Cook and Bake With Amra

Ingredients: 1/4 cup vegetable oil 1/2 teaspoon ground cumin 1/4 teaspoon ground coriander 1/4 teaspoon salt 1/4 teaspoon ground red pepper (cayenne) 1 medium red bell pepper, cut in thin strips 1 package (0.85 oz) Old El Paso chicken taco seasoning mix 1 package chicken breast Sliced green onions and chopped fresh cilantro leaves, if desired Directions:  Heat oven to 425°F. Spray large rimmed sheet pan with cooking spray. In large bowl, mix 2 tablespoons of the oil, the cumin, coriander, salt and red pepper. Add bell pepper and chick peas; toss to coat. Transfer to pan in single layer. Do not clean bowl. Mix remaining 2 tablespoons oil and the taco seasoning mix in bowl; add chicken, and toss to coat. Add to pan with vegetables. Roast 24 to 29 minutes or until chicken is cooked through Top with green onions and cilantro

Ingredients: 2 (5.6 ounce) packages of lo mein noodles or yakisoba 1/4 cup low sodium soy sauce 1 Tablespoon white sugar 1/8 teaspoon red pepper flakes 1/4 cup water or broth 1 Tablespoon vegetable oil 1 small onion 2 scallions, chopped Cooked chicken pieces Directions:  1.Follow package instructions to heat and separate noodles. 2.Combine the soy sauce, sugar, red pepper flakes, vinegar, and water in a small bowl and whisk to combine. 3. Cook up chicken pieces with onions. Add in the sauce to the chicken. 4. Once chicken is cooked, add the lo mein noodles in and toss to combine. 5. Serve hot and add scallions on top. Add more soy sauce on top if prefered. Here is how mine came out:

Ingredients 3 lbs (1.5kg) Chicken breast 2 to 3 medium sized zucchini , diced 8 Garlic cloves , minced 2 teaspoons Oregano 1 tablespoon smoked Paprika 2 teaspoons Cumin Powder 1/4 Cup (60ml) chicken stock 1/4 cup (60ml) lemon juice , more for serving 1/2 teaspoon Onion Powder 1/2 teaspoon Chili Flakes 1/4 cup (60ml) Olive Oil   Salt and fresh cracked black pepper Directions  1. In a bowl, combine paprika, cumin, chicken stock, lemon juice, onion powder, garlic, chili flakes, and olive oil. Taste and adjust salt and lemon before adding chicken breast. 2. Add in chicken and coat all sides. Cover and refrigerate for at least 30 minutes to marinate. When ready to cook, remove chicken from marinade and reserve the marinade for later. 3. Heat 1 tablespoon oil in a skillet over medium-low heat and cook chicken breast on both sides, until internal temperature reads 165ºF (74ºC) on an instant-read thermometer, approx. 15 minutes. Remove chicken breast to a plate and kee...