September is National Chicken Month!
\nCelebrate With These Recipes<\/h2>\n
<\/center> Southwest Grilled Chicken Spring Rolls<\/strong> Baked Buffalo Chicken Wraps<\/strong> Red, White and Blue Grilled Chicken<\/strong> Grilled Chicken Skewers with Arugula<\/strong> Sonoma Chicken Salad Sandwiches<\/strong> Kale Caesar Salad Wrap<\/strong> Chicken-Quinoa Burgers with Avocado-Yogurt Sauce<\/strong> Spicy Spinach Arugula Pesto Pasta with Chicken<\/strong> Creamy BBQ Chicken Pizza<\/strong> September is National Chicken Month! Celebrate With These Recipes Yep, you heard it right! So check out these Dolce-Approved recipes from our favorite piece of poultry! Remember, always use free-range, organic, grass-fed ingredients when available. Chicken Tostadas with Baked Tortillas Serves 4 Ingredients \u2022 4 gluten-free tortillas \u2022 \u00be cup white cheddar cheese \u2022 2 […]<\/p>\n","protected":false},"author":2,"featured_media":12644,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[30,8],"tags":[16,445,6,47,1192,19],"class_list":["post-12642","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog-post","category-news","tag-3-weeks-to-shredded","tag-fighter-diet","tag-mike-dolce","tag-mma","tag-national-chicken-month","tag-ufc-fit"],"yoast_head":"\n
\nYep, you heard it right! So check out these Dolce-Approved recipes from our favorite piece of poultry! Remember, always use free-range, organic, grass-fed ingredients when available.
\nChicken Tostadas with Baked Tortillas<\/strong>
\nServes 4
\nIngredients
\n\u2022 4 gluten-free tortillas
\n\u2022 \u00be cup white cheddar cheese
\n\u2022 2 cups organic, free-range chicken, shredded
\n\u2022 \u00bd cup green salsa verde
\n\u2022 2 handfuls cilantro, chopped
\n\u2022 \u00bc tsp. ground cumin
\n\u2022 \u00be cup cabbage, shredded
\n\u2022 1 white onion, chopped
\n\u2022 Plain, nonfat Greek yogurt (optional as topping)
\n\u2022 Avocado (optional as topping)
\nDirections
\n\u2022 Preheat oven to 400 degrees
\n\u2022 Arrange tortillas on a baking sheet, and sprinkle cheese evenly over tortillas
\n\u2022 Bake 8-10 minutes
\n\u2022 Toss together chicken, salsa, and cumin
\n\u2022 Take tortillas out of the oven and spoon the chicken mixture evenly between the tortillas. Bake until heated throughout, around 5-8 minutes
\n\u2022 Top with cabbage, cilantro, onion, avocado and Greek yogurt (as desired)
\nRecipe adapted from Lefork.com<\/a><\/p>\n
\n
\nServes 4-6
\nIngredients
\n\u2022 4 organic, boneless, skinless chicken breasts
\n\u2022 2 tbsp. grapeseed oil
\n\u2022 1 tsp. sea salt
\n\u2022 \u00bd tsp. black pepper
\n\u2022 2 tsp. paprika
\n\u2022 1 tsp. chipotle powder
\n\u2022 1 tsp. cumin
\n\u2022 \u00bc tsp. onion powder
\n\u2022 \u00bc tsp. garlic powder
\n\u2022 \u00bd tsp. salt
\n\u2022 \u00bc tsp. black pepper
\n\u2022 2 cups baby spinach
\n\u2022 1 large cucumber
\n\u2022 2 carrots
\n\u2022 2 avocados
\n\u2022 \u00bd bunch cilantro
\n\u2022 \u00bd lb. gluten-free or whole wheat angel hair pasta
\n\u2022 2-4 tbsp. chile oil
\n\u2022 12 sheets large rice paper rounds
\nDirections
\n\u2022 Drizzle chicken with oil and season with salt and black pepper on both sides. Combine spices for spice rub and sprinkle about \u00bd tsp. over each piece of chicken and rub in. Cover and set aside for 20 minutes.
\n\u2022 Rinse and peel carrots and spinach. Cut carrots and cucumber into julienne strips (1\/8 to \u00bc inch thick by 2 inches long).
\n\u2022 Grill chicken over medium heat for 4-5 minutes. Turn chicken and grill another 4-5 minutes, but make sure it remains juicy. Set aside when done.
\n\u2022 Bring large pot of water to a boil and add pasta. Cook until al dente (should still have a little bite to it). Drain and rinse. Then toss pasta with chile oil.
\n\u2022 Cut chicken into strips.
\n\u2022 Rinse cilantro and remove leaves. Serve whole or chopped, whatever you prefer.
\n\u2022 Slice avocado just before assembly of rolls.
\n\u2022 Assemble each roll separately. Dip 1 rice paper into warm water for about 3 seconds and spread on work surface or large plate. Add ingredients in layers. Starting with the spinach, make 1-2 inch wide layers of leaves on edge of rice paper.
\n\u2022 Layer chicken strips, avocado, cucumber, and carrots over spinach. Top with a little bit of pasta and sprinkle with cilantro leaves.
\n\u2022 Carefully roll the rice paper over the filling. Tuck in the edges like a burrito or you can leave the edges exposed to see all the colorful veggies.
\n\u2022 You can make these up to 2 hours ahead of time and cover tightly with plastic wrap, or you can put all the ingredients on the table and have everyone assemble their own.
\nRecipe adapted from EverydaySouthwest.com<\/a><\/p>\n
\n
\nIngredients
\n\u2022 2 cups shredded, cooked organic chicken
\n\u2022 1 cup hot sauce (or to taste, some may like more, some may like less)
\n\u2022 12 small to medium gluten-free or whole wheat wraps
\n\u2022 1 cup crumbled blue cheese
\n\u2022 1\/2 cup celery, chopped
\n\u2022 Plain, nonfat Greek yogurt with Ranch seasoning, for dipping
\nDirections
\n\u2022 Preheat oven to 400 degrees. Set wire rack inside a rimmed baking sheet and lightly coat rack with grapeseed oil.
\n\u2022 Combine chicken and hot sauce in medium bowl until mixed well. Place a wrap on a clean work surface. Add about 2-3 tbsp. of chicken, followed by diced celery, and then some blue cheese crumbles. Be sure not to overfill the wraps.
\n\u2022 Fold the wraps as you would a burrito. You can insert a toothpick in the center or near ends to keep it together during baking. Place on prepared rack.
\n\u2022 Drizzle each wrap VERY LIGHTLY with grapeseed oil (you may have to put a small amount on your fingers and lightly rub over wraps). Bake for 15-20 minutes, flipping the wraps halfway through, or until wraps are golden brown and slightly crisp. Allow to cool for a few minutes, then serve with Greek yogurt with Ranch seasoning, if desired.
\nRecipe adapted from DaintyChef.com<\/p>\n
\n
\nIngredients
\n\u2022 4 organic, chicken breasts
\n\u2022 grapeseed oil (for grilling the chicken)
\n\u2022 ground cumin, to taste
\n\u2022 sea salt and pepper, to taste
\nRed & Blueberry Salsa
\n\u2022 1\/2 cup fresh blueberries, chopped
\n\u2022 1\/2 cup fresh whole blueberries
\n\u2022 1\/2 red bell pepper, seed and diced
\n\u2022 1\/4 red onion, diced
\n\u2022 1 jalapeno pepper, seeded and minced
\n\u2022 2 tbsp. fresh minced parsley
\n\u2022 2 tbsp. lemon juice
\n\u2022 zest of one lemon
\n\u2022 pinch salt
\nDirections
\n\u2022 In a bowl, stir together all ingredients for the salsa and refrigerate until ready to use (you can make this up to 1 day in advance but if you do so, I recommend waiting until right before you serve it to add the fresh minced parsley).
\n\u2022 Lightly brush olive oil on both sides of the chicken breast, then season both sides with salt, pepper and cumin. Grill the chicken until fully cooked (there should not be any pink).
\n\u2022 Serve the grilled chicken topped with salsa.
\nRecipe adapted from Justapinch.com <\/a><\/p>\n
\n
\nIngredients
\n\u2022 6-8 wooden skewers
\n\u2022 1\/4 cup plain, nonfat Greek yogurt
\n\u2022 2 tbsp. curry paste
\n\u2022 1\/2 tsp salt
\n\u2022 2 organic chicken breasts
\n\u2022 1\/2 fresh cucumber, cubed
\n\u2022 arugula
\n\u2022 \u00bc cup gouda cheese, cubed
\nDirections
\n\u2022 Preheat oven to 480 degrees.
\n\u2022 Soak skewers in water.
\n\u2022 In a large bowl, stir yogurt with curry paste and salt.
\n\u2022 Cut chicken lengthwise into 1 cm thick strips. Toss with sauce to coat. Let chicken marinate for 10 to 15 minutes or up to 1 day, refrigerated.
\n\u2022 Thread 1 strip of chicken onto each skewer.
\n\u2022 Brush oven grill pan well with oil. Add skewers to grill. Cook, flipping as needed, until chicken is cooked all the way through but still juicy, about 8-10 minutes.
\n\u2022 Serve chicken skewers with salad: garnish with cucumber and cheese cut into small cubes and arugula leaves.
\n\u2022 Drizzle with yogurt sauce with mustard (1:1).
\nRecipe adapted from BiteDelight.com<\/p>\n
\n
\nServes 5-6
\nIngredients
\nSonoma Chicken Salad
\n\u2022 3 1\/2 cups organic cooked, shredded chicken (about 2 lb. boneless skinless chicken breasts)
\n\u2022 3 stalks celery, chopped (about 1 cup)
\n\u2022 2\/3 cup pecans, chopped
\n\u2022 1\/2 cup dried cranberries, roughly chopped
\n\u2022 2 tbsp. finely grated Parmesan cheese
\n\u2022 Gluten-free or whole wheat rolls, for serving
\nDressing
\n\u2022 2\/3 cup plain, nonfat Greek yogurt
\n\u2022 1\/4 cup organic apple juice
\n\u2022 3 tbsp. honey
\n\u2022 2 tsp. apple cider vinegar
\n\u2022 1 tsp. yellow mustard
\n\u2022 1 Tbsp. poppy seeds (chia or hemp seeds would work here, too)
\n\u2022 1\/2 tsp. onion powder
\n\u2022 Sea salt and black pepper, to taste
\nDirections
\n\u2022 In a large mixing bowl combine shredded chicken, celery, pecans, dried cranberries and Parmesan cheese; set aside.
\n\u2022 In a separate mixing bowl, whisk together all dressing ingredients until well blended. Pour dressing mixture over chicken mixture and toss to evenly coat.
\n\u2022 Serve over rolls.
\n*Store chicken mixture in resealable, refrigerated container, up to 3 days.
\nRecipe adapted from TheComfortOfCooking.com<\/a><\/p>\n
\n
\nServes 2
\nIngredients
\n\u2022 8 oz organic, grilled chicken, thinly sliced
\n\u2022 6 cups curly kale, cut into bite sized pieces
\n\u2022 1 cup cherry tomatoes, quartered
\n\u2022 3\/4 cup finely shredded Parmesan cheese
\n\u2022 \u00bd coddled egg (cooked about 1 minute – this is a gently or lightly cooked egg)
\n\u2022 1 clove garlic, minced
\n\u2022 \u00bd tsp. Dijon mustard
\n\u2022 1 tsp. honey or agave
\n\u2022 1\/8 cup fresh lemon juice
\n\u2022 1\/8 cup olive oil
\n\u2022 Sea salt and freshly ground black pepper
\n\u2022 2 gluten-free or whole wheat tortillas or wraps
\nDirections
\n\u2022 In a bowl, mix together the half of a coddled egg, minced garlic, mustard, honey, lemon juice and olive oil. Whisk until you have formed a dressing. Season to taste with salt and pepper.
\n\u2022 Add the kale, chicken and cherry tomatoes and toss to coat with the dressing and \u00bc cup of the shredded parmesan.
\n\u2022 Spread out the two tortillas. Evenly distribute the salad over the two wraps and sprinkle each with \u00bc cup of parmesan.
\n\u2022 Roll up the wraps and slice in half. Eat immediately
\nRecipe adapted from HeatherChristo.com<\/a><\/p>\n
\n
\nServes 4
\nIngredients
\n\u2022 1 pound ground, organic chicken
\n\u2022 3\/4 cup uncooked black quinoa (or regular)
\n\u2022 1\/2 red bell pepper, finely diced
\n\u2022 1 cup cilantro leaves, divided in half
\n\u2022 1 tsp. chili powder
\n\u2022 1 tsp. cumin
\n\u2022 1 tsp. ground coriander
\n\u2022 1\/2 tsp garlic salt
\n\u2022 2 tbsp. extra-virgin olive oil
\n\u2022 1 avocado
\n\u2022 3 tbsp. plain Greek yogurt
\n\u2022 juice from a lime (about 2 tbsp.)
\n\u2022 4 onion buns
\n\u2022 1\/4 cup crumbled cotija cheese (flavor is similar to Parmesan or Greek feta cheese)
\n\u2022 coarse salt and freshly ground pepper
\nDirections
\n\u2022 Cook the quinoa in boiling water for about 15 minutes, until it pops into little spirals. Drain and set aside.
\n\u2022 In a large bowl, combine the chicken, cooked quinoa, red bell pepper, half the cilantro, chili powder, cumin, ground coriander, garlic salt, and a good pinch of salt and pepper.
\n\u2022 Thoroughly mix with your hands, and then form four little patties.
\n\u2022 Heat the oil in a large skillet over medium-high. Add the patties and sear until browned on both sides and cooked all the way through, 10 \u2013 12 minutes total. Set aside.
\n\u2022 In a food processor, combine the avocado, yogurt, remaining cilantro, lime juice and a pinch of salt.
\n\u2022 Lightly toast the onion buns brushed with olive oil and garlic salt.
\n\u2022 Smear a little of the avocado sauce on the bottom half of the onion bun. Top with a chicken-quinoa patty. Then a ton more avocado sauce. Then some crumbled cotija cheese.
\n*You can use cilantro as a garnish if desired.
\n\u2022 Serve with sweet potato fries.
\nRecipe adapted from BevCooks.com<\/a><\/p>\n
\n
\nServes 4-6
\nIngredients
\n\u2022 1 cup chopped walnuts
\n\u2022 2 cloves garlic, coarsely chopped
\n\u2022 1 (2-inch long) red or green jalapeno pepper, stemmed and coarsely chopped*
\n\u2022 2 cups grated Asiago cheese
\n\u2022 2 tsp. sea salt
\n\u2022 1 tsp. freshly ground black pepper
\n\u2022 3 oz baby spinach
\n\u2022 3 oz arugula
\n\u2022 1\/4 cup extra-virgin olive oil
\n\u2022 1 lb. gluten-free or whole wheat spiral pasta
\n\u2022 4 oz Asiago cheese, shaved
\n\u2022 4-6 oz grilled, organic chicken, sliced
\n*Note: For a milder pesto, remove the seeds from the jalapeno pepper.
\nDirections
\nFor the pesto
\n\u2022In a food processor, combine the walnuts, garlic, jalapeno, cheese, salt and pepper.
\n\u2022 Process until the mixture is smooth. Add the spinach and arugula and process until blended.
\n\u2022 With the machine running, gradually add the olive oil.
\n\u2022 Bring a large pot of salted water to a boil over high heat.
\n\u2022 Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
\n\u2022 Drain and reserve about 1 cup of the pasta water.
\n\u2022 Place the cooked pasta and pesto in a large serving bowl. Toss well and thin out the sauce with a little pasta water, if needed.
\n\u2022 Season with salt and pepper, to taste.
\n\u2022 Toss in sliced, grilled chicken and mix well.
\n\u2022 Garnish with Asiago cheese shavings and serve.
\nRecipe adapted from FoodNetwork.com<\/a><\/p>\n
\n
\nMakes 2 10-inch pizzas
\n\u2022 2 10-inch gluten-free or whole wheat pizza crusts
\n\u2022 2 organic, chicken breasts, poached and chopped
\n\u2022 1 tbsp. grapeseed oil
\n\u2022 1 medium red onion, thinly sliced
\n\u2022 1\/2 cup organic BBQ sauce, 2 tbsp. divided
\n\u2022 1 cup shredded mozzarella cheese
\n\u2022 good handful cilantro, for garnish
\nDirections
\n\u2022 Preheat oven to 400 degrees
\n\u2022 Toss the chopped chicken with 2 tbsp. BBQ sauce. Set aside.
\n\u2022 Heat the oil in a medium skillet over medium high. Add the onions and saut\u00e9 until softened and slightly charred, about 8 minutes.
\n\u2022 In a small saucepan, add the BBQ sauce on very low heat to thin out the sauce (be sure not to overheat, otherwise it will stick to the pan).
\n\u2022 On a clean work surface, arrange pizza crusts. Evenly spoon the creamy BBQ sauce over each crust. 6. \u2022 Top with chopped chicken, saut\u00e9ed onions and the shredded mozzarella cheese.
\n\u2022 Slide onto a pizza stone (if you have one) and bake roughly 15 minutes, or until the cheese is browned and bubbly on top.
\n\u2022 Garnish with fresh cilantro, slice and inhale the entire thing when no one is looking.
\nRecipe adapted from BevCooks.com<\/a><\/p>\n
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