Category: Poultry

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Maple Mustard Chicken Bake

This healthy maple mustard chicken bake is an easy, yummy sheet pan dinner! Paleo, gluten-free & ready in under 30 minutes! is an easy, yummy sheet pan dinner! Paleo, gluten-free & ready in under 30 minutes!

Maple Mustard Chicken Bake

Maple Mustard Chicken Bake

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Course Main Course
Servings 3
Calories 472 kcal

Ingredients
  

  • 1 large boneless, skinless chicken breast, (10 oz)
  • 1  large sweet potato, peeled (1 pound)
  • 2 cups Brussels sprouts (1 pound)

Marinade:

Instructions
 

  • Peel sweet potatoes (if desired). Trim Brussels sprouts.
  • Cut chicken breast and sweet potato into 1” cubes.  Halve the Brussels sprouts.  Place them in a sealable plastic bag or a container that can be tightly sealed.
  • In a small bowl, mix the marinade ingredients.  Pour it over the chicken mixture and toss to coat.  Seal the bag/container and place it in the refrigerator overnight.  Stir or flip the mixture several times.
  • Preheat oven to 400℉.  Line a baking sheet with parchment paper.
  • Spread the chicken mixture out onto the baking pan in a single layer.  Bake for 30 minutes or until chicken has cooked through and vegetables are cooked to the desired softness.
  • Hack:  Store leftovers in the refrigerator for up to 5 days or freeze, tightly wrapped, for up to 3 months.
Keyword Brussels sprouts, chicken, easy, gluten-free, healthy, infused olive oil, low calorie, Maple syrup, marinade, mustard, one pan meal, one pan recipe, paleo, quick and easy meal, quick dinner, quick meal preparation, sheet pan, sweet potato

 

Did you know?  Sweet potatoes have a surprising number of health benefits including maintaining blood pressure and insulin levels!

Suggestion: Honey oatmeal rolls would pair nicely with this dish!

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Perfect Poached Chicken Breast

This simple and delicious perfect poached chicken breast is ready in less than 15 minutes and is great for use in any recipe that calls for cooked chicken!

Perfect Poached Chicken Breast

Perfect Poached Chicken Breast

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Course Main Course
Servings 3
Calories 170 kcal

Ingredients
  

  • 1-2 boneless skinless chicken breasts (¾ lb total)
  • 4 cups water (or enough to cover)
  • 1 sprig fresh rosemary (½ tsp dried)
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 bay leaf
  • 1 clove garlic, minced (1 tsp)
  • 2 slices fresh onion
  • 1 tbsp lemon juice

Instructions
 

  • Place chicken breast(s) in a saucepan and cover with water.  Add rosemary, salt, pepper, bay leaf, garlic, onion and lemon juice.  
  • Cover the saucepan with a lid and put it on the stovetop over medium heat.  Bring to a simmer and lower heat to medium-low.  Simmer until the chicken reaches an internal temperature of 160℉, about 6-10 minutes, depending on the size of the breast(s).
  • Remove chicken from water and allow it to cool.*  Cut it into thin slices.
  • Yield: 2.25 cups shredded or diced chicken
  • Hack: Store leftovers in the refrigerator for up to 5 days or freeze, tightly wrapped, for up to 3 months. 
  • Hack:  Although I have listed particular spices in this recipe, you may adjust this according to your individual taste.
Keyword boneless skinless, chicken, easy, fast and easy, healthy, low calorie, low fat, poached, quick and easy

Handle chicken with care!  Click here for some tips to avoid foodborne illnesses that can be associated with raw poultry.

Suggestion:  This recipe works well for any recipe that uses cooked chicken such as Fresh Mexican Avocado Salad, Easy Homemade Ramen Noodles or Cranberry Pecan Chicken Salad.

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Ground Turkey Skillet Dinner

This ground turkey skillet dinner is a one-skillet meal that’s low-calorie, low-carb and makes clean-up a breeze! What’s not to love??

Ground Turkey Skillet Dinner

Ground Turkey Skillet Dinner

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Course Main Course
Servings 6
Calories 287 kcal

Ingredients
  

  • 1 lb ground turkey*
  • 2 tbsp coconut oil
  • 4 cloves garlic, minced (4 tsp)
  • 4 dried Thai peppers (or to taste)
  • 2 cups onions, sliced (1 large onion)
  • 4 cups carrots, sliced (1 pound)
  • 4 cups Brussels sprouts, trimmed and halved (1 pound)
  • 1" knob of fresh ginger, minced or grated (1 tbsp)
  • 1 tsp salt
  • ½ tsp black pepper
  • 2 tbsp  lime juice

Instructions
 

  • Cook turkey in a skillet over medium heat until no longer pink.  Add 1 tsp of coconut oil if necessary to keep it from sticking.  
  • Remove turkey from pan and set aside. Melt coconut oil in the pan.
  • Turn heat down to medium-low.  Add garlic and Thai peppers.  Saute for 3 minutes, remove peppers from the pan and discard them.
  • Add onions, carrots, Brussels sprouts, ginger, salt and pepper.  Cook, stirring occasionally, until vegetables are tender and caramelized, 45-60 minutes.
  • Stir in turkey, heat to warm.  Toss with lime juice and serve.
  • *Feel free to use your favorite ground meat or poultry.
  • Hack:  Store leftovers in the refrigerator for up to 5 days or freeze in serving-sized portions for up to 3 months.
  • Hack:  Do you know that you can freeze fresh ginger root?  Grating it in its frozen state is easier than grating it fresh and, if you choose organic ginger, you don’t have to peel it!  Simply place it in a sealed freezer bag or container and pop it in the freezer.
Keyword Brussels sprouts, easy, fast and easy, ground beef, ground chicken, ground turkey, healthy, one pan meal, one pan recipe, one skillet meal, quick and easy, stir fry

Did you know?  Brussels sprouts are part of the cruciferous collection of vegetables that are associated with lowering the risk of some types of cancer.

Suggestion:  Try this with a side of baked rice pilaf!

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Asian Mandarin Orange Turkey

Mandarin orange turkey is a quick and easy Asian-themed meal that the whole family will love! Its fast, simple preparation makes it the perfect weekday meal.

Mandarin Orange Turkey

Mandarin Orange Turkey

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Course Main Course
Servings 2
Calories 462 kcal

Ingredients
  

  • 1 small can mandarin oranges in light syrup, undrained (11 oz)
  • 2 tbsp soy sauce
  • 1 tsp hot chili paste (or to taste)
  • 1 clove garlic, minced (1 tsp)
  • 1 tsp fresh garlic, grated
  • 1 tsp sesame oil
  • 2 tbsp cornstarch
  • ¼ cup water
  • 2 tbsp olive oil
  • 8 oz turkey breast cutlet, cubed into 1” pieces
  • Dash of salt

Instructions
 

  • Drain juice from mandarin oranges into a small bowl.  Reserve mandarin orange slices.
  • Add soy sauce, chili paste, garlic, ginger, and sesame oil to the mandarin orange juice and whisk until combined. Set aside.
  • Mix cornstarch into water and set aside.
  • Heat oil in a heavy pan over medium heat.  Add turkey, sprinkle with salt and cook for 2-3 minutes on each side until cooked through with an internal temperature of 160℉.
  • Remove turkey from pan and set aside.
  • Add mandarin orange sauce to the pan and bring it to a simmer.  Add cornstarch mixture and allow it to simmer for 1-2 minutes or until thickened.  If the sauce becomes too thick, add a drizzle of chicken broth.
  • Put turkey and mandarin slices into the pan and heat through.
  • Serve over rice, if desired.
  • Hack: Leftovers can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.
  • Hack:  Do you know that you can freeze fresh ginger root?  Grating it in its frozen state is easier than grating it fresh and, if you choose organic ginger, you don’t have to peel it!  Simply place it in a sealed freezer bag or container and pop it in the freezer.
Keyword Asian cuisine, Asian food, fast and easy, fast meal, mandarin oranges, orange turkey, quick and easy, turkey cutlet

Handle turkey with care!  Click here for some tips to avoid foodborne illnesses that can be associated with raw poultry.

The sweet flavors in this recipe pair nicely with sweet potato apple butter casserole!

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Easy Chicken Alfredo Pasta

Cream, tomatoes and shredded cheese make this easy chicken alfredo pasta dish warm and comforting. Garlic bread rounds it out nicely!

Easy Chicken Alfredo Pasta

Easy Chicken Alfredo Pasta

(Courtesy: Melissa Warren)  
Print Recipe Pin Recipe
Course Main Course
Servings 2
Calories 515 kcal

Ingredients
  

  • 3 oz boneless skinless chicken breast
  • 2 scallions
  • 1 tbsp butter
  • 1 clove garlic, minced (1 tsp)
  • 4 oz farfalle (bow tie) pasta
  •  ½ cup light cream
  • 1 tbsp flour
  • ½ Roma tomato, chopped
  • ¼ cup sharp cheddar, shredded

Instructions
 

  • Cut chicken into 1” cubes and thinly slice scallions. 
  • Melt butter in a skillet over medium-high heat.  Add chicken, scallions and garlic.  Saute until no pink remains in the chicken, about 5 minutes.
  • Meanwhile, cook pasta according to package directions and drain.  Return pasta to the pan.
  • When chicken is fully cooked, turn the heat down to medium, add cream and bring to a simmer.  Sprinkle flour into cream, whisking constantly to thicken the sauce.
  • Add tomato and shredded cheese to cream sauce and heat until cheese is melted.
  • Pour chicken and sauce over pasta and toss to coat.
  • Hack:  Substitute your favorite cheese and/or pasta or use whatever you have on hand!
  • Hack:  Store leftovers in the refrigerator for up to 5 days.
Keyword alfredo, bowtie pasta, chicken, creamy chicken, easy meal, fast and easy, pasta, quick and easy, quick meal preparation

Did you know?  Traditional “white” pasta has gotten a bad rap lately but there are plenty of healthier alternatives out there, either with carbs or without!

Suggestion:  Serve with warm Italian herb focaccia bread!

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Oven Roasted Chicken Dinner

This traditional, oven roasted chicken dinner is easy to make and sure to be a hit with the entire family!  Try it with a side of homemade cranberry sauce.

Oven Roasted Chicken Dinner

Oven Roasted Chicken Dinner

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Course Main Course
Servings 4
Calories 525 kcal

Ingredients
  

  • 1 small whole chicken (3-4 pounds)
  • 2 tbsp butter, melted
  • Salt and pepper
  • 1 lb fresh carrots
  • 2 yellow onions
  • 1 lb potatoes
  • 1 tbsp vegetable oil
  • Pan drippings and chicken broth to equal 2 cups
  • ¼ cup flour

Instructions
 

  • Remove giblets from chicken and place chicken, breast side up, in an 11”x 15” roasting pan. Brush the entire chicken with melted butter then sprinkle it with salt and pepper.  Truss the legs together with cooking twine.  Let the chicken sit at room temperature for 1 hour.
  • Preheat oven to 450℉.
  • Cut carrots into 2” lengths and cut in half lengthwise.  Peel and quarter onions.  Cut potatoes into large chunks (halved or quartered, depending on size).  
  • Put vegetables in a large bowl, sprinkle with salt and pepper.  Toss with vegetable oil and arrange in the pan around the chicken.
  • Place the pan in the oven for 15 minutes and then turn the temperature down to 350℉.  Allow chicken to roast for 20 minutes per pound or until the internal temperature in the thickest part of the breast reaches 160℉.
  • Remove chicken from pan to serving platter.  If the vegetables are not tender, return the pan to the oven until they reach the desired softness.  Transfer vegetables to a serving platter or bowl and keep warm.
  • Pour pan dripping into a bowl or measuring cup.  Allow them to sit for a moment or two until the fat rises to the top.  Use a spoon to skim the fat off and discard.  Add chicken broth so that the liquid measures 2 cups.
  • Heat a skillet over medium heat.  Add ½ of the chicken broth.  Whisk in flour and cook, stirring constantly, until it forms a paste.  Continue to cook and stir until the mixture turns a golden brown.  
  • Add the rest of the broth in a slow stream, whisking constantly until the gravy thickens.  Serve immediately with chicken and vegetables.
  • Hack:  I’ve used carrots, onions and potatoes here but you can substitute your favorite veggies or whatever you have on hand!
  • Hack:  Store leftovers in the refrigerator for up to 5 days or freeze in serving-sized portions for up to 3 months.
  • Hack:  Chop leftover vegetables and deboned chicken into bite-sized pieces and transfer them to a saucepan.  Add gravy, cover with chicken broth and heat for a fast and easy chicken soup!
  • Hack:  Don’t have cooking twine?  Use unwaxed dental floss!
Keyword baked chicken, chicken, chicken dinner, gravy, one pan meal, oven roasted, oven roasted chicken, whole chicken

Handle chicken with care!  Click here for some tips to avoid foodborne illnesses that can be associated with raw chicken.

Suggestion:  Serve fresh whole cranberry sauce on the side.

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Homemade Filipino Chicken Pancit

Filipino Chicken Pancit is an easy, one-skillet meal that’s low in calories and packed with nutrition! Use a tamari-style soy sauce to make it gluten-free!

Filipino Chicken Pancit

Filipino Chicken Pancit

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Course Main Course
Servings 6
Calories 310 kcal

Ingredients
  

  • 12 oz rice spaghetti or other thin rice noodles
  • 2 tbsp vegetable oil, divided
  • 1 lb ground chicken
  • 1 onion, minced
  • 2" knob fresh ginger, minced 
  • 3 cloves garlic, minced (3 tsp)
  • 2 stalks celery, minced
  • 3 carrots, minced
  • 1 head green cabbage, shredded
  • 1 cup chicken broth, plus more if needed
  • 1 tbsp sesame oil
  • 1 tbsp Chinese black vinegar
  • 3 tbsp soy sauce
  • ½ tsp black pepper
  • Green onions, sliced (optional)

Instructions
 

  • Soak rice noodles in hot water for 35 minutes.  Drain noodles and set aside.
  • In a large skillet, heat 1 tbsp vegetable oil over medium-high heat.  Add ground chicken and cook until no pink remains, 3-5 minutes.  Remove from skillet and set aside.
  • Place the remaining oil in the pan along with the onion, ginger, garlic, celery and carrots.  Saute until vegetables are softened and onions are translucent, 10-12 minutes.
  • Add cabbage to the pan, cover and cook for 5 minutes.  If all the cabbage doesn’t fit into the pan, cover and cook down until you can add the remaining cabbage.
  • Uncover and add 1 cup chicken broth, sesame oil, vinegar,  soy sauce, pepper and chicken.  Cook for 5 minutes or until cabbage is softened.
  • Stir noodles into the pan and cook until noodles are cooked to the desired softness.  If it seems too dry, add additional chicken bouillon.
  • Garnish with sliced green onions, if desired.
  • Hack: Store leftovers in the refrigerator for up to 5 days or freeze in serving sized portions for up to 2 months.
  • Hack:  Leftover chicken and/or dehydrated vegetables can be used in this recipe!
  • Hack:  Do you know that you can freeze fresh ginger root?  Grating it in its frozen state is easier than grating it fresh and, if you choose organic ginger, you don’t have to peel it!  Simply place in a sealed freezer bag or container and pop it in the freezer.
  • Hack:  Check the produce department for loose carrots and celery stalks.  If you don’t see them, ask a clerk if they’re available.  
  • Hack:  Ask the produce clerk to cut a head of cabbage into wedges so you’ll only have to buy what you need.  They’ll wrap the leftover pieces and put it back on the shelf for sale.
  • Hack:  Shop the salad bar if you just need a small amount of an item that you don’t think you’ll use again before it “goes over”.
Keyword cabbage, Filipino cuisine, Filipino food, ground chicken, low calorie, one skillet meal, pancit

Did you know that cabbage is an important part of a healthy diet?  Check out the facts here!

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Simple Chicken and Gravy

 

Simple Chicken and Gravy
Simple Chicken and Gravy

Simple Chicken and Gravy

 

2 tbsp olive oil

½ onion, chopped

1 clove garlic, minced (1 tsp)

2 tbsp flour

1 cup chicken stock

½ cup sour cream (4 oz)

1 cup cooked chicken, cubed or shredded (12 oz)

 

Heat oil in a saute pan over medium heat. Add onion and saute until translucent (5-7 minutes). Add garlic and saute until fragrant (1-2 minutes).

Add flour, whisking constantly, and cook until bubbly. Add stock slowly, whisking constantly. Allow to simmer until gravy thickens (1-2 minutes).

Add sour cream and chicken. Stir just until warmed through. Do not allow it to come to a boil.

Serve over rice, potatoes or noodles, if desired. Leftovers can be refrigerated for up to 5 days.

 

3 servings, 300 calories per serving (excluding rice, potatoes or noodles)

Hack: Frozen chopped onions would work well in this recipe.

 

 

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Cuban Pulled Chicken

 

Cuban Pulled Chicken
Cuban Pulled Chicken

Cuban Pulled Chicken

 

¼ cup dried cannellini beans

1 cup water

1 tbsp olive oil

1 onion, thinly sliced

2 cloves garlic, minced (2 tsp)

1 chicken breast (½ lb)

1 cup chicken broth

2 cup chopped tomatoes (1 lb)

¾ cup pureed orange

¼ cup lime juice

¾ cup dry white wine

1 tbsp cumin

1 tbsp dried oregano

1 tsp salt

1 tsp black pepper

½ tsp thyme

1 cup broccoli florets

1 red pepper

¼ cup matchstick carrots

1½ cups cooked rice, hot

 

Cover beans with 1 cup and allow to soak for 6 – 12 hours.  Drain and rinse.

Heat olive oil in a deep skillet or saucepan over medium heat.  Add onions and cook until translucent, about 5 minutes.  Add garlic and cook until fragrant, about 1 minute.

Dry chicken breast with a paper towel, add to the pan and brown on both sides.  Add broth, turn heat to high and bring to a boil.  Turn heat down to medium-low, cover and simmer chicken until it reaches an internal temperature of 160℉, 6-10 minutes. Remove chicken breast from pan.

Add tomatoes, orange, lime juice, wine, cumin, oregano, salt, pepper and thyme to the pan and bring back up to a boil.  Add beans and turn the heat down to low. Simmer beans for 45-60 minutes or until tender.

While beans are cooking, shred chicken and place in the refrigerator.  Chop broccoli florets into bite-size pieces and slice red pepper.

When beans are tender, add broccoli, peppers and carrots to the pan and simmer to desired tenderness, 5-7 minutes.  Add chicken back to the pan and heat through.

Serve over hot rice.

 

3 servings, 450 calories per serving

Hack:  Frozen vegetables or dehydrated vegetables work well in this recipe.

Hack: Puree any leftover oranges in the blender or food processor for use in recipes such as cakes, cookies or bread.  1 orange yields about ½ cup puree, which can be sealed in a bag and stored in the freezer.

 

 

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Healthy Bruschetta Chicken Pasta

This easy but satisfying bruschetta chicken pasta dish is made with fresh bruschetta and chicken. It’s perfect for a quick and easy weeknight supper for one!!

Bruschetta Chicken Pasta

Bruschetta Chicken Pasta

Print Recipe Pin Recipe
Course Main Course
Servings 1 serving
Calories 563 kcal

Ingredients
  

Instructions
 

  • Bring one quart of water to a boil.  Add ½ tsp salt and bowtie pasta.  Boil until al dente (13-15 minutes).  Drain.
  • Heat olive oil in a heavy pan.  While the oil is heating, cut the chicken into 1” cubes and toss with Italian seasoning.  Add chicken to the pan and saute until no pink remains, 6-8 minutes.
  • Add pasta and bruschetta, toss and saute until warmed through.  Remove to a plate. Sprinkle with parmesan and balsamic reduction.  Serve immediately.
  • Hack: Store leftovers in teh refrigerator for up to 5 days or freeze for up to 3 months.
  • Hack: Canned or leftover chicken can be used in this recipe.
  • Hack: Feel free to use your favorite pasta or whatever pasta you have on hand!
Keyword bowtie pasta, bruschetta, chicken, chicken dinner, chicken recipe, chicken with pasta, easy, farfalle, homemade, Italian cuisine, Italian food, meal for one, quick and easy, quick dinner, quick prep

Did you know?  Chicken is a healthy, low-fat protein and one of the best protein choices for the price.  Check out the facts here!

Suggestion:  Pack a nutritional and healthy punch by pairing this dish with some asparagus, onions and tomatoes!

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