Season the chicken strips with oregano, cumin, salt and pepper.
Season chicken strips with salt and pepper to taste.
- For more protein, added sliced pre-cooked and
seasoned chicken strips.
Not exact matches
Here, the
seasoning is sprinkled on the
chicken strips before they're sautéed and tossed into the linguine - vegetable mixture.
Slice
chicken into
strips and
season to coat with Taco
Seasoning.
Especially when the soup is super thick and meaty and chunky with loads of
chicken and black beans and avocado and crispsy tortilla
strips and jalapeno peppers and all sorts of awesome
seasoning.
Prep Time: 30 mins Total Time: 30 mins Serves 1 - 2 2
strips bacon 2 cups mixed lettuce greens 1/4 cup Buttermilk Ranch Dressing, more as needed 1/2 cup chopped rotisserie
chicken 1 boiled egg, sliced 1/2 avocado, diced 2 tablespoons diced sweet onion 1/2 cup cherry tomatoes, halved or quartered Lawry's
Seasoned Salt Black pepper Add bacon to an unheated skillet.
To prepare your stir - fry: Put a large pan of water on to boil • Peel and finely slice the ginger and garlic • Finely slice the chile • Slice the
chicken into finger - sized
strips and lightly
season with salt and pepper • Cut the ends off your scallions and finely slice • Pick the cilantro leaves and put to one side, and finely chop the cilantro stalks • Halve the bok choy lengthways • If using the mushrooms, either tear into pieces or leave whole
I do whole
chicken in the slow cooker with skin on for moisture and flavor, then
strip the skin off, save the skinless meat for other dishes,
season the skin with whatever I'm in the mood for, lay it out on a lightly spray - oiled cookie sheet, and broil it for a few minutes until crispy.
Season with Mrs. Dash ® Southwest Chipotle
Seasoning Blend to create spicy, flavorful
chicken strips in just minutes.
Ingredients 2
chicken breasts, cooked and shredded (I like to cook mine in a grill pan with a
seasoning blend I have, along the same lines of Nature's Seasoning) 1/2 onion cut into thin strips 8 - 10 button mushrooms 1 red bell pepper 2 - 3 tbsp butter or olive oil spread salt and pepper to taste Mayonnaise Sliced cheese, I like provolone, swiss or white american Ho
seasoning blend I have, along the same lines of Nature's
Seasoning) 1/2 onion cut into thin strips 8 - 10 button mushrooms 1 red bell pepper 2 - 3 tbsp butter or olive oil spread salt and pepper to taste Mayonnaise Sliced cheese, I like provolone, swiss or white american Ho
Seasoning) 1/2 onion cut into thin
strips 8 - 10 button mushrooms 1 red bell pepper 2 - 3 tbsp butter or olive oil spread salt and pepper to taste Mayonnaise Sliced cheese, I like provolone, swiss or white american Hoagy Rolls
Crispy,
seasoned, juicy,
strips of boneless skinless
chicken breasts!
4 ounces linguine pasta 2 boneless, skinless
chicken breast halves, sliced into thin
strips 2 teaspoons Cajun
seasoning 2 tablespoons butter 1 green bell pepper, chopped [I used orange bell pepper instead] 1/2 red bell pepper, chopped 4 fresh mushrooms, sliced [I omitted because I forgot to get them, oops] 1 green onion, minced 1 1/2 cups heavy cream [I used half and half] 1/4 teaspoon dried basil 1/4 teaspoon lemon pepper 1/4 teaspoon salt 1/8 teaspoon garlic powder 1/8 teaspoon ground black pepper 2 tablespoons grated Parmesan cheese DIRECTIONS Bring a large pot of lightly salted water to a boil.
Cut
chicken into
strips and
season with salt and pepper.
This recipe for Gluten Free Cornflake
Chicken Tenders is strips of chicken dipped in a mustard egg mixture then rolled in a seasoned cornflake crumb mixture and baked to a crispy perf
Chicken Tenders is
strips of
chicken dipped in a mustard egg mixture then rolled in a seasoned cornflake crumb mixture and baked to a crispy perf
chicken dipped in a mustard egg mixture then rolled in a
seasoned cornflake crumb mixture and baked to a crispy perfection.
Beef steak
strips, cooked beans (water, beans, flavorings including paprika, salt, dehydrated onion, bleached wheat flour enriched [niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid]-RRB-, onions, tomatoes (tomatoes, tomato puree, citric acid), jalapeños (jalapeño peppers, water, vinegar, salt, garlic powder, calcium chloride), bell peppers (bell peppers, water, citric acid), green chiles, modified food starch, water, contains 2 % or less of: vinegar, flavorings including paprika, beef flavored base (salt, hydrolyzed soy protein, dextrose,
seasonings [onion powder, garlic powder],
chicken fat, beef extract, caramel color and spices), salt, chile peppers (red chile peppers, citric acid).
3 heads romaine, bowtie pasta, 1 to 2 cans of
chicken, can of corn, can of black beans, 3 tomatoes, bacon / bacon bits, cheddar cheese, tortilla
strips, ranch dressing, southwest
seasoning
Working 1
strip at a time, carefully thread the
seasoned chicken lengthwise onto the skewers.
ingredients
CHICKEN BREAST MARINADE: 2 and 1/2 pounds chicken breasts (boneless, skinless) 1 quart buttermilk 1 tablespoon Kosher salt SEASONED FLOUR: 4 cups all - purpose flour (divided) 6 teaspoons seasoned salt (divided) 4 teaspoons garlic powder (divided) 2 teaspoon black pepper (divided) 1/2 teaspoon cayenne pepper (divided) vegetable oil (for frying) QUESADILLA: 8 (12 - inch) flour tortillas cooked chicken breasts sliced into strips (recipe above) 4 - 6 cups mozzarella cheese (shredded) 2 cups ranch dressing 1 cup buffalo wing sauce 1 bunch scallions (chopped) Kosher salt and freshly ground black pepper (to taste) 1 quart buttermilk Kosher salt and freshly ground black pepper (to
CHICKEN BREAST MARINADE: 2 and 1/2 pounds
chicken breasts (boneless, skinless) 1 quart buttermilk 1 tablespoon Kosher salt SEASONED FLOUR: 4 cups all - purpose flour (divided) 6 teaspoons seasoned salt (divided) 4 teaspoons garlic powder (divided) 2 teaspoon black pepper (divided) 1/2 teaspoon cayenne pepper (divided) vegetable oil (for frying) QUESADILLA: 8 (12 - inch) flour tortillas cooked chicken breasts sliced into strips (recipe above) 4 - 6 cups mozzarella cheese (shredded) 2 cups ranch dressing 1 cup buffalo wing sauce 1 bunch scallions (chopped) Kosher salt and freshly ground black pepper (to taste) 1 quart buttermilk Kosher salt and freshly ground black pepper (to
chicken breasts (boneless, skinless) 1 quart buttermilk 1 tablespoon Kosher salt
SEASONED FLOUR: 4 cups all - purpose flour (divided) 6 teaspoons seasoned salt (divided) 4 teaspoons garlic powder (divided) 2 teaspoon black pepper (divided) 1/2 teaspoon cayenne pepper (divided) vegetable oil (for frying) QUESADILLA: 8 (12 - inch) flour tortillas cooked chicken breasts sliced into strips (recipe above) 4 - 6 cups mozzarella cheese (shredded) 2 cups ranch dressing 1 cup buffalo wing sauce 1 bunch scallions (chopped) Kosher salt and freshly ground black pepper (to taste) 1 quart buttermilk Kosher salt and freshly ground black pepper (t
SEASONED FLOUR: 4 cups all - purpose flour (divided) 6 teaspoons
seasoned salt (divided) 4 teaspoons garlic powder (divided) 2 teaspoon black pepper (divided) 1/2 teaspoon cayenne pepper (divided) vegetable oil (for frying) QUESADILLA: 8 (12 - inch) flour tortillas cooked chicken breasts sliced into strips (recipe above) 4 - 6 cups mozzarella cheese (shredded) 2 cups ranch dressing 1 cup buffalo wing sauce 1 bunch scallions (chopped) Kosher salt and freshly ground black pepper (to taste) 1 quart buttermilk Kosher salt and freshly ground black pepper (t
seasoned salt (divided) 4 teaspoons garlic powder (divided) 2 teaspoon black pepper (divided) 1/2 teaspoon cayenne pepper (divided) vegetable oil (for frying) QUESADILLA: 8 (12 - inch) flour tortillas cooked
chicken breasts sliced into strips (recipe above) 4 - 6 cups mozzarella cheese (shredded) 2 cups ranch dressing 1 cup buffalo wing sauce 1 bunch scallions (chopped) Kosher salt and freshly ground black pepper (to taste) 1 quart buttermilk Kosher salt and freshly ground black pepper (to
chicken breasts sliced into
strips (recipe above) 4 - 6 cups mozzarella cheese (shredded) 2 cups ranch dressing 1 cup buffalo wing sauce 1 bunch scallions (chopped) Kosher salt and freshly ground black pepper (to taste) 1 quart buttermilk Kosher salt and freshly ground black pepper (to taste)
While the khorasan wheat continues to cook, to the bowl of
chicken strips, add 1/4 of the labneh and as much of the harissa paste as you'd like, depending on how spicy you'd like the dish to be;
season with salt and pepper.
No
Chicken Salad made with Beyond Meat «s lightly
seasoned strips is an excellent portable meal for lunch, picnics and potlucks.
Slice
chicken into thin
strips and
season with salt and pepper.
In a large bowl or shallow plate,
season and combine
chicken strips with salt, and pepper.
Cut
chicken into
strips and
season with salt and pepper.
Slice
chicken into
strips and
season to coat with Taco
Seasoning.
I used frozen
chicken breasts chunks
seasoned with my favorite Mexican spices along with black beans, lettuce, tomatoes, jicama, cheese, fresh corn kernels, avocado slices and tortilla
strips.