Today may not be Taco Tuesday, but yesterday was chicken fajita Monday! Okay… no cool alliteration there, but that doesn’t matter because these chicken fajitas are fantastic! We have an adorable fajita cast iron pan that we like to use so we can keep the chicken and veggies nice and hot throughout the meal – I highly recommend buying one if you eat as many fajitas as I do!
The seasoning I’m going to give you is enough for several meals worth. I always like to make extra so I can quickly make fajitas on a whim (it happens quite frequently!). Use whatever toppings you like – my favorites are salsa, sour cream, guacamole, and even taco sauce. Maybe I’ll throw in some lettuce in there, too! When it comes to chicken fajitas, anything goes!
Active Prep: 15 min
Cook time: 15 min
TOTAL: 30 min
- 2 Tbsp olive oil
- 1 small yellow onion, diced
- ½ red bell pepper, diced
- 10-12 oz chicken breast, diced into 1 inch cubes
- 2 Tbsp fajita seasoning (see below)
- ¼ c water
- 4-6 fajita tortillas
- Desired toppings (sour cream, guacamole, salsa, etc.)
- Heat oil in a 10-inch cast iron pan over medium-high heat. Add peppers and onions; saute until tender, about 3-5 minutes.
- Add chicken to pan. Cook until chicken is done, about 8-10 minutes, stirring occasionally. Reduce heat to low and add 2 Tbsp fajita seasoning and water. Stir until mixture thickens, about 2 minutes. Serve immediately. Add a couple spoonfuls of fajita mixture to tortillas along with desired toppings.
- 1 Tbsp cornstarch
- 2 tsp chili powder
- 1 tsp salt
- 1 tsp paprika
- 1 tsp white sugar
- ½ tsp onion powder
- ½ tsp garlic powder
- ¼ tsp cayenne pepper
- ½ tsp ground cumin
Mix together in a small bowl. Use desired amount in recipe. Store in airtight container. (From AllRecipes.com; author: trmeeds.)
This chicken parmesan recipe is one that you will think about all day long, both long before AND long after you make it! I know I’ve been thinking about it for daysssss. The breaded chicken is bursting with Parmesan flavor, and the sauce is absolute PERFECTION. I actually think the sauce is my favorite part of this recipe! So simple to make, but so flavorful. I was eating it by the spoonful while it was simmering on the stove. 🙂 I ended up making a second batch of it because I poured so much of it on my chicken and pasta! It is THAT GOOD. I am making stuffed peppers later this week, and I think I might use this sauce in the recipe… we’ll see 🙂
Anyways… enough about the sauce. The whole dish is fantastic. I hope you get to try it. The recipe is adapted from a recipe in my beloved America’s Test Kitchen cookbook. Enjoy!
Active Prep: 30 min
Cook time: ~10 min
TOTAL: ~ 40 min
- 2 Tbsp extra virgin olive oil
- 2 large garlic cloves, minced
- 1 (28-oz) can crushed tomatoes
- 1 tsp salt
- ¼ tsp dried oregano
- 1/8 tsp crushed red pepper flakes
- 2 tsp dried basil
- ¼ tsp sugar
- salt and pepper, to taste
- 1 large boneless, skinless chicken breast (~1 lb), cut in half then filleted and pounded ½ inch thick (4 pieces of chicken total)
- 1 large egg
- 1 Tbsp flour
- ¾ c grated parmesan cheese
- ½ c Panko bread crumbs
- ½ tsp garlic powder
- ¼ tsp dried oregano
- ¼ tsp pepper
- 1/3 c vegetable oil
- 1 c shredded mozzarella cheese
- Heat oil in sauce pan over medium heat. Add garlic and stir until fragrant, about 30 seconds. Add tomatoes and remaining ingredients; stir well. Simmer over medium-low heat, stirring occasionally, until ready to serve.
- Preheat broiler. Season chicken with salt. Whisk egg and flour together and pour in a shallow dish. Set aside.
- Whisk together Parmesan, Panko, garlic powder, oregano, and pepper and pour in another shallow dish. Dredge each chicken piece in egg mixture, then coat with Parmesan mixture.
- Heat vegetable oil in 10-inch nonstick skillet over medium-high heat. Place cutlets in pan and cook on one side for 2-3 minutes, until breading is golden brown. Flip cutlets and cook for another 2-3 minutes until chicken is cooked through. Place cooked cutlets on paper towel-lined plate to drain, then place on a rimmed baking sheet. Repeat with remaining chicken.
- Sprinkle mozzarella cheese over chicken. Place in broiler for 1-2 minutes until cheese is melted and begins to brown.
- Serve chicken immediately over pasta (if desired) and top with sauce. Makes 4 servings.
While John was away last week, he went to Red Robin 3 times. THREE TIMES. It was the only restaurant within walking distance. By his 3rd trip, he was hamburgered out, so he got a bruschetta chicken sandwich (something I honestly never thought he’d ever order!) with a salad on the side (no fries!!). He liked the sandwich so much that he suggested I make something like it for dinner this week – so I did!
This chicken is marinated in a balsamic vinaigrette dressing based mixture, baked, then topped with mozzarella cheese, a delicious bruschetta topping (which includes tomatoes, garlic, scallions, and basil). Served over some crusty Italian bread, you have yourself a delicious and relatively healthy meal that will satisfy both your meat and veggie cravings! The recipe was inspired by a Hunt’s grilling recipe.
What will I change next time? I think I’d like to pound the chicken breast nice and thin, and THEN marinate. The chicken breasts I used were so thick that I think I lost out on some of the flavor from the marinade. I would also use fresh sliced cherry tomatoes. Canned tomatoes are great when you don’t have much time, but I much prefer fresh. That being said, the recipe is superb as-is – but I’m always looking for ways to make it even more tasty!!
Baked Bruschetta Chicken
Active Prep: 15 minutes
Marinating time: 1-8 hours
Cook time: 25 minutes
TOTAL: 45 minutes (plus marinating time)
- ¾ c balsamic vinaigrette dressing
- 1 (6 oz) can tom paste
- 3 boneless chicken breasts (~1 lb each), cut in half
- 2 (14.5 oz) cans diced tomatoes
- ½ c balsamic vinaigrette dressing
- ¼ c tomato paste
- ½ c chopped scallions
- ¼ c chopped basil
- 3 small garlic cloves, minced
- 6 slices Italian or French bread
- 6 slices mozzarella cheese (~6 oz total)
- Whisk together marinade ingredients. Pour into Ziploc bag and add chicken. Mix until chicken is covered. Marinade in refrigerator for at least 1 hour or overnight.
- Preheat oven to 425° Spray a 9×13” baking dish with nonstick spray and add marinated chicken. Bake until no longer pink in the middle, about 20-25 minutes. Add one slice of cheese to each piece of chicken and bake for an additional 2 minutes until cheese is melted.
- While chicken is cooking, make the topping. In a medium bowl add diced tomatoes, balsamic vinaigrette, tomato paste, scallions, basil, and minced garlic. Mix well and refrigerate until chicken is done.
- When chicken is done, toast slices of bread and put on plate. Place chicken breast directly on top of bread. Top with several spoonfuls of bruschetta topping.
This past Sunday morning, I was doing some cleaning around the house, and I got to thinking about my FAVORITE Mexican restaurant (Mexicali), which got me thinking about Mexican food in general, and my brain kept going until I suddenly NEEDED the taste of a Moe’s Homewrecker burrito. I haven’t even been to a Moe’s in about 6 or 7 years (John converted me to Chipotle, but my love for Moe’s will go on!). But at that moment, I needed my chicken-and-pinto-bean-and-rice-stuffed burrito with everything else in it. The closest Moe’s to me is about a 35-40 minute drive, and I didn’t have much spare time, so I decided that I had to re-create the flavor in my kitchen.
You know how when you REALLY want to re-create a favorite restaurant dish at home, and it comes out so disappointing because the flavor doesn’t even come close? THIS WAS SO NOT THE CASE! I worried, during the entire burrito-making process, that this was going to happen to me and I would end up heartbroken and burritoless. This is one of my best copycat accomplishments! I must thank Christine over at Christine’s Kitchen Chronicles for the inspiration for the rice and bean mixture.
Copycat Moe’s Homewrecker Burrito
Active Prep: 15 minutes
Cook time: 15 minutes
TOTAL: 25-30 minutes
YIELDS: 8 (10-inch) burritos
- 1 rotisserie chicken, removed from bone and shredded
- 1 Tbsp chili powder
- 1 tsp cayenne pepper
- ½ tsp salt
- 1 c instant white rice
- 1 Tbsp vegetable oil
- 2 cloves garlic, minced
- 1 chipotle pepper (see note)
- 1 Tbsp adobo sauce (see note)
- 1 tsp cumin
- ¼ tsp cayenne pepper
- 1 can pinto beans, drained
- ½ c water
- ½ c fresh salsa
- 8 (10-inch) flour tortillas
- Sour cream, avocado, cheese, lettuce, or any other filler you’d like!
NOTE: I usually just buy the small 4 oz can of chipotle peppers in adobo sauce. You can remove one of the peppers and finely dice it, then scoop out the Tbsp of adobo sauce from the can. Save the remaining peppers for future use, or add additional for some extra kick/smoky flavor! If you don’t love the smoky flavor of chipotle peppers, you may substitute with a jalapeño or just omit if you don’t want too much kick!
- In a large bowl, toss together the shredded chicken, chili powder, cayenne pepper, and salt until chicken is well-coated. Set aside.
- Prepare rice according to package directions. Should make around 2 cups cooked rice.
- While rice is cooking, heat 1 Tbsp vegetable oil in a large skillet over medium-high heat. In a small bowl, whisk together garlic, chipotle pepper, adobo sauce, cumin, and cayenne pepper. Add to skillet and heat until fragrant, about 2 minutes.
- Add pinto beans and water. Simmer until beans are soft, about 10 minutes.
- Remove from heat. Stir in 2 cups cooked rice and salsa. Mix well.
- Add ½ c seasoned chicken and ½ c rice mixture to flour tortilla. Add additional toppings as desired (sour cream, guacamole, etc). Roll up and enjoy! This tastes great warm or cold. Makes ~8 burritos.
Here’s how I assemble my burritos for that delicious “Homewrecker” taste!
- Spread 1 Tbsp sour cream in center of tortilla.
- Add ¼ of an avocado, diced, to the tortilla.
- Layer ½ c rice mixture followed by ½ c seasoned chicken.
- Sprinkle 2-3 Tbsp shredded Mexican blend cheese over filling.
- Fold in sides, roll carefully, and wrap in aluminum foil.
One thing that’s almost always on sale at the grocery store is bone-in chicken breast. I suppose I don’t buy them too often, since working with bone-in meats can be a bit intimidating – when, in fact, they are some of the tastiest meats out there! I decided it’s been far too long since I bought some. Plus, I am trying to save money (this is a nice cheap dish!). PLUS, I was in charge of Wednesday Night Dinner this week, and I could come home and quickly throw together a tasty meal.
This roasted bone-in chicken breast recipe is simple to make, but flavorful enough that you could certainly serve it at a dinner party or even make for a holiday. The trick to this is to keep an eye on the temperature of the chicken, which should be cooked until it reaches 165 °F. A few minutes too long in the oven could make this chicken go from delectably delicious to disastrously dry. I adapted this recipe from Blake Royer over at Serious Eats. Their blog name is spot-on – I sure am serious about this chicken! I hope you get a chance to make it and try it!
Roasted Bone-In Chicken Breast
Active Prep: 5 minutes
Cook time: 35-40 minutes
TOTAL: 45 minutes
YIELDS: 6 servings (1/2 chicken breast per serving)
- 3 bone-in split chicken breasts, about 1 lb each
- 3 Tbsp unsalted butter, softened
- Salt and pepper
- Vegetable oil spray
- Position upper rack in oven to highest position. Preheat oven to 450 °F. Line a broiler pan with aluminum foil and set aside. (NOTE: If you don’t have a broiler pan, you can line a rimmed cookie sheet with foil and place a metal cooling rack on top.
- Gently lift skin off of chicken breasts. Spread 1 Tbsp of butter on each chicken breast in between skin and meat. Pat down skin and sprinkle generously with salt and pepper.
- Place chicken breasts on broiler pan, skin side up. Spray each with vegetable oil. Roast in oven for 35-40 minutes until internal temperature of chicken reaches 165 °F. Skin should be a golden-brown color (If skin browns too quickly, tent chicken with foil for remainder of cooking time). Remove from oven and transfer to cutting board. Tent with foil and let rest for 10 minutes before serving.
I think everyone I know goes on some sort of “health kick” in early January. It makes sense – most of us just ate our way from Thanksgiving to Christmas to New Year’s and are feeling a bit weighed down (literally). Then we all make (unrealistic) New Year’s Resolutions that MAYBE last until February 1st, because there’s NO way I am going to run five miles every single day of 2017 and there’s DEFINITELY no way I am giving up ALL cake and cookies and ice cream in exchange for plain Greek yogurt mixed with a teaspoon of cocoa powder (I am actually ashamed of this).
To all of you trying to be healthier in 2017, this one’s for you! Seasoned chicken, broccoli, and sweet potatoes – how can you get healthier than that?!
This recipe is adapted from the recipe over at Cooking Classy. I really enjoyed it! Next time I make it, I am going to marinade the chicken in some olive oil and balsamic dressing along with the spices. I’ll update this post when I do! But as is, the flavor is wonderful.
Roasted Chicken and Sweet Potatoes
Prep: 20 min
Cook time: 30 min
TOTAL: ~40 min
Yields 4-6 servings
- Olive oil
- 2 large sweet potatoes, cut into ½-inch cubes
- 1-1.5 lb chicken breast, cut into 1-inch pieces
- 1 small red onion, diced
- 1 large broccoli crown, cut into small florets
- 3 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried sage
- 1 tsp dried parsley
- 1 tsp dried rosemary
- 1/8 tsp nutmeg
- 1 tsp salt (or more to taste)
- ½ tsp pepper
- Preheat oven to 400 °F. In a large bowl, toss diced sweet potatoes with ~1 Tbsp olive oil until well-coated. Spread out on a large baking sheet and bake for 15 minutes.
- While sweet potatoes are baking, add remaining ingredients plus 1-2 Tbsp olive oil to large bowl and toss until mixed and well-coated. Once sweet potatoes have baked for 15 minutes, remove from oven and add sweet potatoes to bowl of ingredients. Toss to mix well. Drizzle ~1 Tbsp olive oil over baking sheet and add sweet potato mixture. Make sure everything (especially chicken) is evenly spread out in pan (try not to clump large amounts together – a single, flat layer is best to ensure even cooking). Bake for an additional 15 minutes, until chicken is done. Serve immediately. 4-6 servings.
When I was in college, one of my favorite things to get in the dining hall was a honey mustard chicken wrap. It sounds simple, but there was always a lonnnng line waiting to get this wrap. It was the mysterious “yellow sauce” in the wrap that us 18- and 19-year-olds lived for back then. Obviously, we knew it was honey mustard, but no one could figure out how to replicate the taste – there are so many honey mustards out there! Luckily, my five years’ experience as a waitress at Friendly’s exposed me to lots of different sauces and dressings, and I knew at first taste that the sauce was none other than Ken’s Honey Mustard Dressing!
I enjoy this wrap with either grilled or fried chicken. If I’m feeling a bit on the healthier side, I’ll opt for the grilled. But it’s the last day before the new year, and from what I’ve heard, diets aren’t really supposed to start until January 2nd, when you’ve figured out your diet plan. 😉 Luckily, I have some delicious deep fried chicken just waiting to be gobbled up. Tomato and avocado are my favorite add-ons to this wrap, but you can add anything you’d like.
Happy New Year!
Honey Mustard Chicken Wrap
Prep: 5-10 minutes
Yield: 1 wrap
- 1 10-inch wrap or tortilla (I like Joseph’s white or whole wheat wraps)
- 3-4 oz chicken, diced
- ¼ ripe avocado, diced
- ½ roma tomato, diced
- 1 Tbsp Ken’s honey mustard dressing
- 1 leaf Romaine lettuce
- Spread honey mustard in a 2- to 3-inch wide line across center of wrap.
- Layer lettuce, tomatoes, avocado, and chicken over honey mustard.
- Add additional honey mustard, if desired.
- Fold in sides of wrap, then roll into a wrap. Slice down the middle and enjoy!
Anytime I eat Chinese food – whether it’s take-out or homemade – egg rolls are a MUST. In fact, egg rolls are so important to me, that I will only go to a Chinese food establishment if their egg rolls are Elyse- (and John) approved. This homemade (slightly healthier) baked egg roll is definitely approved! They are crunchy and full of flavor. Add extra cayenne pepper if you want some additional kick. Just don’t overdo it on the soy sauce – I’ve done that before and the filling ends up way too salty, masking the egg roll’s scrumptious flavor.
You can find egg roll wrappers in the refrigerated produce section of your grocery store. I go to Market Basket, and they are with the tofu and vegan items (next to the lettuce and mushrooms).
I hope you enjoy these as much as I do!
NOTE: I have been making these for many years, and I have since lost the original source of this recipe. If you recognize it as yours, please let me know so I may give you credit! Thank you!
Baked Chicken Egg Rolls
Active Prep: 20 min
Bake time: 15 min
TOTAL: 35 min
Makes 12-16 egg rolls
- 5 c shredded cabbage/carrot mixture
- ½ red bell pepper, diced
- ¼ c diced scallions
- 1 clove garlic, minced
- 2 c finely diced cooked chicken
- 5 Tbsp corn starch
- 2 Tbsp water
- 2 Tbsp soy sauce
- 1 tsp vegetable oil
- ¼ tsp cayenne pepper
- 12-16 egg roll wrappers
- Preheat oven to 425 °F. Lightly grease a baking sheet. Set aside.
- Coat a large skillet with vegetable oil over medium heat. Add cabbage mixture, bell pepper, scallions, and garlic. Stir and cook until vegetables are heated through, about 3 minutes. Add chicken and mix well to combine.
- Whisk corn starch, water, soy sauce, oil, and cayenne pepper together in small bowl. Stir into chicken mixture, coating chicken and vegetables. Cook for 2 minutes until mixture thickens. Remove from heat.
- Spoon ¼ cup mixture into egg roll wrapper. Fold sides into center and roll tightly. Place seam side down on baking sheet.
- Lightly spray tops of egg rolls with cooking spray. Bake at 425 °F for 15 minutes or until egg rolls are golden brown. Serve with duck sauce or other favorite dipping sauce. Makes 12-16 egg rolls.