Greek Chicken Bowls

A great simple recipe! We prefer to grill the chicken, add olives, skip the feta, and used store bought Tzatziki Sauce.

Recipe Found HERE

1 ¼ pounds boneless skinless chicken breasts

¼ cup olive oil

1 Tabespoon lemon zest 

2 Tablespoons lemon juice

2 Tablespoons honey

1 teaspoon garlic powder

1 ½ teaspoons dried oregano

1 ½ teaspoon dried basil

1 teaspoon salt

¼ teaspoon black pepper

½ teaspoon red pepper flakes 

2 cups halved cherry tomatoes

2 cups diced or chopped cucumber

4 cups shredded romaine lettuce

1 cup sliced red onion

Kalamata olives, pitted

Tzatziki Sauce

½ cup feta (optional)

Whisk together all ingredients for the chicken marinade. Pound the chicken to about 1/2 inch thick and add to a shallow bowl or ziplock bag with the marinade. Let marinate for at least 30 minutes, or overnight. 

Prep the rice and veggies. Once the chicken is done marinating, grill chicken on med-high heat both sides about 4 min or until done. 

Air Fryer: Preheat your air fryer to 380 and air fry on one side for 7 minutes, then flip and cook for 3-4 more minutes or until the internal temperature reaches 165 Fahrenheit. 

Stovetop: Heat a skillet with oil or butter over medium/low heat and fry on side for 7-8 minutes, then flip and fry on the other side until golden and the temperature reaches 165 Fahrenheit. Let the chicken rest for 5 minutes away from the heat, then slice. 

Assemble your bowls with the rice, veggies, sliced chicken, tzatziki. Option to drizzle on some olive oil and lemon juice as well!

Easiest Pan-Seared Chicken Thighs

Recipe Found HERE

1 ½ pounds chicken thighs, boneless and skinless 

Salt

Pepper 

½ cup of bone/chicken broth

Heat a skillet over medium-high heat. While the skillet heats up, season your chicken thighs generously with salt and pepper. 

Add the chicken thighs to the dry skillet, making sure they are not crowded, and cook, undisturbed, for 10 to 12 minutes or until they appear almost cooked through. It's important to not move them around while cooking because you want a nice crust to form. 

Flip the chicken and cook for another 5 minutes. 

Turn the temperature to medium-low and add your chicken broth (start with ¼ cup), scraping up the chicken bits as the broth deglazes the pan. 

Allow the sauce to reduce until there is only a thin glaze over the bottom of the pan, tossing the chicken in the sauce as you go.

Creamy Hatch Chile Chicken & Rice Soup

I use canned green chilies if I cannot find fresh hatch chilies. Also, if I have cooked or shredded chicken on hand I just throw that in instead.  

Recipe Found HERE

2 chicken breasts boneless, skinless 

3-5 roasted Hatch chiles peeled, chopped, seeds removed for less heat 

1 medium onion chopped 

3 cloves garlic minced 

1 cup white rice (Brown Rice also works)

4 cups chicken broth 

2 cups water 

1 cup heavy cream 

2 Tablespoons olive oil 

1 Tablespoon butter 

Salt & black pepper 

1 tsp cumin 

1 tsp smoked paprika 

½ tsp oregano 

1 tsp ground coriander 

1 tsp salt 

1 tsp white pepper 

1 bay leaf 

1 lime juiced (2 limes if you want to have extra for garnishing) 

Garnish: Fresh cilantro + lime wedges 

Char the hatch chiles over a gas range until blackened, turning with metal tongs until they’re blistered (about 5 min). Alternatively, you could place under the broiler or throw them on the grill. 

Place inside a bowl and cover with plastic wrap or a towel and let steam for 10 minutes. Peel off the skin, and chop. If you get hot hatch chiles you can remove some of the seeds to your liking. 

Pat dry chicken breast and season on both sides with salt and pepper. In a large pot over medium heat, add 2 tbsp olive oil. Add chicken and sear for a few minutes on each side until slightly golden. Set to the side and they will finish cooking in the soup! 

In the same pot melt the butter, add chopped onion, and stir for a few minutes until slightly softened. Add in chopped garlic, stir, and then your spices. Continue to stir for 30 seconds until fragrant. 

Add in the rice, coating it in the spices, onion and garlic, and toast for a minute. 

Add in the broth and water. Bring to a bubble, then add the seared chicken breasts back in, along with the chopped hatch chiles. Reduce heat to low, partially cover, and let simmer for 15-18 minutes. 

Remove the chicken breasts and shred with a fork. 

Squeeze in the juice from one lime into the soup, stir, and then add a cup of heavy cream. Simmer for a few more minutes and then the shredded chicken goes back in. Stir to combine and adjust seasonings to taste. 

Serve with fresh cilantro and lime wedges!

Roasted Brussels Sprouts with Balsamic Glaze

Recipe Found HERE

1 1/2 lbs brussels sprouts

3 Tablespoons olive oil

3/4 teaspoon salt

1/2 teaspoon ground black pepper

2 Tablespoons balsamic vinegar (or balsamic glaze)

2 teaspoons honey 

Preheat oven to 425°F. Line a rimmed baking sheet with aluminum foil or a silicone baking mat. 

Trim off the outer, dry leaves, cut the bottom off and slice sprouts lengthwise. 

In a large bowl, toss brussels sprouts with olive oil, kosher salt and freshly cracked black pepper to coat thoroughly. Transfer veggies to prepared baking sheet and roast until tender and caramelized, about 20 minutes. 

Place roasted brussels sprouts back in bowl. Add balsamic vinegar and honey and toss to coat evenly. Taste and season with kosher salt if necessary and serve. 

If using frozen sprouts, thaw and shake off excess water. 

Roasted Carrots

Recipe Found HERE

1 pound carrots, about 1 large or 2 medium bunches, cut into 2-inch barrels 

1 Tablespoon extra-virgin olive oil 

1 teaspoon honey (or maple syrup) 

½ teaspoon sea salt 

Freshly ground black pepper 

Chopped fresh parsley, for garnish 

Preheat the oven to 425°F and line a baking sheet with parchment paper. In a large bowl, toss the carrots with the olive oil, honey, salt, and several grinds of pepper. Transfer the carrots to the baking sheet and spread in a single layer. Roast for 15 to 35 minutes, or until fork-tender and lightly browned but not mushy. The timing will depend on the size of your carrots. Remove from the oven and season to taste. Garnish with parsley and serve.

Roasted Broccoli

Recipe Found HERE

12 ounces broccoli florets 

Extra-virgin olive oil, for drizzling 

Sea salt

Black pepper, freshly ground 

Red pepper flakes, optional 

Lemon, optional

Spice mix (Penzey's sandwich sprinkle, etc)

Preheat the oven to 400°F and line a baking sheet with parchment paper. Place the broccoli florets on the baking sheet. Toss with olive oil, salt/pepper, and spice mix and spread evenly on the baking sheet. Roast 15 to 22 minutes or until browned around the edges. 

Sprinkle with red pepper flakes and fresh squeezed lemon juice over the top, if desired. 

Creamy Chicken Pasta

Recipe Found HERE

2-3 large boneless skinless chicken breasts 

Salt/pepper 

2 teaspoons Italian seasoning 

¼ cup flour 

1-2 Tablespoons olive oil 

½ cup dry white wine (can substitute chicken broth)

3 Tablespoons butter 

3 cloves garlic, minced 

3 Tablespoons flour 

1 ¼ cups half and half 

¾ cups chicken broth 

½ teaspoon chicken bouillon 

2/3 cup Parmigiano Reggiano, grated (or Parmesan, Parmesan Romano cheese combo)

1 lb pasta any kind (shells preferred)  

1 cup pasta water, optional 

1 lemon, optional 

½ teaspoon onion powder

½ teaspoon garlic salt

½ teaspoon oregano 

½ teaspoon basil

½ teaspoon mustard powder 

½ teaspoon parsley 

1/8 teaspoon smoked paprika 

Combine the half and half, chicken broth, and seasonings in a large measuring cup with a spout and set aside. Measure out remaining ingredients before beginning. Place a measuring cup in the colander that you’ll use to drain the pasta so that you remember to reserve some pasta water when that step arrives. 

Slice the chicken breast in half, lengthwise, to create thinner slices. Place plastic wrap over the chicken and pound each side to about 1-inch thick. Pat each side dry. Season with salt, pepper, and Italian seasoning. Sprinkle each side of the chicken with flour and rub it over the surface. 

Heat olive oil in a large skillet over medium-high heat. Add the chicken and sear until a golden crust develops, 3-4 minutes per side. Set aside and let rest for 10 minutes, then cut into strips. Place in oven on a low temperature to keep warm. 

Start boiling water for the pasta. 

Add the wine to the skillet and then set the heat to medium. Use a silicone spatula to clean the bottom and sides of the skillet, the “fond” will add more flavor to the sauce. Bring to a gentle bubble and reduce by half, about 3-4 minutes. 

Add the butter and garlic to the skillet and cook for 1 minute. Add the flour and stir continuously for 2 minutes, until the raw flour smell is cooked off. 

Add the chicken broth/half and half mixture in small splashes, stirring continuously. Do this slowly to keep the roux intact and to maintain a thick consistency. 

Stir in the chicken bouillon. Bring to a gentle bubble, then reduce heat to low and cover partially. 

Salt the boiling water and add the pasta. Cook until no more than al dente. Set a timer to avoid overcooking. Stir occasionally as it boils. Drain once cooked and reserve 1 cup of pasta water.

Gradually sprinkle the cheese into the sauce, stirring continuously. 

Add the pasta and use a spatula to gently toss to incorporate. Serve with the cooked chicken.

If desired, add pasta water, small splashes at a time, and gently toss until desired consistency is reached. (This can be very helpful when reheating leftovers as well, it smooths the sauce back out.) 

Optional: Squeeze fresh lemon over the pasta prior to serving. Garnish with parsley and serve 

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Notes 

Wine: Sauvignon Blanc is the best wine to use in this recipe, followed by Chardonnay, and then Pinot Grigio. Chicken broth can be used if you don’t cook with wine. 

Pasta: I used Colavita Shells for this recipe but a variety of pastas work well, including fettuccine, linguine, and farfalle pasta. 

Cheese: I use Belgioioso Parmesan and Romano cheese for this recipe. If needed, all Parmesan can be used instead of Parmesan and Romano. Grate the cheese from a wedge as it will melt and taste much better than packaged grated cheese. Ensure the base of the sauce isn't too hot when the cheese is added, otherwise the dairy can separate and create a grainy consistency. 

Bouillon: I use Better Than Bouillon for broth/bouillon in my recipes. It takes very little space and makes it easy to measure out customized amounts. If you don't have chicken bouillon for this recipe, it can be made without it. It just adds depth of flavor. 

Optional Flavor Enhancers: Worcestershire sauce, hot sauce, and honey (1 tsp of each) can be added to the chicken broth mixture in step 1, they can't be tasted outright but they make the other flavors pop! (I use Frank's hot sauce.) 

Optional additions include: Roasted broccoli, spinach, mushrooms, and cherry tomatoes. If adding mushrooms, I recommend that you sauté them separately and stir them into the sauce at the end. 

Storage Store in an airtight container and refrigerate for up to 3 days or FREEZE for up to 3 months. 

Reheat leftovers in a makeshift double boiler to restore it back to its original consistency. Add reserved pasta water while reheating leftovers if possible, it helps to smooth the sauce back out. A little milk or chicken broth can also be used if you don't have pasta water. Frozen sauce should be thawed overnight in the fridge before reheating.