37 Easy Ground Chicken Recipes for a Simple 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. Buffalo Chicken Chili

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

Recipe details: Prep: PT15M · Cook: PT35M · Total: PT50M · Yield: 4

This Buffalo Chicken Chili is a spicy chicken chili with black beans, ground chicken, and your favorite hot sauce. The best part? This hearty, flavorful one pot meal is ready in under an hour!

Ingredients

• 2 teaspoons olive oil
• 1/2 pound (8 ounces) ground chicken
• 1/4 cup diced white onion
• 1 carrot, peeled and chopped
• 1 clove garlic, peeled and minced
• 1/2 teaspoon ground chili powder
• 1/2 teaspoon ground smoked paprika
• 1/4 teaspoon ground cumin
• 1/4 teaspoon salt, preferably kosher
• 1/2 cup chicken broth or stock
• 1/4 cup canned tomato sauce (not spaghetti sauce)
• 1 cup canned petite diced tomatoes, drained
• 1 cup canned black beans, drained and rinsed
• 2 – 4 tablespoons hot sauce, to taste
• 2 tablespoons ranch dressing
• 1/2 cup shredded cheddar cheese
• 1 green onion, sliced

Instructions

1. In a Dutch oven or large pot, heat the oil until hot. Add the chicken, onion, and carrot. Cook until chicken is brown, about 5-8 minutes. Drain any grease, if necessary.
2. Add the garlic, chili powder, paprika, cumin, and salt then cook for 1 minute.
3. Stir in the broth, scraping up any brown bits on the bottom of the pot then stir in the tomato sauce, tomatoes, and beans. Bring to a boil then turn down to a simmer and cook for 10-15 minutes until it starts to thicken.
4. Stir in the hot sauce, ranch, and cheese until cheese has melted. Simmer for another 10 minutes. Right before serving, garnish each bowl with green onion.

2. Stuffed Bell Peppers

Ground Chicken Stuffed Bell Peppers is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT50M · Total: PT70M · Yield: [‘4’, ‘4 servings’]

These ground chicken stuffed bell peppers are packed full of Italian flavor. Super easy to make and sure to impress even the pickiest of eaters.

Ingredients

• 4 large bell peppers (any color)
• 1 pound ground chicken
• 1 small yellow onion (finely diced)
• 1 small zucchini (finely grated)
• 2 cloves garlic (minced)
• 2 teaspoons Italian seasoning
• ½ teaspoon kosher salt
• ½ teaspoon black pepper
• 1 (15 ounce) can fire-roasted diced tomatoes
• 1-½ cups prepared white rice
• 2 tablespoons grated Parmesan cheese
• 1 cup grated Mozzarella cheese

Instructions

1. Preheat oven to 350 degrees F and spray a 9×13 pan with non-stick cooking spray.
2. Prepare your peppers by cutting in half lengthwise and removing the seeds and white membrane. You can opt to cut off the stem if desired.
3. Add your halved peppers to your prepared 9×13 baking dish and set aside.
4. In a 12-inch skillet set over medium-high heat add your ground chicken, yellow onion, grated zucchini, garlic, Italian seasoning, kosher salt, and black pepper.
5. Break up the meat while it cooks making sure to incorporate the seasoning thought the meat.
6. When the meat is fully cooked add in the tomatoes, white rice, and Parmesan cheese.
7. Cook for about 5 minutes longer to incorporate the flavors and cook off some of the juice brought to the dish by the canned tomatoes.
8. Once warmed through remove from the heat.
9. Spoon the filling into the halved bell peppers. Make sure to stuff them well until the filling slightly domes over the top of the cut pepper.
10. Pour in a small amount of water that just covers the bottom of the pan.
11. Cover with foil and bake for 25 minutes.
12. Remove the foil, top peppers with shredded cheese, and bake for additional 10 minutes to help melt the cheese.
13. Once melted, remove the peppers from the oven, and serve hot.

3. Asian Style Chicken Sloppy Joes

Ground Chicken Sloppy Joes (Asian-Inspired) 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’, ‘4 servings’]

These ground chicken sloppy joes are a homemade take on traditional sloppies, and filled with delicious Asian flavors. Best of all, they come together in 20 minutes!

Ingredients

• 1-1/2 tablespoons rice wine vinegar
• 1 tablespoon sesame oil
• 2 green onions (thinly sliced)
• 4 cups packed shredded coleslaw veggie mix (divided)
• 1 tablespoon olive oil
• 1 pound ground chicken
• 1 green bell pepper (chopped)
• 3 garlic cloves (minced)
• 2 tablespoons tomato paste
• 1 tablespoon grated fresh ginger
• 3/4 cup water
• 1/4 cup hoisin sauce
• 2 tablespoons soy sauce
• 1 tablespoon sriracha
• 4 hamburger buns

Instructions

1. In medium bowl, whisk together vinegar and sesame oil. Add onions and 2 cups shredded coleslaw veggie mix; toss to combine. Refrigerate until ready to use.
2. Meanwhile, In large skillet, heat olive oil over medium-high heat. Add chicken and bell pepper; cook 6 to 8 minutes or until chicken is cooked through, breaking up chicken with side of spoon as it cooks. Add garlic, tomato paste and ginger; cook 1 minute, stirring constantly.
3. Stir in water, hoisin sauce, soy sauce, sriracha and remaining 2 cups shredded coleslaw veggie mix; heat to boiling. Reduce heat to medium-low; simmer 4 to 5 minutes or until mixture is thickened, stirring occasionally.
4. Divide sloppy mixture between buns; top with coleslaw.

4. Chicken Lettuce Wraps

Copycat PF Changs Chicken Lettuce Wraps Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT8M · Cook: PT12M · Yield: [‘6’, ‘6 servings’]

This copycat PF Changs chicken lettuce wraps recipe has a sweet and savory flavor profile, is ready in just 20 minutes, and is even better than at the restaurant! It makes a great appetizer or light meal, or you can serve it with a side dish like steamed rice or cauliflower rice for dinner.

Ingredients

• 1/3 cup hoisin sauce
• 2 tablespoons water
• 1 tablespoon low-sodium soy sauce
• 1 tablespoon rice wine vinegar
• 1 tablespoon light brown sugar (lightly packed (see Notes))
• 1 tablespoon toasted sesame oil
• 1 small clove garlic (crushed)
• 1 teaspoon freshly-grated ginger
• 1/4 teaspoon sesame seeds
• 2 tablespoons avocado oil (or vegetable oil)
• 1 tablespoon toasted sesame oil
• 5 ounces shiitake mushrooms (chopped small)
• 1 large onion (diced)
• 1 pound lean ground chicken
• 3 large cloves garlic (crushed)
• 1 tablespoon freshly-grated ginger
• 1/3 cup hoisin sauce
• 2 tablespoons low-sodium soy sauce
• 2 tablespoons rice wine vinegar
• 1 tablespoon cornstarch (dissolved in 2 tablespoons cold water to form a slurry)
• 1 tablespoon chili garlic sauce (more or less to taste (you can use sambal oelek or sriracha))
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt
• 8 ounce can sliced water chestnuts (rinsed, drained, and chopped)
• 3 scallions (thinly sliced)
• 1 head lettuce (leaves left intact (see Notes))

Instructions For the Hoisin Dipping Sauce:

1. Stir together all ingredients in a bowl. Cover and refrigerate until using.

For the Chicken Lettuce Wraps:

1. Heat the vegetable oil and toasted sesame oil in a large skillet over medium-high heat. Add the onion and mushroom and cook 2 minutes, stirring occasionally.
2. Add the chicken, garlic, and ginger, and cook until the chicken is browned, about 5 to 7 minutes, stirring occasionally.
3. Turn down the heat to medium. Add the hoisin sauce, soy sauce, vinegar, cornstarch slurry, chili garlic sauce, black pepper, salt, and water chestnuts. Cook until the sauce is thickened, about 2 minutes, stirring frequently.

To Serve:

1. Sprinkle the scallion on top of the chicken mixture. Serve warm, along with the lettuce leaves to wrap the chicken mixture in and the hoisin sauce for dipping.

5. Baked Chicken Tacos

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

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: [’10’, ’10 tacos’]

Baked chicken tacos are loaded with chicken, cheese, and refried beans and loaded with your favorite toppings.

Ingredients

• 1 pound ground chicken
• 1 cup salsa (I use a thick jarred salsa)
• 1 tablespoon olive oil
• ½ onion (diced)
• 2 cloves garlic (minced)
• 3 tablespoons taco seasonings (or 1 package)
• 10 taco shells (I used Stand N Stuff Shells)
• 15 oz can re-fried beans
• 2 cups shredded cheese
• 2 Roma tomatoes (seeded and diced)
• 1 jalapeno (seeded and diced)
• 1/4 cup onion (diced)
• 2 tablespoons chopped cilantro
• Juice of 1 lime
• Salt to taste

Instructions

1. Preheat oven to 400 degrees. Spray a baking dish with non-stick cooking spray.
2. Heat a large skillet on medium-high heat add olive oil and ground chicken and diced onions. Using a spoon break up the chicken and cook until browned about 7-8 minutes. Drain if you have a lot of fat, and return to skillet, add in taco seasoning.
3. Reduce heat to medium-low and add in garlic and cook another 30 seconds or so. Add in salsa, mix and let simmer for 2-3 minutes. Turn off heat
4. In a medium saucepan heat the refried bean over medium heat, stirring until heated through.
5. Place the taco shells into the baking dish, and bake for 5 minutes by themselves to let them crisp up a bit.
6. Place 2-3 tablespoons beans into each taco shell and ¼-½ cup chicken mixture on top and place bake in the baking pan.
7. Sprinkle each taco evenly with cheese.
8. Bake for 7-8 minutes or until cheese is melted and bubbly.
9. Remove from the oven and top with your favorite toppings.
10. For the Pica De Gallo
11. Place the ingredients in a small bowl and mix until combined.
12. Add salt to taste.

6. Butter Chicken Meatballs

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

Recipe details: Prep: PT20M · Cook: PT30M · Yield: [’24’, ’24 Meatballs’]

These Butter Chicken Meatballs combine juicy and tender, spiced meatballs with a rich and creamy tomato-based sauce, delivering all the bold flavors of classic butter chicken in an easy, comforting dish. Perfect for serving over rice or with naan, this homemade recipe is a flavorful, restaurant-quality meal that’s simple enough for a weeknight dinner.

Ingredients

• 1 lb. Ground Chicken
• 1/4 cup Plain Bread Crumbs (sub with gluten free bread crumbs or almond flour )
• 1 Egg
• 2 Garlic Cloves (minced)
• 1 tsp. Lemon Zest
• 1/2 tsp. Salt
• 1/4 tsp. Dried Ginger
• 1 tsp Cumin Powder
• 1 tsp. Curry Powder
• 1 tsp. Garam Masala
• 3 tbsp. Butter or Ghee
• 1/4 cup Onion (finely minced)
• 1/4 tsp. Ginger (fresh works best but you can sub with dried)
• 2 Garlic Cloves (minced)
• 2 Tbsp. Tomato Paste
• 2 cups Coconut Milk (full fat works best )
• 1 tsp Salt
• 1 tsp. Cumin
• 1/2 tsp. Garam Masala
• 1/2 tsp Coriander powder

Instructions Butter Chicken Meatball Prepartion

1. Preheat your oven to 375 F. and line a baking sheet with foil.
2. In a large mixing bowl, combine all the meatball ingredients. Mix well to combine by using your hands.
3. Use a cookie scoop or tablespoon sized measuring spoon to make even sized meatballs. This will make approxiamtely 24 meatballs.
4. Place each meatball onto the prepared baking sheet, slightly spaced out. on the Bake for 12 minutes. Broil the meatballs for 2-3 minutes or until slightly browned on the tops. Remove from the oven and set them aside.

Butter Chicken Sauce Preparation

1. While the meatballs are baking, melt the butter or ghee in a large saucepan on medium-low heat. Once melted add in the small diced onion. Sauté until translucent, about 4-5 minutes.
2. Add the garlic and all the remaining spices (salt, cumin, garam masala, and coriander). Allow this to cook on low until it smells fragrant.
3. Whisk in the tomato paste, then slowly whisk in the full fat coconut milk. If your heat is too high the sauce can separate, so watch your temperature and whisk often.
4. Add the chicken meatballs into the sauce to fully coat and combine. Let them simmer for 2-3 minutes before serving over basmati rice or with naan.

7. Chicken Zucchini Meatballs

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

Recipe details: Prep: PT10M · Cook: PT25M · Yield: [’24’, ’24 meatballs’]

These Mediterranean-style Chicken Zucchini Meatballs are simple to make and bake up in the oven for an easy weeknight (or anytime) meal!

Ingredients

• 1 lb ground chicken (or ground turkey)
• 2 large eggs
• 1/2 cup bread crumbs
• 1 cup zucchini (shredded, excess moisture squeezed out*)
• 1/2 onion (finely chopped or shredded)
• 2 tablespoons fresh parsley (finely chopped)
• 3/4 teaspoon dried oregano
• 1/4 teaspoon ground cumin
• salt and pepper

Instructions

1. Preheat oven to 400F and line a baking sheet with parchment paper.
2. Finely chop the herbs and onion. Mix all the ingredients in a large bowl until well combined.
3. To form the mixture into meatballs I like to use a 1 1/2 tablespoon cookie scoop to scoop out the mixture (about a golf ball size). Lightly grease your hands with a bit of oil and roll the mixture in your palms to form the meatballs.
4. Place the meatballs on the baking sheet and bake in the oven for approximately 25-30 minutes or until cooked through.

8. Egg Roll in a Bowl

Inside Out Egg Roll in a Bowl (with ground 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: [‘6’, ‘6 servings’]

Easy low-carb Inside Out Egg Roll in a Bowl is a super quick and easy weeknight dinner that’s a true crowd pleaser. It is made with ground meat of your choice, shredded vegetables and cauliflower rice, and topped with spicy and refreshing mayo-sriracha sauce.

Ingredients

• 1 ½ lb ground chicken (turkey or pork)
• 12 oz cauliflower rice
• 12 oz shredded white cabbage
• 5 oz shredded red cabbage
• 5 oz shredded carrot
• ½ large onion (chopped)
• 2 large garlic cloves (crushed or minced)
• ½ cup coconut aminos (or low-sodium soy sauce or tamari)
• ½ lime
• 1 tbsp rice vinegar (optional)
• 2 scallions (sliced)
• 4 tsp toasted sesame oil
• 1 tbsp grated fresh ginger
• Salt and pepper to taste
• Fresh chopped cilantro for garnish (optional)
• ½ cup mayo
• 2 tbsp Sriracha sauce
• ½ lime

Instructions

1. Prepare the sauce. Place the mayo, Sriracha and juice from ½ lime in a medium bowl and stir with a small whisk until fully combined and creamy. Set aside.
2. In a large skillet heat 2 teaspoons of sesame oil and cook onion until softened. Add the ground meat and cook until no longer pink and slightly browned. If you’re using pork, drain the fat. Add minced garlic and ginger and stir together for another minute or 2. Remove the meat from the skillet and set aside.
3. Add the remaining sesame oil to the now empty skillet and add both cabbages, carrots and cauliflower rice and cook stirring on medium high heat until softened, about 5-7 minutes. You may need to add a splash of water if it starts browning.
4. Add coconut aminos or soy sauce and rice vinegar (if using). Give everything a stir, add the cooked meat and cook together stirring for about 3-5 minutes. Add juice squeezed from ½ lime and sliced scallions. Stir together, try it and season with salt and pepper to taste.
5. You can also add a little more coconut aminos and sesame oil at this stage if you want more flavor. Garnish with more scallions and/or chopped fresh cilantro.
6. Serve hot with a drizzle of mayo-Sriracha sauce.

9. Ginger Chicken Soup

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

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

Spiked with chilies and plenty of garlic, this Ginger Chicken Soup is perfect when you’re nursing a cold or just need a little something warm for lunch. It comes together in an instant, using leftover rice. A handful of chopped scallions and fresh cilantro finish the dish.

Ingredients

• 4 medium green onions
• 1 tablespoon avocado oil ((or other neutral-tasting oil))
• 12 ounces ground chicken
• 1 medium shallot ((sliced thin))
• 3 cloves garlic ((chopped))
• 1 tablespoon freshly grated ginger
• 6 cups chicken broth
• fine sea salt ((as needed))
• 1 1/2 cups cooked rice
• 1/2 cup chopped fresh cilantro
• 1 medium lime ((quartered))
• 2 medium serrano chilies ((sliced thin))
• crushed red pepper flakes ((as needed))

Instructions Prepping the green onions

1. Slice the green onions thinly, separating the white and light green parts into two bowls. Set aside on the counter while you prepare the remaining ingredients.

Starting the soup

1. Warm the avocado oil in the bottom of a heavy soup pot over medium heat. Add the ground chicken to the pot, and break it up using the edge of a wooden spoon. Cook until opaque, but not browned.
2. Add the white and light-green parts of the green onion, as well as the shallot, garlic, and ginger to the chicken.
3. Next, pour in the chicken broth, and stir to combine. Increase the heat to medium-high until it begins to boil, and then turn it down to medium-low. Simmer for about 10 minutes, or until the chicken and vegetables are cooked through. Adjust seasoning with salt.

Serving the soup

1. Spoon the rice into individual bowls, pour the soup over the rice. Garnish with cilantro, lime, serrano chilies, crushed red pepper, and reserved green onions as it suits you.
2. Store leftovers in a tightly sealed container in the fridge for up to 5 days.

10. Cashew Chicken Lettuce Wraps

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

Recipe details: Prep: PT-497087H38M24S · Cook: PT-497087H38M24S · Total: PT-497087H38M24S · Yield: [‘6’, ‘Serves 6’]

Easy chicken lettuce wraps with an Asian-inspired cashew sauce, topped with toasted cashews and green onion.

Ingredients

• 6 tablespoons cashew, almond or peanut butter
• ¼ cup brown sugar
• ¼ cup low sodium soy sauce or tamari
• 3 tablespoons sesame oil
• 1 tablespoon Sriracha or chili garlic sauce
• Zest and juice of 2 medium limes
• 1-inch piece fresh ginger, peeled and minced
• Splash hot water
• 1 tablespoon oil
• 1-1 ½ pounds ground chicken
• 10 ounce bag coleslaw mix
• Coarse salt and ground black pepper, to taste
• 2 heads Boston lettuce (or Bibb)
• Handful fresh cilantro
• Handful chopped cashews
• Sriracha, to taste

Instructions

1. In a medium mixing bowl, whisk together cashew sauce ingredients until well incorporated. Set aside.
2. Heat oil to medium-high heat in a large skillet. Add chicken and cook 2-3 minutes. Stir in coleslaw mix and cook 5-6 minutes, until cabbage is wilted and chicken is fully cooked and browned. Season with a generous pinch of salt and pepper. Stir in cashew sauce and simmer 2-3 minutes, until thickened. Remove from heat.
3. Place lettuce cups on a plate. Spoon chicken mixture into each cup and garnish with cilantro, cashews and Sriracha.

11. Italian Stuffed Zucchini Boats

Italian Stuffed Zucchini Boats with Ground Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT55M · Total: PT70M · Yield: [‘8’, ‘8 boats’]

These Easy Italian Stuffed Zucchini Boats are healthy, keto and low carb. They are stuffed with a delicious ground chicken and vegetable filling and baked to cheesy perfection.

Ingredients

• 4 medium zucchini
• 1 lb ground chicken
• 1 medium onion (chopped)
• 2 garlic cloves (crushed)
• 3 oz baby or regular spinach
• 5 oz baby bella or button mushrooms (chopped)
• 1 15 oz can diced tomatoes
• 1 tbsp tomato paste (heaping)
• 1 tbsp olive oil
• 1 ¼ cup shredded mozzarella cheese
• 1 tsp dried basil
• 1 tsp dried oregano
• ½ tsp red pepper flakes
• Salt and pepper to taste

Instructions

1. Preheat the oven to 400 degrees.
2. Cut zucchinis in half lengthwise. Scoop out the flesh with a melon baller or a sharp spoon, leaving 1/4″ thick This recipe does not use the scooped out zucchini pieces but they’re great for freezing and using in smoothies or soups.
3. Place the hollowed out zucchini halves onto a baking sheet and bake for 30 minutes. Set aside.
4. In the meantime, prepare the stuffing. Heat up oil in a large skillet and cook onions and mushrooms for a couple minutes. Add the garlic, spices and chicken. Cook together stirring and breaking up the meat until no longer pink.
5. Stir in canned tomatoes and tomato paste and cook together for about 3 minutes. Add spinach and cook a minute or so until spinach is wilted. Taste the sauce and season with salt and pepper to taste.
6. Top the zucchini halves with the meat tomato mixture and bake uncovered for about 15-20 minutes.
7. Take out of the oven and sprinkle with cheese. Bake until cheese is melted, about 5 more minutes.
8. Serve sprinkled with fresh chopped parsley or scallions.

12. Ginger Chicken Lettuce Wraps

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

Recipe details: Prep: PT15M · Cook: PT12M · Total: PT27M · Yield: [‘4’]

Ingredients

• 3 tbsp lime juice
• 2 tbsp hoisin
• 2 tbsp sriracha
• 1 tbsp sesame oil
• 1 tbsp soy sauce (or gluten free soy sauce )
• 1 tsp canola oil
• 1 onion (finely diced)
• 1 red pepper (sliced into 2″ pieces)
• 1 lb / 450g ground chicken
• 1 8 oz / 227g can water chestnuts (thinly sliced)
• 2 tbsp minced ginger
• 1 clove garlic (minced)
• 1 head Boston lettuce
• 2 green onions (sliced)

Instructions

1. To make the sauce, In a small boil, whisk lime juice with hoisin, sriracha, sesame oil and soy sauce. Set aside.
2. In a large pan, heat canola oil over medium-high heat. Add onion and red pepper, cook for 3 minutes.
3. Add ground chicken, cook and crumble for another 3 minutes until almost cooked. Add water chestnuts, ginger and garlic. Cook another minute.
4. Add sauce and stir to coat. Cook anther 5 minutes.
5. Serve in Boston lettuce leaves and top with green onion.

13. One Pot Fajita Pasta

One Pot Ground Chicken Fajita Pasta 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’, ‘6 servings’]

This one pot ground chicken fajita pasta is the perfect busy weeknight rush dinner. Ground chicken paired with warm spices, onions, peppers, creamy sour cream and of course – CHEESE! You’ll love how easy this dish is to make and it’s only one pot!

Ingredients

• 1 pound ground lean chicken
• 1 medium yellow onion (diced)
• 1 red bell pepper (diced)
• 1 yellow bell pepper (diced)
• 2 cloves garlic (minced)
• 2 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon cumin
• 1/2 teaspoon Kosher salt
• 1/2 teaspoon black pepper
• 15 ounces tomato sauce
• 1-1/4 cup chicken stock
• 8 ounces dried pasta
• 1/4 cup sour cream
• 1/4 cup minced cilantro
• 1/2 cup shredded Mexican blend cheese

Instructions

1. In a large 12 inch high sided skillet add 1 tablespoon olive oil and set over medium heat.
2. When the oil is hot add in the ground chicken, yellow onion, bell peppers, garlic, chili powder, smoked paprika, cumin, kosher salt, and black pepper.
3. Cook until the meat is fully cooked and no longer pink and the vegetables have started to soften.
4. Pour in the tomato sauce, chicken stock, and the dried pasta. Stir to combine.
5. Let the mixture simmer for about 10 minutes or until the past is fully cooked. If the mixture cooks down too much before the pasta is fully cooked add a little more stock.
6. After the pasta is fully cooked the mixture should be creamy but thick. Stir in the sour cream and cilantro.
7. Top with cheese and let the warmth of the pasta melt the cheese.
8. Optional – Melt the cheese under an oven broiler if in an oven safe dish.

14. Italian Wedding Soup

1-Hour Italian Wedding Soup with Meatballs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT20M · Total: PT55M · Yield: [‘8’]

You don’t have to have a wedding or be married to make (or eat) Italian Wedding Soup. Spoon-sized chicken and sausage meatballs and a stracciatella finish elevate this classic Italian Wedding Soup. The best bowl of cozy!

Ingredients

• 1 small onion (refer to instructions)
• 1 stalk celery (refer to instructions )
• 1 large carrot or 5-7 baby carrots (refer to instructions)
• 5 basil leaves (directions below)
• 2 cloves garlic (peeled)
• 1/2 lb ground chicken
• ½ lb ground Italian sausage (w/o fennel if possible. See note below)
• ¾ cup Romano Cheese (grated and divided)
• 1 Tbsp parsley (minced)
• 1 egg (lightly whisked)
• 2 slices white or wheat bread (broken into small pieces)
• 2 tsp salt
• 1 tsp ground black pepper
• ¼ cup warm water
• 1 Tbsp olive oil
• 3½ qts chicken stock (divided)
• 1 cup acini di pepe (see note below)
• 1 head escarole or 6 cups (or handfuls) of fresh spinach (cleaned and chopped)
• 2 tsp salt
• 1 tsp pepper
• 2 eggs
• ½ lemon

Instructions FIRST STEP || WITH A FOOD PROCESSOR:

1. Place 2 quarters of the onion, the celery, carrots, basil, and garlic in the bowl of a food processor and pulse for about 15 seconds until the contents are minced. Set aside and continue to the second step.

FIRST STEP || WITHOUT A FOOD PROCESSOR:

1. Mince the onions, celery, carrots, and garlic. Place in medium bowl.
2. Stack the basil leaves one on top of each other and roll into a long cylinder. Using a sharp knife, thinly slice the roll. Add to other minced veggies. Set aside and continue to the second step.

SECOND STEP || Make the Meatballs

1. Using your hands, lightly combine all the meatball ingredients including 1/2 cup of Romano except the water in a large bowl until well mixed. Don’t overmix it. Add the water and using your hands again, gently incorporate it.
2. Put a little water in a small cup or bowl. Using a teaspoon or small scoop, make small meatballs scooping with one hand and placing in the fingertips of the other hand, lightly shaping the ball. Dip fingers into the water bowl in between making each meatball. Place meatballs on a lightly sprayed or parchment-lined baking sheet.
3. Meanwhile, bring 2 cups of the chicken stock to a low boil in a medium saucepan. Keep on a low simmer.
4. After all the meatballs are made, gently place them in the simmering broth and cook for 5 minutes. You might have to do this in batches. [See notes below for making extra or making ahead]
5. Through a fine mesh strainer, strain the meatball poaching liquid and add it to the other pan with the other broth.

STEP THREE || Make the Soup

1. Heat the olive oil in a large stockpot. Add the veggies from step one and saute over medium heat for approximately 5 minutes.
2. Add the remaining stock to the stockpot along with salt and pepper. Bring to a low boil.
3. Add the pasta to the pot and cook for 5 minutes. Then, add the meatballs and strained poaching liquid along with the spinach or escarole. Cook until the pasta is al dente, about 5 minutes more.
4. Meanwhile, in a small bowl, add the remaining ¼ cup of Romano to 2 eggs and whisk lightly together. Right before serving, take the handle of a wooden spoon and swirl the soup while slowly pouring the egg and cheese mixture into the pot.
5. Squeeze some lemon in just before serving and sprinkle some grated romano on top. Adjust seasoning with salt and pepper, if needed.

15. Orange Ground Chicken Rice Bowls

Orange Ground Chicken Rice Bowls 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’]

Easy orange chicken using ground chicken, ginger, and fresh orange juice! Paired with broccoli and brown rice, this is a delicious, healthy, and easy weeknight dinner!

Ingredients

• 1 cup brown rice
• 1 ¾ cups water (or broth for the rice)
• 1 Tablespoon sesame oil
• 1 pound ground chicken
• 2 Tablespoons ginger (freshly grated or minced)
• 4 garlic cloves (minced or grated)
• 3 Tablespoons organic soy sauce (or gluten-free tamari)
• 1 Tablespoon Asian spice sauce
• 1 teaspoon orange zest (optional)
• ½ cup freshly squeezed orange juice (preferably from small oranges like mikans, mandarins, or clementines)
• 2 medium heads fresh broccoli ( about 6-7 cups florets)
• sesame seeds for garnish

Instructions

1. Cook brown rice according to your preference or package directions, I usually prefer a Japanese rice cooker and short-grain brown rice. You can also toast the rice in a little oil ahead of time for extra flavor!
2. Typically, I rinse my rice three times, then place in a large pot. For each 1 cup of brown rice, I use about 1 3/4 cups of water. Bring this to a boil, then immediately reduce to a simmer and simmer for the duration recommended by your package, usually 20-35 minutes. Then, without lifting the cover, remove from heat and let sit for 10 minutes to finish cooking.
3. In a large pan or wok, warm sesame oil over low-medium heat. Add chicken and brown on all sides. (Doesn’t have to be fully cooked yet.)
4. Add the ginger, garlic, spice sauce, orange juice (and zest), and tamari / soy sauce. Stir well and bring to a simmer. Simmer on low heat for 3-5 minutes, or until sauce has reduced and thickened. Stir well and remove from heat.
5. Meanwhile, fill a pot with 1 inch of water. Add steamer basket and add chopped broccoli florets & stems. Cover and steam for 4 minutes.
6. If you have a rice cooker, most rice cookers also have a steamer basket. Check and see if you can cook your broccoli in the rice cooker at the same time as the rice!
7. Make the bowls by dividing the brown rice among four bowls and topping with chicken and broccoli. Top with sesame seeds and enjoy! We also like to squeeze a little extra orange juice over the top.

16. Indian Minced Chicken Curry

Indian Minced Chicken Recipe – Chicken Keema is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT30M · Total: PT35M · Yield: [‘5’]

Moist, juicy , flavourful chicken keema or minced chicken curry made with Indian spices

Ingredients

• 250 gms Minced Chicken (1/2 pound)
• 1 tbsp Oil
• 1 tsp Cumin
• 4 Garlic Cloves (minced or grated)
• 1 Inch Ginger (minced or grated)
• 1 Green Chilli
• 2 Onion (-Chopped ; about 250 gms)
• 1/2 tsp Chilli Powder
• 1 tbsp Turmeric
• 1 tbsp Garam Masala (or use the special masala in notes)
• 1 tbsp Ground Coriander
• 3-4 Tomatos-Chopped (about 350 gms)
• 3/4 Cup Yogurt
• Salt To Taste (about 1 1/2 tbsp)
• 2-3 tbsp of Chopped Coriander for Garnish

Instructions

1. Heat the oil in a pan on medium-high flame.
2. Once the oil is hot and add the cumin, ginger, garlic and chili
3. Add the onions and sauté till lightly brown.
4. Reduce the flame to low, add the ground spices- turmeric, chili , garam masala. Sauté for 5-10 seconds and toast the spices along with the onion.
5. Add the chopped tomatoes with their water next and keep cooking till the tomatos soften and turn mushy.If the mixture is burning, add a splash of water.This should take another 10 minutes.
6. Whisk the yogurt and add it to the pan. Mix till you can’t see white streaks.
7. Next add in the chicken keema and with your ladle break any clumps and mix well.Do this step quickly before the chicken starts to cook to avoid lumps.
8. Add water , Cook covered for about 10-15 minutes.
9. Garnish with Coriander Leaves.

17. Mango Chicken Breakfast Sausage

Five Ingredient Mango Chicken Breakfast Sausages 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 servings’]

Healthy, paleo breakfast sausages made with ground chicken!

Ingredients

• 2 teaspoons plus 1 1/2 tablespoons olive oil
• 1/2 cup very finely diced onion
• 1 pound ground chicken (I used 3/4 pound white meat, 1/4 pound dark meat – you can ask for it this way at the butcher counter)
• 1/2 cup finely diced fresh mango
• 1 tablespoon minced fresh chives
• 1/4 teaspoon red pepper flakes {omit for AIP}
• 3/4 teaspoon salt

Instructions

1. In a heavy skillet, heat the 2 teaspoons of the oil over medium heat. Add onion and saute for 5 minutes until soft and tender.
2. Scrape onion into a medium bowl and let cool for 5 minutes. Add chicken, mango, chives, red pepper flakes and salt. Using clean hands, mix everything together, making sure to get the mango distributed throughout.
3. Using wet hands, form the chicken into 8 equal sized patties, pushing down to flatten a little bit and laying on parchment paper.
4. Heat the same skillet over medium high heat and add remaining oil. Gently place patties in the pan, in batches if needed for about 3-4 minutes on each side, until golden brown on each side and cooked through.

18. Cheesy Chicken Empanadas

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

Recipe details: Prep: PT40M · Cook: PT20M · Total: PT1H · Yield: [‘8’, ‘8-12 servings’]

Spice up your next chicken dinner with this easy and cheesy Chicken Empanadas recipe! These homemade empanadas are baked crisp and golden on the outside, filled with juicy ground chicken, zesty chipotle, and melted cheese.

Ingredients

• 1 package (17oz/2 sheets) frozen puff pastry, thawed
• 2 tablespoons olive oil
• 1/2 white onion, halved and thinly sliced
• 1 pound ground chicken
• 1/2 teaspoon salt
• 1/2 teaspoon Mexican Oregano (or Italian Oregano)
• 1/3 cup chipotle sauce or 3 chipotles in adobo sauce (finely chopped)
• 2/3 cup tomato sauce
• Juice of 1/2 a lime
• 1 cup shredded Mexican cheese blend
• 1 egg, beaten
• 1 large avocado
• 1/4 cup Mexican crema or sour cream
• Juice of 1/2 a lime
• 1/4 cup fresh cilantro, finely chopped
• 1 teaspoon grated lime zest
• 1/2 teaspoon salt (or salt to taste)

Instructions

1. Heat the olive oil in a medium pan. Sauteé the onion on medium-low for 7 minutes. Next, add the chicken and cook until it’s no longer pink, then season with salt and oregano.
2. Next, add the chipotle sauce and tomato sauce and simmer for 5 minutes or until the sauce is thicker. Remove from the heat and allow to cool for 5 minutes.
3. Heat the oven to 375°F and line a large baking sheet with parchment paper or cooking spray.
4. Unfold the puff pastry and cut out 4-inch circles. Use the extra dough, just press it back, reroll and cut more circles
5. Place a large spoonful of filling into the center and sprinkle with cheese. Wet the edge of the pastry with water all the way around and fold it over. Seal the edges with a fork then brush with the beaten egg.
6. Bake for 15 to 20 minutes, or until golden brown. Serve warm.
7. To make the sauce, mash the avocado in a bowl and stir together with the crema, cilantro, and lime zest. Add salt to taste if desired. Serve with the empanadas.

19. Afghan Chicken Noodle Soup

Afghan Chicken Noodle Soup Recipe (Aush) 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’]

This super easy Afghan chicken noodle soup recipe is a fast, healthy, and hearty dinner for the whole family. Ground chicken, beans, chickpeas, and noodles – it’s pure comfort in a bowl.

Ingredients

• 2 tablespoons olive oil
• 1 medium-size onion (chopped)
• 3 cloves garlic (minced)
• 1 pound ground chicken
• 2 teaspoons ground turmeric
• 2 teaspoons paprika
• 2 teaspoons ground coriander
• 2 teaspoons dried mint flakes
• 1 tablespoon tomato paste
• 1 can kidney beans (drained and rinsed)
• 1 can chickpeas (garbanzo beans) (drained and rinsed)
• 1 chicken bouillon
• 6 cups water (more as needed)
• 6 ounces dried noodles (broken into pieces)
• salt and ground black pepper (to taste)
• 1 cup yogurt (optional)
• dried or fresh mint and fresh cilantro (to garnish, optional)

Instructions

1. Sauté the onion in olive oil in a non-stick pan on low heat until tender and translucent.
2. Add the garlic and ground chicken and use a wooden spoon to break it up as it cooks so it is loose and separated.
3. Once the chicken is browned, add the turmeric, paprika, coriander, mint flakes, and tomato paste. Mix everything well and cook over low heat for about 5 minutes.
4. While the meat is cooking, add water and chicken bouillon into a Dutch oven or a large pot and bring it to a boil. Add the noodles and boil for 5 minutes.
5. Lower the heat to low. Add kidney beans, garbanzo beans, and cooked chicken to the pot with noodles and continue to cook until noodles are cooked al dente, for about five more minutes. Season with salt and black pepper to taste.
6. Remove the pot from the heat and spoon it into bowls. Top with yogurt and sprinkle with mint and cilantro leaves if desired.

20. Thai Chicken Nuggets

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

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [’24’, ’24 Nuggets’]

Thai Chicken Nuggets are the perfect snack or appetizer and ready in minutes !

Ingredients

• 450 g Ground Chicken (( 1 pound ))
• 1 Egg (lightly beaten)
• 1/2 cup Fresh Breadcrumbs
• 1 TB Fish Sauce
• 1 TB Red Curry Paste
• Salt and Pepper (to taste)
• 4 Spring Onions (finely chopped)
• 1 TB Garlic, Ginger and Dhania Paste
• 1/2 cup Vegetable Oil

Instructions

1. Combine all the ingredients except the Oil – roll into small balls (or you can drop tablespoonfuls into the Oil)
2. Fry the Nuggets in the Oil over medium heat until done (about 5 minutes, turning over once)

21. Ground Chicken Stir Fry with Green Beans

Ground Chicken Stir Fry with Green Beans is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT20M · Yield: [‘4’]

Ready in less than 30 minutes, this easy ground chicken stir fry with green beans is a perfect meal for busy weeknights! It’s basically a quicker, one pan version of my super popular Asian Chicken meatballs recipe and I love making it for meal prep with brown rice or cauliflower rice.

Ingredients

• 1 lb Fresh green beans (cleaned and ends removed; or buy the cleaned steam-in-the bag green beans to save more time )
• 2 tsp Avocado oil (can sub olive oil or coconut oil )
• 1 lb Ground chicken
• 1 Tbsp Tomato paste
• ⅓ cup Coconut aminos (can sub low sodium soy sauce if not gluten free)
• 2 cloves Garlic (minced or grated, can sub garlic powder)
• 1 Tbsp Ginger (grated, can sub ground ginger )
• ¼ cup Honey or maple syrup
• 1 dash Salt
• 1 dash Crushed red pepper (optional)
• Brown rice or cauliflower rice (for serving)

Instructions

1. Make the sauce by mixing honey, tomato paste, garlic, ginger, and coconut aminos together in a medium size bowl. Set aside.
2. Place green beans and a sprinkle of salt in a large skillet; pour in ⅓ cup water.
3. Bring green beans to a boil over high heat. As soon as water comes to a boil, lower heat, cover the pan and cook for 5-7 minutes, or until the beans are tender. They will continue to cook after, so be careful not to overcook.
4. Remove green beans and wipe pan, if necessary.
5. Add 2 tsp of avocado oil to the same skillet, then saute ground chicken over medium low heat until cooked through. Stir in sauce, then add green beans back to skillet and combine. Taste and adjust seasonings (I like to add a dash of salt and crushed red pepper), if needed.
6. Serve with brown or cauliflower rice.

22. Buffalo Ground Chicken Sloppy Joes

Keto Buffalo Ground Chicken Sloppy Joes 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

Keto Buffalo chicken sloppy Joes are a fun and spicy new way to enjoy your ground chicken! With the flavors of celery and blue cheese, serve on a lettuce wrap or keto bread.

Ingredients

• 1 tablespoon avocado oil (or extra virgin olive oil)
• 2 celery stalks, finely chopped
• 1/4 cup chopped onion
• 1 teaspoon minced garlic (1-2 cloves)
• 1 pound ground chicken
• 3 tablespoons tomato paste
• 1/2 cup chicken bone broth
• 1/4 cup hot sauce (I use Frank’s)
• 1/4 cup blue cheese or ranch dressing (sugar free)
• 1/4 teaspoon salt (or more to taste)
• 1/4 teaspoon ground black pepper (or more to taste)
• Crumbled blue cheese
• Chopped chives

Instructions

1. Heat the avocado oil in a skillet or saute pan over a medium high heat.
2. Add the onion, celery, and garlic. Stir and add 1/4 teaspoon salt and pepper. Cook for 3-4 minutes continuing to stir until the onions start to become translucent.
3. Add the ground chicken and cook until it is browned and cooked through with no pink remaining. Break up the meat as it cooks.
4. Stir in the tomato paste, hot sauce, and chicken bone broth. Mix until no tomato paste lumps remain and simmer for about 10 minutes or until the sauce is the desired consistency.
5. Stir in the blue cheese dressing and warm until heated through. Taste and add more salt, pepper, or hot sauce as desired.
6. Serve on lettuce wraps, wonder bread chaffles, or other keto bread.
7. Sprinkle green onions and crumbled blue cheese over the sloppy Joe mixture to garnish.
8. Enjoy!

23. Buffalo Chicken Meatballs

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

Recipe details: Prep: PT10M · Cook: PT20M · Yield: [’24’, ’24 meatballs’]

These buffalo meatballs are perfect appetizer to serve on game day or a fun weeknight dinner. Juicy baked chicken meatballs dunked or drizzled with a spicy buffalo hot sauce and blue cheese dressing!

Ingredients

• 1 lb ground chicken
• ½ cup panko breadcrumbs
• 1 egg
• 3 garlic cloves (minced)
• 2 green onion (minced)
• 1 celery (finely chopped)
• 1 carrot (minced)
• ½ teaspoon paprika
• Salt & pepper to taste
• Olive oil to spray (about 2 tablespoon)
• 1 stick butter
• ¾ cup hot sauce
• ½ teaspoon garlic powder
• Blue cheese dressing & blue cheese crumbs
• Green onion

Instructions

1. Buffalo chicken meatballs starts with mixing all ingredients in a bowl. Add all ingredients for meatballs – ground chicken, panko breadcrumbs, lightly beaten egg, minced green onion (white and green part included), minced garlic, finely diced celery, minced carrot, paprika, salt and ground pepper to taste.
2. Using hand or spatula mix ingredients together. DO NOT OVER MIX. That’s a secret to juicy meatballs. Overmixing will result into drier meatballs.
3. Using a small scoop or spoon portion meat.
4. Roll meatballs.
5. Place it on greased baking tray.
6. Spray olive oil on meatballs before baking and once or twice in between baking time. This will prevent meatballs from turning dry.
7. Bake in pre heated oven at 400°F for 20 to 25 minutes or until cooked through.
8. While the meatballs are cooking, we will make buffalo sauce.
9. Melt a stick of butter in a pan. Add hot sauce and garlic powder.
10. Whisk together. Remove from heat. Continue to whisk until everything blends together.
11. When meatballs are done cooking, remove from oven and let it rest for 5 minutes.
12. You can either dunk meatballs in prepared buffalo hot sauce or drizzle it over the meatballs. Either way these are lip smacking good!
13. I prefer to drizzle buffalo chicken meatballs with buffalo hot sauce and blue cheese dressing on top.
14. Garnish with blue cheese crumbs on top and green onions.
15. Serve immediately.

24. Chicken Taco Casserole

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

Recipe details: Prep: PT20M · Cook: PT40M · Total: PT60M · Yield: [’16’, ’16 servings’]

An easy casserole with Mexican inspired flavors, this gluten-free chicken taco casserole is sure to become a family favorite! It’s quick to whip up and makes a great freezer meal.

Ingredients

• 1 Tablespoon olive oil
• 1 pound ground chicken (or 2 cups cooked diced or shredded chicken)
• 1 (15 ounce) can black beans
• 1 (15 ounce) can corn
• 2 cups minute rice
• 1 1/2 cups milk
• 1 (10.5 ounce) can condensed cream of chicken soup (gluten-free if needed, see notes.)
• 1 (10 ounce) can mild RO*TEL diced tomatoes with green chilies
• 3 Tablespoons taco seasoning (or 1 packet)
• 1 cup shredded Mexican blend cheese
• 1 bag Taco Doritos (nacho cheese Doritos, or plain tortilla chips)

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add ground chicken, sauté for 5 minutes until fully cooked, breaking up into small pieces as you go. Set aside. (Skip if using pre-cooked chicken.)
2. Drain and rinse the cans of black beans and corn.
3. In a large bowl, combine chicken, beans, corn, Minute rice, milk, cream of chicken soup, RO*TEL tomatoes, taco seasoning, and cheese.
4. Pour the mixture into a greased 2-quart casserole dish or 9×13-inch baking dish.
5. Crush Doritos and sprinkle over the casserole. Cover with aluminum foil.
6. Bake at 350°F for 30 minutes to 1 hour, removing the foil for the last 15 minutes. Ensure the casserole is golden brown and warm in the center, about 165°F on a digital instant read thermometer.

25. Chicken Meatball Bowls

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

Recipe details: Prep: PT20M · Cook: PT30M · Total: PT50M · Yield: [‘4’, ‘4 to 6 servings’]

This Chicken Meatball Bowl is simple to make and packs a punch of goodness for any weeknight meal. You could prepare the meatballs in advance or even cook and freeze them to have them ready for a fast meal when your evenings are busy.

Ingredients

• 1 lb ground chicken (or turkey)
• 1/2 cup finely grated parmesan
• 1/2 cup panko bread crumbs
• 1 egg
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon ground ginger
• 6 cups cooked basmati rice (2 cups uncooked)
• 1 red bell pepper (chopped)
• 1 medium cucumber (peeled and thinly sliced)
• 2 carrots grated
• 3 green onions (chopped (green parts only))
• Lemongrass Hoisin Sauce (or your favorite flavor of Hoisin sauce)
• sesame seeds
• red pepper flakes

Instructions

1. Preheat oven to 400 degrees Fahrenheit. Line a large baking sheet with parchment paper.
2. Combine all of the ingredients for the meatballs in a medium bowl. Using your hands, mix the ingredients until thoroughly combined.
3. Using a 1.5 tablespoon cookie scoop or a rounded tablespoon, scoop the meatballs onto the prepared baking sheet (recipe makes approximately 20 meatballs). Bake at 400 degrees for 25 to 30 minutes. Meatballs will be golden.
4. While the meatballs are cooking, assemble the bowls. Place a scoop of cooked rice into each bowl. Top with the veggies. Add the meatballs, then drizzle 1 to 2 tablespoons of hoisin sauce over each bowl. Sprinkle with green onions, sesame seeds, and a pinch of red pepper flakes. Serve immediately.

26. Parmesan Chicken Meatballs

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

Recipe details: Prep: PT20M · Cook: PT30M · Total: PT50M · Yield: 8

When you want a simple and extremely flavorful weeknight dinner, reach for this Parmesan Chicken Meatballs recipe, ready in about 30 minutes.

Ingredients

• 1 1/2 -2 pounds Chicken Breast, rough chopped
• 2 cups Whole Milk Ricotta, divided
• 1/2 cup Grated Parmesan Cheese + more for topping
• 1/3 cup Panko Bread Crumbs
• 1 large Egg
• 2 tablespoons Garlic
• 1 teaspoon Basil, dry
• Kosher Salt
• Fresh Cracked Black Pepper
• 2 tablespoons Extra-Virgin Olive Oil
• 5 cups (40 ounces) Marinara Sauce, can be store-bought or homemade
• 6 slices Provolone Cheese, diced
• 1 pound Cooked Pasta, I like Rigatoni
• Fresh Basil, for garnish

Instructions

1. Heat the oven to 375?F and line one rimmed baking sheet with aluminum foil and coat with pan spray or olive oil. Also, set a large pot of water on the stove to boil. When it reaches a boil, stir in a couple of tablespoons of salt.
2. In the bowl of a food processor, combine the chicken, 1 1/2 cups ricotta, 1/2 cup parmesan, panko, egg, garlic, basil, 2 teaspoons salt, and 1 teaspoon pepper and pulse together 20-25 times until a uniform mixture forms.
3. Scoop the mixture onto the prepared using a 2-ounce spring-loaded scoop until all of the mixtures has been portioned. You should get about 14 meatballs.
4. Using lightly olive-oiled hands, roll the portioned meatballs between your hands and space them out 2 inches apart on the baking sheets.
5. Bake the meatballs in the oven until they reach an internal temperature of 165?F, 18-20 minutes.
6. In a large oven-safe skillet or dutch oven, gently warm the marinara sauce and cook the pasta in boiling water while the meatballs cook.
7. Toss the cooked pasta with the marinara sauce, and place the cooked meatballs on top.
8. Spread the diced provolone around the pan and top with a few dollops of ricotta around the meatballs. Finish with a couple of pinches of parmesan cheese.
9. Place the pan in the oven until the cheeses are melted and bubbly. Turn on the broiler and cook for 2-3 minutes if needed to brown the cheeses.
10. Garnish with basil and serve immediately.

27. Greek Chicken Meatballs

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

Recipe details: Prep: PT20M · Cook: PT18M · Total: PT38M · Yield: [‘4’, ‘4 servings’]

These Greek Chicken Meatballs with herby yogurt dipping sauce are a recipe that can do double duty as dinner, or as a party bite that can be kept warm in a slow cooker!

Ingredients

• Nonstick cooking spray
• 1 egg
• 3 garlic cloves (minced)
• 1/3 cup minced white onion
• 1/4 cup panko breadcrumbs
• 2 teaspoons chopped fresh dill or 1 teaspoon dried dill
• 1-1/2 teaspoons dried oregano
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 1 pound ground chicken
• 1 cup Greek yogurt
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh dill
• 1/4 teaspoon ground black pepper
• 1/2 cup crumbled feta cheese
• Chopped fresh parsley and dill

Instructions

1. Make the Meatballs: Preheat oven to 350 degrees F. Spray rimmed baking pan with cooking spray. Place egg in large bowl and whisk until smooth. Add garlic, onion, breadcrumbs, dill, oregano, salt and pepper; stir until well combined.
2. Add chicken and stir (or mix with hands) until just combined. Do not overmix. Using hands, gently form into balls that are just a bit smaller than golf balls (you should get about 16 to 18) and place on prepared baking pan. Mixture will be soft, so don’t worry if the meatballs aren’t perfect balls.
3. Transfer to oven and bake 16 to 18 minutes or until internal temperature reaches 165 degrees F.
4. If desired, brown meatballs by setting broiler to HIGH and placing meatballs about 3 inches from broiler. Broil 2 to 4 minutes or until meatballs are browned, watching carefully.
5. Make the Yogurt Sauce: In small bowl, stir together yogurt, parsley, dill and pepper.
6. Serve meatballs garnished with feta and fresh herbs, if using, and Yogurt Sauce for dipping.

28. Thai Ground Chicken Salad

Laab Gai- Thai Ground Chicken Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT12M · Total: PT27M · Yield: [‘4’]

Laab Gai is a Thai ground chicken salad that’s refreshing, herby, and full of umami. The combination of citrusy lime, salty fish sauce, fresh herbs, and aromatic toasted rice powder creates a bold, well-balanced flavor in every bite.

Ingredients

• 1 pound Ground Chicken (Breast, thigh, or combination (You can also use ground turkey, pork, or beef).)
• ¼ Cup Water ((If using lean chicken breast))
• ½ Cup Red Onion (thinly Sliced)
• 1 tablespoon Toasted Rice Powder
• 1-2 tablespoon Fish Sauce ((start with 1, taste and add more if needed))
• 2-3 tablespoon Fresh Lime Juice ((taste and add more if needed))
• 1 tablespoon Ground Thai Chili Peppers ((use less for mild spice))
• ¼ Cup Cilantro leaves
• ¼ Cup Mint Leaves

Instructions

1. (Skip this step if using pre-made toasted rice powder.) To make the toasted rice, add about 2 tablespoons of sweet glutinous rice grains to a pan over medium heat. Toast until the grains have some color to them and become fragrant. Then add to a spice grinder and grind. If you don’t have a spice grinder, you can use a blender and then pour the rice through a strainer to remove large pieces that may not have blended. You want to end up with a fine powder.
2. Cook the ground chicken in a non-stick skillet without oil. Cook thoroughly and keep the juices in the pan. If using chicken breast add about ¼ cup of water to make it less dry.
3. Once the chicken is cooked, remove from heat and stir in sliced red onions. The residual heat will wilt the onions.
4. Add the toasted rice powder, lime juice, fish sauce, and Thai chili flakes. Taste it and add more lime, fish sauce, or chili if needed.
5. Finish by adding whole mint leaves and cilantro leaves. Serve with lettuce leaves, cucumbers, or a side of rice.

29. Spicy Chicken Patties

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

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: [’10’, ’10 -12 patties’]

Spicy chicken patties are a really simple, easy recipe and can be used for wraps, salads, sliders, with a sauce or alongside some eggs with breakfast.

Ingredients

• 1 lb. lean ground chicken (I use 90% lean)
• 1 medium zucchini (grated and squeezed well of excess moisture (should be about 1/2 cup after squeezed out))
• 1 clove garlic (minced)
• 3/4 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon onion powder
• 1/4 teaspoon cayenne pepper (optional; see notes)
• 1 1/2 tablespoons canola oil or coconut oil

Instructions

1. Combine all ingredients (except oil) and stir until just combined. The mixture will be wet.
2. Form into small patties, about 1 1/2 inches wide, and place on a plate. Use about 1/4 cup of the mixture for each patty.
3. Heat oil in a large skillet over medium-high heat.
4. Add patties, working in batches if necessary, and cook over medium-high heat for 5-6 minutes, then flip and finish cooking, another 4-5 minutes, until chicken is cooked through. Add extra oil or turn down heat if they are cooking too quickly or if you are doing more than 1 batch.
5. Serve and enjoy!

30. Buffalo Chicken Shepherd’s Pie

Buffalo Chicken Shepherd’s Pie is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT35M · Total: PT45M · Yield: [‘6’]

Shepherd’s pie is traditional comfort meal that’s been thoroughly enjoyed many times over. Spruce things up with a zesty new spin on the classic with this buffalo chicken version. Buffalo chicken shepherd’s pie is the fun new dinner idea that will have you falling in love with an easy meat & potato dinner all over again.

Ingredients

• 1 lb potatoes russet (red, yukon, or sweet potato will all work, diced)
• 1/4 cup milk
• 1/2 tsp salt
• 1 tsp oil
• half of a medium onion chopped (about ½ c)
• 1 cup thinly sliced carrots
• salt & pepper to taste
• 1 lb ground chicken
• 1 8 oz can tomato sauce
• 1/4 cup buffalo wing sauce I used a mild version. Use more or less (depending on how spicy you like it)
• 1 tbsp Worcestershire sauce
• 1 cup shredded cheddar cheese
• 1 tbsp butter cut into tiny pieces

Instructions

1. After you’ve put your diced potatoes in a pot, fill with water until just covering the potatoes. Boil for 8-10 minutes, or until fork tender. Drain the potatoes. Put potatoes back in the pot (make sure it’s been removed from heat), add the milk & salt, and use a potato masher to mash and mix it all up.
2. While you’re boiling your potatoes, add the oil to a skillet and let it heat up over medium heat. Once heated, add in the onion, carrots, salt, and pepper.
3. Sautee for 5-6 minutes, or until the onions are starting to turn clear and the carrots are slightly tender.
4. Add in the chicken, crumbling it while it’s cooking.
5. Add the tomato sauce, hot sauce, and Worcestershire, stirring to combine, and let it simmer until everything is heated through.
6. Preheat oven to 400 degrees, and then transfer the chicken mixture to a lightly greased, 9 in square baking dish, and spread it out evenly.
7. Spread half of the cheddar cheese evenly over the buffalo chicken.
8. Top the chicken and cheese with the mashed potatoes, and carefully spread them out evenly over the mixture.
9. Spread them remaining half of cheese over top the mashed potatoes and dot with the cut up butter.
10. Bake it in the oven for 20-25 minutes, or until everything’s heated through and the top is nice and crispy.

31. Thai Basil Chicken

Thai Basil Chicken Recipe (Pad Kra Pao Gai) 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 people’]

Thai Basil Chicken Recipe made with delicious bits of ground chicken, shallots, and fresh basil stir-fried in a light and flavorful sauce filled with lots of heat and just the right amount of sweetness. Less than 400 calories per serving and ready in just 25 minutes, enjoy this Easy Thai Basil Chicken with a side of cooked rice and a glass of Thai Iced Tea.

Ingredients

• 3 teaspoon sugar
• 1 tablespoon Oyster sauce
• 1.5 tablespoon fish sauce
• 2 tablespoon soy sauce
• 1 tablespoon dark soy sauce ((see notes))
• 3 tablespoon olive oil
• 3 large shallots (peeled and sliced)
• 3 Thai bird chilies (thinly sliced (see notes))
• 6 cloves garlic (chopped)
• 1.5 pounds ground chicken
• 1/2 cup low-sodium chicken broth
• 1 cup holy or Thai basil leaves ((see notes))

Instructions

1. Whisk together the sugar, Oyster sauce, fish sauce, and soy sauce in a small bowl. Set aside.
2. Cook the chilies, shallots, and garlic – Heat a large wok or skillet over high heat. Once hot, add the oil, shallots, chilies, and garlic. Mix well to combine and fry over high heat for 2-3 minutes. Stir often to prevent burning.
3. Add the chicken – Add the ground chicken and fry for 2-3 minutes, breaking up into smaller bits and pieces while mixing with the shallots, chilies, and garlic.
4. Add the soy sauce mixture – Pour the mixture of sugar, oyster sauce, fish sauce, and soy sauce(s) over the chicken and cook, stirring continuously, for 1-2 minutes. With the wok still over high heat, add the chicken broth (or water) and de-glaze any brown bits stuck to the bottom of your wok or skillet.
5. Stir in the basil – Add the basil and continue to cook until wilted. Serve with white or brown rice.

32. Chicken Meatloaf with Vegetables

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

Ingredients

• 1.5 lb ground chicken
• 1/2 cup finely diced onion
• 1/2 cup finely diced carrot
• 1/2 cup finely diced zucchini
• 1/2 cup breadcrumbs
• 1/4 cup milk
• 2 large eggs
• 2 garlic cloves, minced
• 1/4 cup grated Parmesan cheese
• 1 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons chopped fresh parsley (optional)
• 2 tablespoons olive oil
• 2 tablespoons ketchup (for glaze)

Instructions

1. 1. Preheat the oven to 375°F (190°C). Line a loaf pan with parchment paper or lightly grease a baking sheet.
2. 2. In a skillet, heat olive oil over medium heat. Add onion, carrot, and zucchini; sauté until softened, about 5 minutes. Add garlic and cook 30 seconds more. Remove from heat and let cool slightly.
3. 3. In a large bowl, combine ground chicken, breadcrumbs, milk, eggs, Parmesan, thyme, oregano, salt, and pepper. Add the cooled vegetables and parsley; mix just until everything is evenly incorporated.
4. 4. Shape the mixture into a loaf roughly 9×5 inches and place it in the prepared pan or on the sheet. Brush the top with ketchup.
5. 5. Bake for 45-55 minutes, until the loaf is cooked through and the internal temperature reaches 165°F (74°C). If desired, brush with a thin additional layer of ketchup during the last 5–10 minutes.
6. 6. Remove from oven and let rest 5–10 minutes before slicing and serving.

33. Chicken Pad Thai

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

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT30M · Yield: [‘4’, ‘4 servings’]

Easy chicken pad Thai is a delicious, simple at-home version of the restaurant favorite that’s ready in just 30 minutes and uses on-hand ingredients.

Ingredients

• 8 oz. rice noodles ((see notes))
• 2 teaspoons extra-virgin olive oil (divided)
• 1 lb. ground chicken (or chicken breasts (see notes))
• 1 medium red pepper (sliced thin)
• 1 cup matchstick carrots
• 2 cloves garlic (minced)
• 1-2 large eggs (lightly beaten)
• 1/2 cup bean sprouts
• 2 tablespoons fish sauce (see notes)
• 2 tablespoons light brown sugar
• 2 tablespoons creamy peanut butter
• 1 1/2 tablespoons low-sodium soy sauce
• 1 1/2 tablespoons rice wine vinegar
• 1 tablespoon spicy Asian chili-garlic sauce (see notes)
• 1 tablespoon fresh lime juice
• Chopped peanuts (chopped fresh cilantro, sliced green onions, extra soy sauce, sriracha or hot sauce, etc.)

Instructions

1. Soak the rice noodles according to the package directions for sauté, then drain. (Mine say 20-25 minutes.)
2. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the ground chicken and red pepper strips and cook, stirring occasionally and breaking up the ground meat, until chicken is nearly cooked through, about 7-8 minutes.
3. Add the carrots and garlic and cook another 2-3 minutes, until carrots are softened and chicken is completely cooked.
4. Clear a small space in the pan and add the eggs. Stir until the eggs are cooked and scrambled then mix the eggs in with the rest of the chicken and vegetables.
5. While the egg is cooking, combine the sauce ingredients in a small bowl and whisk well.
6. Add the drained rice noodles, the sauce and the bean sprouts to the pan and stir well. Cook for 3-4 minutes to allow everything to heat through and get well combined and until the rice noodles are al dente.
7. Serve immediately with desired toppings.

34. Chicken Burgers with Spinach and Feta

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

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

Make your burgers with white meat and Greek-style flavors for a healthier choice and fabulous taste!

Ingredients

• 1 pound ground chicken
• 1 egg
• 1 clove garlic (minced)
• 1/3 cup feta cheese (crumbled)
• 1 cup frozen spinach – thawed and squeezed dry

Instructions

1. In a medium bowl, mix all ingredients until well combined.
2. Form mixture into 4 patties, Place on a plate (wax paper lined) and then refrigerate for at least 30 minutes to set.
3. Preheat and lightly grease the grill or frying pan.
4. Cook over medium heat, about 8 to 10 minutes per side, until cooked through. Meat should no longer be pink in the center when done.

35. Grilled Tandoori Chicken Burgers

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

Recipe details: Prep: PT15M · Cook: PT10M · Total: PT25M · Yield: [‘6’]

Grilled tandoori chicken burgers are a leaner, lower carb alternative to traditional burgers. Ground chicken breast gets a bold blend of seasoning before being shaped into patties, grilled, and served on naan with a creamy yogurt mint sauce.

Ingredients

• 1 1/2 lbs ground chicken breast
• 4 green onions (sliced thinly)
• 3 tbsp grated fresh ginger
• 2 tbsp lemon juice
• 1 tbsp paprika
• 2 tsp cumin
• 1/2 tsp ground cardamom
• 1/4 tsp cayenne pepper
• salt and pepper to taste
• 6 slices Naan bread (halved)
• 1/2 cucumber (thinly sliced)
• cilantro leaves
• red onion (thinly sliced)
• 1 heaping cup Greek yogurt
• 1 tbsp fresh mint (chopped)
• 2 tsp cumin
• 1 tbsp fresh lemon juice
• salt and pepper (to taste)

Instructions

1. Put the chicken, green onions, and all of the spices in a bowl and mix well. Form into 4 patties.
2. Mix the yogurt sauce in a small bowl. Set aside.
3. Cook the Tandoori Chicken Burgers on a preheated grill over medium-medium high heat, roughly 3 minutes per side. Throw the Naan bread on the grill during the last few minutes, flipping once, to warm through.
4. Top the cooked burgers with a few sliced cucumbers, red onion, and a generous handful of cilantro.
5. Either add a healthy dollop of yogurt sauce to the top or spread it onto the insides of the naan bread.

36. Air Fryer Chicken Patties

Homemade Breaded Air Fryer Chicken Patties 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 patties’]

Air Fryer Chicken Patties are tender and juicy homemade breaded chicken burgers with a crispy panko crumb coating and very little oil.

Ingredients

• 3/4 cup panko breadcrumbs
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon dried parsley
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon salt
• Spray oil
• 1 pound lean ground chicken
• 1 large egg (whisked)
• 1/4 cup panko breadcrumbs
• 1 tablespoon extra virgin olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon garlic powder
• Spray oil

Instructions Make the breadcrumb coating:

1. Preheat oven to 400F. Spread the panko crumbs out on a baking sheet lined with parchment paper. Lightly spray them with oil.
2. Bake for 5 minutes, or until the crumbs are golden brown. Keep an eye on them so they don’t burn. Stir them around to brown evenly. Remove from oven and let cool.
3. Once cooled, mix the toasted panko crumbs with oregano, basil, parsley, smoked paprika and salt in shallow dish. Set aside.

Make the patties:

1. In a large bowl, add all of the chicken patty ingredients. Use a fork or your hands to mix together. Be careful not to over mix as the patties will turn out tough.
2. Form into 4 equal sized patties about 1/2-inch thick.
3. Coat each patty in the seasoned panko crumb mixture.
4. Place the patties in the air fryer basket in a single layer and lightly spray the tops with oil.
5. Air fry on 400F for 8 minutes. Flip the patties over and air fry for another 6-8 minutes. (Depending on the size of your air fryer, you may need to air fry the chicken patties in two batches).

37. Cheesy Baked Chicken Meatballs

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

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [’18’, ’18 meatballs’]

Try these easy 30-minute Cheesy Baked Chicken Meatballs. They cook up tender and juicy, and everyone in the family will devour them! Perfect for meal prep or freezer cooking.

Ingredients

• 1 pound raw ground chicken (breast or thigh meat)
• ¼ cup onion (finely diced (or grated for smaller pieces))
• 1 large egg
• 1 teaspoon Worcestershire sauce
• ¾ cup shredded cheddar cheese (or your favorite cheese)
• ¼ cup unseasoned breadcrumbs (we like wholewheat)
• ½ teaspoon ground paprika
• 1 teaspoon garlic powder
• ½ teaspoon kosher or sea salt
• ¼ teaspoon black pepper

Instructions

1. Preheat your oven to 400 degrees F. Then, line a baking sheet with aluminum foil and spray it with non-stick cooking spray.
2. In a large bowl, combine all ingredients and mix with your hands until just combined.
3. Roll the meat mixture into small balls with your hands or use an ice cream or cookie scoop. Place them on your prepared baking sheet.
4. Put in the oven and bake for 20-22 minutes or until cooked through and lightly browned. Enjoy over pasta or with a dipping sauce of your choice.

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.