Chicken

Panini Grilled Za’atar Chicken

categories: Chicken, Posts, Recipes

 

I grew up eating za’atar wih labaneh in a sandwich, or as a dip with Arabic bread. Lately, I’ve been noticing a zaatar craze outside middle eastern households. It’s starting to catch on, like hummus. So I found this great recipe for Za’atar Chicken that I adapted from Bon Appetit, and I thought why not try something new with a food I’m used to having a much different way. Well, I tried it and the my dad’s taste buds were utterly confused. Give it a try, and let me know what you think.

Panini Grilled Za’atar Chicken

Ingredients

2 Chicken Breasts
4 cloves Garlic, minced
2 tablespoons olive oil
2 tablespoons zaatar
juice from 1 lemon
1 tablespoon dry Rosemary
 

Directions

Mix together zaatar, olive oil, lemon juice and dry rosemary in a large ziplock bag. Add chicken and coat chicken well. Marinate 1 hour to overnight. 
Grill the chicken on the panini grill until cooked through. Sprinkle with zaatar before serving.
 

 

Servings: 2

Nutrition Information: Cals 276. Carbs 12g. Fat 17g. Protein 24g. Sodium 259mg.

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Chicken with Pepperoni-Marinara Sauce

categories: 500 Calories or Less, Chicken, Posts, Recipes

 

Right before Thanksgiving, my mom gave me a box of all her old Cooking Light and Bon Appetit magazines. She’s been hanging onto these magazines since 1998 and probably even earlier. It was seriously the sweetest gift. She was probably thinking that if I took the time to try out the recipes, I’d actually get better. Well, the box of magazines is sitting pretty in my garage at the moment – I’ll get to them eventually. I did, however, start paying more attention to Cooking Light and Bon Appetit online. That’s where I found this super easy and flavorful chicken recipe. Seriously, who doesn’t love pepperoni and marinara.

I had to make a few changes, namely melting the cheese on the stovetop and using turkey pepperoni. Adapted from Cooking Light.

Chicken with Pepperoni-Marinara Sauce Recipe

Ingredients

Cooking spray
2 cloves garlic, minced
16 slices Turkey Pepperoni, coarsely chopped
1/4 teaspoon dried oregano
1 1/2 cups lower-sodium marinara sauce or regular marinara sauce
1 tablespoons Dried Basil
2 teaspoons olive oil
4 Chicken Breasts
Black Pepper, to taste
1 cup shredded part-skim mozzarella cheese
 

Directions

Heat a saucepan over medium-high heat.
Spray with cooking spray, then add the garlic and pepperoni. Cook 2 minutes.
Add oregano.
Then add marinara sauce and bring to a boil.
Reduce heat, and simmer for 5 minutes.
Stir in basil, and remove from heat.
In a large skillet, add olive oil over medium-high heat.
Add chicken and brown on each side for about five minutes.
Pour the sauce over the chicken, bring to a boil. And simmer for 15 minutes.
Add mozzarella cheese, cover and cook on low until the cheese melts.
 

Servings: 4

Nutrition Information: Cals 320. Carbs 12g. Fat 11g. Protein 41g. Sodium 775mg. Sugar 9g.

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Filo-Wrapped Baked Chicken

categories: 500 Calories or Less, Chicken, Posts, Recipes

 

 

I bought a box of filo dough a week or so ago and I have been trying to figure out what to do with it. I’m not crafty with sweets, at all. I finally did some research about how exactly to handle filo dough and all that research did not prepare me for the actual handling. I’m warning anyone who plans to make this dish, filo dough is super fragile. Once I figured out how to deal with these thin sheets, making fillo-wrapped chicken was easy.

Filo-Wrapped Baked Chicken Recipe

Ingredients

4 sheets Filo Dough
2 Chicken Breasts
7 oz Chopped Spinach (I bought a 14oz can)
1 tablespoon pine nuts
1 oz Goat Cheese
2-3 tablepoons I Can’t Believe it’s Not Butter
Lemon Juice, to taste
Sea Salt, to taste
 

Directions

Preheat oven to 350 degrees. 
Mix together spinach, goat cheese, lemon juice, sea salt and pine nuts in a bowl. 
Cut a pocket in the middle of each chicken breast. 
Place one sheet of Filo dough on your work surface, brush with butter. Then place a second sheet on top of the first and brush with butter.
Place the chicken breast in the middle of the filo sheets, and spoon spinach mixture on top covering the surface. 
Carefully fold over the right then left side of the filo dough and carefully place into a lightly greased baking dish. 
Repeat with the second chicken breast.
Brush the top of each wrap with butter.
Bake for 60 minutes.
 

Servings: 2

Nutrition Information: Cals 395. Carbs 15g. Fat 16g. Protein 39g. Sodium 616mg. Sugar 1g.

 

Chicken Shawirma

categories: 500 Calories or Less, Arabic Food Made Easy, Chicken, Posts, Recipes

Chcken-Shawirma

 

The best chicken shawirma I’ve ever had was in Amman, Jordan. Back when we used to spend our summer vacation abroad, my sister and I would make our way to our then favorite spot Al-Daya’a (I’m sure there are newer places that have set up shop). It was amazing – 4 or 5 years ago. Tender chicken, wrapped in warm pita bread stuffed with turnips and garlic sauce. The garlic sauce is something I won’t forget. But it wasn’t special to Al-Daya’a. Every shawirma and Kabob place had this magical sauce – a sauce that goes with all meat and perfect for dipping your fries. Well, I found a really easy way to create that same garlic sauce taste.

Chcken-Shawirma

All of a sudden, I was craving some chicken shawirma. And while Washington, DC is not short of shawirma shops like Shwarma King, Shawarma Spot, and DC Shawarma Food Truck, I wanted to make it at home and in enjoy it in the comfort of my warm home without having to battle city traffic.

Adapted from Mama’s Lebanese Kitchen

 

Print
Chicken Shawirma

Yield: 2 servings

Ingredients

  • 1 lb -1.5lbs of thinly cut skinless boneless Chicken Breast
  • 1/4 cup of Lemon Juice
  • ¼ -1/2 teaspoon of crushed Thyme
  • 1/2 teaspoon of Paprika
  • 2 tablespoons of Plain Nonfat Yogurt
  • 1 1/2 tablespoons of Vinegar
  • 4 crushed Garlic Cloves
  • 1 tablespoons Vegetable Oil
  • 1/2 tablespoon of Salt

Instructions

  1. Mix all ingredients together and marinate the chicken overnight in the fridge.
  2. Using a Panini grill, grill the marinated chicken for 15 minutes, or until done.
  3. Serve rolled in pita bread with pickled turnips and Garlic Sauce.
    4. Easy Garlic Sauce Recipe: Mix together 3 cloves Garlic, smashed, 1/2 cup Nonfat Plain Yogurt, and Sea Salt to taste.

Notes

Nutrition Information: (With ½ Large White Pita Bread) Cals 388. Carbs 24g. Fat 10g. Protein 50g. Sodium 754mg. Sugar 5g.

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Chili Chicken with Mushroom Spinach

categories: Chicken, Posts, Recipes

Chili chicken with Mushroom Spinach

Ingredients

1 Chicken Breast
¼ cup Low Sodium Chicken Broth
Chili powder
Onion powder
Garlic salt
¼ cup Mushrooms
Baby Spinach
Spices to taste
 

Directions

For the mushroom spinach: Wilt the spinach in a skillet, stirring constantly. Remove from heat. Sauté Mushrooms with cooking spray. Add the spinach to the mushrooms add desired spices (I used onion powder and Lemon pepper). Serve.

 

For the chicken: Place the chicken breast in a heated skillet, add chili powder, onion powder and Garlic Salt to taste. Once browned, flip over and repeat. Add chicken broth and cover. Cook another 20 minutes. If the broth evaporates, add more.  

Chicken with Tomato Mushroom Sauce

categories: Chicken, Posts, Recipes

 

Ingredients

1 can Diced Tomatoes
2 Chicken Breasts
1/2 Onion, chopped
1 can Mushrooms
Salt to taste
 

Directions

In a large skillet, pan-sear chicken breast with olive oil until browned. Remove from skillet.
In the same skillet, sauté onions with olive oil until translucent.
Add mushrooms and sauté until tender.
Add 1 can diced tomatoes then add the chicken back into the skillet. Allow the mixture to come to a boil, add salt, cover and reduce heat.
Cook for 20-25 minutes Until done.
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