• 1 chicken
• 1 tbsp. soy sauce
• 2 garlic cloves, crushed
• 1 tsp. finely grated ginger
• 1 tbsp. honey
• 1 tbsp. rice wine
• 1 tsp. five spice
• 1 tbsp. peanut oil

Wash the chicken and pat it dry thoroughly inside and out.  Whisk the soy sauce, garlic, ginger, honey, rice wine and five spice together and brush over chicken.

Refrigerate, uncovered, for at least 8 hours.

Brush the chicken liberally with the peanut oil and put it breast side up.

4 cloves garlic
1 cup plain yogurt (not Greekstyle)
2 Tbsp olive oil
½ Tbsp dried oregano
½ tsp salt
freshly cracked pepper
1 lemon
½ cup fresh parsley (packed)
8 bone in, skin on chicken pieces (about 4 lbs.)

To make the marinade, mince the garlic and combine it with the yogurt, olive
oil, oregano, salt, and some freshly cracked pepper in a small bowl. Use a zester
or fine holed cheese grater to scrape about 1 teaspoon zest from the lemon. Add
the zest and about 2 tablespoons lemon juice to the marinade. Finely chop a large
handful of fresh parsley and stir it into the marinade as well.
2. Add the chicken pieces and the marinade to a gallon-sized ziplock bag and
remove as much air as possible before closing. Massage the bag to mix the
chicken and the marinade until all pieces are well coated.  Refrigerate the marinating chicken for 30 minutes.
3. When ready to bake the Greek Marinated Chicken, preheat your oven to 375ºF.
Place the chicken pieces so they are not overlapping in a large 9×13 inch casserole dish. Bake the chicken for 50-60 minutes, or until they are golden brown on top.
4. To serve, top your Greek Marinated Chicken with chopped fresh parsley or any
remaining lemon zest as garnishes.

• 2 cups dry jasmine rice
• 3 cups low sodium chicken stock
• 1 cup unsweetened coconut milk
• 2 tsp. Dan’s Ranch Seasoning
• 1 tbsp. oil (I used sesame)
• 2 boneless, skinless chicken breasts,diced
• ½ bunch bok choy, diced
• ¼ head purple cabbage, diced
• 1 carrot, julienned
• 1 red pepper, diced

Spicy Yogurt Sauce:

• 1/3 cup plain yogurt
• 1/2 tsp. Dan’s Ranch Seasoning

Teriyaki Sauce:

• ¼ cup soy sauce
• 1 cup water
• ½ tsp. ground ginger
• 2 garlic cloves, minced
• 5 tbsp. packed brown sugar
• 2 tbsp. honey
• 2 tbsp. cornstarch
• ¼ cup cold water

Put your rice on to cook according to package directions, substituting stock and coconut milk for water and stirring in the ranch powder. While the rice cooks, stir together your Spicy Yogurt Sauce ingredients. Set aside.

To make the teriyaki sauce, add all of the ingredients except the cornstarch and cold water in a small saucepan over medium heat, cooking for a minute or so. Stir together the cornstarch and cold water to make a slurry and add to the pot. Continue stirring over the heat until the sauce thickens and becomes glossy. Once thickened to your liking, remove from heat and set aside.

Heat 1 tbsp. oil in a very large wok over medium-high heat. Heat the chicken until cooked through. Add the diced veggies and stir fry for a few minutes, until veggies are tender-crisp. To assemble the bowls, stir together the cooked rice, chicken, veggies and teriyaki sauce. Taste and season with extra ranch seasoning if desired. Drizzle with Spicy Yogurt Sauce and serve!

• 3 tbsp. dijon mustard
• 3 tbsp. honey
• 1 tbsp. olive oil
• 1 tbsp. lemon juice
• 1 tsp. curry powder
• 1/2 tsp. paprika

In small saucepan, combine Dijon, honey, oil, juice and seasonings.

• 3 whole medium sweet potatoes, clean
• olive oil
• 1/2 a red onion, thinly sliced
• 1 chicken breast, cut into strips
• 2 cloves garlic, minced
• 1 diced red pepper
• 1 diced orange pepper
• 1/4 cup black beans
• 1/2 tsp. ground cumin
• 1 tsp. paprika (regular or smoked)
• 1 cup shredded Mexican cheese
• 1 lime, juiced
• 1/4 cup chopped cilantro

Preheat oven to 430.  Roast sweet potatoes for an hour, or until soft.  Cook the onions in oil.  When transparent, add the chicken, peppers, and garlic.  Add in the seasonings and cook until chicken is done.  Add the beans.  Remove the sweet potatoes from the oven and let them cool until you can touch them.  Slice the sweet potatoes in half, and scoop out all except 1cm around skin.  Mix chicken mixture with the sweet potato and return to the shell.

Top with cheese and melt under the broiler.

1/2 cup soy sauce
1 tbsp. rice vinegar
1 tbsp. brown sugar
2 tbsp. oyster sauce
1/2 tsp. toasted sesame oil
3 tbsp. vegetable oil
6 chicken thighs, cut into small cubes
1 tbsp. chopped garlic
1 tbsp. chopped ginger
1 red pepper, chopped
1/4 cup sherry or chicken broth
2 tbsp. cornstarch
1 cup unsalted cashews

Mix together soy sauce, vinegar, brown sugar, oyster sauce and sesame oil.

Cook the chicken.  Add in the garlic and ginger and stir to combine.  Stir in the red pepper and let cook for 2-3 minutes.

Pour in the sherry.  Turn the heat to medium-low and pour in the sauce, then mix the cornstarch with 1/4 cup water and pour in.

Stir the sauce for 1-2 minutes to thicken, then add the cashews.

DRESSING

1/4 cup mayonnaise
1/4 cup plain yogurt
1 tsp. lemon juice
1/2 tsp. honey
1 tsp. curry powder
1/4 tsp. salt

SALAD

2.5 cups chopped cooked chicken
salt and pepper
2 stalks celery
3 green onions
1/2 cup sliced almonds