One Pan Garlic Herb Chicken & Asparagus
Cooking Time: 25 minutes
Servings: 4
Recipe found on: lecremedelacrumb.com
Click the photo for the full recipe.
The fewer dishes the better! This one-pan garlic herb chicken and asparagus recipe is quick, flavorful, and perfect for busy weeknights. Tender chicken is cooked in garlic butter with herbs and paired with crisp asparagus for a simple, balanced meal.
Ingredients
3–6 chicken thighs or boneless skinless chicken breasts (pounded to ½-inch thickness)
Salt and pepper, to taste
1 lb. asparagus, ends trimmed
3 tablespoons butter or ghee, divided
1 tablespoon minced garlic
½ teaspoon dried basil
½ teaspoon dried oregano
½ teaspoon dried thyme
½ teaspoon onion powder
Salt and pepper, to taste
Instructions
1. Season the Chicken
Season the chicken on both sides with salt and pepper.
2. Cook the Garlic and Herbs
Melt 2 tablespoons butter in a large skillet over medium-high heat.
Add the garlic and herbs and cook for about 1 minute, until the garlic becomes fragrant.
3. Cook the Chicken
Reduce heat to medium and add the chicken to the pan.
Cook for 5–7 minutes, then flip and cook another 5–7 minutes.
The chicken should be nearly cooked through, but not completely done at this point.
4. Cook the Asparagus
Move the chicken to the sides of the pan.
Add the remaining 1 tablespoon butter to the empty area of the pan.
Once melted, add the asparagus and season with salt and pepper.
Cook for 4–6 minutes, rotating occasionally, until the asparagus is tender and the chicken is fully cooked.
5. Serve
Serve immediately and garnish with:
freshly cracked black pepper
fresh herbs (optional)
Recipe Note
Instead of using basil, oregano, and thyme separately, you can substitute with 1½ teaspoons dried Italian seasoning.
Mediterranean Chicken Bowl
Cooking Time: 30 minutes
Servings: 4
Recipe found on: buttereats.com
Click the photo for the full recipe.
The Mediterranean Chicken Bowl is a vibrant and nourishing meal that combines seasoned chicken with fresh vegetables, wholesome grains, and creamy hummus. Packed with herbs, olive oil, and Mediterranean spices, this bowl is balanced, satisfying, and full of flavor.
Ingredients
Chicken
4 boneless, skinless chicken breasts (or chicken thighs for more flavor)
2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon garlic powder
½ teaspoon ground turmeric
Salt and pepper, to taste
Juice of 1 lemon
2 tablespoons fresh parsley, chopped
Bowl
2 cups quinoa or brown rice (or a mixture of both), cooked
1 cup cucumber, diced
1 cup cherry tomatoes, halved
1 cup red onion, thinly sliced
1 cup roasted bell peppers (jarred or homemade)
1 cup mixed greens or spinach
½ cup kalamata olives, pitted and sliced
⅓ cup feta cheese, crumbled
Hummus
1 cup hummus (store-bought or homemade)
1 tablespoon olive oil
Fresh parsley, for garnish
Optional Garnishes
drizzle of tahini or tzatziki sauce
sprinkle of za’atar or sumac
Instructions
1. Marinate the Chicken
In a medium bowl, combine:
olive oil
cumin
paprika
garlic powder
turmeric
salt and pepper
lemon juice
Mix well. Add the chicken and coat evenly with the marinade.
Let the chicken marinate for 15–20 minutes(or overnight for deeper flavor).
2. Cook the Chicken
Heat a grill pan, skillet, or outdoor grill over medium-high heat.
Cook the chicken for 6–8 minutes per side, or until the internal temperature reaches 165°F and juices run clear.
Chicken thighs may require a few extra minutes.
Remove from heat and allow the chicken to rest for 5 minutes.
Slice into thin strips against the grain.
3. Build the Bowls
Divide the quinoa or brown rice among four bowls as the base.
Add:
cucumber
cherry tomatoes
red onion
roasted bell peppers
mixed greens
4. Add the Chicken and Toppings
Top each bowl with sliced chicken.
Add spoonfuls of hummus beside the chicken.
Sprinkle with:
kalamata olives
crumbled feta
fresh parsley
Drizzle with olive oil if desired.
5. Garnish and Serve
Finish with optional toppings such as:
tahini or tzatziki
za’atar or sumac
Serve immediately warm or at room temperature.
Fajita Hasselback Chicken
Cooking Time: 40 minutes
Servings: 4
Recipe found on: tasty.co
Click on the photo for the full recipe.
Spice up your dinner with this Fajita Hasselback Chicken. Tender chicken breasts are sliced and stuffed with sautéed peppers, onions, salsa, and melted cheese, then baked until perfectly juicy. It’s a fun Tex-Mex twist on a classic chicken dinner that’s full of flavor.
Ingredients
4 chicken breasts
½ onion, diced
½ yellow bell pepper, diced
½ red bell pepper, diced
½ green bell pepper, diced
2 tablespoons fajita spice mix
3 tablespoons salsa
½ cup cheddar cheese, grated
Instructions
1. Preheat Oven
Preheat oven to 350°F (180°C).
2. Prepare the Chicken
Using a sharp knife, slice each chicken breast several times across the top, about ¼ inch apart.
Be careful to cut only about 85% of the way through, leaving the bottom intact so the chicken stays together.
3. Cook the Filling
In a skillet over medium heat, cook the:
onion
yellow bell pepper
red bell pepper
green bell pepper
Sauté until softened.
Stir in the fajita seasoning.
Add the salsa, then sprinkle in the cheddar cheese.
Stir until the cheese melts and the mixture is combined.
Allow the mixture to cool slightly.
4. Stuff the Chicken
Fill each slice of the chicken breast with about 1 teaspoon of the pepper mixture, distributing it evenly across the cuts.
5. Bake
Place the stuffed chicken breasts in a baking dish.
Bake in the center of the oven for 18–22 minutes, until the chicken is fully cooked and the juices run clear.
6. Serve
Serve warm and enjoy!
Cottage Cheese Chicken Salad with Banana Peppers
Cooking Time: 15 minutes
Servings: 2
Recipe found on: lowcarbsimplified.com
Click the photo for the full recipe.
This high-protein chicken salad is a simple, flavorful meal made with cottage cheese, banana peppers, and rotisserie chicken. It’s low-carb, low-calorie, and comes together quickly for a satisfying lunch or light dinner.
Ingredients
1 cup rotisserie chicken, chopped into small chunks
½ cup low-fat (2% milkfat) cottage cheese, blended smooth
¼ cup jarred banana peppers (mild or spicy), diced
¼ cup red onion, diced
¼ cup celery, diced
2 tablespoons green onion, thinly sliced
½ teaspoon Dijon or spicy mustard
½ teaspoon garlic powder
¼ teaspoon salt and pepper
Instructions
1. Blend the Cottage Cheese
In a food processor, pulse together:
cottage cheese
mustard
garlic powder
salt
pepper
Blend until smooth and creamy.
2. Combine the Ingredients
In a large mixing bowl, combine:
blended cottage cheese mixture
chopped rotisserie chicken
banana peppers
red onion
celery
green onion
Stir until everything is evenly combined.
3. Taste and Serve
Taste the salad and adjust seasoning if needed.
Serve immediately or refrigerate until ready to eat.
Chicken & Veggies Sheet Pan Dinner
Cooking Time: 40 minutes
Servings: 4
Recipe found on: gimmedelicious.com
Click the photo for the full recipe.
This is one of my go-to meals when it’s 6:00 PM and dinner hasn’t even been started yet. It’s quick, healthy, and super flexible. You can use almost any vegetables you have on hand. Frozen vegetables work great and make the prep even faster.
Ingredients
4 medium boneless skinless chicken breasts, cut into ½-inch pieces
1 cup broccoli florets (fresh or frozen)
1 small red onion, chopped
1 cup grape or plum tomatoes
1 medium zucchini, chopped
2 cloves garlic, minced
1 tablespoon Italian seasoning
1 teaspoon salt
½ teaspoon black pepper (optional)
½ teaspoon red pepper flakes (optional)
½ teaspoon paprika
2 tablespoons olive oil
Instructions
1. Preheat Oven
Preheat oven to 450°F.
Line a baking sheet with aluminum foil and set aside.
2. Prepare the Ingredients
Place the chicken and vegetables on the prepared baking sheet.
Sprinkle evenly with:
Italian seasoning
salt
black pepper
red pepper flakes (optional)
paprika
minced garlic
Drizzle with olive oil.
3. Bake
Bake for 15–20 minutes, or until:
the chicken is fully cooked and tender
the vegetables are slightly charred and roasted
4. Serve
Serve warm and enjoy!
Instant Pot BBQ Chicken (Paleo & Whole30)
Cooking Time: 20 minutes
Servings: 7
Recipe found on: paleorunningmama.com
Click the photo for the full recipe.
This Instant Pot BBQ Chicken is simple, flavorful, and perfect for busy weeknights. Made with a naturally sweetened homemade BBQ sauce, it’s Paleo and Whole30 friendly and pairs perfectly with baked sweet potatoes or fresh greens.
Ingredients
BBQ Sauce
3 Medjool dates, pitted
½ cup very hot water
1 (15 oz) can tomato sauce (no salt added)
½ cup raw apple cider vinegar
2 teaspoons spicy brown mustard
2 teaspoons onion powder
1 teaspoon garlic powder
1 tablespoon smoked paprika
½–¾ teaspoon salt (omit if tomato sauce already contains salt)
Chicken
BBQ rub from Primal Palate (or salt, pepper, onion powder, and garlic powder)
1¾–2 lbs. boneless skinless chicken breasts or thighs
2 cloves garlic, minced
1 medium red onion, sliced
1 tablespoon olive oil or avocado oil
Instructions
1. Make the BBQ Sauce
Place the pitted dates in very hot water (almost boiling) and soak for 2 minutes until softened.
Add the dates and water to a food processor or high-speed blender, along with the remaining sauce ingredients.
Blend until smooth, then set aside.
2. Sauté the Onion and Garlic
Add olive oil or avocado oil to the Instant Pot and set to “Sauté.”
Add the sliced onion and cook for about 1 minute.
Add the minced garlic and continue sautéing for 30–60 seconds, until softened.
Press Cancel to stop sauté mode.
3. Add the Chicken
Season the chicken on both sides with the BBQ rub or with salt, pepper, onion powder, and garlic powder.
Place the chicken in the Instant Pot and pour about 2 cups of the BBQ sauce over it.
Stir gently to coat.
4. Pressure Cook
Secure the lid and set the steam release valve to “Sealing.”
Cook on HIGH pressure for 12 minutes.
5. Release Pressure
Once cooking time is finished, quick release the pressure by turning the valve to “Venting.”
Carefully remove the lid.
6. Thicken the Sauce
Remove the chicken from the pot and set aside, leaving the sauce in the Instant Pot.
Turn the Instant Pot back to “Sauté.”
Cook the sauce for 2–4 minutes, stirring occasionally, until it thickens to your preference.
Press Cancel to turn off the heat.
7. Shred the Chicken
Use two forks to shred the chicken.
Return the shredded chicken to the pot and toss with the thickened BBQ sauce.
8. Serve
Serve over:
baked sweet potatoes
white potatoes
rice
fresh greens
Chicken Zucchini Casserole
Cooking Time: 40 minutes
Servings: 4
Recipe found on: easyfamilyrecipes.com
Click the photo for the full recipe.
This casserole — or as us North Dakotans like to call it, hotdish — doesn’t get much simpler or tastier than this. With tender chicken, fresh vegetables, pesto, and melted cheese, it’s a comforting meal that’s easy to throw together on a busy night.
Ingredients
3–4 boneless skinless chicken breasts (about 2 lbs.)
¼ teaspoon salt
¼ teaspoon pepper
¼ teaspoon garlic powder
1 medium zucchini, chopped
1 medium yellow squash, chopped
½ medium sweet yellow onion, chopped
½ cup prepared pesto
4 oz Parmesan cheese
4 oz mozzarella cheese
Instructions
1. Preheat Oven
Preheat oven to 375°F.
2. Prepare the Vegetables
Chop the:
zucchini
yellow squash
onion
Combine them in a bowl.
3. Layer the Casserole
Place the chicken breasts in a single layer in a large casserole dish.
Season the chicken with:
salt
pepper
garlic powder
Add the vegetable mixture over the chicken.
Dollop the pesto evenly over the vegetables.
Top with Parmesan and mozzarella cheese.
4. Bake
Bake on the middle rack for 35–45 minutes, or until the chicken reaches an internal temperature of 165°F.
If the top begins to brown too quickly, loosely cover the dish with foil until finished cooking.
5. Serve
Serve hot and enjoy!
Baked Gluten-Free Chicken Nuggets
Cooking Time: 27 minutes
Servings: 4
Recipe found on: wholenewmom.com
Click the photo for the full recipe.
These easy gluten-free baked chicken nuggets taste like they took hours to make, but they come together quickly. They’re grain-free, egg-free, and freeze well, making them a great option for meal prep or family dinners.
Ingredients
1 lb. boneless, skinless chicken breasts
¼ cup almond flour (or gluten-free flour blend)
¾ teaspoon salt
1 teaspoon garlic powder
1 teaspoon paprika (use onion powder for AIP)
⅛ teaspoon black pepper (omit for AIP)
Avocado oil (about ¼ cup)
Instructions
1. Preheat Oven
Preheat oven to:
425°F for convection ovens
450°F for conventional ovens
2. Prepare the Chicken
Cut the chicken into 1–1½ inch chunks and place them in a bowl.
3. Season the Coating
In a separate bowl, combine:
almond flour
salt
garlic powder
paprika
black pepper (optional)
Sprinkle the flour mixture over the chicken and mix well to coat evenly.
4. Add the Oil
Melt the avocado oil if needed.
Drizzle it over the chicken and mix gently until the pieces are lightly coated.
5. Bake
Place the chicken pieces on a baking sheet.
Bake until the chicken reaches an internal temperature of 180°F.
Approximate baking times:
Convection oven: about 10 minutes
Conventional oven: about 14 minutes
6. Serve
Serve warm with your favorite dipping sauce.
Hawaiian Chicken
Sheet Pan Dinner
Cooking Time: 40 minutes
Servings: 4
Recipe found on: theseasonedmom.com
Click the photo for the full recipe.
This Hawaiian Chicken Sheet Pan Dinner is an easy, flavorful meal that cooks entirely on one tray. With juicy chicken, sweet pineapple, peppers, and roasted sweet potatoes, it’s a balanced and colorful dinner the whole family will enjoy — and it means fewer dishes to wash afterward.
Ingredients
1 lb. boneless skinless chicken, cut into bite-sized pieces
2 cups fresh pineapple, cubed
1 medium red bell pepper, diced
1 medium green bell pepper, diced
2 small, sweet potatoes (about 8 oz each), peeled and cut into 1-inch cubes
2 tablespoons olive oil or ghee
1 tablespoon unsweetened shredded coconut
1 tablespoon lime juice
Salt and pepper, to taste
Instructions
1. Preheat Oven
Preheat oven to 400°F.
Lightly spray a baking sheet with cooking spray.
2. Prepare the Ingredients
Place the following ingredients on the prepared baking sheet:
chicken pieces
pineapple
bell peppers
sweet potatoes
Drizzle with olive oil or ghee and sprinkle with salt and pepper.
Toss everything together to evenly coat.
3. Roast
Roast in the oven for 15 minutes.
Remove the pan, stir the ingredients, and return to the oven.
Bake for an additional 10 minutes, or until the chicken is fully cooked and the vegetables are lightly browned.
4. Finish and Serve
Sprinkle with shredded coconut and drizzle with lime juice just before serving.
Serve warm and enjoy!
Honey Lime BBQ Chicken (Clean Eating)
Cooking Time: 15 minutes
Servings: 4
Recipe found on: kitchenmeetsgirl.com
Click the photo for the full recipe.
This Honey Lime BBQ Chicken has a bright, fresh flavor that’s lightly sweet and perfectly balanced. It’s quick to prepare and pairs wonderfully with roasted broccoli and brown rice for a simple, healthy meal.
Ingredients
3 tablespoons reduced sodium soy sauce
2 tablespoons natural honey
1 tablespoon olive oil or avocado oil
Juice of 1 lime
1 tablespoon garlic powder (or 2 fresh garlic cloves, minced)
1–2 teaspoons sriracha (optional)
1 lb. boneless, skinless chicken breasts
Instructions
1. Make the Marinade
In a small bowl, whisk together:
soy sauce
honey
olive oil
lime juice
garlic powder (or minced garlic)
sriracha (optional)
2. Marinate the Chicken
Place the chicken in a glass dish and pour the marinade over the top.
Flip the chicken so it is evenly coated on both sides.
Let the chicken marinate for at least 1 hour, or up to 24 hours for deeper flavor.
3. Grill the Chicken
Preheat a grill or BBQ to medium heat.
Cook the chicken for 10–15 minutes, turning occasionally, until the chicken is fully cooked and no longer pink inside.
4. Serve
Serve warm with:
brown rice
roasted broccoli
your favorite vegetable side
Autumn Chicken Dinner
Cooking Time: 50 minutes
Servings: 5
Recipe found on: cookingclassy.com
Click the photo for the full recipe.
This Autumn Chicken Dinner is the perfect cozy meal. With roasted chicken, sweet potatoes, Brussels sprouts, apples, and crispy bacon, it’s a comforting dish full of rich fall flavors.
Ingredients
5 (6–7 oz) bone-in, skin-on chicken thighs
4 tablespoons olive oil, divided
1½ tablespoons red wine vinegar
3 cloves garlic, minced (about 1 tablespoon)
1 tablespoon each fresh thyme, sage, and rosemary, minced
Salt and freshly ground black pepper
1 large, sweet potato (about 16 oz), chopped into ¾-inch cubes
1 lb. Brussels sprouts, halved
2 medium Fuji apples, cored and sliced into ¾-inch half-moons
2 shallot bulbs, peeled and sliced about ¼-inch thick
4 slices hickory smoked bacon, chopped into 1-inch pieces
2 tablespoons chopped parsley (optional garnish)
Instructions
1. Preheat Oven
Preheat oven to 450°F.
2. Marinate the Chicken
In a gallon-size resealable bag, combine:
2 tablespoons olive oil
red wine vinegar
minced garlic
thyme
sage
rosemary
Add the chicken thighs and season with salt and pepper.
Seal the bag and massage the marinade over the chicken to coat evenly.
Set aside while preparing the vegetables.
3. Prepare the Vegetables
Place the following ingredients on an 18×13-inch rimmed baking sheet:
sweet potatoes
Brussels sprouts
apples
shallots
Drizzle with the remaining 2 tablespoons olive oil.
Season with salt and pepper, then toss to coat and spread into an even layer.
4. Assemble the Pan
Place the chicken thighs on top of the vegetable mixture.
Separate the chopped bacon pieces and sprinkle them evenly over the vegetables.
5. Roast
Roast in the oven for 30–35 minutes, until:
the chicken reaches an internal temperature of 165°F
the vegetables are tender and golden
For extra crispy chicken skin, broil for the last few minutes if desired.
6. Serve
Garnish with chopped parsley if desired and serve warm.
BBQ Chicken Drumsticks
Cooking Time: 1 hour
Servings: 2–4
Recipe found on: gwens-nest.com
Click the photo for the full recipe.
These BBQ Chicken Drumsticks are simple, flavorful, and incredibly tender. The bold spice rub creates a crispy, seasoned skin while the chicken stays juicy inside. This recipe is Paleo and THM-friendly and requires just a few ingredients.
Ingredients
Chicken
2 lbs. chicken drumsticks (about 5–6 drumsticks)
Spice Mix
¼ cup paprika
1½ tablespoons black pepper
1 tablespoon salt
½ tablespoon cayenne pepper
½ tablespoon granulated or powdered garlic
½ tablespoon dry mustard
½ tablespoon cumin powder
Instructions
1. Preheat Oven
Preheat oven to 425°F.
Line a baking sheet with foil, then place an oiled rack on top for crispier results.
2. Prepare the Chicken
Do not rinse the chicken (this helps the skin crisp up).
Pat the drumsticks dry with paper towels.
3. Make the Spice Rub
Combine all spice mix ingredients in a small bowl or jar.
Sprinkle the seasoning over the drumsticks and rub it in to coat evenly.
4. Arrange the Drumsticks
Place drumsticks on the rack with the fat sides facing outward.
5. Bake
Bake until the chicken reaches an internal temperature of 185°F.
This typically takes about 55 minutes.
6. Serve
Serve hot and enjoy
Grilled Chicken & Quinoa Burrito Bowl
Cooking Time: 45 minutes
Servings: 5
Recipe found on: cookingclassy.com
Click the photo for the full recipe.
I make this dish all the time. Grilled Chicken Burrito Bowls are packed with flavor and everything you love about a burrito—minus the tortilla. Instead of rice, this recipe uses nutritious quinoa, making it a hearty, balanced meal full of protein and fresh ingredients.
Ingredients
Quinoa
1½ cups dry quinoa
3 cups low-sodium chicken broth
Chicken
1½ lbs. boneless skinless chicken breasts
1½ tablespoons olive oil
1 tablespoon chili powder
1½ teaspoons ground cumin
¼ teaspoon garlic powder
Salt and freshly ground black pepper
Bowl Toppings
1⅔ cups frozen corn, warmed (optional)
1 (14.5 oz) can black beans, drained and rinsed
Mexican blend cheese (optional)
plain Greek yogurt (optional)
Avocado Salsa
3 medium Roma tomatoes, diced
1½ medium avocados, diced
½ cup red onion, finely chopped and rinsed
1 jalapeño, minced (seeded for less heat if desired)
1 clove garlic, minced
2 tablespoons fresh lime juice
2 tablespoons olive oil
¼ cup cilantro, finely chopped
Salt and pepper, to taste
Instructions
1. Cook the Quinoa
In a medium saucepan, combine:
quinoa
chicken broth
Bring to a boil over medium-high heat.
Cover, reduce heat to medium-low, and simmer for 15 minutes, or until the broth is absorbed.
Remove from heat and let sit for 5 minutes, then fluff with a fork.
2. Season the Chicken
Preheat a grill or grill pan to 425°F.
In a small bowl, combine:
chili powder
cumin
garlic powder
¾ teaspoon salt
¼ teaspoon pepper
Pound the chicken breasts to an even thickness.
Brush both sides with olive oil, then coat with the seasoning mixture.
3. Grill the Chicken
Grill the chicken for about 4 minutes per side, or until the internal temperature reaches 165°F.
Remove from the grill and let rest for 5 minutes, then slice into pieces.
4. Make the Avocado Salsa
In a medium bowl, gently combine:
diced tomatoes
avocado
red onion
jalapeño
garlic
lime juice
olive oil
cilantro
Season with salt and pepper to taste.
5. Assemble the Burrito Bowls
Divide the quinoa among serving bowls.
Top with:
grilled chicken
corn
black beans
avocado salsa
cheese (optional)
Greek yogurt (optional)
Serve immediately and enjoy!
Recipe Notes
If your quinoa package doesn’t state pre-rinsed, rinse it in a fine sieve before cooking.
For a milder flavor, omit the jalapeño or substitute with ¼ cup finely chopped bell pepper.
Almond Crusted Chicken Tenders
Cooking Time: 35 minutes
Servings: 3
Recipe found on: skinnyminniemoves.com
Click the photo for the full recipe.
I found this recipe while searching for a grain-free, low-carb breading for chicken, and it quickly became a family favorite. These Almond Crusted Chicken Tenders are crispy, flavorful, and a great alternative to traditional chicken strips that kids and adults both enjoy.
Ingredients
2 cups raw unsalted almonds
1 teaspoon sea salt
2 chicken breasts
Extra virgin olive oil spray
Instructions
1. Preheat Oven
Preheat oven to 400°F.
2. Make Almond Meal
Place the almonds and sea salt into a food processor.
Pulse until the almonds reach a fine, flour-like consistency.
Transfer the almond meal to a large bowl.
3. Prepare the Chicken
Slice the chicken breasts into tender-sized strips.
Lightly spray each chicken tender with olive oil spray.
4. Coat the Chicken
Dip each chicken tender into the almond meal mixture, coating thoroughly.
Place the coated chicken tenders on a baking sheet.
5. Bake
Bake for about 25 minutes, or until the chicken is golden brown and cooked through.
6. Serve
Serve warm with your favorite dipping sauce.
Recipe Tip
You can grind extra almonds and store the almond meal in the refrigerator for up to a few weeks to use in future recipes.
Chicken Fried Rice
Cooking Time: 25 minutes
Servings: 4
You can absolutely make Chicken Fried Rice during the work week with very little effort—especially if you plan ahead. Using leftover rice and frozen vegetables makes this recipe quick and convenient while still tasting great.
While fresh vegetables are always nice, this shortcut version is perfect for busy nights when time is limited.
Ingredients
4 boneless, skinless chicken breasts, cut into thin strips
Sea salt and freshly ground black pepper
4 cups cooked rice (leftover rice works best)
3 tablespoons extra virgin olive oil
2 cups frozen peas and carrots
1 small onion, chopped
1 garlic clove, minced
2 eggs, beaten
⅓ cup coconut aminos (soy sauce alternative)
Instructions
1. Cook the Chicken
Season the chicken strips with salt and pepper.
Heat 3 tablespoons olive oil in a large frying pan or wok over high heat.
Stir-fry the chicken until lightly golden, about 2–3 minutes.
Remove the chicken and place it in a medium bowl.
2. Cook the Vegetables
Reduce heat to medium-high.
Add the onion, garlic, peas, and carrots to the pan.
Stir-fry for 1–2 minutes, until the onion softens.
Transfer the vegetables to the bowl with the chicken.
3. Scramble the Eggs
Pour the beaten eggs into the pan and scramble until cooked.
4. Combine Everything
Return the chicken, vegetables, and rice to the pan with the eggs.
Add the coconut aminos and stir-fry until everything is heated through and well combined.
5. Serve
Serve warm and enjoy!
Recipe Tip
If you have extra time, try adding:
diced sweet peppers
green onions
broccoli
for extra flavor and vegetables.
One Pot Black Pepper Chicken
Cooking Time: 40 minutes (includes marinating time)
Servings: 4
This Southeast Asian-inspired Black Pepper Chicken is a bold, savory dish featuring ginger, garlic, soy sauce, and plenty of freshly ground black pepper. Everything cooks in one pot, making it simple to prepare and easy to clean up afterward.
Ingredients
1½ lbs. boneless, skinless chicken breasts, cut into cubes
1 red bell pepper, seeded and cut into strips
1½ teaspoons freshly ground black pepper
1-inch fresh ginger root, peeled and finely chopped
2 cloves garlic, minced
3 tablespoons lite soy sauce (or coconut aminos, tamari, or Bragg liquid aminos), divided
3 tablespoons white vinegar, divided
12 drops stevia (or 1 tablespoon erythritol or xylitol)
2 tablespoons olive oil
Instructions
1. Marinate the Chicken
In a medium bowl, whisk together:
half of the soy sauce
half of the vinegar
sweetener
Add the chicken cubes and toss to coat evenly.
Cover and refrigerate for 30 minutes to marinate.
2. Cook the Aromatics
Heat olive oil in a large skillet over medium-low heat.
Add the ginger and garlic and cook for about 30 seconds, just until fragrant.
3. Cook the Chicken
Add the marinated chicken and any juices from the bowl to the skillet.
Cook for about 3 minutes, stirring occasionally.
4. Add Vegetables and Seasoning
Add:
red bell pepper strips
remaining soy sauce
remaining vinegar
black pepper
Stir well and continue cooking for about 10 minutes, until the chicken is fully cooked and the peppers are softened.
5. Serve
Serve the chicken over or alongside:
brown rice
quinoa
Chicken, Broccoli & Sweet Potato Sheet Pan Dinner
Cooking Time: 55 minutes
Servings: 4
Recipe found on: cookingclassy.com
Click the photo for the full recipe.
This Chicken, Broccoli & Sweet Potato Sheet Pan Dinner is an easy, nutritious meal made entirely on one pan. Protein-rich chicken and fresh vegetables are tossed with herbs and roasted together for a flavorful dinner with minimal cleanup. It’s also a great option for meal prep lunches.
Ingredients
20 oz sweet potatoes, peeled and diced into ¾-inch cubes (about 2 medium or 3 cups)
4 tablespoons olive oil, divided
1½ lbs. boneless skinless chicken breasts, diced into 1¼-inch pieces
4 cups small broccoli florets
½ medium red onion, diced into chunks
3 cloves garlic, minced
¾ teaspoon each dried thyme, parsley, sage, and rosemary
⅛ teaspoon nutmeg
Salt and freshly ground pepper
½ cup pecans (whole or roughly chopped)
⅓ cup dried cranberries
Instructions
1. Preheat Oven
Preheat oven to 400°F.
Place the sweet potatoes on a large 18×13-inch rimmed baking sheet.
Drizzle with 1 tablespoon olive oil and toss to coat evenly.
Spread into a single layer.
2. Roast the Sweet Potatoes
Roast for 15 minutes.
While the sweet potatoes are roasting, prepare the remaining ingredients.
3. Add Chicken and Vegetables
Remove the baking sheet from the oven.
Add the:
diced chicken
broccoli florets
red onion
around the sweet potatoes.
Sprinkle with minced garlic.
Drizzle with the remaining 3 tablespoons olive oil, focusing especially on the broccoli so it doesn’t dry out.
4. Season
Sprinkle evenly with:
thyme
sage
parsley
rosemary
nutmeg
Season with about 1 teaspoon salt and ½ teaspoon pepper.
Toss everything gently with a spatula to coat evenly.
Spread ingredients out in a single layer, avoiding overlapping chicken pieces.
5. Roast Again
Return the pan to the oven and roast for 16–20 minutes longer, tossing halfway through.
Cook until the chicken reaches an internal temperature of 165°F.
6. Finish and Serve
Add the pecans and dried cranberries and toss gently.
Serve immediately and enjoy!
Skillet Avocado Caprese Chicken
Cooking Time: 25 minutes
Servings: 4
Recipe found on: cookingclassy.com
Click the photo for the full recipe.
This Skillet Avocado Caprese Chicken is an easy and flavorful meal made in one pan. Juicy chicken is topped with fresh mozzarella, avocado, vine-ripened tomatoes, basil, and a drizzle of balsamic glaze for a dish that’s fresh, rich, and incredibly satisfying.
Ingredients
1½ lbs. boneless skinless chicken breasts, butterflied and halved
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon Italian seasoning
Salt and freshly ground pepper
2 tablespoons olive oil
6 oz fresh mozzarella, cut into 8 slices
½ avocado (from a large firm but ripe avocado), sliced
2 medium vine-ripened tomatoes, sliced
3 tablespoons balsamic glaze
⅓ cup chopped basil ribbons
Instructions
1. Season the Chicken
In a small bowl, combine:
garlic powder
onion powder
Italian seasoning
½ teaspoon salt
¼ teaspoon pepper
Pat the chicken dry with paper towels and sprinkle the seasoning mixture evenly over both sides.
2. Cook the Chicken
Heat olive oil in a 12-inch skillet over medium-high heat.
Add the chicken and cook until golden brown on the bottom, about 4–6 minutes.
Flip and cook the other side until the chicken is almost fully cooked(about 160°F internally), about 4–5 minutes.
Reduce heat slightly if needed.
3. Add the Toppings
Place 2 slices of mozzarella on each chicken cutlet.
Top with:
avocado slices
1–2 tomato slices
Cover the skillet with a lid and cook for 1–2 minutes, until the cheese melts and the chicken reaches 165°F internally.
4. Finish and Serve
Sprinkle with freshly ground pepper, drizzle with balsamic glaze, and top with fresh basil.
Serve warm.
Asian Chicken Cranberry Salad
Cooking Time: 15 minutes
Servings: 10
Recipe found on: reluctantentertainer.com
Click the photo for the full recipe.
This Asian Chicken Cranberry Salad is fresh, crunchy, and full of flavor. With rotisserie chicken, crisp cabbage, toasted nuts, cranberries, and a tangy sesame dressing, it’s perfect for potlucks, holiday gatherings, or meal prep.
Ingredients
Salad
2 small bags coleslaw mix (about 12 cups)
4 cups rotisserie chicken, finely chopped
1½ cups toasted sliced almonds or cashews
1½ cups dried cranberries
¾ cup red onion, finely diced
1 cup sesame sticks (optional)
1½ cups chopped cilantro
¼ cup black sesame seeds
Dressing
1 cup extra virgin olive oil
½ cup balsamic vinegar
4 tablespoons low-sodium soy sauce
3–4 cloves garlic, chopped
4 tablespoons honey
4 tablespoons minced ginger
2 teaspoons toasted sesame oil
3 tablespoons water
Instructions
1. Assemble the Salad
In a large bowl, combine:
coleslaw mix
chopped rotisserie chicken
toasted almonds or cashews
dried cranberries
red onion
sesame sticks (optional)
cilantro
black sesame seeds
Layer the ingredients evenly in the bowl.
2. Make the Dressing
Add the following to a blender:
olive oil
balsamic vinegar
soy sauce
garlic
honey
ginger
sesame oil
water
Blend until the dressing becomes smooth and well combined.
3. Toss the Salad
Pour the dressing over the salad mixture, adjusting the amount based on how moist you prefer the salad.
Gently toss until everything is coated.
You may have extra dressing leftover.
4. Serve
Serve immediately and enjoy
5 Ingredient Pesto Chicken Stuffed Peppers
Cooking Time: 50 minutes
Servings: 6
Recipe found on: layersofhappiness.com
Click the photo for the full recipe.
This 5 Ingredient Pesto Chicken Stuffed Peppers recipe is a quick and flavorful weeknight dinner. Packed with shredded chicken, quinoa, pesto, and melted mozzarella, it’s a simple meal that’s both healthy and satisfying.
Ingredients
6 red, orange, or yellow bell peppers
2 (8 oz) chicken breasts, cooked and shredded (or use a rotisserie chicken)
1½ cups mozzarella cheese, shredded and divided
1 cup cooked quinoa
1 (6.25 oz) jar pesto
Instructions
1. Broil the Peppers
Preheat the broiler to high.
Place the bell peppers under the broiler and cook for about 5 minutes on each side, until the skins blister and begin to blacken.
Remove the peppers from the oven and set aside to cool slightly.
2. Prepare the Filling
In a medium mixing bowl, combine:
shredded chicken
1 cup shredded mozzarella
pesto
cooked quinoa
Mix until everything is well coated.
3. Prepare the Peppers
Once the peppers are cool enough to handle:
Slice them in half and remove the membranes and seeds.
4. Fill the Peppers
Add about ¼ cup of the chicken mixture into each pepper half.
Top with the remaining mozzarella cheese.
5. Bake
Bake for 10 minutes, until the cheese is melted and the filling is heated through.
6. Serve
Serve warm and enjoy!
Crockpot Pesto Chicken Quinoa Bowl
Cooking Time: 8 hours
Servings: 6
Recipe found on: thefamilyfreezer.com
Click the photo for the full recipe.
This Crockpot Pesto Chicken Quinoa Bowl is an easy, flavorful meal that cooks slowly while you go about your day. With chicken, quinoa, vegetables, and pesto, it’s a hearty and nutritious dish perfect for meal prep or family dinners.
Ingredients
2 lbs. boneless skinless chicken breasts
½ cup uncooked quinoa
2 cups low-sodium chicken broth
3 carrots, shredded
1 (14.5 oz) can fire roasted diced tomatoes
Juice and zest of 1 lemon
3 green onions, chopped
¼ cup pesto (store-bought or homemade)
3 cups kale, chopped
Instructions
1. Add Ingredients to Crockpot
Place the following ingredients into the crockpot:
chicken breasts
quinoa
chicken broth
shredded carrots
diced tomatoes
lemon juice and zest
green onions
pesto
chopped kale
2. Cook
Cook on low for 6–8 hours, until the chicken is fully cooked and tender.
3. Shred the Chicken
Remove the chicken and shred it with two forks.
Return the shredded chicken to the crockpot and stir to combine with the sauce.
4. Serve
Serve warm and enjoy!
Recipe Tip
If you prefer firmer kale, add it to the crockpot during the last 30 minutes of cooking so it lightly steams instead of softening completely.
Paleo Whole30 Chicken Salad
Cooking Time: 15 minutes
Servings: 8
Recipe found on: realfoodwithjessica.com
Click the photo for the full recipe.
This Paleo Whole30 Chicken Salad is a quick, no-cook meal that’s perfect for summer lunches or busy days when you need something fast and healthy. With juicy grapes, crisp apple, and creamy mayo, it’s packed with flavor and texture.
Ingredients
2 lbs. cooked chicken, chopped into bite-sized pieces (about 5 cups)
1 cup red grapes, sliced
1 green apple, diced
⅓ cup green onion, chopped
⅔–1 cup Paleo mayonnaise
½ teaspoon salt
½ teaspoon black pepper
Instructions
1. Combine Ingredients
In a large bowl, combine:
chopped chicken
sliced grapes
diced apple
green onion
salt
pepper
2. Add the Mayo
Add ⅔ cup Paleo mayo and stir until well mixed.
Add more mayo as needed until the desired creaminess is reached.
3. Chill and Serve
Store the chicken salad in the refrigerator until ready to serve.
Serve:
over lettuce leaves
in a bowl
or with your favorite side dishes
Honey Garlic Chicken Stir Fry
Cooking Time: 20 minutes
Servings: 4
Recipe found on: dinneratthezoo.com
Click the photo for the full recipe.
This Honey Garlic Chicken Stir Fry is a quick and flavorful meal that’s perfect for busy nights. Tender chicken and crisp vegetables are coated in a sweet and savory garlic sauce. Using frozen stir-fry vegetables can make this recipe even faster and easier.
Ingredients
1 tablespoon + 1 teaspoon olive oil, divided
1 cup carrots, thinly sliced
2 cups broccoli florets
1 lb. boneless skinless chicken breasts, cut into 1-inch pieces
4 cloves garlic, minced
¼ cup low-sodium chicken broth (or water)
¼ cup soy sauce (or coconut aminos)
3 tablespoons honey (nutrition template substitute: 3 tbsp xylitol or erythritol)
2 teaspoons cornstarch (or arrowroot flour)
Salt and pepper, to taste
Instructions
1. Cook the Vegetables
Heat 1 teaspoon olive oil in a large pan over medium heat.
Add the broccoli and carrots and cook for about 4 minutes, until the vegetables are tender.
Remove the vegetables from the pan, place them on a plate, and cover.
2. Cook the Chicken
Wipe the pan clean with a paper towel and increase heat to high.
Add the remaining 1 tablespoon olive oil.
Season the chicken pieces with salt and pepper, then add them to the pan in a single layer. (Cook in batches if necessary.)
Cook for 3–4 minutes per side, until golden brown and fully cooked.
3. Add the Garlic
Add the minced garlic to the pan and cook for about 30 seconds, until fragrant.
4. Return Vegetables
Add the cooked vegetables back to the pan and cook for 2 minutes, until warmed through.
5. Make the Sauce
In a bowl, whisk together:
chicken broth
honey
soy sauce (or coconut aminos)
In a small bowl, mix the cornstarch with 1 tablespoon water.
6. Finish the Stir Fry
Pour the sauce mixture over the chicken and vegetables and cook for about 30 seconds.
Add the cornstarch mixture and bring to a boil.
Cook for 1 more minute, until the sauce thickens.
7. Serve
Serve immediately.
Optional: serve with rice or quinoa.
Coconut Flour Chicken Tenders
Cooking Time: 35 minutes
Servings: 6
Recipe found on: lowcarbyum.com
Click the photo for the full recipe.
These Coconut Flour Chicken Tenders are a crispy, low-carb alternative to traditional chicken tenders. They’re gluten-free, paleo, and keto-friendly, making them a great option for a healthier take on a classic favorite.
Ingredients
¼ cup coconut flour
2 tablespoons grated Parmesan (optional)
½ teaspoon kosher or natural sea salt
½ teaspoon ground cumin
¼–½ teaspoon smoked paprika
½ teaspoon garlic powder (optional)
½ teaspoon onion powder (optional)
½ teaspoon black or white pepper
1 lb. chicken tenderloins (about 6 large or 8 smaller pieces)
1 large egg, beaten
¼ cup avocado oil (optional for frying)
Olive oil spray (for baking)
Instructions
1. Prepare the Coating
In a shallow dish or plate, combine:
coconut flour
grated Parmesan (optional)
salt
cumin
smoked paprika
garlic powder (optional)
onion powder (optional)
pepper
Mix well with a fork.
2. Prepare the Chicken
Beat the egg in a small bowl.
Dip each chicken tenderloin into the egg, then press it into the coconut flour mixture to coat thoroughly.
Spray the coated chicken lightly with olive oil to help prevent dryness.
3. Arrange for Baking
Place the coated chicken tenders on a rack set inside a shallow baking pan.
Lightly spray the tops with olive oil.
4. Bake
Bake at 400°F for 10–12 minutes.
Flip each tender and continue baking for another 10–12 minutes.
5. Optional Browning
To brown the coating further:
Place the chicken about 6 inches under the broiler on high and cook for about 1 minute per side, flipping once.
Alternatively, heat ¼ cup avocado oil in a skillet and lightly fry the tenders until both sides are golden.
6. Serve
Serve plain or with your favorite dipping sauce
Bruschetta Chicken
Cooking Time: 35 minutes
Servings: 6
This Bruschetta Chicken takes the best part of the classic Italian appetizer—the flavorful topping of tomatoes, garlic, basil, and balsamic—and serves it over juicy chicken instead of bread. The result is a tangy, savory meal packed with fresh flavor.
If you’re missing the bread, serve it with a slice of whole wheat or Ezekiel toast on the side.
Ingredients
1½ lbs. boneless skinless chicken breasts, cut into ¾-inch pieces
6 oz artichoke hearts (from one 13.75-oz can in water, drained and quartered)
6–8 basil leaves, thinly sliced (for garnish)
2 cloves garlic, minced
1 large tomato, diced
1 teaspoon Himalayan salt
½ teaspoon black pepper
2 tablespoons olive oil
1 tablespoon balsamic vinegar
Instructions
1. Season the Chicken
Season the chicken with:
minced garlic
salt
pepper
2. Cook the Chicken
Heat olive oil in a skillet over medium-high heat.
Add the chicken and cook until golden brown, about 4–6 minutes.
Remove the chicken and set it aside on a plate.
3. Cook the Tomatoes
Add the diced tomato to the skillet and cook for 2–3 minutes, until the juices begin to release.
4. Add Artichokes and Chicken
Stir in the artichoke hearts.
Return the chicken to the pan and cook briefly to warm through.
5. Finish with Balsamic
Add the balsamic vinegar and cook until it slightly caramelizes and coats the chicken like a sauce.
6. Serve
Garnish with fresh basil and serve immediately.
Optional: serve with whole wheat or Ezekiel toast on the side.
Chicken & Rice
with a Bite
Cooking Time: 35 minutes
Servings: 6
This Chicken & Rice with a Bite is comfort food with a little kick. The cayenne pepper adds just enough spice to keep things interesting while the chicken and rice make it a satisfying, protein-packed meal.
Ingredients
2 tablespoons extra-virgin olive oil
1 lb. boneless skinless chicken breasts, cut into ¾-inch cubes
½ teaspoon Himalayan salt
½ teaspoon fresh ground pepper
½ onion, chopped
1 cup sliced button mushrooms
1 red bell pepper, diced
4 cloves garlic, minced
½ cup rice
1½ cups chicken broth
2 tablespoons coconut aminos
½ teaspoon cayenne pepper (reduce to ¼ teaspoon for less spice)
3 tablespoons fresh basil, chopped
Instructions
1. Cook the Chicken
Heat olive oil in a large high-sided skillet with a lid over medium-high heat.
Season the chicken with salt and pepper and cook, stirring occasionally, until lightly golden and almost cooked through, about 6 minutes.
2. Add Onion
Add the chopped onion and cook until it begins to soften, about 2 minutes.
3. Add Vegetables
Add:
mushrooms
bell pepper
garlic
Cook for about 3 minutes, until the peppers are crisp-tender.
4. Add Rice and Liquid
Stir in:
rice
chicken broth
coconut aminos
cayenne pepper
Bring the mixture to a boil.
5. Simmer
Reduce heat, cover, and simmer until the liquid is absorbed and rice is tender, about 25 minutes.
6. Rest and Finish
Remove from heat and let sit covered for 10 minutes so the rice absorbs the remaining liquid.
Fluff with a fork and stir in the fresh basil.
7. Serve
Serve warm and enjoy.
Crockpot Balsamic Chicken & Veggies
Cooking Time: 4 hours
Servings: 4–6
This Crockpot Balsamic Chicken & Veggies is a simple slow-cooker meal packed with flavor. Tender chicken cooks with fresh vegetables in a tangy balsamic sauce for an easy dinner that requires very little prep.
Ingredients
1½ lbs. boneless skinless chicken breasts
1 teaspoon Himalayan salt
½ teaspoon black pepper (or to taste)
2 cups carrots, sliced
2 cups celery, chopped
½ onion, chopped
6 cloves garlic, minced
2 tablespoons basil leaves, thinly sliced (plus extra for garnish)
½ cup balsamic vinegar
1 tablespoon xylitol or erythritol
3 tablespoons extra-virgin olive oil
Instructions
1. Prepare the Chicken
Place the chicken breasts into the crockpot and season with salt and pepper.
2. Add Vegetables
Layer the following ingredients on top of the chicken:
carrots
celery
onion
garlic
basil
Do not stir.
3. Add the Sauce
Pour the following over the ingredients:
balsamic vinegar
xylitol or erythritol
olive oil
4. Cook
Cover and cook on high for 4 hours, until the chicken is tender and fully cooked.
5. Serve
Serve warm and garnish with additional fresh basil if desired.
Healthy Bruschetta Chicken
Cooking Time: 30 minutes
Servings: 4
Recipe found on: thewholecook.com
Click the photo for the full recipe.
This Healthy Bruschetta Chicken brings the fresh flavors of classic bruschetta—tomatoes, basil, garlic, and balsamic—into a hearty dinner. The homemade balsamic glaze adds a rich finish that makes this dish a family favorite.
Ingredients
Chicken
2 tablespoons extra virgin olive oil
4 chicken breasts
Salt and pepper, to taste
1 tablespoon dried basil
1 tablespoon minced garlic
Bruschetta Topping
3 ripe Roma tomatoes, diced
7 basil leaves, chopped
1 sprig oregano, chopped
2 teaspoons garlic, minced
1 tablespoon extra-virgin olive oil
1 teaspoon balsamic vinegar
¼ teaspoon salt
¼ teaspoon black pepper
Balsamic Glaze
1 cup balsamic vinegar
Instructions
1. Cook the Chicken
Heat olive oil in a sauté pan or cast-iron skillet over medium-high heat.
Add the chicken breasts to the hot pan. Season with:
salt
pepper
dried basil
Cook until browned, about 5 minutes.
Flip the chicken and add minced garlic to the pan. Continue cooking until the chicken is browned and fully cooked through, about 5 more minutes.
2. Prepare the Bruschetta Topping
In a bowl, combine:
diced tomatoes
chopped basil
oregano
garlic
olive oil
balsamic vinegar
salt
pepper
Stir until well combined.
Spoon the bruschetta mixture over the cooked chicken.
3. Make the Balsamic Glaze
Add 1 cup balsamic vinegar to a small saucepan.
Bring to a boil over medium heat, then reduce heat slightly.
Allow it to simmer for about 10 minutes, stirring occasionally, until it thickens and coats the back of a spoon.
Remove from heat and let cool slightly. The glaze will continue to thicken as it sits.
You should end up with about ¼ cup balsamic glaze.
4. Finish and Serve
Drizzle the balsamic glaze over the bruschetta-topped chicken.
Serve immediately.
Roasted Chicken Thighs & Potatoes
Cooking Time: 58 minutes
Servings: 4
Recipe found on: cookedbyjulie.com
Click the photo for the full recipe.
These Roasted Chicken Thighs & Potatoes cook together in one skillet for an easy, flavorful meal. The chicken turns crispy on the outside and juicy on the inside, while the potatoes become buttery, tender, and perfectly seasoned.
Ingredients
Chicken
2 lbs. bone-in, skin-on chicken thighs
1 tablespoon butter
2 teaspoons kosher salt (or to taste)
½ teaspoon black pepper
½ teaspoon paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon Italian seasoning
¼ teaspoon cayenne pepper
2 garlic cloves, finely minced
Juice of 1 lemon
Potatoes
2 cups baby potatoes, halved
1 teaspoon rosemary, finely minced
¼ cup Parmesan cheese
1 tablespoon butter, melted
Salt and pepper, to taste
Instructions
1. Preheat the Oven
Preheat oven to 425°F.
Pat the chicken thighs dry with a paper towel.
2. Prepare the Seasoning
In a small bowl, combine:
kosher salt
black pepper
cayenne pepper
Italian seasoning
garlic powder
paprika
onion powder
3. Season the Chicken
Coat the chicken thighs with butter, then rub with the seasoning mixture.
Be sure to season under the skin as well for extra flavor.
Place the chicken skin-side up in a cast-iron skillet or baking dish.
4. Add Lemon Garlic
In a small bowl, mix:
lemon juice
minced garlic
Pour the mixture over the chicken.
Cover the skillet and bake for 20 minutes.
5. Prepare the Potatoes
While the chicken cooks, combine in a bowl:
halved baby potatoes
melted butter
rosemary
Parmesan cheese
Season generously with salt and pepper.
6. Add Potatoes
After the first 20 minutes, remove the chicken from the oven and uncover it.
Add the potatoes to the skillet around the chicken.
Return to the oven uncovered and cook for 25 more minutes, or until the chicken reaches 165°F internally.
7. Broil for Crispiness
Broil for 2–3 minutes to crisp the chicken skin.
8. Rest and Serve
Allow the chicken and potatoes to rest for 4 minutes before serving.
Ground Chicken & Cabbage Skillet
Cooking Time: 30 minutes
Servings: 2
Recipe found on: theyummybowl.com
Click the photo for the full recipe.
This Ground Chicken & Cabbage Skillet is a quick and budget-friendly meal that’s perfect for busy weeknights. Tender chicken, sautéed cabbage, and simple seasonings create a wholesome, low-carb meal ready in under 30 minutes.
Ingredients
3 cups shredded green cabbage (slightly thicker than coleslaw)
8 oz ground chicken (or diced boneless skinless chicken breast or thighs)
2 tablespoons yellow onion, diced
1 tablespoon butter (for cooking)
½ cup carrots, grated
1 teaspoon sweet paprika
3 teaspoons tomato paste (or more to taste)
¾ cup chicken broth
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
½ cup cooked brown rice (or cauliflower rice)
Instructions
1. Cook the Chicken
Heat ½ tablespoon butter in a medium skillet over medium-high heat.
Add the chicken and cook until almost fully cooked through.
Season with salt and pepper, then remove from the skillet and set aside.
2. Cook the Vegetables
In the same skillet, add the remaining butter and cook the onion over medium heat until softened.
Add:
shredded cabbage
paprika
tomato paste
Stir well to combine.
3. Simmer the Cabbage
Pour in the chicken broth, cover the skillet with a lid, and simmer for 20–25 minutes until the cabbage is softened and flavorful.
4. Combine Everything
Return the chicken to the skillet.
Add:
grated carrots
cooked rice (or cauliflower rice)
Stir to combine and simmer for about 5 minutes, until everything is warmed through.
5. Serve
Garnish with fresh parsley and serve immediately.
Optional: Top with a dollop of plain Greek yogurt and additional fresh herbs like green onion or cilantro.
Cucumber Dill Rotisserie Chicken Salad
Cooking Time: 10 minutes
Servings: 8 (½ cup per serving)
Recipe found on: pbfingers.com
Click the photo for the full recipe.
This Cucumber Dill Rotisserie Chicken Salad is light, fresh, and packed with protein. Made with Greek yogurt instead of mayo, it’s a healthier option that still delivers great flavor. Crisp cucumber and fresh herbs make it taste like summer in a bowl.
Ingredients
3 cups rotisserie chicken, chopped and chilled
⅔ cup full-fat Greek yogurt
1 tablespoon Dijon mustard
Juice of ½ lemon
⅓ cup green onion, chopped
¾ cup seedless cucumber, peeled and chopped
½ cup celery, chopped
¼ cup fresh parsley, chopped
1 teaspoon dried dill
1 teaspoon sea salt
¼ teaspoon freshly ground pepper
Instructions
1. Combine Ingredients
In a large bowl, add:
chopped chicken
Greek yogurt
Dijon mustard
lemon juice
green onion
cucumber
celery
parsley
dill
salt
pepper
2. Mix
Stir everything together until fully combined and evenly coated.
3. Chill & Serve
Serve immediately or store in an airtight container in the refrigerator until ready to eat.
Tomato Basil Artichoke Baked Chicken
Cooking Time: 55 minutes
Servings: 4
Recipe found on: juliasalbum.com
Click the photo for the full recipe.
This Tomato Basil Artichoke Baked Chicken is a flavorful Mediterranean-style dish loaded with fresh ingredients. Juicy chicken is topped with tomatoes, basil, garlic, and artichokes, then finished with melted Parmesan and mozzarella for an easy, satisfying dinner.
Ingredients
4 chicken breasts (about 2 lbs total — if large, use 2 and slice horizontally)
Salt, to taste
Italian seasoning, to taste
1 tablespoon butter
14 oz artichoke hearts
¼ cup fresh basil, chopped
1 Roma tomato, chopped
2 garlic cloves, minced
¼ cup Parmesan cheese, shredded
8 oz fresh mozzarella cheese, sliced
Instructions
1. Preheat Oven
Preheat oven to 375°F.
Grease a baking dish (about 2.5-quart) with butter.
2. Prepare and Bake Chicken
Season the chicken breasts on both sides with:
salt
Italian seasoning
Place the chicken in the baking dish and bake uncovered for 15 minutes.
(Chicken will not be fully cooked yet.)
3. Prepare the Topping
In a bowl, combine:
chopped artichoke hearts
chopped basil
chopped tomato
minced garlic
Parmesan cheese
Mix well.
4. Assemble
Remove the chicken from the oven.
Spoon the artichoke mixture evenly over the chicken.
Top with sliced mozzarella cheese.
5. Bake Again
Return to the oven and bake uncovered for 15–20 minutes, until the chicken is fully cooked.
Optional: Broil for a few minutes at the end for a golden, bubbly top.
6. Serve
Serve as is, or over:
cooked spinach
rice
or your favorite grain
Spoon the pan juices over the top for extra flavor.
Slow Cooker Chicken Pot Pie
Cooking Time: 8 hours 10 minutes
Servings: 4
Recipe found on: iamhomesteader.com
Click the photo for the full recipe.
This Slow Cooker Chicken Pot Pie is the ultimate comfort food made easy. Tender shredded chicken, hearty vegetables, and a creamy base come together in the slow cooker for a cozy, family-friendly meal—topped with a warm biscuit for the perfect finish.
Ingredients
1 yellow onion, chopped
1½ cups carrots, chopped
1½ cups celery, chopped
¼ cup fresh parsley, chopped
1 teaspoon paprika
1 teaspoon dried oregano
1 teaspoon kosher salt
1 teaspoon black pepper
1 cup chicken stock
2⅛ cups Greek yogurt
3–4 boneless skinless chicken breasts (about 2 lbs)
1½ cups frozen peas
1 (15 oz) can corn, drained
1 (16.3 oz) can refrigerated biscuits, baked
Instructions
1. Add Ingredients to Slow Cooker
In the slow cooker, combine:
onion
carrots
celery
parsley
paprika
oregano
salt
pepper
chicken stock
Greek yogurt
Stir to combine (mixture will be thick).
2. Add Chicken
Nestle the chicken breasts into the mixture.
Spoon some of the mixture over the top to coat the chicken.
3. Cook
Cover and cook on low for 8 hours, until the chicken is tender.
4. Shred Chicken & Add Veggies
About 30 minutes before cooking is complete:
Remove the chicken and shred with two forks
Return shredded chicken to the slow cooker
Add peas and corn
Stir and continue cooking until finished.
5. Serve
Serve warm and top each portion with a baked biscuit.