Stock Recipes

Buffalo Chicken Lettuce Wraps

• 1½ pounds boneless skinless chicken breast, cut into bite-size pieces
• ½ cup buffalo sauce, plus a little more for drizzling over the finished chicken if you prefer
• 2 cups plain panko bread crumbs
• 4-6 large soft leaves of lettuce (I used Boston Bibb Lettuce)
• 1 cup cooked quinoa
• ½ cup diced tomatoes
• ½ cup diced avocado
• blue cheese (or ranch) dressing & scallions to garnish

Skinny Bruschetta Chicken

• 3 or 4 chicken breasts
• 4 or 5 small tomatoes, chopped
• 1 clove garlic, minced
• 1/2 small red onion, chopped
• 1 tsp. olive oil
• 1 tsp. balsamic vinegar
• 1/8. tsp sea salt
• Handful basil, chopped

CRISPY CHEDDAR CHICKEN

Chicken Pot Pie Cupcakes

• 1 chicken breast, poached and diced
• 1 (14.5 oz) can cream of chicken soup
• 1 cup frozen mixed veggies
• 1 cup shredded cheddar cheese
• 1 Tbs Herbs De Provence
• 1 tsp onion powder
• 1 tsp garlic salt
• 2 (10 oz) cans Pillsbury biscuits

Jalapeño Cream Cheese Stuffed Chicken

• 6 chicken breast halves, defrosted and fat trimmed
• 2 tablespoons extra-virgin olive oil
• 2 jalapeño peppers, finely chopped
• 3 cloves garlic, minced
• 8-oz. package cream cheese
• 1/4 cup cheddar cheese, shredded

Chicken and Avocado Salad with Lime and Cilantro

• 2 cups cooked chicken, shredded into large pieces
• 2 medium avocados, diced
• 1 T + 1 T fresh squeezed lime juice
• salt, to taste (I didn't use too much salt because you can always add more at the table.)
• 1/4 cup thinly sliced green onion
• 1/2 cup finely chopped fresh cilantro (or chop it more coarsely if you prefer)
• 2 T mayo or light mayo