Chicken Tacos

Ingredients:

1 Chicken Breast
Mrs. Dash Salt-free Taco Seasoning
1 cup water
1 cup Rice
1/2 cup Shredded Cheese
1/2 cup Sour Cream
Tortillas

Directions:

Boil the chicken in one cup of water and taco seasoning. Shred or cube the chicken. Serve in tortillas with rice and desired toppings.

Italian Chicken Sandwich

Ingredients: 

 

2 Tbsp. olive oil

4 Tbsp. reduced sodium mozzarella cheese

4 slices Italian bread

4 lettuce leaves

2 Tbsp. Mrs. Dash® Tomato Basil Garlic Seasoning Blend

1 lb. boneless, skinless chicken breast halves

4 slices tomato

 

 

Instructions: 

 

Heat oil in non-stick skillet over medium high heat. Add chicken breast and sprinkle with half of Mrs. Dash® Tomato Basil Garlic. Cook over medium high heat for 4 minutes. Turn over and sprinkle with remaining Mrs. Dash® Tomato Basil Garlic. Reduce heat and cook over medium heat for 4-5 minutes or until chicken is no longer pink in center and juices are clear when pierced. Sprinkle chicken with cheese, cover pan and let stand for 2 minutes to melt cheese. Place lettuce leaf and tomato on bread slice. Top with chicken. Serve immediately.

Herbed Lemon Chicken

Ingredients: 

 

1 Tbsp. olive oil

4 boneless, skinless chicken breasts

2 Tbsp. Mrs. Dash® Lemon Pepper Seasoning Blend

2 garlic cloves

1 lemon

 

 

Instructions: 

 

Heat grill or a cast iron grill to medium heat. Spray with cooking spray. Toss chicken breasts with olive oil, Mrs. Dash® Lemon Pepper Seasoning Blend, half of lemon juice and slivered garlic cloves. Grill the chicken on both sides, turning at least three times to cook evenly. Remove to a plate. Cover 3-4 minutes to let juices rest. Squeeze other half of lemon on chicken.

Grilled Tuscan Chicken Sandwich

Ingredients: 

 

1 Tbsp. olive oil

4 large sourdough rolls

4 large romaine lettuce leaves

3 Tbsp. Mrs. Dash® Tomato Basil Garlic Seasoning Blend

1 lb. boneless, skinless chicken breast halves

1 large red pepper

1/4 cup ripe olives

cooking spray

 

 

Instructions: 

 

Spray cooking spray on each side of chicken breasts and sprinkle with 2 Tbsp.(30mL) Mrs. Dash® Tomato Basil Garlic. Grill chicken and peppers for 5 minutes on preheated grill. Turn and grill for another 5 minutes, or until chicken juices run clear when pierced. Remove and cool slightly. In a bowl, combine sliced olives, olive oil and remaining 1 Tbsp. (15mL) Mrs. Dash® Tomato Basil Garlic. Cut rolls in half and spread the olive mixture on each side of each roll. Layer lettuce leaf half, chicken breast, red pepper slice and other half of lettuce leaf on each bottom roll half, and place other half of roll on top. Serve immediately.

Grilled Chicken Tacos

Ingredients: 

 

2 1/2 Tbsp. Mrs. Dash® Extra Spicy Seasoning Blend

1 medium tomato

1 cup iceberg lettuce

2 green onions

2 Tbsp. cilantro

1 cup reduced-fat cheddar cheese

8 taco shells

1 lb. boneless, skinless chicken breast halves

2 Tbsp. fresh lime juice

1 cup low-fat guacamole

 

 

Instructions: 

 

Preheat grill to medium high. Combine 2 Tbsp. (30mL) Mrs. Dash® Extra Spicy, and 1 Tbsp. (15mL) fresh lime juice. Coat chicken pieces with mixture. Grill for 5 minutes, turn, and grill for another 5 minutes or until juices run clear when pierced. Remove, cool and shred chicken. Prepare taco shells according to package directions. In a small bowl, combine guacamole with remaining Mrs. Dash® Extra Spicy and 1 Tbsp. 15mL) lime juice. Place diced tomato, shredded lettuce, green onions, cilantro, and cheese in separate bowls. Fill prepared taco shells with shredded chicken and serve with the individual toppings.

Garlic Chicken and Vegetables

Ingredients: 

 

1 small zucchini

1 red pepper

4, 4 oz. boneless, skinless chicken breasts

1 yellow pepper

12 Tbsp. Mrs. Dash® Garlic Herb Marinade

4 12x18 inch pieces heavy duty foil or parchment paper

 

 

Instructions: 

 

Arrange one chicken breast in the middle of each piece of foil or parchment paper; place one fourth of the vegetables on top of each chicken breast. Bring sides of pouch up around chicken and add 3 Tbsp. Mrs. Dash® Garlic Herb Marinade to each, making sure to coat chicken and vegetables. Wrap pouch loosely around mixture and seal edges carefully with double fold. Cook pouches in preheated 400°F oven for 25-30 minutes or until the chicken is cooked through.

Crispy Chicken

Ingredients: 

 

4 egg whites

1 lb. chicken tenders

1/2 cup plain yogurt

2 Tbsp. Mrs. Dash® Onion & Herb Seasoning Blend

1 1/2 cups panko bread crumbs, cornflakes, breadcrumbs, or other preferred topping

Instructions: 

 

Preheat oven to 450°F (232°C). Whip yogurt and egg whites together in a bowl. In a separate bowl, combine Mrs. Dash® Onion & Herb with panko bread crumbs. Coat chicken tenders in egg whites and yogurt mixture and roll in panko bread crumbs and Mrs. Dash® mixture. Arrange coated chicken tenders on baking sheet and spray with olive oil or butter spray. Bake 12-15 minutes or until top is brown. Turn tenders over, spray again with olive oil or butter spray, bake until golden brown, 12-15 minutes. Serve on bed of fresh, baby spinach leaves with honey-mustard dipping sauce, if desired.

Artichoke Chicken

Ingredients: 

 

1 Tbsp. olive oil

1/4 cup low-sodium chicken broth

1 15 oz. can artichoke hearts

1 lb. boneless, skinless chicken breast halves

1/4 cup dry white wine

4 tsp. Mrs. Dash® Italian Medley Seasoning Blend

 

 

Instructions: 

 

Sprinkle both sides of chicken with 2 tsp. (10mL) Mrs. Dash® Italian Medley. Heat olive oil in non-stick skillet; brown chicken over medium high heat. Remove chicken. Add wine and chicken broth to skillet; blend well. Add artichokes, remaining 2 tsp. (10mL) Mrs. Dash® Italian Medley and chicken; simmer until liquid is reduced slightly, about 5 minutes.

Teryaki Chicken

Ingredients: 

 

1 lb. boneless, skinless chicken breasts

1 cup Mrs. Dash® Sweet Teriyaki Marinade

1 Tbsp. vegetable oil

12 oz. vegetables (carrots, broccoli, zucchini, peas, etc.)

3 cups brown rice

 

 

Instructions: 

 

Marinate chicken in 3/4 cup Mrs. Dash® Sweet Teriyaki Marinade for at least ten minutes. Remove chicken and discard marinade. Heat oil in a medium skillet on high heat, add chicken, and cook for about 3 minutes, or until chicken is no longer pink. Add vegetables and remaining 1/4 cup Mrs. Dash® Sweet Teriyaki Marinade; continue cooking until vegetables are tender - about 6 minutes. Serve over cooked rice.

Chicken Stir Fry

Ingredients: 

 

2 tsp. ginger

2 boneless, skinless chicken breasts

8 oz. vegetables (broccoli, carrots, snow peas)

2 Tbsp. peanut oil

2 garlic cloves

2 Tbsp. Mrs. Dash® Original Seasoning Blend

3 scallions

 

 

Instructions: 

 

Heat an 8 inch sauté pan or wok over medium heat. Add 1/2 Tbsp. of oil and toss with garlic, ginger, Mrs. Dash® Original Seasoning Blend, and scallions. Stir fry one minute. Add the vegetables and continue to stir fry 2 minutes. Remove to a bowl. Add remaining 1 1/2 Tbsp. of oil to pan. Stir fry chicken strips until cooked through. Add reserved partially cooked vegetable mix and finish cooking all together.

Chicken Rice Vegetable Soup

Ingredients: 

 

2 tsp. Mrs. Dash® Chicken Grilling Blend

1 cup mixed vegetables (corn, carrots, green beans, peas)

3 cups canned low-sodium chicken broth

1 8 oz. can tomatoes (or fresh)

1/2 cup rice

1 cup cooked chicken or turkey

 

 

Instructions: 

 

Combine broth, tomatoes, vegetables and Mrs. Dash® Chicken Grilling Blend in a large saucepan. Heat to boiling. Reduce heat and add chicken. Simmer, uncovered, 10 minutes. Stir in rice.

Chicken Italiano

Ingredients: 

 

2 Tbsp. fresh basil

1 lb. boneless, skinless chicken breasts

1 1/2 tsp. Mrs. Dash® Lemon Pepper Seasoning Blend

1/4 cup Romano cheese

1 8 oz. can low-sodium tomato sauce

 

 

Instructions: 

 

Spray broiler pan with vegetable cooking spray. Place chicken breasts on broiler. Sprinkle each with 1/4 tsp. (1.25mL) Mrs. Dash® Lemon Pepper. Broil 3-4 minutes. Turn chicken over and repeat seasoning. Broil until chicken is done. Sprinkle cheese evenly over chicken. Broil just until cheese is melted. Combine tomato sauce and remaining 1/2 tsp. (1.5mL) Mrs. Dash® Lemon Pepper in saucepan. Simmer, uncovered, 5 minutes. Spoon sauce over each chicken breast. Sprinkle with basil.

 

Serve with zucchini. 

Chicken Enchiladas

Ingredients: 

 

2 Tbsp. onion

1 Tbsp. Mrs. Dash® Southwest Chipotle Seasoning Blend

1/2 cup low-fat cheddar cheese

1/2 lb. boneless, skinless chicken breasts

4 small flour tortillas

2 Tbsp. green bell peppers

1/4 cup light sour cream

1/2 cup salsa

 

 

Instructions: 

 

Cook chicken in a skillet sprayed with no-stick spray over medium high heat for about 5 minutes. Add onion and green pepper and cook and stir for 2 minutes or until crisp tender. Remove from heat. Add sour cream, two-thirds of the cheddar cheese, Mrs. Dash® Chipotle Seasoning Blend, and half of the salsa.Spoon even amounts of the mixture into the tortillas and roll. Place in a baking dish sprayed with non-stick cooking spray. Cover with remaining salsa and cheddar cheese. Bake uncovered in preheated 350°F oven for 15 minutes.

Cashew Chicken Teryaki

Ingredients: 

 

3 cups hot cooked brown rice

1 lb. boneless, skinless chicken breasts

1 12 oz. package frozen cut green beans

1 cup Mrs. Dash® Sweet Teriyaki Marinade

1/2 cup unsalted cashews

1 cup fresh shredded carrots

 

 

Instructions: 

 

Marinate chicken in 3/4 cup (180mL) Mrs. Dash® Sweet Teriyaki Marinade for at least ten minutes. Remove chicken from Marinade, discarding marinade. In a medium skillet on medium high heat, cook chicken about 3-4 minutes or until no longer pink inside. Add green beans, carrots, cashews and remaining 2 Tbsp. (30mL) Mrs. Dash® Spicy Teriyaki Marinade and continue cooking until vegetables are crisp tender-about 5 minutes. Serve over cooked rice.

Caribbean Chicken

Ingredients: 

 

2 Tbsp. Mrs. Dash® Caribbean Citrus Seasoning Blend

1 garlic clove

2 tsp. fresh ginger

2 Tbsp. red onion

4 chicken breasts

 

 

Instructions: 

 

Preheat oven to 350°F. Spray 9 x 9 x 2 inch baking pan with cooking spray. Toss chicken breasts, onion, ginger and garlic with Mrs. Dash® Caribbean Citrus Seasoning Blend. Place vegetables and chicken, smooth side down, in baking pan.Top loosely with foil. Place in oven for 15 minutes. Remove foil. Turn right side up and continue to cook for 10 minutes or until juices run clear. Remove from oven and cover lightly with foil to rest. Spoon vegetables over chicken and serve.

Brick Chicken

Ingredients: 

 

3 Tbsp. Mrs. Dash® Chicken Grilling Blend

6 Tbsp. olive oil

4 Tbsp. fresh lemon juice

2 standard building bricks

1 lemon

3 1/2 lb. whole roasting chicken

 

 

Instructions: 

 

Wash and pat dry chicken and remove any giblets from cavity. Turn chicken over and cut along each side of the back bone with a pair of kitchen shears. Remove backbone and discard (or save for soup). Trim off excess fat. Spread chicken out on a flat solid surface and press down heavily on the breastbone with the palm of your hand or the bottom of a skillet to flatten the rib cage. Add lemon juice, lemon slices, 4 Tbsp. oil and Mrs. Dash® Chicken Grilling Blend to a large sealable bag. Swish mixture around to combine thoroughly, then add chicken. Seal bag, and massage so that marinade coats the entire chicken. Refrigerate and allow to marinate for 2-4 hours. Preheat oven to 425°F. Heat a large (ideally 12 inch) well-seasoned cast iron skillet, or a heavy oven-proof non-stick frying pan over medium high heat on the stove burner. Add remaining 2 Tbsp. oil. Remove chicken from marinade, and place skin side down in pan, discard remaining marinade. Set bricks over top of chicken. Reduce heat to medium-low and cook for approximately 15 minutes, or until skin is nicely browned. Remove bricks, using a spatula, flip chicken and place pan in oven for approximately 15 more minutes, or until chicken is cooked throughout. To test for doneness, insert a meat thermometer in the thickest section of the thigh, it should register at least 165°F. If you do not have a thermometer, prick the thigh section with a sharp knife, the chicken is cooked if the juices run clear.

Roasting Chicken

Ingredients:

1 (3 pound) whole chicken, rinsed salt and pepper to taste

1 small onion, quartered 1/4 cup chopped fresh rosemary

Directions:

1.	Preheat oven to 350 degrees F (175 degrees C).
2.	Season chicken with salt and pepper to taste. Stuff with the onion and rosemary. Place chicken in a 9x13 inch baking dish or roasting dish.
3.	Roast in the preheated oven for 2 to 2 1/2 hours, or until chicken is cooked through and juices run clear. Cooking time will vary a bit depending on the size of the bird.