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Recipes

Orange You Glad It's Sweet Potato Mash

Orange You Glad It's Sweet Potato Mash

To celebrate Thanksgiving and help bring more nutritious options to the table, Rachael wrote this mashed sweet potato recipe for the President's Council on Fitness, Sports and Nutrition (Rach was named a Council member in 2014!) that your friends and family will love!

Serves 4-6

Feed-A-Neighbor Turkey and Veggie Chili

Feed-A-Neighbor Turkey and Veggie Chili

Share this nutritious, delicious chili with family, friends or a neighbor in need. This dollar-stretcher recipe will feed a crowd and was created by Rach to kick off the 9 Million Meals challenge!

Serves 8-10

Grilled Lemon-Orange Chicken with Roasted Garlic and Rosemary Brown-and-Wild Rice

Grilled Lemon-Orange Chicken with Roasted Garlic and Rosemary Brown-and-Wild Rice

This zesty, good-for-you recipe is perfect for a family dinner. "Pickling" the meat with citrus makes for a quicker prep time.

Serves 4

Feta-Stuffed Chicken with Tomato-Watermelon Salad

 
Feta-Stuffed Chicken with Tomato-Watermelon Salad
SUBMITTED BY:
Rachael Ray

Take advantage of glorious tomatoes when they're in season and pair them with feta-stuffed chicken breasts. Simple and scrumptious!

Serves 4

INGREDIENTS:

  • 4 pieces boneless, skinless chicken breasts
  • 3/4 cup feta crumbles
  • Salt and pepper
  • 1/2 small seedless watermelon
  • 3 medium heirloom tomatoes or 2 pints small tomatoes
  • 1 small red onion
  • 1/2 cup flat leaf parsley tops (a couple handfuls), coarsely chopped
  • 1/4 cup mint leaves, finely chopped
  • 6 tablespoons extra virgin olive oil (EVOO), divided
  • Balsamic drizzle (optional)
  • Pita chips or pita crisps

DIRECTIONS:

  1. Using a small, sharp knife, cut into the fullest side of each chicken breast, making a deep incision into the meat to form a pocket across each breast. Stuff some cheese into each breast, then season liberally with pepper and gingerly with salt.
  2. Cut the watermelon into 1/4-inch-thick slices, then again into large bite-size pieces. Gently slice the tomatoes in a similar shape. If you are using smaller tomatoes, halve or quarter them.
  3. Peel the onion and quarter it lengthwise. Thinly slice the onion and combine it with the watermelon, tomatoes, parsley and mint. Dress the salad with lots of salt and pepper and about 4 tablespoons EVOO.
  4. Heat about 2 tablespoons EVOO in large skillet over medium-high heat. Cook the chicken for 6 minutes on each side. For outdoor grill or grill pan preparation, coat the chicken with about 2 tablespoons EVOO, season with salt and pepper, then grill for 12 minutes over medium-high heat.
  5. Let the chicken rest for 5 minutes, then slice it in wide slices on an angle and fan out the pieces on plates. If using, top the chicken with some balsamic drizzle. Serve with large portions of salad and pita chips or crisps alongside.
 


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