Ingredients:

• 1lb boneless skinless chicken breast halves
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon brown sugar
• ¼ teaspoon cayenne pepper
• 1 tablespoon olive oil
• ½ cup black beans (drained and rinsed)
• 5 cups shredded romaine lettuce
• corn tortilla chips (crushed)
• 1  ¼ cups shredded Colby-jack cheese
• ½ cup halved cherry tomatoes
• ½ cup canned corn kernels (drained)

Cilantro Lime Dressing-

• 1 cup loosely packed cilantro (stems removed)
• ½ cup plain Greek yogurt
• 2 garlic cloves
• Juice of 1 lime
• pinch of salt
• ¼ cup olive oil
• 2 tablespoons apple cider vinegar

Directions:

1. In a food processor combine cilantro, Greek yogurt, garlic, lime juice and salt. With the motor running add the olive oil and vinegar in a slow stream until emulsified. Set aside.
2. In a small bowl combine chili powder, ground cumin, coriander, brown sugar, cayenne pepper, and 1 tablespoon of olive oil. Mix well. Rub the spice mixture onto both sides of the chicken breasts.
3. Lightly grease the grates of an outdoor grill. Heat the grill to medium-high heat. Add the chicken breasts to the grill and cook, turning at least once until the chicken is fully cooked (the internal temperature has reached 165 Degrees F.). Remove the chicken from the grill and allow it to cool for 10 minutes. After the chicken has cooled slice it into thin strips.
4. Place romaine lettuce into a large bowl. Top with tomatoes, corn, black beans, cheese, and grilled chicken. Pour the dressing over the top of the salad and gently toss to combine. Serve garnished with crushed tortilla chips.

Recipe Source - Blog Chef

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chickensouthwestern

Grilled Chicken with Pico de Gallo

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A very tasty chicken dish that takes advantage of your summer veggies. Ingredients: Chicken- ½ cup Dijon mustard ¼ cup honey salt and pepper 4 boneless skinless chicken breasts 4 slices of bacon (diced) 6 ounces Monterey jack cheese 4 red onion slices Pico De Gallo- 3 ...

Cynthia Matzat

Ingredients

• 2 lbs boneless, skinless chicken breasts
• 1 cup BBQ sauce
• ¼ cup Italian dressing
• ¼ cup brown sugar
• 1 tbsp Worcestershire sauce
• salt to taste

Instructions

1. Season chicken breast lightly ( a small pinch per breast) with some sea salt and place in your crockpot.
2. In a mixing bowl combine BBQ sauce, Italian dressing, brown sugar and Worcestershire sauce. Stir until well combined.
3. Pour over chicken, cover and cook on HIGH for 3-4 hours
4. Once time is up, you can serve the breast whole, or shred with 2 forks. If shredding, recover and let cook in sauce for about 10-15 more minutes to soak up all the flavor.
5. Serve on buns, over rice, in a tortilla, etc. Top with coleslaw if desired.

Recipe Source - Family Fresh Meals

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chickenMexican

Grilled Chicken Soft Tacos with Spiced Mayo and Avocado Salsa

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Ingredients: For the chicken: zest of 1 lemon 1/2 teaspoon ground cumin Salt & pepper Olive oil 4 boneless, skinless chicken breasts, cut in half lengthwise 1 large yellow onion, peeled and cut into 3/4-inch rings 1/2 cup mayonnaise Juice from 1 lemon 1 teaspoon hot ...

Cynthia Matzat

Simple way to make a tasty pasta dish.

Ingredients

12 ounces pasta (i.e. spaghetti or linguine)
1 can (15 ounces) diced tomatoes with liquid (can also use fresh tomatoes)
1 large sweet onion, cut in julienne strips
4 cloves garlic, thinly sliced
1/2 teaspoon red pepper flakes
2 teaspoons dried oregano leaves
2 large sprigs basil, chopped
4 1/2 cups vegetable broth
2 tablespoons extra virgin olive oil
Parmesan cheese for garnish

Directions

Place pasta, tomatoes, onion, garlic, basil, in a large stock pot. Pour in vegetable broth. Sprinkle on top the pepper flakes and oregano. Drizzle top with oil.

Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring every 2 minutes or so. Cook until almost all liquid has evaporated – maybe leave about an inch of liquid in the bottom of the pot – but you can reduce as desired .

Season to taste with salt and pepper , stirring pasta several times to distribute the liquid in the bottom of the pot. Serve garnished with Parmesan cheese.

Recipe Source - Myfridgefood