Grilled Balsamic Chicken and Veggies Skillet

I was in need of a quick throw together meal that was 75% vegetables and 25% protein; something that this recipe has plenty of. If you aren’t a fan of this specific vegetables, feel free to switch them out for something you enjoy more! There’s no such thing as a bad veggie. 

Grilled Balsamic Chicken and Veggies Skillet
Serves 4
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Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Ingredients
  1. 1½ pounds chicken breasts
  2. ¼ cup Italian salad dressing
  3. 3 tablespoons balsamic vinaigrette
  4. 1½ tablespoons honey
  5. 2 tablespoons extra virgin olive oil
  6. 1/8 teaspoon crushed red pepper flakes
  7. salt and pepper, to taste
  8. 1 pound fresh green beans, rinsed and ends chopped
  9. 1 cup grape or cherry tomatoes, halved
  10. 1½ cup carrots, thinly sliced
Instructions
  1. In a medium size mixing bowl add together Italian dressing, balsamic vinaigrette, honey and red pepper flakes. Combine well and set aside.
  2. Season chicken with salt and pepper on both sides. Then using a large skillet, add olive oil to pan over med-high heat. Bring seasoned chicken to pan, allowing to cook approximately 6 minutes on each side. Rotate sides until all sides of chicken are a golden brown and thoroughly cooked through.
  3. Next add half of the Italian dressing mix to pan, making sure that all sides of chicken have been coated. Allow to cook for 1-2 minutes before removing from pan to a plate and setting aside.
  4. Bring green beans and carrots to pan, stirring frequently and allowing to cook for about 5 minute. (While veggies are cooking – use this time to cut your chicken to whatever size preferred)
  5. Remove cooked veggies from pan and add to plate with chicken. Add the other half of Italian dressing mix back to the large pan, stirring consistently to allow it to thicken up; 1-2 minutes. Re-add the chicken, green beans, carrots and tomatoes to pan and stir well before serving.
Adapted from Cooking Classy
Adapted from Cooking Classy
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Blackened Chicken Tacos with Pineapple Salsa

A new week. A new taco recipe. But instead of having tacos as a bowl again, I decided to go with these small corn street tortillas for tonight. They’re cute and so little that you can easily enjoy 2 or 3 of them to get the serving size of what a regular tortilla typically is. They also come in regular flour tortillas if corn isn’t your thang.

And get this – the pineapple salsa is so flavorful that you won’t need any additional toppings or add-ons!

Blackened Chicken Tacos with Pineapple Salsa
Yields 8
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Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Ingredients
  1. 1 ½ lbs chicken breast, sliced thin
  2. 8 corn tortillas
Marinade
  1. ¾ teaspoon smoked paprika
  2. 1 teaspoon chili powder
  3. 1½ teaspoon ground cumin
  4. ½ teaspoon onion powder
  5. ½ teaspoon garlic powder
  6. ¾ teaspoon salt
  7. ½ teaspoon black pepper
  8. ¼ teaspoon dried oregano
  9. ¼ teaspoon cayenne pepper
  10. 1 teaspoon honey
  11. 2 tablespoons lime juice
  12. 2 tablespoons extra virgin olive oil
Pineapple Salsa
  1. 1 cup pineapple, diced
  2. 1 cup tomato, diced
  3. ¼ cup red onion, diced
  4. 2 teaspoons jalapeno, diced
  5. ½ cup cilantro, chopped
  6. 2 tablespoons lime juice
Instructions
  1. In a medium size shallow bowl, add all marinade ingredients and stir until well combined. Add chicken, making sure to cover all sides with marinade and cover. Refrigerate for 1 hour.
  2. Meantime, assemble together salsa ingredients in another medium size bowl. Combine and cover. Refrigerate until you’re ready to use.
  3. When chicken has marinated enough, add a well-greased large skillet to med-high heat. Add chicken and allow to cook for 5 minutes. Flip to other side and allow to cook again for another 5 minutes. When chicken is thoroughly cooked, remove from heat to a plate.
  4. Using a well-greased small sized skillet, heat up corn tortillas over medium heat for about 2-3 minutes per side. Remove from stove and assemble tacos, chicken first followed by salsa.
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Honey Mustard Chicken and Bacon Salad


When the weather has turned hot, I just can’t seem to get enough of salads. Often I try to mix it up a little so it’s not the same ol’ and I’m trying a different combination of veggies or protein. I’ve been especially trying to get my vegetables in this week since starting this new nutrition program where dinner should be 75% veggies and 25% protein. This meal is right on target for that!

 

Honey Mustard Chicken and Bacon Salad
Serves 4
Marinated honey mustard chicken served over a bed of spring greens, veggies and bacon crumbles. A drizzle of homemade honey mustard dressing tops it off.
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Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Ingredients
  1. 2 skinless, boneless chicken breasts
  2. ¼ cup crumbled cooked bacon, about 4 pieces
  3. 4 cups spring salad mix
  4. 1 cup halved cherry tomatoes
  5. ¼ cup sweet corn
  6. ¼ cup red onion, sliced
Marinade/Dressing
  1. 3 tablespoons mustard
  2. 2 tablespoons dijon mustard
  3. 2 tablespoons extra virgin olive oil
  4. 1 tablespoon apple cider vinegar
  5. 1/3 cup honey
  6. 1 teaspoon minced garlic
  7. salt and pepper, to taste
Instructions
  1. In a medium size bowl, add ingredients for the marinade/dressing. Divide half into a separate shallow dish and add chicken breasts. Cover and refrigerate for 2 hours minimum. Refridgerate the other half for your dressing.
  2. Add a drizzle of olive oil to a large size skillet over med-high heat. Add chicken; searing each side for about 3-5 minues. Repeat until chicken is a golden brown and is cooked through. Remove from pan and allow to cool momentarily. When chicken is cool enough to handle, slice into pieces and set aside.
  3. Divide 4 cups of salad into 4 bowls or plates. Add bacon, tomatoes, corn and onion. Next add your chicken and drizzle the honey mustard dressing you had set aside earlier.
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Almond Crusted Chicken Superfood Salad

It’s chicken for dinner for the majority of the week, however I’m trying to cook it various ways to make it more enjoyable. Tonight I threw together what I refer to as a “Superfood Salad.” It consists of carrots, broccoli, red onion, tomatoes and strawberries over a bed of spring mix lettuce. For my dressing, an organic lite italian basil dressing. The best part though is this almond crusted chicken. It is so delicious that I wish I had another pound of chicken in the fridge so I can make some more for dinner tomorrow night!

Almond Crusted Chicken
Serves 5
These chicken tenders taste great in a salad, topped with marinara sauce on a plate of spaghetti or just by themselves dipped in honey mustard
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Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Ingredients
  1. 1 lb chicken tenders
  2. 1 large egg
  3. 1 large egg white
  4. 3/4 cup almond meal
  5. 1 tsp chili powder
  6. ¼ tsp garlic powder
  7. ¼ tsp smoked paprika
  8. ½ himlayan salt
  9. black pepper, for taste
Instructions
  1. Preheat oven to 450. Well grease a cookie sheet or large pan and set aside.
  2. Add egg and egg white into a medium size bowl. Use another medium size bowl and bring together almond meal, chili powder, garlic powder, paprika, salt and pepper. Mix well.
  3. First dip each chicken tender in the egg mixture, covering well. Second dip each chicken tender in almond mix, coating both sides well until completely covered. Add each strip to cookie sheet or large pan.
  4. Bake for 15 minutes or until chicken is a golden brown and cooked all the way through.
  5. Enjoy with salad, spaghetti or on it's own.
fitgirlnic http://fitgirlnic.com/

BBQ Honey Ranch Chicken and Vegetable Bowl

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Monday, the first day that I actually am beginning to feel as normal as normal gets for me. After spending the majority of the past week either caring for someone sick or being sick myself, I was able to actually sleep soundly through the night with a cough here and there and wake up feeling refreshed enough. I had my entire weeks menu as well as my workout schedule all ready to go last week and so today I had the motivation to be productive. Happy to say I succeeded!

I started off my morning with a Egg McFitFun, a fun and healthy version of what you can find at most fast-food restaurants and discovered via my FitGirlsGuide 28 Day Jumpstart ebook. After that, I did my BBG 1.0 leg workout (FINALLY!) and proceeded to make this fantastic lunch that I stumbled across on Pinterest that this post is mostly about. Little did I know that this meal itself was big enough and as much work as an entrée is; something it would probably be more perfect for – but what the heck, I made it anyway and stashed the extra portions in the refrigerator for the next few days worth of lunch!

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If you haven’t gone outside the box and made rice with anything but what the directions tell you, let me tell you – you are MISSING OUT! Don’t get me wrong, rice in itself can be delicious, but it’s a whole other world when you’re cooking it with broth and spices. I know you’ve probably already looked at number of instructions in the directions and thought “Whoa! That’s a lot!” and I thought that myself too, but the end result is absolutely worth it.

I think my favorite part about this recipe is the fact that it’s based on the combination of Ranch and BBQ sauce. Anyone else use to order a side of ranch and a side of BBQ sauce to mix together and dip their fries and chicken nuggets in as a kid? I still do it at 34. So this Hidden Valley Ranch dressing is like a dream come true for me.

BBQ Honey Ranch Chicken and Vegetable Bowl
Serves 4
If you haven't tried a ranch and bbq sauce combo, it's about time you did! Why not try it over this salad mix?
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Cook Time
20 min
Cook Time
20 min
Ingredients
  1. 2 boneless, skinless chicken breasts, sliced into tender size pieces
  2. 2 tablespoons olive oil
  3. ½ cup onion, diced
  4. 1 ½ cups long grain white rice
  5. 3 cups low sodium chicken broth
  6. I can black beans, washed and drained
  7. 1 teaspoon ground cumin
  8. 16-ounce bottle Hidden Valley Ranch Honey BBQ Dressing
  9. 1 medium cucumber, sliced thin
  10. 1 red bell pepper, deseeded and sliced thin
  11. 2 cooked ears of corn, kernels cut off cobb
  12. 1 avocado, sliced
  13. cilantro, optional
Instructions
  1. In a large ziplock bag, add chicken pieces and 1 cup of Hidden Valley Ranch Honey BBQ Dressing. Allow marinating in the refrigerator for 30 minutes.
  2. In a medium size saucepan over med-high heat, add olive oil and allow to momentarily heat up. Next add onion and rice, stirring often; 3-5 minutes or until rice appears a light shade of brown. Add chicken broth, black beans and cumin. When rapid boiling occurs, lower heat to low setting, cover and allow to cook for 20 minutes. After, remove from heat , sitting for 5 minutes before fluffing rice mixture with a fork. Set aside.
  3. Using a medium size skillet, add pepper and corn with 1 tablespoon of olive oil. Sauté vegetables for 3-5 minutes. Remove from heat.
  4. Well grease a large skillet over medium-high heat. Add chicken, allowing to cook on each side for 5-7 minutes or until chicken has grill marks. Flip and cook other side. When chicken is thoroughly cooked, remove from heat.
  5. In 4 bowls, add rice mixture followed by peppers, corn, cucumber and avocado. Add chicken, cilantro and drizzle additional Hidden Valley Ranch Honey BBQ Dressing on top.
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Homemade Chicken Noodle Soup

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I understand most would think that with it being still summer, the temperature outside may just be a little on the “too hot” side for a bowl of soup. However, just because summer is still here doesn’t mean that we can’t feel under the weather and crave some chicken noodle soup.

Homemade Chicken Noodle Soup
Yields 6
A delicious homemade version of Chicken Noodle Soup cooked over the stovetop in just 30 minutes.
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Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Ingredients
  1. 2 tablespoons olive oil
  2. ½ cup carrots, peeled and sliced
  3. ½ cup celery, sliced thin
  4. ½ cup yellow onion, peeled and diced
  5. 1 garlic clove, minced
  6. 4 cups low-sodium chicken broth
  7. ¼ teaspoon dried thyme
  8. ¼ dried oregano
  9. 1 teaspoon pepper,
  10. 6 ounces wide egg noodles
  11. 1 cup shredded cooked rotisserie chicken
  12. ½ tablespoon lemon juice
  13. salt, to taste
Instructions
  1. Heat a large saucepan with 2 tablespoons olive oil over med-high heat. Add carrots, celery and onion and allow to saute for 8 minutes. Stir continuously. Add garlic and allow to saute an additional 2 minutes.
  2. Next add chicken broth, thyme, oregano and pepper. Bring to a boil, about 5 minutes. Check to make sure vegetables are softened, cook additional 2 minutes if not.
  3. Add egg noodles, stirring often for 10 minutes or until noodles appear thoroughly cooked.
  4. Throw in rotisserie chicken, lemon juice and a pinch of salt. Cook an additional 2 minutes so that chicken combines with broth. Serve.
fitgirlnic http://fitgirlnic.com/

Buffalo Chicken Tortillas

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Love buffalo chicken, but need a little break from the buffalo chicken dip you have at parties? I stumbled upon this recipe while searching for something simple and easy to prepare for lunch this week since I will be back and forth between two houses before we move. I was not only surprised at how almost effortless these tortilla rollups were, but how good they were! You really can’t go wrong with buffalo anything and while this is very similar in ingredients to the buffalo chicken dip; it still has it’s own unique taste. 

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Because we do tacos once a week, I often have an abundant amount of flour tortillas in the pantry and hate to see them go to waste. I try to come up with new and different ways to use them rather it’s just an easy microwaveable cheese rollup, or homemade cinnamon tortilla “chips” to enjoy with a side of fresh fruit. Your tortilla options are endless! This called for 4 tortillas, but let’s say you were to prepare this recipe for a game-day; you’d only need a few to make a plateful of little tortilla rolls. Best part is the prep time is 5-10 minutes max if you’re using rotisserie chicken!

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Buffalo Chicken Tortillas
Yields 15
Simple buffalo chicken tortilla rollups using a few key ingredients and a quick assemble. Great as a game day appetizer!
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Prep Time
10 min
Total Time
30 min
Prep Time
10 min
Total Time
30 min
Ingredients
  1. 1 cup rotisserie chicken, shredded
  2. 4-ounces cream cheese, room temperature
  3. ¼ cup frank's buffalo sauce
  4. 1/8 cup blue cheese crumbles
  5. ½ cup shredded sharp cheddar cheese
  6. 1 tablespoon sour cream
  7. 2 6-inch flour tortillas
Instructions
  1. Using a medium size bowl, combine cream cheese, blue cheese crumbles and sour cream. Stir so that all are mixed together well.
  2. In a separate medium size bowl, add rotisserie chicken and buffalo sauce. Combine so that chicken is evenly coated with sauce.
  3. Using parchment paper on a solid surface, lay tortillas flat. Add 2-3 tablespoons of cheese mixture to tortilla, spreading evenly to all edges. Next add 2-3 tablespoons of chicken mixture, spreading evenly on-top of cheese mixture. Roll tortilla, tightly, and remove from parchment to a plate. When all tortillas are rolled and plated, place plate in refrigerator for 20-30 minutes to allow tortillas to "cool." This makes it easier for cutting.
  4. When time is up, remove tortillas from fridge and place onto a cutting board. Using a large knife, slice into each tortilla to make small rollups that are not too large, but not too thin so that they fall apart.
  5. Serve chilled with green onions for garnishing, if desired.
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Parmesan Chicken Casserole

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Have you ever wanted to take the same meal you enjoy immensely, but switch it up just a little bit? Same ingredients and hopefully the same taste; it’s just prepared a little differently. That’s what this casserole reminds me of. The list of items just scream Chicken Parmesan, you’re just giving it a whole new look!

I had spotted this recipe while browsing my Pinterest feed quite some time ago and was intrigued. I’m not quite sure who came up with this fun recipe, as I quickly jotted the ingredients down and added it to my list of potential meals. I can see how this can be either a family favorite or something you bring to a potluck party at work.

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Unlike the original recipe for Chicken Parmesan, you’re using creating a base for bake (breadcrumbs) last instead of coating the chicken in it before adding the marinara sauce and cheese. It gives it a crispier outer shell, while enjoying a more moist italian taste when you bite in. I recommend using rotisserie chicken if you’ve got it, but any leftover shredded chicken will do.

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I allowed my casserole to bake for 25 minutes, but that can always vary depending on your oven. If your breadcrumb topping has begun to take on a golden brown shade, there’s a good chance it’s ready.

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Chicken Parmesan Casserole
Serves 6
Craving something hot and easy to prepare? This Chicken Parm Casserole is a great bake for when you've got leftover chicken and an extra jar of marinara sauce.
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Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Ingredients
  1. 2-4 cups shredded rotisserie chicken
  2. 28-ounce jar marinara sauce
  3. 1½ cup shredded mozzarella cheese
  4. ½ fresh parmesan cheese
  5. 1 cup panko bread crumbs
  6. 2 tablespoons olive oil
  7. 2 tablespoons italian seasoning
  8. 1 tablespoon oregano
  9. salt and pepper
Instructions
  1. Preheat oven to 350 degrees.
  2. Use cooking spray to well coat an 8x8 casserole pan. Add chicken to bottom followed by marinara sauce. Mix well, evenly spreading throughout the pan. Cover with mozzarella cheese and parmesan.
  3. Add panko bread crumbs, olive oil, italian seasoning and oregano to a medium size mixing bowl. Stir well and add a pinch of both salt and pepper. Spread bread crumb mix over-top cheese layer, covering well.
  4. Bake for 25 minutes.
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Southwestern Tortilla Soup

chickentortillasoup

I know that it’s the beginning of summer and it’s probably a little too hot outside for soup. Over 90 degrees too hot. I still don’t care. I’ve been craving some good ol’ slow-cooker chicken tortilla soup for some time now and this is the week I have it for dinner three days in a row since my husband is out of town. 

I call this my favorite dump meal; because that’s basically what you’re doing – dumping all the ingredients into a slow-cooker. Other than shredded the chicken later on, there is no real effort needed to go into preparing this. You’d never guess that though by how good it tastes!

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Southwestern Tortilla Soup
Serves 6
A flavorful soup that's easy to prep and cooks throughout the day, leaving your home smelling delicious.
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Prep Time
5 min
Cook Time
8 hr
Prep Time
5 min
Cook Time
8 hr
Ingredients
  1. 4 boneless, skinless chicken breasts
  2. 1 cup low-sodium chicken broth
  3. 28-ounce can diced tomatoes
  4. 10-ounce can rotel
  5. 15-ounce can black beans, drained and rinsed
  6. 15-ounce can pinto beans, drained and rinsed
  7. 15-ounce can sweet corn, drained
  8. 1 package taco seasoning
Instructions
  1. Add chicken breasts to to slow-cooker, followed by all other ingredients. Stir well to combine.
  2. Cook on low for 7 hours. Remove chicken from slow-cooker and shred into small pieces using two forks. Return to slow-cooker and cook for an additional hour.
  3. Serve with shredded cheese, lite sour cream and tortilla soups.
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Greek Chicken Salad

When I decided on prepping Greek Chicken Salad, I did it knowing that I could enjoy it in a variety of ways. There are times when I become less enthusiastic about a meal that I’ve got repeated throughout the week; especially if it’s one that I don’t look forward to in the first place. That’s also when I decided to make my own meal-plans instead of following others. I love food too much to not look forward to a meal!

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I remember the first time I had chicken salad. My mom had brought home a container of it from Sam’s Club. I knew that I loved tuna salad, but after tasting that particular chicken salad, I found that I loved chicken salad more. 

Chicken Salad doesn’t have to be a basic recipe with the same ingredients every time. It tastes great on a plate of spinach, overtop a fresh loaf of bread, on-top of a cucumber, with a handful of crackers, or even just by itself. There is no right or wrong way to enjoy or prepare chicken salad.

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Generally each recipe I’ve came across has included grapes as far as fruit goes, but I think my favorite combination has been grapes and apples. Both flavors compliment each other well and you’re adding another texture which is always a good thing. There’s no such thing as too much fruit and that goes for chicken salad as well.

You’re always welcomed to add additional ingredients. This particular recipe calls for greek seasoning, but if you do not have all of the spices needed to prepare that; you can always just use ½ cup mayonnaise and 1 tablespoon fresh lemon juice. 

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Doesn’t it look fantastic? I have to admit – I purposely prepared this shortly before lunch time so that after I was doing prepping the ingredients and taking photos, I could enjoy that open face chicken salad sandwich pictured above. And it was delicious. Enjoy!

Greek Chicken Salad
Serves 4
Chicken Salad can be a colorful recipe, with added ingredients and dressing adjusted.
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Prep Time
15 min
Total Time
15 min
Prep Time
15 min
Total Time
15 min
Ingredients
  1. 2 cups rotisserie chicken
  2. 1½ cups red grapes, halved
  3. medium apple, diced
  4. 1½ cups celery, diced
  5. ½ cup slivered almonds
  6. ½ cup mayonnaise
Greek Seasoning
  1. 1 tablespoon kosher salt
  2. 2 teaspoons dried basil
  3. 4 teaspoons dried oregano
  4. 1 teaspoons dried thyme
  5. 4 teaspoons garlic powder
  6. 4 teaspoons onion powder
  7. 2 teaspoons onion flakes
  8. 2 teaspoons dried dill
  9. 2 teaspoons ground pepper
  10. 2 teaspoons dried parsley
  11. 2 teaspoons dried rosemary
  12. 1 teaspoons cinnamon
  13. 1 teaspoons nutmeg
Instructions
  1. Using a medium size bowl, add mayonnaise and greek seasoning. Mix well.
  2. Combine chicken, grapes, apple, celery and almonds in a large mixing bowl. Add mayonnaise sauce and fold, covering all ingredients entirely. Chill for 10 minutes before serving.
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