Hummus Chicken

 

Ingredients

• 4 (6 ounces or 170g each) boneless, skinless chicken breasts
• 1/2 teaspoon salt, divided
• 1/2 teaspoon pepper, divided
• 3 medium zucchini or yellow summer squash, roughly chopped
• 1 medium onion, roughly chopped
• 1 cup (246g) hummus, homemade or store-bought (certified gluten-free if necessary) (used everything seasoning hummus)
• 1 tablespoon olive oil
• 1 teaspoon paprika, divided
• 1 lemon, quartered

Directions

Preheat oven to 450ºF (232ºC). Spray two glass baking dishes with cooking spray.

While oven is preheating, pat the chicken dry. Season chicken breast with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add the chicken breast and hummus into a small bowl and toss until well-coated.

In a glass baking pan, toss the zucchini and onion with olive oil, 1/4 teaspoon salt and 1/4 teaspoon pepper until coated. Pat vegetables down until it makes an even layer in the baking pan. Sprinkle with 1/2 teaspoon paprika. Bake for 15 minutes.

In the second glass baking dish, add the chicken breast. Sprinkle with 1/2 teaspoon paprika.

Place both baking dishes into the oven. Bake the vegetables for about 15 minutes, and bake the chicken for about 20 minutes. Serve each chicken breast with about 3/4 cup of vegetables and 1 lemon wedge.

Roasted Chicken Alfredo & Broccoli Bake

 https://saporitokitchen.com/roasted-chicken-broccoli-alfredo/

https://saporitokitchen.com/homemade-alfredo-sauce/

Panko Crusted Salmon

 https://saporitokitchen.com/dijon-panko-crusted-salmon/

Favorite Sloppy Joes

https://saporitokitchen.com/30-minute-sloppy-joe-melts/

Sheet Pan Greek Chicken

Sheet Pan Greek Chicken (pita or bowl style) 

Ingredients

• 4 5oz chicken breasts, cut into small cubes (*see note below)
• 2 cups bell peppers any colors, cut into squares or slices
• 1 medium red onion cut into squares or slices
• 1 cup of zucchini broccoli, mushrooms , diced sweet potatoes or plum tomatoes (optional)
• For the marinade (double):
• 4 cloves garlic minced
• 2 tablespoons olive oil
• 2 tablespoon fresh lemon juice
• 1 teaspoon dried oregano
• 1 teaspoon dried basil or thyme
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper

Instructions

• Pre-Heat oven to 450F. 
• Arrange chicken and veggies on a large sheet pan to create a rainbow pattern.
• In a small bowl, combine all the ingredients for the marinade. Brush mixture onto chicken and veggies or toss chicken and veggies in mixture. 
• Bake for 15-20 minutes or until veggies are charred and chicken is tender. Remove from oven and cool for 5 minutes before serving. Serve on rice, quinoa, with pita or alone with a fork. 
  
  
  • For the tazikiti[/b]
  • 1 cup plain low-fat yogurt
  • 1/4 cup cucumber with peel, grated or minced
  • 1 clove garlic, minced or crushed
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon chopped fresh dill or basil
  • 1/2 teaspoon salt
  • 1 teaspoon ground pepper
  • 

"Magic Crispy" Baked Shrimp

 

FOR THE SHRIMP:

• 1 lb jumbo shrimp, peeled and deveined
• 1/2 cup dry white wine
• 4 tablespoons (1/2 stick) unsalted butter, melted and divided
• Juice from one lemon
• 3 garlic cloves, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

FOR THE TOPPING:

• 3/4 cup panko breadcrumbs
• 1/4 cup Parmesan cheese, finely grated
• 1/2 teaspoon salt
• 2 tablespoons butter, melted
• Fresh parsley, finely chopped

PREPARATION (serve with garlic bread and zoodles sauteed with garlic and some parm on top) :) 

1. Preheat oven to 425°F.
2. Pour wine and 2 tablespoons melted butter into a 9x13-inch baking pan. Place in oven for 10 minutes to let sauce reduce.
3. Add remaining butter, garlic, lemon juice, salt and pepper to a bowl. Add shrimp and toss to coat.
4. In a separate bowl, stir together the breadcrumbs, parmesan cheese, salt, and 2 tablespoons melted butter.
5. Remove baking dish from oven and spread out shrimp in a single layer, though they should fit snugly together.
6. Sprinkle with breadcrumb topping and bake until shrimp are opaque but still pink, 12 minutes.
7. Broil on high up to 2 minutes to encourage browning. Top with fresh parsley and serve. Enjoy!

Creamy Chicken and Wild Rice Soup

 

Ingredients

• 4 cups chicken broth 
• 2 cups water 
• 2 cooked, boneless chicken breast halves, shredded 
• 1 (4.5 ounce) package quick cooking long grain and wild rice with seasoning packet 
• ½ teaspoon salt 
• ½ teaspoon ground black pepper 
• ¾ cup all-purpose flour 
• ½ cup butter 
• 2 cups heavy cream
  

  Directions

  • Step 1

    In a large pot over medium heat, combine broth, water and chicken. Bring just to boiling, then stir in rice, reserving seasoning packet. Cover and remove from heat.

  • Step 2

    In a small bowl, combine salt, pepper and flour. In a medium saucepan over medium heat, melt butter. Stir in contents of seasoning packet until mixture is bubbly. Reduce heat to low, then stir in flour mixture by tablespoons, to form a roux. Whisk in cream, a little at a time, until fully incorporated and smooth. Cook until thickened, 5 minutes.

  • Step 3

    Stir cream mixture into broth and rice. Cook over medium heat until heated through, 10 to 15 minutes.