Santa Fe Chicken

 CROCKPOT RECIPE

https://www.skinnytaste.com/crock-pot-santa-fe-chicken-425-pts/

Salsa Verde Chicken

Easiest Crock Pot Salsa Verde Chicken

from skinnytaste.com

Chicken tenders are simmered in salsa verde with cumin and spices for the easiest chicken ever!

INGREDIENTS:

• 1 1/2 lbs raw skinless chicken tenders
• 1/4 tsp garlic powder
• 1/8 tsp oregano
• 1/8 tsp ground cumin
• salt, to taste
• 16 oz roasted salsa verde (I used Archer Farms)**check labels for Whole 30 compliance

DIRECTIONS:

Slow Cooker

1. Season chicken with garlic powder, oregano, cumin and salt and place in the bottom of the slow cooker.
2. Cover with salsa verde, cover and cook HIGH 2 hours.
3. Remove chicken, shred with 2 forks.
4. Remove 2/3 cup of liquid from the slow cooker, and discard (unless you want it over rice).
5. Place shredded chicken back into the crock pot with remaining salsa, adjust seasoning to taste if needed and keep warm.

Instant Pot

1. Season chicken with garlic powder, oregano, cumin and salt and place in the bottom of the Instant Pot.
2. Cover with salsa verde, cover and cook HIGH pressure 20 minutes. Quick or natural release.
3. Remove chicken, shred with 2 forks.

Read more at https://www.skinnytaste.com/easiest-crock-pot-salsa-verde-chicken/#cuQB81clSWqmzszE.99

BBQ Chicken Bacon Wrap

Asparagus Stuffed Chicken

Tried it! Loved it! Will make it again!

Ingredients

• 3 large chicken breasts
• 1 tbsp lemon zest
• salt and pepper
• 9 to 12 asparagus stalks, trimmed
• 3 slices provolone cheese
  Coupons
• 1 tsp garlic powder
• 1 tsp paprika
• 1 tbsp olive oil

Instructions

1. Preheat oven to 425 degrees F.
2. Cut the chicken breast in half, length-wise, leaving it intact on one side (creating a pocket to stuff). Season the inside of the chicken breast with salt and pepper and a pinch of lemon zest. Lay the provolone cheese and 3 to 4 stalks of asparagus in the center of each chicken breast and fold over, enclosing the filling.
3. Season the outside of the chicken breast with salt, pepper, garlic powder and paprika.
4. Heat a large, oven safe skillet (I use cast iron) over medium-high heat and add the 1 tbsp olive oil, swirling around to coat the bottom of the skillet. Cook the chicken top side down, for 3 to 5 minutes, until the chicken easily releases from the pan and is golden brown on top. Flip the chicken over and cook an additional 3 to 5 minutes to sear the bottom side. Carefully cover the skillet with tinfoil and place in the preheated oven. Bake for an additional 15 minutes, or until the internal temperature of the chicken reaches 155 degrees.
5. Carefully remove the skillet from the oven and let sit, covered, for about 5 minutes. The temperature of the chicken should rise to meet 160 degrees and will be super tender and juicy! Enjoy!

Notes

If you do not have an oven safe skillet, use a regular skillet and then transfer chicken breast to a baking dish and cover with foil before placing in oven.

http://www.iwashyoudry.com/2017/01/06/asparagus-stuffed-chicken-breast/

Honey Lime Chicken Enchiladas

INGREDIENTS

• ⅓ cup honey
• Juice from 2 limes
• 1 tsp. minced garlic
• 2½ cups cooked and shredded chicken (I use a rotisserie)
• 1 cup corn, frozen
• 1 cup black beans, drained and rinsed
• 2 cups Monterey Jack cheese, divided
• 10 (8-inch) flour tortillas
• 1 (28 oz) can Green Chile Enchilada Sauce
• AVOCADO CREAM SAUCE
• ¼ cup butter
• ¼ cup flour
• 1½ cups half and half
• 1 cup chicken broth
• ½ tsp. garlic salt
• ½ tsp. onion powder
• ½ tsp. salt
• 2 avocados, peeled, pitted and diced
• ¼ cup chopped fresh cilantro
• juice from one lime

INSTRUCTIONS

1. In a small bowl, combine honey, lime juice and minced garlic and stir until well combined.
2. Place cooked and shredded chicken in a large zip lock bag and pour sauce over the top. Seal up the bag and toss/shake gently to coat all the chicken. Place sealed bag in fridge and let marinate for at least 30 minutes.
3. After chicken has marinated, preheat oven to 350 degrees F.
4. Dump marinated chicken into a large bowl. Add corn, black beans and 1½ cups shredded Monterey Jack Cheese and stir to evenly combine.
5. Spray a 9x13 pan with cooking spray and then pour about ¼ cup of green chile enchilada sauce evenly over the bottom of pan. Pour remaining enchilada sauce into a large bowl.
6. Dip tortilla into the enchilada sauce and gently squeegee off the excess sauce with fingers.
7. place 1/10th of chicken mixture into the center of tortilla and spread out evenly length wise. Roll up the tortilla enchilada style and scoot to the edge of the pan. Repeat for remaining tortillas and filling.
8. Make the Avocado cream sauce: In a large skillet over medium heat, melt butter. Once butter has melted, add flour and stir to combine and continue stirring over heat for about 2 minutes. Slowly and gradually add in half and half and chicken broth. Continue stirring over medium heat until sauce has thickened. Remove from heat and add garlic salt, onion powder and salt. Stir to combine. Let sauce cool down completely then pour sauce in blender. Add avocado, cilantro and lime juice. Cover and beat/pulse until smooth consistency.
9. Pour sauce over the top of the enchiladas. Sprinkle remaining ½ cup of Monterey Jack cheese over the top of sauce.
10. Bake at 350 degrees for 25 minutes.

Chicken Asparagus Lemon Stir Fry

Ingredients:

• 1 1/2 pounds skinless chicken breast, cut into 1-inch cubes
• Kosher salt, to taste
• 1/2 cup reduced-sodium chicken broth
• 2 tablespoons reduced-sodium shoyu or soy sauce (or Tamari for GF)
• 2 teaspoons cornstarch
• 2 tablespoons water
• 1 tbsp canola or grapeseed oil, divided
• 1 bunch asparagus, ends trimmed, cut into 2-inch pieces
• 6 cloves garlic, chopped
• 1 tbsp fresh ginger
• 3 tablespoons fresh lemon juice
• fresh black pepper, to taste

Directions:

Lightly season the chicken with salt. In a small bowl, combine chicken broth and soy sauce. In a second small bowl combine the cornstarch and water and mix well to combine.


Heat a large non-stick wok over medium-high heat, when hot add 1 teaspoon of the oil, then add the asparagus and cook until tender-crisp, about 3 to 4 minutes.  Add the garlic and ginger and cook until golden, about 1 minute. Set aside.

Increase the heat to high, then add 1 teaspoon of oil and half of the chicken and cook until browned and cooked through, about 4 minutes on each side. Remove and set aside and repeat with the remaining oil and chicken. Set aside.

Add the soy sauce mixture; bring to a boil and cook about 1-1/2 minutes. Add lemon juice and cornstarch mixture and stir well, when it simmers return the chicken and asparagus to the wok and mix well, remove from heat and serve.

Spicy Chicken Baked Tacos

Shopping List

1 pound cooked and shredded chicken breast (click here to see how I get my chicken)

1 jalapeno, chopped (remove the seeds for less heat)

1 package taco seasoning

1 box frozen spinach, defrosted and squeezed of all the excess water

2 cups salsa (I used medium...you can use mild or hot as well)

2 cups Pepper Jack cheese, shredded

5 taco shells (I used the "stand and stuff" ones...but regular will work)

Extra virgin olive oil (EVOO)

Preheat oven to 425 degrees.

In a large skillet over medium-high heat, add in your cooked chicken, jalapeno, taco seasoning, spinach and salsa in a tablespoon or so of EVOO.  Reduce the heat to low and simmer about 5 minutes.

Meanwhile, in an 8x8 inch baking dish sprayed with cooking spray, line your 5 taco shells up.  Divide the chicken mixture between all 5 shells.  Top tacos with cheese and pop dish in the oven.  Bake about 10 minutes or until the cheese is bubbly and brown.

chicken marinade

1/2 c. Olive Oil
1/3 c. Soy Sauce
a few swirls of Honey 
1 1/2 t. Cumin, 
1 t. Oregano, 
1/2 Lemon {freshly squeezed}, 
1/2 t. Kosher Salt, 
Pepper {to taste},
2 cloves Garlic {pressed}.