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Baked Balsamic Chicken | alidaskitchen.com

Baked Balsamic Chicken

February 7, 2013 ·

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Baked Balsamic Chicken is wholesome, easy and delicious!  This dish can be customized to use whatever herbs you like (or have on hand) and is perfectly paired with Minute® Multi-Grain Medley! Thank you Minute® Rice for sponsoring this post.
Baked Balsamic Chicken | alidaskitchen.com
 This Baked Balsamic Chicken recipe has been a family favorite for years. The recipe was created when Greta was first born over 3 years ago and has been a regular feature on the dinner rotation ever since. The marinade takes minutes to prepare and then is poured in a zip-top bag with the chicken.  Let that sit in the refrigerator until you’re ready to bake.  Then you just pour the chicken and marinade in a baking dish and bake.  Simple!

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Filed Under: Featured, gluten free, healthy, kid-friendly, main dishes, Popular, Recipes Tagged With: , , , , , , ,

Chipotle-Glazed Roast Chicken with Sweet Potatoes

January 25, 2013 ·
baked chipotle chicken with roasted sweet potatoes


I found this recipe for Chipotle-Glazed Roast Chicken with Sweet Potatoes during a sleepless night over the summer.  While it sounded absolutely delicious, it didn’t quite scream “summer” to me…so I saved it for a more seasonably appropriate time.  After many months of anticipation, I am happy to report this recipe was definitely worth the wait!

First you give the potatoes a head start by cooking them until they start to get tender.  The timing on this may vary based on the size you cut your potatoes or your oven, but unless you like crunchy potatoes, this step is key to the success of the recipe.  Meanwhile, you can whip up the sauce/rub and prepare the chicken.  Then you just put the chicken on top of the potatoes and pop it in the oven to bake until the chicken is done.  This recipe really could not be any simpler.  The result is a light and healthy dish that is sweet, spicy and delicious!

Chipotle-Glazed Roast Chicken with Sweet Potatoes
 
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Yields: 4 servings
Ingredients
  • 2 sweet potatoes (10 ounces each) cut into ½-inch cubes
  • 2 tablespoons olive oil
  • 4 chipotle chiles in adobo sauce, minced
  • 2-3 garlic cloves, minced
  • 2 tablespoons honey
  • 2 teaspoons cider vinegar
  • 1 teaspoon salt, plus additional to taste
  • 1 teaspoon cumin
  • ½ teaspoon cinnamon
  • 1 pound boneless skinless chicken breasts, cut into 4 4-ounce portions
  • 2-3 green onions, chopped (optional, for garnish)
  • Cooking spray
Instructions
  1. Preheat oven to 400 degrees. Spray a roasting or baking pan with cooking spray and set aside.
  2. In a medium bowl, toss sweet potatoes with olive oil and pour in the bottom of roasting/baking pan. Roast for 15 to 20 minutes (tossing after 10 minutes), until potatoes being to get tender.
  3. Meanwhile, in a small bowl, combine chiles, garlic, honey, vinegar, salt, cumin, and cinnamon. Rub mixture over chicken breasts.
  4. Place chicken breasts on top of sweet potatoes and roast until chicken is cooked thoroughly, about 25 to 30 minutes. Serve garnished with green onions.

Adapted from Fitness Magazine

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

Ginger Chicken Satay

August 30, 2012 ·

Chicken Satay is one of my favorite chicken dishes.  While I doubt there will ever be anything that comes close my favorite recipe, I enjoy experimenting with different versions from time to time.  The thing that caught my eye in this particular version was the interesting use of pineapple juice.

The result was a subtle yet delicious Ginger Chicken Satay.  The flavors are mild yet interesting.  The pineapple juice isn’t obvious, but was indeed a tasty addition.  The heat can obviously be adjusted to taste with the crushed red pepper.   I’m not really a skewer fan, so I just grill the chicken directly instead of threading it on skewers.  If you want to do skewers, then cut the chicken into bite-sized pieces before marinating.  Then thread the chicken on the skewers once you are ready to fire up the grill.

Ginger Chicken Satay
 
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Yields: 4 servings
Ingredients
  • 1 pound boneless, skinless chicken breasts or tenders
  • 1 cup pineapple juice
  • 6 tablespoons creamy peanut butter
  • 1 tablespoon sugar
  • 2 teaspoons red-wine vinegar
  • 2 teaspoons finely chopped ginger
  • 2 cloves garlic, chopped
  • Crushed red pepper, adjust to taste
Instructions
  1. Put the chicken in Ziploc bag.
  2. In medium bowl, combine pineapple juice, peanut butter, sugar, vinegar, ginger, garlic and crushed red pepper. Pour the marinade over chicken in the Ziploc bag. Refrigerate for at least 30 minutes to overnight.
  3. Preheat grill (or grill pan) to medium high. Cook chicken 3 to 5 minutes per side, or until chicken is cooked through. Serve with additional crushed red pepper, if desired.

 

Adapted from Fitness, May, 2011

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Grilled Lemon Chicken with Parsley Sauce

August 15, 2012 ·

Grilled Lemon Chicken with Parsley Sauce is a light and healthy dish that tastes like summer.  Plus it’s a great way to use some of the parsley that may be taking over your herb garden!  The lemon in the chicken is subtle and fresh tasting, which serves as a nice contrast to the tangy parsley sauce.  The marinade is quick and easy to make, using simple ingredients, and then pop the chicken in the refrigerator until you’re ready to grill.  As with any citrus marinade, it acts quickly so can be grilled within 15 minutes.  I’ve also let the chicken marinate overnight, and that works fine too.  For the parsley sauce, I just toss everything in my Magic Bullet (which I love any excuse to use!), and it’s done in a minute.  Easy! 

Grilled Lemon Chicken with Parsley Sauce
 
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Yields: 4 servings
Ingredients
  • Chicken:
  • zest of 1 lemon (about 1 tablespoon)
  • 3 tablespoons lemon juice
  • 1 tablespoon extra-virgin olive oil
  • 2 garlic cloves, minced
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ⅛ teaspoon granulated sugar
  • 1 pound boneless, skinless chicken tenders or breasts (4 4-ounce breasts)
  • Sauce:
  • ⅔ cup parsley
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon chopped shallot
  • 1 tablespoon white wine vinegar
  • 2 garlic cloves, minced
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoons fresh lemon juice
Instructions
  1. Prepare marinade: In a bowl, whisk together zest, juice, oil, garlic, salt, pepper and sugar until combined.
  2. Put chicken in a Ziploc bag and pour marinade over chicken. Shake to coat and put in the refrigerator to marinate until ready to use (at least 15 minutes to overnight).
  3. Prepare sauce: In a blender, add parsley, oil, shallot, vinegar, garlic, salt, pepper, and juice. Blend until smooth (about 1 minute).
  4. Preheat grill. Place chicken on grill (discard marinade) and cook chicken on 4 to 5 minutes per side, or until thoroughly cooked.
  5. Serve chicken with a drizzle of sauce and garnish as desired. (Store any leftover marinade in the refrigerator).

Adapted from Health, July, 2006

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Chicken and Potatoes with Mustard Vinaigrette

July 31, 2012 ·
Chicken and Potatoes with Mustard Vinaigrette | alidaskitchen.com
 With temperatures hitting record highs this summer, I am always happy to be able to cook a quick and healthy dinner that does require turning on the oven.  This Chicken and Potatoes with Mustard Vinaigrette can be made on the stovetop in less than 30 minutes.  It’s served over a bed of fresh baby spinach, making it healthy and delicious.  I’d say this dish fits the bill of quick and healthy, making it a perfect dinner!

I actually found this recipe in a magazine at least 10 years ago and gave it to my mom.  She has made it regularly ever since, and everybody is happy when she has it on the menu.  This salad became an instant family favorite!  While the original recipe calls for rotisserie chicken, my mom bakes chicken breasts and shreds them.  In this recipe, I poached the chicken.   The original recipe calls for watercress, but the spinach gives the salad a bit more substance.  Arugula would also be a tasty substitution.  Basically what I’m telling you is that this recipe is flexible.  Go with what works for you to make this a family favorite of your own.

Chicken and Potatoes with Mustard Vinaigrette
 
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Yields: 4 servings
Ingredients
  • 1 pound boneless, skinless chicken breast
  • 1 pound small red potatoes
  • salt
  • 1 tablespoon Dijon mustard
  • 2 tablespoons white wine vinegar
  • 2 garlic cloves, minced
  • 1 teaspoon honey
  • black pepper, to taste
  • 4 tablespoons olive oil
  • 10 ounces fresh baby spinach
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. While the chicken is cooking, put potatoes and 1 tablespoon salt in a medium sauce pan and cover with water. Bring to a boil. Reduce heat to simmer and cook for 20 minutes.
  3. While chicken and potatoes are cooking, whisk together mustard, vinegar, garlic, honey, and pepper in a small bowl. Gradually add oil, whisking constantly until incorporated. (Note: I then pour vinaigrette into a cruet for ease of pouring).
  4. Once chicken is cooked, transfer to a separate bowl. Drizzle 2 tablespoons vinaigrette over warm chicken and let sit for a minute to soak in. Then use 2 forks to shred chicken.
  5. Cut cooked potatoes into quarters (or halves, depending on size).
  6. Place spinach in a large serving bowl. Add potatoes and chicken, and toss to combine. Serve immediately, drizzling with additional vinaigrette as desired.
Notes
You can add the vinaigrette to the serving bowl and toss, but I prefer to let others control the amount of dressing on their salad. For me, a little goes a long way!

Adapted from Real Simple

Filed Under: gluten free, healthy, main dishes, Recipes, salad Tagged With: , , , , , , , ,
healthy grilled barbecue chicken with DIY barbeque sauce

Grilled BBQ Chicken

July 10, 2012 ·
grilled barbecue chicken with DIY barbeque sauce

I can’t believe I haven’t posted this recipe for Grilled BBQ Chicken already!  It’s been almost 2 months since I posted teaser pictures on my Drumstick Party post.  Oops!  Fortunately there is still plenty of summer time left to fire up that grill and enjoy some tasty Grilled BBQ Chicken.

Homemade barbecue sauce is one of the easiest things to make using simple pantry ingredients.  I have several homemade versions that I love.  Each one is a little different and each one has its time and place.  This recipe below is based on the sauce from my Pulled Chicken Sandwiches.  I absolutely love the spice combination in that recipe and thought it would translate nicely to the grill.  We were so pleased with the result, this is now my go-to recipe for any time we want a classic Grilled BBQ Chicken!

Grilled BBQ Chicken
 
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Yields: 4 servings
Ingredients
  • 1 cup ketchup
  • 2 tablespoons dijon mustard
  • 2 tablespoons cider vinegar
  • 1 tablespoon brown sugar, packed
  • 2 teaspoons chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin
  • 4 4-ounce boneless, skinless chicken breasts
  • Cooking spray or oil, for grill
Instructions
  1. In a small bowl, mix ketchup and next 8 ingredients (through cumin) until sauce is combined. Set aside.
  2. Put chicken in a Ziploc bag and pour half of the sauce in the bag, making sure chicken get coated. Put in refrigerator for at least an hour (to overnight).
  3. Preheat grill to medium-high heat. Spray the grates with grill cooking spray (or rub with oil), if needed.
  4. Put chicken on grill and discard the bag with marinade. Cook for 3 to 5 minutes per side, or until chicken is cooked thoroughly. Serve with additional sauce, as desired.
Filed Under: gluten free, healthy, main dishes, Recipes Tagged With: , , , , , , ,
healthy baked buffalo chicken breast tenders

Baked Buffalo Chicken Tenders

June 27, 2012 ·
healthy baked buffalo chicken breast tenders
Baked Buffalo Chicken Tenders are made with simple pantry ingredients, and because they are so delicious and easy, they have become a fixture in our dinner rotation.  The seasoned flour gives an interesting boost of flavor to these otherwise basic baked chicken tenders.  It also is a nice complement to the hot and spicy buffalo sauce.  While either buttermilk or egg whites work great for moistening the chicken before breading, I tend to prefer the tang from the buttermilk.  The buffalo sauce makes a modest amount to contribute the spicy  buffalo flavor without excess, thus making it a bit lighter.  The result is a spicy buffalo baked chicken dish that is as delicious as it is easy.  The recipe also halves easily, making a simple dinner for 2.  I enjoy my buffalo chicken plain, but it is also delicious served with your favorite side of blue cheese dressing for dipping.

Baked Buffalo Chicken Tenders
 
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Yields: 4 servings
Ingredients
  • 2 tablespoons all-purpose flour
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • ½ teaspoon onion powder
  • ½ teaspoon salt
  • ½ cup buttermilk OR 2 egg whites, lightly beaten
  • 1 cup panko breadcrumbs
  • 1 pound chicken tenders OR boneless, skinless chicken breasts, cut into strips
  • Cooking spray
  • ½ cup hot sauce
  • 1 tablespoon butter, melted
Instructions
  1. Preheat oven to 400 degrees. Line a rimmed baking sheet with foil and spray with cooking spray. Place a wire rack on rimmed baking sheet (optional). Set aside.
  2. In a shallow bowl, combine flour, garlic powder, paprika, onion powder and salt.
  3. Put buttermilk (or egg whites) and breadcrumbs, each in separate shallow bowls.
  4. Working with one tender at a time, dredge chicken in flour mixture, then dip in buttermilk and then toss with bread crumbs, making sure chicken is coated, and then place on prepared baking sheet. Repeat with remaining tenders.
  5. Spray tops of chicken with olive oil cooking spray. Bake for 20 minutes, or until chicken is thoroughly cooked.
  6. Meanwhile, whisk the hot sauce and butter until combined. Once chicken is done, remove from oven and drizzle with hot sauce mixture, making sure to flip to get both sides.. Serve immediately.

Adapted from Food.com

Filed Under: healthy, Recipes Tagged With: , , , , , ,
healthy lighter chicken parmesan

Light Chicken Parmesan

June 19, 2012 ·
healthy lighter chicken parmesan

This Light Chicken Parmesan is a delicious and healthy spin on a classic favorite.  There are a few tricks that helped with the lightening up of this dish.  Baking the chicken results in moist meat without having to use any extra fat.  By breading only one side of the chicken, you get the benefit of the delicious breadcrumb/cheese mixture without the excess.  Using part-skim mozzarella cheese helps keep the fat and calories down without sacrificing taste.

healthy lighter chicken parmesan

The sauce can easily be substituted with your favorite marinara (use jarred for a time saver) – simply skip to step 5.  We enjoyed Light Chicken Parmesan with a mixed green side salad for a light, healthy dinner.  Spaghetti tossed a little olive oil, herbs and red pepper flakes would also be a delicious accompaniment to this dish.

Light Chicken Parmesan
 
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Yields: 4 servings
Ingredients
  • ½ tablespoon olive oil
  • ½ yellow onion, chopped (about ½ cup)
  • 2 cloves garlic, minced
  • ¼ teaspoon red pepper flakes, adjust to taste
  • ½ teaspoon Italian herb seasoning
  • 14 ounce can crushed tomatoes
  • salt and pepper, to taste
  • 1 tablespoon balsamic vinegar
  • 2 slices whole wheat bread, torn into pieces
  • 1 tablespoon grated Parmesan cheese
  • 1 teaspoon olive oil
  • Coarse salt and ground pepper
  • 2 tablespoons all-purpose flour
  • 1 large egg white
  • 4 boneless, skinless chicken breasts (4 to 6 ounces each)
  • ¾ cup shredded part-skim mozzarella cheese (3 ounces)
Instructions
  1. Make Sauce: Heat oil in medium saucepan over medium. Add onion and cook, stirring frequently, until tender (about 8 minutes). Add garlic, pepper flakes, and Italian herb seasoning. Cook, stirring frequently for 2 minutes.
  2. Add tomatoes and salt and pepper to taste. Cover, increase heat to medium-high and bring to a boil. Uncover and reduce heat to medium low and gently simmer, stirring occasionally, until slightly thickened and flavors combine (about 30 minutes).
  3. Add vinegar and simmer for 5 more minutes. Remove from heat and set aside until slightly cooled.
  4. Using an immersion blender, blender, or food processor, puree sauce until smooth.
  5. Make Chicken: Preheat oven to 425 degrees, with rack in upper third. Line rimmed baking sheet with foil and set aside.
  6. In a food processor, combine bread, Parmesan, oil and a pinch of salt and pepper. Pulse until mixture becomes coarse crumbs; transfer to a shallow bowl.
  7. Place flour in a separate shallow bowl, season with salt and pepper. Place egg white in a third shallow bowl, and beat with fork until frothy.
  8. Dip top side of chicken breast in flour, shaking off excess. Dip same side in egg white, letting excess drip off. Then dip in breadcrumbs, pressing to adhere. Place on prepared baking sheet, breaded side up (Note: you only bread one side). Repeat with remaining chicken.
  9. Bake until breadcrumbs are browned, about 8 to 10 minutes. Remove from oven and sprinkle with mozzarella. Continue baking until chicken is cooked through and cheese is melted and slightly browned, about 2 to 4 minutes.
  10. Serve chicken with a generous amount of sauce.

Light Chicken Parmesan

Source:  Chicken from Everyday Food Light; Sauce adapted slightly from Clean Eating, March, 2012

Filed Under: healthy, main dishes, Recipes Tagged With: , , , , , , ,
healthy lighter cajun chicken pasta with evaporated milk

Lighter Cajun Chicken Pasta

May 15, 2012 ·
Lighter Cajun Chicken Pasta is a one-pot, easy recipe with a cajun twist made healthier!
 Lighter Cajun Chicken Pasta | alidaskitchen.com
This Cajun Chicken Pasta is an easy, one-pot stovetop dinner made with lots of vegetables and spicy chicken in a creamy sauce.  The hands-on cooking time is around 20 minutes, which means with a little advance prep (chopping vegetables and chicken), this can easily be a weeknight dinner, or a quick dinner any time.  The recipe is also easily halved to make dinner for 2.
healthy lighter cajun chicken pasta
 I used this recipe from Southern Living for my inspiration, but made several modifications to lighten up the dish.  For the cream sauce, I used fat free evaporated milk instead of half-and-half, and the result was great.  It had a creamy texture without being heavy.  I also eliminated the butter in favor of cooking spray and a small amount of olive oil for the vegetables.   I reduced the amount of pasta and added more vegetables.  There is a lot of flexibility with the vegetables to add more or change it up to use up what you have on hand.  The result is a lighter version of Cajun Chicken Pasta that is simply delicious!

Lighter Cajun Chicken Pasta
 
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Author:
Yields: 4 servings
Ingredients
  • 8 ounces whole wheat linguine or fettucine
  • 1 pound boneless, skinless chicken breast, cut into small strips
  • 1 tablespoon, plus 1 teaspoon Cajun seasoning (divided), adjust to taste
  • Salt and pepper to taste
  • Cooking spray
  • 1 teaspoon olive oil
  • 1 red onion, thinly sliced
  • 3 large bell peppers, thinly sliced
  • 1 (8 ounce) package sliced mushrooms
  • 2 garlic cloves, minced
  • 1 can (12 ounces) fat free evaporated milk
  • chopped green onions, for garnish
Instructions
  1. Prepare pasta according to package directions.
  2. Meanwhile, sprinkle chicken evenly with 1 tablespoon Cajun seasoning and salt.
  3. Spray a large saute pan with cooking spray and heat oven medium-high heat. Add chicken, and saute for 5 to 6 minutes or until done. Remove chicken to a plate, tented with foil.
  4. In the same saute pan, add olive oil and heat over medium heat. Add red onion, peppers, mushrooms and garlic to pan and saute for 9 to 10 minutes, or until vegetables are tender and liquid evaporates.
  5. Return chicken to skillet and mix with vegetables. Add evaporated milk and 1 teaspoon Cajun seasoning, and salt and pepper to taste. Bring to a boil and then reduce to a simmer for 3 minutes. Add linquine, toss to coat
  6. Garnish with green onions, as desired, and serve immediately.

Lighter Cajun Chicken Pasta | alidaskitchen.com

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Baked Cayenne-Rubbed Chicken with Avocado Salsa

May 4, 2012 ·

Baked Cayenne-Rubbed Chicken with Avocado Salsa is one of those dishes that combines very simple ingredients to make something versatile, classic and delicious.  The spice rub is an easy way to add flavor to the chicken without any added fat or calories, keeping things nice and light.

The avocado salsa topping is also a combination of simple, fresh ingredients.  The creamy avocado cools the spicy chicken, and the red onion complements everything quite nicely.  While delicious as-is, I can also envision adding some black beans or corn to the salsa or served as a simple side.

The chicken can be made ahead and stored in the refrigerator until you are ready to bake, and the recipe halves easily to serve dinner for two.

 

Baked Cayenne-Rubbed Chicken with Avocado Salsa
 
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Yields: 4 servings
Ingredients
  • 1 teaspoon coarse salt, plus additional for salsa
  • ½ teaspoon ground pepper, plus additional for salsa
  • ¼ to ½ teaspoon cayenne pepper, adjust to taste
  • 4 chicken breasts, boneless, skinless (4 to 6 ounces each)
  • 1 tablespoon olive oil
  • 1 medium red onion, diced
  • 4 tablespoons fresh lime juice, divided (approximately from 1 lime)
  • 1 avocado, diced
  • Cooking spray
Instructions
  1. Preheat oven to 400 degrees. Spray a baking dish with cooking spray and set aside.
  2. In a small bowl, mix salt, pepper and cayenne pepper (adjust amounts to taste preference). Rub all over chicken and place in prepared baking dish.
  3. Squeeze 2 tablespoons of lime juice over chicken. Bake uncovered for approxmiately 30 minutes, or chicken is cooked thoroughly.
  4. In the meantime, prepare the salsa. Put red onion and remaining lime juice in a medium bowl and let sit. Just before serving, mix in avocado and season with salt and pepper to taste. Serve salsa over chicken.

Adapted from Everyday Food Light

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