Chicken Sausage Breakfast Egg Muffins

You can basically make these with whatever you normally mix into your scrambled eggs. This is a superbly simple grab-and-go breakfast recipe! 

Level: Easy

Taste: Delightful

This recipe makes about 20 muffins. 

Ingredients: 

• 1 Dozen eggs
• 1 Bag of Spinach
• 1 Package of pre-cooked chicken sausage
• 1 Package of sliced mushrooms
• 1 Tsp salt
• 1 Tsp pepper
• 1/2 Tsp cayenne or paprika for some kick
• 1/2 Tsp garlic powder

1) Chop the spinach, mushrooms, and chicken sausage into small pieces. 

2) Whisk all of the eggs and ingredients in a large bowl.

3) Coat 2 muffin/cupcake tins with cooking spray, and fill each muffin cup to a little more than 2/3 of the way full. 

4) Cook the muffins for 20-25 minutes at 350 degrees. 

Chicken Basil Stir Fry

This.is.so.good.

Level: Easy
Taste: Yummmm.

Ingredients:

• 1 lime (2 tablespoons lime juice) 
• 1 lb skinless, boneless chicken thighs, cut into 1" chunks 
• 1 tablespoons low-sodium soy sauce 
• 2 teaspoons sriracha hot sauce
• 1 tablespoon honey 
• 12oz trimmed green beans, each cut in half 
• 2 tablespoons water 
• 2 cloves garlic or 1/2 tbsp crushed garlic
• 1 tsp crushed ginger
• 1 cup or package of fresh basil leaves
• Cooked brown rice

1) Mix the chicken, lime, soy sauce, sriracha, honey, garlic and ginger in a bowl. Let the mixture marinate while you cut the beans. 

2) Heat some oil on the pan at medium-high heat, add in the beans & water, and let cook until the beans are tender (cooks faster if you put a lid on the pan).

3) Remove the beans. In the same pan, add the chicken and let simmer on medium heat for 5 minutes. Flip the chicken and put the lid on for about ten minutes. 

4) Add the beans & basil to the chicken. Mix and serve with brown rice. 

Garlic Mustard Glazed Chicken

UMM YUMM. 

Level: Stupid Easy

Taste: Magnificent

Learnings: Go easy on the rosemary. 

Feeds 2 people. 

Ingredients: 

• 1/2 - 3/4 Tbsp Finely Chopped Rosemary  (original recipe called for 2 tbsp but I found it overpowering) 
• 1 Tbsp Honey
• 2 Tbsp Paprika 
• 1/4 Tsp Salt
• 1/4 Tsp Pepper
• 1/4 Cup Stone Ground Mustard
• 2 Tbsp Dijon Mustard
• 1 Tbsp Soy Sauce
• 2 Tbsp White Wine Vinegar 
• 4 Finely chopped Garlic Cloves
• 2 Pound of Boneless Skinless Chicken Breast (BSCB)

1) Before you start, make sure to follow my guidelines for how to cook tender chicken!! Worthhh ittt. Besides the chicken, mix all of the above ingredients together in a bowl. Glaze the chicken and let it all marinate in the fridge for at least 30 minutes (at the most 4 hours). 

2) Cook the chicken on a pan and serve with a salad! Or in my case, I was starving and ate the chicken without any flowery salad (I'm sorry but Salads are NOT filling...did I mention I'm making a salad tonight? *Face Palm*) 

3) That's it? Yes, that's it. 

Bon appetit! 

*Note, this recipe would be best if the chicken is grilled...

How To Make Your Chicken Breast Tender

#1 Fail = Dry Chicken.

Solution:

1) Cut your chicken breast into 1/2 inch thick slices.

2) Use the end of a knife or a Soup Ladle to pound/tenderize the chicken slices to an even thickness.

3) Put the burner to medium-high and let the pan get fairly hot (Spritz water onto the pan, and if the water sizzles up, the pan is hot enough).

4) Add a tbsp or so of oil (I will always recommend olive oil) and swirl around the pan. Let the oil heat up for a couple of seconds.

5) Lay the chicken in the pan and let it cook for about a minute (just to lightly brown on one side).

6) Flip over the chicken, turn the heat to low, put the lid on, set the timer for 10 minutes and WALK AWAY. Do NOT peek; do NOT lift the lid.

7) After the ten minutes are up, keep the lid on but turn the heat off and let the chicken sit for another ten minutes.

8) Ladies and Gentlemen, there you have it...tender chicken.

You should be able to apply this to any recipe that calls for pan fried chicken breast :).

Cheers,
N

Chicken Caprese Salad

Perfect for 2-3 people.

Level: Easy.
Taste: Refreshing

Ingredients:

• One package of Grape or Cherry Tomatoes
• 7oz -10oz Mozzarella
• 2 Chicken Breasts
• 3/4 Tsp Garlic Salt
• 1/4 Cup Balsamic Vinegar
• One package of fresh Basil
• 2 Tbs Olive Oil

1) Before you cook the chicken, slice the tomatoes in half and toss in a bowl with chopped basil, garlic salt, balsamic vinegar, and olive oil. Let the mixture marinate in the fridge while you cook the chicken.

2) Pan fry the chicken breasts in olive oil and garlic salt until cooked through.

3) Slice the chicken breast and toss with the marinated tomato mix - presto, dinner.