Easy Mediterranean Chicken Bake

This simple low carb chicken dish is easy to make and packed with great Mediterranean flavours. It's quickly becoming a family favourite in our house!

INGREDIENTS:

• 2 tbsp olive oil
• 10 boneless skinless chicken thighs
• Salt and pepper
• 1 14- ounce can quartered artichoke hearts drained
• 1 2.5- ounce can sliced black olives drained
• 1 15- ounce can low sugar tomato sauce
• 2 cups shredded Italian cheese
• 1/4 cup chopped fresh basil

INSTRUCTIONS:

1. Preheat oven to 375F.
2. In a large skillet, heat oil over medium heat until shimmering and hot. Sprinkle chicken all over with salt and pepper. Add chicken thighs to pan and brown both sides, about 2 to 3 minutes per side.
3. Using a slotted spoon, transfer thighs to a large 9x13 casserole dish and arrange in a single layer. Sprinkle with artichoke hearts and black olives.
4. .........................
5. .........................

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Italian Chicken Meal Prep Bowls

Easy Italian Chicken Meal Prep Bowls: Brown rice, zucchini, broccoli, tomatoes, and red onion, as well as deliciously seasoned chicken all cooked on a sheet pan for low mess, big flavor, meal prep!

INGRDIENTS:

• 1 tsp salt
• 1/2 tsp pepper
• 2 tsp basil
• 2 tsp marjoram
• 2 tsp rosemary
• 2 tsp thyme
• 1 tsp. paprika
• 2 lbs boneless skinless chicken breasts cut into bite sized pieces
• 1 1/2 cup broccoli florets
• 1 small red onion chopped
• 1 cup plum tomatoes
• 1 medium zucchini chopped
• 2 tsp garlic minced
• 2 Tbs olive oil
• 2-4 cups cooked rice of choice optional
• Meal Prep Containers

INSTRUCTIONS:

1. Pre-heat oven to 450F. Line a baking sheet with aluminum foil and set aside.
2. In a small bowl, mix salt, pepper, basil, marjoram, rosemary, thyme, and paprika
3. Place the chicken and veggies in the baking dish. Sprinkle all the spices and garlic evenly over the chicken and veggies. Drizzle with the olive oil.
4. Bake for 15-20 minutes until chicken is cooked, and veggies are slightly charred.
5. .............................
6. .............................

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CHICKEN POTATO BAKE

Chicken Potato Bake – Potatoes tossed in garlic and olive oil and baked to a golden brown with tender, juicy chicken thighs. This really easy chicken thighs recipe with potatoes is a family favorite! Its my go-to recipe for when I need no-fuss, quick dinner ideas

INGREDIENTS:

• 4 potatoes medium-sized, cut into 3/4" cube (russet, white, and red are all good choices, no need to peel)
• 1 tablespoon minced garlic
• 1.5 tablespoons olive oil
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 1.5 pounds boneless skinless chicken (I like to use thighs)
• 3/4 cup shredded mozzarella cheese
• parsley (optional, freshly chopped)

INSTRUCTIONS:

1. Preheat oven to 425 degrees F/220 degrees C.
2. Place the potato cubes in a large bowl, add the garlic, olive oil, salt, and pepper, and toss to coat.
3. Spray a large (9x13) baking dish with non stick spray.
4. Spread potato mixture in dish and bake about 15 minutes.
5. Remove baking dish from oven and place the chicken pieces in the dish, nestling them down into the potato mixture a bit.
6. .......................................
7. .......................................

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Melt In Your Mouth (MIYM) Chicken Breasts

A retro/nostalgic & easy MIYM (Melt In Your Mouth) chicken recipe that is in constant rotation in my house!

INGREDIENTS:

• 1 cup sour cream
• 2 teaspoons garlic powder
• 1 teaspoon seasoned salt
• 1/2 teaspoon fresh ground black pepper
• 1 1/2 cups freshly grated Parmesan cheese, divided
• 3 pounds boneless chicken breasts, trimmed of excess fat

INSTRUCTIONS:

1. Preheat oven to 375°F. Lightly coat a 9×13 baking dish with nonstick spray and set aside.
2. In a medium bowl, mix together the sour cream, garlic powder, seasoned salt, pepper, and 1 cup of Parmesan cheese.
3. Place the chicken breasts evenly into the pan. Spread the sour cream mixture on top of the chicken. Sprinkle with the remaining Parmesan cheese.
4. Bake for 25-30 minutes, or until the chicken is cooked through.
5. .................................
6. .................................

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Baked Chicken Parmesan

This baked chicken parmesan is golden brown crispy chicken breasts smothered in marinara sauce and melted cheese. A lighter take on the classic chicken parmesan that tastes like something you'd get in a restaurant!

INGREDIENTS:

• 4 thin boneless skinless chicken breasts about 1-1 1/4 lbs
• 1/4 cup butter melted
• 1 cup Italian breadcrumbs
• 1/2 cup panko breadcrumbs
• 1/2 cup grated parmesan cheese
• salt and pepper to taste
• 1 cup marinara sauce
• 4 ounces mozzarella cheese sliced
• 2 tablespoons chopped basil or chopped parsley
• cooking spray

INSTRUCTIONS:

1. Preheat the oven to 425 degrees F.
2. Season the chicken breasts on both sides with salt and pepper. 
3. Place the butter in a medium bowl.
4. Place the Italian breadcrumbs, panko breadcrumbs and parmesan cheese in a large shallow bowl and mix well.
5. Dip each chicken breast into the melted butter, then into the breadcrumbs to coat evenly.
6. Place each chicken breast on a sheet pan coated with cooking spray.
7. ..............................
8. ...............................

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Crock Pot Chicken Enchilada Soup

Packed with chunks of chicken, tomatoes, beans, and corn, this is the perfect easy and filling weeknight meal.

INGREDIENTS:

• 1/2 tablespoon olive oil
• 1 small yellow onion, finely chopped
• 4 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground pepper
• 1 tablespoon chili powder
• 1 teaspoon sweet paprika
• 2 teaspoons ground cumin
• 1 teaspoon garlic powder
• 1 can (19 ounces) red enchilada sauce
• 1 can (15 ounces) corn, rinsed and drained
• 1 can (15 ounces) black beans or red kidney beans, rinsed and drained
• 2 cans (14 ounces each) diced tomatoes
• 4 cups low sodium chicken broth
• 4 boneless, skinless chicken breasts
• 1 bay leaf
• 1/3 cup low fat white or yellow shredded cheddar cheese, plus more for serving
• 1/4 cup heavy cream
• sour cream, for serving
• fresh chopped cilantro or parsley, for serving
• sliced lime, for serving
• Other toppings may include sliced avocados and crushed tortilla chips

INSTRUCTIONS:

1. Heat olive oil in a skillet; add onions and cook for 3 minutes.
2. Stir in the garlic and season with salt, pepper, chili powder, paprika, cumin, and garlic powder.
3. Pour in 1/3 cup of the enchilada sauce; scrape up all the bits at the bottom of the skillet and pour it all into the bowl of your Slow Cooker/Crock Pot.
4. Combine the remaining enchilada sauce, corn, beans, diced tomatoes, chicken broth, and bay leaf in the crock pot; stir.
5. .......................
6. .......................

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Pasta Chicken Caesar Salad

Easy Pasta Chicken Caesar Salad Recipe. This salad is loaded with romaine and pasta with tomatoes, bacon and juicy chicken mixed with a homemade Caesar Salad dressing. The pasta salad is so original and perfect for parties or a hearty dinner.

INGREDIENTS:
Salad:

• 1 chicken breast
• 1 Tbsp Canola oil (or Olive oil)
• salt & pepper
• 6 oz uncooked pasta, about 3 cups
• 1 ½ cups cherry tomatoes
• 5 bacon strips
• 1 large romaine heart
• 1 cup croutons

Dressing:

• 3/4 cup mayonnaise
• 1/3 cup whole milk
• 2 1/2 Tbsp lemon juice, freshly squeezed
• 1/4 tsp Worcestershire sauce
• 1 tsp Dijon Mustard
• 1/4 tsp ground black pepper
• 1/8 tsp table salt
• 2 garlic cloves, minced
• 1/3 cup olive oil
• 1/2 cup grated parmesan cheese

INSTRUCTIONS:

1. Beat chicken breast until even in thickness. Season both sides of the chicken with salt and pepper.
2. On high heat, heat 1 Tbsp oil in a skillet. Sear chicken 2 minutes on both sides. Turn heat down to a low, close lid of the skillet and cook another 5-6 minutes, until chicken is tender.
3. Cook pasta according to the package. Drain pasta and rinse under cold water.

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PALEO WHOLE30 CHICKEN SALAD

P NF W This Paleo Whole30 Chicken Salad is easy, packed with fresh flavor, and so delicious! A great healthy no-cook meal for summer! The first time I remember having chicken salad was at my wedding shower. My husband’s aunt hosted and had so much delicious food, but chicken mixed with grapes and apples

INGREDIENTS:

• 2 pounds chicken, cooked and chopped into bite size pieces (about 5 cups)
• 1 cup sliced red grapes
• 1 green apple, diced
• 1/3 cup chopped green onion
• 2/3-1 cup paleo mayo
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

INSTRUCTIONS:

1. In a large bowl, stir all ingredients together. Start with 2/3 cup mayo and add more as needed. Every mayo is a little different. I used the full cup for mine.
2. Stir until evenly mixed and store in fridge.
3. ..........................
4. ..........................

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Low Carb Chicken Stuffed Peppers

INGREDIENTS:

• 4-6 peppers halved and seeded
• Cooked chicken breast - shredded
• 1/2 cup of grated cheese ( I used cheddar)
• 1/2 cup of cream cheese
• 1-2 chopped chives
• 1/2 tsp garlic powder
• Salt and pepper

Breading:

• 2 tbsp butter (microwave for 10 seconds to bring to melt)
• 1/4 cup grated cheese
• 1 tsp flax seed
• 1/2 cup almond flour

INSTRUCTIONS:

1. Preheat the oven to 400 F degrees.
2. Cut the peppers in half, remove the seeds and bring to boil for 5 minutes (or microwave) - remove and let sit for few minutes
3. While the peppers are sitting. Mix in a bowl the grated cheese, chicken, cream cheese, spices.
4. Mix the breading ingredients together.
5. Start stuffing the peppers with the chicken mixture, and add some breading on top.
6. ..............................
7. ..............................

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Chicken Alfredo Spaghetti Squash

This Chicken Alfredo Spaghetti Squash recipe is pure comfort food! This chicken alfredo spaghetti squash recipe is quick and easy to make. It includes an alfredo sauce recipe make in the skillet. Try it for lunch or dinner!

INGREDIENTS:

• 2 tbsp butter
• 2 tsp garlic minced (2 cloves)
• 1 tsp sage
• 2 tbsp flour
• 1 cup chicken broth
• 1/2 cup half and half also known as half cream
• 4 oz cream cheese cubed
• 1/2 cup Parmesan cheese shredded
• 1/2 cup chicken cooked and shredded
• 2 1/2 cups spaghetti squash cooked
• salt, pepper, and parsley, to taste

INSTRUCTIONS:

1. Melt butter in a skillet over medium heat.
2. Add garlic and sage and cook for about one minute.
3. Stir in the flour and cook for about one minute, stirring constantly.
4. Whisk in the chicken broth and then the half and half.
5. ..............
6. ..............

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Coconut Curry Chicken

A simple coconut and tomato based curry that is not too spicy. Served this creamy and delicious dish with steamed white rice.

INGREDIENTS:

• 2 lbs chicken breasts, boneless, skinless, cut into 1/2-inch chunks
• Salt and pepper
• 1 1/2 tablespoons vegetable oil
• 2 tablespoons curry powder
• 1/2 onion, thinly sliced
• 2 cloves garlic, crushed
• 1 can (14 ounce) coconut milk
• 1 can (14.5 ounce) diced tomato, drained
• 1 can (8 ounce) tomato sauce (passata may be used if tomato sauce is not available)
• 3 tablespoons sugar

INSTRUCTIONS:

1. Season the chicken chunks with salt and pepper.
2. Mix curry powder and oil. Heat a large skillet over medium-high heat and add the curry oil mixture. Heat curry oil for 1 minute.
3. Add garlic and onions and cook for 1 minute.
4. Add chicken chunks and toss lightly to coat with the curry oil mixture.
5. ....................
6. ....................

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CHICKEN AVOCADO SALAD WITH PEANUT DRESSING

INGREDIENTS:

• 1 pound boneless skinless chicken thighs
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon smoked paprika
• 3  tablespoons honey
• 2 teaspoons apple cider vinegar
• 2 teaspoons peanut butter
• 3 cups chopped napa cabbage
• 2 cups slaw mix a mix of chopped cabbage and shredded carrots
• 1 avocado thinly sliced
• 1/2 seedless cucumber thinly sliced
• 1/4 cup peanuts chopped

PEANUT DRESSING

• 1/2 cup peanut butter
• 1 1/2 tablespoons low-sodium soy sauce
• 1 lime juiced
• 1 garlic clove minced
• 1/4 cup rice vinegar

INSTRUCTIONS:

1. Heat the broiler on your oven to high and place an oven rack 6 inches below. Line a baking sheet with foil.
2. Season the chicken on both sides with the salt, pepper and paprika. Place it on the baking sheet and broil for 7 minutes, the flip and broil for 7 minutes more. While the chicken is broiling, whisk together the honey, vinegar and peanut butter. Brush it on the chicken and broil for 2 more minutes. Flip the chicken one more time, brush with the honey mixture and broil 2 minutes more. Remove the chicken and let it cool slightly. Slice into pieces
3. .......................
4. .......................

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Sheet Pan Chicken Teriyaki with Veggies and Pineapple Meal Prep (no sesame)

INGREDIENTS:
Teriyaki Sauce

• ¼ cups tamari sauce
• 5 tablespoons honey
• 1 freshly squeezed clementine juice (or orange)
• 4 garlic cloves minced
• 1 tsp mirin
• 1 tablespoon flour or cornstarch
• 3-4 tablespoons water

Chicken and Veggies

• avocado oil
• salt and black pepper to taste
• 6 thin boneless skinless chicken breasts or slice regular chicken breasts in half
• 4 heads broccoli
• 3 carrots chopped
• 1 cup edamame beans
• 1/2 pineapple chunks
• green onions garnish

INSTRUCTIONS:

• Heat your oven up to 400F.

Teriyaki Sauce

1. In a sauce pan, bring to a boil the tamari sauce, honey, juice from the clementines, garlic, water, and a bit of flour to thicken the sauce. 

Chicken and Veggies

1. In one sheet pan, place a large sheet of parchment paper and put your chicken on half of it. Pour your sauce (save some for later to drizzle if you would like) onto the chicken and then fold the parchment paper over the chicken. Fold the edges in to make an envelope. Put it into the oven.
2. In a bowl, toss your broccoli and carrots with oil, salt, and pepper. Place broccoli, carrots, edamame beans, and pineapple evenly onto your second sheet pan and put it into the oven.
3. .......................
4. .......................

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CROCKPOT CHICKEN ENCHILADA SOUP (PALEO, WHOLE30 + KETO)

INGREDIENTS:

• 1.5 lbs boneless skinless chicken thighs
• 1 can fire roasted crushed tomatoes (14.5 oz can)
• 1 bell pepper, thinly sliced
• 1 onion, thinly sliced
• 3 cloves garlic, minced
• 2 cups bone broth
• 1/2 cup water
• 1 tbsp cumin
• 1 tbsp chili powder
• 1 tsp oregano
• 1/2 tsp smoked paprika
• 1/2 tsp sea salt
• 1/2 tsp ground pepper

For garnish:

• 1 avocado
• fresh cilantro

INSTRUCTIONS:

1. Prepare all of the ingredients as noted above, and add all of the ingredients, except for the garnish ingredients, into your crockpot or Instant Pot in the order listed above. 
2. Cook on low for 6-8 hours in the crockpot or on high for 3 hours.
3. ...............................
4. ...............................

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Slow Cooker Spicy Chicken & Rice

INGREDIENTS:

• 4 boneless, skinless chicken breasts
• 1 can (14-1/2 ounces) Ro-tel tomatoes (mild or regular)
• 1 can (10 oz) mild enchilada sauce (I used Old El Paso)
• 1/2 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 1 teaspoon ground cumin
• 1 tablespoon chipotle pepper in adobo sauce, chopped
• 4 cups cooked rice (brown or white)
• 1 can (15 ounces) black beans, drained
• 3/4 cup shredded sharp cheddar cheese
• 3/4 cup shredded pepper jack cheese

Garnishes:

• Sour cream
• Cilantro
• Diced avocado

INSTRUCTIONS:

1. Place chicken in a 4- or 5-qt. slow cooker.
2. In a large bowl, combine the tomatoes, enchilada sauce, garlic powder, paprika, salt, cumin and chipotle pepper; mix well and pour over chicken. Cover and cook on low for 3-4 hours or until chicken is tender.
3. Remove chicken to a plate and shred using two forks. Return chicken to the slow cooker. Add cooked rice and beans and stir well. Sprinkle cheese evenly across the top and cover. Let heat through about 20-30 minutes.
4. .............................
5. .............................

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Chicken Tortilla Soup Crock Pot

INGREDIENTS:

Chicken Tortilla Soup Base

• 3 tablespoons butter
• 1 yellow onion diced
• 1 red pepper diced
• 1 yellow pepper diced
• 2 cloves garlic
• 32 ounces chicken broth
• 2 chicken breast
• 2 teaspoons cumin
• 1 teaspoon chili powder
• 1 teaspoon oregano
• 1 teaspoon taco seasoning
• 14 ounces red enchilada sauce
• 2 cups heavy cream to make it creamy if desired
• 1 can pinto beans
• 1 1/2 cups corn canned or frozen
• 1/2 cup fresh cilantro

Garnishes

INSTRUCTIONS:

1. Add butter to saute pan over medium heat. Add in peppers, onion and garlic and cook vegetables are slightly tender. Add to slow cooker.
2. Place chicken breast on top of the vegetables, add remaining base ingredients and cook on high for 3-4 hours.
3. .........................
4. .........................

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French Onion Stuffed Chicken Casserole

INGREDIENTS:

• 2 tablespoons unsalted butter
• 4 large onions halved and thinly sliced
• Pinch of salt and pepper to season
• 2 teaspoons fresh chopped thyme divided
• 2 tablespoons white wine, sherry or balsamic vinegar (OPTIONAL)
• 2 cloves garlic minced
• 1/2 cup beef broth or stock divided
• 1 tablespoon olive oil
• 4 boneless, skinless chicken breasts
• 2 teaspoons garlic powder
• 1 teaspoon ground thyme
• 1 cup shredded gruyere cheese (or mozzarella cheese)
• 4 tablespoons freshly grated parmesan cheese

INSTRUCTIONS:

1. Preheat oven to 400°F (200°C). 
2. Lightly grease a 9x12-inch baking dish. Set aside.
3. Melt butter in a large skillet over medium-high heat. Add onions and season with salt, pepper and half of the fresh chopped thyme. Cook for 5-8 minutes until soft.
4. Reduce heat to medium and cook, while stirring occasionally, until onions are caramelized and jammy (about 15 minutes). Pour in 1/4 cup of broth if pan gets too dry, and keep stirring until onions are browned. 
5. OPTIONAL: Pour in white wine, sherry or balsamic vinegar to deglaze the pan and get some additional flavours into the onions. Let cook for a minute until the sauce thickens slightly.
6. Stir in garlic and cook until fragrant, about 1 minute. Turn off heat and let cool slightly.
7. Cut chicken breasts in half horizontally to create pockets. Season chicken all over and inside pockets with salt, pepper, garlic powder and ground thyme. 
8. ............................
9. ............................

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SWEET AND SOUR CHICKEN

INGREDIENTS:

FOR THE CHICKEN

• 1 1/4 pound chicken (cut into bite size pieces)
• 3/4 cup corn starch
• 1/2 teaspoon kosher salt
• 1/4 teaspoon pepper
• 1/4 teaspoon garlic salt
• 1/2 cup canola oil
• 2 large eggs (whisked)

FOR THE SWEET AND SOUR SAUCE

• 3/4 cup sugar
• 1/2 cup rice vinegar (distilled vinegar will work too)
• 1/3 cup ketchup
• 1 Tablespoon soy sauce
• 1 teaspoon garlic salt

FOR SERVING

• COOKED RICE AND BROCCOLI AND/OR CARROTS

INSTRUCTIONS:

1. Pre-heat oven to 325°F. Line a rimmed baking sheet with foil. Set aside.
2. Place the chicken, corn starch, salt, pepper and garlic salt in a large ziplock bag and shake until the chicken is evenly coated.
3. Heat 1/4 cup oil in a large frying pan over medium heat. Dip the chicken in the egg mixture and place in the frying pan with a fork. I did half the batch first. Fry both sides of the chicken for about 2 minutes a piece and place chicken on the pan. Dispose of the burnt oil and then heat up the rest of the oil and finish the chicken.
4. ................................
5. ................................

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CROCK POT CREAMY RANCH CHICKEN

INGREDIENTS:

• 4 boneless skinless chicken breasts
• 6 medium Russet potatoes, cut into 2-inch pieces
• 2 cups baby carrots
• 1 large (23 oz.) can condensed cream of chicken soup
• 1 (1 oz.) packet dry ranch dressing mix (or use my homemade recipe below)
• 1/2 cup milk
• fresh chopped parsley (optional)

INSTRUCTIONS:

1. Spray a large crockpot (I use a 7 quart) with non-stick spray. Place cut potatoes and baby carrots in the bottom of crockpot. Lay chicken breasts over the top.
2. In a medium bowl, whisk together cream of chicken soup, dry ranch dressing mix and milk. Pour this mixture evenly over the chicken. Cover with lid and cook on High heat 5 to 6 hours OR on Low heat 8 to 9 hours.

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Grandma's Southern-Style Chicken n' Dumplings

INGREDIENTS:
1. Cook Chicken And Make Broth:

• 1 whole chicken , thawed and cleaned (remove and discard giblets from cavity)
• 1/2 cup carrots , celery, and onion (OPTIONAL-to flavor the chicken broth)
• Water to completely cover chicken in a large stockpot.

2. Make The Dumplings:

• 1 cup all purpose flour
• 1 teaspoon salt
• 2 heaping Tablespoons vegetable shortening
• 1/2 cup HOT water
• 1/2 cup plus 2 Tablespoons all purpose flour

3. Finish Soup:

• Two large chicken bouillon cubes
• 1 Tablespoon butter
• 1/4 cup water mixed with 2 Tablespoons flour
• Salt and Pepper , to taste (approx. 1 teaspoon salt, 1/2 teaspoon pepper)

INSTRUCTIONS:

1. Put the chicken and the veggies (if using) in a large stockpot. Cover completely with water. Bring to a quick boil, then continue cooking chicken for one hour. When done, remove chicken to large bowl to cool. Strain broth to remove leftover veggies or other particles. Return broth to stockpot.
2. Once chicken is cool, remove skin, then cut chicken into bite sized pieces. (At this point I divide the chicken pieces in half, and freeze half for use in another meal).
3. Add chicken pieces (approx. 2 1/2 cups) back into chicken broth. Heat the chicken and broth back up to boiling. Add bouillon cubes, salt and pepper (to taste).
4. While chicken is coming to a boil, make the dumplings. In a large bowl, using a pastry blender or two knives, cut the shortening and salt into the cup of flour, until shortening is the size of small peas. Add 1/2 cup HOT water and 1/2 cup, plus 2 Tablespoons of flour to the mixture. Stir and work the mixture until a soft dough ball forms (firm enough to roll out). Divide dough into 3 equal sized balls, then let the dough rest for 10 minutes.
5. ...........................
6. ............................

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