Lynbrook | New Hyde Park | NY

chicken

RECIPE OF THE WEEK: CHIPOTLE CHICKEN QUINOA BURRITO BOWL

Chipotle Chicken Quinoa Burrito Bowl

This flavorful burrito bowl features grilled chicken coated in a spicy chipotle glaze. Loading it with vegetables and using quinoa in place of rice adds nutrition for a healthier dinner.

Active Time: 30 Minutes Total Time: 30 Minutes Servings: 4 Yield: 4 Burrito Bowls

Nutrition Facts (Per Serving)

Calories: 452   Fat: 19g   Carbs: 36g   Protein: 36g

Ingredients

  • 1 tablespoon finely chopped chipotle peppers in adobo sauce
  • 1 tablespoon extra-virgin olive oil
  • ½ teaspoon garlic powder
  • ½ teaspoon ground cumin
  • 1-pound boneless, skinless chicken breast
  • ¼ teaspoon salt
  • 2 cups cooked quinoa
  • 2 cups shredded romaine lettuce
  • 1 cup canned pinto beans, rinsed
  • 1 ripe avocado, diced
  • ¼ cup prepared pico de gallo or other salsa
  • ¼ cup shredded Cheddar or Monterey Jack cheese
  • Lime wedges for serving

Directions

  1. Preheat grill to medium-high or preheat broiler.
  2. Combine chipotles, oil, garlic powder and cumin in a small bowl.
  3. Oil the grill rack (see Tip) or a rimmed baking sheet, if broiling. Season chicken with salt. Grill the chicken for 5 minutes or broil it on the prepared baking sheet for 9 minutes. Turn, brush with the chipotle glaze and continue cooking until an instant-read thermometer inserted in the thickest part registers 165 degrees F, 3 to 5 minutes more on the grill or 9 minutes more under the broiler. Transfer to a clean cutting board. Chop into bite-size pieces.
  4. Assemble each burrito bowl with 1/2 cup quinoa, 1/2 cup chicken, 1/2 cup lettuce, 1/4 cup beans, 1/4 avocado, 1 tablespoon pico de gallo (or other salsa) and 1 tablespoon cheese. Serve with a lime wedge.

Original recipe from Eating Well can be found here!

RECIPE OF THE WEEK: Southwest Chicken Salad

Tender and juicy chicken breast served over a variety of fresh vegetables, and tossed with a simple garlic lemon marinade, it is easy to make and perfect for lunch or dinner.

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 4

Calories 571kcal

Ingredients

For chicken and marinade:

  • 4 boneless skinless chicken breasts
  • 2 tbsp olive oil divided
  • 1 lime juiced, and zested
  • 1/4 cup cilantro leaves chopped
  • 3-4 cloves garlic minced
  • 1 tsp ground cumin
  • 1/2 tsp chili powder
  • 1/2 tsp kosher salt
  • 1/4 tsp ground black pepper

For Salad:

  • 4 cups packed romaine lettuce or 1 large head chopped
  • 2 cups cherry tomatoes halved
  • 8 oz black beans one can, rinsed and drained
  • 8 oz corn one can, rinsed and drained
  • 1 red onion thinly sliced
  • 1 large avocado chopped
  • 1/4 cup cilantro chopped

DRESSING:

  • 1/4 cup olive oil
  • 1 lime juiced and zest
  • 2 cloves garlic minced
  • kosher salt and ground black pepper to taste


Instructions

  1. Place the chicken in a shallow dish and add 1 tbsp of the oil, lime juice plus zest, garlic, and seasonings. Rub the chicken well, then cover the dish and allow it to marinate for at least 30 minutes over the counter. If time allows, you can marinate in the fridge overnight.
  2. Meanwhile, combine all dressing ingredients into a small bowl and whisk until smooth.
  3. Heat a non-stick frying pan over medium-high heat and add the other 1 tbsp of oil. Add the chicken and cook for 5 minutes on each side, or until golden brown and cooked through. Allow the chicken to slightly cool, then slice it.
  4. While the chicken cools, add all the salad ingredients to a bowl.
  5. Top with juicy chicken and drizzle the dressing over.

Find the original recipe from Healthy Fitness Meals here!

RECIPE OF THE WEEK: Rosemary Chicken with Sweet Potatoes

Ingredients

Ingredient Checklist

4 teaspoons canola or olive oil

3 cloves garlic, minced

¾ teaspoon kosher salt

½ teaspoon snipped fresh rosemary

½ teaspoon freshly ground black pepper

1 20-ounce package refrigerated diced sweet potatoes, such as Simply Potatoes®

2 (8 ounce) skinless, boneless chicken breast halves, halved crosswise

1 lemon, thinly sliced

Directions

Instructions Checklist

Step 1

In 12-inch nonstick skillet heat 3 teaspoons of the oil over medium. Stir in garlic, 1/2 teaspoon of the salt, 1/4 teaspoon of the rosemary and 1/4 teaspoon of the pepper. Add potatoes; toss to coat. Cook, covered, 5 minutes (do not stir).

Step 2

Push potatoes to one side of skillet. Add the remaining 1 teaspoon oil to other side of skillet. Arrange chicken in skillet alongside potatoes. Cook, uncovered, 8 minutes.

Step 3

Stir potatoes and turn chicken. Sprinkle chicken with the remaining 1/4 teaspoon salt, rosemary, and pepper. Top with lemon slices. Cook, covered, 8 to 10 minutes more or until chicken is done (165 degrees F) and potatoes are brown. (If needed, remove potatoes as they are done and continue cooking chicken until done.) If desired, sprinkle with additional rosemary.

Nutrition Facts

Serving Size: 1 chicken breast and about 2/3 cup potatoes

Per Serving: 283 calories; protein 28g; carbohydrates 27g; dietary fiber 5g; sugars 12g; fat 8g; saturated fat 1g; cholesterol 83mg; sodium 417mg.

Find the original recipe from Eating Well here!

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!