3 Healthy Chicken Recipes | Dinner Made Easy

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Click here to SUBSCRIBE: http://bit.ly/1dn24vP **BRAND NEW Back-to-School eBook | 35 Lunch Bowls Available Now: http://etsy.me/2tS1gsF **3 eBook Back-to-School Bundle Available Now** http://etsy.me/2vYIOjL Watch Dinner Live Here: http://bit.ly/2kJT60N More Easy Dinner Recipes: http://bit.ly/1RRcTWs 3 Stuffed Veggie Recipes: http://bit.ly/2k9eT2y 3 Healthy Fish Recipes: http://bit.ly/2k5T06a Healthy Lunch Recipes: http://bit.ly/1XQuIri Healthy Dinner Recipes: http://bit.ly/2hzVBFv Healthy Snack Recipes: http://bit.ly/2aCBfDM Frequently Used & Favorite Items: http://amzn.to/2qTillc Facebook: https://m.facebook.com/thedomesticgeek1 Twitter: https://twitter.com/@SaraLynnCauchon Instagram: http://instagram.com/thedomesticgeek1 Pinterest: http://www.pinterest.com/TheDomesticGeek Blog: http://thedomesticgeek.com/ Purchase my eBooks here: Healthy Meal Plan 2017 eBook Available Now: http://etsy.me/2hRzjvi *eBOOK BUNDLE* | All three Meal Prep Made Easy eBooks for only *$12.99*: http://bit.ly/MealPrepBundle *NEW* 30 Days of Smoothies: http://bit.ly/230Smoothies Meal Prep Made Easy eBook | Menus 1-6: http://bit.ly/MealPrepMadeEasy Meal Prep Made Easy eBook | Menus 7 -12: http://bit.ly/MealPrepMadeEasy2 Meal Prep Made Easy eBook | Menus 13 -18: http://bit.ly/MealPrepMadeEasy3 Dinner Made Easy: http://bit.ly/DinnerMadeEasy 5 Weeks of Healthy Meal Prep: http://bit.ly/MealPrepeBook Made with Love Holiday Recipes: http://bit.ly/MadewithLoveeBook Pineapple Baked Chicken Servings: 6 Calories: 233 8 boneless, skinless chicken thighs (or 4 boneless skinless chicken breasts), cut into strips (600g) 2 cups pineapple, diced 1 red pepper, roughly chopped 1 red onion, roughly chopped 1 tsp garlic powder 1 lime, juice and zest 1/8 tsp smoked paprika 1/2 tsp chili flakes salt and pepper to taste 3 tbsp cilantro (for garnish) oil In a large baking dish, toss together all the ingredients. Wrap dish and place in the refrigerator for 2-3 hours (overnight is ideal). Bake chicken at 400ºF for 30-40 minutes, stirring once or twice until chicken is cooked through and pineapple begins to caramelize. Serve immediately or store in the refrigerator for up to 3 days. Sweet & Spicy Chicken with Rice Noodles Servings: 4 Calories: 344 Honey Sriracha Sauce: 2 tbsp soy sauce 1/4 cup chicken broth 1 tbsp sesame oil 2 tbsp Sriracha 3 tbsp honey 1 tsp garlic powder 2 chicken breasts, sliced into strips (300g) Stir Fry: 1 red pepper, finely sliced 1 green pepper, finely sliced 2 cup red cabbage, thinly sliced 1 cup julienned carrots To plate: 4 green onions, finely sliced 2 cups rice noodles, cooked cilantro (for garnish) In a large bowl, whisk together sauce ingredients and add chicken strips. Allow to marinate for at least 1 hour (overnight is best). Once chicken has marinated, heat a large skillet over medium-high heat and add oil. Add chicken, discarding the marinade and fry chicken until almost cooked through. Add peppers, cabbage and carrots and cook for another 2 minutes, or until chicken is completely cooked and vegetables are to your liking. Serve stir fry over hot rice noodles and garnish with cilantro and green onions. Store in the refrigerator for up to 3 days. Healthy Chicken Fingers with Honey Mustard Sauce Servings: 6 Calories: 296 Chicken Fingers: 4 chicken breasts, sliced into strips 3/4 cup flour 3 tbsp cajun or chili seasoning 3 eggs 2 cups, cooked and cooled quinoa Preheat oven to 375°F. In a wide bowl, mix together flour and seasoning. Set aside. In a second bowl, beat eggs. Set aside. Place quinoa in a large dish. Set aside. To bread chicken fingers, one strip at a time, lightly coat in flour mixture. Dip into beaten eggs and finish off by pressing into quinoa. Place on a large parchment-lined baking sheet and continue to bread remaining chicken strips. Bake at 375°F for 15-20 minutes or until the quinoa coating is golden brown and the chicken is cooked through. For best results, flip once during cooking to ensure even browning. Serve immediately or store in the refrigerator for up to 3 days. Honey Mustard Sauce: 1/4 cup honey 1/4 cup Dijon mustard 2 tbsp plain Greek yogurt lemon juice to taste salt and pepper to taste In a small bowl, whisk together honey, mustard and yogurt. Season with lemon juice, salt and pepper to taste. Store in the refrigerator for up to 5 days. Enjoy! *SOME links provided above are affiliate links The Domestic Geek is Hosted by Sara Lynn Cauchon

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