🍗 30-Minute Teriyaki Chicken Stir-Fry 🍚

30-Minute Teriyaki Chicken Stir-Fry

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Ingredients Method Notes

Ingredients

  

• 1 lb boneless skinless chicken breasts, cut into bite-sized pieces
• 2 cups broccoli florets
• 1 red bell pepper sliced thin
• 1 yellow bell pepper sliced thin
• 1 cup snow peas
• 1 small carrot julienned
• 3 cloves garlic minced
• 1 Tbsp fresh ginger grated (or 1 tsp ground ginger)
• 1/4 cup soy sauce use tamari for gluten-free
• 1/4 cup water
• 2 Tbsp honey
• 2 Tbsp rice vinegar
• 1 Tbsp cornstarch mixed with 2 Tbsp water to thicken
• 2 Tbsp vegetable oil for cooking
• Sesame seeds for garnish
• Green onions sliced (for garnish)

Method

 

1. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
2. Add the chicken pieces and cook until browned and cooked through, about 5-7 minutes. Remove chicken from the skillet and set aside.
3. In the same skillet, add the remaining tablespoon of oil. Add the garlic and ginger, and sauté for about 1 minute until fragrant.
4. Add the broccoli, bell peppers, snow peas, and carrots to the skillet. Stir-fry for about 5 minutes until the vegetables are tender but still crisp.
5. Meanwhile, in a small bowl, whisk together the soy sauce, water, honey, and rice vinegar.
6. Return the chicken to the skillet. Pour the soy sauce mixture over the chicken and vegetables, stirring to combine.
7. Add the cornstarch mixture to the skillet and stir until the sauce thickens, about 2-3 minutes.
8. Sprinkle with sesame seeds and sliced green onions before serving.
9. Serve hot over steamed rice or noodles. Enjoy!

Notes

You can easily swap out the vegetables based on what you have on hand or what your family prefers. Feel free to add a bit of heat by including red pepper flakes or sriracha in the sauce. This recipe can be made even quicker by using pre-cut veggies from the store.

🍗 5-Ingredient Balsamic Glazed Chicken 🍇

5-Ingredient Balsamic Glazed Chicken

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Ingredients Method Notes

Ingredients

  

• 4 boneless skinless chicken breasts
• 1/2 cup balsamic vinegar
• 1/4 cup honey
• 2 tbsp olive oil
• 3 cloves garlic minced

Method

 

1. In a small bowl, whisk together the balsamic vinegar, honey, olive oil, and minced garlic.
2. Place the chicken breasts in a large resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring each piece is well-coated.
3. Seal the bag or cover the dish and refrigerate for at least 30 minutes to marinate. For best results, marinate for up to 2 hours.
4. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
5. Remove the chicken from the marinade, allowing any excess to drip off. Place the chicken on the prepared baking sheet.
6. Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
7. While the chicken is baking, pour the remaining marinade into a small saucepan. Bring it to a boil over medium heat, then reduce the heat and simmer for about 5 minutes, or until the sauce thickens.
8. When the chicken is done baking, remove it from the oven and let it rest for a few minutes before slicing.
9. Drizzle the thickened balsamic glaze over the chicken before serving.

Notes

Serve with a side of steamed veggies or rice for a complete meal. You can also grill the chicken instead of baking it for a different flavor profile. This dish is perfect for meal prep – make a batch and enjoy it throughout the week!

🍗 One-Pot Lemon Garlic Chicken and Rice 🍚

One-Pot Lemon Garlic Chicken and Rice

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Ingredients Method Notes

Ingredients

  

• 4 boneless skinless chicken breasts
• 1 cup long-grain white rice
• 2 cups chicken broth
• 1 lemon juiced and zested
• 4 cloves garlic minced
• 1 medium onion finely chopped
• 2 tbsp olive oil
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper
• Fresh parsley chopped (for garnish)

Method

 

1. Heat the olive oil in a large pot or Dutch oven over medium-high heat.
2. Season the chicken breasts with salt and black pepper. Add them to the pot and cook until browned on both sides, about 4-5 minutes per side.
3. Remove chicken from the pot and set aside.
4. In the same pot, add the chopped onion and minced garlic. Sauté until the onion is translucent and fragrant, about 3-4 minutes.
5. Stir in the rice and cook for about 1-2 minutes, allowing it to slightly toast.
6. Pour in the chicken broth, lemon juice, lemon zest, and dried thyme. Stir to combine.
7. Return the chicken breasts to the pot, nestling them into the rice mixture.
8. Bring to a boil, then reduce the heat to low. Cover and simmer for 20-25 minutes, or until the rice is tender and the chicken is cooked through.
9. Remove from heat and let it sit, covered, for an additional 5 minutes.
10. Garnish with fresh parsley before serving.

Notes

You can add veggies like peas or spinach during the last 5 minutes of cooking for extra nutrients. This dish is also great for meal prep; it reheats well for lunch the next day. For an extra burst of flavor, drizzle some additional lemon juice over the top before serving.

🍯 Honey Mustard Chicken Skewers 🍢

Honey Mustard Chicken Skewers

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Ingredients Method Notes

Ingredients

  

• 1 lb boneless skinless chicken breasts, cut into bite-sized pieces
• 1/4 cup honey
• 1/4 cup Dijon mustard
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 clove garlic minced
• Salt and pepper to taste
• Skewers if wooden, soak in water for 15-20 minutes

Method

 

1. In a medium bowl, whisk together the honey, Dijon mustard, olive oil, lemon juice, minced garlic, salt, and pepper.
2. Add the chicken pieces to the bowl, ensuring each piece is well-coated with the honey mustard marinade. Cover and refrigerate for at least 30 minutes to marinate.
3. For best results, marinate for up to 2 hours.
4. Preheat your grill to medium-high heat. If using wooden skewers, make sure they are soaked in water to prevent burning.
5. Thread the marinated chicken pieces onto the skewers, leaving a little space between each piece for even cooking.
6. Place the skewers on the preheated grill. Grill for 5-7 minutes on each side, or until the chicken is cooked through and has nice grill marks.
7. During the last few minutes of grilling, brush the skewers with any remaining marinade for extra flavor.
8. Remove from the grill and let the skewers rest for a few minutes before serving.
9. Garnish with fresh parsley or lemon wedges for extra zest. Enjoy!

Notes

These skewers are perfect as an appetizer or as a main dish served with a side salad or rice. You can also bake these in the oven if a grill is not available – bake at 400°F (200°C) for 20-25 minutes, turning once halfway through. This marinade works great on veggies too – try adding bell peppers or zucchini to the skewers!

🍗 Crispy Oven-Baked Chicken Tenders 🍞

Crispy Oven-Baked Chicken Tenders

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Ingredients Method Notes

Ingredients

  

• 1 lb chicken tenders
• 1 cup panko breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1 tsp paprika
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 2 eggs beaten
• 2 tbsp olive oil

Method

 

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a shallow dish, mix together the panko breadcrumbs, grated Parmesan cheese, paprika, garlic powder, salt, and black pepper.
3. In another shallow dish, beat the eggs.
4. Dip each chicken tender into the beaten eggs, allowing any excess to drip off.
5. Press the chicken tenders into the breadcrumb mixture, ensuring they are evenly coated on all sides.
6. Place the coated chicken tenders on the prepared baking sheet. Lightly drizzle the tops with olive oil to help them crisp up.
7. Bake in the preheated oven for 15-20 minutes, or until the chicken tenders are golden brown and cooked through, reaching an internal temperature of 165°F (75°C).
8. If desired, broil for an additional 2-3 minutes to get them extra crispy, but keep an eye on them to prevent burning.
9. Remove from the oven and let the chicken tenders cool for a few minutes before serving.

Notes

Serve with your favorite dipping sauces like honey mustard, ranch, or BBQ for extra flavor. For a gluten-free option, use gluten-free panko breadcrumbs. These chicken tenders are perfect for a quick weeknight dinner or as a fun appetizer for parties.

🍍 Sweet and Sour Chicken Bake 🍗

Sweet and Sour Chicken Bake

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Ingredients Method Notes

Ingredients

  

• 1.5 lbs boneless skinless chicken breasts, cut into bite-sized pieces
• 1 cup bell peppers chopped (red, green, or yellow)
• 1 cup pineapple chunks canned or fresh
• 1/2 cup onion chopped
• 1 cup ketchup
• 1/2 cup brown sugar
• 1/3 cup apple cider vinegar
• 2 tbsp soy sauce use tamari for gluten-free
• 1 tbsp cornstarch mixed with 2 tbsp water

Method

 

1. Preheat your oven to 375°F (190°C). Grease a large baking dish or line it with parchment paper.
2. Spread the chicken pieces evenly in the prepared baking dish.
3. In a medium bowl, whisk together the ketchup, brown sugar, apple cider vinegar, soy sauce, and the cornstarch mixture.
4. Add the bell peppers, pineapple chunks, and chopped onion to the baking dish, spreading them evenly over the chicken.
5. Pour the sweet and sour sauce over the chicken and vegetables, ensuring everything is well-coated.
6. Bake in the preheated oven for 35-40 minutes, or until the chicken is cooked through and the sauce is bubbly.
7. Remove from the oven and let the dish cool for a few minutes before serving.
8. Serve over rice or noodles and enjoy!

Notes

You can easily double this recipe for larger gatherings or meal prep. For added crunch, sprinkle some crushed peanuts or cashews on top before serving. This dish tastes even better the next day as the flavors meld together in the fridge.

🍗 Easy BBQ Chicken Sheet Pan Dinner 🍗

Easy BBQ Chicken Sheet Pan Dinner

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Ingredients Method

Ingredients

  

• 4 boneless skinless chicken breasts
• 1 cup BBQ sauce
• 1 red bell pepper sliced
• 1 yellow bell pepper sliced
• 1 zucchini sliced
• 1 red onion sliced
• 2 cups baby carrots
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh parsley for garnish optional

Method

 

1. Instructions: 1 Preheat your oven to 400°F (200°C).
2. Line a baking sheet with parchment paper or aluminum foil for easy cleanup.
3. Place the chicken breasts on the baking sheet and brush them generously with BBQ sauce.
4. In a large bowl, combine the red bell pepper, yellow bell pepper, zucchini, red onion, and baby carrots.
5. Drizzle the olive oil over the veggies and sprinkle with garlic powder, smoked paprika, salt, and pepper. Toss to coat evenly.
6. Spread the seasoned vegetables around the chicken on the baking sheet.
7. Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the veggies are tender.
8. If you like extra char, you can broil for an additional 2-3 minutes.
9. Remove from the oven and let it cool for a few minutes.
10. Garnish with fresh parsley if desired.
11. Notes: For extra flavor, marinate the chicken in BBQ sauce for a few hours before cooking.
12. Leftovers, if there are any, make for a great lunch the next day!
13. You can use any combination of your favorite veggies!

🌮 Spicy Chipotle Chicken Tacos 🌮

Spicy Chipotle Chicken Tacos

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Ingredients Method

Ingredients

  

• 1 pound boneless skinless chicken breasts, cut into strips
• 2 chipotle peppers in adobo sauce chopped
• 2 tablespoons adobo sauce
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt
• 8 small flour or corn tortillas
• 1 cup shredded lettuce
• 1/2 cup sliced red onion
• 1/2 cup chopped cilantro
• 1 cup diced tomatoes
• 1/2 cup crumbled queso fresco
• Lime wedges for serving

Method

 

1. Instructions: 1 In a large bowl, mix together the chopped chipotle peppers, adobo sauce, olive oil, garlic powder, cumin, smoked paprika, and salt.
2. Add the chicken strips to the bowl and toss to coat evenly. Let marinate for at least 15 minutes, or up to overnight for more flavor.
3. Preheat a large skillet over medium-high heat.
4. Add the marinated chicken strips to the skillet and cook for 6-8 minutes, stirring occasionally, until the chicken is cooked through and has a nice char.
5. Warm the tortillas in the microwave or on a dry skillet.
6. Assemble the tacos by placing a few chicken strips on each tortilla.
7. Top with shredded lettuce, sliced red onion, chopped cilantro, and diced tomatoes.
8. Sprinkle with crumbled queso fresco.
9. Serve with lime wedges for an extra zesty kick!
10. Notes: Feel free to add your favorite taco toppings like avocado or sour cream.
11. These tacos are perfect for a quick and easy weeknight dinner or a fun weekend meal.
12. You can control the spice level by adjusting the amount of chipotle peppers and adobo sauce.

🍑 Apricot Glazed Chicken Thighs 🍑

Apricot Glazed Chicken Thighs

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Ingredients Method

Ingredients

  

• 6 bone-in skin-on chicken thighs
• 1 cup apricot preserves
• 2 tablespoons soy sauce
• 2 tablespoons Dijon mustard
• 2 cloves garlic minced
• 1 teaspoon ginger grated
• 1 tablespoon olive oil
• 1/4 teaspoon black pepper
• Fresh chopped parsley for garnish optional

Method

 

1. Instructions: 1 Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup.
2. In a small bowl, combine the apricot preserves, soy sauce, Dijon mustard, minced garlic, grated ginger, olive oil, and black pepper. Mix well to form the glaze.
3. Pat the chicken thighs dry with paper towels and place them on the prepared baking sheet, skin-side up.
4. Brush the apricot glaze generously over each chicken thigh. Make sure to reserve some glaze for basting later.
5. Bake in the preheated oven for 35-40 minutes, basting with the reserved glaze halfway through, until the chicken is cooked through and the skin is crispy and caramelized.
6. If you prefer a more charred finish, broil for an additional 2-3 minutes, keeping a close eye on it to prevent burning.
7. Remove from the oven and let the chicken rest for a few minutes before serving.
8. Garnish with fresh chopped parsley if desired.
9. Notes: Leftovers are perfect for lunch the next day—if there are any!
10. Serve with a side of rice and steamed veggies for a complete meal.
11. This glaze works great with chicken breasts or drumsticks too!

🌿 Garlic Herb Grilled Chicken 🌿

Garlic Herb Grilled Chicken

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Ingredients Method

Ingredients

  

• 4 boneless skinless chicken breasts
• 3 cloves garlic minced
• 1/4 cup olive oil
• 2 tablespoons fresh lemon juice
• 1 tablespoon fresh rosemary chopped
• 1 tablespoon fresh thyme chopped
• 1 tablespoon fresh parsley chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Lemon wedges for serving

Method

 

1. Instructions: 1 In a small bowl, combine the minced garlic, olive oil, lemon juice, rosemary, thyme, parsley, salt, and pepper.
2. Place the chicken breasts in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken and toss to coat evenly.
3. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 4 hours for more flavor.
4. Preheat your grill to medium-high heat.
5. Remove the chicken from the marinade and discard the marinade.
6. Grill the chicken breasts for 5-7 minutes on each side, or until the chicken is cooked through and has nice grill marks.
7. Remove from the grill and let rest for a few minutes before serving.
8. Serve with lemon wedges for an extra burst of flavor.
9. Notes: Leftovers are perfect for meal prep or to add to salads throughout the week.
10. Pair with a simple side salad or grilled veggies for a complete meal.
11. This marinade works great with chicken thighs or drumsticks too!

🍛 Coconut Curry Chicken 🍛

Coconut Curry Chicken

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Ingredients Method

Ingredients

  

• 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
• 1 tablespoon olive oil
• 1 onion finely chopped
• 3 cloves garlic minced
• 1 tablespoon fresh ginger grated
• 2 tablespoons curry powder
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon cayenne pepper optional for extra heat
• 1 can 14 oz coconut milk
• 1 cup chicken broth
• 1 can 14 oz diced tomatoes
• 2 tablespoons tomato paste
• Salt and pepper to taste
• Fresh cilantro for garnish optional

Method

 

1. Instructions: 1 Heat the olive oil in a large skillet over medium heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Stir in the minced garlic and fresh ginger, cooking for another 1-2 minutes.
4. Add the chicken pieces to the skillet and cook until they are no longer pink, about 5-7 minutes.
5. Stir in the curry powder, ground turmeric, ground cumin, ground coriander, and cayenne pepper if using. Cook for another 1-2 minutes until the spices are fragrant.
6. Pour in the coconut milk, chicken broth, diced tomatoes, and tomato paste. Stir well to combine.
7. Bring the mixture to a simmer and let it cook for 20-25 minutes, or until the chicken is tender and the sauce has thickened.
8. Season with salt and pepper to taste.
9. Garnish with fresh cilantro if desired and serve hot over rice or with naan bread.
10. Notes: Perfect for a cozy family dinner or meal prep for the week.
11. This curry tastes even better the next day, so don’t worry about making extra!
12. You can add your favorite veggies like bell peppers or spinach for extra nutrition.

🍯 Honey Garlic Chicken Thighs 🍯

Honey Garlic Chicken Thighs

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Ingredients Method

Ingredients

  

• 6 bone-in skin-on chicken thighs
• 1/4 cup honey
• 1/4 cup soy sauce
• 3 cloves garlic minced
• 2 tablespoons apple cider vinegar
• 1 tablespoon olive oil
• 1 teaspoon ground ginger
• 1/2 teaspoon black pepper
• 1/4 teaspoon red pepper flakes optional for a little heat
• Fresh chopped parsley for garnish optional

Method

 

1. Instructions: 1 Preheat your oven to 375°F (190°C). Line a baking dish with parchment paper or lightly grease it.
2. In a small bowl, whisk together the honey, soy sauce, minced garlic, apple cider vinegar, olive oil, ground ginger, black pepper, and red pepper flakes if using.
3. Pat the chicken thighs dry with paper towels and place them in the prepared baking dish, skin-side up.
4. Pour the honey garlic mixture over the chicken, making sure each piece is well-coated.
5. Bake in the preheated oven for 35-40 minutes, basting the chicken with the pan juices halfway through, until the chicken is cooked through and the skin is crispy and caramelized.
6. If you like a more charred finish, broil for an additional 2-3 minutes, keeping a close eye on it to prevent burning.
7. Remove from the oven and let the chicken rest for a few minutes before serving.
8. Garnish with fresh chopped parsley if desired.
9. Notes: Leftovers (if any!) make great next-day meals or lunch prep.
10. Serve with a side of steamed rice and roasted veggies for a complete meal.
11. This glaze works well with chicken breasts or drumsticks too!

🍁 Maple Dijon Chicken 🍁

Maple Dijon Chicken

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Ingredients Method

Ingredients

  

• 4 boneless skinless chicken breasts
• 1/4 cup pure maple syrup
• 1/4 cup Dijon mustard
• 2 tablespoons apple cider vinegar
• 2 tablespoons olive oil
• 3 cloves garlic minced
• 1 tablespoon soy sauce
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Fresh thyme for garnish optional

Method

 

1. Instructions: 1 Preheat your oven to 400°F (200°C). Lightly grease a baking dish or line it with parchment paper.
2. In a small bowl, whisk together the maple syrup, Dijon mustard, apple cider vinegar, olive oil, minced garlic, soy sauce, salt, and black pepper.
3. Arrange the chicken breasts in the prepared baking dish, and pour the maple Dijon mixture evenly over the chicken.
4. Make sure each chicken breast is well-coated with the sauce.
5. Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the sauce is bubbling and thickened.
6. If you’d like a caramelized finish, you can broil the chicken for an additional 2-3 minutes.
7. Remove from the oven and let the chicken rest for a few minutes before serving.
8. Garnish with fresh thyme if desired.
9. Notes: Feel free to double the sauce if you like extra glaze.
10. Serve with roasted veggies or a side salad for a complete meal.
11. This dish is great for meal prep—leftovers taste amazing!

🍋 Lemon Pepper Chicken Drumsticks 🍋

Lemon Pepper Chicken Drumsticks

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Ingredients Method

Ingredients

  

• 8 chicken drumsticks
• 1/4 cup olive oil
• Zest and juice of 2 lemons
• 3 cloves garlic minced
• 2 teaspoons black pepper
• 1 teaspoon salt
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• Fresh parsley for garnish optional

Method

 

1. Instructions: 1 Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
2. In a large bowl, whisk together the olive oil, lemon zest, lemon juice, minced garlic, black pepper, salt, dried oregano, and paprika.
3. Add the chicken drumsticks to the bowl and toss to coat each piece thoroughly.
4. Arrange the drumsticks in a single layer on the prepared baking sheet, making sure they are not touching each other.
5. Bake in the preheated oven for 35-40 minutes, or until the chicken is cooked through and the skin is crispy and golden brown.
6. For an extra crispy finish, broil for an additional 2-3 minutes, keeping a close eye on them to prevent burning.
7. Remove from the oven and let the drumsticks rest for a few minutes before serving.
8. Garnish with fresh parsley if desired.
9. Notes: Perfect for a quick weeknight dinner or a weekend BBQ.
10. Serve with a side of roasted potatoes and a green salad for a complete meal.
11. You can use this marinade on chicken thighs or wings too!

🌶️ Buffalo Chicken Lettuce Wraps 🥬

Buffalo Chicken Lettuce Wraps

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Ingredients Method

Ingredients

  

• 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
• 1/4 cup hot sauce like Frank’s RedHot
• 2 tablespoons butter melted
• 1 tablespoon olive oil
• 2 cloves garlic minced
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Crisp lettuce leaves like Romaine or Butter lettuce
• 1/2 cup shredded carrots
• 1/2 cup sliced celery
• 1/4 cup blue cheese or ranch dressing
• Fresh parsley for garnish optional

Method

 

1. Instructions: 1 In a large skillet, heat the olive oil over medium heat.
2. Add the minced garlic and cook for about 1 minute, until fragrant.
3. Add the chicken pieces to the skillet and season with paprika, salt, and black pepper. Cook until the chicken is no longer pink and cooked through, about 6-8 minutes.
4. In a small bowl, mix together the melted butter and hot sauce.
5. Pour the hot sauce mixture over the cooked chicken and stir to coat evenly.
6. Continue to cook for another 2-3 minutes, allowing the sauce to thicken slightly and coat the chicken well.
7. Remove from heat and let the chicken cool for a few minutes.
8. To assemble, take a large lettuce leaf and fill it with a spoonful of buffalo chicken.
9. Top with shredded carrots, sliced celery, and a drizzle of blue cheese or ranch dressing.
10. Garnish with fresh parsley if desired.
11. Notes: Perfect for a light lunch or a fun appetizer!
12. These wraps are great for meal prep—just keep the components separate until ready to eat.
13. You can adjust the heat level by adding more or less hot sauce.

🍍 Pineapple Chicken Kebabs 🍍

Pineapple Chicken Kebabs

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Ingredients Method

Ingredients

  

• 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
• 2 cups fresh pineapple chunks
• 1 red bell pepper cut into chunks
• 1 green bell pepper cut into chunks
• 1/4 cup soy sauce
• 1/4 cup pineapple juice
• 2 tablespoons honey
• 2 tablespoons olive oil
• 2 cloves garlic minced
• 1 teaspoon ground ginger
• 1/2 teaspoon black pepper
• Skewers if wooden, soak in water for 15 minutes before use

Method

 

1. Instructions: 1 In a bowl, whisk together the soy sauce, pineapple juice, honey, olive oil, minced garlic, ground ginger, and black pepper to make the marinade.
2. Place the chicken pieces in a resealable plastic bag or a shallow dish. Pour half of the marinade over the chicken, reserving the other half for basting later.
3. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.
4. Preheat your grill to medium-high heat. Lightly oil the grill grate.
5. Thread the marinated chicken pieces, fresh pineapple chunks, and bell pepper chunks onto the skewers, alternating between chicken, pineapple, and bell peppers.
6. Grill the kebabs for 10-15 minutes, turning occasionally and basting with the reserved marinade, until the chicken is cooked through and has nice grill marks.
7. Remove from the grill and let the kebabs rest for a few minutes before serving.
8. Notes: Feel free to add other veggies like red onions or zucchini to the skewers!
9. The marinade also works great for other proteins like shrimp or pork.
10. These kebabs pair perfectly with a side of rice or a simple salad.

🥗 Asian Sesame Chicken Salad 🥗

Asian Sesame Chicken Salad

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Ingredients Method

Ingredients

  

• 1 pound boneless skinless chicken breasts
• 1/4 cup soy sauce
• 2 tablespoons sesame oil
• 2 tablespoons rice vinegar
• 2 tablespoons honey
• 2 cloves garlic minced
• 1 tablespoon fresh ginger grated
• 1 tablespoon sesame seeds
• 4 cups mixed greens
• 1 cup shredded carrots
• 1 red bell pepper thinly sliced
• 1/2 cup sliced cucumber
• 1/4 cup chopped green onions
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped peanuts or cashews optional

Method

 

1. Instructions: 1 In a bowl, whisk together the soy sauce, sesame oil, rice vinegar, honey, minced garlic, grated ginger, and sesame seeds to make the marinade.
2. Place the chicken breasts in a resealable plastic bag or a shallow dish. Pour half of the marinade over the chicken, reserving the other half for dressing.
3. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.
4. Preheat a grill or grill pan to medium-high heat.
5. Remove the chicken from the marinade and discard the marinade. Grill the chicken for 6-8 minutes on each side, or until cooked through and slightly charred.
6. Let the chicken rest for a few minutes before slicing it into thin strips.
7. In a large salad bowl, combine the mixed greens, shredded carrots, sliced red bell pepper, sliced cucumber, chopped green onions, and chopped cilantro.
8. Top the salad with the sliced grilled chicken.
9. Drizzle the reserved marinade over the salad as a dressing.
10. Sprinkle with chopped peanuts or cashews if desired.
11. Toss everything together and serve immediately.
12. Notes: For a vegetarian twist, substitute the chicken with tofu or tempeh.
13. Leftovers make a great lunch for the next day.
14. This salad is super versatile—feel free to add any of your favorite veggies!

🌶️ Roasted Red Pepper Chicken 🌶️

Roasted Red Pepper Chicken

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Ingredients Method

Ingredients

  

• 4 boneless skinless chicken breasts
• 1 jar 12 oz roasted red peppers, drained and chopped
• 1/4 cup chicken broth
• 3 cloves garlic minced
• 1 small onion chopped
• 1/4 cup heavy cream
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh parsley for garnish optional

Method

 

1. Instructions: 1 Preheat your oven to 375°F (190°C).
2. Season the chicken breasts with salt, pepper, and smoked paprika on both sides.
3. In a large oven-safe skillet, heat the olive oil over medium-high heat. Add the chicken breasts and sear on both sides until golden brown, about 3-4 minutes per side.
4. Remove the chicken from the skillet and set aside.
5. In the same skillet, add the chopped onion and cook for 3-4 minutes until softened.
6. Add the minced garlic and cook for another minute until fragrant.
7. Add the chopped roasted red peppers and chicken broth to the skillet. Stir well to combine.
8. Use an immersion blender to blend the sauce until smooth. If you don’t have an immersion blender, transfer the mixture to a regular blender, blend until smooth, and then return the sauce to the skillet.
9. Stir in the heavy cream and dried oregano, bringing the sauce to a simmer.
10. Return the seared chicken breasts to the skillet, spooning some of the sauce over the top.
11. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through.
12. Remove from the oven and let the chicken rest for a few minutes.
13. Garnish with fresh parsley if desired and serve hot.
14. Notes: Leftovers are absolutely delicious and make for a great next-day lunch.
15. Serve with a side of rice or mashed potatoes for a complete meal.
16. This sauce is so versatile—you can use it with pasta or over veggies too!

🧄 Garlic Ginger Chicken Thighs 🧄

Garlic Ginger Chicken Thighs

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Ingredients Method

Ingredients

  

• 6 bone-in skin-on chicken thighs
• 4 cloves garlic minced
• 2 tablespoons fresh ginger grated
• 1/4 cup soy sauce
• 1/4 cup honey
• 2 tablespoons olive oil
• 2 tablespoons rice vinegar
• 1 teaspoon sesame oil
• 1/2 teaspoon black pepper
• Fresh green onions for garnish optional
• Sesame seeds for garnish optional

Method

 

1. Instructions: 1 In a small bowl, whisk together the minced garlic, grated ginger, soy sauce, honey, olive oil, rice vinegar, sesame oil, and black pepper.
2. Place the chicken thighs in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, making sure each piece is well-coated.
3. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 4 hours for more flavor.
4. Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil or parchment paper.
5. Arrange the marinated chicken thighs on the prepared baking sheet, skin-side up. Discard any remaining marinade.
6. Bake in the preheated oven for 35-40 minutes, or until the chicken is cooked through and the skin is crispy and golden brown.
7. If you prefer extra crispy skin, you can broil the chicken for an additional 2-3 minutes, keeping a close eye on it to prevent burning.
8. Remove from the oven and let the chicken rest for a few minutes before serving.
9. Garnish with fresh green onions and sesame seeds if desired.
10. Notes: Leftovers are perfect for meal prep or adding to salads.
11. Serve with steamed rice and a side of veggies for a complete meal.
12. This marinade works great with chicken breasts or drumsticks too!

🍗 Honey Sriracha Chicken Thighs 🍗🔥🍯

Honey Sriracha Chicken Thighs

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Ingredients Method

Ingredients

  

• 6 chicken thighs bone-in, skin-on
• 1/3 cup honey
• 1/4 cup Sriracha sauce
• 2 tablespoons soy sauce
• 2 tablespoons lime juice
• 1 tablespoon grated ginger
• 4 cloves garlic minced
• Salt and pepper to taste

Method

 

1. Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil for easy cleanup.
2. Pat the chicken thighs dry with paper towels and season both sides with salt and pepper.
3. In a small bowl, whisk together the honey, Sriracha sauce, soy sauce, lime juice, grated ginger, and minced garlic.
4. Place the chicken thighs on the prepared baking sheet, skin-side up.
5. Brush the honey Sriracha mixture generously over the chicken thighs, making sure they are well-coated.
6. Bake in the preheated oven for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is crispy.
7. Optional: For extra crispy skin, broil the chicken thighs for an additional 2-3 minutes, keeping a close eye to prevent burning.
8. Remove from the oven and let the chicken thighs rest for a few minutes before serving.
9. Serve hot, garnished with chopped green onions and sesame seeds if desired. Enjoy with your favorite sides!

• If you prefer a milder spice, reduce the amount of Sriracha.
• This recipe also works great with chicken drumsticks or wings!
• Marinate the chicken thighs in the honey Sriracha mixture for a few hours or overnight for even more flavor!

🍋 Simple Herb Marinated Chicken 🍋🌿🍗

Simple Herb Marinated Chicken

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Ingredients Method

Ingredients

  

• 4 boneless skinless chicken breasts
• 1/4 cup olive oil
• 3 tablespoons lemon juice
• 3 cloves garlic minced
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon chopped fresh thyme
• 1 tablespoon chopped fresh parsley
• Salt and pepper to taste

Method

 

1. In a small bowl, whisk together the olive oil, lemon juice, minced garlic, chopped rosemary, thyme, and parsley.
2. Place the chicken breasts in a large resealable plastic bag or a shallow dish.
3. Pour the herb marinade over the chicken, making sure each piece is well-coated.
4. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 4 hours for maximum flavor.
5. Preheat your grill to medium-high heat, or preheat your oven to 375°F (190°C) if you prefer to bake.
6. Remove the chicken from the marinade and discard the marinade.
7. Grill the chicken for 6-8 minutes per side, or until the chicken reaches an internal temperature of 165°F (74°C). If baking, place the chicken on a lined baking sheet and bake for 25-30 minutes.
8. Let the chicken rest for a few minutes before slicing and serving.
9. Enjoy hot with your favorite side dishes! Perfect with a simple salad or some roasted veggies.

• You can substitute dried herbs if you don’t have fresh ones on hand. Use 1 teaspoon of each dried herb.
• This marinade also works great with chicken thighs or drumsticks.
• To make meal prep easier, marinate the chicken in the morning and have it ready to cook by dinner time!

🍛 Sweet Chili Chicken Stir-Fry 🍛🌶️🍗

Sweet Chili Chicken Stir-Fry

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Ingredients Method

Ingredients

  

• 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
• 2 tablespoons vegetable oil
• 1 red bell pepper sliced
• 1 yellow bell pepper sliced
• 1 medium onion sliced
• 2 cups broccoli florets
• 3 cloves garlic minced
• 1/2 cup sweet chili sauce
• 2 tablespoons soy sauce
• 1 tablespoon lime juice
• 1 tablespoon cornstarch optional, for thickening
• Cooked rice or noodles for serving

Method

 

1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
2. Add the chicken pieces to the skillet and cook until browned and fully cooked, about 5-7 minutes. Remove from skillet and set aside.
3. In the same skillet, add the sliced bell peppers, onion, and broccoli florets. Cook for 4-5 minutes, stirring occasionally, until the vegetables are tender-crisp.
4. Add the minced garlic to the skillet and cook for an additional 1 minute until fragrant.
5. In a small bowl, mix the sweet chili sauce, soy sauce, and lime juice. If you prefer a thicker sauce, mix in the cornstarch.
6. Return the cooked chicken to the skillet and pour the sauce mixture over the top. Stir to coat everything evenly.
7. Cook for another 2-3 minutes, allowing the sauce to heat through and thicken slightly.
8. Serve hot over cooked rice or noodles and enjoy!

• Feel free to add other vegetables you have on hand, like snap peas, carrots, or mushrooms.
• For a spicier kick, add a teaspoon of crushed red pepper flakes to the sauce mixture.
• This dish is perfect for meal prep; it reheats wonderfully!

🍗 Paprika Roasted Chicken and Potatoes 🍗🌿🥔

Paprika Roasted Chicken and Potatoes

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Ingredients Method

Ingredients

  

• 4 bone-in skin-on chicken thighs
• 1 pound baby potatoes halved
• 2 tablespoons olive oil
• 2 teaspoons paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley chopped (optional)

Method

 

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease a baking dish.
2. In a large bowl, combine the olive oil, paprika, garlic powder, onion powder, dried thyme, salt, and pepper. Mix well.
3. Add the chicken thighs to the bowl and toss to coat them evenly with the seasoning mixture.
4. Add the halved baby potatoes to the same bowl and toss to coat with any remaining seasoning.
5. Arrange the chicken thighs and potatoes in a single layer on the prepared baking sheet or baking dish.
6. Bake in the preheated oven for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender and golden brown.
7. Optional: For extra crispy skin, broil the chicken thighs for an additional 2-3 minutes, keeping a close eye to prevent burning.
8. Remove from the oven and let the chicken and potatoes rest for a few minutes.
9. Garnish with freshly chopped parsley if desired, and serve hot!

• You can use chicken drumsticks or breasts if you prefer, just adjust the cooking time accordingly.
• Feel free to add other veggies like carrots or bell peppers to the dish for extra color and flavor.
• This recipe is perfect for a simple weeknight dinner or a hearty meal prep option.

🌶️ Pesto Chicken Stuffed Peppers 🌶️🍗🌿

Pesto Chicken Stuffed Peppers

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Ingredients Method

Ingredients

  

• 4 bell peppers any color
• 2 chicken breasts cooked and shredded
• 1 cup cooked quinoa optional
• 1/2 cup dairy-free pesto
• 1 small onion finely chopped
• 2 cloves garlic minced
• 1 tablespoon olive oil
• Salt and pepper to taste

Method

 

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease a baking dish.
2. Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.
3. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, cooking until softened, about 3-5 minutes.
4. Add the shredded chicken to the skillet and stir to combine with the onions and garlic.
5. Add the dairy-free pesto and cooked quinoa (if using) to the skillet. Stir well to combine and heat through.
6. Season with salt and pepper to taste.
7. Stuff each bell pepper with the chicken and pesto mixture, pressing down lightly to fill completely.
8. Arrange the stuffed peppers in a single layer on the prepared baking sheet or baking dish.
9. Bake in the preheated oven for 25-30 minutes, or until the peppers are tender and slightly charred on the edges.
10. Remove from the oven and let the peppers cool for a few minutes before serving.

• Feel free to use any leftover cooked chicken or even rotisserie chicken for convenience.
• You can substitute the quinoa with rice, couscous, or omit it altogether for a lower-carb option.
• For extra flavor, sprinkle some dairy-free cheese on top before baking.

🍋 Lemon Thyme Chicken 🍋🌿🍗

Lemon Thyme Chicken

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Ingredients Method

Ingredients

  

• 4 boneless skinless chicken breasts
• 1/4 cup olive oil
• 1/4 cup fresh lemon juice about 2 lemons
• Zest of 1 lemon
• 4 cloves garlic minced
• 2 tablespoons fresh thyme leaves or 2 teaspoons dried thyme
• Salt and pepper to taste

Method

 

1. In a small bowl, combine the olive oil, lemon juice, lemon zest, minced garlic, fresh thyme, salt, and pepper. Mix well.
2. Place the chicken breasts in a large resealable plastic bag or a shallow dish.
3. Pour the lemon thyme marinade over the chicken, ensuring each piece is well-coated.
4. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 4 hours for maximum flavor.
5. Preheat your grill to medium-high heat, or preheat your oven to 375°F (190°C) if you prefer to bake.
6. Remove the chicken from the marinade and discard the marinade.
7. Grill the chicken for 6-8 minutes per side, or until the chicken reaches an internal temperature of 165°F (74°C). If baking, place the chicken on a lined baking sheet and bake for 25-30 minutes.
8. Let the chicken rest for a few minutes before slicing and serving.
9. Serve hot, garnished with extra lemon slices and fresh thyme if desired. Enjoy with your favorite sides like a fresh salad or steamed veggies!

• You can substitute the chicken breasts with chicken thighs for a juicier option.
• Make sure to marinate the chicken for at least 30 minutes to allow the flavors to penetrate.
• This marinade also works great on seafood like shrimp or fish!

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