Ingredient: boneless skinless chicken breast

Slow Cooker General Tso’s Chicken

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 Slow Cooker General Tso's Chicken
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Mix 1/4 cup cornstarch, salt, and pepper together in a gallon-sized bag. Add the chicken pieces, seal the bag, and shake until the chicken is well coated.
  2. Heat the oil in a large nonstick skillet over medium-high heat until shimmering, about 3 minutes. Add the chicken in batches, making sure not to crowd the pan, and cook about 2 minutes per side. The chicken might not brown, but the cornstarch coating will become crispy and dry. The chicken will not be completely cooked at this point, and that is OK. Transfer the chicken to a 6-quart slow cooker and repeat with any remaining chicken.
  3. Whisk the sugar, rice vinegar, soy sauce, cider vinegar, sesame oil, 1 Tbsp cornstarch, garlic, ginger, and pepper flakes together in a small bowl. Pour over the chicken, then scatter the dried chile peppers around the chicken.
  4. Cover and cook until chicken reaches 165F, 1 1/2 to 2 hours on the LOW setting or 45 minutes on the HIGH setting. Toss the cooked chicken with the sauce. Serve with rice. Enjoy!
Recipe Notes

Recipe adapted from The Kitchn

Grilled Chicken with Cobb Salad

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 Grilled Chicken with Cobb Salad
Servings
Ingredients
Servings
Ingredients
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

Mexican Chicken & Avocado Salad

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 Mexican Chicken & Avocado Salad
Servings
Ingredients
Servings
Ingredients
Instructions
  1. 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.
  2. Heat grill, and cook chicken till cooked through. Slice.
  3. Add 2 Tbsp cilantro into dressing, shake.
  4. 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

Light Chicken Enchiladas

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 Light Chicken Enchiladas
Lightened up chicken enchiladas that are full of flavor.
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Preheat oven to 450F. Heat 1 Tbsp. oil in a large skillet over medium-high heat. Add the jalapeno and half the onion. Cook, stirring, until soft, sbout 3 minutes. Add the chicken, 1 tsp. salt and 3/4 cup water. Bring to a boil, then cover and cook until the chicken is tender, about 6 minutes.
  2. Remove the chicken to a plate. Transfer the cooking liquid and vegetables to a blender; add the tomatoes and allspice and puree with the lid ajar. Wipe out the skillet, add the remaining 1 Tbsp oil and place over medium-high heat. Add the tomato mixture and cook until slightly reduced, 6 minutes. Pour into a baking dish.
  3. Brush the tortillas with olive oil and put on a baking sheet; bake 5 minutes. Shred the chicken. Top each tortilla with chicken and cheese, then roll upand arrange in the baking dish, seam-side down, spooning some sauce on top. Bake until the cheese melts, about 4 minutes.
  4. Toss the herbs, remaining onion, and season with salt to taste. Sprinkle on top. Enjoy!
Recipe Notes

Recipe adapted from Food Network.

Chicken Ceasar Salad

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 Chicken Ceasar Salad
For a light dinner this salad is a great option.
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Preheat broiler to high. Place the bread slice on sheet pan, drizzle with olive oil and bake in the oven (on middle shelf) until crispy. Remove and set aside. While bread is grilling prepare chicken.
  2. Rub the chicken with the garlic powder, parsley and salt. Heat a nonstick skillet with a drizzle of olive oil and fry chicken until golden on both sides, and cooked through. Remove to a plate. Add the bacon to the pan and fry until crispy
  3. Combine they yogurt, olive oil, garlic, anchovies, lemon juice, and 3 Tbsp. parmesan in a small bowl. Whisk to combine. Add salt and pepper to your taste.
  4. Combine lettuce with the chicken and bacon, eggs, avocado, 1/2 cup parmesan, and bread pieces (halved). Pour the dressing over and serve immediately.
Recipe Notes

Recipe adapted from Cafe Delites