Chicken Fajitas

This is from Nettie, and it needs a good, safe spot on this site.

It was sooooo easy and my favorite fajitas I've made. Almost as good as our favorite Mexican place here (Juan's Flaming Fajitas. I'll take you if you visit). That's a lie. No fajitas are even close to their's.

My grocery store didn't have True Lime (I've seen it easy at other places), but I just used lots of fresh lime once they were done.
I did 3 chicken breasts and had to split all of it between 2 sheet pans.

https://ourbestbites.com/sheet-pan-fajitas/

Ingredients

1.5 – 2 pounds boneless, skinless chicken thighs, trimmed and sliced (see note)
1 large onion, sliced
2 large bell peppers (or 3 small/med ones), sliced
3–4 tablespoons olive oil (or other oil of your choice) I prefer our Lime Olive Oil
2 teaspoons kosher or sea salt
1/2 teaspoon black pepper
1 teaspoon smoked paprika
1 1/2 teaspoons chili powder
1 1/2 teaspoons cumin
1 teaspoon dried oregano
1 teaspoon garlic powder
2–3 teaspoons True Lime, optional
handful of cilantro
1 lime
optional for serving: sour cream, guacamole/avocado, tortillas, rice and beans, etc.

Instructions

Preheat oven to 425 degrees.  Have a large sheet pan ready (cover with foil or parchment for easy clean-up). 

Place sliced chicken, onions, and peppers in an extra large mixing bowl.  Drizzle on oil and all seasonings. Toss to coat.  (Tip:  I keep Nitrile gloves in my kitchen and use them for things like this- tossing with your hands is much easier!)  

Spread chicken and pepper mixture out evenly on baking sheet and place in oven.  Bake for 20-30 minutes (closer to 20 with convection) until chicken is cooked through and vegetables are tender.  If desired, place under broiler for a quick minute to brown. 

Remove from oven and if desired, sprinkle cilantro over everything and give it a big squeeze of fresh lime juice (you might not need fresh lime if you used True Lime, but I say never enough lime.)

Quinoa Bake

This doesn't even deserve a post. But since my kids LOVED it tonight, maybe it does. it really is just ok. haha. But it was the easiest thing ever -- I had everything on hand. Well, except I ran to Costco for a rotisserie chicken. I added extra lime.

I halved it in a 8x8. We all ate it with tortilla chips.

https://www.melskitchencafe.com/quick-and-easy-cheesy-black-bean-quinoa-bake/

• 3 cups cooked quinoa, about 24 ounces (see note) 
•  2 cans (15 ounces each) black beans, rinsed and drained 
•  16 ounces tomato sauce 
•  12 ounces salsa verde (can sub your favorite tomato salsa, if desired) 
•  Juice of 1 lime (about a tablespoon) 
•  1 tablespoon chili powder 
•  1 1/2 teaspoons  cumin 
•  1 teaspoon dried oregano 
•  1 teaspoon onion powder 
•  1/2 teaspoon garlic powder or 2 cloves garlic, finely minced 
•  1/2 teaspoon salt 
•  1/4 teaspoon black pepper 
•  3 cups cooked, chopped chicken (rotisserie chicken works great here - you can easily leave the chicken out for a meatless dish as well) 
•  2-3 cups shredded Monterey jack and cheddar cheeses 
•  Chopped, fresh cilantro for garnish 

INSTRUCTIONS

1. Preheat the oven to 375 degrees. Lightly grease a 9X13-inch baking dish. Set aside.
2. In a large bowl, stir together the quinoa, black beans, tomato sauce, salsa verde, lime juice, chili powder, cumin, oregano, onion powder, garlic powder, salt, pepper, and chicken (if using). Taste and add additional salt and pepper to taste, if needed.
3. Spread half of the mixture in the prepared baking dish. Sprinkle with half of the cheese. Layer with the rest of the quinoa mixture followed by the remaining cheese.
4. Bake, uncovered, for 20-30 minutes until hot and bubbling. Sprinkle with fresh cilantro (optional) and serve with tortilla chips, if desired.

Chicken Burrito Bowls

If you have an instant pot, this is for you. Super easy, really good, and my kids all loved it. So it's a winner. I honestly can't figure out if I love my instant pot or not. For some things I do --- like this quick, one pot meal and mashed potatoes, but I don't like cooking roasts or plain chicken in it. I just prefer the crock pot/slow cooker for that. But this reminded me that I need to find more recipes like this one to use it. It was soooo easy and quick clean up.

https://damndelicious.net/2018/02/26/instant-pot-20-minute-chicken-burrito-bowls/

• 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks (I used 2 chicken breasts, whole. I didn't even read that I was supposed to cut them into 1 inch chunks, but I wouldn't have anyway. But next time I will cut them in half just so they cook more and fall apart more easily)
• 1 (1.25-ounce) package taco seasoning
• 1 cup low sodium chicken broth, divided
• 1 (15-ounce) can corn kernels, drained
• 1 (15-ounce) can black beans, drained and rinsed
• 1 cup salsa, homemade or store-bought
• 1 (4.5-ounce) chopped green chiles
• 1 cup long-grain rice
• 1 cup shredded Mexican blend cheese
• 2 tablespoons chopped fresh cilantro leaves

DIRECTIONS:

1. Add chicken, taco seasoning and 1/4 cup chicken broth to a 6-qt Instant Pot® and gently toss to combine. 
2. Stir in corn, black beans, salsa and green chiles.
3. Without stirring, add rice and remaining 3/4 cup chicken broth.
4. Select manual setting; adjust pressure to high, and set time for 10 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions. Stir in cheese until melted, about 1 minute. Here's what I did here after it was done cooking:  fluff rice with a fork and let it sit before mixing it all together so it's a better texture. Then I pulled the chicken breasts out, shredded the meat, and served separately ... just cause that's how I wanted it. Then I mixed the corn, beans, and rice together. I also served the cheese on the side, so it didn't make it a big ball of cheese in the fridge. 
5. Serve immediately, garnished with cilantro, if desired.

Greek Chicken Wraps

We loved these. I'm trying to simplify my menu planning, and this was perfect. It was quick and delicious. Perfectly light for summer, but still had flavor. I don't usually love Greek stuff like this, but I couldn't get enough. You MUST pickle the onion. It tones down the strong flavor. Even Annie was eating them like candy. So good.

yield: 6 burritos or wraps

GREEK CHICKEN BURRITOS {OR WRAPS}

TOTAL TIME: 40 MINS

PREP TIME: 25 MINS

COOK TIME: 15 MINS

INGREDIENTS:

QUICK PICKLED ONIONS:

• 1/4 cup apple cider vinegar
• 1/4 cup water
• 1 tablespoon sugar
• 1 teaspoon coarse, kosher salt
• 1/2 to 1 cup thinly sliced red onion

TZATZIKI SAUCE:

• 1 medium English/seedless cucumber, shredded (I use the large holes of my box grater)
• 1 cup (8 ounces) plain Greek yogurt I forgot to buy this, I used sour cream and it worked great.
• 1 tablespoon fresh lemon juice
• 2 cloves fresh garlic, finely minced or pressed through garlic press
• Salt and pepper to taste
• Drizzle of olive oil

GREEK CHICKEN + EXTRAS:

• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/2 teaspoon coarse, kosher salt
• 1/2 teaspoon coarsely ground black pepper
• 2 pounds boneless, skinless chicken breasts
• 6 flatbreads, wraps or tortillas (we bought Oroweat multigrain pocket thins and they were soooo good. Moist and delicious)
• 1 cup chopped tomatoes
• 1 to 2 cups chopped romaine lettuce
• Crumbled Feta cheese

DIRECTIONS:

1. For the quick pickled onions, combine the vinegar, water, sugar, and salt in a small microwave-safe bowl and heat until the sugar and salt mostly dissolve, about a minute or so. Add the onions, turning them to coat in the mixture. Set aside. I forgot to microwave. Oops.
2. For the tzatziki, lightly squeeze any excess water out of the cucumber over the sink (with your hands or with the cucumber wrapped up in a towel). In a bowl, stir together the yogurt, lemon juice, garlic, and a pinch of salt and pepper. Add the drained cucumber, and stir to combine. Drizzle with a teaspoon or so of olive oil. Set aside.
3. For the chicken, in a small bowl, stir together the oregano, basil, onion powder, garlic powder, salt and pepper.
4. Pat the chicken pieces dry and rub the spice mixture all over both sides of the chicken.
5. Preheat a grill (or grill pan, broiler or skillet) to medium-high. Grill/cook the chicken for 4-5 minutes per side (exact time will depend on the thickness of the chicken) until cooked through; an instant-read thermometer should register 165 degrees F. (I just used my cast iron skillet on the stove with the lid on. )
6. Lightly tent the chicken with foil and let rest for 5-10 minutes.
7. To assemble, heat the flatbread/wraps/tortillas until just warm (in a skillet or I sometimes throw them into a ziploc bag and microwave with the bag opened for 30-45 seconds).
8. Cut the chicken into cubes or slices. Arrange the chicken down the center of each flatbread. Top with lettuce, tomatoes, pickled onions, tzatziki and feta cheese. Roll up, cut in half, if desired, and serve immediately.

NOTES:

Each of the components for this recipe can be made ahead of time. The pickled onions can be refrigerated for several days – same with the tzatziki sauce. 

If you have the time, try rubbing the spice mixture on the chicken and letting it rest/marinade for up to 12 hours. After being grilled, the chicken can also be refrigerated and used for leftover wraps (or for quick lunches). It was just as good or better leftover

Chicken Salad

Alright.  This is hands-down my favorite chicken salad.  My friend served it at a Valentine's party and I just kept digging it out of the croissants; the salad was too good to eat on a roll. I used Costco rotisserie.  

She said it's from her Best Bites recipe book.  The mango chutney is magic.  I found it next to the hot sauces in my grocery store (I expected to find it next to the jam).

this is easy. chicken+kale+sweet potatoes

Get yourself a rotisserie chicken from Costco (I get one every time I go) and this is a breeze.  Just add it in at the end.  I just use baby kale from a bag, but spinach would suffice too.  I added like double the greens, but would probably quadruple it next time.  It shrinks to nothing, so why not?  Also, I put the pan under the broiler at the end.

It's not some earth-shattering, over the top delicious meal, but it is really good. And totally nutritious.
carb+protein+veggies+fat. I think I did green beans on the side.

Ingredients

• 1 tablespoon olive oil
• 1 to 1 1/2 pounds boneless, skinless chicken breasts, cubed in 1/2-inch pieces
• Salt and pepper
• 1/2 cup finely diced shallot or other onion (like red or yellow)
• 1 medium red bell pepper, seeded, stemmed and diced
• 2 cloves garlic, finely minced
• 2 medium sweet potatoes (about 25 ounces, 3 to 4 cups), peeled and small-diced
• Pinch of red pepper flakes (optional)
• 1/2 cup low-sodium chicken broth
• 2 cups (about 4 ounces) stemmed and chopped kale
• 1/2 to 1 cup shredded Monterey Jack or other cheese of choice 

Instructions

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1. In a large, 12-inch nonstick skillet, heat the olive oil over medium heat until hot and shimmering.
2. Season the chicken pieces with salt and pepper and add to the skillet in a single layer. Let them cook and sizzle without moving (so they can get nice and golden) for 1-2 minutes. Flip the pieces and continue cooking until no longer pink in the center, another 1-2 minutes. Remove the chicken to a plate, keeping as much liquid in the skillet as possible, and return the skillet to medium heat.
3. Add a drizzle of olive oil if the skillet is dry. Add the shallot (or onions), red pepper, and garlic. Cook, stirring often, for 5 minutes, until the onions have started to turn translucent and soften. 
4. Add the sweet potato, red pepper flakes (if using), and broth. Give the mixture a good stir and bring to a gentle simmer. Cover the skillet and cook for 8-10 minutes, stirring once or twice to make sure the sweet potatoes aren't sticking (turn the heat down, if needed), until the sweet potatoes are tender. Add more broth as it cooks if the mixture becomes sticky or dry. 
5. Add the chicken back to the skillet along with the kale. Stir and heat through until the kale is bright green and slightly wilted (if you like the kale more tender and cooked, add it to the skillet first without the chicken, cover the skillet and let it steam until it is tender; uncover, add the chicken and heat through).
6. Season to taste with additional salt and pepper. 
7. Sprinkle cheese over the top and cover with the lid until melted or pop under a preheated oven broiler until golden and bubbly. 
8. Serve immediately. 

Slow Cooker Jalapeno Popper White Bean Chili

This will be a regular in our house. It's a slight variation from Kelli's white chili, which I love.
It doesn't necessarily have to be a slow cooker recipe, either. If you have a rotisserie chicken, use canned beans, and saute the veggies for a little bit, it could be a 30 minute meal.

Slow Cooker Jalapeno Popper White Bean Chili

Yield: Serves 6-8

Recipe HERE. See her notes for some additional directions.

 

Ingredients

• 1 cup chopped yellow or white onion
• 2 jalapeno peppers, seeded and finely chopped
• 3 cloves garlic, finely minced or pressed
• 1/2 cup red or yellow bell pepper, small diced
• 1 pound chicken breasts, trimmed of fat (about 2 chicken breasts)
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 (14-ounce) can diced tomatoes, undrained
• 4 cups low-sodium chicken broth  (I kept this the same, but was worried it would be too much liquid since I didn't use dry beans. It ended up being perfect for me, though).
• 12 ounces dry white beans, rinsed and picked through to remove any stones or bad beans (I just used 2 cans of white beans, drained and rinsed)
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 8 ounces light cream cheese, cut into cubes
• 1 cup frozen corn kernels (i used 1 can, drained)
• 6-8 slices bacon, cooked and crumbled or chopped

Directions

1. Add all the ingredients except the cream cheese, corn and bacon to a 5-quart slow cooker. Cook on low for 7-9 hours (I did 4-6 hoursish since my beans were already cooked).
2. Remove the chicken and chop into pieces or shred into bite-sized pieces. See the note above about thickening part of the soup. Make your decision. Then return the chicken to the slow cooker.
3. Stir in the cubed cream cheese and the corn. Cover the slow cooker to let the cream cheese soften and the corn heat through, about 10-15 minutes.
4. Stir to combine. Add additional salt and pepper to taste. Serve topped with the crumbled bacon.

Wing Night

buy the big bag of popcorn chicken from Costco.

Sauce 1: Sweet and Spicy
1/3 cup Franks Hot Sauce
1 1/2 cup brown sugar
1 T water
heat on the stove until saucy

Sauce 2: Garlic Parmesean
1 cube of butter
sauté 1ish clove of minced garlic (or garlic powder)
add 1/2 cup of parmesean
heat on the stove until saucy

Sauce 3: Ranch Dressing

serve with carrot and celery sticks

Grilled Chicken and Veggie Skewers

We had these last night and I loved them.  Fast sunday dinner always tastes soooo good.

I did all the tomatoes on one skewer and all the zucchini on one skewer and all the mushrooms on one skewer...and so forth, so that it would cook evenly.  Plus I don't love to mix my chicken with veggies on skewers.

Grilled Chicken and Veggie Skewers
Recipe by Our Best Bites

Ingredients:

1 lb. chicken breasts, cut into small, bite-sized pieces

1 each yellow and green zucchini squash, cut in half (if large) and sliced

8 oz. small whole mushrooms, stems removed

1 red, yellow, or orange bell pepper (or combo of 2 or more), chopped into bite-sized pieces

1 small red onion, carefully cut into bite-sized chunks (try to keep as much of the pieces in tact as possible, but don’t stress it if they start to fall apart)

Sweet cherry tomatoes

1 recipe of Zesty Italian Dressing (below) or 1 bottle of Berenstein’s Italian Dressing

Prepare Zesty Italian Dressing:

1/4 c. white vinegar

1/4 c. lemon juice

2 tsp. sugar

1 tsp. dry mustard

1/2 tsp. salt

1/2 tsp. seasoning salt

1/2 tsp. red pepper flakes (this really doesn’t add much heat; it’s better with it!)

1/4 tsp. black pepper

4 cloves garlic

1 c. canola oil

1/3 c. Parmesan cheese (either fresh or from a can)

3/4 tsp. Italian seasoning (add more if needed)

In a blender, combine vinegar, lemon juice, sugar, mustard, salt, seasoning salt, black pepper, garlic, and red pepper flakes. Blend. While blender is running, slowly add oil in a steady stream. Turn off blender and add Italian seasoning and Parmesan cheese. Pulse blender 2-3 times to combine herbs and cheese. Remove 1/2 c. of dressing for basting during grilling and set aside.

Place cut-up chicken in a shallow dish and pour a little less than half of the remaining dressing over the chicken. Place in refrigerator for 2-3 hours or until ready to use.

Place chopped veggies in a dish (a 9×13 pan works great) and pour remaining dressing (except for reserved 1/2 c.) over the veggies. Toss gently to combine. Set aside.

If using bamboo skewers, soak in water for about 30 minutes.

When chicken is done marinating, skewer veggies and chicken (you’ll have far more veggies than chicken, so keep that in mind when assembling your skewers; I use about 3 pieces of chicken per skewer, but as many vegetables as I can get on there).

Preheat grill and then cook skewers for about 10-12 minutes over medium heat until chicken is cooked through and veggies are tender-crisp, turning at least once.