Baked Falafel

Ingredients:
1 cup dried, uncooked chickpeas
1/2 cup fresh parsley
1/2 cup fresh cilantro
1/2 cup chopped white onion
3 cloves chopped garlic
Cumin
Salt and pepper
1/2 tsp baking powder
2 tsp lemon juice
3 Tbsp olive oil

1. Place chickpeas in large bowl and cover with water.  Set aside to soak for 12-24 hours.  Then drain chickpeas.
2. Add chickpeas, parsley, cilantro, onion, baking powder, lemon juice and seasoning into food processor.  Process mixture until it is minced but not pureed.  Taste and season if needed.
3. Preheat oven to 375°F and grease baking sheet. 
4. Squeeze falafel mixture into 1.5 inch balls, then flatten each slightly.  Arrange on baking sheet and then brush tops with olive oil. 
5. Bake 15 minutes, then flip and bake an additional 10 minutes or until golden brown. 
6. Serve falafel with garlic sauce.

Chicken and Dirty Rice

Ingredients:
4 bone in chicken thighs
Andouille sausage, sliced
1 yellow onion, diced
1 green bell pepper, diced
2 celery stalks, diced
cayenne
1 cup white rice
2 1/4 cups chicken broth

Marinade
Salt and pepper
Garlic powder
Paprika
Onion powder
Oregano
Cayenne
Lemon juice
Olive oil

1. Combine all marinade ingredients and add chicken thighs.  Set aside.
2. Preheat oven to 350°F.  Add oil to skillet and cook andouille sausage to brown. 
3. Remove sausage, then add chicken thighs ad sear for 2-3 minutes per side.
4. Remove chicken and add onion, green bell pepper, and celery.  Cook until softened.
5. Add cayenne, salt and pepper then add rice and chicken broth.  Let simmer for 1 minute.
6. Add chicken and sausage back on top of rice, then cover and place in oven.  Cook for 25 minutes, then remove cover and bake another 10-15 minutes.

Chicken, Mushroom and Spinach Quinoa

Ingredients:
6 boneless chicken thighs
Crushed rosemary
Paprika
Salt and pepper
Olive oil
1 yellow onion, chopped
8 oz mushrooms, sliced
1 cup quinoa
2 cups chicken broth
1.5 spinach leaves, sliced


1. Place chicken thighs in a bowl and add rosemary, paprika, salt and pepper and toss to coat.
2. Heat olive oil in skillet and cook onions and mushrooms until tender. 
3. Stir in quinoa and broth.  Bring to a boil, then cover and simmer for 15 minutes.  Add chicken into quinoa and cook for another 15 minutes or until chicken is cooked through.
4. Stir in spinach into quinoa and serve.

Thai chicken bowls

Ingredients:
3-4 chicken breasts
1 cup basmati rice
Broccoli
Carrots
Peanuts

Marinade
Soy sauce
Lime juice
Ginger
Garlic
Brown sugar

Peanut sauce
1/4 c creamy peanut butter
1.5 Tbsp rice vinegar
1/2 Tbsp brown sugar
1/2 tsp sesame oil
1/2 Tbsp lime juice
2 Tbsp of water or as much needed to thin it out

1. Marinate chicken in marinade ingredients.  Then either grill or cook in skillet.  Make rice according to directions.
2. Combine sauce ingredients to make peanut sauce.
3. Cook broccoli and carrots on a baking pan. 
4. Combine all ingredients in a bowl.  Add peanuts.

One pot greek chicken and lemon rice

Chicken and Marinade:
4-5 bone-in chicken thighs
Lemon juice
Oregano
Garlic cloves
Salt

Rice:
Olive oil
1 onion, finely diced
1 cup white rice
3/4 c water
Oregano
Salt and pepper

1. Combine chicken and marinade and let marinate for several hours.  Set aside marinade to use in rice after done being used.
2. Preheat oven to 350°F.  Heat olive oil in skillet and brown chicken, skin side down.  Remove chicken and set aside.
3. Add more olive oil and saute onion until soft.  Then add remaining rice ingredients and reserved marinade.
4. Bring to a simmer and then place chicken on top.  Cover and bake in oven for 35 minutes.  Then remove live and bake for 10 more minutes or until rice is tender.

Burrito Bowls with Avocado Sauce

Ingredients:

4 chicken breasts

Red bell pepper

Tomatoes

Red onion

Marinade ingredients

Olive oil

Chili powder

Cumin

Paprika

Onion powder

Garlic powder

Salt, pepper

Lime juice

Quinoa

2 cups chicken broth

1 cup quinoa

Lime juice

Chopped cilantro

Salt and pepper

Avocado sauce

1 avocado

3 garlic cloves

1/2 bunch cilantro

Lime juice

Cayenne

Salt

1. Marinate chicken in marinade ingredients.  Then grill chicken and vegetables.

2. Boil chicken broth and add quinoa.  Cook as directed on box, then add lime juice and cilantro.

3. Combine all sauce ingredients in food processor and pulse.  Add water to thin out to appropriate consistency.

4. Serve in a bowl with quinoa, cut up chicken, vegetables, avocado sauce, and tomatoes.

Mediterranean Chicken Bowl

Ingredients:
1 lb chicken breasts
Red onion
Red bell pepper
Red potatoes
Kalamata olives
White rice

Marinade
Olive oil
Red wine vinegar
Garlic
Oregano
Parsley
Garlic and onion powder
Lemon juice
Cumin

Creamy Chimichurri Sauce:
(see chimichuri chicken for recipe)
Mayo
Lemon Juice
1/2 c fresh parsley
1/2 c fresh cilantro
garlic
cayenne
2 Tbsp chopped onion
2 Tbsp lemon juice
1 tsp oregano
1/4 c red wine vinegar
3/4 c olive oil
Salt and pepper

1. Marinate chicken in marinade ingredients.  Cut vegetables into large pieces and marinate as well.  
2. Cook potatoes for 5 minutes in microwave or until slightly soft.  Cut into large pieces as well.
3. Grill chicken and vegetables on grill.  While waiting, make white rice.
4. Combine parsley, cilantro, garlic, lemon juice, onion and seasoning in food processor and pulse.  Then add vinegar and olive oil.  Finally, add mayo and mix until creamy.
5. Combine chicken, veggies, rice, and sauce in a bowl.  Add kalamata olives and serve.