Tag Archives: chicken

Baked Honey Mustard Chicken with Couscous

10 Sep

Continuing on my chicken cooking marathon, along with deciding what to make from the box of produce I received thanks to my roommate, came this lovely dinner. Included in the box was a container of cherry tomatoes along with a couple of suggested recipes and one of them was a couscous recipe with the cherry tomatoes. It sounded yummy and I had another chicken breast in the freezer that I could do something with so my dinner was (mostly) figured out. Deciding what to do with the chicken though, that was the next question. I pulled out my “Best Ever Three & Four Ingredient” cookbook and looked for something that I had all the ingredients already. I found a recipe for Honey Mustard Baked Chicken which sounded delicious. This is a very easy dinner for anyone to try out. Hope you enjoy!

BAKED HONEY MUSTARD CHICKEN WITH COUSCOUS (serves 2, plus extra couscous salad)

Honey Mustard Baked Chicken and Couscous Salad Ingredients L-R: Salt, Lemon, Cherry Tomatoes, Honey, Mustard, Chicken Breast, Cucumber, Lime, Couscous, Pepper, Citrus Salt

Honey Mustard Baked Chicken and Couscous Salad Ingredients L-R: Salt, Lemon, Cherry Tomatoes, Honey, Mustard, Chicken Breast, Cucumber, Lime, Couscous, Pepper, Citrus Salt

  • 2 Boneless, Skinless Chicken Breasts (or 4 Chicken Thighs)
  • 2 Tbsp Mustard
  • 2 Tbsp Honey
  • Salt and Pepper to taste
  • 3/4 Cup Dry Couscous
  • About 12 Cherry Tomatoes
  • 1 Small/Medium Cucumber
  • 1/2 Lemon
  • 1/2 Lime
  • About 3 Tbsp Olive Oil, plus an additional 2 Tsp
  • 1/4 Cup Feta Cheese
Honey Mustard mixture

Honey Mustard mixture

Preheat your oven to 375 degrees. In a small bowl mix the mustard and honey together. Add in salt and pepper to taste. In a small roasting pan lay your chicken breasts (or thighs) out. *Side note: I only made one chicken breast and saved the extra honey mustard sauce for later.* Brush on the honey mustard mixture all over the chicken pieces. Once the oven is ready place your roasting pan on the middle rack and cook for 20-25 minutes (25-30 for thighs). About every 8-10 minutes be sure to brush the chicken with pan juices. To check for doneness, stick the breast or thigh with a sharp knife and if the juices run clear it’s done!

Honey Mustard Baked Chicken

Chicken breast ready for the oven

Honey Mustard Baked Chicken

Honey Mustard Baked Chicken fresh from the oven.

Once the chicken is in the oven start on your couscous salad. Cut all your tomatoes in half and peel your cucumber and chop into 1/4 inch pieces. Set aside.

Cucumber Cucumber Cherry tomatoes, couscous saladWhen There’s less than 10 minutes less on your chicken start your couscous. The great thing about couscous is it cooks in 5 minutes. Seriously. If you ever need a great side dish in a jiffy make some couscous. Near East is the most common on store shelves and they have lots of varieties, along with recipes to spice it up a bit! In a medium saucepan bring 1 cup of water and 2 tsp of olive oil to a boil. Add in your couscous, stir and cover. Remove from the heat and let stand for 5 minutes. Then fluff with a fork.

couscous

I love the way dry couscous looks

couscous

Couscous is done and ready to be made into a salad

In a medium salad or serving bowl, combine your couscous, cherry tomatoes and cucumbers. Take your lemon and lime halves and squeeze the juice into the mixture, then add in the 3 tbsp olive oil, salt and pepper to taste and mix well. Taste and adjust as needed with more salt, pepper, lemon and/or lime juice. Add in small amounts only as needed. Trust your taste buds. Add in the feta cheese and mix once again.

Couscous Salad

Adding in the tomatoes and cucumbers

Couscous Salad

Couscous salad is done and ready for serving!

When your chicken is done serve with the couscous salad and enjoy! I did! Pairs well with a white wine.

Honey Mustard Baked Chicken and Couscous Salad

Honey Mustard Baked Chicken and Couscous Salad!

Chicken Stir Fry with Plum Salsa

28 Aug Red Plums

So my roommate was sent to Alaska for work at the last minute for a couple of weeks. She normally gets a box of produce delivered every couple of weeks and when she arranged to have it delivered after her return, somehow it came the second week she was away. So I had a box of produce to myself, it was like my own version of Chopped! So throughout the day I had to consider what to do with some plums, heirloom tomatoes and a bell pepper. I also had part of an onion, garlic and chicken breasts. I finally decided on a chicken stir fry with plum salsa. I picked up some brown rice on my way home from work and was ready to have some fun in the kitchen! I decided it was a success and something I’d make again. I hope you enjoy as well!

CHICKEN STIR FRY WITH PLUM SALSA AND BROWN RICE (serves 2)

Chicken Stir Fry and Plum Salsa Ingredients L-R: Olive Oil, Chicken Breast, Heirloom Tomatoes, Yellow Onion, Garlic, Red Plums, Green Bell Pepper, Parsley, Salt & Pepper

Chicken Stir Fry and Plum Salsa Ingredients L-R: Olive Oil, Chicken Breast, Heirloom Tomatoes, Yellow Onion, Garlic, Red Plums, Green Bell Pepper, Parsley, Salt & Pepper

  • 1 Chicken Breast
  • 1 Small Plum
  • 1 Small/Medium Heirloom Tomato (or any other tomato the size of a lemon)
  • 1/2 of a Bell Pepper
  • 1/4 to 1/3 cup of diced onion
  • Salt and Pepper
  • Olive Oil

I chose to use brown rice so I started that first in my rice cooker. I must say that I love my rice cooker and think everyone should own one. You combine your rice and water, press start and walk away. It will take about 30-40 minutes depending on how much rice you’re cooking.

Heirloom Tomatoes Red PlumsThis is another recipe that you want to do all your prep work first before starting to cook. Dice up your tomato and plum into small chunks along with your onion to about a 1/4 to a 1/3 of a cup. Cut the bell pepper in half and store one half for another recipe and slice the other half into small strips. Finally slice your chicken into thin strips and set aside.

Mise en Place: Red Plum, Yellow Onion, Heirloom Tomato, Bell Pepper

Mise en Place: Red Plum, Yellow Onion, Heirloom Tomato, Bell Pepper

In a medium saucepan, add a couple of tablespoons of olive oil over medium high heat. Chop your garlic and add to the hot oil and cook for about a minute, then add in your onions and saute for a couple of minutes. Add in your bell pepper, plum and tomato and cook for a few more minutes. Then push all to the sides of the pan, making a ring. Add about a teaspoon more olive oil to the empty space and add in half of your chicken strips, or all if they fit. The other half can be cooked later or saved back in the freezer to cook another night, your choice.

Chicken Stir Fry and Plum Salsa

Red Plum salsa cooking.

Chicken Stir Fry and Plum Salsa

Adding in the chicken to the salsa.

Chicken Stir Fry and Plum Salsa

Sprinkle salt and pepper on the chicken. After about 5 minutes, or once the chicken pieces start turning white, flip them over and salt and pepper again. Cook another 5 or 6 minutes, or until done. If your rice isn’t done, turn off the heat and cover the chicken with a cover to keep the heat in. Serve over rice, sprinkle with fresh parsley (optional) and enjoy!

Chicken Stir Fry and Plum Salsa

Chicken Stir Fry and Plum Salsa

Easy Greek Pasta With Chicken

12 Jul Greek Pasta With Chicken

One of the first recipes I shared on my blog was a Greek pasta dish and I’m here to share another one. This one is very simple and can be made in less than 20 minutes. I came home from work and was starving and wanted something quick and yummy. I remembered I had a jar of sun-dried tomatoes as well as some feta cheese left. I grabbed a frozen chicken breast from the freezer and immediately stuck it in the microwave to defrost. And I have to admit that I was so hungry that I didn’t stop to take a lot of pictures. What I love about this dish is how easy and fast it is to make. I hope you enjoy it as much as I do!

Feta Cheese

Feta Cheese

GREEK PENNE PASTA WITH CHICKEN (2 servings)

  • 1 Boneless and Skinless Chicken Breast
  • 1 Tbsp Olive Oil
  • 1/4 Cup of Sun-Dried Tomatoes in Olive Oil (roughly, feel free to add more or less)
  • Salt & Pepper to taste
  • Feta Cheese to top
  • 4 oz of Pasta of your choice

Start a medium pot of water for your pasta. I am of the mind to salt the water. Some people do, some don’t, it’s your preference. While you’re waiting for the water to boil chop up your chicken breast into pieces about an inch or two long. If you need to defrost your chicken first you can do this while you’re waiting for the water to boil too. It should only take about 4 minutes. Be sure to use the defrost option on the microwave.

Greek Pasta With Chicken

Chicken and sun-dried tomatoes cooking

Once your chicken is cut up, heat your olive oil in a small pan over medium-high heat. Once hot, add in  your chicken. When the chicken is about halfway cooked, add in your sun-dried tomatoes (with some of the oil from the jar, about a tablespoon or two) and turn the heat down to medium and finish cooking.

Greek Pasta

Cooking the pasta

Your water should be boiling by now, so add in your pasta and cook for about six minutes. Taste a piece to make sure it’s done before straining. Be sure to save a few tablespoons of water to mix back in with the pasta. Once your chicken is done, mix with pasta, serve with feta on top (and a glass of white wine) and enjoy!

Greek Pasta With Chicken

Greek Pasta With Chicken

Chicken Salad

15 Mar

In the summer of 2006 I worked at a sandwich shop in my hometown, Anne Lang’s Emporium. It was there that I learned how to make the perfect sandwich as well as various deli salads. One of my favorites: chicken salad. For lunch I would lightly toast my bread, add chicken salad, sprouts and tomato slices and enjoy a delicious lunch. So when I decided to give up carbs in my lunches recently, I decided to make tuna and chicken salads and enjoy with salad greens and a light dressing. Both are packed with protein and a few veggies. Plus I can make two or three ahead of time which makes my mornings go by much faster. While the pictures below show using canned chicken, I started using fresh chicken and grilling it on my stove top. It adds a little extra time, but I can taste the difference and it’s so much better (and healthier)!

Chicken Salad Ingredients L-R: Sage, Water Chestnuts, Onion, Lemon Juice, Mayonnaise, Celery, Grilled Chicken, Salt & Pepper

Chicken Salad Ingredients L-R: Rosemary, Water Chestnuts, Onion, Lemon Juice, Mayonnaise, Celery, Grilled Chicken, Salt & Pepper

CHICKEN SALAD (2-3 servings)

  • 10 oz. Can of Cooked Chicken (or 1 boneless/skinless chicken breast cooked)
  • 1/4 Cup of Water Chestnuts
  • 1 Stalk Celery
  • 1/4 Cup Chopped Onion (preferably purple or yellow)
  • 3 or 4 Tbsp of Mayonnaise
  • 1-2 Tsp Lemon Juice
  • Salt & Pepper to taste
  • Garlic Powder to taste (optional)
DSCN6767

To chop the celery, slice down the middle of the stalk to make thinner pieces, then chop into small pieces.

Onion

Water Chestnuts

Chop your chicken into tiny pieces and place in a small to medium mixing bowl. I like them to be about the size of my pinky fingernail or smaller. Finely chop your onion, celery and water chestnuts and add to your chicken. Add in your mayonnaise and stir until the mayo coats everything. Instead of measuring out the mayo though, I usually use one scoop with a soup spoon. Always start with less mayo than you think you need and add small amounts as needed. Salt and pepper the mix to taste (about 1/4 tsp of each). Add in the lemon juice, and since I had fresh rosemary in my fridge, I added about 1/2 a teaspoon. I also like to add a little garlic powder as a lover of garlic. And voila-all done!

Chicken Salad

Chicken Salad

I put in the smallest Tupperware containers which are 1/2 cup sizes. Depending on the size of the chicken breast I can make 2 or 3 servings. Place them in the fridge and pull out as needed. Enjoy with salad greens, on a sandwich, or just by itself.

All ready to go for lunch!

All ready to go for lunch!

Grilled Chicken and Spinach

6 Mar

Sometimes all you want is a simple dinner. What’s simpler than a chicken breast lightly seasoned and grilled on the stove top? It’s also healthy because of its simplicity. Be forewarned though, it is relatively easy to under or over cook a chicken breast, especially a thicker piece. (Trust me, I’ve under cooked it more than once.) My dad once said t hat you can tell there’s a good cook in the kitchen if they can cook a chicken breast. I still think cooking a chicken breast this way is super easy and everyone should feel comfortable doing it. I love that you can buy chicken breasts individually wrapped. It makes freezing them for later consumption quite easy. But back to my dinner. I still had fresh spinach and cherry tomatoes from my pork chop meal so I cooked those up as a side dish in the same pan, as well as the sauce that went with them. So I re-heated the sauce and poured some over my chicken. If you don’t have any kind of extra sauce in your fridge I would recommend using white wine and deglaze the pan after your chicken is done and use that on your chicken. Feel free to use whatever spices your heart (and taste buds) desires.

Chicken breast ready for seasonings

Chicken breast ready for seasonings

SIMPLE GRILLED CHICKEN (serves 1)

  • Boneless and Skinless Chicken Breast
  • Salt & Pepper to taste
  • Garlic Powder (optional)
  • 1 Tbsp Olive Oil

Heat your oil in a small pan over medium heat. While waiting to heat up season both sides of your chicken breast with salt, pepper and any other spices or herbs you have chosen. Once the oil is hot place your chicken breast in the pan and let cook for about seven to nine minutes.

Chicken Breast seasoned and in the hot oil

Chicken Breast seasoned and in the hot oil

You can see the chicken breast starting to cook. This piece is almost ready to turn over.

You can see the chicken breast starting to cook. This piece is almost ready to turn over.

Depending on how thick your breast is will depend on how long it takes to cook. After about seven minutes, turn over and cook another seven to nine minutes. The breast should be tender to the touch of a fork or knife. You may need to slightly pry open your breast (there’s usually a small opening already on one side that you can almost see inside) and see if it’s still pink or not. The more chicken you cook the easier it will become to tell when it’s done. Remember, it’s better to under cook the chicken and have to put it back in the pan, than over cook it and have dry, tough chicken.

Chicken Breast

Spinach and Cherry Tomatoes cooking in the same pan as the chicken

Spinach and Cherry Tomatoes cooking in the same pan as the chicken

While the first side of the chicken was cooking I prepped my tomatoes by cutting in half and got my spinach ready. After I turned the chicken over and it had been cooking for a few minutes, I moved it over a little and I added my spinach and tomatoes to the other side of the pan and cooked them down for a few minutes. I re-heated the pork chop sauce and after removing the chicken to my plate I poured about a tablespoon or so over my chicken. Enjoy!

Chicken with Spinach and Cherry Tomatoes. Enjoy!

Chicken with Spinach and Cherry Tomatoes. Enjoy!

%d bloggers like this: