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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: 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

Recipe: 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!

Ingredients

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

Directions

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!

Ingredients

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

Directions

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

Sheet Pan Red Miso Glazed Chicken with Mushrooms

Ingredients

Directions

~ Marla Meridith

Recipe: Chipotle Chicken Tortilla Soup

Ingredients

Directions

~ Marla Meridith

Recipe: Chicken Posole

Ingredients

Directions

~ Marla Meridith

Ginger Chicken Potstickers

Ingredients

Directions

~ Marla Meridith

Recipe: Skillet Seared Chicken with Shallots

Ingredients

Directions

~ Marla Meridith

Recipe: Sheet Pan Chicken Fajitas

Ingredients

Directions

~ Marla Meridith

Recipe: One-Pot Pasta Alfredo with Chicken, Bacon & Peas

Ingredients

Directions

~ Marla Meridith

Miso Chicken Udon Soup

Ingredients

Directions

~ Marla Meridith