side. Take out of the pan and keep aside. Reheat the pan and add the onion and garlic. Saute on medium heat for 3 to 4 minutes, stirring every 30 seconds. Add the tomatoes and continue to cook for another 2 to 3 minutes. Add apricots, chickpeas, honey and chicken stock. Bring to a boil and lower heat to a simmer and cover with lid and cook for 45 minutes, checking every 15 minutes. In the meantime, slice the browned, uncooked chicken into slices. Take the lid off and add the chicken. Cook on medium heat for 3 to 5 minutes till the chicken is cooked through. Check for seasonings and add salt as needed. Garnish with cilantro and parsley. Serve with couscous and yogurt sauce.

Pine Nut Couscous

  • 2 tablespoons extra light olive oil
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cumin
  • 1/3 cup pine nuts
  • 1 teaspoons salt
  • 1½ cup chicken stock
  • 1½ cup couscous
  • 1/3 cup parsley, chopped
  • 1/3 cup cilantro, chopped

Heat a medium saucepan with the oil. Add the ground cinnamon, cumin, pine nuts and salt. Saute on medium heat for 30 seconds. Add the chicken stock and cover with lid and bring to a boil. Add the couscous, turn heat off and cover with lid. Cook for 5 minutes.  Fluff with fork, check seasonings and garnish with parsley and cilantro.

Harissa Yogurt Sauce

  • ½ cup plain yogurt
  • 2 teaspoons harissa sauce
  • 1 teaspoon salt
  • Juice of half a lemon

Mix all the ingredients and serve with the chicken and couscous.

 

Ancho Chili Grilled Chicken with Vegetables

July 30, 2017

Another yummy chicken recipe:

  • 4 chicken breast cutlets

Marinade

  • 2 teaspoons ancho chile powder
  • Juice of one lemon
  • 2 teaspoons salt
  • ¼ cup extra virgin olive oil

Mix all the ingredients in a small bowl and add it to a zip lock bag with the chicken pieces. Marinate overnight or for at least 2 hours. Grill till done but not overcooked.

Grilled Vegetables

  • 1 bunch asparagus, trimmed
  • 1 red pepper, sliced
  • 1 vidalia onion, sliced
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon salt
  • 1 teaspoon ancho chili

Transfer the vegetables in a large bowl. Add the oil, salt and ancho chili. Mix well and marinate for an hour at room temperature. Grill with the chicken and serve.

Greek Style Roasted Chicken Breast

June 26, 2017

How about some delicious Mediterranean style chicken today??!!

  • 2 chicken breast, sliced in half and pounded thin (making 4 cutlets)
  • 3 cloves garlic, crushed
  • 1 teaspoon dried oregano
  • 2 teaspoon salt
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons red wine vinegar

Mix the garlic, oregano, salt, olive oil and vinegar together and marinate the chicken in the mixture for 2 to 3 hours in the fridge. Take out half an hour before cooking.

  • 2 tablespoons butter
  • 2 tablespoons extra virgin olive oil
  • ½ cup all purpose flour
  • 1 teaspoon salt
  • Pepper
  • 4 green onions, chopped
  • 1 cup cherry tomatoes, chopped
  • ½ cup kalamata olives, pitted and chopped
  • 1 cup chicken broth
  • ½ cup fresh dill, chopped
  • Salt

Transfer the flour, salt and pepper to a wide bowl. Dredge the chicken pieces in the flour and set aside. Heat a wide frying pan with the butter and oil. Brown the chicken pieces on both sides for 3 to 4 minutes each or until they are golden brown. Take out of pan and transfer to a 350 degrees F oven to finish cooking. In the meantime, add more oil to the pan if needed and add the onions and sauté on medium heat for 2 minutes. Add the tomatoes and olives and sauté for 2 to 3 minutes. Add the chicken brown and bring to a boil and cook for 5 to 6 minutes or till the sauce has reduced to about half. Add the dill and salt if needed. Serve the sauce over the chicken cutlets.

Mango Coconut Green Chicken Curry

March 27, 2017
  • 2 + 1 tablespoons coconut oil
  • 1 inch ginger, grated
  • 3 garlic cloves, chopped
  • 2 kaffir lime leaves
  • 1 tablespoon green curry paste
  • 1 teaspoon coriander powder
  • 2 cups mango chunks
  • 1 can coconut milk (13 ½ ounces)
  • 2 teaspoons fish sauce
  • Juice of one lime
  • 1 cup Thai basil, chopped and divided in half
  • 1 medium yellow onion, sliced
  • 1 large red pepper, sliced
  • 1 pound chicken breast, sliced thin
  • Sugar to taste
  • Salt to taste

Heat a wok like pan with 2 tablespoons coconut oil. Add the ginger, garlic, kaffir leaves, curry paste and coriander powder. Saute on medium heat for 4 to 5 minutes. Add the mango chunks, coconut milk, fish sauce, lime juice and ½ cup basil. Bring to a boil. Take off the heat and blend till smooth in a blender. Keep aside. Heat the same pan with 1 tablespoon with coconut oil on medium heat. Add the onion and pepper. Saute on medium heat for 2 to 3 minutes. Add the chicken and the blended sauce. Bring to a boil and cook the chicken till done. Add sugar and salt to taste. Garnish with the remaining basil. Serve with rice.

 

 

Penang Curry- My Version

February 8, 2017

Panang Curry

A great version to make at home…

Curry Paste

  • 2 to 3 dried chilies, soaked in warm water until soft and seeds removed
  • 1 inch galangal, grated
  • 3 to 4 stalks lemongrass, grated
  • 3 cloves garlic
  • 2 small shallots
  • 2 tablespoons cilantro stems
  • 1 teaspoon coriander seeds
  • ½ teaspoon cumin seeds
  • ¼ cup peanuts
  • 1 teaspoon shrimp paste
  • 1 teaspoon salt

Roast the coriander seeds, cumin seeds and peanuts in a small frying pan till aromatic, about 2 to 3 minutes. Take out and grind in a spice grinder. Add to a mortar and pestle. Add the soft red chilies to the spices in the mortar and pestle.
Add the grated galanga, lemongrass, cilantro stems, garlic and shallots to a small food processor and process till smooth. Add the mixture to the mortar and pestle. Add the shrimp paste to the whole mixture and pound the paste till incorporated together and relatively smooth. Add the salt and keep aside.

  • 1 can low-fat coconut milk
  • 3 to 4 kaffir lime leaves, sliced thin
  • 1 ½ pounds chicken breast, sliced thin on a bias
  • 1 cup haricot verts (green beans), cut into 1 inch pieces
  • 1 teaspoon palm sugar
  • 2 tablespoons fish sauce
  • Juice and zest of one lime
  • ½ cup basil, shredded

Heat a saucepan on medium heat and add the curry paste. Add ¼ cup of coconut milk and sauté on medium heat while stirring constantly. Make sure the milk does not burn. Keep adding as the liquid evaporates and more is needed. This should take about 4 to 5 minutes. Add the beans and bring to a boil and cook for a minutes. Add the chicken and bring to a boil. Simmer and add the lime leaves, palm sugar, fish sauce, juice and zest of the lime. Mix well and check for seasonings. Turn off as soon as the chicken is cooked through. Garnish with basil and serve with rice.