Grilled Jalepeno Chicken

It's getting warmer outside, let's spice it up with some Grilled Jalepeno Chicken! FYI this takes some advance prep since it needs to marinate, so plan on getting everything in the fridge the day before so it can marinate overnight.


Grilled Jalepeno Chicken





6 chicken breast halves
1/3 cup lime juice
2 tbs fresh chopped cilantro
3 jalepeno peppers, chopped
3 cloves of garlic, chopped
1/4 tsp salt
1/4 tsp pepper
1/4 cup honey
2 tbs soy sauce


1. Place chicken in a heavy duty zip-lock bag. Add lime juice and remaining ingredients to the bag. Close the bag and kneed ingredients until well incorporated. Place in fridge let marinate overnight.
2. Grill chicken, basting with marinade. Grill until cooked through. Remove jalepenos from marinade and saute in a pan until tender. Top chicken with jalepenos and serve. Enjoy!

Chicken Marengo with CousCous

A little something different to change it up! This is quick and a cheap dinner that everyone will love. It has great flavor and texture while still keeping it easy. This recipe makes 4 servings.


Chicken Marengo with CousCous





8 oz mushrooms, sliced
1 tbs butter
2 1/2 lbs chicken breasts, cut into one inch pieces
2 tbs olive oil
2 green onions, sliced
1 clove minced garlic
1/2 cup dry white wine
2 tomatoes, peeled
3/4 tsp salt
1/4 tsp pepper
1 tsp tarragon
2 tbs parsley
1 package of couscous


1. Melt butter in skillet. Add mushrooms, saute 2 minutes and set aside.
2. Cook chicken in oil until browned. Remove chicken from pan and set aside, reserving drippings in pan.
3. Saute green onions and garlic in drippings until tender. Cut tomatoes into wedges. Cook couscous according to package directions.
4. Add wine, tomatoes, salt, pepper, and tarragon to pan. Stir, scraping bottom. Add chicken to pan, cover reduce heat and simmer 30 minutes until chicken is tender. Add mushrooms, sprinkle with parsley. Serve over couscous. Enjoy!

Chicken Stroganoff

For a pasta dish, this is surprisingly low calorie for the portion size. It's delish and not too heavy either. This recipe makes 4 servings.




Chicken Stroganoff





12 oz egg noodles
3 tbs butter
1 small onion, chopped
2 cups cremini mushrooms sliced
1 lb chicken breast, cut into 1 inch pieces
2 tbs flour
1 tsp paprika
1 cup chicken broth
1 tbs Worecestershire sauce
1/2 cup reduced fat sour cream
2 tbs parsley
Salt
Pepper




1. Cook egg noodles according to package directions. Drain and keep warm.
2. Melt 2 tbs butter in a skillet, add onion and cook for two minutes. Add mushrooms to pan and cook until browned.
3. Add the remaining tablespoon of butter, chicken, flour, paprika, 1 tsp salt, 1/4 tsp pepper, stir and cook until chicken is browned.
4. Add chicken broth and worecestershire, bring to a simmer and cook until thickened. Add sour cream, stir, season with salt and pepper to taste. Continue simmering until chicken is cooked through.
5. Combine chicken mixture with noodles, toss until noodles are well coated. Plate portions, top with sour cream if desired, and sprinkle with parsley. Enjoy!