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- 1 Pound boneless, skinless chicken breast and 2 medium-sized pieces
- 1 Teaspoon chipotle powder
- 1 Teaspoon smoked paprika
- 1 Teaspoon orange zest
- Juice of 1 orange
- 2 Teaspoons apple cider vinegar
- 2 Teaspoons low-sodium tamari
- 1 clove garlic, minced
- 1/4 Cup chopped cilantro, save a few whole leaves for garnish
- 1/4 Cup roasted almonds
- 1 ripe avocado, peeled and sliced
- 2 whole roasted red bell peppers, sliced thin
- 4 Cups organic cooked quinoa
- 2 Cups cooked black beans, if using canned, rinse and drain well
Preheat oven to 400 degrees.
Place the chipotle powder, orange zest and juice, vinegar, tamari, garlic, cilantro, and almonds into a blender and puree until smooth.
Pour ¼ cup of this mixture onto the chicken and coat both sides. Place in a baking dish and sprinkle the smoked paprika right over the top.
Bake for 20 – 25 minutes, until just cooked through. Set aside and allow to rest for at least 5 minutes.
In the meantime combine the quinoa, corn and black beans in a medium sauce pan and add a splash of water. Heat through on medium heat until fully hot.
Stir in the red bell pepper and the rest of the sauce and divide onto 4 plates.
Slice chicken on an angle and divide onto the 4 portions of quinoa.
Top with a side of avocado and some whole leaves of cilantro.
Calories Per Serving632
Folate equivalent (total)275µg69%
Sweet & Smoky Chicken Breast, Organic, Daylesford (350g)
Perfect for Mediterranean-inspired casseroles, roasting and pan-frying, this organic Sweet & Smoky Chicken Breast from Daylesford is covered in a tangy mustard rub. Daylesford have carefully seasoned each breast with a delicious blend of natural spices, so all you need to do is cook and enjoy. On their high-welfare, organic farm in Gloucestershire, Daylesford’s chickens are reared slowly and roam freely, making their meat wonderfully tender and moist.
"Over thirty-five years ago, we began to turn our family’s farmland over to sustainable, organic farming, first in Staffordshire and then in the Cotswolds. What began as a simple passion for real food and a desire to feed our children better has grown into Daylesford as we know it today, one of the most sustainable organic farms in the UK,” says Carole Bamford, founder of Daylesford. With over 100 organic food awards under their belt, Daylesford are dedicated to growing, making and cooking seasonal, organic food. They’ve a few simple rules to help guide their way. The food must be fresh, full of flavour and as many natural vitamins and minerals that come from food that’s harvested (and eaten) at its best. Daylesford are true champions of organic, sustainable farming on their land in Gloucestershire and are fully certified by the Soil Association.
Chicken Breast* (98%), Sea Salt (0.6%), Sugar* (0.5%), Mustard Seeds* (0.4%), Smoked Paprika* (0.3%), Cumin Seeds*, Oregano*, Coriander Seeds*, Parsley*.
* = produced to organic standards.
For allergens, including cereals containing gluten, please see ingredients in bold.
Nutritional Information per 100g/ml
Energy (kJ): 495
Energy (kcal): 118
Fat (g): 2.3
of which saturates (g): 0.6
Carbohydrate (g): 0.7
of which sugars (g): 0.5
Fibre (g): 0.3
Protein (g): 23.4
Salt (g): 0.82
Keep refrigerated 0-5°C. Once pack is opened use on same day.
Suitabletor pan fry, BBQ and grill. Cook until there is no pink meat and the juices run clear before serving.
Suitable for freezing on day of purchase. Use within one month. Defrost fully before use. Do not refreeze once defrosted.
Food contact material: R/Pet/Pe And Pouch (Recyclable - Widely recyclable)
Lid/Cap: Pe Film (Not Currently Recyclable)
Labels: Gloss Paper (Not Currently Recyclable)
Contains BPA: No
Reviews ( 12 )
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For the most updated allergen and nutritional information, it is important that you read the ingredient statement printed on the packaging at the time of your purchase.
We are aware of allergies and sensitivities. We will always declare the following ingredients on our label in the ingredients statement - they will never be hidden under the notations of "spices" or "natural flavors":
- Tree Nuts (almonds, brazil nuts, cashews, hazelnut (filbert), macadamia nut, walnut)
- Gluten containing grains - including barley, rye, oats, spelt, triticale, and kamut
- Milk & Milk Products
- Monosodium Glutamate (or MSG)
- Yellow Dye #5 (Tartrazine)
- Sulfites over 10 ppm
If no ingredient statement appears on the product label, then the products is as it appears in the product name (e.g. black pepper). This labeling policy is compliant with US or Canadian food labeling laws, as appropriate. All our retail Extracts and Food Colors are formulated without gluten.
If any product has a Gluten Free claim, the product and the manufacturing line has been validated Gluten Free.
Our facilities have allergen, sanitation, and hygiene programs in place. Our employees follow good manufacturing practices and are trained in the importance of correct labeling and the necessity of performing thorough equipment clean-up and change over procedures to minimize cross-contact of ingredients.
Again, we encourage you to read the ingredients statement on your package at the time of purchase to ensure accurate, up to date information.
Quinoa Veggie Burgers with Pickled Red Onions
Nutrition: 470.8 calories, 20.8 g fat (6.5 g sat fat), 1006 mg sodium, 4.2 g fiber, 6.5 g sugar, 17.9 g protein
Tangy goat cheese and pickled red onions team up to take this unique veggie burger to the next level. Looking to go lighter on sodium? Give yourself a thinner layer of goat cheese, which can still add maximum flavor in minimal amounts.
Get the recipe from Love and Olive Oil.
What makes this chicken stew so healthy?
Chicken, sweet potatoes, and black beans&hellip have I mentioned how HEALTHY and nutrient-packed these three ingredients are? Let&rsquos take a look:
- is an excellent source of lean protein, all of the B vitamins, and has a broad spectrum of vitamins and minerals. Did you know just a 4 oz. portion of chicken breast is 70% of your daily value in protein? There are also so many options- a skinless breast has the least amount of fat, but is pricier, whereas a skin-on thigh has the most, but is cheaper. are ridiculously high in vitamin A with 214% of your daily value per a 1-cup serving, which is great for bone growth, eyesight, reproductive health, and immune system health. Their orange color makes them high in vitamin C and beta-carotene, similarly to carrots, which is absorbed better when sweet potatoes are eaten simultaneously with fat (the olive oil in this recipe alone is enough for this benefit). And let&rsquos not forget- their sweetness and texture makes them absolutely DELICIOUS! are high in folate and fiber, and provide key support for your digestive health. They&rsquore also a high source of plant protein and iron, which makes them key in any plant-based diet. Plus, they&rsquore SO inexpensive!
Smoky Chicken Sweet Potato and Black Bean Casserole
Arrange a rack in the middle of the oven and heat to 400 degrees F. Prepare a 9吉 inch baking dish by spraying lightly with olive or canola oil spray. Heat the olive oil in a large frying pan over medium heat until simmering. Add the sweet potatoes and cook until just heated through, about 5 minutes (they will not be cooked through). Transfer the sweet potatoes to a large bowl. Add the black beans, drained tomatoes, chicken, ¾ cup shredded cheese, smoked paprika, liquid smoke, cumin, chili powder, salt, and garlic. Stir to combine. Transfer to the baking dish and spread into an even layer. Sprinkle evenly with remaining ½ cup mozzarella cheese. Lightly spray a large sheet of aluminum foil with cooking spray. Place the foil oil-side down over the baking dish and cover tightly. Bake for 30 minutes. Uncover and bake until the sweet potatoes are tender and the cheese on top is browned in spots, about 30 minutes more. Let cool 10 minutes before serving.
- 1 tablespoon olive oil
- 4 skinless, boneless chicken breasts
- 2 teaspoons mesquite seasoning
- ½ (8 ounce) package shredded Mexican cheese blend
- ⅓ cup real bacon bits
- ⅓ cup sliced green onions
- ¼ cup mayonnaise
- 1 ½ teaspoons chipotle-flavored hot sauce (such as Tabasco® Chipotle Pepper Sauce)
Preheat oven to 400 degrees F (200 degrees C). Line a baking dish with aluminum foil brush with olive oil.
Season chicken breasts with mesquite seasoning and place in the prepared baking dish.
Mix cheese blend, bacon bits, green onions, mayonnaise, and chipotle-flavored hot sauce together in a small bowl. Spread mixture evenly over chicken.
Bake in the preheated oven until chicken is no longer pink in the center and an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 16 minutes. Turn off oven leave chicken inside for 2 minutes. Turn on broiler broil chicken on low until topping is golden, 2 to 3 minutes.
BBQ Chicken Quinoa Salad
BBQ Chicken Quinoa Salad is healthy, hearty, and full of fresh and flavorful ingredients. Enjoy for lunch or dinner!
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Have you ever come up with a fabulous idea for a recipe and thought to yourself, I’m a frickin’ genius!, only to realize after Googling said idea that you’re millionth person to the party?
Always looking for a new way to use quinoa in my cooking, as it’s a food Ben and I can both agree on (unlike onions, fruit, cream cheese, eel, squash, bacon wrapped giblets, cool whip, chevre, eggs, peanut noodles, or mushrooms) and can’t be beat in the nutritional department, I thought –
What if – just WHAT IF – I paired quinoa with summer staples like grilled chicken & corn, then drizzled it with a cool dressing of sweet BBQ sauce and creamy Greek yogurt, and called it thebestthingeverrrr?!
Well, I can tell you why it’s a popular idea, because BBQ Chicken Quinoa Salad is seriously unreal!
Full of over-the-top flavors like smoky grilled corn and sassy BBQ sauce, and protein-packed ingredients like grilled chicken, creamy black beans, and fluffy quinoa, BBQ Chicken Quinoa Salad is pretty much a healthy and delicious party on a plate.
Shrimp and Avocado Taco Salad
Use leftover grilled chicken and corn from your last BBQ, or even rotisserie chicken and frozen corn, to get BBQ Chicken Quinoa Salad to your table even faster. No matter the method, the fresh and satisfying flavors will still shine through!
Start by rinsing 1 cup quinoa in a fine mesh sieve under cold, running water. Do not skip this step! Quinoa has a naturally bitter coating called saponin which will ruin the final dish if it’s not rinsed off.
After rinsing the quinoa, combine it with 2 cups chicken broth in a small saucepan, then bring it to a boil on the stovetop.
Place a lid on top, lower the heat to medium low, then cook the quinoa for 20 minutes or so, until it’s light, fluffy, and springy.
Meanwhile, grill 2 chicken breasts seasoned with salt and pepper, and 2 ears shucked corn, over medium-high heat. The chicken should take about 4-5 minutes a side, and the corn will take just as long. A match made in grilling heaven!
Let the chicken cool off the grill for a few minutes, then shred or chop it up, and toss with enough of your favorite BBQ sauce to coat.
Then slice the charred kernels off the corn cob.
To make the BBQ sauce drizzle that goes on top of the dish, simply stir together 1/4 cup each BBQ sauce and plain Greek yogurt.
Top the cooked quinoa with shredded BBQ chicken and grilled corn, then add black beans and shredded cheddar cheese. Pop the dish in the microwave for 20 seconds to melt the cheese (if you want) then drizzle with the BBQ sauce dressing, and top with chopped cilantro. Finally, face plant!
Chicken BLT with Sweet Smoky Aioli
Combine the ground chicken or turkey with salt, pepper, and 1/4 cup flour or panko.
Blend together with your hands or a fork.
Divide mixture into 4 equal portions.
Flour a clean dry work surface with flour or panko and press each piece of ground poultry out into a thin disk flipping it over and adding more flour/panko as needed so it doesn’t stick.
Heat a sauté pan with a small amount of olive or coconut oil.
Place the flattened out disk into the hot pan and cook about 2-3 minutes per side being careful not to burn the breading.
Remove from the pan and let cool enough to touch.
Mix together all aioli ingredients until well combined.
When the wrap has cooled, spread with mayo or aioli, fill it with bacon, lettuce, and tomatoes.
Serve with additional sweet and smoky aioli as a dipping sauce and enjoy!
Note: This recipe can easily be quartered or halved to serve less. Or make all of the wraps at once and refrigerate or freeze for future use. Wraps can be eaten right out of the fridge or warmed. Leftover aioli can be placed in an airtight container and refrigerated.
Chicken and turkey are popular for being high in protein and low in saturated fats making a mealtime staple for athletes as well as in many healthy eating households. Falling back on the same old recipes starts to become mundane and a little too routine. Finding new ways to cook up the standard bird and keep it interesting (and keep your taste buds dancing) is time-consuming but in this series of recipes, I will highlight many different ways to prepare your poultry so your meal rotation is anything but boring. So whaddya say? Let’s play chicken!
Using thin pieces of ground cooked chicken in place of wraps or bread has revolutionized my thoughts on sandwiches and anything traditionally bready. When you press ground chicken or turkey thin and bread it like a schnitzel, the result is a thin piece of delicious protein that’s pliable yet sturdy enough to use as a wrap or taco shell to contain sandwich fillings. This method can be used in any sandwich application as a replacement for the bread increasing the protein punch and lowering the carb content.
A traditional BLT is revamped with a new “bread” for this recipe using a ground chicken-based wrap. This tasty and packable power lunch is great for days when you’re at the office or on the go. Try using a ground chicken wrap in any of your other favorite sandwiches!