Our family has been eating chicken dinners like crazy recently because boneless, skinless chicken breasts have been one of the BOGO deals at Publix. Gotta take advantage of those deals whenever possible!
I’ve also been trying hard to make plans for the produce and other ingredients we have on hand so that we use up all those little odds and ends that sometimes get wasted otherwise. When I spotted these recipes, I knew they would work well with what I had already bought to make salmon with greek salsa.
CHICKEN GYRO SALAD
I ended up leaving off the red pepper, because we had used the rest of what we had to make chili over the recent icy cold snap. Instead, I added in a handful of grape tomatoes and kalamata olives. Voila! Awesome.
We had this gyro salad with a few triangles of warm pita bread and hummus. I only wish I had made an extra big batch of the garlicky tzatziki, which is one of my favorite things ever.
CHICKEN TIKKA MASALA
Another chicken dish we tried this past week was chicken tikka masala. Usually when we make Indian food at home, I lean on jarred sauces to make things come together right. This recipe seemed doable to try out for a first attempt, and all I had to buy was garam masala since I had ginger leftover from making chicken lettuce wraps. It also used Greek yogurt and lemon, like the chicken gyro salad.
The directions on this recipe were a little off to me, so next time I’l do a few things differently. The marinade is so thick that the chicken kind of boiled in the yogurt sauce instead of sautéing, making for some unpleasant-looking dairy clumps. I might try the grill pan for the chicken next time and make the sauce separately. The recipe also called for adding in the garlic and jalapeño after the chicken, but I put them in first so they would soften up a bit.
A big substitution I made was adding in more Greek yogurt instead of the heavy cream it called for because we’re trying to eat healthier and cut calories. If we had eaten this right away instead of in between taking a child to Girl Scouts and picking her back up again, I think that would have been fine. But again, it made for even more clumps of dairy, seizing up in the sauce. Even with those small issues, though, the flavor was pretty good — there’s a real zing from the lemon and ginger that freshened it up. We will absolutely give this one another try.
LEMON CHICKEN ORZO SOUP
Surprisingly, this chicken soup was a hit with the little kids. Something about colder weather makes everyone want to slurp up something warm up, I guess. I have to admit I left out the kale, however. We didn’t have it on hand, and no one’s a fan around here except for me anyway.
This was a great way to use up a little bit of leftover grilled chicken and orzo. I’ve made chicken stock several times after roasting the birds in the past year, so I have a stash of it waiting in the deep freezer for just this kind of thing. I also added a few dashes of dill to the soup to give it a bit more flavor. There’s hardly any left!
What have you been eating lately? Please share your favorites here with the rest of us! We could all use a little yum in our life, right?