Tag Archives: chicken

Chicken Tinga Tacos

27 Jul

Eating during the week doesn’t have to be the boring same old. I love mixing up my weekly rotation by making flavor packed fun meals. Who doesn’t love a taco night? I love tacos because they’re so versatile. You can do fish tacos, chicken, beef, veggie, the options are endless. I do have a go-to recipe for my own and its super easy. Check it out.

Chicken Tinga Tacos

Ingredients for Tacos
1 cooked rotisserie chicken, pulled apart in shredded pieces
1 package of McCormick’s Chicken Tinga de Pollo mix – needed ingredients include: 8 oz can of tomato sauce,
1 onion, sliced long, 2/3 cup of water
flour tortillas
Topping sides below + optional others: sliced red and green peppers, sriracha sauce, sour cream, pepper jack shredded cheese, Mexican blend shredded cheese

Chunky Guacamole
2 ripe avocados, crushed and left chunky
sea salt, for seasoning
1 tbsp lime juice or juice of half a lime

Quick Salsa
2 roma tomatoes, diced
1/2 an onion, diced
1-2 tbsp fresh cilantro
sea salt, for seasoning
1 tbsp lime juice or juice of half a lime

Yellow Rice
1 box of Yellow Rice, cooked per package instructions

Shred chicken ahead of time. Cook rice per package instructions (will take about 20 minutes). Slice 1 onion and heat in a large skillet until softened. Add McCormick’s seasoning to the skillet with the 8oz jar of tomato sauce and 2/3 cup of water and slowly mix in shredded chicken. Allow to heat through on low heat, covering the pan with foil (5-10 mins) and remove from heat. Meanwhile, make the toppings above by mixing listed ingredients in small bowls. Serve with toppings, chicken, and flour tortillas and everyone will assemble their own taco! Enjoy!


Festive Chicken Burgers

29 Jun

These are just fun. So easy to make and pack so much flavor and goodness. If you’re feeling up to it, give these a try!

Festive Chicken Burgers

1 lb ground chicken
1/2 a red pepper, diced into small pieces
1/2 a green pepper, diced into small pieces
1/4 an onion, diced into small pieces
Salt, Pepper, and Cilantro
Juice of 1 lime
Hamburger Buns
Avocado, mashed lightly for topping
Pepper-jack Cheese
Optional dressings: sriracha, russian dressing, chipotle mayo
Optional sides: sweet potato fries with ranch dressing, salad, baked sweet potato, corn, roasted veggies

Mix all ingredients (peppers, onion, lime, salt, pepper, cilantro) with ground chicken. Preheat a grill or grill pan on medium-high heat. Form burger patties about the size of your palms and cook burgers until fully cooked, flipping occasionally. Warm up buns. Arrange burgers and serve by topping burgers with 1 slice of pepper jack cheese and avocado. My husband enjoyed these with sriracha and I had them with some russian dressing actually! Can really be anything to your liking that packs a punch.


Goat Cheese and Sundried Tomato Grilled Chicken

31 Oct

One of my favorite recipes, I first saw it as Chicken Bryan at Carabbas but now i’ve just made it my own and tried to figure out how to recreate it

Goat Cheese and Sundried Tomato Grilled Chicken

2 boneless skinless chicken breasts
4 oz fresh goat cheese
1 bag of sundried tomatoes
4 tbsp chopped fresh basil
salt to taste
black pepper to taste
1/2 an onion, minced
4 tsp of minced garlic
8 tbsp butter
1 cup of dry white wine (chardonnay is fine, i used columbia crest)
1/2 cup of lemon juice

Brush both sides of the raw chicken with salt and pepper. Then grill the chicken until its fully cooked and set aside.

we use our george foreman, so i had to cut the chicken in half

while the chicken is grilling, saute the onion and garlic on medium heat with about 3 tbsp of butter until they are soft and there is a little color change. Then add the white wine and lemon juice and reduce the heat to medium-low to allow the mixture to reduce and simmer for about 10 minutes. Finally add the remaining 5 tbsp. of butter a little at a time, watch it melt, the sauce thickens and smells delicious. Add the sundried tomatoes and basil and stir.

look how fragrant and delicious this sauce looks.

Finally, when the grilled chicken is just about done, top the grilled chicken with a small amount of cold goat cheese on each piece. The goat cheese will get warm from the chicken, then top the goat cheese with the lemon butter sauce and enjoy. Serve over couscous, pasta, mashed potatoes, whatever you want!


Tandoori Chicken, Avocado+Tomato Salad, and Tortellini

9 Aug

Ok so i went a little crazy

But dinner was gooooood.

Tandoori Chicken:

2 regular size 2% reduced fat greek yogurt cups (plain)
2 Tbsp grated onion
1 Tbsp grated peeled fresh ginger
1 tbsp oil
1 tsp ground cumin
1/2 tsp ground red pepper
1/4 tsp ground tumeric
3 minced garlic cloves
2 lbs of skinless, boneless chicken breast halves
1/2 tsp of salt

Add all the ingredients in a ziplock bag with the chicken (except the salt). Let it marinade in the fridge for 2 hours (turning it a few times in between). Put on the broiler. Let the oven get hot, and then in a cooking sprayed roasting pan add the chicken. Let the chicken broil a little, then cover the roasting pan with foil to let the chicken cook. Half way in between, turn the chicken. Thinly slice the chicken, and serve.

Avocado and Tomato Salad (serves 2)
1 Avocado, diced
1 Tomato, diced

Mix the two, adding lime juice and salt. ENJOY

I made 3 cheese tortellini too, easy as cake. Such a good meal!

YUMMMMMMMMMM Tandooooooori


Chicken Marsala

30 Jul

This recipe is a pretty common dinner in my family that i’m proud to share – a personal favorite of mine, a 45 minute meal, and so yummy.

1.5 lbs of Thinly Cut Chicken Cutlets
12 oz of Sliced Mushrooms
All-Purpose Flour
Marsala Wine
1 tbsp Unsalted Butter
Ground Pepper

Coat the chicken cutlets front and back with ground pepper. Next, on a non-stick skillet warm up oil on medium-high heat. Dip the chicken cutlets into flour, covering them front and back with flour, then place the cutlets on the skillet flipping them once or twice so that they are lightly cooked on each side. Meanwhile, melt the 1 tbsp of butter in a deeper skillet. Once the chicken is done in the skillet, transfer the chicken to the other skillet and cover the chicken with the mushrooms. Cover the chicken with the marsala wine. Then add water so that it covers the mushrooms. Let the mixture come to a boil, lower the heat to low and let it simmer for 30-40 minutes. Make any kind of pasta and serve over pasta!


Marsala in deep skillet (done)


Dinner is served! I used Bow Ties this time =)