Lynbrook | New Hyde Park | NY

chicken

RECIPE OF THE WEEK: HONEY GARLIC CHICKEN AND GREEN BEANS

This week enjoy some garlic chicken and green beans. This high protein meal is extremely tasty, super easy to make, and easy to store!

Prep Time: 10 Mins  Cook Time: 20 Mins   Total: 30 Mins   Servings = 4

 Calories: 382kcal   Carbohydrates: 24.8g   Protein: 38.1g  Fat: 10.9g    

Ingredients/ Equipment:

  • 1 to 1 1/2 lbs boneless skinless chicken breasts, cut into 1-inch pieces
  • 1 Tbsp arrowroot powder, or cornstarch
  • 1/2 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 2 Tbsp olive oil, divided
  • 12 oz green beans, trimmed
  • 1/4 cup green onions , chopped
  • Sesame seeds, optional garnish

For the Honey Garlic Sauce:

  • 1/4 cup chicken broth
  • 3 Tbsp low-sodium soy sauce
  • 1/4 cup honey
  • 4 cloves garlic, minced
  • 1/2 tsp grated ginger, (or 1/4 tsp ground ginger)
  • 2 tsp arrowroot powder, or cornstarch

Directions:

  • Cut the chicken into 1-inch cubes. Mix together 1 tablespoon of arrowroot powder, garlic powder, onion powder, salt and pepper then toss with the chicken making sure each piece is lightly coated.
  • In a large skillet over medium-high heat, drizzle 1 tablespoon of olive oil to coat the pan.  Once the pan is hot, add the chicken pieces in an even layer.  Season with salt and pepper and cook until lightly browned, about 4 to 5 minutes, stirring the chicken as needed.  Once the chicken is cooked, transfer to a plate and set aside.
  • Drizzle another tablespoon of olive oil onto the hot skillet, add the green beans and season with a little salt and pepper.  Saute the green beans for about 6 minutes until they start to get a little char and are tender, but still crisp.  We don’t want floppy green beans! 
  • https://6424fb8de6e627bea47dbadbdcad9e2f.safeframe.googlesyndication.com/safeframe/1-0-44/html/container.html While things are cooking, whisk together the chicken broth, soy sauce, honey, garlic and ginger in a small bowl. Separately, whisk together 2 teaspoons arrowroot powder (or cornstarch) along with 2 teaspoons of water and mix until smooth. Set aside.
  • Once the green beans are nice and tender, add the chicken back into the pan and mix together.  Pour the honey garlic sauce over top, add in the arrowroot mixture to help thicken up the sauce, and stir well making sure everything is coated. Bring the sauce to a boil then turn down the heat and let everything simmer until the sauce has thickened up and everything is incorporated. 
  • Top with sliced green onions (aka scallions) and some sesame seeds. Serve over rice and enjoy!

Original recipe can be found at eatyourselfskinny here!

RECIPE OF THE WEEK: PRESIDENTIAL CHICKEN

Enjoy presidential chicken this presidents week. A healthier take on the classic Nixon chicken recipe, a famous recipe credited to the Nixon family!

Prep Time: 15 Mins      Cook Time: 50 Mins    Servings: 4

 Calories: 296kcal    Carbohydrates: 10.4g    Protein: 33.9g    Fat: 13.3g    

Ingredients/ Equipment:

  • 1 (12 oz) package frozen broccoli
  • 2 1/2 cups cooked, chopped chicken
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp pepper
  • 3/4 tsp kosher salt
  • 1/2 tsp poultry seasoning
  • 1/8 tsp smoked paprika
  • 1/2 cup cottage cheese
  • 1/2 cup plain greek yogurt
  • 1/2 cup shredded sharp cheddar cheese

Directions:

  1. Heat oven to 350 degrees.
  2. In a large bowl stir together broccoli, chicken, onion powder, garlic powder, pepper, salt, poultry seasoning, smoked paprika, cottage cheese and yogurt. Spread the mixture in a 9×9 inch baking dish.
  3. Bake for 45 minutes. Sprinkle with cheese and bake for 5 more minutes. 
  4. Fill charred corn tortillas with the fish and top with the salsa.

Original recipe can be found at 365daysofcrockpot here!

RECIPE OF THE WEEK: 20- MINUTE CREAMY CHICKEN MARSALA WITH PROSCIUTTO

This week enjoy creamy chicken marsala with prosciutto. A quick, high-protein delicious dish that will have you running back for more!

Active Time: 20 Mins           Total Time: 20 Mins      Servings: 4

 Calories: 396kcal    Carbohydrates: 11g    Protein: 34g    Fat: 21g    

Ingredients/ Equipment:

  • 1 pound chicken cutlets, trimmed
  • ½ teaspoon ground pepper, divided
  • ¼ teaspoon salt, divided
  • ¼ cup white whole-wheat flour
  • 2 tablespoons extra-virgin olive oil, divided
  • 2 ounces prosciutto, chopped (½ cup)
  • 8 ounces sliced cremini mushrooms
  • ¼ cup minced shallots
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • ½ cup low-sodium chicken broth
  • ½ cup heavy cream
  • ½ cup Marsala wine
  • Chopped fresh parsley for garnish

Directions

  1. Season chicken with 1/4 teaspoon pepper and 1/8 teaspoon salt. Place flour in a shallow dish and dredge the chicken in it, pressing gently to help it adhere. Discard any excess flour.
  2. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the chicken and cook, flipping once, until lightly browned, 2 to 3 minutes per side. Transfer to a plate.
  3. Add prosciutto to the pan and cook, scraping up any browned bits, for 30 seconds. Add the remaining 1 tablespoon oil and mushrooms; cook, stirring occasionally, until tender, about 4 minutes. Stir in shallots, garlic, thyme and the remaining 1/4 teaspoon pepper and 1/8 teaspoon salt; cook, stirring often, until the shallot is translucent, about 1 minute. Stir in broth, cream and Marsala, scraping up any browned bits. Cook until slightly reduced, about 2 minutes.
  4. Return the chicken and any accumulated juices to the pan. Cook, flipping the cutlets occasionally, until hot, 1 to 2 minutes. Serve sprinkled with parsley, if desired.

Original recipe can be found at eating well here!

RECIPE OF THE WEEK: THE BEST WHOLE ROASTED CHICKEN

Need some early ideas for Thanksgiving dinner, look no further. Try this best whole roasted chicken recipe and you may have a competitor for your Thanksgiving turkey this year!

Prep Time: 10 mins   Cook Time: 75 mins  Total Time: 1hour 25 mins   Servings: 6

 Calories: 354kcal    Carbohydrates: 13.9g    Protein: 32.9g    Fat: 19.1g

Ingredients/ Equipment:

  • 1 large carrot, halved lengthwise and cut into thirds
  • 1 stalk celery, cut into large thirds
  • 1 – 2-4 pound whole chicken, giblets removed and patted dry
  • 1/4 cup unsalted butter, melted
  • 3 cloves garlic, finely minced
  • 1/2 teaspoon fresh thyme
  • 1/2 teaspoon grated lemon zest
  • 3 tablespoons olive oil
  • salt
  • freshly cracked black pepper
  • 1 head garlic, top sliced off
  • 1/2 yellow onion, cut into 2 large pieces
  • 1 lemon, cut in half
  • 4–6 sprigs fresh thyme

Directions

  1. Preheat oven to 400 degrees.
  2. To a small mixing bowl add the melted butter, garlic, lemon zest, 1/2 teaspoon fresh thyme, and a generous pinch of salt and freshly cracked pepper.
  3. Place the celery and carrots in a cast iron and skillet. Use a paper towel to pat the chicken dry and then place the chicken on top of the veggies, breast side up.
  4. Rub the melted butter mixture under the skin of the chicken as well as inside the cavity of the chicken, being sure to use all of the butter.
  5. Stuff the chicken cavity with the head of garlic, pieces of yellow onion, lemon, and fresh thyme. If you like, use a bit of kitchen twine to tie the drumsticks.
  6. Drizzle the olive oil over the skin of the chicken and then use a basting brush to ensure that the skin is well coated with oil. Liberally season the chicken with salt and fresh cracked black pepper.
  7. Place the chicken in the oven, on the middle rack, and roast for 1 hour and 15-30 minutes, basting every 30 minutes, or until the internal temperature, at the thickest part, reaches 165 degrees.
  8. Remove the chicken from the oven and let rest for 10-15 minutes in the skillet.

Original recipe can be found at allthehealthythings here!

RECIPE OF THE WEEK: CHICKEN CAESAR WRAP

This week enjoy a chicken caesar wrap. Loaded with flavor this high protein meal is the perfect grab to go option on the run!

Prep Time: 10 mins    Total Time: 10 mins     Servings: 4

Calories: 338kcal      Carbohydrates: 27g       Protein: 35g     Fat: 10g

Ingredients/ Equipment:

  • 12- oz. cooked chicken breast cubed or shredded – about 3 cups
  • 1/2 cup lite caesar salad dressing (120g) store-bought or homemade (see notes)
  • 1/2 cup salad croutons, cut in half (28g)
  • 1/4 cup grated parmesan cheese – freshly grated is best!
  • 1 Tbsp lemon juice
  • 1/4 tsp each: garlic powder & black pepper
  • 4 pieces green lettuce or romaine lettuce
  • 4 spinach tortillas I used Mission carb balance spinach

Directions

  1. In a medium bowl, combine the chicken, caesar dressing, croutons, parmesan, lemon juice, garlic powder and black pepper.
  2. Lay the tortilla out and place the lettuce on top (it will pretty much cover the whole tortilla). Scoop 1/4 of the chicken mixture on top. Fold the tortilla lengthwise over the filling, tuck in the sides, and roll into a secure wrap. Repeat for each wrap.
  3. Slice in half and enjoy! If meal prepping, slice wraps in half and store in an airtight container in the fridge.

Original recipe can be found at laurenfitfoodie here!

RECIPE OF THE WEEK: LEMON CHICKEN RICE BAKE

Lemon Chicken Rice Bake

Enjoy a high healthy protein meal this week that is bursting with flavor! A combination of tender chicken paired marvelously with lemon and herbs creates a tasty one-pan dish!

Prep: 10 minutes   Marinating Time: 20 Minutes   Cook: 50 Minutes   Yields: 6 Servings

Per Serving:          Calories: 391kcal       Carbohydrates: 30g       Protein: 33g   Fat: 14g

Ingredients:

For Marinade:                   

  • 2 tablespoons olive oil
  • ¼ cup white wine (I used Sauvignon blanc)
  • ¼ cup lemon juice (freshly squeezed)
  • ½ teaspoon salt (or to taste)
  • ½ teaspoon black pepper (or to taste)
  • 1 teaspoon oregano
  • 3 cloves garlic (minced)
  • 8 chicken thighs (with bone and skin)

For Rice:

  • 1 tablespoon olive oil
  • 1 onion (chopped)
  • 3 cloves garlic (minced)
  • 1 cup rice (long grain uncooked)
  • 2 cups chicken broth (low sodium)
  • ½ teaspoon salt (or to taste)
  • ½ teaspoon black pepper (or to taste)
  • zest from 1 lemon
  • lemon slices
  • 1 tablespoon fresh parsley                               

Instructions:

  1. In a ziploc bag combine with wine, olive oil, lemon juice, salt, pepper, oregano, garlic and chicken thighs. Shake the bag well and marinate for at least 20 minutes up to overnight.
  2. Preheat your oven to 350? (177?).
  3. 3Heat 1 tablespoon of olive oil in a large skillet that’s oven safe. Add the chicken thighs and cook on both sides until skin is golden brown and crispy. Make sure to reserve marinade. Chicken doesn’t have to be cooked through since it will continue cooking in the oven. Transfer the chicken to a plate. 
  4. In the same skillet add the onion and cook for about 3 to 5 minutes just until the onion is soft and translucent. Add the garlic and saute for another 30 seconds just until it becomes aromatic.
  5. Stir in the rice and cook for 2 minutes. Add the chicken broth, reserved marinade and season with more salt and pepper if needed. Add the lemon zest, stir and bring to a boil.
  6. Add the chicken back to the skillet on top of the rice, arrange lemon slices around the chicken and cover the skillet with a lid. 
  7. Bake covered for 20 minutes then remove the lid and bake for another 10 minutes.

Original recipe can be found at Jocooks here!

RECIPE OF THE WEEK: BAKED PESTO CHICKEN BREAST

Baked Pesto Chicken Breast

This fast and easy Baked Chicken Breast recipe is topped with pesto, tomatoes, mozzarella and Parmesan cheese. Bake in the oven, or make it outside on the grill!

Prep:10minutes mins

Cook:15minutes mins

Total:25minutes mins

Yields: 4 Servings

Serving: 1 Piece of Chicken

Calories: 205 kcal, Carbohydrates: 2.5 g, Protein: 30 g, Fat: 8.5 g

Ingredients

2 16 oz total boneless, skinless chicken breasts

kosher salt and fresh pepper to taste

4 teaspoons Skinny Basil Pesto

1 medium tomatoes, sliced thin

6 tbsp 1.5 oz shredded mozzarella cheese

2 teaspoons grated parmesan cheese

Instructions

  • Preheat the oven to 400° F. Line baking sheet with foil or parchment if desired for easy clean-up.
  • Place the chicken on prepared baking sheet. Spread about 1 teaspoon of pesto over each piece of chicken.
  • Bake for 15 minutes or until chicken is no longer pink in center. Remove from oven; top with tomatoes, mozzarella and parmesan cheese. Bake for an additional 3 to 5 minutes or until cheese is melted.
  • To Grill: Grill chicken over medium flame on both sides until cooked through in the center.  Lower flame, top chicken with pesto, tomatoes and cheese, and close grill until cheese melts.

Original recipe from Skinnytaste can be found here!

RECIPE OF THE WEEK: MARRY ME CHICKEN

Total Time: 1 hour

Yield: 4 servings

Calories per serving: 500 Carbohydrates: 38.9 Protein: 195.3 Fat: 41.05

Ingredients

  • 3 large boneless, skinless chicken breasts, or 6 chicken cutlets (about 2¼ pounds total), patted dry
  • Kosher salt (such as Diamond Crystal) and black pepper
  • ¼ cup all-purpose flour
  • 3 tablespoons extra-virgin olive oil, plus more as needed
  • 3 tablespoons unsalted butter
  • 3 garlic cloves, chopped
  • 1 tablespoon tomato paste
  • ½ teaspoon dried oregano
  • Red-pepper flakes, to taste
  • 1 cup low-sodium chicken stock
  • ½ to ¾cup heavy cream
  • ½ cup (1½ ounces) grated Parmesan
  • 1/3 cup sliced sun-dried tomatoes, packed in oil
  • Fresh basil, for serving

Directions

  1. If using chicken breasts, start from the thickest end and slice each chicken breast in half horizontally so you end up with a total of 6 cutlets (see Tip). Season both sides of the chicken cutlets well with salt and pepper.
  2. Scatter the flour on a large plate and coat the cutlets, shaking off the excess. Transfer the cutlets to a sheet pan or large plate in a single layer.
  3. Heat the oil in a large pan over medium-high. Once hot, reduce the heat to medium and add the butter. As soon as it melts, add the cutlets and cook until golden on one side, about 5 minutes. Flip the chicken and cook the other side until golden, 4 to 5 minutes. Do this in batches, if needed, adding more oil, if needed. Transfer the cutlets to a plate or sheet pan.
  4. Reduce the heat to low, add the garlic and cook, stirring often, until fragrant, 1 to 2 minutes. Add the tomato paste, stirring until the color deepens, about 2 minutes. Add the oregano and red-pepper flakes, to taste. Increase the heat to medium, add the stock and bring to a simmer, scraping up any bits from the bottom of the pan, until the liquid is reduced by half, about 5 minutes.
  5. Add ½ cup of the cream and warm through, stirring, until it thickens slightly, about 3 minutes. Watch the cream closely, reducing the heat if necessary, to maintain a gentle simmer. Stir in the Parmesan and the sun-dried tomatoes. Add more cream, if you like, and season the sauce. Place the chicken back in the pan to warm through, about 4 minutes. Remove from the heat and scatter basil on top.

Recipe found on NYT Cooking, follow this link to view recipe!