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Quick & Easy Grilled Peach & Chicken Salad

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Quick & Easy Grilled Peach SaladThis grilled peach salad featuring a classic homemade Champagne vinaigrette could be one of my all-time favorites.  It is bursting with flavor and is so easy to make.  It’s light and healthy ~ everyone at our house loves it!

When I need something quick and delicious, this beautiful healthy salad comes to mind. Utilizing rotisserie chicken from the deli makes this salad so simple to prepare any night of the week. Grilling the peaches highlights their natural sweetness and really complements the nutty crunch of the pecans and the rich creamy flavor of the goat cheese.  A light and wonderful classic champagne vinaigrette balances out the flavors with just a hint of zesty  sweetness.  Once you see how easy it is to make your own vinaigrette, you will never want to use store-bought again.

This is one recipe you will want to make over and over again!

Prep Time: 15 minutes
Cook Time: 6 minutes
Serves: 4

Grilled Peach & Rotisserie Chicken Salad Classic Champagne Vinaigrette:

3 T. champagne vinegar
1 T. freshly squeezed lemon juice
½ cup extra virgin olive oil
2 t. shallot, very finely minced
1 T. Dijon mustard
1 T. honey
Sea salt and black pepper, to taste

Salad Ingredients:

2 heads Romaine lettuce, base removed, washed and patted dry
3 medium ripe peaches, pits removed and cut into wedges
16 oz. rotisserie chicken, preferably breast meat
4 oz. pecans, chopped
4 oz. goat cheese

Directions:

  1. Place the first 6 ingredients in a non-reactive glass bowl or mason jar and whisk or shake to combine thoroughly.  Add salt and black pepper, to taste, and set aside.  After it sits for a few minutes, taste again and adjust seasonings, if necessary.
  2. Clean grill grates on a gas grill with a wire brush and then spray with a non-stick cooking spray. Set heat to medium and close lid until it comes to temperature.
  3. Add peach wedges and grill over medium direct heat for approximately 3 minutes per side, flipping wedges once while grilling. Remove from heat and set aside.
  4. Tear Romaine leaves into bite-sized chunks and place on 4 chilled serving plates. Divide grilled peaches, chicken, pecans, and goat cheese evenly among the plates. Drizzle each plate with champagne vinaigrette and serve. Enjoy!!

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Easy Weeknight Lemon-Rosemary Chicken Thighs

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Here is a perfect weeknight lemon rosemary chicken thigh dish that you and your family will love.  Not only is it loaded with flavor, it is quick, easy and prepared in just one skillet.   

Weeknight Lemon Rosemary ChickenYou are going to love the amazing flavor you get from the timeless combination of fresh rosemary, lemon, and sautéed shallots.  This is sure to become a new family favorite that is healthy and delicious.

If you like this recipe – be sure to explore our signature Family Favorites Menu Plans for more delightful and simple recipes your family will love!

Tip: We recommend using organic lemons in this dish since the rind is left on during cooking.

Prep time: 10 minutes
Cook time: 30-35 minutes
Serves: 4-6

Lemon Rosemary Chicken ThighsIngredients:

3 T. unsalted butter, divided
6 boneless, skinless chicken thighs
Sea salt and black pepper, to taste
2 medium shallots, sliced thin
1 c. chicken stock, preferably organic
1½ T. fresh rosemary leaves, finely chopped
1 16-oz. bag frozen broccoli
1 medium organic lemon, sliced and cut into small, thin wedges

Directions:

  1. Heat 2 tablespoons butter in a large skillet over medium-high heat until melted. Swirl to coat bottom of pan.
  2. Unroll chicken thighs and season each side with salt and black pepper. Add seasoned chicken to hot skillet and cook for 4-5 minutes per side, or until chicken is golden brown and releases easily from the bottom of the skillet. Remove from heat and transfer chicken to a plate. Cover and keep warm.
  3. Reduce heat to medium and add remaining butter and sliced shallots to skillet. Sauté shallots, stirring occasionally, until soft and golden brown, approximately 4-5 minutes.
  4. Add chicken stock to skillet and increase heat to medium-high. Bring liquid to a boil while using a spatula or wooden spoon to scrape up brown bits from bottom of pan. Add chopped rosemary leaves and continue cooking until liquid is reduced by about half, approximately 4-5 minutes, stirring occasionally.
  5. Return chicken and its juices to the skillet, along with the frozen broccoli and thin lemon wedges. Cover and reduce heat to medium-low, and simmer for 10-12 minutes, or until broccoli is crisp tender and chicken is cooked through. (Internal temperature should read 165°F on an instant-read thermometer).
  6. Remove from heat and serve immediately with a spoonful of pan sauce drizzled over each chicken thigh. Garnish with additional lemon wedges, if desired. Enjoy!

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Quick Chicken Shawarma Recipe

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This quick chicken shawarma recipe is sure to become a new family favorite! Packed with flavor, this easy stovetop chicken recipe comes together in less than 20 minutes once it is done marinating.

Quick Chicken Shawarma RecipeChicken shawarma is prepared on a vertical, rotating spit over open flames, so you may be surprised to see how easy it is to prepare this version at home using just a regular skillet on your stovetop.

Tip: Double or triple this recipe and prepare several freezers bags with the chicken and marinade at once. Then, place each bag in freezer flat side down until ready to use. Simply pull a bag out the night before you plan to make it. (The chicken will marinade while it defrosts).

Be Sure to Give this Quick Chicken Shawarma Recipe a Try!

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Prep time: 10 minutes + time to marinade
Cook time: 16-18 minutes
Serves 4-6

Marinade Ingredients:
2-3 cloves garlic, minced
1½ t. ground coriander
1 t. ground cumin
½ t. allspice
¼ t. turmeric
½ t. ground cinnamon
¼ t. cayenne pepper
1½ t. smoked paprika
2 T. fresh lemon juice
3 T. extra virgin olive oil
Sea salt and black pepper, to taste

6 chicken thighs, boneless and skinless
2 T. extra virgin olive oil

Greek Yogurt Dressing:
1 c. Greek yogurt
1 clove garlic, grated
2 t. ground cumin
1 t. dried dill weed
1 T. fresh lemon juice
Sea salt and black pepper, to taste

To serve:
Lettuce
Tomato slices
Cucumber slices
Whole wheat or regular pita bread

Directions:

  1. In a medium bowl, combine garlic, spices, lemon juice, and extra virgin olive oil. Season with salt and black pepper, to taste, and whisk to combine.
  2. Place chicken thighs in a large, sealable plastic bag and pour marinade mixture on top. Seal the bag and gently turn to thoroughly coat chicken. Place in the refrigerator for several hours to overnight.
  3. To prepare the yogurt sauce, combine all ingredients in a glass or other non-reactive bowl and stir to combine. Cover and place in the refrigerator until ready to use.
  4. Heat olive oil in a large skillet over medium-high heat. Remove chicken from bag and discard remaining marinade. Add the chicken to the hot skillet and brown on each side, approximately 2 minutes per side. Season with additional salt and black pepper, if desired.
  5. Reduce heat to medium and continue cooking until chicken is cooked through, approximately 6-7 minutes per side. Remove from heat and let cool for several minutes.
  6. Slice chicken and arrange on top of pita bread topped with lettuce, tomatoes, and cucumbers. Drizzle with Greek yogurt dressing and serve immediately. Enjoy!

 

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Creamy Chicken & Broccoli Alfredo

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This delicious chicken and broccoli alfredo dish is sure to become a favorite for you and your family!

Creamy Chicken Broccoli Alfredo

The enduring appeal of classic Alfredo sauce lies in its simplicity. Featuring a luxurious blend of heavy cream, real butter and freshly grated Parmesan cheese, traditional Alfredo sauce delivers incredibly rich flavor without a lot of fuss.

This version builds upon the classic ingredients with the addition of rich cream cheese and fresh garlic. In addition, the heavy cream is replaced with a lighter blend of half & half and chicken broth. The results? A creamy, delicious and easy sauce that appears much more complicated than it actually is. This one is sure to become a new family favorite!

Tip: To prevent curdling, remove half and half from refrigerator when starting this recipe so it is less cold when added to the hot ingredients.

Ingredients:

  • 1 lb. fettuccine noodles, cooked according to package directions
  • 1 rotisserie chicken, meat removed and torn into bite-sized pieces
  • 1 head fresh broccoli florets (reserve stalk and stems for another use) – or 1 12 oz. bag frozen broccoli florets
  • 2 T. water

Creamy Broccoli and Chicken Alfredo RecipeSauce Ingredients:

  • 1 c. butter
  • 4 cloves fresh garlic, peeled and finely minced
  • 8 oz. cream cheese, softened
  • 1¼ c. half & half (not low fat),
  • ½ c. organic chicken broth
  • Sea salt and pepper to taste,
  • 1 c. Parmesan cheese, freshly grated
  • 3 T. fresh parsley, chopped
  • Additional freshly grated Parmesan cheese, to serve


Directions:

  1. Cook the fettuccine while preparing the sauce so the noodles are still warm when ready to toss with the other ingredients.
  2. Prepare broccoli by placing florets in a microwave-safe bowl with 2 tablespoons water. Microwave on high until crisp-tender. Cooking time will vary depending on individual microwave ovens, so test after 2 minutes and adjust cooking times accordingly. When finished, drain to remove excess water. Set aside.
  3. Add garlic and butter to a saucepan and turn heat to medium. Sauté garlic for 1-2 minutes before adding cream cheese, half & half, and chicken broth. Continue cooking while stirring constantly until cream cheese is completely melted.
  4. Reduce heat to low and continue stirring for about 15 minutes or until sauce thickens. Remove from heat and stir in freshly grated Parmesan cheese. Season with salt and pepper, to taste.
  5. Add chicken, broccoli and cooked fettuccine noodles to a large serving bowl. Add the sauce to the bowl and gently toss until thoroughly combined.
  6. Top with chopped parsley and more freshly grated Parmesan cheese, if desired, and serve immediately. Enjoy! 

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Easy Chicken Quesadillas

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This Easy Chicken Quesadilla Recipe is so quick to put together and serve for a warm and comforting meal.  Quesadillas are easy to customize for your family members and you can combine it with this Mexican Rice to make it even heartier!

Ingredients:

    • 2 T. extra virgin olive oil
    • 1 small or ½ medium onion, finely minced
    • 2 cloves fresh garlic, finely minced
    • ½ c. organic chicken broth
    • 2 T. homemade taco seasoning mix*
    • Sea salt and black pepper, to taste
    • 2 T. unsalted butter
    • 8 10” flour tortillas
    • 2 c. pre-cooked chicken, shredded (rotisserie works great)

Easy Chicken QuesadillasDirections:

Add extra virgin olive oil and onion to large cold skillet.  Heat over medium-high heat until onion becomes translucent, about 6 – 8 minutes. Add garlic and stir for 1 – 2 minutes or until it starts to turn brown.

Add chicken broth, taco seasoning, salt and pepper to pan. Stir until dry ingredients are completely dissolved.

Add shredded chicken to the pan and toss to coat in the seasonings. Turn heat to medium-low and simmer until any excess moisture is absorbed.

Remove from heat and keep warm.

Place butter in a clean skillet and heat over medium-high heat until melted. Swirl until bottom of pan is thoroughly covered.

Place one tortilla in pan. Top with ½ cup seasoned shredded chicken mixture and ½ cup shredded cheese. Add fresh cilantro and diced jalapeno peppers, if desired.

Distribute ingredients evenly and place second tortilla on top. Carefully flip once the bottom tortilla turns golden brown.

Once both sides are browned and cheese is melted, remove from heat and slice into 8 wedges. Serve immediate with fresh salsa, guacamole, sour cream or pico de gallo.

*Homemade Taco Seasoning recipe:

  • 2 T. chili powder
  • 1 1/2 T. paprika
  • 1 1/2 T. ground cumin
  • 1 T. onion powder
  • 2 1/2 t. garlic powder
  • 1/8 t. cayenne pepper

Just mix it all up in an airtight glass jar or container and store for up to 6 months. 

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