Chicken Lettuce Wraps

servings: 5

 calories: 309

 prep time: 20 minutes 
 
ingredients:
  • 3 tablespoons extra virgin olive oil
  • 2 boneless, skinless chicken breasts, cubed
  • 1 cup shiitake mushrooms
  • 1/2 tablespoon onion powder
  • 1 whole carrot, Shredded
  • 1/2 tablespoon minced garlic
  • 3/8 cups cashews, crushed
  • 1 can water chestnuts, drained (8 oz)
  • 3 Tablespoons green onion
  • 1 large head of  iceberg lettuce, leafed
  • 4 tablespoons soy sauce
  • 2 tablespoons ketchup
  • 1 tablespoon lemon juice
  • 2 tablespoons packed brown sugar
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon pepper

preparation instructions:

  1. Bring 1 tablespoon of oil to high heat in a wok or large frying pan.
  2. Add chicken and cook 8-10 minutes or until browned.
  3. Set chicken aside.
  4. Mince water chestnuts, green onion, and mushrooms.
  5. Mince cooled chicken and add shredded carrots.
  6. Add 2 tablespoons of oil to the wok or pan.
  7. Add chicken, carrots, water chestnuts, green onion, and mushrooms to the wok or pan.
  8. Add onion powder and garlic and saute for 2 minutes.
  9. Stir in tomato sauce and  cook to reduce volume for 2 to 3 minutes.
  10. Return chicken to pot and add chicken stock and soy sauce.
  11. Bring to a boil, then reduce heat to medium-low.
  12. Add soy sauce, ketchup, lemon juice, brown sugar, and Worcestershire to the pan.
  13. Add pepper to the mixture.
  14. Cover and simmer for 10 to 15 minutes.
  15. Serve with lettuce “cups”.

suggested side dishes:

  • Rice
  • Egg rolls

Caprese Chicken

servings: 4  

 calories: 213  

 prep time: 20 minutes 
 
ingredients:
  • 1/4 cup extra virgin olive oil
  • 1/4 cup balsamic vinegar
  • 4 boneless, skinless chicken breasts
  • 1 large roma tomato, cut into 4 (1/2 inch thick) slices
  • 1 tablespoon basil
  • 1 tablespoon minced garlic
  • 1 tablespoon black pepper
  • 1/2 cup shredded mozzarella cheese

preparation instructions:

  1. Place chicken breasts, olive oil, balsamic vinegar, basil, minced garlic, and pepper into a resealable plastic bag, knead bag several times to coat chicken with marinade, and squeeze air from the bag. Seal and refrigerate 4 to 6 hours.
  2. Add chicken with marinade to a medium pan over medium-high heat and cook 8 to 10 minutes, turning once or until browned.
  3. Reduce heat to low.
  4. Top each chicken breast with tomato slices and shredded mozzarella.
  5. Cover; cook 2 minutes or until cheese is melted.

suggested side dishes:

  • Side salad
  • Linguine or bowtie pasta

Lemon Asparagus Chicken

servings: 4  

 calories: 350  

 prep time: 20 minutes 
 
ingredients:
  • 1 tablespoon extra virgin olive oil
  • 4 boneless, skinless chicken breasts
  • 1 can condensed cream of asparagus soup
  • 1/4 cup milk
  • 1 tablespoon lemon juice
  • 1/2 teaspoon pepper

preparation instructions:

  1. In medium pan over medium-high heat, heat oil.
  2. Add chicken and cook 8 minutes or until browned.
  3. Set chicken aside.
  4. Pour off fat.
  5. Add soup, milk, lemon juice and pepper.
  6. Heat to a boil.
  7. Return chicken to pan.
  8. Reduce heat to low.
  9. Cover and cook 5 minutes or until chicken is no longer pink.

suggested side dishes:

  • Side salad
  • Rice

Caesar Chicken Paninis

servings: 4

 calories: 500 

 prep time: 30 minutes

ingredients:

  • 4 boneless skinless chicken breasts
  • 4 french rolls or sourdough bread
  • 1/3 cup Caesar dressing
  • 1/4 cup shredded Parmesan cheese
  • 4 leaves romaine lettuce

preparation instructions:

  1. Marinate chicken in Caesar dressing at least 10 minutes.
  2. Spray a large pan over medium-high heat.
  3. Cook Chicken in pan 10 to 15 minutes, turning once, until chicken is no longer pink.
  4. Remove chicken from pan.
  5. Place chicken on bottom half of rolls.
  6. Top with cheese, lettuce and tops of rolls.

suggested side dishes:

  • French fries
  • Potato chips

Polynesian Chicken

servings: 4  

 calories: 167 

 prep time: 20 minutes

ingredients:

  • 1 can (20 ounces) pineapple chunks
  • 1 tablespoon packed brown sugar
  • 4 boneless, skinless chicken breasts, cubed
  • 1/2 cup seedless or golden raisins
  • 2 tablespoons soy sauce
  • 1/2 cup sliced green onions
  • 1 tablespoon minced garlic

preparation instructions:

  1. Drain pineapple chunks; reserve 4 tablespoons pineapple juice.
  2. Heat 2 tablespoons reserved pineapple juice over medium-heat in large nonstick pan.
  3. Add raisins, green onions, and garlic.
  4. Cook and stir 3 minutes.
  5. Stir in pineapple chunks, chicken, soy sauce and remaining 2 tablespoons juice.
  6. Cover; reduce heat to low and cook 10 minutes or until chicken is cooked throughout.

suggested side dishes:

  • Rice
  • Fruit salad
  • Hawaiian sweet rolls
  • Broccoli
  • Water chestnuts

Chicken & Rice Dinner

servings: 4  

 calories: 350 

 prep time: 15 minutes

ingredients:

  • 1 tablespoon extra virgin olive oil
  • 4 boneless, skinless chicken breasts
  • 1 can condensed cream of chicken soup
  • 11/2 cups water
  • 1/4 teaspoon paprika
  • 1/4 teaspoon pepper
  • 11/2 cups uncooked Minute Original Rice
  • 2 cups fresh or thawed frozen broccoli flowerets

preparation instructions:

  1. In medium pan over medium-high heat, heat oil.
  2. Add chicken and cook 8 minutes or until browned.
  3. Set chicken aside. Pour off fat.
  4. Add soup, water, paprika and pepper.
  5. Heat to a boil.
  6. Stir in rice and broccoli.
  7. Place chicken on rice mixture.
  8. Season chicken with additional paprika and pepper.
  9. Reduce heat to low.
  10. Cover and cook 5 minutes or until chicken is no longer pink.

suggested side dishes:

  • Side salad

Chicken Afritada

servings: 4-6  

 calories: 350  

 prep time: 20 minutes 
 
ingredients:
  • 3 tablespoons extra virgin olive oil
  • 4 boneless, skinless chicken breasts, cubed
  • 1/2 tablespoon onion powder
  • 2 bell peppers, chopped
  • 1/2 tablespoon minced garlic
  • 1 cup tomato sauce
  • 1/2 cup chicken stock
  • 2 tablespoons soy sauce
  • 1/2 teaspoon pepper
  • 1/2 teaspoon salt

preparation instructions:

  1. Heat oil over medium-high flame in a large pot.
  2. Add chicken and cook 6 minutes or until browned.
  3. Set chicken aside.
  4. Saute bell peppers 3 to 4 minutes or until cooked through.
  5. Add onion powder and garlic and saute for another 2 minutes.
  6. Stir in tomato sauce and  cook to reduce volume for 2 to 3 minutes.
  7. Return chicken to pot and add chicken stock and soy sauce.
  8. Bring to a boil, then reduce heat to medium-low.
  9. Add salt and pepper to the mixture.
  10. Cover and simmer for 25 to 30 minutes.

suggested side dishes:

  • Rice

Grilled Barbeque Chicken and Pineapple Quesadillas

servings: 4 

 calories: 420  

 prep time: 15 minutes 
 
ingredients:
  • 2 boneless, skinless chicken breasts
  • 1 cup diced red onion
  • 1 cup pineapple sliced
  • 1 cup monterey jack cheese
  • 4 flour tortillas
  • 1/2 teaspoon pepper
  • 4 tablespoons butter
  • 1/4 cup BBQ sauce
  • cilantro

preparation instructions:

  1. Grill pineapple over medium-low heat.
  2. Sprinkle chicken with salt and pepper.
  3. Add olive oil in pan and grill chicken on both sides over medium heat until cooked through.
  4. Add bbq sauce to the pan and saute chicken on low for 8 minutes.
  5. Set aside and slice into very thin slices.
  6. Warm griddle over medium heat and add butter to the pan
  7. Add onion to the pan and cook 5 minutes or until browned; stir occasionally.
  8. Transfer onion to a medium bowl.
  9. Slightly warm and toast tortillas one at a time.
  10. While the tortilla is warming in the pan, sprinkle  tortilla with grated monterey jack cheese.
  11. Arrange chicken slices evenly over the surface.
  12. Add pineapple slices and onion.
  13. Sprinkle on cilantro.
  14. If desired, drizzle extra barbecue sauce over the top.
  15. Add second browned tortilla on top of each one.
  16. Cook 3 minutes or until cheese melts.
  17. Cut each quesadilla into six wedges.

garnishes:

  • Sour Cream
  • Salsa

Chicken Tortilla Soup

servings: 8   

 calories: 340

 prep time: 15 minutes 
 
ingredients:
  • 2 boneless, skinless chicken breasts
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon cumin
  • 1 tablespoon paprika
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1 tablespoon pepper
  • 1 cup diced onions
  • 1 cup corn
  • 1/4 cup diced green bell pepper
  • 1/4 cup diced red bell pepper
  • 1 tablespoon minced garlic
  • 1 can (10 oz) mild Rotel
  • 2 cans (20 ounces) condensed chicken broth
  • 4 cups hot water
  • 1 cup half-and-half
  • 1/4 cup flour
  • 2 cups grated cheddar cheese
  • 1 can (15 oz) black beans, drained
  • 1 can (6 oz) black olives, sliced
  • 5 whole corn tortillas, cut into strips 2-3 inches

preparation instructions:

  1. Preheat oven to 375°.
  2. Mix cumin, chili pepper, garlic powder, and salt.
  3. Drizzle 1 tablespoon olive oil on chicken breasts, then sprinkle a small amount of spice mix on both sides.
  4. Set aside the rest of the spice mix.
  5. Place chicken breasts on a baking sheet and bake for 20 to 25 minutes, or until chicken is done.
  6. Use two forks to shred chicken.
  7. Set chicken aside.
  8. Heat olive oil on a large pot over medium-high heat.
  9. Add garlic, onion, and peppers and cook until tender (about 7 minutes). Stir and add the rest of the spice mix.
  10. Stir to combine, then add shredded chicken and stir.
  11. Pour in Rotel, chicken stock, and water.
  12. Bring to a boil.
  13. Now add in the corn and beans.
  14. Cook another 10 minutes.
  15. Reduce heat to a simmer.
  16. Simmer for 45 minutes, uncovered.
  17. Pour flour into the soup, then simmer for an additional 30 minutes.
  18. Turn off heat and allow to sit for 15 to 20 minutes before serving.
  19. While the soup simmers put 1 tablespoon olive oil in a pan.
  20. When oil is hot fry tortilla strips in batches until they’re crisp.
  21. When done remove them to a plate.
  22. Five minutes before serving, gently stir in tortilla strips.
  23. Serve the soup, garnishing with tortilla strips, avocado, sour cream, and shredded cheese as desired.

For Garnish:

  • Sour Cream
  • Diced Avocado
  • Grated Monterey Jack Cheese
  • Cilantro

Chicken Apricot Paninis

servings: 4

 calories: 445 

 prep time: 10 minutes

ingredients:

  • 2 boneless skinless chicken breasts
  • 3 tablespoons extra virgin olive oil
  • 4 french rolls or sourdough bread
  • 6 tablespoons butter
  • 4 tablespoons apricot preserves
  • 4 tablespoons mayonnaise
  • 12-16 leaves Baby Spinach

preparation instructions:

  1. Cut both chicken breasts in half.
  2. In a large pan over medium-high heat, heat 2 tablespoons of butter and the olive oil.
  3. Add the chicken to the pan and cook about 3 minutes or until browned.
  4. Flip the chicken breasts over and cook another 3 minutes or until cooked all the way through.
  5. Remove chicken from pan.
  6. In a small bowl, add the preserves and mayo.
  7. Stir until combined.
  8. Spread apricot aioli on a slice of bread.
  9. Add spinach leaves to the other slice of bread.
  10. Place chicken on bottom half of bread.
  11. Add the top piece of bread onto the chicken.
  12. Spread the rest of the butter on both sides of the sandwich.
  13. Add the sandwich to the large pan and cook until bread is grilled on both sides.

suggested side dishes:

  • French fries
  • Potato chips