Blackstone Hawaiian Chicken

The prep on this one takes longer than the cooking! :)

1-2 lbs chicken breast

1 bottle Lawry’s Hawaiian Marinade

1 Green Pepper Large

1 Red Pepper Large

1 Onion, medium

1 fresh Pineapple

2 packages Uncle Ben’s ready to serve Jasmine Rice

1. Cut chicken into bite size pieces and then marinade chicken in Lawry’s sauce for 3-5 hours

2. Chop up peppers and onions and set aside.

3. Core Pineapple and cut up into bite size pieces set aside but apart from peppers and onions.

4. Turn on Blackstone,oil and get very hot, place marinated chicken on grill, stirring as needed.

5. When Chicken is 3/4 cook add Rice to grill, seperate from Chicken, stirring as needed.

6. When rice begins to brown add Peppers and Onions, stir into rice, when Peppers and Onions are just about cooked, add Pineapple and chicken into mix, combine and stir while cooking continuously until everything is thoroughly cooked and mixed. Serve with side vegetable.

Kelly's InstaPot White Bean & Chicken Chili

I created this a few weeks ago after craving White Chicken Chili and had just some of the ingredients a recipe I saw online require. We both loved it and Guy told me not to make it any other way :)

Ingredients

• 4 medium to large boneless Chicken Breasts, cut up into small bite size pieces
• 1 onion chopped small
• 1 tablespoon olive oil
• 1 tablespoon minced garlic (fresh or from jar)
• 1 can Rotel (do not drain)
• 2 cans Great Northern beans (do not drain)
• 1 large can corn, drained
• 1 can Bush's Black Bean Fiesta
• 1 package chili seasoning

In the InstaPot

Saute onions and garlic in olive oil until soft
Add all other ingredients except chicken, stir well
Add Chicken, stir well again
Set IP to Manual, High, cook for 10 minutes and let naturally release

My Spin on Cowboy Chicken and Rice

So last week I was in Publix and their Aprons Simple Meal of the week was Cowboy Chicken and Rice. I took the sample offered and really enjoyed it.I looked at the recipe card and knew I had most of the items at home or an ingredient just like it so decided I had to make this one night.Instead of using all the ingredients listed I skipped the collard greens (gross) and the red wine vinegar.  Instead I used these (plus two pounds of chicken I cut up into bite size pieces and was sauteing in Coconut Oil when I took the photo.

1 can diced tomatoes w/green peppers and onions
1 can Bushs White Chili Beans in mild sauce
2 cups frozen corn
1 1/2 teaspoons roasted garlic and herb seasoning
1 package Uncle Ben's Brown Rice and Quinoa

Once the chicken was ready I simply added each ingredient to the skillet, stirred well and let is cook on low for about 15 minutes.I then served it with fresh pineapple and Guy had buttered bread with it.

This quick 30 minute meal was so yummy and so easy it will easily be repeated many times over.

Chicken Fajita Bowls with Spiralized Sweet Potatoe

For the fajitas

• 4 thin-cut boneless chicken breasts, sliced into strips
• 2 tablespoons extra virgin olive oil
• 1 lime, juiced
• 2 red bell peppers
• 2 green bell peppers
• 1 white onion, peeled
• 1 large sweet potato or 2 mediums sweet potatoes, peeled
• 2 cups chopped lettuce (I used Bibb)
• 1 avocado, peeled, pitted and insides sliced
• 1/2 cup salsa

For the fajita seasoning:

• ¼ teaspoon cayenne pepper
• 1 teaspoon chili powder
• ¼ teaspoon paprika
• ½ teaspoon smoked paprika
• ½ teaspoon onion powder
• ¼ teaspoon cumin
• 1/2 teaspoon salt
• ¼ teaspoon oregano

Instructions

1. Mix together the ingredients for the fajita seasoning a small bowl.
2. Place the chicken, half the olive oil, lime juice, and half of the fajita seasoning in a medium bowl and toss together well. Set aside in the refrigerator while you prepare the spiralized vegetables.
3. Spiralize the bell peppers and onions with Blade A. Switch to Blade D and spiralize the sweet potatoes.
4. Heat a large skillet over medium-high heat. Once heated, add the chicken and any remaining oil/seasonings. Cook for 5 minutes per side or until chicken is cooked through and no longer pink on the inside. Set aside.
5. Heat the remaining olive oil in the skillet back over medium-high heat. Immediately add the sweet potatoes, onions, and bell peppers. Add the remaining fajita seasoning mix and toss well to combine. Let cook for 10 minutes or until potatoes are cooked through, tossing occasionally.
6. Assemble the fajita bowls: divide the fajita mixture, chicken, and lettuce into bowls. Top with avocado and salsa.

Notes

Per serving (1 out of 4) - Calories: 288, Fat: 15g, Saturated Fat: 2g, Carbs: 23g, Fiber: 8g, Sugars: 6g, Protein: 20g, Sodium: 359mg

From the website:  Inspiralized