NINJA 3-1 SAUTEED CHICKEN BREASTS WITH CITRUS SALSA
Make and share this Ninja 3-1 Sauteed Chicken Breasts With Citrus Salsa recipe from Food.com.
Provided by Jacqueline in KY
Categories Chicken Breast
Time 40m
Yield 4 chicken breasts, 4 serving(s)
Number Of Ingredients 13
Steps:
- Coarsely chop orange and grapefruit sections. Stri orange, grapefruit, reserved juices, onion, 1 tablespoon lime juice cilantro, jalapeno pepper and honey in bowl.
- Stir remaing lime juice, cumin, coriander, salt and garlic in another bowl.
- Rub chicken with garlic mixture.
- Pour oil into pot. Set to STOVETOP HIGH and heat oil.
- Add chicken and cook 12 minutes or until browned on both sides and cooked through. turning over once halfway through cooking time. Serve with citrus salsa.
Nutrition Facts : Calories 238.7, Fat 7.1, SaturatedFat 1, Cholesterol 75.5, Sodium 358.8, Carbohydrate 18, Fiber 1.8, Sugar 9.5, Protein 26.5
RED CHILE-CITRUS MARINATED CHICKEN BREASTS WITH GRILLED TORTILLAS AND AVOCADO-TOMATILLO SALSA
Provided by Bobby Flay | Bio & Top Recipes
Categories main-dish
Yield 8 servings
Number Of Ingredients 19
Steps:
- For the grilled tortillas: Brush each tortilla on both sides with olive oil and season with salt and pepper to taste. Grill for 1 minute on each side. Yield: 8 servings For the Avocado and Grilled Tomatillo salsa: Combine all ingredients in a medium bowl and season with salt and pepper. Yield: 2 cups
- For the marinade and the chicken breasts: Whisk together all ingredients except olive oil in a large bowl until combined. Slowly whisk in the olive oil until emulsified. Reserve 1 cup of the marinade and set aside. Transfer remaining marinade to a large shallow baking dish, add chicken breast and turn to coat completely. Cover and refrigerate for 1 hour in the refrigerator, turning once.
- Preheat grill. Remove chicken from marinade and season on both sides with salt and pepper to taste. Grill the breasts, skin-side down, for 4 minutes or until golden brown. Turn the breasts over and baste with some of the reserved marinade and cook for 4 minutes. Baste, turn and baste again, cover the grill and cook the breasts for 4 more minutes. Repeat the process once more for a total grilling time of 16 minutes, or until the chicken is well-browned and cook through. Remove the chicken to a platter, cover and let sit 10 minutes. Serve with Grilled Tortillas and Avocado-Tomatillo Salsa on the side.
NINJA 3 IN 1: CHICKEN PICCATO
Stove top/steam oven recipe. Artichokes are a great source of fiber. Stir 1 package (about 9 oz.) frozen artichoke hearts in with the capers, if desire.
Provided by Jacqueline in KY
Categories One Dish Meal
Time 30m
Yield 1 dish, 4 serving(s)
Number Of Ingredients 12
Steps:
- Stir flour, salt, and black pepper on plate.
- Coat chicken with four mixture.
- Add oil and butter to pot.
- Set to STOVETOP HIGH and heat until butter is melted.
- Add chicken to pot.
- Cook uncovered 10 minutes or until chicken is lightly browned on both sides.
- Remove chicken from pot and place on roasting rack.
- Add broth, wine, lemon juice, and capers to pot.
- Stir in quinoa.
- Place rack with chicken in pot, and place asparagus on rack with chicken.
- Set OVEN to 300 degrees F. for 15 minutes.
- Cover until chicken is cooked through, asparagus is tender, and quinoa breaks apart.
- Remove asparagus and chicken from pot.
- Stir quinoa mixture.
- Turn off pot.
- Let quinoa mixture stand.
- Garnish with parsley.
Nutrition Facts : Calories 535.4, Fat 19.4, SaturatedFat 5.9, Cholesterol 106.1, Sodium 815.6, Carbohydrate 39.3, Fiber 6.4, Sugar 4, Protein 41.3
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