Honey Lemon Grilled Chicken Recipe

Honey Lemon Grilled Chicken Recipe

Ingredients

• Zest of 1 lemon
• 1/4 Cup Lemon Juice
• 1/3 Cup Honey
• 1/4-1/3 Cup Fresh Basil, Chiffonade
• 6 Boneless Chicken Thighs

• Whisk together the honey, zest and lemon juice. Reserve a few tablespoons in a separate bowl.
• Place the chicken and marinade in a dish and cover. Refrigerate for 1-6 hours.
• Heat the grill to medium high heat and add the chicken. Cook for 4-6 minutes and flip. Baste with extra marinade and cook an additional 4-6 minutes depending on thickness. Remove from the grill and tent with foil for 3-5 minutes to allow juices to redistribute.
• Sprinkle with fresh basil and enjoy!

Chicken Broccoli Casserole

Chicken Broccoli Casserole
3 cups cooked shredded chicken
2 cups cooked and chopped broccoli
2 cans cream chicken soup
1/2 cup sour cream
pepper
2 1/2 cups shredded cheddar cheese
1 1/2 cups bread crumbs
1/2 stick butter, melted

Combine chicken, broccoli, cream soup, sour cream and pepper (to taste) in a bowl. Add in 1 cup cheddar cheese. Pour into a 2 qt baking dish. Top with remaining cheese. In a bowl combine butter and and bread crumbs. Sprinkle over casserole. Bake at 375 for 30-35 minutes, until bubbly and cheese is melted.

White Chicken Enchilada Casserole

White Chicken Enchilada Casserole
Ingredients:
4 chicken breasts, cooked and diced
1 (10.75 oz) can cream of chicken soup
2 (4 oz) cans diced green chilis
1 (16 oz) container sour cream
1/2 onion, finely diced
1/2 cup milk
1/2 teaspoon garlic salt
salt and pepper to taste
1 (10 oz) package tortilla chips
1 cup Monterrey Jack cheese, grated
1 cup cheddar cheese, grated
Directions:
Preheat oven to 350 degrees. Mix all ingredients except for the chips and cheeses together. Spray a 9×13″ baking pan with non-stick cooking spray. Place chips in the bottom of the baking pan and pour chicken mixture over chips. Top with grated cheese and bake for 30 minutes or until hot and bubbly. Serve with your favorite toppings (lettuce, tomato, salsa, avocado, hot sauce, etc).

Serves 6-8.

Chicken Taco Casserole

Chicken Taco Casserole

Ingredients:
1 (10 oz) bag tortilla chips
2 (10.75 oz) cans cream of chicken soup (I used 98% fat free)
1 1/2 cups sour cream (I used light)
1 (14 oz) can diced tomatoes and green chilis (Ro-tel)
1 can black beans, rinsed and drained
1 (1 oz) packet taco seasoning
3 cups chicken, cooked and shredded
2 cups cheddar cheese

Directions:
Preheat oven to 350 degrees.  Lightly grease a 9×13-inch pan.
In a large bowl, combine the chicken soup, sour cream, Ro-Tel, black beans, taco seasoning and chicken. Set aside.
Crush chips (I just crush them with my hands) and spread half of them on the bottom of the pan. Spread half of the chicken mixture over the tortillas.  Top with 1 cup of cheese.  Repeat layers.
Bake for 30 minutes, until bubbly and cheese is starting to brown.

Eggplant Chicken Thighs

The View: Eggplant Chicken Thighs Recipe Ingredients

• Chicken Thighs (bone-in, skin-on)
• Japanese Eggplant
• Brown Lentils
• Tomatoes
• Onion, diced
• Garlic
• Parsley
• Lemon
• Oregano
• Cumin
• Chicken Stock

The View: Eggplant Chicken Thighs Directions

1. Heat olive oil in a large pot on medium high.
2. Brown your chicken thighs on both sides until golden brown. Set aside.
3. Saute eggplant in olive oil.
4. Mix in onion, cilantro, cumin, and oregano.
5. Toast dry lentils for just 30 seconds in the pot.
6. Then mix in chicken stock and crushed tomatoes.
7. Return browned chicken to the pan.
8. Cover and simmer 30-40 until fork-tender.
9. Add bay leaf and chili flakes if desired.
10. Serve with fresh spinach leaves and pasta.
11. This makes great leftovers too, according to Daphne.

Daphne Oz said that shopping farmer’s markets is a great way to find deals on organic foods. Important things to find organic include thin-skinned fruits and berries. But other stuff, such as canned beans, can be bought at any store.

Chicken Rice Casserole

Chicken Rice Casserole
Kari Birdsley

Cooked Rice (I usually do 2-3 cups in the rice cooker for a 9x13 pan)
1 can cream of mushroom soup
chicken pieces
1 pkg dry onion soup

Grease casserole dish.  Add cooked rice to casserole dish.  Layer chicken pieces on top of the rice.  Cover with the cream of soup & onion soup mixture.  (I mix the onion soup & cream of mushroom soup in a separate bowl before pouring over the top of the chicken.)  Cover with foil and cook. 

Bake at 350 until heated through.  About 30-45 minutes.