1 bag of mixed vegetables (can be any stir-fry blend)
1/4 cup chopped onion
1 (10 ounce) can of chicken breast, drained
Fresh cilatro, chopped
Fresh parsley, chopped
1/4 teaspoon dried dill weed
1/4 – 1/3 teaspoon garlic salt
Put the oil in a large skillet and add the chopped onion. Saute till onions are slightly limp, then add bag of vegetables. Add the dill weed and garlic salt. Stir often making sure the vegetables cook till tender crisp. Add the chicken and chopped fresh cilantro and parsley (as little or as much as you want). Stir enough to make sure chicken is heated through. Vegetables should be tender crisp.
Serve on a bed of brown rice or just eat as is. Enjoy! 🙂
Mix dressing together in a blender; cover and blend until smooth. Makes approximately 1 3/4 cups. Drizzle on lettuce salad, cooked quinoa or rice, or on a pasta salad.
Put approximately 5-10 pieces of frozen boneless skinless chicken breasts (or can use other pieces) in a 9×13 (or other baking dish) and drizzle the Italian dressing over it. Chicken does not need to be submerged in the dressing. Bake uncovered for one hour at 300 degrees. Serve hot. Leftovers make a really good cold chicken sandwich or a good chicken salad mixed with mayo, cheese, pickles etc.
Note: I just made this for a group of 40 people. I had 30 large and small pieces of boneless, skinless chicken breasts in a large foil roaster pan. I made a double recipe of the Italian Dressing and drizzled it over all. It was baked, uncovered, at 350-375 degrees for 2 1/2 hours and was very tender and moist. (I did move the chicken around in the pan a couple times while it was baking since the chicken was overlapping.)
If you have leftover broth, drain it off and bring to a boil in a pan. Add rice or quinoa and cook till the grain is tender. This is good in any side dish with vegetables!
Put both ingredients in the crock-pot, with a little of the chicken broth to keep the chicken from drying out. Mix together. Turn on low for 2 hours or high for 1 hour. Serve on bread or buns, in tortillas, quesadillas or top your favorite salad!
4 chicken legs
4 to 5 sliced carrots
Salt and pepper
1 cup coconut milk
2 cups chai tea
Preheat oven to 350 degrees. 2.Place chicken and carrots in a casserole dish. Sprinkle with a pinch of salt and pepper. 3.In a pot, combine coconut milk and tea and bring to a boil. 4.Pour over the chicken in the casserole dish. 5.Cover with lid and bake in the oven at 350 degrees for 45 minutes, or until chicken is cooked through. 6.Serve with brown basmati rice and greens. Use coconut milk mixture as a sauce.
Chai is the Hindi word for tea. Masala chai, what we know as “chai” is a tea drink of that is brewed in milk with a variety of spices. You can buy chai tea bags or make it yourself by putting shredded ginger, cinnamon powder and ground cardamom seeds in a pot with 2 cups of water, bringing it to a boil. Cook for 2 to 3 minutes to bring out the flavor of the spices, then add tea and stir.
2 whole skinless, boneless chicken breasts, split
8 ounces plain yogurt
1 cup cilantro, finely chopped
1/2 cup fresh lime, juiced
Dash of cayenne pepper
1 cloves fresh garlic, minced
1 large ripe mango, peeled, finely diced
1. Preheat oven to 375 degrees.
2. Combine1/4 cup yogurt,1/4 cup of cilantro, half of the lime juice, cayenne pepper and garlic. Coat chicken breast with this mixture, marinate for at least 1 hour.
3. While chicken marinates, purée remaining yogurt, 2/3 of cubed mango, 1/2 teaspoon lime juice and 1 cup cilantro in blender.
4. Bake chicken in a glass baking dish for 25-30 minutes.
5. Place chicken on serving plates, pour on sauce and sprinkle with mango and extra sauce on side.
6. Add a sprig of fresh cilantro for garnish.