Quinoa Chicken”Fried” Rice

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One of the best things to order when going out for Chinese food is chicken or shrimp fried rice..at least that’s my favorite! I tried making a ‘skinny’ version at home and I liked it better than regular white rice. Plus, quinoa is such a great grain to eat and is loaded with nutrients. Next time I am going to swop the chicken out for shrimp or maybe even pork to try new things. Don’t be afraid to try your favorite restaurant dishes at home!

Yield: 8

Ingredientes:
2 chicken breasts; cubed
1/2 tsp ground ginger
1 Tbsp reduced sodium soy sauce
1/4 cup of your favorite teriyaki sauce (I used Trader Joe’s)
1 cup white pearl quinoa
2 cups chicken broth
1 Tbsp sesame oil
1 small yellow onion; chopped
2 garlic cloves; chopped
1/2 cup frozen peas
1/2 cup frozen corn
1/2 cup shredded carrots
1/2 cup zucchini; chopped

Steps:
1. Add cubed chicken, teriyaki sauce, soy sauce, and ginger into a mixing bowl. Evenly coat chicken with spoon and let marinate in refrigerator until ready to use.
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2. In a medium sauce pan on medium high heat, add chicken broth and quinoa. Stir and bring to a boil; about 10 minutes. Once broth is boiling, turn off heat and let quinoa simmer for 20 minutes stirrng occasionally.

3. In the meantime, in a large skillet add sesame oil and saute onions and garlic for 5 minutes. image

4. Add marinated chicken (be sure to add in all of the marinating sauce) to skillet with onions and garlic and continue cooking for 5 minutes or until chicken is no longer pink anymore. image

5. Add in peas, corn, zucchini, and let cook until chicken is fully cooked (about 5-7 more minutes). Once chicken is cooked, add cooked quinoa and pan fry for a 3 minutes. Stir to combine the quinoa, chicken, and veggies.
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Baked Parmesan Chicken Strips

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I like chicken but I don’t love it..I just never have unless its cooked in some amazing way. I had some leftover chicken breasts in my fridge and to be honest they are my least favorite part of the chicken because it is the driest. I’ve never been the one to eat chicken strips or order them in restaurants as a kid so I decided to come up with a “grown-up” version, which is much more tastier and delicious than any other chicken strips I’ve ever had. Try dunking these crispy strips in marinara or pesto sauce, I even combined the two!

Yield: 6

Ingredients:
3 chicken breasts; sliced into 1/2 inch strips
1 cup Italian Seasoned bread crumbs
1/2 cup parmesan cheese
1/2 cup whole wheat flour
1 whole egg; beaten
1/2 tsp salt
1/2 tsp black pepper

Steps:
1. Preheat oven to 425 degrees. Cut chicken breast into 1/2 inch strips. Place breadcrumbs and parmesan cheese in a bowl and set aside. Place beaten egg and flour into 2 separate bowls.

2. Dip chicken strips on both sides into flour, then dip into the egg mixture, then dip in the parmesan breadcrumb mixture.
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3. Place on baking sheet lined with parchment paper and bake for 15 minutes on one side, then with tongs flip and bake on other side for another 10 minutes. Enjoy this with some marinara sauce and pesto, the combination is delicious!
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Apricot Orange Chicken

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This is one of the easiest chicken dishes I have ever made! Today was my first day at my new job, so I didn’t have a whole lot of time to make dinner. Luckily, I was able to whipped this up just within minutes, and you can too! I had broccoli in my fridge I needed to use up so I just ate mine over broccoli but you can certainly use any type of rice or quinoa. You can save your money and calories from ordering this chinese take out dish and make your own homemade version thats even better!

Yield: 4

Ingredients:
4 chicken breasts; cut into bite sized pieces
Sprinkle of salt
Sprinkle of pepper
2 Tbsp olive oil
3 cloves garlic; chopped
1/4 cup orange juice
1/2 cup honey
2 tsp rice vinegar
1/4 cup apricot jam
1/4 cup soy sauce
3 Tbsp corn starch
1/2 tsp ground ginger
Zest of one orange

Steps:
1. Season bite sized chicken with salt and pepper in a medium sized bowl. Heat a large pan on medium heat with olive oil.

2. In a small bowl, whisk together garlic, orange juice, honey, apricot jam, soy sauce, cornstarch, ginger, and the zest of an orange.

3. Add chicken to pan and cook until browned but not cooked completely. Pour in apricot orange sauce and let it come to a boil (so it can thicken). Cook for 2-3 minutes until sauce completely covers chicken and chicken is cooked. Serve over broccoli, rice, or quinoa and garnish with chopped green onions and sesame seeds. Homemade chinese food in minutes!

Twice Baked Sweet Potatoes with Chicken & Kale

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Yield: 4

Ingredients:
2 large sweet potatoes; washed and cut in half vertically
1 cup non-fat plain Greek yogurt
2 cups cooked kale; chopped
2 Tbsp green onions; chopped
8 chicken tenders; chopped
1 tsp garlic powder
1 tsp salt
1/2 tsp black pepper
1 tsp olive oil
2 Tbsp mozzarella cheese (for topping)

Steps:
1. Preheat oven to 450 degrees F. Cut potatoes in half vertically to speed up the cooking time. Bake in oven for 30-40 minutes or until soft.

2. In the meantime, in a large frying pan, add olive oil and chopped chicken to pan. Season well with salt, pepper, and garlic powder. Once chicken is cooked (about 10-15 minutes) add in kale and green onions and sauté for another 3-4 minutes. Once cooked set aside. Once potatoes are cooked, let cool for 15 minutes. Then with a spoon, scrape out the middle and place potato filling in large bowl.

3. With a mixer or Kitchen Aid, mix the filling and yogurt together until combiner and season with more garlic powder, salt and pepper. Add chicken, kale, and green onions and mix until combined.

4. With a spoon, spoon out the filing and place back in potato shells, evenly. Sprinkle with cheese and reduce oven to 375 degrees F. Place back in oven for another 10 minutes! Enjoy!

Homemade Chicken Soup

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Yield: 8

Ingredients:
1 whole chicken; rinsed
1 bay leaf
1/4 cup parsley; chopped
1 white or yellow onion; chopped
6 whole carrots; peeled and chopped
6 whole ribs of celery; peeled and chopped
1/2 tsp salt
1/2 tsp black pepper
1 cup low sodium chicken broth
1/2 cup pastina (tiny pasta)

Steps:
1. In a large pot add celery, carrots, onions, parsley, bay leaf, salt, pepper, and chicken (breast down) and add water until chicken is covered. Bring to a boil over high heat, add pastina, then reduce to a simmer, and cook until chicken is cooked through. Skim any foam that rises to the top.

2. Once chicken is cooked, remove from pot and shred once cool. Add back into pot and continue cooking until its heated.