RAINBOW GRILLED CHICKEN SALAD RECIPE BY TASTY
Here's what you need: chicken breasts, salt, black pepper, chili powder, cumin, garlic powder, dried oregano, olive oil, sour cream, fresh cilantro, pepper, salt, lime juice, romaine lettuce, red onion, tomato, orange bell pepper, corn, fresh cilantro, jalapeño, avocado, tortilla strip
Provided by Claire Nolan
Categories Lunch
Yield 4 servings
Number Of Ingredients 22
Steps:
- Season chicken breasts with salt, pepper, chili powder, cumin, garlic powder, oregano, and olive oil.
- Cook over medium heat for about 10 minutes on each side or until internal temperature reaches 165˚F (75˚C). Remove from pan and slice breast into pieces.
- In a bowl, mix sour cream, cilantro, pepper, salt, and lime juice. Set aside until you are ready to serve.
- In a salad bowl, assemble the salad with the romaine on the bottom. Top with red onion, tomatoes, orange bell peppers, corn, cilantro, and jalapeños.
- Add the chicken strips. Gently toss salad with the sour cream dressing.
- Garnish with avocado slices and tortilla strips.
- Enjoy!
Nutrition Facts : Calories 380 calories, Carbohydrate 20 grams, Fat 21 grams, Fiber 6 grams, Protein 28 grams, Sugar 7 grams
FOIL PACK CHICKEN AND RAINBOW VEGGIES RECIPE BY TASTY
Here's what you need: red onion, broccoli florets, yellow bell pepper, baby carrots, cherry tomatoes, olive oil, salt, pepper, fresh thyme, garlic, chickens, olive oil, salt, pepper, paprika, fresh thyme, garlic, baking trays, aluminum foil
Provided by Tiffany Lo
Categories Dinner
Yield 4 servings
Number Of Ingredients 19
Steps:
- Preheat oven to 400°F/200˚C.
- Place red onion, broccoli, yellow bell pepper, baby carrots, and cherry tomatoes evenly on a baking tray. (Try not to let the vegetables overlap too much so they roast properly.)
- Season with olive oil, salt, and pepper (to taste).
- Add sprigs of thyme and garlic clove halves on top of the vegetables.
- Tear off four pieces of aluminum foil, approximately 12 in x 12 in (30 x 30 cm).
- Lay down the foil and place the chicken breast in the center for each one.
- Season both sides of the chicken with olive oil, salt, pepper, and paprika (all to taste).
- Add sprigs of thyme and garlic clove on top of each chicken breast.
- Bring the top and bottom edge of the foil into the center and fold a couple of times. Fold in the left and right sides a couple of times to seal the foil pack.
- Place all 4 chicken foil packs on a baking tray.
- Bake for 30 minutes.
- Enjoy!
Nutrition Facts : Calories 535 calories, Carbohydrate 29 grams, Fat 24 grams, Fiber 12 grams, Protein 52 grams, Sugar 9 grams
RAINBOW CHICKEN ROLL
Steps:
- Preheat oven to 350 degrees F.
- Using a knife, carefully butterfly each chicken breast 3/4 of the way through. Place chicken breast between 2 sheets of plastic wrap and using a meat mallet, rolling pin or heavy bottomed pan pound each breast to 1/4-inch thickness. Repeat with remaining chicken breasts.
- Lay chicken breasts flat on a cutting board and sprinkle with seasoned salt and Italian seasoning. Place 3 to 4 strips each of the string beans, carrots and red pepper leaving 1/2-inch on the side furthest from you. Sprinkle each with 2 tablespoons cheese. Roll chicken breast up and place seam side down in a medium skillet.
- Pour marinara sauce over chicken and place in oven. Bake 30 minutes basting with the marinara sauce halfway through cooking.
- Remove breasts from pan. To serve slice each breast into 4 or 5 slices and fan on the plate with additional marinara sauce on the side.
RAINBOW CHICKEN SALAD
Steps:
- Preheat the oven to 375 degrees F.
- Coat the chicken breast on all sides with the olive oil, then rub with the curry powder. Sprinkle generously with salt and pepper. Place on a parchment-lined baking sheet and bake until cooked through, about 20 minutes. Remove and let cool before slicing on the bias into 1/2-inch-thick slices.
- Assemble the salad on a large serving platter, fanning out the ingredients in the color order of the rainbow: tomatoes, carrots, chicken, corn, avocado, kale, blueberries and cabbage. Serve with the vinaigrette on the side.
- Set a medium bowl on a kitchen towel folded into an "O" shape--to keep it steady while whisking. In the bowl, whisk together the vinegar, mustard, garlic, salt and pepper. Slowly drizzle in the oil, whisking continuously. Whisk until the mixture is well blended. Use right away, or refrigerate in a sealed container for up to 3 days.
CHICKEN ON RAINBOW RICE
Chicken breasts can be used for a variety of interesting meals, says Bill Hilbrich of St. Cloud, Minnesota. For this delightful entree, Bill enhances them with a lightly seasoned marinade and rice pilaf.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 1 serving.
Number Of Ingredients 8
Steps:
- In a small resealable plastic bag, combine the oil and lime juice; add chicken. Seal bag and turn to coat; refrigerate for at least 1 hour., Drain and discard marinade. Grill chicken, uncovered, over medium heat for 5-7 minutes on each side or until juices run clear. Meanwhile, in a skillet, saute onion and peppers in butter until tender. Stir in the rice, salt and pepper; heat through. Serve with chicken.
Nutrition Facts :
RAINBOW'S SHOYU CHICKEN
This recipe is from the a drive-inn/plate lunch place in Honolulu. I haven't made it yet but I put it here for easy conversion to smaller portions.
Provided by Allotta
Categories Chicken Thigh & Leg
Time 45m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Wash and drain chicken.
- Combine sauce ingredients.
- Combine chicken and sauce in a pot. Bring to a boil and cook until chicken is tender, 20-30 minutes. Skim sauce. Thicken with flour or cornstarch. Bring to a boil again and serve.
Nutrition Facts : Calories 1172, Fat 69.5, SaturatedFat 19.4, Cholesterol 382.1, Sodium 4801.9, Carbohydrate 46.3, Fiber 0.7, Sugar 42.9, Protein 86.8
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