Come Over To The Foodie Side

Posts tagged ‘Chicken’

Your Go To Healthy Chicken Cutlet Recipe

In college I was busier than I am now. I had a job, class and an internship and I would literally be running out the door with no time to cook during the week. For an eater like me, this proposed a challenge. How do I eat quality healthy food on the go?! Also, me being hungry is not good for ANYONE.

This is when I came up with a weekly healthy chicken. I would make this chicken every Sunday and keep it in my fridge for salads, sandwiches or dinners on the go.  I have to say it was one of the best ideas I’ve ever had. This chicken has enough flavors that it isn’t bland and at the same time it doesn’t have an overpowering flavor that makes it difficult to pair other ingredients with it.

This is really the chicken that anyone can make and not mess up.  So for all of you who say “I can’t cook”, trust me, try making this and see for yourself that you CAN cook. (more…)


Peachy Orange BBQ Chicken

When your typical BBQ meal becomes average to the same group of eaters, it’s time to think of something new. BBQ is just so easy when I’m in the mood to cook for others but would love to have it little less mess and the help of a BBQ master J

Usually when I’m grilling for more than just me and someone else I have someone on the grill manning the food so nothing burns, while I handle the kitchen duties.

What I LOVE about this chicken is that is has sweetness along with the little zing of the orange. It’s always great to have something you can grill that isn’t a burger or steak. It’s fun to surprise your guests who think they are coming over for a typical BBQ with something that will make their taste buds say “what’s this new bbq taste I’m experiencing here?”. (more…)

Buttermilk Panko Chicken

Panko (Japanese Breadcrumbs) is a great change-up to the classic Italian breadcrumb. Breaded chicken cutlets are my go to meal, because they never cease to please my eaters. Sometimes though as a cooker you want a little excitement  in your kitchen. When I’m looking to break away from the delicious classic that is breaded chicken cutlets, I’ll make something using panko as my base instead. (more…)

Spicy Cashew Chicken & Broccoli

As you all know I love cooking Asian influenced meals when I’m either pressed for time or really don’t want to do a lot of dishes. This is one of those one pot meals, easy to clean and easy to eat. I made this in a half hour so if you are ever looking for a quick fix healthy supper this is your go to recipe. (more…)

Yogurt Mustard Chicken

I’ve been making this chicken a lot for the past couple of months. I finally got to a point where I think it’s the best yet.  This chicken is moist from the yogurt marinade and also is a great healthy protein, packed with flavor! You HAVE to serve this with caramelized onions – it completes the flavoring and it just isn’t the same without them.


  • 2 – 2.5 lbs. Boneless skinless chicken breasts
  • 1 ½ Cups GREEK Yogurt ( I get the 0% fat one for the healthy part)
  • 2 Tbsp. STONE GROUND Mustard
  • 1 Tbsp. Fresh Thyme
  • 1 Tsp. Red Wine Vinegar
  • 1 Tbsp. Honey
  • Dash of salt and pepper
  • Olive Oil for the sauté pan

Combine all the ingredients into an air tight container (besides the olive oil). Marinate overnight.

Remove from the fridge the next day and let it “air” out a bit and get less cold. Heat a large pan with enough olive oil for a light layer on the pan (you can use a misto sprayer too!).

Once the pan is hot add the chicken and cook for 5 minutes per side or until it is no longer pink inside. This all depends on the thickness of the chicken. Serve with the caramelized onions.

Sautéed Onions:

  • Two large onion – sliced
  • Salt and pepper to taste
  • ½ tsp. Red Wine Vinegar
  • 1 tbsp. olive oil

Heat the oil in a small sauté pan on high heat. Once hot add the sliced onions and sauté  on high heat for 2 minutes then reduce to medium heat sprinkle with salt and pepper and the red wine vinegar and keep stirring for a good 15 – 20 minutes until they are brown. This means they are caramelized and filled with goodness!!


Lemon Thyme Chicken

I love cooking for the season I am in. Summer cooking is great because it’s light, refreshing and whenever you’re done eating you don’t feel like you need to sleep the food off for hours, which is usually what happens to me every night during the winter. This chicken has delicate flavoring without tasting bland, make it, taste it and see for yourself. J


  • 2-2.5 lbs. Boneless Skinless Chicken Breasts
  • 4 Garlic Cloves – Chopped
  • 2 Tbsp. Fresh Thyme
  • 2 Tbsp. Butter
  • 1 Cup White Wine
  • 1 Lemon – Juiced
  • Salt, Pepper and Garlic Powder to taste

Rinse the chicken breasts with cold water and pat dry. After cutting off all the fat from the breasts, lay them on your cutting board and sprinkle with salt, pepper and garlic powder. Spray a large sauté pan with your olive oil (or pam) and heat on high until the pan is heated through. Place the chicken in the pan and lower to medium heat and cook for 5-7 minutes per side or until barely pink inside.

Once the chicken is mostly cooked through, remove from the pan and set aside.

In the same pan add the chopped fresh garlic and cook for about a minute. Add the butter, thyme, white wine and lemon and bring to a simmer and stir until very well combined. Lower the heat so the sauce is on a very low simmer or not simmering at all and place the chicken back into the pan.

Cook for one minute per side in the sauce. Remove and plate the chicken. Let the sauce thicken while you’re platting by keeping the heat on a medium low-level. Once the sauce is at a thicker consistency remove from the heat and pour over the chicken and serve.

*serves 5-6 people

*this is great served with Greek Orzo Salad (recipe coming soon)

Miso Chicken

Asian flavors are one of my favorites to cook with. I find that it is really hard to make something in the Asian realm and it not come out good (unless you are you know who). There are basic ingredients that you know without a doubt goes well together on a protein or a veggie. This is why I always have in my house:  fresh garlic, soy sauce, fresh ginger and rice wine vinegar.  Whenever I need a low fuss quick meal I usually end up making something along the lines of Asian inspired cuisine.


Miso chicken is something I have been making for the past 4 -5 years and each time I make it I’ve fine-tuned it to be better than the last. I have finally reached a point on the delicious meter that makes me want to share this recipe with you.


I suggest marinating this chicken overnight but if you don’t have time it still works if you toss it around in the mixture and make it that night.




  • 1.5 – 2 lbs. of Boneless Skinless Chicken Breasts
  • 3 Tablespoons Red Miso Paste (look in the area in your supermarket that sells tofu… trust me it’s there)
  • 5 Pieces of Garlic – chopped
  • 1 Tablespoon Ginger – chopped
  • 1 Teaspoon Chili Oil
  • 1 Tablespoon Vegetable Oil
  • 2 Tablespoons Rice Wine Vinegar
  • Salt and Pepper to taste
  • Cornstarch – enough for coating


Combine all ingredients, besides the cornstarch, in a container and mix well so its coating the chicken, cover and marinate overnight.


Take the chicken out of the container and coat with cornstarch on each side. Add the chicken back into the marinade and toss it around a little bit. Heat 2 tablespoons of vegetable oil (or enough to coat the pan) in a large skillet. When the pan is hot enough that the chicken will make that sizzling noise, add the chicken. Cook for 5 minutes per side, or until it is no longer pink inside.

Serve with rice and veggies and you are good to go!



Tag Cloud