Grilled Marinated Chicken

These 5 grilled marinated chicken breast recipes will become your life saver during those busy week nights.

 Ingredients

1 lb skinless boneless chicken breasts (this is for one marinade of your choice)

Mexican Chipotle

3 tbsp canola oil

Juice of 1 lime

2 tbsp chipotle in adobo sauce

2 cloves garlic chopped

1 tsp cumin

1 tsp chili powder

1 tsp salt

Balsamic Rosemary

1/4 cup extra virgin olive oil

1/4 cup balsamic vinegar

2 clove garlic minced

2 sprigs rosemary leaves removed and minced

Zest of 1 orange

Juice of 1/2 orange

2 tsp maple syrup

1 tsp salt

1/4 tsp pepper

Mediterranean Lemon Oregano

1/4 cup extra virgin olive oil

1 tbsp lemon zest

1/4 cup fresh lemon juice

5 cloves garlic minced

2 tbsp dried oregano

1 tsp honey

1 tsp salt

1/4 tsp pepper

Tandoori Curry

1 cup plain Greek yogurt

Juice of 1 lemon

2 tbsp curry powder

1 tbsp grated ginger

1 clove garlic minced

3 tbsp canola oil

1 tsp salt

1/4 tsp pepper

Thai Mango Lime

1 cup mango diced

Juice of 1 lime

1 tsp fish sauce

1 tbsp coconut sugar

1/4 cup cilantro leaves chopped

3 tbsp canola oil

3/4 tsp Thai red chilis minced

1 tsp salt

Instructions

Mexican Chipotle:

In a food processor, puree all of the ingredients and set aside.

Balsamic Rosemary:

In a bowl, mix everything together and set aside.

Mediterranean Lemon Oregano:

In a bowl, mix everything together and set aside.

Tandoori Curry:

In a bowl, mix everything together and set aside.

Thai Mango Lime:

In a food processor, puree all of the ingredients and set aside.

Grilled Marinated Chicken:

Transfer the marinade of your choice and the chicken into a large plastic bag. Allow to marinate for 4 hours or overnight.

Preheat your grill to medium high heat. Remove some of the residual marinade (especially any large pieces of garlic, rosemary and a thick coat of yogurt) and transfer to the grill. Grill for about 10 to 15 minutes per side, until they reach an internal temperature of 165F. Allow to rest before slicing and enjoy!

Source: AbbeysKitchen

Chicken Shawarma and Sweet Potato Fry Bowls

2 pounds boneless skinless chicken breasts, cut into bite size chunks

1 tablespoon honey

2 teaspoons paprika

2 teaspoons cumin

2 teaspoons kosher salt and pepper

juice of 2 lemons

4 cloves garlic, minced or grated

pinch of crushed red pepper flakes

5 tablespoons olive oil

2 sweet potatoes, cut into matchsticks

1 bunch asparagus, ends trimmed

4 cups cooked couscous or quinoa

1/2 cup pitted kalamata olives and oil packed sun-dried tomatoes, oil drained

crumbled goat cheese, shredded lettuce, avocado, sliced cucumbers, pickled red onions, pine nuts, lemons, mint, and or cilantro, for serving

GARLIC TAHINI YOGURT

1 cup plain greek yogurt

2 tablespoons tahini

1-2 cloves garlic, minced or grated

juice of 1/2 a lemon

1 tablespoon chopped fresh mint

Instructions

1. In a large gallon size zip-top bag, combine the chicken, honey, paprika, cumin, salt, pepper, lemon juice, garlic, crushed red pepper flakes, and 2 tablespoons olive oil, toss to combine. Seal and chill for 30 minutes or up to 12 hours.

2. Preheat the oven to 425 degrees F.

3. Place the sweet potatoes on a large baking sheet and toss with 2 tablespoons olive oil, salt and pepper. Transfer to the oven and cook for 15-20 minutes, then flip and bake for 15-20 minutes more.

4. Place the asparagus on a baking sheet and toss with the remaining 1 tablespoon olive oil, kosher salt and pepper. Transfer to the oven and roast for 10-15 minutes. 

5. Place the marinated chicken on a large baking sheet and spread in an even layer. Transfer to the oven and roast for 15-20 minutes or until the chicken is cooked through. 

6. Divide the couscous among 4-6 storage containers and arrange the chicken, sweet potatoes, asparagus, olives, and sun-dried tomatoes on top. Alternately, you can store the couscous, chicken, and veggies in separate containers and assemble when ready. Food will keep in the fridge for up to 1 week. 

7. Before serving, warm each bowl if desired and top with garlic yogurt (see below) and your desired toppings.

GARLIC TAHINI YOGURT

1. Combine all ingredients in a small bowl. Taste and adjust seasonings to your liking. Keep stored in the fridge for up to 1 week. 

Source: HalfBakedHarvest

Sheet Pan Garlic-Parmesan Chicken Tenders and Veggies

Servings: 4 servings

Prep 10minutes

Cook: 25 minutes

Ready in: 35 minutes

Ingredients

1 1/4 lbs boneless skinless chicken breasts , sliced into 1 1/4-inch thick strips

1/2 cup plain bread crumbs

1/4 cup + 2 Tbsp slightly packed , finely grated parmesan cheese

3/4 tsp dried basil

1/4 tsp each dried oregano , thyme and crushed rosemary

Salt and freshly ground black pepper

5 Tbsp olive oil , divided

2 cloves garlic , minced

1 lb fresh green beans , tops trimmed

1 cup grape tomatoes , sliced into halves

Instructions

Preheat oven to 400 degrees. Line a large rimmed baking sheet with parchment paper.

In a shallow dish whisk together bread crumbs, parmesan, basil, oregano, thyme, and rosemary and season with salt and pepper to taste. Add 4 Tbsp olive oil to a separate shallow dish and stir in garlic.

Working with one chicken tender at a time, dredge both sides in olive oil then immediately transfer to bread crumb mixture and coat both sides, while pressing to adhere.

Transfer to one side of the baking sheet. Repeat process with remaining chicken tenders and placing them in a row along one side of baking sheet. Spread remaining bread crumbs over tops of chicken and gently press.

On opposite side of baking dish, toss green beans with 1 Tbsp olive oil. Spread beans to edges of baking dish, sprinkle with salt and pepper to taste.

Roast in preheated oven 23 - 25 minutes, tossing green beans once halfway through cooking, until chicken is golden brown and green beans are crisp-tender (if you want the tomatoes roasted too add them during the last 10 minutes of cooking).

Remove from oven, sprinkle tomatoes over green beans. Serve warm, garnish chicken with fresh parsley if desired.

Recipe source: Cooking Classy

Honey Sriracha Glazed Meatballs

 INGREDIENTS

For the meatballs:

2 lbs lean ground turkey (or lean ground beef)

1 cup whole wheat panko breadcrumbs

2 eggs

1/4 cup green onions, chopped

1/2 teaspoon garlic powder

1/2 teaspoon salt

1/2 teaspoon black pepper

For the sauce:

1/4 cup Sriracha

3 tablespoons reduced-sodium soy sauce

3 tablespoons rice vinegar

3 tablespoons honey

1 Tbsp grated fresh ginger

3 cloves garlic, minced

1/2 teaspoon sesame oil

INSTRUCTIONS

Preheat oven to 375 degrees F.

In a large bowl, mix together turkey, breadcrumbs, eggs, green onions, garlic powder and salt/pepper until well combined. Shape mixture into 1 1/2-inch balls (you’ll make roughly 40 balls) and place spaced apart on prepared baking sheets lightly sprayed with cooking spray.

Bake meatballs for 20 to 25 minutes, or until browned and cooked through.

While the meatballs are baking, combine all the ingredients for the sauce in a small saucepan and bring to a boil over medium heat, whisking continuously. Reduce heat and simmer for 8 to 10 minutes (the sauce will start to thicken) then toss with the meatballs.

Serve immediately over brown rice and top with green onions and a few sesame seeds. Enjoy!

Source: Eatyourselfskinny

Sheet Pan Shrimp Fajitas

 Servings: 4

Calories: 232 kcal

Ingredients

1 1/2 pounds shrimp peeled and deveined

1 yellow bell pepper sliced thin

1 red bell pepper sliced thin

1 orange bell pepper sliced thin

1 small red onion sliced thin

1 1/2 tablespoons extra virgin olive oil

1 teaspoon kosher salt

several turns of freshly ground pepper

2 teaspoon chili powder

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon ground cumin

1/2 teaspoon smoked paprika

lime

fresh cilantro for garnish

tortillas warmed

Instructions

Preheat oven to 450 degrees.

In a large bowl, combine onion, bell pepper, shrimp, olive oil, salt and pepper and spices.

Toss to combine.

Spray baking sheet with non stick cooking spray.

Spread shrimp, bell peppers and onions on baking sheet.

Cook at 450 degrees for about 8 minutes. Then turn oven to broil and cook for additional 2 minutes or until shrimp is cooked through.

Squeeze juice from fresh lime over fajita mixture and top with fresh cilantro.

Serve in warm tortillas.

Recipe Notes

If preferred, remove shrimp tails prior to cooking for easier serving.

Source: https://www.number-2-pencil.com/one-sheet-pan-shrimp-fajitas/?utm_content=bufferad93c&utm_medium=social&utm_source=pinterest.com&utm_campaign=buffer

Pad Thai

Prep Time: 12 mins

Cook Time: 13 mins

Total Time: 25 mins

Servings: 4 servings

SAUCE:

3-1/2 Tablespoons tamarind concentrate more watery - NOT tamarind paste which is thicker (HIGHLY recommended but if you can't find it, sub with 1 1/2 tablespoons peanut butter + 1/4 cup fresh lime juice)

2 teaspoons Thai red chili sauce Sambal Oelek or Sriracha to taste

4 Tablespoons red boat fish sauce 

3 Tablespoons oyster sauce

4 Tablespoons coconut sugar or brown sugar (if not paleo) - leave out for Whole30

1.5 teaspoons concentrated tomato paste , optional for additional color and to mimic the North American version as the authentic Thai version does not use this

FOR THE STIR FRY:

8 ounces dried uncooked rice noodles , sub with Miracle Noodle, Shirataki or Konjac noodles for grain-free or spiralized vegetables for Whole30

2 Tablespoons cooking oil , avocado oil for a healthier version

6 oz chicken breast , sliced thinly (can also sub with shrimp or leave out for vegetarian)

2 garlic cloves , minced

1 teaspoon freshly grated ginger

1 shallot , diced

1/3 cup grated carrots

1 red or green bell pepper , thinly sliced (I used a combo of both for extra color)

1 large egg , lightly beaten (leave out for vegan)

1 lime wedge

salt, black pepper and more fish sauce to taste

GARNISH and TOPPINGS:

Chopped fresh cilantro , bean sprouts, chopped roasted peanuts, green onions and additional lime wedges

FOR MEAL PREP:

Takeout style Lunch containers

Glass Lunch Boxes

PREPARE THE NOODLES:

Prepare the rice noodles according to package instructions. (I usually just soak mine for 6-7 minutes in boiling water). They should be soft but not mushy - see my photo above for how it should look at this point. Drain and immediately rinse under cool water and set aside in a colander.

MAKE THE SAUCE:

While the noodles are cooking, whisk together the sauce ingredients in a medium bowl. If you prefer a sweeter pad thai - add additional sugar. For a spicier version, add additional chili paste.

STIR FRY:

Heat the oil in a large wok or non-stick skillet over high heat. Add the chicken and cook until browned and mostly cooked through (about 3-4 minutes). Stir in the ginger, garlic, and shallots and cook for 30 seconds, until fragrant. Add the carrots and bell pepper and cook for 1-2 minutes, until tender crisp. Push all the ingredients over to one side of the pan. Pour the beaten egg and scramble directly in the skillet.

Cubed chicken breast in a pan

Add noodles and pour the sauce over top. Toss with tongs to evenly coat noodles. Remove from heat (do not overcook the noodles or they will get soggy).

Squeeze in juice from the lime wedge and adjust seasoning by adding some salt, black pepper, fish sauce, (tomato paste - if using) and chili paste.

Serve hot on a large platter with garnishes by sprinkling on cilantro, bean sprouts, peanuts and green onions and additional lime wedges on the side.

FOR MEAL PREP:

For meal prep, divide the noodles evenly into lunch boxes and store in refrigerator until ready to reheat.

If you like more sauce, double the amount of sauce and add desired amount and save the rest in an airtight container for next time or use it up in a stir-fry or salad.

Source: https://lifemadesweeter.com/chicken-pad-thai/#wprm-recipe-container-30332

Chili Dijon Pork Tenderloin

Prep Time: 15 mins

Cook Time: 25 mins

Total Time: 1 hour

Servings: 6

minut minu25

minutes

Ingredients

• 1 pkg. Smithfield® Prime Fresh Pork Tenderloin, trimmed (comes with 2 pieces)
• 1 pound green beans, trimmed
• 1 1/2 pounds fingerling potatoes, unpeeled, halved lengthwise
• olive oil
• salt and pepper

Pork Brine

• 3 tablespoons salt
• 3 cups warm water
• 2 tablespoons cider vinegar
• 2 tablespoons brown sugar
• 1 cup ice cubes

Spice Rub

• 1 TBS EACH chili pwdr, garlic pwdr, brown sugar,
• 1 tsp EACH salt, cumin, ancho chili pwdr, onion pwdr
• 1/2 tsp EACH smoked paprika, dried parsley, dried thyme
• 1/4 teaspoon pepper

Chili Dijon Sauce

• 1/2 cup Asian sweet red chili sauce (like Mae Ploy)
• 1/4 cup Dijon mustard
• 2 tablespoons brown sugar
• 1 teaspoon reserved Chili Rub (in directions)

Instructions

• BRINE: In a gallon-size freezer bag, mix salt with warm water. Add the remaining Brine ingredients, followed by pork. Brine for exactly 20 minutes then remove pork from brine, rinse and pat dry. The pork becomes mealy if left in the brine any longer.
• CHILI RUB AND GLAZE: Meanwhile, whisk together all of the Chili Rub ingredients in a medium bowl. Remove 1 teaspoon Rub to a separate medium bowl and whisk in the Chili Dijon Glaze ingredients. Set aside.
• VEGETABLES: Add green beans to one half of a large rimmed baking sheet and the potatoes to the other. Toss green beans with 1 tablespoon olive oil, 1/4 teaspoon Chili Rub, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Toss potatoes with 2 tablespoons olive oil, 1/4 teaspoon Chili Rub, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
• Arrange green beans down the center of the baking sheet as pictured, some will overlap. Arrange potatoes, cut side down, on both sides of green beans.
• PORK: Preheat oven to 425 degrees F. Whisk together remaining Chili Rub spices with 3 tablespoons olive oil. Rub patted dry pork all over with Rub.
• Heat 2 tablespoons olive oil in a large nonstick skillet over medium high heat. When oil is very hot and smoking, add pork tenderloins. Sear each side until browned, approximately 1 minute per side. Place tenderloins lengthwise on top of green beans without touching each other. Separate out 1/4 cup Chili Dijon Glaze and brush it evenly over pork.
• ROAST: Bake until pork registers 145 and 150 degrees F (63 and 65 degrees C) at the thickest part of the tenderloin, 25-30 minutes. This means the pork will be juicy and slightly pink in the middle. When pork is done, let stand 10 minutes before slicing. Your vegetables should be done at the same time as the pork, but if not, then remove pork to cutting board, tent with foil, and continue roasting vegetables an additional 5-10 minutes or until tender.
• SERVE (optional): Transfer vegetables to platter and pour over any accumulated juices. Season with additional salt and pepper if desired. Cut pork into thin slices and place over vegetables. Serve with remaining Chili Dijon Sauce if desired.

Source: https://carlsbadcravings.com/wprm_print/36297