Bacon Wrapped Chicken Breast Recipe

Chicken

INGREDIENTS

2 boneless skinless chicken breasts
6-8 strips bacon
Salt
Pepper
2 hands full broccoli florets
1/4 cup creme fraiche
1/2 lemon
fresh parley (optional)

INSTRUCTIONS
Full recipe from : yummly.co

Preheat oven to 400F.
Salt and pepper chicken breasts.
Wrap bacon strips around chicken breasts and add to a cast iron skillet or other oven proof dish (ceramic or oven-proof glass dish).
But broccoli florets around chicken breasts making sure every floret touches the ground.
Put in the oven for 30-ish minutes (4.5min/oz).
Turn on broiler and broil until bacon is crispy and golden (3-5 minutes).
Carefully take out of the oven (skillet will be hot hot hot hot) and let rest for 8-10 minutes before serving and cutting into the breast.
Add creme fraiche and juice of half a lemon to juices in the skillet and use a small spoon or spatula to mix in well.
Sprinkle with freshly chopped parsley and lemon zest if desired.

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Greek Chicken Wraps #Recipe

Chicken

INGREDIENTS

4 (6-inch) whole-wheat pitas or flatbreads
1 Tablespoon olive oil
1 pound chicken breast, cut in 1-inch cubes
1 clove garlic, minced
2 teaspoons lemon-pepper seasoning
1/2 teaspoon oregano
1/4 teaspoon salt
1 tomato, diced
1 small cucumber, diced
1/2 cup red onion, diced
1/2 cup crumbled Feta cheese

INSTRUCTIONS
Full recipe from : yummly.co

In a large skillet, over medium-high heat, heat 1 Tablespoon olive oil. Add chicken, garlic, lemon-pepper, oregano and salt. Cook and stir until chicken is no longer pink and is fully cooked.
Warm pitas or flatbreads in microwave for a few seconds. Then divide the warm chicken between the pita or flatbreads. Top each with diced tomato, cucumber, onion and Feta cheese. Drizzle tops with Tzatziki sauce. Enjoy!

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Slow Cooker General Tso’s Chicken Recipe

Chicken Slow Cooker

INGREDIENTS

1.5 lbs chicken breast, cut into small chunks (about 1 inch)
3 tbsp cornstarch or arrowroot starch
2 tbsp olive oil or avocado oil
4 tbsp soy sauce
2 tbsp hoisin sauce
3 tbsp red wine vinegar
1-2 tbsp sriracha (depending on your level of spice)
1 tbsp sesame oil
1/4 chicken broth
2 tbsp granulated sugar
2 large cloves garlic, minced
Crushed red pepper flakes (optional)
3 tbsp chopped green onion (for garnish)

DIRECTIONS
Full recipe from : yummly.co

Begin by heating a large skillet to medium high heat. Coat with cooking oil.
Mix together the chicken breast chunks and cornstarch (or arrowroot) so the chicken pieces are completely coated. Toss in the skillet. Cook for about 5 minutes until chicken is browned, but not cooked through.
Make the sauce. In a small bowl, mix together soy sauce, hoisin, vinegar, sriracha, oil, chicken broth, sugar, and garlic cloves.
Place chicken in the slow cooker, top with sauce. Set your slow cooker to low and cook for 4 hours.
Top with crushed red pepper (if using) and serve over rice with green onion.

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Instant Pot Congee (Jook) Recipe

Chicken

INGREDIENTS

1 cup uncooked jasmine rice $0.52
2 cloves garlic $0.16
1-2 inches fresh ginger $0.10
3 shittake mushrooms $0.63
2 lb. bone-in chicken pieces $3.66
7 cups water $0.00
½ Tbsp salt (or to taste) $0.05
TOPPINGS
3 green onions, sliced $0.23
¼ bunch cilantro (optional) $0.20
⅓ cup peanuts, chopped $1.12
1 Tbsp soy sauce $0.05
1 Tbsp toasted sesame oil $0.33

INSTRUCTIONS
Full recipe from : yummly.co

Peel and slice the ginger, and crush the cloves of garlic. Slice the mushrooms into thin strips. Remove the skin from the chicken pieces.
Place the uncooked rice in the bottom of the Instant Pot and add the crushed garlic, sliced ginger, and sliced mushrooms on top. Lay the chicken pieces over the rice and aromatics. Finally, add seven cups of water.
Close and lock the lid of the Instant Pot. Turn the steam release valve to the "sealing" position. Press the "porridge" button to begin cooking (no need to adjust the time or pressure). After ten seconds the pot will begin to heat and build pressure. Once it reaches the required temperature and pressure, the display will begin to count down 20 minutes.
After 20 minutes, the pot will switch to the "keep warm" setting and begin to drop in pressure. Allow the pot to reduce in pressure naturally, without opening the steam release valve. When the float valve falls back to the down position, open the steam valve, and then open the lid.
Using tongs, carefully remove the chicken pieces and place them on a clean cutting board. Use two forks to shred the meat and remove the bones. Return the shredded meat to the pot.
Stir and taste the porridge, and add salt as needed (I added ½ Tbsp). Only add enough salt to amplify the flavors, but leave room for the addition of soy sauce as a topping.
Ladle the congee into each bowl and drizzle a small amount (1 tsp) of toasted sesame oil and soy sauce on top of each bowl. Sprinkle the sliced green onions, cilantro leaves, and chopped peanuts over top, then serve.

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Spicy Chicken Sweet Potato Meal Prep Magic Bowls Recipe

Chicken

Ingredients

2 lbs. boneless skinless chicken breasts, cut into small pieces
3 tablespoons spicy seasoning mix*
a few tablespoons of olive oil
3 sweet potatoes, peeled and diced
5-6 cups broccoli florets (broccolini FTW)
coarse sea salt and freshly cracked pepper
avocado / hummus / lemon juice / chives / olive oil for serving

Instructions
Full recipe from : yummly.co

Preheat the oven to 425 degrees. Toss the chicken pieces with the spices and a quick stream of olive oil. Stir to combine; store in the fridge for about 30 minutes while you prep other ingredients.
Arrange the vegetables on their own sheet pans (preferably ones with edges to catch drips, etc.). Drizzle with olive oil and sprinkle generously with salt. Arrange the chicken on a separate sheet pan.
Bake all ingredients for 12-15 minutes. Remove the broccoli and chicken. Stir sweet potatoes and roast another 15 minutes or so.
Done! Divide your servings out into containers and be happy you have meal starters ready for the week! :D

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Smothered Chicken Queso Casserole ّRecipe

Chicken

Ingredients

1tablespoon oil
3large boneless skinless chicken breasts, cut in half lengthwise
1package (1 oz) Old El Paso™ taco seasoning mix
1jar (15 oz) Tostito's™ salsa con queso
3/4cups half-and-half
1can (4.5 oz) Old El Paso™ chopped green chiles
1medium red or orange bell pepper, seeded, chopped
2 1/2cups cooked white rice
1cup shredded Mexican cheese blend (4 oz)
Chopped tomatoes and chopped fresh cilantro, if desired

Directions
Full recipe from : bettycrocker.com

1 Heat oven to 350°F. Spray 13 x 9-inch baking dish or 2 1/2-quart casserole with cooking spray.
2 In 12-inch skillet, heat oil over medium-high heat. Sprinkle chicken with taco seasoning mix. Cook chicken in oil 6 to 8 minutes, turning once, until golden brown on both sides. Depending on thickness of chicken, it may not be cooked all the way through at this point but will finish baking in the oven.
3 In large bowl, stir together salsa con queso, half-and-half and chopped green chiles; stir in bell pepper. Reserve one-fourth of the sauce mixture. Stir rice into remaining sauce mixture.
4 Place rice mixture in casserole; top with chicken. Top with reserved sauce mixture, then shredded cheese. Cover with foil.
5 Bake 20 minutes; uncover and bake 10 to 15 minutes longer or until sauce bubbles and juice of chicken is clear when center of thickest part is cut (at least 165°F).
6 Cool 10 minutes. Garnish with tomatoes and cilantro.

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Roasted chicken breast with cherry tomatoes and asparagus Recipe

Chicken

Ingredients

1 higher-welfare chicken breast
8 sticks asparagus , trimmed
6 cherry tomatoes
2 sprigs rosemary
1 pinch sea salt
1 pinch freshly ground black pepper
olive oil
white wine
balsamic vinegar

Method
Full recipe from : yummly.co

Preheat the oven to 200°C/400°F/gas 6. Put 1 chicken breast, with its skin left on, in a bowl. Add 8 trimmed sticks of asparagus, 6 halved cherry tomatoes and the leaves from 1 sprig of fresh rosemary plus a whole sprig of rosemary as well. Toss everything together with a pinch of sea salt and freshly ground black pepper and a drizzle of olive oil. Put the veg into a tinfoil tray and place the chicken and rosemary sprig on top. Season well. Add some white wine and cook in the middle of the oven for 25 to 35 minutes. Serve drizzled with balsamic vinegar.

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Green Bean and Mushroom Braised Chicken Recipe

Chicken

Ingredients

4 boneless chicken breasts
1 large white onion, sliced thin
1 shallot, minced
3 garlic cloves, minced
2 lbs green beans, trimmed and halved
1 1/2 lbs of crimini mushrooms, sliced
1 1/2 cups of beef stock (or chicken, whatever you have)*
1 + 1/2 tablespoon olive oil
salt and pepper
1/3 cup flour

Instructions
Full recipe from : yummly.co

Pre-heat oven to 350 degrees
Generously salt and pepper both side of chicken breasts.
On a large plate, add flour evenly and coat both sides of breasts with flour, roll on to sides of breast for full coating. Add more flour as needed and set breasts aside.
In a large sautee pan or cast iron skillet, heat 1 tablespoon of olive oil over medium heat. Add onions, garlic, and shallots and saute for 5-7 minutes or until onions begin to caramelize. Remove onions from pan.
Add additional 1/2 tablespoon of oil to pan, turn heat to high, and sear chicken breasts. 3-4 minutes on each side or until they're nicely browned.
Return onions to pan and add green beans and mushrooms (It will look like it's overflowing, but everything will cook down).
Add beef (or chicken) stock and an additional tiny pinch of salt and a few grinds of pepper if desired (Keep in mind the salt level of your stock - low sodium stock add the extra salt).
Put pan in oven. After 25 minutes, remove pan and stir veggies so that they all get coated with stock. Return to oven to finish cooking.
Serve hot and enjoy!

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BBQ Chicken Salad with Creamy BBQ Dressing Recipe

BBQ Chicken Salad

Ingredients

3-4 chicken breasts
1 1/2 c. BBQ sauce, divided
3 hearts of romaine, chopped
1 c. frozen corn, thawed
1 can black beans, drained and rinsed
5-6 green onions, chopped
1 c. shredded cheddar cheese
1-2 c. tortilla chips, crunched up into pieces
Creamy BBQ Dressing:
1 c. mayonnaise
1/3 c. milk
1/3 c. buttermilk
2 Tbsp. fresh cilantro, finely chopped
1 Tbsp. lime juice
1 tsp. white vinegar
1 tsp. granulated sugar
1 garlic clove, finely minced
1/2 tsp. salt
1/8 tsp. cayenne pepper
1/8 tsp. black pepper
1/4 tsp. ground cumin
1/4 to 1/2 cup BBQ sauce

Instructions
Full recipe from : yummly.co

In a plastic bag, combine chicken and 1 c. BBQ sauce. Seal tightly and refrigerate for at least an hour. Remove chicken from bag, discard marinade, and grill chicken on BBQ grill until cooked through. Use remaining BBQ sauce to slather over chicken while grilling. Remove from heat cut chicken into slices of cubes. Set aside.
In a large serving bowl, toss romaine with corn, black beans, and green onions. Top with shredded cheese and tortilla chips. Serve with Creamy BBQ Dressing (See below).
For the dressing, combine all the ingredients together and whisk vigorously to combine. You could also run this through a blender to make it even more smooth. Refrigerate until ready to serve.

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Chicken, Coconut & Tomato Curry #Recipe

Chicken

INGREDIENTS

1.5 tbsp coconut oil
1 white onion, finely chopped
2 garlic cloves, crushed
0.5 tsp grated fresh ginger
2 tsp garam masala
1 tsp curry powder
400ml coconut milk
150g tomato puree (or tomato paste)
500g chicken breast, diced
2 tomatoes, chopped

INSTRUCTIONS
Full recipe from: yummly.co

Melt the coconut oil in a large saucepan over a medium heat. When melted, added the onion and fry for 2 minutes until softened. Add the garlic, ginger, garam masala and curry powder and fry for another 2 minutes, stirring continuously.
Add the coconut milk and tomato paste and whisk until everything has combined. Add the diced chicken pieces and simmer for 15 minutes.
Finally, add the tomatoes and continue to simmer for another 2 to 3 minutes,
Serve immediately with rice and poppadoms or naan bread.

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Lemon Pepper Chicken with a Brown Butter Garlic Lemon Sauce #Recipe

Chicken

Ingredients

4-5 chicken thighs (chicken breasts can also work)
2 Tablespoons Lemon Pepper Seasoning
¼ cup butter
½ cup chicken broth
2 garlic cloves minced
Juice of one lemon

Instructions
Full recipe from : yummly.co

Preheat oven to 375 degrees. Season the chicken thighs with the lemon pepper seasoning. Bake on a greased baking sheet for 15-20 minutes or until completely cooked throughout. Broil the last couple of minutes to get the crisp tops.
In a medium skillet add the butter and cook over medium high heat. Continue to whisk for a few minutes until the butter starts to become frothy and brown. Add in the chicken broth, garlic, and juice of one lemon. Add the chicken thighs to the skillet and coat in the sauce. Let simmer for a couple of minutes before serving.
This was great served over rice with the brown butter lemon garlic sauce drizzled on top! Yum!

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Grilled Citrus Chicken Breasts #Recipe

Chicken

Ingredients

2 tablespoons extra-virgin olive oil plus more for brushing
1 cup fresh orange juice
1/2 cup fresh lemon juice
4 garlic cloves, minced
2 teaspoons minced fresh rosemary
2 teaspoons kosher salt plus more for seasoning
4 skin-on, bone-in chicken breasts (2 1/2–3 pounds)
2 oranges, cut into quarters
2 lemons, cut into quarters
Fresh parsley leaves

Preparation
Full recipe from : yummly.co

hisk 2 Tbsp. oil and next 4 ingredients in a large bowl; stir in 2 tsp. salt. Add chicken breasts; turn chicken to coat, cover, and chill overnight.
Build a medium-low fire in a charcoal grill, or heat a gas grill to medium. Remove chicken breasts from marinade; set marinade aside. Place chicken breasts on grill, skin side up. Cover and grill, moving chicken to different spots on the rack for even cooking but without turning, until slightly charred and almost cooked through, about 20 minutes. Turn chicken. Brush orange and lemon quarters with oil and arrange around chicken breasts on grill. Continue grilling until chicken breasts are golden brown and cooked through and orange and lemon quarters are caramelized, 10-15 minutes longer.
Meanwhile, bring marinade to a boil in a small saucepan and cook until reduced to glaze consistency (about 1/3 cup); season with salt. Transfer chicken to a platter and surround with grilled oranges and lemons for squeezing over. Spoon glaze over chicken and garnish with parsley.

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Crock-pot Chicken Tortilla Soup #Recipe

Chicken Soup

Ingredients

6 cups of low-sodium vegetable broth [or chicken broth!]
1 cup canned crushed tomatoes
1/4-1/2 cup tomatillo salsa verde
3 TBSP tomato paste
2 TBSP olive oil
3 cups black beans [cooked or *canned]
1-2 cups pinto beans [cooked or canned]
3 boneless, skinless chicken breasts
4 small corn tortillas, torn into small pieces
2 small onions [approx 2 cups]
2 jalapenos [seeds and veins removed]
1 large bell pepper
juice of 1/2 a fresh lime
2-4 TBSP fresh cilantro
1 tsp chili powder
1 tsp garlic powder
1 tsp cumin
1/2 tsp cayenne pepper
salt, to taste [amount added will vary on sodium content of broth + tomatoes/beans]
shredded mexican cheese blend
crunchy tortilla chips

...plus add your favorites from the list below:

tons-o-toppings:
greek yogurt or sour cream [I add lime zest to mine for extra oomph!]
tortilla strips
chopped red onion
chopped green onion
fresh cilantro
sliced jalapenos [for fire and flair]
fresh pico de gallo [recipe ]
fresh guacamole [recipe ]
sliced avocado

For a brothier soup, keep a bit of extra vegetable or chicken broth on hand to add towards the end. I like my soup hearty and skipped the "soupy" soup this time around!

*If using canned beans, simply drain and rinse and you're ready to go!

Instructions
Full recipe from : yummly.co

Essentially you're going to toss everything in and walk away, but because I like to explain the methods to my madness I'll go into a bit more detail for ya:
Turn your slow cooker to high and add broth, crushed tomatoes, tomato paste, tomatillo salsa, beans and chicken breasts, whole.
Next dice your bell pepper, jalapeno, and onion and tear your corn tortilla into small pieces before tossing them into the pot as well. The corn tortillas help the soup to thicken a bit and also act as noodles!
Add your seasonings, fresh cilantro, olive oil, and lime juice + cover.
Within a few hours the chicken breasts should be juicy and perfectly cooked, if you happen to be around, feel free to scoop them out with tongs or a fork, place them on a cutting board, and chop each breast into six large pieces. Now it'll shred oh-so-easily! Use two forks to create pulled/shredded chicken and add it back to your slow cooker. If you aren't home yet you can complete this step once you return. No worries!
The soup will simmer away on high for four-six hours [total time] and make your kitchen smell absolutely divine.
Steal a taste towards the end and add any extra spices or add-ins that float your boat. I typically add a little extra chili and garlic powder and a little fiery cayenne depending on my mood. You may want to add salt or might find that there was enough in your beans/tomatoes/broth to start and leave it as is! Since I add crushed tortilla chips to my final product I only add a pinch of salt to the entire pot. The chips add it in at the end and create the perfect ratio for me! As noted above you can add more broth or keep the soup nice and chunky. I love mine super-hearty so I can attack it with the tortilla chips and a small mountain of grated cheese and scoop up the soup nacho-style. Hot soup, melty cheese, and crunchy tortilla chips... I'm swooning again just thinking about it. Clearly it's time to make another pot!

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10-minute Greek chicken breasts #Recipe

Chicken

INGREDIENTS

2 tablespoons olive oil
4 free range chicken fillets
½ teaspoon paprika
1 teaspoon dried oregano
½ teaspoon all-spice (mixed spice)
½ teaspoon flaky sea salt
freshly ground black pepper
zest of 1 lemon, plus juice of half
2 stems rosemary, roughly torn
1 garlic clove, bruised
lemon wedges, to serve

INSTRUCTIONS
Full recipe from : yummly.co

Lay a length of cling film on a chopping board.
In a small bowl, combine all the dried herbs and spices, salt, pepper and lemon zest.
Scatter half the spice mix on the cling film. Place the chicken fillets on top. Sprinkle with the remaining spice mix and cover with another layer of cling.
Pound lightly with a rolling pin to flatten and tenderise the chicken.
Heat the olive oil in a pan. Cook the chicken in the hot oil for about 4 minutes until golden.
Turn the chicken, add the rosemary and whole garlic clove and continue to cook for several more minutes until cooked through.
Squeeze over the lemon juice and deglaze the pan with a splash of water. (2-3 tablespoons should do it)
Toss to coat the chicken in the pan juices.
Serve immediately with your choice of sides. (see above suggestions)

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Creamy Garlic Herb Mushroom Chicken #Recipe

Chicken

Ingredients

2 pounds boneless, skinless chicken thighs, (breasts can also be used)
2 Tablespoons olive oil
4 ounces sliced mushrooms
3 whole garlic cloves
½ cup chicken broth
½ cup heavy cream
1 teaspoon garlic powder
½ teaspoon salt
¼ teaspoon pepper
¼ cup minced fresh herbs (I used thyme, sage, and rosemary)

Instructions
Full recipe from : yummly.co

In a medium sized skillet over medium high heat add oil. Add the chicken thighs and cook on each side until cooked thought and no longer pink. Remove and set aside on a plate covered with foil.
Add the mushrooms and garlic to the skillet and saute for 2-3 minutes or until tender. Remove and set on a plate with the chicken.
Add the chicken broth, heavy cream, garlic powder, salt, and pepper and whisk for 2-3 minutes until the sauce starts to thicken. Add the fresh herbs.
Add the mushrooms and chicken back to the skillet and toss in the creamy sauce. Serve immediately.

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Chicken Thighs with Creamy Bacon Mushroom Thyme Sauce #Recipe

Chicken

Ingredients

Chicken thighs
4 chicken thighs
1 tablespoon vegetable oil
salt and pepper
1 teaspoon Italian herb seasoning (dried thyme, oregano)
Mushroom sauce
6 oz white mushrooms
5 slices bacon, cooked, chopped
1 cup heavy cream
1/8 teaspoon salt
5 sprigs snipped fresh thyme

Instructions
Full recipe from : yummly.co

Preheat oven to 350 F.
Season both sides of chicken thighs generously with salt and pepper and Italian herb seasoning mix (usually a combination of dried thyme, oregano and other herbs). Heat vegetable oil on medium-high heat in a large skillet. Add chicken thighs skin-side down. Cook for about 5 minutes, on the skin side until nicely browned.
Transfer chicken thighs, skin side up, to the foil-lined baking sheet and bake at 350 F for about 20 minutes or until chicken thighs are completely cooked through and no longer pink in the center.
In the mean time, make the mushrooms sauce:
Heat vegetable oil in a large skillet on medium heat. Add sliced mushrooms (without salting - to ensure the mushrooms get caramelized) and cook on medium heat for about 3 minutes flipping once.
Add chopped cooked bacon to the skillet.
Add heavy creamy, 1/8 teaspoon salt and snipped fresh thyme, bring to boil, stir, immediately reduce to simmer and simmer for about 2 minutes on very low heat for flavors to blend and sauce to reduce a bit. Taste and add more salt if needed.
When chicken is done baking and chicken thighs are completely cooked through, add cooked chicken thighs to the skillet and spoon the sauce and the mushrooms on top of chicken thighs.

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Kung Pao Chicken Spaghetti and Meatballs #Recipe

Chicken Meatballs Pasta

Ingredients

KUNG PAO SPAGHETTI:
1 pound spaghetti or linguini
1 tsp vegetable oil
4 cloves garlic minced
1/2 cup dry roasted peanuts roughly chopped
2 green onions sliced
2/3 cup soy sauce
1/2 cup chicken broth or stock
1/2 cup dry sherry can substitute with equal amount of chicken broth or stock
2 Tbsp red chili paste with garlic to taste
1/4 cup brown sugar
2 Tbsp rice vinegar
2 Tbsp cornstarch
1 Tbsp sesame oil
CHICKEN MEATBALLS:
1 pound ground chicken
1/3 cup yellow onion finely diced or grated
1 egg
1/4 cup all purpose flour
1/3 cup oats
1 Tbsp sriracha sauce
1/2 tsp ground ginger
1/4 tsp salt
1/4 tsp ground pepper
2 cloves garlic minced
FOR THE MEATBALL SAUCE:
4 Tbsp soy sauce
2 Tbsp sriracha sauce
2 Tbsp red chili paste with garlic
2 Tbsp honey

Instructions
Full recipe from : yummly.co

MAKE THE KUNG PAO SPAGHETTI:
Whisk together soy sauce, chicken broth, sherry, chili paste, brown sugar, rice vinegar, cornstarch and sesame oil in a small mixing bowl and set aside.
Bring a large pot of water to a boil, add some salt and cook spaghetti according to package directions for al dente. Drain and toss with a drizzle of vegetable oil to keep from clumping.
In a large skillet, heat vegetable oil over MED heat and add minced garlic. Saute, stirring constantly for about 30 seconds.
Pour in reserved sauce mixture, bring to a boil, reduce heat to a simmer and let cook until slightly thickened. This will take about 2 minutes.
Toss drained pasta in the sauce.
MAKE THE KUNG PAO CHICKEN MEATBALLS:
Preheat oven to 400 degrees F. Line a baking sheet with foil and spray with cooking spray. Set aside.
To a mixing bowl, combine meatball ingredients and mix until well combined. Careful not to over mix though, otherwise the meatballs will be tough.
Scoop meat mixture into tablespoon sized balls and roll into a ball. If the meat sticks to your hands too much, wet your hands slightly with water.
Place meatballs on prepared cookie sheet and bake approximately 25 minutes, until they begin to turn golden brown and are cooked through.
To a small mixing bowl, whisk together sauce ingredients and set aside.
Once meatballs are done, remove from oven and let cool for a few minutes.
Toss meatballs in sauce.
TO SERVE:
Serve a plate of the Kung Pao spaghetti with several chicken meatballs on top. Garnish with sesame seeds, sliced green onions, and chopped peanuts.

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General Tso's Chicken #Recipe

Chicken

INGREDIENTS 

1 pound chicken thighs cut into 1 inch chunks
¼ cup cornstarch
oil for frying 1 tablespoon minced ginger
½ teaspoon red chili flakes
2 cloves garlic, minced

For the Sauce: 
3 tablespoons rice vinegar
3 tablespoons soy sauce
2 teaspoons hoisin sauce
¼ cup water
3 tablespoons sugar
1 tablespoon cornstarch

INSTRUCTIONS 
Full recipe from : yummly.co

Toss the chicken thighs with the quarter cup of cornstarch and let sit while you mix the sauce ingredients.
Add the rice vinegar, soy sauce, hoisin sauce, water, sugar and tablespoon of cornstarch in a small bowl and whisk together. Add the chicken to a pan with the oil and fry until crispy.
Drain all but a tablespoon of the oil and add the chili flakes, ginger and garlic.
Cook until you smell the garlic (about 30 seconds).
Add in the chicken and toss, then add in the sauce. Stir for about 30 seconds until thickened.
Serve immediately.

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Grilled Lemon Chicken Flatbread Wraps with Spicy Garlic Sauce #Recipe

Chicken Sandwich

Ingredients:

• 1 pound skinless, boneless chicken breasts (about 2 large breasts), cubed into bite-size pieces
• Olive oil
• 2 cloves garlic, pressed through garlic press
• Zest of 1 lemon (about 1 tablespoon)
• 1 tablespoon lemon juice
• 1 teaspoon salt
• Pinch or two black pepper
• ½ teaspoon dried oregano
• ½ teaspoon ground cumin
• ¼ teaspoon coriander
• ¼ teaspoon paprika
• 4 middle eastern-style flatbreads (you can use pita bread, as well)
• Arugula greens
• Sliced tomatoes
• Spicy Garlic Sauce (recipe below)

Preparation:
Full recipe from : yummly.co

-Place the cubed chicken into a medium-size bowl, and drizzle in about 2 tablespoons of olive oil; add in the garlic, plus the remainder of the ingredients up to and including the paprika, and using your hands, toss all of the seasonings/spices very well to coat the chicken.

-Using 4 bamboo skewers, skewer the chicken so that there is equal portions of meat on each skewer, and allow the chicken to marinate for about 20 minutes, or even overnight, if making ahead.

-When ready to grill, place a grill pan over medium-high heat (you can certainly use your outdoor grill, as well), and drizzle in a little oil; once the oil gets hot, place the chicken skewers into the pan, and cook them for about 6-8 minutes, turning them occasionally so that they get a bit charred on all sides, or until cooked through; allow them to rest, lightly covered with foil, for about 5-10 minutes; then, remove the chicken cubes from the skewers and set aside.

-To assemble, add a little drizzle of the Spicy Garlic Sauce onto the flatbread, followed by the greens; then, add a couple of slices of tomato, and about one skewer-worth of the lemon chicken; drizzle over a generous amount of the Spicy Garlic Sauce, and fold the sides towards the middle to form a “wrap” (you can even use some parchment paper or foil to hold it all together, if you’d like).

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Sheet Pan Chicken Fajitas #Recipe

Chicken

Ingredients

Seasoning
2 tsp chili powder (preferrably 1 tsp ancho chili powder 1 tsp regular)
1 1/2 tsp ground cumin
1 tsp ground paprika
1/2 tsp ground coriander
Salt and freshly ground black pepper

Fajita filling
1 1/2 lbs boneless skinless chicken breasts, sliced into 1/2-inch thick strips (slice extra wide strips in half)
1 of each red, green and yellow bell peppers, cored and sliced into strips (3 whole total)
1 medium yellow onion, halved and sliced from top to root
2 cloves garlic, minced
3 Tbsp olive oil
2 Tbsp fresh lime juice
3 Tbsp chopped cilantro

For serving
8 taco size flour tortillas
Sour cream, avocado slices or guacamole, diced tomatoes, Mexican cheese blend (toppings are optional)

Directions
Full recipe from : yummly.com

Preheat oven to 400 degrees. Spray an 17 by 12-inch rimmed baking sheet with non-stick cooking spray.
For the seasoning:
In a small mixing bowl whisk together chili powders, cumin, paprika, coriander, 1 1/2 tsp salt and 1/2 tsp pepper, set aside.
For the fajitas filling:
Spread bell peppers and yellow onion onto baking sheet. Top with chicken strips then sprinkle garlic and seasoning evenly over chicken strips. Drizzle olive oil over top then toss everything to evenly coat. Spread into an even layer working to keep chicken from overlapping. Roast in preheated oven, tossing once halfway through cooking, until veggies are tender and chicken has cooked through, about 20 - 25 minutes (test a few of the larger pieces to make sure they are 165 in the center, careful not to over-bake it or the chicken may be dry). Wrap tortillas tightly in foil and warm in oven during last 5 minutes of fajita filling cooking.
Drizzle lime juice evenly over top of the chicken fajita filling, sprinkle with cilantro and more salt to taste and toss to coat. Serve filling warm in warm tortillas with desired toppings.

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