31 Best Chicken and Spinach Recipes for Dinner

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Creamy Chicken Florentine

Chicken Florentine is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT30M · Yield: [‘4’]

This creamy chicken dish cooks in one pot in under 45 minutes.

Ingredients

• 4 chicken breasts (boneless and skinless)
• ¾ cup (95g) all-purpose flour
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• 1 teaspoon onion powder
• ½ teaspoon dried rosemary
• ½ teaspoon salt
• ½ teaspoon ground black pepper
• 2 tablespoons olive oil
• 2 tablespoons butter
• 3 cloves garlic (finely minced)
• ½ cup (118ml) white wine
• 1 cup (237ml) half and half cream
• 2 ounces (60g) cream cheese
• 1 cup (90g) parmesan cheese (freshly grated and divided)
• 2 ½ cups (75g) baby spinach

Instructions

1. Place the chicken breast one at a time into a large zip lock bag or between two sheets of saran wrap and pound the thickest part until the chicken is an even thickness all over.
2. Whisk the flour, garlic powder, dried thyme, onion powder, dried rosemary, salt and pepper in a shallow bowl or on a plate.
3. Dredge the chicken one at a time into the spiced flour mixture until it’s fully coated.
4. Heat the olive oil in a large skillet over medium heat and fry the chicken for about 5 minutes on each side or until golden. You may need to work in batches to avoid crowding the pan.
5. Remove the chicken from the pan and set it aside on a plate.
6. Melt the butter in the same pan before adding the garlic and stirring, and cook for about 30 seconds or until fragrant.
7. Stir in the wine and let the alcohol cook out for about 3 minutes, then pour in the half and half and let it come to a simmer.
8. Stir in the cream cheese and parmesan cheese until fully melted, about 4 minutes, then stir in the baby spinach and let it wilt fully about 3 minutes.
9. Add the chicken back to the pan to warm through. Drizzle the sauce on top and serve with freshly minced parsley or basil for garnish.

2. Slow Cooker Creamy Chicken Soup with Pasta and Spinach

Easy Slow Cooker Creamy Chicken Soup with Pasta and Spinach is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT240M · Total: PT255M · Yield: [’10’]

This Slow Cooker Creamy Chicken Soup with Pasta and Spinach is flavorful with a smooth and velvety texture. Packed with vegetables, it’s the perfect dish for a cold day or when you’re feeling under the weather. This creamy soup doesn’t require any pre-cooking of ingredients ahead of time; all you have to do is toss everything into your crockpot before work and come home hours later to a hot meal waiting for you!

Ingredients

• 3 chicken breasts (sliced in half)
• 7 cups chicken broth
• 4 medium carrots
• 1 onion (diced)
• 4 cloves garlic (chopped)
• 2 tsp Italiano seasoning
• 1 tsp garlic powder
• ½ tsp parsley
• ¾ tsp seasoning salt
• ⅛ tsp black pepper
• 500 grams Large shell pasta (or pasta of your choice)
• 1 cup spinach (fresh or frozen)
• ½ cup parmesan cheese
• 1½ cups light cream (10% or 18%)
• 2 tbsp cornstarch

Instructions

1. Carefully cut chicken breasts in half so they are not as thick and place them in the slow cooker.
2. Next, add in diced onion, diced carrot, chopped garlic, chicken broth, Italiano seasoning, garlic powder, parsley, seasoning salt, and pepper. Put the lid on and set it on high for 3-4 hours or low for 6-8 hours.
3. Remove chicken from slow cooker and shred using 2 forks, or shred it right in the slow cooker. The chicken will be so tender it will easily break apart.
4. Add in uncooked pasta shells and spinach. Mix cream and cornstarch and pour into slow cooker. Mix it well.
5. Put the lid back on. Turn the slow cooker to high, and cook for another 20-30 minutes.
6. Stir in parmesan cheese just before serving! Enjoy!

3. One Pan Creamy Spinach Artichoke Chicken

One Pan Creamy Spinach Artichoke Chicken Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT25M · Total: PT30M · Yield: [‘6’, ‘6 servings’]

Made with simple and delicious ingredients like artichoke hearts and fresh baby spinach, this Creamy Spinach Artichoke Chicken is cooked in one pan and comes together in just 30 minutes.

Ingredients

• 3 tablespoon olive oil (divided)
• 6 boneless skinless chicken breasts (pounded to equal thickness)
• salt + black pepper (to season)
• 2 tablespoon Italian seasoning
• 3 tablespoon butter (divided)
• 2 shallots (minced)
• 4 cloves garlic (minced)
• 2 (15 ounce) cans artichoke hearts (drained and roughly chopped)
• 4 ounces fresh baby spinach
• 1/2 cup low-sodium chicken broth (or water)
• 1.5 cup half-and-half (plus more as needed)
• 1/4 cup Parmesan cheese (shredded)
• 1/2 cup mozzarella cheese (shredded)
• Fresh parsley (to garnish)

Instructions

1. Prepare the chicken – Transfer chicken breasts to a large mixing bowl. Drizzle with approximately 1 tablespoon of olive oil and season with salt, pepper, and Italian seasoning, mixing well to coat the entire surface of each chicken breast.
2. Cook the chicken – Heat a large skillet over medium-high heat. When the pan is hot, drizzle with approximately 1 tablespoon of olive oil and swirl to coat the bottom of the pan. Work in batches, if needed (it took me two rounds to cook the 6 chicken breasts), to cook the chicken until golden, approximately 5-6 minutes per side, (or until nearly cooked through (see notes)). Remove chicken from the skillet and set aside.
3. Make the Sauce – Return the skillet to medium heat. Add the butter and shallots and sauté for 2-3 minutes, stirring often. Add the minced garlic and stir continuously for 30 seconds more. Mix in the artichoke hearts, fresh spinach, and chicken broth. Mix well to combine. Cook until the spinach has just wilted. Add the half-and-half and bring just to a simmer. Stir in the mozzarella cheese.
4. Return the chicken – Finally, return the chicken back to the skillet. Reduce heat if needed to prevent the half-and-half from boiling. Allow the chicken to simmer and finish cooking for an additional 5 minutes or so.
5. Garnish and serve – Sprinkle with the shredded Parmesan cheese and additional salt and pepper, to taste. Garnish with fresh chopped parsley and crushed red pepper, if desired.

4. Spinach and Cranberry Stuffed Chicken

Spinach and Cranberry Stuffed Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT35M · Total: PT45M · Yield: [‘4’, ‘4 servings’]

Ingredients

• 4 boneless (skinless chicken breasts)
• 2 tbsp. olive oil
• 1 medium onion (diced)
• 3 cloves garlic (minced)
• 1/4 cup Craisins® Dried Cranberries
• 1 cup fresh spinach
• 1 tbsp. balsamic vinegar
• 1/2 tsp ground thyme
• salt and pepper
• Parmesan cheese (cut into thin slices)

Instructions

1. Place chicken breasts in a plastic bag or between two sheets of heavy plastic. Pound the chicken until it is 1/4 inch thick. Preheat oven to 375 degrees.
2. In a skillet, heat olive oil over medium heat. Add onions and sauté a few minutes, until soft. Add in garlic and cranberries, and sauté an additional 2 minutes. Add in spinach, balsamic vinegar, thyme, salt and pepper and cook until spinach is wilted.
3. Lay chicken breasts onto a clean work surface and spoon 1/4 of the spinach mixture onto each chicken breasts. Layer on a few pieces of sliced Parmesan cheese. Roll the chicken breasts around the spinach stuffing and secure with a few pieces of twine or with toothpicks. Season outside of chicken breasts with thyme, salt and pepper.
4. Warm the same skillet over medium heat, adding a little olive oil, if necessary. Add stuffed chicken breasts to the pan and brown on all sides. Transfer to a baking sheet and bake in preheated oven for 30 – 35 minutes, or until chicken is no longer pink and internal temp has reached 165 degrees.

5. Baked Sriracha Chicken Spinach Fritters

Baked Sriracha Chicken Spinach Fritters is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘4’, ‘4 servings’]

These baked sriracha chicken spinach fritters are a great appetizer, party food, football snack or even side dish.

Ingredients

• 1 1/2 cups shredded cooked chicken
• 1 cup thawed frozen spinach (water squeezed out (measure after water has been squeezed out as volume will reduce considerably))
• 3 tablespoons sriracha mayo (or combine regular mayo and sriracha)
• 1 tablespoon extra virgin olive oil
• 3 tablespoons yellow cornmeal (plus more for rolling)
• 1/3 cup water
• salt and pepper

Instructions

1. Preheat oven to 425 degrees. Grease a baking sheet with baking spray.
2. Combine all ingredients in a large bowl.
3. Mix together until well incorporated.
4. Pour cornmeal (about 1/2 a cup) into a shallow bowl.
5. Roll the mixture into balls about the size of a golf ball.
6. Roll the ball in the cornmeal mixture to coat and place on the baking sheet.
7. Repeat with remaining mixture.
8. Spray the tops of the balls with baking spray.
9. Bake for 12 minutes, turning the balls over half way through.
10. Switch oven to high-broil and broil for about 5 minutes more until tops start to turn golden.
11. Remove from oven and serve warm with additional sriracha mayo.

6. Air Fryer Chicken Meatballs with Veggies

Air Fryer Chicken Meatballs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT12M · Cook: PT15M · Total: PT27M · Yield: [‘6’]

My secret to making the juiciest air fryer chicken meatballs without a ton of heavy cream of oil is by adding grated vegetables. This foolproof chicken meatball recipe delivers a lot of flavor and perfect texture every time.

Ingredients

• 1 pound ground chicken (7% fat)
• ½ medium zucchini
• 1 carrot
• 1 cup spinach
• 1 egg, whisked
• ½ cup plain bread crumbs
• ⅓ cup grated Parmesan cheese
• 1 tablespoon olive oil
• 1 tablespoon tomato paste (optional)
• ¼ teaspoon salt (or more by taste)
• 1 teaspoon dry oregano
• ½ teaspoon paprika powder
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• ¼ teaspoon black pepper

Instructions

1. Grate the zucchini and carrots using a box grater. Finely chop spinach. Set prepared vegetables aside.
2. In a large mixing bowl, combine whisked egg, ground chicken, ½ cup bread crumbs, ⅓ cup grated Parmesan, ¼ tsp salt, 1 tsp dry oregano, 1 tbsp tomato paste and 1 tbsp olive oil. Mix thoroughly with a spatula or your hands, being careful not to overmix.
3. Squeeze out any excess liquid from the grated zucchini. Add zucchini, carrots, and chopped spinach to the meat mixture. Mix until well combined.
4. Lightly coat your hands with oil. Using a spoon or a cookie scoop, portion the meat mixture and shape it into small meatballs. Place them on a cutting boar or parchment-lined baking pan.
5. Preheat air fryer to 375°F for 5 minutes. Arrange meatballs in a single layer in the air fryer basket, leaving space between each one. Air fry for 10-15 minutes at 375°F (“air fry mode”) or until browned and the internal temperature reached 165°F. Enjoy!

7. Spinach Chicken Curry

Spinach and Chicken Curry – Healthy Chicken Saag is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT18M · Total: PT33M · Yield: [‘4’, ‘4 servings’]

This healthy spinach and chicken curry is a simplified take on a classic chicken saag. It satisfies the curry cravings while keeping it light.

Ingredients

• ½ teaspoon ground ginger
• ½ teaspoon sweet paprika
• 2 teaspoons curry powder (Note 1)
• 1 ½ teaspoons garam masala
• ¼ teaspoon chili flakes (more or less to taste)
• ½ teaspoon fine sea salt
• ¼ teaspoon ground black pepper
• 2 boneless skinless chicken breasts (about 450 g/ 1 lb)
• 1 small onion (about 60 g/ 2 oz)
• 2 garlic cloves
• 1 tablespoon vegetable oil
• 2 tablespoons tomato paste
• 9 oz tomatoes (250 g)
• ½ cup milk (125 ml)
• ¼ cup vegetable broth (60 ml)
• 1 heaped tablespoon low-fat cream cheese
• 7 oz frozen spinach (200 g, about 4-5 large cubes, Note 2)

Instructions Spice mixture:

1. Mix all the spices in a small bowl. Set aside.½ teaspoon ground ginger + ½ teaspoon sweet paprika + 2 teaspoons curry powder + 1 ½ teaspoons garam masala + ¼ teaspoon chili flakes + ½ teaspoon fine sea salt + ¼ teaspoon ground black pepper +

Curry:

1. Let the spinach defrost partially while you prepare the rest.7 oz frozen spinach/ 200 g
2. Chop the chicken breasts into bite-size pieces. Finely chop the onion. Finely chop the garlic. Keep them separated.2 boneless skinless chicken breasts + 1 small onion + 2 garlic cloves
3. Saute ingredients: Heat the oil in a skillet or a non-stick pan. Cook the onion on medium-low heat, stirring often, until translucent, about 3-4 minutes. Add the garlic and stir for another minute. Add the spice mixture and stir for another minute.1 tablespoon vegetable oil
4. Add the chicken and the tomato paste. Stir well to coat the chicken with the tomato paste and the spices. Cook for 2-3 minutes, stirring often.2 tablespoons tomato paste
5. Add ingredients: In the meantime, chop the tomatoes into small cubes. Add them to the skillet together with the milk, vegetable stock, and cream cheese. Stir well until the cream cheese is incorporated. Add the spinach as well.9 oz tomatoes/ 250 g + ½ cup milk/ 125 ml + ¼ cup vegetable broth/ 60 ml + 1 heaped tablespoon low-fat cream cheese
6. Simmer curry: Cover the pan, leaving a crack open, and cook for 5-7 minutes until the spinach is fully thawed, the chicken is cooked through, and the sauce is slightly thickened. Serve with rice.

8. Chicken Alfredo Stuffed Shells with Spinach

Easy Chicken Alfredo Stuffed Shells With Spinach is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT30M · Total: PT60M · Yield: [‘6’, ‘6 servings’]

These easy Chicken Alfredo Stuffed Shells with Spinach are filled with tender cooked chicken, broccoli, and spinach mixed with a delicious homemade alfredo sauce and topped with a layer of melty cheese. This meal comes together incredibly quickly, making it ideal for busy weeknights – and your kids won’t even know it contains hidden vegetables!

Ingredients

• 3 tbsp margarine (or butter)
• 3 tbsp flour
• 3 cloves garlic (finely chopped)
• 1 tsp Italian seasoning
• 1/4 tsp salt
• ⅛ tsp black pepper
• 1 cup heavy cream (anywhere between 18% to 30%)
• 1 cup 1% milk (or milk of your choice)
• 1/2 cup parmesan cheese
• 2 cups cooked chicken (shredded)
• 1 12 oz box jumbo pasta shells
• 1½ cups broccoli (fresh or frozen. )
• 1/2 to 1 cup spinach (chopped)
• 1 cup mozzarella cheese (shredded)

Instructions

1. Cook pasta shells in a large pot of water according to package instructions. Cook for 14-16 minutes until al dente. Drain well and rinse with cold water. Place the shells on a parchment paper-lined cookie sheet to prevent them from sticking.
2. While the shells are cooking, cook your broccoli until fork tender. Roast it at 400 degrees F for 15 minutes, boil for 4 minutes, or air fry it. Chop it fine.
3. Saute garlic in butter in a saucepan over medium heat for 1 minute. Whisk in flour and cook for 1 minute. Add heavy cream, milk, Italian seasoning, salt, and black pepper. Stir continuously with a whisk. When thickened, remove from heat and add spinach and Parmesan cheese.
4. Add shredded chicken and cooked broccoli to a medium bowl with 1 cup of alfredo sauce. Stir to combine.
5. Add a large spoonful of alfredo sauce to cover the bottom of a greased 9 x 13 baking dish. Fill each cooked pasta shell with a spoonful of chicken and broccoli mixture and place it in the baking dish.
6. Spoon the remaining alfredo sauce evenly over the top of the stuffed pasta shells, cover the pasta shells with 1 cup of mozzarella cheese, and bake uncovered at 350 degrees F for about 25-30 minutes until the cheese is bubbly and slightly browned. Serve immediately.

9. Cheesy Chicken and Potato Soup

Cheesy Chicken Potato Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT40M · Total: PT1H · Yield: 4

This healthy one pot Cheesy Chicken and Potato Soup with spinach is a creamy potato soup made without cream, thanks to the blender.

Ingredients

• 2 tablespoons vegetable oil
• 1 large boneless skinless chicken breast or 2 boneless skinless chicken thighs, cut into 1-inch pieces and seasoned with salt
• 1/2 cup diced white or yellow onion
• 1 clove garlic, minced
• 1 large carrots, diced
• 3 cups chicken broth or stock
• 1 pound Russet potatoes, peeled and cubed (roughly 2 large potatoes)
• 1/2 teaspoon salt plus more to taste (preferably kosher)
• 2 cups shredded cheddar cheese
• 4 cups fresh spinach leaves
• 1 tablespoon lemon juice
• 1 green onion, chopped

Instructions

1. In a Dutch oven or large pot, heat 1 tablespoon oil. Once hot, add the chicken in a single layer. Cook for 4 minutes then flip and cook until no longer pink in the middle, another 3-5 minutes. Transfer the chicken to a bowl and keep warm.
2. Add remaining 1 tablespoon oil to any meat drippings left in the pan. Once hot, add onion, carrot, and a big pinch of salt. Cook until softened, about 5 minutes.
3. Add the garlic and cook 1 minute.
4. Slowly stir in some of the broth, scraping up any brown bits left on the bottom of the pan, then finish stirring in the rest of the broth. Bring to a boil.
5. Once boiling, add the potatoes and salt. Turn the heat down to a simmer and cook until soft, roughly 10-12 minutes. Reserve 1 cup of the potato, carrot, and onion mixture.
6. Add half of the soup to a blender then puree for 30 seconds (be very careful as hot liquid expands when blended). Add the rest of the soup then puree until smooth.
7. Pour the soup back into the pot and bring to a boil. If it’s too thick, thin it out with some broth.
8. Stir in the cheese and spinach. Cook until cheese has melted and spinach has wilted, about 2-3 minutes.
9. Remove from the heat and stir in the lemon juice, reserved potato mixture, and chicken. Taste and adjust for salt then garnish with green onion.

10. Chicken Alfredo Lasagna

Chicken Alfredo Lasagna is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT60M · Total: PT90M · Yield: [’16’, ’16 servings’]

Chicken is layered with lasagna noodles and creamy alfredo sauce for a delicious dinner the whole family loves.

Ingredients

• 9 lasagna noodles
• 3 cups shredded mozzarella cheese
• 2 cups ricotta cheese
• 1/2 cup sour cream (full fat)
• 1 egg
• 1/2 cup freshly grated Parmesan cheese
• 1 tbsp dried basil
• 1 tsp salt
• 1/2 tsp pepper
• 1/4 tsp nutmeg
• 1 10 oz package frozen chopped spinach (drained and thawed very well)
• 1/2 cup salted butter
• 4 cloves garlic (minced)
• 5 tbsps flour
• 2 cups chicken broth
• 2 cups half and half
• 1 tsp onion powder
• 1 tsp Italian seasoning
• 1/2 tsp pepper
• 2 cups freshly grated parmesan chees
• 2 cups cooked chicken (cut up rotisserie chicken, shredded chicken or well-drained canned chicken)
• Chopped fresh parsley for garnish (optional)

Instructions

1. Preheat the oven to 350 degrees F. Lightly grease a 9 x 13 baking rimmed baking dish or lasagna pan.

To Prep the Lasagna:

1. Make ricotta filling by placing all of the filling ingredients, ricotta cheese, sour cream, egg, parmesan, basil, salt, pepper, nutmeg, and spinach, into a bowl.  Mix well and set aside.
2. Cook the noodles according to package directions. They should boil for about 10 minutes. Drain and set aside.
3. Begin making the alfredo sauce by melting the butter over medium heat in a large saucepan.  Add garlic, stir well, and cook until tender and fragrant.
4. Stir in the flour and let it simmer until bubbly.
5. Add chicken broth, half and half, onion powder, Italian seasoning, and pepper. Bring to a boil, stirring often. Then reduce heat back to medium and let simmer for 5 minutes. Remove from heat.
6. Stir in Parmesan cheese until melted. Stir in chicken.

To Assemble and Bake Lasagna

1. Add the ingredients in layers. Spread 1/3 of the alfredo sauce in the bottom of the prepared baking dish.. Then place 4 ½ lasagna noodles on top. Spread ricotta filling on top of noodles. Sprinkle on 1 cup of mozzarella cheese. Add 1/3 of alfredo sauce on top. Lay out the remaining 4 ½ noodles on top of the sauce. Spread remaining alfredo sauce on noodles. Top evenly with 2 cups of mozzarella cheese.
2. Cover pan with tin foil. Bake covered for 30 minutes. Then remove the foil and continue baking for another 30 minutes. The cheese will be brown and bubbly! After removing the lasagna from the oven, let it sit for 10 minutes before serving.

11. White Chicken Lasagna Soup

White Chicken Lasagna Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Cook: PT30M · Total: PT30M · Yield: [‘6’, ‘6 servings’]

A delicious, creamy white soup with lasagna noodles, chicken, spinach, and mushrooms topped with ricotta cheese.

Ingredients

• 2 Tablespoon vegetable oil
• 8 ounces sliced mushrooms ((white button or crimini))
• 1 cup yellow onion (diced (approximately 1/2 onion))
• 4 cloves garlic (minced)
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1/8 teaspoon ground nutmeg
• 2 cups shredded chicken (already cooked (rotisserie chicken is great))
• 4 cups chicken stock (or vegetable stock)
• 4 cups milk
• 2 cups fresh spinach ((or 1 cup frozen))
• 4 ounces lasagna noodles ((approximately 4 long noodles, or 1/4 box))
• 1/4 cup freshly grated Parmesan cheese
• 1 cup mozzarella cheese ((or more to taste))
• 8 ounces ricotta cheese
• 3 Tablespoons fresh parsley (chopped (or 1 Tablespoon dried))
• 1 Tablespoon fresh basil (chopped (or 1 teaspoon dried))
• 1/4 teaspoon garlic powder
• salt
• black pepper
• mozzarella and Parmesan cheese for serving

Instructions

1. Heat a large pot over medium heat. Add the oil to the pot.
2. When the oil is hot, add the mushrooms and onion. Cook until the onions are just translucent and the mushrooms have started to soften and release moisture, approximately 3-5 minutes.
3. Add the garlic, basil, oregano, salt, pepper, and nutmeg to the mushrooms. Stir to combine and cook until fragrant, approximately 1 minute.
4. Add the shredded chicken, chicken stock, and milk to the pot. Increase heat to medium high and bring to a simmer.
5. Cook on a simmer (you may need to reduce the heat a little to keep it from boiling) for 10 minutes.
6. Add the spinach, mozzarella, and Parmesan. Remove from heat. Stir until the cheese is melted in. Season to taste with salt, pepper, and cheese as desired.
7. While the soup is cooking through the steps above, cook the noodles in boiling water on the stove in a second pot until al dente as per package directions, approximately 7-9 minutes.
8. Remove the noodles from the water and cut in half lengthwise and then into manageable large bite sized pieces. (Approximately 12-14 pieces per full noodle).
9. While the noodles are cooking, make the herbed ricotta by combining the ricotta cheese, fresh parsley, fresh basil, and garlic powder. Season to taste with salt and black pepper.
10. Add the cooked noodles to the soup and let them sit in the soup on warm for 5 minutes for the flavors to combine. If the soup is too thick, add some additional water or stock until you reach your desired consistency.
11. Serve with the herbed ricotta, Parmesan, mozzarella, or cheese of choice on top.

12. Tuscan Chicken with Saffron Cream Sauce

Tuscan Chicken with Saffron Cream Sauce is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT2M · Cook: PT28M · Total: PT30M · Yield: [‘4’]

Chicken breasts cooked in creamy saffron sauce with spinach deserves a place on your table!

Ingredients

• 350ml / 1½ cups single cream/heavy cream
• 1 tsp saffron threads
• 2 tbsp olive oil (divided)
• 4 chicken breasts (skinless and boneless)
• salt and pepper
• 1-2 cloves garlic
• 2 tbsp flour
• 250ml / 1 cup dry white wine
• 30g / 1 cup spinach

Instructions

1. Infuse the cream with saffron by gently heating it in a saucepan for 10 minutes.
2. Meanwhile season the chicken breasts with salt and pepper, brown them in olive oil on both sides until golden but not cooked all the way through for approximately 3-5 minutes on each side, remove to a separate plate and set aside till needed.
3. Add 1 tbsp of olive oil to the pan, then minced garlic and cook over low heat for 20-30 seconds, then add the flour and mix until you have a paste. Deglaze the pan with white wine and let it reduce for 5 minutes. Then add the chicken back to the pan together with the infused cream, bring to a boil, then turn the heat down and let it simmer for 15 minutes. Add spinach and simmer for 5 minutes longer. Taste the sauce and add more salt if needed.

13. Boursin Pasta with Chicken

Boursin pasta is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT30M · Total: PT35M · Yield: [‘4’, ‘4 portions’]

Boursin pasta is a creamy pasta recipe with fresh spinach and chicken. This easy pasta dish is perfect for a busy weekday.

Ingredients

• 14 oz pasta
• 1 onion
• 3 cloves garlic
• 1 cup sun-dried tomatoes
• 2 tablespoons olive oil
• 2 packages Boursin fine herbs
• pepper and salt
• 1 tablespoon Italian herbs
• 1 large zucchini
• 1/2 lb chicken breast
• 6 cups spinach
• 1 stock cube
• 1 1/3 cup water

Instructions

1. Bring a large pan of water to a boil and cook the pasta al dente according to the package directions.
2. Meanwhile, dice the chicken and zucchini and finely chop the onion and garlic.
3. Heat the oil in a pan and sauté the onion and garlic until soft and translucent. Add the chicken and fry until almost cooked.
4. Add the zucchini to the chicken and fry everything for a few more minutes until the chicken and zucchini are cooked.
5. Add the Italian herbs, water, stock cube, and Boursin to the pan and slowly bring to a boil.
6. Once the Boursin has melted, add the spinach and simmer gently until the spinach has shrunk.
7. Spoon the pasta into the sauce and stir well until all the pasta is coated with sauce.
8. Divide the pasta between plates and sprinkle with some cheese if desired.

14. Parmesan Chicken Roll Ups

CHICKEN PARM NO BREADING is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘2’]

These healthy baked chicken roll ups with parmesan look fancy, but they’re actually quite simple. Tenderized chicken is thin enough to make it perfect for a roll. I love stuffing it with quickly-cooked veggies and topping it with some parmesan cheese for a dinner full of flavor.

Ingredients

• 2 chicken breasts
• 3/4 teaspoons salt (divided)
• 3/4 teaspoons freshly cracked pepper (divided)
• 1/2 teaspoon paprika
• 1/2 teaspoon ground mustard
• 1/2 teaspoon granulated garlic
• 1 small onion (chopped)
• 1 cup baby spinach
• 3 tablespoons olive oil (divided)
• 1/2 cup grated parmesan cheese

Instructions

1. Preheat oven to broil.
2. Slice chicken breasts in half, lengthwise (a serrated knife is best for this).
3. Place each piece of chicken (one at a time) between two pieces of plastic wrap or parchment paper. With a mallet or ice cream scoop, beat chicken until about 1/3″ thick.
4. Season both sides of chicken breasts with 1/4 teaspoon each salt and pepper, followed by 1/4 teaspoon each paprika, ground mustard, and granulated garlic. Set aside.
5. Over medium-high heat, saute chopped onion in two tablespoons olive oil with salt and pepper. When translucent, add spinach and another tablespoon olive oil. Turn off heat. Cover 3-4 minutes to cook spinach.
6. Divide vegetable mixture among chicken breasts. Divide parmesan cheese between breasts. Roll chicken and veggies. Place on foil-lined baking sheet, crease side down.
7. Broil for 12-15 minutes. Remove from oven and let sit 5 minutes.

15. Chicken and Spinach Manicotti

Chicken and Spinach Manicotti is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 12 manicotti pasta shells
• 2 cups cooked chicken, shredded (about 10–12 oz cooked chicken)
• 4 cups fresh spinach, chopped
• 1 1/2 cups ricotta cheese
• 1 cup shredded mozzarella cheese, divided
• 1/2 cup grated Parmesan cheese, divided
• 1 large egg
• 2 cloves garlic, minced
• 1/4 cup onion, finely chopped (optional)
• 2 tablespoons olive oil
• 1 teaspoon dried Italian seasoning
• 1/2 teaspoon salt, adjust to taste
• 1/4 teaspoon black pepper
• 3 cups marinara sauce
• Fresh parsley or basil, chopped, for garnish (optional)

Instructions

1. 1. Preheat oven to 375°F (190°C). Lightly oil a 9×13-inch baking dish.
2. 2. If using raw chicken, season 1/2 teaspoon salt and a pinch of pepper; bake or sauté 6–8 minutes until just cooked through, then shred and set aside.
3. 3. In a large skillet, heat 2 tablespoons olive oil over medium heat. Add onion and garlic; sauté until translucent, about 3–4 minutes.
4. 4. Add spinach to the skillet and cook until wilted and any excess liquid has evaporated. Remove from heat and let cool slightly.
5. 5. In a mixing bowl, combine shredded chicken (if already cooked), cooled spinach, ricotta, egg, 1/2 cup Parmesan, 1/2 cup mozzarella, Italian seasoning, salt, and pepper. Mix until well blended.
6. 6. Bring a large pot of salted water to a boil and cook the manicotti shells until just al dente, about 6–8 minutes. Drain and rinse with cold water to stop the cooking. Pat dry.
7. 7. Spoon filling into each shell using a small spoon or piping bag set. Set filled shells aside.
8. 8. Spread a thin layer of marinara sauce over the bottom of the prepared baking dish.
9. 9. Place each stuffed shell in the dish seam side down; arrange in a single layer as possible.
10. 10. Pour the remaining marinara sauce over the filled shells. Sprinkle with the remaining 1/2 cup mozzarella and 1/2 cup Parmesan.
11. 11. Cover the dish with foil and bake for 25 minutes. Remove foil and bake an additional 5–10 minutes, until the sauce is bubbling and the cheese is melted and lightly golden.
12. 12. Let the manicotti rest for 5 minutes. Garnish with chopped parsley or basil and serve.

16. Creamy Chicken Pasta Bake

Creamy Chicken Pasta Bake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT45M · Total: PT60M · Yield: [‘6’]

Creamy chicken pasta bake made with cheddar and feta cheese sauce and packed with spinach, herby chicken and peas.

Ingredients

• 3 tablespoons butter (50 g)
• 3 tablespoons all purpose flour (50 g)
• 1 teaspoon onion powder
• 2 ½ cups milk (600 ml)
• 1 teaspoon dijon mustard
• 7 ounces feta cheese (200 g)
• ½ cup extra sharp cheddar cheese (50 g, grated)
• ¼ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• 3 cups penne pasta (300g, or pasta of choice)
• 1 cup sliced shallots (2 large)
• ¾ pound chicken breast (cut into small strips)
• 1 teaspoon herbes de Provence
• ½ teaspoon kosher salt
• ½ teaspoon ground black pepper
• 2 ½ cups baby spinach (100 g, roughly chopped)
• 2 cups frozen peas (250 g)
• ⅛ teaspoon freshly grated nutmeg
• ¼ cup panko breadcrumbs (15 g)
• 1 tablespoon melted butter (14 g)
• ¼ teaspoon garlic powder

Instructions Making the sauce

1. Melt the butter in a saucepan over a medium heat and stir in the flour and onion powder to make a roux. Cook for 2 minutes to get rid of any raw flour taste. Take the pan off the heat and gradually add the milk whilst whisking to make a smooth mixture. Return to the heat and cook to thicken, about 5-10 minutes.
2. Stir in the dijon mustard then the feta and grated cheddar. Stir to combine but bear in mind that the feta won’t melt – that’s ok! Season with salt and pepper. Set aside

Making the chicken mixture

1. Preheat oven to 180C/350F. Place a frying pan over medium heat and add a tablespoon of olive oil. Add the shallots along with a pinch of salt and cook for 2-3 minutes until soft. Add the chicken strips, the herbes de Provence and salt and pepper and cook for a few minutes until the chicken is white but not fully cooked through. Set aside.
2. Cook the pasta until al dente in salted water (a couple of minutes less than the package instructions suggests). Drain the pasta and return to the pan it cooked in (or a large bowl). Add the cooked chicken and shallots, sauce, spinach and frozen peas (no need to defrost). Stir well to combine. Season with the fresh nutmeg. Pour into a baking dish.

Making the breadcrumbs

1. Stir the melted butter into the panko breadcrumbs and garlic powder. Sprinkle the breadcrumbs over the top of the pasta mixture and bake for about 20-25 minutes until golden and bubbling.

17. Basil Chicken Spaghetti Squash with Broccoli and Sun-Dried Tomatoes

Basil Chicken Spaghetti Squash is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT60M · Total: PT80M · Yield: [‘4’, ‘4 to 6 Servings’]

Basil Chicken Spaghetti Squash with broccoli, sun-dried tomatoes and spinach is a healthy clean satisfying meal. This easy recipe comes together quickly and is ideal for healthy weeknight meals.

Ingredients

• 1 large spaghetti squash (roasted)
• 2 Tbsp avocado oil (or olive oil)
• 1/2 red onion (finely chopped*)
• 4 cloves garlic (minced*)
• 1 large crown broccoli (chopped into florets)
• 1 to 1.5 pounds boneless skinless chicken breasts (chopped)
• 3 cups baby spinach
• 1 cup sun-dried tomatoes (drained)
• 2 Tbsp dried basil
• 1 tsp sea salt (to taste)
• 2/3 cup feta cheese crumbles

Instructions Cook The Spaghetti Squash:

1. Preheat the oven to 400 degrees Fahrenheit.
2. Cut the tip and tail off of the spaghetti squash, then slice it down the middle lengthwise. Use a fork to scoop out the insides and seeds and discard.
3. Drizzle the flesh with a little avocado oil or olive oil and use your hands to spread it around. Sprinkle liberally with sea salt.
4. Place cut-side down on a baking sheet and roast for 35 to 50 minutes (depending on your desired level of doneness). I like soft noodles so I bake my spaghetti squash for 45 to 50 minutes.
5. Remove the spaghetti squash from the oven and set it aside to let it cool. Once cool enough to handle, use a fork to scrape out the spaghetti squash strands.

Make the Chicken Mixture:

1. Heat the avocado oil in a large skillet (I recommend a 12-inch skillet or larger) or thick-bottomed pot over medium-high heat. Add the chopped onion and sauté, stirring occasionally, until softened, about 5 to 8 minutes.
2. Transfer the chopped chicken and garlic to the skillet in a single layer and sprinkle with sea salt and pepper. Allow it to sit for 3 minutes before giving it a stir. Continue cooking, stirring every few minutes, until the chicken is nearly cooked through.
3. Stir in the chopped broccoli florets, sun-dried tomatoes, spinach, and dried basil. Cover the skillet and cook until the spinach has wilted and the broccoli has reached your desired level of doneness, about 3 to 5 minutes.
4. Transfer the cooked spaghetti squash strands and feta cheese to the skillet and stir well until everything is combined. Season with salt and black pepper to taste.
5. Serve and enjoy!

18. Lemon Chicken Vegetable Soup

Lemon Chicken Vegetable Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [‘6’, ‘6 servings’]

Lemon Chicken Vegetable Soup is healthy, satisfying and you won’t miss the noodles! It’s dairy and gluten-free, low carb and great for meal prep!

Ingredients

• 1 tablespoon olive oil
• 1 medium onion (chopped)
• 2 stalks celery (chopped)
• 2 large carrots (chopped)
• 3 cloves garlic (minced)
• 8 cups chicken broth
• 2 boneless skinless chicken breasts (1 – 1.5 lbs. total; seasoned with salt and pepper)
• 1 bay leaf
• 1 sprig thyme (or 1 teaspoon dried thyme)
• 2.5 ounces baby spinach (about 3 cups)
• 1 lemon (juiced)
• salt and black pepper (to taste)

Instructions

1. Heat the oil in a large soup pot or Dutch oven over medium heat. Add the onion, carrots and celery and cook until softened, about 5 minutes. Add the garlic and cook for 30 seconds more. Add the chicken stock, chicken breasts, herbs and bay leaf and bring to a boil. Once boiling, reduce the heat to medium low and simmer for 20-30 minutes or until a meat thermometer inserted into the thickest part of the breast registers 165 degrees.
2. Remove the pot from heat and transfer the chicken breasts to a cutting board. Shred or cut the chicken into bite sized pieces and place back in the pot. Add the spinach, lemon juice and season with salt and pepper, to taste. Enjoy!

19. Spinach Stuffed Chicken Breast

Spinach Stuffed Chicken Breast is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT25M · Total: PT40M · Yield: [‘4’, ‘4 servings’]

Spinach stuffed chicken breast with cream cheese, easy to make, healthy and so delicious! The meat is tender and the filling oozy and comforting, a real family favorite.

Ingredients

• 4 chicken breasts (Note 1)
• 1 small onion
• 3 garlic cloves (divided)
• 9 oz fresh spinach (250 g, Note 2)
• 3.5 oz cream cheese (100 g, Note 3)
• 3.5 oz feta cheese (100 g, Note 4)
• 2 tablespoons olive oil (divided)
• 1 teaspoon sweet paprika powder
• ¼ teaspoon onion powder
• ¼ teaspoon garlic powder
• ¼ teaspoon red chili flakes (to taste)
• fine sea salt and ground black pepper

Instructions

1. Preheat the oven to 430°F/ 220°C. Lightly brush or spray the baking dish with olive oil.

Spinach:

1. Finely chop the onion and 2 of the garlic cloves. Wash the spinach in a sieve, shake lightly, but don’t dry it, chop it roughly.1 small onion + 2 from 3 garlic cloves + 9 oz fresh spinach/ 250 g
2. Saute: Heat 1 tablespoon of the oil in a saucepan. Sauté the onion and the garlic until translucent, about 2 minutes. Add spinach and let it wilt.1 Tbsp from 2 tablespoons olive oil
3. Remove from the pan and let cool completely (spread it on a larger plate, so that it cools faster).
4. If using frozen spinach (45 oz/ 125 g), let it thaw completely and squeeze it very well with your hands to remove the excess water. In this case, leave out the cooking (including the onion) and only add the raw grated garlic clove to the filling.

Chicken:

1. Make slits into the chicken breasts taking care not to cut all the way through, only about ¾ way into the meat, using a sharp knife.4 chicken breasts
2. Brush or rub the meat with the remaining oil. Mix the seasoning and season the chicken generously on the outside and the inside.1 Tbsp olive oil + 1 teaspoon sweet paprika powder + ¼ teaspoon onion powder + ¼ teaspoon garlic powder + ¼ teaspoon red chili flakes + fine sea salt and ground black pepper

Filling:

1. Combine cream cheese, cold spinach, crumbled feta, grated garlic clove, a little salt, and pepper in a small bowl. Mash with a fork until well combined.3.5 oz cream cheese/ 100 g + 3.5 oz feta cheese/ 100 g + 1 garlic clove + fine sea salt and ground black pepper

Stuff:

1. Divide the filling into 4 equal portions (eyeballing is fine) and stuff each chicken breast.
2. Secure with a toothpick. Don’t forget to remove the toothpicks before serving.
3. Bake until the internal temperature of the chicken reaches 165°F/ 74°C. Chicken breasts weighing around 6.5 oz/ 180 g will need about 20 minutes, while those weighing around 9 oz/ 250 g will need about 25 minutes. The best way to check is with a meat thermometer; it ensures the meat is safe but not overcooked.

20. Hasselback Chicken

Hasselback Chicken Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 boneless, skinless chicken breasts (about 1.5 lb / 680 g total)
• 2 tablespoons olive oil, divided
• 2 tablespoons unsalted butter, cut into 4 small pats
• 3 garlic cloves, thinly sliced
• 1/2 cup grated Parmesan cheese (50 g)
• 1/2 cup shredded mozzarella cheese (56 g)
• 1/4 cup breadcrumbs (panko) (20 g)
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• Fresh parsley, chopped for garnish (optional)
• Lemon wedges for serving (optional)

Instructions

1. 1. Preheat the oven to 425°F (220°C) and lightly oil a 9×13-inch baking dish.
2. 2. Pat the chicken dry. Place each breast on a cutting board and carefully cut across the width with a sharp knife, making 0.5 inch (1.25 cm) slices almost to the bottom to create a Hasselback fan.
3. 3. Insert garlic slices and small pats of butter into several of the slits. Tuck a few mozzarella shreds into some slits if desired.
4. 4. In a small bowl, combine paprika, oregano, thyme, salt, and pepper.
5. 5. Rub the seasoning mix over the chicken and into the slits. Drizzle or brush with olive oil (about half of the oil).
6. 6. Mix half of the Parmesan with breadcrumbs. Sprinkle this mixture over the chicken, pressing gently to help it adhere. Top with the remaining Parmesan and the mozzarella cheese.
7. 7. Bake for 18–22 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the cheese is melted and bubbly. If the top isn’t browned, broil for 1–2 minutes to finish.
8. 8. Remove from the oven and let rest for 5 minutes. Garnish with chopped parsley and serve with lemon wedges if desired.

21. Creamy Chicken Tortellini Soup

Creamy Chicken Tortellini Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘4’, ‘4 servings’]

There’s nothing more comforting than a bowl of creamy chicken tortellini soup. Filled with cheese tortellini, chicken, and plenty of vegetables, this hearty soup is ready in just 30 minutes and made in a single pot.

Ingredients

• 12 ounces boneless, skinless chicken breasts (cubed)
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 3 tablespoons butter (divided)
• 2 cloves garlic (minced)
• 1 medium onion (diced)
• 2 carrots (sliced)
• 2 celery stalks (sliced)
• 1/4 cup flour
• 32 ounces chicken broth
• 16 ounces water
• 10 ounces refrigerated cheese tortellini
• 8 ounces half & half
• 2 cups spinach

Instructions

1. Season cubed chicken with salt and pepper. In a stock pot over medium heat, add 1 tablespoon butter. Add cubed chicken to pot. Brown on both sides, about 3 to 4 minutes. Remove from pan and set aside.
2. Add 2 tablespoons butter to pan. When melted, add onions, carrots, and celery. Cook for 3 to 4 minutes, or until onions begin to turn translucent and vegetables begin to soften. Add garlic and cook for another 30 seconds.
3. Add flour to vegetables, stirring to coat and create a paste. Cook for 1 minute.
4. Add chicken broth, water, and tortellini. Stir to combine. Bring to a boil, cover, reduce heat to low, and simmer until tortellini are cooked through (consult your tortellini’s package directions and cook to al dente).
5. Add half & half, spinach, and cooked chicken, stirring to incorporate. Cook for 1 additional minute on low heat. 
6. Remove from heat, ladle into bowls, and serve hot.

22. Artichoke Spinach Chicken Burgers and Fennel Beet Parsnip Puree

Artichoke Spinach Chicken Burgers & Fennel Beet Parsnip Puree is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 lb ground chicken
• 1/2 cup chopped artichoke hearts, drained
• 1 cup fresh spinach, finely chopped
• 1/4 cup grated Parmesan cheese
• 1 large egg
• 1/4 cup breadcrumbs (Panko) or almond flour for gluten-free option
• 2 garlic cloves, minced
• 1/4 cup finely chopped onion
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil, for cooking burgers
• 4 hamburger buns or large lettuce leaves for serving (optional)
• 2 medium beets, peeled and cubed
• 1 small fennel bulb, cored and sliced
• 2 parsnips, peeled and sliced
• 1 tablespoon olive oil, for purée
• 1 cup vegetable or chicken stock, plus more as needed
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1-2 tablespoons lemon juice

Instructions

1. 1. Prepare and measure all ingredients: drain artichoke hearts, wash and chop spinach, mince garlic, finely chop onion, and gather the remaining ingredients.
2. 2. Make the burger mixture: In a large bowl, combine the ground chicken, artichokes, spinach, onion, garlic, Parmesan, breadcrumbs, egg, oregano, salt, and pepper. Mix just until blended and shape into four even patties.
3. 3. Cook the burgers: Heat the olive oil in a skillet over medium heat. Add the patties and cook about 5-6 minutes per side, until browned and the internal temperature reaches 165°F (74°C). If needed, finish in a preheated oven at 375°F (190°C) for 5 more minutes.
4. 4. Prepare the fennel beet parsnip puree: In a pot, place beets, fennel, and parsnips. Cover with a small amount of water or stock and simmer until tender, about 20-25 minutes.
5. 5. Purée the vegetables: Drain if necessary and transfer to a blender or use an immersion blender. Add olive oil, stock, salt, and pepper; blend until smooth. If the mixture is too thick, add stock a little at a time until reaching the desired consistency.
6. 6. Finish the puree: Stir in lemon juice and adjust seasoning to taste.
7. 7. Serve: Place each burger on a bun or lettuce leaf and serve with a generous portion of fennel beet parsnip purée on the side or spooned on top. Garnish with optional parsley if desired.

23. Chicken and Spinach Spaghetti Squash Alfredo

Chicken and Spinach Spaghetti Squash Alfredo is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT50M · Total: PT60M · Yield: [‘4’, ‘4 servings’]

This Chicken and Spinach Spaghetti Squash Alfredo is a lighter, lower carb way to enjoy chicken Alfredo.

Ingredients

• 1 large spaghetti squash (about 5 cups)
• 1 tablespoon olive oil
• 1 pound boneless skinless chicken breasts (cut into bite sized pieces)
• 1 teaspoon Italian seasoning
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 3 cups baby spinach
• Kosher salt and fresh ground black pepper to taste
• 2 ounces low fat cream cheese
• 1/3 cup low fat milk (or milk of choice)
• 1/4 cup shredded Parmesan cheese
• 1/4 cup plain low fat Greek yogurt
• 1/2 cup shredded part skim mozzarella cheese
• Chopped parsley for garnish (optional)

Instructions

1. Spaghetti Squash
2. Preheat oven to 400° F., line a baking sheet with foil and spray it with cooking oil.
3. Cut the spaghetti squash in half lengthwise, scoop out the seeds and season with salt and pepper. Place the squash cut side down on the baking sheet and roast until tender, about 35-45 minutes depending on the size.
4. Let the squash cool for about 10 minutes before scooping out the strands with a fork.
5. Chicken and Spinach Alfredo
6. Combine the spices together in a small bowl. Cut the chicken into bite sized pieces and sprinkle with the spice mixture, salt and pepper.
7. Add the olive oil to a large skillet and heat it over medium-high heat. Add in the chicken and sauté until it’s nearly cooked through. Add in the baby spinach and cook until the spinach wilts and the chicken is thoroughly cooked.
8. Add the cream cheese, Parmesan cheese and milk to the skillet and stir until a sauce forms. Put the spaghetti squash strands into the skillet along with the Greek yogurt. Toss everything together until it’s coated in the sauce.
9. Top with shredded mozzarella and either cover with a lid until the cheese is melted 2-3 minutes or stick the skillet in the oven and broil for several minutes or until the cheese is melted and lightly browned. Garnish with chopped parsley and serve.

24. Healthy Coconut Curry Chicken

Healthy Coconut Curry Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: [‘4’, ‘4 people’]

Using one skillet, this healthy coconut curry chicken is full of earthy and savory flavors best served over a bed of steaming hot jasmine rice. It’s a weeknight dinner keeper!

Ingredients

• 3 tablespoons olive oil
• 1 yellow onion (diced)
• 3 cloves garlic (minced)
• 2 tablespoons fresh ginger (minced)
• 2 teaspoons yellow curry powder
• 3 tablespoons red curry paste
• 2 teaspoons ground coriander
• 1 large red bell pepper (sliced into 1/2″ strips)
• 1 pound boneless skinless chicken thighs or breasts (cut into 1 inch pieces)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 can full fat coconut milk (don’t use lite)
• 1 lime (squeezed)
• 3 cups spinach

Instructions

1. Heat 2 tablespoons olive oil in a large deep skillet over medium-high heat. Add onion and saute for 3-4 minutes until they become translucent and tender. Add garlic and ginger and cook for 1 more minute. Add in curry powder, red curry paste, and coriander until vegetables are covered.
2. Add red pepper, chicken, and salt and pepper. Add more olive if pan looks too dry. Cook, stirring often for about 4-5 minutes or until the chicken is browned on both sides, but not cooked through.
3. Pour in the coconut milk and squeeze the lime. Stir until chicken is cooked through (juices run clear and cooked to 165Ëš F). The curry sauce should be slightly thickened at this point. Fold in spinach and then remove from heat.
4. Serve curry over jasmine rice. Garnish with cilantro or basil if desired. Enjoy!

25. Creamy Balsamic Spinach Bacon Mushroom Chicken

Creamy Balsamic Spinach Bacon Mushroom Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘4’]

This bacon mushroom chicken recipe is loaded with tender melt-in-your mouth chicken, a creamy balsamic sauce, and fresh spinach. It’s the ultimate 30-minute comfort food meal!

Ingredients

• 6 strips bacon (cut into small pieces)
• 2 large chicken breasts (cut in half lengthwise)
• 1/2 teaspoon garlic powder
• Pepper (to taste)
• Flour (for dredging)
• 1 tablespoon olive oil
• 8 ounces cremini mushrooms (sliced)
• 1/3 cup chicken broth
• 1 tablespoon balsamic vinegar
• 1 cup heavy/whipping cream
• 2 cups loosely packed fresh baby spinach

Instructions

1. Cut the bacon into small pieces (I do this with kitchen shears). Fry it over medium-high heat in a deep skillet until crispy. Take it out of the pan and set it aside on a plate. Leave about 2 tablespoons of the bacon fat in the pan.
2. Cut the chicken breasts in half lengthwise so you have 4 thinner pieces. Sprinkle them with the garlic powder and pepper and coat them in flour on all sides.
3. Cook the chicken for 4-5 minutes/side until golden and take it out of the pan (ok to put it on the same plate as the bacon).
4. The pan will likely be quite dry, so add a splash of olive oil (about a tablespoon) prior to adding the mushrooms. Cook the mushrooms until the water has cooked out and they get a nice sear (about 6-8 minutes). You may need to turn down the heat a bit if the pan becomes too hot/smoking.
5. Take the mushrooms out of the pan (adding them to the same plate as the chicken and bacon is fine).
6. Stir in the chicken broth and balsamic vinegar, and scrape the brown bits from the bottom of the pan. Let it bubble until the liquid reduces by half (about 2 minutes or so).
7. Stir in the cream, and then add the chicken, bacon, and mushrooms back to the pan. Cook it for 5 minutes or so until the sauce thickens and the chicken cooks through.
8. Stir in the spinach (I lift the chicken up with tongs and tuck it underneath to make it easy!) and cook for another minute or two until it’s wilted. Serve immediately.

26. Mushroom Spinach Stuffed Chicken Breast

Mushroom Stuffed Chicken breast is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT35M · Yield: [‘4’]

Stuffed with a mixture of Cheese, roasted mushroom, and spinach and then baked for an incredible Chicken dinner. Chicken, mushroom, cheese together works so well. To up the flavor game, there is a layer of marinara sauce in it. When the chicken gets cooked, it also creates a buttery pan juice in the skillet.

Ingredients

• 4 large Boneless Skinless Chicken Breast
• 1 tablespoon Butter
• 1/2 teaspoon Paprika
• 2 teaspoon Italian Seasoning
• 1 teaspoon Salt ((or adjust as per taste))
• 1 tablespoon Butter
• 200 grams Mushroom (Sliced)
• 1/2 tablespoon minced Garlic
• 1 cup Shredded Mozzarella
• 1/4 cup Shredded Parmesan
• 1/3 cup frozen Spinach (well drained)
• 1/2 cup Marinara Sauce
• salt and pepper to taste

Instructions Make the Cheese Mushroom Stuffing

1. Heat butter in a skillet. Add sliced mushroom. Cook until it has softened (for about 5 minutes)
2. Add minced garlic to the mushroom and cook further until mushroom is nicely browned and no liquid in the pan. Let the mushroom cool a bit.
3. In a bowl add Mozzarella, parmesan, cooled roasted mushroom, well-drained spinach,a pinch of pepper and mix well.

Cutting the Chicken breast

1. Pat dry Chicken breast with a kitchen towel.
2. Using a sharp knife cut the chicken lengthwise halfway through, taking care not to cut it till the end. Cut it open flat.

Stuffing Chicken

1. Spread 1 tablespoon of marinara sauce.
2. Spoon 2 heaping tablespoon of cheese mushroom stuffing. Slightly press it.
3. Cover the chicken and using a toothpick seal the edges.
4. Mix paprika, Italian seasoning, and salt. Season both sides of stuffed Chicken breast well.

Cooking Stuffed Chicken Breast

1. Heat 1 tablespoon of butter in a heavy ovenproof Cast Iron Skillet.
2. Sear Chicken breast for 2 minutes on each side.
3. Bake in a pre-heated oven at 400 degrees F for 15 minutes or until the thickest part of the chicken reaches 165 degrees.
4. Remove the toothpick, let the chicken rest for 5 minutes before serving.

27. Sesame Ginger Chicken Salad

Sesame Ginger Chicken Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT20M · Total: PT40M · Yield: [‘4’, ‘4 Large Salads’]

A vibrant, filling entrée salad recipe with Asian sesame ginger chicken, fresh vegetables and an incredible peanut dressing. This simple yet colorful chopped salad recipe is worthy of putting on constant rotation!

Ingredients

• 1 lb boneless skinless chicken thighs
• 2 Tbsp avocado oil
• 2 tsp sesame oil
• 1 Tbsp fish sauce
• 5 cloves garlic (minced)
• 2 Tbsp pure maple syrup
• ¼ cup coconut aminos or soy sauce
• 2 tsp sriracha (optional)
• 3 Tbsp rice vinegar
• 1 tsp ground ginger
• ¼ tsp sea salt (to taste)
• 4 cups green cabbage (thinly sliced)
• 3 cups purple cabbage (thinly sliced)
• 2 cups baby spinach (or spring greens, romaine lettuce, or greens of choice, chopped)
• 2 cups grated carrot
• 1 red bell pepper (cut into matchsticks)
• 5 green onions (chopped)
• 1 cup roasted cashews
• ½ cup dried cranberries
• ¼ cup avocado oil or olive oil
• 2 Tbsp toasted sesame oil
• 2 Tbsp peanut butter (almond butter, tahini, or sunflower seed butter)
• 3 Tbsp liquid aminos or soy sauce
• ¼ cup rice vinegar
• 2 Tbsp pure maple syrup
• 1 small clove garlic (peeled)
• 2 tsp fresh ginger (peeled and grated)

Instructions Prepare the Peanut Salad Dressing:

1. Combine all of the ingredients for the dressing in a blender (such as a Magic Bullet or Nutribullet) or food processor and blend until smooth.
2. Store in an airtight jar or container in the refrigerator until ready to use. Dressing stays fresh for up to 1 week.

Make the Chicken:

1. Add all of the ingredients for the marinade (everything but the chicken) to a small bowl and whisk until well-combined. You can also use a small blender for this step.
2. Transfer the boneless chicken thighs to a zip lock bag or a small container along with the marinade. Seal it and move everything around until the chicken is coated in marinade. Refrigerate for at least 20 minutes, ideally several hours (up to 24 hours).
3. When you’re ready to bake the chicken thighs, preheat the oven to 420 degrees F. Transfer the chicken, including the marinade to a large casserole dish or large rimmed baking sheet or baking dish. Bake the chicken thighs for 15 minutes.
4. Remove the chicken from the oven and baste it thoroughly by spooning the juices over top of the breasts. Adjust the oven to the High Broil setting and broil the chicken for 5 to 8 minutes, or until it is golden brown and the juices have begun to caramelize. Spoon the juices over the chicken again.
5. Transfer the chicken thighs to a cutting board and allow them to cool for at least 10 minutes. Use a sharp knife to cut the thighs into strips. Note: you can serve the chicken hot or transfer it to an airtight container and refrigerate it until chilled if you prefer your chicken cold.

Make the Salad:

1. Thinly slice the green cabbage and red cabbage, chop the spinach, bell pepper, and green onion, and grate the carrots.  Add all of the chopped veggies to a large mixing bowl along with the dried cranberries and cashews.
2. Pour all of the dressing over the salad ingredients (or use the amount that you want). Toss the salad until everything is coated in dressing.
3. Serve the salad with sliced Asian chicken thighs on top with a sprinkle of sesame seeds.

28. Air Fryer Parmesan Chicken Meatballs

Air Fryer Parmesan Chicken Meatballs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 lb (450 g) ground chicken
• 1/2 cup (45 g) panko breadcrumbs
• 1/4 cup (25 g) grated Parmesan cheese
• 1 large egg
• 2 cloves garlic, minced
• 2 tablespoons finely chopped fresh parsley
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil

Instructions

1. 1. Preheat your air fryer to 400°F (200°C) and lightly oil the basket or line with parchment.
2. 2. In a large bowl, combine ground chicken, breadcrumbs, Parmesan, egg, garlic, parsley, Italian seasoning, salt, and pepper. Mix gently until just combined; avoid overmixing.
3. 3. Shape the mixture into about 1-inch (2.5 cm) meatballs, yielding roughly 16–20 meatballs.
4. 4. Arrange meatballs in a single layer in the air fryer basket, cooking in batches if needed. Lightly spray or brush the meatballs with a small amount of oil to help browning.
5. 5. Air fry for 10–12 minutes, shaking the basket halfway through, until the meatballs are cooked through and golden on the outside (internal temperature 165°F / 74°C).
6. 6. Remove, let rest 2 minutes, and serve. Optional: garnish with extra Parmesan or chopped parsley.

29. Chicken Pesto Pasta Salad

Chicken Pesto Pasta Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: [‘8’]

One of my favorite easy meals is this super simple chicken pesto pasta salad! It’s light, fresh, and comes together in less than 20 minutes! With creamy pesto and mascarpone cheese, grilled chicken, spinach, and tomatoes it’s the perfect summer lunch!

Ingredients

• 16 ounces short pasta
• 8 ounces mascarpone cheese
• 1 cup pesto*
• 2 cups fresh spinach
• 2 cups grilled chicken (diced)
• 1/2 cup bacon (cooked and crumbled )
• 1 cup fresh mozzarella balls (halved)
• 1 cup cherry tomatoes (halved)
• 1/4 cup fresh basil (sliced)

Instructions

1. In a large bowl mix together the mascarpone cheese and pesto until fully combined. Set aside.
2. Cook your pasta according to package directions. Make sure you heavily salt the water and cook the pasta for about 1-2 minutes less than the listed time for perfect al dente pasta!
3. Drain the pasta and immediately add to the bowl of sauce. [Do NOT rinse the pasta, as the starch will help the sauce cling to the noodles and the residual heat from the pasta will melt the mascarpone a bit making the sauce extra creamy.]
4. Gently toss the pasta in the sauce until all the noodles are fully coated.
5. Mix in the spinach and stir a few times until it wilts slightly from the heat of the pasta.
6. Then stir in the diced chicken, bacon, sliced tomatoes, and mozzarella balls.
7. Serve immediately while warm, or let chill in the fridge and serve cold!
8. This chicken pesto pasta salad will keep in the fridge for 3 days, but the noodles with soak up the sauce the longer it sits. So after 2-3 days, you might want to add in a little extra pesto!

30. Chicken Saag

Chicken Saag (Chicken Saagwala) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT20M · Total: PT35M · Yield: [‘4’, ‘4 servings’]

This flavorful chicken saag recipe will rival any Indian restaurant dish! A quick, easy and healthy spinach curry that’s perfect served simply with a side of rice.

Ingredients

• 1 1/2 pounds boneless chicken thighs (cut into cubes)
• 1 teaspoon Kosher salt
• 1 teaspoon turmeric
• 1/4 teaspoon cayenne
• 1 tablespoon ghee
• 16 oz. bag frozen chopped spinach
• 1 cup canned full fat coconut milk (divided)
• 1 tablespoon ghee
• 1 medium yellow onion (chopped)
• 6 cloves garlic (minced)
• 1 tablespoon minced ginger
• 1 tablespoon garam masala
• 1 1/2 teaspoon coriander
• 1 teaspoon cumin
• 1/2 teaspoon cardamom
• 5 ounces plain unsweetened coconut yogurt
• salt & pepper to taste
• chopped cilantro & mint for garnish

Instructions

1. Toss the chicken with the spices in a large bowl. Melt the ghee in a large skillet over medium-high heat. Once hot, add the chicken and cook until browned on all sides. Transfer to a plate and set aside.
2. Cook the frozen spinach in a microwave according to package directions. Drain excess water in a mesh strainer then add spinach to a blender with 1/2 cup of the coconut milk. Blend until combined. Transfer to a bowl and set aside.
3. Add the tablespoon of ghee to the skillet over medium heat. Once hot, add the onion, garlic and ginger. Cook until softened and browned, about 10 minutes, stirring frequently.
4. Add the spices to the skillet and cook for an additional 2-3 minutes until very fragrant, adding a tablespoon of water if needed to keep from sticking to the skillet.
5. Transfer the spinach mixture to the skillet along with the remaining 1/2 cup of coconut milk and coconut yogurt. Stir to combine and season with salt and pepper.
6. Add the chicken back into the skillet nestling into the sauce and simmer on low heat until fully cooked through, about 4-5 minutes. Garnish with fresh cilantro and mint to serve.

31. Creamy Tuscan Chicken Orzo

Creamy Tuscan Chicken Orzo is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘6’]

This one-pan creamy Tuscan chicken orzo with sundried tomatoes and spinach is an easy weeknight dinner that comes together in just 30 minutes!

Ingredients

• 1 tablespoon olive oil
• 2 large chicken breasts
• 2 tablespoons unsalted butter
• 1 large shallot (finely chopped)
• 3 cloves garlic (finely chopped)
• 1/2 teaspoon red pepper flakes (optional)
• 1/2 cup sundried tomatoes
• 1 1/2 cups orzo
• 1/2 cup white cooking wine
• 2 teaspoons Dijon mustard (optional)
• 2 teaspoons fresh thyme
• 3 cups vegetable stock (substitute chicken stock or water)
• 1 cup heavy cream
• 3 cups fresh spinach (substitute 1 cup frozen spinach)
• 1/2 cup parmesan cheese
• 1/4 cup fresh basil (sliced)
• 2 teaspoons lemon juice

Instructions

1. Slice chicken breasts in half lengthwise so that they’re thinner and cook more quickly. Season lightly with salt and pepper.
2. In a large skillet or cast iron, heat the olive oil over medium-high heat. Sear the chicken breasts for 1-2 minutes on each side. Then remove and set aside.
3. Add in the butter, shallot, garlic, and red pepper flakes and cook for about 5 minutes, until soft and aromatic.
4. Then add in the sundried tomatoes and dry orzo and toast for 1-2 minutes, stirring frequently.
5. Then add in the white wine to de-glaze the pan and make sure to scrape up any browned bits on the bottom of the pot.
6. Stir in the Dijon mustard, fresh thyme, and vegetable broth. Bring to a boil and then reduce the heat to a simmer.
7. Place the chicken breasts back in the pan. Then cover and let simmer for 10-15 minutes (stirring occasionally so that the orzo doesn’t stick to the bottom of the pan) until both the orzo and chicken are fully cooked and most of the liquid is absorbed.
8. Remove the chicken breasts and thinly slice.
9. Then stir in the heavy cream, parmesan, spinach, basil, and lemon juice. Taste and add more salt and pepper if needed.
10. Top with the sliced chicken breasts and garnish with fresh basil!

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.