Chicken Satay with Tzakiki & Roasted Chickpeas

Adapted from Chrissy Tiegen’s Cravings cookbook.

This meal balances the rich chicken and peanut sauce with the freshness of cucumber and dill. I like the marinate a big batch of the chicken and grill it throughout the week for a quick dinner or easy lunch to put together the night before. This set of BlenderBottle Storage Pak would be an easy way to keep each portion separate.

Shopping List:

• Meat
  • 1 lb Chicken breast
• Dairy
  • 8oz Greek yogurt
• Dry Goods
  • 1 can coconut milk, full fat
  • 2 cans chickpeas (garbanzo)
  • 1 jar peanut butter
• Sauces
  • Soy sauce
  • Rice vinegar
• Spices
  • Turmeric
  • Ground cumin
  • Kosher salt
  • Italian seasoning
  • Cumin seeds
• Produce
  • 6-12 cloves garlic
  • Fresh ginger
  • 1 bunch fresh cilantro
  • 1 bunch dill
  • 1 cucumber
  • 1 lemon

Directions:

1. Prepare the marinade and soak the chicken in the Turmeric Coconut Marinade for 2-12 hours. Chicken tenders work great, or you can cut up a chicken breast into 3-6oz portions. When I have the time, I’ll cut it up into bite sized pieces and kabob it like Chrissy suggests in her book. Grill the chicken for 5-10 minutes on each size, depending on the size of the chicken.

2. While the chicken is cooking, prepare the Peanut Sauce with an immersion blender. Add enough water to achieve the desired texture. Add 2-4 Tbsp to your plate.

3. With 1/2 cucumber, use half to mix the Tzakiki and half for slices. Add salt and pepper to the sliced cucumber. Add 1/4-1/2 cup to your plate.

4. Complete the meal with 1/2 cup of Herb-Roasted Chickpeas. I like to make a big batch and keep 1/2 cup portions in the fridge for grab and go snacks.

Ingredients:

• Turmeric Coconut Milk Marinated Chicken
  • Chicken breast (tenders, kabobs, etc)
  • 1 can coconut milk, full fat
  • 1 Tbsp turmeric
  • 1 tsp ground cumin
  • 4-8 cloves garlic, minced
  • 1/2 in fresh ginger, minced
  • 1/4 cup fresh cilantro
  • 4 tsp Kosher salt
• Peanut Sauce (4-6 servings)
  • 1/2 cup peanut butter
  • 2 Tbsp soy sauce
  • 2 Tbsp rice vinegar
  • 3 cloves garlic
  • 1/2 inch fresh ginger
  • 1/4 cup water
• Tzakiki (2-4 servings)
  • 1 cup Greek yogurt
  • 1/4 cucumber, 1/4″ cubes
  • 1/2 bunch dill
  • Juice of 1/2 lemon
  • Sea salt & pepper, to taste
  • Minced garlic, optional
• Herb-Roasted Chickpeas
  • 2 15-ounce can chickpeas
  • 1 Tbsp Italian seasoning
  • 2 tsp cumin seeds
  • 2 Tbsp extra virgin olive oil
  • Kosher salt, to taste

Chicken Posole

My ultimate go-to dinner, year-round. It’s filling and full of flavor, yet light enough so you don’t feel stuffed afterwards. I usually eat it on its own, but you can add a side of rice and beans or top with tortilla strips to bulk it up. It’s also easy to individualize based on taste, since everyone can add their own toppings.

I like to buy a rotisserie chicken and separate the meat into light meat for tacos, enchiladas, etc. and dark meat for soup. If I’m not planning on using it for awhile, I’ll stick the containers in the freezer for later. I always use chicken, but pork works well too.

Depending on the day, I will either make this soup in a slow cooker, Dutch oven, or a large pot on the stove.

Ingredients:

• Soup
  • 2 Tbsp oil (extra-virgin olive or avocado)
  • 1 ancho chile, sautéed (note: I don’t eat anything spicy, so I only occasionally do this)
  • 1 lb chicken (preferably thigh) (sub pork if desired)
  • 2 15oz (or 1 28oz) cans hominy
  • 4 cups of chicken broth
  • Add water, if needed
  • Salt & pepper
  • Optional: Add a can of chili verde or tomatillo salsa (make sure it’s sugar-free) to make a thicker soup.
• Toppings
  • Green cabbage, shredded
  • Radish, sliced
  • Avocado, cubed
  • Cotija, queso fresco, or feta
  • Cilantro
  • Lime wedges
  • Green onion or red onion, chopped
  • Jalapeño (optional)

Directions:

1. Heat up a frying or cast iron pan on the stove. Put the pot next to it on the stove, or start heating up a slow cooker.

2. Heat 2 Tbsp of oil in a pan and brown the chile on all sides. Put chile in the pot or slow cooker. Begin cooking the chicken thighs. If using meat from a rotisserie chicken, shred the meat and put it directly into the pot or slow cooker.

3. Deglaze the pan and pour the liquid into the pot or slow cooker.

4. Add the hominy to the pot or slow cooker.

5. Add the chicken broth to the pot or slow cooker. Add more water if necessary. At this point, the soup is ready whenever it is warm enough, or you can leave it longer at a low simmer for 1-4 hours. Add salt & pepper to taste.

6. Pour soup into bowls (I use these for most of my meals), and top as you like!

Phase 2/3 Add-Ons:

• Add a side of brown rice and black or pinto beans.
• Add tortilla strips to turn it into a Tortilla Soup.

 

Green Pesto

This pesto can be made with any variety or combination of green vegetables or herbs, including leafy greens, broccoli, asparagus, or a mix of fresh herbs. For a cheaper version, substitute walnuts for a nuttier flavor. No matter the ingredients, the end result is a versatile and easy way to infuse your meal with nutrients and flavor.

Adapted from Food Network.

Combine and mix with an immersion blender:

• 2/3 cup olive oil
• 2 cups of green vegetables or herbs
• 1/2 cup Parmesan or Pecorino cheese
• 1/4 cup pine nuts or walnuts
• 2 cloves garlic
• Kosher or Sea salt and freshly ground pepper, to taste

Makes enough for 4-8 servings.

Balsamic-Rosemary Marinade

Adapted from Recipe Girl.

Combine and marinate with 2 lbs. pork for up to 12 hours:

• 4 Tbsp balsamic vinegar
• 1/2 cup extra virgin olive oil
• 2 teaspoons crushed garlic
• 3 Tbsp chopped fresh rosemary
• 3 Tbsp chopped green onions
• 1/4 cup freshly squeezed lemon juice
• 1 Tbsp cracked black pepper
• 1 Tbsp sea salt

Herb Pork Marinade

Adapted from Ina Garten.

Combine in a container and marinate 2-3 lbs. pork tenderloin for up to 12 hours.

• 1 lemon, zest grated
• 3/4 cup freshly squeezed lemon juice (4 to 6 lemons)
• 6 cloves minced garlic
• 1 1/2 Tbsp minced fresh rosemary leaves
• 1 Tbsp chopped fresh thyme leaves
• 2 tsp mustard of choice
• 1 tsp Kosher salt
• 1 tsp freshly ground black pepper
• Drizzle of olive oil

Buttermilk Paprika Marinade

After soaking in this marinade, the chicken comes out extra moist and full of flavor. Smitten Kitchen makes hers with drumsticks, but any cut of chicken, with or without skin, will work. Eat it plain or as the protein in a salad for extra flavor.

Adapted from Smitten Kitchen.

Combine in a container and marinate 2-3 lbs. of chicken for up to 12 hours:

• 2 cups buttermilk
• 5 garlic cloves, peeled and smashed
• 1 Tbsp sea salt
• 1 1/2 tea paprika
• 1 tsp black pepper
• 1 tsp olive oil

Steak Marinade

This steak marinade is a savory and flavorful way to add dimension to the steak cut of your choice. Black pepper can be substituted for the white pepper if that’s not available, and any dried (or fresh) herbs can be substituted for the ones listed. No matter what, it always turns out great.

Adapted from All Recipes.

Combine in a container and marinate 1 lb of steak for up to 8 hours:

• 1/3 cup soy sauce
• 1/2 olive oil
• 1/3 cup fresh lemon juice
• 1/4 cup Worcestershire sauce
• 3 Tbsp dried basil
• 1 1/2 Tbsp dried parsley
• 1 tea ground white pepper
• 3 cloves garlic, minced

Chimichurri Sauce

I put this sauce on everything, from tri tip (marinated), to a Southwestern Bowl, to fried eggs. It has a fresh and bright flavor, and adds a great dose of color to the meal, too. When I don’t have both bunches of herbs, I will substitute basil or more oregano, or whatever I have handy.

Adapted from Gimme Some Oven.

Combine and mix in an immersion blender:

• 1 bunch cilantro
• 1 bunch parsley
• 3 Tbsp fresh oregano (optional)
• 1/2 cup olive oil
• 1/4 red wine vinegar
• 2 Tbsp fresh lemon or lime juice
• 3 cloves garlic
• Salt & pepper, to taste
• 1/4 red onion, minced or 1/2 shallot, minced, optional

Makes enough for 8-10 servings.

Tzakiki Sauce

This is a staple snack in my fridge and I’m so glad it works with the Always Hungry meal plan. I used to eat this with pita crackers, but have switched over to veggie crudités to save on carbs, and continue to be satisfied.

Combine the following:

• 1 cup Greek yogurt
• 1/4 cucumber, 1/4″ cubes
• 1/2 bunch dill
• Juice of 1/2 lemon
• Sea salt & pepper, to taste
• Minced garlic, optional

Turmeric Coconut Milk Marinade

Adapted from Chrissy Tiegen’s Cravings cookbook.

Combine in a container with 1 lb chicken for 2-12 hours:

• 1 can coconut milk, full fat
• 1 Tbsp turmeric
• 1 tsp ground cumin
• 4-8 cloves garlic
• 1/2 in fresh garlic
• 1/4 cup fresh cilantro
• 4 tsp Kosher salt

Makes 3-5 servings. Dip chicken into Peanut Sauce.

Alternative marinade using yogurt and peanut sauce with canned coconut milk on PureWow.