Tasty Tuesday – Fajita Chicken Kebabs

Yum… perfect summer dish!

  • 1 pound boneless, skinless chicken breasts
  • 2 tablespoons canola oil
  • Zest and juice of 1 large lime, plus additional for serving
  • 1 tablespoon chili powder
  • 1 1/2 teaspoons ground cumin
  • 1 clove garlic, chopped
  • 1 jalapeño, chopped (remove seeds and membrane for less heat)
  • 1/2 teaspoon kosher salt
  • 1 large red bell pepper
  • 1 large green bell pepper
  • 1 large red onion
  • Fresh cilantro, for serving
  • Salsa, Greek yogurt, and guacamole, (optional)
  1. Cut the chicken into bite-sized pieces, and place in a Ziploc bag.
  2. In a small bowl, whisk together the canola oil, lime juice and zest, chili powder, cumin, garlic, jalapeno, and salt. Pour over the chicken, seal the bag, then gently “squish” the bag so that the chicken is coated with the marinade. Place the bag in a baking dish to catch any drips, and refrigerate for 30 minutes or overnight. If using wooden skewers, soak the skewers in water for at least 20 minutes prior to use (I prefer metal because even soaked, wood skewers can char sometimes.)
  3. Cut the bell peppers and onion into 3/4-inch chunks, then thread onto skewers with the marinated chicken pieces, alternating the chicken with the vegetables. When ready to cook, heat your grill to medium-high. Lightly oil the grill, then place the kabobs on the grill, cover, and let cook until the chicken is fully cooked and no longer pink, about 6 to 8 minutes, turning the chicken once or twice throughout so it cooks evenly.
  4. Remove the chicken kebabs to a serving plate and sprinkle with cilantro and a few squeezes of fresh lime juice. Serve warm, garnished with salsa, Greek yogurt, or guacamole as desired.

Slow Cooker Saturday – Chicken Minestrone Soup

Recipe source: http://www.thekitchn.com

Slow Cooker Hearty Chicken Minestrone

Serves 6 to 8

For the broth:

1 ½ pounds bone-in chicken thighs
1 medium leek, sliced into ½-inch rounds and rinsed
1 (15-ounce) can diced tomatoes
3 medium carrots, peeled and cut into ¼-inch rounds
2 celery stalks, cut into ¼-inch pieces
3 cloves garlic, minced
1 bay leaf
1 teaspoon salt, plus more as needed
Pepper
1 quart (4 cups) low-sodium chicken broth
2 cups water

To finish:
1 cup whole-wheat pasta shells
1 bunch red Swiss chard
½ head green cabbage or 4 cups of shredded cabbage
1 medium zucchini
1 (15-ounce) can garbanzo beans, drained and rinsed

For the broth:
Place the chicken, leek, tomatoes and their juices, carrots, celery, garlic, bay leaf, and 1 teaspoon salt in the insert of a large slow cooker (at least 4 quarts). Season with pepper and add the broth and water. Cover and cook on low for 6 hours or high for 4 hours. Meanwhile, prep the other vegetables and cook the pasta.

To finish:
Cook the pasta shells according to package directions. Drain and rinse in cold water, then store in the refrigerator.

Remove the stems from the chard. Cut the leaves crosswise into 1-inch-wide pieces. Place in a large bowl. Core the cabbage, thinly slice, and add to the bowl of chard. Halve the zucchini lengthwise, then cut crosswise into 1/4-inch pieces and add to the bowl. Refrigerate until the broth is ready. (The pasta can be cooked and the vegetables prepared up to a day in advance.)

When the broth is ready, remove the chicken and bay leaf to a plate and let cool slightly. Meanwhile, add the bowl of vegetables to the broth and stir to combine. Cover the slow cooker, turn the heat to high if not already on high, and cook until the greens are tender but not mushy, 20 to 30 minutes.

Remove the chicken meat from the bones and discard the skin, bones, and bay leaf. Shred the meat into bite-sized pieces. Stir the garbanzos, chicken, and cooked pasta into the soup. Taste and season with salt and pepper as needed.

I LOVE minestrone soup, and I am always looking for ways to add protein – my demanding workouts basically demand it! How does this sound to you?

Tasty Thursday – Avocado Chicken Salad

YUM!! Saw a variation of this (not quite as clean…) and decided to do my own cleaner version of it, because I LOVE avocado, and I go CRAZY for my husband’s chicken salad! A combo of the two? Right up my alley!

This helped get some healthy fats, it added a creamy texture without loading tons of mayonnaise in (the recipe does call for ¼ Cup of Mayonnaise but this can easily be omitted without sacrificing texture or flavor!), and helped to bind it too.

You could also add some finely chopped tomatoes in here, basically making it guacamole chicken salad (also right up my alley –  me and Guacamole are best friends!), and the red onion (finely chopped, as a little raw red onion goes a long way) added flavor and crunch. You can play around with the seasoning to taste, as well.

My husband was a fan too! 🙂

Avocado Chicken Salad