Sunflower Chicken Recipes
SUNFLOWER CHICKEN SALAD
Easy chicken salad that kids love, with grapes and sunflower seeds!
Provided by Brenda Loop
Categories Salad
Yield 4
Number Of Ingredients 7
Steps:
- In a large bowl combine the chicken, cheese, sunflower seeds, celery, grapes, mayonnaise and salt and pepper to taste. Mix all together and serve on rolls or lettuce leaves, if desired.
Nutrition Facts : Calories 480.6 calories, Carbohydrate 5.1 g, Cholesterol 99.2 mg, Fat 38.6 g, Fiber 0.3 g, Protein 28.2 g, SaturatedFat 12 g, Sodium 420.2 mg, Sugar 3.9 g
SUNFLOWER CHICKEN
This chicken stir-fry gets a nice crunch from sunflower kernels, carrots, celery and broccoli. It's full of color and flavor.-Lori Daniels, Beverly, West Virginia
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large skillet coated with cooking spray, stir-fry chicken until no longer pink. Add the vegetables, sunflower kernels, seasoning blend and garlic powder; stir-fry for 5-6 minutes or until vegetables are tender. Combine cornstarch and broth until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice.
Nutrition Facts : Calories 190 calories, Fat 5g fat (0 saturated fat), Cholesterol 43mg cholesterol, Sodium 183mg sodium, Carbohydrate 16g carbohydrate (0 sugars, Fiber 0 fiber), Protein 20g protein. Diabetic Exchanges
SUNFLOWER CHICKEN SALAD
Steps:
- In a large bowl combine the chicken, cheese, sunflower seeds, celery, grapes, mayonnaise and salt and pepper to taste. Mix all together.
- Serve on rolls or lettuce leaves, if desired.
SHEET-PAN ROASTED CHICKEN WITH PEARS AND ARUGULA
In this hearty sheet-pan meal, thick pear wedges and chicken thighs seasoned with earthy, warming spices are roasted until soft and tender. During the last five minutes, crunchy sunflower seeds are scattered on the pan to sizzle in the pan juices, gaining a salty flavor that balances out the sweetness of the pears. A final topping of arugula soaks up any lingering juices and turns this into a full-on meal. Using firm, not-quite-ripe pears prevents them from becoming mushy and falling apart during the cooking process. Swap baby spinach for the arugula and sherry vinegar for the lemon juice, depending on what you have on hand. Serve any leftovers on a bed of fresh arugula, dressed with lemon and olive oil.
Provided by Yasmin Fahr
Categories dinner, weekday, poultry, main course
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the oven to 450 degrees with a rack in the center.
- Pat the chicken dry and trim excess fat and skin. Sprinkle all over with 2 teaspoons salt, and season with pepper. In a small bowl, mix together the red-pepper flakes, cumin, coriander, ginger and oil. On a sheet pan, rub the chicken and pears all over with the mixture. Arrange chicken skin-side up and pears skin-side down. Cook until the chicken is cooked through (165 degrees at the thickest part) and the pears are tender, 25 to 30 minutes. During the last 5 minutes, add the sunflower seeds to the pan. If there's a lot of fat when finished cooking, tilt the pan and spoon it off until there's a light coating on the surface of the pan.
- Scatter the arugula on top, and squeeze the juice of 1/2 lemon over the pan. Season with salt and pepper to taste. Top with herbs, if using. Cut the remaining lemon half in quarters and serve.
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- In a medium bowl, mix chicken, celery, onion, sunflower seeds, and mayo; season with salt and pepper.
- Put a tablespoon of mayo in a snack-size Ziploc bag. Cut a small hole in the corner of the bag. Squeeze the bag with light pressure until mayo begins to flow out. Continue to squeeze gently over the salad as you create the checkered pattern with horizontal and vertical lines (if the mayo you’re using doesn’t flow easily, mix in a few drops of milk).
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