31 Easy Diced Chicken Recipes For a Quick 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. Greek Sheet Pan Chicken Dinner

Greek Sheet Pan Chicken Dinner 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 plates’]

Bring greek flavors into your kitchen with this quick Greek sheet pan chicken dinner. It’s low carb and gluten-free, on top of it all, family-friendly!

Ingredients

• 1 lb chicken breasts (diced)
• 1 red pepper (diced)
• 1 green pepper (diced)
• 1 yellow pepper (diced)
• 1 zucchini (sliced)
• 1 red onion (sliced)
• 2 tbsp olive oil
• 2 tbsp fresh lemon juice
• 6 cloves garlic (minced)
• 1 tbsp dried oregano
• 1 tbsp dried parsley
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup feta cheese (crumbled)

Instructions

1. Preheat the oven to 400F.
2. Add the chicken and veggies into a large sheet pan. Top them up with olive oil, lemon juice, garlic, oregano, dried parsley, salt, and black pepper.
3. Toss all the ingredients to combine well and bake in the oven for 20 minutes until the chicken is fully cooked.
4. Remove from the oven and top up with crumbled feta cheese before serving.

2. Chicken Broccoli Alfredo Stuffed Shells

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

Recipe details: Prep: PT45M · Cook: PT25M · Total: PT1H10M · Yield: 2

Chicken Alfredo Stuffed Shells are tender large shells stuffed with a creamy chicken broccoli ricotta filling then smothered with a homemade Alfredo sauce. Baked until golden brown and bubbly, these stuffed alfredo chicken shells makes 12 shells for a home-cooked dinner for two.

Ingredients

• 12 uncooked jumbo shells
• 1 cup chopped fresh or frozen broccoli
• 1 tablespoon vegetable oil
• 2 boneless skinless chicken thighs or 1 chicken breast, cut into 1 inch pieces and lightly salted
• 1/4 cup (2 ounces or 4 tablespoons) unsalted butter
• 1/4 cup diced yellow or white onion
• 1 clove garlic, minced
• 1 cup heavy whipping cream, room temperature
• 1 + 3/4 cup freshly grated Parmigiano Reggiano or domestic Parmesan (do not use kind from the green can), room temperature
• 1 tablespoon fresh lemon juice
• 1 +1/4 cup shredded mozzarella cheese, room temperature
• 1 cup full-fat ricotta cheese, room temperature
• 1 large egg, room temperature
• 1 tablespoon fresh chopped basil or basil paste
• 1/4 teaspoon kosher salt

Instructions

1. Preheat oven to 350F. Have a small casserole dish ready (can use 5×7 or 8×8 pan).
2. Bring a large pot of water to a boil. Once boiling, add a big handful of salt then add the pasta. Cook until barely al dente, about 8-10 minutes. You don’t want to fully cook them as they’ll finish cooking in the oven. During the last 2 minutes of cooking, add the broccoli. Drain into a colander and cool.
3. While the pasta is cooking, in a large skillet over medium-high heat, heat the oil. Once hot, add the chicken in a single layer and cook for 3 minutes.
4. Flip and cook for another 3-4 minutes or until the chicken reaches an internal temperature of 165F. Transfer to a plate and keep warm.
5. In the same skillet (no need to clean it), melt the butter. Add the onion and a big pinch of salt, scraping up any brown bits left behind. Cook until softened and starts to brown, about 5 minutes. Add the garlic and cook 1 minute.
6. Slowly whisk in the cream . Bring to a boil then immediately turn the heat down to a simmer. Whisk in 1 + 1/2 cups Parmesan cheese then cook until melted and sauce has thickened, about 2-3 minutes.I like to pull the sauce before it’s fully done because it’ll thicken as it cools. If your sauce gets too thick, stir in more cream.
7. Remove from the heat then stir in the lemon juice. Taste and adjust for seasoning. If it tastes bland, it’s not salty enough so add more cheese or kosher salt.
8. In a large bowl, whisk together 1 cup mozzarella, ricotta, remaining 1/4 cup Parmesan, egg, basil, and salt. Then stir in the cooked chicken and broccoli.
9. Spread 1/4 cup Alfredo sauce on the bottom of the casserole dish. Stuff each shell with the ricotta mixture and place snug inside the dish. Top with remaining sauce and mozzarella cheese.
10. Cover with foil and bake for 20 minutes. Remove the foil and bake for another 5 minutes or until the cheese is melted on top.

3. Sheet Pan Cashew Chicken Salad Lettuce Wraps

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

Recipe details: Prep: PT20M · Cook: PT20M · Total: PT40M · Yield: [‘6’, ‘6 plates’]

This sheet pan cashew chicken is a great macro-friendly dinner or lunch meal. It’s nutty, sweet, great for meal prep. On top of it all, the recipe is high protein, gluten-free and dairy-free.

Ingredients

• 2 pounds chicken breast (boneless, skinless, cut into ¼-1/2 inch cubes)
• 1 broccoli head (cut into florets)
• 2 red bell peppers (sliced)
• 1 cup unsalted cashews
• 4 garlic cloves (minced)
• 1 tsp ginger powder
• 3 tbsp coconut aminos
• 1 tbsp apple cider vinegar
• 2 tbsp sesame oil
• 1 tbsp cashew butter
• 2 tbsp honey

Instructions

1. Preheat the oven to 400F and line a large sheet pan with parchment paper or baking foil. Spray itwith oil or cover it with olive oil using a brush.
2. Add cut chicken, vegetables, and cashews into a large bowl or just straight into the baking sheet.
3. In a separate bowl, mix together minced garlic cloves, grated ginger, coconut aminos, vinegar, sesame oil, cashew butter, and honey. Combine all the ingredients as well as you can. That might take a bit of mixing to achieve.
4. Now, pour the sauce into the chicken mixture. Toss so that all the ingredients are well covered with sauce.
5. Now, spread the mixture of meat and veggies evenly on a sheet pan.
6. Bake in the oven for 15-20 minutes until the chicken and veggies are fully cooked.

4. Sweet Chilli Chicken Sheet Pan

Sweet Chilli Chicken Sheet Pan Dinner 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 plates’]

Love sweet chili sauce? Make this healthy sweet chili chicken dinner you can quickly bake in the oven. Gluten-free and dairy-free.

Ingredients

• 4 chicken breasts (cubed into 1-inch pieces)
• 4 cups broccoli florets
• 2 red bell peppers (diced)
• 2 tsp sesame seeds
• 1/2 cup cilantro leaves
• 1 lime (sliced into 4 wedges)
• 2 tbsp sesame oil
• 3 tbsp sweet chilli sauce
• 2 tbsp fresh lime juice
• 2 cloves garlic (minced)
• 1/2 tsp ginger (grated)

Instructions

1. In a small bowl, mix all the sauce ingredients.
2. Preheat the oven to 400F. Oil your baking sheet.
3. In a separate bowl, add in the chicken breast cubes, cover with 1/3 cup of the sauce. Stir the chicken to coat it.
4. Add chicken onto the baking sheet, then spread broccoli and bell peppers around it. Drizzle the remaining sauce all over the veggies.
5. Bake in the oven for 15 minutes. Sprinkle with sesame seeds, cilantro leaves, and top up with lime wedges.

5. Gluten-Free White Chicken Chili

Gluten-Free White Chicken Chili is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [‘4’, ‘4 people’]

A satisfying meal in 40 minutes! Each helping is very generous and packed with flavor.

Ingredients

• 2 TB olive oil
• 4 chicken breasts (skinless and deboned, cut into chunks (We use Butcher Box meat))
• 1 onion (peeled and finely chopped)
• 2 cloves garlic (peeled and thinly sliced)
• 2 green chilies (seeds removed and finely diced)
• ½ TB ground cumin
• ½ TB dried oregano
• 1 tsp cayenne pepper
• 3 cups cannellini beans (drained weight)
• 2 cups chicken broth
• Sea salt and freshly ground black pepper
• 1 cup grated Cheddar cheese (to serve)
• 2 jalapeno peppers (sliced to serve)
• Chopped cilantro (to garnish)

Instructions

1. Heat one tablespoon olive oil in a large pot and brown the chicken pieces on the outside. Remove with a slotted spoon and set aside.
2. Add the second tablespoon olive oil to the same pan and cook the onion, garlic, and green chilies over moderate heat until they have softened.

3.

1. Add the cumin, oregano, and cayenne pepper to the pan. Tip in the cannellini beans and return the chicken pieces to the pan. At this time, pour in the chicken broth.

5.

1. Cook over moderate heat until most of the liquid has reduced and you are confident the chicken pieces have cooked through.
2. Taste the mixture and season with salt and freshly ground black pepper.
3. Divide the mixture between 4 warm bowls and sprinkle on some grated Cheddar, fresh jalapeno slices, and plenty of freshly chopped cilantro.

9.

6. Chicken and Chorizo Pasta

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

Recipe details: Prep: PT8M · Cook: PT12M · Total: PT20M · Yield: [‘4’, ‘4 people’]

Chicken and Chorizo Pasta is a comforting dish made with juicy chicken pieces and smoky chorizo sausages cooked in a creamy tomato sauce.

Ingredients

• 2 oz chorizo sausage ((60 grams))
• 14 oz boneless skinless chicken breast or chicken thigh ((400 grams))
• 1 ½ tbsp butter ((optional))
• 1 red onion ((sliced))
• 1 red bell pepper ((sliced))
• 2 cloves garlic ((finely chopped))
• 2 medium tomatoes ((chopped))
• ½ tbsp cajun spices
• ½ TSP freshly ground black pepper
• 1 TSP salt
• 2 tbsp mascarpone cheese ((optional))
• ⅔ cup double cream or heavy cream
• ¾ cup parmesan cheese ((grated))
• 2 tbsp chopped parsley
• 14 oz pasta ((400 grams))

Instructions

1. Start by cooking the pasta in boiling salty water following the instructions on the packaging. Depending on the type of pasta you use, this usually takes 8-12 minutes.
2. Place a wok or a large pan on medium heat then add the chorizo sausages.
3. Cook the chorizos for a couple of minutes until they are crispy and have released their fat, and set them aside on a plate.
4. Brown the chicken pieces in two batches on the same wok with the fat from the chorizo. Add some butter if there isn’t enough fat or remove some using a spoon if there is too much. Set them aside on a plate.
5. Sauté the sliced onions in the same wok, add some more butter if necessary.
6. Add the peppers and sauté for another minute before adding garlic.
7. Cook the garlic for 30 seconds and then add the tomatoes along with the cajun spices, freshly ground black pepper, and salt.
8. Stir well and cook for a few minutes and then stir in the mascarpone cheese.
9. Add the double cream and simmer the sauce for a few minutes.
10. Return the chicken pieces and chorizo to the wok, cook for a few more minutes and then add the parmesan cheese.
11. Drain the pasta and add it to the sauce, cook the pasta for a couple of more minutes in the sauce.
12. Add chopped parsley to pasta, and give it a good stir.
13. Garnish with some more parmesan cheese and parsley before serving.

7. Healthy Mexican Chicken Salad

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

Ingredients

• 2 cups cooked chicken breast, diced (about 8–10 oz / 225–285 g)
• 1 cup canned black beans, rinsed and drained
• 1 cup corn kernels (fresh, canned, or thawed frozen)
• 1 red bell pepper, diced
• 1/2 small red onion, finely chopped
• 1 avocado, diced
• 1 cup cherry tomatoes, halved
• 2 cups romaine lettuce or mixed greens, torn
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons olive oil
• 1 tablespoon fresh lime juice
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon paprika
• Salt and pepper, to taste
• 1 small jalapeño, minced (optional)
• 1/4 cup crumbled feta cheese (optional, for topping)

Instructions

1. 1. Prepare and measure the ingredients: dice the chicken, chop the vegetables, rinse and drain the beans, and gather greens and herbs.
2. 2. Cook the chicken: heat 1 tablespoon olive oil in a skillet over medium heat. Season the chicken with ground cumin, chili powder, paprika, salt, and pepper. Cook until the chicken is cooked through and lightly browned, about 6–8 minutes. Remove from the heat.
3. 3. Assemble the salad base: in a large bowl, combine the romaine lettuce or greens, black beans, corn, red bell pepper, red onion, cherry tomatoes, and cilantro.
4. 4. Add chicken and avocado: add the warm chicken to the salad base, then gently fold in the diced avocado.
5. 5. Dress and season: drizzle with lime juice and the remaining olive oil, then toss to coat. Season with additional salt and pepper to taste. If using jalapeño, stir in for extra heat.
6. 6. Serve or store: serve immediately, or refrigerate in airtight containers for up to 3 days. Top with feta cheese just before serving if desired.

8. Chicken Noodle Vegetable Soup

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

Recipe details: Prep: PT7M · Cook: PT30M · Total: PT37M · Yield: [‘8’, ‘8 servings’]

This Chicken Noodle Vegetable Soup is pure comfort food made from scratch in 40 minutes. It is perfect on a cold winter night or year round because it’s so delicious!

Ingredients

• 10 cups chicken broth (low sodium)
• 1 large chicken breast (diced)
• 1 lb cabbage (coarsely chopped)
• 2 bay leaves
• 1 tbsp butter
• 2 large carrots (diced)
• 2 potatoes (diced)
• 3 fresh tomatoes (diced or 14 oz can of diced tomatoes)
• 1 tsp oregano (dried)
• 1 tsp thyme (dried)
• 1 1/4 tsp salt
• Ground black pepper (to taste)
• 4 oz egg noodles (uncooked)
• 2 large garlic cloves (grated)
• 1/3 cup fresh parsley (chopped)

Instructions

1. Add chicken broth to a large pot and bring to a boil.
2. Reduce heat to low – medium and add chicken, cabbage and bay leaves. Cook covered for 10 minutes.
3. Add butter, carrots, potatoes, tomatoes, oregano, thyme, salt, pepper and cook for another 10 minutes.
4. Add egg noodles, cover and cook for 5 more minutes or until pasta is cooked.
5. Add garlic and parsley. Serve hot.

9. One Pot Mexican Rice Casserole

One Pot Mexican Rice Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT25M · Total: PT35M · Yield: [‘6’, ‘6 servings’]

One Pot Mexican Rice Casserole is cheesy, satisfying and so easy to make! It’s on the table in 30 minutes and there’s only one pot to wash!

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 medium yellow onion
• 1 lb. boneless skinless chicken breast (optional; see notes for substitutions)
• 2 cloves garlic (minced)
• 2 tablespoons homemade taco seasoning (sub with your favorite store bought brand but adjust the amount if high in sodium)
• 1 tablespoon tomato paste
• 15 ounces fire roasted diced tomatoes (preferably low sodium)
• 2 cups chicken stock (sub with vegetable broth if desired)
• 1 cup white rice
• 15 ounces black beans (rinsed and drained)
• 1 cup fresh or frozen corn (thawed slightly if frozen)
• 1 cup grated Mexican blend cheese (or your favorite)
• 1/4 cup chopped cilantro (optional; for serving)
• lime wedges (optional; for serving)

Instructions

1. Heat the olive oil over medium heat in a large skillet or saute pan. Add the onion and cook for 3 minutes or until starting to soften.
2. While the onion cooks, cut the chicken breast into 1″ cubes and season with salt and pepper. Add to the skillet with the onion and saute 3-4 minutes, or until the chicken has lost most of it’s pink color. Add the garlic, spices, tomato paste, diced tomatoes and broth and bring to a boil. Once boiling, add the rice, beans, and corn and bring to a boil once more. Reduce heat, cover, and simmer for 20 minutes or until the liquid has absorbed and the rice is done.
3. Remove from heat and top with the grated cheese and chopped cilantro. Serve with lime wedges and enjoy!

10. Brazilian Chicken Stroganoff

Best Chicken Stroganoff (3 Methods) 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’]

An easy Brazilian chicken stroganoff in a flourless and creamy mushroom gravy that is cooked in 30 minutes, making a hearty and comforting keto and gluten-free family dinner. It can be made in the slow cooker, pressure cooker, or on the stovetop.

Ingredients

• 2.2 pounds (1 kg ) boneless, skinless chicken thighs
• Salt and freshly ground black pepper to taste (about 1 tsp of salt and 1/2 tsp of pepper per pound of chicken )
• 5 tablespoons olive oil (divided)
• 1 tablespoons unsalted butter
• 1 pound (about 450 g) fresh common white button mushrooms, cleaned and sliced
• 1 medium yellow onion (chopped)
• 3 garlic cloves (minced)
• 1/2 cup dry white wine
• 1/2 cup tomato sauce
• 2 cups chicken broth or stock ((only 1 cup for the slow cooker or 1/2 cup for the pressure cooker))
• 1 tablespoon Dijon mustard
• 3/4 cup heavy cream
• 1/4 cup fresh parsley or cilantro (chopped)

Instructions

1. Pat the chicken thighs dry, cut into 2-inch cubes, and season with salt and pepper. Then follow the instruction according to the chosen cooking method below.

STOVETOP METHOD

1. In a large stainless steel pan, heat the 2 tablespoons of olive oil and melt 1 tablespoon of butter over medium heat.  Add the mushrooms and cook until they are browned and cooked through (about 5 minutes).  Remove from heat and reserve.
2. Add 2 tablespoons oil and increase the heat to medium-high.  Pan-fry the cubed chicken in batches so that it is browned on all sides (about 3-5 minutes), then let rest on a plate or bowl after pan-frying. Lower the heat to medium and add 1 tablespoon of oil and the onions, cooking and stirring occasionally until they are soft (about 3 minutes).
3. Add the garlic and cook until soft and fragrant, about 1 minute.  Return chicken to the pan!  Pour in the wine and let cook until it has been almost fully absorbed. Stir in both the tomato sauce and the chicken stock/broth. Cook, partially covered, over medium-low heat for 15-20 minutes.
4. When the chicken is cooked, remove from the heat and fold in the mushrooms, heavy cream, mustard, and parsley.  Taste and adjust the salt and pepper, if needed. Serve the Chicken Stroganoff with white rice and shoestring potatoes.  Or, as a variation, serve with egg noodles.

SLOW COOKER

1. To make our Brazilian chicken stroganoff in the slow cooker, cook the mushroom, chicken, and onion/garlic in a pan as described in the STOVETOP METHOD. Place cooked onion, garlic, and chicken along with the wine, tomato sauce, and stock (use only 1 cup instead of 2) in the slow cooker.
2. Close the lid and cook on high for 4 hours. Then when the chicken is cooked, fold in the mushrooms, heavy cream, mustard, and parsley.  Taste and adjust the salt and pepper, if needed.

INSTANT POT

1. Press the sauté function and once your Instant Pot or Pressure cooker heats, cook the mushrooms, the chicken, and also both the garlic and onion as described in STOVETOP METHOD.
2. Make sure to add only 1/2 cup of broth or stock instead of 2 cups. Lock the lid, seal the valve, and cancel the sauté function. Then press the poultry button and let it cook for about 15 minutes.
3. Carefully turn the valve to release the pressure quickly, then remove the lid. Next, fold in the mushrooms, heavy cream, mustard, and parsley.  Taste and adjust the salt and pepper, if needed.

11. Healthy Chicken Fajita Meal Prep Bowl

Healthy Chicken Fajita Meal Prep Bowl 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’, ‘2 meal prep bowls’]

These chicken fajita meal prep bowls are the low carb version of regular chicken fajitas. High in proteins and fats, and great for busy people.

Ingredients

• 4 skinless chicken thighs
• 2 tsp lemon juice
• 1 red bell pepper
• 1 yellow bell pepper
• 1 green bell pepper
• 1 large onion
• 2 tbsp olive oil
• 2 cloves of garlic (crushed)
• 4 cups Brussel sprouts (fresh or frozen)
• 2 tsp chilli powder
• 1 tsp paprika
• 1/2 tsp cumin powder
• black pepper and salt

Instructions

1. Mix chili powder, red pepper, cumin, a dash black pepper, and salt, and set aside.
2. Cut chicken thighs into thin strips. Then, add half of the seasoning, garlic, lemon juice and a dash of salt to them.
3. Heat olive oil in a pan and add chicken strips. Cook for 10 minutes or until fully cooked.
4. Now, remove the chicken, add sliced onions and bell peppers, and the rest of the seasoning. Stir fry for 5-minutes.
5. Meanwhile, preheat oven to 390 degrees F (200 degrees C).
6. Place Brussel sprouts in a single layer on the baking sheet, spray with olive oil, season with salt and black pepper. Bake for 20 minutes.

12. Chinese Jalapeno Chicken

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

Recipe details: Prep: PT10M · Cook: PT10M · Yield: [‘2’, ‘2 servings’]

This Chinese Jalapeno chicken is a simple and flavorful dinner ready in a flash! The jalapeno and the sauce coats the chicken perfectly makes it as best Asian food.

Ingredients

• 1 lb chicken breast
• 3 tbsp corn starch
• 2 tbsp garlic (minced)
• 4 tbsp soy sauce
• 1 tbsp chili garlic sauce
• 3 tbsp brown sugar
• 1 jalapeno (sliced)
• 3 tbsp vegetable oil (/roasted sesame oil)

Instructions For preparation

1. Cut chicken into bite-sized cubes.
2. In a mixing bowl, add chicken chicken, corn starch, and minced garlic. And set aside.
3. In another small mixing bowl, add soy sauce, chili garlic sauce, brown sugar, and jalapeno slices. Combine well and set aside.

For making

1. Over high heat, place a heavy-bottomed pan. And add vegetable oil.
2. Add chicken and cook until it is done completely.
3. Now stir in the sauce and saute for a minute until the sauce coats the chicken well.
4. Remove from heat and serve with rice.

13. Blueberry Basil Chicken

Blueberry Basil Chicken Salad Lettuce Wraps is a practical addition to this collection, with a straightforward method and adaptable serving options.

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

The flavors of summer are in every bite of our Blueberry Basil Chicken Salad Lettuce Wraps recipe. Fresh basil, plump blueberries and tender lettuce combine with Greek yogurt and crunchy almonds for a refreshing summer chicken salad.

Ingredients

• ½ cup plain Greek yogurt
• ¼ cup chopped fresh basil
• 1/2 teaspoon kosher salt
• ¼ teaspoon pepper
• 3 cups chopped cooked chicken
• 1 cup blueberries
• ½ cup chopped celery
• ¼ cup chopped scallions
• 8 lettuce leaves
• 2 Tablespoons toasted sliced almonds

Instructions

1. Combine yogurt, basil, salt and pepper in bowl until blended.
2. Add chicken, blueberries, celery and scallions and toss until evenly coated.
3. Arrange lettuce leaves on serving platter and top with chicken mixture, dividing evenly between lettuce leaves.
4. Sprinkle with almonds.

14. Chicken Tikka Masala

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

Ingredients

• 1.5 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
• 1/2 cup plain yogurt
• 2 tablespoons fresh lemon juice
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 2 teaspoons garam masala
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• 1/2 teaspoon turmeric
• 1/2 teaspoon chili powder (adjust to taste)
• 1 teaspoon salt, plus more to taste
• 2 tablespoons vegetable oil
• 1 medium onion, finely chopped
• 1 can (14 oz / 400 g) crushed tomatoes
• 1/2 cup (120 ml) heavy cream or coconut milk
• Fresh cilantro leaves, chopped for garnish

Instructions

1. 1. In a bowl, combine yogurt, lemon juice, garlic, ginger, garam masala, cumin, coriander, paprika, turmeric, chili powder, and salt. Add chicken pieces and stir to coat. Cover and marinate for 30–60 minutes in the refrigerator.
2. 2. Heat oil in a large skillet over medium heat. Add the onion and sauté until soft and lightly browned, about 5–7 minutes.
3. 3. Add the marinated chicken to the pan and cook until the outside is browned and the pieces are mostly cooked through, about 6–8 minutes.
4. 4. Stir in the crushed tomatoes and bring to a simmer. Reduce heat and simmer for 8–10 minutes to meld the flavors.
5. 5. Stir in the cream (or coconut milk) and simmer for 5–7 minutes until the sauce thickens and the chicken is tender.
6. 6. Taste and adjust seasoning with salt; add a splash of lemon juice if you like more brightness.
7. 7. Remove from heat, garnish with chopped cilantro, and serve hot with basmati rice or warm naan.

15. Chicken Tater Tot Casserole

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

Recipe details: Prep: PT15M · Cook: PT60M · Total: PT75M · Yield: [‘8’, ‘8 servings’]

Chicken Tater Tot Casserole is loaded with chicken breast, veggies and a smooth and creamy sauce, topped with crispy tater tots melty cheese!

Ingredients

• 2 pounds (900g) chicken breasts (cubed into bite-sized ½ inch pieces)
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 medium yellow onion (diced)
• 1 clove garlic (minced)
• ⅓ cup all purpose flour
• ¾ cup (180ml) whole milk
• 1 ½ cups (120ml) chicken stock (or broth)
• 2 teaspoons dried thyme
• 2 cups (300g) frozen mixed vegetables (corn, carrots, peas)
• 32-ounce (900g) bag frozen tater tots
• 8 ounces (225g) cheddar cheese (shredded)
• 1 tablespoon chopped fresh parsley (chopped)

Instructions

1. Preheat oven to 350°F/180°C and grease a 9×13 inch casserole dish with cooking spray.
2. Season the chicken with salt and pepper.
3. Heat olive oil in a skillet, and melt butter. Add the chicken and cook until cooked through, then remove from the pan onto a plate (the chicken won’t get browned and that’s fine).
4. Add onion and garlic, and cook until the onion is translucent.
5. Add flour, and cook it for 1 minute then add milk, and gradually add the stock. Use a whisk or a spatula and stir until you get a sauce that’s the same consistency as heavy cream. Season with thyme, and add mixed vegetables and return the chicken and stir.
6. Transfer the mixture to a 9×13 pan, and arrange the tater tots on top.
7. Bake for 30-40 minutes or until the tater tots are crispy, then sprinkle the cheese on top and place under the broiler for a few more minutes. Allow to cool on a cooling rack for 15 minutes before serving. Garnish with chopped parsley.

16. Black Pepper Chicken Stir Fry

Black Pepper Chicken Stir Fry is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT40M · Total: PT50M · Yield: 4

This Black Pepper Chicken Stir Fry makes a quick crowd pleasing weeknight dinner. The crispy chicken and colourful vegetables are tossed in a fiery stir fry sauce then served over steamed rice.

Ingredients

• 2 boneless skinless chicken breasts (or 4 chicken thighs)
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon salt
• 1 teaspoon soy sauce
• 1 teaspoon rice vinegar
• 1 Tablespoon (plus 1/2 teaspoon) garlic; minced
• 2 Tablespoons cornstarch
• 3 Tablespoons oil; divided
• 1 teaspoon ginger; minced
• 1 large onion; chopped
• 1 red bell pepper; cubed
• 1 green bell pepper; cubed
• steamed rice and chopped green onion to serve
• 1 Tablespoon Shaoxing cooking wine
• 3 Tablespoons soy sauce
• 1 Tablespoon rice wine vinegar
• 1 Tablespoon sriracha or hot chili sauce
• 2 Tablespoons oyster sauce
• 1 teaspoon freshly ground black pepper
• 1 teaspoon Shaoxing cooking wine
• 2 Tablespoons Brown Sugar

Instructions

1. Place the chicken in a bowl and sprinkle in the cornstarch. Stir the chicken with your hands to make sure it all becomes coated.
2. Next add salt, black pepper, soy sauce, rice vinegar, the 1⁄2 teaspoon garlic, and Shaoxing cooking wine to the bowl of chicken. Mix well then set aside while you prepare the vegetables.
3. Wash, core, and de-seed the bell peppers. Cut them into large cubes.
4. Peel and chop the onion into similar sized pieces.
5. Whisk the sauce ingredients together in a small bowl and set aside.
6. Pour 2 Tablespoons in a wok or large high sided pan. Heat oil on medium high heat, then add the chicken.
7. Stir fry the chicken pieces until they become crisp, golden, and evenly cooked from inside. Once done transfer the chicken onto a plate and wipe out the pan.
8. Heat another tablespoon of oil in the pan and add the onion, garlic and ginger. Stir fry on high heat for a minute or until the onion softens and garlic becomes fragrant.
9. Add the peppers to the pan. Stir fry for another minute to ensure peppers remain crispy.
10. Pour the sauce into the pan and allow it to heat up. Add the chicken back into the pan and stir to coat the chicken in sauce.
11. Serve hot with rice garnished with chopped spring onion.

17. Honey Sriracha Chicken

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

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: [‘4’]

Crispy, tender boneless chicken breast cubes coated in a sticky honey garlic sriracha sauce. This Honey Garlic Sriracha Chicken is so easy to make, ready in just 20 minutes in one skillet.

Ingredients

• 500 g 1 lb boneless, skinless chicken breasts (cut into 1-inch cubes)
• salt and black pepper (to taste)
• 4½ tablespoons cornstarch
• 3 tablespoons peanut oil
• 1 teaspoon garlic (minced)
• ¼ teaspoon red chili flakes
• 2 tablespoons water or chicken broth
• 4 tablespoons honey
• 3 tablespoons sriracha
• 1 tablespoon light soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon toasted sesame oil
• 2 tablespoons green onions (thinly sliced)
• 2 tablespoons toasted peanuts (crushed)

Instructions

1. In a small bowl, whisk together the honey, sriracha, rice vinegar, soy sauce, and toasted sesame oil. Set aside.
2. Season the chicken with salt and black pepper.
3. Place the cornstarch in a shallow dish. Coat the chicken, shaking off any excess.
4. Heat a large skillet over medium heat. Add 2½ tablespoons of oil and swirl to coat the pan. Arrange the chicken in a single layer and cook for about 2 minutes, or until golden on the bottom. Flip and cook for another 1–2 minutes, or until golden and cooked through. Transfer to a plate.
5. Add the remaining 1 teaspoon of oil to the same skillet. Stir in the garlic and red chili flakes and cook for about 30 seconds until fragrant.
6. Pour in the prepared sauce and cook until it begins to thicken. Return the chicken to the skillet and toss until every piece is well coated.
7. Remove from the heat and garnish with crushed toasted peanuts and sliced green onions. Serve immediately.

18. Chicken Fusilli Pasta

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

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [‘4’, ‘4 servings’]

A delicious chicken fusilli pasta recipe with feta, a quick dish for busy days using six ingredients and ready in less than 30 minutes.

Ingredients

• 12 oz fusilli (Note 1)
• 1 tablespoon olive oil
• 1 lb chicken breast (Note 2)
• 5 green onions
• 7 oz feta cheese
• ¾ cup single cream (or heavy cream or half and half, Note 3)
• 1 small bunch of chives (about 3 tablespoons chopped)
• fine sea salt and black pepper

Instructions

1. Cook pasta: Bring a large pot of water to a boil, add salt generously, and cook the pasta according to the package’s instructions. Drain.12 oz fusilli
2. Chicken: While the pasta cooks, cut the chicken into small cubes. Heat the oil in a large pan and cook the chicken cubes, often stirring, until golden on all sides. Depending on their size, it should take 4-5 minutes.1 lb chicken breast + 1 tablespoon olive oil
3. Onions: In the meantime, slice the green onions. Add them to the pan and cook for 2 more minutes, stirring occasionally.5 green onions
4. Check that the chicken pieces are cooked through, cut one in the middle, the meat should be white, not pink.
5. Add single cream, cube or crumble the cheese over the ingredients in the pan, and stir to combine. Stir gently on very low heat for about 2 minutes until the cheese melts and the mixture thickens slightly.¾ cup single cream + 7 oz feta cheese
6. Add most of the chives and freshly ground black pepper, stir. 1 small bunch of chives
7. Combine with the drained pasta. Do that either directly in the pan (if the pan is large enough) or in the pot you’ve just used for cooking the pasta.
8. Adjust the taste with fine sea salt and black pepper. Sprinkle with the remaining chives before serving.

19. Chicken Broccoli Stuffing Casserole

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

Recipe details: Prep: PT15M · Cook: PT300M · Total: PT315M · Yield: [‘8’]

This Chicken Broccoli Stuffing Casserole is a creamy, comforting slow cooker meal made with tender chicken, broccoli, cheese, and cornbread stuffing.

Ingredients

• 2 – 2.5 lbs. boneless skinless chicken breasts (diced into 1 inch cubes)
• 21 oz. cream of chicken soup ((two 10.5 oz. cans) DO NOT ADD WATER TO SOUP)
• 12 oz. cornbread stovetop stuffing ((two 6-oz. boxes))
• 2.5 cups chicken broth ((or water) room temperature or cold)
• 1/2 cup salted butter ((1 stick))
• 1 head broccoli (cut the florets off into medium sized pieces)
• 8 oz. shredded cheddar cheese (divided (2 cup bag))

Instructions

1. Add your bags of stovetop stuffing to a large bowl.
2. Add the chicken broth (or water) and melted butter to the mix. Add 3/4 cup of the cheese. Stir gently. Fold in the broccoli gently. Set aside.
3. Add the diced chicken to the slow cooker. Pour over the cans of cream of chicken soup. Stir.
4. Add the stuffing mixture over the chicken, do not mix it into the chicken. Spread the stuffing layer into a smooth layer.
5. Sprinkle over the remaining cheese.
6. Cook on LOW for 4.5-5 hours or until the chicken is cooked and the casserole is hot and bubbly.

20. Alfredo Mac and Cheese

Alfredo Mac And Cheese is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT15M · Total: PT45M · Yield: 4

Take a break from traditional fettuccine Alfredo and make this easy Alfredo Mac and Cheese with chicken and broccoli for dinner. Ready in 45 minutes with a homemade Alfredo sauce.

Ingredients

• 1/2 pound (8 ounces) uncooked cavatappi pasta or elbow macaroni
• 2 cups chopped fresh or frozen broccoli
• 1 teaspoon vegetable oil
• 1 large boneless skinless chicken breast or 2 chicken thighs, cut into 1 inch pieces and lightly salted
• 1/4 cup chopped white or yellow onion
• 1/4 cup (4 tablespoons or 2 ounces) unsalted butter
• 1 clove garlic, minced
• 1 cup heavy whipping cream (do not substitute)
• 1 1/4 cup freshly grated Parmesan cheese (not from a green can)
• 1 tablespoon lemon juice
• Black pepper, to taste

Instructions

1. Bring a large pot of water to a boil. Once boiling, add a big handful of salt then add the pasta. Cook as directed on the package until al dente, about 9-11 minutes. During the last 3-5 minutes of cooking, add the broccoli to the boiling water. Drain into a colander.
2. While the pasta is cooking, in a large skillet over medium heat, heat the oil. Add the chicken and onion and cook for 3 minutes. Flip and cook for another 3-4 minutes or until the chicken is fully cooked. Transfer the chicken to a bowl and keep warm.
3. In the same skillet (no need to clean), melt the butter, scraping up any brown bits left behind from the chicken. Add the garlic and cook 1 minute.
4. Slowly whisk in the cream then the cheese. Bring to a boil. Cook until it starts to thicken, about 3-5 minutes.I like to pull it before it’s done because it’ll thicken as it cools. If your sauce gets too thick, stir in more cream.
5. Remove from the heat then stir in the lemon juice. Taste and adjust for seasoning. If it’s not salty enough, add more cheese.
6. Toss together the pasta, chicken, and sauce then serve with black pepper.

21. Classic Chicken Cobb Salad

Chicken Cobb 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: [‘4’, ‘4 people’]

The chicken cobb salad is a classic that is full of flavor. It’s hearty and filling, perfect for lunch or even dinner with a bowl of soup or sandwich on gluten-free bread.

Ingredients

• 3.5 oz smoked bacon lardons
• 2 large eggs
• 1.4 oz watercress
• 1.4 oz salad leaves of your choice
• 1 cooked chicken breast (skinless and deboned (we use Butcher Box meat))
• 1 tomato (chopped)
• 1 avocado (diced)
• 3 TB olive oil
• 1 TB lemon juice
• 1 tsp Dijon mustard
• Sea salt
• Freshly ground black pepper

Instructions

1. Fry the bacon lardons in a non-stick pan over medium-high heat until almost crispy. Remove and set aside on a plate lined with kitchen paper.
2. At the same time, boil the eggs to your liking. Run cold water over them to help them cool quicker, then peel and halve them.
3. Arrange the watercress and salad leaves in a wide, shallow-bottom salad bowl.
4. Arrange the chicken, bacon, eggs, tomato, and avocado on top.
5. Whisk the olive oil, lemon juice, and mustard together in a bowl. Season with salt and freshly ground black pepper and pour over the salad.
6. Season the salad with more salt and freshly ground black pepper if you feel it needs it.

22. Slow Cooker Chicken Gnocchi Soup

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

Recipe details: Prep: PT25M · Cook: PT262M · Total: PT287M · Yield: [‘8’]

Make chicken gnocchi soup right in your slow cooker that tastes just like Olive Garden!

Ingredients

• 1 ½ lbs. boneless skinless chicken breasts
• 2 cups shredded carrots
• 2 shallots (diced)
• 1 celery rib (diced)
• 3 cloves garlic (minced)
• 2 tsp. dried basil
• 2 tsp. dried parsley
• 1 tsp. dried thyme
• ¼ tsp. ground nutmeg
• 1 bay leaf
• ¾ tsp. salt
• ½ tsp. pepper
• 5 cups chicken stock
• 1 lb potato gnocchi ((can use mini gnocchi))
• 1 cup heavy whipping cream
• 3 Tbsp. cornstarch
• 1 cup fresh spinach leaves ((or kale))

Instructions

1. Add shallots, carrots, celery, garlic, herbs and spices and chicken stock to the slow cooker, and. Add the chicken breast into this mixture.
2. Cook on HIGH for 4 hours or LOW for 6.
3. Remove the chicken and shred the chicken with two forks (or you can dice it).
4. Cook gnocchi per package instructions. Drain.
5. Add shredded chicken and gnocchi to the slow cooker and stir to combine.
6. Mix the cornstarch into the cream until dissolved, then add to the slow cooker and stir. Let the soup cook for 20 minutes longer on high, or until thickened.
7. Add spinach and when wilted it is ready to serve (about 2 minutes).

23. Chicken Salad Wrap

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

Recipe details: Prep: PT20M · Total: PT20M · Yield: [‘4’, ‘4 wraps’]

Chicken salad wrap is a creamy, refreshing, and yummy recipe. Super quick to assemble, high in protein and low calorie. A great meal for lunch.

Ingredients

• 4 Weight Watcher tortillas
• 3 pieces of romaine lettuce (chopped)
• 2 cherry tomatoes (thinly sliced)
• 1/2 avocado (thinly sliced)
• 8 oz cooked chicken breast (skinless (cubed))
• 1 stalk celery (thinly sliced)
• 4 tbsp plain greek yogurt
• 1 tsp honey
• 1 tsp Dijon mustard
• 1/2 tsp lemon juice (freshly squeezed)

Instructions

1. In a bowl, add in chopped chicken, sliced celery, greek yogurt, honey, Dijon mustard, squeeze in lemon juice and add salt with black pepper.
2. Combine all the ingredients together.
3. Spread the tortillas and place dry chopped romaine lettuce to the right of the center of the tortilla.
4. Top the lettuce with slices of tomatoes and avocados.
5. Finally, cover the ingredients with the chicken salad we’ve prepared. Roll the wrap-up and serve it immediately. You can have it sliced or in one piece.

24. Curry Chicken Salad

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

Recipe details: Prep: PT15M · Total: PT15M · Yield: [‘6’, ‘6 servings’]

This Curry Chicken Salad is creamy, crunchy, and full of warm curry flavor. It comes together with shredded rotisserie chicken in about 15 minutes!

Ingredients

• 2 cups cooked shredded chicken breast (see note 1)
• 1 stalk stalk celery (halved lengthwise and chopped)
• 1/2 cup grated carrot
• 1 green onion (chopped)
• 1/3 cup chopped dried apricots (sub with golden raisins or your favorite dried fruit)
• 1/2 cup sliced almonds (lightly toasted; see note 2)
• 1/2 cup mayonnaise (or sub with plain Greek yogurt)
• 1.5 tablespoons fresh lemon juice (sub with white or apple cider vinegar)
• 1 tablespoon honey (or your favorite sweetner)
• 1.5 teaspoons curry powder
• 1/4 teaspoon salt (or to taste)
• 1/8 teaspoon black pepper (or to taste)

Instructions

1. In a small bowl, whisk together the mayo, lemon juice, honey, curry powder, salt and pepper until combined.
2. Place the shredded chicken, celery, shredded carrot, green onions, chopped dried apricots, and sliced almonds in a large mixing bowl.
3. Pour the dressing over the chicken mixture and stir gently until everything is evenly coated. Taste the salad and adjust seasoning as needed. Enjoy!

25. Chicken Stew

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

Recipe details: Prep: PT15M · Cook: PT30M · Total: PT45M · Yield: [‘6’, ‘6 servings’]

This quick and easy one pot Chicken Stew is made with chicken, potatoes, and carrots simmered in a deliciously seasoned broth and garnished with fresh herbs.

Ingredients

• 1 large onion (finely chopped)
• 5 garlic cloves (4 minced, 1 grated)
• 4 large carrots (diced)
• 2 large celery stalks (diced)
• 2 lbs boneless & skinless chicken thighs or breasts (cubed)
• 2 lbs potatoes (cubed)
• 2 tbsp extra virgin olive oil
• 1 tbsp dried rosemary
• 1 tsp dried oregano
• 1/2 tsp dried thyme
• 1/2 tsp ground cumin
• 3/4 tsp salt
• 1/2 tsp ground black pepper
• Pinch red pepper flakes
• 4 bay leaves
• 2 1/2 cups low sodium chicken broth
• 3 tbsp fresh dill or parsley (finely chopped)

Instructions

1. Preheat 6 quart Dutch oven or large pot on medium heat and swirl oil to coat. Add onion, minced garlic, carrots and celery. Saute for 5 minutes, stirring occasionally.
2. Add chicken, rosemary, oregano, thyme, cumin, salt, pepper and red pepper flakes. Saute for 2 minutes, stirring once.
3. Add chicken broth, potatoes and bay leaves and stir. Cover, bring to a boil, reduce heat to low and simmer for 20 minutes or until potatoes are fork tender.
4. Turn off heat, add dill, stir and serve hot. Add grated clove of garlic – yum!

26. Buffalo Chicken Pasta Bake

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

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘8’]

A spicy and cheesy casserole that’s great for using up leftovers.

Ingredients

• 6 cups (642g) cooked penne pasta (or other pasta shape)
• 2 teaspoons garlic (minced)
• 2 cups (284g) chicken (cooked and diced)
• 1 ½ cups (123g) cheddar cheese (cubed)
• 16 ounces (453g) cream cheese
• ⅓ cup (82g) milk (optional; use if you prefer a thinnerpasta sauce )
• ¼ cup (78g) Franks Red Hot sauce
• 1 ½ cups (123g) shredded cheese
• optional: dried chives for garnish

Instructions

1. Preheat oven to 350 degrees F or 180 degrees C o gas mark 4.
2. Lightly oil a large baking dish and add in the cooked pasta.
3. In a bowl, combine diced cheddar cheese, cream cheese, garlic, hot sauce, and milk (if using). Microwave for 45 seconds until everything is melted and can be easily stirred to combine.
4. Pour the mixture over the pasta, add in the diced chicken, and mix together well.
5. Top with the shredded cheese and bake in for about 25 minutes, or until bubbly and top is golden brown.
6. Garnish with dried chives before serving.

27. Healthy Cranberry Walnut Chicken Salad

Healthy Chicken Salad with Cranberries and Walnuts is a practical addition to this collection, with a straightforward method and adaptable serving options.

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

Make the most of your leftover rotisserie chicken with this super simple chicken salad with cranberries and walnuts! It’s perfectly sweet and crunchy, and relies on plain Greek yogurt for a creamy texture with a punch of extra protein. It’s ready in less than 15 minutes, perfect for a quick lunch or the easiest meal prep ever! {Gluten-free}

Ingredients

• 1/3 cup plain Greek yogurt
• 1/3 cup mayonnaise
• 1 tablespoon apple cider vinegar
• 1 tablespoon honey
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/8 teaspoon garlic powder
• 2 cups diced cooked chicken
• 2 stalks celery, (diced)
• 1/2 cup diced apple ((optional))
• 1/3 cup dried cranberries
• 1/3 cup chopped walnuts
• 1/4 cup sliced green onion

Instructions

1. In a small bowl, whisk the Greek yogurt,mayonnaise, vinegar, honey, salt, pepper and garlic powder until well blended.
2. Add diced chicken, celery, apple (if using), dried cranberries, walnuts and green onion to a medium bowl. Add dressing and toss gently to combine.
3. If you have time, cover and refrigerate for several hours or overnight.

28. Sheet Pan Chicken Fajitas

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

Recipe details: Prep: PT15M · Cook: PT20M · Total: PT35M · Yield: [’12’, ’12 tortilla shells’]

Enjoy Mexican flavors with these healthy chicken sheet pan fajitas. A yummy, flavorful recipe the kids will love! Gluten-free and dairy-free.

Ingredients

• 2 tsp chili powder
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp cumin
• 1 tsp salt
• ½ tsp black pepper
• 2 tbsp olive oil
• 1 ½ lbs chicken breasts (boneless, skinless (cut into strips))
• 3 bell peppers (cut into strips (use whatever colors you want))
• 1 medium white onion (sliced)
• 1 lime (juiced)
• fresh cilantro (chopped)
• 12 small corn shells
• sour cream (grated cheese, guacamole, salsa (OPTIONAL))

Instructions

1. Preheat the oven to 400F and oil the baking sheet.
2. In a bowl, combine chilli powder, garlic powder, smoked paprika, cumin, salt, black pepper, and olive oil.
3. Add chicken strips to the baking sheet, cover with the mix of olive oil and spices.
4. Add in the bell peppers, white onion and toss to combine.
5. Cook in the oven for around 20 minutes until the chicken is fully cooked.
6. Squeeze out the lime juice all over the sheet pan and sprinkle over chopped cilantro.
7. Serve in tortillas.

29. Curried Chicken Salad Lettuce Wraps

Curried Chicken Salad Lettuce Wraps is a practical addition to this collection, with a straightforward method and adaptable serving options.

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

Curried Chicken Salad Lettuce Wraps is a no cook recipe that’s ideal for a summertime dinner.

Ingredients

• 1/2 cup mayonnaise
• 3 Tablespoons coconut oil (, at room temperature)
• 1 Tablespoon curry powder
• 1 Tablespoon lime juice
• 1 teaspoon kosher salt
• 1/2 teaspoon pepper
• 3 cups cut-up cooked chicken
• 1 apple (, seeded and chopped, 1 1/2 cups)
• 2/3 cup golden raisins (or dried cranberries)
• 1/2 cup sliced almonds (toasted)
• 2 Tablespoons finely chopped red onion
• 12 lettuce leaves

Instructions

1. In bowl combine mayonnaise, coconut oil, lime juice, curry powder, kosher salt and pepper until blended.
2. Stir in chicken, apple, raisins, almonds, and red onion until evenly coated.
3. Divide chicken salad evenly between lettuce leaves.

30. Skillet Cashew Chicken with Celery and Water Chestnuts

Easy Skillet Cashew Chicken with Celery & Water Chestnuts is a practical addition to this collection, with a straightforward method and adaptable serving options.

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

Better than takeout, easy 20 minute cashew chicken.

Ingredients

• 1 lb boneless skinless chicken thighs
• 1/2 cup hoisin sauce
• 1/4 cup soy sauce
• 1 Tbsp vinegar
• 1 Tbsp Chinese cooking wine (or regular wine)
• 1/4 cup brown sugar
• 2 minced garlic cloves
• 2 tsp grated fresh ginger
• 1 Tbsp cornstarch
• 1 can sliced water chestnuts
• 1 cup chopped celery
• 1 cup roasted cashews

Instructions

1. Chop about a pound of boneless skinless chicken thighs into bite sized pieces.
2. To make the sauce whisk together the hoisin, soy, vinegar, wine, sugar, garlic, ginger and cornstarch.
3. Pour the sauce over the chicken and mix well.
4. Heat a cast iron skillet and when it’s hot remove the chicken from the sauce, letting the excess drip off, and add it to the pan in a single layer. Let cook for a few minutes, until it gets nice and caramelized. Then flip and do the same to the other side.
5. Add the rest of the sauce to the pan along with the water chestnuts, celery and cashews.
6. Cook until the sauce thickens, about 3 minutes.
7. Top with sliced green onions.

31. Chicken Divan with Curry

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

Recipe details: Prep: PT15M · Cook: PT30M · Total: PT45M · Yield: [‘6’, ‘6 servings’]

Oven-baked Chicken Divan with Curry features chicken, broccoli, and a delicious creamy curry sauce. This long-time family favorite is an easy way to repurpose leftover chicken or broccoli.

Ingredients

• 1 pound cooked boneless skinless chicken
• 21 ounces condensed cream of chicken soup
• 1 cup mayonnaise
• ½ cup shredded cheddar cheese
• 1 tablespoon lemon juice
• ½ teaspoon curry powder
• 16 ounces frozen chopped broccoli
• 14 ounces Pepperidge Farm stuffing mix
• non-stick cooking spray

Instructions

1. Steam and drain 16 ounces frozen chopped broccoli.
2. Chop 1 pound cooked boneless skinless chicken.
3. Combine 21 ounces condensed cream of chicken soup and ½ cup shredded cheddar cheese in a sauce pan and heat until melted.
4. Remove from heat and add 1 cup mayonnaise, 1 tablespoon lemon juice, and ½ teaspoon curry powder, mixing well.
5. Prepare a 9×12 casserole dish with non-stick cooking spray, and layer broccoli and chicken. Top with soup mixture.
6. Cover evenly with 14 ounces Pepperidge Farm stuffing mix.
7. Bake at 350°F for 30 minutes or until bubbly.

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.