Skinny Orange Chicken Recipe

INGREDIENTS

• 4 skínless, boneless chícken breasts, cut ínto bíte-sízed píeces
• 1 tablespoon coconut oíl
• ¼ – ½ cup chícken stock
• ¼ cup honey or maple syrup
• 2 cloves garlíc, mínced
• 1 tablespoon orange zest
• ½ cup fresh orange juíce
• ¼ cup coconut amínos
• 1½ teaspoons Sríracha sauce
• ¼ teaspoon ground gínger
• 1 pínch red pepper flakes
• 1 teaspoon sesame seeds for garnísh, optíonal
• Broccolí recípe

INSTRUCTIONS

1. Melt coconut oíl ín medíum skíllet over medíum heat. Add ín chícken píeces and cook untíl cooked through and browned, about 8-10 mínutes. Remove from skíllet and set asíde.
2. Whíle chícken ís cookíng, stír together chícken stock, honey or maple syrup, garlíc, orange zest, orange juíce, coconut amínos, Sríracha sauce, gínger and red pepper flakes. Pour ínto heated skíllet once chícken has been removed and reduce to low heat. Cook, stírríng often, untíl sauce has been reduced and coats the back of a wooden spoon. Remove from heat and pour over chícken.
3. To serve, spoon chícken over a bed of broccolí and then spoon on addítíonal sauce. Top wíth sesame seeds, íf desíred.

Notes
íf not concerned wíth makíng thís recípe Paleo-fríendly, use the followíng substítutíons:
For 1 tablespoon coconut oíl, use butter or olíve oíl or a combínatíon of the two
For ¼ cup coconut amínos, use ¼ soy sauce

Source : addapinch

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Honey Mustard Chicken Thighs

INGREDIENTS:

• 4-6 skinless chicken thighs
• 4-6 teaspoons honey mustard dressing
• salt and pepper, to taste

INSTRUCTIONS:

1. Preheat oven to 400º F. Place chicken thighs into a skillet or rimmed baking sheet. Place into the preheated oven and roast for 22-25 minutes, or until internal temperature registers 160 - 165º F.
2. Remove from oven and serve immediately.

NOTES:
 For a quick pan sauce, utilize pan drippings. Simply remove the skillet from the oven and place on your stovetop over medium high heat. Add in diced onions or minced garlic and parsley. Reduce by half until the juices have become thickened and syrupy. Remove from the heat, add salt and pepper to taste and drizzle over chicken as it is served.

Source  : addapinch

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Chicken Strips Recipe

INGREDIENTS:

• 3 - 4 skinless, boneless chicken breasts
• 2 cups buttermilk
• ½ teaspoon Sriracha sauce or cayenne pepper
• 2 cups all-purpose flour
• ½ teaspoon dried thyme
• ¼ teaspoon cayenne pepper
• 1 teaspoon seasoned salt
• ½ teaspoon ground black pepper
• ½ cup canola oil

INSTRUCTIONS:

1. Preheat oven to 375º F.
2. Butterfly chicken breasts by cutting in half lengthwise. Then, cut halves into strips, making about 6 - 8 strips per chicken breast.
3. Pour buttermilk into a shallow dish to be used for the wet portion of dredging chicken. Add Sriracha sauce and cayenne pepper and whisk together to combine with a fork.
4. Add flour, thyme, cayenne pepper, seasoned salt, and black pepper to another shallow dish to be used for the dry portion of dredging. Whisk together with a clean fork.
5. Dip chicken strips into buttermilk mixture and then into the flour mixture, making sure each chicken strip is well-coated. Place onto a kitchen sheet pan to rest while preparing for cooking.
6. Pour canola oil into 10- or 12-inch skillet over medium heat. Allow to heat until the oil begins to shimmer slightly and when water is dropped into the skillet, it sizzles.
7. Place chicken strips, about 3 to 5 depending on the size of the skillet, into the skillet with heated oil and cook until chicken strips are browned on one side, about 3 minutes, and then turn to cook on the other side. Cook for about 3 more minutes on the other side. Remove chicken and place onto a clean kitchen sheet pan until all chicken strips have been browned.
8. Place kitchen sheet pan into the preheated oven and cook for about 12-18 minutes until the juices of the chicken run clear when pricked with a sharp knife. Allow to rest for about 3 minutes before serving.

Source : addapinch

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Spicy BBQ Chicken Salad Recipe

INGREDIENTS:

3 Gardein chick'n tenders (vegan)
base:
   4 cups chopped romaine lettuce
    1 large satsuma, peeled/sliced
    2 Tbsp raw pumpkin seeds, shelled
    1-2 Tbsp dried cranberries
onion saute:
    1-2 tsp safflower oil (to saute)
    1/2 cup butternut squash cubes (I used frozen, organic cubes)
    1 small sweet onion, sliced into thin rings
    1/8 tsp black pepper (fine)
    salt to taste
additional spices as desired: cayenne, paprika, chili powder, chipotle
    1 1/2 Tbsp dressing or BBQ sauce blended with oil/vinegar
    I used Follow Your Heart's Spicy Balsmic BBQ Dressing

DIRECTIONS:

• Chop romaine. Pile in bowl. Add seeds, cranberries and citrus slices. Drizzle a bit of dressing.
• Bake or saute chick'n tenders until hot and crispy. Set aside.
• Add onion saute ingredients to a hot pan and cook until squash is tender and onions begin to    brown on edges. I covered with a lid for a few minutes to speed up the cooking process for the   butternut squash.
•  Pile onion saute over to greens.
•  Chop and add chick'n tenders.

Source : lunchboxbunch

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Easy Mini Nacho Pizzas Recipe

 INGREDIENTS:

 2 English muffins, split in half (spelt, sprouted grain or whole wheat varieties are my favorite)
1/3 cup vegan cheese shreds, vegan pepper jack flavor used
1/3 cup roasted tomato salsa (hot variety used!)
1/4 cup refried beans, vegan (canned, low-fat vegan used)
1 small jalapeno, sliced
1/4 cup onion sliced
2 tbsp tomato, diced
fresh topping: 1/2 large avocado, diced + tossed in lime or lemon juice
other optional toppings:
1 Tbsp black olives
diced tofu (try lime-chipotle-agave marinated!)
cilantro
sour cream, vegan
garnish: fresh citrus wedges, lime or lemon + chopped parsley or cilantro

DIRECTIONS:

1. Preheat oven to a warm temperature - around 350-400 degrees.
2. Pull apart your English muffins. Prep your veggies by chopping/slicing.
3. Add either the salsa or refried beans to the muffin bread. Layering generously. Then add the vegan cheese and veggie toppings.
4. Place on baking sheet and place on top rack in oven. Allow to bake for about ten minutes at 400 degrees. Then for an additional 2 minutes, broil so that the tops get bubbly and blackened.
5. Pull from oven or bake for an additional 1-2 minutes on oven rack (no baking sheet) if you want extra crispy bottoms.
6. Serve warm with fresh avocado on top. Cilantro would make a nice garnish. Citrus wedges too.

Source : lunchboxbunch

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Chicken Katsu Recipe

INGREDIENTS:

• 3 chicken breasts (1.6 lb)
• 2 Tbsp. sake
• Sea salt
• Freshly ground black pepper
• All purpose flour
• 2 eggs
• Panko
• Oil for deep frying
• Tonkatsu Sauce

INSTRUCTIONS:

1. Rinse the chicken and pat dry with paper towel. Slice the chicken diagonally.* This cutting technique is called “Sogigiri” in Japanese. Each piece will have more surface area so it will cook faster.
2. Put the chicken in a bowl and add sake, salt, and pepper. Set aside for 15 minutes.
3. Dust the flour on the chicken and remove excess flour.
4. Then dip it in beaten egg.
5. Lastly, dredge the chicken in panko and remove the excess. If you have time, let the chicken sit in the refrigerator for 15 minutes.
6. Heat ½ inch of oil in the cast iron skillet.* Here I dropped a piece of panko to see if the oil is ready. If you are new to deep frying, use a thermometer to check the temperature of oil . Deep frying oil for Chicken Katsu should be 350F (180C) degree.
7. Put 2-3 pieces of chicken in at a time. If you put too many chicken pieces, the temperature of oil will drop too quickly and the chicken will end up absorbing too much oil.
8. Deep fry until both sides are golden brown, about 5-6 minutes. Then transfer to a wire rack or paper towel-lined tray to remove excess oil.
9. Between batches, make sure to pick up breadcrumbs. When you don’t pick them up, the breadcrumbs will get burnt and the oil will get darker. Make sure to keep the oil clean throughout deep frying.

Source : justonecookbook

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Poppy Seed Chicken Dip

INGREDIENTS:

• 3-4 boneless, skinless chicken breasts, cooked
• 1 8-ounce package cream cheese
• ½ cup mayonnaise
• 2 teaspoons poppy seeds
• ¼ teaspoon garlic salt
• ¼ teaspoon sea salt

INSTRUCTIONS:

Mix all ingredients together until well-combined. Place into an airtight container and chill until ready to serve.

NOTES:
An easy way to prepare the chicken is to make-ahead in the slow cooker or to roast in the oven.

Source : addapinch

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