Happy Wednesday, friends. I hope your week is off to a nice start. My Monday and Tuesday have been incredibly busy so I can tie up some loose ends at work before I head off to the bachelorette party tomorrow. I haven’t started packing yet (any other last minute packers reading here?). Don’t get me wrong, I have a few essentials set aside that I know I need to bring (like bachelorette decor, my passport, etc…), but my outfits are still TBD. I suppose that’s a tonight activity. Either way, it will be fun to celebrate my bestie in Cabo over the next couple of days – and have a few days out of the office before my new fiscal year kicks into high gear on Sept. 1.
I’ll recap all things bachelorette party related next week once I’m back, and I can’t wait. That was me at my Puerto Vallarta bachelorette that you can read all about here.
And, this is a photo of me and my bestie at my bachelorette.
As you all know, I love a good grocery pick up. And the other week, I ordered some chicken breasts. I typically order by the pound because there are just two of us in this household, but they gave me a large pack of chicken breasts. I knew I needed to use them up, so I decided to use up all the chicken by making two quick dinners that I could then freeze. And now that I did that, I want to share two meals that you can make with about 3 pounds of chicken breasts. So come along for the ride!
Chicken two ways
One of these recipes is a completely new one, and the other is one I have on repeat around here.
The two recipes that I made were: a play on the feta dip that I’ve seen making the rounds on social media – I’ll call this feta chicken and my crockpot salsa chicken (for chicken enchiladas, chicken bowls or more). You can make both of these recipes at the same time. Since one of these is a crockpot recipe, you can literally just dump the ingredients and stick the crockpot in the fridge for dinner the next day (just plug and go).
Feta chicken
This feta chicken is a play on the feta dip that I’ve seen all over social media. It was a trial, and I’ll be making this recipe on repeat from here on out. Here’s what you’ll need.
- 1.5 pounds of that chicken breast (so half that large package if you are making both recipes)
- 8 ounces of feta
- juice from 1 lemon
- 1/2 cup of full fat organic greek yogurt
- 8 ounces of cherry tomatoes
- 1/2 cup of sliced olives
- 1 shallot
- 2 cloves of garlic
- 1 tbsp. orgeano
- 1 tsp salt
- 1/2 tsp black pepper
- Olive oil
- You will want to use an 8×8 pan. Lay the chicken in the pan and sprinkle both sides with the salt, pepper and oregano.
- Next, you will mix your feta, yogurt, lemon juice, garlic and 2 tablespoons of olive oil in your blender. Ya’ll this whipped feta was so good just by itself. I would 100% dip some pita bread and eat like that.
- Pour this feta mixture over your chicken.
- Top with sliced tomatoes, shallot, olives and drizzle with some olive oil.
- Pop uncovered in a 375 degree oven for about 45 minutes (this really depends on the thickness of your chicken breasts)
This recipe was so delicious. It was flavorful and hearty. I served it over some farro and quinoa. Now, here’s the deal. This recipe isn’t the quickest recipe I’ve got on my blog (the cooking time is 45 minutes), but it’s well worth it if you have some extra time. This would be a great Sunday dinner dish!
Crockpot salsa chicken
This is the second recipe that you can make with the other half of your chicken. As I mentioned above, you can literally dump all of these ingredient into the crockpot, pop it into the refrigerator and have dinner ready to go for the following day. Why not?
If you are a regular around here, I’ve shared this recipe before, but I’ll share it here for convenience as well. here’s what you’ll need:
- The remainder of the boneless, skinless chicken breasts (approximately 1.5 pounds)
- Salt and pepper to taste
- 8 ounces of corn (I usually buy canned, but I had some leftover frozen that needed to be used up this time around)
- 1 can of black beans
- 1 small can of diced jalapeños (or diced green chilies if you don’t like spicy foods)
- 1 jar of salsa of your choice (I use Pace for this recipe)
Dump all of those ingredient into your crockpot and you are good to good. You can cook this on high for 4 hours and shred the chicken once it’s finished cooking. You can also cook it low and slow for about 6 hours. This recipe is great because it’s kind of like chef’s choice once it’s done cooking. You can eat it as is, and it’s delicious. You can throw it on some chips and serve as nachos. You can make your own chicken bowl out of it by serving over rice and adding some extra like sour cream, guac, etc…. But, one of my favorite ways to use this crockpot chicken is to make it into enchiladas.
I stick the filling in some low carb tortillas, cover with some enchilada sauce, top it with cheese and some diced onions and cook for 25 minutes in a 350 degree oven.
In closing
Let me know if you decide to make this! I hope you all have a wonderful Wednesday. I’ll be blogging on Friday, but not on Monday as it will be a travel day for me.
