Ingredients:

• 4 chicken thighs


• 1 cup all-purpose flour


• 1 teaspoon salt


• 1 teaspoon black pepper


• 1 teaspoon paprika


• 1 teaspoon garlic powder


• 1 teaspoon onion powder


• 1/2 teaspoon cayenne pepper


• 1 cup buttermilk


• Vegetable oil for frying

Instructions:

In a bowl, mix together flour, salt, pepper, paprika, garlic powder, onion powder, and cayenne pepper

Dip chicken thighs in buttermilk, then coat them evenly in the flour mixture

Heat vegetable oil in a skillet over medium-high heat

Fry chicken thighs for about 6-8 minutes on each side, until golden brown and crispy

Remove chicken from the oil and place on a paper towel-lined plate to drain excess oil

Serve hot and enjoy!

Ingredients:

• 2 cucumbers, thinly sliced


• 1/4 cup fresh dill, chopped


• 1/2 cup crumbled feta cheese


• 1/3 cup shelled pistachios


• 2 tablespoons olive oil


• 1 tablespoon lemon juice


• Salt and pepper to taste

Instructions:

Sliced cucumbers, chopped dill, crumbled feta cheese, and shelled pistachios should all be put in a large bowl together

Put the olive oil, lemon juice, salt, and pepper in a small bowl and mix them together with a whisk

Add the dressing to the cucumber mix and toss it around to cover everything

Put the salad in the fridge for at least 30 minutes before you serve it

If you want, you can add extra dill and pistachios as a garnish before serving

Ingredients:

• 2 cups corn kernels


• 1 cup cooked shredded chicken


• 1 small onion, diced


• 2 cloves garlic, minced


• 2 medium potatoes, diced


• 4 cups chicken broth


• 1 cup heavy cream


• 2 tablespoons butter


• 2 tablespoons all-purpose flour


• Salt and pepper to taste


• Chopped fresh parsley for garnish

Instructions:

In a large pot, melt butter over medium heat

Add diced onion and minced garlic, cook until softened

Sprinkle flour over the onions and garlic, stir to combine and cook for 1-2 minutes

Slowly pour in chicken broth while stirring constantly to avoid lumps

Add diced potatoes, corn kernels, and shredded chicken

Bring to a boil

Reduce heat and let simmer for 20-25 minutes until potatoes are tender

Stir in heavy cream and season with salt and pepper to taste

Simmer for an additional 5 minutes until heated through

Serve hot, garnished with chopped fresh parsley

Ingredients:

• 1 cup quinoa, rinsed and cooked


• 1 lb chicken breast, grilled and diced


• 1 cup black beans, canned, drained and rinsed


• 1 cup corn kernels, fresh or frozen


• 1 red bell pepper, diced


• 1 cup cherry tomatoes, halved


• 1/2 cup red onion, finely chopped


• 1/4 cup fresh cilantro, chopped


• 1 avocado, diced


• 1/2 cup shredded cheddar cheese


• 1/4 cup lime juice


• 2 tbsp olive oil


• 1 tsp cumin


• 1 tsp chili powder


• Salt and pepper to taste

Instructions:

Put cooked quinoa, black beans, corn, red bell pepper, cherry tomatoes, red onion, cilantro, avocado, and cheddar cheese in a large bowl

Mix cumin, chili powder, salt, and pepper with a whisk in a small bowl

Mix the quinoa and vegetables together, then add the dressing and toss everything together

Serve right away or put in the fridge to enjoy later

If you want, you can add more cilantro and lime wedges as a garnish