Peak Performance Fitness

Lynbrook | New Hyde Park | NY

chicken

Recipe of the Week: Sheet Pan Chicken Fajitas

All you need is one sheet pan lined with tin foil! Pop it in the oven to get nice and hot so when the sliced peppers, onions, and chicken are placed on it, they start to sizzle. The preheated pan speed up the cooking time, which means dinner is ready to go in only 30 minutes!

Prep Time: 10 min
Cook Time: 20 min
Total Time: 30 min

Ingredients

  • 1 pound boneless skinless chicken breasts
  • 2 tablespoons olive oil, divided
  • 1 tablespoon chili powder
  • 1/2 tablespoon garlic powder
  • 1/2 tablespoon onion powder
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/2 black pepper
  • 3 bell peppers (any combination of colors), cut into strips
  • 1 small yellow onion, sliced
  • 8 small flour tortillas

Instructions

  1. Preheat oven to 425 degrees. Line a large baking sheet with tin foil and place it in the oven while you prep the vegetables and chicken.
  2. Pound the chicken breasts with a meat mallet until they are of even thickness. Coat the chicken with 1 tablespoon of olive oil. Mix the spices together in a small bowl and then sprinkle over the chicken in an even layer (both sides). Slice the chicken into long strips, about 1 – 1/2 inches wide.
  3. Toss the bell pepper slices and onions with the other tablespoon of olive oil. Remove the hot sheet pan from the oven and spread the peppers and onions in an even layer. Place the chicken strips among the vegetables. Cook for 20-25 minutes, or until the chicken is cooked through.
  4. Serve with warm tortillas, fresh guacamole, or salsa on top and enjoy!
  5. Optional: Try swapping the tortillas for quinoa, brown rice, or mixed greens for a deconstructed fajita!

 

Original recipe from Amanda’s Cookin’ can be found here!

Recipe of the Week: BALSAMIC CHICKEN AND ROASTED VEGETABLES

Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 6

Ingredients:

  • 6 chicken thighs skin on, bone in
  • 24 oz baby gold potatoes halved
  • 1 large red onion
  • 1 tbsp fresh rosemary chopped
  • 2 sprigs fresh thyme, remove the leaves
  • 1/2 tsp pepper
  • 1/2 tsp salt
  • 5 cup cherry tomatoes

Marinade

  • 3/4 cup balsamic vinegar
  • 2 tbsp olive oil
  • 1 clove garlic crushed
  • 2 tbsp dijon mustard

Instructions:

  1. Turn on your oven to 400° F
  2. Mix the marinade together and add the chicken, toss it around to coat it and put it in the fridge.
  3. Get out a half sheet pan. You can line it with parchment for easy clean up.
  4. Toss the halved potatoes and onions in a small amount of olive oil, and then place the potatoes only on the sheet pan and bake for 15 minutes. Put the onions to one side.
  5. After 15 minutes, remove the sheet pan and add the red onion and the chicken along with the marinade, then sprinkle on the chopped rosemary and thyme and a little salt and pepper, and put it back in the oven.
  6. Cook for a further 25 minutes, then take out the pan again to add the cherry tomatoes, and cook for 20 minutes more.
  7. After 45 minutes the chicken thighs should be fully cooked to an internal temperature of 165°F
  8. Plate and enjoy!

Note: You can use skinless boneless thighs, or skin on boneless variety too. The skinless boneless thighs will not take as long to cook as the bone in versions so you will need to adjust the cook time to compensate for that.

Nutrition:

Calories: 394 cal
Total Fat: 23g
Total Carbs: 22g
Sugars: 5g
Protein: 22g

https://www.noshtastic.com/paleo-balsamic-chicken-roasted-potatoes-red-onion-tomatoes-herbs/

Recipe of the Week: Spiced Chicken with Grilled Peach Salsa

Serves: 4
Serving size: 1 chicken breast and 1/2 cup salsa

Ingredients:

  • 1 1/2 teaspoons cumin seeds
  • 1 1/2 teaspoons fennel seeds
  • 1 1/2 teaspoons coriander seeds
  • 1 1/2 teaspoons grated lime rind
  • 1/4 cup fresh lime juice, divided
  • 4 teaspoons honey, divided
  • 3/4 teaspoon kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • Cooking spray
  • 3 peaches, pitted and quartered
  • 1/2 cup chopped fresh cilantro
  • 1 tablespoon extra-virgin olive oil
  • 2 large purple scallions or spring onions, thinly sliced
  • Lime wedges (optional)

Directions:

  1. Place first 3 ingredients in a small skillet over medium heat; toast, shaking the pan occasionally, for 2 minutes or until fragrant. Remove from heat; coarsely grind spices using a mortar and pestle or spice grinder.
  2. Combine 2 teaspoons spice mixture, lime rind, 2 tablespoons juice, 2 teaspoons honey, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Add chicken; toss to coat. Let stand 10 minutes.
  3. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add chicken; cook 12 minutes or until a thermometer registers 155°, turning once. Transfer chicken to a plate; let stand 5 minutes. Thinly slice each chicken breast across the grain.
  4. Recoat pan with cooking spray. Add peaches; grill 3 minutes, turning once to mark the cut sides. Transfer peaches to a cutting board; coarsely chop. Transfer peaches and their juices to a large bowl. Add remaining 1 teaspoon spice mixture, remaining 2 tablespoons lime juice, remaining 2 teaspoons honey, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, cilantro, olive oil, and scallions. Serve chicken with salsa and lime wedges, if desired.

Nutritional Information

Per serving:

Calories 299
Fat 8.1 g; Protein 36 g; Carbohydrate 22 g; Fiber 3 g

 

Recipe of the Week: Spicy Chicken Sweet Potato Bowls

Breaking down some easy meal prep with healthy protein and vegetables to set you up for a successful week of meals. All you need are 3 big sheet pans + 45 minutes = healthy meals for a week!

Prep: 15 minutes
Cook: 45 minutes
Yields: 6-8 servings

INGREDIENTS:

  • 2 lbs. boneless skinless chicken breasts, cut into small pieces
  • 3 tablespoons spicy seasoning mix, such as chili lime
  • a few tablespoons of olive oil
  • 3 sweet potatoes, peeled and diced
  • 5-6 cups broccoli florets (or broccolini)
  • coarse sea salt and freshly cracked pepper
  • avocado / hummus / lemon juice / chives / olive oil for serving

INSTRUCTIONS:

  1. Preheat the oven to 425 degrees. Toss the chicken pieces with the spices and a quick stream of olive oil. Stir to combine; store in the fridge for about 30 minutes while you prep other ingredients.
  2. Arrange the vegetables on their own sheet pans (preferably ones with edges to catch drips, etc.). Drizzle with olive oil and sprinkle with salt. Arrange the chicken on a separate sheet pan.
  3. Bake all ingredients for 12-15 minutes. Remove the broccoli and chicken. Stir sweet potatoes and roast another 15 minutes or so.
  4. Done! Divide your servings out into containers and be happy you have meal starters ready for the week!

 

This recipe is from Pinch of Yum and can be found here!

Recipe of the Week: Curried Chicken & Rice Soup

Total: 1 hr 15 min
Prep: 20 min
Cook: 55 min
Yield: 4 servings

Ingredients:

  • 1 bone-in chicken breast (about 1 1/2 pounds), halved
  • 2 medium carrots, sliced diagonally into 2-inch pieces
  • 1 bay leaf
  • Kosher salt
  • 6 cups low-sodium chicken broth
  • 2 tablespoons unsalted butter
  • 1 large onion, very thinly sliced
  • 1 teaspoon sugar
  • 1 1/2 teaspoons Madras curry powder
  • 1/3 cup jasmine rice
  • 3 tablespoons finely chopped fresh mint
  • 3 tablespoons chopped fresh dill
  • 1 lemon, cut into wedges

Directions:

  1. Combine the chicken, carrots, bay leaf and a pinch of salt in a medium saucepan. Add 3 cups broth and bring to a boil; immediately reduce the heat to low, cover and cook until the chicken is just firm, about 20 minutes.
  2. Meanwhile, heat the butter in another saucepan over medium-low heat. Add the onion, sugar and 1 teaspoon salt; cook until the onion is soft, 5 minutes. Add the curry powder and cook for 1 minute. Add the rice and the remaining 3 cups broth. Increase the heat to medium, cover and simmer until the rice falls apart, 15 to 20 minutes.
  3. Remove the chicken from its broth; discard the skin and shred the meat into pieces. Return the shredded chicken to the same broth.
  4. Puree the rice mixture with an immersion blender until smooth (or use a regular blender, then return to the pan). Pour in the shredded chicken and broth, stirring gently to combine; bring to a simmer. Toss in the chopped herbs and serve the soup with lemon wedges

 

Original recipe from the Food Network can be found here!