Local culinary expert shows us how to spice up your average dinner

GOLDEN VALLEY, Minn. -- Local culinary expert for Just BARE chicken, Lisa Golden Schroeder, is helping to spice things up in the KARE kitchen Saturday morning.

Lisa says spicing up your next dinner with interesting, new flavors is easy. Lisa preaches simplicity in the kitchen - and it's the focus of the Just BARE Chicken +5 Ingredient Challenge that is happening right now.

Learn Lisa's tips for minimizing time and maximizing flavor with these super simple, chicken plus five ingredient recipes that feature this year's trendy ingredients.

Crispy Garlic Chicken Thighs with Baby Spinach

Prep Time: 20 minutes

Cook Time: 25 minutes

Yield: 4 servings


· 1 medium head of garlic

· 3/4 cup ground flax seeds

· 1 teaspoon salt

· 3/4 teaspoon freshly ground pepper

· 5 to 8 (20 ounces) Just BARE® Hand-Trimmed Boneless Skinless Chicken Thighs

· 2 tablespoons olive oil

· 6 cups (10 ounces) baby spinach leaves

· 1/4 cup (1 ounce) freshly grated Parmesan cheese


  1. Prepare two skillets, one large and one slightly smaller. Cover the bottom of the smaller skillet with foil. Gather 2 to 3 heavy cans of soup or other food to use as weights.
  2. Break garlic head into cloves; peel each one and set aside. Mix flax, salt, and pepper in shallow dish. Dredge chicken in flax mixture until well coated.
  3. Heat oil in larger skillet over medium heat. Add garlic; sauté 2 minutes. Arrange chicken in skillet, tucking garlic around them. Place the smaller skillet on top of chicken, placing cans on top to weigh chicken down. Cook for 9 minutes; remove weighted skillet and turn chicken and garlic.
  4. Return weighted skillet on top of chicken; cook 12 to 15 minutes longer or until chicken is golden and no longer pink in center. Remove chicken and garlic from pan; keep warm.
  5. Add spinach to pan; cook and stir just until wilted and still bright green.
  6. Serve chicken over spinach, sprinkled with cheese.

Chicken & Green Olives with Apricot Shallot Wine Sauce

Prep Time: 10 minutes

Cook Time: 20 minutes

Yield: 4 servings


· 1 tablespoon olive oil

· 2 teaspoons butter

· 14 ounces Just BARE® Hand-Trimmed Boneless Skinless Chicken Breast Tenders

· Coarse salt and freshly ground pepper to taste

· 3/4 cup thinly sliced shallots

· 3/4 cup dry white wine

· 1/2 cup apricot jam

· 3/4 cup pitted green olives


  1. Heat oil and butter in large skillet over medium-high heat. Season chicken with salt and pepper. Sauté chicken about 10 minutes, turning once, until no longer pink in center. Remove from pan to plate; set aside.
  2. Meanwhile, add shallots to skillet. Sauté 4 minutes or until golden brown and tender. Stir in wine to deglaze the pan.
  3. Stir in jam; cook and stir until well combined and bubbling. Return chicken to pan with olives. Cook and stir until hot. Serve chicken with olives and sauce.

For more about this easy weeknight meal that utilizes the much loved sweet-savory combination, visit: http://www.justbarechicken.com/recipe.cfm?id=871.

Dukkah-Crusted Roasted Chicken

Prep Time: 15 minutes

Cook Time: 25 minutes

Yield: 4 servings


· ¼ cup slivered almonds

· 2 tablespoons coriander seeds

· 1 tablespoon cumin seeds

· 1 tablespoons sesame seeds

· Salt and freshly ground pepper to taste

· Red pepper flakes, if desired

· 1 package (20 ounces) Just BARE® Chicken Drumsticks

· 2 tablespoons olive oil

· Fresh lemon wedges, if desired


  1. Heat oven to 425°F. Line a rimmed baking pan with parchment paper. In a mortar & pestle or a clean coffee or spice grinder, crush the almonds, coriander, cumin, and sesame seed. The mixture should be coarse, not pasty. Season with salt, black pepper, and red pepper flakes.
  2. Rub drumsticks with oil; coat with nut-spice mixture. Arrange on prepared baking pan; roast about 25 minutes or until chicken is no longer pink near bone.
  3. Serve drumsticks with lemon.


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