Lemon Chicken & Potatoes

photo from & recipe adapted from Damn Delicious

Ingredients

3 Tbsp olive oil

1 Tbsp Dijon or spicy brown mustard

1/2 tsp dried thyme

1/4 tsp dried rosemary

salt & pepper

Zest of 1 lemon

16 oz baby red potatoes, halved

4 boneless, skinless chicken breasts

1 lemon, thinly sliced

2 Tbsp fresh parsley leaves, chopped

Directions

1. Preheat oven to 375 degrees F.

2. In small bowl, combine 2 T olive oil, mustard, thyme, rosemary and zest;

season with salt and pepper, to taste. Set aside.

3. Cut four sheets of foil, about 12-inches long. 

Divide potatoes into 4 equal portions and add to  center of each foil in single layer.

Fold up all 4 sides of each foil packet. 

Drizzle with remaining 1 T olive oil and season with salt and pepper, to taste; gently toss to combine.

4. Top each packet with chicken. 

Using fingers or a brush, work the mustard mixture onto both sides of chicken. Top with lemon slices.

Fold the sides of the foil over the chicken, covering completely and sealing packets closed. 

Place foil packets in a single layer on a baking sheet. 

5. Place into oven and bake until chicken is cooked through and potatoes are tender, about 40 min.

Crockpot Buffalo Chicken

Photo from and recipe adapted from My Sequined Life

Ingredients

1 onion, diced

3 boneless skinless chicken breasts

1-3/4 c Frank's Red Hot sauce

1/4 c apple cider vinegar

1 tsp seasoned salt

1 tsp dried parsley

3/4 tsp ground black pepper

1/2 tsp garlic powder

1/4 tsp onion powder

1/8 tsp dried thyme

1/4 tsp dried dill

1/2 tsp dried oregano

Directions

1. Add diced onion to crockpot and then chicken breasts. In a bowl, combine all other ingredients and pour over chicken.

2. Cook on high 3-4 hours, or until chicken is cooked through. Remove chicken to cutting board and shred using two forks. Place shredded chicken back in the crock pot and stir so that chicken is combined evenly with the onions and sauce. 

Serving Suggestion

Serve on brioche rolls with ranch dressing and diced celery.

Chinese Chicken Salad with Sesame Dressing

photo & recipe from Just a Taste

Ingredients - Salad

4 c shredded cooked chicken

3 c shredded Romaine lettuce

2 c shredded purple cabbage

2 scallions, thinly sliced

1 medium cucumber, thinly sliced into batons

1/3 c sliced almonds

1 c crispy chow mein noodles

Ingredients - Dressing

3 Tbsp sesame oil

1/4 c  rice wine vinegar

1/4 c vegetable oil

2 Tbsp sugar

1 tsp salt

1/4 tsp black pepper

Directions

1. In large bowl, combine all salad ingredients, tossing until well mixed.

2. In small bowl, whisk together dressing ingredients and pour over salad, tossing to coat.

Oatmeal Chocolate Chip Bars

photo from & recipe barely altered from Jamie Cooks It Up!

Ingredients

2 c flour

1 tsp baking soda

1 tsp baking powder

1 tsp salt

1/2 tsp cinnamon

2 1/2 c old fashioned oats

1 1/2 c brown sugar

1 1/4 c butter, melted

2 eggs

1 Tbsp vanilla

2 c chocolate chips

Directions

1. Preheat oven to 350. Spray 9x13 pan and set aside.

2. In large bowl, combine flour, baking soda, baking powder, salt and cinnamon.

3. Add oats and brown sugar. Toss everything to combine.

4. Add melted butter, eggs and vanilla. Stir to combine.

5. Stir in chocolate chips.

6. Spread in prepared pan.

7. Bake for 20 minutes, until edges lightly browned. Middle may look underdone, but will be delightfully chewy when completely cooled.