Teriyaki Chicken

Just because you do not have a lot of time to prepare a great dinner doesn’t mean you can’t have one. All you have to do is plan a little. I love marinating because it is super simple to put together and toss in the fridge. When I come back to it, whether it is a few hours later or the next day it is ready to cook and off to the table in 15 minutes. How can you go wrong? Love that! I use foodsaver bags, but you can easily use a gallon ziplock or a bowl/plastic wrap combo. It is so simple, just pour the ingredients into the bag or bowl,shake or whisk around, add chicken and chill 🙂

I love these flavors and have made this before with tofu, so I was sure it would work great for chicken. It did 🙂 Michael really enjoyed it!

Teriyaki Chicken
4 servings

5 tablespoons tamari
1 teaspoon ginger, minced
3 tablespoons honey
2 tablespoon white wine
2 tablespoon white wine vinegar
2 garlic cloves, minced
4 boneless, skinless chicken breasts

In a gallon ziplock, foodsaver bag or bowl mix together all the ingredients except the chicken. Add the chicken and marinate, turning or shaking the bag for 20 minutes – overnight.

Heat a skillet or grill pan over medium-high heat. Add chicken (reserving marinade) and cook turning once for 15 or so minutes until cooked through. While chicken is cooking reduce marinade in a small pan. During the last 5 minutes of cooking, brush reduced marinade on chicken. Serve and Enjoy!

Chicken with Potato-Pepper Hash

I knew that Michael loves hash so I wanted to give it a shot. He enjoyed this one and I loved how colorful it came out! Enjoy 🙂

Chicken with Potato-Pepper Hash

Serves 4

5 small red potatoes, unpeeled, cut into 1/2″ pieces
1 medium red pepper, diced
1 medium green pepper, diced
2 medium green onions, cut into 1/2″ slices
2 teaspoons plus 1 tablespoon canola oil
1 1/2 teaspoon salt
1 tablespoon all-purpose flour
1 teaspoon chili powder
4 medium, boneless chicken-breasts

  1. In 2-quart saucepan over high heat, heat the potatoes and enough water to cover to boiling. Reduce heat to low; cover and simmer 5 to 10 minutes or until potatoes are almost tender; drain
  2. Meanwhile, in nonstick 12-inch skillet over medium-high heat, in 2 teaspoons hot oil, cook diced red and green peppers until lightly browned, stirring frequently.
  3. Add the cut-up potatoes, green onions, and 3/4 teaspoon salt to the skillet. Continue cooking until potatoes are golden brown and tender, stirring mixture frequently. Remove from heat and keep warm on a platter.
  4. Mix together flour, chili powder, and 3/4 teaspoon salt. Coat chicken breasts with flour mixture.
  5. In the same skillet over medium-high heat, in 1 tablespoon hot oil, cook chicken breasts 6 to 8 minutes, until they are lightly browned on both sides and juices run clear when pierced with a knife, turning chicken pieces occasionally. Arrange the chicken on platter with the potato hash.

‘Chicken salad’ sandwich

Ahhhh Skinny Bitches! I love those fabulous ladies, Rory Freedman and Kim Barnouin! They have had the most amazing impact on the vegan movement and helping people eating a healthy vegan diet. Everything I have made from them has been amazing 🙂

This ‘Chicken salad’ sandwich recipe was quick to make and the perfect quick fix for lunches. You can eat this salad or bread, put it on lettuce wraps or eat it straight.

‘Chicken salad’ sandwich
Recipe from ‘Skinny Bitch in the Kitch’

Makes 3 or 4 sandwiches

• 1/2 cup vegan mayonnaise
• 2 teaspoons lemon juice
• 1 tablespoon coarse nutritional yeast
• 1/2 tablespoon agave nectar
• 1/4 teaspoon fine sea salt
• 1/4 teaspoon curry powder
• 1/8 teaspoon pepper
• 2 cups chopped or shredded vegan chicken strips or chunks (thawed, if frozen)(I used seitan)
• 1/4 cup halved (quartered if large) seedless red grapes (optional)(I did not use grapes)
• 1 celery stalk, finely diced
• 1/4 small red or white onion, finely diced (I used shallots)
• 2 tablespoons chopped fresh Italian parsley
• 6 to 8 slices vegan whole-wheat bread

  1. In a small bowl, combine the mayonnaise, lemon juice, yeast, agave nectar, salt, curry powder and pepper. In a large bowl, combine the chicken, grapes (if using), celery, onion, and parsley. Add the mayonnaise mixture to the chicken mixture, tossing gently.
  2. Spread the chicken salad on 3 or 4 slices of bread, top with remaining 3 or 4 slices, and serve.

Chicken with Peppers and Hummus

This dish was super easy and had bright fun colors! The hummus blended in with the chicken but Michael said it was a great addition. This is a great weeknight meal that can be thrown together so quickly! You could even just buy chicken tenders and throw this together with the veggies for a super fast dinner.

Chicken with Peppers and Hummus
adapted from Gourmet
4 servings

1/3 cup olive oil
1 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
1/4 teaspoon dried oregano, crumbled
1 1/2 pounds skinless boneless chicken breasts, sliced in 1 1/2 inch tenders
1 red or orange bell pepper, cut lengthwise into 1/2-inch-wide strips1 Italian frying or Cubanelle pepper, cut lengthwise into 1/2-inch-wide strips
1 medium red onion, cut lengthwise into 1/2-inch-wide strips
1 (8- to 10-ounce) container prepared hummus

  1. Preheat broiler. Line a large baking pan with foil.
  2. Stir together oil, salt, cumin, pepper, and oregano in a large bowl, then toss with chicken and vegetables.
  3. Arrange in baking pan and broil 4 to 6 inches from heat, stirring once, until chicken is just cooked through and vegetables are lightly charred, about 8-12 minutes.
  4. Divide hummus among plates and top with chicken and vegetables.

Provencal Chicken with Rosemary Orzo

This was a great dish. Michael loved it all and I thought the orzo was so simple yet super flavorful! I forgot to drain the can of tomatoes so it took me longer to reduce the sauce, so please do not make the same mistake I did 🙂 Although I did not eat the chicken, I knew this was going to be a good one because I love these flavors. Tomatoes, Olives, Leeks and White Wine, OH MY! YUM! Enjoy!

Check out those boiling bubbles!!!

Provencal Chicken with Rosemary Orzo
Recipe adapted from Gourmet

Provencal Chicken
Serves 6

6 boneless, skinless chicken breasts
2 tablespoons olive oil
1/2 cup dry white wine
2 garlic cloves, minced
white part of 4 leeks, halved lengthwise, sliced 1/4 inch thick crosswise, washed well, and drained (make sure to drain!)
2 cups chicken broth
a 28-to-32 ounce can diced tomatoes, drained
1 teaspoon freshly grated orange zest
1 cup drained Niçoise or Kalamata olives

Pat chicken dry with paper towels and season with salt and pepper. In a large heavy flameproof casserole pan or deep skillet, heat oil over moderately high heat until hot but not smoking and brown chicken in 2 batches, transferring with tongs as browned to a large plate.

Turn on the fan, unless you want to the smoke detector going off 🙂 Add wine to casserole and boil, scraping up browned bits, until almost evaporated. Add garlic, leeks, broth, tomatoes, zest, and chicken with any juices accumulated on plate and simmer, covered, turning chicken once, until chicken is cooked through, about 15-20 minutes. Transfer chicken to a platter.

Add olives to tomato mixture and boil sauce until thickened slightly. Season sauce with salt and pepper and serve with chicken and rosemary orzo.

Rosemary Orzo

Serves 6

1 pound orzo
3 tablespoons extra-virgin olive oil
1 tablespoon finely chopped fresh rosemary leaves

Bring a 6-quart saucepan of salted water to a boil and cook orzo until tender, about 10 minutes. Drain orzo well and in a large bowl toss with oil, rosemary, and salt and pepper to taste.

Cracked Pepper Chicken

I always make big batches of chicken so Michael has leftovers for lunch and dinners and I am always trying to come up with new ways to prepare chicken for him. I bet this is a quam with people everywhere! haha This is a twist on the classic lemon pepper chicken.  I liked using whole peppercorns because I bet it gave it more a spicier bite 🙂 Plus it was fun to crush them up!

Cracked Pepper Chicken
Serves 4

2 teaspoons whole black peppercorns
Four skinless, boneless chicken breasts
2 tablespoons freshly squeezed lemon juice
½ teaspoon grated lemon zest
¼ cup extra virgin olive oil

  1. Place peppercorns in a small ziplock bag and crush with a meat mallet, hammer or back of skillet. Dry chicken breasts and sprinkle peppercorns on both sides to adhere.
  2. Whisk lemon juice, lemon zest, and olive oil together in large bowl. Season with salt  and add chicken breasts and turn to coat. Marinate 15 minutes, turning several times.
  3. Heat a grill pan or skillet over medium heat. Place chicken in pan (reserving marinade) and cook both sides until golden. Lower heat if they are starting to burn.  Pour reserved marinade over chicken to baste. Serve and enjoy!

Chicken and Mushrooms & Spinach Bread Pudding

OH MY GOODNESS, WE HAVE A WINNER!!! This was a fabulous dinner! I had the bread pudding which was insane! And Michael Loved the chicken and the bread pudding! I would say try this one asap 🙂

This chicken was pretty simple and I am guessing that any dish with white wine, garlic and mushrooms must be good! I loved making a bread pudding a little healthier by using multi-grain bread instead of plain old sugary white bread. It was divine!

Chicken and Mushrooms
4 servings

  • 3 tablespoons olive oil
  • 8-10 ounces cup white button mushrooms, sliced
  • 2 tablespoon garlic, minced
  • 4 boneless, skinless chicken breasts
  • Salt and pepper
  • 6 tablespoon dry white wine
  • 2 tablespoon lemon juice
  • 2 tablespoon fresh parsley, minced

Heat oil in a skillet over medium heat. Add mushrooms and garlic and cook until mushrooms soften, about 5 minutes. Transfer mushrooms to plate and keep warm. Salt and pepper the chicken and add to skillet. Cook on both sides until cooked through and the browned. Add wine and lemon juice and continue cooking until reduced to 4 tablespoons, about 5 more minutes. Serve chicken with mushrooms, pan sauce and sprinkled parsley on top.

Spinach Bread Pudding
6 servings

  • 6 eggs2 cups low-fat milk
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon coarsely ground black pepper
  • dash ground nutmeg
  • 1 10 ounce package frozen chopped spinach, thawed and squeezed dry
  • 1 cup shredded Monterey Jack cheese
  • 8 slices multi-grain bread, cut into 3/4-inch pieces (crusts discarded)

Preheat oven to 375 degree. In a large bowl, whisk eggs, milk, thyme, salt, pepper, and nutmeg until combined. Stir in spinach, Monterey Jack, and bread. Pour the bread mixture into lightly sprayed or greased 13″ by 9″ glass baking dish. Bake until browned and puffed, and knife inserted in center comes out clean, 25 – 35 minutes. Remove from oven; let stand 5 minutes before serving and ENJOY!

Pre-Cooked Bread Pudding

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