Ingredients:

6 chicken thighs bone in and skin on
1/2 tsp Kosher salt
1/4 tsp coarse ground black pepper
1 packet dry onion soup mix
1 cup French dressing
1 cup apricot preserves
1 TBS fresh thyme chopped

Directions:

1. Preheat your oven to 375 degrees and set a cast iron skillet to heat on medium high heat.
2. Season the chicken with salt and pepper and add it to the cast iron skillet, skin side down.
3. Brown both sides of the chicken for 3-5 minutes.
4. In a bowl or large measuring cup add the rest of the ingredients and whisk them together.
5. Pour half over the chicken, putt the pan in the oven and cook for 25 minutes.
6. Pour the rest over the chicken and cook an additional 5 minutes.

Ingredients:

3 boneless, skinless chicken breasts, about 1 1/2 lb.
1/2 cup all-purpose flour
Kosher salt and freshly ground pepper
3 Tbs. olive oil
2 Tbs. unsalted butter, at room temperature
2 garlic cloves, chopped
1 jar (6 oz.) artichoke hearts, rinsed, drained and quartered
1 cup dry white wine
1/2 cup low-sodium chicken broth
Juice of 1 lemon
2 Tbs. capers, rinsed and drained
1 Tbs. chopped fresh flat-leaf parsley
1 package of Gnocchi

Directions:

1. Butterfly the chicken breasts and cut them in half. Pound to an even thickness of about 1/4 inch.
2. Pour the flour onto a large plate and season it well with salt and pepper.
3. Dredge the chicken in the seasoned flour, shaking off the excess.
4. In a large fry pan over medium-high heat, warm 2 Tbs. of the olive oil until very hot but not smoking.
5. Cook chicken, turning once, until golden brown on both sides, about 4 minutes per side.
6. Transfer to a plate and set aside.
7. Return the pan to medium-high heat; do not wipe the pan clean. Melt 1 Tbs. of the butter with the remaining 1 Tbs. olive oil.
8. Add the garlic and artichoke hearts and sauté just until the garlic is soft, about 1 minute.
9. Stir in the wine, scraping up any browned bits on the bottom of the pan.
10. Bring to a simmer and cook until the liquid is reduced by half, about 3 minutes.
11. Stir in the broth, lemon juice and capers.
12. Reduce the heat to medium, bring to a gentle simmer and whisk in the remaining 1 Tbs. butter.
13. Cook, stirring occasionally, until the sauce thickens slightly, about 5 minutes more. Stir in the parsley. Taste and adjust the seasoning.
14. Return the chicken to the pan and turn to coat each piece with the sauce. Cook just until the chicken is warmed through, about 2 minutes.
15. Prepare the gnocchi according to the packaging.
16. Serve immediately.

Ingredients:

2 heads fresh cauliflower (approx 8 cups chopped)
2 tbsp butter
1 block cream cheese
2 cups heavy whipping cream
12 oz sharp cheddar cheese, grated
4 oz mozzarella cheese, grated
4 oz parmesan cheese, grated
1 tbsp garlic powder
1 tbsp Italian Seasoning
1 tsp paprika
1 tsp parsley
salt/pepper to taste

Directions:

1. Preheat oven to 375°F and grease a 9″ x 13″ casserole dish.
2. Wash cauliflower and cut into bite-size florets (so that it resembles the size of mac noodles).
3. Add 1/4 cup water to a microwave-safe bowl with cauliflower and microwave for 10 minutes, then drain.
4. In a saucepan, add butter, heavy whipping cream, and garlic over medium heat. Add softened cream cheese and stir with a whisk until thoroughly combined and melted.
5. Then, add all of your cheeses stirring constantly reserving ¼ cup of the cheddar cheese for topping.
6. In a large bowl, toss your cheese mixture with your cauliflower until fully coated in the sauce.
7. Pour it all into a casserole dish.
8. Top with the ¼ cup reserved cheddar cheese, paprika, Italian seasoning, and parsley.
9. Bake for 25 minutes.
10. Season chicken breasts with blackening seasoning and cook over medium heat until cooked through.
11. Serve Mac and Cheese topped with Chicken & enjoy!

The taste on this was Ah. Maze. Ing. You can taste the flavor of the jalapenos but without all that burn your face from the inside out that too often comes with recipes that call for a whole jalapeño AND hot sauce….

Ingredients:

1 tbsp olive oil or avocado oil
5 slices thick bacon
1.5 lbs raw chicken breast, cut into bit sized pieces
pinch of salt and pepper
For the Cashew Sauce:
1 cup raw cashews
2/3 cup water or chicken broth
1/4 cup nutritional yeast
2 cloves garlic, crushed
1/2 tsp sea salt
1 jalapeno diced and seeds removed
3 tbsp fresh cilantro
1 tbsp buffalo hot sauce (I didn’t have this so I just used a tbsp of Frank’s bc that’s what I use when I’m making homemade Buffalo sauce)
For the bowls:
4-5 cups cauliflower rice
1/2 cup shredded romaine lettuce
1/2 cup diced tomatoes
1/4 cup diced red onion
3 tbsp chopped fresh cilantro
1 large avocado, diced

Directions:

1. Cook the bacon then the chicken.
2. Blend the sauce and pour over chicken.
3. Assemble bowls and indulge

Ingredients:

Chicken Breast
Mozzarella Cheese
Grape Tomatoes
Fresh Basil
Olive Oil
Balsamic Vinegar

Directions:

1. Preheat oven to 450°F. Spray a large baking sheet lightly with spray.
2. Place chicken on baking sheet, top with sliced mozzarella and bake in the oven for 25 minutes.
3. Meanwhile, chop tomatoes, basil and additional mozzarella. Mix in a bowl with olive oil and balsamic vinegar.
4. Remove chicken from oven and spoon the tomato mixture over the top.