the Border Chicken with Peach-Avocado Salsa
Place chicken in shallow glass dish; rub all sides with garlic
pepper seasoning. Pour orange and lime juices over chicken; drizzle
with olive oil. Crush oregano with fingers and sprinkle over
chicken. Cover and refrigerate 30 minutes, turning once. Remove
chicken from marinade and place in large nonstick frypan over medium
heat. Sauté, turning, about 12 minutes or until lightly browned and
fork can be inserted in chicken with ease. Serve topped with
Peach-Avocado Salsa; garnish with lime slices.
In medium bowl, mix together 1 fresh peach, peeled, pitted and
diced; 1 small avocado, peeled, pitted and diced; 1 tomato, peeled,
seeded and diced; 1/4 cup diced jicama; 3 tablespoons chopped red
onion and 2 tablespoons chopped fresh cilantro. In small bowl, whisk
together 1/4 teaspoon crushed red pepper flakes, 3 tablespoons fresh
lime juice and 2 teaspoons olive oil; pour into peach-avocado
mixture, stirring gently.
** Use Fresh Habanero instead of red pepper flakes for a more
Honey-spiced Chicken with mango
In a small bowl, combine honey, lemon juice and lemon peel;
whisk until well blended. Remove 1/4 cup of mixture to food
processor container; set aside. Add mango to honey-lemon mixture
in bowl; toss to coat. Store in refrigerator.
Add onion, jalapenos, paprika, oil, garlic salt, cinnamon,
pepper and allspice to honey-lemon mixture in a food processor
container. Process until very finely chopped, scrape down sides
when necessary. Spread mixture evenly over both sides of chicken
breasts. Spread oil in a 13 x 9-inch baking pan. Arrange chicken
breasts in pan.
Bake at 375° F for 25 to 30 minutes or until cooked through.
Remove chicken to serving platter; top with reserved mango.
Chicken Salad with Quinoa and Apricot
Makes 2 dinner sized salads
2 tablespoons sugar free apricot jam
1 tablespoon apple cider vinegar
2 tablespoons water
1 tsp dijon mustard
1 tablespoon olive oil
4 cups baby spinach
1 cup quinoa, cooked according to package directions
1 cups chicken breast, cooked and chopped
1 large apple, cut into bite sized pieces
4 medium green onion, sliced
4 tablespoons goat cheese, crumbled
1. Combine jam, vinegar, water, dijon and oil in a
blender and blend until combined.
2. Toss salad ingredients with dressing and serve.
Healthy cooking tip . . .
Quinoa can be purchased in the health food aisles of
most grocery stores. Look for quinoa in the bulk bins. In
most cases, it’s much cheaper to purchase in bulk than by
Chicken and Polenta with
to 18-ounce) tube
prepared plain polenta
skinless chicken breast, trimmed
halved and pitted
- Preheat grill to medium-high.
- Combine 1 tablespoon oil, cumin,
3/4 teaspoon salt, and pepper in a
small bowl. Rub 1 teaspoon of the
mixture all over polenta. Rub the
rest into both sides of chicken. Cut
the polenta crosswise into 8 slices.
Rub the cut sides of nectarine
halves with the remaining 1 teaspoon
- Oil the grill rack (see Tip).
Place the chicken, polenta slices,
and nectarines on the grill. Grill
the polenta until hot and slightly
charred, 3 to 4 minutes per side.
Transfer to a clean plate; tent with
foil to keep warm. Grill the
nectarines, turning occasionally,
until tender, 6 to 8 minutes total.
Grill the chicken, until cooked
through and no longer pink in the
middle, 6 to 8 minutes per side.
Transfer the chicken and nectarines
to a cutting board. Coarsely chop
the nectarines. Let the chicken rest
for 5 minutes, then thinly slice.
- While the chicken rests, combine
the chopped nectarines,
blackberries, cilantro, lime juice,
hot sauce, and the remaining 1/4
teaspoon salt in a medium bowl.
Layer the polenta, chicken, and
fruit salsa on 4 plates and serve.
Tip: To oil
the grill rack, oil a folded paper
towel, hold it with tongs and rub it
over the rack. (Don't use cooking
spray on a hot grill.)