Bev's Recipe Collection

• blackened chicken (grilled)
• 1 pound asparagus
• 1 red and 1 orange bell pepper
• spring mix (or radicchio)
• lemon juice and olive oil

Grill blackened chicken, asparagus, and bell peppers. Serve atop or beside spring mix. Sprinkle with lemon juice and olive oil.

Suggested sides: white rice and grapes

• 2 1/2 pounds chicken
• 4 T butter, divided
• 4 T sesame oil, divided
• 2 t minced garlic
• 1/2 C soy sauce
• 2 T brown sugar
• 1/2 lemon, juiced
• salt and pepper to taste

Cut chicken into bite-sized pieces; sprinkle with salt and pepper. Heat a wok or large skillet over medium-high heat, add 2 T butter and 2 T sesame oil and let it start to bubble. Immediately add the chicken. Once it browns, flip it over to brown the other side while adding garlic, soy sauce, brown sugar, and the remaining 2 T of butter and sesame oil; stir.

Turn the heat down to medium and simmer until the chicken is cooked through. Squeeze 1/2 lemon over the chicken. Serve with rice and zucchini.

• 1/4 C Dijon mustard
• 2 T lemon juice
• 1 1/2 t soy sauce
• 1/2 t dried tarragon
• 1/4 t pepper
• 2 pounds boneless, skinless chicken tenders

Combine the first five ingredients in a bowl. Add the chicken and stir until all of the tenders are coated. Marinate at room temperature for 10-15 minutes or for hours in the refrigerator.

Grill until juices run clear, turning once.

• 24 oz. tomatoes
• 8 cloves garlic, smashed, in their skins
• 2 15-oz cans chickpeas, rinsed
• olive oil
• salt and pepper
• 3 pounds chicken breasts
• 2 t paprika

Heat oven to 425 degrees. On parchment-lined jelly roll pans, toss tomatoes, garlic, and chickpeas with 4 T oil, 1/2 t salt, and 1/2 t pepper. Roast 10 minutes. Heat 2 T oil in large skillet on medium. Season chicken with paprika, 1 t salt, and 1 t pepper. Cook until golden brown on one side. Flip and cook 1 minute more. Transfer to baking sheet with tomatoes and chickpeas. Roast until cooked through, 6 minutes more. Before serving, discard garlic skins.

adapted from goodhousekeeping.com

• 8 boneless chicken thighs, skins removed
• 1 lb. boneless skinless chicken tenders
• 4 t Cajun seasoning
• 1 1/2 t salt
• olive oil
• 32 oz. chicken broth
• 3 C uncooked brown rice
• 2 green peppers, coarsely chopped
• 2 red bell peppers, coarsely chopped
• 1 C finely chopped green onions
• 4 cloves garlic, minced
• 1 t dried thyme
• 1/2 t ground turmeric

Mix the Cajun seasoning and salt in a bowl. Heat oil in a large skillet over medium-high heat. Dip one side of the chicken and place into the oil skillet; cook until browned on both sides. Transfer to a plate.

Add chicken broth to skillet. Bring to a boil, scraping brown bits from the bottom of skillet. Pour into a greased roasting pan. Add rice and spices. Stir well. Spread peppers and onions on top. Place browned chicken on top of that. Cover and bake at 350 degrees for 80 minutes.

adapted from Incredibly Easy Gluten-Free Recipes

• 1 1/2 t ground cumin
• 1 1/2 t turmeric powder
• 1 1/2 t ground coriander
• 1 1/2 t garlic powder
• 1 1/2 t paprika
• 1 t ground cloves
• 1 t onion powder
• 1/2 t cayenne pepper
• 3 pounds boneless chicken
• salt
• 2 large lemons, juiced
• 1/3 C olive oil

Preheat oven to 425 degrees.

In a small bowl, mix the cumin through cayenne pepper. Set aside.

Cut chicken into chunks; sprinkle with salt in a roasting pan. Add the spice mixture and toss to coat. Add the lemon juice and olive oil. Toss again.

Cover pan and bake for 30 minutes.

Serve on pitas with Rice and Spice and Mediterranean Salad.

based on recipe by The Mediterranean Dish

• 1/2 C uncooked quinoa
• 2 1/2 pounds chicken tenders
• 1/2 C flour of choice (chickpea)
• 1 t salt
• 1/4 t pepper
• 2 eggs
• 2 t water

Cook quinoa according to package directions. In a small bowl, combine the flour, salt, and pepper. In another small bowl, whisk together the egg and water. Coat chicken tenders with the flour mixture, then the egg mixture, and finally the quinoa. Flip until all sides are coated. Place onto a parchment covered baking sheet. Bake in a convection oven at 375 degrees for 40 minutes. Serve with your favorite dipping sauce. (Honey Mustard Dressing on this site.)

Recipe originally appeared on kosher.com

• 1/4 C olive oil
• 1 large sweet onion, chopped
• 1 green bell pepper, chopped
• 1 1/2 pounds ground beef
• 1 t cumin
• 1 t pepper
• 2 t salt
• 4 t chili powder
• 1 1/2 T minced garlic
• 2 C long-grain rice
• 3 C water
• 1 (15 oz.) can tomato sauce
• 2 (15 oz.) cans diced tomatoes

In a large pot, heat the oil over medium heat. Add the onion and saute 3 minutes. Add the peppers and saute until soft. Add the meat and cook until no longer pink. Drain grease; return to pot. Stir spices in with the meat and then add the rest of the ingredients. Bring to a boil, reduce heat, cover and simmer 40 minutes or until rice is tender.

Adapted from “The Mr. Food Cookbook”

• 1 pound chicken tenders (boneless and skinless)
• 2 cans organic corn
• 2 cans mild chili beans
• 2 cans black beans
• 1 jar salsa
• 6 T taco seasoning mix (or 2 packages from the store)

Place raw chicken in the bottom of a crockpot. Put other ingredients on top. Cook all day on low. Shred the chicken and serve in a bowl. Top with shredded cheese, green onions, lettuce, tomatoes, or sour cream. Serve tortilla chips on the side.

Love this, Bec! Thanks for sharing!

• 1 1/2 t salt
• 1/2 t black pepper
• 1/2 t garlic powder
• 1/2 t dried thyme
• 1/2 t dried parsley
• 1/2 t cayenne pepper
• 1/4 t onion powder
• 1/8 t paprika
• 2 T butter
• 2 T olive oil
• 2 3/4 pounds chicken breasts
• 1 T garlic powder
• juice of one lime

In a small bowl mix together the spices (through paprika). Sprinkle spice mixture generously on both sides of chicken breasts.

Heat butter and olive oil in a large skillet over medium heat. Saute chicken until golden brown, about six minutes on each side.

Mix 1 T garlic powder with lime juice and sprinkle it over chicken. Cook 5 minutes, stirring frequently to coat evenly with sauce.

Serve with brown rice.