Easy Blackened Chicken

 Easy Blackened Chicken

1 lb boneless, skinlees chicken thighs

 Seasoning:

4 tsp olive oil

2 tsp balsamic vinegar

1 tsp salt

3/4 tsp pepper

1 1/4 tsp chili powder

1/2 tsp cumin

1/2 tsp garlic powder

1/2 tsp paprika

1/4 tsp ground corinader

1/8 tsp red pepper flakes

Preheat over to 425°.

Whisk all the seasoning ingredients together.

Trim excess fat off chicken thighs. Pat dry with a paper towel. Rub seasoning mixture all over each chicken piece using your hands. Cover evenly, and use all the seasoning.

Lay thighs out flat on a foil covered baking sheet, spaced out so they don't touch. Bake for 15 mins, then remove from oven.

Move the over rack to about 8-10 inches from top and switch over to broil. Place chicken back into oven and broil for 5-10 mins or until you have nice blackened outside. 

Remove pan from oven and let sit for 5 mins to rest. Enjoy!

Vegetable Rice Pilaf

 Vegetable Rice Pilaf

2 Tbsp butter

1 c. diced onion

1 c. diced carrot

1 1/2 c. rice (I prefer basmati)

3 c. water

1 Tbsp chicken bullion (Better than Bullion chicken base)

1/2 tsp salt

1/2 tsp pepper

parsley for garnish

Heat butter in a large sauce pan over med-high heat. Once butter is melted add onions and carrots and cook for about 4-5 mins, until the veggies start to soften.

Stir in the rice and toast for 1-2 mins. Add the water, chicken bullion, salt, and pepper. Stir to combine. Bring to a boil. 

Cover and reduce heat to low. Simmer for 20 mins, covered. Remove from heat and let sit for 5 mins. Fluff with a fork. You can add chopped parsley at this point if you would like.

Chipotle Chicken Cavatappi

This is a spin on Noodle and Company's Chipotle Chicken Cavatappi. I looked up a few copy cat recipes, gathered the ingredients and then ran out of time to cook the recipe per the instructions, so this recipe was born instead as a quick on pot meal-plus the pasta, loosely based on another recipe I make often.

Chipotle Chicken Cavatappi

1 lb cavatappi noodles, cooked and drained

2 Tbsp butter

1 shallot, finely diced

2 lbs chicken breasts, cubed into 1" pieces

1 tsp salt

1 tsp black pepper

1 Tbsp garlic, minced

2-3 Tbps diced chipotle pepper in a adobo sauce (I use La Costena in the jar.) Can use more if you want more heat

1 Tbsp flour

2 cups heavy cream

1 cup gouda cheese, shredded

1 cup parmesan cheese, shredded

1 cup roasted red peppers, diced

1 cup corn (frozen)

2 cups spinach

1 lime, cut into wedges for serving

Cook pasta according to package directions to al dente. Drain and set aside.

Melt butter in a large skillet. Add shallots and chicken, season with salt and pepper (can add more to taste) and cook until chicken in no longer pink. Add garlic and saute for 30 seconds. 

Add chipotle peppers in adobo and stir to coat chicken. 

Add flour and cook until juices thicken slightly. approx 1 min.

Add heavy cream and stir to combine. Add cheese and stir. 

Once cheese is melted, add roasted red peppers, corn and spinach. Cook until spinach is wilted, about 2-3 mins. Add drained pasta and toss to coat. Serve immediately with fresh lime juice squeezed over top.

Macro-friendly Spicy Shrimp Taco Bowl

 This dish is loaded with so many fresh bright flavors! I loved how many colors were in this dish and how healthy it tasted!

INGREDIENTS 

(Serves 6)

SPICY SHRIMP

2 lbs. shrimp

2 tsp. Chili powder

1 tsp. Cumin

1 tsp. Onion powder

1 tsp. Garlic powder

2 tsp. Salt

1/2 Tbsp. Olive oil

2 cloves garlic, minced 

Pinch of red pepper flakes for heat

Cabbage

MANGO SALSA 

1 Bell pepper, diced (red, orange, or yellow are best)

1 Jalapeño, diced

1 medium onion, diced

1 lime zested and juiced

1/4 tsp. Salt

1 1/4 C mango, diced

Handful of cilantro, chopped

DRESSING 

1/2 C non-fat Greek yogurt

1/2 C reduced-fat buttermilk

Half an avocado

1 oz. Cotija cheese

1/2 tsp. Onion powder

2 frozen garlic cubes or 2 minced cloves

3/4 tsp. Salt

1/4 tsp. Pepper

2 Tbsp. Fresh lemon juice

1/2-1 fresh jalapeño

Handful of cilantro - if you hate cilantro, sub parsley, still good!

2 Green onions

INSTRUCTIONS

Thaw and remove tails on your shrimp. Pat dry and place in a bowl. Add your dry seasonings and olive oil. Combine well so it covers the shrimp.

Heat a heavy bottomed skillet over high heat. Spray with a mist of olive oil spray.

Add your shrimp in a single layer, cooking in shifts if needed. Cook for 2 minutes, then flip. Cook how for 2 more minutes.

Turn off the pan and add the garlic and red pepper flakes. Toss around in the hot pan to cook the garlic just a little bit without burning.

Combine all the salsa ingredients to make the mango salsa and blend together all dressing ingredients to make the dressing. Store both in the fridge until you’re ready to use. Use them on all of your salads, bowls and tacos.

Cook cauliflower rice, or regular rice.

Toss cabbage with 1 Tbsp. Of the dressing and a squeeze of lime.

Add your cauliflower rice or rice to a bowl and top with dressed cabbage, spicy shrimp, mango salsa, avocado, and additional 2 Tbsp of dressing.

Finish with a sprinkle of cotija cheese, fresh cilantro, and a squeeze of fresh lime. Enjoy!

Thanks for the Original recipe found HERE. 

Cilantro Lime Air Fryer Chicken Tenderloins

 This recipe goes along so well while dipping it with the Jalapeño Herb Sauce. This was a huge hit with every single person in our family. The flavor is so delicious! 

INGREDIENTS

2.5 lbs chicken tenderloins

CILANTRO LIME MARINADE

1/4 C lime juice

1 Tbsp. Olive oil

1 Tbsp. Honey

1/4 C cilantro minced

5 frozen cubes garlic or fresh cloves, minced

2 tsp. Chili powder

2 tsp. Ground cumin

1 tsp. Onion powder

1/2 tsp. Kosher salt

INSTRUCTIONS

Combine the ingredients to make the marinade in a large resealable bag and shake to mix. Trim the tenderloins and place them in the bag with the marinade. Marinate for 30 minutes to 2 hours.

Preheat air fryer to 400 degrees F for 2-3 minutes. Just before cooking, sprinkle the chicken with a good pinch of kosher salt and a few cracks of pepper. Spray the air fryer basket with a mist of olive oil and place the tenderloins into the basket in a single layer. Cook for 10 minutes or until the tenderloins reach an internal temperature of 165 degrees F. You can also grill the chicken at medium-high heat for 2-3 minutes per side.

Remove chicken from air fryer and serve with the linked sauce above. Use leftovers in tacos, salads, wraps, sandwiches, and bowl throughout the week.

Thanks to the original recipe found HERE.

Jalapeños Herb Sauce

 I have been introduced to Lillie Eat and Tells blog recently and I came across this Jalapeños herb sauce that goes so well with the Cilantro Lime Air Fryer Chicken Tenderloins. The flavor is so delicious and vibrant! It was a HUGE hit with everyone in the family.

INGREDIENTS

1 C cilantro

1C lightly packed parsley

1/4 C fresh oregano or 4 tsp. Dried

5 Tbsp red wine vinegar (or balsamic vinegar, which is what I had)

1 jalapeño, seeded

2 cloves garlic minced

1 Tbsp. olive oil

3 Tbsp. Greek yogurt

1/8-1/4 tsp. Kosher salt

Pinch of red pepper flakes

INSTRUCTIONS

Blend it all until smooth. Enjoy!

Thanks to the original recipe found HERE.

Salsa Verde

My friend that lives in North Carolina whose parents are from Mexico makes her own tortillas and made this BOMB salsa. I had to find a recipe to recreate it. It does have a slight heat to it, but it is so delicious! You could just do one jalapeños if you are worried. But the flavor is so delicious!

INGREDIENTS

8-10 Tomatillos

2 jalapeños 

1 white onion

6-7 garlic cloves

2 tsp chicken bouillon 

1 Tbsp dried oregano

Handful of cilantro (I was generous, I love cilantro)

1/2 Tbsp salt

INSTRUCTIONS

Peel and wash tomatillos, cut stems off jalapeños and cut onion in half. Heat avocado oil in a large pan and add tomatillos, onions, jalapeno, and garlic. Cook until both sides are a little charred and blistering. Add oregano, chicken bouillon, and 1 1/2 C water. Simmer until tomatillos turn light green then add everything but the water into a blender. Add salt and cilantro and blend. Cool for an hour or enjoy right away. Delicious with chips or quesadillas, or anything Mexican food really!

Thanks to the original recipe found HERE.