I serve this with sauteed red peppers and onions over lentils.
5 chicken tenders
1 cup almonds grated
Lemon pepper no salt seasoning per taste.
Season the chicken tenders with lemon pepper. Place the chicken tenders in the grated almonds turn to make sure all sides are coated. Place the chicken tenders on a baking sheet that has been sprayed with olive oil. Bake the chicken tenders in a 380 oven for 40 minutes, turning half way.
This is not your typical BBQ chicken smothered in sauce or burnt to a crisp. This is a perfectly cooked, juicy, delicious BBQ chicken. Now I will give you my secret to make this happen. It starts with large breast of chicken with the bone in and skin on. I know we have all been told to get rid of the skin but just wait and you will understand.
Now season that beautiful chicken breast by brushing each with a little olive oil and then using some salt, black pepper, garlic powder, and onion powder on the skin.
Next, get your grill smoking hot on high temperature. Rub some olive oil on your BBQ grates and place the breast bone side down on the grill. Now the secret, No matter what you see, how you feel, regardless of who tells you otherwise, do not turn the breasts over. Just let them cook on one side only. If you get a lot of smoke just open the grill for a few seconds. If yours starts to flame, move the breast to a different position on the grill, still skin side up.
Your results will be the most beautiful BBQ chicken breast you have ever cooked. They will be brown and crunchy on the skin side and juicy and tender on the inside. How do you know when they are done? When they reach your desired color of brown and crunchiness on the skin they are done.
Let the chicken breast rest before slicing in half to serve.
4 chicken breast, bone in and skin on
Pepper Chicken with Guacamole
¼ Red pepper sliced
½ Jalapeno sliced
¼ Banana pepper sliced
¼ Anaheim pepper sliced
½ Yellow onion sliced
½ tsp. Garlic Powder
½ tsp. Ground Pepper
½ tsp. Paprika sweet
½ tsp. Cumin
½ tsp. Chili Powder
1 Zucchini sliced
2 Chicken Breast, skinless, cut in chunks
2 Chicken Sausage sliced
5 Queen Green Olives chopped
2 tbsp. Olive Oil
Put 1 tbsp. olive oil in hot skillet adding first five ingredients. Add ½ of garlic powder, ground pepper, paprika, cumin, and chili powder. Sauté till al-dante. Add sliced zucchini and sauté till tender. Remove from pan and set aside. Add 1 tbsp. olive oil to the hot pan and add the sausage and chicken. Season with the remaining garlic powder, ground pepper, sweet paprika, cumin, and chili powder. Sauté till cooked through. Add back the vegetables to the pan with the chicken and sausage. Add the chopped olives and combine. Add chopped fresh cilantro and remove all to a serving bowl.
2 Avocados sliced
1 tbsp. Red onion chopped
1 Green onion chopped
¼ Jalapeno chopped
¼ tsp. Garlic powder
¼ tsp. Salt
¼ tsp. Ground pepper
Mash the avocado then add remaining ingredients except the lime. Mix till combined. Add juice of one lime, mix well. Refrigerate
Baked Chicken Tenders
I love chicken tenders but don’t love all the oil to fry them with. I have come up with my version but baked in the oven. Using paprika and Romano cheese with the bread crumbs really enhances the flavors. I use an Italian seasoned bread crumbs, if you have home made all the better.
This is a very easy dish to put together and I served them over Turmeric Rice and peas.
1 lb. chicken tenders
1 cup bread crumbs
1/8 cup Romano cheese, grated
1 tbsp. paprika
Salt and pepper
Season the chicken tenders with salt and pepper. Place the bread crumbs, Romano, pepper, and paprika on a plate and mix well.
Beat the eggs in a bowl.
Place the chicken tenders in the egg, turning to coat all sides. Remove the tenders allowing the excess egg to drip off. Place the chicken tenders in the bread crumb mix and turn to make sure all sides are coated. Place the chicken tenders on a baking sheet that has been sprayed with olive oil. Bake the chicken tenders in a 370 oven for 20 minutes, turning half way.
Chicken Stir Fry
Cooking with a wok is a wonderful way to prepare food. The one thing you have to remember is to cut and chop everything in advance because once you start cooking you will not have time to cut and chop due to the speed of cooking with a wok. So do your cutting and chopping in advance and go for it. The other item to get prepared is the sauce you will use. Experiment with many ingredients to find your favorite sauce for your stir fry. I have included my favorite for you to try. If you do not have a wok you can use a large, deep skillet.
2 tbsp. Coconut oil
½ Yellow onion, chopped
2 Carrots, sliced thin
½ Red pepper, sliced thin
1 Zucchini, sliced thin
1 Yellow squash, sliced thin
10 Green beans, chopped
4 Brown mushrooms, sliced
½ lb. Egg noodles
2 Chicken breast, skinless and boneless, sliced thin
½ Chili, chopped (I like Serrano)
2 Green onions, chopped
5 tbsp. Soy sauce, less sodium
1 tsp. Sesame seed oil
1 tbsp. Deli mustard
¼ tsp. Red Curry paste
1 tsp. Cumin
½ tsp. Ginger
½ tsp. 5 Spice Powder
Combine all ingredients and mix well.
Cook the egg noodles in a large pot of salted water.
Heat 1Tbsp. coconut oil in a wok at medium high heat. Add the onions and carrots, stir fry until the onions begin to soften. Add the red pepper and stir fry for 30 seconds. Add the green beans and stir fry for one minute. Add the zucchini and yellow squash and stir fry for 30 seconds, season with salt and pepper. Remove the vegetables to a serving bowl.
Add 1 tbsp. coconut oil to the hot wok and add the chicken. Season the chicken with salt and pepper. Stir fry the chicken until the chicken shows no pink flesh. Add the chili and stir fry for 30 seconds. Add the sauce and stir fry until the chicken is cooked through. Add the cooked egg noodles and toss in the sauce and chicken. Return the vegetables to the wok and combine with the chicken and sauce. Add the mushrooms and green onions and serve.
Rosemary Garlic Chicken
It’s grilling season and nothing goes better than garlic and rosemary on chicken. This is so simple, yet so delicious.
8 chicken thighs, boneless and skinless
1 pinch of salt
4 garlic cloves, minced
1/8 Tsp. black pepper
4 sprigs of rosemary, chopped
1 Tbsp. olive oil
Mix the salt, garlic, pepper and rosemary together. Chop all together until the garlic is minced. Add the chicken to a large bowl and coat with olive oil. Sprinkle the garlic/rosemary mix on top of the chicken and mix. Let the chicken sit for 30 minutes before cooking.
On a hot grill cook the chicken until the juices run clear. Make sure you turn the chicken frequently to prevent flare ups.
This is one of those very tasty, easy recipes. It takes about 5 minutes to prepare and the cooking time is short. I like mine with some salsa or hot sauce. I served this with steamed broccoli.
1 cup bread crumbs
1/8 cup Parmesan cheese, grated
1 Tbsp. paprika
1 lb. chicken tenders
1Tbsp. olive oil
Mix the bread crumbs, Parmesan, and paprika in a mixing bowl. Add the chicken making sure you cover all sides. Place the chicken on an oiled baking sheet and put in a 375 oven for 40 minutes turning once about half way.