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Sweet Potato and Black Bean Enchiladas

April 24, 2012 ·
healthy mexican sweet potato and black bean enchiladas

Sweet potatoes and black beans are two of my favorite foods, though the thought of combining the two had me wondering.  I like my sweet potatoes plain and my black beans spicy…would they be good together?   When I came across a recipe for Sweet Potato and Black Bean Enchiladas, they looked so good, I had to to give it a try.  And I’m so glad!  Whoever decided to put these two flavors together in a tasty Mexican-inspired dish is pure genius.  The sweetness and spicy pair beautifully in this dish, and the queso fresco rounds everything out quite nicely.

I like that you can make the sauce and/or filling ahead of time, since they are the most labor intensive (by labor, I mean time to stand over the stove…they’re really quite easy).  Assembly is a cinch, and then bake until warmed throughout and the cheese is all bubbly.  This recipe makes a lot, which is a very good thing ~ leftovers heat up perfectly!

Sweet Potato and Black Bean Enchiladas
 
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Yields: 8 servings
Ingredients
Sauce:
  • 1 15 ounce can tomato sauce
  • 1⅓ cups low-sodium vegetable broth
  • 2 teaspoons chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon chipotle chile powder
  • Salt and pepper, to taste
Filling:
  • 1 tablespoon canola oil
  • 1 small yellow onion, diced (1 cup)
  • 1½ pounds sweet potatoes, peeled and diced (3 cups)
  • 1 15 ounce can diced tomatoes, drained
  • 16 ounces prepared medium salsa
  • 3 cloves garlic, minced
  • 1 chipotle chile in adobo sauce, drained and minced
  • ½ cup vegetable broth (or water)
  • 15 ounce can black beans, rinsed and drained
  • 1 teaspoon cinnamon
  • 10 ounce round queso fresco, divided
  • Cooking spray
Enchiladas:
  • Cooking spray for baking dish
  • 16 16-inch corn tortillas warmed
  • 2 limes, cut into wedges
  • 1 avocado sliced (optional)
  • Sour cream (optional)
  • Cilantro (optional)
Instructions
  1. Make sauce: Whisk all ingredients in a medium saucepan over medium heat and bring to a simmer, stirring occasionally. Simmer until slightly thickened (about 3 to 4 minutes) and then remove from heat.
  2. Make filling: In a large saucepan, heat oil over medium heat. Add onion and saute until softened (about 5 minutes).
  3. Add sweet potatoes, tomatoes, salsa, garlic, chipotle chile, and broth. Bring to a boil. Reduce heat to medium-low and simmer for 30 to 40 minutes, or until sweet potatoes are soft.
  4. Mash mixture with a potato masher until combined. Add black beans and cinnamon and cook for 5 minutes, or until black beans are heated throughout. Stir in 6 ounces of queso fresco and remove from heat.
  5. Assemble and bake: Preheat oven to 350 degrees. Spray 13x9 baking dish with cooking spray. Spread ½ cup sauce in bottom of dish. Fill warmed tortillas with filling (about ⅓ cup), roll and pack close together, seam-side down in baking dish. Top with remaining sauce and queso fresco. Bake 15 minutes.
  6. Broil: Adjust oven to broil and broil enchiladas for 5 minutes, or until cheese is browned and bubbly. Let sit for 10 minutes and then serve.

Adapted from Vegetarian Times

Filed Under: healthy, main dishes, Recipes, vegetarian Tagged With: , , , , , ,

Banana Cornbread Muffins

April 20, 2012 ·

These  Banana Cornbread Muffins were whipped together as a result of a request from my little Adam.  For weeks, he had been asking me to make cornbread ~ specifically rosemary cornbread.   Since I did not have any fresh rosemary on hand (and let’s be honest…it’s just not the same with dried), I decided to come up with something new.  I spotted an overripe banana, got out a pen and a yellow sticky note and started jotting down what became this recipe.

The result is a muffin with a nice balance of banana and cornbread.  They are light and fluffy, like any good muffin should be (so more muffin-y than cornbread-y).  I made half with a banana slice on top and half without.  They look nicer with a slice, but the banana turns brown after a day or so.  It still tastes good, but just not as pretty.

Banana Cornbread Muffins
Yields 12 muffins

Ingredients
1 cup cornmeal
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 ripe banana, mashed (about 1 cup)
1 1/2 cups low fat buttermilk
1/4 cup canola oil
2 eggs, lightly beaten
1 teaspoon vanilla extract
thin banana slices (optional, for topping)

Directions

  1. Preheat oven to 350 degrees.  Line muffin pan with 12 paper liners (or spray with cooking spray).  Set aside.
  2. In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, cinnamon and salt.
  3. In a medium bowl, whisk the banana, buttermilk, oil, eggs, and vanilla until blended.
  4. Add the banana mixture to the cornmeal mixture and fold until combined.
  5. Divide batter evenly among muffin cups.  Place a slice of banana on top of each muffin.  Bake for 15-18 minutes, or until a toothpick inserted in the center comes out clean.
Filed Under: bread, breakfast, healthy, Recipes Tagged With: , , , , , , , ,

Pulled Chicken Sandwiches

April 17, 2012 ·
healthy lighter pulled chicken sandwiches

Our weather has been all over the place lately. We had a stretch of 80-degree days in March, yet just awe got some snow. It’s all a bit confusing, but we know summer is near.  This has me thinking about summertime eats, which led me to these Pulled Chicken Sandwiches.  These healthy sandwiches taste like a summer barbeque, but can easily be enjoyed all year long.

Inspired from my Chicken Tostada Salad, I decided to poach the chicken breasts and then used 2 forks to shred the chicken. Actually, Mike shredded the chicken while I wiped out the pan and heated up the sauce. At that point, it’s just a matter of minutes until dinner is served.  The original recipe calls for shredded rotisserie chicken, which would be a great time saver (just skip to step 3).  Either way, these Pulled Chicken Sandwiches can be made in less than 30 minutes, making them a great weeknight dinner, or any time!

lighter healthy pulled chicken sandwiches

Pulled Chicken Sandwiches
 
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Yields: 4 servings
Ingredients
  • 1 pound chicken breast, boneless, skinless
  • Salt
  • 1 cup ketchup
  • 2 tablespoons dijon mustard
  • 2 tablespoons cider vinegar
  • 1 tablespoon brown sugar
  • 2 teaspoons Sriracha sauce (or regular hot sauce), adjust to taste
  • 2 teaspoons chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin
  • 4 whole wheat buns, toasted
  • 1 cup broccoli slaw (optional, for topping)
Instructions
  1. Put chicken in a large sauce pan and then add enough water to cover the chicken. Add a couple pinches of salt. Bring liquid to a boil and then reduce to a simmer for about 5 minutes. Then cover, remove from heat and let sit for 12 to 15 minutes, or until chicken is thoroughly cooked.
  2. Put cooked chicken in a separate bowl and, using 2 forks, shred chicken. Wipe out sauce pan to use for sauce.
  3. In sauce pan, whisk the ketchup, mustard, vinegar, sugar, hot sauce, chili powder, garlic powder, onion powder, paprika and cumin until combined. Put over medium heat to bring the sauce to a simmer until slightly thickened (about 3 minutes).
  4. Add chicken to the sauce, tossing to coat and to warm up the chicken (about 1 to 2 minutes).
  5. Divide chicken evenly among buns and top with slaw, as desired. Serve immediately.
Notes
For a lighter alternative, use a low-carb tortilla instead of a bun and call it a taco!

Nutrition Info per serving of chicken/sauce
Calories: 200
Fat: 1.2g
Carbs:  21g
Fiber: 0g
Protein:  26.2g

Amounts for your bun or tortilla will be in addition to the above.  The whole wheat bun I used was 160 calories, which was average-sized.

Adapted from Cooking Light

Filed Under: healthy, main dishes, Recipes Tagged With: , , , , , , ,

Chicken Tostada Salad

April 10, 2012 ·

This Chicken Tostada Salad recipe uses a technique for chicken that simply doesn’t cross my mind often enough – poaching!  Poaching is an easy and healthy way to cook chicken, without any added fat, in about 20 minutes.  In this recipe, the poached chicken is shredded and serves as a perfect blank slate for the salad, which combines simple but flavorful ingredients, such as red onions, chili powder, garlic, and lime juice.

The base of the salad is a crispy, toasted tortilla, with cheese baked right on it.  I have used both romaine lettuce and mixed greens.  It is good either way, but since I have mixed greens on hand at all times, that is what I tend to use.  Go with what you like best!  We enjoyed this tostada salad so much for dinner, I decided to make it for lunch again the next day.  It was that good!

Chicken Tostada Salad
 
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Yields: 4 servings
Ingredients
  • 1 pound chicken breast, boneless, skinless (or rotisserie chicken breast)
  • 4 corn tortillas
  • Cooking spray
  • ¾ cup Monterey Jack cheese, plus additional for topping (optional)
  • 1 teaspoon olive oil
  • 1 cup red onion, diced
  • 2 teaspoons chili powder
  • 2 garlic cloves, minced
  • ¼ cup water
  • Coarse salt and pepper
  • 1 tablespoon plus 1 teaspoon lime juice
  • ½ head of romaine lettuce, shredded OR 5 ounces of your favorite mixed greens
  • 1 tomato, seeded and chopped
  • 1 avocado, diced
  • Fresh cilantro, for serving (optional)
Instructions
  1. Preheat oven to 400 degrees. Place chicken in medium pot, and add enough water to cover chicken. Bring to a boil, cover and reduce to a simmer; cook for 5 minutes. Remove pan from heat and let chicken stand, covered until cooked through (about 12 to 14 minutes). Remove chicken from liquid and shred with 2 forks.
  2. Spray corn tortillas with cooking spray and place on a rimmed baking sheet. Baked until golden and crisp (about 8 to 10 minutes).
  3. While tortillas are in the oven, in a large skillet, heat olive oil over medium-high heat. Add half of the onion and cook until softened (about 5 minutes). Add chili powder and garlic and cook, stirring until fragrant (about 30 seconds). Add chicken and the water and season with salt and pepper. Cook, stirring frequently, until chicken is warmed through and water has evaporated (about 2 to 3 minutes). Stir in 1 teaspoon lime juice and remove from heat.
  4. After tortillas are toasted, sprinkle each tortillas evenly with cheese and bake until cheese is bubbling (about 3 minutes). Remove from oven.
  5. In a large bowl, combine lettuce and remaining lime juice, season with salt and pepper to taste. Toss well to coat and divide evenly among tortillas; top each with chicken mixture, tomato, avocado, remaining onion, and cilantro or cheese (optional, for topping).

Slightly adapted from Everyday Food Light

Filed Under: healthy, main dishes, Recipes, salad Tagged With: , ,

Mushroom and Leek Pita Pizzas

April 4, 2012 ·

After a long day of work and play, it’s nice to have some healthy quick and easy meals ideas on hand.  These Mushroom and Leek Pita Pizzas fit that bill quite nicely.  Mushrooms and leeks are a delicious combination, and a little garlic and crushed red pepper give this pizza a little pizazz.  The whole wheat pitas serve as a sturdy crust.  Topped with some low fat ricotta and lots of vegetables, these pitas turned pizzas become a healthy dinner in less than 20 minutes.

Mushroom and Leek Pita Pizzas
 
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Yields: 2 servings
Ingredients
  • Cooking spray
  • 1 cup leeks, sliced (approximately 1 leek)
  • 2 garlic cloves, sliced
  • 2 cups sliced mushrooms (5 ounces)
  • Coarse salt and fresh ground pepper, to taste
  • 2 whole wheat pitas
  • ¼ cup low fat ricotta cheese
  • 2 tablespoons Parmesan cheese, freshly grated
  • 2 teaspoons olive oil, for drizzling
  • Crushed red pepper flakes, to taste
Instructions
  1. Preheat oven to 425 degrees. Line a baking sheet with parchment paper and set aside.
  2. Spray large nonstick skillet with cooking spray and heat over medium heat.
  3. Add leeks and mushrooms and cook until tender, about 5 minutes. Add garlic and cook until golden, about 1 to 2 minutes (watch carefully to not over cook garlic). Season with salt and pepper.
  4. Place pitas on prepared baking sheet. Spreach each pita with 2 tablespoons ricotta cheese. Drizzle with 1 teaspoon olive oil, and top with vegetable mixture. Sprinkle with Parmesan cheese and red pepper flakes (if using).
  5. Bake until pita is golden and cheeses begin to melt, about 6 to 8 minutes. Serve immediately.

Adapted from Whole Living

Filed Under: appetizers, healthy, main dishes, Recipes, vegetarian Tagged With: , , , , , , , , , ,

Chocolate Peanut Butter Oatmeal

March 31, 2012 ·
healthy chocolate peanut butter breakfast oatmeal

Today I am sharing with you my favorite breakfast that I make with peanut butter ~ Chocolate Peanut Butter Oatmeal!  It’s easy, inexpensive and so good for you.  And it can be made in less than 5 minutes!

Chocolate Peanut Butter Oatmeal is a simple balance of natural, wholesome foods.  The complex carbs from the oats, along with the good fats and protein from the peanut butter, are the perfect combination to power you through your day.  I also use a very ripe banana as a natural sweetener – no added sugar needed.

I normally make this by putting everything in one bowl, but it’s also fun to cook the chocolate and peanut butter portions separately and swirl them together in your serving bowl, as pictured.  It all works.   It’s chocolate; it’s peanut butter; it’s breakfast!


Chocolate Peanut Butter Oatmeal
 
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Yields: 1 serving
Ingredients
  • ½ cup quick oats
  • 1 tablespoon unsweetened cocoa powder
  • 1 tablespoon natural peanut butter (chunky or creamy)
  • 1 tablespoon flax seed meal (optional)
  • 1 cup water
  • 1 very ripe banana, mashed
  • chocolate chips and peanuts (for garnish, optional)
Instructions
Directions (one bowl)
  1. Put oats, cocoa, peanut butter, flax seed (if using) and water in microwavable bowl. Microwave on high for 1½ to 2 minutes, or until oats have absorbed the water to desired consistency. Stir in mashed banana and microwave on high for another 20 to 30 seconds. Garnish as desired, and serve.
Directions (for swirl)
  1. Put ¼ cup oats in 2 separate microwavable bowls.
  2. Add cocoa and flax seed (if using) to one bowl.
  3. Add peanut butter to the other bowl.
  4. Pour ½ cup water into each bowl.
  5. Microwave, both bowls, on high for 1 to 1½ minutes, or until water has absorbed to desired consistency.
  6. Stir mashed banana into peanut butter bowl until blended.
  7. Drop dollops of each oat mixture into serving bowl. Use a knife to stir/swirl mixture. Garnish desired and serve.
Notes
Microwave times may vary based on your appliance.

Filed Under: breakfast, gluten free, healthy, Recipes Tagged With: , , , , ,
lighter baked tortellini fontina cheese with spinach

Baked Tortellini with Spinach

March 29, 2012 ·
lighter baked tortellini fontina cheese with spinach

I’m a sucker for anything with cheese.  Cheese pizza, a cheese sandwich, cheesy pasta, it’s all good.  When I saw a recipe for Baked Tortellini, I was beside myself.  Cheese tortellini itself is good.  Bake it in a light cheese sauce, and we’re golden.  In fact, the dinner I had planned was immediately scrapped so that I could make this!

lighter baked tortellini fontina cheese with spinach

I decided to add some spinach, which was very welcome and an easy way to boost the nutrition of this dish.  I added a little cayenne pepper to perk things up a bit, and also added garlic.  We can’t have pasta without garlic, right?  Baked Tortellini with Spinach is cheesy pasta perfection, made healthier, with a little kick.

lighter baked tortellini fontina cheese with spinach
Baked Tortellini with Spinach
 
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Yields: 6 servings
Ingredients
  • ¼ cup fine dry breadcrumbs
  • 2 tablespoons Parmesan cheese, freshly grated
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons all-purpose flour
  • 2 garlic cloves, minced
  • 2 cups skim milk, heated (I microwave it for about 1 minute)
  • ½ cup fontina cheese, shredded
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon salt
  • Freshly ground pepper to taste
  • 16-20 ounces cheese tortellini (I used 2 10-ounce packages)
  • 10 ounces frozen chopped spinach, thawed and squeezed dry
Instructions
  1. Preheat oven to 350 degrees. In a small bowl, combine breadcrumbs and Parmesan cheese and set aside.
  2. Set water to boil in a large pot to cook tortellini.
  3. In a large saucepan, heat oil over medium heat. Add flour and whisk constantly, cooking for about 1 to 2 minutes, or until flour lightly browns. Add garlic and cook for 1 minute, continuing to whisk constantly.
  4. Add hot milk and bring to a simmer, stirring until smooth and slightly thickened, about 3 to 4 minutes.
  5. While the milk mixture is simmering, add tortellini to boiling water and cook for 6 to 8 minutes, or according to package instructions.
  6. Remove milk mixture from heat and add in fontina cheese and cayenne pepper, stirring to melt the cheese. Season with salt and pepper.
  7. Drain cooked tortellini. Add tortellini to the cheese sauce (milk mixture) and stir until coated. Add chopped spinach and stir until evenly distributed.
  8. Spray 2½ quart baking dish with cooking spray and pour mixture into dish, using the back of a spoon or a silicone spatula to spread evenly throughout.
  9. Sprinkle with breadcrumb mixture. Cover and bake for 15 to 20 minutes, or until golden and bubbly. Serve immediately.
Notes
This can be made ahead and stored in the refrigerator, up through step 8. When ready just sprinkle with breadcrumbs and bake as usual.

Nutrition Facts
Calories: 366
Fat:  8g
Carbs:  46g
Protein:  18.5g

Adapted from Eating Well

Filed Under: healthy, kid-friendly, main dishes, Recipes, vegetarian Tagged With: , , , , ,
Carrot Cake Pancakes | alidaskitchen.com

Carrot Cake Pancakes

March 27, 2012 ·
 
 Carrot Cake Pancakes taste like carrot cake or breakfast, only healthier and quick and easy to make!  
Carrot Cake Pancakes | alidaskitchen.com #recipes #pancakes #carrotcake #healthy #easter #breakfast
After the first time I made these, all my little Adam could talk about for days were Carrot Cake Pancakes.  He wanted them for breakfast, lunch, and dinner.  And I can’t blame him really.  These pancakes taste like having carrot cake for breakfast (or lunch or dinner),…just a whole lot healthier!

These Carrot Cake Pancakes are made using whole wheat flour, buttermilk, and 2 full cups of shredded carrots.  There is a touch of brown sugar to give a little sweetness.  While these pancakes are delicious plain (Adam’s preferred way to eat them), I decided to dress them up a little a cream cheese drizzle.  Either way is excellent.  Pineapple, or whatever your favorite topping, would also be tasty.  Enjoy this little taste of spring!

Carrot Cake Pancakes | alidaskitchen.com #recipes #healthy #carrotcake #pancakes #breakfast #Easterrecipes

Carrot Cake Pancakes
 
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Yields: 4 servings
Ingredients
  • 1½ cups whole wheat pastry flour (or all-purpose flour)
  • 3 tablespoons brown sugar, packed
  • 2 teaspoons cinnamon
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup low-fat buttermilk
  • 2 eggs, lightly beaten
  • 1 tablespoon canola oil
  • 1 teaspoon vanilla extract
  • 2 cups carrots, finely shredded (about 3 to 4 carrots)
  • ¼ cup chopped walnuts or raisins (optional)
  • Cooking spray
  • 2 ounces neufachtel cream cheese, room temperature
  • ¼ cup powdered sugar
  • ½ teaspoon vanilla extract
  • 1 to 3 tablespoons skim milk (suggested amount; adjust to desired consistency)
Instructions
  1. In a medium bowl, whisk flour, sugar, cinnamon, baking powder, baking soda and salt.
  2. In a large bowl, whisk together buttermilk, eggs, oil, and vanilla until combined.
  3. Add dry ingredients to wet ingredients and gently stir until blended. Fold in carrots (and nuts/raisins, if using). Let batter sit for 10 minutes.
  4. Meanwhile, preheat large nonstick skillet or griddle to medium heat and spray with cooking spray.
  5. Pour batter onto griddle (2 tablespoons to ¼ cup, depending on desired size of pancakes). Flip pancakes when tops are covered with bubbles and edges look cooked (about 2-3 minutes). Cook the other side until set (about 2 minutes). Serve warm with Cream Cheese Drizzle (optional).
  6. Cream Cheese Drizzle: beat cream cheese, powdered sugar, vanilla extract and milk until well-blended. Add milk by the tablespoonful, adjusting to desired consistency).

Carrot Cake Pancakes with Cream Cheese Drizzle | alidaskitchen.com #recipes #healthy #carrotcake #breakfast #Easter

This post was sponsored by Frigidaire. When you check out Suzanne Goin’s springtime recipes at www.maketimeforchange.com, Frigidaire will donate $1 to Save the Children’s U.S. programs. Plus, you’ll be entered for a chance to win the new Frigidaire Range with SymmetryTM Double Ovens – featuring two large ovens (thatcan each fit up to a 28 pound turkey!), providing the flexibility to cook multiple dishes at the same time at different temperatures, so you can get more on the table at the same time.

Filed Under: breakfast, Favorites, healthy, kid-friendly, Recipes Tagged With: , , , , , , , , ,

Peanut Butter Pumpkin Spice Granola Bars

March 23, 2012 ·

In the spirit of the Peanut Butter for Breakfast campaign, I thought it would be fun to share some breakfast recipes using peanut butter.  What better place to find inspiration than the National Peanut Board’s website.  I found so many delicious ideas, including these super healthy granola bars.  It is amazing how easy and inexpensive it is to make granola bars right at home.  And they’re good too!

These granola bars have a perfect balance of flavors and a nice texture that is not too chewy, not too crispy.  They are naturally sweetened with dried fruit and a touch of molasses.  The peanut butter is present, but subtle, and acts as a binder with the egg whites.  Add a little spice, some oats and seeds, and you have a healthy, high-protein, high-fiber granola bar that is perfect for an on-the-go breakfast, a mid-morning pick me up, or any time the mood strikes.

Peanut Butter Pumpkin Spice Granola Bars
 
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Yields: 8 bars
Ingredients
  • Cooking spray
  • 2 tablespoons natural peanut butter (chunky or creamy)
  • 3 egg whites
  • 1 tablespoon molasses
  • 1½ cup rolled oats
  • ¼ cup dried fruit, such as dates, raisins, prunes, chopped (I used dates)
  • 2 tablespoon flaxseed meal
  • 2 tablespoons pepitas (green pumpkin seeds) or sunflower seeds
  • 1 tablespoon sesame seeds
  • 1 teaspoon pumpkin pie spice
Instructions
  1. Preheat oven to 350 degrees. Line a 8-inch square baking pan with foil and spray foil with cooking spray.
  2. In a large bowl, whisk together the peanut butter, egg whites and molasses until combined.
  3. In a separate bowl, mix together the oats, dried fruit, flaxseed, pepitas, sesame seeds and pumpkin pie spice.
  4. Add the oat mixture to the peanut butter mixture, and stir until combined.
  5. Pour into prepared baking dish and use a silicone spatula (or the back of a spoon sprayed with cooking spray) to spread the mixture into the pan and bake for 40 to 45 minutes. Let cool completely in the pan. Remove from pan by lifting out the foil and then cut into 8 bars.

Adapted from the National Peanut Board

Filed Under: breakfast, gluten free, healthy, Recipes, vegan, vegetarian Tagged With: , , , , , , , ,

Oven-Baked Sriracha Chicken

March 20, 2012 ·
healthy baked sriracha chicken breast

It seems sriracha sauce is everywhere these days.  I was excited to find a baked chicken recipe using sriracha, but based on my preference, wanted to use chicken breast instead of drumsticks and thighs.  Of course when cooking with leaner, boneless/skinless cuts, such as chicken breast, modifications are required in order to achieve tender and juicy meat.  Well, the first time I made this with chicken breast, I intentionally did not adjust for this to see what would happen and guess what…it was dry!  But the flavor was amazing, so I knew it was worth further experimentation.  With a few simple tweaks, the result was exactly what I was hoping for ~ moist and tender, spicy sriracha chicken breast baked in the oven.  Keep in mind, the sriracha sauce has some heat, so adjust the amount accordingly.  We enjoyed this with edamame brown rice.

Oven-Baked Sriracha Chicken
 
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Yields: 4 servings
Ingredients
  • 1 bunch green onions (greens (thinly sliced) and whites (minced) separated)
  • ¼ cup hoisin sauce
  • 1 tablespoon fresh ginger, minced (or grated)
  • 2-3 garlic cloves, minced (or grated)
  • Pinch salt
  • 2 tablespoons fresh lime juice
  • 2 teaspoons sriracha sauce (adjust to taste)
  • ¼ teaspoon Chinese five star seasoning
  • 4 4-ounce boneless, skinless chicken breast
  • 1 tablespoon toasted sesame seeds (for serving)
Instructions
  1. Preheat oven to 400 degrees. Spray a 13 x 9 baking dish with cooking spray and set aside.
  2. In a large bowl, whisk together the minced whites of the green onions, hoisin sauce, ginger, garlic, salt, lime juice, sriracha sauce, and seasoning.
  3. Working with once piece at a time, place chicken breast in the bowl and coat with sauce (note: the sauce is pretty thick). Place chicken breast in baking dish and repeat with remaining pieces of chicken. Pour any remaining sauce over the chicken.
  4. Cover baking dish with with foil. Bake for 35-40 minutes, or until chicken is thoroughly cooked. Place chicken on serving dish(es) and top with green onion greens and sesame seeds.
Notes
Make ahead tip: Prepare chicken and sauce per the above and refrigerate until ready. Take chicken out of the refrigerator and then preheat the oven. Bake as usual.

Adapted from Eating Well

Filed Under: gluten free, healthy, main dishes, Popular, Recipes Tagged With: , , , , , ,