Chicken Stir Fry chickenStirFry.jpg

• 1 lb boneless, skinless chicken breasts, sliced thinly
• 2 tablespoons soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon cornstarch
• 1 teaspoon sesame oil
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 onion, sliced
• 1 bell pepper, sliced
• 1 cup broccoli florets
• 1 cup sliced mushrooms
• Cooked rice for serving
• Sesame seeds for garnish

In a bowl, mix together soy sauce, oyster sauce, cornstarch, and sesame oil. Add chicken slices and toss to coat. Heat vegetable oil in a large skillet over medium-high heat. Add garlic and onion, cook until fragrant. Add chicken and cook until browned. Add bell pepper, broccoli, and mushrooms. Cook until vegetables are tender-crisp and chicken is cooked through. Serve over cooked rice and garnish with sesame seeds. Chicken Fajitas chickenFajitas.jpg

• 1 lb boneless, skinless chicken breasts, sliced thinly
• 1 onion, sliced
• 1 bell pepper, sliced
• 2 tablespoons vegetable oil
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste
• Flour tortillas
• Optional toppings: salsa, sour cream, guacamole, shredded cheese, chopped cilantro

In a bowl, mix together chili powder, cumin, paprika, garlic powder, onion powder, salt, and pepper. Add chicken slices and toss to coat. Heat vegetable oil in a large skillet over medium-high heat. Add chicken and cook until browned. Add onion and bell pepper, cook until vegetables are tender. Serve chicken and vegetables on warm flour tortillas with desired toppings. Chicken Alfredo chickenAlfredo.jpg

• 8 oz fettuccine pasta
• 2 boneless, skinless chicken breasts, sliced thinly
• 2 tablespoons butter
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh parsley for garnish

Cook fettuccine according to package instructions. In a large skillet, melt butter over medium heat. Add garlic and cook until fragrant. Add chicken slices and cook until browned and cooked through. Reduce heat to low, pour in heavy cream and Parmesan cheese. Stir until cheese is melted and sauce is smooth. Season with salt and pepper. Toss cooked fettuccine with sauce until evenly coated. Garnish with fresh parsley before serving. Grilled Lemon Herb Chicken grilledLemonHerbChicken.jpg

• 4 boneless, skinless chicken breasts
• Juice of 2 lemons
• Zest of 1 lemon
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon chopped fresh thyme
• Salt and pepper to taste

In a bowl, whisk together lemon juice, lemon zest, garlic, olive oil, rosemary, thyme, salt, and pepper. Add chicken breasts and toss to coat. Cover and refrigerate for at least 30 minutes. Preheat grill to medium-high heat. Remove chicken from marinade and discard excess marinade. Grill chicken for 6-7 minutes per side, or until cooked through. Serve hot.