2 pounds boneless skinless chicken breasts, cut into bite-size chunks
2 cups cherry tomatoes
1/2 cup mozzarella balls (use marinated, if you can find)
8 ounces burrata cheese, at room temperature
2 cups fresh basil leaves
To make the vinaigrette. In a glass jar, combine the pesto, balsamic vinegar, honey, and lemon. Season with chili flakes, salt, and pepper.
In a bowl, toss the chicken with half of the vinaigrette and 1 tablespoon olive oil. In a separate bowl toss the tomatoes with 1 tablespoon olive oil, salt, and pepper.
Set your grill, grill pan, or skillet to medium-high heat. Take skewers and thread the chicken with the tomatoes. If you have additional tomatoes, thread them on additional skewers and grill them up with the chicken.
Grill the skewers until lightly charred and cooked through, turning them occasionally throughout cooking, about 10 to 12 minutes total.
To serve, toss the mozzarella balls with a couple tablespoons of the vinaigrette. Arrange the mozzarella and burrata on a serving plate. Place the skewers over the cheese.
Spoon the remaining vinaigrette over everything. I usually add additional olive oil + balsamic too. Top with basil. Enjoy!
Spiralize zucchinis and transfer to a large bowl lined with a clean towel. Sprinkle with salt and set aside.
Add soy sauce, applesauce, bbq sauce and red pepper flakes to a small bowl. Whisk to combine. Set aside.
Heat a large deep skillet over medium high heat and add avocado and sesame oils. Add onion and garlic to pain and cute until onions are tender and garlic is fragrant (about 3-5minutes) Season with a little salt and upper.
Add ground beef to skillet. Cook the beef until its browned, about 3-5 minutes.
Add the sauce to ground beff mixture and stir to combine. Turn the heat up a bit and continue to cook the mixture until the meat begins to caramelize a bit.
Squeeze as much liquid out of the zucchini noodles as you can and add to the skillet with beef mixture.
Stir until noodles are warm through, about 2-3minutes.
3/4 cup Mayonnaise (if you prefer less mayonnaise, you may use 1 cup of sour cream and ½ cup mayonnaise)
1 packet 1 oz Dry Ranch Dip
1/4 teaspoon Garlic Salt
1/2 cup Cilantro (tightly packed, may add more for fresh flavor)
3/4 cup Pickled Jalapenos (plus juice from a jar (may add up to 1 cup depending on heat preference)
1/2 cup Buttermilk (if you want it to be thinner, add more buttermilk)
2 teaspoons Fresh Lime Juice optional
Additional Bowl Ingredients:
1-2 cans Corn cooked
1-2 cans Black Beans cooked
2 cups rice or more depending on preference
1 Jalapeno sliced
In a large ziploc bag, place chicken breast, olive oil, lime juice, chili powder, cumin and salt. Let marinate for at least 30 minutes, preferably 2-4 hours or overnight.
Chuy’s Creamy Jalapeno Cilantro Dip Dressing:
In a medium mixing bowl, stir together sour cream, mayonnaise, ranch dip packet, and garlic salt.
In blender or food processor, puree cilantro and pickled jalapenos with a little juice. (If using tomatillos, blend with jalapenos and cilantro).
Add cilantro jalapeno puree to mayo mixture.
Stir in buttermilk until you reach desired consistency. Add fresh lime juice, if using.
Refrigerate until ready to serve.
Pico de gallo:
In small bowl, combine tomatoes, onion, cilantro, jalapeno and salt.
Remove chicken from marinate and place on hot grill (medium heat). Cook for 6-8 minutes per side, or until chicken is no longer pink. Time is an estimate as it depends on the thickness of the chicken breast. After grilling, let rest for at least 5 minutes to let juices seep into chicken. Slice on the diagonal.
Make rice according to package instructions.
Heat up black beans until warm.
Heat up corn until warm.
Make cilantro ranch dressing and homemade guacamole, if you desire.
Layer in a bowl — rice, beans, grilled chicken, pico de gallo, avocado, roasted corn, and cilantro ranch dressing.
Heat oil in a large ovenproof skillet over medium-high. Sprinkle pork with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add pork to pan; cook 6 to 8 minutes, turning to brown on all sides. Place pan in oven; bake at 400°F for 18 minutes or until a thermometer inserted in the center registers 140°F. Place pork on a cutting board; let stand 5 minutes. Cut crosswise into slices.
Return pan to medium-high (use caution; the handle will be very hot). Add fennel, garlic, and mushrooms; cook 5 minutes or until golden, stirring occasionally. Add stock; bring to a boil. Cook 3 minutes or until liquid is reduced by half. Remove pan from heat; stir in remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and arugula until wilted. Arrange pork on a platter; top evenly with fennel mixture, cheese, and fennel fronds
36.4 oz boneless, skinless chicken breast cut into large, thin bite size pieces.
4 teaspoons extra virgin olive oil
2 1/2 cups (9.95 oz) zucchini noodles
3 1/4 cups (2.28 oz) package baby arugula
1/4 cup (.88 oz) thinly sliced green onion
1/2 tsp sea salt
1/4 cup lemon juice
1/2 tsp ground black pepper (1 condiment)
3 large garlic cloves, minced (3 condiments)
Preheat the oven to 400 degrees F. Place the chicken pieces, oil, garlic, white part of green onion, and lemon juice in a deep sided 9×13 baking pan. Stir to coat. Then bake for 12 minutes or until chicken is fully cooked.
Meanwhile, prepare your zucchini noodles.
Stir the arugula and green onion into the chicken. Then toss the chicken mixture with the zucchini noodles. Sprinkle with salt and pepper. Serve hot on a large platter.
I have no idea where this recipe came from but its been sitting in my camera roll and its time to put it somewhere I will find it again. I can’t wait to dive into some homemade brownies this weekend!! YUM!