¾ c lime juice
3 Tbsp olive oil
3 Tbsp sesame oil
3 Tbsp soy sauce
3 Tbsp minced fresh ginger
3 garlic cloves, minced
1 Tbsp sugar
1 ½ lbs boneless chicken breasts
12 oz uncooked angel hair pasta, broken. Cooked according to package directions
1 large sweet yellow pepper, chopped
1 large sweet red pepper, chopped
1 medium cucumber, peeled and chopped
¼ c minced fresh parsley
2 green onion, sliced
¼ tsp crushed red pepper flakes
Combine first 7 ingredients. Pour ¼ c of marinade into a shallow dish, reserve remainder.
Add chicken, turn to coat. Refrigerate 30 minutes.
Drain chicken, discard marinade. Grill chicken until the internal temp reaches 165*.
Combine remaining ingredients with reserved marinade. Cut chicken into 1 in slices.
Add pasta and chicken to vegetables, toss to coat. Refrigerate until serving.
3 chicken breasts, about 1lb each
1/2 teaspoon salt, to taste
1/2 teaspoon cracked black pepper, to taste
3 teaspoons minced garlic
1 package pepperoni slices
2 1/2 cups (about 10 ounces) shredded mozzarella cheese, divided
2 1/2 cups marinara sauce
Italian seasoning, to taste
Preheat oven to 400°F.
Butterfly the chicken breasts and season with salt and pepper, inside and out.
Open each chicken breast, and add 1 teaspoon of minced garlic to each one. Spread it evenly.
Add about 5-6 pepperoni slices to each butterflied chicken breast on top of the garlic.
Add about 1/4 cup of shredded mozzarella cheese to each chicken breast.
Close the chicken over tightly, and transfer the chicken breasts to a lightly greased baking dish.
Pour the marinara over top of the chicken and into the dish.
Sprinkle the remaining mozzarella cheese, followed by the Italian seasoning, over the chicken.
Top the dish with the remaining pepperoni slices.
Bake uncovered for 20-25 minutes or until chicken is tender and fully cooked.
You can also broil the top layer, for the last 5 minutes of baking. Watch it closely to not burn it.
1 tablespoon canola oil
3 Anaheim peppers, diced
1 medium onion, diced
1 teaspoon ground cumin
1 pound boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
4 cups reduced-sodium chicken broth
1 14-ounce can diced tomatoes with green chilies
2 tablespoons lime juice
½ cup shredded sharp Cheddar cheese
¼ cup chopped fresh cilantro
Heat oil in a large saucepan over medium heat.
Add peppers and onion and cook, stirring, until the onion begins to soften, 3 to 5 minutes.
Add cumin and cook, stirring, for 1 minute.
Add chicken, broth, tomatoes and their juice. Bring to a boil, reduce heat and simmer until the chicken is cooked through, 12 to 15 minutes.
Remove from the heat and stir in lime juice.
Serve each portion topped with some of the baked tortilla strips, Cheddar and cilantro.