Pesto, Tomato & Mozzarella Stuffed Chicken

I should preface this post by saying that dealing with chicken is my least favorite kitchen duty. I don't love working with any meat really, but I find chicken the hardest! If I were to ever go vegetarian, my aversion to raw meat would be the main reason for my vegetarianism! This recipe involves a whole lot of raw chicken work - bleh! If you don't mind it, this recipe is great for you. If you struggle, as I do with raw meat, please know that the end result is so so worth it!!

My dad actually did the bulk of the heavy lifting in this recipe, but I'm so glad I got to take pictures to share with you! The recipe is from a blog called The Laughing Spatula, you can find it HERE.

Chicken Enchilada Casserole (a.k.a. the easiest dinner ever!!)

My family had this casserole for dinner a couple of weeks ago and I have been anxiously waiting to share it! This is the easiest recipe, so easy that I only took 6 (SIX!!) pictures while I was making it!! I found this recipe on Jo Cooks, you can find it HERE. I found the recipe a little bland - it was tasty but just lacking a little something! In the future, I would chop up some avocado and serve the casserole with a little avocado and salsa on the side.

Start by cooking 1 cup of dry Basmati rice (to end up with 2 cups of cooked Basmati rice) and cooking 1-2 chicken breasts (I used 2 small chicken breasts). I boiled the chicken until it was cooked through then removed it from the boiling water and let it cool in a mixing bowl. Once the chicken is cooled, shred it using 2 forks.

Chili Lime Chicken Tacos with Pineapple Salsa & Avocado Crema

This is one of my all time favorite meals! There is so much flavor going on in these tacos and they are so perfect for spring or summer! I found the recipe a couple of years ago on Carlsbad Cravings (one of my favorite foodie blogs!!) and I am never disappointed when I make it! You can find the recipe HERE.

The chicken needs to marinate for marinate for at least 30 minutes at room temperature, but I typically prep the chicken the night before and leave it to marinate in the fridge overnight!

Prep the marinade in a container large enough to hold the chicken by adding 2 tablespoons of olive oil, 1 teaspoon of chili powder, 1/2 teaspoon ground cumin, 1/2 teaspoon of paprika, 1/2 teaspoon of onion powder, 1/2 teaspoon of garlic powder, 3/4 teaspoon of salt, 1/4 teaspoon of pepper and 1 teaspoon of brown sugar.