Cuisine: Chicken

Veggie Kabobs

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Veggie Kabobs
This recipe can easily be modified to include meat by adding marinated beef or chicken cubes.
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Servings
Ingredients
  • 1 cup tomatoes chopped into chunks
  • 1 green bell pepper cut into chunks
  • 1 red onion cut into chunks
  • 2 squashes sliced into thick rounds
  • For the Marinade
  • 1/4 cup olive oil
  • 3 cloves garlic pressed
  • 1 juiced lemon
  • 1 tbsp Oregano chopped
  • 1 tbsp basil chopped
  • Kosher salt and freshly ground black pepper to taste
Servings
Ingredients
  • 1 cup tomatoes chopped into chunks
  • 1 green bell pepper cut into chunks
  • 1 red onion cut into chunks
  • 2 squashes sliced into thick rounds
  • For the Marinade
  • 1/4 cup olive oil
  • 3 cloves garlic pressed
  • 1 juiced lemon
  • 1 tbsp Oregano chopped
  • 1 tbsp basil chopped
  • Kosher salt and freshly ground black pepper to taste
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Instructions
  1. Preheat oven to 400 degrees F.
  2. In a small bowl, whisk together olive oil, garlic, lemon juice, oregano and basil; season with salt and pepper, to taste.
  3. Thread tomatoes, bell peppers, onion and squash onto skewers. Place skewers onto a baking sheet. Brush olive oil mixture onto the skewers and let sit for 10-15 minutes.
  4. Place into oven and roast until tender, about 10-12 minutes.*
  5. Serve immediately.

Fall Harvest Veggie Stir Fry

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Fall Harvest Veggie Stir Fry
Use whatever veggies, fresh herbs and cheese you have available. To make this a complete meal, add a protein source like pulse, chicken or maybe shrimp.
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Prep Time 15 minutes
Cook Time 15 minutes
Servings
Ingredients
  • 1 medium sweet potato scrubbed, cut into 4 lengthwise and then sliced into 1/8 slices
  • 1 medium apple cored, chopped
  • 4 cups greens washed and torn into 2 inch pieces
  • 1 large radish chopped
  • 1/8 cup leeks thinly sliced
  • 1/4 cups green onions sliced
  • 1 tsp butter
  • 1 tsp grapeseed oil
  • 1/8 cup chicken or vegetable broth optional
  • 1/4 tsp freshly ground black pepper
  • 1/4 cup Parsley chopped
  • 1/8 cup cheese shredded
Prep Time 15 minutes
Cook Time 15 minutes
Servings
Ingredients
  • 1 medium sweet potato scrubbed, cut into 4 lengthwise and then sliced into 1/8 slices
  • 1 medium apple cored, chopped
  • 4 cups greens washed and torn into 2 inch pieces
  • 1 large radish chopped
  • 1/8 cup leeks thinly sliced
  • 1/4 cups green onions sliced
  • 1 tsp butter
  • 1 tsp grapeseed oil
  • 1/8 cup chicken or vegetable broth optional
  • 1/4 tsp freshly ground black pepper
  • 1/4 cup Parsley chopped
  • 1/8 cup cheese shredded
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Instructions
  1. Preheat large skillet on medium heat
  2. Melt butter and add potatoes. Cook for 3-5 minutes, tossing so both sides are browned.
  3. Add grapeseed oil and apple, radish, onions and any sturdy greens, like collards.
  4. Stir fry for 2-3 minutes and add broth, if desired.
  5. Add the rest of the ingredients.
  6. Cook until desired consistency is reached.
  7. Stir cheese in until melted and distributed
  8. Voila!

Asian Beef Salad

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Asian Beef Salad
This delicious and easy salad packs tons of flavor into an easy to make ahead and pack and go dish. Based on Thai and Vietnamese dishes, this salad is a perfect replacement to the grilled chichen salad standby. The steak can be served hot or cold, either way it is sure to become a favorite.
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Servings
Ingredients
  • 2 tbsp dried coriander
  • 1/2 tsp black pepper
  • 1 pound flat iron steak or flank steak
  • Butter Crunch or boston lettuce
  • 1 cucumber sliced
  • 1 small red onion finely sliced
  • 1/2 cup cilantro leaves fresh, chopped
  • 1/2 Thai Basil chopped
  • 2 cups cooked jasmine or brown rice
  • For the Marinade
  • 1 Juiced lime or lemon
  • 2 tbsp brown sugar
  • 2 tbsp soy sauce
  • 2 tbsp Teriyaki sauce or Hoisin sauce
  • 3 cloves garlic minced
  • +for the dressing=
  • 4 tbsp Fish Sauce
  • 4 tbsp lime or lemon juice
  • 1 tbsp soy sauce
  • 2 tsp fresh red chili Or 1 Tbsp friend pepper flakes
  • 2 tsp brown sugar
Servings
Ingredients
  • 2 tbsp dried coriander
  • 1/2 tsp black pepper
  • 1 pound flat iron steak or flank steak
  • Butter Crunch or boston lettuce
  • 1 cucumber sliced
  • 1 small red onion finely sliced
  • 1/2 cup cilantro leaves fresh, chopped
  • 1/2 Thai Basil chopped
  • 2 cups cooked jasmine or brown rice
  • For the Marinade
  • 1 Juiced lime or lemon
  • 2 tbsp brown sugar
  • 2 tbsp soy sauce
  • 2 tbsp Teriyaki sauce or Hoisin sauce
  • 3 cloves garlic minced
  • +for the dressing=
  • 4 tbsp Fish Sauce
  • 4 tbsp lime or lemon juice
  • 1 tbsp soy sauce
  • 2 tsp fresh red chili Or 1 Tbsp friend pepper flakes
  • 2 tsp brown sugar
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Instructions
  1. Mix all ingredients together and coat steak well. Cover and marinade in the refrigerator as long as possible (preferably overnight) turning the meat several times.
  2. For the Dressing Blend all ingredients in a blender or food processor
  3. For the Salad Slice steak as thinly as possible Layer the lettuce, cucumbers, onions (and any other veggies you wish to add) Top with rice and sliced steak Add dressing and toss

Maple Mustard Chicken

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Maple Mustard Chicken
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Prep Time 15 minutes
Cook Time 45 minutes
Servings
Ingredients
  • 4 5-oz chicken breasts free range
  • 1/4 tsp salt
  • 1/2 tsp freshly ground pepper
  • 2 tsp olive oil
  • 2 tbsp chicken broth
  • 2 tbsp white wine
  • 1/4 cup pure maple syrup
  • 2 tsp thyme fresh, lightly crushed
  • 3 cloves garlic thinly sliced
  • 1 tbsp apple cider vinegar
  • 1 tsp stone ground mustard
Prep Time 15 minutes
Cook Time 45 minutes
Servings
Ingredients
  • 4 5-oz chicken breasts free range
  • 1/4 tsp salt
  • 1/2 tsp freshly ground pepper
  • 2 tsp olive oil
  • 2 tbsp chicken broth
  • 2 tbsp white wine
  • 1/4 cup pure maple syrup
  • 2 tsp thyme fresh, lightly crushed
  • 3 cloves garlic thinly sliced
  • 1 tbsp apple cider vinegar
  • 1 tsp stone ground mustard
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Instructions
  1. Rub salt and pepper on chicken.
  2. Leave for 30 minutes to tenderize.
  3. Preheat oven to 400 degrees.
  4. Heat oven safe skillet over medium high temperature.
  5. Add olive oil and when hot, add chicken.
  6. Brown chicken on both sides and remove from skillet.
  7. Add broth, wine, syrup, thyme and garlic.
  8. Cook over medium heat for 2 minutes, stirring frequently.
  9. Add vinegar and mustard, cook for an additional minute, stirring frequently. Add chicken back to the skillet.
  10. Spoon sauce over chicken and roast in oven for 10 minutes.
  11. Remove chicken and let stand for 5 minutes.
  12. Cook and stir sauce over medium heat, on the stove top, for another minute, and then pour over chicken.

Mexican Fiesta Burritos

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Mexican Fiesta Burritos
A quick and easy recipe!
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Prep Time 15 minutes
Cook Time 20 minutes
Servings
Ingredients
  • 1 pound chicken tenders or lean steak cut into 2 inch pieces
  • Non-stick spray
  • 1 tsp dry mustard
  • 1 tsp chili powder
  • 2 tsps paprika
  • 1/4 tsp red pepper
  • 1 jar salsa
  • 1 tomato chopped
  • Spinach leaves
  • 1/2 cup grated cheese
  • 1 tbsp sour cream fat free
Prep Time 15 minutes
Cook Time 20 minutes
Servings
Ingredients
  • 1 pound chicken tenders or lean steak cut into 2 inch pieces
  • Non-stick spray
  • 1 tsp dry mustard
  • 1 tsp chili powder
  • 2 tsps paprika
  • 1/4 tsp red pepper
  • 1 jar salsa
  • 1 tomato chopped
  • Spinach leaves
  • 1/2 cup grated cheese
  • 1 tbsp sour cream fat free
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Instructions
  1. Spray a skillet with non-stick spray and place on medium heat.
  2. Add chicken.
  3. Sprinkle chicken with dry mustard, chili powder, paprika and pepper.
  4. Stir-fry until golden brown.
  5. Add in one jar of salsa, cover and simmer for 15 minutes.
  6. Wrap in heated burrito shell with dark green lettuce or raw spinach leaves, grape tomatoes cut in half and your choice of grated low fat cheddar cheese and/or low fat sour cream.

Chicken Provence

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Chicken Provence
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Prep Time 10 minutes
Cook Time 4-6 hours
Servings
Ingredients
  • 1 chicken cut up and skinned or 6 skinless breasts or thighs
  • 1 large onion chopped in large pieces
  • 3 stalks Celery cut in sections
  • 15 small baby carrots cut into bite size pieces
  • 1 package Mushrooms sliced
  • For the Sauce
  • 1 14 oz can cream of mushroom soup Healthy Request brand
  • 1 14 oz chicken broth fat free low sodium
  • 1/2 cup water
  • 1/4 cup red wine
  • 1/4 cup Balsamic Vinegar
  • 1 tbsp olive oil
  • 2 tbsp Herbs from Provence
  • 5 tbsp stems fresh rosemary stripped
  • 1 tbsp Parsley Dried or several sprigs chopped fresh parsley
  • 1 tsp Tumeric
  • 1 tsp roasted garlic
  • 1 tbsp Grey poupon
  • Salt/pepper to taste
Prep Time 10 minutes
Cook Time 4-6 hours
Servings
Ingredients
  • 1 chicken cut up and skinned or 6 skinless breasts or thighs
  • 1 large onion chopped in large pieces
  • 3 stalks Celery cut in sections
  • 15 small baby carrots cut into bite size pieces
  • 1 package Mushrooms sliced
  • For the Sauce
  • 1 14 oz can cream of mushroom soup Healthy Request brand
  • 1 14 oz chicken broth fat free low sodium
  • 1/2 cup water
  • 1/4 cup red wine
  • 1/4 cup Balsamic Vinegar
  • 1 tbsp olive oil
  • 2 tbsp Herbs from Provence
  • 5 tbsp stems fresh rosemary stripped
  • 1 tbsp Parsley Dried or several sprigs chopped fresh parsley
  • 1 tsp Tumeric
  • 1 tsp roasted garlic
  • 1 tbsp Grey poupon
  • Salt/pepper to taste
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Instructions
  1. Mix all ingredients in a saucepan – bring to boil and simmer for ten minutes, stirring occasionally.
  2. pray slow cooker with olive oil spray. Place chicken and vegetables in slow cooker, and top with sauce. Sprinkle extra dried parsley, pepper and herbs from Provence on top for color. Cook for 4 hours on high or 6-8 hours on low.
  3. Serve with brown rice and salad or veggies.

Hummus Wrap

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Hummus Wrap
A super easy sandwich for lunch!
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Prep Time 10 minutes
Servings
Ingredients
  • 1 tortilla large, whole grain
  • 1/2 cup hummus (make your own!)
  • 3/4 cup fresh seasonal, local veggies from your garden or Farmers’ Market. Saturday we used mixed greens like arugula, radish, tender collard & mustard, plus chopped radish root.
  • vinegar (Pick your favorite!)
  • chicken plain boiled (optional)
Prep Time 10 minutes
Servings
Ingredients
  • 1 tortilla large, whole grain
  • 1/2 cup hummus (make your own!)
  • 3/4 cup fresh seasonal, local veggies from your garden or Farmers’ Market. Saturday we used mixed greens like arugula, radish, tender collard & mustard, plus chopped radish root.
  • vinegar (Pick your favorite!)
  • chicken plain boiled (optional)
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Instructions
  1. Spread the hummus on the tortilla.
  2. Layer the veggies on the hummus.
  3. Sprinkle with vinegar and roll!

Lemon Chicken with Cucumber Sauce

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Lemon Chicken with Cucumber Sauce
This chicken dish is best with thighs and grilled.
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Prep Time 15 minutes
Cook Time 20 minutes
Servings
Ingredients
Marinade
  • 1 lb chicken
  • 2 lemon juiced
  • 4 tbsp dill fresh, chopped
  • 1 tbsp local honey (Local!)
Cucumber sauce
  • 1 large cucumber
  • 2 cups greek yogurt plain
  • 2 tbsp honey (Local!)
  • 2 cloves garlic fresh
  • Salt and Pepper to taste
Prep Time 15 minutes
Cook Time 20 minutes
Servings
Ingredients
Marinade
  • 1 lb chicken
  • 2 lemon juiced
  • 4 tbsp dill fresh, chopped
  • 1 tbsp local honey (Local!)
Cucumber sauce
  • 1 large cucumber
  • 2 cups greek yogurt plain
  • 2 tbsp honey (Local!)
  • 2 cloves garlic fresh
  • Salt and Pepper to taste
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Instructions
For marinade
  1. In a small bowl combine: 2 Tbsps of the chopped dill, honey, juice of 1 lemon, and minced garlic.
  2. Place chicken in large bowl and pour marinade over it mixing to coat well.
For cucumber sauce
  1. In a medium bowl combine yogurt, chopped cucumber, the remainder of the dill, the juice of 1 lemon, and salt and pepper to taste.
  2. Grill chicken (or bake) until cooked thoroughly.
  3. Top with yogurt sauce.
  4. Serve with green beans and roasted red potatoes.

White Chicken Chili

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White Chicken Chili
This hearty dish is a wonderful alternative to a regular beef chili and also contains many beneficial herbs including turmeric which may help prevent cancer, Alzheimer’s, heartburn and arthritis.
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Prep Time 20 minutes
Cook Time 1 hour
Servings
Ingredients
  • 8 oz cooked chicken skinless, boneless, shredded white or dark meat
  • 1 medium onion chopped
  • 4 oz Mushrooms sliced
  • 1/2 pound Fresh kale chopped
  • 1 14 oz can chicken broth low fat and reduced sodium
  • 2 cups water
  • 1 15.5 oz can Navy beans drained and rinsed
  • 1 15.5 oz can White corn drained and rinsed
  • 1 4.5 oz can Green chilies chopped
  • 2 tsp Lemon pepper seasoning
  • 2 tsp dried parsley or 1/4 cup fresh parsley
  • 1 tsp roasted garlic this comes in a jar (or use 1 minced garlic clove)
  • 1/2 tsp Cumin
  • 1/2 tsp chili powder
  • 1/2 tsp dried mustard
  • 1/2 tsp Turmeric
  • black pepper to taste
  • 1-2 Tbs. olive oil
Prep Time 20 minutes
Cook Time 1 hour
Servings
Ingredients
  • 8 oz cooked chicken skinless, boneless, shredded white or dark meat
  • 1 medium onion chopped
  • 4 oz Mushrooms sliced
  • 1/2 pound Fresh kale chopped
  • 1 14 oz can chicken broth low fat and reduced sodium
  • 2 cups water
  • 1 15.5 oz can Navy beans drained and rinsed
  • 1 15.5 oz can White corn drained and rinsed
  • 1 4.5 oz can Green chilies chopped
  • 2 tsp Lemon pepper seasoning
  • 2 tsp dried parsley or 1/4 cup fresh parsley
  • 1 tsp roasted garlic this comes in a jar (or use 1 minced garlic clove)
  • 1/2 tsp Cumin
  • 1/2 tsp chili powder
  • 1/2 tsp dried mustard
  • 1/2 tsp Turmeric
  • black pepper to taste
  • 1-2 Tbs. olive oil
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Instructions
  1. In a large stockpot, saute onions and garlic in olive oil stirring until translucent.
  2. Add chicken, onion, mushrooms, chicken broth, water, navy beans, corn, chilies, garlic and seasonings. For a thicker soup puree or mash 1/2 of the can of beans before adding.
  3. Bring to a boil and then simmer for 45 minutes to one hour, stirring occasionally. Taste and adjust seasonings as desired
  4. Add kale in the last few minutes and cook until tender. Serve hot.

Honey Mustard Chicken with Roasted New Potatoes

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Honey Mustard Chicken with Roasted New Potatoes
A great twist on a classic dish with lots of flavors. This sweet and savory chicken dish comes together quickly- perfect for weeknights.
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Prep Time 15 minutes
Cook Time 50 minutes
Servings
Ingredients
Main
  • 4 Chicken thighs skinned (use local free range)
  • 1 lb red potatoes small potatoes, cut into halves
  • Pepper to taste
  • olive oil
Honey Mustard Paste
  • 1/4 cup Dijon mustard
  • 2 tbsp honey
  • 1 tbsp thyme minced
  • 1 bunch green onion minced (easy to grow, on your own!)
Prep Time 15 minutes
Cook Time 50 minutes
Servings
Ingredients
Main
  • 4 Chicken thighs skinned (use local free range)
  • 1 lb red potatoes small potatoes, cut into halves
  • Pepper to taste
  • olive oil
Honey Mustard Paste
  • 1/4 cup Dijon mustard
  • 2 tbsp honey
  • 1 tbsp thyme minced
  • 1 bunch green onion minced (easy to grow, on your own!)
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Instructions
  1. Preheat oven to 375 degrees F
  2. Sprinkle chicken with pepper.  Place in 13 x 9-inch baking dish.  Combine mustard, honey, onion & thyme, in a small bowl to form a paste.  Spread over chicken, covering completely.
  3. Add potatoes to pan & sprinkle with olive oil. Sprinkle potatoes with pepper.
  4. Bake about 50 minutes, stirring potatoes once until potatoes and chicken are tender.
Recipe Notes

You may have to add a little water or white wine to scrape the drippings at the end.

On Track Lifestyles
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The information contained on this blog, website, and related content (such as Instagram or Facebook posts) are of a general nature and intended as a self-help tool, for your own use. While all content is written by a registered dietitian and strives to provide only accurate, scientific-based information, your specific health needs may or may not apply to the content contained on this website and related content. It is not intended to diagnose or treat any specific medical condition.  All content is copyrighted, and must be used only with permission and citation to ontracklifestyles.com.  Neither Kitty Finklea, RDN, LD, Anita Longan, RDN, LD or On Track Lifestyles, LLC shall be liable for any direct, indirect, incidental, consequential, or other damages which may result from the information and content. Furthermore, you are advised to consult a licensed health care professional before starting any supplement, dietary, or exercise program. These statements have not been evaluated by the Food and Drug Administration. Products on this website or linked to this website are not intended to diagnose, treat, cure, or prevent any diseases.

By viewing this website or anything made available on or through this website, you are agreeing to accept all parts of this Disclaimer.

 

Copyright 2020 On Track Lifestyles. All Rights Reserved.

On Track Lifestyles
PO Box 13641
Florence, SC 29505

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(843) 580-4335 – Phone
(888) 803-4919 – Fax

info@ontracklifestyles.com

For Educational and Informational Purposes Only

The information contained on this blog, website, and related content (such as Instagram or Facebook posts) are of a general nature and intended as a self-help tool, for your own use. While all content is written by a registered dietitian and strives to provide only accurate, scientific-based information, your specific health needs may or may not apply to the content contained on this website and related content. It is not intended to diagnose or treat any specific medical condition.  All content is copyrighted, and must be used only with permission and citation to ontracklifestyles.com.  Neither Kitty Finklea, RDN, LD, Anita Longan, RDN, LD or On Track Lifestyles, LLC shall be liable for any direct, indirect, incidental, consequential, or other damages which may result from the information and content. Furthermore, you are advised to consult a licensed health care professional before starting any supplement, dietary, or exercise program. These statements have not been evaluated by the Food and Drug Administration. Products on this website or linked to this website are not intended to diagnose, treat, cure, or prevent any diseases.

By viewing this website or anything made available on or through this website, you are agreeing to accept all parts of this Disclaimer.

 

Copyright 2020 On Track Lifestyles. All Rights Reserved.