One Pot Chicken Burrito Bowls

23 07 2014

I don’t know about you but I love when I meal cooks in one pot, that means less dishes and a faster clean up! Plus for me it seems like dinner is a bit easier when I am only dealing with one pot or pan. Things don’t get burnt and everything is done at the same time. So I was super excited to find this recipe while I was wasting time on pinterest. It was over at No.2pencil and a great find!

One-Pan Chicken Burrito Bowls

Super simple to throw together for a tasty weeknight dinner. Plus there was enough left over for dinner the next night!

 

One-Pot Chicken Burrito Bowls

~ 1 lb boneless, skinless chicken breasts (I used chicken thighs since that was what I had on hand), diced into bite sized pieces

~ 3 Tbsp. olive oil

~ 1 small yellow onion diced

~ 1 cup of uncooked rice

~ 1 14.5oz can of diced tomatoes, drained

~ 1 15oz can of black beans, drained and rinsed

~ 1/2 tsp. garlic powder

~ 1/2 tsp. chili powder

~ 1 tsp. cumin

~ 2 1/2 cups of chicken broth

~ 2 cups shredded cheese

~ salt and pepper

~ fresh diced tomatoes

~ diced green onions

~ sour cream

~ guacamole

 

1. Start by sauteing onions in 2 Tbsp. olive oil until they start to soften.

2. Season diced chicken with 1 tsp. of salt and 1/2 tsp. of pepper. I used some cilantro lime salt I got from a friend, it was amazing!

3. Add chicken to pan and cook over medium high heat until chicken has started to brown.

4. Move chicken to one side of pan, in the other side of the pan add an additional Tbsp. olive oil and saute uncooked rice for about 2 minutes or just until some grains start to turn brown.

5. Stir in black beans, canned tomatoes, chicken broth, garlic powder, chili powder and cumin.

6. Bring to a simmer, cover and reduce heat to low.

7. Cook about 20 minutes or until rice is tender.

8. Season with additional salt and pepper as needed.

9. Sprinkle with cheese, recover and let set for 2-3 minutes off of the heat to melt the cheese.

10. Garnish with fresh tomatoes, green onions, sour cream and guacamole.

 

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One Pot Chicken Burrito Bowls





Bacon Gorgonzola Chicken Salad

22 04 2013

I know I have been missing in action for a bit. Things have been crazy and really I have just been cooking some of our favorite recipes and not trying a lot of new stuff lately. However when ever there is a potluck or reason for me to bring some food I tend to try new dishes to see how they turn out. This Bacon Gorgonzola Chicken Salad that I found over at Picky Palate was one of those.

Since I first made it I have made it at least 3 more times and every time it has been a hit. If you are short on time stop by your local grocery store and pick up a rotisserie chicken to make things even quicker. I baked a few chicken breasts seasoned with salt and pepper and then shredded it up since I had the time and the chicken already.

If you are worried about the gorgonzola over powering this chicken salad, don’t be. That was one of the things that I liked the best about it, there was just enough flavor from the gorgonzola without it taking over. Even my husband who is not a fan loved this recipe so give it a try and you might be surprised!

 

Bacon Gorgonzola Chicken Salad

~ 3 cups cooked shredded chicken breast, about 2 chicken breasts

~ 8 strips cooked crumbled bacon

~ 1/4 cup crumbled gorgonzola cheese

~ 3/4 cup finely chopped celery

~ 1/2 cup mayonnaise

~ 1/2 cup prepared blue cheese dressing, I used Bob’s Big Boy Blue Cheese dressing

~ 1 Tbsp. fresh lemon juice

~ 1 Tbsp. fresh thyme leaves, finely chopped

~ 1/4 tsp. salt

~ 1/4 tsp. freshly ground black pepper

~ 1/4 tsp. garlic salt

~ 1 pkg. King’s Hawaiian Sweet Rolls

1. Place all ingredients into a large bowl. Stir to combine. Taste and season with additional seasonings if needed.

2. Slice King’s Hawaiian Sweet Rolls and place a heaping tablespoon of Chicken Salad on each roll to serve.

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Bacon Gorgonzola Chicken Salad





Baked Garlic Brown Sugar Chicken

4 02 2013

So in my house we eat a lot of chicken. I really don’t have a reason for why we do, seems that everyone likes it and doesn’t cry or complain to much when I serve it. I especially like to find good chicken recipes that I can make extra and then use it on top of my salad for the next few days. This turned out to be one of those recipes. It was really simple to make and I pretty much always have the ingredients in my house so extra bonus not to mention the kids ate it! I hope it is a hit in your house to.

Baked Garlic Brown Sugar Chicken

~ 4 boneless skinless chicken breasts

~ 4 garlic cloves, minced

~ 4 Tbsp. brown sugar

~ 3 tsp. olive oil

1. Preheat oven to 500 degrees and lightly grease a casserole dish.

2. In a small saute pan, saute garlic with olive oil until tender.

3. Remove from heat and stir in brown sugar.

4. Place chicken breasts in prepared baking dish and cover with the garlic and brown sugar mixture.

5. Salt and pepper to taste.

6. Bake uncovered for 15-30 minutes or until juices run clear.

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Baked Garlic Brown Sugar Chicken





Cheesy Chicken Broccoli Bake

29 02 2012

Since I started on Pinterest I have been trying really hard not to just pin aimlessly. I try to pin with the intent to make or do what I pin. This is a recipe that I pinned a few weeks back. It was posted over at Get Off your Butt and Bake. I had been waiting to get some broccoli in our basket so that I could make it and this was the week.

It was a great all in one meal. The other thing I really loved about this recipe was that instead of using a condensed soup to make it you basically made your own. Everyone in my family loved it and there is enough to have leftovers another day.

Cheesy Chicken Broccoli Bake

~ 1 lb. fresh broccoli cut into pieces and steamed for 2 minutes

~ 3 cups cooked chicken breasts, cut into small pieces

~ 3 cups grated cheddar cheese

~ 2 cups plain Panko bread crumbs

~ 1 stick melted butter plus 1/3 cup melted butter

~ 1 Tbsp. poppy seeds

~ 1/4 cup cornstarch, dissolved in 1/2 cup cold water

~ 1/4 tsp. salt

~ 1/4 tsp. pepper

~ 2 cups milk

~ 1/3 cup chicken broth

1. Grease a 13 x 9 inch pan and layer broccoli and chicken, then set aside.

2. In a sauce pan over medium heat, combine 1/3 cup melted butter, cornstarch dissolved in water, chicken broth, salt, pepper, and milk. Stir well, and continue stirring until sauce has thickened. Turn heat down to low, and add 1 1/2 cups grated cheddar cheese. Stir until melted. Pour over the chicken and broccoli. Top with remaining 1 1/2 cups grated cheddar cheese.

3. Melt 1 stick of butter, add the poppy seeds and stir well. Mix with Panko bread crumbs. Sprinkle crumbs over the top of the grated cheese.

4. Bake uncovered at 350 degrees for about 30 minutes, or until hot and bubbly.

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Cheesy Chicken Broccoli Bake





Crock Pot Teriyaki Chicken

31 01 2012

Pinterest is my new addiction. It is a great way to organize and save things you find on the web. However it is also a great way to end up with 100’s of pins and no intention of doing anything with them. I am trying really hard to make or cook some of the great things I am finding on Pinterest and this recipe is a great example of that.

This recipe is from Lake Lure Cottage Kitchen and her picture along with the fact that this was made in the crockpot and I had all the ingredients in my kitchen made this a no brainier for dinner the other night. It was super simple and easy to make. I really liked the taste of the Teriyaki sauce which is another reason why this recipe will become something we make regularly in our house.

By the way if you haven’t check out pinterest you must do so and if you would like to see what I am pinning go ahead and follow me (http://pinterest.com/cpeat/). If you need an invite to start using pinterest let me know your email and I will send you and invite.

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Crock Pot Teriyaki Chicken

~ 6 boneless skinless chicken breasts

~ 3/4 cup sugar

~ 3/4 cup soy sauce

~ 6 Tbs. cider vinegar

~ 3/4 tsp. ground ginger

~ 3/4 tsp. minced garlic

~ 1/4 tsp. pepper

~ 4 1/2 tsp. cornstarch

~ 4 1/2 tsp. cold water

~ Cooked rice

1. Place chicken in a slow cooker. In a large bowl, combine the sugar, soy sauce, cider vinegar, ginger, garlic and pepper. Mix well and then pour over chicken. Cover and cook on low for 4-5 hours or until chicken is tender.

2. Remove chicken to a serving platter and keep warm. Skim fat from cooking liquid. Place liquid in a saucepan and bring to a boil. Combine cornstarch and water until smooth. Gradually stir into liquid and stir until sauce is thickened. Serve with chicken and rice.

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Crock Pot Teriyaki Chicken





Malibu Chicken

21 11 2011

Growing up I remember going to sizzler and my mom always getting their Malibu Chicken. I think it is a great dish and this recipe recreates that very well. The Creole Mustard Sauce is a bit different than the sizzler version but I liked it along side the chicken.

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Malibu Chicken

~ 3 eggs

~ 2 cloves garlic, minced

~ 4 boneless skinless chicken breast halves

~ 6 Tbsp. butter

~ 1 cup Panko bread crumbs

~ 1 cup grated Parmesan cheese

~ 1 Tbsp. dried parsley

~ 1 tsp. garlic powder

~ 1/2 tsp. salt

~ 1tsp. black pepper

~ 4 slices black forest ham

~ 4 slices Swiss cheese

Creole Mustard Sauce

~ 2 Tbsp. Grey Poupon Dijon mustard

~ 3 Tbsp. mayonnaise

~ 1 tsp. yellow mustard

~ 1 tsp. honey

Mix together and chill in the refrigerator.

1. Start by pounding out your chicken breasts to an even thickness.

2. Preheat oven to 400o F. Melt butter and pour into the bottom of a 9 x 13 baking dish.

3. Mix together the eggs and garlic in a medium bowl. In another medium bowl mix together the bread crumbs, Parmesan cheese, parsley, garlic powder, salt and pepper. Dip flattened chicken breasts into the egg mixture and then the bread crumb mixture. Place breaded chicken in baking dish, and sprinkle the remaining bread crumb mixture over the chicken.

4. Bake for 20 minutes or until chicken is no longer pink and juices run clear. Top each piece of chicken with ham and a slice of Swiss cheese. Place back in the oven for about 5 minutes or until cheese is melted. Remove from oven and serve with Creole Mustard Sauce.

**Makes great sandwiches the next day**

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Malibu Chicken





Chicken Florentine Bowtie Pasta

16 11 2011

I found this recipe over at Picky Palate and thought I would give it a try. This Chicken Florentine Bowtie Pasta is a great weeknight dinner that didn’t take much time to put together. To make it even similar grab a rotisserie chicken from your local supermarket and use the chicken off of that. Plus it made enough for our family to have it for leftovers the next night as well. The other thing that I love about this recipe is that I was able to sneak in some spinach. My kids gobbled it right up never knowing they were getting something extra!

Chicken Florentine Bowtie Pasta

~ 2 Tbsp. olive oil

~ 1 cup finely chopped onion

~ 1 clove minced garlic

~ 4 cups spinach leaves

~ 2 cups cooked shredded chicken breast

~ 1/2 tsp. salt

~ 1/4 tsp. freshly ground black pepper

~ 2 cups Philadelphia Cooking Crème Italian Cheese and Herb

~ 1 lb. bowtie pasta or other small noodle

~ 1 1/2 cups shredded mozzarella cheese

1. Preheat oven to 350o F. Spray a 9 x 13 inch baking dish with cooking spray.

2. Place oil in a large skillet over medium hear. Add onion and cook, stirring until tender, about 5 minutes. Add garlic and cook, stirring for 1 minute. Stir in spinach leaves, cook, stirring until wilted about 2 minutes. Add chicken, salt, and pepper, and cook until heated through, about 3 minutes. Add cooking cream, stirring to combine.

3. Cook pasta according to package directions, drain and run under cold water to stop cooking. Add pasta to chicken mixture stirring to combine. Transfer to prepared baking dish and top with cheese.

4. Bake for 20 to 30 minutes, until cheese is melted.

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Chicken Florentine Bowtie Pasta








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