Tag: chicken

Greek Chicken Pita with Homemade Tzatziki

Greek Chicken Pita with Homemade Tzatziki

Let’s start off this post with the homemade tzatziki. This is a great appetizer any time of the year, not to mention it is a healthy appetizer as well. With Greek yogurt, olive oil, lemon, raw garlic and cucumber this is such a refreshing dip. This is particularly a great dip for the summer. In the Kelly house, we frequently make this and/or bruschetta to enjoy while sitting out on the back patio.



Here’s what you’ll need to make this tzatziki. 1 cup Greek Yogurt, 1/2 cup diced cucumber, 1/8th lemon (juiced), 1 tbsp Olive Oil, 1-2 cloves of minced garlic, salt & pepper to taste. You simply combine all ingredients in a bowl, stir and enjoy!

Moving onto this Greek Chicken Pita. The chicken is seasoned with lemon pepper, salt, garlic and oregano. This is the perfect combination of spices for this pita. The pita I used was these 100% Whole Wheat Pocket Thins. They were great. Tasted great and were super easy to stuff with all the goodies of the pita.


You can include any veggies you want in the pita. I diced tomatoes, cucumbers and green peppers. I topped it with feta cheese, of course.



Here is the recipe for these Greek Chicken Pitas!

Greek Chicken Pita


  • 1 chicken breast, diced
  • 1 pita
  • 1/2 c. tzatziki
  • Vegetables of your choice to top


  1. Dice your uncooked chicken breast. Place in a pan and season with lemon pepper, garlic, salt and oregano. Cook until brown.
  2. On the inside of each half of your pita, spread your tzatziki and stuff with your greens/lettuce.
  3. Once chicken is cooked, place the cooked chicken in your pita. Top with veggies and feta cheese. Enjoy!
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Andouille Chicken Sausage Chili

Andouille Chicken Sausage Chili

I was lucky enough to have the staff over at ATK Foods send me over their line of chicken sausages. It is called “Sausages by AmyLu“… there were so many flavors. They are all natural and not to mention super delicious. I used their Apple & Smoked Gouda Chicken Sausage for my Sweet Potato Breakfast hash. Find the link to that post/recipe here! I plan on bringing you more recipes with some other flavors of their sausages.

The Andouille Chicken Sausage has a nice spice to it, and as soon as I tried it, I knew it would go great in a chili. This chili is spicy. I love the spice, but if you aren’t a spice person- I suggest leaving the jalapenos out. The diced chicken sausage is a nice mix-up in your chili instead of ground turkey or beef. Another nice thing about this sausage is that it is fully cooked. All you have to do is heat up the sausage!


Aside from the sausage, this chili is absolutely packed with healthy veggies. Corn, black beans, sweet potato, onion, tomato and mini sweet peppers (plus jalapenos if you opt for those)… This chili looks like a rainbow (kinda, if you think outside the box). To cook this I use a Le Crueset Dutch Oven!

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To go with the chili, I made homemade cornbread. The recipe I used was the recipe on the back of the Aunt Jemima bag of corn meal we had in our cabinet. You can use your favorite recipe, or Google search for a basic cornbread recipe!




Spicy Chicken Sausage Chili

Prep Time: 30 minutes

Cook Time: 6 hours

Total Time: 6 hours, 30 minutes


  • 4 tbsp Oil
  • 1 package Chicken Sausage, diced
  • 1 Sweet potato, peeled and diced
  • 1 Yellow Onion, diced
  • 7-10 Mini Sweet Peppers, diced
  • 2 Jalapenos, seeded and diced
  • 1 can Whole Kernel Corn, rinsed and drained
  • 1 can Black Beans, rinsed and drained
  • 2 28 oz. can Diced Tomatoes, with juice
  • 4 cups Chicken Stock
  • 2 tbsp Cumin
  • 1 tbsp Paprika
  • Salt & Pepper to taste


  1. In a large pot, over medium heat, pour in your 4 tbsp of oil. Allow to heat for 5 minutes.
  2. Pour in your onions, potatoes, peppers and jalapenos. Sautee until the onions are just about translucent.
  3. Then, pour in your chicken, corn, beans, tomatoes (with juice) and chicken stock. Stir until mixed together.
  4. Stir in your cumin, paprika, salt and pepper.
  5. Cover with a lid and cook on low for 5 hours. After 5 hours, cook uncovered for 1 hour.
  6. Serve with cornbread, mac and cheese... whatever you like and enjoy!


If you prefer to cook this in a Crock Pot, simply pour all ingredients into the crock pot and cook on low for 7 hours.

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Crock Pot Chicken Taco Soup

Crock Pot Chicken Taco Soup

Ahhhhh the post is here! Chicken taco soup! Enter the season of warm soups and chilies being made. When it comes to soup, homemade is the way to go. It is so simple and easy, you’ll never want to eat canned soup again. I especially love making soups and chili’s, because most of the time- you can use the crock pot. Throw the ingredients in, go do whatever you please, check on it 6 or 8 hours later- and bam. You’ve got yourself a great meal for days. I love doing this for work. On Sunday, I made this recipe, and I’ve been packing it for lunch every day. ย Here’s what you need to make this soup…


4 1/2 c. Chicken Broth

1.5 lb of Boneless Skinless Chicken Breasts

1 can Petite Diced Tomatoes

1 can Black Beans

1 can Whole Kernel Corn

1 Sweet Onion (Medium- Large in size)

3 cloves Garlic

1 handful Cilantro

3 tbsp Taco Seasoning

1 tbsp Sriracha

Salt and Pepper to taste


-Pour the chicken broth and the canned tomatoes into the crock pot (That’s right, don’t drain the tomatoes!)

-Drain the black beans and the corn, once drained, pour into the crock pot

-Dice the onions into however large or small you please

-Crush the garlic- if you have a garlic presser, use that. If not, dice into tiny pieces

-Chop the cilantro into fine pieces

-Drop the chicken on top of all that goodness

-Put in your taco seasoning and your sriracha (fine, use another hot sauce if you waaaant)

-Set your crock pot on low, and let it cook for 7 hours

-Once that 7 hours has passed, your chicken will be so tender that you will be able to just shred it right in the pot. I took 2 forks and just fished around for pieces of chicken and shredded it. I also stirred with the 2 forks. I’m telling you, the chicken is so tender, it will shred apart so easily.

-All said and done, this is the part where you add the salt and pepper to taste. Pour yourself a generous bowl, top with various topping such as avocado, greek yogurt- plain (in substitute for sour cream, or just top with sour cream), shredded cheese, tortilla strips (or tortilla chips crumbled up).

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Mexican Scramble

Mexican Scramble

Tomorrow I will post the Chicken Taco Soup recipe- I promise! Today, I have a quick, easy egg scramble. Eat it for breakfast, lunch, or dinner. It’s incredibly filling. I ate it right before cycling, and that wasn’t the smartest idea. It is a great pre workout meal, but make sure to leave a few hours in between eating and working out- unlike me. Here’s what you’ll need for this fiesta…


1 Green Bell Pepper

1 Small Sweet Onion

1/2 c. cooked Taco Meat (I used chicken with taco seasoning on it)

3 eggs (You can use 2 or do 1 egg 2 egg whites- whatever ratio/number you like)

1/2 Avocado

2 tbsp Salsa


-Sautee the onions and peppers together, and then throw in the chicken

-Once that is decently heated/cooked add in your eggs

-Scramble it up until your eggs are cooked in with your veggies and chicken

-Serve it with a side of avocado and salsa- enjoy!!

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You can add cheese on this, sour cream, whatever taco toppings you like!

Grilled Chicken Fajitas

Grilled Chicken Fajitas

On our way home from Michigan, Kevin and I stopped at a couple of farmer’s stands to pick up some fresh produce. As soon as we got home, we were both so tired and hungry. I couldn’t think of anything to make for the life of me. Kevin saw there was leftover grilled chicken in my fridge. He took that and ran with it, ultimately making these amazing Grilled Chicken Fajitas. Here’s what you need to make roughly 5 tacos worth…


3 very thin Chicken Breasts

1 Banana Pepper

1 Green Pepper

1/2 Small Sweet Onion

Toppings- tomatoes, sour cream, lettuce, cheese, salsa… whatever you like on top of your tacos!

5 Tortilla Shells


-Grill your chicken so it is cooked, if you are using it the same day for the Fajitas, then once cooked slice into strips. However, if you are using leftover grilled chicken, slice it and heat it up in a skillet on the stove.


-Chop your veggies, and throw them on a skillet on the stove.

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-While your veggies are cooking, start prepping your toppings.

-Once your veggies are done cooking, heat up the tortillas on the skillet so they are nice and warm and easy to fold.

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