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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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