chicken

Blackened Ranch Chicken Thighs

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Ingredients:

  • 4-6 skinless, boneless chicken thighs
  • 1 one oz. package ranch dry salad dressing mix
  • 12 oz fresh green beans
  • 1 pint cherry tomatoes, halved
  • kalamata olives, halved, to taste
  • 3 tbsp olive oil
  • 1/4 tsp salt
  • 1/4 tsp black pepper

Instructions:

  1. In a large skillet, heat 2 tbsp olive oil over medium-high heat. Sprinkle chicken with salt and pepper. Place dressing mix in a bowl and dip chicken thighs into mix to coat.
  2. Cook chicken until golden brown, turning half-way through, for about 14 minutes or until a thermometer reads 165 degrees.
  3. Meanwhile cook green beans in boiling water for about 3-4 minutes, then drain. Remove chicken from skillet. Add remaining oil to skillet along with the green beans. Cook, without stirring, 2-3 minutes, or until the green beans are blistered. Stir in tomatoes and olives and cook 1-2 minutes more or until tomatoes start to soften.
  4. Serve chicken with vegetable mixture.

This recipe was adapted from Better Homes and Gardens.

Buffalo Chicken/Jackfruit Stuffed Peppers

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In these pictures I used jackfruit.

Ingredients

  • 4 medium multicolored peppers, halved lengthwise and seeded
  • 1 tablespoon extra virgin olive oil
  • 2 1/2 cups shredded chicken, or jackfruit
  • 1/2 cup plain whole milk greek yogurt
  • 1/2 cup shredded low moisture part-skim mozzarella
  • 1/4 cup hot sauce
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cayenne pepper
  • 1/4 cup chopped scallions
  • 3 tablespoons blue cheese dressing or ranch dressing

Directions

  1. Preheat oven to 400 degrees. Line a rimmed baking sheet with foil. Brush all sides of bell peppers with oil. Arrange cut sides down. Bake until slightly softened, about 10 minutes.
  2. Stir chicken or jackfruit, yogurt, mozzarella, hot sauce, onion powder, garlic powder, cayenne and 2 tablespoons scallions in a large bowl.
  3. Remove peppers from oven, pour off remaining juices. Flip peppers. Spoon chicken/jackfruit mixture evenly into peppers (about 1/3 cup each). Bake until tender and heated through, about 15 minutes. Drizzle with dressing and scallions.