Chicken Lime Soup

Servings

Ingredients

2 Tbsp olive oil
1 onion chopped
6 garlic cloves thinly sliced
6 boneless skinless chicken thighs cut into 1/2 in. pieces
2 canned chipotle chilies in adobo sauce finely chopped, plus 2Tbsp adobo sauce
6 cups chicken broth
1/2 cup cilantro chopped
2 limes juiced
salt and pepper
1 avocado diced
tortilla chips crushed

Servings

Ingredients

2 Tbsp olive oil
1 onion chopped
6 garlic cloves thinly sliced
6 boneless skinless chicken thighs cut into 1/2 in. pieces
2 canned chipotle chilies in adobo sauce finely chopped, plus 2Tbsp adobo sauce
6 cups chicken broth
1/2 cup cilantro chopped
2 limes juiced
salt and pepper
1 avocado diced
tortilla chips crushed

Instructions

In a large saucepan heat the olive oil over medium-high heat. Stir in the onion and garlic, lower the heat to medium and cook until the onion begins to brown, about 7 minutes. Increase the heat to high, push the vegetables to the side of the pan, add the chicken and cook, stirring, until golden, about 5 minutes. Stir in the chipotles and adobo sauce, then stir in the chicken broth. Lower the heat and simmer for 15 minutes, skimming any foam. Stir in the cilantro and lime juice, season with salt and pepper.
Crush tortilla chips in bowls, top with soup and diced avocado. Enjoy!

Recipe Notes

Recipe adapted from Rachael Ray

Grilled Chicken with Cobb Salad

Servings

Ingredients

4 boneless skinless chicken breast
1 sm onion cut into 1/2 in. thick rings
1 cup buttermilk
2 garlic cloves smashed
salt and pepper
4 slices bacon
3 lg eggs
1/4 cup vegetable oil
4 tsp white wine vinegar
1 Tbsp dijon mustard
2 hearts of romaine lettuce chopped
1 tomato chopped
1 avocado chopped
1/3 cup blue cheese crumbled

Servings

Ingredients

4 boneless skinless chicken breast
1 sm onion cut into 1/2 in. thick rings
1 cup buttermilk
2 garlic cloves smashed
salt and pepper
4 slices bacon
3 lg eggs
1/4 cup vegetable oil
4 tsp white wine vinegar
1 Tbsp dijon mustard
2 hearts of romaine lettuce chopped
1 tomato chopped
1 avocado chopped
1/3 cup blue cheese crumbled

Instructions

Pound the chicken between two sheets of plastic wrap with a mallet until 1/4 to 1/2 inch thick. Transfer to a large bowl and add the onion, 3/4 cup buttermilk, garlic, 1/2 tsp salt and pepper. Refrigerate for at least 30 minutes and up to 4 hours.
Meanwhile cook the bacon in a medium skillet over medium heat, turning, until crisp about 8 minutes. Remove to a paper towel lined plate to drain. Reserve the drippings for the dressing. Chop the bacon.
Fill a small with ice water. Bring a medium saucepan of water to a boil. Add the eggs and cook 4 minutes, then transfer 1 egg to the ice water, continue cooking the remaining eggs for an additional 6 minutes, then drain and cool.
Make the dressing. Remove the 4 minute egg from the ice water and carefully peel and transfer to a blender. Add the oil, bacon drippings, 1/4 cup buttermilk, vinegar, mustard, 1/4 tsp salt and pepper. Blend until smooth and slightly thick. Refrigerate at least 15 minutes.
Preheat the grill to medium-high. Lightly brush the grill with oil. Drain the chicken, and onion, discard the garlic. Pat the chicken dry, lightly season with salt and pepper. Grill the chicken turning once until cooked through, about 8 minutes. Grill the onion turning occasionally until lightly charred about 10 minutes. Roughly chop.
Peel and chop the eggs. Toss the romaine, grilled onion, tomato, avocado, blue cheese, and 1/4 cup of the dressing in a large bowl. Divide the chicken among plated and top with the salad, bacon, and eggs. Drizzle with the remaining dressing. Enjoy!

Recipe Notes

Recipe adapted from Food Network

Burrito Bowls

Try this burrito bowl instead of ordering out.

Servings

Ingredients

1 can sweet corn
2 cups white rice
1/2 cup cilantro chopped
1 lime juiced and zested
1 bell pepper thinly sliced
1/2 red onion thinly sliced
2 tsp oil
1 tsp oregano
1 1/2 tsp cumin
1 tsp garlic powder
1 tsp paprika
1 can black beans drained and rinsed
avocado for topping
sour cream for topping
1 lb boneless skinless chicken thighs

Servings

Ingredients

1 can sweet corn
2 cups white rice
1/2 cup cilantro chopped
1 lime juiced and zested
1 bell pepper thinly sliced
1/2 red onion thinly sliced
2 tsp oil
1 tsp oregano
1 1/2 tsp cumin
1 tsp garlic powder
1 tsp paprika
1 can black beans drained and rinsed
avocado for topping
sour cream for topping
1 lb boneless skinless chicken thighs

Instructions

In a bowl combine 1 tsp. oil, 1/2 tsp oregano, 1 tsp cumin, 1/2 tsp garlic powder, and 1/2 tsp paprika. Add chicken thighs and let marinate 15 minutes. Grill on medium-high heat until cooked through. Let cool for 10 minutes then cut into bite size pieces.
Cook rice according to directions. When rice and corn only have 10 minutes, begin sauteing the veggies. In a skillet, combine the rest of the oil, peppers, and onion. Saute for 5 minutes and then stir in the remaining spices. Cook for an additional 5 minutes. When rice is done stir in the cilantro, lime juice and zest, and a pinch of salt. Stir until fluffy.
Assemble the bowls by dividing the rice, top with veggies, chicken, then black beans. Sprinkle with the corn and top with avocado and sour cream if desired. Enjoy!

Mexican Chicken & Avocado Salad

Servings

Ingredients

2 Tbsp fresh lime juice
1 Tbsp honey
1/4 +1/2Tbsp cup olive oil
1 garlic clove minced
2 small boneless skinless chicken breast
1/2 tsp chipotle powder
1/2 tsp oregano
1/4 tsp cumin
1 avocado chunky dice
1 cup cherry tomatoes halved
3/4 cup corn kernels canned, drained
1/2 red onion finely chopped
1/4 cup cilantro chopped
5 cups romaine cut into bite size pieces

Servings

Ingredients

2 Tbsp fresh lime juice
1 Tbsp honey
1/4 +1/2Tbsp cup olive oil
1 garlic clove minced
2 small boneless skinless chicken breast
1/2 tsp chipotle powder
1/2 tsp oregano
1/4 tsp cumin
1 avocado chunky dice
1 cup cherry tomatoes halved
3/4 cup corn kernels canned, drained
1/2 red onion finely chopped
1/4 cup cilantro chopped
5 cups romaine cut into bite size pieces

Instructions

Dressing: Place lime juice, honey, 1/4 cup olive oil, and garlic in a jar. Season with salt and pepper, shake well. Put 2 Tbsp of dressing in a ziplock bag, add chipotle, oregano, cumin, and season with salt and pepper, mix. Add chicken, seal and massage to coat. Marinate 30 min-overnight.
Heat grill, and cook chicken till cooked through. Slice.
Add 2 Tbsp cilantro into dressing, shake.
Place avocado, corn, tomato, and onion in a bowl. Add the remaining cilantro, drizzle with a bit of the dressing, toss gently. Place lettuce in a bowl, drizzle with a bit of the dressing, toss. Assemble salad: Place lettuce on a serving platter. Top with avocado, corn mixture, and sliced chicken. Drizzle with remaining dressing. Enjoy!

Recipe Notes

Recipe adapted from Recipe Tin Eats

Cobb Salad

A crisp salad for a warm day

Cobb Salad

Your choice of dressing, I used Green Goddess but generally served with blue cheese. For Vegetarian option I used Vegi chicken.

Course

salad

Prep Time

40 minutes

Cook Time

30 minutes

Servings

people

Ingredients

2 chicken breasts
2 eggs boiled
1 head romaine lettuce torn into pieces
4 radish sliced
1 avocado halved and sliced
1 pkg cherry tomatoes halved

Course

salad

Prep Time

40 minutes

Cook Time

30 minutes

Servings

people

Ingredients

2 chicken breasts
2 eggs boiled
1 head romaine lettuce torn into pieces
4 radish sliced
1 avocado halved and sliced
1 pkg cherry tomatoes halved

Instructions

Preheat oven to 350. Season the chicken breast with salt and pepper and place in baking dish. Cook for 20-30 minutes depending on size of chicken until done. While chicken is cooking assemble the salad. Gather two bowls. Place romaine in bottom of bowls. Add the radish, avocado, and cherry tomatoes. Peel and slice the eggs and add to bowl. Once chicken is done cube and add to bowls. Serve with your favorite dressing.