Lemon Garlic Chicken w/Cherry Tomatoes & Corn

Serves 6.

I found this recipe on the New York Times, and it was great that it's an easy and healthy dish to make for dinner!  I realized I didn't have any chicken breast in the freezer, so I used chicken tenderloins instead. Six pieces came in the package, so after defrosting them I just cooked all of the pieces. One person could actually eat two or three pieces, because they're relatively small in size.  You could save the other pieces for a packed lunch the next day or even leftovers.

Unfortunately, I ran out of parmesan cheese and wine (shock, I know!), so I excluded that from the list of ingredients. They help with the seasoning but without them, the chicken and tomatoes are still juicy and full of flavor. Sometimes you have to improvise! 

If you choose to use chicken breast or tenderloins, you'll need a meat tenderizer for this.

After an epic summer barbeque at my cousin's and excess amounts of tasty grilled food, the corn my family brought over was left untouched so we brought some back, and I added the cooked ones to this meal.  Good alternative to the usual fluffy white rice I have. It's easy and fun especially if you've never used a meat tenderizer before. It was my first time, so I got little carried away and almost flattened all of the chicken. Anyway, I hope you enjoy making this!

Recipe from the New York Times here. 

Bacon Wrapped Chicken + Goat Cheese

SERVES 2.

Since I use goat cheese often and need to utilize the stash of turkey bacon in the freezer, I came across this interesting recipe on the Lean Green Bean one night and that became our dinner!

I substituted the regular bacon for turkey bacon, and instead of the aspargus on the side, I put together a baby spinach salad with chopped cherry tomatoes and raspberry vinagrette dressing. Once all the ingredients are prepared, the stuffing and wrapping are quick. Cook time is only 20 minutes. You'll be surprised how quickly you can prepare, cook, and enjoy eating this meal!

Before cooking...

...and the finished result!

Recipe and full instructions here.

Best Basic Risotto with Chicken & Parsley

Serves 2.

I've been having a fun time improving my cooking skills through recipes from several recipe websites and favorite food blogs. The risotto I've made here is from a recipe by Food Republic. For some protein and heartiness, you'll need to cook two chicken breasts roasted with butter in a pan while the risotto is cooking.  Mix in freshly chopped parsley and the cut chicken breast to the risotto before plating each dish. Prep time took about 15-25 minutes for me (longer cooking time for the chicken), and cook time was approximately 40-45 minutes. Pretty quick for a weeknight dinner!

Click for the recipe and instructions here!

Feeling hungry yet? 

Feeling hungry yet? 


Roasted Chicken Breasts Stuffed with Goat Cheese

Serves 2.

I tried recreating this recipe a second time from one of my favorite blogs, The Kitchn.  Seems like I'm getting better at cooking it!  This is my rendition of the goat cheese stuffed roasted chicken breast.  I left out was the mushrooms. since I forgot to look up the ingredients before heading to the supermarket. The first time I made this, I used chicken breast with the skin and bone-in like the recipe calls for, but the one pictured below is skinless & boneless.  It also turned out nicely!

Preparing the goa cheese mixture

Preparing the goa cheese mixture

Ready to bake

Ready to bake

All done...voilà!

All done...voilà!

Find the full recipe and instructions here.

Happy cooking, and bon appétit!