Zesty Chicken Bowls With Sauteed Kale And Pasta Food

SPICED CHICKEN AND KALE BOWLS

Steps:

• Make the squash: Put a rimmed baking sheet in the oven; preheat to 450˚ F. Toss the squash with the olive oil and season with salt and pepper. Spread on the hot baking sheet. Roast until browned and tender, 16 to 20 minutes, flipping during the last 5 minutes.
• Make the chicken: Season the chicken with salt and pepper; drizzle with 1 tablespoon olive oil and rub with the coriander, cumin and turmeric. Heat the remaining 1 tablespoon olive oil in an ovenproof skillet over medium-high heat. Add the chicken, reduce the heat to medium and cook until browned, 3 to 4 minutes. Flip and cook until browned on the other side, about 2 minutes. Transfer the skillet to the oven; bake until cooked through, 10 to 12 minutes. Remove to a cutting board and let rest 10 minutes before slicing.
• Make the salad: Combine the lemon juice, vinegar, mustard, honey, shallot, 3/4 teaspoon salt and a few grinds of pepper in a bowl. Let sit 5 minutes; whisk in the olive oil. Divide the kale among 4 bowls. Top with the lentils, squash, chicken, feta, pomegranate seeds and pistachios. Drizzle with the dressing.

SHEET-PAN PASTA BAKE WITH CHICKEN AND KALE

Steps:

• Arrange a rack in top of oven; preheat to 450°F. Cook pasta in a large pot of boiling salted water according to package directions.
• Meanwhile, mix panko, 1/4 cup Parmesan, 2 Tbsp. oil, 1/4 tsp. salt, and 1/4 tsp. pepper in a medium bowl.
• Toss kale and tomatoes with 1/2 tsp. salt and remaining 2 Tbsp. oil on a rimmed baking sheet.
• Drain pasta, reserving 1/2 cup pasta cooking liquid. Return pasta to pot. Add sour cream, mustard, 1 tsp. salt, 1/4 cup pasta cooking liquid, and remaining 3/4 cup Parmesan and 1/2 tsp. pepper; stir until smooth. Stir in chicken and 1 cup mozzarella, adding more pasta cooking liquid if needed, until evenly coated. Transfer to sheet with kale and tomatoes and toss to combine. Top with panko mixture and remaining 1/2 cup mozzarella.
• Roast pasta mixture until cheese is melted and top is lightly browned, 5-7 minutes.

PULLED ZESTY BBQ CHICKEN SANDWICHES

Steps:

• 1. Cut off excess fat from chicken, wash and place chicken in a slow cooker. (crock pot)
• 2. In a bowl, mix the barbecue sauce, Italian salad dressing, brown sugar, and Worcestershire sauce. Pour over the chicken.
• 3. Cover, and cook on low for 6 hours.
• 4. Pull chicken apart to shred it and scoop with sauce onto your favorite roll.

ZESTY ROASTED CHICKEN WITH MEDITERRANEAN POTATOES

Steps:

• Chicken:
• Preheat the oven to 375 degrees F.
• In a large bowl, toss the chicken with the citrus juices, lemon zest and salt and pepper, to taste. Let sit for a few minutes.
• In a large saute pan over medium-high heat, add the olive oil. When the oil is hot, remove the chicken from the marinade, shaking off the excess. (Do not discard the marinade.) Season the chicken with salt and pepper, to taste, and sear on both sides in the hot oil. Transfer the chicken to a baking sheet and finish cooking the chicken in the oven. Cook until internal temperature reaches 165 degrees F on an instant-read thermometer, about 10 to 12 minutes. Reheat the same saute pan over medium-high heat. Pour in the marinade and deglaze the pan. Stir with a wooden spoon and scrape up any brown bits on the bottom. Add the orange zest and the chicken broth and simmer to reduce by 2/3.
• Potatoes: Peel and cut the potatoes into small chunks. Add them to a medium pot over medium heat. Cover with water and bring to a simmer. Cook them until al dente. Drain the potatoes well. Heat a large saute pan over medium-high heat and add 2 tablespoons olive oil. Add the potatoes and saute for 1 to 2 minutes. Turn off the heat and gently stir in the capers, black olives and feta cheese. Season salt and pepper, to taste. Transfer to a serving bowl and garnish with basil, mint and parsley.
• Arrange the chicken on a serving platter and serve with the potatoes.

CHICKEN AND KALE SAUTE WITH PASTA

Steps:

• Place chicken cubes in a bowl or a plastic bag. Add chicken rub seasoning mix and shake or stir so that seasoning lightly coats pieces of chicken. (I cut the chicken while still pretty frozen, and the large cubes stayed nice and square for this step.)
• Heat oil in large skillet, then brown ckicken cubes, turning occasionally until lightly browned on the outside and the pink is gone on the inside. Splash cubes with a bit of wine.
• Remove chicken pieces to a plate or serving dish.
• Boil water in large saucepan and cook pasta according to directions, Whole wheat pasta usually take 14-20 mins, so start this before you cook the vegetables.
• Heat next 2 Tbsp of oil in skillet at medium-high setting.
• Add garlic, kale, carrots and celery. Stir often, cooking for about 5-6 minutes. Check the carrots and the kale to make sure they are tender.
• Add whatever peppers and onions you desire.
• Add entire can of tomatoes and juice from the can, and another splash of red wine to the vegetables. Season to taste.
• Add cooked chicken to the skillet.
• Turn down heat to low, and put on the skillet lid and let vegetables continue to cook and flavors blend while pasta is finishing .
• After 10 minutes, all the vegetables should be tender. Check seasoning. If the mixture is too "wet", take the lid off and heat on medium for a minute or two to reduce the liquid.
• You can serve the chicken mixture on top of the pasta with the parmesan cheese, or you can drain the pasta, stir it into the chicken mixture, add the parmesan cheese and serve it in one platter.
• Add a warm loaf of crusty bread, and the rest of the red wine, and you have yourself a real heart-healthy supper! Mangi bene!

ZESTY CHICKEN AND PASTA

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, heat 1/4 cup dressing in large skillet on medium-high heat. Add chicken; cook and stir 5 min. or until done. Add vegetables and parsley; cook 5 min. or until vegetables are tender, stirring occasionally.
• Drain pasta; toss with chicken mixture and remaining dressing. Top with cheese.

ZESTY CHICKEN

Steps:

• In a small bowl, combine the mustard, honey, seasoning blend and Worcestershire sauce. Carefully loosen the skin of the chicken; spoon some of the mustard mixture under the skin., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare grill for indirect heat, using a drip pan. Place chicken skin side up over drip pan and grill, covered, over indirect medium heat for 20-30 minutes on each side or until juices run clear and a thermometer reads 180°, basting occasionally with remaining mustard mixture. , Cover chicken and let stand for 5 minutes before cutting into serving-size pieces.

CHICKEN AND KALE PASTA

Steps:

• cook penne.
• heat oil over medium high heat and saute chicken until cooked through.
• remove chicken from pan and dice into bite sized pieces.
• return chicken to pan and add kale and garlic.
• once kale is cooked through add the cooked penne, butter and feta cheese. Add enough liquid to get everything coated with sauce. Serve immediately.