BAKED SALSA CHICKEN
Perfectly tender and juicy Salsa Chicken baked on a bed of fresh tomato salsa and topped with melted cheese.
Provided by Katerina | Diethood
Categories Dinner
Time 45m
Number Of Ingredients 9
Steps:
- Preheat oven to 375˚F.
- Heat olive oil in a large skillet.
- Pound chicken breasts to an even thickness and season with cumin, chili powder, paprika, garlic powder, salt, and pepper.
- Transfer to skillet and cook for 2 minutes per side, or until just browned.
- Spread about 1/2 cup salsa on the bottom of a baking dish.
- Arrange browned chicken breasts on top of salsa and add the remaining salsa over the chicken breasts.
- Bake uncovered for 30 minutes, or until chicken is done. Use a thermometer to check for doneness - chicken is done when internal temperature reaches 165˚F.
- Remove from oven and sprinkle with cheese.
- Bake for 3 to 4 more minutes, or until cheese is melted and bubbly.
- Remove from oven and let stand 5 minutes before serving.
Nutrition Facts : ServingSize 6 oz, Calories 308 kcal, Carbohydrate 7 g, Protein 32 g, Fat 16 g, SaturatedFat 7 g, Cholesterol 102 mg, Sodium 1011 mg, Fiber 2 g, Sugar 4 g
CHICKEN SHAWARMA WITH TOMATO CUCUMBER RELISH AND TAHINI SAUCE
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 25
Steps:
- For the shawarma: Mix the cumin, paprika, allspice, chili powder and garlic together. Place the chicken inside a resealable plastic bag with the olive oil. Add the spice mixture and rub in until fully incorporated. Seal that bag and place it into the refrigerator to marinate for at least 30 minutes.
- Preheat the grill to medium-high heat.
- After marinating, use the skewers to pierce the pieces of chicken through the center. Slide the pieces down leaving enough room for you to hold the skewer, about 3 pieces of chicken per skewer. Continue this process until chicken is all skewered. Sprinkle with salt and place on a hot oiled grill top for 4 minutes per side, or 8 minutes total.
- For the relish: Mix the oil, vinegar, oregano, tomatoes, cucumbers, garlic, lemon juice, onion, parsley and some salt and pepper.
- For the tahini sauce: In a medium bowl, combine the tahini paste, olive oil, lemon juice and 1/4 cup water. Season with salt.
- To serve, fill the pitas with the grilled chicken and serve with the cucumber relish and tahini sauce.
GRILLED CHICKEN WITH TOMATO-CUCUMBER SALAD
Provided by Food Network Kitchen
Categories main-dish
Time 23m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Smash the garlic clove, sprinkle with 1 teaspoon of salt and with the flat side of a large knife, mash and smear to a coarse paste. Put the garlic paste in a large bowl and stir in the olive oil and lemon juice. Add the tomatoes, cucumber, pepperoncini, and dill and toss. Give a couple of generous grinds of black pepper. Toss again, and set aside.
- Preheat a grill pan or nonstick skillet to medium high. Spray the chicken paillards lightly with the olive oil and season with salt and black pepper. Grill the chicken, in batches if necessary, to avoid crowding the pan, turning once, until cooked through, about 2 minutes per side. Place each paillard on a plate and serve topped with the tomato-cucumber salad.
Nutrition Facts : Calories 203 calorie, Fat 5 grams, SaturatedFat 1 grams, Cholesterol 66 milligrams, Sodium 745 milligrams, Carbohydrate 10 grams, Fiber 2 grams, Protein 29 grams, Sugar 6 grams
CHICKEN WITH MANGO-CUCUMBER SALSA
I put this dish together after looking for something quick and easy without too much indoor cooking. My husband prefers this moist grilled chicken a tad spicy. -Linda Tringali, Monroe Township, New Jersey
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings (4 cups salsa).
Number Of Ingredients 16
Steps:
- For dressing, in a small bowl, mix the first six ingredients. Place cucumber, mango, tomato and onion in a large bowl; toss with dressing., Brush chicken with oil; sprinkle with seasonings. Grill chicken, covered, over medium heat or broil 4 in. from heat 4-5 minutes on each side or until a thermometer reads 165°. Serve with salsa.
Nutrition Facts : Calories 285 calories, Fat 8g fat (2g saturated fat), Cholesterol 94mg cholesterol, Sodium 547mg sodium, Carbohydrate 18g carbohydrate (14g sugars, Fiber 3g fiber), Protein 36g protein. Diabetic Exchanges
CHICKEN GYROS WITH CUCUMBER SALSA AND TSATSIKI
Provided by Kay Chun
Categories Sandwich Chicken Tomato Quick & Easy Lunch Lemon Cucumber Simmer Gourmet Peanut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 14
Steps:
- Preheat broiler.
- Peel and grate 1 cucumber, then squeeze it with your hands to remove excess water. Stir together with yogurt, 1/2 teaspoon lemon juice, one third of garlic, and 1/4 teaspoon each of salt and pepper to make tsatsiki.
- Cut remaining cucumber into 1/4-inch pieces and stir together with tomatoes, onion, parsley, mint, remaining 1/2 teaspoon lemon juice, and 1/4 teaspoon each of salt and pepper to make salsa.
- Gently simmer oil, oregano, rosemary, remaining garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a small heavy saucepan, stirring constantly, until garlic is fragrant but not browned, 1 to 2 minutes. Toss chicken with 3 tablespoons garlic oil and brush one side of bread with remainder.
- Heat bread, oiled side up, in a 4-sided sheet pan, covered with foil, 3 to 4 inches from broiler 3 minutes. Uncover and broil, rotating bread for even coloring, until golden in spots, about 2 minutes.
- Spread some of tsatsiki on warm bread and top with chicken and some of lettuce and salsa. Serve remaining lettuce, salsa, and tsatsiki on the side.
TOMATO CHICKEN
This is a delicious recipe. I have been enjoying this for a long time.
Provided by sandradxb
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h5m
Yield 4
Number Of Ingredients 8
Steps:
- Combine the chicken, tomatoes, garlic, ginger, chili powder, turmeric, and salt in a large, heavy pot over high heat; cook and stir until the chicken begins to brown; reduce heat to medium-low and allow mixture to simmer until the chicken is no longer pink in the center and the juices run clear, about 45 minutes. Sprinkle with coconut oil to serve.
Nutrition Facts : Calories 325.8 calories, Carbohydrate 5.4 g, Cholesterol 105.6 mg, Fat 19.8 g, Fiber 0.8 g, Protein 30.2 g, SaturatedFat 5.8 g, Sodium 769.7 mg, Sugar 0.1 g
GRILLED CHICKEN BREASTS WITH CUCUMBER-PEACH SALSA
A brush of peach preserves pumps up the flavor of grilled chicken breasts. The fruit and veggie salsa is a delicious bonus.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Heat gas or charcoal grill. In small bowl, mix cucumber, 2 tablespoons of the preserves, the mint, salt, onion and peach; set aside.
- Carefully spray grill rack with cooking spray. Place chicken on grill. Cover grill; cook over medium heat 10 to 15 minutes, turning and brushing 2 or 3 times with remaining peach preserves, until juice of chicken is clear when center of thickest part is cut (170°F). Discard any remaining preserves. Serve chicken with salsa.
Nutrition Facts : Calories 260, Carbohydrate 22 g, Cholesterol 85 mg, Fat 1/2, Fiber 0 g, Protein 32 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 16 g, TransFat 0 g
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