Lynbrook | New Hyde Park | NY

cooking

RECIPE OF THE WEEK: HEALTHY ORANGE CHICKEN

Healthy Orange Chicken

This Healthy Orange Chicken is quick and easy to make, containing no added sugar of any kind! This recipe involves no deep frying making it a better option than takeout!

Total Time: 30 Minutes                           Yields:4 Servings                      Calories:255kcal

Carbohydrates: 11g                                Protein: 22g                               Fat:13g  

Ingredients:

  • 1 pound boneless skinless chicken thighs – or chicken breasts, cut into 1/2? cubes
  • 2 tbsp avocado oil
  • 1 tsp toasted sesame oil
  • 1 tbsp minced ginger
  • 1 clove minced garlic
  • 1 tbsp orange zest – from a microplane grater
  • 1 cup freshly squeezed orange juice – about 2 oranges
  • 1/4 cup coconut aminos – or tamari/soy sauce to taste
  • Optional: 1 teaspoon tapioca starch or cornstarch mixed with 1 tablespoon water
  • Sea salt and pepper to taste
  • 1/4 cup thinly sliced green onions
  • Sesame seeds to sprinkle over the top

Instructions:

  1. Place a large 9-10″ cast iron or non-stick skillet over medium-high heat. When the pan is hot, add 1 tablespoon of avocado oil and the cut-up chicken.
  2. Sauté stirring only as the chicken browns for 3-4 minutes, or until just done. Remove the chicken from the pan and set it aside.
  3. Lower the heat to medium-low and add the remaining tablespoon of avocado oil, toasted sesame oil, ginger, and garlic. Cook stirring constantly to prevent browning until fragrant, about 1 minute.
  4. Then add the orange zest, orange juice, and coconut aminos to the pan. Bring to a boil then lower the heat to maintain a brisk boil. The goal of this step is to reduce the sauce.
  5. When the sauce is thickened, for 8-10 minutes, add the chicken back to the pan. Or if you like a bit more sauce you can add the optional thickener before the sauce thickens on its own, at about the 5-minute mark in the cooking time.
  6. Cook to warm the chicken and combine it with the sauce. Season to taste with salt and pepper. Then sprinkle with the green onions and sesame seeds before serving.

Original Recipe can be found at getinspiredeveryday 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: Turkey Stuffed Peppers

Easy weeknight dinner on the table in less than an hour? Sign me up! This classic recipe for stuffed peppers uses lean turkey and whole grains to create a healthy meal that will feed the family.

TOTAL TIME: 1 hour

Ingredients

  • 1 lb 93% lean ground turkey
  • 1 garlic (minced)
  • 1/4 onion (minced)
  • 1 tbsp chopped fresh cilantro or parsley
  • 1 tsp garlic powder
  • 1 tsp cumin powder
  • 1 tsp kosher salt
  • 3 large sweet red bell peppers
  • 1 cup reduced sodium chicken broth (divided)
  • 1/4 cup tomato sauce
  • 1 1/2 cups cooked brown rice
  • Olive oil spray
  • 6 tbsp  part skim shredded cheddar cheese

Instructions

  1. Heat oven to 400°F.
  2. Lightly spray olive oil spray in a medium nonstick skillet and heat on a medium heat.
  3. Add onion, garlic and cilantro and saute about 2 minutes, add ground turkey, salt, garlic powder, cumin and cook meat until it is completely cooked through.
  4. Add 1/4 cup of tomato sauce and 1/2 cup of chicken broth, mix well and simmer on low for about 5 minutes.
  5. Combine cooked rice and meat together.
  6. Cut the bell peppers in half lengthwise, and remove all seeds. Spoon 2/3 cup meat mixture into each pepper half and place in a 9 x 13-inch baking dish. Top each with 1 tbsp cheese.
  7. Pour the remainder of the chicken broth on the bottom of the pan. Cover tightly with aluminum foil and bake for about 45 minutes.
  8. Carefully remove the foil and serve right away.

Nutrition:

Serving: 1/2 pepper, Calories: 221 calories
Carbohydrates: 19g, Protein: 18g, Fat: 3g
Original recipe from Skinny Taste can be found here!