Poultry

Chicken and Spinach Enchiladas Verde

Chicken and Spinach Enchiladas Verde  |  Lemon & Mocha

I’m so glad I experimented with another recipe from my Pati’s Mexican Table cookbook. This Chicken and Spinach Enchiladas Verde dish was so crave-worthy and will certainly be a new regular at our house. I’ve been thoroughly impressed by every recipe I’ve made from this book and I’m excited to keep cooking more and more recipes from it. Do you have a cookbook at home that just nails it every time for you?

Chicken and Spinach Enchiladas Verde  |  Lemon & Mocha

I did make a few changes to the original recipe by including spinach, since I love to sneak in green veggies whenever I can, and by adding some shredded colby jack cheese.

Chicken and Spinach Enchiladas Verde  |  Lemon & Mocha

Normally when I think of enchiladas I picture a saucy, gooey dish loaded with melted cheese. Not that there’s anything wrong with that once in a while, but for a typical dinner I’m not looking to eat something quite so rich. There’s something about these Chicken and Spinach Enchiladas Verde that is lighter and more refined, while still having all the qualities of a comfort food dish you just want to dive into.

Chicken and Spinach Enchiladas Verde  |  Lemon & Mocha

The key is that the tortillas get fully submerged into the warm Salsa Verde before being stuffed with the chicken and spinach mixture so that when you roll them up you know every bite will have the flavor of the Salsa Verde. This helps give the enchiladas that fork-tenderness so that there isn’t a single dry bite to be had.

Chicken and Spinach Enchiladas Verde  |  Lemon & Mocha

I added that layer of melted colby jack cheese on top because even if I didn’t want the enchiladas weighed down by cheese I still wanted a hint of gooeyness. The mildness of that cheese also pairs really well with the saltiness from the crumbly cotija cheese that gets sprinkled on top after the enchiladas come out of the oven. These Chicken and Spinach Enchiladas Verde are homey enough to be comforting in the cold of winter, while being light enough to eat with a nice glass of white wine in the summer so I’m looking forward to enjoying this dish all year long!

Chicken and Spinach Enchiladas Verde  |  Lemon & Mocha

Chicken and Spinach Enchiladas Verde
 
Yield: 6 servings
Ingredients
  • 2 batches salsa verde, about 4 cups
  • 12 6-inch corn tortillas
  • 2 cups shredded chicken
  • 3 ounces baby spinach leaves
  • 1½ cups shredded colby jack cheese, divided
  • Sour cream, for topping
  • Crumbled cotija cheese, for topping
  • Chopped white onion, for topping
  • Chopped cilantro, for topping
Directions
  1. Preheat the oven to 375 degrees F.
  2. Heat the salsa in a medium saucepan over medium-low heat; once warm reduce to the lowest setting to keep warm until ready to use.
  3. Lightly toast the tortillas. Heat a nonstick skillet over medium heat and add a tortilla. Heat the tortillas, one at a time, for 30 seconds per side in the skillet. Remove with tongs to a plate when done toasting both sides of the tortilla and just stack them on top of each other on the plate until you’re done toasting all the tortillas.
  4. Remove the salsa from the heat. Use tongs to dip a tortilla into the salsa so it’s completely coated then place on a plate. Add a handful of spinach leaves, 2-3 tablespoons of shredded chicken and 1 tablespoon of colby jack cheese. Tightly roll the tortilla up (no need to tuck in the sides) then place seam side down in a 9-inch by 13-inch baking dish. Repeat for the remaining tortillas until they’re all tucked into the baking dish. Top the enchiladas with the remaining salsa then sprinkle with the remaining ½ cup of shredded colby jack.
  5. Cover with aluminum foil and bake for 15 minutes. Remove the aluminum foil and bake for 5 more minutes, or until the cheese on top is melted. Take the enchiladas out of the oven and top with a drizzle of sour cream, the crumbled cotija cheese, chopped white onion and cilantro before serving.

 
Salsa Verde
 
Yield: About 2 cups
Ingredients
  • 1 pound tomatillos, husks removed and rinsed
  • 1 clove garlic
  • 1-2 jalapeños, see note
  • ⅓ cup roughly chopped white onion
  • 1 cup cilantro leaves (can include top parts of stems)
  • 1 teaspoon salt
  • 3 tablespoons vegetable oil
Directions
  1. Add the tomatillos, garlic and jalapeño to a medium saucepan and then cover with water. Bring to a boil then reduce to low and simmer covered for 10 minutes. The tomatillos should become pale green and should be soft, but not falling apart.
  2. Use a slotted spoon to transfer the tomatillos, garlic and jalapeño to a high-speed blender or food processor. Add the onion, cilantro and salt then puree until smooth.
  3. Heat the vegetable oil in a medium saucepan over medium heat. Once hot, add the salsa and cook until thickened slightly, about 6-8 minutes, stirring occasionally. Serve warm or refrigerate for later and serve cold or at room temperature.
Notes
If you don’t want your salsa spicy only use 1 jalapeño and remove all the seeds and pith before putting in the blender. If you like it spicy try 1 jalapeño with the seeds and pith and if you want it even more spicy you could add a second jalapeño.

Recipe slightly adapted from Pati’s Mexican Table.
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Grilled Chicken with Apple and Mango Chutney

Grilled Chicken with Apple and Mango Chutney  |  Lemon & Mocha

We’re continuing our apple week here on Lemon & Mocha! Fall and apple picking go hand in hand and there’s so many sweet and savory dishes you can make with apples. Today we’re going down the savory route with a healthy dinner dish.

Grilled Chicken with Apple and Mango Chutney  |  Lemon & Mocha

This Grilled Chicken with Apple and Mango Chutney is definitely a bit out of the box for me. It uses a spice, garam masala, I had previously never used, which is a spice commonly used in Indian cooking. It’s a warm spice blend that can incorporate different spices depending on the region or brand and it was the perfect ingredient to liven up this grilled chicken dish.

Grilled Chicken with Apple and Mango Chutney  |  Lemon & Mocha

The chicken is marinated in Greek yogurt, which I love for grilled chicken since it helps the meat stay juicy and flavorful. The apple and mango chutney has both complementary flavors and textures going for it with the tartness and crispness of the apples and the sweetness and softness of the ripe mango.

Grilled Chicken with Apple and Mango Chutney  |  Lemon & Mocha

Why it’s a chutney and not a salsa, I really have no clue, but whatever it’s called it complements the yogurt marinated grilled chicken perfectly.

Grilled Chicken with Apple and Mango Chutney  |  Lemon & Mocha

Matt and I both really enjoyed this dish (more chicken – sorry Matt!), but I don’t think it will bump ahead of the Sesame Pecan Chicken Strips or the Chicken Cordon Bleu anytime soon. Mostly because the flavor profile is just so far out of our normal realm of eating. But if you like Indian flavors or are looking for a different way to spice up your chicken dinner then definitely make this healthy recipe!

Grilled Chicken with Apple and Mango Chutney  |  Lemon & Mocha

Grilled Chicken with Apple and Mango Chutney
 
Yield: 4 servings
Ingredients
for the chicken
  • 1 cup plain non-fat or low-fat Greek yogurt
  • 2 tablespoons frozen apple juice concentrate, thawed
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons garam masala
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 8 2-ounce boneless skinless chicken cutlets (about ¼-inch thick)
for the chutney
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons apricot preserves
  • 1 small jalapeño, seeds and pith removed, finely chopped
  • 2 tablespoons Dijon mustard
  • 1 teaspoon hot sauce
  • ½ teaspoon salt
  • ⅛ teaspoon ground black pepper
  • ⅛ teaspoon ground cloves
  • 1 apple, such as Gala, cut into ⅓-inch dice (about 1¼ cups)
  • 1 small mango, peeled and cut into 1-3-inch dice (about 1 cup)
  • ¼ cup chopped fresh mint leaves
  • Cooking spray
Directions
for the chicken
  1. In a shallow plastic storage container or baking dish, whisk together the yogurt, apple juice concentrate, apple cider vinegar, garam masala, salt and pepper. Add the chicken cutlets then toss to coat. Cover and return to the fridge to let marinate for at least 2 hours or up to 1 day.
  2. Preheat a grill or place a grill pan over medium-high heat. If using a grill, use a paper towel to lightly coat the grill grates with vegetable oil before turning on. If using a grill pan, lightly spray with cooking spray before turning on the stove. Place the chicken cutlets on the grill and grill until they reach an internal temperature of 165 degrees F, about 4-5 minutes per side. Remove from the grill and let rest before serving with the chutney over top.
for the chutney
  1. Combine the apple cider vinegar, apricot preserves, jalapeño, Dijon, hot sauce, salt, pepper, cloves and ginger in a medium bowl until combined. Toss in the apple, mango and chopped mint. Let sit for 30 minutes before serving or cover and return to the fridge for up to 2 days.

Recipe from Giada’s Feel Good Food.
Some of the links above are affiliate links, which means I may receive a small commission for my referral. This does not affect the retail cost of the item. Thank you for supporting Lemon & Mocha!

Cheesy Broccoli Stuffed Chicken

Cheesy Broccoli Stuffed Chicken  |  Lemon & Mocha

Do you have one specific protein that you eat a lot at your house? For us it’s chicken, much to Matt’s dismay. Not that he doesn’t like it, it’s just that we do have it for dinner a lot.

Cheesy Broccoli Stuffed Chicken  |  Lemon & Mocha

Unless I’m cooking a specific recipe I tend to gravitate towards chicken. It’s healthy, fairly inexpensive and versatile. Since it’s easy to get stuck in the baked chicken rut I’m always on the lookout for new chicken recipes.

Cheesy Broccoli Stuffed Chicken  |  Lemon & Mocha

When I saw this Cheesy Broccoli Stuffed Chicken in my Food Network Magazine binder I figured it was worth a shot since it combined two of our dinner go-tos: chicken and broccoli. The cheesiness in this chicken comes from the garlic and herb cheese spread. Love that stuff! You can use Boursin; I usually use Alouette.

Cheesy Broccoli Stuffed Chicken  |  Lemon & Mocha

I’ve never stuffed a chicken by cutting slits in the top, but it worked really well. The chicken stayed nice and moist while the cheesy broccoli filling got a little crisped on the top parts.

Cheesy Broccoli Stuffed Chicken  |  Lemon & Mocha

Serve this Cheesy Broccoli Stuffed Chicken alongside some roasted veggies and potatoes or some salad and rice for a perfect dinner meal!

Cheesy Broccoli Stuffed Chicken  |  Lemon & Mocha

Cheesy Broccoli Stuffed Chicken
 
Yield: 4 servings
Ingredients
  • 1 cup finely chopped broccoli florets and stalks
  • ⅓ cup garlic and herb cheese spread (such as Boursin or Alouette)
  • ½ teaspoon lemon zest
  • 1 tablespoon olive oil, divided
  • 4 small skinless boneless chicken breasts (6-8 ounces each)
  • ½ teaspoon paprika
  • Salt and pepper
Directions
  1. Preheat the oven to 450 degrees F. Line a baking sheet with nonstick aluminum foil and set aside.
  2. In a small bowl, combine the broccoli, cheese spread, lemon zest and 1 teaspoon of the olive oil. Season with salt and pepper.
  3. Place the chicken breasts on the prepared baking sheet. Cut 3 deep slits into the top of each chicken breast, being sure not to cut all the way through. Drizzle the chicken with the remaining 2 teaspoons of olive oil then season with the paprika, salt and pepper. Use a spoon to stuff the broccoli mixture into the slits of the chicken. Cook the chicken in the oven until it registers 165 degrees F, about 13-15 minutes.

 Recipe from Food Network Magazine.

Some of the links above are affiliate links, which means I may receive a small commission for my referral. This does not affect the retail cost of the item. Thank you for supporting Lemon & Mocha!

Chicken Coconut Sticky Rice Bowls with Mango Puree

Chicken Coconut Sticky Rice Bowls with Mango Puree  |  Lemon & Mocha

Do you like cooking out of your comfort zone? To me, cooking out of my comfort zone is when I cook with an ingredient or technique I haven’t used before, or cooking something I normally only order at a restaurant. I usually resist it, but sometimes I take the chance and it’s not only easy, but crazy delicious.

Chicken Coconut Sticky Rice Bowls with Mango Puree  |  Lemon & Mocha

So what exactly is this meal? Creamy coconut sticky rice piled high with savory chicken and fresh mango puree. Each bite is like a comforting explosion of sweet and salty flavors balancing each other perfectly.

Chicken Coconut Sticky Rice Bowls with Mango Puree  |  Lemon & Mocha

I’ve had sticky rice plenty of time at restaurants, but I’ve never thought to make it at home. Sticky rice is different than say sticky sushi rice; sticky rice, which is also called sweet rice or glutinous rice, is very, very sticky and a little sweet. Oddly, even though it is called glutinous rice there is no gluten in it. We’re cooking it in coconut milk so it soaks up all that creaminess and richness.

Chicken Coconut Sticky Rice Bowls with Mango Puree  |  Lemon & Mocha

The chicken is cooked right in a skillet and the soy sauce adds a saltiness that pairs really well with the sticky rice. The final component is a simple mango puree. I say simple because it’s literally fresh (or thawed frozen) mangoes blended until smooth with a little salt and pepper.

Chicken Coconut Sticky Rice Bowls with Mango Puree  |  Lemon & Mocha

You’re going to want to be very generous with your mango puree serving and make sure you drizzle it over every nook and cranny of your Chicken Coconut Sticky Rice Bowl. Matt couldn’t believe the sauce was just mango and proceeded to use the leftovers on everything he could find in the fridge. I hope you enjoy it as much as we did!

Chicken Coconut Sticky Rice Bowls with Mango Puree  |  Lemon & Mocha

Chicken Coconut Sticky Rice Bowls with Mango Puree
 
Yield: 2-3 servings
Ingredients
  • 1 cup glutinous or sweet rice
  • 1¼ cups water
  • 1 large boneless skinless chicken breast
  • 1 tablespoon vegetable oil
  • 1 clove garlic, minced
  • 1-inch piece ginger, grated
  • 1 tablespoon hot sauce (I used Trader Joe’s Green Dragon Sauce)
  • 3 tablespoons low sodium soy sauce
  • 2 tablespoons sesame oil
  • 1 14-ounce can unsweetened coconut milk
  • 3 mangoes
  • Salt and pepper
  • Sesame seeds, for garnish
  • Chopped cilantro, for garnish
Directions
  1. Soak the rice in the water for 30-60 minutes. Then, add the rice, soaking liquid and the coconut milk to a small medium saucepan. Bring to a boil, then reduce to low, cover halfway to allow steam to escape and simmer for 20 minutes or until the liquid is absorbed.
  2. While the rice is cooking, make the chicken. Season the chicken. Heat the vegetable oil in a skillet over medium-high heat then sear the chicken on both sides. Reduce the heat to low and add the garlic, ginger, hot sauce, soy sauce and sesame oil. Cover the skillet and continue to cook on low heat until the chicken reaches 165 degrees F, about 20 minutes. Remove the chicken from the pan, leaving the sauce. Shred the chicken then return to the sauce and mix well.
  3. While the chicken is cooking, make the mango puree. Peel and pit the mangoes. Puree in a high-speed blender with a little salt and pepper until smooth. To plate the meal, scoop some sticky rice into each bowl then top with the chicken, sesame seeds, chopped cilantro and plenty of mango puree.

Recipe adapted from Stuffed: The Ultimate Comfort Food Cookbook.
Some of the links above are affiliate links, which means I may receive a small commission for my referral. This does not affect the retail cost of the item. Thank you for supporting Lemon & Mocha!

Elote Stuffed Zucchini

Elote Stuffed Zucchini  |  Lemon & Mocha

Another elote dish?! I know, I know, I just can’t get enough of it during the summer! Elote, also known as Mexican street corn, is fresh, zesty, creamy, cheesy and everything you want in a summertime snack.

Elote Stuffed Zucchini  |  Lemon & Mocha

To recap, here on Lemon & Mocha I have recipes for Elote Wonton Bites, Elote Pizza, Elote Hot Dogs and Mexican Street Corn Pasta Salad. Now add in this dinner-worthy Elote Stuffed Zucchini. Zucchini and corn are already a classic summer pairing so it all made sense to hook them up together in this new elote twist.

Elote Stuffed Zucchini  |  Lemon & Mocha

In addition to the traditional lime, chili powder, salt and cotija cheese, which is a crumbly Mexican cheese, I’ve added in ground chicken to make the meal a little heartier as well as some shredded mozzarella to make it extra cheesy. As always, feel free to increase the cheese quantities if you are a cheese fanatic.

Elote Stuffed Zucchini  |  Lemon & Mocha

Of course, the best part, as with all elote dishes, is the toppings that get put on after the dish is done. For these stuffed zucchinis, we’re adding plenty of salty crumbled cotija and a generous drizzle of a quick lime mayo after they come out of the oven. Yum!

Elote Stuffed Zucchini  |  Lemon & Mocha

If you’re looking for something to make with the extra zucchini flesh since we’re scooping out the inside of the zucchini to make these you could follow my lead and make this Double Chocolate Zucchini Bread. I just grated up the little melon-balled zucchini chunks even though they were partially cooked and the bread still came out as moist, chocolatey and delicious as always. Elote Stuffed Zucchini for dinner and Double Chocolate Zucchini Bread for dessert? Yes, please!

Elote Stuffed Zucchini  |  Lemon & Mocha

Elote Stuffed Zucchini
 
Yield: 4-6 servings
Ingredients
for the zucchini
  • 4 medium zucchini, halved lengthwise
  • ½ pound ground chicken
  • 1 15-ounce can corn, no salt added (about 1½ cups corn kernels) drained
  • ⅔ cup shredded mozzarella cheese
  • ½ small red onion, finely diced
  • Zest from 1 lime
  • Juice from ½ lime
  • 2 tablespoons chopped cilantro
  • ½ teaspoon smoked paprika
  • ½ teaspoon salt
  • Cotija cheese, for topping (see note)
for the lime mayo
  • ¼ cup mayonnaise
  • 1 teaspoon lime juice
  • ¼ teaspoon smoked paprika
  • ⅛ teaspoon ground cumin
  • Pinch chili powder
Directions
for the zucchini
  1. Preheat oven to 350 degrees F. Lightly spray 13x9” pan with cooking spray. Lay the zucchini halves, cut side down, in the pan. Bake for 10 minutes.
  2. While the zucchini is baking, sauté the ground chicken. Heat 1 teaspoon of olive oil in a frying pan over medium heat. Add the ground chicken, season with salt and pepper, and sauté until cooked through, breaking up as needed. Remove from the heat and add to a large mixing bowl. In the mixing bowl with the chicken, add the corn, mozzarella cheese, red onion, lime zest and juice, cilantro, smoked paprika and salt. Stir until combined.
  3. Carefully flip over the zucchini halves so they are cut side up. I move a few at a time to a cutting board. Use a melon baller to scoop out the inside of the zucchini, leaving a ¼” border. Place the zucchini back into the pan, cut side up, then fill with the chicken and corn mixture. Add ½ cup water to the bottom of the pan, cover the pan with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 5 minutes.
  4. When the elote stuffed zucchini come out of the oven, carefully remove them from the pan to plates or a serving dish. Serve hot, topped with plenty of crumbled cotija cheese and a generous drizzle of the lime mayo.
for the lime mayo
  1. Combine the mayonnaise, lime juice, remaining ¼ teaspoon of smoked paprika, ground cumin and chili powder in a small bowl. Pour into a squeeze bottle if you have one.
Notes
If you can’t find cotija cheese, substitute queso fresco. If you can’t find either, use feta cheese.