These are my favorite Greek Chicken recipes you’ll want to add to your dinner plans.

Greek Chicken Kabobs

In this recipe, I alternated chicken with summer yellow zucchini. Feel free to switch the vegetables and for a twist try add fresh peach slices.

These only take about six minutes to grill. Serve over rice or cauliflower rice. RECIPE HERE

Greek Chicken Thighs on the Grill

Grilled Greek Chicken Thighs can be done either reverse sear (my choice) or direct grill. Reverse sear is longer, but worth it. RECIPE HERE

Ingredients for Greek Chickenb Marinade

This marinade is so good. I suggest you do use the honey at the end and don’t skip the dill. You will marinate chicken in half, and reserve the other half for the end.

• Extra Virgin Olive Oil
• Fresh Lemon Juice
• Fresh Oregano (dry if you don’t have)
• Fresh Thyme
• Fresh Garlic
• Fresh Dill (DON’T SKIP THE DILL)
• Honey (optional, put on in marinade that is used for serving).

Grilled Spatchcock Chicken with Greek Chicken Marinade

You can grill the chicken or roast in the oven. You can either prepare a whole chicken spatchcock style or buy it at already prepared (Bell and Evans sells spatchcock chicken at Whole Foods). If you prepare it yourself, you cut the backbone out with a sharp knife, press down and flatten the chicken. Rinse in cold water. Dry with paper towel before marinating. RECIPE HERE

Serve with this delicious Greek inspired cauliflower.

Summer Vegetable Recipes

• Grilled Zucchini
• Honey Baked Goat Cheese Salad
• Green Salad Blackberry Corn
• Grilled Corn and Tomato Salad
• Triple Crunch Cabbage Salad
• Olive Feta Salad

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Grilled Spatchcock Chicken, Greek Style

Greek Style herbs and honey marinated Spatchcocked Chicken on Grill

Course Entree

Cuisine Greek

Keyword Greek Chicken

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Marinade Time 3 hours hours

Servings 4 servings

Ingredients

• 1/2 cups olive oil
• 1 lemon zest and juice
• 1 tablespoons fresh oregano chopped
• 4 sprigs fresh thyme
• 2 garlic cloves minced
• 1 teaspoon salt
• 1 tablespoons fresh dill chopped
• 1/2 teaspoon black pepper
• 1 tablespoon honey (use at end)

Instructions

Marinade

• Whisk together olive oil, lemon juice, garlic, and all herbs except the fresh dill.
• Use 1/2 marinade to marinate chicken for up to one day or at least one hour. Reserve the other half for once chicken is cooked.

The post Greek Chicken Marinade with Recipes for the Grill appeared first on Spinach Tiger.

Once you’ve spent ten minutes gathering all your ingredients, you will spend about 15 minutes at the stove.

You can make this with boneless chicken breasts or boneless thighs. In other posts, I made a very similar recipe with salmon and then with shrimp. Don’t be afraid to use thighs instead of breasts. They can be tastier and are more affordable.

Ingredients

• Boneless Chicken Breasts or Thighs
• Shallots (can use onion, but shallots are more flavor)
• Garlic
• Sun Dried Tomatoes (I use jar in oil and chop)
• Heavy Cream
• White Wine
• Pecorino or Parmesan Cheese
• Spinach (I buy pre-washed, organic) and use the entire container

Process for Creamy Tuscan Chicken

It’s important to get everything measured and ready, as this recipe moves fast.

• If using chicken breasts, place between plastic or parchment paper and flatten with a rolling pin. You want the chicken cutlets thin, but not too thin, about 1/2 inch. Chicken swells up when cooking, so keep that in mind. If using boneless thighs, the meat is already thin enough.
• Have butter and oil ready.
• Pre-Chop: Sun Dried Tomatoes, Shallots, Garlic, Parsley (for garnish).
• Measure out: Wine, Heavy Cream
• Pre-grate pecorino or romano cheese.
• Spinach: If not pre-washed, wash and dry thoroughly.

Tips

• Make sure pan is large enough to handle the chicken, sauce and spinach.
• Don’t overcook the chicken breasts, or they will be dry and tough.
• If you substitute sun-dried tomatoes with cherry tomatoes, add a good squeeze of lemon.
• Make this dish dairy free, skipping butter and cheese, substituting heavy cream with coconut milk.
• Replace white wine with 2 tablespoons lemon juice.
• Serve with mashed potatoes, rice or cauliflower rice.
• Leftovers can be refrigerated and reheated in the oven at 350 degrees F.

Similar Recipes

• Chicken Dijon
• Chicken with Mustard Cream Sauce
• Greek Chicken Thighs
• Chicken Francaise with Lemon Sauce
• Chicken Picatta with Lemon and Capers

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Creamy Tuscan Chicken

Creamy Tuscan Chicken with Sun Dried Tomatoes and White Wine

Course Entree

Cuisine American

Keyword shrimp

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Servings 4

Ingredients

• 4 pound boneless chicken breasts (or 8 thighs)
• 3 tablespoons butter
• 3 tablespoons olive oil (or avocado oil)
• 2 small shallots minced
• 3 cloves garlic
• 1/2 cup white wine
• 1 cup heavy cream see notes
• 1/2 cup chopped sun dried tomatoes
• 1/2 cup parmesan or romano pecorino cheese grated
• 3 handfuls spinach leaves
• 1 tablespoon flat Italian parsley
• 1 teaspoon salt
• 1 teaspoon black pepper or to test
• 1/4 teaspoon red chili flakes optional

Instructions

• Get all ingredients in place, as this recipe is made quickly. Chop shallots. Prepare fresh garlic. Chop sun dried tomatoes. Measure out wine, cream. Wash and dry spinach (I use a pre-washed).
• Pound boneless chicken breasts to about 1/4 inch. Cut in half.
• Melt 1 tablespoon of butter in pan with 2 tablespoon of olive oil. You can use a dutch oven, a frying pan, or enameled pan as I did. Do not use a cast iron pan.
• Saute chicken on medium heat. Add more oil if needed. You may have to fry chicken in two rotations, as you want to give chicken room in pan. Sautè about 4 minutes each side. Remove from pan.
• Add remaining butter to pan. Add chopped shallots and soften. Add garlic and sautè for a minute.
• Have a lid at the ready and add in wine. Sometimes when wine hits fat it will shoot straight up, so a lid is important for about a minute.
• Add in heavy cream, sun dried tomatoes and optional red chili flakes. Add in pecorino or parmesan cheese.
• Add in spinach leaves. Add chicken back in and turn off heat.
• Sprinkle with chopped parsley.
• Season to taste with salt and pepper.

The post Creamy Tuscan Chicken appeared first on Spinach Tiger.

What is Chicken Francaise?

Chicken francaise is an egg battered chicken cutlet served with a lemon butter wine sauce.

History of Chicken Francaise

Chicken Francaise can also be spelled chicken francese. Both are considered correct.

This is not a dish from France or from Italy. It was created in America in Rochester, New York in place of the Italian Veal Francese. It is considered an Italian American creation, either in protest to veal or that chicken was more affordable.

How is Chicken Francaise Different from Chicken Picatta?

While both dishes use chicken and lemon, they are different, and I have a chicken picatta recipe here.

• Both recipes use boneless chicken breasts.
• Chicken Francaise is dredged in flour, then egg finish whereas chicken piccata often skip egg altogether and dredge in flour, sometimes with additional parmesan cheese. My keto friendly recipe for chicken piccata does use egg and almond flour.
• Chicken piccata is always is served with squeezed lemon and capers.
• Chicken francaise is served with lemon wine butter sauce, capers optional.

Traditional Chicken Francaise is made with boneless chicken breasts, dredged in flour and then dipped in egg. Unlike other dishes, it is not dipped back into flour or breadcrumbs, but immediately put into a pan with hot oil. The egg batter browns in a most unique and crispy way. The chicken is then topped with a lemon wine sauce.

Various Ways To Make Grain Free Chicken Francaise

• No flour, just egg finish with some optional pecorino romano
• Coconut flour, egg finish
• Almond flour, egg finish
• Flour dredge, egg finish
• Salt, Pepper
• Lemon

I’ve tried all various ways and believe it or not, I liked it with just the egg batter, first dipped into grated pecorino romano cheese, making this nut free, grain free, and very clean keto.

You can prepare the traditional way with a flour dredge before the egg battle, or try the other options. The key is to make sure the oil is hot and not to turn the chicken until the first side is done or it may stick. When done, set chicken aside while making the lemon wine sauce.

When is the Chicken Done?

The Chicken is done at 165 F. I always use a meat thermometer to be sure. Some recipes return the chicken back into the sauce. I prefer to cook the chicken all the way through on top of the stove, remove to warming platter, make the sauce and pour the sauce over the chicken.

Lemon Wine Sauce

• Lemon Juice
• Lemon
• White Wine
• Butter
• Chicken Broth
• Heavy Cream (optional)

Chicken Francaise is always topped with a lemon wine sauce, which is fairly easy to make. Sliced lemons are placed in hot pan with butter, white wine, lemon juice and chicken broth. Some recipes will add heavy cream or flour to thicken. I will either add heavy cream or a very small amount of xanthan gum to thicken.

See my recipe here for how to make a xanthan gum gel. This is very useful flour substitute for thickening sauces without grains.

This is a dish that should be eaten immediately once the sauce is finished. However, I have refrigerated left over chicken francaise and it was still good heated up.

Sides for Grain Free Chicken Francaise

In keeping with a grain free dinner, good sides could include cauliflower mash and or a good green salad.

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Chicken Francaise with Lemon Sauce

Chicken Cutlets made with no grains and a Lemon Sauce

Course Entree

Cuisine American

Keyword chicken breast, chicken francaise

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Servings 4 servings

Ingredients

• 4 boneless chicken breasts
• 4 eggs
• 1/3 cup pecorino romano see notes for options
• 2 tablespoons finely chopped parsley
• 3 tablespoons water
• Salt and freshly ground black pepper
• 1/2 lemon thinly sliced in rounds

Lemon Sauce

• 1/2 lemon for juice
• 1/2 lemon for thin lemon slices.
• 1 cup chicken broth
• 1/2 cup dry white wine
• butter
• 1/2 teaspoon xanthan gum or see notes for option

Instructions

Chicken Cutlets

• Pound chicken to flatten cutlets. Season with salt and pepper.
• Place pecorino and half parsley in a dish for dredging.
• Beat eggs. Season with salt.
• Heat avocado oil in large frying pan.
• Dip chicken into cheese, followed by egg.
• Place into frying pan. Cook about four minutes each side. Turn when chicken easily moves. Chicken needs to be at 165 F. Place on paper towels. Make sauce.

Lemon Sauce

• Using same pan, add lemon slices, cook for a minute. Add broth, lemon juice. white wine and simmer until the alcohol burns off. Add butter and xanthan gum or xanthan gum gel and stir continually until sauce is thickened.
• At this point, you can return the chicken to the sauce or pour the sauce over the chicken. Serve with lemon slices, salt, pepper and parsley

Notes

You can dredge chicken francaise in flour before egg dip. 

You can use coconut flour, almond flour or just pecorino cheese prior to egg dip for grain free option.

Instead of using flour for lemon sauce, use a few tablespoons heavy cream, xanthan gum or xanthan gum gel. 

The post Best Recipe for Chicken Francaise appeared first on Spinach Tiger.

My immediate response was to smell it and take in the aromatics of thyme, sumac and sesame seeds. Everyone here already knows I think thyme is the universal perfect herb and I grow it year round. It can jump into almost any dish and into some desserts.

My appetite for good food is only surpassed by my appetite for food knowledge.

What is Za’atar?

Za’atar is a spice blend made from dried thyme, sumac, marjoram and toasted sesame seeds. It’s the sesame seeds that give that extra something something, and it’s a spice you can make at home. I now order it from Amazon as this brand was recommended to me. Za’atar means thyme in arabic. Thyme is also frequently used in Italian and French dishes.

Sumac is a small shrub with grown with red clusters that has a tangy lemony flavor. You can use lemon zest in its place if you’re going to use it as its made.

Some commercial brands may include roasted flour, so be sure to read the ingredient list when ordering. This is a gluten free and keto friendly brand.

Can I Make Za’atar at home?

Yes, you can. Here is a recipe.

• 3 tablespoons dried thyme
• 1 tablespoon toasted sesame seeds
• 1 tablespoon ground sumac
• 1 tablespoon marjoram and a little sea salt.

 How can I use Za’atar?

I love it sprinkled on meat, such as lamb and  chicken. However, you can add a little to your vinaigrette, a dip, roasted potatoes, roasted vegetables, flat breads and soups. Try it with olive oil and bread or with cheese. Za’atar loves lamb! I like to add in lemon slices like I did with this za’atar chicken.

I recently did my DNA test and it seems that somewhere in our ancestry, aside from Italian, we have some middle eastern and North African roots. So, it’s no wonder I love this food and also tend to cook a lot with fruit and nuts in my savory dishes.  You could easily throw some pomegranate seeds on this dish as often seen in many middle eastern dishes as it adds a little sweetness, texture and good health.

Where does Za’atar come from?

This is a spice blend from the middle east and Mediterranean.

Does Za’atar Have Health Benefits?

Absolutely, as za’atar has been used for medicinal purposes, is packed with anti-oxidants and anti-inflammatory benefits.

Why is this Za’atar Chicken so Delicious?

The flavors work together well, but I also started with air-chilled chicken, which is by far the tastiest. Thyme is nearly a universally loved herb that wakes food up aromatically, yet gently. When I do baked chicken pieces, I find a green bell pepper adds a little something to chicken as does an onion. The lemon slices top it off with that extra zest.

Is Za’atar Chicken an Easy Dinner?

Yes, here’s is the dish everyone will love. It tastes like a lot more effort went into it, but it it’s about a five minute prep job, and is done in about 45 minutes in the oven. This is big fat healthy food at its easiest and tastiest. Make a huge pan of this as this is a very good dish left over.

Is Za’atar Chicken Keto Friendly, Paleo Friendly?

Za’atar chicken is a naturally keto and paleo friendly dish. I chose to add in turnips instead of potatoes to keep the carbs down. You can switch that up if you like.

Process for Za’atar Chicken

Za’atar chicken can be made with a mix of chicken pieces or all thighs or all breasts. I always cut the breasts in half. I like to place my chicken on top of my onion and green pepper and spread the za’atar all over the chicken which has been rubbed with olive oil. I added in turnips to keep the carbs low.

Za’atar chicken would also be amazing over orzo, couscous or any ancient grain. Crusty bread could sop up the za’atar flavored lemony olive oil.

I love baking this in my Le Creuset, but you can use any baking dish.

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I recently got THIS QUESTION regarding za’atar chicken. 

What if I don’t want to use za’atar but want to make this chicken. What other spices can I use?

I would recommend a smaller amount of oregano, rosemary or an Italian seasoning.

This is a dish you will make many times. Please let me know when you do and if you share on instagram use the hashtag #spinachtiger.

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Za’atar Chicken with Charred Lemon, Roasted Turnips (Keto)

Za’atar Chicken with peppers, onions, lemon and olive oil. Keto Friendly, Paleo, Whole 30 friendly.

Course Entree

Cuisine Mediterranean

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 6

Author Angela Roberts

Ingredients

• 2 pounds of chicken pieces
• 2 tablespoons olive oil
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper
• 1 large green bell pepper
• 1 large onion
• 2 turnips or potatoes cut into wedges
• 1/2 cup za'atar
• 1 lemon sliced thinly

Instructions

• Salt chicken pieces one day in advance if you have the time.
• Take chicken out one to two hours in advance of baking.
• I tend to leave the salt on the chicken. If you didn’t do this step, salt chicken.
• Trim bell pepper and seed. Cut bell pepper and onion into strips and slices.
• Place on bottom of pan. Drizzle olive oil over the pieces.
• Place the chicken on top of the vegetables, skin side up.
• Drizzle olive oil over the chicken pieces.
• Sprinkle za’atar over chicken generously.
• Place lemon slices on top.
• Add in turnips or potatoes in between chicken pieces, making sure they also are covered with olive oil, salt and pepper.
• Bake at 400 degrees for 45 minutes or until chicken has internal temperature of 165 degrees F.

The post Za’atar Chicken with Charred Lemon, Roasted Turnips (Keto) appeared first on Spinach Tiger.

How Can Chicken Thighs Bake in 30 Minutes?

First, I took the thighs out 90 minutes before baking to take the chill off.

Second, these are Bell & Evans chicken thighs (not sponsored) which are air chilled, not soaked in water. I’ve tested different brands and this brand always cooks the best. Always look for air-chilled chicken. It cooks faster, and crispier because it’s not water logged and the skin contains a lot less moisture.

Third, they are baked at a high temperature of 425 degrees F. (215 C). Do not let this high temperature scare you. I do it all the time, especially with roasting whole chicken.

Why You Should Make Olive Oil Chicken Thighs

It’s easy. And you get a big return for such little work. You can season with your favorite Italian seasoning (or not). You can just use salt and pepper and they are still crispy, tasty and have umami satisfaction.

• Dry the chicken.
• Leave out at room temperature (salted).
• Season as desired.
• Generously pour high quality olive oil over each thigh.
• Bake for 30 minutes or until temperature reaches 175 – 195 F.

Temperature for Chicken Thighs

Chicken breasts (white meat) should be cooked to 165 F. However, you want to increase this for thighs. Thighs have a lot of internal/external fat and a lot of connective tissues that needs to be thoroughly cooked. This is important. Your thighs will bake crispy and be so much better.

Variations

The whole point of this recipe is to have a minimal dish with maximum flavor. However, you can easily boost the flavor profile with these ideas:

• Sun-dried tomatoes placed in olive oil.
• Flavored Olive Oil – soak garlic cloves in oil for a few hours, while chicken is coming to room temperature.
• Zest citrus in olive oil before using.
• Sprinkle umami powder on thighs before pouring olive oil.
• Place garlic cloves all around the chicken, which will roast in the olive oil.

Add Cauliflower Rice

Once the chicken thighs are done, remove from pan, leaving the juices in the pan. Add frozen cauliflower rice and cook until rice is cooked through. Season with more salt and pepper if needed.

More Chicken Thigh Recipes

• Greek Chicken Thighs
• Chicken Thighs with Cauliflower
• Stove Top Chicken Thighs with White Wine
• Chicken Thighs with Tomatoes
• Italian Chicken Thighs with 40 Garlic Cloves
• Chicken Thighs with Lemon, Turmeric and Sweet Potatoes

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Crispy Olive Oil Chicken Thighs

Delicious Tender Chicken Thighs with Crispy Skin with Olive Oil. Skin is crispy and done in 30 minutes.

Course Entree

Cuisine American

Keyword chicken thighs

Prep Time 8 minutes minutes

Cook Time 50 minutes minutes

Servings 4 chicken thighs

Ingredients

• 4 chicken thighs
• 1/4 cup olive oil
• 2 tablespoons Italian Herbs
• salt, pepper

Cauliflower Rice

• 1 package cauliflower rice

Instructions

• Salt chicken thighs and refrigerate for a few hours to overnight, if you have the time. If not, salt and season. Have chicken sit out for an hour, before baking.
  
• Heat oven to 400 degrees F.
• Arrange chicken in large cast iron pan or baking dish so that chicken pieces are not touching.
• Pour olive oil generously over each chicken thigh. Add more seasoning if needed.
• Bake for 30 minutes. Check temperature. You want 190 degrees F. This will ensure crispy skin and all the tendons in the thighs will break down.
  

Cauliflower Rice

• Remove the chicken from the pan, leaving the juices. Cook frozen cauliflower rice, turning frequently for about 10 minutes or until it's cooked through.
  

The post Crispy Olive Oil Chicken Thighs in Only 30 Minutes appeared first on Spinach Tiger.

These are some of my favorite bone-in chicken thigh recipes, perfect for winter cooking.

Chicken Thighs Using Tomatoes

• Chicken with Tomato Sauce and Potatoes
• Creamy Chicken Thighs, Sun-Dried Tomato
• Chicken Cacciatore

Chicken Thighs with Garlic

• Chicken thighs stove-top with wine
• 40 Clove Garlic Chicken
• Baked Chicken Thighs with Garlic

Mediterranean Chicken Thighs

Low Carb Chicken Thighs with Cauliflower

• Chicken thighs with Cauliflower

Chicken Thighs with Sausage, Olives, Peppers, Onions

Consider These Sides for Chicken Thighs

• Crispy Smashed Potatoes
• Grilled Bok Choy (great as a winter veg)
• Cauliflower Risotto
• Any of these 30 LOW CARB VEGGIE RECIPES

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The post Ten Bone-In Chicken Thigh Recipes appeared first on Spinach Tiger.

I feel confident calling this the best ever chicken salad because I brought it to a party, and everyone who tried it commented on it.  It was perfect combination of textures. Pomegranates, pecans, celery, apples, white meat chicken. I used the Best Body Mayonnaise  (Amazon) as it is 100% avocado oil.

You can make this a keto friendly recipe by eliminating the apple, but do keep the pomegranate.

Use a Good Rotisserie Chicken for Chicken Salad

It all started when a friend dropped off two rotisserie chickens from Whole Foods to keep us covered for dinners, after my mother passed away. I cut off all of the white meat, discarding any skin or bones, and froze the dark meat for another time.

You can roast your own chicken, using my easy one hour oven roasted chicken recipe. 

I was shocked at how much chicken I ended up having and would say one chicken is probably all you need for several servings.  The day before my mother died, I stopped at Whole Foods with the intention of making soup and had organic celery on hand. I had made her this roasted pumpkin which was her last dinner with us and still had pomegranate arils left. I also had a few very crisp gala apples, and fresh parsley (for the soup I never made). I always have pecans on hands, and chose to roast them for just about 3 minutes.

What is the Key to the Great Chicken Salad?

As easy as chicken salad is to make, there are important components to making it the best.

• The chicken has to be pulled, not cubed. Use a food Processor.
• The mayonnaise has to be healthy. I use Better Body Foods because it doesn’t have canola oil.
• There has to be some crunch, either from celery or apples or both. (I know some people hate celery).
• There needs to be a little bit of sweet, which is where my pomegranate comes in. It’s a better choice than using dried cranberries if you’re looking for a lower sugar option.
• It needs nuts, and I prefer roasted, chopped pecans.
• Don’t forget the salt and pepper, and a smattering of parsley.
• Add a little honey if your mayonnaise doesn’t have flavor.
• Add fresh herbs. I added rosemary for a holiday feel.

My Favorite Food Processors (My Amazon Picks)

Braun 12 Cup Food Processor that does everything. I use this for shredding carrots, squeezing lemons, chopping nuts and processing my chicken. This is the processor for life.

Kitchen Aid 5 Cup Food Processor – great for the small jobs. You can use this for the chicken salad, but you might have to do it in batches.

I know this can be used to make the best chicken salad sandwich, but I like to serve it in a pretty bowl, topped with chopped pecans, pomegranates, and a smattering of parsley and rosemary. It’s so perfect for Christmas parties and Christmas brunches.

You can use this same recipe to make the best ever turkey salad.

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Pomegranate Spells Holiday Time

The pomegranate arils perfected this chicken salad, adding a touch of tart and sweet with some texture. I wouldn’t leave these out. I get so excited when pomegranates hit the grocery in winter as I throw them into almost every salad and some hot dishes like last week’s roasted pumpkin. Just a tablespoon or two makes a difference.

How to Crack Open a Pomegranate

Score the six ridges of the pomegranate and break at the ridges over a bowl of water. The frustrating part can be the pulp mixing with the pomegranate arils. Break over a bowl of cold water. The arils will sink to the bottom and you can use a slotted spoon to remove the pulp from the top. Then drain the arils.

Nutrition Value for Best Chicken Salad

If you want this to be a keto friendly (zero net carb) recipe,  take out the apple. It was as if everything was pre-planned to make the best ever chicken salad. This low carb and a paleo recipe, full of healthy fat, protein and fruits and around 4 net carbs per serving.  If you remove the apple, it’s zero net carbs and keto friendly.

More Party Foods from Spinach Tiger

• Pimento Cheese Egg Salad
• Loaded Deviled Eggs
• Party Caprese Salad
• Keto Texas Sheet Cake
• Pimento Cheese Deviled Eggs
• Italian Sausage Balls
• Sourdough Camembert Wreath
• Feta Olives Salad
• Ricotta, Peas, Pesto Appetizer
• Cowboy Caviar
• How to Make a Cheeseboard

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Holiday Chicken Salad

Pulled chicken, with pomegranates, rosemary, and pecans make a very festive chicken salad made with Rotisserie chicken.

Course Appetizer, Salad

Cuisine American

Keyword chicken salad

Prep Time 15 minutes minutes

Servings 6 Servings

Ingredients

• 1 pound white meat chicken Pulled from rotisserie chicken or poached
• 1/2 cup diced celery
• 1 cup mayonnaise Better Body Foods
• 2 tablespoons pomegranate arils
• 1/2 cup pecans chopped
• 1 small gala apple with skin diced
• 1 tablespoon parsley chopped
• 1/2 teaspoon sea salt or to taste
• 1/2 teaspoon black pepper to taste or to taste
• 1 teaspoon fresh rosemary, finely chopped or more to taste
• 1 tablespoon honey optinal

Instructions

• Pull chicken off bone. Don't use any skin. I find using a food processor makes the texture I like for chicken salad.
• Add diced celery, diced apple to chicken.
• Add mayonnaise according to need. I used quite a bit. Add optional honey if desired. It does add an extra something.
• Toasting pecans is optional. No more than 3 minutes. Chop somewhere between fine and course, keeping in mind how that will be for eating. Add in, but save some for topping.
• Season with salt and pepper.
• Add in rosemary and parsley, but also save a little for the top.

Prepare Pomegranate

• Score the six ridges of a pomegranate.
• Break open over a bowl of cold water. The pomegranate arils will sink to bottom.
• Add two tablespoons of arils, and save a little for the top.

Poached Chicken Breasts Option

• Add about 2 inches cold water over the chicken breasts and bring to boil. Once the water is boiling, skim off the scum off the top, and turn down the heat. Take out of the water as soon as the chicken reaches 165 degrees F. in the middle. Cool completely before making the chicken salad.

The post Best Ever Holiday Chicken Salad with Rosemary and Pomegranates appeared first on Spinach Tiger.

These easy Greek recipes have minimal ingredients and maximum taste.

Lamb Recipes Greek Style

Greek Feta Stuffed Lamb Meatballs with Pistachio Mint Pesto – These are absolutely delicious.

Reverse Sear Lollypop Lamb Chops with Mint Pistou – If you haven’t tried the reverse sear method for grilling, you are in for a treat. Serve with these crispy potatoes.

Greek Style Flash Fried Cauliflower -Made with lemon, feta, almonds and kalamata olives, cauliflower is transformed into a delicious side dish that will disappear fast.

Olive Oil and Honey

The combination of olive oil and honey go a long way. Try drizzling both on bread, cheese, and use both in salad dressings.

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The post Easy Greek Inspired Dinner Recipes appeared first on Spinach Tiger.

The Good News about Sheet Pan Lemon Chicken and Potatoes

• Leftovers – Make a big batch. Send it for lunch, or have it for another dinner. We work from home, so lunch from the night’s before dinner is always welcome.
• Delicious – Thighs are tasty. I used the za’atar seasoning and lemon slices, but you can use your favorite herbs. And, who doesn’t love potatoes.
• Affordable – We keep hearing about the prices of meat. So far, chicken thighs are still affordable but get the best quality you can. I love Greenwise at Publix and Bell Evans at Whole Foods. Costco organic is another good choice.
• Easy – One sheet pan is all you need. You will have to peel the potatoes, but you can peel and cut and place in water the night before, to make this easy if you’re getting off work and are rushed for dinner.
• Family dinner friendly. Add in the green beans in the last half hour of this one hour bake. A family that eats dinner together (sans phones) is a happier family. Food bonds people, so take advantage of that.
• Healthy Dinner – Need I say more. Chicken, potatoes, green beans, olive oil, lemons are real foods.
• Looks Good – Yes, food should look good.

Easy to Make

• Peel and cut potatoes into quarters.
• Slice lemons
• Dry thighs and sprinkle with salt, pepper, za’atar or Italian seasoning.
• Arrange in sheet pan and douse with olive oil.
• Variations: Add in pieces of green bell pepper or olives.
• Bake at 400 degrees for 50-60 minutes.
• Add green beans in last 30 minutes.

Low Carb Option

Replace potatoes with cauliflower pieces.

More Easy Dinners

• Parmesan Chicken Cutlets
• Twenty Minute Macaroni Bean Soup
• Greek Chicken Kabobs
• Deconstructed Cabbage Rolls
• Salmon Kabobs on the Grill

As always, let me know if you make this dish. Would love to hear from you and Happy Back to School Time if this fits your life.

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Kitchen Tools for this Recipe

• USA Sheet Pan (the BEST pans in my opinion)
• Stainless Steel Potato Peeler
• Za’atar Seasoning

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Sheet Pan Lemon Chicken and Potatoes

Za'atar Chicken with lemon and olive oil. Keto Friendly, Paleo, Whole 30 friendly.

Course Entree

Cuisine Mediterranean

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 6

Author Angela Roberts

Ingredients

• 6 chicken thighs
• 4 tablespoons olive oil more if needed
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper
• 4 potatoes peeled, cut into quarters
• 1/2 cup za'atar
• 2 lemons sliced thinly
• 1 package green beans trimmed

Instructions

• Salt chicken pieces one day in advance if you have the time.
• Take chicken out one to two hours in advance of baking.
• I tend to leave the salt on the chicken. If you didn’t do this step, salt chicken.
• Place on bottom of pan. Drizzle olive oil over the pieces.
• Drizzle olive oil over the chicken pieces.
• Sprinkle za’atar over chicken generously.
• Place lemon slices on top.
• Add potatoes in between chicken pieces, making sure they also are covered with olive oil, salt and pepper.
  
• Bake at 400 degrees for 45 minutes or until chicken has internal temperature of 165 degrees F.
• Add in green beans in last 25 minutes. Toss with olive oil first.
  

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Somehow youtube knew this and showed me a French chef of the French Cooking Academy, who teaches in English for the home cook. I became obsessed with watching his videos and how he explained sauces in an easy to understand way with tips.

Buy his book: The French Cooking Academy Cookbook

I’ll let you know my experiences cooking the dish and the tips I found to be most important.

I have made a boneless mustard chicken before here, which is very good, but this is a sauce for whole pieces of thicken. I chose to make this with chicken thighs, but it would be very good with chicken breasts on bone cut in half.

The dijon sauce is very easy to do. Make sure to gather all of your ingredients first and plan to spend a few minutes active time.

Ingredients for Dijon Chicken

• 40 grams butter
• Chicken pieces on bone with skin
• Butter
• Garlic
• Bayleaf
• White wine
• Heavy Cream
• Egg Yolks
• Dijon Mustarad
• Herbs
• Salt, Pepper

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What to Buy

• French Cooking Academy Cookbook

Print

Dijon Chicken

Dijon Chicken cooked stovetop in a dijon mustard sauce.

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Servings 4 servings

Ingredients

• 4 pieces chicken with skin and on bone
• salt and white pepper
• 40 grams butter
• 2 cloves garlic
• 2 bay leaves
• fresh thyme
• 200 ml white wine
• 200 ml heavy cream
• 2 egg yolks
• 2 tablespoons dijon mustard
• dash umami seasoning
• parsley for garnish

Instructions

• Melt butter in frying pan and place chicken in and continue to cook on both sides until chicken in golden brown,
• Remove chicken from pan.
• Deglaze pan with white wine. Make sure to burn off alcohol before next step.
• Add cream to pan and boil for about two minutes.
• Add a small amount of cream to the egg yolks to temper and add to pan. Do NOT BOIL THE YOLKS.
• Add mustard and umami seasoning (if you have that). Season to taste with salt and pepper.
• Add chicken back into the pan and cook on low to reheat chicken. Add thyme sprigs and bay leaf.

  Chicken must be at 165 degrees F.
• Serve with mash potatoes or cauliflower rice.

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