Recipes

Chicken Veggie Packets

Chicken Veggie Packets

Time to make 30 minutes | Makes: 4 Servings | Source www.tasteofhome.com

 

Ingredients

  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 1/2 pound sliced fresh mushrooms
  • 1-1/2 cups fresh baby carrots
  • 1 cup pearl onions
  • 1/2 cup julienned sweet red pepper
  • 1/4 teaspoon pepper
  • 3 teaspoons minced fresh thyme
  • 1/2 teaspoon salt, optional
  • Lemon wedges, optional

Instructions

  1. Flatten chicken breasts to 1/2-in. thickness; place each on a piece of heavy-duty foil (about 12-in. square). Layer the mushrooms, carrots, onions and red pepper over chicken; sprinkle with pepper, thyme and salt if desired.
  2. Fold foil around chicken and vegetables and seal tightly. Place on a baking sheet. Bake at 375° for 30 minutes or until chicken juices run clear. If desired, serve with lemon wedges.

Sheet-Pan Pineapple Chicken Fajitas

Sheet-Pan Pineapple Chicken Fajitas

Time to make 20 minutes | Makes: 6 Servings | Source www.tasteofhome.com

Ingredients

  • 2 tablespoons coconut oil, melted
  • 3 teaspoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon garlic powder
  • 3/4 teaspoon kosher salt
  • 1-1/2 pounds chicken tenderloins halved lengthwise
  • 1 large red or sweet onion, halved and sliced (about 2 cups)
  • 1 large sweet red pepper, cut into 1/2-inch strips
  • 1 large green pepper, cut into 1/2-inch strips
  • 1 tablespoon minced seeded jalapeno pepper
  • 2 cans (8 ounces each) unsweetened pineapple tidbits, drained
  • 2 tablespoons honey
  • 2 tablespoons lime juice
  • 12 corn tortillas (6 inches), warmed
  • Optional toppings: pico de gallo, sour cream, shredded Mexican cheese blend and sliced avocado
  • Lime wedges, optional

Instructions

  1. Preheat oven to 425°. In a large bowl, mix first five ingredients; stir in chicken. Add onion, peppers, pineapple, honey and lime juice; toss to combine. Spread evenly in two greased 15x10x1-in. baking pans.
  2. Roast 10 minutes, rotating pans halfway through cooking. Remove pans from oven; preheat broiler.
  3. Broil chicken mixture, one pan at a time, 3-4 in. from heat until vegetables are lightly browned and chicken is no longer pink 3-5 minutes. Serve in tortillas, with toppings and lime wedges as desired.

Sheet-Pan Shrimp and Greens

Sheet-Pan Shrimp and Greens

Prep 1:15 minutes | Makes Yield: 4 Servings | Source revised from foodnetwork.com

Ingredients

Instructions

  1. Preheat the oven to 350 degrees F. Rinse the kale and shake off some of the water. Toss together the kale, garlic, peppers, 3 tablespoons of the oil, a large pinch of salt and a few grinds of pepper in a large bowl. Pile the mixture onto a rimmed baking sheet. Roast, covered with a sheet of parchment paper, until the kale is wilted and tender and the peppers are soft, about 35 minutes.
  2. Meanwhile, coat the shrimp with the curry paste, the juice of 1 lime half and the remaining 1 tablespoon oil.
  3. When the kale mixture is ready, remove the parchment from the top and toss it with a spatula. Top with an even layer of shrimp and roast until the shrimp are firm and cooked through, 10 to 12 minutes.
  4. Scatter the basil, cilantro, mint and cashews over top and squeeze with the remaining lime half. Season with salt and pepper. Serve with rice and lime wedges.

Riehm Produce Farm, LLC
7244 N. State Route 53
Tiffin, OH 44883
419.992.4392
riehmfarms@gmail.com