• 1lb boneless skinless chicken breast halves
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon brown sugar
  • ¼ teaspoon cayenne pepper
  • 1 tablespoon olive oil
  • ½ cup black beans (drained and rinsed)
  • 5 cups shredded romaine lettuce
  • corn tortilla chips (crushed)
  • 1  ¼ cups shredded Colby-jack cheese
  • ½ cup halved cherry tomatoes
  • ½ cup canned corn kernels (drained)
Cilantro Lime Dressing-
  • 1 cup loosely packed cilantro (stems removed)
  • ½ cup plain Greek yogurt
  • 2 garlic cloves
  • Juice of 1 lime
  • pinch of salt
  • ¼ cup olive oil
  • 2 tablespoons apple cider vinegar


  1. In a food processor combine cilantro, Greek yogurt, garlic, lime juice and salt. With the motor running add the olive oil and vinegar in a slow stream until emulsified. Set aside.
  2. In a small bowl combine chili powder, ground cumin, coriander, brown sugar, cayenne pepper, and 1 tablespoon of olive oil. Mix well. Rub the spice mixture onto both sides of the chicken breasts.
  3. Lightly grease the grates of an outdoor grill. Heat the grill to medium-high heat. Add the chicken breasts to the grill and cook, turning at least once until the chicken is fully cooked (the internal temperature has reached 165 Degrees F.). Remove the chicken from the grill and allow it to cool for 10 minutes. After the chicken has cooled slice it into thin strips.
  4. Place romaine lettuce into a large bowl. Top with tomatoes, corn, black beans, cheese, and grilled chicken. Pour the dressing over the top of the salad and gently toss to combine. Serve garnished with crushed tortilla chips.
Recipe Source - Blog Chef

A very tasty chicken dish that takes advantage of your summer veggies.


  • ½ cup Dijon mustard
  • ¼ cup honey
  • salt and pepper
  • 4 boneless skinless chicken breasts
  • 4 slices of bacon (diced)
  • 6 ounces Monterey jack cheese
  • 4 red onion slices
Pico De Gallo-
  • 3 roma tomatoes (seeded and chopped)
  • salt and pepper (to taste)
  • ¼ red onion (minced)
  • 1 garlic clove (minced)
  • 1 jalapeno pepper (stemmed, seeded and minced)
  • handful of fresh cilantro (chopped)
  • 2 tablespoons lime juice


  1. In a large ziplock bag or coverable bowl combine the mustard and the honey. Sppon ¼ cup of the honey mustard out of the bag and into a small bowl. Cover and set aside. Using a mallet pound the chicken breasts to a thickness of about ½ inch. Season the chicken on both sides with salt and pepper. Place the chicken breasts into the bag and coat with the honey mustard sauce. Seal the bag and place into the refrigerator. Allow the chicken to marinade for at least 1 hour.
  2. To make the pico- in a small bowl combine the tomatoes, red onion, garlic, jalapeno pepper, and cilantro. Sprinkle with salt and pepper to taste. Toss with lime juice. Cover and refrigerate until needed.
  3. Cook the diced bacon in a medium skillet over medium-high heat until crispy. Drain on a paper towel lined plate. Reserve the bacon grease in the pan. When the bacon has cooled toss it with the Monterey jack cheese in a medium bowl.
  4. Lightly grease the grates of an outdoor grill. Reduce the heat to low on one side of the grill and keep the heat at medium on the other side. Push a toothpick horizontally through the onion slices to hold the rings together while cooking. Brush the onion slices with the reserved bacon grease and place them onto the cooler side of the grill.
  5. Remove the chicken from the marinade and place the chicken on the hotter side of the grill. Grill the chicken for about 5 minutes to get a nice char. Flip the onion onto the other side. Baste the chicken with the reserved ¼ cup of honey mustard sauce. Cover and cook for another 5 minutes.
  6. Remove the onion slices from the grill and transfer the chicken over to the cooler side of the grill. Carefully separate the onion rings and place them on top of the chicken breasts. Top each chicken breasts with some of the bacon and Monterey jack mixture. Cover and cook until the cheese has melted and the chicken is fully cooked (the internal temperature has reached 165 Degrees F.).
  7. Top with pico de gallo for serving.
Recipe Source - Blog Chef
  • 2 lbs boneless, skinless chicken breasts
  • 1 cup BBQ sauce
  • ¼ cup Italian dressing
  • ¼ cup brown sugar
  • 1 tbsp Worcestershire sauce
  • salt to taste
  1. Season chicken breast lightly ( a small pinch per breast) with some sea salt and place in your crockpot.
  2. In a mixing bowl combine BBQ sauce, Italian dressing, brown sugar and Worcestershire sauce. Stir until well combined.
  3. Pour over chicken, cover and cook on HIGH for 3-4 hours
  4. Once time is up, you can serve the breast whole, or shred with 2 forks. If shredding, recover and let cook in sauce for about 10-15 more minutes to soak up all the flavor.
  5. Serve on buns, over rice, in a tortilla, etc. Top with coleslaw if desired.
Recipe Source - Family Fresh Meals


For the chicken:
zest of 1 lemon
1/2 teaspoon ground cumin
Salt & pepper
Olive oil
4 boneless, skinless chicken breasts, cut in half lengthwise
1 large yellow onion, peeled and cut into 3/4-inch rings

1/2 cup mayonnaise
Juice from 1 lemon
1 teaspoon hot sauce (optional)
1/4 teaspoon cumin

For the Avocado Salsa:
2 large avocados, peeled, pitted and diced
2 medium Roma tomatoes, seeded and finely diced
3 scallions, minced
2 tablespoons fresh lemon juice
1 tablespoon chopped cilantro
1/4 teaspoon hot sauce (optional)
8 taco or fajita-size flour tortillas


Preheat grill pan over medium-high heat.

In a large bowl or plastic food storage bag, combine the lemon zest, 1/2 teaspoon cumin, 1/2 teaspoon salt, 1/4 teaspoon black pepper and a few tablespoons of oil. Place the chicken pieces into the bowl or bag and toss to combine until evenly coated with the seasonings. In a separate bag or bowl, toss the onion rings with some oil, salt and pepper.

In a small bowl, whisk together the mayonnaise, lemon juice, hot sauce (if using), and 1/4 teaspoon cumin. Stir in water, 1 teaspoon at a time, until the mixture can be drizzled.

In another bowl, toss together the salsa ingredients and season with salt and pepper, to taste.

Add the onion rings to the grill pan and cook, turning often, until the onions are soft and blackened in spots. Remove from the grill to a bowl and cover with foil or plastic wrap. Add the chicken to the grill pan and cook 5 minutes on one side, then flip and cook another 4 minutes. Remove from the grill and let rest. Add the tortillas to the grill pan to warm and brown in spots, turning once. Cut the chicken and onions into bite-size pieces. Let everyone assemble their own tacos with the mayo and salsa.

Recipe Source - A Taste of Home Cooking
Simple way to make a tasty pasta dish.


12 ounces pasta (i.e. spaghetti or linguine)
1 can (15 ounces) diced tomatoes with liquid (can also use fresh tomatoes)
1 large sweet onion, cut in julienne strips
4 cloves garlic, thinly sliced
1/2 teaspoon red pepper flakes
2 teaspoons dried oregano leaves
2 large sprigs basil, chopped
4 1/2 cups vegetable broth

2 tablespoons extra virgin olive oil
Parmesan cheese for garnish


Place pasta, tomatoes, onion, garlic, basil, in a large stock pot. Pour in vegetable broth. Sprinkle on top the pepper flakes and oregano. Drizzle top with oil.

Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring every 2 minutes or so. Cook until almost all liquid has evaporated – maybe leave about an inch of liquid in the bottom of the pot – but you can reduce as desired .

Season to taste with salt and pepper , stirring pasta several times to distribute the liquid in the bottom of the pot. Serve garnished with Parmesan cheese.
Recipe Source - Myfridgefood