Yes, that’s a mouthful of a title, but it’s a flavor explosion in your mouth too!!
I tend to forget about my slow cooker in the summer, because…hot! BUT…the biggest reason I use my slow cooker is because of it’s convenience factor. THAT is needed all year round!
The other day, I knew I’d be running around all day and wouldn’t be getting home until right around dinner time. Slow cooker to the rescue.
What you need…
4-5 Chicken Breasts (I actually threw mine in frozen!)
1 Medium yellow onion diced
2 Tablespoons Olive Oil
1/4 Teaspoon crushed garlic
1/2 Teaspoon Crushed Ginger
1 Cup Organic Mango Nectar
1 Large Mango
1 Large Avocado
1 Cup diced peppers (I used a yellow, orange, and red)
1 Cup Cherry or grape tomatoes. I used multi colored ones.
4-5 cups baby spinach
Salt and Pepper to taste
1 Cup uncooked quinoa
What you do…
Put Olive Oil, Garlic, Ginger, and Onion down and mix.
Lay Chicken Breasts on top. Mine were frozen. I’m sure if they were thawed, they might just be more tender! BUT…if you don’t have time (as I never do) you can put them in frozen as an FYI…
Pour the cup of Mango nectar (honestly, you could use orange juice too! It all cooks away…
Here’s the odd/specific timing part. You can totally mess around with this timing depending on when you will be home! I started this in the morning. Cooked it on high for 4 hours. I added the quinoa about 30 minutes before it was done. Then took the chicken out, chopped it (probably could have shredded it had it been on low for longer!). I added the chicken back in to soak up a little more juice.
While it was still in warming mode, and right before I took it out, I added all the spinach and tossed it around.
Then I took it all out and placed it in a bowl to cool for a few hours.
Either earlier when it’s cooking or later depending on when you have time. Dice the mango, avocado, peppers, and tomatoes.
Add all the diced fruits and vegetables on top, salt and pepper to taste, and serve!
This is a staple recipe in my house and a great way to prepare chicken. I like to make a big batch and freeze in small containers. Hungry toddler? No problem! Heat up the chicken and some veggies or make a chicken and cheese quesadilla.. and you have a quick and healthy dinner.
I also like this as a base recipe for tacos – poach the chicken, shred it, and then add taco seasoning!
Whole chicken or 4 large chicken breasts
1 onion, roughly sliced
Put everything in a pot and add water till it almost covers the chicken
Bring to a boil and let simmer for 45-60 minutes
Remove chicken, put on a plate and let cool
Once cool enough to handle, de-bone the chicken and remove skin
Shred meat with a fork and put back in a new pot
Add 1/2 cup of the chicken stock back and bring to a simmer – add additional spices as desired
As for the rest of the liquid (in original pot), remove onions, but save the liquid as this is excellent chicken stock that you can freeze and use later
It’s summer, and what screams summer more than grilling?!! Ok, pools, popsicles, all of Esther’s yummy cocktails (!!)….ok, a lot of things scream summer. BUT…grilling. YUM!
I’ve talked many times about my love of grilling. Ok, the EASE of grilling!! It used to intimidate me, but now I LOVE it! I usually do whole chicken breasts, but decided to try and do shish kabobs. SO GOOD! Ingredients (varies people you want to feed)
Chicken Breasts (cut into 1-1.5 inch cubes)
Bell Peppers-I used red, yellow, and orange (cut into 1-1.5 inch cubes)
It’s not absolutely necessary, but if you can marinate the chicken a few hours before you’d like to grill, that’s the best. Just put the cubed chicken in a bowl. Drizzle with olive oil, balsamic, and grind the Trader Joe’s Every Day Seasoning over it. I honestly had all these ideas of various spices I was going to add, and then (OF COURSE!) was running late and reached for what’s easy, and good!
Do the same for the veggies (not as necessary to have those marinate!)
You can use wooden sticks to spear all the meat and veggies. If you do, make sure you soak the them for a good 10 minutes prior.
Preheat your grill to medium heat.
Evenly spear chicken and veggies until everything is used up.Grill for 7-8 minutes on each side. Oh, and Maya is in this stage where she doesn’t want her picture taken, UNLESS I’m trying to take pictures of something other than her… haha.
This is one of those recipes that I repeat A LOT!! In it’s most basic form, I posted it here, but I mix it up all the time with what I add to it. The sauce is just so good!! And SO EASY! Ingredients
1/2 cup Almond Butter (use Sun Butter for Nut free or any nut butter if you don’t have any dietary restrictions!)
1/2 Cup Coconut Milk (I used Light, but full fat would be amazing too!)
3 tablespoons rice vinegar
3 tablespoons soy sauce
1 tablespoon brown sugar
1 teaspoon grated fresh ginger (I cheat and use this)
1 Cup Water
For the rest of the dish…
2-3 bags of Healthy Noodles (or can use any noodle, quinoa, or skip it!)
4-6 Chicken Breasts. Depends on how many people you have and how soupy you want it. I use 6 and grill them on our grill. Less clean up and the flavor is so good!
2 Tablespoons of Olive Oil
Salt and Pepper to taste
1 head of Broccoli
1/2 of each of a yellow, red, and orange pepper
1 small onion diced
Marinate chicken breasts in olive oil, salt, and pepper and cook on BBQ 8-10 minutes each side (depending on size) or cube the chicken breasts and cook in a large pan with a little olive oil, salt, and pepper.
While Chicken is cooking outside, chop all your veggies.
Add a couple Tablespoons of olive oil (I add garlic too!) and cook onions til soft (5-8 minutes)
Add in broccoli and peppers and cover to steam cook for 2 minutes. Just THIS is delicious, so you could stop right here 🙂
In a blender, combine 1 cup water with the whatever nut butter you choose, rice vinegar, soy sauce, brown sugar, and ginger. Blend until smooth.
Rinse out the noodles with water (that’s IT!! NO COOKING THEM!!)
Add the sauce and noodles to the pan, stir, and let sit for 2 minutes to soak in all the flavor of the sauce. Again…you could stop here if you wanted to keep it vegetarian. SO yummy!
Once Chicken is cooked, dice and add on top. I added Sriracha to mine for a little kick, and it was SO good!! Enjoy!
Sound amazing? Look amazing? It is. Chicken is baked in a sun-dried and basil cream sauce.. wow!
4 chicken breasts
1 Tbsp butter
2-3 cloves garlic, minced
1/4 teaspoon red pepper flakes, or more, to taste (optional)
1/2 cup chicken broth
1/2 cup heavy cream
1/3 cup julienned sun dried tomatoes in olive oil, drained
1/4 cup freshly grated Parmesan
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 cup basil leaves, chiffonade
Preheat oven to 400 degrees F.
Melt butter in the skillet on medium heat. Add garlic and red pepper flakes, and cook, stirring frequently, until fragrant but not brown, about 1-2 minutes. Stir in chicken broth, heavy cream, sun dried tomatoes, Parmesan, thyme, oregano and basil.
Bring to a boil; reduce heat and simmer until slightly thickened, about 3-5 minutes.
Place chicken into baking dish. Cover with sauce and place in hot oven.
Bake for about 45 minutes, or until chicken reaches an internal temperature of 175 degrees F.
Serve chicken immediately, garnished with basil, if desired.
Thanks DamnDelicious.net for the inspiration. I modified the recipe quite a bit to make it quicker to make. But wow, that was still amazing!