This chicken is so good that Brendan took one bite (eyes closed, of course, which is his “tell” that something is seriously delicious) and said something so filthy it’s unprintable on this blog. The Greek yogurt and lemon marinade tenderizes the chicken over the course of a couple hours, and the mix of spices sinks all into it and combines to make some of the tastiest chicken I’ve ever had. This is a great make-ahead meal if you meal-prep, and it’ll keep for a full work week. I strongly recommend grilling this, as that just takes it to a whole other level.
Heavenly Chicken (serves 4)
1.5 lbs chicken breasts. I used thinly-sliced, but you could do regular size too.
1 6-oz (approx) container of plain greek yogurt – not fat-free. This is key.
Juice of one large lemon
1 tbsp. Garam Masala
1 tbsp. ground Ginger
1 tsp. Kosher salt
1 tsp. Paprika
1 tsp. Fresh Pepper
Combine the spices.
2. In a dish large enough to hold all the chicken, combine the greek yogurt and lemon. Combine until mixed well, then fold in all the spices.
3. Add chicken to the spiced greek yogurt mixture, then coat evenly, making sure all chicken surfaces are covered.
4. Marinate for at least four hours and up to ten.
5. Grill the chicken until it’s done, flipping once or twice and getting those nice grill marks (thanks Bren).
6. When chicken is fully cooked, serve with a nice root vegetable salad or save for a week’s worth of meal-prep deliciousness.
Texas is good at a lot of things, but they miss the mark on anything buffalo (wings, hoagies, bites, etc.). I’ve really been missing that food since we moved here, and finally came up with a recipe that solves my cravings, sneaks in some veggies and can even be made gluten-free. It’s awesome and one of my go-to’s when I need some comfort food.
BUFFALO CHICKEN MEATLOAF (serves 3-4)
1 Lb. ground chicken
1/3 c. blue cheese dressing, plus more for dipping
4 Tbsp. Frank’s Red Hot (or your favorite hot sauce)
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. garlic salt
1 tsp. onion powder
3 scallions (whites and greens)
1 large stalk celery, diced (plus more stalks for serving on the side)
1 large carrot, peeled and shredded
1/2 c. almond meal (or flour if you prefer)
Preheat oven to 375.
Combine all ingredients except for the blue cheese and Frank’s Red Hot.
Form into a meatloaf shape, place into a lightly greased pan.
Combine blue cheese & Frank’s Red Hot, pour over the meatloaf to coat.
5. Bake at 375 for about 45 minutes, carefully pouring off the runoff after about 25 minutes.
6. Let rest for about 5 minutes, them slice and serve with a drizzle of blue cheese and fresh-cut celery sticks.
Ok, to preface this – I am not “going gluten-free.” However, I’m half Sicilian, and I love pasta way too much. And I also have a wedding dress I need to fit into in seven months, so something’s got to be done. So for the past few weeks, I’ve been experimenting with gluten-free recipes during the week, and “cheating” during the weekends. It keeps me in check with what I’m consuming, especially down here in Texas, and the portion control piece of all of this is also working out better than I expected. After three months of indulging in our new city, it’s time to reign it back in. And it’s a testament to these recipes that Brendan had NO CLUE I’d decided to start eating, and cooking, gluten-free. These were seriously delicious.
PALEO CHICKEN TENDERS (serves 4)
1 lb. chicken breast or chicken tenders
1.5 C almond meal (Bob’s Red Mill makes a great combo of the meal/flour)
1/2 tsp. garlic powder
1/2 tsp. freshly cracked black pepper
1/2 tsp. kosher salt
2 eggs, lightly beaten
Preheat oven to 375.
Prep your setup: in one bowl, have the eggs. In another, larger bowl, combine the almond meal with the spices.
Using a fork (this will keep your hands from getting all breaded, themselves) dip the pieces of chicken first in the eggs, then on both sides in the almond meal, lightly pressing to make sure the almond meal forms a good coating on the chicken.
Spray a cooking sheet with cooking spray or rub some olive oil on it.
Place the “breaded” chicken on the baking sheet, then bake for 20-25 minutes, flipping once, until golden and chicken is cooked through.
Serve with a side of honey mustard – I made this by just combining dijon mustard with a little honey and a little mayo – and some green beans. So good.