INGREDIENTS

• 2 tablespoons extra virgin olive oil
• 3 small/medium zucchini, chopped
• kosher salt and black pepper
• 1 yellow onion, chopped
• 1 pound boneless chicken breasts, cut into cubes
• 2 tablespoons salted butter
• 2 cloves garlic, minced or grated
• 1 1/2 cups basmati or jasmine rice
• 1/2 cup dry orzo pasta (use gluten free if needed)
• 2 tablespoons fresh thyme leaves
• 3 cups low sodium chicken broth
• 1/2 teaspoon cayenne pepper more or less to taste
• 3/4 cup shredded Havarti cheese
• 3/4 cup shredded sharp cheddar cheese
• 2-4 tablespoons everything bagel spice (optional)
• 1 tablespoon chopped fresh chives
• fresh basil, for serving

INSTRUCTIONS

1. Preheat the oven to 425 degrees F. 
2. Heat 1 tablespoon olive oil in a large pot over medium heat.
3. When the oil shimmers, add the zucchini and season with salt and pepper.
4. Cook until the zucchini is golden, 5-8 minutes.
5. Remove the zucchini from the skillet and set aside.
6. To the skillet, add the remaining oil and the onion.
7. Cook until fragrant, about 5 minutes.
8. Stir in the chicken and season with salt and pepper.
9. Cook until the chicken is seared, 2-3 minutes.
10. Add the butter, garlic, rice, orzo, and thyme, and cook until golden and toasted, 2-3 minutes.
11. Add the broth and bring to a boil over high heat.
12. Add the zucchini back to the skillet. Add the cayenne and a large pinch each of salt and pepper.
13. Bring to a boil, cover, and reduce heat to low. Cook, covered for 15-20 minutes, until the rice is mostly cooked.
14. Once the rice is cooked, stir in 1/2 cup of the Havarti and 1/2 cup of the cheddar. If needed, transfer the rice to an oven-safe casserole dish.
15. Scatter the remaining 1/4 cup of each cheese over top the casserole. Sprinkle on the everything spice and chives.
16. Transfer to the oven and bake 10-15 minutes, uncovered, until the cheese is melted.
17. Switch the oven to broil and broil 1-2 minutes, until the cheese on top is becoming crispy. Serve warm with fresh basil. 

RECIPE NOTES

To Make Ahead: Prepare the casserole through step 4. Let cool, then cover and keep in the fridge for up to 2 days. To bake, remove from the fridge and let sit at room temp while the oven preheats. Bake as directed. 

To Freeze: Prepare the casserole through step 4. Let cool, then cover tightly. Freeze for up to 3 months. Thaw overnight in the fridge or on the counter for 2-3 hours. Bake as directed. 

INGREDIENTS

• 1 (6 ounce) package chicken stuffing mix
• 1/2 cup butter (melted)
• 3 medium zucchini (diced)
• 3 boneless skinless chicken breasts
• 1 (10.75 ounce) can cream of chicken soup
• 2 cup instant rice
• 3 cup chicken stock
• 1/4 cup mascarpone cheese
• 1/2 onion (diced)
• 1/2 cup sour cream or plain yogurt

INSTRUCTIONS

1. Preheat oven to 350 degrees F.
2. In a large bowl, combine the stuffing mix and melted butter. Set aside.
3. Add zucchini, cream of chicken soup, onion rice, mascarpone, chicken stock, and sour cream to the stuffing in the large bowl.
4. Spread zucchini mixture in an even layer in a 9 x 13 inch glass pan sprayed with nonstick cooking spray.
5. Place chicken breasts on top of rice mixture.
6. Bake, uncovered, for 40-50 minutes.
7. Remove from oven and top with stuffing mixture.
8. Bake, uncovered, until chicken breasts are cooked through (165 degrees).
9. If, after 10 minutes, chicken is not cooked and stuffing mixture is starting to get too dark, cover with foil until chicken is cooked.

Cashew Chicken Stir Fry

Time: 30 minutes Yield: 6 servings
Ingredients:

1 1/2 pounds chicken breast (about 2)
olive oil
salt and pepper
1 C cold water
3 Tb rice vinegar
1 1/2 tsp chicken bullion
1/2 tsp ginger
1/8 tsp red pepper flakes
1 Tb canola oil
3 Tb honey
1/8 tsp garlic salt
1 Tb hoisin sauce
1/2 C cold water + 1 heaping Tb cornstarch
1/2 tsp sesame oil
1 Tb minced garlic
1 1/2 C shredded carrots
1 (10 ounce) package snow peas
1 C salted cashews

Directions:

1. Into a hot skillet place 2 Tb olive oil. Cut 2 chicken breasts into small chunks and add them to the hot pan. Sprinkle  with salt and pepper.

2. Stir the chicken occasionally and allow it to cook and get a nice brown sear on the outside. Should take about 10 minutes. When it’s done cooking carefully place the chicken on a plate and set it aside.

3.While the chicken is cooking assemble the sauce by placing 1 C cold water, 3 Tb rice vinegar, 1 1/2 tsp chicken bullion, 1/2 tsp ginger, 1/8 tsp red pepper flakes, 1 Tb canola oil, 3 Tb honey, 1/8 tsp garlic salt and 1 Tb hoisin sauce into a small sauce pan. You can find Hoisin sauce in the Asian Food aisle at your local grocery store.
Bring the sauce to a simmer, while stirring occasionally.
4. Mix 1/2 C cold water and 1 heaping Tb of cornstarch together in a small bowl. Pour it into the simmering sauce and stir well.  Allow it to come to a simmer again and cook for about 2 minutes, while you stir it occasionally. It should thicken up nicely for you. Remove the pan from the heat and add 1/2 tsp sesame oil. Set the sauce aside.

5.Grab your veggies. I have been loving these shredded carrots lately. They are so convenient to keep on hand to toss into salads, soups or stir frys.

6. To the pan (the same one you cooked the chicken in) add 1 Tb olive oil and 2 Tb minced garlic. Toss in 1 1/2 C shredded carrots and 1 (10 ounce) package of snow peas. Sprinkle it all with salt and pepper. Allow the veggies to cook over  medium-high heat (closer to “high” than to “medium”), stirring occasionally. They should be crisp tender after only about 5 minutes.

7. Add the chicken to the pan and pour the sauce over everything. Give it a nice stir to combine.

8.Grab 1 C salted cashews and toss them into the pan.

9.Give everything a nice stir.

10.Serve immediately over brown or white rice.