It's Chicken Without the Chicken

CHKN Street Tacos

Servings: 2

Cook + Prep Time: 30 minutes

Ingredients

1 Package of Naked CHKN Not Chicken or Fiesta CHKN Not Chicken

Sauce

2 Tbsp olive oil
2 cloves garlic, peeled and smashed
1 tsp ground cumin
1 tsp ancho chili powder
1/4 cup chopped fresh cilantro
Salt and freshly ground black pepper

For serving

12 mini corn tortillas, warmed
1 large avocado, cored and sliced
1 small red or yellow onion, chopped
3 Tbsp chopped cilantro
Lime wedges, for serving

Added yumminess...
fresh guacamole and an ice-cold beer

Instructions

Step 1

If using Fiesta CHKN Not Chicken, skip to step 2!

If using Naked CHKN Not Chicken- In a small bowl whisk together lime juice, 1 Tbsp olive oil, garlic, cumin chili powder, cilantro, 1/2 tsp salt and ½ tsp pepper.

Step 2

Heat skillet and add 1 Tbsp olive oil, add CHKN Not Chicken and (if applicable) sauce from step 1 to pan. Cook over medium heat for 4 minutes.

Step 3

Transfer to a plate, cover with foil and let rest 5 minutes. Dice CHKN. Sprinkle CHKN over 1 or 2 tortillas per taco then add an avocado slice, onions and cilantro.

Step 4

Serve warm with a squeeze of fresh lime juice and a drizzle of your favorite hot sauce.

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Vegan CHKN Not Chicken meat substitute sliders

Nashville-Buffalo CHKN Sliders

Servings: 12

Cook + Prep Time: 30 minutes

Ingredients

24 oz (3 boxes) Naked CHKN Not Chicken
1 c of Nashville-Buffalo Sauce (recipe below)
½ c cornstarch
1 qt of canola oil
12 sweet Hawaiian rolls
2 Tbsp melted butter
1 small head of Savoy cabbage, thinly sliced
1 small red onion, thinly sliced
1 bunch cilantro, finely chopped
1 small carrot, shredded
¼ c apple cider vinegar
2 Tbsp white granulated sugar
1 Tbsp mayonnaise
Salt and freshly ground pepper to taste

Nashville-Buffalo Sauce

4 oz melted butter
6 tsp cayenne pepper
1 Tbsp fresh ground black pepper
1 Tbsp garlic powder
1 Tbsp onion powder
1 oz white vinegar
1 Tbsp brown sugar
1 tsp paprika

Instructions

Step 1

Make the sauce: melt the butter in a saucepan over medium heat and add the remaining Nashville-buffalo sauce ingredients until well combined. Keep warm until needed for the Naked CHKN Not Chicken.

Step 2

In a large heavy bottom pot or deep fryer, heat canola oil to 350 degrees and preheat oven to 425 degrees.

Step 3

Prepare the slaw dressing by whisking together the vinegar, sugar, mayo; season to taste with salt and pepper.

Step 4

Prepare the slaw by combining the cabbage, onion, carrot and cilantro in a large bowl. Add dressing, mix well and set aside to marinad

Step 5

Place the rolls on a sheet pan with parchment paper and brush rolls with melted butter. Bake rolls for 3-5 min or until lightly browned and warm to the touch. Set aside.

Step 6

Toss the Naked CHKN together with the cornstarch in a large bowl, shaking off any excess. Add CHKN to the heated oil and fry for 4 min or until lightly browned and crispy. Remove from the oil and drain on a sheet pan with a wire rack or paper towel for 1 min.

Step 7

Toss CHKN in Nashville-buffalo sauce. Assemble the sliders by adding slaw and top with sauced CHKN.

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Vegetarian CHKN Not Chicken meat substitute Caesar Salad

Grilled CHKN Caesar Salad

Servings: 4

Cook + Prep Time: 30 minutes

Ingredients

Dressing

3 lemons, juiced
¼ c mayonnaise
2 anchovy fillets
¼ c fresh grated parmesan cheese
1 clove of garlic, minced
½ tsp crushed red pepper

Salad

1 loaf ciabatta bread, cut into cubes
2 Tbsp olive oil
Kosher salt and freshly ground pepper to taste
8 oz (1 box) Naked CHKN Not Chicken
2 heads of romaine lettuce, washed and roughly chopped
1 lemon
1 clove garlic, minced

Instructions

Make the croutons

In a wide skillet over medium low heat, add the bread, olive oil and toss frequently until lightly browned and slightly crispy. Toss in the garlic clove, salt and pepper to taste. Remove from heat and set aside.

Make the CHKN

Preheat the broiler and place the top rack 6”-8” from the top. Toss Naked CHKN Not Chicken with the juice of one lemon, 1 minced garlic clove, and fresh ground black pepper. On a sheet pan lined with non-stick foil, spread Naked CHKN in a single layer. Broil for 4-6 min or until lightly charred in places. Remove from broiler, and set aside.

Make the dressing

In a blender, combine all ingredients and blend until uniform consistency is achieved. Adjust salt and pepper to taste.

In a large bowl, toss together the romaine lettuce, croutons, ½ the CHKN and the dressing. Plate in a wide shallow bowl and add top with the remaining CHKN. Serve immediately & enjoy!

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Vegan CHKN Not Chicken Greek Pita Pocket Recipe

Greek CHKN Pita Pocket

Servings: 4

Cook + Prep Time: 30 minutes

Ingredients

16oz (2 boxes) Naked CHKN Not Chicken
6 Tbsp olive oil
1 tsp dried oregano
Salt and pepper to taste
1 lemon, juiced

Greek salad

4 Persian cucumbers, halved lengthwise, seeded and thinly sliced
1 c cherry tomatoes, halved
1 c yellow tomatoes, halved
1 clove garlic, minced
½ c thinly sliced red onion, soaked in water for 10 min then drained
1 c rough crumbled feta cheese
⅓ c kalamata olives, roughly chopped
1 tsp thinly sliced fresh mint leaves
¼ c minced parsley
2 Tbsp red wine vinegar
4 Tbsp olive oil
4 small pitas, warmed and halved
2 lemons, cut into wedges for garnish

Added yumminess...
zest with an extra squeeze of lemon!

Instructions

Step 1

Preheat the broiler and place a rack 6”-8” from the top. In a large bowl, combine lemon juice, olive oil, oregano, salt and pepper. Add Naked CHKN Not Chicken and let marinade for a few minutes.

Step 2

Line a sheet pan with non-stick foil. Spread Naked CHKN in an even layer and broil 4-6 min or until lightly charred in places, set aside.

Step 3

Make the Greek salad: Combine the cucumber, red onion, tomatoes, herbs, olives, feta & garlic. Add the olive oil, red wine vinegar and season with salt and pepper to taste. Toss to combine and let sit for a few minutes.

Step 4

Heat a skillet over medium heat and add the pitas, flipping until both sides are warm and they begin to puff slightly.

Step 5

Remove from heat, slice in half, add CHKN, then top with the salad. Serve immediately & enjoy!

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Flexitarian CHKN Not Chicken Tikka Masala vegan meat substitute

CHKN Tikka Masala

Servings: 4

Cook + Prep Time: 30 minutes

Ingredients

Sauce

4 Tbsp butter
1 onion, finely chopped
6 garlic cloves, minced
2 Tbsp ginger, grated
1 tsp brown sugar
1 tsp ground cumin
1 tsp coriander
1 tsp turmeric
1 tsp garam masa
1 tsp cayenne pepper
1 14 oz can crushed tomatoes (San Marzano)
1 c heavy whipping cream (or coconut cream)
½ c chicken or vegetable stock
1 bunch cilantro, roughly chopped

CHKN Ingredients

16 oz (2 boxes) of Naked CHKN Not Chicken
½ c Greek yogurt
5 garlic cloves, minced
2 Tbsp ginger, grated
4 tsp garam masala
1 tsp turmeric
1 tsp cayenne pepper
2 tsp ground cumin

Added yumminess...
Top with cilantro and serve with Naan bread + steamed rice.

Instructions

Step 1

In a large bowl or ziplock bag, combine the Naked CHKN Not Chicken, Greek yogurt, garlic, ginger, garam masala, turmeric, cayenne pepper & cumin. Set aside and let marinate while you prepare the sauce.

Step 2

Make the sauce: Heat a wide pot over medium heat. Add 2 tablespoons of butter and when bubbling subsides, add the Naked CHKN in batches frying until golden brown. Work in batches, do not crowd the pan. Set CHKN aside.

Step 3

Add the remaining butter to the pan and add onions. Cook over medium heat until soft and translucent.

Step 4

Lower the heat and add the garlic and ginger, sautee for 1-2 min or until fragrant. Next add the cumin, coriander, turmeric and garam masala and cook until fragrant, about 1 min.

Step 5

Add tomatoes and cayenne pepper and simmer for about 10 min or until the sauce thickens.

Step 6

Add the cream, stock and sugar. Simmer for 5 min, then adjust the salt and pepper levels to taste. Right before serving, add CHKN to the sauce just until heated through. Top with cilantro and serve with Naan bread + steamed rice. Enjoy!

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