Detach tendons from drumsticks. Season the meat well. Heat oil in a heavy bottomed 4 quart pan. Sear the chicken over medium high heat until done on all sides.
Lower heat and add onion, garlic and chile powder. Saute until soft. Add tomatoes and stock.
Cover and simmer, stirring occassionally, until chicken is done. Add beans and simmer until they are warmed through. Add cilantro just before serving.
36.4 oz. Chicken Breast, boneless and skinless cut into 1″ pieces
3 cups. Zucchini, diced
14 oz. Diced Tomatoes, canned
1 tsp Taco Seasoning
1 Tbs. Cumin, divided
1/2 tsp. Salt
1/2 tsp. Black Pepper, ground
1/2 cup. Cilantro, chopped
1 cup. Tex Mex or Colby Jack Cheese, low-fat shredded
1/2 cup. Green Onions, chopped
DIRECTIONS:
Preheat large skillet on low – medium heat and swirl to coat. Add onion, garlic and bell pepper, saute for 3 minutes, stirring occassionally.
Move vegetables to the side of the skillet and add chicken. Sprinkle with 1 tsp cumin, salt and black pepper. Cook for about 5 minutes. Stirring occassionally.
Add tomatoes, zucchini, taco seasoning and remaining cumin. Stir, cover and cook on low-medium for 10 minutes.
Sprinkle with cheese, cover and cook for a few minutes or until cheese has melted. Top with green onions and cilantro.
Whisk 1 tbs extra-virgin olive oil, 1 tbs soy sauce, and 1 tbs honey in a medium bowl to combine. Add 4 skinless, boneless medium chicken thighs (1 – 1 1/2 lb), season with kosher salt adn freshly ground pepper, and toss to coat.
Place a rack in middle of oven; heat broiler. Cut 1 medium head of red cabbage (about 2 lbs) in half through core, then cut each half into wedges keeping core intact. Arrange cabbage and 12 oz green beans, trimmed, on a large rimmed baking sheet, leaving space on one side for chicken. Drizzle with remianing 2 tbs extra-virgin olive oil, then season with salt. Place chicken in a single layer in reserved space and broil until cabbage, green beans, and chicken are charred in spots and chicken is cooked through, 17-22 minutes. Let cool 5-10 minutes.
Meanwhile, whisk 1/4 cup unseasoned rice vinegar, 2 tbs toasted sesame oil, 1 tbs sriracha, 1 garlic clove finely grated, remaining 2 tbs soy sauce, and remaining 1 tbs honey in a small bowl to combine; season dressing with salt.
Transfer chicken and cabbage to a cutting board; tranfer green beans to a large bowl. Remove core from cabbage; discard. Coarsely chop cabbage, then coarsely shred chicken. Add both to bowl with green beans. Add about three fourths of 3 scallions, thinly sliced on a diagonal, and 1/2 cup coarsley chopped cilantro and drizzle dressing over; toss salad to coat. Taste and season with salt and pepper.
Top salad with 3 tbs salted dry-roasted peanuts, coarsely chopped and remaining scallion and cilantro.
1 1/2 lbs Rotisserie Chicken Breast, Skin-removed and chopped
2 cups Zucchini, riced
DIRECTIONS:
1. Combine and cook riced cauliflower and zucchini in microwave or steamer, about 6 to 8 minutes unil tender.
2. Combine the garlic, oregano, lemon juice, oil and feta to make the dressing.
3. To serve, neatly arrange a 1/2 cup of lettuce, one cup of riced cauliflower and zucchini, a 1/4 cup of tomatoes, and 6 ounces of chicken in a bowl. Drizzle 1 1/2 tablespoons of the dressing over the top and serve.
Place eggs into a small sauce pan and cover with an inch of water. Bring water to a boil, and simmer gently for 6 minutes. Once cooked, place eggs in an ice cold water and allow to cool for 10 minutes. Carefully peel the eggs and place them into a small, re-sealable bag. Add 2 tablespoons soy sauce and gently push out as much air as possible from the bag. Seal and allow eggs to marinade for one hour.
Combine chicken slices with one tablespoon of soy sauce and allow to marinate for 30 to 60 minutes.
Meanwhile, peel the kohlrabi and cut or slice it with a “spiralizer”, vegetable peeler, or mandoline to make long “noodles” (for 4 servings, you should get about 6 cups kohlrabi “noodles”). Set aside.
Bring the chicken broth to a boil in a large soup pot. Add the crushed red pepper flakes, kohlrabi “noodles”, and chicken. Simmer until tender, about 3 to 5 minutes.
Stir in the basil leaves and green onions.
Remove the eggs from the soy marinade and cut in half. Arrange an equal amount of kohlrabi noodles and chicken into four soup bowls, and carefully pour an equal amount of broth over top. Garnish with 2 half eggs, 1/2 tablespoon of sesame seeds, and 1/4 teaspoon of chili oil per bowl.
Tip: Zucchini or radish “noodles” may be used in place of kohlrabi.
2. Spray tomatoes with nonstick cooking spray and season with salt and pepper.
3. Grill tomatoes on all sides until slightly charred. Remove and allow to cool completely.
4. Roughly chop or slice tomatoes in quarters. Add garlic, balsamic vinegar, basil and oil.
5. Set aside to marinade.
6. Meanwhile, season chicken with salt and black pepper.
7. Spray chicken on both sides with nonstick cooking spray. Grill chicken breasts on both sides about 4 and 5 minute or until internal temperature reaches 165 degrees F. Once cooked, remove and set aside to rest about 5 minutes.
8. For 1 portion, plate 6 ounces cooked chicken breast with a quarter of the tomatoes and about one tablespoon of the balsamic vinegar mixture from the bruscetta.
9. Tip: Alternatively, you can prepare this recipe in the oven. Preheat oven to 500 degrees F. Place lightly sprayed tomatoes on a sheet pan, and cook about 2 to 3 munites until charred. Lower oven to 375 degrees F, and place lightly sprayed chicken on a sheet pan, Cook for 20 to 25 minutes until intrnal temperature reaches 165 degrees F.
2 lbs Chicken Thighs, boneless and skinless, halved and patted dry.
tt Salt and Pepper, freshly ground
2 Tbs Neutral Oil
4 clv Garlic, chopped
2 ea Jalepenos, stemmed, seeded and finely chopped
1 Tbs Fresh Ginger, finely grated
2 tsp Coriander, ground
1 can Tomatoes, fire-roasted diced
1/2 cup Coconut Milk
1/2 cup Water
2 Tbs Lemon Juice, freshly squeeze
1 cup Cilantro, lightly packed and chopped
DIRECTIONS:
Season chicken with salt and pepper.
In a 12-inch skillet over medium-high, heat oil. Add half the chicken and brown without moving for 3-5 minutes per side.
Transfer to a bowl and repeat with remaining chicken.
To skillet, add garlic, jalepeno chilies, ginger and ground coriander. Cook, stirring until fragrant for 30-60 seconds, until fragrant.
Stir in tomatoes with juices, scraping up brown bits. Then add coconut milk and water.
Add chicken and any accumulated juices and cook, uncovered, stirring and flipping occasionally, until a skewer a poked into the largest piece shows no resistance, 20-25 minutes.
Turn off the heat and stir in the lemon juice and fresh cilantro. Taste and season with more salt and pepper if needed. Serves 4-6.
3/4 cup Chicken Broth, fat-free, lower-sodium, divided
2 Tbs Lemon Juice, fresh
1 1/2 Tbs Capers, drained
3 Tbs Flat-leaf Parsley, fresh and coarsely chopped
DIRECTIONS:
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet. Place 1 teaspoon flour in a small bowl, and place remaining flour in a shallow dish. Sprinkle both sides of chicken evenly with salt and pepper. Dredge chicken in flour in shallow dish; shake off excess.
Melt 1 tablespoon of butter in a large skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add chicken to pan; sauté 4 minutes on each side or until done. Remove chicken fro pan; keep warm.
Heat remaining 1 tablespoon oil in pan; swirl to coat. Add shallots to pan; sauté 3 minutes, stirring frequently. Add garlic; sauté 1 minute, stirring constantly. Add wine; bring to a boil, scraping pan to loosen browed bits. Cook until liquid almost evaporates, stirring occasionally. Add 1/4 cup broth to reserved 1 teaspoon flour; stir until smooth. Add remaining 1/2 cup broth to pan; bring to a boil. Cook until reduced by half (about 5 minutes). Stir in flour mixture; cook 1 minute or until slightly tick, stirring frequently. Remove from heat; stir in remaining 1 1/2 tablespoons butter, juice and capers. Place 1 chicken breast half on each of 4 plates; top each serving with about 2 tablespoons sauce. Sprinkle each serving with about 2 teaspoons parsley.
1 Whole Chicken, cut into serving pieces (3-4 lbs)
2 Tbs. Olive Oil
1 cup Onion, sliced thin
1 clove Garlic, sliced thin
1/3 cup White wine
1 1/2 cup Roma Tomatoes, peeled and chopped (about 8)
tt Salt and Pepper
DIRECTIONS:
Wash and dry the chicken pieces.
In a pan large enough to hold the chicken pieces, put the oil and onions in the pan and turn the heat to medium. Cook the onions, stirring occasionally, until the onion becomes translucent. Add the garlic and the chicken pieces, skin side down. Cook until the skin forms a golden crust, then turn over and cook the other side until it becomes golden.
Add salt and pepper, turning the chicken pieces over 2 or 3 times. Add the wine and let the mixture simmer until half of the wine is evaporated.
Add the tomatoes and lower the heat to a bare simmer. Cover with the lid and slightly ajar. Turn and baste the chicken occasionally. If the liquid in the pan dries up, add 2 tablespoons of water. Continue cooking until the chicken is easily pulled off the bone, about 40 minutes.
NOTE: The entire dish can be prepared up to two days in advance. Reheat before serving.
Remove the skin from the chicken using your fingers and a serrated knife. Salt and pepper each thigh.
Heat a large skillet to medium-high heat. Add 1 teaspoon oil (or you can use nonstick spray.)
When the oil is hot, add 3 chicken thighs. Don’t put them too close together, you want to avoid steaming.
Cook for about 2 minutes, until nicely browned on the bottom. Then flip the chicken over to brown the other side for about 1-2 minutes. Remove chick to plate.
Repeat searing process with the other 3 chicken thighs. If there is still enough grease in the pan then you won’t need to add oil.
meanwhile, in a slow cooker combine coconut milk, basil, 2 teaspoons salt, 3/4 teaspoon pepper, yellow curry and chili powder (to taste). Stir to combine.
Add the chopped red onions, garlic and jalapenos. Add the browned chicken and stir to combine.
Cook on high for 4-5 hours, or on low for 6-8 hours.
Remove chicken from the cooker and transfer to a plate or cutting board. Let cool for a couple of minutes.
Add ginger to the slow cooker.
In a small bowl, combine the cornstarch and 1 tablespoon COLD water. Stir until it’s not lumpy. Add this to the crockpot and stir.
Shred the chicken, removing the bones and any tough bits. It should just be falling apart.
Return the meat to the slow cooker and stir. Return the lid and cook for another 10 minutes.
Season with salt and pepper to taste. Stir in the cilantro.
INGREDIENTS:
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