Caprese Chicken

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Approximate Nutrition Info for 1 serving

I love a good Caprese Salad & I love chicken, so what’s not to love by combining those things??

This is a super easy, healthy, recipe that is loaded with flavor. Give this a try and serve it with a salad, over rice, over pasta, as a sandwich, as a wrap, or even as small bites on crostinis.

Recipe:

1.25 lbs (approx 600g) Chicken Breast
1 can (411g) Diced Tomatoes*
2T Dried Basil
2T Balsamic Vinegar
2T Balsamic Glaze
6 oz Fresh Mozzarella Cheese, Sliced

*I used diced tomoatoes with baisil, garlic, & oregano. Can substitute chopped fresh tomatoes + spices

Directions:

Place chicken breasts in slow or instant pot
Add all other ingredients (except cheese) Stir until chicken is coated.

Cook –
Slow Cooker: low ~6-8 hours until done
Instant Pot: Manual setting for 12 minutes, then manual release.

Place Mozzarella slices on top of chicken and allow to melt.
Enjoy!

Optional: Add light drizzle of balsamic glaze before serving

Recipe Card for Download & Printing:

 

Easy Creamy Chicken Enchiladas

creamy-chicken-enchiladas-w-macros

I love, love, LOVE Mexican food. If I can turn something into a taco, I will. But I don’t often take the time to make Mexican food (aside from shredded Mexican chicken). However, this recipe is super simple, and only takes a couple of steps to make quite a few delicious chicken enchiladas.

You can make the chicken in a slow cooker or a pressure cooker.

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Step 1: Set it and forget it

Place all ingredients (except tortillas) in the slow cooker or pressure cooker & stir a bit.

Slow cooker: Cook for 3-4 hours on low or 6-8 hours on high, until cooked thoroughly.  (timing dependent on how well your slow cooker holds heat in)

Pressure cooker: Set on manual for 12 minutes, then quick release when finished cooking.

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Super fast cooking in the pressure cooker!
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Step 2: Shred chicken

Shred chicken. Pour creamy sauce off of chicken into a bowl or dish & set aside.

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Step 3: Assemble & Bake Enchiladas

Pre-heat Oven to 350 degrees.

Spray baking pan with non-stick spray. Dampen corn tortillas slightly to aid in pliability. Split chicken into 14 equal parts, roll inside 14 corn tortillas, & place in baking pan. It’s ok if they split open. The corn will puff up during baking. Pour remaining sauce over the enchiladas. Cover with foil & bake for approximately 30 minutes, until the corn tortillas puff up by absorbing much of the cream sauce.

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Step 4: Top with additional Salsa Verde, Bake, & Enjoy!

Remove foil from dish. Top with Salsa Verde. Bake for an additional 10-15 minutes until only a small amount of the cream sauce remains in the bottom of the baking dish.

Remove from oven, cool for a few minutes, and enjoy!

 

Ingredients:

1 1/3 lbs (600g) Chicken Breasts
4oz (112g) Cream Cheese, 1/3 less fat
6oz (170g) Greek Yogurt, plain, fat free
1 c Salsa Verde
14 Corn Tortillas

Directions:

Place all ingredients (except tortillas) in the slow or pressure cooker & stir a bit.
Slow cooker: Cook for 3-4 hours on low or 6-8 hours on high, until cooked thoroughly.
Pressure cooker: Set on manual for 12 minutes, then quick release when done.

Shred chicken. Pour creamy sauce off of chicken into a bowl or dish & set aside.

Pre-heat Oven to 350 degrees.
Spray baking pan with non-stick spray.
Dampen corn tortillas slightly

Split chicken into 14 equal parts, roll inside corn tortillas, & place in baking pan. It’s ok if they split open, baking will fix that.
Pour remaining sauce over the enchiladas. Cover with foil & bake for approx 30 minutes, until the tortillas puff up by absorbing much of the sauce.

Remove foil from dish. Top with Salsa Verde. Bake for an additional 10-15 mins until only a small amt of cream sauce remains in the dish.
Remove from oven, cool for a few minutes, and enjoy!

Recipe Card for Download:

 

Bourbon Apple Chicken

 

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Don’t you just love an oven baked apple crumble?  That brown sugar melted into that soft, sweet apple just makes my taste buds dance.

 

Ingredients:

1.25 lbs (550 g) Chicken Breast
1/2 (100 g) Yellow Onion, Chopped
2 Cloves (8 g) Garlic, Minced
1 Apple (200 g) chopped
1/4 cup Bourbon
6 tsp (26 g) Brown Sugar, dark
1/2 tsp Sea Salt, ground
1/4 tsp Cayenne Pepper, ground

Directions:

Cut chicken breasts into individual serving size pieces
Place in slow cooker
Cover chicken with onions, garlic, & apples
Mix all other ingredients together
Pour over chicken breasts
Cook on low for 6-8 hours, depending on the heat of your slow cooker, until done.

Serve alone, over rice, in a pita, on bread, biscuits, or waffles. Pretty much anything that will soak up & hold the flavor of the delicious sauce will be a winner.

Tip: Use non-stick spray or line with slow cooker liner for easy clean-up

This could easily be made in the Instant Pot. Cook on the poultry or manual setting for approximately 12 minutes and pressure release before opening.

Downloadable recipe card to print:

Slow Cooker – Hawaiian Chicken

Looking for a really tasty, super easy, healthy recipe?  This one hits the mark on all of those, including taking less than 10 minutes to prep it, set it, and forget it.

It’s almost comical how quick and easy this is. So, I’m going to keep this post quick and easy to save you time getting to the recipe.  Enjoy!

Ingredients:
1 Lbs (500g) chicken breasts
1 cup (180g) Jasmine or other Rice
3/4 cup (250 g) Pineapple Pieces, fresh
5 Tbsp Teriyaki Sauce
1/4 cup Water

Directions:

Pour dry rice into slow cooker. Cut chicken into cubes. Place chicken and pineapple on top of rice.  Pour teriyaki sauce and water in the slow cooker. Cover and cook on low about 6 hours until done (depending on the heat of your slow cooker).

Approximate Nutrition Info per serving: 
Servings: 5
Calories: 290
Total Fat: 2g
Total Carbohydrate: 43g
Protein: 27g