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Tag Archives: Poultry Recipes

Chicken Cheddar Fajitas from HelloFresh

Chicken Cheddar Fajitas

Ingredients

2 Red onions, thinly sliced

2 bell peppers, thinly sliced

1 jalapeño, thinly sliced into rounds (remove ribs and seeds for less heat)

Zest and quarter 3 limes

2 Tbsp. Fajita seasoning

4 Tbsp. sour cream

1 lb chicken breast

2 Tbsp olive oil, divided

Flour or wheat tortillas

Shredded Cheddar cheese

Directions

1. In a small bowl, combine jalapeno and juice from two lime wedges. Set aside to pickle. Heat a tablespoon oil in a large skillet over medium-high heat. Add the onion, bell peppers and half of the fajita seasoning (you’ll use the rest later.) Cook, stirring, until softened and lightly charred, 4-5 minutes. Season with salt and pepper. Turn off heat; remove from pan and set aside.

2. Meanwhile, in a second small bowl, combine sour cream, a squeeze or two of lime juice, and lime zest to taste. Stir in water one tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

3. Pat chicken dry with paper towels. Thinly slice into strips; season with salt and pepper. Heat a large drizzle of oil in pan used for veggies over medium-high heat. Add chicken in a single layer and cook, stirring occasionally, until lightly browned, two-three minutes. Stir in veggies and remaining Southwest Spice. Continue cooking until chicken is cooked through, two-three minutes more.

4. Meanwhile, place tortillas on a baking sheet in a single layer; sprinkle evenly with cheddar. (For 4 servings, divide tortillas between 2 baking sheets.) Bake until cheese has melted, one to two minutes. TIP: Don’t let these sit in the oven too long. The tortillas should be soft, not crisp.

6. Divide the chicken mixture between tortillas. Drizzle with the sour cream and top with pickled jalapeño to taste. Serve with any remaining lime wedges on the side.

Source HelloFresh.com

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Melt In Your Mouth Chicken

The Pioneer Woman’s Best Chicken Dinner Recipe

INGREDIENTS:

1 C. sour cream 

2 tsp. garlic powder 

1 tsp. seasoned salt 

1/2 tsp. fresh ground black pepper 

1 1/2 C. freshly grated Parmesan cheese, divided 

3 lbs boneless chicken breasts, trimmed of excess fat 

Directions:

1. Preheat the oven to 375°F. Lightly grease a 9×13 baking dish with cooking spray and set aside. In a medium bowl, combine the sour cream, garlic powder, seasoned salt, pepper, and one cup of Parmesan cheese. 

2. Place the chicken breasts evenly into the pan. Spread the sour cream mixture on top of the chicken. Sprinkle with the remaining Parmesan cheese. Bake for twenty five-thirty minutes, or until the chicken is cooked through. 

Source My #Recipes

No oven required Rotisserie Chicken

This Slow Cooker Rotisserie Chicken recipe is an easy and healthy way to make homemade rotisserie-style chicken! Savory homemade rotisserie chicken can be served as the main course or shredded and used for another recipe.

Ingredients

1 whole chicken (about 4 lbs.)- neck and giblets removed

1 tsp. chili powder

3 tsps. smoked paprika

1 tsp. garlic powder

2 tsp. dried parsley

1 tsp. dried thyme

½ tsp. freshly ground black pepper

1 tsp. salt (more or less-to taste)

Directions

1. Grease your slow cooker with cooking spray. Roll four balls of aluminum foil and place on the bottom of greased slow cooker (to use as a rack for chicken so the juices will stay in the bottom of slow cooker under the chicken).

2. Remove neck and goblet from the chicken, rinse the chicken with cold water and pat dry with paper towels. In a small bowl, whisk together salt pepper and seasonings. Rub seasoning mix all over chicken skin.

3. Place the chicken on top of the aluminum foil. Cover with the lid and cook on low for seven -seven and half hours, or on high for four-four and a half hours or until the chicken is cooked through and reaches an internal temperature of 165 F.

4. Carefully remove the chicken from the slow cooker (it’s very tender and it could fall apart).Serve the chicken as desired. If you want crispier skin, place the chicken on a baking sheet and broil for three-five minutes.

Source OMG chocolate desserts

Juicy Homemade Rotisserie Chicken

Smoked Paprika Roast Chicken

Ingredients

2 Tbsp. smoked paprika

2 Tbsp. melted unsalted butter

1 tsp. garlic powder

1 1/2 tsps. salt

1/2 tsps. pepper

1 whole 4-5 lb roasting chicken

4 Tbsp. honey

2 Tbsp. lemon juice

Directions

1. Preheat oven to 325°F. Rinse and pat dry the chicken: Rinse the chicken off with cold water. Pat dry thoroughly with paper towels (otherwise the paste won’t stick).

3. Spread paprika butter mix over chicken: Combine together the paprika, melted butter, garlic powder, salt, and pepper. Spread over the entire surface of the chicken and place the chicken in a 9×13 shallow baking dish.

4. Heat the honey and lemon juice in a small pot and set aside. Bake: Bake at 325°F for approximately one hour and fifteen minutes. Baste with the lemon-honey mixture after thirty five minutes, and then every fifteen minutes after that. You may need to adjust total cooking time depending on how big your chicken is.

5. The bird is done when the juices run clear (not pink) when a knife tip is inserted into both the chicken breast and thigh, about 165°F. Add more salt and pepper to taste.

Source Simply Recipes

The Best Baked Chicken to Die For!

This Baked Brown Sugar Garlic Chicken is the best and the juiciest chicken ever. It is baked to crisp-tender perfection and ready in less than thirty minutes. This dish is super flavor, and the sweet and savory sauce makes it so much better!

Baked Brown Sugar Garlic Chicken

Ingredients:

4 Tbsp. brown sugar

3 tsp. olive oil

1 lb Boneless and skinless chicken breasts

Salt and pepper, optional

4 Garlic cloves, minced

Directions:

1. Preheat the oven to 400°. Grease a 9×13 baking dish with cooking spray. Put the olive oil in a small pan and saute the garlic until it is tender. Remove the olive oil and garlic from heat. Pour the garlic mixture into a small bowl and add the brown sugar. Stir well.

2. Put the chicken breasts into the baking dish and spread the brown sugar and garlic mixture over top of the chicken.

3. Place in the oven and bake for thirty- forty five minutes or until the chicken is cooked completely through.

Source KetoEat

Savory Chicken Asparagus Supreme

Chicken Asparagus Supreme

Ingredients

2 (8-ounce) packages asparagus

5 C. Cooked cut up chicken

2 (10.75) cans cream of chicken soup

1 C. Duke’s Mayonnaise

1 tsp. Lemon juice

8 oz. shredded cheddar cheese

1 C. corn flake crumbs

4 Tbsp. Butter

Directions

Preheat oven to 350°

1. Cover bottom of a greased ”9 x 13” casserole dish with asparagus spears then cover asparagus with cut-up cchicken. Combine the soup with the mayonnaise and lemon juice. Pour mixture over the chicken and sprinkle with grated cheese.

2. Top with corn flake crumbs and place butter on top. Bake in the preheated oven for thirty minutes or until golden and bubbly.

Church Potluck Best loved slow cooker and casserole recipes

Zucchini Boats

Stuffed Zucchini

Ingredients

8 Zucchinis, rinsed, not peeled

3 Tbsp. Olive oil

1 C. finely chopped onion

1/2 tsp chopped garlic

1 lb ground turkey

2 eggs slightly beaten

1 C. Panko Italian bread crumbs

1 C. Parmesan cheese

1 teaspoon oregano

1 teaspoon salt

1/2 tsp. pepper

3 C. tomato sauce

Directions

Lightly grease a 9X13 baking dish with cooking spray. Set aside. Preheat oven to 350°

1. Cut zucchini and in half lengthwise and spoon out most of the pulp, leaving boat like shells. Set aside. Chop pulp coarsely.

2. Heat three tablespoons of olive oil, add onions, and cook until soft and lightly colored. Add pulp and garlic and cook five minutes longer. Transfer the pulp mixture to a large bowl and set aside. Brown meat in skillet, stirring constantly. When done, drain well and add the meat to pulp mixture. Stir well.

3. Then add the eggs, bread crumbs, 1/2 cup of cheese, oregano, salt, and pepper into the zucchini mixture.

4. Pour tomato sauce into the previously prepared baking dish. Arrange zucchini on sauce Sprinkle with remaining cheese and cover with foil. Bake in the preheated oven for twenty-thirty minutes; remove foil and bake for ten minutes longer.

Source Church Potluck Best-loved slow cooker and casserole recipes

Keto Friendly Fajita Chicken Casserole

This Fajita Chicken Casserole recipe is delicious as it is nutritious. My favorite part about this dish is that it’s incredibly quick and easy to throw together! Also, it is loaded with juicy chicken, peppers and gooey cheese, seasoned with fajita spices and baked to perfection; this quick casserole dinner is equally wholesome and tasty.

Fajita Chicken Casserole

Ingredients

3 or 4 small chicken breasts (1 1/2 lbs – 750g) skinless, boneless – or 2 large chicken breasts, split lengthwise

2 bell peppers

1 medium onion, minced

1 tsp. cumin powder

1/2 tsp. chili powder

1 tsp. garlic powder, or minced garlic

2 tsp. paprika

1/2 tsp

1/2 tsp. pepper

1 Tbsp vegetable oil

1 C. shredded Mozzarella (or your favorite cheese, Pepperjack, Monterrey Jack, Cheddar…)

Fresh chopped cilantro, or parsley, for garnish

DIRECTIONS

1. Preheat your oven to 400°F (200°C). Lightly grease a baking dish with cooking spray. Place chicken breasts onto a shallow plate or a cutting board. Sprinkle cumin, chili powder, garlic, paprika, salt and pepper on both sides. Keep some of the spices for sprinkling over the vegetable.

2. Arrange chicken into the prepared baking dish, and drizzle with oil. Top with the bell peppers and onion, then sprinkle some of the remaining fajita seasonings Finish with shredded cheese on top.

3. Bake for fifteen – twenty minutes (if you split the chicken breasts lengthwise, or depending on the thickness); until chicken is cooked through and reaches an internal temperature of 165°F (74°C). You can broil for two minutes at the end to crisp up the top if you like.

Source Eatwell101

Gather. Mix. Bake. Eat.

Chicken Noodle Casserole

Ingredients

2 C. uncooked egg noodles

2 C. cooked, shredded chicken

1 (10 oz.) package frozen peas and carrots

1 (10 oz.) package frozen corn

1 C. milk

1 (10 oz.) can cream of chicken soup

1 (10 oz.) can cream of mushroom soup

1/2 tsp. salt

1/2 tsp. pepper, to taste

½ Tbsp. dried minced onion

2 Tbsp. melted butter

½ tsp. garlic powder

½ tsp. Italian seasoning (optional)

Directions

1. Preheat oven to 350° F. Grease a 9×13 inch baking dish with nonstick spray. Boil egg noodles according to package directions. Drain water. Meanwhile, in a large bowl combine all of the other remaining ingredients. Add cooked noodles to mixture. Gently stir to combine everything.

2. Pour into prepared baking dish. Cover with foil. Bake for thirty minutes or until heated through. Remove from oven and let stand for five minutes before serving. Enjoy!

Source Life in the loft house

Slightly Healthier Sloppy Joes

This Chicken Bacon Ranch Sloppy Joes is low carb and made with a creamy mozzarella ranch sauce, bacon and melted cheddar cheese in just thirty minutes or less.

Chicken Bacon Ranch Sloppy Joes

INGREDIENTS

1/2 lb bacon

1 – 2 lbs ground chicken

1 Tbsp. olive oil

1/2 yellow onion chopped

1 ranch packet

1 1/2 C. whole milk (2% is okay too)

1 Tbsp. flour

1 C. shredded mozzarella

1 C. cheddar cheese

Directions

1. Heat a large cast iron skillet on medium-high heat. Cook the bacon until crisp then removes the bacon to cool. Add the oil to the pan and chicken and onion. Cook for approximately five-seven minutes or until cooked through.

2. In a medium bowl, combine the ranch packet, milk, and flour and add it to the pan, cooking until slightly thickened and bubbling (about three-four minutes).

3. Add in the shredded mozzarella and stir to combine, chop the bacon and sprinkle it and the cheddar cheese on the mixture just before serving.

Source Dinner then dessert

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