Baked Coconut Chicken Tenders With Mango Mustard Sauce

Baked Coconut Chicken Tenders With Mango Mustard Sauce

Has it really been a week since I posted a new recipe for you guys? I’m hiding below my pillow but please don’t be mad. Because these baked coconut chicken tenders with mango mustard dipping sauce are going to make up for everything. And because I’ve been on an amazing trip sponsored by Teabox all the waaaaaay in Assam and that’s where this post is coming from!

I’m going to tell you all about my trip and how I’ve been travelling through Assam sampling the food, the culture and the beautiful teas as soon as I’m back. And if you’ve been following me on Snapchat (my_foodstory) you already know what I’ve been up to! But today let’s quickly talk about why you need to make these baked coconut chicken tenders STAT!

Remember the best ever dipping sauce from last week which was a crazy combination of mango and mustard? Ummm these baked coconut chicken tenders and that mango mustard sauce were kinda made for each other. Because it’s all so tropical and so fresh and so summery.

Because you want a little bit of summer even when it’s not and this combination will keep you feeling happy and sunny all year long! Plus it’s baked, so heaaaaaalthy and is dipped in a spicy coconut mixture which sort of crisps up in the oven and gives you that amazing golden crust that all chicken tenders must have!

I’m telling you, right this minute, I almost wish I was back home with a mug of beer, feet up on the couch and biting into these juicy chicken tenders. I’m really in love with mango and coconut as ingredients. If you’ve been around, you know how obsessed I’ve been with mangoes this summer because umm, they go away for an entire year once seasons done. And coconut is like my second love – curries, bakes, desserts – I need to use it in everything!

Baked Coconut Chicken Tenders With Mango Mustard Sauce
Baked Coconut Chicken Tenders With Mango Mustard Sauce

INGREDIENTS :

  • 3 poundeds Chicken Breasts , to 1/2 inchs thickness and cut into strips

For the Brine/Marinade

  • 1 1/2 cups coconut milk
  • 1 teaspoon lemon zest
  • 1 teaspoon Chili Flakes
  • 1 teaspoon salt

For the Coating

  • 3 Eggs large
  • 1 1/2 cups rice flour
  • 3 cups coconut unsweetened Shredded
  • 1 teaspoon Sriracha
  • 1/2 teaspoon Chili Flakes
  • to taste salt

INSTRUCTIONS :

  1. In a large bowl, mix together all the ingredients mentioned under brine/marinade and add the chicken strips to it. Cover and refrigerate overnight or for at least 2 hours.
  2. When ready to bake, preheat oven to 200C/400F.
  3. Line a baking sheet with greased aluminium foil or parchment paper.
  4. Now start by creating an assembly line of ingredients.
  5. You will need three wide mouthed bowls or plates for this. In the first bowl or plate place rice flour.
  6. In the second bowl season eggs with salt and whisk them with sriracha and 2 tablespoons water.
  7. And in the third place shredded coconut seasoned lightly with salt and chili flakes.
  8. Start by dipping each strip first in the flour, then egg, making sure to shake off any extra egg and finally crust it with the shredded coconut mixture.
  9. Place the strip on the greased and lined baking sheet.
  10. Repeat this till all the strips have been coated.
  11. Bake for 20-25 minutes till golden and cooked through.

You can find complete recipes of this Baked Coconut Chicken Tenders With Mango Mustard Sauce in myfoodstory.com

Avocado Chicken Salad

Avocado Chicken Salad

The concept is simple—a quick, basic chicken salad that uses mashed avocado as a binder instead of the more traditional mayonnaise.

That was my idea as I set out to repeat the success we had with our Avocado Tuna Salad. It would be a “sequel” of sorts, hopefully a sequel more like Toy Story 2 (brilliant!) than the second Bridget Jones (yikes).

Nailed it! At least I think so. You will be the final judge.

The unexpected ingredient in this chicken salad is chopped apple. Apple brings sweetness, tartness, and crunch to the chicken salad, helping to round out the flavors.

Avocado replaces the fat of the mayonnaise, but not the seasoning. So we’re adding salt, pepper, and a good dose of lime juice. I’m also adding plenty of chopped fresh cilantro, you could easily use parsley instead.

Avocado Chicken Salad
Avocado Chicken Salad

Ingredients

  • 1 cup finely chopped cooked chicken
  • 1 ripe avocado, seeded and peeled (see How to Cut and Peel an Avocado)
  • 1 apple, peeled, cored, and finely chopped
  • 1/4 cup finely chopped celery
  • 1/4 cup finely chopped red onion
  • 2 Tbsp finely chopped cilantro or parsley
  • 2 teaspoons lime juice or a tablespoon of lemon juice
  • 1/2 teaspoon kosher salt
  • Pinch of freshly ground black pepper
  • Sandwich bread or salad greens

METHOD:

  1. Place the chicken, avocado, apple, celery, and red onion in a medium bowl. Gently mash the avocado with a fork and stir it around so that everything gets well mixed.
  2. Add the cilantro or parsley, lime juice or lemon juice, salt, and pepper. Add more lime juice or salt to taste. If the mixture seems a little dry, you can stir in a teaspoon or two of olive oil.
    To store, place in a bowl and cover completely with plastic wrap so that no part of the chicken salad is exposed to air. Will keep a couple of days in the fridge.

You can find complete recipes of this Avocado Chicken Salad in simplyrecipes.com

EASY CROCK POT SALSA VERDE CHICKEN

EASY CROCK POT SALSA VERDE CHICKEN

Easy Crock Pot Salsa Verde Chicken – Loaded with salsa verde (green sauce) and delicious chopped tomatoes, this healthy crock pot chicken is incredibly flavorful and extremely easy to make. Just place it all in the crock pot and walk away.

I should’ve called it the “Dump & Go” chicken dinner.
Sidenote: Don’t you HATE IT when people say “should OF”, when they really mean to say “should’ve”? Like, should HAVE. Grammar mistakes kinda irk me… a lot. But I just said “kinda” which is totally unacceptable, but very midwestern, so I’m just staying true to my home, homey.

Anywho. Hallo Hallo, lovelies!👈 (Been watchin’ too much Ladies of London – they’re rubbing off on me.) Smile BIG – it’s Sunday Fundaaaay!
Don’t EVEN think about manic Monday… not yet. You can, but not until 7 pm tonight, when you start to remember all the things you have to get done before Monday arrives. Coo’?

Also? I’ve noticed that our Savory Sundays are slowly becoming Crock Pot Sundays. Are we okay with that? If not, just let me know, and we might work it out.

Personally, I think it’s great, especially these easy “dump and go” dinners because, it literally takes 5 minutes to prep dinner and the rest is done by our Crock Pot crock pot.
Sidenote: IS that why it’s called a crock pot? Because of the brand?? HA!
I’m just kidding! Of course I knew that!

😉 It’s like that whole Kleenex by Kleenex thing.

EASY CROCK POT SALSA VERDE CHICKEN
EASY CROCK POT SALSA VERDE CHICKEN

Ingredients

  • 6 boneless skinless chicken breasts
  • salt and fresh ground pepper, to taste
  • 1 jar (16-ounces) Salsa Verde (I use Herdez Salsa Verde)
  • 1 can (14.5-ounces) chopped tomatoes
  • 1/2 tablespoon (or to taste) ground cumin
  • 1/2 tablespoon (or to taste) chili powder
  • 1 onion, diced, for garnish
  • chopped parsley or cilantro, for garnish

Instructions

  1. Lightly spray the crock with cooking spray.
  2. Season chicken breasts with salt and pepper and place chicken in the crock pot.
  3. Add salsa verde, chopped tomatoes, cumin, and chili powder; stir well to combine.
  4. Cover and cook for 3.5 to 4 hours on HIGH, or 5 to 6 hours on LOW.
  5. Remove cover and transfer chicken breasts to a cutting board; using two forks, shred the chicken.*
  6. Stir the shredded chicken back into the crock pot.

You can find complete recipes of this EASY CROCK POT SALSA VERDE CHICKEN in diethood.com

Chicken Fajita Wedge Salad

Chicken Fajita Wedge Salad

This Chicken Fajita Wedge Salad is a perfect way to enjoy fajitas in a light, healthy, and low-carb way!

I was always the most organized person.  I took pride in the fact that I was that I was that way.  And then I had four kids…  And you know what?  I’ve become a pack-rat!  Seriously, I have these little spots in my house that I just put stuff and tell myself I’ll get to it when I have time.  The problem is there is no dedicated amount of time when you have four kids.  So that pile in my bedroom that I need to go through and put in the attic or donate builds up quite often.  And that master bedroom closet that has clothes that I just look at but don’t want to wear needs some serious attention.

Now I’m pretty good about the kids’ clothes and bedrooms for the most part. I guess you kind of have to stay on top of that because they are always growing. So I am constantly aware of keeping up with those areas and donating what we do not need.

It’s just my stuff that has been put on the back burner. And y’all know how that goes. Once you let something go, it’s even harder to tackle it. So the once very organized person now needs a professional organizer to come in and help her… or maybe I just need a babysitter to come entertain my kids so I can get some stuff done. Now that’s an idea!

So while I tackle my closet today, I’m leaving you with this beautiful little Chicken Fajita Wedge Salad!  It was so delicious, and I didn’t even miss the carbs!  It has all the flavors of chicken faitas with a delicious salsa ranch dressing.  It makes a perfect lunch or dinner.  I plan on bringing this to work several times this year.  A pretty salad like this one will make the work day even better!

Chicken Fajita Wedge Salad
Chicken Fajita Wedge Salad

INGREDIENTS

  • 2 boneless skinless chicken breasts
  • ¾ tsp chili powder
  • ¼ tsp cumin
  • ½ tsp creole seasoning
  • ½ head iceberg lettuce
  • 1 chopped tomato
  • ¼ cup finely diced red onion
  • ¼ cup finely diced green bell pepper
  • ½ cup diced cucumber
  • ½ cup shredded cheddar cheese
  • 3 tbsp salsa
  • ¼ cup ranch dressing
  • 1 diced avocado
  • 1 tbsp cilantro

INSTRUCTIONS

  1. Season chicken breasts on both sides with chili powder, cumin, and creole seasoning.
  2. Grill over medium heat for about 18 minutes or until chicken is cooked through. Remove from heat and let rest for a few minutes.

You can find complete recipes of this Chicken Fajita Wedge Salad in diaryofarecipecollector.com

ONE POT GARLIC BUTTER CHICKEN, GREEN BEANS & POTATOES

ONE POT GARLIC BUTTER CHICKEN, GREEN BEANS & POTATOES

Picture this: two toddlers running around the family room in underwear, shooting each other with Nerf guns, one ten year old chasing after said toddlers with a foam sword, and one hungry, bored teenager listening to music asking “how much longer until we eat?”.

And then picture a frazzled mom trying to make a healthy dinner and make it snappy because we need to run to Scouts and piano lessons in 45 minutes.

That poor, frazzled mom? It’s me. Ha!

It’s no surprise that I tend to despise dinnertime. Cooking for kids can be a challenge. They all like different things and can be very picky when they want to be. There’s always so much going on at that time of day, which can make cooking dinner stressful. I don’t know about you and your family, but when mine is ready to eat, they want to eat NOW! This means no messing around in the kitchen. I need to make quick meals that are easy to prepare and that everyone will enjoy.

Let me introduce you to my new favorite product: Campbell’s Oven Sauces. I’m pretty picky when it comes to pre-made sauces, but I am so impressed with all of these sauces from Campbell’s! They make my life so much easier. All you need are a few simple ingredients, a baking dish and you have a delicious meal your whole family will love!

The Creamy Garlic Butter Chicken is one of my favorites. First, you cut up your potatoes. Place your chicken in a baking dish and put potatoes around the outer rim of the baking dish. Then, top with green beans. I used fresh but you can also use any frozen variety or even canned green beans.

ONE POT GARLIC BUTTER CHICKEN, GREEN BEANS & POTATOES
ONE POT GARLIC BUTTER CHICKEN, GREEN BEANS & POTATOES

Ingredients

  • 4 boneless, skinless chicken breasts
  • 2 cups potatoes, cut into ½ – 1 inch pieces
  • 12 ounces fresh green beans or 1 (14-oz) bag frozen vegetables, any variety
  • 1 (12-oz) pkg. Creamy Garlic Butter Chicken Campbell’s Oven Sauce

Instructions:

  1. Preheat oven to 400º F. Place chicken breasts in a 9×13″ baking dish. Arrange potatoes around the chicken and then top with the green beans. Spread Campbell’s Oven Sauce over the top of the green beans.
  2. Bake for 40 minutes in preheated oven, or until chicken juices run clear and potatoes are fork-tender. Let stand 5 minutes before serving. Serve up on plates and enjoy!

You can find complete recipes of this ONE POT GARLIC BUTTER CHICKEN, GREEN BEANS & POTATOES in yummyhealthyeasy.com

One Skillet Tuscan Chicken

One Skillet Tuscan Chicken

This one skillet tuscan chicken is just SO good and satisfying. Plus, it comes together quickly, perfect for those busy weeknights.

As you have probably noticed, I love one-pot and one-skillet recipes. If you haven’t tried these yet, you should check out two of my favorite weeknight meals – One Skillet Tilapia Veracruz and the One Skillet Chicken Puttanesca. They are simple, quick, and easy to make. And of course delicious and healthy! 🙂

I just love when something delicious is also healthy, don’t you? The Cannelini beans are a great addition to this meal and turn this one skillet tuscan chicken into a super filling quick meal. If you want to make it paleo, skip the Cannelini beans.

One Skillet Tuscan Chicken
One Skillet Tuscan Chicken

Ingredients

  • 1 lb boneless, skinless chicken breasts, cubed
  • 8 oz mushrooms, sliced
  • ½ yellow onion, diced
  • 2-3 cloves garlic, minced
  • 2 medium tomatoes, diced
  • 1 (15 oz) can Cannellini Beans, drained and rinsed
  • ½ cup chopped sun-dried tomatoes
  • ⅓ cup black olives
  • 2-3 Tbsp olive oil or ghee
  • 1 Tbsp honey
  • 1 Tbsp balsamic vinegar
  • 1 tsp oregano
  • 1 tsp thyme
  • 2 Tbsp fresh basil, chopped for garnish
  • Salt & pepper to taste

Instructions

  1. In a large skillet over medium heat, add the cubed chicken pieces and cook for about 8 minutes on both sides, until cooked through. Remove chicken and transfer to a plate.
  2. Add 1 Tbsp of olive oil to the skillet and sauté the sliced mushrooms 5 – 7 minutes until the mushrooms are tender and the juices have evaporated. Set aside.
  3. Add another 1 Tbsp olive oil to the skillet and the diced onion. Sauté the onions 3 – 4 minutes until translucent.
  4. Add the minced garlic to the onions and sauté together one more minute. Add salt and pepper to taste while cooking.
  5. Add 1 Tbsp olive oil to the skillet and toss the diced tomatoes, sun-dried tomatoes, Cannelini beans, and black olives. Season again with salt and freshly ground black pepper. Sprinkle in the oregano, thyme and drizzle the balsamic vinegar and honey. Stir a few minutes.

You can find complete recipes of this One Skillet Tuscan Chicken in deliciousmeetshealthy.com

Healthy Baked Chicken Parmesan

Healthy Baked Chicken Parmesan

Thin chicken cutlets dredged in tasty breadcrumbs, smothered in sauce and cheese, and baked to perfection. This is the most delicious healthy chicken parmesan recipe.

It doesn’t get any more Italian-American than a delicious chicken parmesan recipe. Mama Mia! YUM! I’ve been making this simple recipe for YEARS and had every intention to share it YEARS ago but for some reason every time I made it I either screwed it up, kids were screaming for it, or I forgot to take pictures. You think my kiddos would know by now that I need to photograph all food prior to it being consumed. Umm, hello?

Also, I never had a recipe for my chicken parmesan. I just dipped in breadcrumbs, slathered it with sauce and cheese, and then threw it in the oven. Easy. Well my chicken parmesan is da bomb (yup I say that) and since want to share this recipe I decided to pay attention and take notes while I made my chicken parmesan last week. I suggest a glass of red dry wine with this. Not that I drink wine during the day…well sometimes…but only on Sundays 🙂

Let’s get right to the recipe. I think you will be very happy to see this is a very easy recipe.

Over the years I’ve experimented with different breadcrumbs for the chicken. Actually, let me back up. Let’s talk about the chicken first. I use thinly sliced cutlets for chicken parmesan. I purchase them already prepared into cutlets because I’m lazy and don’t like handling chicken more than I need too. If the chicken breasts you buy are on the thicker side then pound it out using a meat mallet. When I do this I put the chicken in a ziploc bag or in-between two pieces of plastic wrap. Or if the breasts are really big you can cut in half using a sharp knife. Regardless, you want the chicken breasts to be on the thinner side.

Back to the breadcrumbs. When you are creating a healthier version of a classic, flavor is everything. In the past I used seasoned italian breadcrumbs but now I prefer to use plain and season myself. Yes, you can certainly use seasoned breadcrumbs and this recipe would work just fine. However, I do recommend stirring a little parmesan cheese into the breadcrumbs but if want seasoned breadcrumbs go ahead and use it. My absolute favorite seasonings to use in breadcrumbs for chicken parmesan are Italian seasoning, granulated garlic, onion powder, salt, pepper, and parmesan cheese. YUM!

I do not recommend using Panko breadcrumbs. In my experience, they don’t coat the chicken completely and the coating falls off as it bakes.

Healthy Baked Chicken Parmesan
Healthy Baked Chicken Parmesan

Ingredients

  • ½ cup unseasoned wholegrain breadcrumbs
  • 2 tablespoons grated parmesan (or romano) cheese
  • 1 teaspoon Italian seasoning
  • ½ teaspoon granulated garlic
  • ½ teaspoon onion powder
  • ½ teaspoon salt
  • ½ teaspoon ground pepper
  • 1 tablespoon olive oil
  • 2lbs chicken cutlets
  • ¾ cup sauce
  • ¾ cup mozzarella cheese

Instructions

  1. Preheat oven to 375 degrees.
  2. In a medium bowl mix together the breadcrumbs, parmesan cheese, granulated garlic, onion powder, salt, and pepper.
  3. Coat a sheet pan with the olive oil.
  4. Dredge each chicken cutlet in the breadcrumb mixture and place on the sheet pan. Discard the rest of the breadcrumb mixture.
  5. Bake the chicken for 15 minutes. Turn over and bake for another 15 minutes.

You can find complete recipes of this Healthy Baked Chicken Parmesan in organizeyourselfskinny.com

BLT BALSAMIC CHICKEN AVOCADO & FETA SALAD

BLT BALSAMIC CHICKEN AVOCADO & FETA SALAD

BLT Balsamic Chicken Avocado & Feta Salad is a delicious twist to a BLT in salad form, with a balsamic dressing that doubles as a marinade! You won’t even miss the bread in this mega loaded salad.

Aside from the avocado and feta and crispy bacon in this bowl of epic-ness, the balsamic dressing / marinade / gift from the salad gods is everything. If you love all the salads on my blog so far, this one is right up there with the best of them.

The dressing has so many flavours packed into it, that when you fry your chicken with it AND dress your salad with the rest of it, you won’t know what to do with yourself. No only does it contain the obvious balsamic and olive oil, get ready for your mind to be blown with a sprinkle of Italian herbs, a kick of garlic and a hint of honey. You will be table top dancing, along with your taste buds.

By the way, there is balsamic in there 👇 I swear, sunk right at the bottom. I wanted to capture those herbs sitting at the top. When you whisk it together, it’s a whirlpool of balsamic lava lamp.

With all of you guys writing in telling me how much you’re loving these dressing / marinade salads, and how much they’re making your lives easier, and some of you even demanding MORE SALADS…..this one will NOT disappoint you, or your anti-salad husbands or boyfriends or children or family or parents or friends or neighbours…..or whoever you’re sharing this with. That’s if you’re sharing, of course.

The chicken gets marinaded in some of the dressing to keep the easy merriment going. Then pan-fried to crispy, golden, tender, juicy deliciousness.

BLT BALSAMIC CHICKEN AVOCADO & FETA SALAD
BLT BALSAMIC CHICKEN AVOCADO & FETA SALAD

INGREDIENTS

Balsamic Dressing / Marinade:

  • ⅓ cup balsamic vinegar
  • ¼ cup olive oil
  • 2 tablespoons water (or more oil if you wish)
  • 2 teaspoons Italian seasoning
  • 2 teaspoons minced garlic
  • 1 teaspoon honey
  • ¼-1/2 teaspoon salt (adjust to your tastes)
  • 4 skinless and boneless chicken thigh fillets (or breast fillets)

Salad:

  • 5 ounces |150g bacon, diced and trimmed of all fat
  • 8 cups mixed salad lettuce leaves (or Romaine | Cos lettuce leaves)
  • 2 tomatoes, chopped
  • 1 red onion, thinly sliced
  • 1 avocado, sliced
  • ¼ cup crumbled feta cheese
  • extra Italian seasoning
  • salt and pepper, to taste

INSTRUCTIONS

  1. Whisk balsamic dressing / marinade ingredients together until well combined. Pour 2-3 tablespoons into a shallow bowl. Add the chicken thighs and coat evenly. Season with salt and pepper; set aside for 10 minutes while the frying bacon.
  2. Fry bacon until crisp in a skillet over medium-high heat. Wipe pan over with paper towel.

You can find complete recipes of this BLT BALSAMIC CHICKEN AVOCADO & FETA SALAD in cafedelites.com

RANCH CHICKEN

RANCH CHICKEN

We LOVE this chicken! It is a big favorite at our house. My kids love it, my hubby loves it, and I love it too 🙂  ( Did I say love it enough? Ha!) I add this chicken to the dinner menu often! It is crispy, full of flavor and baked, not fried! It is made up of only 3 ingredients: crushed Corn flakes, grated Parmesan cheese and of course, Ranch dressing! YUM 🙂

RANCH CHICKEN
RANCH CHICKEN

INGREDIENTS

  • 3-4 boneless, skinless chicken breasts
  • 1/4 cup butter, melted
  • 1 (1 ounce) packet Ranch dressing seasoning mix
  • 1 cup crushed Corn flakes
  • 1/2 cup grated Parmesan cheese

INSTRUCTIONS

  1. Preheat oven to 375° degrees F. Spray a 9×13 glass baking dish with cooking spray.
  2. Combine the Ranch seasoning mix, the crushed Corn flakes and Parmesan cheese into a large freezer baggie.
  3. Shake well to mix all together.
  4. Dip each chicken breast into the melted butter, and then drop into the baggie. Seal the bag shut and then shake well to coat with the seasoning mix. After well coated lay chicken into the baking dish. Repeat with all of the chicken.
  5. Once all chicken has been coated, sprinkle the remaining seasoning mixture onto the tops of chicken.
  6. Bake chicken for 40- 45 minutes. (Towards the last 15 minutes of cooking you may need to lay a piece of foil over the top to prevent from burning.)

You can find complete recipes of this RANCH CHICKEN in life-in-the-lofthouse.com

BAKED HONEY MUSTARD CHICKEN

BAKED HONEY MUSTARD CHICKEN

Savory, juicy chicken baked in a zesty honey mustard sauce! Perfect for serving with your favorite veggies over noodles or rice.

Tell me you are fans of honey mustard sauce. Because I am a big fan. There are few things I would pour a boat-load of honey mustard sauce on. But then I’m a sauce person. The kind that needs fries with my ketchup and about a gallon of ranch for my chicken tenders.

So yeah, I love me some honey mustard sauce.

This is one of the easiest weeknight dinners I’ve ever made. All you have to do is whisk together a few ingredients for your sauce, pour it over the chicken, and let it bake for about 40 minutes. Ta-da! Juicy, savory chicken covered in a honey mustard glaze – a perfect, healthy chicken dish for serving along with your favorite veggies!

BAKED HONEY MUSTARD CHICKEN
BAKED HONEY MUSTARD CHICKEN

INGREDIENTS

  • 4 boneless skinless chicken breasts, pounded to even thickness
  • ½ cup honey
  • ½ cup yellow mustard
  • ½ teaspoon Italian seasoning
  • salt and pepper to taste
  • ½ teaspoon garlic powder
  • 1 teaspoon paprika

INSTRUCTIONS

  1. Preheat oven to 350 degrees and lightly grease a baking dish.
  2. In a medium bowl whisk together honey, mustard, Italian seasoning, salt and pepper, garlic powder, and paprika.
  3. Toss chicken in the sauce to coat and place in your prepared dish. Pour remaining sauce over the chicken.

You can find complete recipes of this BAKED HONEY MUSTARD CHICKEN in lecremedelacrumb.com