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Recipe: Southwest Chicken & Rice Bowls

Recipe: Southwest Chicken & Rice Bowls

Ingredients

2 cups long grain brown rice, cooked to package directions
4 tbsp olive oil, divided
3 medium chicken breasts cut into 1-2 inch pieces
2 tsp cumin
1 tsp sweet paprika
½ tsp garlic powder
½ tsp salt
½ tsp ground black pepper
1 tsp ground chipotle pepper (more if you love extra spicy)
juice from 1/2 lime
½ red bell pepper diced
½ yellow bell pepper diced
½ red onion, diced
1 cup canned or frozen corn, drained
1 can (15 ounce) black beans, drained and rinsed
½ cup sliced black olives
¼ cup freshly chopped cilantro
Optional Toppings
chopped fresh cilantro
crumbled queso fresco
pico de gallo
fresh lime wedges
sour cream

Directions

Cook the rice to package directions.

Heat 2 tbsp of the olive oil in a 12 inch cast iron skillet over medium heat. Add the chicken breast, seasonings and lime juice. Cook 3-4 minutes each side until cooked through. Remove the chicken from the skillet and transfer to a plate. DO NOT rinse the skillet.

Add the remainder of the olive oil to the skillet (2 tbsp) and saute the onions for 3 minutes. Add the bell peppers and saute another 4 minutes. Add the corn, black beans and olives. Cook another 3 minutes until hot. Mix in 1/4 cup chopped cilantro. Add the chicken back into the pan and cook 2 minutes.

Plate the rice into bowls. Top with the chicken mixture. Top with any additional toppings you desire. Serve immediately.

~ Marla Meridith

Recipe: Thai Chicken Lettuce Wraps

Recipe: Thai Chicken Lettuce Wraps

Ingredients

2 tsp cornstarch
3 tbsp water
2 tsp freshly squeezed lime juice
2 tbsp fish sauce
2 tsp brown sugar
2 tsp Sriracha
2 tsp soy sauce or tamari (if you are gluten free)
2 tbsp peanut, grapeseed or canola oil
2 tbsp fresh ginger, finely chopped or 1/2 tsp dried ground ginger
2 garlic cloves, finely chopped
½ red onion, finely chopped
2 carrots, finely chopped
1 lb ground chicken, turkey, pork, lamb or beef
cup chopped cilantro
1 head butter lettuce or romaine hearts (you will need about 8 small to medium leaves)
Serve with
sliced green onion
chopped peanuts
lime wedges
chopped cilantro

Directions

In a small bowl, whisk the cornstarch with the water. Next, whisk in the lime juice, fish sauce, brown sugar, Sriracha and soy sauce (tamari). Set aside.

Heat the oil in a 10 inch cast iron or your favorite skillet over medium heat. Add the onions and cook a few minutes, until they become fragrant. Add the garlic and ginger cook another 1 minutes. Add the carrots, cook 2 minutes.

Increase the heat to medium high and add the ground chicken. Mix in the chicken and make sure to chop it into small pieces as it cooks. Once the chicken is white and has almost cooked through, about 4-5 minutes, pour in the sauce and mix well to combine. Cook for 1 minute until the sauce thickens a bit. Mix in the cilantro.

Remove the skillet from the heat. Arrange the lettuce leaves on a large serving plate. Spoon the chicken filling into the lettuce leaves. Top with any of the serving suggestions. Serve immediately.

~ Marla Meridith

Recipe: One-Pot Tuscan Chicken aka: Marry Me Chicken

Recipe: One-Pot Tuscan Chicken aka: Marry Me Chicken

Ingredients

1 tbsp olive oil
34 large chicken breasts
Kosher salt
ground pepper
For the sauce
1 tbsp unsalted butter
1 small yellow onion, diced
3 cloves garlic, minced
1 tsp dried thyme
1 cup cherry or grape tomatoes, sliced in half
2 cups baby spinach
1 cup sliced mushrooms
1 cup marinated artichoke hearts, chopped
½ cup sun-dried tomatoes in oil, chopped
¼ cup capers
1 ½ cups heavy cream
¾ cup chicken or vegetable broth
splash dry white wine
1 tbsp freshly squeezed lemon juice
1 cup freshly grated Parmesan cheese
salt and pepper to taste
freshly chopped basil

Directions

Heat the oil in a 12 inch cast iron skillet over medium high heat. Season both sides of the chicken with salt and pepper. Add the chicken to the skillet and cook 4 minutes on each side, until golden brown. Transfer to a clean plate.

In the same skillet, reduce the heat to medium add the butter. Sauté the onion for 3 minutes. Add the garlic, sauté for 2 minutes. Mix in the thyme and oregano.

Mix in the tomatoes, sauté for 4 minutes. Mix in the spinach, cook 2 minutes until wilted. Add the mushrooms, cook for 2 minutes. Mix in the artichokes, sun-dried tomatoes and capers. Cook for 3 minutes.

Mix in the cream, broth and wine. Bring the sauce to a boil then to a simmer. Simmer for 7 minutes. In the last 2 minutes, mix in the parmesan. Season to taste with salt and pepper.

Add the chicken into the sauce. Simmer for about 10 minutes or until the chicken is cooked through. Top with fresh basil and any extra sun-dried tomatoes and capers. Serve immediately with pasta, rice, garlic bread or baguette.

~ Marla Meridith

Sheet Pan Red Miso Glazed Chicken with Mushrooms

Looking for that perfect one-pan dish? Try this delicious Sheet Pan Red Miso Glazed Chicken with Mushrooms recipe. Minimal fuss and clean-up required!

6 servings

1/2 cup unseasoned rice wine vinegar
5 tbsp red miso paste
2 tbsp low sodium soy sauce (use tamari for gluten free)
1 tbsp finely grated ginger
2 1/2 tsp light brown sugar
1/2 tsp ground black pepper
3 pounds bone in chicken thighs and drumsticks, trimmed and pat dry
8 ounces cremini mushrooms, sliced
8 ounces Shitake mushrooms, sliced
1 bunch scallions, cut to 1 inch length

Pre heat the oven to 450˚ F with the rack in the middle.
Line a baking sheet with tin foil.
Make a few slits on the top of the chicken, slicing though the skin to the bone.
In a large bowl whisk together the rice wine vinegar, miso, soy sauce, ginger, sugar and pepper.
Place the chicken into the sauce mixture and rub to coat on all sides, being sure to get the sauce into the slits.
Place the chicken skin side up on the baking sheet. with the sauce.
In the empty (do not rinse) bowl add the mushrooms and the whites of the scallions. Toss to coat with sauce residue.
Add this mixture to the sheet pan, scattering around the chicken.
Roast until the chicken and mushrooms are browned and the internal temperature of the thickest parts of the thighs and drumsticks reads 175˚F ~ about 30-40 minutes.
With tongs, transfer the chicken to a serving plate and sauce with the mushroom mixture and the pan drippings.
Top with the green parts of the scallions.
Serve with rice, conscous, quinoa or pasta.

~ Marla Meridith

Recipe: One-Pot Filipino Chicken Adobo

This healthy One-Pot Filipino Chicken Adobo recipe, is perfect for busy weeknight meals. Your entire family will love it and the best part is it’s quick to clean up too!

4-8 servings

1 head garlic
4 bone-in, skin on chicken thighs
4 drumsticks
1 tbsp vegetable or canola oil
3/4 cup distilled white vinegar
3/4 cup soy sauce (not low sodium)
1 cup water
1 tbsp light or dark brown sugar
5 dried bay leaves
freshly ground black pepper to taste
salt to taste
1 (1lb) bag white rice
–garnish with
chopped green onions
freshly chopped cilantro

Cut entire head of garlic in half through the center “equator” , it’s OK if some bulbs detach. You don’t need those.
Heat the oil in a large Dutch Oven over medium heat. Place the 8 chicken pieces in the pan with the skin side down. Cook for 5 minutes until golden brown, then flip with tongs and cook the other side for about 5 minutes until golden brown. Transfer the chicken to a clean plate.
Add the vinegar, soy sauce, water, sugar, bay leaves and garlic too the pot. Bring to a simmer then turn down to low, stir so the sugar dissolves. Season with pepper.
Return the chicken to the pot skin side up. Cover and cook the chicken carefully and gently. Adjust the heat to maintain barely a simmer. Turning pieces once during cooking time. The dish is done cooking when the chicken is very tender and pulling away from bone. It should not be falling apart. Cook for 35–40 minutes. Season to taste with salt and pepper before serving.
While the chicken is cooking, cook the rice to package directions.
Serve the chicken over the rice and tip with chopped green onion and chopped cilantro. Spoon any extra sauce over the chicken and rice.

~ Marla Meridith

Recipe: Lightened Up Chicken Korma

The Indian dish Chicken Korma can be a pretty heavy dish, but I’ve lightened it up in this recipe without losing any flavor at all!

4 servings

1 cup basmati rice, cooked to package directions
2 tbsp coconut oil, divided
1 pound boneless chicken breasts, cut into bite sized pieces
2 tbsp water
1/3 cup slivered, toasted almonds
1 tbsp Madras curry powder
1 yellow onion, roughly chopped and divided
1-inch piece of fresh ginger, peeled and sliced
2 cloves garlic
Kosher salt and freshly ground black pepper
1 13.5 ounce can unsweetened, light coconut milk
1/2 cup grape tomatoes, sliced in half
1/2 cup sliced white or crimini mushrooms
8 ounces green beans, sliced into thirds
1/2 cup chopped fresh cilantro

Cook the rice to package directions.
Heat 1 tablespoon of the coconut oil in a 12 inch cast iron skillet over medium heat. Season the chicken with some salt and pepper. Lightly brown the chicken for about 5-6 minutes, making sure to cook all sides. It does not need to be cooked through at this point. Transfer the chicken to a clean plate and set aside.
Puree the water, almonds, curry, 1/2 of the onion, ginger and garlic in a small food processor or blender. Set aside.
Add the remaining coconut oil to the same pan you cooked the chicken in. Add the rest of the chopped onions and sauté until lightly browned, about 10 minutes stirring frequently. Stir in the curry puree. Cook for one minute. Stir in the coconut milk and bring to a simmer. Stir in the tomatoes, onions and green beans, cook for 5 minutes. Add in the chicken, cover and simmer for another 5 minutes or until the chicken is cooked through. Stir in 1/2 of the cilantro. Sprinkle the rest of the cilantro over the top before serving. Serve hot with rice.

~ Marla Meridith

Recipe: Greek Chicken Pasta Salad

We love this healthy and simple Grilled Greek Chicken Pasta Salad recipe. Great for lunch of dinner and perfect for the lunchbox too!

4 servings

–for the chicken
1 pound grilled skinless chicken breast
olive oil
garlic salt & pepper
–pasta Salad
12 ounces pasta, cook to package directions (macaroni, bow ties or penne are preferred)
12 ounces cherry tomatoes, halved
4 ounces crumbled feta cheese
1 cup pitted kalamata olives, sliced
1/4 cup extra virgin olive oil
3 tablespoons lemon juice
3 tablespoons minced shallots
2 tablespoons chopped fresh dill
salt & pepper to taste

Grilled Chicken Breast: Trim chicken of fat. Pre heat your grill (or grill pan) to medium high heat. Coat chicken with some olive oil & season chicken with garlic salt & pepper. Grill about about 7 minutes on each side until you have nice grill marks & the meat is white & cooked through. Let chicken cool a bit & slice into bite sized pieces.
Pasta Salad: Toss pasta with all of the ingredients. Adjust any ingredients to suit your tastes.

~ Marla Meridith

Recipe: Creamy Rotisserie Chicken and Wild Rice Soup

We love this Hearty Creamy Rotisserie Chicken and Wild Rice Soup recipe. Sure to be a hit in your home too! A balanced meal that comes together easily and quickly.

8 servings

1 store bought rotisserie chicken
1 cup wild rice blend
4 cups low sodium chicken broth
7 tbsp unsalted butter, chopped
1 large onion, chopped (about 1 cup)
2 large carrots, peeled and diced
3 celery stalks, diced
2 garlic cloves, minced
4 cups low sodium chicken broth
1 tbsp freshly squeezed lemon juice
splash of dry white wine
1/2 tsp chopped fresh oregano
1/2 tsp chopped fresh marjoram
1/2 tsp chopped fresh rosemary
1/2 cup unbleached all-purpose flour
1 1/2 cups whole milk
1/2 cup heavy cream
salt and pepper to taste
–top with
freshly chopped green onion
freshly chopped Italian parsley

Remove the meat from the chicken and shred into bite sized pieces, set aside.
Prepare the rice according to package directions.
While the rice is cooking: In a large Dutch oven melt 1 tablespoon of the butter over medium heat. Add the onion, carrot and celery, sauté for about 4 minutes until tender. Add the garlic during the 30 seconds, stir well to combine.
Stir in the the chicken broth, lemon juice, white wine, oregano, marjoram and rosemary. Add the shredded chicken to the soup and cook for 15 minutes.
Stir in the cooked rice.
Melt the remaining 6 tablespoons of butter in a small saucepan over medium heat. Add the flour and cook for 1 1/2 minutes whisking constantly. Gradually whisk in the milk. Continue to cook and whisk for 5 minutes until the roux thickens.
Add the roux (flour mixture) to the soup pot and whisk until well combined and creamy. Cook about 5 minutes, soup will thicken a bit more. Stir in the heavy cream. Garnish with green onion and fresh parsley, serve immediately.

~ Marla Meridith

Recipe: Easy Chicken Marsala

We love this easy Chicken Marsala recipe, it’s great for weeknights or entertaining. A healthy, flavor packed Italian-American dish.

4 servings

1/4 cup olive oil
1 lb thin chicken breasts (4 pieces)
salt and freshly ground pepper
1 lb Baby Bella mushrooms, sliced
3 cloves garlic, thinly sliced
1 shallot, sliced
1 tbsp unbleached all-purpose flour
1 cup low-sodium chicken broth
2/3 cup Marsala wine
3 tbsp finely chopped fresh parsley

Heat the oil over medium-high in a 12 inch cast iron skillet. Sprinkle both sides of the chicken with some salt and pepper. Fry the chicken in the skillet for 5 minutes on each side, flipping just once. Remove the chicken from the skillet with tongs and place on a plate in a single layer.
Lower the heat to medium and add the mushrooms, garlic and shallots. Cook 6-8 minutes, until everything is fragrant and mushrooms start to brown. Sprinkle in the flour and cook for 30 seconds. Add the chicken broth and wine, bring to a simmer. Cook for about 5 minutes or until the sauce thickens.
Reduce the heat to low, return the chicken and any juices into the skillet and cook until hot, 1-2 minutes. Top with fresh parsley and serve immediately.

~ Marla Meridith

Recipe: Chicken Posole

Posole or Pozole is a traditional soup or stew from Mexico. It’s the perfect dish for the cooler months as it warms you from the inside out. This Chicken Posole recipe is the perfect family meal!

4-6 servings

6 cups low sodium vegetable or chicken broth
1 tbsp dried, ground mild Chimayo pepper
1 tbsp fresh lime juice
1 tsp chopped, fresh oregano
2 cups shredded rotisserie chicken or turkey
1 can (15 oz) hominy, rinsed and drained
salt and pepper to taste
–toppings can include
lime wedges
sliced avocado
sliced jalapeno
shredded cheese or crumbled Queso Fresco
freshly chopped cilantro
diced tomato
chopped radish
thinly sliced cabbage

In a medium sized soup pot, bring the broth to a boil. Add in the Chimayo spice, lime juice and oregano, reduce to a simmer for about 5 minutes.
Add in the chicken and hominy. Continue to cook for about 5-10 more minutes or until everything is warmed though. Season to taste with salt & pepper.
Ladle into serving bowls and top with any and all ingredients on the ingredient list.

~ Marla Meridith

Recipe: Skillet Seared Chicken with Shallots

A favorite family recipe! Try this quick and easy Skillet Seared Chicken with Shallots recipe for weeknight meals or date night.

4 servings

2 tbsp olive oil, divided
1 tbsp unsalted butter
2 lbs chicken thighs
1/2 tsp ground black pepper
1/2 tsp garlic salt
1 cup thinly sliced shallots
3/4 tsp smoked paprika
1/2 cup low sodium chicken broth
1/4 cup dry white wine
freshly chopped Italian parsley

Heat 1 tablespoon of olive oil and the butter in a 12 inch cast iron skillet over high heat.
Season all sides of the chicken with the salt and pepper. Place in the skillet skin side down.
Cook until browned and crispy, 5 to 6 minutes. Flip and cook another 3-4 minutes. Remove from the pan and place on plate.
Reduce the heat to medium. Add the remaining tablespoon of olive oil to the pan, shallots and smoked paprika. Cook for about 6 minutes or until the onions are translucent and fragrant. Add the broth and the wine. Bring to a simmer, cook another 5-6 minutes until the sauce has reduced.
Add the chicken back in and cook a few minutes until everything is hot.
Sprinkle parsley over the top and serve in the skillet.

~ Marla Meridith

Recipe: Chicken & Dumpling Soup

The MOST DELICIOUS Chicken & Dumpling Soup recipe you will ever eat! The perfect way to warm up on a chilly fall or winters day.

4-6 servings

–soup
2 tbsp olive oil
1 1/2 lbs boneless, skinless chicken thighs
1 yellow onion, diced
3 cloves garlic
4 stalks celery, chopped small
4 carrots, sliced into 1/4 inch cubes
12 cups low sodium chicken or vegetable broth
salt and black pepper to taste
1 tsp dried thyme
1/3 cup unbleached all-purpose flour
2 tbsp freshly chopped parsley
–dumplings
1 cup sifted unbleached all-purpose flour
1 egg beaten
2 tsp baking powder
1/2 tsp salt
2 tbsp freshly chopped parsley
1/2 cup buttermilk

Heat the olive oil in a soup pot or dutch oven over medium high heat. Place the chicken in the pot and brown on all sides about 6-8 minutes. Remove from the pot and place on a cutting board. Chop the chicken into bite sized pieces.
Do not rinse the pot, sauté the onions for 5 minutes to soften. Add the garlic, carrots and celery. Cook for 4 minutes. Add the broth to the pot and bring to a boil.
While the broth is cooking make the dumplings: Whisk the flour with the rest of the dumpling ingredients, do not over mix or the dumplings will be too tough.
In another bowl, whisk to combine 1 cup of the broth with the flour. Whisk this mixture into the soup pot. Stir in the chopped chicken and parsley.
Carefully drop about 2 tbsp of the dumpling batter into the thickened soup. The dumplings will double in size so keep that in mind. Cover the pot and cook the dumplings for 15-20 minutes in the soup. Test the dumplings with a toothpick to make sure they are done.
Add more broth if the soup gets too thick.
Serve immediately with freshly chopped parsley.

~ Marla Meridith