1/2 lb chicken breast tenders
salt & pepper
1/2 cup tahini
1 tbsp greek yogurt
1 1/2 tsp sambal chile paste
1/2 tsp honey
1/2 tsp shoyu (soy sauce)
1 tbsp lime juice
-Liberally season both sides of the chicken with salt & pepper. Heat canola oil in a skillet on high. Brown each side— approx 3 minutes each.
-Turn heat to low and cover until chicken is fully cooked— depends on thickness.
-Stir tahini, yogurt, chile paste, honey, shoyu and lime juice. After allowing the chicken to rest after cooking, chop and toss with tahini mixture.
Sweet and moist…. pause.
4 cloves garlic, minced
1 cup balsamic vinegar
dash dried rosemary
2 tbsp agave nectar or honey
2 tbsp evoo
salt & pepper
2-4 boneless skinless chicken breasts, depending on size
-Stir it up stir it up, place marinade in a ziploc bag.
-Slice a few tiny incisions in chicken breasts so they absorb the marinate to full potential, then place in marinade bag. Allow to marinate in fridge overnight.
-Grill the chicken until done (again, depending on size) trying to only flip once. Baste with marinade once or twice as you see fit.
-After grilling, allow chicken to rest before cutting and serving to maintain juices.
All right, truth be told I played the glutton during my mini-vacation. Time to get back on track and be healthy! Here I brined some chicken breast (more adventures in maintaining moisture with chicken breasts), and cooked it up with a sweet and salty sauce and baby bok choy. I paired it with roasted sweet potato and beets, and a side of quinoa.
6 oz boneless skinless chicken breast, cut into pieces
2 tbsp oil
8 oz + baby bok choy, sliced into pieces
1-inch piece ginger, peeled and sliced into pieces
1/2 heaping tbsp oyster sauce
2 tbsp water
1/4 tsp sesame oil
3 dashes white pepper
1 tsp rice wine
1/2 tsp sugar
2 cups water
2 tbsp salt
-Cut off extra tendons from chicken breasts then slice a few shallow incisions. Place chicken breasts into a plastic bag with the salt and water, and allow to sit for at least 30 minutes. I let it sit about an hour and it was super tender and moist, so you don’t need to go overboard and let it sit overnight.
-Combine sauce ingredients in a bowl and combine well.
-Heat 1/2 tbsp in your pan on medium high heat then add chicken. Cook for about 3-4 minutes each side, just until white and smooth looking. Doesn’t need to be cooked all the way through yet.
-Remove chicken from pan to rest and seal juices, and add remaining oil to stir-fry ginger until aromatic. Add chicken back in for a few stirs. Add bok choy, and sauce. Stir-fry until bok choy is tender but still slightly crunchy. Enjoy
(For the roasted vegetables, view previous posted recipes)
Mushrooms. Wine. Butter. Bread. I could probably
eat attempt to eat a whole loaf of bread as long as it was dipped into that sauce. My picture doesn’t do the dish justice at all; go make this for dinner tonight.
4 thinly sliced boneless, skinless chicken breasts
1/3 cup all purpose flour
2 tbsp olive oil
3 tbsp butter
1/4 cup butter, softened + herbs of choice
1/4 onion, chopped
2 cups sliced mushrooms
1/3 cup white wine (+ some to sip on)
bread of choice (I had french on hand)
salt + pepper to taste
-Heat a large skillet on medium high heat then add olive oil.
-Season the chicken with salt and pepper, then dredge in a bowl of flour to achieve a thin coat on the chicken.
-Add the chicken to skillet and brown each side, about 4 minutes per side. While chicken is browning, chop onion and slice mushrooms.
-Once chicken is done, set it aside. Turn heat down to medium and add 1 tbsp butter and the chopped onion. Saute for 1 minute, add the remaining 2 tbsp butter and mushrooms, and saute for 6-8 minutes.
-Add in wine to deglaze the pan and stir well. Add the chicken back in with the mushroom onion sauce. After a moment, replate.
-Combine 1/4 cup of softened butter and herbs (I chose basil and parsley). Spread over sliced bread and place under broiler for 1-2 minutes, or grill buttered side down.
-Serve hot, and keep the sauce on the side for dipping.