Sriracha Cha-Cha Chicken

Serves: 2


1 thumb Ginger

2 Scallions

2 Sweet Potatoes

8-ounce Broccoli florets

12 ounces Chicken breast

2 Tbsp. Hoisin sauce

1 tsp Sriracha

¼ ounce Honey

1 Tbsp. Sesame seeds


1. Wash and dry all produce.  Preheat oven to 450 degrees and adjust racks to middle and upper positions. Peel ginger, then mince until you have 2 Tbsp. Trim, then thinly slice scallions, separating greens and whites. Slice sweet potatoes into ¼-inch thick rounds. Cut broccoli into smaller bite sized pieces.

2. Toss broccoli with a drizzle of oil on a baking sheet and season with salt and pepper. Toss sweet potatoes with a drizzle of oil on a second baking sheet and season with salt and pepper.  Roast sweet potatoes on upper rack and broccoli on middle rack of oven until tender, 20-25 minutes.

3.  Heat a drizzle of oil in a medium pan over medium high heat. Pat chicken dry with a paper towel and season all over with salt and pepper. Add to pan and cook until no longer pink in center 4-7 minutes per side.  Remove from pan and set aside.

4. While chicken cooks, stir together hoisin, sriracha, honey and 2 Tbsp. water in a small bowl. Once broccoli and sweet potatoes have roasted halfway, remove from oven. Flip sweet potatoes and return to oven. Toss broccoli with half the ginger and drizzle of oil. Return to oven and continue roasting until both veggies are done, 10-15 minutes.

5.  Heat a drizzle of oil in pan used for chicken over medium-high heat. Add scallion whites and remaining ginger.  Cook tossing until softened and fragrant, 2-3 minutes. Stir in hoisin mixture and bring to a gentle simmer. Season with salt and pepper. Return chicken to pan and toss to coat in glaze. Remove pan from heat.

6. Divide chicken between plates Drizzle with any remaining glaze in pan and sprinkle with sesame seeds and scallion greens. Serve with sweet potatoes and broccoli on the side.

Burgers with Tomato Onion Jam

Serves: 2


1 Beefsteak Tomato

1 Red onion

2 cloves garlic

5 tsp. Balsamic vinegar

10 ounces ground beef

½ cup Cheddar cheese

2 Brioche buns

1 Tbsp. Mayonnaise

2 Tbsp. Ketchup


1.Wash and dry all produce. Preheat toaster oven or oven to 400 degrees. Core, seed, and dice tomato. Halve, peel, and thinly slice onion.  Wrap garlic in aluminum foil, sealing to make a pouch. Place pouch in oven and roast until garlic is very soft, about 20 minutes.

2.Heat a drizzle of oil in a large pan over medium heat.  Add onion and cook, tossing, until softened, 4-5 minutes.  Season with salt and pepper. Stir in tomato, 1 tsp. sugar, and 1 Tbsp. vinegar. Cook stirring, until soft and jammy, 4-5 minutes.  Season with salt and pepper. Remove mixture from pan and set aside.

3.Divide beef in half and flatten each piece into a wide, roughly ½ inch thick circle.  Divide cheddar between the centers of each circle. Fold edges of meat around cheddar, shaping and sealing to create cheese-stuffed patties. Season all over with salt and pepper.

4.Carefully wipe out pan used for onion jam with a paper towel, then heat a drizzle of oil in it over medium high heat. Place patties in pan and cook to desired doneness, 3-6 minutes per side.

5.While patties cook, split buns in half and place on a baking sheet. Toast in oven or toaster oven until golden brown, 2-3 minutes. Once garlic is done roasting mash with a fork until smooth, in a small bowl, combine ½ Tbsp. mayonnaise, remaining vinegar, a large drizzle of oil, and as much garlic as you like. Season with salt and pepper.

6.Spread buns with ketchup and ½ Tbsp. mayonnaise. Divide patties between buns and top with onion jam.  

Fajita Steak Burrito Bowls


1 lb. of skirt steak
3/4 cup fresh cilantro
1/4 cup fresh oregano
1 garlic clove
1/4 teaspoon smoked paprika
1/4 teaspoon red pepper flakes
3 tablespoons red wine vinegar
3 tablespoons olive oil
1 tablespoon fresh lime juice
1 tablespoons of olive oil
1 red onion, sliced
1 red pepper, sliced
1 yellow pepper, sliced
1 green pepper sliced
1 cup quinoa
2 cups water
13.5 oz. can corn kernels, no salt or sugar added
2 avocados, sliced
4 cups green leaf lettuce, sliced
optional: top with salsa


1.To a food processor add fresh cilantro, oregano, garlic clove, smoked paprika, red pepper flakes, red wine vinegar, olive oil, and fresh lime juice. Blend until smooth.
2.Add the skirt steak into a large ziplock bag with half the chimichurri mixture. Set the other half aside.
3.Mix the steak around so it is completely coated.
4.In the meantime add quinoa and water to small saucepan. Bring to a boil. Reduce heat to simmer and cook for 15 minutes.
5.While that is going, heat a large skillet to medium high heat. Add the skirt steak to the pan. Cook each side for 5 minutes in a seared hot pan. Remove the steak from the pan and let rest for 5 minutes before thinly slicing.
6.Add 1 tablespoons of olive oil to the pan and Immediately add red onion, red pepper, yellow pepper, and green pepper to the pan the steak was just cooked in. 7.Saute for 5 minuues on medium high heat.
8.Assemble the bowls, add 1/2 cup of quinoa to bowl, 1 cup of green leaf lettuce, half an avocado, corn, fajita steak, peppers and onions, top with chimichurri sauce and/or salsa. SERVE!


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