Sunflower Chicken Recipes
SUNFLOWER CHICKEN
This chicken stir-fry gets a nice crunch from sunflower kernels, carrots, celery and broccoli. It's full of color and flavor.-Lori Daniels, Beverly, West Virginia
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large skillet coated with cooking spray, stir-fry chicken until no longer pink. Add the vegetables, sunflower kernels, seasoning blend and garlic powder; stir-fry for 5-6 minutes or until vegetables are tender. Combine cornstarch and broth until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice.
Nutrition Facts : Calories 190 calories, Fat 5g fat (0 saturated fat), Cholesterol 43mg cholesterol, Sodium 183mg sodium, Carbohydrate 16g carbohydrate (0 sugars, Fiber 0 fiber), Protein 20g protein. Diabetic Exchanges
"SHE READY" FRIED CHICKEN
Provided by Food Network
Time 1h20m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Preheat an air fryer to 375 degrees F.
- To a large resealable plastic bag, add the chicken, sunflower oil, minced garlic, 1/2 tablespoon each of the seasoned salt, BBQ seasoning and garlic salt and 1/2 teaspoon of the black pepper and seal the bag. Gently massage to coat the chicken evenly. Marinate for 15 to 30 minutes.
- Add the flour, cornmeal, cayenne and remaining 1/2 tablespoon each of the seasoned salt, BBQ seasoning and garlic salt and remaining 1/2 teaspoon black pepper to a separate resealable plastic bag. Seal and shake to combine.
- When the chicken is done marinating, add a few pieces at a time to the seasoned flour and shake to coat. Remove the chicken from the bag and shake off the excess flour mixture. Place the chicken pieces on the air fryer rack in an even layer without the pieces touching.
- Seal the fryer and cook until the chicken is golden brown and crispy and reaches an internal temperature of 165 degrees F, 30 to 40 minutes. Remove from the air fryer and serve.
GRILLED CHICKEN AND VEGETABLES WITH SUNFLOWER SEED SAUCE
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat a grill to medium high. Pierce the sweet potatoes all over with a fork and microwave until almost tender, 5 to 6 minutes; let cool. Halve lengthwise and set aside.
- Meanwhile, heat 1 tablespoon vegetable oil in a medium saucepan over medium heat. Add the shallot, ginger, garlic, cayenne, 1/2 teaspoon salt and 1/4 teaspoon black pepper and cook, stirring, until the shallot softens, about 3 minutes. Stir in the tomato paste and cook until darkened, about 1 minute.
- Transfer the tomato mixture to a blender; add the sunflower seed butter, cilantro and 2/3 cup water and puree, adding more water to loosen if necessary. Season with salt and black pepper.
- Oil the grill grates. Brush the sweet potatoes and bell peppers with the remaining 1 tablespoon vegetable oil; season with salt and black pepper. Toss the chicken with 1/4 cup of the sunflower seed butter sauce; season with salt. Grill the chicken, turning, until marked and cooked through, 10 to 12 minutes. Grill the sweet potatoes and bell peppers, turning, until marked and tender, 5 to 8 minutes. Serve the chicken with the vegetables and remaining sauce. Top with cilantro.
Nutrition Facts : Calories 540, Fat 32 grams, SaturatedFat 5 grams, Cholesterol 156 milligrams, Sodium 531 milligrams, Carbohydrate 30 grams, Fiber 6 grams, Protein 36 grams, Sugar 10 grams
SUNFLOWER CHICKEN SALAD
Easy chicken salad that kids love, with grapes and sunflower seeds!
Provided by Brenda Loop
Categories Salad Recipes
Yield 4
Number Of Ingredients 7
Steps:
- In a large bowl combine the chicken, cheese, sunflower seeds, celery, grapes, mayonnaise and salt and pepper to taste. Mix all together and serve on rolls or lettuce leaves, if desired.
Nutrition Facts : Calories 480.6 calories, Carbohydrate 5.1 g, Cholesterol 99.2 mg, Fat 38.6 g, Fiber 0.3 g, Protein 28.2 g, SaturatedFat 12 g, Sodium 420.2 mg, Sugar 3.9 g
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