Lynbrook | New Hyde Park | NY

chicken

RECIPE OF THE WEEK: Sheet Pan Chicken Fajitas

Ingredients
1 pound boneless, skinless chicken breasts
2 tablespoons extra-virgin olive oil
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon garlic powder
¾ teaspoon salt
1 large red bell pepper, sliced
1 large yellow bell pepper, sliced
2 cups sliced red or yellow onion (about 1 large)
1 tablespoon lime juice
8 corn tortillas, warmed
Lime wedges, cilantro, sour cream, avocado and/or pico de gallo for serving

Directions
Step 1
Preheat oven to 400 degrees F. Coat a large rimmed baking sheet with cooking spray.

Step 2
Cut chicken breasts in half horizontally, then slice crosswise into strips. Combine oil, chili powder, cumin, garlic powder and salt in a large bowl. Add the chicken and stir to coat with the spice mixture. Add bell peppers and onion and stir to combine. Transfer the chicken and vegetables to the prepared baking sheet and spread in an even layer.

Step 3
Roast on the middle rack for 15 minutes. Leave the pan there and turn the broiler to high. Broil until the chicken is cooked through and the vegetables are browning in spots, about 5 minutes more. Remove from oven. Stir in lime juice.

Step 4
Serve the chicken and vegetables in warmed tortillas accompanied by lime wedges and topped with cilantro, sour cream, avocado and/or pico de gallo, if desired.

Nutrition Facts

Serving Size: 2 fajitas per person

Per Serving: 357 calories; protein 30.1g; carbohydrates 32.5g; fat 12.1g

You can find the original recipe by Eating Well here!

RECIPE OF THE WEEK: Greek Lemon Chicken and Orzo

Prep: 15 MINUTES

Cook: 10 MINUTES

INGREDIENTS

  • 1 pound orzo, cooked according to package directions and drained
  • 3 tablespoons olive oil for pan + more for finished dish, as desired
  • 1 medium sweet Vidalia onion, diced small
  • 1.25 pounds boneless skinless chicken breast, diced into bite-sized pieces, seasoned with salt and pepper
  • 2 teaspoons Italian seasoning
  • 1 teaspoon dried oregano
  • 1 to 4 cloves garlic, pressed or finely minced
  • 5 ounces fresh spinach (about 4 giant handfuls)
  • 1/2 English cucumber, diced small
  • 1 1/2 cups sliced cherry or grape tomatoes
  • 1 teaspoon lemon zest, or to taste
  • 2 to 3 tablespoons lemon juice, or to taste
  • 1 teaspoon kosher salt, or to taste
  • 1 teaspoon freshly ground black pepper, or to taste
  • 6 ounces crumbled feta cheese

INSTRUCTIONS

  • To a large pot, add the orzo and cook according to package directions. Drain and return to pot.
  • While orzo is cooking, to a large skillet add 3 tablespoons olive oil, onions, and cook for about 3 minutes; stir intermittently.
  • Add the chicken, season with salt, pepper, Italian seasoning, oregano, and cook for about 5 minutes, or until cooked through; flip and stir frequently to ensure even cooking.
  • Add the garlic, stir to combine, and cook for about 1 minute, or until fragrant.
  • Transfer the chicken, onions, and any cooking juices to the large pot with the drained orzo.
  • Add the spinach (looks like a lot but it will wilt) and stir to incorporate. Stir for about 2 minutes, or until it begins to wilt.
  • Add the cucumbers, tomatoes, lemon zest, lemon juice, salt, pepper, and stir well to incorporate.
  • Add the feta and stir to combine. Tip – If you want the feta to remain more intact, don’t add it until the chicken and orzo have cooled down a bit, or it will melt, which is totally fine, you just won’t see the white crumbles.
  • Taste, and as desired, add additional salt. I added an additional approximately 2 teaspoons because it’s a very large quantity of orzo, chicken, and vegetables.
  • If desired, drizzle in additional olive oil. I recommend another approximately 2 tablespoons for both flavor and so that the orzo doesn’t stick as it cools. Serve immediately.

NUTRITION INFORMATION:

YIELD:

 8 

SERVING SIZE:

 1
Amount Per Serving:

CALORIES: 388

TOTAL FAT: 13g CARBOHYDRATES: 37g  PROTEIN: 31g

You can find the original recipe from Averie Cooks here!

Recipe of the Week: Turkey Stuffed Cubanelle Peppers

Prep Time: 5 mins
Cook Time: 45 mins
Total Time: 50 mins
Servings: 5-6

Turkey Stuffed Cubanelle Peppers

Ingredients:

  • 5-6 Cubanelle peppers
  • 1 teaspoon olive oil
  • 1 jalapeno pepper chopped
  • 1 small yellow onion chopped
  • 1 pound ground turkey
  • 1 tablespoon red chili powder
  • 1 teaspoon corn starch
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • ½ cup water or chicken stock
  • 1 cup shredded Manchego cheese

For Serving: Fresh chopped herbs, spicy chili flakes, pesto or zhug (optional)

Instructions:

  1. Preheat the oven to 350 degrees F.
  2. Heat a large pan to medium heat and add the olive oil.
  3. Add the jalapeno and onion and cook until softened, about 4-5 minutes.
  4. Add the ground turkey and cook it through, stiring as you go, about 8 minutes.
  5. Stir in the seasonings and water or chicken stock. Simmer for 10 minutes to let the flavors mingle and the moisture to evaporate. Remove from heat.
  6. Slice the Cubanelle peppers in half lengthwise and scoop out the innards. Set them onto a large baking sheet.
  7. Scoop the seasoned ground turkey into the pepper halves then top them with Manchego cheese.
  8. Bake them for 20 minutes for slightly crunchier peppers, or 30 minutes for softer.
  9. Remove and sprinkle with spicy chili flakes, fresh chopped herbs, and pesto, zhug or chermoula, if desired.

Nutrition:

Calories: 280, Carbohydrates: 8g, Protein: 23g, Fat: 17g

Original recipe from Chili Pepper Madness can be found here!

Recipe of the Week: Chicken Pot Pie Soup

PREP TIME: 10 MINUTES
COOK TIME: 30 MINUTES
TOTAL TIME: 40 MINUTES
YIELD: 6

Chicken Pot Pie Soup

Ingredients:

  • 1 tablespoon olive oil or ghee
  • 5 pounds boneless, skinless chicken breast, diced
  • 2 celery stalks, diced
  • 2 large carrots, peeled and sliced
  • 1 yellow onion, diced
  • 4 cloves garlic, minced
  • 6 ounces baby bella mushrooms, diced
  • 1 1/2 pounds Yukon gold potatoes, diced into small chunks
  • 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
  • 1/4 teaspoon dried sage
  • 1 teaspoon salt (plus more to taste)
  • 2 dried bay leaves
  • 3 cups chicken broth
  • 2 cups full fat coconut milk
  • 1 cup frozen peas
  • 2 tablespoons arrowroot starch

Directions:

  1. Heat a large heavy-bottomed pot or Dutch oven over medium-high heat. Once hot, add the olive oil or ghee to the pot and then add the diced chicken. Cook for four to six minutes until the chicken is cooked through and is no longer pink. Remove from the pot and set aside.
  2. Add the diced onion, diced celery, carrots, garlic, and mushrooms to the pot. Cook for two to three minutes until the onions begin to become translucent.
  3. Add the diced potatoes, dried thyme, sage, salt, pepper, and bay leaves to the pot and stir until well combined.
  4. Pour in the chicken broth and coconut milk. Stir until combined and bring the soup to a boil. Once boiling, reduce the heat to a simmer and let the soup simmer uncovered for 10 to 15 minutes until the potatoes are fork tender.
  5. Stir in the arrowroot starch. The soup should thicken as the arrowroot starch is stirred in.
  6. Add the chicken back to the soup and stir in the frozen peas. Cook the soup for 5-10 more minutes until the chicken and peas are heated through. Season with additional salt and pepper to taste. Serve and enjoy!

Nutrition:

Calories Per Serving: 460
Fat: 22g
Carbohydrate: 35g
Protein: 33g

Original recipe from All the Healthy Things can be found here!

Recipe of the Week: Vegetarian Gyros

Looking for dinner that’s an easy, meatless meal? Think Greek! These Vegetarian Gyros are made with strips of Portobello mushrooms and a homemade Tzatziki Sauce. Just top with fresh veggies and dinner is served!

Prep: 25 mins
Cook: 12 mins
Total: 30 mins
Servings: 4 gyros

INGREDIENTS:

For the Gyros

  • 8 ounces portobello mushroom caps (2 large or 3 medium caps), don’t remove gills
  • 1 tablespoon avocado oil or olive oil
  • 1 tablespoon Greek seasoning*
  • 4 pita bread rounds
  • Toppings: sliced tomato, thinly sliced red onion, sliced cucumber, crumbled feta cheese

For the Tzatziki Sauce

  • ½ cup grated English cucumber, squeezed to remove water
  • ½ cup plain Greek yogurt
  • 1 ½ tablespoons lemon juice
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon fresh dill
  • 2 garlic cloves, minced
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper

INSTRUCTIONS:

  1. Preheat the oven to 400 degrees and line a large baking sheet (or two smaller baking sheets) with parchment paper.
  2. Gently rub portobello caps with a paper towel to remove any dirt. It is not necessary to remove the gills (they will add more flavor). Slice each portobello into ¼-inch-thick strips (and no thicker than ?-inch-thick strips).
  3. In a bowl, gently toss portobello strips with oil and Greek seasoning. Spread out portobello strips and pieces in an even layer on the baking sheet(s) – it’s OK to place them somewhat close together as they will shrink during cooking. Bake the portobello strips for 12 minutes.
  4. While the portobello strips are baking, prepare the tzatziki sauce. In a small bowl, combine all of the sauce ingredients; mix gently to combine.
  5. To serve, heat pita rounds directly on the rack in the hot oven for 1 minute. Divide the baked portobello strips among the pita rounds and top with tomato slices, red onions, cucumber, feta, and a drizzle of Tzatziki Sauce.

NOTE: Make your own Greek seasoning: combine 1 tsp dried oregano, ½ tsp dried onion flakes (or onion powder), ½ tsp garlic powder, ¼ tsp dried dill, ¼ tsp marjoram, ¼ tsp dried thyme.

NUTRITION INFORMATION

Serving Size: 1 gyro with 1/4 cup Tzatiki sauce

Calories: 377

Fat: 8 g, Carbohydrate: 66 g, Protein: 15 g

Original recipe from the Real Food RDs can be found here!

Recipe of the Week: Instant Pot Greek Chicken

Fall off the bone chicken in an hour? Sign us up! This Greek chicken serves up perfectly with a high-fiber grain, like quinoa or farro, and a side of vegetables. Enjoy!

Active time: 20 minutes
Total time: 1 hour, 5 minutes

Ingredients:

  • 1 medium lemon
  • 1 (6-inch/15cm) fresh rosemary sprig
  • 2 (6-inch/15cm) fresh oregano sprig
  • 2 medium garlic cloves, peeled
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon salt
  • 1 (4-pound/1.8kg) whole chicken, giblets and neck removed from cavity, if present
  • 1 tablespoon olive oil
  • 1/2 medium yellow onion, sliced
  • 1/4 cup (104g) pitted Castelvetrano olives, smashed
  • 1 tablespoon vinegar-packed capers, rinsed and drained

Directions

  1. Zest the lemon onto a cutting board. Cut the lemon in half and juice it into a measuring cup. Add enough water to make 1/2 cup, set aside. Pull the rosemary and oregano leaves off the woody stems and discard stems. Mound the herbs and garlic on top of the lemon zest and chop everything together until the mixture is a coarse paste. Put the mixture in a small bowl, add the pepper and salt and stir to combine.
  2. Carefully slide your fingers under the skin of the chicken covering the breast, thighs and drumsticks. Stuff the lemon zest-herb mixture under the chicken skin, spreading evenly. Tuck the wings tips under the chicken. Remove the blobs of yellow fat inside the cavity of the chicken and discard. Stuff the spent lemon halves into the cavity, tie the ends of the drumsticks together with kitchen string. Spray a trivet with handles with cooking spray and place the chicken breast side up on the trivet. Set aside.
  3. Put the olive oil in the Instant Pot and adjust to high heat. Add the onions and cook, stirring frequently, until they are tender and beginning to brown, 4 minutes. Press cancel. Add the lemon juice-water mixture and scrape up any browned bits on the bottom of the pot. Add the olives and capers and stir to combine. Place the chicken on the trivet in the pot. Lock the lid and make sure the pressure valve is sealed. Select pressure cook, adjust to high pressure for 24 minutes.
  4. When the cooking program ends, allow the pressure to dissipate naturally for 15 minutes. Release any remaining pressure. Wearing oven mitts, lift the chicken on the trivet out of the pot. Place on a rimmed baking sheet. Use a slotted spoon to fish out the onions, capers and olives and transfer to a small gravy boat. Set aside. Pour the cooking liquid into a gravy separator. If you don’t have a gravy separator, pour the sauce into a large glass measuring cup and spoon off the fat floating on top.
  5. Pour the defatted sauce back into the Instant Pot, add the onion-olive mixture, select saute, and adjust to medium heat. Simmer uncovered while finishing the chicken.
  6. Set broiler to high and adjust an oven rack to the upper third of the oven. Broil the chicken, rotating the baking sheet once, until the chicken is golden brown, 3 minutes. Remove from oven. Carve the chicken, discarding the skin and bones. Serve with the sauce.

 

Serves: 6 | Serving Size: 1/6 of the chicken (131g), 1/4 cup (59ml) sauce

Nutrition (per serving): Calories: 206, Fat: 13g, Carbohydrate: 10g, Protein: 17g

 

Original recipe from My Fitness Pal can be found here!

Recipe of the Week: INSTANT POT CHICKEN TIKKA MASALA

PREP TIME: 5 mins
COOK TIME: 25 mins
TOTAL TIME: 30 mins
YIELD: 6 SERVINGS

Craving Indian food or take out for dinner tonight? Try this lightened up version of Chicken Tikka Masala! Add in the vegetables and you have a whole meal – I’ve even added a can of chickpeas for extra fiber.

INGREDIENTS:

  • 1 1/2 pounds skinless, boneless chicken thighs, cubed
  • 1 1/2 teaspoon kosher salt
  • 1/2 tablespoon coconut oil
  • 1/2 chopped onion
  • 3 cloves garlic, minced
  • 1 teaspoon grated ginger root
  • 1 teaspoon ground coriander
  • 1 teaspoon cumin
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon garam masala
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon ground cardamom
  • 14 ounce can diced tomatoes, drained
  • 2 cups cauliflower florets
  • 1/2 cup frozen peas
  • 1/2 cup full fat canned coconut milk
  • 1/4 cup fresh cilantro leaves, for serving

 

INSTRUCTIONS:

  • Season chicken with 1 teaspoon salt.
  • Press sauté button and melt the coconut oil, add onion, garlic, ginger and 6 spices (from coriander to cardamom) and sauté until the vegetables are soft and the spices are fragrant, about 2 to 3 minutes.
  • Add the tomatoes and use an immersion to blend until smooth (or blend in the blender), add the chicken, remaining 1/2 teaspoon salt and stir, cook high pressure 15 minutes. (Note: it takes several minutes for the pot to pressurize.)
  • Quick release, add the cauliflower and peas and cook 3 minutes on high pressure. (Note: add more volume by using the whole head of cauliflower, but increase cook time to 5 minutes.)
  • Quick release, stir in coconut milk and serve garnished with cilantro.
NUTRITION:
Serving: 3/4 cup
Calories: 226kcal, Carbohydrates: 9g, Protein: 25g, Fat: 10g
Original recipe from Skinny Taste can be found here!

Recipe of the Week: Instant Pot Rotini

Use your Instant Pot to put dinner on the table in just 35 minutes from start to finish!

Active time: 10 minutes
Total time: 35 minutes
Serves: 4

Ingredients:

  • 3 cups low-sodium chicken or vegetable broth
  • 2 tablespoons no-salt added tomato paste
  • 4 cups (12 ounces) dry whole-grain rotini pasta
  • 1/4 cup oil-packed sun-dried tomatoes, drained and chopped
  • 1 tablespoon olive oil
  • 1 1/2 teaspoons chopped fresh rosemary
  • Salt and black pepper, to taste
  • 1 small red bell pepper, thinly sliced
  • 3 small (6 ounce) boneless, skinless chicken breasts
  • 1 teaspoon salt-free garlic seasoning blend
  • 2 cups baby spinach
  • 1/4 cup Parmesan cheese, shredded (optional)

Directions:

  1. In the pot of an electric pressure cooker, whisk together the broth and tomato paste until the tomato paste is dissolved. Add the pasta, sun-dried tomatoes, olive oil, rosemary, 1/4 teaspoon salt and several grinds of pepper. Stir to combine. Place the bell peppers on top of the pasta. Season the chicken with the garlic seasoning and place on top of the pasta mixture, do not stir.
  2. Lock on the lid, select the Manual/Pressure Cook function. Adjust to high pressure and set timer for 4 minutes. Make sure the steam valve is in the “sealing” position.
  3. When the cooking time is up, carefully quick-release the pressure.
  4. Unlock the lid and transfer the chicken to a clean cutting board. Slice the meat into bite-size pieces and return them to the pot. Add the spinach and cheese and stir to wilt the spinach. Serve immediately.

Nutrition:

Serving Size: 1 1/2 cups pasta mixture
Calories: 407
Fat: 11.2g; Carbohydrate: 66.6g; Protein: 48.5g

 

Original recipe from My Fitness Pal can be found here!