March Recipes

Grilled Teriyaki Chicken

Enjoy perfectly grilled teriyaki chicken skewers dipped in a luscious peanut sauce for a noteworthy meal. This easy, gluten-free chicken dish will keep you coming back for more.

Time:80 minutes


Servings:8


Calories:198

Recipe yields 8 servings

Ingredients

1/2 cup teriyaki sauce (gluten free if needed)


2 lbs boneless, skinless chicken breast, cut into thin strips


1 Tbsp minced fresh ginger


2 garlic cloves, minced


1/4 cup smooth peanut butter plus 1 Tbsp peanut butter


1/2 cup unsweetened coconut milk


1 1/2 tsp sesame oil


2 tsp low sodium soy sauce (gluten free if needed)


1 Tbsp lime juice


1 Tbsp chopped fresh cilantro


1 Tbsp chopped peanuts


1 cup thinly sliced carrots


1 cup thinly sliced celery

Directions

Step 1


In a medium bowl, pour the teriyaki sauce over the chicken. Add the ginger and half the garlic to the bowl and stir to combine. Marinate, covered and refrigerated, for at least 1 hour.

Step 2


In a small bowl, whisk the peanut butter and coconut milk. Add the sesame oil, soy sauce, lime juice and the remaining garlic to the bowl and whisk to combine. Top with the cilantro and peanuts.

Step 3


Preheat grill to medium high. Thread the chicken on 16 skewers. Grill the chicken for 3 minutes on each side, or until cooked through. Serve with the dipping sauce, carrots and celery.

Nutrition facts

Serving Size: 2 skewers


Per serving:


Calories: 198, Total Fat: 8g, Sat Fat: 2g, Cholesterol:32mg, Sodium: 348mg, Total Carb: 14g, Fibers: 0g, Proteins: 16g

Deviled Egg Chicks

These irresistibly cute and healthy deviled eggs are the perfect way to welcome spring! Rich egg yolks, creamy Greek yogurt, zesty Dijon mustard and vibrant turmeric make these chicks a light and delicious appetizer that kids will love!

Time:45 minutes


Servings:12


Calories:85

Recipe yields 12 servings

Ingredients

12 large eggs, hard boiled


2/3 cup nonfat plain Greek yogurt (gluten-free if needed)


1 tsp Dijon mustard


1 tsp fresh lemon juice


1/4 tsp garlic powder


1/2 tsp ground turmeric


1/2 tsp Kosher salt


1 small carrot, peeled and sliced into thin rounds


6 black olives


Water


Ice


Yellow food coloring, optional

Directions

Step 1


Place eggs in a medium saucepan and cover with cold water, filling 1-inch over the surface of the eggs. Bring to a rolling boil on high heat.

Step 2


Once at a boil, reduce heat to maintain a medium boil and cook for 7 to 8 minutes.

Step 3


While the eggs are cooking, prepare an ice water bath in a medium bowl with cold water and a handful of ice cubes. As soon as the eggs are done cooking, transfer them to the ice bath and allow to cool completely.

Step 4


Carefully peel the eggs to avoid damaging the egg whites. Slice off a thin layer from the base of the eggs – this will give the “chicks” a flat surface to stand on. Cut off the top third of the egg. Gently squeeze around the egg base to loosen the yolk (Note: If the egg white begins to split as you are squeezing it, use a toothpick to gently break up the yolk). Remove the yolks and place in a medium mixing bowl. Keep the lids paired with their bases and set aside.

Step 5


Mash the cooked yolks well with a fork. In a separate bowl, whisk together the yogurt and turmeric until well combined. Add the mustard, lemon juice, garlic powder and salt to the yogurt mixture and whisk until well combined and smooth. Add the yogurt mixture to the mashed yolks and whisk until smooth and creamy. If desired, add a drop or two of yellow food coloring to create a more vibrant yellow.

Step 6


Transfer yolk mixture to a zip-top plastic bag or pastry bag. Cut a small corner off the bag and pipe generously into egg bases. Place the lid back on the base and press gently to adhere.

Step 7


For the “eyes,” poke through an olive with a plastic straw several times then gently squeeze down the straw to remove the olives from the straw. For the “beaks,” thinly slice a few rings of carrot and cut each ring into sixths. Insert two olive segments for “eyes” and two carrot wedges for the “beak.” Set “chicks” on a platter and garnish the plate with fresh parsley or dill. Serve immediately or store in the refrigerator lightly covered with plastic wrap until ready to serve.

Nutrition facts


Serving Size: 1 egg




Per serving:


Calories: 85, Total Fat: 5g, Sat Fat: 2g, Cholesterol: 186mg, Sodium: 193mg. Total Carb: 2g, Fibers: 0g, Sugars: 1g, Proteins: 8g