The authentic fajitas are always wrapped in flour tortillas.  Not this version :) This is a spontaneous change from the traditional chicken fajitas recipe – instead of using a flour tortilla I put the fajita filling in a whole-wheat pita pocket.

Ingredients:

Chicken breasts, 1 lb
2 bell peppers
Salsa, store-bought
1 large avocado
Cumin, 1 tsp
Chili Powder, 2 tsp
1 tbsp oil
4 whole-wheat pita pockets

Directions For Chicken Fajitas In A Pita Pocket:

Slice the chicken breasts.  Halve the peppers, scoop out the seeds and discard the seeds.  Slice the bell peppers.

Heat the oil in a large non-stick frying pan over high heat.  Add chicken and bell peppers, sprinkle with cumin and chili powder and cook, stirring, for 5 minutes or until the chicken is cooked through (no longer pink in center when the thickest pieces are cut).  Remove from the frying pan.

Mash the avocado in a bowl with a fork.  Add salt and pepper to taste.

Open the pita pocket and fill it with the chicken and peppers, salsa and mashed avocado.  Enjoy!

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Tags: avocado, bell peppers, chicken, fajitas, pita, salsa

I always make this chunky chicken salad recipe from leftover roast chicken.  Since this chicken salad is chunky (as opposed to creamy), it doesn’t have to be spread on the sandwich – chunky chicken salad can be a stand-alone dish.

There are three options on how to eat this chunky chicken salad: (1) by itself (2) on a sandwich (3) wrapped in a tortilla

Chunky chicken salad recipe has only 4 ingredients, so it’s really easy to make.  If you don’t have a pickle, just omit it – this way the chunky chicken salad will have just 3 ingredients, and will still taste great!

Ingredients for Chunky Chicken Salad Recipe:

1 cup leftover chicken meat
2 eggs, hard-boiled
1 pickle
2 tbsp mayo

Directions How To Make Chunky Chicken Salad:

Chop the chicken meat.  Peel and chop the hard-boiled eggs.  Mince the pickle.

Put chicken, eggs and pickle in a bowl and add the mayo.  Mix everything until combined.  If necessary, add salt and pepper to taste.

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Tags: chicken, easy recipe, salad, using leftovers

Chicken Fajitas Ingredients:

Cooked chicken meat
Onion
Avocado
Flour tortillas

Directions how to make chicken fajitas:

1. Thinly slice cooked chicken (I use the slicing blade of the food processor, so it only takes a few seconds to create very thin chicken slices).

Here’s the picture I took of sliced chicken breast for the fajitas:

2. Mash the avocado with a fork, and add salt to taste.

3. Thinly slice the onion (you can use the food processor again).

4. Warm the tortillas in the microwave

5. Assemble the chicken fajitas by putting chicken, onion and avocado in the tortilla.  Fold the tortilla and eat!

Also see: guacamole recipe

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Tags: avocado, chicken, mexican food, tortillas, using leftovers

This is a great way to use leftover chicken.  Whenever we have roast chicken for dinner, the next day it’s time for chicken salad sandwiches for lunch!

Ingredients:

Cooked chicken meat, chopped
Boiled egg, mashed with a fork
Pickles, chopped
Mayo, to taste
Bread (2 slices)

Directions:

Mix chicken, egg, pickles and mayo.  Spread on the slice of bread.  Top with another slice.

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Tags: chicken, sandwich, using leftovers

Ingredients:

1 lb pasta
1 lb skinless boneless chicken breast, sliced into 1-inch pieces
1 lb mushrooms, sliced
1 lb asparagus, trimmed and chopped
6 tbsp olive oil
6 garlic cloves, minced
Salt and pepper to taste

Directions:

Heat a pot of salted water to a boil.  Add pasta and cook according to package directions, until tender.  Drain into a colander.

While the pasta is cooking, heat 1 tbsp of oil in a large non-stick pan over medium-high heat.  Add mushrooms and asparagus and cook, stirring periodically, for about 15 minutes, or until tender.  Add salt and pepper to taste.  Remove the mushroom and asparagus mixture from a frying pan into a bowl.

Heat another 1 tbsp of oil in that frying pan over medium-high heat.  Add the chicken and cook, stirring, until cooked through (no longer pink in center, about 5 minutes).  Add salt and pepper to taste.

Divide the chicken and mushroom/asparagus mixture between 2 large frying pans (half goes in one frying pan, another half in the other).    This step is done because all that stuff wouldn’t fit into one pan (since you’ll later add the pasta!)

Heat each frying pan over medium heat.  Make space in the center of each pan (push the food to the sides).  Pour 2 tbsp of olive oil into the center of each frying pan.  Add garlic there and cook for 30 seconds.  Add pasta (half of the pasta in one pan, half in the other), and stir until everything is combined and the pasta is coasted with oil.

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Tags: asparagus, chicken, mushrooms, one dish meal, pasta

Ingredients:

2 lbs chicken parts (cut-up whole chicken, drumsticks or wings)
4 tbsp honey
4 tbsp white vinegar
2 tbsp mustard
1 tsp salt
1/2 tsp pepper

Directions:

Preheat oven to 400F.

Rub the chicken with salt and pepper.

In a cup, make the marinade – mix honey, vinegar and mustard.

Put the chicken parts in a dish and pour marinade over it, so all chicken is coated.  Marinate at room temperature for 30 minutes (or you can also marinate overnight in a refrigerator).

Line the baking sheet with foil.  Put the chicken on a baking sheet.  Put in the oven and bake for 45 minutes, or until the juices run clear when pierced with a fork. 

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Ingredients:

4 cups cooked rice (best if cooked at least the day before)
4 tbsp oil
2 tbsp soy sauce
2 eggs
1 lb chicken breasts or thighs, chopped
2 cups chopped vegetables
3/4 tsp salt

Directions:

Heat 1/2 tbsp of oil in a large non-stick frying pan over medium-high heat.  Add the vegetables and cook, stirring periodically, for 5 minutes or until tender.  Sprinkle the vegetables with 1/4 tsp salt. Remove the vegetables from a frying pan into a bowl.

Add another 1/2 tbsp of oil to that frying pan.  Add chichen pieces and cook, stirring periodically, until no longer pink in center when pieces are cut (approximately 7 minutes).  Sprinkle the chicken with 1/2 tsp of salt. Remove chicken from a frying pan into a bowl.

Add the remaining 3 tbsp of oil to the frying pan.  Add the rice and stir until all rice is coated with oil. 

Expose the center of the frying pan by pushing the rice to the sides.  Crack the eggs into the center of the pan.  Stir until all rice is coated with egg.  Cook, stirring, for 3 minutes.

Drizzle the rice with soy sauce.  Add cooked chicken and vegetables.  Stir until everying is mixed. 

Note: using leftover white rice (from at least the day before) makes better fried rice then using freshly boiled rice.

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Tags: chicken, main dish, one dish meal, rice

Ingredients:

2 lbs chicken legs
1 cup apricot jam
3 tbsp vinegar
1 tbsp soy sauce
1 tbsp ketchup
3 garlic cloves, minced

Directions:

Preheat oven to 375F.

Combine apricot jam, vinegar, soy sauce, ketchup and garlic to make the sauce. 

Put chicken in a large non-stick baking dish.  Coat chicken with the sauce all over. 

Bake for 1 hour.

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Tags: chicken, main dish

Ingredients For Chinese Orange Chicken Recipe:

2 lbs skinless boneless chicken breasts, cut into 1-inch pieces
oil for frying

Sauce For Chinese Orange Chicken Recipe:
2 cups orange juice
1/2 cup white vinegar
1/2 cup soy sauce
1 cup dark brown sugar
8 garlic cloves, minced
1-inch piece of ginger root, grated
1 tsp red pepper
1 tbsp cornstarch

Coating For Chinese Orange Chicken:

4 egg whites, whisked
1 cup cornstarch

Directions On How To Make Chinese Orange Chicken At Home:

Combine all sauce ingredients except cornstarch and mix well. 

Put chicken pieces in a bowl and pour 1 cup of the sauce over the chicken (reserve the rest of the sauce).  Mix it with your hands so all the chicken is covered with sauce.  Leave to marinate at room temperature for 30 minutes.

Put the remaining sauce in a sauce pan and bring to a boil.  In a small bowl, whisk 1 tbsp cornstarch with 1 tbsp of water.  Add cornstarch mixture to the sauce and stir for 2 minutes, until sauce is thickened.

Fry the chicken:

You will need to fry it in batches, so the chicken pieces are not crowded in the pan – they need to fit in a single layer without much touching.

Heat the oil (enough to cover the bottom of the pan) in a large frying pan over medium-high heat.  Put 1 cup of cornstarch in a large plate.

Coat the first batch of chicken pieces – dip them in the egg whites (so they are covered in egg white all over), then remove from egg whites and roll in the cornstarch (so they are covered with cornstarch all over). 

Put the chicken in a frying pan.  Fry, stirring occasionally, for about 3 minutes, until golden-brown all over.  Remove from the frying pan. 

Add more oil to the pan (enough to cover the bottom of the pan).  Repeat coating and frying with the remaining batches of chicken.

If the sauce got cold, reheat it.  Pour the orange sauce over the chicken, stir so it’s coated, and serve.

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Tags: chicken, chinese food, main dish, orange