Cumin Chicken Salad

My husband has a soft spot for chicken salad. Weird for a guy right? But he loves the stuff and has to order it if its on a deli menu. I am not 100% in love with creamy salads but every once in awhile it just hits the spot. Making it with Greek yogurt is not only healthier but results in a tangy, light salad. And I love making a batch when we have some left over chicken in the fridge.

Chicken Salad

This chicken salad has a Tex Mex twist with black beans, corn, lime and cumin. We ate this with tortillas chips and salsa for a quick lunch but it will also be amazing stuffed in an avocado or plump tomato. My original plan was to top the salad with fresh cilantro from my garden, however, hungry deer came through my backyard overnight. Apparently they like cilantro and not chives – so chives it is! 

2 cups shredded chicken
1/2 cup black beans
1/2 cup corn
1/4 cup onion, diced
1 green pepper, diced
1/2 teaspoon cumin
1/2 teaspoon red pepper
1/4 teaspoon garlic powder
1 lime, juiced
salt & pepper to taste
1 teaspoon chives, diced

Simply mix all ingredients thoroughly in a large bowl, adjusting spices and lime juice to your taste. Top with chives, or cilantro, and serve!

*This tastes even better if you let the flavors marry in the fridge for an hour or so.


Chicken Salad

Bruschetta Chicken

In this bruschetta chicken, crisp Italian flavors come together for a dinner-worthy interpretation of everyone’s all-time favorite appetizer – bruschetta. However, instead of toasted bread the tomato basil mixture is spooned over grilled chicken making it filling enough for dinner. Yet still light. And with Spring FINALLY here, I am in the mood for lighter fare.

If time allows, I strongly suggest making the bruschetta mixture ahead to let the flavors marry. I often make extras to use later in the week in salads or to top a quick pasta or to eat straight out of the container in front of the fridge. Time will only make this better!

4 chicken breasts
4 roma tomatoes, diced
1/4 cup red onion, diced
1/4 cup basil, chopped
2 teaspoons olive oil
2 teaspoons balsamic vinegar
1/2 teaspoon Italian seasoning
Salt & pepper to taste

Begin by making the bruschetta by combining the tomatoes, red onion, garlic, basil, oil and vinegar. Salt and pepper to taste. Set aside and let the flavors marry while the chicken cooks. You can even make the bruschetta the night before!

bruschetta chicken

Heat a grill pan over medium-high heat. Lightly pound out the chicken breasts so they are an even thickness. This helps everything cook evenly and a bit quicker. Season the chicken with salt, pepper and Italian seasoning. Grill chicken for about four minutes each side. If your chicken is not cooked through at this point, I suggest throwing the pan in the oven at 400 degrees to finish cooking without drying it out.

When the chicken is cooked, simply plate with your favorite roasted veggies and top with the bruschetta!


bruschetta chicken

Greek Chicken Quinoa Bowls

Monday is the perfect day for a slow cooker meal. Who wants to cook after a manic Monday at the office?! No one. Which makes this recipe for Greek chicken perfect. Another plus? It makes enough for brown bag lunches to bring to work. Add the chicken to the a salad or wrap it in a pita – perfect for a lunchtime break.

In this recipe, frozen chicken simmers all day in oregano, lemon, onions and peppers. When you are ready to eat simply top a bowl of quinoa with the chicken mixture,sautéed zucchini and tzatziki. Quick, easy and delicious. Perfect for a manic Monday.

greek chicken quinoa bowls

Slow cooker chicken:
3 chicken breasts
1 red onion, sliced
3 cloves garlic, minced
2 teaspoons dried oregano
1/4 cup lemon juice
1 tablespoon red wine vinegar
1/2 teaspoon salt
1/2 teaspoon pepper

Tzatziki sauce:
1/3 cup plain greek yogurt
1/4 cup grated cucumber
1 tablespoon lemon juice
salt & pepper, to taste

1/2 cup uncooked quinoa
1 zucchini, cubed

Place chicken in slow cooker. Mix together onion, garlic, oregano, lemon juice, vinegar, salt and pepper. Pour mixture over chicken and cook on low for 7 hours.

greek chicken quinoa bowls

Combine all ingredients for the tzatziki sauce and set aside. The longer the sauce sits the better the flavor gets!

greek chicken quinoa bowls

When you are ready to eat, begin to cook the quinoa per the package directions. Sauté the zucchini until tender. Now you are ready to build the bowl!

Begin building your bowl by topping some quinoa with sautéed zucchini and the chicken and onions from the slow cooker. Top with tzatziki.

greek chicken quinoa bowls


Pepperoni Chicken Parmesan

Chicken parmesan is one of my favorite dinners of all time. Who doesn’t love crispy chicken with gooey melted mozzarella? No one. And luckily for me it can easily be made healthy without loosing much flavor. So I can enjoy my favorite meal more often.

But the classic can get boring – so one way I like to mix it up is to add sliced pepperoni for a pizza spin on a classic chicken parmesan.

Pepperoni Chicken Parmesan

4 chicken breasts
1/2 cup bread crumbs
1/2 teaspoon Italian seasoning
1 egg
2/3 cup marinara sauce (depending on how much sauce you like)
1/3 cup sliced pepperoni (about ten slices)
1/2 cup shredded mozzarella

Pre-heat the oven to 425 degrees. Set a cooling rack over a baking sheet, lightly coat with non-stick spray. Set up your dredging station with one bowl of breadcrumbs, Italian seasoning mixed in, and another bowl with the beaten egg.

Begin by lightly pounding the chicken breasts to an even thickness so they cook evenly. Lightly season chicken with salt and pepper.

First dip the chicken in the egg then the breadcrumbs. Feel free to dip back into the egg and breadcrumbs for a thicker crust. Set on cooling rack. Repeat for all chicken breasts.

Bake chicken for 15 to 20 minutes, or until cooked through. Cooking time will depend on the thickness of the chicken so keep an eye on it!

Once the chicken is cooked, remove from the oven and layer the sauce, pepperoni and mozzarella on top. Turn the broiler on and put the chicken back in the oven to melt the cheese. This should only take about two minutes.

Serve with a simple vegetable, we did roasted brussels sprouts.



Pepperoni Chicken Parmesan

Pepperoni peaking out from under melted cheese? Yes please!

Weeknight Zoodle Lo mein

Food trends come and go and most of the time I ignore them. However, zucchini pasta is something  I have definitely embraced. I love anything that tricks me into thinking I am eating pasta without all of the carbs. This lo mein recipe is a great weeknight dinner. It’s fast, delicious and has tons of veggies. AND its a healthy cure for a Chinese food craving.

zoodle lo mein

2 zucchinis
1 cubed chicken breast
4 cups mixed vegetables (carrots, broccoli, cauliflower etc.)
3 tablespoons soy sauce
1 tablespoon rice wine vinegar
1/2 cup chicken broth
1 teaspoon ginger
1/2 teaspoon Sriracha
1 tablespoon corn starch

Begin by whisking together the soy sauce, rice wine vinegar, chicken broth, Sriracha, ginger and corn starch. Whisk until fully combined and set aside.

Cut both zucchinis into noodles either with a spiralizer or a mandolin. Set aside.

Heat some oil in a skillet over medium heat. Add chicken and cook through. Add veggies and cook for another 3 minutes or until they are cooked to your liking. Remove chicken and veggies from the pan and set aside.

Add sauce to pan and cook until thickened, about 2 minutes. Stirring constantly. Add zucchini noodles and cook for another 2 minutes or until zucchini is tender. Be careful to not overcook the noodles!

Remove from heat and add the chicken and veggies to the zucchini, stirring until everything is coated in sauce.

zoodle lo mein


Chicken Bruschetta with Crispy, Garlic Cauliflower

Something amazing happened tonight, my 6-month old played contently by himself on the floor long enough for my husband and I to eat dinner – at the same time! This has pretty much not happened since he was born as one of us usually has to entertain Max while the other eats.  Luckily, I had planned something simple, yet delicious for tonight!

Which is where this bruschetta comes in. There is nothing better than fresh bruschetta. Tomatoes, basil and balsamic is the best combination ever – and this meal captures that perfectly.

The bruschetta can be made in advance and only gets better with time. You can of course make extra to top pizza, eggs, pasta or just about anything else you have in your fridge.  Or you can make extra to eat straight out of the bowl.

bruschetta chicken with garlic cauliflower

2 chicken breasts
2 tablespoons olive oil
3 cloves of minced garlic
4 small tomatoes
1/2 tablespoon balsamic vinegar
8 basil leaves
3 cups cauliflower florets
salt & pepper to taste

Begin by heating the oil in a pan and browning the garlic. Remove from heat before the garlic burns.

Chop tomatoes and basil leaves – place in small bowl. Pour half of the olive oil and garlic into bowl. Toss with balsamic vinegar. Salt and pepper to taste. Set aside.


Pre-heat a grill pan and lightly season chicken to your preference. Simply grill chicken until cooked through.

For cauliflower, sauté over medium heat until tender – about eight minutes. For the last few minutes, add remaining garlic and oil. Adding the oil and garlic at the end ensures that garlic does not burn and become bitter.

Serve chicken with bruschetta on top, cauliflower on the side.

bruschetta chicken with garlic cauliflower