A recipe I think people have a misconception about being difficult or time consuming is chicken pot pie. They are so easy! You get one of the most notoriously comforting fall and winter foods in about 30 minutes. Plus, I actually think they taste better,…
I think chicken tenders may be my ultimate comfort food. I ordered them every time we went out to dinner as a family when I was younger. My Dad used to make fun of me and ask if I wanted to branch out and try…
I had left over Healthy Spinach
Artichoke Dip and, in an attempt to clean out my fridge when making dinner, I
stuffed some chicken breasts. Chicken
breasts can get boring and dry when you cook them and I knew by stuffing them
with this delicious dip, it would prevent that.
I could not be happier with the way
they turned out. So much so, that I’ve
made them three times since then. Not
only was that to perfect the cooking time, but also get the seasoning just
right. They were perfect and when I made
them for my in-laws, they absolutely loved them.
These are perfect when meal prepping for the week since you can make the dip and stuff the chicken ahead of time and pull them out of the fridge to bake them when you’re ready. This will make for a quick and very easy weeknight dinner.
Using a sharp knife starting at the top of each breast, slice an opening for the stuffing, being careful not to poke through the top or underside flesh of the chicken. Repeat at the bottom of the breast. Using your fingers, poke through each of the openings at the same time to ensure the openings meet.
Fill a piping bag, or plastic bag with the Healthy Spinach Artichoke Dip and squeeze into each opening of the breast until your chicken is filled. Season both sides of the breasts with salt and pepper.
Refrigerate the stuffed chicken for 1 hour.
Preheat oven to 350⁰F. Place the stuffed chicken in a baking dish being sure the chicken is not touching to ensure even cooking. Bake 25-30 minutes or until the chicken reaches an internal temperature of 160⁰F. Let rest for 5 minutes before serving.
Who’s ready for an easy and delicious curry? I always am. Especially when it’s this Chicken Coconut Curry. It’s one of my favs by a long shot. A big perk is it will also make your house smell great. A mom perk, my one year…
The perfect spicy twist on our dairy-free Ranch. Adds a great tangy spice to any salad or chicken dish. No one will ever be able to tell it’s dairy-free. Try it on our BBQ Chicken Salad.
This salad is fully loaded and even those resistant to salads and doubting if they’ll feel full, can get behind this one. That’s the number one complaint about salads that I hear – they don’t fill them up. Those are what I call boring salads. I could eat salad every single day, but I refuse to eat boring salads. I need them to be packed full of all the goodies and be satiating.
This BBQ Chicken Salad is both of those things and anything but boring. It’s perfect for any time of year, but I especially love it during summer. There’s something about BBQ chicken in the summer that just seems right. Add in everything you would put on or with it even without the lettuce and you’re on the path to a successful and filling BBQ Chicken Salad you and your whole family will love.
In a medium bowl combine all ingredients for the dressing and mix well. Let set in fridge while you prepare the salad.
Heat your grill over medium-high heat. Drizzle avocado oil over your chicken and season with salt and pepper. Grill on each side about 5-7 minutes or until cooked through. Slather BBQ sauce on each piece and heat 1-2 minutes each side on grill. Remove from heat to rest while you prepare salad.
In a large bowl or individual bowls place lettuce and top with avocados, beans, onion, tomatoes, cilantro, and cotija, if using.
Slice chicken and toss in additional BBQ sauce, if desired. Add chicken to salad and top salad with Chipotle “Ranch”.