Sunday’s Chicken Dinner Recipe – Moroccan Lemon Chicken with Olives

This week’s Sunday’s Chicken Dinner Recipe is – Moroccan Lemon Chicken with Olives. Made using Boneless Chicken Breasts along with Onion, Garlic, Whole Cinnamon Sticks,Cumin, Turmeric, Ground Pepper, Lemons, Plum Tomatoes, and Green Olives. This looks and sounds like one delicious Chicken Dish! The recipe comes from one of my favorite sites, the Diabetes Self Management website which has a huge selection of Diabetic Friendly Recipes, Diabetes Management Tips, and Diabetic news so be sure to check it out. Enjoy and Make 2019 a Healthy One!  https://www.diabetesselfmanagement.com/

Moroccan Lemon Chicken with Olives
Preparation time: 20 minutes. Cooking time: 1 hour.

Ingredients

1 tablespoon olive oil
6 skinless, boneless chicken breasts (approximately 4 ounces per breast)
1 large onion, chopped
2 cloves garlic, minced
2 sticks whole cinnamon
2 teaspoons ground cumin
2 teaspoons ground turmeric
1/2 teaspoon freshly ground black pepper
2 lemons
2 small plum tomatoes, chopped
1 cup water
18 large green olives

Directions
Heat olive oil in a large pan. Place chicken breasts in hot oil and cook on all sides until slightly browned on surface. Remove from pan and set aside. To pan add onion, garlic, cinnamon sticks, cumin, turmeric, and black pepper. Cook about 5 minutes, stirring, until onion is cooked. Return chicken to pan and cover. Squeeze the juice of two lemons, reserving lemon peels. Add lemon juice to pan. Slice lemon peels into strips and add to pan with chopped tomatoes, water, and olives. Cover the pan and bring contents to a boil, then reduce heat to low and allow the mixture to simmer for about 45 minutes, until chicken is tender, occasionally lifting the lid to stir mixture and check that liquid available in pot is adequate to avoid burning. When chicken is done, arrange contents on a platter, discarding cinnamon sticks. Serve immediately. (This dish is excellent served with couscous.)

Yield: 6 servings.

Serving size: 1 chicken breast with 3 green olives.

Nutrition Facts Per Serving:
Calories: 181 calories, Carbohydrates: 4 g, Protein: 28 g, Fat: 5 g, Saturated Fat: 1 g, Sodium: 194 mg, Fiber: 1 g

https://www.diabetesselfmanagement.com/recipes/main-dishes/moroccan-lemon-chicken-with-olives/

Sunday’s Chicken Dinner Recipe – Grilled Marinated Chicken

This week’s Sunday’s Chicken Dinner Recipe is a Grilled Marinated Chicken. Made using; Whole Chicken Legs, Lemonade Concentrate, White Vinegar, Lemon Peel, and Garlic. Combine your ingredients, Marinate the Chicken for 3 hours, and Grill your Chicken Legs! The recipe is from the Diabetes Self Management website where you'll find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! Plus you subscribe to the Diabetes Self Management Magazine, one of my favorites! So Enjoy and Make 2019 a Healthy One!  https://www.diabetesselfmanagement.com/

Grilled Marinated Chicken

Ingredients
8 whole chicken legs (thighs and drumsticks attached) (about 3 1/2 pounds)
6 ounces frozen lemonade concentrate, thawed
2 tablespoons white wine vinegar
1 tablespoon grated lemon peel
2 cloves garlic, minced

Directions
1 - Remove skin and all visible fat from chicken. Place chicken in 13×9-inch glass baking dish. Combine remaining ingredients in small bowl; blend well. Pour over chicken; turn to coat. Cover; refrigerate 3 hours or overnight, turning occasionally.

2 - To prevent sticking, spray grid with nonstick cooking spray. Prepare coals for grilling.

3 - Place chicken on grill 4 inches from medium-hot coals. Grill 20 to 30 minutes or until cooked through (165°F), turning occasionally. Garnish as desired.

Yield: 8 servings.

Serving size: 1 leg piece.

Nutrition Facts Per Serving:

Calories: 169 calories, Carbohydrates: 3 g, Protein: 22 g, Fat: 7 g, Saturated Fat: 2 g, Cholesterol: 77 mg, Sodium: 75 mg, Fiber: 1 g

https://www.diabetesselfmanagement.com/recipes/main-dishes/grilled-marinated-chicken/

Sunday’s Chicken Dinner Recipe – JILL'S ROAST HERITAGE CHICKEN

This week’s Sunday’s Chicken Dinner Recipe is – JILL'S ROAST HERITAGE CHICKEN. The recipe is from the Wild Idea Buffalo website, that’s right Chicken not Buffalo! Wild Idea also sells Heritage Chicken from Emmer and Co. And they have one delicious and healthy Chicken Recipe for Chicken! This is a Dutch Oven Recipe, so how easy is that to prepare! You can find this recipe and purchase the Emmer & Co. Heritage Chicken along with all the other Wild Idea Products at the Wild Idea Buffalo website. Enjoy and Make 2019 a Healthy One!  https://wildideabuffalo.com/

JILL'S ROAST HERITAGE CHICKEN
After testing a few methods of roasting a Heritage Chicken, this method was hands down the winner. Although the flavor was always very good with other methods, I was looking for the method that would keep the meat juicy, but also get it close to fall off the bone tender.

Ingredients:

1 - 3# Emmer & Co. Heritage Chicken

1 - tablespoon + 1 teaspoon salt

1 - tablespoon baking powder (a tip from Emmer & Co.)

4 - tablespoons salted butter

1 - teaspoon black pepper

1 - teaspoon thyme leaves

1 - onion, orange, apple, or other sweet or savory food to fill the cavity

4 - stalks celery, halved

1 - onion, sliced

salt and pepper

1½ - cups water

Enameled Dutch Oven

Preparation:

1 - Rinse chicken and remove neck from cavity. (Reserve neck, adding to the pot for additional flavor or give to your favorite pet!) Blot the chicken dry with paper towels.
2 - Mix salt and baking powder together and gently rub all over the chicken. Refrigerate uncovered for 4 to 24 hours.
3 - Position top oven rack in the middle of the oven and preheat to 500°.
4 - Remove chicken from the refrigerator. Melt butter and add pepper, thyme and remaining teaspoon salt. Rub seasoned butter into the chicken skin and cavity. *The butter will adhere to the cold chicken without running off.
5 - Fill the cavity of the chicken with coarse chopped onion or orange halves, or other savory or

sweet foods. This adds additional flavor and helps chicken cook more evenly.
6 - Place celery and onions in the bottom of the Dutch oven and place chicken breast side up on top of vegetables. Place the chicken in the oven and roast for 15 minutes.
7 - Add the water to the pot and cover and continue to cook at 500° for another 10 minutes.
*Optional: Before continuing with this step you can also turn your chicken over after initial roasting, so the breast is facing down. For the best browning, pile your vegetables to the center or add a few more to keep the breast out of the liquid.
8 - After 10 minutes, shut your oven off and leave the chicken in the oven for two hours. Do not open the door during this time.
9 - Remove chicken from the oven and transfer to a platter or cutting board. Chicken segments will release fairly easily or carve as desired. Season with a little salt and pepper.
10 - Strain juices from the pot and serve with the chicken or thicken to your liking for gravy.

https://wildideabuffalo.com/blogs/recipes/jills-roasted-braised-heritage-chicken

Sunday’s Chicken Dinner – Diabetic Grilled Chicken Recipe

This week’s Sunday’s Chicken Dinner recipe is - Diabetic Grilled Chicken Recipe. You'll be using Boneless, Skinless Chicken Breasts along with an assortment of Herbs and Spices. Prepared on the Grill or in the Oven. The Dish is 144 calories and 1 carb per serving! The recipe is off the Diabetes Self Management website where you'll find a huge selection of Diabetic Friendly Recipes. Enjoy and Make 2019 a Healthy One!  https://www.diabetesselfmanagement.com/

Diabetic Grilled Chicken Recipe
Ingredients
1 1/2 pounds boneless, skinless chicken breasts

1/4 cup olive oil
1/2 cup balsamic vinegar
1 tablespoon (or 3 cloves) minced garlic
1/2 teaspoon dry parsley
1 teaspoon dry rosemary
3/4 teaspoon dry sage
1 teaspoon dry thyme
1 teaspoon salt
1/2 teaspoon coarse ground pepper

Directions
1 - Place chicken in a zip-top bag. In a small bowl, whisk together remaining ingredients and pour over chicken. Seal bag tightly and shake gently to coat chicken well. Allow chicken to marinate in the refrigerator for at least 2 hours, shaking bag gently twice during marinating to recoat chicken.

2 - After chicken has marinated, discard remaining marinade. Preheat grill to medium-high heat, or preheat oven broiler. Grill or broil chicken about 8–10 minutes per side, or until chicken is no longer pink and the juices are clear (cooking time may vary depending on the thickness of the meat).

Yield: 6 servings. Serving size: 4 ounces.

Nutrition Facts Per Serving:

Calories: 144 calories, Carbohydrates: 1 g, Protein: 26 g, Fat: 4 g, Saturated Fat: 1 g, Sodium: 188 mg, Fiber: <1 g="" p="">https://www.diabetesselfmanagement.com/recipes/main-dishes/herb-marinated-chicken/

Sunday's Chicken Dinner - Baked Chicken Breasts Supreme

I'm putting my usual Soup Special of the Day on the back burner for now and replacing it will be my new Sunday post of Sunday's Chicken Dinner. It doesn't get much more traditional thank a Chicken Dinner on Sunday. It seemed every Sunday my Grandmother would always have a big Sunday Dinner of Fried Chicken! I hope you all enjoy the new Sunday feature post!

This week's Sunday's Chicken Dinner recipe is a Baked Chicken Breasts Supreme. Its Marinated Chicken Breasts in a Yogurt, Lemon Juice, Worcestershire Sauce, Celery Seed, Hungarian Sweet Paprika, Garlic, Salt, and Pepper Marinade. The recipe is from the CooksRecipes website which has a huge selection of recipes to please all tastes! Check it out today. So Enjoy and Make 20019 a Healthy One!  https://www.cooksrecipes.com/index.html

 Baked Chicken Breasts Supreme

Recipe Ingredients:
1 1/2 cups plain yogurt or sour cream
1/4 cup lemon juice
1/2 teaspoon Worcestershire sauce
1/2 teaspoon celery seed
1/2 teaspoon Hungarian sweet paprika
1 garlic clove, minced
1/2 teaspoon salt (optional)
1/4 teaspoon freshly ground pepper
8 boneless, skinless chicken breast halves
2 cups fine dry bread crumbs

Cooking Directions:
1 - In a large bowl, combine first eight ingredients. Place chicken in mixture and turn to coat. cover and marinate overnight in the refrigerator.
2 - Remove chicken from marinade; coat each piece with crumbs.
3 - Arrange on a lightly greased shallow baking pan.
4 - Bake, uncovered, at 350°F (175°C) for 45 minutes or until juices run clear.
Makes 8 servings.

Nutritional Information Per Serving (1/8 of recipe): 271 calories, 293 mg sodium, 76 mg cholesterol, 22 gm carbohydrate, 32 gm protein, 5 gm fat.
https://www.cooksrecipes.com/diabetic/baked-chicken-breasts-supreme-diabetic-recipe.html