Lynbrook | New Hyde Park | NY

chicken

Recipe of the Week: Orange Chicken Spicy Skewers

Prep Time: 10 minutes

Cook Time: 10 minutes


Ingredients:

  • 1 Orange
  • 1 lb Chicken Breasts
  • 1/4 tsp Cayenne Pepper
  • 1/4 tsp Black Pepper
  • 1/4 tsp Salt
  • 1/2 tsp Cumin
  • 1 tbsp Extra Virgin Olive Oil
  • 1 tbsp Low Sodium Soy Sauce

Directions:

  1. Soak wooden skewers in water for at least 20 minutes.
  2. Slice orange into 16 bite size pieces. Cut up the chicken into 1 inch cubes. Alternate adding the orange and chicken on to the skewers.
  3. In a bowl, combine the rest of the ingredients. Brush kabobs with the mixture until each piece of chicken is coated.
  4. Place on a pre-heated grill on each side for about 5-8 minutes or until chicken is no longer pink.

Nutrition Facts:

  • Calories: 217
  • Carbohydrates: 4
  • Fat: 5
  • Protein: 43

 

Recipe of the Week: Balsamic Chicken with Roasted Vegetables

Servings: 4 • Size: 2 thighs + vegetables
Calories: 401 • Fat: 17 g • Carbs: 15 g • Fiber: 4 g • Protein: 48 g

Ingredients:

  • 8 (4 oz each) boneless skinless chicken thighs, trimmed of fat
  • 1 teaspoon kosher salt
  • fresh black pepper, to taste
  • cooking spray
  • 10 medium asparagus, ends trimmed, cut in half
  • 2 red bell peppers
  • 1 red onions, chopped in large chunks
  • 1/2 cup carrots, sliced in half long, cut into 3-inch pieces
  • 5 oz sliced mushrooms
  • 1/4 cup plus 1 tbsp balsamic vinegar
  • 2 tablespoons extra virgin olive oil
  • 2 cloves garlic, smashed and roughly chopped
  • 1/2 tsp sugar
  • 1 1/2 tablespoons fresh rosemary
  • 1/2 tbsp dried oregano or thyme
  • 2 leaves fresh sage, chopped

Directions:

  1. Preheat oven to 425°F. Season chicken with salt and pepper. Spray 2 large baking sheets with oil.
  2. Combine all the ingredients together in a large bowl using your hands to mix well then arrange everything onto the prepared baking sheets spread out in a single layer. The vegetables should not touch the chicken or it will steam instead of roast.
  3. Bake about 20 to 25 minutes, or until the chicken is cooked through and the vegetables are roasted and tender.

Original recipe from Skinnytaste.com

Recipe of the Week: Chicken Zucchini Noodle Caprese

Original recipe from Skinnytaste.com
Servings: 2 • Size: 2 cups • Points +: 9 • Smart Points: 7
Calories: 342 • Fat: 17 g • Saturated Fat: 5 g • Protein: 34 g • Carb: 15 g • Fiber: 4 g
Sugar: 2 g  • Sodium: 808 mg • Cholesterol: 105 mg

Ingredients:

  • 1/2 lb boneless skinless chicken breast, cut 1/2-inch cubes
  • kosher salt
  • 1/4 teaspoon dried oregano
  • 1 tablespoon olive oil
  • 3 garlic cloves, chopped
  • 3/4 lb grape tomatoes, cut in half
  • pinch red crushed pepper flakes
  • Kosher Salt and freshly ground black pepper, to taste
  • 1 tbsp chopped fresh basil
  • 1 large zucchini, spiralized with Blade D
  • 2 oz fresh mini mozzarella balls, cut in half

Directions:

  1. Start by spriralizing the zucchini using blade D if you have the Inspiralizer, or the thickest noodle blade your spiralizer has.
  2. Season the chicken with 1/2 teaspoon salt, pepper and oregano. In a large non-stick pan set over med-high heat, heat 1/2 tablespoon of the oil. Add the chicken and cook, stirring until browned and cooked through, about 6 minutes. Set aside.
  3. Reduce heat to medium, add the remaining oil and garlic and cook until golden, 30 seconds. Add the tomatoes, and crushed red pepper flakes, and season with 1/4 teaspoon salt and black pepper. Reduce the heat to low. Simmer, covered, until the tomatoes soften, 15 minutes.
  4. Increase heat to high, stir in the zucchini and basil, season with 1/4 teaspoon salt and cook 2 minutes. Add the chicken back to the skillet along with the mozzarella and serve right away.