All posts tagged: chicken recipes

Linguine with Asparagus

I’ve been very into spring pastas the last few weeks, mostly because I’ve discovered some gluten-free pastas that are so, so good. Sometimes gluten-free noodles can be really mealy and stick to each other like glue, but with Bionaturae and Jovial, you’d never know anything was “missing.” I nixed gluten a couple of years ago because I kept hearing that it helped with migraines and headaches, which were a regular part of my life. And while it’s definitely not for everyone, going gluten-free has been life-changing for me. I lost about ten pounds, as well as a hazy veil hanging over my eyes that I never even knew existed until it was gone. So pasta was out for a while, but ever since I discovered gluten-free noodles that actually taste normal, I’ve been a pasta recipe-creating machine. This post is the latest and greatest. Enjoy! Linguine with Asparagus Prep time: 10 min  |  Cook and serve time: 15 min | Ready in: 25 min Yields: 1 serving of pasta Ingredients: 1 small chicken breast 10-15 asparagus spears 1 serving linguine …

Vietnamese Noodle Lettuce Wraps

This is a great light, yet filling—and seriously flavorful—meal. I got ambitious and tried my hand at wrapping a couple with rice paper, spring-roll-style. This photo represents my second attempt—not bad, right? It was much easier than I thought, and I’ll definitely be doing more spring rolls throughout the spring and summer. Enjoy! M Vietnamese Noodle Lettuce Wraps Two Servings | Vegan (w/options), Gluten-Free Prep time: 25 min  |  Cook and serve time: 15 min Ingredients: 2 chicken breasts (vegan option: 1/2 cup cashews) 4 cloves garlic 1 cup chopped cilantro 1/2 jalapeno pepper, minced 2 tablespoons brown sugar 1/4 teaspoon salt 1/4 cup fresh lime juice 3 tablespoons vegetarian fish sauce 4 ounces thin dried rice noodles 2 carrots, julienned 1 cucumber, chopped 1/3 cup chopped fresh mint 6 leaves napa cabbage 1/4 cup unsalted peanuts Optional: 1 package of spring roll skins Prep: FOR CHICKEN: Preheat oven to 350 degrees F. In a small baking dish, bake chicken breasts until no longer pink inside, 20 to 25 minutes. Refrigerate to cool, then cube. Mince the …

Sesame Noodles with Teriyaki Chicken or Tofu

The sauce/marinade makes this recipe. I also love this recipe for it’s flexiblity—I’ve substituted bok choy for the snow peas before, and I think it would be great with bell peppers and/or zucchini. And how about edamame instead of tofu or chicken? Lots of delicious ways to go! Two Servings | Vegan (w/options) Prep time: 1 hour, 15 min for chicken; 2 hours for tofu (includes 1 hour marination time) Cook and serve time: 15 minutes   Ingredients: 2 chicken breasts (vegetarian option: 7 ounces of extra-firm tofu) 1 8-ounce package of soba noodles 1 teaspoon olive oil Cooking spray Teriyaki marinade: 2-1/2 tablespoons soy sauce 2 tablespoons sesame oil 1 teaspoon olive oil 1/4 cup pineapple juice 3 tablespoons rice vinegar 2 tablespoons brown sugar 3 cloves garlic, minced 1 tablespoon ginger, minced Noodle-veggie mix: 1 tablespoon sesame oil 2 cups mushrooms (any type), sliced 1/2 cup snow peas, sliced 1/4 cup basil, coarsely chopped 1/2 cup purple cabbage, sliced Optional garnishes: Diced green onions Sesame seeds Prep: FOR TOFU: Preheat oven to 325 degrees F. Press tofu with paper …

Lemon Chicken (or Garbanzo Bean Fritters) with Flair

When I think lemon chicken, I think one thing: bor-ing. And what it would take to create a souped-up lemon chicken always seemed more trouble than it was worth. On a weeknight, anyway. This recipe knocks both of those theories out with a one-two punch, yet the ingredients don’t come at your taste buds with fists blazing. The flavors are somehow both quiet and completely satisfying. I was pleasantly surprised by how much I liked this. And the vegetarian option, Garbanzo Bean Fritters, are seriously good. I originally tried the recipe with tofu instead of chicken, but that was a no-go. Big time. (Talk about boring.) But the fritters? Well, after trying one for lunch, I doubled the recipe and currently have eight waiting for me in my freezer right now. Yum, yum! Oh, and there aren’t any veggies to speak of in this recipe, so I suggest serving with a simple side salad or throwing down a layer of spinach under the rice. There are instructions for freezing below, but if you’re serving all four servings …

Tagliatelle with Watercress and Mushroom Sauce

Hello-hello! I made this recipe for the first time yesterday, and I will tell you, the first time was a charm! I used half zucchini “noodles” for a boost of veggies, which—paired with the mushroom sauce—created a perfect balance of savory and fresh in the dish. And I found that the watercress really “springed” it up, as anything green usually does. You might be a little wary of the lavender, but worry not. It’s very subtle, and adds a delicious warmth to the flavor. Happy cooking! Tagliatelle with Watercress and Mushroom Sauce Single Serving | Vegan (w/options) Prep time: 10 min | Cook and serve time: 20 min Ingredients: 1-1/2 cup loosely-packed watercress, trimmed 1 zucchini, 1/2 peeled into ribbons and 1/2 chopped 1 chicken breast, sliced into 1-inch pieces (vegan option: omit) 1/2 cup dried tagliatelle 2 teaspoons butter (vegan option: non-dairy butter) 3 mushrooms, sliced 3 cloves garlic, sliced 1/4 cup stock 1 teaspoon minced thyme 1/3 cup plain Greek yogurt (vegan option: make a half batch of this cashew cream recipe) 1/4 teaspoon dried lavender Salt and black pepper, to …

Vibrant Spring Bread Salad

This will really hit the spot on a sunny day. I tweaked a sandwich recipe I liked to create this bread salad because—and, I’m having a very Seinfeld, eating-a-candy-bar-with-utensils-moment, here—I found it much easier to eat with a knife and fork than in sandwich form. The veggies kept slipping out and there was far more dripping than I was comfortable with. It’s possible I may be one of those “society types”… Although, I once saw a woman I worked with eating popcorn with a spoon. A spoon! Too far. (Cue Elaine’s line: “What is wrong with all you people?!!”) My coworker said she hated getting her fingers covered in butter and salt, which I kind of understand, but here’s my problem: how many popped kernels can a spoon really take on? Because the thought of only being able to get two or three into my mouth at a time sounds positively tedious. And they’re so light, it seems like they’d just fly away before the spoon could get to your mouth. Am I wrong? Too much trouble. Buttery fingers it is. Anyhoo, …