Chicken Burrito Bowls

In the mood for something Mexican, but wanting to keep the calorie count down, I tried making Chicken Burrito Bowls for the first time. The family loved it, as they could custom design their toppings to suit their tastes.

I sautéed marinated chicken and served it over white rice with a mix of both canned and fresh veggies. My only regret is that my cilantro was a little too wilted to use. Other than that, the results were great!

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Chicken Burrito Bowls

  • 3-4 chicken breasts, chopped into bite-size pieces
  • 1 tsp ground cumin
  • 1 tsp ground chili powder (I use Indian chili powder because it’s hotter)
  • 1 Tbsp taco seasoning
  • ½ tsp Adobo
  • 2 Tbsp olive oil
  • 3 garlic cloves
  • 1 can corn, drained
  • 1 can black beans, drained
  • 1 can carrots, drained; or 4 carrots, peeled and cooked until tender
  • 2 tomatoes, chopped
  • 1/2 red onion, chopped
  • 1/2 cup cilantro, chopped
  • hot, cooked white rice

Combine cumin, chili powder, taco seasoning, and Adobo seasoning in large bowl; add chicken pieces and set aside while you prepare vegetables and make rice.

In a large skilled, saute garlic for one minute. Add in chicken pieces, sautéing until cooked through, about 5 to 7 minutes. Using slotted spoon, transfer chicken to bowl.

Add drained black beans to skillet, mixing well into remaining cooking juices.

To prepare burrito bowls: Spoon rice into bowl, top with chicken, spooning accumulated juices over rice. Top with black beans, corn, tomatoes, red onion, and cilantro. Serve immediately.

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Farfalle with Chicken, Zucchini & Tomato

If you don’t mind cutting fresh vegetables, this is another flavorful quick-fix one-dish meal. I know many families spend an hour or so on Sundays doing food prep for the week, but I’m one of those rare folks who finds using a knife relaxing.

For this meal, all you need is a fresh zucchini, a few fresh tomatoes, and some chicken breasts. It all comes together easily.

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Farfalle with Chicken, Zucchini & Tomato

  • 1 16–oz package farfalle, cooked in boiling water to al dente
  • 2 chicken breasts, cut into bite-size pieces
  • ¼ cup high-quality extra-virgin olive oil
  • 4 garlic cloves, crushed
  • ½ yellow onion, minced
  • 1 large zucchini, diced
  • 1/2 tsp crushed rosemary
  • 3 Roma tomatoes, diced
  • juice of 1 lemon
  • sea salt and freshly ground pepper

In a large pot of salted water, boil pasta until al dente; drain but do not rinse. Set aside.

Heat oil in large skillet over medium-high heat; add garlic and saute for 1 minute. Mix in chicken breast pieces, coating well. Allow to cook, stirring occasionally, until lightly browned, about 5 to 7 minutes. Remove chicken and set aside, reserving any accumulated juices.

In the same skillet, mix zucchini and rosemary into remaining oil and garlic pieces, stirring well, for about 3 minutes, or until just becoming tender. Add in tomato and mix well. When warmed through, add chicken pieces and any juices; stir well. Add in juice of one lemon.

Toss in pasta, coating well with the chicken-zucchini mix. Season with sea salt and freshly ground pepper.

Serve hot topped with freshly grated Parmesan cheese.

Baked Chicken Breasts with Tangy Breadcrumbs

You may want to double this recipe because it’s so good.

I prepared one breast per person tonight, but everyone wanted more. I should have fixed  a whole lot more of this tangy, succulent chicken dish. Simple but delicious!

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Baked Chicken Breasts with Tangy Breadcrumbs

  • 4 boneless chicken breasts
  • 1/2 cup high-quality mayonnaise, such as Duke’s
  • 1 tsp dried crushed rosemary
  • 1 tsp lemon juice
  • sea salt to taste
  • 3/4 to 1 cup breadcrumbs (preferably Ciabatta)

Preheat oven to 375°. In a small bowl, mix mayonnaise, rosemary, and lemon juice.

Place chicken breasts in greased pan. Season with sea salt. Spread mayonnaise mixture evenly atop breasts, covering well. Top with breadcrumbs. Pat in gently.

Bake uncovered at 375° for 40 minutes or until no longer pink in center. Serve sauce over hot, cooked white rice.

 

Rosemary Chicken with Garlic & White Wine

We had a party this past weekend that left us with several opened but unfinished bottles of wine. Rather than pouring that ambrosia down the drain, I decided that this week’s challenge was to cook with it rather than waste it.

This baked chicken dish is easy to assemble yet is packed with fresh flavor. I poured the cooking liquid over pasta and served the meal with a crisp green salad.

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Rosemary Chicken with Garlic & White Wine

  • 4 boneless chicken breasts
  • 6 garlic cloves, mashed
  • 3 Tbsp extra-virgin olive oil
  • 1 cup white wine
  • 2 sprigs fresh rosemary, chopped
  • 1 tsp sea salt
  • hot, cooked pasta
  • parmesan cheese

Combine garlic, olive oil, white wine, rosemary, and salt in a large bowl; add chicken and marinate for an hour. Preheat oven to 425°. Transfer chicken and marinade to large cast-iron skillet.

Bake chicken for 35-40 minutes, depending on thickness of breasts. Transfer chicken to plates and pour cooking liquid over hot, cooked pasta. Season with salt. Top chicken and pasta with Parmesan cheese, if desired.

Serve with a crisp green salad and garlic bread.

 

Ceviche Tostadas

For the last week, the temperature has wavered between 105° and 110° and it’s way too hot to eat heavy meals. Tonight I prepared a light, refreshing dinner featuring raw marinated fish on pre-made tostada shells.

To prepare this dish properly, be sure to purchase high-quality sushi-grade fish.

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Ceviche Tostadas

  • 1/2 pound sushi-grade tuna, mahi mahi, or yellowtail; sliced very thin
  • 1/3 cup fresh lime juice
  • 1 Tbsp extra-virgin olive oil
  • ½ white onion, minced
  • 1 large jalapeño, minced
  • handful of cilantro, minced
  • 2 Roma tomatoes, chopped
  • 1 tsp sea salt
  • Tostada shells
  • 2 avocados, mashed
  • 1 Tbsp fresh lime juice
  • romaine lettuce, chopped

In a glass bowl, combine sliced fish and fresh lime juice; cover and refrigerate 20 minutes. Add in next 6 ingredients and chill for 10 minutes.

To prepare tostadas: Add 1 Tbsp fresh lime juice to mashed avocados; season with sea salt. Spread avocados in a thin layer atop tostada shells. Top with romaine lettuce and ceviche. Serve immediately.

 

 

Mediterranean Chicken Thighs with Lemon, Olives, and Fresh Herbs

When they eat chicken, most people prefer chicken breasts. But the real flavor is in the dark meat.

Mediterranean Chicken Thighs with Lemon, Olives, and Fresh Herbs is an inexpensive meal that’s packed with flavors.

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Mediterranean Chicken Thighs with Lemon, Olives, and Fresh Herbs


Mediterranean Chicken Thighs with Lemon, Olives, and Fresh Herbs

  • 6 boneless, skinless chicken thighs
  • 1/4 cup extra virgin olive oil
  • 2 garlic cloves, minced
  • zest from 1 lemon
  • juice from 2 lemons
  • 1 sprig fresh rosemary, leaves only, chopped
  • 6 sprigs fresh thyme, leaves only (no stems)
  • 6 sprigs fresh parsley, chopped
  • Sea salt and freshly ground pepper
  • 1 cup black kalamata olives
  • 1 cup green olives
  • 1 cup cherry tomatoes
  • freshly cooked pasta

Combine oil, garlic, lemon zest and juice, and fresh herbs in large mixing bowl. Add in chicken thighs and stir to cover. Marinate for 30 minutes.

Preheat oven to 375°.

Transfer thighs to greased baking pan. Arrange olives and tomatoes around thighs. Pour any remaining marinade over thighs, olives, and tomatoes. Bake 30 minutes, and then increase temperature to 425°. Bake for another 10 minutes, browning chicken.
Serve thighs over freshly cooked pasta, spooning sauce over chicken.
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Quick-Fix Chicken Enchiladas

Last night I was in a pinch for time. I had 30 minutes to prepare dinner for my family and get out the door for a meeting. I quickly threw these tasty enchiladas together and had them in the oven in less than 20 minutes.

Because they rely on prepared foods, these homemade enchiladas can be assembled fast yet still have a fresh, savory taste.

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Quick-Fix Chicken Enchiladas

  • 1 15-ounce can Hatch Chile Green Enchilada Sauce
  • 1/2 cup sour cream
  • 12 corn tortillas, warmed
  • rotisserie chicken, shredded
  • 1/2 large onion, chopped
  • 2 cups Monterey Jack or cheddar cheese, shredded

Combine enchilada sauce and sour cream in small bowl until blended. Place a ladleful of sauce mixture in the bottom of a greased 11×7 baking pan.

Preheat oven to 350°.

Place a warmed tortilla on work surface. In a line along one side of the tortilla, place filling ingredients: shredded chicken, onions, and shredded cheese. Roll up and place seam side down in baking pan. Repeat with all the tortillas.

Cover enchiladas with sauce mixture. Top with shredded cheese and cover with aluminum foil. Bake for 30 minutes, remove foil, and bake for another 5 minutes. Serve hot.