Dinners

Recipe—Grilled Hawaiian Sticky Chicken & Pineapple

Grilled Hawaiian Chicken & Pineapple

Aloha! Summer is coming to a close and most vacations are currently on hold. So if you can’t get to a tropical island, then let’s bring the island life to you!

Back in April when we were about a month into sheltering in place at home, my family and I came up with an idea to do a weekly family theme night. We were doing them every Friday just so we had something fun to look forward to at the end of the week. The first one we did was a Tropical Beach Party. The primary focus of our theme nights was our menu but we found lots of other fun details to incorporate. We ended up watching Lilo and Stitch while sprawled out on beach towels on our living room floor.

For this specific dinner I made my Grilled Hawaiian Sticky Chicken and Pineapple. It was so good! The key is definitely marinating the chicken for the entire day to really let all those flavors soak into the meat. You get this delicious combination of salty, sweet, and smoky. Cooking it low and slow on the grill gives the chicken and pineapple a nice caramelized exterior and then you brush them with honey at the end so you end up with this sweet sticky exterior that brings out so much flavor. The pineapple manages to get even sweeter and even picks up a bit of a smoky flavor from the grill. My mouth is literally watering just thinking about it. I served it up with some of my Tropical Macadamia Nut Ricewhich is packed with island flavors of toasted coconut and macadamia nuts. If you really want to take this meal to the next level then break out the blender and try my Best Ever Piña Coladas. So, for now, home may not be as good as Hawaii but at least with this meal, the only thing you will be missing is the sand between your toes.

Grilled Hawaiian Chicken & Pineapple

Note: The trick with grilling this recipe to is to do it over a lower indirect heat and making sure not to have it directly over the heat source. The glaze can easily burn if you try and cook it hot and fast. If you are not the grilling type then you can absolutely cook it in a pan on the stove top.

INGREDIENTS
4 chicken breasts
1/4 c pineapple juice
1/4 c soy sauce
1/4 c brown sugar
3 tbsp ketchup
1 tbsp garlic, minced
2 tbsp olive oil
fresh pineapple, cut into long spears
1/4 c honey
green onions, chopped

STEPS

  • In a small bowl whisk together the pineapple juice, soy sauce, brown sugar, ketchup, garlic, and olive oil.
  • Place the chicken and marinade in a large Ziploc bag and mix to ensure all the chicken breasts get covered with the marinade.
  • Marinade in the refrigerator for 2–24 hours.
    About 30 minutes before cooking, remove the marinated chicken from the bag and place in a shallow dish. Allow the chicken to rest at room temperature for about 30 minutes before grilling.
  • Preheat the grill to 350º.
  • Add the chicken to the grill making sure you cook it over indirect heat. (See above note.)
  • Cook the chicken for 7–10 minutes per side or until the internal temperature reaches 160º.
  • During the last 10 minutes of the chicken cooking, add the pineapple spears to the grill also making sure to cook it over indirect heat.
  • Turn the pineapple every 2–3 minutes making sure to get some nice grill marks on them.
  • When the chicken and pineapple are done, transfer them to a serving dish and lightly brush with the honey, and sprinkle with the green onions.
Dinners, Sweet Treats, Uncategorized

The Diva is Going Live!

I have some very exciting news to share with all of you! Coming up on Wednesday, August 5 at 12:00 pm PST I will be doing my first ever cooking demo on Instagram Live as part of Sacramento State UNIQUE Programs’ summer virtual programming series. I would love for you to join me! This will be a completely FREE virtual event where you can tune in on Instagram and learn how to make an Italian Chicken Dinner and Cannoli Dip. That’s right, essentially a completely free one-hour cooking class! First thing is first though, go follow me on Instagram so you don’t miss out!

Diva di Cucina Cooking Demo

When UNIQUE Programs approached me about doing a cooking demo earlier this summer it was a no brainier. This is something I have always wanted to do so this offer was the push I needed to finally commit to a live cooking demonstration. Not gonna lie, I am pretty nervous but I am super excited to share a couple of my favorite recipes with everyone.

UNIQUE Programs is all about bringing innovative quality entertainment to the campus community at Sacramento State but with their events now being virtual they are able to expand their audience to a global level. How awesome is that!? Speaking of awesome, what do you think of these digital graphics their design team created to market the event? I love them! It was so funny to see me and my dishes illustrated.

The Italian Chicken dinner I will be making is one of my favorite go to recipes. It is super quick, easy, healthy, delicious and also so importantly, affordable! I am talking a delicious gourmet meal that can feed four for under $20! (That is assuming you have the pantry essentials such as olive oil, balsamic vinegar, and seasonings.) I know dinner parties are on hold but this is a great dish to make for guests once we are back to socializing or even for yourself if you want to meal prep for the week. You literally throw it all in the pan and bake it leaving you free to entertain guests, or in my case, make a dessert!

Italian Chicken Dinner

When selecting what dessert to make for you, I knew I wanted to stick with the Italian theme so I am taking my love for cannolis and my love for dessert dips and we will be making a Cannoli Dip! That’s right, a delicious creamy sweet dip with waffle cones for dipping! You know I had to put my own twist on things. This will literally take a couple of minutes to make and is so fun to eat.

Cannoli Dip

There will be no cooking show foolery here, I will be cooking in real time so you can make both these dishes right along with me! Below you can find ingredient lists for the Italian Chicken Dinner and Cannoli Dip in case you want to get all the ingredients ahead of time. If you are at work or unable to cook live with me that is absolutely okay too! Just tune in and be entertained and get some tips for when you want to make these awesome dishes another time!

I really want to connect with my followers in a more personal way so I truly hope you will tune in on Wednesday to join me in my first ever Instagram Live Cooking Demo. At the very least pop in and say hello! Make sure you go follow me on Instagram if you don’t already so you get a notification reminder that day when I go live. I look forward to chatting with you all and answering any questions you may have as we spend an hour together! See you then! Ciao!

Diva di Cucina Cooking Demo

Diva di Cucina Cooking Demo

 

Dinners

Recipe—Chicken & Cheesy White Sauce Lasagna

Chicken & Cheesy White Sauce Lasagna

Ooey, gooey, cheesy white sauce goodness. What more do I need to say about this lasagna. It is layer upon layer of creamy mozzarella sauce, noodles, ricotta, chicken, spinach, and cheese. My mouth is literally watering.

This dinner is the ultimate comfort food. So rich, creamy, and filling. A perfect family dinner as the weather starts to cool down. Seriously though, what is better on a cold night then a big filling serving of pasta? Nothing, the answer is nothing.

This is one of those recipes that is great to make ahead on the weekend when you have some extra time and then during the week all you have to is pop it in the oven and bake. Boom! Dinner is done!

Chicken & Cheesy White Sauce Lasagna

Chicken & Cheesy White Sauce Lasagna

Chicken & Cheesy White Sauce Lasagna

INGREDIENTS
16 oz lasagna noodles
salt
1/2 c butter
1 yellow onion, finely diced
2 tsp garlic, minced
1/2 c flour
2 c chicken broth
1 1/2 c milk
5 c mozzarella cheese, shredded
1 1/2 c parmesan cheese, shredded
1 tsp basil
1 tsp oregano
1/2 tsp pepper
2 c ricotta
2 c cooked chicken breast, chopped
10 oz package frozen cooked spinach, thawed and drained
1 tbsp fresh parsley, chopped

STEPS

  • Preheat oven to 350º.
  • Bring a large pot of water to a boil and add 1 tablespoon of salt.
  • Cook the noodles per the package instructions, drain, and rinse with cold water. Set aside until ready to assemble the lasagna.
  • Melt the butter in a large saucepan over medium-high heat.
  • Cook the onion and garlic in the butter until cooked through.
  • Stir in the flour until it begins to brown.
  • Gradually add the broth and milk to the saucepan and whisk together.
  • Allow the sauce to come to a boil and simmer for 2–3 minutes.
  • Mix in 2 cups of the mozzarella, 3/4 cup of the parmesan, basil, oregano, 1/4 teaspoon each of salt and pepper. Stir until all the cheese is melted and well integrated.
  • Remove the sauce from the stove and set aside.
  • Spray a 9” x 13” baking dish with cooking spray.
  • Ladle a quarter of the sauce into the bottom of the baking dish.
  • Layer a quarter of the cooked noodles in the bottom of the baking dish and top with half of the ricotta, half of the chicken, and half of the spinach. Sprinkle with some of the mozzarella and parmesan and ladle another quarter of the sauce over the top.
  • Repeat the previous step. Noodles, ricotta, chicken, spinach, cheese sauce.
  • Add the final layer of noodles and top with all the remaining sauce and cheeses.
  • Bake for 40–45 minutes or until the cheese is all melted and just starts to brown on top.
  • Remove the lasagna from the oven and allow it to rest for 5–10 minutes.
  • Sprinkle the parsley over the top.
  • Cut and serve.
Dinners

Recipe—Creamy Lemon Chicken Pasta

Recipe—Creamy Lemon Chicken Pasta

Right now, I am drowning in youth sports. My son is currently playing soccer and baseball which takes up about 5–6 days a week and sometimes we have both on the same day. I lost my sanity a few weeks ago.

Don’t get me wrong, I absolutely love it! It just means that I need to be diligent in my menu planning and have some recipes that allow me to have dinner on the table quickly. We certainly have nights where dinner consists of sandwiches, Kraft Mac N Cheese, or takeout, but I try and cook a real dinner at least 4–5 nights a week. That means whatever I am making needs to be quick!

This recipe takes less than 30 minutes to make and costs about $15, assuming you have the basic stuff on hand. It is so simple, fast, and tasty! My family loves this recipe!  The chicken comes out so juicy and flavorful after simmering in the creamy lemon sauce. Hope you enjoy it as much as we do!

Recipe—Creamy Lemon Chicken Pasta

INGREDIENTS
4–5 boneless, skinless chicken breasts
salt and pepper
1/4 c flour
2 tbsp butter
2 tbsp olive oil
1 lb penne
1 c chicken broth
3 lemons, 2 for juicing and 1 sliced
3/4 c heavy cream
1/4 c capers
parsley, chopped

STEPS

  • Season both sides of the chicken breasts with salt and pepper.
  • Place the flour in a large Ziploc bag and add chicken breasts.
  • Toss the chicken breast in the Ziploc bag until they are all evenly coated in the flour.
  • In a large skillet, heat the butter and olive oil over medium-high heat.
  • Place the chicken breasts in the skillet.
  • Cook the chicken for 6–7 minutes per side or until cooked all the way through.
  • While the chicken is cooking, bring a large pot of water to a boil and cook the pasta per the package instructions.
  • Add the broth, juice from two lemons, sliced lemon, heavy cream, and capers to the skillet with the chicken.
  • Season the sauce with salt and pepper to taste.
  • Bring the sauce to boil and reduce heat to medium-low heat.
  • Continue cooking the sauce until it has thickened up, about 3–4 minutes.
  • Transfer the chicken breasts to a plate or cutting board.
  • Drain the pasta and add it to the skillet with the sauce, tossing to coat all the noodles.
  • Serve the pasta on plates and top with a chicken breast.
  • Sprinkle the dish with fresh chopped parsley and serve.
Dinners

Recipe—One Pot Chicken & Sausage Jambalaya

One Pot Chicken and Sausage Jambalaya

Every once in awhile you find a recipe that is perfect for entertaining, this is it! There is nothing fancy about it but it is delicious and it will feed an army. No joke, this recipe can feed anywhere from 6-8 people. Or in my case, made 2 dinners for 3 of us, which I have no complaints about. I would eat leftovers of this recipe every day. The flavors just get better and better while all those yummy flavors fuse together. This recipe is so filling and hearty which is great PLUS it all comes together easily in one large pot which means fewer dishes to wash. And who is going to complain about having fewer dishes? NO ONE!

Just serve this dish along with a big green salad and you will have some happy and lucky folks sitting at your table.

INGREDIENTS
olive oil
1 lb chicken, cut into 1/2 inch pieces
12 oz andouille sausage, cut into 1/2 inch pieces
salt & pepper
large yellow onion, chopped
red bell pepper, chopped
yellow bell pepper, chopped
4 stalks celery, chopped
2 tbsp garlic, minced
1 tsp dried thyme
1 tsp dried basil
1/4 tsp cayenne pepper
1 tbsp Worcestershire sauce
6 oz can tomato sauce
14.5 oz can diced tomatoes
2 1/2 c long grain white rice
32 oz chicken broth
3 green onions, chopped

STEPS

  • Heat 1 tbsp olive oil in a large pot and add sausage.
  • Cook sausage for 3–4 minutes and then add chicken.
  • Continue cooking for 8–10 minutes or until the chicken is cooked through.
  • Transfer the cooked sausage and chicken to a bowl or plate and set aside.
  • Add another 1 tbsp of olive oil to the pot and add in the onion, bell peppers, celery and garlic.
  • Cook the vegetables for 6–8 minutes or until they are tender.
  • Place the chicken and sausage back in the pot and add in 1 tsp salt, 1/2 tsp pepper, thyme, basil, cayenne pepper, Worcestershire sauce, tomato sauce, diced tomatoes, rice, and chicken broth.
  • Stir the pot and bring to a boil.
  • Once the pot starts to boil, cover with a lid and reduce heat to low.
  • Allow the jambalaya to simmer for 30–40 minutes. (Check it after 25 minutes and add an additional 1/2 c of water or broth if all the fluid is already absorbed and give it a good stir to ensure it isn’t burning to the bottom of the pot.)
  • Remove the jambalaya from heat and allow it to sit for 3–5 minutes.
  • Transfer a heaping spoonful to a plate or bowl and topped with the chopped green onions.
Dinners

Recipe—Italian Chicken Dinner

If you have tried this recipe before you may have noticed an update. After making this recipe dozens of times I recently started adding Italian sweet peppers and it really takes this to the next level. I have updated the photo and recipe to reflect this change. Hope you enjoy!

Recipe—Italian Chicken Dinner

I first tried this recipe about two months ago and have since made it at least 6 times tweaking it a little bit each time. IT HAS BECOME ONE OF MY ALL TIME FAVES! We are actually having it again this week. It is perfect for this summer fully utilizing all those fresh tomatoes and basil. Most of my recipes are for a main dish or a side dish but this one is actually an entire meal. All of the components of this dish are just amazing! You have a flavorful juicy roasted chicken breast, sweet caramelized tomatoes that are literally bursting with flavor, and then the salty creamy fresh mozzarella with a nice little kick of heat from crushed red peppers, and then of course to balance it out you have some hearty brown rice simmered in chicken broth. Is your mouth watering now? Mine is! All these flavors are just so amazing together! Depending on the brown rice you get, this dinner takes about 45 minutes from start to finish and it is worth every minute of it!

Note: You can use fresh mozzarella in any form. I have used both the sliced mozzarella log as well as the little mozzarella balls. This makes a dinner that will serve 3–4 people. 

INGREDIENTS
1 c uncooked brown rice
2–2 1/2 c chicken broth (amount depends on the brown rice you purchase)
3 c cherry tomatoes
10–12 Italian sweet peppers, tops cut off
olive oil
balsamic vinegar
1 lb boneless skinless chicken breasts
Italian seasoning
salt & pepper
8 oz fresh mozzarella, sliced
1/4 tsp red pepper flakes
1/2 c fresh basil leaves, chopped

STEPS

  • Cook the brown rice per the package instructions but substitute chicken broth for water.
  • While the rice is cooking preheat the oven to 400º.
  • Place the cherry tomatoes and peppers in a large baking dish and drizzle with olive oil and balsamic vinegar. Toss to coat.
  • Season both sides of the chicken breasts with Italian seasoning, salt, and pepper and place in the baking dish.
  • Bake the tomatoes, peppers, and chicken for about 25 minutes or until the tomatoes have just started to burst and the chicken is done.
  • While the rice, chicken, and tomatoes are cooking prepare the mozzarella.
  • Place the mozzarella in a small bowl and drizzle with olive oil and sprinkle with red pepper flakes and salt.
  • Once all the components of the dish are ready, plate the rice, chicken, blistered tomatoes, peppers, mozzarella, and top with chopped basil.
Brunch, Sandwiches

Recipe—Chicken & Waffle Sliders

Chicken & Waffle Sliders

It seems silly writing a post for a recipe that is basically made up of frozen store bought items but this is such a fun and easy dish to prepare for brunch, lunch, or even an appetizer so I just had to share, for a creative idea I suppose more than anything. 😉

I recently made them for a mimosa brunch and everyone loved them! Who doesn’t love the sweet and salty combination of a classic comfort dish in bite size portions?!? You can certainly make these from scratch, and I will probably try sometime soon, but it would obviously be far more work and you would end up having way more dirty dishes. Having such an easy dish allows you to focus more attention to preparing other items or even enjoying an extra mimosa or three.

Note: A box of Eggo Minis Waffles has 10 waffles and each one is divided up into 4 mini waffles for a total of 40 mini waffles which will yield 20 sliders.

INGREDIENTS
20 frozen chicken nuggets
box of frozen Eggo Minis Waffles
20 blackberries
20 toothpicks
1/2 c maple syrup

STEPS

  • Bake chicken nuggets per package instructions.
  • Toast the Eggo waffles per package instructions.
  • As the waffles finish toasting separate them into the 4 mini waffles.
  • Sandwich a chicken nugget between two waffles.
  • Skewer a blackberry with a toothpick and then the secure the waffle slider.
  • Drizzle with maple syrup.
Dinners

Recipe—Grilled Chili Lime Chicken Tacos with Pineapple Salsa

Grilled Chili Lime Chicken Tacos with Pineapple Salsa

Summer is coming… but the warm weather is already here! Time to fire up the grill!

I love when I can find recipes that are almost all done on the grill so I can keep the kitchen cool during hot months. I may also love recipes like this because it means I do the easy prep work and then the hubby does all the hard work out in the heat at the grill while I stay cool inside with a margarita. It’s all about team work, right? 😉

Okay, onto the dish. Each of these components is delicious on it’s own but when brought together you get some amazing tacos! You have the grilled chili lime chicken which is so tender and has so much flavor, a little zest from the lime paired up with all those delicious seasonings and a tad of heat. Then you have this delicious chunky salsa made up of a sweet caramelized pineapple with a nice smoky flavor from the grilled red pepper and jalapeño. And is if that isn’t enough, (yes, it gets better!) then you add this refreshing avocado crema. Just give me a bag of tortilla chips and I will go to town on that sauce!

Another thing I love about this recipe is how pretty it is! Look at all those amazing colors! I truly love everything about this recipe! I hope you will too.

Chunky Pineapple Salsa

Chunky Pineapple Salsa

Chunky Pineapple Salsa

Note: If you want to cut down on the amount of preparation at dinner time, you can marinade the chicken for as long as 24 hours in advance and the crema can be made up to four hours in advance. Having a chunk of the leg work done in advance makes this a perfect recipe to make for dinner guests. All you have to do is grill the chicken, pineapple, and peppers, and warm up some tortillas.

CHILI LIME CHICKEN INGREDIENTS
1 lb boneless skinless chicken breasts
2 tbsp olive oil
1 tsp chili powder
1/2 tsp ground cumin
1/2 tsp paprika
1/2 tsp onion powder
1/2 tsp garlic powder
3/4 tsp salt
1/4 tsp pepper
1 tsp brown sugar
2 tbsp lime juice

PINEAPPLE SALSA INGREDIENTS
20 oz can pineapple slices
1/2 red onion, sliced
red bell pepper, deseeded and quartered
jalapeno, deseeded and halved
olive oil
1/4 c cilantro, chopped
1 tbsp lime juice
1/4 tsp ground ginger
1/4 tsp cumin
salt and pepper to taste

AVOCADO CREMA INGREDIENTS
1 avocado
1/2 c sour cream
2 tbsp mayonnaise
1 tbsp lime juice
1/2 tsp salt
1/4 tsp ground cumin
1/4 tsp garlic powder

OTHER INGREDIENTS
tortillas
pepperjack cheese, shredded
lime, cut into wedges

STEPS

  • Place the chicken breasts in a large Pyrex dish.
  • Whisk together all the additional chili lime chicken ingredients in a small bowl and slather all over both sides of the chicken breasts.
  • Cover the Pyrex with plastic wrap and set aside to marinade for 30 minutes.
  • While the chicken is marinating, begin preparing items for the salsa. Skewer the red onions and then drizzle them, the bell pepper, and jalapeño with olive oil and set aside with the pineapple.
  • Preheat your grill to 375–425º.
  • Grill the chicken for 8–10 minutes on one side and then flip.
  • Add the pineapple and peppers to the grill and cook for 4­–5 minutes before flipping and then continue to grill them for another 4–5 minutes.
  • Continue to cook the chicken until a thermometer reads 160º when inserted into the thickest part of the meat, the pineapple until it is nicely caramelized, and the veggies until they have some nice grill marks.
  • Transfer everything from the grill to a cutting board and allow it to rest for 5 minutes.
  • While all the grilled items are resting get started on the avocado cream. Add all the crema ingredients to a blender and puree until smooth and well blended, set aside.
  • Chop up the pineapple, onion, and peppers and place them in a bowl.
  • Add the cilantro, lime juice, ginger, cumin, salt, and pepper to the bowl and stir.
  • Chop up the chicken and set aside.
  • Everything is finally ready! Time to assemble the tacos!
  • Heat up your tortillas and top each one with meat, cheese, pineapple salsa, and avocado crema.
  • Devour!

 

Recipe adapted from Carlsbad Cravings.

Dinners, Soups

Recipe—Crock-Pot Green Chicken Chili

A while back I had plans with my aunt to come over for dinner on a Friday night. She wanted to make a special request for dinner and had asked me to make a chicken chili. Since I had to work that day I figured something in the crock-pot would be ideal. Less time slaving in the kitchen, meant more time for drinking wine and schmoozing. Besides chopping up the veggies this recipe really requires almost no prep. I found a few different recipes and merged them all together to make this one delicious one. You might look at the ingredients and go “Oh boy, that is gonna be spicy!” I promise you it is not. If you deseed and devein the jalapeños you get a real nice mild and tangy flavor. The big chunks of chicken, all those green veggies, white beans, and spices make for one delicious belly warming meal. I highly recommend serving this with some cheese quesadilla wedges or cornbread to round out dinner. It was a total hit in my household. So if you are doing your meal prep for next week be sure to add this recipe to your menu.

Note: When I made this recipe, I chopped up the tomatillos, chiles, jalapeños, onion, and garlic and put them all in a one gallon Ziploc bag the night before to save time the next morning. It literally took me about two minutes to throw it all in the crock-pot.

INGREDIENTS
2 (15 oz) cans cannellini beans, drained
3 boneless skinless chicken breasts
4 c tomatillos, chopped
4 anaheim chiles, seeded and chopped
3 jalapeños, seeded, deveined, and chopped
1 medium yellow onion, chopped
2 tbsp garlic, minced
1 tbsp cumin
2 tsp oregano
1 tsp coriander
4 c chicken broth
1/3 c masa harina
1 tsp kosher salt
1/4 tsp coarsely ground black pepper
lime

GARNISHES
shredded cheese
sour cream
green onions, chopped
lime wedges

STEPS

  • In a large crock-pot combine the beans, chicken breasts, tomatillos, anaheim chiles, jalapeños, onion, garlic, cumin, oregano, coriander and broth to the slow cooker. (Do not stir)
  • Cover and cook on low for 8 hours or high for 4 hours.
    Remove the chicken breasts, shred, and put back in the pot.
  • Add in the masa harina, salt, pepper, and the juice of one lime and stir.
  • Continue cooking for another 30 minutes.
  • Serve in a bowl and top with garnishes of your choice.
Dinners

Recipe—Creamy Tomatillo Chicken

Tomatillos are one of those things that I am just figuring out what to do with. I remember as a kid peeling the husks off them all summer long since my mom grew them in her garden but all I remember her really making was her tomatillo salsa.

Every once in awhile I end up with a small bag of them from a friend or our produce delivery. Never enough to actually make a whole batch of salsa with. But now I can say I have two recipes that use tomatillos. One is my green chicken chili, which I promise to post soon, and the other is this incredible Creamy Tomatillo Chicken recipe.

If you can prepare the sauce the night before it is perfect for a busy workday. Just come home, take the marinated chicken out of the bag, and bake. After marinating for that long you are sure to get a super juicy and flavorful chicken breast. The ranch gives it a nice refreshing quality while the cilantro and lime give it a little zip! While I served this with rice which was awesome, I really want to try the chicken chopped up over some greens with corn, black beans, and some red bell pepper. The sauce would make for an amazing dressing over a little southwest salad!

INGREDIENTS
1 c mayonnaise
1/2 cup buttermilk
1 package dry ranch dressing mix
2 1/2 tsp garlic
1 c cilantro leaves
4 tomatillos, husked and chopped
1 tsp lime juice
4 boneless skinless chicken breasts

GARNISHES (Optional)
Lime wedges
Extra cilantro leaves

STEPS

  • Add into a blender the mayonnaise, buttermilk, ranch dressing mix, garlic, cilantro, tomatillos, and lime juice.
    Blend until well combined and transfer about half of the mix to a one-gallon Ziploc Bag.
  • Add the chicken to the bag and seal tightly.
  • Store the chicken in the fridge and marinade anywhere from 30 minutes to overnight.
  • Transfer the remaining marinade in a small bowl, cover, and place in the fridge until ready to serve.
  • When ready to begin cooking preheat the oven to 375º and transfer the chicken breasts to a baking dish.
  • Dispose of the leftover marinade.
  • Bake the chicken for 20–25 minutes or until cooked completely through.
  • Transfer the cooked chicken to the plate and poor the additional sauce over the top.
  • Garnish with a lime wedge and some fresh cilantro leaves.
  • Enjoy! 

Recipe adapted from Creme de la Crumb.