Lemon Lime BBQ Chicken

Such a fresh, bright citrusy flavoured marinade keeping moisture locked into these barbecued chicken breasts.

Ingredients:

2 boneless skinless chicken breasts (1/2 lb each)

Zest of 1/2 lemon

2 tbsps lemon juice

1 tbsp lime juice

2 tbsps olive oil

2 tsps minced garlic

1 1/2 tsps balsamic vinegar

1 tsp grainy mustard

1 tsp dry oregano

salt and pepper to taste

1 tsp dry minced onion

1/2 tsp smoked paprika

 

Place chicken in a plastic bag or between 2 sheets of waxed paper and roll out to even the thickness of the breasts to about 3/4". Whisk the ingredients together and marinate the chicken for at least 1 hour. Set the BBQ to 400°F and grill 6 minutes per side to an internal temperature of 160°F. Let rest 10 minutes. Serves 2   

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Tuscan Chicken Drumsticks

This skillet chicken recipe delivers a tender, juicy bite of chicken in an oh-so-good cream sauce! 

 

Ingredients:

1 lb chicken drumsticks

1 tbsp olive oil

3 tsps minced garlic

1/4 cup finely chopped sundried tomatoes

1 tsp dry oregano

1 tsp dry basil

pinch of fennel seeds

1/2 cup diced red bell pepper

2 garlic scapes, chopped (optional)

1 cup chicken broth

1 cup chopped kale or spinach

1/2 cup 35% cream

1/4 cup parmesan

pinch of chili powder

 

Heat olive oil to medium in a saucepan and brown the chicken on each side, about 10ish minutes. Make a space in the center of the pan and add the garlic, sundried tomatoes, red pepper, garlic scapes and herbs. Stir 1 minute then add the broth to de-glaze the pan. Add kale and simmer on low for 10 minutes or until the chicken is cooked through and has an internal temperature of 165°F. Pour in the cream, add the parmesan and a pinch of chili powder and simmer again on medium low to heat through and slightly thicken. Spoon sauce over chicken and serve. Serves 4  

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Sheet Pan Mediterranean Chicken

At 30°C with a humidex of 42°C (that's 107.6F !!!) I'm staying in my air conditioned kitchen and making this simple sheet pan dinner. No BBQ tonight! Happy Canada Day! 

Ingredients:

1 lb boneless, skinless chicken breasts, cut in 3

4-5 red potatoes, diced (4 cups 1-1 1/2" cubes)

3 tbsps olive oil

salt and pepper to taste

1 tsp garlic powder

1 tsp dry oregano

1 tsp dry basil

1 tsp smoked paprika

1 tbsp lemon juice

1/4 cup sliced sun dried tomatoes

1 onion, thinly sliced

10-12 asparagus spears

1-2 garlic scapes (optional)

Cut potatoes to uniform size then toss with 1 1/2 tbsp olive oil in a plastic bag or bowl. Toss the chicken with 1 1/2 tbsps olive oil in a separate vessel. Mix the seasonings together then add 1 tsp of the mix to the potatoes and 1 tsp to the chicken. Shake or toss to coat. Place the chicken on a lined baking sheet and the potatoes next to the chicken. Sprinkle the remaining seasonings on top. Place the onion slices in the bag the potatoes came out of and set aside. Bake in a 400°F oven for 15 minutes. After that time add the asparagus drizzled with a little oil on each side of the pan, place the onion slices on top of the potatoes and the sun dried tomatoes on top of the chicken. Add chopped garlic scapes if using. Return to the oven another 10 minutes or until internal temperature of chicken is 165°F.  Sprinkle with lemon juice and serve. Serves 3-4

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Whole Chicken in Air Fryer

When the weather gets hot who wants to put the oven on? Air fryer to the rescue. This small chicken took less than an hour in the air fryer without heating up the kitchen! 

Ingredients:

1 1/2 lb whole chicken 

1 tbsp olive oil

1/2 tsp smoked paprika

1 tsp garlic powder

1 tsp dry oregano

1/4 tsp dry mustard

1/4 tsp black pepper

Dry chicken with paper towels then rub olive oil all over. Cover with a mixture of the seasonings and roast in a 360°F air fryer for 45-50 minutes. Start with the breast side down then flip it over halfway through the cooking time. When done the internal temperature should read 165°F. Rest 10 minutes before slicing. Serves 4-5 

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Peachy Chicken Drumsticks

This flavourful chicken recipe combines the taste of fresh peaches with a popping honey lemon sauce packing summer into every bite! 

Ingredients:

2.5 lbs chicken drumsticks

1 tsp chili powder

1 tbsp dry oregano

2 tsps garlic powder

1/4 tsp red pepper flakes

salt and pepper to taste

2 tbsps olive oil

2 firm peaches, unpeeled and sliced

1 bell pepper, cut in 1" squares

1/2 medium red onion, thinly sliced

3 tbsps honey

zest of 1/2 a lemon

juice of 1/2 a lemon 

2 tbsps butter

Combine the chili powder, oregano, garlic powder, red pepper flakes, salt and pepper in a plastic bag or waxed cereal bag. Toss in the chicken and give it a shake to coat. This can be done several hours earlier and refrigerated. When ready to cook, heat olive oil in a large skillet to medium then add the chicken and cook about 10 minutes without turning them over. Next flip them over and reduce heat to medium low. Cook 10-15 minutes or until internal temperature reaches 165°F. Remove to a plate. To the same skillet add the bell pepper and red onion and cook 10 minutes before adding the peach slices. Cook another 5 minutes to slightly soften the peaches then add the honey, lemon zest and juice along with the butter. Spoon sauce over the peaches. Return the chicken to the  pan and again spoon sauce over everything. Simmer lightly to heat through.  Serves 4 

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Italian Sheet Pan Chicken

These colourful vegetables and tender, seasoned chicken will be on repeat all summer long!

Ingredients:

1 1/4 lbs boneless, skinless chicken breast, cut in 1 - 1 1/2" cubes

2 tsps dry oregano

1 tsp dry basil

1/4 cup olive oil

2 tsps minced garlic

1 tsp smoked paprika

salt and pepper to taste

8 oz asparagus, trimmed and cut in half

2 bell peppers, cut in 1" pieces

1 onion, cut in 1" pieces

5 oz grape tomatoes

balsamic glaze and fresh basil to finish

Preheat oven to 400°F. Combine the dry oregano, basil, olive oil, garlic, paprika, salt and pepper. Then add the rest of the ingredients and marinate for 30 minutes. Spread everything out on a lined baking sheet and bake at 400°F for 20-25 minutes. Drizzle balsamic glaze (otherwise known as balsamic magic!) and add fresh basil leaves to garnish. Serves 4 

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Lemon Butter Chicken

Easy, tasty pan fried chicken with a simple buttery sauce.

Ingredients:

1 large boneless, skinless chicken breast, about 3/4 lb

2 tbsps olive oil

1 egg

1 tsp minced garlic

1/4 tsp dry oregano

salt and pepper to taste

1/4 cup parmesan

2 tbsps flour

1 tsp cornstarch

4 tbsps butter

2 tbsps finely chopped red bell pepper

1 tsp minced garlic

2 tbsps lemon juice

2 tbsps chicken broth

pepper 

zest of 1/2 lemon

lemon slices to garnish 

Pat the chicken breast dry with paper towels then slice lengthwise and pound to an even thickness. Whisk the egg, 1 tsp minced garlic, oregano, salt and pepper together. In another bowl, mix the parmesan, flour and cornstarch together. Dip the chicken in egg mixture then dredge in the parmesan mix. Heat olive oil in a skillet to medium high. Cook chicken 4-5 minutes per side to an internal temperature of 165°F. Lower the heat if the chicken is browning too quickly. In a saucepan melt the butter. Add the red pepper and sauté 3-4 minutes then add 1 tsp minced garlic for 1 minute. Add the chicken broth, lemon juice, pepper and lemon zest. Heat for 2 minutes then pour over the chicken. Garnish with lemon slices. Serves 2 

 

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Coconut Lime Cream Chicken

If you've been following along, I posted a Coconut Cream Tofu recipe last week. For those of you waiting for the chicken version, here it is. Serve it with rice or pasta. Lots of sauce makes it great with pappardelle. 

Ingredients:

1 lb chicken breast tenders or boneless, skinless breast strips

1 tbsp soy sauce

2-3 tbsps vegetable oil

3 tbsps sweet chili sauce for chicken

398 ml (14 oz) can coconut milk

1 tbsp lime juice

2 tsps minced garlic

2 tsps grated ginger

2 tbsps finely diced red bell pepper

2 tbsps finely diced red onion

1 tsp cornstarch

1 tsp cold water 

Heat 2 tbsps oil in a large skillet to medium. Cook chicken 3-4 minutes per side. Work in batches to brown nicely. If you cook the chicken all at once you are likely to steam it and get an anemic looking dish like this one below. So work in batches to brown adding extra vegetable oil as needed and remove to a plate until all the chicken has been browned. Once it has all been done add it back to the pan, make a well in the center and add the red pepper and red onion. Cook 3 minutes. Reduce heat. Mix the soy sauce and sweet chili sauce together, add to the pan and stir to coat. Add the coconut milk, lime juice, garlic and ginger to the pan. Mix the cornstarch and cold water together and whisk into the sauce. On low heat simmer for 10 minutes to slightly thicken.

Anemic chicken wasn't bad but this one pictured below was far superior! Serves 4-5

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Ground Chicken Tacos

Taco Tuesday just got super easy and nutritious! 

Ingredients:

1 lb lean ground chicken 

3-4 tbsps diced onion 

2 tbsps olive oil 

Salt and pepper to taste

1 tbsp tomato paste 

2 tbsps taco seasoning 

1/2 cup water

2 - 10" whole wheat flour tortillas 

Extras: lettuce or spinach, diced tomatoes, diced cucumber, shredded Habanero cheddar, and a dollop of sour cream or caesar dressing. 

If you'd like to make your own taco seasoning here's a link to my homemade taco seasoning recipe:

https://www.hotandcoldrunningmom.ca/2016/05/homemade-taco-seasoning.html?m=1 

Heat oil to medium in a large skillet and brown the diced onion, salt and pepper 2 minutes. Move the onion to the sides of the pan and add the chicken.  Press to flatten and brown 2 minutes. Then flip it over and brown another 3 minutes breaking it up as it cooks. Once well browned add the tomato paste, water and taco seasoning and simmer until the water is reduced and you're left with juicy ground chicken taco filling. Lay whole wheat tortillas out and put down a bed of spinach (or other greens). Spoon the meat on top and add your extras. You may attempt wrapping these to eat but I preferred a knife and fork. Serves 2

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Sweet and Sour Slow Cooker Chicken

This saucy dish is a little sweet and just a bit sour as the name suggests. And it's the easiest dump and go meal you'll see today! 

Ingredients:

1 lb (500g) boneless, skinless chicken breast, cut in 1 1/2" cubes

1 red bell pepper, sliced

1 onion, sliced

2 tsps sesame oil

2 tsps sriracha sauce

1 tbsp hoisin sauce

2 tbsps soy sauce

2 tsps cornstarch

1/4 tsp 5 spice powder

1 cup fresh pineapple chunks

1 tsp rice wine vinegar

1 tbsp honey

1 tbsp oyster sauce

2 green onions sliced to garnish 

Mix everything except the honey, oyster sauce and green onions together in the slow cooker. Cover and set on high for 2 hours. In the last 30 minutes add the honey and oyster sauce and stir through. When done plate and garnish with sliced green onions. Lovely with jasmine rice! Serves 3

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