Simply creative. Simply delicious.

The 2012 Just 5 Cookbook is your busy weeknight supper saver and fancy weekend entertainment planner. Twenty recipes from our 2012 finalists are included here, and each one offers a unique combination of simplicity and creativity. At Just BARE Chicken, our mission is to provide natural, healthy chicken like nature intended, and we congratulate everyone who participated in the 2012 Just 5 Cooking Challenge for joining us in a celebration of simple, healthy meals that delight families and friends.

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Marsala Chicken with Roasted Garlic & Caramelized Burst Tomatoes (2012 Grand Champion)
ingredients & directions nutritional information Main tips & tricks
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Marsala Chicken with Roasted Garlic & Caramelized Burst Tomatoes (2012 Grand Champion)

Fragrant roasted garlic and caramelized burst tomatoes mingle together in this simple yet elegant sauce served over Marsala chicken. Lindsey B. of Spring Lake Park, MN created this 2012 Just 5 Cooking Challenge grand prize recipe.

Prep Time: 15 minutes

Cook Time: 30 minutes

Yield: 3 servings

Marsala Chicken with Roasted Garlic & Caramelized Burst Tomatoes (2012 Grand Champion)

Ingredients

  • 2 medium heads garlic
  • 1-1/2 cups grape cherry tomatoes
  • 2 tablespoons olive oil
  • 1 cup dry Marsala wine
  • 2 to 3 (14 ounces) Just BARE® Hand-Trimmed Boneless Skinless Chicken Breasts
  • Coarse salt and freshly ground pepper to taste
  • 2 tablespoons butter
  • 3 tablespoons capers

Directions

  1. Heat oven to 400°F. Break garlic heads into cloves, then peel each one. Toss in an oven-safe pan with tomatoes and olive oil.
  2. Heat pan on stovetop over medium heat for about 2 minutes; stir in ½ cup Marsala wine. Transfer pan to oven. Roast about 30 minutes, stirring occasionally, until tomatoes are very tender and garlic is golden. Lightly smash tomatoes with back of spoon.
  3. Meanwhile, place chicken between two pieces of plastic; flatten with a rolling pin or flat side of a meat mallet until about 1/4-inch thin. Season with salt and pepper.
  4. Heat butter in large skillet over medium-high heat. Add chicken; sauté about 6 minutes or until browned and no longer pink in center. Stir capers into skillet; cook and stir 1 minute. Pour in remaining ½ cup wine; reduce heat and simmer about 5 minutes.
  5. Serve chicken with caper sauce, topped with roasted garlic and tomatoes.

Marsala Chicken with Roasted Garlic & Caramelized Burst Tomatoes (2012 Grand Champion)

Nutritional Information

PER SERVING • Calories 380 • % Calories from Fat 43 % • Total Fat 18 g • Saturated Fat 6 g • Trans Fat 0 g • Cholesterol 100 mg • Sodium 390 mg • Total Carbohydrate 21 g • Dietary Fiber 2 g • Sugars 12 g • Protein 34 g • % DAILY VALUE • Vitamin A 21 % • Vitamin C 34 % • Calcium 8 % • Iron 17 % • DIETARY EXCHANGES • Vegetable 2 • Other Carbohydrates 1 • Lean Meat 4 • Fat 1

Marsala Chicken with Roasted Garlic & Caramelized Burst Tomatoes (2012 Grand Champion)

Tips

Lining a rimmed baking sheet or half-sheet pan with baking parchment before roasting tomatoes not only makes clean up easier, but parchment is compostable—a bonus for a more ecological kitchen.

Substitutions

Boneless skinless chicken thighs may be substituted for boneless skinless chicken breasts.

Nutritional values may change if you choose to substitute another chicken product. If substituting frozen chicken for this recipe, thaw before cooking. If substituting fresh whole boneless skinless chicken breasts, cut the whole breast in half before preparing.

Fragrant roasted garlic and caramelized burst tomatoes mingle together in this simple yet elegant sauce served over Marsala chicken. Lindsey B. of Spring Lake Park, MN created this 2012 Just 5 Cooking Challenge grand prize recipe.

Prep Time: 15 minutes

Cook Time: 30 minutes

Yield: 3 servings

Ingredients

  • 2 medium heads garlic
  • 1-1/2 cups grape cherry tomatoes
  • 2 tablespoons olive oil
  • 1 cup dry Marsala wine
  • 2 to 3 (14 ounces) Just BARE® Hand-Trimmed Boneless Skinless Chicken Breasts
  • Coarse salt and freshly ground pepper to taste
  • 2 tablespoons butter
  • 3 tablespoons capers

Directions

  1. Heat oven to 400°F. Break garlic heads into cloves, then peel each one. Toss in an oven-safe pan with tomatoes and olive oil.
  2. Heat pan on stovetop over medium heat for about 2 minutes; stir in ½ cup Marsala wine. Transfer pan to oven. Roast about 30 minutes, stirring occasionally, until tomatoes are very tender and garlic is golden. Lightly smash tomatoes with back of spoon.
  3. Meanwhile, place chicken between two pieces of plastic; flatten with a rolling pin or flat side of a meat mallet until about 1/4-inch thin. Season with salt and pepper.
  4. Heat butter in large skillet over medium-high heat. Add chicken; sauté about 6 minutes or until browned and no longer pink in center. Stir capers into skillet; cook and stir 1 minute. Pour in remaining ½ cup wine; reduce heat and simmer about 5 minutes.
  5. Serve chicken with caper sauce, topped with roasted garlic and tomatoes.

Nutritional Information

PER SERVING • Calories 380 • % Calories from Fat 43 % • Total Fat 18 g • Saturated Fat 6 g • Trans Fat 0 g • Cholesterol 100 mg • Sodium 390 mg • Total Carbohydrate 21 g • Dietary Fiber 2 g • Sugars 12 g • Protein 34 g • % DAILY VALUE • Vitamin A 21 % • Vitamin C 34 % • Calcium 8 % • Iron 17 % • DIETARY EXCHANGES • Vegetable 2 • Other Carbohydrates 1 • Lean Meat 4 • Fat 1

Tips

Lining a rimmed baking sheet or half-sheet pan with baking parchment before roasting tomatoes not only makes clean up easier, but parchment is compostable—a bonus for a more ecological kitchen.

Substitutions

Boneless skinless chicken thighs may be substituted for boneless skinless chicken breasts.

Nutritional values may change if you choose to substitute another chicken product. If substituting frozen chicken for this recipe, thaw before cooking. If substituting fresh whole boneless skinless chicken breasts, cut the whole breast in half before preparing.

Marsala Chicken with Roasted Garlic & Caramelized Burst Tomatoes (2012 Grand Champion)

Fragrant roasted garlic and caramelized burst tomatoes mingle together in this simple yet elegant sauce served over Marsala chicken. Lindsey B. of Spring Lake Park, MN created this 2012 Just 5 Cooking Challenge grand prize recipe.

Prep Time: 15 minutes

Cook Time: 30 minutes

Yield: 3 servings

Ingredients

  • 2 medium heads garlic
  • 1-1/2 cups grape cherry tomatoes
  • 2 tablespoons olive oil
  • 1 cup dry Marsala wine
  • 2 to 3 (14 ounces) Just BARE® Hand-Trimmed Boneless Skinless Chicken Breasts
  • Coarse salt and freshly ground pepper to taste
  • 2 tablespoons butter
  • 3 tablespoons capers

Directions

  1. Heat oven to 400°F. Break garlic heads into cloves, then peel each one. Toss in an oven-safe pan with tomatoes and olive oil.
  2. Heat pan on stovetop over medium heat for about 2 minutes; stir in ½ cup Marsala wine. Transfer pan to oven. Roast about 30 minutes, stirring occasionally, until tomatoes are very tender and garlic is golden. Lightly smash tomatoes with back of spoon.
  3. Meanwhile, place chicken between two pieces of plastic; flatten with a rolling pin or flat side of a meat mallet until about 1/4-inch thin. Season with salt and pepper.
  4. Heat butter in large skillet over medium-high heat. Add chicken; sauté about 6 minutes or until browned and no longer pink in center. Stir capers into skillet; cook and stir 1 minute. Pour in remaining ½ cup wine; reduce heat and simmer about 5 minutes.
  5. Serve chicken with caper sauce, topped with roasted garlic and tomatoes.

Nutritional Information

PER SERVING • Calories 380 • % Calories from Fat 43 % • Total Fat 18 g • Saturated Fat 6 g • Trans Fat 0 g • Cholesterol 100 mg • Sodium 390 mg • Total Carbohydrate 21 g • Dietary Fiber 2 g • Sugars 12 g • Protein 34 g • % DAILY VALUE • Vitamin A 21 % • Vitamin C 34 % • Calcium 8 % • Iron 17 % • DIETARY EXCHANGES • Vegetable 2 • Other Carbohydrates 1 • Lean Meat 4 • Fat 1

Tips

Lining a rimmed baking sheet or half-sheet pan with baking parchment before roasting tomatoes not only makes clean up easier, but parchment is compostable—a bonus for a more ecological kitchen.

Substitutions

Boneless skinless chicken thighs may be substituted for boneless skinless chicken breasts.

Nutritional values may change if you choose to substitute another chicken product. If substituting frozen chicken for this recipe, thaw before cooking. If substituting fresh whole boneless skinless chicken breasts, cut the whole breast in half before preparing.

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Almond Chicken with Sweet Honey-Soy Glaze
Main ingredients & directions nutritional information tips & tricks
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Almond Chicken with Sweet Honey-Soy Glaze

This Just 5 Challenge finalist recipe is the creation of Kristina K. of Davenport, IA. A simple marinade of honey, soy sauce, lemon, and oil imparts a tangy, sweetness to tender chunks of sauteed chicken.

Prep Time: 10 minutes

Cook Time: 20 minutes

Marination Time: 2 hours or overnight

Yield: 2 servings

Almond Chicken with Sweet Honey-Soy Glaze

Ingredients

  • 1/3 cup honey
  • 1/4 cup soy sauce
  • 1 large lemon, juiced
  • 2 (about 12 ounces) Just BARE® Hand-Trimmed Boneless Skinless Chicken Breasts
  • 2 teaspoons vegetable oil
  • Freshly ground pepper to taste
  • 1/4 cup sliced almonds, toasted

Directions

  1. Mix honey, soy, and 1 tablespoon lemon juice in medium bowl or resealable plastic bag. Place chicken in marinade; refrigerate for at least 2 hours.
  2. Heat oil in medium nonstick skillet over medium heat. Remove chicken from marinade (reserve); place in skillet. Cook 15 to 20 minutes, turning once, until a dark glossy brown and no longer pink in center.
  3. Remove chicken from skillet; keep warm. Pour reserved marinade into skillet; bring to a boil, stirring constantly. Cook and stir until glaze is a syrupy consistency.
  4. Serve chicken with a drizzle of glaze, a grind of pepper, and the remaining lemon juice, if desired. Sprinkle with almonds.

Almond Chicken with Sweet Honey-Soy Glaze

Nutritional Information

PER SERVING • Calories 460 • % Calories from Fat 23 % • Total Fat 12 g • Saturated Fat 2 g • Trans Fat 0 g • Cholesterol 110 mg • Sodium 1870 mg • Total Carbohydrate 52 g • Dietary Fiber 2 g • Sugars 48 g • Protein 45 g • % DAILY VALUE • Vitamin A 1 % • Vitamin C 10 % • Calcium 6 % • Iron 14 % • DIETARY EXCHANGES • Other Carbohydrates 3 1/2 • Lean Meat 6

Almond Chicken with Sweet Honey-Soy Glaze

Tips

If you find the saltiness of regular soy sauce too strong once the glaze cooks down, try substituting lower sodium soy. 

Toasting nuts boosts and deepens their flavor. Tossing them in a dry skillet over medium heat until golden brown is the fastest way, but keep an eye on them as they can burn easily.

Substitutions

Just BARE® Hand-Trimmed Boneless Skinless Chicken Thighs may be substituted for Just BARE® Hand-Trimmed Boneless Skinless Chicken Breasts.

Nutritional values may change if you choose to substitute another chicken product. If substituting frozen chicken for this recipe, thaw before cooking. If substituting fresh whole boneless skinless chicken breasts, cut the whole breast in half before preparing.

This Just 5 Challenge finalist recipe is the creation of Kristina K. of Davenport, IA. A simple marinade of honey, soy sauce, lemon, and oil imparts a tangy, sweetness to tender chunks of sauteed chicken.

Prep Time: 10 minutes

Cook Time: 20 minutes

Marination Time: 2 hours or overnight

Yield: 2 servings

Ingredients

  • 1/3 cup honey
  • 1/4 cup soy sauce
  • 1 large lemon, juiced
  • 2 (about 12 ounces) Just BARE® Hand-Trimmed Boneless Skinless Chicken Breasts
  • 2 teaspoons vegetable oil
  • Freshly ground pepper to taste
  • 1/4 cup sliced almonds, toasted

Directions

  1. Mix honey, soy, and 1 tablespoon lemon juice in medium bowl or resealable plastic bag. Place chicken in marinade; refrigerate for at least 2 hours.
  2. Heat oil in medium nonstick skillet over medium heat. Remove chicken from marinade (reserve); place in skillet. Cook 15 to 20 minutes, turning once, until a dark glossy brown and no longer pink in center.
  3. Remove chicken from skillet; keep warm. Pour reserved marinade into skillet; bring to a boil, stirring constantly. Cook and stir until glaze is a syrupy consistency.
  4. Serve chicken with a drizzle of glaze, a grind of pepper, and the remaining lemon juice, if desired. Sprinkle with almonds.

Nutritional Information

PER SERVING • Calories 460 • % Calories from Fat 23 % • Total Fat 12 g • Saturated Fat 2 g • Trans Fat 0 g • Cholesterol 110 mg • Sodium 1870 mg • Total Carbohydrate 52 g • Dietary Fiber 2 g • Sugars 48 g • Protein 45 g • % DAILY VALUE • Vitamin A 1 % • Vitamin C 10 % • Calcium 6 % • Iron 14 % • DIETARY EXCHANGES • Other Carbohydrates 3 1/2 • Lean Meat 6

Tips

If you find the saltiness of regular soy sauce too strong once the glaze cooks down, try substituting lower sodium soy. 

Toasting nuts boosts and deepens their flavor. Tossing them in a dry skillet over medium heat until golden brown is the fastest way, but keep an eye on them as they can burn easily.

Substitutions

Just BARE® Hand-Trimmed Boneless Skinless Chicken Thighs may be substituted for Just BARE® Hand-Trimmed Boneless Skinless Chicken Breasts.

Nutritional values may change if you choose to substitute another chicken product. If substituting frozen chicken for this recipe, thaw before cooking. If substituting fresh whole boneless skinless chicken breasts, cut the whole breast in half before preparing.

Almond Chicken with Sweet Honey-Soy Glaze

This Just 5 Challenge finalist recipe is the creation of Kristina K. of Davenport, IA. A simple marinade of honey, soy sauce, lemon, and oil imparts a tangy, sweetness to tender chunks of sauteed chicken.

Prep Time: 10 minutes

Cook Time: 20 minutes

Marination Time: 2 hours or overnight

Yield: 2 servings

Ingredients

  • 1/3 cup honey
  • 1/4 cup soy sauce
  • 1 large lemon, juiced
  • 2 (about 12 ounces) Just BARE® Hand-Trimmed Boneless Skinless Chicken Breasts
  • 2 teaspoons vegetable oil
  • Freshly ground pepper to taste
  • 1/4 cup sliced almonds, toasted

Directions

  1. Mix honey, soy, and 1 tablespoon lemon juice in medium bowl or resealable plastic bag. Place chicken in marinade; refrigerate for at least 2 hours.
  2. Heat oil in medium nonstick skillet over medium heat. Remove chicken from marinade (reserve); place in skillet. Cook 15 to 20 minutes, turning once, until a dark glossy brown and no longer pink in center.
  3. Remove chicken from skillet; keep warm. Pour reserved marinade into skillet; bring to a boil, stirring constantly. Cook and stir until glaze is a syrupy consistency.
  4. Serve chicken with a drizzle of glaze, a grind of pepper, and the remaining lemon juice, if desired. Sprinkle with almonds.

Nutritional Information

PER SERVING • Calories 460 • % Calories from Fat 23 % • Total Fat 12 g • Saturated Fat 2 g • Trans Fat 0 g • Cholesterol 110 mg • Sodium 1870 mg • Total Carbohydrate 52 g • Dietary Fiber 2 g • Sugars 48 g • Protein 45 g • % DAILY VALUE • Vitamin A 1 % • Vitamin C 10 % • Calcium 6 % • Iron 14 % • DIETARY EXCHANGES • Other Carbohydrates 3 1/2 • Lean Meat 6

Tips

If you find the saltiness of regular soy sauce too strong once the glaze cooks down, try substituting lower sodium soy. 

Toasting nuts boosts and deepens their flavor. Tossing them in a dry skillet over medium heat until golden brown is the fastest way, but keep an eye on them as they can burn easily.

Substitutions

Just BARE® Hand-Trimmed Boneless Skinless Chicken Thighs may be substituted for Just BARE® Hand-Trimmed Boneless Skinless Chicken Breasts.

Nutritional values may change if you choose to substitute another chicken product. If substituting frozen chicken for this recipe, thaw before cooking. If substituting fresh whole boneless skinless chicken breasts, cut the whole breast in half before preparing.

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Balsamic Grilled Chicken with Strawberries & Goat Cheese
ingredients & directions nutritional information Main tips & tricks
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Balsamic Grilled Chicken with Strawberries & Goat Cheese

A finalist in the 2012 Just BARE Just 5 Cooking Challenge, this grilled chicken recipe comes from Crystal S. of Altoona, WI. Strawberries give it sweetness and the taste of Summer.

Prep Time: 5 minutes

Cook Time: 10 minutes

Marination Time: 30 minutes

Yield: 4 servings

Balsamic Grilled Chicken with Strawberries & Goat Cheese

Ingredients

  • 2 to 3 (14 ounces) Just BARE® Hand-Trimmed Boneless Skinless Chicken Breasts
  • 1/2 cup balsamic vinegar
  • 2 tablespoons olive oil
  • Coarse salt and freshly ground pepper to taste
  • 1 cup chopped fresh strawberries
  • 1/2 cup crumbled goat cheese
  • 2 tablespoons thinly sliced fresh basil

Directions

  1. Heat grill to medium-high heat. Place chicken and vinegar in a resealable plastic bag; turn to coat. Refrigerate for 30 minutes.
  2. Remove chicken from vinegar (discard). Rub chicken with oil; season with salt and pepper. Place on grill; cook about 10 minutes, turning once, until no longer pink in center.
  3. Serve chicken topped with strawberries, goat cheese, and basil.

Balsamic Grilled Chicken with Strawberries & Goat Cheese

Nutritional Information

PER SERVING • Calories 225 • % Calories from Fat 46 % • Total Fat 12 g • Saturated Fat 4 g • Trans Fat 0 g • Cholesterol 70 mg • Sodium 110 mg • Total Carbohydrate 5 g • Dietary Fiber 1 g • Sugars 3 g • Protein 27 g • % DAILY VALUE • Vitamin A 6 % • Vitamin C 41 % • Calcium 5 % • Iron 7 % • DIETARY EXCHANGES • Other Carbohydrates 1/2 • Lean Meat 4

Balsamic Grilled Chicken with Strawberries & Goat Cheese

Tips

The power of balsamic vinegar is strong when marinating white meat chicken, both in flavor and color. A 30-minute soak is all you need to infuse boneless, skinless breasts with the right amount of lightly sweet tartness to complement the ripe berries and creamy goat cheese.

Substitutions

Just BARE® Hand-Trimmed Boneless Skinless Chicken Thighs may be substituted for Just BARE® Hand-Trimmed Boneless Skinless Chicken Breasts.

Nutritional values may change if you choose to substitute another chicken product. If substituting frozen chicken for this recipe, thaw before cooking. If substituting fresh whole boneless skinless chicken breasts, cut the whole breast in half before preparing.

A finalist in the 2012 Just BARE Just 5 Cooking Challenge, this grilled chicken recipe comes from Crystal S. of Altoona, WI. Strawberries give it sweetness and the taste of Summer.

Prep Time: 5 minutes

Cook Time: 10 minutes

Marination Time: 30 minutes

Yield: 4 servings

Ingredients

  • 2 to 3 (14 ounces) Just BARE® Hand-Trimmed Boneless Skinless Chicken Breasts
  • 1/2 cup balsamic vinegar
  • 2 tablespoons olive oil
  • Coarse salt and freshly ground pepper to taste
  • 1 cup chopped fresh strawberries
  • 1/2 cup crumbled goat cheese
  • 2 tablespoons thinly sliced fresh basil

Directions

  1. Heat grill to medium-high heat. Place chicken and vinegar in a resealable plastic bag; turn to coat. Refrigerate for 30 minutes.
  2. Remove chicken from vinegar (discard). Rub chicken with oil; season with salt and pepper. Place on grill; cook about 10 minutes, turning once, until no longer pink in center.
  3. Serve chicken topped with strawberries, goat cheese, and basil.

Nutritional Information

PER SERVING • Calories 225 • % Calories from Fat 46 % • Total Fat 12 g • Saturated Fat 4 g • Trans Fat 0 g • Cholesterol 70 mg • Sodium 110 mg • Total Carbohydrate 5 g • Dietary Fiber 1 g • Sugars 3 g • Protein 27 g • % DAILY VALUE • Vitamin A 6 % • Vitamin C 41 % • Calcium 5 % • Iron 7 % • DIETARY EXCHANGES • Other Carbohydrates 1/2 • Lean Meat 4

Tips

The power of balsamic vinegar is strong when marinating white meat chicken, both in flavor and color. A 30-minute soak is all you need to infuse boneless, skinless breasts with the right amount of lightly sweet tartness to complement the ripe berries and creamy goat cheese.

Substitutions

Just BARE® Hand-Trimmed Boneless Skinless Chicken Thighs may be substituted for Just BARE® Hand-Trimmed Boneless Skinless Chicken Breasts.

Nutritional values may change if you choose to substitute another chicken product. If substituting frozen chicken for this recipe, thaw before cooking. If substituting fresh whole boneless skinless chicken breasts, cut the whole breast in half before preparing.

Balsamic Grilled Chicken with Strawberries & Goat Cheese

A finalist in the 2012 Just BARE Just 5 Cooking Challenge, this grilled chicken recipe comes from Crystal S. of Altoona, WI. Strawberries give it sweetness and the taste of Summer.

Prep Time: 5 minutes

Cook Time: 10 minutes

Marination Time: 30 minutes

Yield: 4 servings

Ingredients

  • 2 to 3 (14 ounces) Just BARE® Hand-Trimmed Boneless Skinless Chicken Breasts
  • 1/2 cup balsamic vinegar
  • 2 tablespoons olive oil
  • Coarse salt and freshly ground pepper to taste
  • 1 cup chopped fresh strawberries
  • 1/2 cup crumbled goat cheese
  • 2 tablespoons thinly sliced fresh basil

Directions

  1. Heat grill to medium-high heat. Place chicken and vinegar in a resealable plastic bag; turn to coat. Refrigerate for 30 minutes.
  2. Remove chicken from vinegar (discard). Rub chicken with oil; season with salt and pepper. Place on grill; cook about 10 minutes, turning once, until no longer pink in center.
  3. Serve chicken topped with strawberries, goat cheese, and basil.

Nutritional Information

PER SERVING • Calories 225 • % Calories from Fat 46 % • Total Fat 12 g • Saturated Fat 4 g • Trans Fat 0 g • Cholesterol 70 mg • Sodium 110 mg • Total Carbohydrate 5 g • Dietary Fiber 1 g • Sugars 3 g • Protein 27 g • % DAILY VALUE • Vitamin A 6 % • Vitamin C 41 % • Calcium 5 % • Iron 7 % • DIETARY EXCHANGES • Other Carbohydrates 1/2 • Lean Meat 4

Tips

The power of balsamic vinegar is strong when marinating white meat chicken, both in flavor and color. A 30-minute soak is all you need to infuse boneless, skinless breasts with the right amount of lightly sweet tartness to complement the ripe berries and creamy goat cheese.

Substitutions

Just BARE® Hand-Trimmed Boneless Skinless Chicken Thighs may be substituted for Just BARE® Hand-Trimmed Boneless Skinless Chicken Breasts.

Nutritional values may change if you choose to substitute another chicken product. If substituting frozen chicken for this recipe, thaw before cooking. If substituting fresh whole boneless skinless chicken breasts, cut the whole breast in half before preparing.

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Calypso Chicken Salad
Main ingredients & directions nutritional information tips & tricks
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Calypso Chicken Salad

Just BARE Just 5 Cooking Challenge finalist Kadija B. of Deerfield Beach, FL. paired luscious pineapple with the creaminess of rich avocado in this refreshing Caribbean-inspired dish.

Prep Time: 20 minutes

Cook Time: 10 minutes

Marination Time: 30 minutes

Yield: 3 servings

Calypso Chicken Salad

Ingredients

  • 2 to 3 (14 ounces) Just BARE® Hand-Trimmed Boneless Skinless Chicken Breasts
  • 2 medium limes
  • Coarse salt and freshly ground pepper to taste
  • 3 tablespoons olive oil
  • 1 cup chopped fresh pineapple
  • 3 cups fresh watercress, coarsely chopped
  • 1 small avocado, pitted, chopped

Directions

  1. Place chicken between two pieces of waxed paper or plastic. Lightly pound with a rolling pin or flat side of a meat mallet until an even thickness. Place in resealable plastic bag with the juice of 1 lime, salt, and pepper. Seal and place in refrigerator for 30 minutes.
  2. Heat oil in large skillet over medium heat. Lift chicken from lime juice (discard juice); cook in skillet about 10 minutes, turning once, until browned and no longer pink in center.
  3. Remove chicken from pan. Add pineapple; sauté about 2 minutes or until golden brown. Cut remaining lime in half; squeeze one half into skillet. Cook and stir 1 minute.
  4. Arrange watercress and avocado on plates. Top with chicken, then spoon pineapple and pan juices on top. Cut remaining lime half into wedges to garnish salads.

Calypso Chicken Salad

Nutritional Information

PER SERVING • Calories 355 • % Calories from Fat 53 % • Total Fat 21 g • Saturated Fat 3 g • Trans Fat 0 g • Cholesterol 82 mg • Sodium 71 mg • Total Carbohydrate 13 g • Dietary Fiber 4 g • Sugars 6 g • Protein 33 g • % DAILY VALUE • Vitamin A 24 % • Vitamin C 85 % • Calcium 7 % • Iron 9 % • DIETARY EXCHANGES • Fruit 1/2 • Vegetable 1 • Lean Meat 4 • Fat 1 1/2

Calypso Chicken Salad

Tips

For the perfect avocado, buy it while still slightly hard and allow it to ripen at room temperature. For the perfect pineapple, which is picked ripe, check the bottom for mold (there shouldn’t be any) and sniff for a fresh, sweet smell.

Substitutions

Just BARE® Hand-Trimmed Boneless Skinless Chicken Thighs may be substituted for Just BARE® Hand-Trimmed Boneless Skinless Chicken Breasts.

Nutritional values may change if you choose to substitute another chicken product. If substituting frozen chicken for this recipe, thaw before cooking. If substituting fresh whole boneless skinless chicken breasts, cut the whole breast in half before preparing.

Just BARE Just 5 Cooking Challenge finalist Kadija B. of Deerfield Beach, FL. paired luscious pineapple with the creaminess of rich avocado in this refreshing Caribbean-inspired dish.

Prep Time: 20 minutes

Cook Time: 10 minutes

Marination Time: 30 minutes

Yield: 3 servings

Ingredients

  • 2 to 3 (14 ounces) Just BARE® Hand-Trimmed Boneless Skinless Chicken Breasts
  • 2 medium limes
  • Coarse salt and freshly ground pepper to taste
  • 3 tablespoons olive oil
  • 1 cup chopped fresh pineapple
  • 3 cups fresh watercress, coarsely chopped
  • 1 small avocado, pitted, chopped

Directions

  1. Place chicken between two pieces of waxed paper or plastic. Lightly pound with a rolling pin or flat side of a meat mallet until an even thickness. Place in resealable plastic bag with the juice of 1 lime, salt, and pepper. Seal and place in refrigerator for 30 minutes.
  2. Heat oil in large skillet over medium heat. Lift chicken from lime juice (discard juice); cook in skillet about 10 minutes, turning once, until browned and no longer pink in center.
  3. Remove chicken from pan. Add pineapple; sauté about 2 minutes or until golden brown. Cut remaining lime in half; squeeze one half into skillet. Cook and stir 1 minute.
  4. Arrange watercress and avocado on plates. Top with chicken, then spoon pineapple and pan juices on top. Cut remaining lime half into wedges to garnish salads.

Nutritional Information

PER SERVING • Calories 355 • % Calories from Fat 53 % • Total Fat 21 g • Saturated Fat 3 g • Trans Fat 0 g • Cholesterol 82 mg • Sodium 71 mg • Total Carbohydrate 13 g • Dietary Fiber 4 g • Sugars 6 g • Protein 33 g • % DAILY VALUE • Vitamin A 24 % • Vitamin C 85 % • Calcium 7 % • Iron 9 % • DIETARY EXCHANGES • Fruit 1/2 • Vegetable 1 • Lean Meat 4 • Fat 1 1/2

Tips

For the perfect avocado, buy it while still slightly hard and allow it to ripen at room temperature. For the perfect pineapple, which is picked ripe, check the bottom for mold (there shouldn’t be any) and sniff for a fresh, sweet smell.

Substitutions

Just BARE® Hand-Trimmed Boneless Skinless Chicken Thighs may be substituted for Just BARE® Hand-Trimmed Boneless Skinless Chicken Breasts.

Nutritional values may change if you choose to substitute another chicken product. If substituting frozen chicken for this recipe, thaw before cooking. If substituting fresh whole boneless skinless chicken breasts, cut the whole breast in half before preparing.

Calypso Chicken Salad

Just BARE Just 5 Cooking Challenge finalist Kadija B. of Deerfield Beach, FL. paired luscious pineapple with the creaminess of rich avocado in this refreshing Caribbean-inspired dish.

Prep Time: 20 minutes

Cook Time: 10 minutes

Marination Time: 30 minutes

Yield: 3 servings

Ingredients

  • 2 to 3 (14 ounces) Just BARE® Hand-Trimmed Boneless Skinless Chicken Breasts
  • 2 medium limes
  • Coarse salt and freshly ground pepper to taste
  • 3 tablespoons olive oil
  • 1 cup chopped fresh pineapple
  • 3 cups fresh watercress, coarsely chopped
  • 1 small avocado, pitted, chopped

Directions

  1. Place chicken between two pieces of waxed paper or plastic. Lightly pound with a rolling pin or flat side of a meat mallet until an even thickness. Place in resealable plastic bag with the juice of 1 lime, salt, and pepper. Seal and place in refrigerator for 30 minutes.
  2. Heat oil in large skillet over medium heat. Lift chicken from lime juice (discard juice); cook in skillet about 10 minutes, turning once, until browned and no longer pink in center.
  3. Remove chicken from pan. Add pineapple; sauté about 2 minutes or until golden brown. Cut remaining lime in half; squeeze one half into skillet. Cook and stir 1 minute.
  4. Arrange watercress and avocado on plates. Top with chicken, then spoon pineapple and pan juices on top. Cut remaining lime half into wedges to garnish salads.

Nutritional Information

PER SERVING • Calories 355 • % Calories from Fat 53 % • Total Fat 21 g • Saturated Fat 3 g • Trans Fat 0 g • Cholesterol 82 mg • Sodium 71 mg • Total Carbohydrate 13 g • Dietary Fiber 4 g • Sugars 6 g • Protein 33 g • % DAILY VALUE • Vitamin A 24 % • Vitamin C 85 % • Calcium 7 % • Iron 9 % • DIETARY EXCHANGES • Fruit 1/2 • Vegetable 1 • Lean Meat 4 • Fat 1 1/2

Tips

For the perfect avocado, buy it while still slightly hard and allow it to ripen at room temperature. For the perfect pineapple, which is picked ripe, check the bottom for mold (there shouldn’t be any) and sniff for a fresh, sweet smell.

Substitutions

Just BARE® Hand-Trimmed Boneless Skinless Chicken Thighs may be substituted for Just BARE® Hand-Trimmed Boneless Skinless Chicken Breasts.

Nutritional values may change if you choose to substitute another chicken product. If substituting frozen chicken for this recipe, thaw before cooking. If substituting fresh whole boneless skinless chicken breasts, cut the whole breast in half before preparing.

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Chicken & Green Olives with Apricot Shallot Wine Sauce
ingredients & directions nutritional information Main tips & tricks
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Chicken & Green Olives with Apricot Shallot Wine Sauce

Karen K. of Quincy, CA was selected as a finalist in the 2012 Just 5 Cooking Challenge for creating this easy weeknight meal that utilizes the much loved sweet-savory combination.

Prep Time: 10 minutes

Cook Time: 20 minutes

Yield: 4 servings

Chicken & Green Olives with Apricot Shallot Wine Sauce

Ingredients

  • 1 tablespoon olive oil
  • 2 teaspoons butter
  • 14 ounces Just BARE® Hand-Trimmed Boneless Skinless Chicken Breast Tenders
  • Coarse salt and freshly ground pepper to taste
  • 3/4 cup thinly sliced shallots
  • 3/4 cup dry white wine
  • 1/2 cup apricot jam
  • 3/4 cup pitted green olives

Directions

  1. Heat oil and butter in large skillet over medium-high heat. Season chicken with salt and pepper. Sauté chicken about 10 minutes, turning once, until no longer pink in center. Remove from pan to plate; set aside.
  2. Meanwhile, add shallots to skillet. Sauté 4 minutes or until golden brown and tender. Stir in wine to deglaze the pan.
  3. Stir in jam; cook and stir until well combined and bubbling. Return chicken to pan with olives. Cook and stir until hot. Serve chicken with olives and sauce.

Chicken & Green Olives with Apricot Shallot Wine Sauce

Nutritional Information

PER SERVING • Calories 330 • % Calories from Fat 28 % • Total Fat 11 g • Saturated Fat 2 g • Trans Fat 0 g • Cholesterol 67 mg • Sodium 505 mg • Total Carbohydrate 35 g • Dietary Fiber 2 g • Sugars 21 g • Protein 25 g • % DAILY VALUE • Vitamin A 11 % • Vitamin C 10 % • Calcium 5 % • Iron 9 % • DIETARY EXCHANGES • Vegetable 1 • Other Carbohydrates 2 • Lean Meat 3 • Fat 1/2

Chicken & Green Olives with Apricot Shallot Wine Sauce

Tips

A full-bodied white wine, like Chardonnay, would be a good choice for this sweet-savory sauce.

You can substitute other jams or preserves you might have on your pantry shelf for the apricot preserves. Try fig, plum, or orange marmalade.

Substitutions

Just BARE® Hand-Trimmed Boneless Skinless Chicken Breasts or Just BARE® Hand-Trimmed Boneless Skinless Chicken Thighs may be substituted for Just BARE® Hand-Trimmed Boneless Skinless Chicken Breast Tenders.

Nutritional values may change if you choose to substitute another chicken product. If substituting frozen chicken for this recipe, thaw before cooking.

Karen K. of Quincy, CA was selected as a finalist in the 2012 Just 5 Cooking Challenge for creating this easy weeknight meal that utilizes the much loved sweet-savory combination.

Prep Time: 10 minutes

Cook Time: 20 minutes

Yield: 4 servings

Ingredients

  • 1 tablespoon olive oil
  • 2 teaspoons butter
  • 14 ounces Just BARE® Hand-Trimmed Boneless Skinless Chicken Breast Tenders
  • Coarse salt and freshly ground pepper to taste
  • 3/4 cup thinly sliced shallots
  • 3/4 cup dry white wine
  • 1/2 cup apricot jam
  • 3/4 cup pitted green olives

Directions

  1. Heat oil and butter in large skillet over medium-high heat. Season chicken with salt and pepper. Sauté chicken about 10 minutes, turning once, until no longer pink in center. Remove from pan to plate; set aside.
  2. Meanwhile, add shallots to skillet. Sauté 4 minutes or until golden brown and tender. Stir in wine to deglaze the pan.
  3. Stir in jam; cook and stir until well combined and bubbling. Return chicken to pan with olives. Cook and stir until hot. Serve chicken with olives and sauce.

Nutritional Information

PER SERVING • Calories 330 • % Calories from Fat 28 % • Total Fat 11 g • Saturated Fat 2 g • Trans Fat 0 g • Cholesterol 67 mg • Sodium 505 mg • Total Carbohydrate 35 g • Dietary Fiber 2 g • Sugars 21 g • Protein 25 g • % DAILY VALUE • Vitamin A 11 % • Vitamin C 10 % • Calcium 5 % • Iron 9 % • DIETARY EXCHANGES • Vegetable 1 • Other Carbohydrates 2 • Lean Meat 3 • Fat 1/2

Tips

A full-bodied white wine, like Chardonnay, would be a good choice for this sweet-savory sauce.

You can substitute other jams or preserves you might have on your pantry shelf for the apricot preserves. Try fig, plum, or orange marmalade.

Substitutions

Just BARE® Hand-Trimmed Boneless Skinless Chicken Breasts or Just BARE® Hand-Trimmed Boneless Skinless Chicken Thighs may be substituted for Just BARE® Hand-Trimmed Boneless Skinless Chicken Breast Tenders.

Nutritional values may change if you choose to substitute another chicken product. If substituting frozen chicken for this recipe, thaw before cooking.

Chicken & Green Olives with Apricot Shallot Wine Sauce

Karen K. of Quincy, CA was selected as a finalist in the 2012 Just 5 Cooking Challenge for creating this easy weeknight meal that utilizes the much loved sweet-savory combination.

Prep Time: 10 minutes

Cook Time: 20 minutes

Yield: 4 servings

Ingredients

  • 1 tablespoon olive oil
  • 2 teaspoons butter
  • 14 ounces Just BARE® Hand-Trimmed Boneless Skinless Chicken Breast Tenders
  • Coarse salt and freshly ground pepper to taste
  • 3/4 cup thinly sliced shallots
  • 3/4 cup dry white wine
  • 1/2 cup apricot jam
  • 3/4 cup pitted green olives

Directions

  1. Heat oil and butter in large skillet over medium-high heat. Season chicken with salt and pepper. Sauté chicken about 10 minutes, turning once, until no longer pink in center. Remove from pan to plate; set aside.
  2. Meanwhile, add shallots to skillet. Sauté 4 minutes or until golden brown and tender. Stir in wine to deglaze the pan.
  3. Stir in jam; cook and stir until well combined and bubbling. Return chicken to pan with olives. Cook and stir until hot. Serve chicken with olives and sauce.

Nutritional Information

PER SERVING • Calories 330 • % Calories from Fat 28 % • Total Fat 11 g • Saturated Fat 2 g • Trans Fat 0 g • Cholesterol 67 mg • Sodium 505 mg • Total Carbohydrate 35 g • Dietary Fiber 2 g • Sugars 21 g • Protein 25 g • % DAILY VALUE • Vitamin A 11 % • Vitamin C 10 % • Calcium 5 % • Iron 9 % • DIETARY EXCHANGES • Vegetable 1 • Other Carbohydrates 2 • Lean Meat 3 • Fat 1/2

Tips

A full-bodied white wine, like Chardonnay, would be a good choice for this sweet-savory sauce.

You can substitute other jams or preserves you might have on your pantry shelf for the apricot preserves. Try fig, plum, or orange marmalade.

Substitutions

Just BARE® Hand-Trimmed Boneless Skinless Chicken Breasts or Just BARE® Hand-Trimmed Boneless Skinless Chicken Thighs may be substituted for Just BARE® Hand-Trimmed Boneless Skinless Chicken Breast Tenders.

Nutritional values may change if you choose to substitute another chicken product. If substituting frozen chicken for this recipe, thaw before cooking.

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Chicken & Swiss Chard Stromboli with Gorgonzola Cheese
Main ingredients & directions nutritional information tips & tricks
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Chicken & Swiss Chard Stromboli with Gorgonzola Cheese

This Just 5 Challenge finalist recipe is the creation of Jennifer B. of Falls Church, VA. Tangy Gorgonzola cheese adds a creamy punch in combination with Swiss chard, a late summer/early fall garden favorite.

Prep Time: 25 minutes

Cook Time: 40 minutes

Yield: 4 servings

Chicken & Swiss Chard Stromboli with Gorgonzola Cheese

Ingredients

  • 1 large bunch (about 1-1/4 pounds) Swiss chard, center ribs removed, leaves coarsely chopped
  • 1 tablespoon olive oil
  • 1 large sweet onion, chopped
  • 14 ounces Just BARE® Hand-Trimmed Boneless Skinless Chicken Breast Tenders
  • Coarse salt and freshly ground pepper to taste
  • 1 cup (4 ounces) crumbled Gorgonzola cheese
  • 1 pound refrigerated whole-wheat pizza dough

Directions

  1. Heat oven to 400°F. Line a rimmed baking sheet with parchment or foil.
  2. Heat large skillet over medium-high heat. Rinse chard and add to skillet by handfuls. Cook and stir until leaves have cooked down. Transfer to a colander; press out liquid; set aside.
  3. In same skillet, heat oil over medium-high heat. Add onion; sauté about 8 minutes or until light golden brown.
  4. Season chicken with salt and pepper; add to skillet. Cook and stir about 5 minutes or until no longer pink. Return chard to skillet along with cheese; stir until well mixed.
  5. Divide pizza dough into 4 equal pieces. Roll and stretch into rough 7-inch rounds. Divide chicken mixture evenly between dough rounds; fold dough over to enclose filling and seal well (crimping with fork or tucking edges under).
  6. Transfer stuffed dough to lined baking sheet; cut several small slits in the top of each. Bake 20 to 25 minutes or until golden brown.

Chicken & Swiss Chard Stromboli with Gorgonzola Cheese

Nutritional Information

PER SERVING • Calories 550 • % Calories from Fat 27 % • Total Fat 17 g • Saturated Fat 7 g • Trans Fat 0 g • Cholesterol 83 mg • Sodium 1020 mg • Total Carbohydrate 64 g • Dietary Fiber 8 g • Sugars 4 g • Protein 41 g • % DAILY VALUE • Vitamin A 164 % • Vitamin C 70 % • Calcium 26 % • Iron 35 % • DIETARY EXCHANGES • Starch/Bread 4 • Vegetable 1 • Med-Fat Meat 4

Chicken & Swiss Chard Stromboli with Gorgonzola Cheese

Tips

Look for whole-wheat pizza dough in the refrigerator case of the grocery or substitute frozen bread dough. Or see if you can buy dough at your favorite pizzeria.
After you’ve topped each round of dough with the filling, brush a little water around the outer edges before folding over. This really helps seal the dough so it won’t burst open during baking.

Substitutions

Ground chicken may be substituted for chicken breast tenders.

Nutritional values may change if you choose to substitute another chicken product. If substituting frozen chicken for this recipe, thaw before cooking

This Just 5 Challenge finalist recipe is the creation of Jennifer B. of Falls Church, VA. Tangy Gorgonzola cheese adds a creamy punch in combination with Swiss chard, a late summer/early fall garden favorite.

Prep Time: 25 minutes

Cook Time: 40 minutes

Yield: 4 servings

Ingredients

  • 1 large bunch (about 1-1/4 pounds) Swiss chard, center ribs removed, leaves coarsely chopped
  • 1 tablespoon olive oil
  • 1 large sweet onion, chopped
  • 14 ounces Just BARE® Hand-Trimmed Boneless Skinless Chicken Breast Tenders
  • Coarse salt and freshly ground pepper to taste
  • 1 cup (4 ounces) crumbled Gorgonzola cheese
  • 1 pound refrigerated whole-wheat pizza dough

Directions

  1. Heat oven to 400°F. Line a rimmed baking sheet with parchment or foil.
  2. Heat large skillet over medium-high heat. Rinse chard and add to skillet by handfuls. Cook and stir until leaves have cooked down. Transfer to a colander; press out liquid; set aside.
  3. In same skillet, heat oil over medium-high heat. Add onion; sauté about 8 minutes or until light golden brown.
  4. Season chicken with salt and pepper; add to skillet. Cook and stir about 5 minutes or until no longer pink. Return chard to skillet along with cheese; stir until well mixed.
  5. Divide pizza dough into 4 equal pieces. Roll and stretch into rough 7-inch rounds. Divide chicken mixture evenly between dough rounds; fold dough over to enclose filling and seal well (crimping with fork or tucking edges under).
  6. Transfer stuffed dough to lined baking sheet; cut several small slits in the top of each. Bake 20 to 25 minutes or until golden brown.

Nutritional Information

PER SERVING • Calories 550 • % Calories from Fat 27 % • Total Fat 17 g • Saturated Fat 7 g • Trans Fat 0 g • Cholesterol 83 mg • Sodium 1020 mg • Total Carbohydrate 64 g • Dietary Fiber 8 g • Sugars 4 g • Protein 41 g • % DAILY VALUE • Vitamin A 164 % • Vitamin C 70 % • Calcium 26 % • Iron 35 % • DIETARY EXCHANGES • Starch/Bread 4 • Vegetable 1 • Med-Fat Meat 4

Tips

Look for whole-wheat pizza dough in the refrigerator case of the grocery or substitute frozen bread dough. Or see if you can buy dough at your favorite pizzeria.
After you’ve topped each round of dough with the filling, brush a little water around the outer edges before folding over. This really helps seal the dough so it won’t burst open during baking.

Substitutions

Ground chicken may be substituted for chicken breast tenders.

Nutritional values may change if you choose to substitute another chicken product. If substituting frozen chicken for this recipe, thaw before cooking

Chicken & Swiss Chard Stromboli with Gorgonzola Cheese

This Just 5 Challenge finalist recipe is the creation of Jennifer B. of Falls Church, VA. Tangy Gorgonzola cheese adds a creamy punch in combination with Swiss chard, a late summer/early fall garden favorite.

Prep Time: 25 minutes

Cook Time: 40 minutes

Yield: 4 servings

Ingredients

  • 1 large bunch (about 1-1/4 pounds) Swiss chard, center ribs removed, leaves coarsely chopped
  • 1 tablespoon olive oil
  • 1 large sweet onion, chopped
  • 14 ounces Just BARE® Hand-Trimmed Boneless Skinless Chicken Breast Tenders
  • Coarse salt and freshly ground pepper to taste
  • 1 cup (4 ounces) crumbled Gorgonzola cheese
  • 1 pound refrigerated whole-wheat pizza dough

Directions

  1. Heat oven to 400°F. Line a rimmed baking sheet with parchment or foil.
  2. Heat large skillet over medium-high heat. Rinse chard and add to skillet by handfuls. Cook and stir until leaves have cooked down. Transfer to a colander; press out liquid; set aside.
  3. In same skillet, heat oil over medium-high heat. Add onion; sauté about 8 minutes or until light golden brown.
  4. Season chicken with salt and pepper; add to skillet. Cook and stir about 5 minutes or until no longer pink. Return chard to skillet along with cheese; stir until well mixed.
  5. Divide pizza dough into 4 equal pieces. Roll and stretch into rough 7-inch rounds. Divide chicken mixture evenly between dough rounds; fold dough over to enclose filling and seal well (crimping with fork or tucking edges under).
  6. Transfer stuffed dough to lined baking sheet; cut several small slits in the top of each. Bake 20 to 25 minutes or until golden brown.

Nutritional Information

PER SERVING • Calories 550 • % Calories from Fat 27 % • Total Fat 17 g • Saturated Fat 7 g • Trans Fat 0 g • Cholesterol 83 mg • Sodium 1020 mg • Total Carbohydrate 64 g • Dietary Fiber 8 g • Sugars 4 g • Protein 41 g • % DAILY VALUE • Vitamin A 164 % • Vitamin C 70 % • Calcium 26 % • Iron 35 % • DIETARY EXCHANGES • Starch/Bread 4 • Vegetable 1 • Med-Fat Meat 4

Tips

Look for whole-wheat pizza dough in the refrigerator case of the grocery or substitute frozen bread dough. Or see if you can buy dough at your favorite pizzeria.
After you’ve topped each round of dough with the filling, brush a little water around the outer edges before folding over. This really helps seal the dough so it won’t burst open during baking.

Substitutions

Ground chicken may be substituted for chicken breast tenders.

Nutritional values may change if you choose to substitute another chicken product. If substituting frozen chicken for this recipe, thaw before cooking

View Recipe
Chicken Thighs with Blueberry Chipotle Sauce
ingredients & directions nutritional information Main tips & tricks
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Chicken Thighs with Blueberry Chipotle Sauce

A finalist in the 2012 Just BARE Just 5 Cooking Challenge, this recipe comes from Melanie T. of Tulsa, OK. The melding of sweet berries, honey, and chile heat is fantastic with chicken.

Prep Time: 10 minutes

Cook Time: 25 minutes

Yield: 4 servings

Chicken Thighs with Blueberry Chipotle Sauce

Ingredients

  • 2 cups fresh or frozen (thawed) blueberries
  • 1/2 cup honey
  • 2 tablespoons finely chopped chipotle chiles in adobo sauce
  • 2 tablespoons olive oil
  • 5 to 8 (20 ounces) Just BARE® Hand-Trimmed Boneless Skinless Chicken Thighs
  • Coarse salt and freshly ground pepper to taste
  • 2 tablespoons chopped fresh cilantro + leaves for garnish, if desired

Directions

  1. Mash blueberries with a fork in a medium bowl; stir in honey and chiles. Set aside.
  2. Heat oil in large skillet over medium-high heat. Season chicken with salt and pepper; sauté about 4 minutes or until golden brown. Add blueberry mixture to skillet; reduce heat to low and partially cover. Simmer about 20 minutes or until chicken is no longer pink in center and sauce is thick. Stir in 2 tablespoons cilantro.
  3. Serve chicken with sauce, garnished with cilantro leaves.

Chicken Thighs with Blueberry Chipotle Sauce

Nutritional Information

PER SERVING • Calories 460 • % Calories from Fat 33 % • Total Fat 17 g • Saturated Fat 4 g • Trans Fat 0 g • Cholesterol 125 mg • Sodium 180 mg • Total Carbohydrate 47 g • Dietary Fiber 2 g • Sugars 43 g • Protein 27 g • % DAILY VALUE • Vitamin A 4 % • Vitamin C 15 % • Calcium 4 % • Iron 11 % • DIETARY EXCHANGES • Fruit 1 • Other Carbohydrates 2 • Lean Meat 4 • Fat 1

Chicken Thighs with Blueberry Chipotle Sauce

Tips

Frozen blueberries are as good an option as fresh berries and may be much less expensive, depending on the time of year you make this dish.

Substitutions

Just BARE Boneless Skinless Chicken Breasts or Just BARE Boneless Skinless Chicken Breast Tenders may be substituted for Just BARE Boneless Skinless Chicken Thighs.

Nutritional values may change if you choose to substitute another chicken product. If substituting frozen chicken for this recipe, thaw before cooking.

A finalist in the 2012 Just BARE Just 5 Cooking Challenge, this recipe comes from Melanie T. of Tulsa, OK. The melding of sweet berries, honey, and chile heat is fantastic with chicken.

Prep Time: 10 minutes

Cook Time: 25 minutes

Yield: 4 servings

Ingredients

  • 2 cups fresh or frozen (thawed) blueberries
  • 1/2 cup honey
  • 2 tablespoons finely chopped chipotle chiles in adobo sauce
  • 2 tablespoons olive oil
  • 5 to 8 (20 ounces) Just BARE® Hand-Trimmed Boneless Skinless Chicken Thighs
  • Coarse salt and freshly ground pepper to taste
  • 2 tablespoons chopped fresh cilantro + leaves for garnish, if desired

Directions

  1. Mash blueberries with a fork in a medium bowl; stir in honey and chiles. Set aside.
  2. Heat oil in large skillet over medium-high heat. Season chicken with salt and pepper; sauté about 4 minutes or until golden brown. Add blueberry mixture to skillet; reduce heat to low and partially cover. Simmer about 20 minutes or until chicken is no longer pink in center and sauce is thick. Stir in 2 tablespoons cilantro.
  3. Serve chicken with sauce, garnished with cilantro leaves.

Nutritional Information

PER SERVING • Calories 460 • % Calories from Fat 33 % • Total Fat 17 g • Saturated Fat 4 g • Trans Fat 0 g • Cholesterol 125 mg • Sodium 180 mg • Total Carbohydrate 47 g • Dietary Fiber 2 g • Sugars 43 g • Protein 27 g • % DAILY VALUE • Vitamin A 4 % • Vitamin C 15 % • Calcium 4 % • Iron 11 % • DIETARY EXCHANGES • Fruit 1 • Other Carbohydrates 2 • Lean Meat 4 • Fat 1

Tips

Frozen blueberries are as good an option as fresh berries and may be much less expensive, depending on the time of year you make this dish.

Substitutions

Just BARE Boneless Skinless Chicken Breasts or Just BARE Boneless Skinless Chicken Breast Tenders may be substituted for Just BARE Boneless Skinless Chicken Thighs.

Nutritional values may change if you choose to substitute another chicken product. If substituting frozen chicken for this recipe, thaw before cooking.

Chicken Thighs with Blueberry Chipotle Sauce

A finalist in the 2012 Just BARE Just 5 Cooking Challenge, this recipe comes from Melanie T. of Tulsa, OK. The melding of sweet berries, honey, and chile heat is fantastic with chicken.

Prep Time: 10 minutes

Cook Time: 25 minutes

Yield: 4 servings

Ingredients

  • 2 cups fresh or frozen (thawed) blueberries
  • 1/2 cup honey
  • 2 tablespoons finely chopped chipotle chiles in adobo sauce
  • 2 tablespoons olive oil
  • 5 to 8 (20 ounces) Just BARE® Hand-Trimmed Boneless Skinless Chicken Thighs
  • Coarse salt and freshly ground pepper to taste
  • 2 tablespoons chopped fresh cilantro + leaves for garnish, if desired

Directions

  1. Mash blueberries with a fork in a medium bowl; stir in honey and chiles. Set aside.
  2. Heat oil in large skillet over medium-high heat. Season chicken with salt and pepper; sauté about 4 minutes or until golden brown. Add blueberry mixture to skillet; reduce heat to low and partially cover. Simmer about 20 minutes or until chicken is no longer pink in center and sauce is thick. Stir in 2 tablespoons cilantro.
  3. Serve chicken with sauce, garnished with cilantro leaves.

Nutritional Information

PER SERVING • Calories 460 • % Calories from Fat 33 % • Total Fat 17 g • Saturated Fat 4 g • Trans Fat 0 g • Cholesterol 125 mg • Sodium 180 mg • Total Carbohydrate 47 g • Dietary Fiber 2 g • Sugars 43 g • Protein 27 g • % DAILY VALUE • Vitamin A 4 % • Vitamin C 15 % • Calcium 4 % • Iron 11 % • DIETARY EXCHANGES • Fruit 1 • Other Carbohydrates 2 • Lean Meat 4 • Fat 1

Tips

Frozen blueberries are as good an option as fresh berries and may be much less expensive, depending on the time of year you make this dish.

Substitutions

Just BARE Boneless Skinless Chicken Breasts or Just BARE Boneless Skinless Chicken Breast Tenders may be substituted for Just BARE Boneless Skinless Chicken Thighs.

Nutritional values may change if you choose to substitute another chicken product. If substituting frozen chicken for this recipe, thaw before cooking.

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Chutney Chicken & Caramelized Pear Salad
Main ingredients & directions nutritional information tips & tricks
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Chutney Chicken & Caramelized Pear Salad

Just BARE Just 5 Cooking Challenge finalist Robin C. of Boise, ID paired the warm flavors of chutney with grilled chicken, caramelized pears and Savoy cabbage in this refreshing recipe.

Prep Time: 10 minutes

Cook Time: 25 minutes

Yield: 4 servings

Chutney Chicken & Caramelized Pear Salad

Ingredients

  • 1 medium head Savoy cabbage, coarsely chopped
  • 1 tablespoon butter
  • 1 medium red pear, cored, cut into ¼-inch-thick slices
  • 1 tablespoon olive oil
  • 2 to 3 (14 ounces) Just BARE® Hand-Trimmed Boneless Skinless Chicken Breasts
  • Coarse salt and freshly ground pepper to taste
  • 1 cup mango chutney
  • 1/3 cup curried cashews, coarsely chopped

Directions

  1. Place cabbage in large serving bowl; set aside. Heat butter in large skillet over medium-high heat. Add pear slices in a single layer; cook about 4 minutes, turning once, until golden brown. Remove from skillet.
  2. Heat olive oil in skillet over medium heat. Season chicken with salt and pepper; sauté about 10 minutes, turning once, until golden brown. Remove from skillet; cut into bite-size pieces. Return to skillet.
  3. Stir chutney into chicken; cook 1 minute or until heated through.
  4. Pour chicken mixture into cabbage; toss until well mixed. Serve warm salad with pears, topped with cashews.

Chutney Chicken & Caramelized Pear Salad

Nutritional Information

PER SERVING • Calories 390 • % Calories from Fat 29 % • Total Fat 13 g • Saturated Fat 4 g • Trans Fat 0 g • Cholesterol 69 mg • Sodium 355 mg • Total Carbohydrate 46 g • Dietary Fiber 8 g • Sugars 31 g • Protein 30 g • % DAILY VALUE • Vitamin A 44 % • Vitamin C 120 % • Calcium 11 % • Iron 15 % • DIETARY EXCHANGES • Other Carbohydrates 2 1/2 • Vegetable 2 • Lean Meat 4

Chutney Chicken & Caramelized Pear Salad

Tips

If you can’t find curried cashews in the store, substitute plain toasted cashews. Or make your own: sauté raw cashew halves in a little butter over medium heat just until browned and fragrant. Sprinkle with a little curry powder or garam masala.

Substitutions

Boneless skinless chicken thighs or chicken breast tenders may be substituted for boneless skinless chicken breasts.

Nutritional values may change if you choose to substitute another chicken product. If substituting frozen chicken for this recipe, thaw before cooking. If substituting fresh whole boneless skinless chicken breasts, cut the whole breast in half before preparing.

Just BARE Just 5 Cooking Challenge finalist Robin C. of Boise, ID paired the warm flavors of chutney with grilled chicken, caramelized pears and Savoy cabbage in this refreshing recipe.

Prep Time: 10 minutes

Cook Time: 25 minutes

Yield: 4 servings

Ingredients

  • 1 medium head Savoy cabbage, coarsely chopped
  • 1 tablespoon butter
  • 1 medium red pear, cored, cut into ¼-inch-thick slices
  • 1 tablespoon olive oil
  • 2 to 3 (14 ounces) Just BARE® Hand-Trimmed Boneless Skinless Chicken Breasts
  • Coarse salt and freshly ground pepper to taste
  • 1 cup mango chutney
  • 1/3 cup curried cashews, coarsely chopped

Directions

  1. Place cabbage in large serving bowl; set aside. Heat butter in large skillet over medium-high heat. Add pear slices in a single layer; cook about 4 minutes, turning once, until golden brown. Remove from skillet.
  2. Heat olive oil in skillet over medium heat. Season chicken with salt and pepper; sauté about 10 minutes, turning once, until golden brown. Remove from skillet; cut into bite-size pieces. Return to skillet.
  3. Stir chutney into chicken; cook 1 minute or until heated through.
  4. Pour chicken mixture into cabbage; toss until well mixed. Serve warm salad with pears, topped with cashews.

Nutritional Information

PER SERVING • Calories 390 • % Calories from Fat 29 % • Total Fat 13 g • Saturated Fat 4 g • Trans Fat 0 g • Cholesterol 69 mg • Sodium 355 mg • Total Carbohydrate 46 g • Dietary Fiber 8 g • Sugars 31 g • Protein 30 g • % DAILY VALUE • Vitamin A 44 % • Vitamin C 120 % • Calcium 11 % • Iron 15 % • DIETARY EXCHANGES • Other Carbohydrates 2 1/2 • Vegetable 2 • Lean Meat 4

Tips

If you can’t find curried cashews in the store, substitute plain toasted cashews. Or make your own: sauté raw cashew halves in a little butter over medium heat just until browned and fragrant. Sprinkle with a little curry powder or garam masala.

Substitutions

Boneless skinless chicken thighs or chicken breast tenders may be substituted for boneless skinless chicken breasts.

Nutritional values may change if you choose to substitute another chicken product. If substituting frozen chicken for this recipe, thaw before cooking. If substituting fresh whole boneless skinless chicken breasts, cut the whole breast in half before preparing.

Chutney Chicken & Caramelized Pear Salad

Just BARE Just 5 Cooking Challenge finalist Robin C. of Boise, ID paired the warm flavors of chutney with grilled chicken, caramelized pears and Savoy cabbage in this refreshing recipe.

Prep Time: 10 minutes

Cook Time: 25 minutes

Yield: 4 servings

Ingredients

  • 1 medium head Savoy cabbage, coarsely chopped
  • 1 tablespoon butter
  • 1 medium red pear, cored, cut into ¼-inch-thick slices
  • 1 tablespoon olive oil
  • 2 to 3 (14 ounces) Just BARE® Hand-Trimmed Boneless Skinless Chicken Breasts
  • Coarse salt and freshly ground pepper to taste
  • 1 cup mango chutney
  • 1/3 cup curried cashews, coarsely chopped

Directions

  1. Place cabbage in large serving bowl; set aside. Heat butter in large skillet over medium-high heat. Add pear slices in a single layer; cook about 4 minutes, turning once, until golden brown. Remove from skillet.
  2. Heat olive oil in skillet over medium heat. Season chicken with salt and pepper; sauté about 10 minutes, turning once, until golden brown. Remove from skillet; cut into bite-size pieces. Return to skillet.
  3. Stir chutney into chicken; cook 1 minute or until heated through.
  4. Pour chicken mixture into cabbage; toss until well mixed. Serve warm salad with pears, topped with cashews.

Nutritional Information

PER SERVING • Calories 390 • % Calories from Fat 29 % • Total Fat 13 g • Saturated Fat 4 g • Trans Fat 0 g • Cholesterol 69 mg • Sodium 355 mg • Total Carbohydrate 46 g • Dietary Fiber 8 g • Sugars 31 g • Protein 30 g • % DAILY VALUE • Vitamin A 44 % • Vitamin C 120 % • Calcium 11 % • Iron 15 % • DIETARY EXCHANGES • Other Carbohydrates 2 1/2 • Vegetable 2 • Lean Meat 4

Tips

If you can’t find curried cashews in the store, substitute plain toasted cashews. Or make your own: sauté raw cashew halves in a little butter over medium heat just until browned and fragrant. Sprinkle with a little curry powder or garam masala.

Substitutions

Boneless skinless chicken thighs or chicken breast tenders may be substituted for boneless skinless chicken breasts.

Nutritional values may change if you choose to substitute another chicken product. If substituting frozen chicken for this recipe, thaw before cooking. If substituting fresh whole boneless skinless chicken breasts, cut the whole breast in half before preparing.

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Crispy Garlic Chicken Thighs with Baby Spinach
ingredients & directions nutritional information Main tips & tricks
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Crispy Garlic Chicken Thighs with Baby Spinach

Just BARE Just 5 Cooking Challenge finalist Whitney R. of Providence, RI created this healthy alternative to fried chicken featuring flax, which is now recognized as a powerhouse of omega-3 fatty acids.

Prep Time: 20 minutes

Cook Time: 25 minutes

Yield: 4 servings

Crispy Garlic Chicken Thighs with Baby Spinach

Ingredients

  • 1 medium head of garlic
  • 3/4 cup ground flax seeds
  • 1 teaspoon salt
  • 3/4 teaspoon freshly ground pepper
  • 5 to 8 (20 ounces) Just BARE® Hand-Trimmed Boneless Skinless Chicken Thighs
  • 2 tablespoons olive oil
  • 6 cups (10 ounces) baby spinach leaves
  • 1/4 cup (1 ounce) freshly grated Parmesan cheese

Directions

  1. Prepare two skillets, one large and one slightly smaller. Cover the bottom of the smaller skillet with foil. Gather 2 to 3 heavy cans of soup or other food to use as weights.
  2. Break garlic head into cloves; peel each one and set aside. Mix flax, salt, and pepper in shallow dish. Dredge chicken in flax mixture until well coated.
  3. Heat oil in larger skillet over medium heat. Add garlic; sauté 2 minutes. Arrange chicken in skillet, tucking garlic around them. Place the smaller skillet on top of chicken, placing cans on top to weigh chicken down. Cook for 9 minutes; remove weighted skillet and turn chicken and garlic.
  4. Return weighted skillet on top of chicken; cook 12 to 15 minutes longer or until chicken is golden and no longer pink in center. Remove chicken and garlic from pan; keep warm.
  5. Add spinach to pan; cook and stir just until wilted and still bright green.
  6. Serve chicken over spinach, sprinkled with cheese.

Crispy Garlic Chicken Thighs with Baby Spinach

Nutritional Information

PER SERVING • Calories 420 • % Calories from Fat 52 % • Total Fat 25 g • Saturated Fat 6 g • Trans Fat 0 g • Cholesterol 130 mg • Sodium 680 mg • Total Carbohydrate 10 g • Dietary Fiber 6 g • Sugars 1 g • Protein 34 g • % DAILY VALUE • Vitamin A 135 % • Vitamin C 38 % • Calcium 24 % • Iron 25 % • DIETARY EXCHANGES • Vegetable 2 • Lean Meat 4 • Fat 2 1/2

Crispy Garlic Chicken Thighs with Baby Spinach

Tips

You need to grind flax seeds in order to absorb their nutrition. Buy either whole seeds and grind them yourself or buy flax meal. But like all seeds, which are high in fat, flax should be stored in a cool place (the refrigerator or freezer) and used quickly while fresh.Use golden flax instead of brown flax.

Substitutions

Just BARE Boneless Skinless Chicken Breasts may be substituted for Boneless Skinless Chicken Thighs.

Nutritional values may change if you choose to substitute another chicken product. If substituting frozen chicken for this recipe, thaw before cooking.

Just BARE Just 5 Cooking Challenge finalist Whitney R. of Providence, RI created this healthy alternative to fried chicken featuring flax, which is now recognized as a powerhouse of omega-3 fatty acids.

Prep Time: 20 minutes

Cook Time: 25 minutes

Yield: 4 servings

Ingredients

  • 1 medium head of garlic
  • 3/4 cup ground flax seeds
  • 1 teaspoon salt
  • 3/4 teaspoon freshly ground pepper
  • 5 to 8 (20 ounces) Just BARE® Hand-Trimmed Boneless Skinless Chicken Thighs
  • 2 tablespoons olive oil
  • 6 cups (10 ounces) baby spinach leaves
  • 1/4 cup (1 ounce) freshly grated Parmesan cheese

Directions

  1. Prepare two skillets, one large and one slightly smaller. Cover the bottom of the smaller skillet with foil. Gather 2 to 3 heavy cans of soup or other food to use as weights.
  2. Break garlic head into cloves; peel each one and set aside. Mix flax, salt, and pepper in shallow dish. Dredge chicken in flax mixture until well coated.
  3. Heat oil in larger skillet over medium heat. Add garlic; sauté 2 minutes. Arrange chicken in skillet, tucking garlic around them. Place the smaller skillet on top of chicken, placing cans on top to weigh chicken down. Cook for 9 minutes; remove weighted skillet and turn chicken and garlic.
  4. Return weighted skillet on top of chicken; cook 12 to 15 minutes longer or until chicken is golden and no longer pink in center. Remove chicken and garlic from pan; keep warm.
  5. Add spinach to pan; cook and stir just until wilted and still bright green.
  6. Serve chicken over spinach, sprinkled with cheese.

Nutritional Information

PER SERVING • Calories 420 • % Calories from Fat 52 % • Total Fat 25 g • Saturated Fat 6 g • Trans Fat 0 g • Cholesterol 130 mg • Sodium 680 mg • Total Carbohydrate 10 g • Dietary Fiber 6 g • Sugars 1 g • Protein 34 g • % DAILY VALUE • Vitamin A 135 % • Vitamin C 38 % • Calcium 24 % • Iron 25 % • DIETARY EXCHANGES • Vegetable 2 • Lean Meat 4 • Fat 2 1/2

Tips

You need to grind flax seeds in order to absorb their nutrition. Buy either whole seeds and grind them yourself or buy flax meal. But like all seeds, which are high in fat, flax should be stored in a cool place (the refrigerator or freezer) and used quickly while fresh.Use golden flax instead of brown flax.

Substitutions

Just BARE Boneless Skinless Chicken Breasts may be substituted for Boneless Skinless Chicken Thighs.

Nutritional values may change if you choose to substitute another chicken product. If substituting frozen chicken for this recipe, thaw before cooking.

Crispy Garlic Chicken Thighs with Baby Spinach

Just BARE Just 5 Cooking Challenge finalist Whitney R. of Providence, RI created this healthy alternative to fried chicken featuring flax, which is now recognized as a powerhouse of omega-3 fatty acids.

Prep Time: 20 minutes

Cook Time: 25 minutes

Yield: 4 servings

Ingredients

  • 1 medium head of garlic
  • 3/4 cup ground flax seeds
  • 1 teaspoon salt
  • 3/4 teaspoon freshly ground pepper
  • 5 to 8 (20 ounces) Just BARE® Hand-Trimmed Boneless Skinless Chicken Thighs
  • 2 tablespoons olive oil
  • 6 cups (10 ounces) baby spinach leaves
  • 1/4 cup (1 ounce) freshly grated Parmesan cheese

Directions

  1. Prepare two skillets, one large and one slightly smaller. Cover the bottom of the smaller skillet with foil. Gather 2 to 3 heavy cans of soup or other food to use as weights.
  2. Break garlic head into cloves; peel each one and set aside. Mix flax, salt, and pepper in shallow dish. Dredge chicken in flax mixture until well coated.
  3. Heat oil in larger skillet over medium heat. Add garlic; sauté 2 minutes. Arrange chicken in skillet, tucking garlic around them. Place the smaller skillet on top of chicken, placing cans on top to weigh chicken down. Cook for 9 minutes; remove weighted skillet and turn chicken and garlic.
  4. Return weighted skillet on top of chicken; cook 12 to 15 minutes longer or until chicken is golden and no longer pink in center. Remove chicken and garlic from pan; keep warm.
  5. Add spinach to pan; cook and stir just until wilted and still bright green.
  6. Serve chicken over spinach, sprinkled with cheese.

Nutritional Information

PER SERVING • Calories 420 • % Calories from Fat 52 % • Total Fat 25 g • Saturated Fat 6 g • Trans Fat 0 g • Cholesterol 130 mg • Sodium 680 mg • Total Carbohydrate 10 g • Dietary Fiber 6 g • Sugars 1 g • Protein 34 g • % DAILY VALUE • Vitamin A 135 % • Vitamin C 38 % • Calcium 24 % • Iron 25 % • DIETARY EXCHANGES • Vegetable 2 • Lean Meat 4 • Fat 2 1/2

Tips

You need to grind flax seeds in order to absorb their nutrition. Buy either whole seeds and grind them yourself or buy flax meal. But like all seeds, which are high in fat, flax should be stored in a cool place (the refrigerator or freezer) and used quickly while fresh.Use golden flax instead of brown flax.

Substitutions

Just BARE Boneless Skinless Chicken Breasts may be substituted for Boneless Skinless Chicken Thighs.

Nutritional values may change if you choose to substitute another chicken product. If substituting frozen chicken for this recipe, thaw before cooking.

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French-Style Garlic Wine Chicken
Main ingredients & directions nutritional information tips & tricks
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French-Style Garlic Wine Chicken

Rachel C. of Grand Forks AFB, ND was selected as a finalist in the 2012 Just 5 Cooking Challenge for creating this simpler version of a French classic. The finished dish has delicate and flavorful garlic cloves that are delicious spread over warm French bread.

Prep Time: 15 minutes

Cook Time: 35 minutes

Yield: 4 servings

French-Style Garlic Wine Chicken

Ingredients

  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 5 to 8 (20 ounces) Just BARE® Hand-Trimmed Boneless Skinless Chicken Thighs
  • Coarse salt and freshly ground pepper to taste
  • 1 head garlic, broken into cloves, peeled
  • 1 can (14 ounces) low-sodium chicken broth
  • 1/2 cup dry white wine
  • 1 teaspoon dried thyme leaves

Directions

  1. Heat oil and butter in large deep skillet over medium-high heat. Season chicken with salt and pepper. Sauté chicken about 10 minutes or until golden brown.
  2. Tuck garlic cloves in among chicken pieces; pour in broth and wine. Sprinkle with thyme.
  3. Reduce heat to medium-low, cover pan, and simmer 20 minutes or until chicken is no longer pink in center.
  4. Remove chicken from pan; keep warm. Increase heat to medium-high; cook liquid for 5 to 8 minutes or until slightly thickened.
  5. Serve chicken with garlic and pan sauce.

French-Style Garlic Wine Chicken

Nutritional Information

PER SERVING • Calories 350 • % Calories from Fat 52 % • Total Fat 20 g • Saturated Fat 6 g • Trans Fat 0 g • Cholesterol 130 mg • Sodium 165 mg • Total Carbohydrate 5 g • Dietary Fiber 0 g • Sugars 1 g • Protein 29 g • % DAILY VALUE • Vitamin A 3 % • Vitamin C 5 % • Calcium 6 % • Iron 12 % • DIETARY EXCHANGES • Vegetable 1 • Lean Meat 4 • Fat 1 1/2

French-Style Garlic Wine Chicken

Tips

Serve with buttery mashed potatoes or soft polenta in a shallow soup plate, with a baby kale salad dressed with a Dijon vinaigrette alongside.

Substitutions

Just BARE Boneless Skinless Chicken Breasts or Just BARE Boneless Skinless Chicken Breast Tenders may be substituted for Just BARE Boneless Skinless Chicken Thighs.

Nutritional values may change if you choose to substitute another chicken product. If substituting frozen chicken for this recipe, thaw before cooking.

Rachel C. of Grand Forks AFB, ND was selected as a finalist in the 2012 Just 5 Cooking Challenge for creating this simpler version of a French classic. The finished dish has delicate and flavorful garlic cloves that are delicious spread over warm French bread.

Prep Time: 15 minutes

Cook Time: 35 minutes

Yield: 4 servings

Ingredients

  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 5 to 8 (20 ounces) Just BARE® Hand-Trimmed Boneless Skinless Chicken Thighs
  • Coarse salt and freshly ground pepper to taste
  • 1 head garlic, broken into cloves, peeled
  • 1 can (14 ounces) low-sodium chicken broth
  • 1/2 cup dry white wine
  • 1 teaspoon dried thyme leaves

Directions

  1. Heat oil and butter in large deep skillet over medium-high heat. Season chicken with salt and pepper. Sauté chicken about 10 minutes or until golden brown.
  2. Tuck garlic cloves in among chicken pieces; pour in broth and wine. Sprinkle with thyme.
  3. Reduce heat to medium-low, cover pan, and simmer 20 minutes or until chicken is no longer pink in center.
  4. Remove chicken from pan; keep warm. Increase heat to medium-high; cook liquid for 5 to 8 minutes or until slightly thickened.
  5. Serve chicken with garlic and pan sauce.

Nutritional Information

PER SERVING • Calories 350 • % Calories from Fat 52 % • Total Fat 20 g • Saturated Fat 6 g • Trans Fat 0 g • Cholesterol 130 mg • Sodium 165 mg • Total Carbohydrate 5 g • Dietary Fiber 0 g • Sugars 1 g • Protein 29 g • % DAILY VALUE • Vitamin A 3 % • Vitamin C 5 % • Calcium 6 % • Iron 12 % • DIETARY EXCHANGES • Vegetable 1 • Lean Meat 4 • Fat 1 1/2

Tips

Serve with buttery mashed potatoes or soft polenta in a shallow soup plate, with a baby kale salad dressed with a Dijon vinaigrette alongside.

Substitutions

Just BARE Boneless Skinless Chicken Breasts or Just BARE Boneless Skinless Chicken Breast Tenders may be substituted for Just BARE Boneless Skinless Chicken Thighs.

Nutritional values may change if you choose to substitute another chicken product. If substituting frozen chicken for this recipe, thaw before cooking.

French-Style Garlic Wine Chicken

Rachel C. of Grand Forks AFB, ND was selected as a finalist in the 2012 Just 5 Cooking Challenge for creating this simpler version of a French classic. The finished dish has delicate and flavorful garlic cloves that are delicious spread over warm French bread.

Prep Time: 15 minutes

Cook Time: 35 minutes

Yield: 4 servings

Ingredients

  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 5 to 8 (20 ounces) Just BARE® Hand-Trimmed Boneless Skinless Chicken Thighs
  • Coarse salt and freshly ground pepper to taste
  • 1 head garlic, broken into cloves, peeled
  • 1 can (14 ounces) low-sodium chicken broth
  • 1/2 cup dry white wine
  • 1 teaspoon dried thyme leaves

Directions

  1. Heat oil and butter in large deep skillet over medium-high heat. Season chicken with salt and pepper. Sauté chicken about 10 minutes or until golden brown.
  2. Tuck garlic cloves in among chicken pieces; pour in broth and wine. Sprinkle with thyme.
  3. Reduce heat to medium-low, cover pan, and simmer 20 minutes or until chicken is no longer pink in center.
  4. Remove chicken from pan; keep warm. Increase heat to medium-high; cook liquid for 5 to 8 minutes or until slightly thickened.
  5. Serve chicken with garlic and pan sauce.

Nutritional Information

PER SERVING • Calories 350 • % Calories from Fat 52 % • Total Fat 20 g • Saturated Fat 6 g • Trans Fat 0 g • Cholesterol 130 mg • Sodium 165 mg • Total Carbohydrate 5 g • Dietary Fiber 0 g • Sugars 1 g • Protein 29 g • % DAILY VALUE • Vitamin A 3 % • Vitamin C 5 % • Calcium 6 % • Iron 12 % • DIETARY EXCHANGES • Vegetable 1 • Lean Meat 4 • Fat 1 1/2

Tips

Serve with buttery mashed potatoes or soft polenta in a shallow soup plate, with a baby kale salad dressed with a Dijon vinaigrette alongside.

Substitutions

Just BARE Boneless Skinless Chicken Breasts or Just BARE Boneless Skinless Chicken Breast Tenders may be substituted for Just BARE Boneless Skinless Chicken Thighs.

Nutritional values may change if you choose to substitute another chicken product. If substituting frozen chicken for this recipe, thaw before cooking.

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Garlic-Mint Pesto Chicken
ingredients & directions nutritional information Main tips & tricks
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Garlic-Mint Pesto Chicken

This Just 5 Challenge finalist recipe is the creation of Patricia F. of Langley WA. A variation of traditional basil pesto, this recipe uses fresh mint leaves instead for a fresh and full summery flavor.

Prep Time: 15 minutes

Cook Time: 18 minutes

Yield: 4 servings

Garlic-Mint Pesto Chicken

Ingredients

  • 1/4 cup + 2 tablespoons olive oil
  • 4 (about 24 ounces) Just BARE® Hand-Trimmed Boneless Skinless Chicken Breasts
  • Coarse salt and freshly ground pepper to taste
  • 1 cup packed fresh mint leaves
  • 1 medium clove garlic, halved
  • 1/4 cup (1 ounce) grated Parmesan cheese

Directions

  1. Heat oven to 375°F. Line a rimmed baking sheet with foil. Brush chicken with 2 tablespoons oil; season with salt and pepper. Bake about 18 minutes or until no longer pink in center.
  2. Meanwhile, place mint, garlic, and cheese in food processor. Pulse a few times to chop ingredients. Then with motor running, slowly pour in remaining ¼ cup oil until mixture is well blended. Season with salt and pepper.
  3. Serve chicken with a dollop of pesto.

Garlic-Mint Pesto Chicken

Nutritional Information

PER SERVING • Calories 380 • % Calories from Fat 56 % • Total Fat 24 g • Saturated Fat 4 g • Trans Fat 0 g • Cholesterol 110 mg • Sodium 180 mg • Total Carbohydrate 1 g • Dietary Fiber 1 g • Sugars 0 g • Protein 43 g • % DAILY VALUE • Vitamin A 7 % • Vitamin C 4 % • Calcium 12 % • Iron 9 % • DIETARY EXCHANGES • Lean Meat 6 • Fat 1

Garlic-Mint Pesto Chicken

Tips

For a golden brown crust on the chicken breast, sear the first side in an oven-safe skillet over high heat, then turn the chicken over. Transfer the pan to a 400°F oven for about 8 minutes or until no longer pink in center.

Substitutions

Boneless skinless chicken thighs may be substituted for boneless skinless chicken breasts.

Nutritional values may change if you choose to substitute another chicken product. If substituting frozen chicken for this recipe, thaw before cooking. If substituting fresh whole boneless skinless chicken breasts, cut the whole breast in half before preparing.

This Just 5 Challenge finalist recipe is the creation of Patricia F. of Langley WA. A variation of traditional basil pesto, this recipe uses fresh mint leaves instead for a fresh and full summery flavor.

Prep Time: 15 minutes

Cook Time: 18 minutes

Yield: 4 servings

Ingredients

  • 1/4 cup + 2 tablespoons olive oil
  • 4 (about 24 ounces) Just BARE® Hand-Trimmed Boneless Skinless Chicken Breasts
  • Coarse salt and freshly ground pepper to taste
  • 1 cup packed fresh mint leaves
  • 1 medium clove garlic, halved
  • 1/4 cup (1 ounce) grated Parmesan cheese

Directions

  1. Heat oven to 375°F. Line a rimmed baking sheet with foil. Brush chicken with 2 tablespoons oil; season with salt and pepper. Bake about 18 minutes or until no longer pink in center.
  2. Meanwhile, place mint, garlic, and cheese in food processor. Pulse a few times to chop ingredients. Then with motor running, slowly pour in remaining ¼ cup oil until mixture is well blended. Season with salt and pepper.
  3. Serve chicken with a dollop of pesto.

Nutritional Information

PER SERVING • Calories 380 • % Calories from Fat 56 % • Total Fat 24 g • Saturated Fat 4 g • Trans Fat 0 g • Cholesterol 110 mg • Sodium 180 mg • Total Carbohydrate 1 g • Dietary Fiber 1 g • Sugars 0 g • Protein 43 g • % DAILY VALUE • Vitamin A 7 % • Vitamin C 4 % • Calcium 12 % • Iron 9 % • DIETARY EXCHANGES • Lean Meat 6 • Fat 1

Tips

For a golden brown crust on the chicken breast, sear the first side in an oven-safe skillet over high heat, then turn the chicken over. Transfer the pan to a 400°F oven for about 8 minutes or until no longer pink in center.

Substitutions

Boneless skinless chicken thighs may be substituted for boneless skinless chicken breasts.

Nutritional values may change if you choose to substitute another chicken product. If substituting frozen chicken for this recipe, thaw before cooking. If substituting fresh whole boneless skinless chicken breasts, cut the whole breast in half before preparing.

Garlic-Mint Pesto Chicken

This Just 5 Challenge finalist recipe is the creation of Patricia F. of Langley WA. A variation of traditional basil pesto, this recipe uses fresh mint leaves instead for a fresh and full summery flavor.

Prep Time: 15 minutes

Cook Time: 18 minutes

Yield: 4 servings

Ingredients

  • 1/4 cup + 2 tablespoons olive oil
  • 4 (about 24 ounces) Just BARE® Hand-Trimmed Boneless Skinless Chicken Breasts
  • Coarse salt and freshly ground pepper to taste
  • 1 cup packed fresh mint leaves
  • 1 medium clove garlic, halved
  • 1/4 cup (1 ounce) grated Parmesan cheese

Directions

  1. Heat oven to 375°F. Line a rimmed baking sheet with foil. Brush chicken with 2 tablespoons oil; season with salt and pepper. Bake about 18 minutes or until no longer pink in center.
  2. Meanwhile, place mint, garlic, and cheese in food processor. Pulse a few times to chop ingredients. Then with motor running, slowly pour in remaining ¼ cup oil until mixture is well blended. Season with salt and pepper.
  3. Serve chicken with a dollop of pesto.

Nutritional Information

PER SERVING • Calories 380 • % Calories from Fat 56 % • Total Fat 24 g • Saturated Fat 4 g • Trans Fat 0 g • Cholesterol 110 mg • Sodium 180 mg • Total Carbohydrate 1 g • Dietary Fiber 1 g • Sugars 0 g • Protein 43 g • % DAILY VALUE • Vitamin A 7 % • Vitamin C 4 % • Calcium 12 % • Iron 9 % • DIETARY EXCHANGES • Lean Meat 6 • Fat 1

Tips

For a golden brown crust on the chicken breast, sear the first side in an oven-safe skillet over high heat, then turn the chicken over. Transfer the pan to a 400°F oven for about 8 minutes or until no longer pink in center.

Substitutions

Boneless skinless chicken thighs may be substituted for boneless skinless chicken breasts.

Nutritional values may change if you choose to substitute another chicken product. If substituting frozen chicken for this recipe, thaw before cooking. If substituting fresh whole boneless skinless chicken breasts, cut the whole breast in half before preparing.

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Grecian Red Pepper Salsa-Topped Chicken Breasts
Main ingredients & directions nutritional information tips & tricks
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Grecian Red Pepper Salsa-Topped Chicken Breasts

A finalist in the 2012 Just BARE Just 5 Cooking Challenge, this recipe comes from Debbie R. of Clearwater, FL. Greek in inspiration, the chunky sauce topping this chicken makes good use of jarred roasted bell peppers, salty feta cheese, and briny olives.

Prep Time: 15 minutes

Cook Time: 10 minutes

Yield: 4 servings

Grecian Red Pepper Salsa-Topped Chicken Breasts

Ingredients

  • 1 cup (12 ounces) jarred roasted red bell peppers, drained
  • 2 tablespoons olive or canola oil
  • 4 (about 24 ounces) Just BARE® Hand-Trimmed Boneless Skinless Chicken Breasts
  • Coarse salt and freshly ground pepper to taste
  • 1/2 cup sliced pitted Kalamata olives
  • 1/2 cup (2 ounces) crumbled feta cheese
  • 2 tablespoons thinly sliced fresh basil

Directions

  1. Place red peppers in blender container; process until smooth. Set aside.
  2. Heat oil in large nonstick skillet over medium heat. Season chicken with salt and pepper. Sauté 8 to 10 minutes, turning once, or until golden brown and no longer pink in center. Remove from skillet; keep warm.
  3. Reduce heat under skillet to medium-low; stir in puréed red peppers and olives. Cook and stir about 1 minute or until heated through.
  4. Serve chicken topped with red pepper sauce, cheese, and basil.

Grecian Red Pepper Salsa-Topped Chicken Breasts

Nutritional Information

PER SERVING • Calories 290 • % Calories from Fat 41 % • Total Fat 13 g • Saturated Fat 4 g • Trans Fat 0 g • Cholesterol 120 mg • Sodium 445 mg • Total Carbohydrate 4 g • Dietary Fiber 1 g • Sugars 2 g • Protein 43 g • % DAILY VALUE • Vitamin A 25 % • Vitamin C 97 % • Calcium 11 % • Iron 11 % • DIETARY EXCHANGES • Vegetable 1 • Lean Meat 6

Grecian Red Pepper Salsa-Topped Chicken Breasts

Tips

Serve with orzo (rosamarina) pasta or a bulgur wheat pilaf, a baby spinach and cucumber salad, and wedges of fresh lemon.

Substitutions

Just BARE® Boneless Skinless Chicken Thighs may be substituted for Just BARE® Boneless Skinless Chicken Breasts.

Nutritional values may change if you choose to substitute another chicken product. If substituting frozen chicken for this recipe, thaw before cooking. If substituting fresh whole boneless skinless chicken breasts, cut the whole breast in half before preparing.

A finalist in the 2012 Just BARE Just 5 Cooking Challenge, this recipe comes from Debbie R. of Clearwater, FL. Greek in inspiration, the chunky sauce topping this chicken makes good use of jarred roasted bell peppers, salty feta cheese, and briny olives.

Prep Time: 15 minutes

Cook Time: 10 minutes

Yield: 4 servings

Ingredients

  • 1 cup (12 ounces) jarred roasted red bell peppers, drained
  • 2 tablespoons olive or canola oil
  • 4 (about 24 ounces) Just BARE® Hand-Trimmed Boneless Skinless Chicken Breasts
  • Coarse salt and freshly ground pepper to taste
  • 1/2 cup sliced pitted Kalamata olives
  • 1/2 cup (2 ounces) crumbled feta cheese
  • 2 tablespoons thinly sliced fresh basil

Directions

  1. Place red peppers in blender container; process until smooth. Set aside.
  2. Heat oil in large nonstick skillet over medium heat. Season chicken with salt and pepper. Sauté 8 to 10 minutes, turning once, or until golden brown and no longer pink in center. Remove from skillet; keep warm.
  3. Reduce heat under skillet to medium-low; stir in puréed red peppers and olives. Cook and stir about 1 minute or until heated through.
  4. Serve chicken topped with red pepper sauce, cheese, and basil.

Nutritional Information

PER SERVING • Calories 290 • % Calories from Fat 41 % • Total Fat 13 g • Saturated Fat 4 g • Trans Fat 0 g • Cholesterol 120 mg • Sodium 445 mg • Total Carbohydrate 4 g • Dietary Fiber 1 g • Sugars 2 g • Protein 43 g • % DAILY VALUE • Vitamin A 25 % • Vitamin C 97 % • Calcium 11 % • Iron 11 % • DIETARY EXCHANGES • Vegetable 1 • Lean Meat 6

Tips

Serve with orzo (rosamarina) pasta or a bulgur wheat pilaf, a baby spinach and cucumber salad, and wedges of fresh lemon.

Substitutions

Just BARE® Boneless Skinless Chicken Thighs may be substituted for Just BARE® Boneless Skinless Chicken Breasts.

Nutritional values may change if you choose to substitute another chicken product. If substituting frozen chicken for this recipe, thaw before cooking. If substituting fresh whole boneless skinless chicken breasts, cut the whole breast in half before preparing.

Grecian Red Pepper Salsa-Topped Chicken Breasts

A finalist in the 2012 Just BARE Just 5 Cooking Challenge, this recipe comes from Debbie R. of Clearwater, FL. Greek in inspiration, the chunky sauce topping this chicken makes good use of jarred roasted bell peppers, salty feta cheese, and briny olives.

Prep Time: 15 minutes

Cook Time: 10 minutes

Yield: 4 servings

Ingredients

  • 1 cup (12 ounces) jarred roasted red bell peppers, drained
  • 2 tablespoons olive or canola oil
  • 4 (about 24 ounces) Just BARE® Hand-Trimmed Boneless Skinless Chicken Breasts
  • Coarse salt and freshly ground pepper to taste
  • 1/2 cup sliced pitted Kalamata olives
  • 1/2 cup (2 ounces) crumbled feta cheese
  • 2 tablespoons thinly sliced fresh basil

Directions

  1. Place red peppers in blender container; process until smooth. Set aside.
  2. Heat oil in large nonstick skillet over medium heat. Season chicken with salt and pepper. Sauté 8 to 10 minutes, turning once, or until golden brown and no longer pink in center. Remove from skillet; keep warm.
  3. Reduce heat under skillet to medium-low; stir in puréed red peppers and olives. Cook and stir about 1 minute or until heated through.
  4. Serve chicken topped with red pepper sauce, cheese, and basil.

Nutritional Information

PER SERVING • Calories 290 • % Calories from Fat 41 % • Total Fat 13 g • Saturated Fat 4 g • Trans Fat 0 g • Cholesterol 120 mg • Sodium 445 mg • Total Carbohydrate 4 g • Dietary Fiber 1 g • Sugars 2 g • Protein 43 g • % DAILY VALUE • Vitamin A 25 % • Vitamin C 97 % • Calcium 11 % • Iron 11 % • DIETARY EXCHANGES • Vegetable 1 • Lean Meat 6

Tips

Serve with orzo (rosamarina) pasta or a bulgur wheat pilaf, a baby spinach and cucumber salad, and wedges of fresh lemon.

Substitutions

Just BARE® Boneless Skinless Chicken Thighs may be substituted for Just BARE® Boneless Skinless Chicken Breasts.

Nutritional values may change if you choose to substitute another chicken product. If substituting frozen chicken for this recipe, thaw before cooking. If substituting fresh whole boneless skinless chicken breasts, cut the whole breast in half before preparing.

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Grilled Chicken with Sage-Infused Quinoa & Harvest Vegetable Bake
ingredients & directions nutritional information Main tips & tricks
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Grilled Chicken with Sage-Infused Quinoa & Harvest Vegetable Bake

Just 5 Cooking Challenge finalist Colleen D. of Kansas City, MO captures the flavors of fall in this protein-rich grilled chicken recipe.

Prep Time: 20 minutes

Cook Time: 40 minutes

Yield: 4 servings

Grilled Chicken with Sage-Infused Quinoa & Harvest Vegetable Bake

Ingredients

  • 3 tablespoons butter
  • 1 large (about 1-1/2 pounds) butternut squash, peeled, cut into 1-inch pieces
  • 25 small fresh sage leaves, thinly sliced
  • 4 small sweet-tart apples, cored, peeled, cut into 1-inch pieces
  • 1 cup uncooked quinoa
  • 4 (about 24 ounces) Just BARE® Hand-Trimmed Boneless Skinless Chicken Breasts
  • 1 tablespoon olive oil
  • Coarse salt and freshly ground pepper to taste

Directions

  1. Heat oven to 350°F. Line a rimmed baking sheet with parchment or foil. Melt 2 tablespoons butter; toss with squash and 3 tablespoons sage. Place on baking sheet in single layer; bake 15 minutes.
  2. Stir apple chunks into squash; bake 25 minutes longer or until mixture is tender.
  3. Meanwhile, heat grill to medium-high heat. Melt remaining 1 tablespoon butter in medium saucepan. Add quinoa and remaining sage; cook and stir 2 minutes. Stir in 1-1/2 cups water. Cover; simmer about 15 minutes or until quinoa is tender.
  4. Rub chicken with oil and season with salt and pepper. Grill about 10 minutes, turning once, or until no longer pink in center.
  5. Serve chicken over quinoa, with baked squash and apples alongside.

Grilled Chicken with Sage-Infused Quinoa & Harvest Vegetable Bake

Nutritional Information

PER SERVING • Calories 540 • % Calories from Fat 27 % • Total Fat 17 g • Saturated Fat 7 g • Trans Fat 0 g • Cholesterol 130 mg • Sodium 150 mg • Total Carbohydrate 57 g • Dietary Fiber 8 g • Sugars 18 g • Protein 48 g • % DAILY VALUE • Vitamin A 288 % • Vitamin C 41 % • Calcium 10 % • Iron 23 % • DIETARY EXCHANGES • Fruit 1 • Starch/Bread 3 • Lean Meat 5 1/2

Grilled Chicken with Sage-Infused Quinoa & Harvest Vegetable Bake

Tips

Sage is a hearty herb that dries well and maintains its distinctive flavor. It’s the main ingredient in dry poultry herb blends because it pairs so well with chicken, turkey, and game birds. In a pinch you can substitute crumbled dried sage for the fresh leaves in this recipe, using about one-third the amount of fresh sage.

Substitutions

Boneless skinless chicken thighs or a cut-up whole chicken may be substituted for boneless skinless chicken breasts.

Nutritional values may change if you choose to substitute another chicken product. If substituting frozen chicken for this recipe, thaw before cooking. If substituting fresh whole boneless skinless chicken breasts, cut the whole breast in half before preparing.

Just 5 Cooking Challenge finalist Colleen D. of Kansas City, MO captures the flavors of fall in this protein-rich grilled chicken recipe.

Prep Time: 20 minutes

Cook Time: 40 minutes

Yield: 4 servings

Ingredients

  • 3 tablespoons butter
  • 1 large (about 1-1/2 pounds) butternut squash, peeled, cut into 1-inch pieces
  • 25 small fresh sage leaves, thinly sliced
  • 4 small sweet-tart apples, cored, peeled, cut into 1-inch pieces
  • 1 cup uncooked quinoa
  • 4 (about 24 ounces) Just BARE® Hand-Trimmed Boneless Skinless Chicken Breasts
  • 1 tablespoon olive oil
  • Coarse salt and freshly ground pepper to taste

Directions

  1. Heat oven to 350°F. Line a rimmed baking sheet with parchment or foil. Melt 2 tablespoons butter; toss with squash and 3 tablespoons sage. Place on baking sheet in single layer; bake 15 minutes.
  2. Stir apple chunks into squash; bake 25 minutes longer or until mixture is tender.
  3. Meanwhile, heat grill to medium-high heat. Melt remaining 1 tablespoon butter in medium saucepan. Add quinoa and remaining sage; cook and stir 2 minutes. Stir in 1-1/2 cups water. Cover; simmer about 15 minutes or until quinoa is tender.
  4. Rub chicken with oil and season with salt and pepper. Grill about 10 minutes, turning once, or until no longer pink in center.
  5. Serve chicken over quinoa, with baked squash and apples alongside.

Nutritional Information

PER SERVING • Calories 540 • % Calories from Fat 27 % • Total Fat 17 g • Saturated Fat 7 g • Trans Fat 0 g • Cholesterol 130 mg • Sodium 150 mg • Total Carbohydrate 57 g • Dietary Fiber 8 g • Sugars 18 g • Protein 48 g • % DAILY VALUE • Vitamin A 288 % • Vitamin C 41 % • Calcium 10 % • Iron 23 % • DIETARY EXCHANGES • Fruit 1 • Starch/Bread 3 • Lean Meat 5 1/2

Tips

Sage is a hearty herb that dries well and maintains its distinctive flavor. It’s the main ingredient in dry poultry herb blends because it pairs so well with chicken, turkey, and game birds. In a pinch you can substitute crumbled dried sage for the fresh leaves in this recipe, using about one-third the amount of fresh sage.

Substitutions

Boneless skinless chicken thighs or a cut-up whole chicken may be substituted for boneless skinless chicken breasts.

Nutritional values may change if you choose to substitute another chicken product. If substituting frozen chicken for this recipe, thaw before cooking. If substituting fresh whole boneless skinless chicken breasts, cut the whole breast in half before preparing.

Grilled Chicken with Sage-Infused Quinoa & Harvest Vegetable Bake

Just 5 Cooking Challenge finalist Colleen D. of Kansas City, MO captures the flavors of fall in this protein-rich grilled chicken recipe.

Prep Time: 20 minutes

Cook Time: 40 minutes

Yield: 4 servings

Ingredients

  • 3 tablespoons butter
  • 1 large (about 1-1/2 pounds) butternut squash, peeled, cut into 1-inch pieces
  • 25 small fresh sage leaves, thinly sliced
  • 4 small sweet-tart apples, cored, peeled, cut into 1-inch pieces
  • 1 cup uncooked quinoa
  • 4 (about 24 ounces) Just BARE® Hand-Trimmed Boneless Skinless Chicken Breasts
  • 1 tablespoon olive oil
  • Coarse salt and freshly ground pepper to taste

Directions

  1. Heat oven to 350°F. Line a rimmed baking sheet with parchment or foil. Melt 2 tablespoons butter; toss with squash and 3 tablespoons sage. Place on baking sheet in single layer; bake 15 minutes.
  2. Stir apple chunks into squash; bake 25 minutes longer or until mixture is tender.
  3. Meanwhile, heat grill to medium-high heat. Melt remaining 1 tablespoon butter in medium saucepan. Add quinoa and remaining sage; cook and stir 2 minutes. Stir in 1-1/2 cups water. Cover; simmer about 15 minutes or until quinoa is tender.
  4. Rub chicken with oil and season with salt and pepper. Grill about 10 minutes, turning once, or until no longer pink in center.
  5. Serve chicken over quinoa, with baked squash and apples alongside.

Nutritional Information

PER SERVING • Calories 540 • % Calories from Fat 27 % • Total Fat 17 g • Saturated Fat 7 g • Trans Fat 0 g • Cholesterol 130 mg • Sodium 150 mg • Total Carbohydrate 57 g • Dietary Fiber 8 g • Sugars 18 g • Protein 48 g • % DAILY VALUE • Vitamin A 288 % • Vitamin C 41 % • Calcium 10 % • Iron 23 % • DIETARY EXCHANGES • Fruit 1 • Starch/Bread 3 • Lean Meat 5 1/2

Tips

Sage is a hearty herb that dries well and maintains its distinctive flavor. It’s the main ingredient in dry poultry herb blends because it pairs so well with chicken, turkey, and game birds. In a pinch you can substitute crumbled dried sage for the fresh leaves in this recipe, using about one-third the amount of fresh sage.

Substitutions

Boneless skinless chicken thighs or a cut-up whole chicken may be substituted for boneless skinless chicken breasts.

Nutritional values may change if you choose to substitute another chicken product. If substituting frozen chicken for this recipe, thaw before cooking. If substituting fresh whole boneless skinless chicken breasts, cut the whole breast in half before preparing.

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Pan-Fried Orange Chicken with Fennel & Onion Salad
Main ingredients & directions nutritional information tips & tricks
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Pan-Fried Orange Chicken with Fennel & Onion Salad

This 5-ingredient recipe was created by Pamela Vachon and was selected as a finalist in the 2012 Just BARE Just 5 Cooking Challenge.

Prep Time: 20 minutes

Cook Time: 15 minutes

Yield: 5 servings

Pan-Fried Orange Chicken with Fennel & Onion Salad

Ingredients

  • 2 medium fennel bulbs, thinly sliced, some fronds reserved
  • 1 small red onion, thinly sliced
  • 1/2 cup fine dry breadcrumbs
  • 3 medium oranges
  • 1/4 cup olive oil
  • Coarse salt and freshly ground pepper to taste
  • 5 to 8 (20 ounces) Just BARE® Hand-Trimmed Boneless Skinless Chicken Thighs

Directions

  1. Mix fennel and onion in medium bowl. Place breadcrumbs in shallow dish.
  2. Grate zest from 1 orange; stir into breadcrumbs. Juice that orange plus one more (for about 1/2 cup); mix with 2 tablespoons oil. Season with salt and pepper. Pour half of dressing over fennel mixture; toss to coat. Reserve remaining dressing.
  3. Heat remaining 2 tablespoons oil in large skillet over medium-high heat. Season chicken with salt and pepper; dredge in breadcrumb mixture until well coated.
  4. Place chicken in hot skillet; cook about 12 minutes, turning once, until golden brown and no longer pink in center. Remove from heat, cover and let stand 2 minutes.
  5. Meanwhile, peel remaining orange and thinly slice. Arrange fennel mixture and orange slices on plates. Top with sliced chicken; garnish with fennel fronds and drizzle with dressing.

Pan-Fried Orange Chicken with Fennel & Onion Salad

Nutritional Information

PER SERVING • Calories 385 • % Calories from Fat 46 % • Total Fat 20 g • Saturated Fat 4 g • Trans Fat 0 g • Cholesterol 100 mg • Sodium 215 mg • Total Carbohydrate 23 g • Dietary Fiber 5 g • Sugars 11 g • Protein 24 g • % DAILY VALUE • Vitamin A 7 % • Vitamin C 79 % • Calcium 12 % • Iron 14 % • DIETARY EXCHANGES • Fruit 1/2 • Starch/Bread 1/2 • Vegetable 2 • Lean Meat 3 • Fat 2

Pan-Fried Orange Chicken with Fennel & Onion Salad

Tips

Pamela V. of Astoria, NY was selected as a finalist in the 2012 Just 5 Cooking Challenge for creating this bright and zesty dish with chicken served atop a zippy salad of fennel and red onion with an orange vinaigrette.

Substitutions

Just BARE® Boneless Skinless Chicken Breasts or Just BARE® Boneless Skinless Chicken Breast Tenders may be substituted for Just BARE® Boneless Skinless Chicken Thighs.

Nutritional values may change if you choose to substitute another chicken product. If substituting frozen chicken for this recipe, thaw before cooking.

This 5-ingredient recipe was created by Pamela Vachon and was selected as a finalist in the 2012 Just BARE Just 5 Cooking Challenge.

Prep Time: 20 minutes

Cook Time: 15 minutes

Yield: 5 servings

Ingredients

  • 2 medium fennel bulbs, thinly sliced, some fronds reserved
  • 1 small red onion, thinly sliced
  • 1/2 cup fine dry breadcrumbs
  • 3 medium oranges
  • 1/4 cup olive oil
  • Coarse salt and freshly ground pepper to taste
  • 5 to 8 (20 ounces) Just BARE® Hand-Trimmed Boneless Skinless Chicken Thighs

Directions

  1. Mix fennel and onion in medium bowl. Place breadcrumbs in shallow dish.
  2. Grate zest from 1 orange; stir into breadcrumbs. Juice that orange plus one more (for about 1/2 cup); mix with 2 tablespoons oil. Season with salt and pepper. Pour half of dressing over fennel mixture; toss to coat. Reserve remaining dressing.
  3. Heat remaining 2 tablespoons oil in large skillet over medium-high heat. Season chicken with salt and pepper; dredge in breadcrumb mixture until well coated.
  4. Place chicken in hot skillet; cook about 12 minutes, turning once, until golden brown and no longer pink in center. Remove from heat, cover and let stand 2 minutes.
  5. Meanwhile, peel remaining orange and thinly slice. Arrange fennel mixture and orange slices on plates. Top with sliced chicken; garnish with fennel fronds and drizzle with dressing.

Nutritional Information

PER SERVING • Calories 385 • % Calories from Fat 46 % • Total Fat 20 g • Saturated Fat 4 g • Trans Fat 0 g • Cholesterol 100 mg • Sodium 215 mg • Total Carbohydrate 23 g • Dietary Fiber 5 g • Sugars 11 g • Protein 24 g • % DAILY VALUE • Vitamin A 7 % • Vitamin C 79 % • Calcium 12 % • Iron 14 % • DIETARY EXCHANGES • Fruit 1/2 • Starch/Bread 1/2 • Vegetable 2 • Lean Meat 3 • Fat 2

Tips

Pamela V. of Astoria, NY was selected as a finalist in the 2012 Just 5 Cooking Challenge for creating this bright and zesty dish with chicken served atop a zippy salad of fennel and red onion with an orange vinaigrette.

Substitutions

Just BARE® Boneless Skinless Chicken Breasts or Just BARE® Boneless Skinless Chicken Breast Tenders may be substituted for Just BARE® Boneless Skinless Chicken Thighs.

Nutritional values may change if you choose to substitute another chicken product. If substituting frozen chicken for this recipe, thaw before cooking.

Pan-Fried Orange Chicken with Fennel & Onion Salad

This 5-ingredient recipe was created by Pamela Vachon and was selected as a finalist in the 2012 Just BARE Just 5 Cooking Challenge.

Prep Time: 20 minutes

Cook Time: 15 minutes

Yield: 5 servings

Ingredients

  • 2 medium fennel bulbs, thinly sliced, some fronds reserved
  • 1 small red onion, thinly sliced
  • 1/2 cup fine dry breadcrumbs
  • 3 medium oranges
  • 1/4 cup olive oil
  • Coarse salt and freshly ground pepper to taste
  • 5 to 8 (20 ounces) Just BARE® Hand-Trimmed Boneless Skinless Chicken Thighs

Directions

  1. Mix fennel and onion in medium bowl. Place breadcrumbs in shallow dish.
  2. Grate zest from 1 orange; stir into breadcrumbs. Juice that orange plus one more (for about 1/2 cup); mix with 2 tablespoons oil. Season with salt and pepper. Pour half of dressing over fennel mixture; toss to coat. Reserve remaining dressing.
  3. Heat remaining 2 tablespoons oil in large skillet over medium-high heat. Season chicken with salt and pepper; dredge in breadcrumb mixture until well coated.
  4. Place chicken in hot skillet; cook about 12 minutes, turning once, until golden brown and no longer pink in center. Remove from heat, cover and let stand 2 minutes.
  5. Meanwhile, peel remaining orange and thinly slice. Arrange fennel mixture and orange slices on plates. Top with sliced chicken; garnish with fennel fronds and drizzle with dressing.

Nutritional Information

PER SERVING • Calories 385 • % Calories from Fat 46 % • Total Fat 20 g • Saturated Fat 4 g • Trans Fat 0 g • Cholesterol 100 mg • Sodium 215 mg • Total Carbohydrate 23 g • Dietary Fiber 5 g • Sugars 11 g • Protein 24 g • % DAILY VALUE • Vitamin A 7 % • Vitamin C 79 % • Calcium 12 % • Iron 14 % • DIETARY EXCHANGES • Fruit 1/2 • Starch/Bread 1/2 • Vegetable 2 • Lean Meat 3 • Fat 2

Tips

Pamela V. of Astoria, NY was selected as a finalist in the 2012 Just 5 Cooking Challenge for creating this bright and zesty dish with chicken served atop a zippy salad of fennel and red onion with an orange vinaigrette.

Substitutions

Just BARE® Boneless Skinless Chicken Breasts or Just BARE® Boneless Skinless Chicken Breast Tenders may be substituted for Just BARE® Boneless Skinless Chicken Thighs.

Nutritional values may change if you choose to substitute another chicken product. If substituting frozen chicken for this recipe, thaw before cooking.

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Pan-Seared Chicken with Mushrooms in Creamy Port Sauce
ingredients & directions nutritional information Main tips & tricks
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Pan-Seared Chicken with Mushrooms in Creamy Port Sauce

This Just 5 Challenge finalist recipe is the creation of Pamela E. of Phoenix, AZ. A cozy dish, full of rich flavors, this recipe is perfect for a weeknight dinner or for entertaining.

Prep Time: 10 minutes

Cook Time: 25 minutes

Yield: 4 servings

Pan-Seared Chicken with Mushrooms in Creamy Port Sauce

Ingredients

  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 5 to 8 (20 ounces) Just BARE® Hand-Trimmed Boneless Skinless Chicken Thighs
  • Coarse salt and freshly ground pepper to taste
  • 3 cups sliced fresh mushrooms
  • 1/2 cup finely chopped shallots
  • 1/2 cup ruby port
  • 1/4 cup heavy cream

Directions

  1. Heat oil and butter in large deep skillet over medium-high heat. Season chicken with salt and pepper. Sauté 10 minutes, turning once. Remove from pan to a plate; set aside.
  2. Add mushrooms to skillet; sauté about 5 to 8 minutes until browned. Stir in shallots; cook and stir 3 minutes.
  3. Reduce heat to medium-low; pour in port to deglaze the pan. Simmer 1 minute; stir in cream and season with salt and pepper.
  4. Return chicken to pan; cover and cook about 5 minutes longer or until no longer pink in center. Serve chicken with mushrooms and sauce.

Pan-Seared Chicken with Mushrooms in Creamy Port Sauce

Nutritional Information

PER SERVING • Calories 370 • % Calories from Fat 51 % • Total Fat 21 g • Saturated Fat 9 g • Trans Fat 1 g • Cholesterol 150 mg • Sodium 145 mg • Total Carbohydrate 9 g • Dietary Fiber 1 g • Sugars 5 g • Protein 29 g • % DAILY VALUE • Vitamin A 11 % • Vitamin C 5 % • Calcium 5 % • Iron 13 % • DIETARY EXCHANGES • Vegetable 1 • Lean Meat 4 • Fat 2

Pan-Seared Chicken with Mushrooms in Creamy Port Sauce

Tips

Serve this rich dish with steamed green beans garnished with lemon wedges, or mixed baby greens tossed with a light vinaigrette.

Substitutions

Just BARE® Boneless Skinless Chicken Breasts may be substituted for Just BARE® Boneless Skinless Chicken Thighs.

Nutritional values may change if you choose to substitute another chicken product. If substituting frozen chicken for this recipe, thaw before cooking.

This Just 5 Challenge finalist recipe is the creation of Pamela E. of Phoenix, AZ. A cozy dish, full of rich flavors, this recipe is perfect for a weeknight dinner or for entertaining.

Prep Time: 10 minutes

Cook Time: 25 minutes

Yield: 4 servings

Ingredients

  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 5 to 8 (20 ounces) Just BARE® Hand-Trimmed Boneless Skinless Chicken Thighs
  • Coarse salt and freshly ground pepper to taste
  • 3 cups sliced fresh mushrooms
  • 1/2 cup finely chopped shallots
  • 1/2 cup ruby port
  • 1/4 cup heavy cream

Directions

  1. Heat oil and butter in large deep skillet over medium-high heat. Season chicken with salt and pepper. Sauté 10 minutes, turning once. Remove from pan to a plate; set aside.
  2. Add mushrooms to skillet; sauté about 5 to 8 minutes until browned. Stir in shallots; cook and stir 3 minutes.
  3. Reduce heat to medium-low; pour in port to deglaze the pan. Simmer 1 minute; stir in cream and season with salt and pepper.
  4. Return chicken to pan; cover and cook about 5 minutes longer or until no longer pink in center. Serve chicken with mushrooms and sauce.

Nutritional Information

PER SERVING • Calories 370 • % Calories from Fat 51 % • Total Fat 21 g • Saturated Fat 9 g • Trans Fat 1 g • Cholesterol 150 mg • Sodium 145 mg • Total Carbohydrate 9 g • Dietary Fiber 1 g • Sugars 5 g • Protein 29 g • % DAILY VALUE • Vitamin A 11 % • Vitamin C 5 % • Calcium 5 % • Iron 13 % • DIETARY EXCHANGES • Vegetable 1 • Lean Meat 4 • Fat 2

Tips

Serve this rich dish with steamed green beans garnished with lemon wedges, or mixed baby greens tossed with a light vinaigrette.

Substitutions

Just BARE® Boneless Skinless Chicken Breasts may be substituted for Just BARE® Boneless Skinless Chicken Thighs.

Nutritional values may change if you choose to substitute another chicken product. If substituting frozen chicken for this recipe, thaw before cooking.

Pan-Seared Chicken with Mushrooms in Creamy Port Sauce

This Just 5 Challenge finalist recipe is the creation of Pamela E. of Phoenix, AZ. A cozy dish, full of rich flavors, this recipe is perfect for a weeknight dinner or for entertaining.

Prep Time: 10 minutes

Cook Time: 25 minutes

Yield: 4 servings

Ingredients

  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 5 to 8 (20 ounces) Just BARE® Hand-Trimmed Boneless Skinless Chicken Thighs
  • Coarse salt and freshly ground pepper to taste
  • 3 cups sliced fresh mushrooms
  • 1/2 cup finely chopped shallots
  • 1/2 cup ruby port
  • 1/4 cup heavy cream

Directions

  1. Heat oil and butter in large deep skillet over medium-high heat. Season chicken with salt and pepper. Sauté 10 minutes, turning once. Remove from pan to a plate; set aside.
  2. Add mushrooms to skillet; sauté about 5 to 8 minutes until browned. Stir in shallots; cook and stir 3 minutes.
  3. Reduce heat to medium-low; pour in port to deglaze the pan. Simmer 1 minute; stir in cream and season with salt and pepper.
  4. Return chicken to pan; cover and cook about 5 minutes longer or until no longer pink in center. Serve chicken with mushrooms and sauce.

Nutritional Information

PER SERVING • Calories 370 • % Calories from Fat 51 % • Total Fat 21 g • Saturated Fat 9 g • Trans Fat 1 g • Cholesterol 150 mg • Sodium 145 mg • Total Carbohydrate 9 g • Dietary Fiber 1 g • Sugars 5 g • Protein 29 g • % DAILY VALUE • Vitamin A 11 % • Vitamin C 5 % • Calcium 5 % • Iron 13 % • DIETARY EXCHANGES • Vegetable 1 • Lean Meat 4 • Fat 2

Tips

Serve this rich dish with steamed green beans garnished with lemon wedges, or mixed baby greens tossed with a light vinaigrette.

Substitutions

Just BARE® Boneless Skinless Chicken Breasts may be substituted for Just BARE® Boneless Skinless Chicken Thighs.

Nutritional values may change if you choose to substitute another chicken product. If substituting frozen chicken for this recipe, thaw before cooking.

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Roasted Grape & Gorgonzola Stuffed Chicken with Balsamic Reduction
Main ingredients & directions nutritional information tips & tricks
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Roasted Grape & Gorgonzola Stuffed Chicken with Balsamic Reduction

Just 5 Cooking Challenge finalist Cathi I. of New York, NY captures the flavors of a Tuscan fruit and cheese plate, baked in a juicy chicken breast and dressed with a bed of peppery arugula and roasted grape salad.

Prep Time: 20 minutes

Cook Time: 30 minutes

Yield: 4 servings

Roasted Grape & Gorgonzola Stuffed Chicken with Balsamic Reduction

Ingredients

  • 1 pound small seedless red grapes
  • 3/4 cup crumbled Gorgonzola cheese
  • 4 (about 24 ounces) Just BARE® Hand-Trimmed Boneless Skinless Chicken Breasts
  • 3 tablespoons olive oil
  • Coarse salt and freshly ground pepper to taste
  • 1 cup + 1 tablespoon balsamic vinegar
  • 4 cups baby arugula leaves

Directions

  1. Heat oven to 400°F. Line a rimmed baking sheet with parchment or foil. Quarter enough grapes to equal a scant 1 cup; mix with cheese. Snip remaining grapes into small clusters; set aside.
  2. Cut a 4-inch-long, deep pocket in each chicken breast. Stuff evenly with grape-cheese mixture. Secure pockets with toothpicks.
  3. Place chicken and grape clusters on baking sheet. Brush chicken with 2 tablespoons oil; season with salt and pepper. Bake about 20 minutes.
  4. Meanwhile, simmer 1 cup balsamic vinegar in small saucepan over medium heat for about 4 minutes or until syrupy and reduced by half. Lightly brush some of the reduction over the chicken; bake 10 minutes longer or until no longer pink near center.
  5. Whisk remaining 1 tablespoon vinegar and 1 tablespoon oil with a dash of salt and pepper. Toss with arugula. Arrange greens on plates; top with chicken and grape clusters, drizzled with balsamic reduction.

Roasted Grape & Gorgonzola Stuffed Chicken with Balsamic Reduction

Nutritional Information

PER SERVING • Calories 475 • % Calories from Fat 34 % • Total Fat 18 g • Saturated Fat 6 g • Trans Fat 0 g • Cholesterol 120 mg • Sodium 390 mg • Total Carbohydrate 33 g • Dietary Fiber 1 g • Sugars 28 g • Protein 46 g • % DAILY VALUE • Vitamin A 15 % • Vitamin C 25 % • Calcium 19 % • Iron 14 % • DIETARY EXCHANGES • Fruit 1 1/2 • Other Carbohydrates 1/2 • Vegetable 1 • Lean Meat 6

Roasted Grape & Gorgonzola Stuffed Chicken with Balsamic Reduction

Tips

Roasted grapes, drizzled with a bit of reduced balsamic or honey, is a lovely appetizer served with a creamy blue cheese, and thickly sliced dense walnut bread.

Substitutions

Nutritional values may change if you choose to substitute another chicken product. If substituting frozen chicken for this recipe, thaw before cooking. If substituting fresh whole boneless skinless chicken breasts, cut the whole breast in half before preparing.

Just 5 Cooking Challenge finalist Cathi I. of New York, NY captures the flavors of a Tuscan fruit and cheese plate, baked in a juicy chicken breast and dressed with a bed of peppery arugula and roasted grape salad.

Prep Time: 20 minutes

Cook Time: 30 minutes

Yield: 4 servings

Ingredients

  • 1 pound small seedless red grapes
  • 3/4 cup crumbled Gorgonzola cheese
  • 4 (about 24 ounces) Just BARE® Hand-Trimmed Boneless Skinless Chicken Breasts
  • 3 tablespoons olive oil
  • Coarse salt and freshly ground pepper to taste
  • 1 cup + 1 tablespoon balsamic vinegar
  • 4 cups baby arugula leaves

Directions

  1. Heat oven to 400°F. Line a rimmed baking sheet with parchment or foil. Quarter enough grapes to equal a scant 1 cup; mix with cheese. Snip remaining grapes into small clusters; set aside.
  2. Cut a 4-inch-long, deep pocket in each chicken breast. Stuff evenly with grape-cheese mixture. Secure pockets with toothpicks.
  3. Place chicken and grape clusters on baking sheet. Brush chicken with 2 tablespoons oil; season with salt and pepper. Bake about 20 minutes.
  4. Meanwhile, simmer 1 cup balsamic vinegar in small saucepan over medium heat for about 4 minutes or until syrupy and reduced by half. Lightly brush some of the reduction over the chicken; bake 10 minutes longer or until no longer pink near center.
  5. Whisk remaining 1 tablespoon vinegar and 1 tablespoon oil with a dash of salt and pepper. Toss with arugula. Arrange greens on plates; top with chicken and grape clusters, drizzled with balsamic reduction.

Nutritional Information

PER SERVING • Calories 475 • % Calories from Fat 34 % • Total Fat 18 g • Saturated Fat 6 g • Trans Fat 0 g • Cholesterol 120 mg • Sodium 390 mg • Total Carbohydrate 33 g • Dietary Fiber 1 g • Sugars 28 g • Protein 46 g • % DAILY VALUE • Vitamin A 15 % • Vitamin C 25 % • Calcium 19 % • Iron 14 % • DIETARY EXCHANGES • Fruit 1 1/2 • Other Carbohydrates 1/2 • Vegetable 1 • Lean Meat 6

Tips

Roasted grapes, drizzled with a bit of reduced balsamic or honey, is a lovely appetizer served with a creamy blue cheese, and thickly sliced dense walnut bread.

Substitutions

Nutritional values may change if you choose to substitute another chicken product. If substituting frozen chicken for this recipe, thaw before cooking. If substituting fresh whole boneless skinless chicken breasts, cut the whole breast in half before preparing.

Roasted Grape & Gorgonzola Stuffed Chicken with Balsamic Reduction

Just 5 Cooking Challenge finalist Cathi I. of New York, NY captures the flavors of a Tuscan fruit and cheese plate, baked in a juicy chicken breast and dressed with a bed of peppery arugula and roasted grape salad.

Prep Time: 20 minutes

Cook Time: 30 minutes

Yield: 4 servings

Ingredients

  • 1 pound small seedless red grapes
  • 3/4 cup crumbled Gorgonzola cheese
  • 4 (about 24 ounces) Just BARE® Hand-Trimmed Boneless Skinless Chicken Breasts
  • 3 tablespoons olive oil
  • Coarse salt and freshly ground pepper to taste
  • 1 cup + 1 tablespoon balsamic vinegar
  • 4 cups baby arugula leaves

Directions

  1. Heat oven to 400°F. Line a rimmed baking sheet with parchment or foil. Quarter enough grapes to equal a scant 1 cup; mix with cheese. Snip remaining grapes into small clusters; set aside.
  2. Cut a 4-inch-long, deep pocket in each chicken breast. Stuff evenly with grape-cheese mixture. Secure pockets with toothpicks.
  3. Place chicken and grape clusters on baking sheet. Brush chicken with 2 tablespoons oil; season with salt and pepper. Bake about 20 minutes.
  4. Meanwhile, simmer 1 cup balsamic vinegar in small saucepan over medium heat for about 4 minutes or until syrupy and reduced by half. Lightly brush some of the reduction over the chicken; bake 10 minutes longer or until no longer pink near center.
  5. Whisk remaining 1 tablespoon vinegar and 1 tablespoon oil with a dash of salt and pepper. Toss with arugula. Arrange greens on plates; top with chicken and grape clusters, drizzled with balsamic reduction.

Nutritional Information

PER SERVING • Calories 475 • % Calories from Fat 34 % • Total Fat 18 g • Saturated Fat 6 g • Trans Fat 0 g • Cholesterol 120 mg • Sodium 390 mg • Total Carbohydrate 33 g • Dietary Fiber 1 g • Sugars 28 g • Protein 46 g • % DAILY VALUE • Vitamin A 15 % • Vitamin C 25 % • Calcium 19 % • Iron 14 % • DIETARY EXCHANGES • Fruit 1 1/2 • Other Carbohydrates 1/2 • Vegetable 1 • Lean Meat 6

Tips

Roasted grapes, drizzled with a bit of reduced balsamic or honey, is a lovely appetizer served with a creamy blue cheese, and thickly sliced dense walnut bread.

Substitutions

Nutritional values may change if you choose to substitute another chicken product. If substituting frozen chicken for this recipe, thaw before cooking. If substituting fresh whole boneless skinless chicken breasts, cut the whole breast in half before preparing.

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Roasted Rosemary Chicken Thighs with Honey Pecan Beets & Harvest Greens
ingredients & directions nutritional information Main tips & tricks
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Roasted Rosemary Chicken Thighs with Honey Pecan Beets & Harvest Greens

Anne L. of Hugo, MN was selected as a finalist in the 2012 Just 5 Cooking Challenge for creating this easy dinner with bright harvest flavors using highly nutritious and tasty beet greens.

Prep Time: 20 minutes

Cook Time: 25 minutes

Yield: 4 servings

Roasted Rosemary Chicken Thighs with Honey Pecan Beets & Harvest Greens

Ingredients

  • 1 bunch (about 1 pound) small beets, peeled, quartered, and leafy tops reserved
  • 3 tablespoons olive oil
  • 2 tablespoons honey
  • 1/4 cup coarsely chopped pecans
  • Coarse salt and freshly ground pepper to taste
  • 6 sprigs fresh rosemary
  • 2 tablespoons butter
  • 5 to 8 (20 ounces) Just BARE® Hand-Trimmed Boneless Skinless Chicken Thighs

Directions

  1. Heat oven to 400°F. Line a rimmed baking sheet with parchment paper. Place quartered beets, 1 tablespoon oil, honey, pecans, salt, and pepper in medium bowl; toss to coat. Pour mixture out onto half of baking sheet. Place in oven for 15 minutes.
  2. Pull leaves from 2 sprigs rosemary; finely chop. Heat 2 tablespoons butter, remaining 2 tablespoons oil, salt, and pepper in medium saucepan over medium heat until butter is melted. Stir in chopped rosemary.
  3. Pull baking sheet from oven; stir beets. Dip chicken into rosemary butter, coating it well. Place on baking sheet next to the beets. Return pan to oven; bake about 18 minutes or until chicken is no longer pink in center and beets are just tender.
  4. Meanwhile, rinse and coarsely chop beet leaves and cut stems into 1-inch pieces. Bring a large saucepan of salted water to a boil. Add stems; blanch for 1 minute. Add leaves; cook about 30 seconds. Drain in colander, season with salt and pepper.
  5. Serve chicken and beets on a bed of beet greens, garnished with remaining rosemary sprigs.

Roasted Rosemary Chicken Thighs with Honey Pecan Beets & Harvest Greens

Nutritional Information

PER SERVING • Calories 485 • % Calories from Fat 57 % • Total Fat 31 g • Saturated Fat 9 g • Trans Fat 0 g • Cholesterol 140 mg • Sodium 265 mg • Total Carbohydrate 18 g • Dietary Fiber 4 g • Sugars 14 g • Protein 29 g • % DAILY VALUE • Vitamin A 33 % • Vitamin C 17 % • Calcium 8 % • Iron 16 % • DIETARY EXCHANGES • Other Carbohydrates 1/2 • Starch/Bread 1/2 • Lean Meat 4 • Fat 4

Roasted Rosemary Chicken Thighs with Honey Pecan Beets & Harvest Greens

Tips

For a golden brown crust on the chicken thighs, sear the first side in an oven-safe skillet over high heat, then turn the chicken over. Transfer the pan to a 400°F oven for 10 to 12 minutes or until no longer pink in center.

Substitutions

Boneless skinless chicken breasts may be substituted for boneless skinless chicken thighs.

Nutritional values may change if you choose to substitute another chicken product. If substituting frozen chicken for this recipe, thaw before cooking.

Anne L. of Hugo, MN was selected as a finalist in the 2012 Just 5 Cooking Challenge for creating this easy dinner with bright harvest flavors using highly nutritious and tasty beet greens.

Prep Time: 20 minutes

Cook Time: 25 minutes

Yield: 4 servings

Ingredients

  • 1 bunch (about 1 pound) small beets, peeled, quartered, and leafy tops reserved
  • 3 tablespoons olive oil
  • 2 tablespoons honey
  • 1/4 cup coarsely chopped pecans
  • Coarse salt and freshly ground pepper to taste
  • 6 sprigs fresh rosemary
  • 2 tablespoons butter
  • 5 to 8 (20 ounces) Just BARE® Hand-Trimmed Boneless Skinless Chicken Thighs

Directions

  1. Heat oven to 400°F. Line a rimmed baking sheet with parchment paper. Place quartered beets, 1 tablespoon oil, honey, pecans, salt, and pepper in medium bowl; toss to coat. Pour mixture out onto half of baking sheet. Place in oven for 15 minutes.
  2. Pull leaves from 2 sprigs rosemary; finely chop. Heat 2 tablespoons butter, remaining 2 tablespoons oil, salt, and pepper in medium saucepan over medium heat until butter is melted. Stir in chopped rosemary.
  3. Pull baking sheet from oven; stir beets. Dip chicken into rosemary butter, coating it well. Place on baking sheet next to the beets. Return pan to oven; bake about 18 minutes or until chicken is no longer pink in center and beets are just tender.
  4. Meanwhile, rinse and coarsely chop beet leaves and cut stems into 1-inch pieces. Bring a large saucepan of salted water to a boil. Add stems; blanch for 1 minute. Add leaves; cook about 30 seconds. Drain in colander, season with salt and pepper.
  5. Serve chicken and beets on a bed of beet greens, garnished with remaining rosemary sprigs.

Nutritional Information

PER SERVING • Calories 485 • % Calories from Fat 57 % • Total Fat 31 g • Saturated Fat 9 g • Trans Fat 0 g • Cholesterol 140 mg • Sodium 265 mg • Total Carbohydrate 18 g • Dietary Fiber 4 g • Sugars 14 g • Protein 29 g • % DAILY VALUE • Vitamin A 33 % • Vitamin C 17 % • Calcium 8 % • Iron 16 % • DIETARY EXCHANGES • Other Carbohydrates 1/2 • Starch/Bread 1/2 • Lean Meat 4 • Fat 4

Tips

For a golden brown crust on the chicken thighs, sear the first side in an oven-safe skillet over high heat, then turn the chicken over. Transfer the pan to a 400°F oven for 10 to 12 minutes or until no longer pink in center.

Substitutions

Boneless skinless chicken breasts may be substituted for boneless skinless chicken thighs.

Nutritional values may change if you choose to substitute another chicken product. If substituting frozen chicken for this recipe, thaw before cooking.

Roasted Rosemary Chicken Thighs with Honey Pecan Beets & Harvest Greens

Anne L. of Hugo, MN was selected as a finalist in the 2012 Just 5 Cooking Challenge for creating this easy dinner with bright harvest flavors using highly nutritious and tasty beet greens.

Prep Time: 20 minutes

Cook Time: 25 minutes

Yield: 4 servings

Ingredients

  • 1 bunch (about 1 pound) small beets, peeled, quartered, and leafy tops reserved
  • 3 tablespoons olive oil
  • 2 tablespoons honey
  • 1/4 cup coarsely chopped pecans
  • Coarse salt and freshly ground pepper to taste
  • 6 sprigs fresh rosemary
  • 2 tablespoons butter
  • 5 to 8 (20 ounces) Just BARE® Hand-Trimmed Boneless Skinless Chicken Thighs

Directions

  1. Heat oven to 400°F. Line a rimmed baking sheet with parchment paper. Place quartered beets, 1 tablespoon oil, honey, pecans, salt, and pepper in medium bowl; toss to coat. Pour mixture out onto half of baking sheet. Place in oven for 15 minutes.
  2. Pull leaves from 2 sprigs rosemary; finely chop. Heat 2 tablespoons butter, remaining 2 tablespoons oil, salt, and pepper in medium saucepan over medium heat until butter is melted. Stir in chopped rosemary.
  3. Pull baking sheet from oven; stir beets. Dip chicken into rosemary butter, coating it well. Place on baking sheet next to the beets. Return pan to oven; bake about 18 minutes or until chicken is no longer pink in center and beets are just tender.
  4. Meanwhile, rinse and coarsely chop beet leaves and cut stems into 1-inch pieces. Bring a large saucepan of salted water to a boil. Add stems; blanch for 1 minute. Add leaves; cook about 30 seconds. Drain in colander, season with salt and pepper.
  5. Serve chicken and beets on a bed of beet greens, garnished with remaining rosemary sprigs.

Nutritional Information

PER SERVING • Calories 485 • % Calories from Fat 57 % • Total Fat 31 g • Saturated Fat 9 g • Trans Fat 0 g • Cholesterol 140 mg • Sodium 265 mg • Total Carbohydrate 18 g • Dietary Fiber 4 g • Sugars 14 g • Protein 29 g • % DAILY VALUE • Vitamin A 33 % • Vitamin C 17 % • Calcium 8 % • Iron 16 % • DIETARY EXCHANGES • Other Carbohydrates 1/2 • Starch/Bread 1/2 • Lean Meat 4 • Fat 4

Tips

For a golden brown crust on the chicken thighs, sear the first side in an oven-safe skillet over high heat, then turn the chicken over. Transfer the pan to a 400°F oven for 10 to 12 minutes or until no longer pink in center.

Substitutions

Boneless skinless chicken breasts may be substituted for boneless skinless chicken thighs.

Nutritional values may change if you choose to substitute another chicken product. If substituting frozen chicken for this recipe, thaw before cooking.

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Smoked Paprika Grilled Chicken Thighs with Feta Asparagus
Main ingredients & directions nutritional information tips & tricks
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Smoked Paprika Grilled Chicken Thighs with Feta Asparagus

This Just 5 Challenge finalist recipe is the creation of Jan V. of Lombard, IL. Spanish smoked paprika lends a rich, smoky flavor and aroma to this deliciously simple grilled chicken dish.

Prep Time: 10 minutes

Cook Time: 25 minutes

Marination Time: 30 minutes

Yield: 4 servings

Smoked Paprika Grilled Chicken Thighs with Feta Asparagus

Ingredients

  • 5 to 8 (20 ounces) Just BARE® Hand-Trimmed Boneless Skinless Chicken Thighs
  • 1 tablespoon smoked paprika
  • 1/2 cup bottled red wine vinaigrette
  • Coarse salt and freshly ground pepper to taste
  • 1 pound fresh asparagus, trimmed
  • 1/2 cup (2 ounces) crumbled feta cheese

Directions

  1. Place chicken, paprika, vinaigrette, salt and pepper in medium bowl; toss to coat chicken. Cover and refrigerate for 30 minutes.
  2. Heat grill to medium-high heat. Remove chicken from marinade (discard); grill 12 to 16 minutes, turning once, until no longer pink in center.
  3. Place asparagus on grill next to chicken; cook about 5 minutes or until tender.
  4. Serve chicken with asparagus, sprinkled with cheese.

Smoked Paprika Grilled Chicken Thighs with Feta Asparagus

Nutritional Information

PER SERVING • Calories 300 • % Calories from Fat 47 % • Total Fat 16 g • Saturated Fat 6 g • Trans Fat 0 g • Cholesterol 140 mg • Sodium 370 mg • Total Carbohydrate 4 g • Dietary Fiber 1 g • Sugars 2 g • Protein 30 g • % DAILY VALUE • Vitamin A 16 % • Vitamin C 6 % • Calcium 12 % • Iron 16 % • DIETARY EXCHANGES • Vegetable 1 • Lean Meat 4 • Fat 1

Smoked Paprika Grilled Chicken Thighs with Feta Asparagus

Tips

For more tender asparagus, peel the tougher skin from the bottom half of each spear with a vegetable peeler.

Substitutions

Boneless skinless chicken breasts may be substituted for boneless skinless chicken thighs.

Nutritional values may change if you choose to substitute another chicken product. If substituting frozen chicken for this recipe, thaw before cooking.

This Just 5 Challenge finalist recipe is the creation of Jan V. of Lombard, IL. Spanish smoked paprika lends a rich, smoky flavor and aroma to this deliciously simple grilled chicken dish.

Prep Time: 10 minutes

Cook Time: 25 minutes

Marination Time: 30 minutes

Yield: 4 servings

Ingredients

  • 5 to 8 (20 ounces) Just BARE® Hand-Trimmed Boneless Skinless Chicken Thighs
  • 1 tablespoon smoked paprika
  • 1/2 cup bottled red wine vinaigrette
  • Coarse salt and freshly ground pepper to taste
  • 1 pound fresh asparagus, trimmed
  • 1/2 cup (2 ounces) crumbled feta cheese

Directions

  1. Place chicken, paprika, vinaigrette, salt and pepper in medium bowl; toss to coat chicken. Cover and refrigerate for 30 minutes.
  2. Heat grill to medium-high heat. Remove chicken from marinade (discard); grill 12 to 16 minutes, turning once, until no longer pink in center.
  3. Place asparagus on grill next to chicken; cook about 5 minutes or until tender.
  4. Serve chicken with asparagus, sprinkled with cheese.

Nutritional Information

PER SERVING • Calories 300 • % Calories from Fat 47 % • Total Fat 16 g • Saturated Fat 6 g • Trans Fat 0 g • Cholesterol 140 mg • Sodium 370 mg • Total Carbohydrate 4 g • Dietary Fiber 1 g • Sugars 2 g • Protein 30 g • % DAILY VALUE • Vitamin A 16 % • Vitamin C 6 % • Calcium 12 % • Iron 16 % • DIETARY EXCHANGES • Vegetable 1 • Lean Meat 4 • Fat 1

Tips

For more tender asparagus, peel the tougher skin from the bottom half of each spear with a vegetable peeler.

Substitutions

Boneless skinless chicken breasts may be substituted for boneless skinless chicken thighs.

Nutritional values may change if you choose to substitute another chicken product. If substituting frozen chicken for this recipe, thaw before cooking.

Smoked Paprika Grilled Chicken Thighs with Feta Asparagus

This Just 5 Challenge finalist recipe is the creation of Jan V. of Lombard, IL. Spanish smoked paprika lends a rich, smoky flavor and aroma to this deliciously simple grilled chicken dish.

Prep Time: 10 minutes

Cook Time: 25 minutes

Marination Time: 30 minutes

Yield: 4 servings

Ingredients

  • 5 to 8 (20 ounces) Just BARE® Hand-Trimmed Boneless Skinless Chicken Thighs
  • 1 tablespoon smoked paprika
  • 1/2 cup bottled red wine vinaigrette
  • Coarse salt and freshly ground pepper to taste
  • 1 pound fresh asparagus, trimmed
  • 1/2 cup (2 ounces) crumbled feta cheese

Directions

  1. Place chicken, paprika, vinaigrette, salt and pepper in medium bowl; toss to coat chicken. Cover and refrigerate for 30 minutes.
  2. Heat grill to medium-high heat. Remove chicken from marinade (discard); grill 12 to 16 minutes, turning once, until no longer pink in center.
  3. Place asparagus on grill next to chicken; cook about 5 minutes or until tender.
  4. Serve chicken with asparagus, sprinkled with cheese.

Nutritional Information

PER SERVING • Calories 300 • % Calories from Fat 47 % • Total Fat 16 g • Saturated Fat 6 g • Trans Fat 0 g • Cholesterol 140 mg • Sodium 370 mg • Total Carbohydrate 4 g • Dietary Fiber 1 g • Sugars 2 g • Protein 30 g • % DAILY VALUE • Vitamin A 16 % • Vitamin C 6 % • Calcium 12 % • Iron 16 % • DIETARY EXCHANGES • Vegetable 1 • Lean Meat 4 • Fat 1

Tips

For more tender asparagus, peel the tougher skin from the bottom half of each spear with a vegetable peeler.

Substitutions

Boneless skinless chicken breasts may be substituted for boneless skinless chicken thighs.

Nutritional values may change if you choose to substitute another chicken product. If substituting frozen chicken for this recipe, thaw before cooking.

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Stuffed Chicken Breasts with Goat Cheese, Sun-Dried Tomatoes & Prosciutto
ingredients & directions nutritional information Main tips & tricks
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Stuffed Chicken Breasts with Goat Cheese, Sun-Dried Tomatoes & Prosciutto

Just 5 Cooking Challenge finalist Deborah M. of Vacaville, CA created this recipe for savory stuffed chicken breasts. The mildly tangy taste of goat cheese pairs well with assertive sun-dried tomatoes.

Prep Time: 20 minutes

Cook Time: 12 minutes

Yield: 4 servings

Stuffed Chicken Breasts with Goat Cheese, Sun-Dried Tomatoes & Prosciutto

Ingredients

  • 4 (about 24 ounces) Just BARE® Hand-Trimmed Boneless Skinless Chicken Breasts
  • Coarse salt and freshly ground pepper to taste
  • 8 ounces goat cheese (chèvre)
  • 1/2 cup (3 ounces) sun-dried tomatoes in oil, well drained, finely chopped
  • 2 tablespoons fresh thyme leaves, finely chopped
  • 8 thin slices (4 ounces) prosciutto
  • 2 tablespoons olive oil

Directions

  1. Heat oven to 375°F. Slicing into the top of each piece of chicken, carefully creating a pocket to hold filling. Season with salt and pepper; set aside.
  2. Mix cheese, tomatoes, thyme, salt, and pepper in small bowl with a fork until well blended.
  3. Stuff the pocket in each piece of chicken with about 3 tablespoons of the cheese mixture. Wrap each breast with two slices prosciutto.
  4. Heat oil in large ovenproof skillet over medium heat. Sauté chicken about 4 minutes, turning once, or until lightly browned. Place pan in oven; bake 6 to 8 minutes or until chicken is no longer pink near center.

Stuffed Chicken Breasts with Goat Cheese, Sun-Dried Tomatoes & Prosciutto

Nutritional Information

PER SERVING • Calories 460 • % Calories from Fat 50 % • Total Fat 26 g • Saturated Fat 11 g • Trans Fat 1 g • Cholesterol 145 mg • Sodium 530 mg • Total Carbohydrate 4 g • Dietary Fiber 1 g • Sugars 3 g • Protein 56 g • % DAILY VALUE • Vitamin A 17 % • Vitamin C 27 % • Calcium 11 % • Iron 18 % • DIETARY EXCHANGES • Vegetable 1 • Lean Meat 6 • High-Fat Meat 2

Stuffed Chicken Breasts with Goat Cheese, Sun-Dried Tomatoes & Prosciutto

Tips

Goat cheese, or chèvre, is easy to find in the deli section of the market. Generally sold in small logs or crumbled, the mildly tangy taste of goat cheese pairs well with assertive sun-dried tomatoes. This filling mixture could also make a nice appetizer spread for crackers or crusty bread.

Substitutions

Nutritional values may change if you choose to substitute another chicken product. If substituting frozen chicken for this recipe, thaw before cooking. If substituting fresh whole boneless skinless chicken breasts, cut the whole breast in half before preparing.

Just 5 Cooking Challenge finalist Deborah M. of Vacaville, CA created this recipe for savory stuffed chicken breasts. The mildly tangy taste of goat cheese pairs well with assertive sun-dried tomatoes.

Prep Time: 20 minutes

Cook Time: 12 minutes

Yield: 4 servings

Ingredients

  • 4 (about 24 ounces) Just BARE® Hand-Trimmed Boneless Skinless Chicken Breasts
  • Coarse salt and freshly ground pepper to taste
  • 8 ounces goat cheese (chèvre)
  • 1/2 cup (3 ounces) sun-dried tomatoes in oil, well drained, finely chopped
  • 2 tablespoons fresh thyme leaves, finely chopped
  • 8 thin slices (4 ounces) prosciutto
  • 2 tablespoons olive oil

Directions

  1. Heat oven to 375°F. Slicing into the top of each piece of chicken, carefully creating a pocket to hold filling. Season with salt and pepper; set aside.
  2. Mix cheese, tomatoes, thyme, salt, and pepper in small bowl with a fork until well blended.
  3. Stuff the pocket in each piece of chicken with about 3 tablespoons of the cheese mixture. Wrap each breast with two slices prosciutto.
  4. Heat oil in large ovenproof skillet over medium heat. Sauté chicken about 4 minutes, turning once, or until lightly browned. Place pan in oven; bake 6 to 8 minutes or until chicken is no longer pink near center.

Nutritional Information

PER SERVING • Calories 460 • % Calories from Fat 50 % • Total Fat 26 g • Saturated Fat 11 g • Trans Fat 1 g • Cholesterol 145 mg • Sodium 530 mg • Total Carbohydrate 4 g • Dietary Fiber 1 g • Sugars 3 g • Protein 56 g • % DAILY VALUE • Vitamin A 17 % • Vitamin C 27 % • Calcium 11 % • Iron 18 % • DIETARY EXCHANGES • Vegetable 1 • Lean Meat 6 • High-Fat Meat 2

Tips

Goat cheese, or chèvre, is easy to find in the deli section of the market. Generally sold in small logs or crumbled, the mildly tangy taste of goat cheese pairs well with assertive sun-dried tomatoes. This filling mixture could also make a nice appetizer spread for crackers or crusty bread.

Substitutions

Nutritional values may change if you choose to substitute another chicken product. If substituting frozen chicken for this recipe, thaw before cooking. If substituting fresh whole boneless skinless chicken breasts, cut the whole breast in half before preparing.

Stuffed Chicken Breasts with Goat Cheese, Sun-Dried Tomatoes & Prosciutto

Just 5 Cooking Challenge finalist Deborah M. of Vacaville, CA created this recipe for savory stuffed chicken breasts. The mildly tangy taste of goat cheese pairs well with assertive sun-dried tomatoes.

Prep Time: 20 minutes

Cook Time: 12 minutes

Yield: 4 servings

Ingredients

  • 4 (about 24 ounces) Just BARE® Hand-Trimmed Boneless Skinless Chicken Breasts
  • Coarse salt and freshly ground pepper to taste
  • 8 ounces goat cheese (chèvre)
  • 1/2 cup (3 ounces) sun-dried tomatoes in oil, well drained, finely chopped
  • 2 tablespoons fresh thyme leaves, finely chopped
  • 8 thin slices (4 ounces) prosciutto
  • 2 tablespoons olive oil

Directions

  1. Heat oven to 375°F. Slicing into the top of each piece of chicken, carefully creating a pocket to hold filling. Season with salt and pepper; set aside.
  2. Mix cheese, tomatoes, thyme, salt, and pepper in small bowl with a fork until well blended.
  3. Stuff the pocket in each piece of chicken with about 3 tablespoons of the cheese mixture. Wrap each breast with two slices prosciutto.
  4. Heat oil in large ovenproof skillet over medium heat. Sauté chicken about 4 minutes, turning once, or until lightly browned. Place pan in oven; bake 6 to 8 minutes or until chicken is no longer pink near center.

Nutritional Information

PER SERVING • Calories 460 • % Calories from Fat 50 % • Total Fat 26 g • Saturated Fat 11 g • Trans Fat 1 g • Cholesterol 145 mg • Sodium 530 mg • Total Carbohydrate 4 g • Dietary Fiber 1 g • Sugars 3 g • Protein 56 g • % DAILY VALUE • Vitamin A 17 % • Vitamin C 27 % • Calcium 11 % • Iron 18 % • DIETARY EXCHANGES • Vegetable 1 • Lean Meat 6 • High-Fat Meat 2

Tips

Goat cheese, or chèvre, is easy to find in the deli section of the market. Generally sold in small logs or crumbled, the mildly tangy taste of goat cheese pairs well with assertive sun-dried tomatoes. This filling mixture could also make a nice appetizer spread for crackers or crusty bread.

Substitutions

Nutritional values may change if you choose to substitute another chicken product. If substituting frozen chicken for this recipe, thaw before cooking. If substituting fresh whole boneless skinless chicken breasts, cut the whole breast in half before preparing.

View Recipe
Toasted Cumin Chicken in Pico White Bean Stew
Main ingredients & directions nutritional information tips & tricks
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Toasted Cumin Chicken in Pico White Bean Stew

This Just 5 Challenge finalist recipe is the creation of Merry G. of Newhall, CA. Toasted cumin seeds starts this aromatic chicken thighs dish off to a great start. Prepared Pico de Gallo, fresh cilantro and white beans add nutrition and a winning flavor combination everyone will love.

Prep Time: 15 minutes

Cook Time: 25 minutes

Yield: 4 servings

Toasted Cumin Chicken in Pico White Bean Stew

Ingredients

  • 1 tablespoon cumin seeds
  • 2 cans (15 ounces) Great Northern beans, rinsed, drained
  • 2 cups fresh pico de gallo (from refrigerator case or produce department)
  • 5 to 8 (20 ounces) Just BARE® Hand-Trimmed Boneless Skinless Chicken Thighs, cut into 1/2-inch chunks
  • Coarse salt and freshly ground pepper to taste
  • 1 tablespoon safflower oil
  • Fresh cilantro leaves to taste

Directions

  1. Heat a large deep skillet over medium-high heat. Add cumin seeds; stir seeds until fragrant. Remove from skillet to a mortar and pestle or spice grinder. Cool briefly, then grind to a fine powder.
  2. Place 1 cup beans,1/2 cup water, 1/2 cup pico de gallo, and 1 teaspoon ground cumin to a blender container. Process until smooth; set aside.
  3. Season chicken with remaining 2 teaspoons cumin, salt, and pepper. Heat oil in the large deep skillet over medium-high heat. Add chicken; sauté about 10 minutes, stirring occasionally, until no longer pink in center. Remove from skillet.
  4. Add bean purée and remaining beans to skillet; bring to a boil. Reduce heat to low, stir in 1 cup pico de gallo, and chicken. Cook and stir about 10 minutes or until hot. Season with salt, torn cilantro leaves, and remaining 1/2 cup pico de gallo.

Toasted Cumin Chicken in Pico White Bean Stew

Nutritional Information

PER SERVING • Calories 480 • % Calories from Fat 27 % • Total Fat 14 g • Saturated Fat 4 g • Trans Fat 0 g • Cholesterol 125 mg • Sodium 930 mg • Total Carbohydrate 41 g • Dietary Fiber 10 g • Sugars 3 g • Protein 41 g • % DAILY VALUE • Vitamin A 15 % • Vitamin C 37 % • Calcium 19 % • Iron 45 % • DIETARY EXCHANGES • Starch/Bread 2 • Vegetable 2 • Lean Meat 4 1/2

Toasted Cumin Chicken in Pico White Bean Stew

Tips

Look for prepared pico de gallo, which is a fresh tomato salsa, in the produce section of the grocery.
Puréeing part of the beans in a blender is a nice technique for thickening other kinds of soups or stews, giving body without adding cream or butter.

Substitutions

Boneless skinless chicken breasts or chicken breast tenders may be substituted for boneless skinless chicken thighs.

Nutritional values may change if you choose to substitute another chicken product. If substituting frozen chicken for this recipe, thaw before cooking.

This Just 5 Challenge finalist recipe is the creation of Merry G. of Newhall, CA. Toasted cumin seeds starts this aromatic chicken thighs dish off to a great start. Prepared Pico de Gallo, fresh cilantro and white beans add nutrition and a winning flavor combination everyone will love.

Prep Time: 15 minutes

Cook Time: 25 minutes

Yield: 4 servings

Ingredients

  • 1 tablespoon cumin seeds
  • 2 cans (15 ounces) Great Northern beans, rinsed, drained
  • 2 cups fresh pico de gallo (from refrigerator case or produce department)
  • 5 to 8 (20 ounces) Just BARE® Hand-Trimmed Boneless Skinless Chicken Thighs, cut into 1/2-inch chunks
  • Coarse salt and freshly ground pepper to taste
  • 1 tablespoon safflower oil
  • Fresh cilantro leaves to taste

Directions

  1. Heat a large deep skillet over medium-high heat. Add cumin seeds; stir seeds until fragrant. Remove from skillet to a mortar and pestle or spice grinder. Cool briefly, then grind to a fine powder.
  2. Place 1 cup beans,1/2 cup water, 1/2 cup pico de gallo, and 1 teaspoon ground cumin to a blender container. Process until smooth; set aside.
  3. Season chicken with remaining 2 teaspoons cumin, salt, and pepper. Heat oil in the large deep skillet over medium-high heat. Add chicken; sauté about 10 minutes, stirring occasionally, until no longer pink in center. Remove from skillet.
  4. Add bean purée and remaining beans to skillet; bring to a boil. Reduce heat to low, stir in 1 cup pico de gallo, and chicken. Cook and stir about 10 minutes or until hot. Season with salt, torn cilantro leaves, and remaining 1/2 cup pico de gallo.

Nutritional Information

PER SERVING • Calories 480 • % Calories from Fat 27 % • Total Fat 14 g • Saturated Fat 4 g • Trans Fat 0 g • Cholesterol 125 mg • Sodium 930 mg • Total Carbohydrate 41 g • Dietary Fiber 10 g • Sugars 3 g • Protein 41 g • % DAILY VALUE • Vitamin A 15 % • Vitamin C 37 % • Calcium 19 % • Iron 45 % • DIETARY EXCHANGES • Starch/Bread 2 • Vegetable 2 • Lean Meat 4 1/2

Tips

Look for prepared pico de gallo, which is a fresh tomato salsa, in the produce section of the grocery.
Puréeing part of the beans in a blender is a nice technique for thickening other kinds of soups or stews, giving body without adding cream or butter.

Substitutions

Boneless skinless chicken breasts or chicken breast tenders may be substituted for boneless skinless chicken thighs.

Nutritional values may change if you choose to substitute another chicken product. If substituting frozen chicken for this recipe, thaw before cooking.

Toasted Cumin Chicken in Pico White Bean Stew

This Just 5 Challenge finalist recipe is the creation of Merry G. of Newhall, CA. Toasted cumin seeds starts this aromatic chicken thighs dish off to a great start. Prepared Pico de Gallo, fresh cilantro and white beans add nutrition and a winning flavor combination everyone will love.

Prep Time: 15 minutes

Cook Time: 25 minutes

Yield: 4 servings

Ingredients

  • 1 tablespoon cumin seeds
  • 2 cans (15 ounces) Great Northern beans, rinsed, drained
  • 2 cups fresh pico de gallo (from refrigerator case or produce department)
  • 5 to 8 (20 ounces) Just BARE® Hand-Trimmed Boneless Skinless Chicken Thighs, cut into 1/2-inch chunks
  • Coarse salt and freshly ground pepper to taste
  • 1 tablespoon safflower oil
  • Fresh cilantro leaves to taste

Directions

  1. Heat a large deep skillet over medium-high heat. Add cumin seeds; stir seeds until fragrant. Remove from skillet to a mortar and pestle or spice grinder. Cool briefly, then grind to a fine powder.
  2. Place 1 cup beans,1/2 cup water, 1/2 cup pico de gallo, and 1 teaspoon ground cumin to a blender container. Process until smooth; set aside.
  3. Season chicken with remaining 2 teaspoons cumin, salt, and pepper. Heat oil in the large deep skillet over medium-high heat. Add chicken; sauté about 10 minutes, stirring occasionally, until no longer pink in center. Remove from skillet.
  4. Add bean purée and remaining beans to skillet; bring to a boil. Reduce heat to low, stir in 1 cup pico de gallo, and chicken. Cook and stir about 10 minutes or until hot. Season with salt, torn cilantro leaves, and remaining 1/2 cup pico de gallo.

Nutritional Information

PER SERVING • Calories 480 • % Calories from Fat 27 % • Total Fat 14 g • Saturated Fat 4 g • Trans Fat 0 g • Cholesterol 125 mg • Sodium 930 mg • Total Carbohydrate 41 g • Dietary Fiber 10 g • Sugars 3 g • Protein 41 g • % DAILY VALUE • Vitamin A 15 % • Vitamin C 37 % • Calcium 19 % • Iron 45 % • DIETARY EXCHANGES • Starch/Bread 2 • Vegetable 2 • Lean Meat 4 1/2

Tips

Look for prepared pico de gallo, which is a fresh tomato salsa, in the produce section of the grocery.
Puréeing part of the beans in a blender is a nice technique for thickening other kinds of soups or stews, giving body without adding cream or butter.

Substitutions

Boneless skinless chicken breasts or chicken breast tenders may be substituted for boneless skinless chicken thighs.

Nutritional values may change if you choose to substitute another chicken product. If substituting frozen chicken for this recipe, thaw before cooking.