Chicken Thighs in Bell Pepper Sauce

Chicken in Bell Pepper Sauce
  • 6 chicken thighs
  • 2 bell peppers, halved. I used Green but other colors can be used
  • 1 medium onion, halved
  • 6 garlic cloves
  • 1/2 cup olive oil
  • 1 tablespoon grated lemon zest
  • 1/2 cup lemon juice
  • 1/4 cup red wine vinegar
  • 2 tsp salt
  • 1 tsp dried oregano
  • 1 tsp paprika
  • 1/4 tsp pepper
  • 2 bay leaves
  1. Preheat broiler to high. Spray a baking sheet with cooking spray. Place bell peppers, onion and garlic on the prepared pan. Broil on the top rack until charred on all sides. About 8 minutes turning the vegetables every 2 minutes.
  2. Chop the vegetables and transfer to a blender. Add olive oil, lemon zest and juice, vinegar, 1 tsp salt, oregano, paprika, and pepper. Puree until smooth
  3. Add the chicken and sauce to a pot. Sprinkle with 1 tsp salt. Add bay leaves. Cook covered until chicken is done. Approximately 30 minutes.
  4. Serve with baked sliced potatoes

Orange-Rosemary Roast Chicken

Orange-Rosemary Roast Chicken
  • 2 medium oranges
  • 1 1/2 potatoes, cut into wedges or squares
  • 1 tbsp dry rosemary
  • 1/4 cup Olive Oil
  • 2 1/4 tsp salt
  • 1/4 tsp pepper
  • 5-6 chicken thighs (with skin or skinless)
  • 1 tbsp balsamic vinegar
  • 1/4 tsp honey
  • 1/2 cup olives pitted and cut into pieces
  • 1 oz parmesan cheese
  1. Place an empty baking pan in the oven and preheat to 425 degrees
  2. Slice 1.5 oranges into thin slices and place in a bowl. Add rosemary, potatoes, 1 tbsp olive oil, 3/4 tsp salt, and pepper to orange slices and toss to coat. Scatter this mix over the preheated pan. Bake until potatoes start browning (approx. 15min)
  3. Season chicken with 1 tsp salt and 1/8 tsp pepper. Heat 2 tbsp oil in a skillet and add chicken until it turns golden (5 to 7 minutes). Turn chicken and cook for about 5 minutes on the other side. Transfer to the baking sheet with the potatoes, return to oven and bake for about 20 more minutes. (Until potatoes are browned and chicken is done).
  4. Squeeze juice out of the remaining half orange and mix in a bowl with balsamic vinegar, honey, 1/2 tsp salt and 1 tbsp oil. Remove pan from the oven. Scatter olives and parmesan cheese and drizzle with the juice mixture
  5. Sprinkle with more rosemary if desired

Chicken and Quinoa with Avocado Sauce


  • 2 cups chicken broth
  • 1 cup quinoa, rinsed and drained
  • 1/2 cup chopped green onion
  • 1 1/2 tsp lemon juice
  • 1/4 tsp salt
  1. Bring broth to a boil in a saucepan. Stir in quinoa and let it boil again.
  2. Reduce heat to low and simmer covered until quinoa is tender.
  3. Remove from heat and keep covered
  4. Before serving, mix in green onion, lemon juice and salt


  • 6 boneless skinless chicken breasts (approx. 2 pounds)
  • 1 1/2 tsp cumin
  • 1 1/2 tsp onion powder
  • 1 1/2 tsp paprika
  • 1/8 tsp pepper
  • 1 tsp salt
  • 1 1/2 tsp vegetable oil
  1. Mix cumin, onion powder, paprika, pepper, salt in a small bowl
  2. Pat chicken dry with paper towels and rub spice mixture on all sides
  3. Heat oil in a skillet over medium-high heat. Add chicken, cover and reduce heat to medium. Cook until chicken is done (approx. 10 min).
  4. Transfer chicken to a plate and let it rest

Avocado Sauce:

  • 1/2 large avocado or 1 small one peeled and pitted
  • 1/2 cup water
  • 1/4 cup plain greek yogurt
  • 2 tsp lemon juice
  • 1/2 tsp garlic powder
  • 1/4 tsp salt
  1. Mix avocado, yogurt, water, lemon juice, garlic powder and salt in a blender until smooth

Serve chicken on top of quinoa and add avocado sauce

Sweet Chicken

  • 1/4 cup soy sauce
  • 2 Tbsp honey
  • 1 tsp dry ginger
  • 2 tsp minced garlic
  • 1 Tbsp brown sugar
  • 4 boneless skinless chicken breasts (approx. 1 1/4 pound) cut into thin strips
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 1 Tbsp vegetable oil
  1. Mix soy sauce, honey, ginger, garlic and brown sugar in a bowl.
  2. Sprinkle chicken with salt and pepper
  3. Heat oil in a skillet. Add chicken and brown on both sides (add more oil if needed).
  4. Pour sauce over chicken. Simmer uncovered until sauce thickens (approx. 10 minutes)
  5. Serve with white rice or cauliflower rice

Lemon Chicken Piccata

Lemon Chicken Piccata
  • 3 chicken breasts cut into thin cutlets (approx. 1 pound)
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 1/2 cup flour
  • 2 Tbsp. vegetable oil
  • 1 clove garlic
  • 1 cup chicken broth
  • 1/2 lemon sliced
  • 3 Tbsp fresh lemon juice
  • 2 Tbsp capers
  • 3 Tbsp butter
  • 2 Tbsp Italian Parsley
  1. Season chicken with salt and pepper, and cover with flour. Shake off excess flour
  2. Heat oil in skillet and add the chicken until golden brown on both sides. Remove chicken from pan and drain excess oil
  3. Add garlic to skillet and cook for a minute. Add broth. Scrape any brown bits from the bottom of the skillet. Stir in lemon slides and bring to a boil
  4. Cook stirring until sauce reduces. Add lemon juice and capers and simmer until sauce is slightly thickened.
  5. Drop butter in. Add chicken and then parsley on top. Serve hot.

Mojo Chicken and Plantains

Chicken and Plantains
  • 1/4 cup orange juice, plus 1 orange sliced
  • 2 tbsp fresh lime juice (1.5 limes)
  • 5 cloves garlic, minced
  • 1/2 cup + 2 tbsp olive oil
  • 1/2 cup fresh parsley
  • 8 skin-on, bone-in chicken thighs
  • 1 tsp ground cumin
  • 1/2 tsp dried oregano
  • 2 green plantains
  • 1 onion cut into wedges
  • Salt and pepper
Sheet Pan Chicken and Plantains
  1. Combine orange juice, lime juice, garlic, 1/2 tsp salt a a pinch of pepper in a blender until combined. Let sit for 5 minutes. Turn blender back on and slowly pour 1/2 cup of olive oil.
  2. Remove 1/2 cup of the mixture and set aside for the marinade
  3. Add parsley to the remaining mixture in the blender and puree until smooth. Season with salt and pepper. Transfer the sauce to a bowl, cover and refrigerate
  4. Season the chicken with salt and pepper. Place in a bowl and add the reserved marinade, cumin and oregano. Rub util evenly coated. Cover and refrigerate 1 to 4 hours.
  5. Preheat over to 450 degrees. Let the chicken come to room temperature. Toss plantains and onions on a baking sheet with the remaining 2 tbsps of olive oil. Season with salt and pepper. Spread out on the baking sheet. Nestle the chicken, skin side-up, and orange slices among the plantains and onions.
  6. Roast until the plantains are tender, about 20 minutes. Remove the plantains to a cutting board and stand them on a cut side. Flatten them with the bottom of a ramekin, and return them to the baking sheet, setting them flat in the pan juices. You may need to add extra olive oil on top of the plantains if they look dry.
  7. Return the pan to the oven and roast until the chicken is browned, 20 to 25 more minutes. Sprinkle with chopped parsley, server with the sauce on the side.

Grilled Chicken Thighs with Lime and Cilantro


  • 6 chicken thighs
  • 1/2 cup olive oil
  • 3 tablespoons brown sugar
  • 3 tablespoons soy sauce
  • 1 teaspoon lime zest
  • 3 tablespoons cilantro leaves chopped
  • 1 tablespoon lime juice
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 1/2 teaspoons minced garlic
  1. In a medium sized bowl, whisk together the olive oil, brown sugar, soy sauce, lime zest, cilantro, lime juice, salt, pepper and garlic.
  2. Pour the marinade over the chicken. Marinate for at least 1 hour, or up to 24 hours.
  3. Heat an outdoor grill or indoor grill pan to medium. Add the chicken in a single layer.
  4. Cook for 6-8 minutes per side, or until a thermometer inserted into the thickest part of the chicken registers 165 degrees F.
  5. Let the chicken rest for 5 minutes. Sprinkle with additional cilantro for garnish.

Oven-Baked Chicken Fajitas


Chicken Seasoning:

  • 1 Tbsp paprika
  • 1 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp cumin
  • 1/8 tsp pepper
  • 2 tsp sugar
  • 1 tsp salt


  • 2 onions
  • 3 bell peppers, any color
  • 2 lb. chicken breast
  • 4 Tbsp vegetable oil
  • 1 lime
  • Tortillas
  • 1 cup sour cream (optional)
  • 1/2 bunch cilantro (optional)


  • Preheat the oven to 400 degrees. Mix all of the spices for the fajita seasoning in a small bowl and set aside.
  • Cut the onion and bell peppers into 1/4-inch wide strips. Place them in a large 13×15-inch casserole dish or a large baking sheet. Slice the chicken breast into very thin strips and add it to the casserole dish with the vegetables.
  • Drizzle the vegetable oil over the chicken and vegetables, then sprinkle the fajita seasoning mix over top. Toss the ingredients until everything is well coated in oil and seasoning. Bake in the preheated oven for 35-40 minutes, stirring once half way through. Squeeze the juice from the lime over top of the meat and vegetables after they come out of the oven.
  • Scoop a small amount of meat and vegetables into the center of each tortilla. Top with a few sprigs of cilantro, a dollop of sour cream, and an extra squeeze of lime if desired.

Chicken in Mushroom Sauce

  • 4 boneless skinless chicken breasts
  • 1/2 tsp pepper
  • 1 1/4 tsp salt, divided
  • 2 Tbsp olive oil
  • 1 Tbsp unsalted butter
  • 6 oz raw sliced baby Bella mushrooms
  • 6 oz raw sliced white mushrooms
  • 6 garlic gloves, smashed
  • 1/2 cup dry wine
  • 1/2 cup chicken stock
  • 1 Tbs fresh thyme leaves
  • 1 Tbsp chopped fresh flat leaf parsley
  1. Sprinkle chicken with pepper and 3/4 teaspoon of the salt
  2. Heat oil on a skillet. Add chicken. Cook until browned. Transfer to a plate and set aside
  3. Melt butter in pan. Add mushrooms. Cook undisturbed for a few minutes. Stir in garlic. Cook, stirring occasionally. Sprinkle with remaining 1/2 teaspoon salt. Stir in wine and stock
  4. Return chicken to pan and sprinkle with thyme. Cook undisturbed for a few minutes. Sprinkle with parsley. Serve with quinoa or rice.

Beer-Glazed chicken

  • 4 chicken leg quarters
  • 1 tbs dried oregano
  • 1 tsp ground pepper
  • 3/4 tsp salt
  • 1/2 tsp ground cumin
  • 3/4 cup beer
  • 6 cloves garlic
  • 3 tbs brown sugar
  • 1/2 tsp crushed red pepper
  1. Preheat grill to medium high
  2. Mix oregano, pepper, salt and cumin in small bowl
  3. Combine beer, garlic, brown sugar, red pepper and 1 tbs of the spice mixture in a small saucepan. Bring to a simmer over medium heat. Reduce heat to maintain a low simmer and cook, stirring often, until the sauce is reduced to about 1/4 cup, 20 to 25 minutes.
  4. Pat chicken dry and rub with the remaining spice mixture.
  5. Oil the grill rack. Grill the chicken, until a thermometer registers 155 degrees F about 15 minutes. Brush the chicken with about half of the beer glaze. Grill until slightly charred. Turn the chicken over and brush with the remaining glaze. Grill until slightly charred and a thermometer registers 165 degrees F.