CHICKEN FIVE WAYS

March 30, 2018

Looking for an exciting new chicken recipe?  Just because you are eating healthy, doesn’t mean that your daily menu needs to be boring. Plain grilled chicken and brown rice every day can have you hating your nutrition program. The truth is, you don’t have to be a chef to turn bland chicken into a meal worthy of an Instagram photo. Here are some simple chicken recipes that are healthy, flavorful and can make your nutrition program a lot more enjoyable.

PUMPED UP PINEAPPLE COCONUT CHICKEN

This sweet and savory skewered chicken recipe makes a great meal or grab-and-go snack option.

WHAT YOU NEED:

  • 1 cup pineapple juice
  • ½ cup diced pineapple
  • ½ cup coconut milk
  • ¼ cup organic brown coconut sugar (180 calories total)
  • 1/3 cup light ponzu sauce (soy sauce optional)
  • 2 lbs. chicken breast tenderloins

HOW YOU COOK IT:

In a saucepan over medium heat, mix pineapple juice, coconut milk, brown coconut sugar and ponzu sauce. Remove from heat just before the sauce comes to a boil. Let cool. Place chicken in a Ziploc bag with the marinade and refrigerate for one hour. Discard marinade and place chicken onto pre-soaked wooden skewers. Lightly oil the grill. Grill chicken for 5 minutes per side, or until juices run clear. Garnish with diced pineapple.

EASY, OVEN-ROASTED JERK CHICKEN

Easy and flavorful is at the core of this Caribbean-inspired chicken recipe.

WHAT YOU NEED:

  • 2 boneless, skinless chicken breasts
  • 2 cloves garlic, chopped
  • 2 tablespoons jerk seasoning
  • 1 tablespoon lemon juice
  • Pink Himalayan sea salt to taste

HOW YOU COOK IT:

Preheat oven to 375 degrees. Pound out chicken breasts to an even thickness. Rub with sea salt and jerk seasoning. Cover the chicken breasts with garlic and lemon juice. Place in a non-stick baking dish and bake in oven for 25 minutes or until done and juices run clear.

CITRUS SESAME CHICKEN & KALE STIR FRY

Stir fry is fast, easy and allows for tons of flavor combinations including this citrusy dish that is a deliciously refreshing alternative to a bland chicken recipe.

WHAT YOU NEED:

  • 1 bunch kale, washed and cut into small pieces
  • 2 teaspoons vegetable oil
  • ¾ cup low-sodium chicken broth
  • 1 carrot, sliced
  • 1 green onion, chopped
  • 1 green pepper, chopped
  • 2 cups snow peas
  • 2 cups hot cooked rice noodles
  • Sesame seeds to garnish

TANGY SESAME MARINADE:

  • 1 lime, juiced
  • 2 tablespoons soy sauce
  • 2 tablespoons sesame oil
  • ½ tablespoon honey
  • 1 teaspoon grated fresh ginger
  • 1 garlic clove, chopped
  • ½ teaspoon red pepper
  • Salt and pepper to taste

HOW YOU COOK IT:

To make the Tangy Sesame marinade, combine all marinade ingredients in a bowl. Trim fat from chicken and cut into cubes. Add to marinade. Cover and marinate at room temperature for at least 20 minutes. Drain chicken and discard the marinade. Put wok on stove on medium heat and add 1 teaspoon of vegetable oil and 1 teaspoon of sesame oil. Add chicken and stir until cooked through. Remove chicken from wok. Add 1 teaspoon of olive oil and a teaspoon of sesame oil to hot wok then put in onions, green pepper, snow peas and carrots; cook and stir for 2 minutes. Add chicken broth to wok and stir for 5 more minutes then throw in kale. Cook for 2-5 more minutes. Return cooked chicken to wok and stir. Serve immediately over rice noodles. Garnish with sesame seeds.

SUPER QUICK MARINATED WHITE WINE CHICKEN KEBABS

This chicken recipe is simple and you can change up your vegetables to add even more variety and flavor.

WHAT YOU NEED:

  • ½ cup olive oil
  • 1 teaspoon sea salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon paprika
  • 2 cloves garlic, chopped
  • 3 tablespoons chopped onion
  • ½ cup chopped fresh parsley
  • 1½ cups white wine
  • Peppers, onions and zucchini chopped into chunks
  • 3 lbs. boneless, skinless chicken breasts

HOW YOU COOK IT:

If using wood skewers, put in water to soak before grilling. Clean chicken breasts, cut into cubes and place in a freezer bag. In a bowl, combine olive oil, salt, pepper, paprika, garlic, onions, parsley and white wine. Stir with a fork. Pour marinade over the chicken in the freezer bag and seal. Place the bag in the refrigerator to marinate for 1 hour. Take chicken out of bag and put on skewers with your peppers, onions and zucchini. Grill until the chicken is cooked through and the juices run clear.

SLOW COOKER ROCKIN’ MOROCCAN CHICKEN

This chicken recipe has a lot of ingredients and takes time—but it’s super easy and can help you take your spice game up to the next level.

WHAT YOU NEED:

  • 3 cloves garlic, minced
  • 2 large carrots, diced
  • 2 large sweet potatoes, diced
  • 1 small red onion, chopped
  • 1 (15 ounce) can garbanzo beans, drained and rinsed
  • 2 lbs. skinless, boneless chicken breast halves, cut into 2-inch pieces
  • ½ teaspoon ground cumin
  • ½ teaspoon ground turmeric
  • ¼ teaspoon ground cinnamon
  • ½ teaspoon ground black pepper
  • 1 teaspoon dried parsley
  • 1 teaspoon salt
  • 2 medium tomatoes diced
  • ½ teaspoon ground allspice
  • ¼ teaspoon crushed fennel seeds
  • 1 cup pitted green olives
  • ½ cup raisins

HOW YOU COOK IT:

Wash, clean and cut your vegetables. Clean and cut your chicken. Place your meat and vegetables into a slow cooker set on high. Stir in your spices. Cover and leave to cook for 4 to 5 hours.