3 QUICK & SIMPLE Chicken Recipes | Fixing Dinner

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Honey Lime Chicken
5 bone-in, skin-on, chicken drumsticks
1 tablespoon vegetable oil
3 limes, juiced
1/4 cup soy sauce
1/4 cup honey
2 garlic cloves, minced
1 teaspoon freshly grated ginger
Salt and freshly cracked black pepper

Season the chicken with salt and pepper. Heat the oil in a skillet over medium-high heat. Add the chicken and cook until they are golden brown on all sides, 8 to 10 minutes. Remove the chicken from the skillet and set aside.

Reduce the heat, and in the same skillet, add the lime juice, soy sauce and honey. Add the garlic and ginger and return the chicken to the pan. Continue to cook the chicken, covered, until it reaches an internal temperature of 165ºF, 8 to 10 minutes. Flip the chicken a few times while cooking.

Serve immediately with fresh cilantro and lime wedges.

Almond Ranch Chicken Fingers
4 boneless, skinless chicken breasts, cut into strips
2 cups ground almonds
2 tablespoons garlic powder
2 tablespoons dried parsley
1 tablespoon onion powder
1 tablespoon dried chives
1 tablespoon dried dill
3 eggs, beaten
Salt and freshly cracked black pepper

Preheat the oven to 375ºF.

In a large bowl, whisk together the ground almonds, garlic powder, parsley, onion powder, chives, dill, salt and pepper.

Dip each chicken strip into the eggs and transfer to the almond mixture. Coat the chicken evenly and transfer to a parchment-lined baking sheet. Repeat these steps until all of the chicken is used up.

Bake the chicken, flipping once halfway through, until the chicken is golden and the internal temperature is 165ºF, about 20 minutes.

Serve immediately with barbecue sauce and ranch dressing. These also freeze well, so be sure to make a double batch!

Caprese Chicken Bake
4 boneless, skinless chicken breasts
2 tablespoon vegetable oil
1 small onion, diced
2 garlic cloves, mince
2 cups halved cherry tomatoes
1 tablespoon Italian seasoning
3 tablespoons balsamic vinegar
3 tablespoons chopped basil
1/2 cup sliced buffalo mozzarella
Salt and freshly cracked black pepper

Preheat the oven to 400ºF.

Season the chicken with salt and pepper to taste.

Heat 1 tablespoon of oil in a large skillet over medium-high heat. Cook the chicken until it is golden and releases from the pan easily, 6 to 8 minutes. Flip the chicken and continue to cook for another 4 to 6 minutes. Transfer the chicken to a plate and set aside.

Add another tablespoon of oil and add the onion. Cook until it is translucent, 2 to 3 minutes. Add the garlic and cherry tomatoes. Cook until they release their juices, 2 to 3 minutes. Season with salt, pepper and the Italian seasoning. Add the balsamic vinegar and basil and mix well. Return the chicken to the pan and top with the mozzarella.

Bake the chicken until the cheese has melted and the chicken reaches an internal temperature of 165ºF, 7 to 10 minutes.

Enjoy!

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ROBOT GENERATED TEXT:

hey lovelies I know how hard it can be to get a healthy dinner on the table on busy weeknight so all month long I am fixing dinner with quick simple dinner ideas you’re going to love today I am sharing three awesome chicken dinner ideas starting with this incredible honey lime chicken now this recipe uses some really inexpensive drumsticks as opposed to more expensive boneless skinless chicken breast but you definitely have the option to use either here I’m gonna get started by seasoning these up with a little bit of salt and pepper next I’ve got a nice hot skillet on the stove to that I’m going to add some oil we’ll put our seasoned sides down in the pan once those are in the pan you can go ahead and season up the other side of your drumsticks the idea here is that we are just going to brown these chicken drums until they are golden on all sides which will take between eight and ten minutes while my chicken is browning I’m going to go ahead and use my citrus press to get all of this good lime juice out I want to get as much as I possibly can because of course that’s where a ton of our flavor is going to come from in this dish you know they’re ready to flip when they start to release really easily from the pan that’s always a good sign you can see all of this golden color coming about that is you can see all this golden color you can feel this that’s my oven timer in case you were wondering I hear you once my drumsticks are golden on all sides I’m just going to transfer them over to a plate turn my heat down to medium-low and get to work on making an incredible honey lime sauce this is going to start of course with all that beautiful lime juice be sure to stand back you don’t want any splash next we are going to add our soy sauce for some saltiness and some honey for a whole lot of sweetness I’m also going to be adding some minced garlic and a little bit of grated ginger to this for even more amazing flavor I’m just going to let that heat up until it is nice and bubbly and delicious then it’s time to return my chicken to the pan at this point my chicken while lovely and golden on the outside isn’t quite cooked through yet so it’s important to get it back into the pan for at least another eight to ten minutes also to make sure your chicken cooks through completely you can go ahead and use a lid on your pan you just want to trap that heat and make sure that you don’t lose all of that moisture you’ll want to make sure that you flip it regularly so it gets nice and saucy and all of that beautiful sweet savory tangy sauce at the very end of cooking will add another good squeeze of lime juice to this and it’s as simple as that this stuff is ready to serve I like serving it with some fresh coriander and some extra lime wedges it’s really great with things like rice or potatoes or even paired with a simple mixed green salad would be amazing super fresh a super simple super inexpensive what more can you ask for on a busy weeknight next I’ve created a tasty twist on traditional chicken fingers these are my almond ranch chicken fingers and the best part about them is that they are totally gluten free because instead of using traditional breading in this recipe I’m actually swapping in some ground almonds how great is that as you can see I am starting with a whole lot of chicken here I found some boneless skinless chicken breasts on sale at my supermarket and I just chopped it up into strips you definitely have the option to buy them this way but I always find they’re a little more expensive if you do that so really easy to do yourself next we are going to get to work on mixing up our breading for this recipe which as I mentioned starts with some ground almond I want to make these really flavorful so I’m really going to go for it with my spices and my herbs I’m adding some garlic powder when I say some I mean quite a bit onion powder dried chives dried dill and dried parsley I’m going to hit this with a whole lot of salt and pepper to make sure it’s seasoned really well and then give it all a nice whisk to help my breading stick to my chicken a little better I’m going to put each piece of chicken in some beaten egg just before I put it into my breading I’m going to roll it around make sure it is well coated and then arrange it on a parchment lined baking sheet now keep in mind because we are working with raw chicken here we’re going to have to discard any of the additional mixture that we have left over at the end so you really want to make sure you use as much of it as you possibly can plus if you maximize the breading you also maximize the crunch factor once you’ve got your hands wash you can get these into the oven at 375 degrees until they’re nice and golden I like flipping them once during cooking just to make sure they get evenly golden always a good idea full disclosure here I may have gotten distracted while my broiler was on and totally burnt my first round of chicken fingers so once Oh No I couldn’t figure out what the smell is I am clearly not immune to kitchen bills how delicious to those look and second time’s a charm these are incredibly delicious when you get them right I like serving them with a little barbecue sauce and some ranch dressing on the side it’s a really great sweet and savory combo I think you will absolutely love these so I always recommend doubling or tripling the recipe and then freezing the leftovers that way when you get home from work you’ve got chicken fingers on hand finally guys I am making a fresh and flavorful crazy chicken bake I love this recipe because it features all of the amazing flavors of a traditional caprese salad so I’ve got some Tomatoes here some buffalo mozzarella and a whole lot of beautiful basil now to get started I have some chicken breasts standing by I’m going to season those with a little salt and a little pepper then I’m going to get some oil heated up in a skillet on the stove and then put these top side down into the skillet once those hit the pan you can go ahead and season up the other side with your salt and pepper as well and then we will let these brown until they are nice and golden and they release easily from the pan we’ll cook them for another four to six minutes till they’re golden on the underside and then transfer them to a plate and using that very same skillet and a little more oil we are going to saute some onion keep in mind your skillets going to be nice and hot so your onion will probably take no time to cook maybe two or three minutes once that onion is fired up we’re gonna go ahead and add our minced garlic to this and your lovely cherry tomatoes I’ve got a whole lot of cherry tomatoes here that I have just cut in half they’re going to start to release their juices really quickly when they start to get all nice and hot in that pan and that is a very delicious sign I’m going to season this up with some salt and some pepper and some Italian seasoning and then to make this even tastier I’m going to add a few tablespoons of balsamic vinegar to this which adds a touch of Turkish and a touch of sweetness what’s not to like about that I’m also going to add a whole heaping helping of freshly chopped basil I’ll give this a good stir just to get that basil nice and incorporated then we’ll transfer our chicken back into our pan and finally once this is nice and simmering and bubbly the last step is going to be to add our cheese because it wouldn’t be caprese anything without some beautiful mozzarella cheese and then I get the whole skillet into the oven at 400 degrees Fahrenheit for between 7 and 10 minutes just until that cheese has melted completely and your chicken has reached a safe internal temperature of 165 degrees Fahrenheit because nobody should be eating undercooked chicken when this tastiness comes out of the oven your taste buds are going to be doing backflips it is that good I like serving it over a big bed of spinach to add even more nutrition and then finishing it off with another handful of beautiful fresh basil winner winner chicken dinner folks three delicious ways I hope you will give each and every one of them a try if you do be sure to tweet me Instagram me or snapchat me a photo because I always love seeing your kitchen creations speaking of kitchen creations if you haven’t had a chance to check out my new series I made in collaboration with Food Network I really hope you will it is a real taystee take on better than takeout recipe is some more great dinner inspiration there I’ll link it in the description box below and finally if you haven’t already be sure to subscribe because there is lots more dinner deliciousness where this came from

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