Paprika Honey Chicken Grilled Chicken Sandwich

My number one fast-food guilty pleasure, the McChicken, inspired this recipe. How glorious and simple that sandwich is and coming in at only a dollar! It is a great excuse to get 2!

I have made my health a priority, so my McChicken indulgences are less frequent than they were in my earlier twenties. I do not know if I could 100% give them up, but everything in moderation right.

After having a deep craving for one of these sandwiches one evening, I came up with a healthier spicy-sweet version of my favorite fatty meal. At home, my boyfriend will refer to these as McJens! I kept it simple, grilled the chicken, and added my spin with spices and honey. And while these would go awesome with a side of sweet potato fries, I usually whip up a good side salad to keep it fresh.

This sandwich would also go great with provolone, grilled onion, peppers, or even a bacon strip if you are less concerned with fat content. Let your favorite cravings mix and match

Serves 2

Ingredients:

  • 2 chicken breasts
  • paprika
  • garlic salt
  • pepper
  • cumin
  • cayenne
  • 2 Kaiser rolls
  • onion slices
  • light mayonnaise
  • honey
  • tomato
  • iceberg lettuce
  1. Heat your grill. I use an indoor grill/griddle at medium,m/high heat.
  2. Season your chicken breasts with paprika, garlic salt, pepper, cumin, cayenne.
  3. Grill chicken until it is white throughout. Remove and set aside to rest.
  4. While the grill is still hot, toast your kaiser roll buns until light brown.
  5. Remove the buns and add light mayo, and honey to each bun.
  6. Stack the onion, lettuce, and tomato, and chicken.

Enjoy! Fast food at home!

Sriracha Ranch Black Bean and Quinoa Tacos

I’ve been stuck at home during COVID-19 quarantine and like most people, been stuffing my face full of comfort food. Pizza rolls….haven’t had them since high school but here I am heating them up for dinner. Enough is enough I told myself. I need to get back to real food and start living healthy again. With a bunch of random items I found in the pantry this is what I came up with.

This is southwest meets the Midwest. Mostly healthy but still has the comfort of good ole ranch. Baby steps

Ingredients:

  • Quinoa
  • black beans
  • 1 red pepper
  • 1 onion
  • arugula
  • ranch
  • sriracha
  • Mexican cheese
  • tortillas
  1. Cook a cup of quinoa.
  2. Drain a can of black beans and add to the cooked quinoa mixture and set aside.
  3. Dice your red pepper and onions.
  4. Mix 3 tablespoons of ranch with a 1/4 teaspoon of Sriracha. Add more if you like the spice. Spread over tortilla
  5. Add a spoonful of black bean and quinoa mixture.
  6. Add arugula, onion, peppers and cheese.
  7. Optional-Add additional specs of sriracha for a kick

Enjoy!

-J. Marie

Sweet and Spicy Chicken Quinoa Bowls

Currently my days are spent working from home and sheltering in place. I am trying to minimize the trips to the grocery store, so I am being more creative in the kitchen with everything I currently have on hand. This was a complete science experiment that turned out awesome!

I was inspired to create a Chipotle style rice bowl, but without your usual southwest ingredients, lime, or even many fresh veggies on hand. Its a little sweet and a little spicy. I hope everyone is staying in and spending their time cooking during the pandemic and I challenge you to create your own recipe experiment.

Stay safe, stay healthy, and cook something good!

-J.Marie

Ingredients:

  • 1 lb of chicken tenders
  • olive oil
  • salt
  • pepper
  • paprika
  • basil
  • oregano
  • honey
  • Chili seasoning packet
  • garlic powder
  • 1 cut up onion
  • quinoa or rice
  • romaine lettuce
  1. Heat you cast iron skillet on Medium and add a teaspoon of olive oil
  2. While your skillet is heating up season your chicken generously with chili seasoning, salt, pepper, basil, oregano, paprika and garlic powder.
  3. Place the seasoned chicken into the pan. Stir occasionally to make sure all sides are cooked.
  4. Midway through cooking drizzle a small amount of honey over top to add a bit of sweetness.
  5. When the chicken is thoroughly cooked, add the cut up onions. Place a lid over top and reduce heat for 15 minutes or until onions are sweating.
  6. Add quinoa and shredded lettuce to a bowl.

Fall Apple Chickpea Salad

Fall is my favorite time of year. I love it all : scarves, boots, coats, cider, apple picking and cider.

I created this salad while craving chickpeas and apples. Its crisp, crunchy and a little sweet. I dont know if anyone actually reads the long intro to recipies. I wont bore ya’ll. Here it is!

Ingredients:

  • Paprika
  • Olive Oil
  • Favorite Apple (i used honey crisp)
  • red onion
  • cucumber
  • Chickpeas
  • Panera “Bread Co” Fiji Apple Salad Dressing
  • Spring Mix
  • Walnuts or pecans
  • chia and flax (optional)

Instructions:

  1. Heat oven to 375. Drain chickpeas and spread out over a sheet pan. Drizzle olive oil and sprinkle paprika. Bake for 15 minutes
  2. Take spring mix and add to a plate
  3. Chop apples, cucumber, and red onion into small bits.
  4. sprinkle some nuts and chia/flax
  5. Take chickpeas out of the oven. Spoon out hot roasted chickpeas onto the salad.
  6. Top with Panera Fiji Apple Salad Dressing
  7. Enjoy