Chicken and Black Bean Enchilada Rice Bake

Mexican night is always a winner in my book - I love all things Mexican! This recipe is a keeper!

2 cups white long grain rice
2 1/2 cups cooked, shredded chicken 
One 15-ounce can enchilada sauce
One 4-ounce can sliced black olives
One 15-ounce can diced tomatoes or Ro*tel
1/2 cup sour cream
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon Ground Cumin
One 15-ounce can black beans, drained and rinsed
2 cups shredded cheddar cheese


Preheat oven to 350 degrees F. and spray a 9×13-inch baking dish with non-stick cooking spray.
Cook rice according to package directions.
Place chicken, enchilada sauce, olives, tomatoes, sour cream, salt, pepper and cumin into a large bowl, mixing to combine. Pour cooked rice into prepared baking dish and layer beans on top of rice. Pour chicken mixture over rice and top evenly with cheddar cheese. Bake for 30 to 35 minutes, until cheese is melted and rice is hot.

Chicken Marsala

My sweet husband bought me a new Italian Cookbook (I think it was a hint that I need to cook more Italian!) It is a great book filled with beautiful pictures - which happens to be the only way I like to read cookbooks - by the pictures. This Chicken Marsala recipe was calling out to both Chad and I. I could have eaten a lot more than I did - it was amazingly awesome! :)

1 3/4 cups reduced sodium chicken broth (14 oz)
2 Tablespoons finely chopped shallot or onion
5 Tablespoons unsalted butter; divided
10 oz mushrooms; trimmed and thinly sliced
1 cup all-purpose flour
4 skinless boneless chicken breast halves
2 Tablespoons olive oil; divided
1/2 cup plus 2 Tablespoons dry Marsala wine
2/3 cup organic heavy cream
1 teaspoon fresh lemon juice
Cracked pepper and salt

Preheat oven to 200 degrees.

Bring broth to a boil in a saucepan; over high heat. Boil uncovered until reduced to about 3/4 cup; about 20 minutes.
Meanwhile, cook shallot/onion in 3 Tablespoons butter in a heavy skillet over medium heat until golden. Add mushrooms, a pinch of salt and pepper and cook, stirring occasionally, until the liquid mushrooms give off is evaporated and mushrooms begin to brown; about 6-8 minutes. Remove from heat.
Put flour in a wide, shallow bowl. Gently pound chicken to 1/4 inch thick between 2 sheets of plastic wrap using the flat side of a meat pounder.
Pat chicken dry and season with salt and pepper, then dredge in flour, shaking off excess.
Heat 1 Tablespoon each of oil and butter in a heavy skillet over medium-high heat until foam subsides. Then saute half of the chicken, turning over once, until golden and just cooked through; about 4-6 minutes. Transfer cooked chicken to a baking sheet and put in the preheated oven to keep warm.
Wipe out the skillet and repeat with remaining chicken.
Once all the chicken is in the oven, add 1/2 cup Marsala wine to the skillet and boil over high heat, stirring up all the brown bits, about 30 seconds. Add the reduced broth, cream and mushroom mixture, then simmer until the sauce is thickened about 6-8 minutes. Stir in the lemon juice and remaining 2 Tablespoons of wine.
Serve chicken with sauce.

Arroz Congri (Cuban Rice and Black Beans)

Last weekend my family and I went to one of our new favorite restaurants, Reds on the River. I ordered their special Ropa Vieja (which is essentially braised beef over rice with black beans.) Their version of the dish was topped with a poached egg. YUM! It was soooo good! Maybe I will attempt to recreate it one day. Anyways, I saw this recipe for Cuban rice and beans and it sounded good and easy enough for me to try. I am glad I did! It was healthy and flavorful. LOVED IT! 

2 teaspoons olive oil

1 green pepper; chopped

1 red pepper; chopped

1 small onion; chopped

2 cloves garlic; minced

1 cup uncooked long grain rice

1 - 15 ounce can black beans - don't drain

1 1/2 cups water

1/2 teaspoon cumin

1 bay leaf

Salt and pepper to taste

Rotisserie Chicken; shredded

Avocado; chopped

In a medium sized pot, heat oil on medium heat. Add onions, peppers and garlic. Saute until soft; about 5 minutes. 

Add rice, beans, water, cumin, bay leaf and salt and pepper.

Simmer on medium-low heat, stirring occasionally, until the rice absorbs most of the liquid and just barely skims the top of the rice.

Cover reduce heat to low and simmer 20 minutes (don't peak- the steam is what cooks the rice.) After 20 minutes, shut off the flame and let sit covered for another 5 minutes. 

Top with chicken and avocado. 

Recipe adapted from here.

Chicken Parm Meatball Subs

I have never used (or ate) ground chicken - till I met this recipe. Wow - I was surprised at how good these turned out. Take the beef out of the meatballs and these chicken meatballs are a lot healthier. Probably could have tossed the sub roll for an even healthier option - but where is the fun in that? 

1 1/2 lbs ground chicken (ground turkey for those scared of the ground chicken)
1 tablespoon grill seasoning
1 large egg
1 cup grated Parmesan cheese
1/2 cup Italian breadcrumbs
Handful of chopped parsley leaves
Extra virgin Olive Oil (3 Tablespoons for the sauce and extra for the meatballs)
2 cloves garlic; cracked from skin and split
1/4 teaspoon crushed red pepper flakes
1 28 oz can crushed tomatoes
1 cup chicken stock
Salt and Pepper
8-10 fresh basil leaves; torn or shredded
4 crusty sub rolls (or whole wheat)
1 1/2 cups reduced fat, shredded provolone

Preheat oven to 425.

Place chicken in a bowl and season with grill seasoning. Add egg, half of the grated Parm, bread crumbs, parsley and a good drizzle of the olive oil. Mix the meat and form 12 large meatballs.
Spray a baking sheet with cooking spray and place meatballs on sheet. Bake for 15 minutes or until golden and firm. Switch the broiler on after the meatballs have come out.

While the meatballs bake, heat a medium skillet over medium heat. Add 3 tablespoons olive oil and garlic. Cook for 5 minutes and then remove the cloves. Add the crushed red pepper flakes and the tomatoes. Slowly stir in the chicken stock. Season the sauce with salt and pepper and simmer 10 minutes. Stir in the basil at the very end. Add the cooked meatballs to the sauce and turn heat to low.

Cut the sub rolls and hollow out a little bread from each half to make room for the meatballs. Toast the rolls quickly under the broiler just for a light toast. Fill the rolls with meatballs, sauce and top with shredded provolone and remaining Parmesan. Put under the broiler just until the cheese melts. Make sure you don't burn your rolls!

Parmesan and Garlic Pita Chip Chicken

Again, I have been absent from the blog. Sorry (if anyone is still out there)! Busy, busy... but I have a ton of recipes to upload. Like this one that I pulled together last week. When I did my shopping for the week, I was intending to make a breaded chicken recipe that I found. Once I started cooking, I realized that I was out of breadcrumbs. Trying to be creative, I found Stacy's Baked Parmesan and Garlic Pita Chips in my pantry. I wish I would have thought of this one sooner... yum!

1 lb organic chicken breasts; pounded till even

1 egg; beaten 

A couple of handfuls of Baked Parmesan and Garlic pita chips (I used Stacy's brand)

A handful of Parmesan cheese

1 Lemon

Salt and pepper

Greek yogurt (amazing used as a dip for the chicken!)

In a ziplock bag, add pita chips. Seal and use a rolling pin to make into fine crumbs.  Pour in a bowl and mix with parmesan cheese. Zest the lemon and add to breadcrumbs.

In a medium skillet over medium high heat, add 1 tablespoon oil or cooking spray. 

Season chicken with salt and pepper then dip into egg and coat with breadcrumbs. Add to pan and cook 7-9 minutes on each side or until cooked through. Squeeze lemon over chicken before serving. 

Serve with Greek yogurt or even hummus.

The Best Chicken Noodle Soup

Has it really been 2 months since my last post? Wow, I didn't think it was that long. While I have still been cooking up new recipes, I have not had the time to get on here with my updates.

I have made this recipe several times since my blog absence. It is a combination of my Sister and Brother's Chicken Soup Recipe. It is easy, good and soul warming. :) Leftovers are even better!

1 Tablespoon olive oil
1 yellow onion; diced
2 cloves garlic; crushed
4-6 stalks of celery; washed and chopped
4-6 carrots; peeled and chopped
5-8 red skinned potatoes; washed and chopped small

6 Tablespoons Chicken Soup Base (it comes in a jar and can be found near the chicken stock )

2 1/2 quarts water

1 lb pasta noodle of choice (my favorite Acini de Pepe - small dots)
1 rotisserie chicken (white meat shredded)
1/2 to 3/4 bag of frozen spinach
Salt and pepper
Grated Parmesan

In a large soup pot, add olive oil over medium-high heat. Once warmed, add onions, garlic, celery and carrots. Cook until onions are translucent. Add chopped potatoes and season with a pinch of salt and pepper. Continue cooking for 3-5 minutes. Add soup base and water. Stirring constantly to dissolve soup base.

Add shredded chicken and continue stirring and heating through.

Meanwhile, boil a pot of water and cook the pasta noodles per package directions; drain and set aside.

The last few minutes before serving, add the frozen spinach. Stir until warmed through. Adjust seasonings.
Top with grated Parmesan and enjoy.

Note - when storing leftovers, keep pasta noodles separate from soup.

Spicy Peanut Chicken with Vegetables and Rice

My new favorite way to eat chicken! I could eat this one every week - it is that good! The spicy peanut sauce recipe came from my talented cousin. If you are worried about the spice, leave out the cayenne pepper.

Spicy Peanut Sauce
4 tablespoons hot water
4 tablespoons peanut butter - smooth
2 tablespoons soy sauce
1 1/2 tablespoons brown sugar
1/4 teaspoon cayenne pepper
1 1/2 teaspoons lemon juice

In a bowl, whisk hot water over the peanut butter to smooth out the consistency. Then, add remaining ingredients and whisk together till well combined.

1 lb chicken breasts; cubed
2 red peppers; chopped
1/2 large, white onion; chopped
1 bag frozen broccoli (I bought the steam bags and steamed in microwave - then drained before using)
2 scallions; chopped
Cooked brown rice
1 1/2 tablespoons oil (peanut works best, but vegetable will work)
Salt and pepper

In a wok or large skillet, add 1 tablespoon oil and heat over medium-high. Add cubed chicken; season with salt and pepper to taste. Cook until chicken is cooked through. Add 2 spoonfuls of peanut sauce to chicken and toss to coat. Remove from pan and keep warm.

Add remaining oil to pan. Then add chopped red peppers and onions. Cook for 3-5 minutes until tender. Add steamed broccoli and scallions. Toss back in the chicken and adjust seasoning,

Serve over cooked brown rice and top with additional peanut sauce.  

Garlic Lime Chicken over Mexican Style Orzo

I saw this recipe for grilled garlic lime chicken and knew I had to make it. If you are looking for a flavorful and easy chicken recipe, try this one. 

I made (what I am calling) a Mexican style orzo pasta to go with the chicken. YUM! No recipe to source here as I made it up myself. I can't wait to make this one again. 

Garlic Lime Chicken

3-4 cloves of garlic; minced

1 lime; zested and juiced

2 Tablespoons olive oil

1/4 teaspoon salt

3 boneless, skinless chicken breasts; pounded and halved

Combine garlic, lime zest and juice, olive oil and salt. Whisk with a fork to combine. Add chicken to the dish and turn to coat. Cover and refrigerate for 2-4 hours. 

Preheat grill or grill pan to medium-high heat. Grill the chicken for 3-5 minutes on each side or until cooked through.

Mexican Style Orzo

1 package orzo

1 cup reduced fat feta cheese

1 can reduced sodium black beans; drained and rinsed

1 can Ro*tel (diced tomatoes with chilies)

1 tablespoon olive oil

Juice of 1 lime

Salt and pepper

Cook orzo according to package directions; drain. Return to hot pan and add feta, black beans, Ro*tel, olive oil and lime juice. Stir to combine and season with salt and pepper. 

Top Mexican Style Orzo with Garlic Lime Chicken and Avocado slices. 

Garlic Chicken and Spinach Gnocchi

Vacation and work have been keeping me busy, but I am back. And I have a lot of blog updates coming....

1 - 2 boneless, skinless chicken breasts; diced
1 package shelf stable gnocchi
2 cloves of garlic; minced
3 teaspoons olive oil
1 tablespoon butter
1 cup chopped spinach
Salt and pepper to taste

Cook the gnocchi according the package directions. Meanwhile, heat 1 teaspoon of olive oil in a large skillet over medium heat. Then add diced chicken and cook until lightly browned.
Add minced garlic and cook until softened; 2-3 minutes. Add remaining olive oil, butter, drained gnocchi and salt and pepper. Cook until the gnocchi are golden brown on the bottoms. Use a spatula to gently flip the gnocchi. Add the spinach, tossing frequently and cook until wilted; about 3 minutes.

Easy weeknight meal that is satisfying.
Recipe adapted from Delish.

Chicken Stuffed with Spinach, Feta and Pine Nuts

I have made a feta stuffed chicken before, but this recipe from Cooking Light caught my eye. Why didn't I think to add spinach and pine nuts with the feta? Either way, I am glad I found this recipe. The spinach is a great addition. We both enjoyed it! We paired with a couscous salad with diced cucumbers, tomatoes and feta cheese.

5 ounces fresh spinach
1/2 cup (2 ounces) crumbled fat free feta cheese
2 tablespoons pine nuts, toasted
2 teaspoons fresh lemon juice
2 garlic cloves, minced
1 lb skinless, boneless chicken breast halves
1 tablespoon olive oil
1/2 cup fat-free, lower sodium chicken broth
Salt and pepper

Preheat oven to 350.
Heat a large nonstick skillet over medium-high heat. Add spinach to pan; cook until spinach wilts, tossing constantly. Place spinach in a colander; press until barely moist. Wipe pan clean.
Combine spinach, cheese, nuts, juice and garlic. Cut a horizontal slit through the thickest portion of each chicken breast half to form a pocket. Stuff 3 tablespoons filling into each pocket. Seal with toothpicks. Season chicken with salt and pepper.
Heat oil in pan over medium-high heat. Add chicken; cook 3 minutes on each side or until brown. Add broth to pan (if ovenproof) or to ovenproof dish with chicken.
Cover and place in oven.
Bake for 15 minutes or until done.

Rotisserie Chicken and Tomatoes with Guacamole

Let me start by saying, this was not supposed to be a blog post. I have been quite busy with work and Summer that I have not had time to create weekly meal plans. All of our meals have been repeats (which are great), just nothing new to post on here. I was inspired to make Mexican last night and I wanted to keep it simple and fresh. Sorry for the picture quality, like I said - I was not planning on posting this one. It was too good not to though, so I snapped away with my phone camera. 

1 rotisserie chicken; skin removed and breast meat shredded

1 can Ro*tel tomatoes

1/2 tsp. onion powder

1/2 tsp. garlic powder

1/2 tsp. chili powder

1 lime

1 can fat-free refried beans; warmed on the stove

2 ripe avocados

2 Roma tomatoes; diced

1 jalapeno; seeded and minced

1 garlic clove; minced

Salt and Pepper

Corn tortillas

In a medium sauce pan, combine shredded chicken, Ro*tel, onion powder, garlic powder and chili powder. Squeeze half of lime over chicken and warm over medium heat, stirring frequently, for 8-10 minutes. 

In a small bowl add 1 avocado and mash with a fork. Add tomatoes, garlic clove, jalapeno and salt and pepper. Mix to combine well. Squeeze remaining half of lime over guacamole. 

Warm corn tortillas. Spread each tortilla with refried beans and top with chicken mixture and guacamole. I sliced another avocado and added that on top as well. (I am an avocado nut!)

I had cheese and salsa out, but we didn't use either ingredient and didn't miss them. 

Recipe created by me. 

We both LOVED this recipe. It had just enough heat and was so flavorful and easy to make. I could make this one every week and be happy. Try it! 

Shredded Mexican Chicken Tacos

Ok, these tacos are amazing! I will be making these again and again.

1 lb boneless, skinless chicken breast halves
1 (4 ounce) can tomato sauce
1/4 cup salsa
1 (1.25 ounce) package taco seasoning or 2 1/2 tablespoons homemade taco seasoning
2 garlic cloves; minced
1 teaspoon chili powder
Hot sauce (to taste)
Avocado; diced
Cherry tomatoes; chopped
Shredded Mexican blend cheese
Romaine lettuce; chopped
Corn taco shells

In a medium sauce pan, add chicken breasts and tomato sauce. Bring to a boil; add salsa, taco seasoning, garlic and chili powder. Reduce heat and simmer for 15 minutes.

Start pulling chicken apart with 2 forks until shredded. Cover and cook for another 5-10 minutes. Add hot sauce to taste. You can also add a little water if sauce is too thick. Cook until chicken is fully cooked.

Prepare tacos and enjoy!

Recipe adapted from Stephanie Cooks.

Garlic Lemon Chicken Kabobs

3 tablespoons olive oil
Zest of 1 lemon
3 cloves of garlic, minced
1 tablespoon fresh parsley, minced
1 teaspoon salt
1 teaspoon pepper
1 lb. boneless chicken breasts, cut into 3/4 inch pieces

In a bowl, whisk together olive oil, lemon zest, garlic, parsley, salt and pepper. Add the chicken pieces and toss to coat. Cover the bowl with plastic wrap and refrigerate for at least 2 hours (up to 8 hours).
Prepare grill or grill pan to medium-high heat.
Thread the chicken onto the skewers and discard excess marinade. Place the kabobs on the grill or grill pan; cover. (I used a grill pan and covered the pan with foil.)
Cook until the chicken is opaque throughout, about 8-12 minutes; turning once or twice during cooking.

Serve with tzatziki sauce and warm pita.

Chad's rating: 9/10
Amy's rating: 10/10 - I love tzatziki sauce and paired with these kabobs was delicious!

Recipe adapted from Annie Eats blog and William Sonoma.

Chicken Francese

1 lb skinless, boneless, chicken breasts
All-purpose flour, for dredging and sauce
Kosher salt and freshly ground black pepper
3 large eggs
2 tablespoons water
1/4 cup extra-virgin olive oil
1/2 lemon, with rind, cut in thin rounds
1/2 cup dry white wine, such as Pinot Grigio
1 cup chicken broth
1/2 lemon, juiced
2 tablespoons unsalted butter
1/4 cup chopped flat-leaf parsley

Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them. Pound the chicken breasts with a flat meat mallet, until they are about 1/4-inch thick. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly. In a wide bowl, beat the eggs with 3 tablespoons of water to make an egg wash. Heat the oil over medium-high flame in a large skillet.

Dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off. When the oil is hot, add the cutlets and fry for 2 minutes on each side until golden, turning once. Remove the chicken cutlets to a large platter in a single layer to keep warm.

Toss the lemon slices into the pan and cook for 1 to 2 minutes, until fragrant. Add the wine, broth, and lemon juice, simmer for 5 minutes to reduce the sauce slightly. Roll the butter in some flour and add it to the skillet, this will thicken the sauce. Stir to incorporate and dissolve the flour. Reduce the heat to medium-low and return the chicken to the pan; place the lemon slices on top of the cutlets. Simmer gently for 2 minutes to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving.


Chad's rating: 9/10
Amy's rating: 9/10


Recipe adapted from Food Network - Tyler Florence

Jessica Simpson's Chicken Dumplings

2 rolls of reduced-fat croissant rolls, divided
1 small rotisserie chicken, skin discarded and meat removed from bones
1 can of low-sodium, reduced-fat cream of chicken soup
1 can of low-sodium, reduced-fat cream of mushroom soup
1 cup low-sodium chicken broth
Salt and ground black pepper to taste


Preheat oven to 400ºF. Roll out two cans of croissant rolls and separate into diamond shaped sections. Place a small handful of rotisserie chicken on each diamond, fold dough over and press ends together to create dumplings. With remaining dough, cut into long strips. 
Line a 9×13″ baking dish with one layer of dumplings. Pour the can of cream of chicken soup over the layer of dumplings, followed by the can of cream of mushroom soup, and chicken broth.
Place strips in a crisscross pattern on the top of the dumplings and soup mixture, season dish with salt and ground black pepper and bake until the dumplings are tender and cooked through and the top is bubbly and brown, about 30 minutes.


Chad's rating: 7.5/10 - "Too much dough"
Amy's rating: 8.5/10 - I would make again, but I don't think my husband was that big of a fan. Or it could be that he is on a strict workout/diet plan and this was too rich for him. Hey, I made a salad too. :-)

Recipe found and adapted here; originally from here.

Chicken Enchiladas

1 onion, chopped fine
2 jalapenos, seeded and chopped
1 tsp. canola oil
3 cloves garlic, minced
3 tbsp. chili powder
2 tsp. cumin
1 tbsp. sugar
1 (15 oz.) can tomato sauce
1 cup water
1 tomato, seeded and chopped
Salt and pepper
Shredded Rotisserie Chicken
1 cup shredded sharp white cheddar cheese, divided
1 cup shredded monterey jack cheese, divided
½ cup minced fresh cilantro
12 (6-inch) soft corn tortillas
Sliced Avocado
Cooking spray

Combine the onion, jalapeno and oil in a large saucepan over medium heat.  Cook, stirring often, until the onions and peppers have softened, 8-10 minutes.  Stir in the garlic, chili powder, cumin and sugar, and cook just until fragrant, less than 30 seconds.  Mix in the tomato sauce, water, and chopped tomato.  Bring the sauce to a simmer, lower the heat and cook until slightly thickened, about 5 minutes.

Strain the sauce through a large mesh strainer into a medium bowl, pressing down on the onions and tomatoes to extract as much liquid as possible.  Transfer the reserved solids to a large bowl and set aside.  Season the sauce with additional salt and pepper to taste.

Combine the chicken with the onion mixture.  Add in ¼ cup of the enchilada sauce, ½ cup of each of the shredded cheeses, and the cilantro.  Stir to combine.

Preheat the oven to 425˚ F.  Oil a 9 x 13″ baking dish with cooking spray.  Stack the tortillas on a plate, cover with plastic wrap, and microwave for 40-60 seconds, until warm and pliable.  Spoon 1/3 cup of the chicken mixture evenly down the center of a tortilla.  Roll up the tortilla around the filling tightly, and place in the prepared baking dish, seam-side down.  Repeat with the remaining filling and tortillas.
Lightly spray the tops of the enchiladas with cooking spray.  Place in the oven, uncovered, for 7 minutes or until the tortillas start to brown slightly.

Reduce the oven temperature to 400˚ F.  Remove the enchiladas from the oven and pour the sauce oven the top.  Sprinkle with the remaining shredded cheese.  Cover the dish with foil and bake for 20 minutes.
Remove the foil and bake for 5 more minutes, until the cheese is browned.  Remove from the oven and let stand 10 minutes before serving.

Chad's rating: 8.5/10
Amy's rating: 8.5/10

Recipe adapted from the Two Novice Chefs, One Tiny Kitchen Blog. Which was found on the Annie Eats Blog

Feta Stuffed Chicken

Feta Stuffed Chicken
3/4 cup feta cheese (about 3 ounces)
1 tsp. dried oregano
1 lb boneless, skinless chicken breasts
Salt and pepper


In a small bowl, combine feta and oregano. Make a pocket in the chicken: holding chicken flat with palm of one hand, make an incision in the thicker side of each breast with a paring knife. Carefully pivot the knife to create a deep pocket, keeping the other side of the chicken breast intact. Stuff pockets with feta mixture. Season chicken with salt and pepper. 
Heat oil in a large skillet over medium-high heat. Add chicken, and cook until browned on both sides, 6-7 minutes per side. 
Cover skillet and continue cooking until chicken is opaque and cooked through. 


Couscous Salad
1 box couscous (parmesan is my favorite)
1 seedless cucumber, diced
1 pint cherry tomatoes, halved
Handful feta cheese


Prepare couscous to package directions. Mix with remaining ingredients. 


Chad's rating: 9/10
Amy's rating: 9/10
Recipe for  Feta Stuffed Chicken from my new favorite ipod App - Martha's Everyday Food. 

Chicken with Peppers and Mushrooms

1 lb Chicken breasts, cut into chunks
1 onion, sliced thin
1 lb mushrooms, chopped
2 bell peppers, chopped
Olive oil
Salt and pepper
Crushed red pepper flakes
Brown Rice, prepared by directions on package

Warm olive oil in a medium pan over high heat. Add onion and chicken to pan. Season with salt and pepper. Cook for 2 minutes. Lower heat to medium-high.
Add bell peppers, stir and cook until tender about 5 minutes.
Add mushrooms and adjust seasoning. Cook for an additional 2 minutes till chicken is cooked through and vegetables are tender.
Serve over brown rice.

Chad's rating: 8.5/10
Amy's rating: 9/10

Pineapple Jerk Chicken with Rice

2 cups brown rice
1 onion; chopped
1 jalapeno; seeded and chopped
1 lb chicken breasts; cut into 1-inch pieces
1 can diced pineapples; drained
1/2 cup jerk marinade (Lawry's)
1 can black beans; drained and rinsed
1/2 cup cilantro
Olive oil
Salt and pepper


Prepare rice according to package.
In a large skillet, heat 2 tablespoons olive oil over medium heat. Add the onion and jalapeno and cook until the onion has softened; about 7-9 minutes. Transfer to a bowl. 
Add 2 tablespoons of olive oil to the pan and increase heat to medium-high. Season the chicken with salt and pepper, then add to the pan and cook until lightly browned; 5-7 minutes. 
Add the pineapple and jerk marinade and simmer until the chicken is cooked through; 3 minutes. 
Stir in the onion mixture, black beans and cilantro; cook until the beans are heated through; 1 minute. Season with salt and pepper and serve over rice. 


Chad's rating: 9/10
Amy's rating: 9/10


Recipe adapted from Everyday with Rachael Ray. 

Roasted Chicken and Artichoke Sandwich

1 Rotisserie Chicken; shredded

1 can artichoke hearts; drained and chopped

1 pint cherry tomatoes; chopped

1 can garbanzo beans; drained and rinsed

2 cloves garlic; minced

2 teaspoons lemon zest

3 tablespoons lemon juice

Salt and Pepper

Ciabatta bread; sliced

Combine the garbanzo beans, garlic, lemon zest and lemon juice in a food processor. Process until smooth; season with salt and pepper. 

Spread the garbanzo bean mixture over each bread slice. 

Top with chicken, artichoke hearts and tomatoes. 

Amy's rating: 9/10

Garbanzo bean spread - adapted from Food Network.