Category: Chicken

Meal Categories

Chicken Burrito Bowl

This Chicken Burrito Bowl has become a favourite for packed lunches in our house and is also an easy dinner especially on the nights we are home at different times.  I leave the rice in the rice cooker on warm, other bowls and toppings are kept in the fridge and everyone loves making their own combination.

Chicken Burrito Bowl
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A healthier and tasty version of the popular fast food Mexican bowls. Prepare it for dinner and have leftovers for weekday lunches.
Chicken Burrito Bowl
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A healthier and tasty version of the popular fast food Mexican bowls. Prepare it for dinner and have leftovers for weekday lunches.
Ingredients
Chicken & Marinade
Bowl Ingredients
Pico de Gallo Salsa
Instructions
  1. In a medium bowl or large ziplock bag add all marinade ingredients - oil, lime juice, garlic, salt and spices. Add chicken and marinate for 30 minutes to 1 hour. (If chicken is thick you can use a meat tenderizer to create even thickness 2 cm).
  2. While Chicken is marinating you can prepare your rice in the rice cooker or on the stove. Prep beans and corn. I like to mix a little seasoning (1/2 teaspoon chili powder, possibly salt) and lime juice to the black beans.
  3. Preheat Grill to high heat. Clean the grates. Reduce heat to low and place the chicken on the grill for 7-10 per side until cooked through and internal temperature reads 170 degrees.
  4. While the chicken is grilling you can prepare the other toppings and in a small bowl combine all the ingredients for the pico de gallo.
  5. Let your family create their own bowls starting with rice, beans, corn and finishing with pico de gallo, lettuce, sour cream, avocado, chicken and cheese.
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Quick Dinner with time to make Pumpkin Scones

Now that fall is here it is time to overindulge in the pumpkin recipes.  This quick dinner of Taquitos gives you some extra time to prepare Pumpkin Scones.  The scone recipe is adapted from Food.com and is a healthier copycat of a version you can buy at Starbucks.

Pumpkin Scones
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A treat for your kids after school or a nice weekend snack.
Pumpkin Scones
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A treat for your kids after school or a nice weekend snack.
Ingredients
Dry Ingredients:
Liquid Ingredients:
Icing:
Instructions
  1. Preheat the oven to 425 degrees F and line a baking sheet with parchment paper.
  2. In a large bowl add all dry ingredients except butter and stir to combine with a whisk.
  3. Using a pastry blender or 2 knives cut butter into the dry ingredients until is is a crumbly mixture and no butter chunks are visible.
  4. In a separate small bowl whisk together pumpkin, the egg and cream. Add liquid ingredients to the dry ingredients and stir with a spatula just until ingredients are combined.
  5. Using a muffin scoop form 12 scones onto your prepared baking sheet. Bake in the centre of the oven for 13-15 minutes or until the scones become golden brown. Cool on the baking tray.
  6. In a small glass measuring cup combine 1/2 cup icing sugar with 1 T cream. Pour/drizzle the glaze over your scones on the baking tray and let sit until icing is dry. Enjoy!!
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Baked Chicken Taquitos with Chopped Vegetables
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The kids chop their vegetables, prepare their rolls and you just need to bake for 15-20 minutes before dinner.
Baked Chicken Taquitos with Chopped Vegetables
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The kids chop their vegetables, prepare their rolls and you just need to bake for 15-20 minutes before dinner.
Ingredients
Taquito Filling:
Instructions
  1. If preparing just before dinner then preheat your oven to 400 degrees.
  2. Spray or using a pastry brush coat a large baking sheet with oil.
  3. In a medium sized bowl mix together cream cheese, salsa, lime juice, cumin, chili powder and salt. Stir to combine.
  4. In the same bowl mix in green onions, chicken and cheese.
  5. Place about 3 tablespoons of the mixture on the lower third of the tortilla away from the edge and roll as tight as possible. Place on your prepared pan seam side down.
  6. Continue rolling until all filling has been used. Spray or brush the rolls on the baking tray.
  7. Bake for 15-20 minutes or until the ends are golden brown.
  8. Serve with salsa and/or guacamole and a side of vegetables.
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Outdoor Summer Meal

Have your friends over for a barbecue this weekend and enjoy this easy prep ahead meal.  Mix up the bruschetta topping, marinate the chicken and make the bean salad during the day.  Serve with an appetizer of chips, salsa and guacamole then get your friends to bring a dessert. Entertaining can be easy and stress free.

Chicken Skewers
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Prepare the chicken in the marinade ahead of time in a ziplock bag in the fridge. One hour before soak your skewers in cold water.
Chicken Skewers
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Prepare the chicken in the marinade ahead of time in a ziplock bag in the fridge. One hour before soak your skewers in cold water.
Instructions
  1. In a large ziploc bag add all marinade ingredients.
  2. Cut chicken into 3 cm pieces so they are ready for the skewers and add to the prepared ziploc bag. Massage the chicken in the bag until all pieces are coated.
  3. Store chicken in the refrigerator for 4-6 hours. Soak the skewers in cold water for 1 hour. Add chicken to the skewers and discard any leftover marinade.
  4. Preheat barbecue to high heat. Reduce heat to low and place chicken on the grill for 6-8 minutes per side until cooked through and the internal temperature reads 170 degrees.
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Bean and Mango Salad
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This colourful salad pairs perfectly with different grilled chicken, pork, shrimp or fish and can be made ahead of time to bring out the nutty, sweet and spicy flavours. Leftovers can be served as a salsa with tortilla chips then next day.
Bean and Mango Salad
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This colourful salad pairs perfectly with different grilled chicken, pork, shrimp or fish and can be made ahead of time to bring out the nutty, sweet and spicy flavours. Leftovers can be served as a salsa with tortilla chips then next day.
Ingredients
Instructions
  1. Rinse and drain black beans.
  2. Peel and dice mango into 1 cm pieces, amounting to at least 2 cups. Then dice the sweet bell pepper approximately the same size. Finely chop the jalapeno pepper and the fresh cilantro as small as you can make them.
  3. With scissors finely slice the green onions. Zest one lime and then juice the remaining limes for a total of 3 tablespoons.
  4. Mix all ingredients in your bowl or container. Add any additional salt if needed. Refrigerate until serving.
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Bruschetta
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This is the perfect summer appetizer or addition to your meal to showcase fresh tomatoes and herbs. Use the best tomatoes you can find, grape tomatoes cut in 4 also work well with less water content. Use fresh or dried herbs, whatever is handy. Mix the topping ahead of time and store in the refrigerator. You can also toast the bread before hand so that when your guests arrive you just have to top the bread and broil for a few minutes.
Bruschetta
Print Recipe
This is the perfect summer appetizer or addition to your meal to showcase fresh tomatoes and herbs. Use the best tomatoes you can find, grape tomatoes cut in 4 also work well with less water content. Use fresh or dried herbs, whatever is handy. Mix the topping ahead of time and store in the refrigerator. You can also toast the bread before hand so that when your guests arrive you just have to top the bread and broil for a few minutes.
Ingredients
Instructions
  1. Combine all ingredients in a medium bowl or container and refrigerate up to 8 hours.
  2. Slice the baguette and spread onto a baking sheet. Brush lightly with olive oil.
  3. Toast the bread at 350 degrees for 5-10 minutes.
  4. When you are ready to serve the bruschetta top the bread with the tomato mixture and set your oven on broil for 2-4 minutes. Keep an eye on the oven when broiling as the bread will toast quickly.
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Cinco de Mayo Recipes

Many Mexican dishes are everyday favourite recipes in our house but for Cinco de Mayo it is an excuse to introduce some celebratory Margarita Cupcakes to the meal. The cupcakes are paired with easy Chicken Tacquitos in this post for a weeknight meal on Thursday May 5th. If you have a little more time try some Chicken Fajitas or Chicken Tortilla Soup.

Baked Chicken Taquitos with Chopped Vegetables
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The kids chop their vegetables, prepare their rolls and you just need to bake for 15-20 minutes before dinner.
Baked Chicken Taquitos with Chopped Vegetables
Print Recipe
The kids chop their vegetables, prepare their rolls and you just need to bake for 15-20 minutes before dinner.
Ingredients
Taquito Filling:
Instructions
  1. If preparing just before dinner then preheat your oven to 400 degrees.
  2. Spray or using a pastry brush coat a large baking sheet with oil.
  3. In a medium sized bowl mix together cream cheese, salsa, lime juice, cumin, chili powder and salt. Stir to combine.
  4. In the same bowl mix in green onions, chicken and cheese.
  5. Place about 3 tablespoons of the mixture on the lower third of the tortilla away from the edge and roll as tight as possible. Place on your prepared pan seam side down.
  6. Continue rolling until all filling has been used. Spray or brush the rolls on the baking tray.
  7. Bake for 15-20 minutes or until the ends are golden brown.
  8. Serve with salsa and/or guacamole and a side of vegetables.
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Margarita Cupcakes
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The perfect addition to a Cinco de Mayo dinner celebration.
Margarita Cupcakes
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The perfect addition to a Cinco de Mayo dinner celebration.
Ingredients
Dry Ingredients:
Liquid Ingredients:
Icing
Instructions
  1. Preheat oven to 350 degrees and place 12 paper liners in a muffin pan.
  2. In a medium bowl whisk together dry ingredients and set aside.
  3. In a glass measuring cup add zest and juice of 1 1/2 limes, 2 T of tequila if using and 1/2 teaspoon vanilla. * Now pour enough milk into the cup to reach 1/2 cup of liquid. Set aside.
  4. In a large bowl using an electric mixer beat butter and sugar on medium high until light in colour approx. 5 minutes. If you have a stand up mixer use the paddle attachment.
  5. Reduce speed to medium and add eggs one at a time scraping down the bowl after each addition.
  6. On low speed add 1/3 of the flour, then 1/4 cup of the liquid ingredients, 1/3 cup flour, remaining 1/4 cup liquid and then the remaining flour. Mix only just until combined. Then fully stir a few times with a spatula to ensure batter is fully mixed.
  7. Add batter to your prepared muffin pan using a muffin/ice cream scoop. Bake for 20-25 minutes unitl the cupcakes are slightly golden and a toothpick comes out clean. Set aside on a wire rack to cool.
  8. To make the frosting beat butter on medium high speed until it lightens in colour approximately 5 minutes. Then reduce speed to low and gradually add the icing sugar, scraping down the bowl as needed. Add salt, lime juice and tequila if using or vanilla.
  9. Make sure you wait until the cupcakes are cool before you ice them. They are best served at room temperature but leftovers can be refrigerated.
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Coconut Curry Noodles

You will want to lick your bowl clean after this meal.  The sauce is devine and as a result you can add almost any set of vegetables you like to this dish.  The recipe of Coconut Curry Noodles has been adapted from a Pinch of Yum.

 

Coconut Curry Noodles
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You can easily make this recipe gluten free by replacing the soy sauce with tamari. For a vegetarian option leave out the chicken, replace the fish sauce with soy sauce and the chicken broth with vegetable broth. Pretty much any vegetables will work so try to use up what you have on hand.
Coconut Curry Noodles
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You can easily make this recipe gluten free by replacing the soy sauce with tamari. For a vegetarian option leave out the chicken, replace the fish sauce with soy sauce and the chicken broth with vegetable broth. Pretty much any vegetables will work so try to use up what you have on hand.
Ingredients
Coconut Curry Sauce
Noodle Bowls
Instructions
  1. Prepare noodles as per instructions on the package. Soak noodles in boiling water in a large bowl until they are al dente. Drain and rinse with cold water.
  2. Chop shallots very small, peel and grate the ginger. Chop the white parts of the green onions and set aside the green parts for a garnish.
  3. Heat a large saucepan over medium, add oil and then shallots and white parts of green onions. Stir fry for 3 minutes then add the ginger, curry paste and stir for 1 minute. Add the coconut milk, broth, sugar, chili sauce, fish sauce and soy sauce. Turn to low and simmer for 15 minutes while you prepare other ingredients.
  4. Thinly slice chicken and chop into small pieces. Chop the broccoli and asparagus into small pieces and steam for 4 minutes until they are bright green.
  5. Slice green part of the green onions. Thinly slice or tear basil up and set aside as a garnish.
  6. Just before dinner add noodles, chicken, steamed vegetables, shredded mix, and lime juice to the sauce, heat and simmer for 5 minutes. Add additional broth if needed. Sprinkle or stir in green onions and basil. Add a wedge of lime to the side of each dish if desired. Enjoy!
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Lemon Chicken with Fried Rice

If you are craving a little Chinese I suggest you give this Lemon Chicken with Fried Rice at try. Much healthier than take out. A day ahead of time cook the 3 cups of rice required so it can be cold before you begin the stir fry.

Lemon Chicken
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Chicken can be prepared ahead of time and reheated in the oven. Set the ingredients of the lemon sauce in a pot and cook just before dinner.  
Lemon Chicken
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Chicken can be prepared ahead of time and reheated in the oven. Set the ingredients of the lemon sauce in a pot and cook just before dinner.  
Ingredients
Lemon Sauce:
Egg White Mixture:
Instructions
  1. Cut chicken into strips and reserve.
  2. In a measuring cup whisk egg whites with a fork.
  3. In a medium sized shallow dish measure 6 tablespoons corn starch and 1/4 teaspoon salt, slowly add egg whites whisking until combined.
  4. Heat 2 tablespoons of oil in a large non-stick frying pan.
  5. Add chicken to the batter and stir. In 2 or 3 batches fry the chicken in your pan until golden brown and cooked through. Add an additional 2 tablespoons of oil for each batch.
  6. Place cooked chicken on a baking sheet and repeat frying with remaining oil and chicken.
  7. If serving right away then prepare sauce (#8 and 9) while frying the chicken and you can keep chicken warm in the oven until serving. If making ahead of time store chicken in the fridge and reheat in the oven at 375 for approximately 10-15 minutes.
  8. For the sauce, combine the chicken broth, lemon juice, honey, cornstarch and lemon zest together in a small saucepan.
  9. Set heat to medium and stir until sauce combines and begins to thicken. Set aside for serving.
  10. Arrange chicken on a platter and pour warm sauce over just before serving or put sauce in a serving bowl for your family.
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Vegetable Fried Rice
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Vegetable fried rice is a colourful dish to serve along side many different versions of chicken fingers. The key to getting the rice to crisp up is frying it cold from the fridge.
Vegetable Fried Rice
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Vegetable fried rice is a colourful dish to serve along side many different versions of chicken fingers. The key to getting the rice to crisp up is frying it cold from the fridge.
Ingredients
Instructions
  1. Finely dice broccoli, carrot and pepper and put into a small bowl along with the white parts of the green onion. In a tiny bowl set aside green parts of the green onion to be used on top of the fried rice and chicken if desired.
  2. In the same frying pan that you cooked the lemon chicken you can reheat with 2 teaspoons of oil. Stir fry the broccoli, carrots, pepper and white parts of the green onions for 5 minutes.
  3. To the pan add edamame, corn, ginger, garlic and continue to cook stirring constantly for 1 minute.
  4. Add another 2 teaspoons of oil along with rice. Heat through and then add soy sauce and sprinkle with green onions.
  5. If making ahead of time take off the heat after adding the oil and rice. Reheat before dinner and add soy sauce and green onions just before serving.
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Coconut Braised Chicken with Chorizo and Potatoes

This recipe of Coconut Brasied Chicken with Chorizo and Potatoes has been adapted from an article in Food & Wine Magazine. The changes make the meal a familiy friendly version. I like to serve it along side broccoli or green beans.

Coconut Braised Chicken with Chorizo and Potatoes
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This recipe combines many ingredients from South American. Tropical flavours of lime and coconut are paired with the heat of Chorizo Sausage and it is all cooked in one pot.
Coconut Braised Chicken with Chorizo and Potatoes
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This recipe combines many ingredients from South American. Tropical flavours of lime and coconut are paired with the heat of Chorizo Sausage and it is all cooked in one pot.
Ingredients
Instructions
  1. Slice the onion and clean potatoes, trim if needed, no need to peel unless desired. Cut large potatoes into quarters. Zest 2 limes and set aside as a garnish with fresh chopped cilantro.
  2. Preheat oven to 425 degrees.
  3. Heat a large enameled cast-iron pot or brasier over medium high heat. Add oil and season chicken with salt and pepper. Brown chicken turning after about 5 minutes. Tranfer chicken to a large plate.
  4. Remove castings from the sausage and add to the pot with onions to cook. Break up the meat as you stir and cook for appromately 5 minutes. Turn down the heat if needed. Stir in ginger and garlic and cook another minute.
  5. Add coconut milk, potatoes and chicken to the pot and bring to a simmer. Cover and braise in the oven for 1 hour until the chicken is cooked through.
  6. Stir in lime juice, butter and add any salt to taste. Serve in bowls topped with the lime zest/cilantro mixture along side a green vegetable.
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Chicken Tikka Masala

Chicken Tikka Masala can be an alternative to Butter Chicken when you are craving Indian Spices.  This recipe has been adapted from Curry Stand Chicken Tikka Masala Sauce from All Recipes.com.

Chicken Tikka Masala
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Though it is not traditionally an Indian side dish consider serving Chicken Tikka Masala with a side green vegetable making it a more nutritious option for your family.
Chicken Tikka Masala
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Though it is not traditionally an Indian side dish consider serving Chicken Tikka Masala with a side green vegetable making it a more nutritious option for your family.
Ingredients
Chicken
Onions
Spice Mixture
Cream
Instructions
  1. In a small bowl prepare garlic and measure out spice mixture, set aside. In another small bowl put finely chopped onions. Now chop your chicken into bite sized pieces.
  2. In your non-stick 12 inch skillet heat oil over medium high heat.
  3. Add 1/2 chicken and sprinkle with 1/4 teaspoon curry powder. Cook chicken until it is a nice caramel colour - approximately 5 minutes, stirring when needed. Chicken does not need to be cooked through at this point. Remove, set aside on a plate and repeat with remaining chicken.
  4. In the same pan melt 2 tablespoons butter. Saute onions for approximately 5 minutes until transulcent and soft. Turn heat down to medium if onions are browning quickly.
  5. To the onion mixture add garlic and spices. Continue stirring until garlic is cooked and spices are fragrant about 2 minutes.
  6. Stir in tomato passata and reserved chicken and simmer for 10 minutes.
  7. Add all remaining ingredients; cream paprika and sugar and simmer the sauce for 30 minutes until chicken is cooked through and sauce has thickened. Taste and add an additional 1/4 teaspoon cayenne pepper, 1/2 teaspoon salt and/or 1 teaspoon sugar if required.
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Creamy Spring Pasta

Indulge in a lighten version of a creamy alfredo sauce with added spring vegetables. Creamy Spring Pasta is perfect made with leftover chicken from the Greek Chicken on the barbeque. This dinner is best made just before eating and can include a variety of vegetables you have on hand. The recipe has been adapted from Cooking Light.

Creamy Spring Pasta
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BBQ up some extra chicken on the weekend and maybe your kids can prepare this Creamy Spring Pasta recipe during the week. Let them pick the green vegetables, peas, asparagus, steamed broccoli or spinach all work well.
Creamy Spring Pasta
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BBQ up some extra chicken on the weekend and maybe your kids can prepare this Creamy Spring Pasta recipe during the week. Let them pick the green vegetables, peas, asparagus, steamed broccoli or spinach all work well.
Ingredients
Optional
  • 1/2 cup bread crumbs toasted in a frying pan with a bit of butter or oil
Instructions
  1. Set the spinach in a strainer over a bowl to defrost and drain ahead of time or defrost in a glass measuring cup in the microwave then set in a strainer to drain.
  2. In a large pot of boiling water cook fettuccine as per package instructions until slightly al dente. Reserve 1/2 cup of the pasta water for the sauce. Rinse pasta under cold water to stop cooking and toss with 1 teaspoon melted butter to ensure that it does not stick together.
  3. In a large frying pan or brasier melt 1 tablespoon of butter and sauté garlic for 1 minute. Mix in pasta water and cream cheese with a whisk until melted and smooth.
  4. Combine chicken broth and flour in a measuring cup and whisk with a fork until flour is dissolved and add to the sauce.
  5. When sauce has thickened turn off the heat and add the cheese stirring until melted and then add the cream, salt and pepper. Taste and season additionally if necessary.
  6. Stir in chicken, spinach, peas, parsley and pasta. Prepare to take your dish home for a quick reheat.
  7. Option: Toast breadcrumbs in a frying pan with a bit of butter and sprinkle as a garnish on served pasta.
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