Chicken Caesar Kebabs

Chicken Caesar Kebabs

These chicken kebabs were featured in my Summer C1 Challenge and they were a huge hit inside of my private Facebook group where we have fun with recipe swaps year round! This is a healthier version of the normally higher-fat caesar salad and is a perfect dinner for all cycles of the 17 Day Diet year round. Enjoy!

Chicken Caesar Kebabs

Ingredients

1 pound boneless, skinless chicken breast, cut into 1 1/2 inch chunks

2 whole romaine hearts, cut into 1 to 1 1/2 inch pieces or 4 whole romaine hearts cut in half (depending on preference)

20 grape tomatoes

2 garlic cloves, minced

1/4 cup fresh lemon juice

2 teaspoons Worcestershire sauce

2 teaspoons Dijon mustard

1 teaspoons anchovy paste (optional)

2 Tablespoons plain Greek yogurt

2 Tablespoons Olive Oil

2 Tablespoons grated Parmesan cheese

Directions

If using wooden skewers, soak in water for 30 minutes to prevent burning.

Thread the chicken chunks on to skewers. Place skewers into a shallow baking dish that they can lay flat.

On separate skewers, thread the lettuce pieces alternating with grape tomatoes. Place into another shallow baking dish that they can lay flat.

In a medium bowl, whisk together garlic through anchovy paste. Whisk in yogurt and olive oil.

Pour one-third of the dressing onto the chicken. Rotate the skewers to cover all the chicken to fully coat.

Pour one-third of the dressing over the lettuce skewers. Rotate the skewers to cover all the lettuce and tomatoes.

Cover both dishes and refrigerate for an hour to allow marinating.

Heat a grill or pan to medium high heat. Either coat grill with oil or heat oil in pan.

Place the chicken onto the grill or pan and cook 3 to 4 minutes per side, or until chicken is 165 degrees. Allow to rest once done.

Put lettuce and tomato skewers onto the grill or pan. Cook for about a minute on each side. You just want the lettuce slightly charred.

When you’re ready to serve, drizzle remaining dressing over skewers.

Yields 4 Servings

Approved for all cycles

Photo Courtesy of Stephanie G – follow her on Instagram here: @stephieges

Original article and pictures take 17ddblog.com site

Chicken and Broccoli Skillet Stir-Fry

Chicken and Broccoli Skillet Stir-Fry

1. In a large skillet heat about 1-1/2 tablespoons sesame oil over medium-high heat.
2. Add in broccoli florets and 4 tablespoons chicken broth; cover skillet and cook until the broccoli is just crisp-tender (about 2 minutes) transfer to a bowl.
3. Season the chicken strips with salt and pepper, then add to the hot skillet with green onions; saute until the chicken is cooked through (about 3 minutes).
4. Add in remaining 2 tablespoons chicken broth, hoisin sauce and oyster sauce. Add in the broccoli florets back to the skillet; toss to combine until heated through (about 1-2 minutes).
5. Transfer to a platter or large bowl and sprinkle with sesame seeds.
6. Serve with cooked rice.
7. Delicious!

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Original article and pictures take geniuskitchen.sndimg.com site

Chicken and Broccoli Bake

Chicken and Broccoli Bake

This recipe I’ve featured in a few past Challenges as well as my Yummy! recipe book for Cycle 1 of the 17 Day Diet. This version is from my book (the Challenge version is slightly different, but I like this one better, plus it’s easier to make).

The photo above is courtesy of Diane Perrier, a member of my 17DD Blog Facebook Community!

Chicken and Broccoli Bake

Ingredients

3 Tablespoons olive oil

1 pound boneless chicken breasts, diced

salt and pepper, to taste

2 large broccoli heads, florets removed

2 garlic cloves, minced or grated

1/2 cup diced white onion

1/2 cup low-sodium vegetable or chicken broth

1/4 tsp dried thyme

1/4 tsp dried parsley

1/4 tsp onion powder

1 cup shredded parmesan cheese

1/2 cup shredded low-fat mozzarella cheese

Directions

Preheat the oven to 400 degrees F.

Heat an oven-safe skillet over medium heat and add 1 tbsp olive oil. Season the chicken with salt and pepper and cook until slightly browned and cooked through. Remove the chicken and any juice from the skillet and add to a bowl.

Bring a pot of salted water to a boil. Add the broccoli florets and cook until tender, about 2-3 minutes. Drain.

Using the same skillet from the chicken, heat the remaining 2 tbsp olive oil over medium-high heat. Add garlic and onion and cook for 5-8 minutes or until the onion is very soft and translucent.

Whisk in the broth to the onion mixture and stir until it thickens, about 2 minutes. Add the thyme, parsley and onion powder.

Stir the cooked chicken, the broccoli florets into the mix and toss to combine.

Remove from the heat and sprinkle the cheese over the top. Cover with foil and bake for 25 minutes or until the cheese is melted. Remove the foil and broil until the cheese is lightly brown, about 1-2 minutes.

Yields 4 Servings

Approved all cycles

Photos Courtesy of Cari G. Follow Cari on Instagram.

Original article and pictures take 17ddblog.com site