If you are tired of just plain chicken and looking for a way to give it some zip, this recipe is for you! The sweet taste of the Betsy’s Best with the cinnamon and honey pairs perfectly with the savory flavor of the teriyaki. The cool Greek yogurt dip with hints of spice give the chicken flavor another dimension.
6-8 chicken tenders 1/4 C teriyaki sauce 2 T Betsy’s Best gourmet sunflower seed butter
Greek Yogurt Dip
1 8 oz Greek yogurt, plain 1 tsp lemon juice pinch sea salt 1 small knob ginger 1 small clove garlic 1 T Betsy’s Best gourmet sunflower seed butter
Combine teriyaki sauce and 2 T Betsy’s Best until smooth. Marinate raw chicken a min of 1 hr or overnight. Either grill or bake on skewers until no longer pink.
To make sauce, place all ingredients in a food processor and puree until smooth.
This teriyaki chicken with ginger Greek yogurt dip is sure to be one of your favorite recipes this spring and summer. Be sure to tall your friends how you cook with Betsy’s Best!
Betsy’s Best recipe for Cardamom Honey Glazed Chicken is super tasty and naturally healthy. Made with Gourmet Cashew Butter with Cardamom it is also satisfying. If you are looking to add real flavor to your diet while staying healthy give this recipe a try.
4 Tbsp. honey 2 Tbsp Betsy’s Best Gourmet Cashew Butter 2 Tbsp. sherry or orange juice 1/8 tsp. freshly ground cardamom seeds 1/8 tsp. ground peppercorns 6 chicken breasts 3 Tbsp. coconut oil 1 lemon, thinly sliced Salt and pepper
Preheat oven to 375 degrees Fahrenheit. Warm the honey to make it easier to combine with the sherry, Betsy’s Best Cashew Butter, ground cardamom, and peppercorns. Use this to marinade the chicken in a large bowl. Cover and allow to sit at room temperature for 30 minutes.
Meanwhile, heat the coconut oil in a large frying pan at medium high heat.
Sear the chicken, skin side down, until golden.
Place the lemon slices in a roasting pan and lay the chicken pieces on top. Brush with the marinade and season generously with salt and pepper.
Bake until done – about 20 minutes for breasts or longer for thighs, wings, and drumsticks. Remove from oven and allow to rest for about 10 minutes before serving.
Pour drippings from the pan to make gravy. Serve over rice, mashed potatoes, or couscous.
A savory grilled chicken chimichurrisalad with an amazing sauce, Audrey from Mama Knows Gluten Free knows her sauces! The amazing combo of the cilantro and cashew butter with cardamom makes the best marinade and salad dressing! The dressing is so good you can simply eat it with a spoon! This is one recipe you will certainly make again and again!
Your favorite salad fixings (pictured: romaine lettuce, avocados, cilantro, cucumbers, chopped cashews, chopped super blend mix, grape tomatoes, hard boiled eggs and a squeeze of fresh lime.)
To prepare the sauce:
In a food processor puree cilantro, garlic, green onions, and cumin. In a microwave safe bowl stir together cashew butter, vinegars, turmeric, honey and microwave for 1 minute. Add the cilantro mixture to the cashew butter mixture and stir until fully combined. Pour olive oil into the combined mixture and stir to finish the sauce. Refrigerate until ready to use.
The sauce will make 1 1/2 cups. 1/2 a cup is used for the chicken marinade.
To prepare the chicken:
Add two chicken breasts to a large plastic storage bag and pour 1/2 cup of the chimichurri sauce over the chicken. Seal the bag and allow the chicken to marinate for at least one hour (the longer the better). Add olive oil to your grill pan. Grill the chicken breasts on both sides until completely cooked. Allow chicken to cool before slicing it for the salad.
To prepare the salad:
Chop your favorite salad fixings. Place grilled chicken on top of salad. Drizzle, or pour the chimichurri sauce all over the salad. Enjoy!
Dig into this healthy Thai Chicken Pizza recipe with a feisty kick! The sweet cinnamon in Betsy’s Best Gourmet Peanut Butter compliments the chili sauce’s heat, delivering the perfect flavor in every slice. As a bonus, this recipe’s pizza sauce doubles as a delicious marinade for chicken, seafood and even salad dressing!
1 tsp Vietnamese chili sauce (or dried chili flakes)
1 Tbsp oyster sauce
2 Tbsp water
2 Tbsp toasted sesame oil
8 oz. boneless, skinless chicken breasts
2/3 cup shredded part-skim mozzarella cheese, divided
1 red bell pepper, chopped
4 scallions, thinly sliced
2 Tbsp cilantro
Move oven rack to lowest position. Preheat oven to 450°F. Coat a large baking sheet with cooking spray. Sprinkle with corn meal. On a lightly-floured surface, roll pizza dough into a roughly 16-inch circle. Transfer to baking sheet. Bake on bottom rack 8-10 minutes, until puffed and slightly crisped on the bottom. Be careful not to over bake.
While dough bakes, combine all pizza sauce ingredients in a medium saucepan. Bring to boil for 1 minute. Remove from heat.
For chicken, heat oil in a medium-size, nonstick skillet over medium-high heat. Add chicken and cook 5-6 minutes, stirring until cooked through. Transfer to a medium bowl. Coat chicken with ¼ cup of pizza sauce. Set aside in refrigerator.
We hope you enjoy our Thai Chicken Pizza recipe as much as we do!
If your looking for your favorite new chicken salad recipe, you can stop your search right here. Combining zesty and Betsy’s Best Gourmet Almond Butter just works in this delicious recipe. Great for lunch or dinner this chicken salad satisfies your appetite and your tastebuds, while keeping it healthy.
¾ cup chicken, shredded
¾ cup boiled or canned pinto beans, rinsed and drained