Recipes: chicken

By Gina Caputo

Mexican Street Corn One Bowl Wonder

By Gina Caputo

Mexican Street Corn One Bowl Wonder
This delicious, high protein bowl highlights summer veggies like tomatoes, corn, bell pepper and avocado. The creamy dressing complements the carmelization of the corn beautifully. If you love elotes or esquites, you might love this riff on those flavors in this crowd pleasing, cookout friendly bowl. This was one of those fun experiments that ended up on the winner list!

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By Gina Caputo

Air Fryer Chicken Meatballs

By Gina Caputo

Air Fryer Chicken Meatballs
For the last couple years I've been on a quest to find more lean protein sources that I truly love. Chicken meatballs are versatile - they can be used in countless ways including as a pre-made, high-protein snack you can eat with just your fingers!

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By Gina Caputo

Atakilt Wat - Ethiopian Vegetable Stew

By Gina Caputo

Atakilt Wat - Ethiopian Vegetable Stew
I don't eat nearly enough Ethiopian food but when I do, I always get Atakilt Wat, a gloriously spiced combo of cabbage, carrots and potatoes. One cold winter night when I was craving it, I concocted this riff on the Ethiopian classic - I added ground chicken thighs and used bone broth to increase the protein. You can play with how much broth you add to make it more or less stew-like. 

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By Gina Caputo

Summer BBQ Bowl

By Gina Caputo

Summer BBQ Bowl
The New York Times recently posted a grilled potato salad recipe that inspired me to create an entire BBQ meal (minus the watermelon for dessert) as a One Bowl Wonder. BBQ, corn and potato salad all in one! This may not be the prettiest OBW I've ever made but it is definitely one of the tastiest, especially if you love BBQ sauce like I do. Can easily be made vegan!

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By Gina Caputo

Watermelon Salad

By Gina Caputo

Watermelon Salad
This is such a simple One Bowl Wonder and my absolute favorite for the hottest summer days. Sweet watermelon combines beautifully with salty feta, bitter arugula and spicy grilled chicken or tofu with a tangy lemon vinagrette. Major crowd pleaser right here.

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By Gina Caputo

Chicken/Chickpea Salad

By Gina Caputo

Chicken/Chickpea Salad
When I was living in Kansas City, my favorite place to eat was a luncheonette called Happy Gillis. Mismatched s&p shakers, great sandwich bread, epic chocolate chip cookies and the world's greatest chicken salad. I do not consider myself a chicken salad person. At all. But I love to ask what the staff loves and someone recommended this and I've never looked back. It's INCREDIBLE. I included a vegetarian option too!

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By Gina Caputo

Cauliflower Kale Chicken Bowl

By Gina Caputo

Cauliflower Kale Chicken Bowl

This bowl hits all the marks of being satisfying, healthy, easy, delicious and even gluten-free. Cauliflower rice is sautéed in coconut oil and combined with massaged kale for a strong veggie base. Add rotisserie chicken (or leave it off for a vegan version!) for a protein boost and then add the party of apples, cranberries and almonds. I added some cayenne-spiked date syrup to my usual balsamic dressing for this one but that may be hard to find. Consider adding a dash or two of cayenne powder to your dressing for a similar effect!

Ingredients:

  • 1 head of cauliflower
  • 1 Tbsp coconut oil or olive oil
  • 1 bunch of kale
  • 1 rotisserie chicken, meat removed or 2-3 cooked chicken breasts (roasted, sautéed, grilled, etc)
  • 1 apple
  • ¼ cup dried cranberries
  • ¼ chopped almonds
  • Balsamic vinaigrette + add optional dash of cayenne pepper
  • Sea salt

Instructions:

  1. Grate the head of cauliflower on a box grater or similar
  2. Remove the center rib of the kale and chop into bite sized pieces
  3. Chop the chicken into bite sized pieces
  4. Dice the apple
  5. Chop almonds
  6. Prepare your dressing and add cayenne pepper if desired
  7. Place the kale in a large salad bowl and toss or massage with two tablespoons of the balsamic dressing
  8. Sautee the grated cauliflower in a large skillet over medium heat, stir frequently for 5 minutes.
  9. Add the cauliflower to the kale, add the chicken chunks and toss. Add as much dressing as desired.
  10. Add the apples, cranberries and almonds and a pinch of sea salt.
  11. Toss well and serve!

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By Gina Caputo

Walk On The Wild Side

By Gina Caputo

Walk On The Wild Side
Wild rice seems so...rustic. It's hearty and earthy and I don't use it nearly enough. It started there. But the real star of this One Bowl Wonder? THE PEANUT BUTTER-MISO SAUCE. Maybe it's just me but I want this flavor again and again. Next time I'm doubling the amount of sauce so I can put it on other stuff just to see how it holds up. But the pairing of that sauce with sweet potatoes was EPIC.

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