An overnight marinade gives lemon poppy seed chicken a bright flavor in this fast and easy dinner for one! Rice noodles make it a great gluten-free option.
Lemon Poppy Seed Chicken with Rice Noodles
- 4 oz skinless, boneless chicken
- ¼ cup Lemon Poppy Seed Dressing, divided
- 2 oz linguine rice noodles
- 1 cup vegetable broth
- ½ onion, chopped
- 1 clove garlic, minced (1 tsp)
- ½ cup frozen green peas
Seal the chicken in a small bag or container with 2 tbsp lemon poppy seed dressing. Marinade overnight.
Remove the chicken from marinade and cut into 1” pieces.
Soak the rice noodles in very hot water for 30 minutes. Do not oversoak. Drain.
While the noodles are soaking, put the onion in saute pan with ¼ cup vegetable broth. Cook on low heat, stirring frequently, until soft and golden. As the vegetable broth evaporates continue adding, ¼ cup at a time.
Turn the heat up to medium and add the garlic. Saute for 30 seconds.
Add the chicken, rice noodles and peas to the pan and stir fry until the chicken is cooked through, 7-10 minutes. Toss with remaining poppy seed dressing.
Did you know? Frozen produce has many advantages over fresh, including less waste, convenience and price. It’s even been shown that those who keep frozen produce on hand are more likely to reach their daily recommended servings!
Suggestion: Oil-free lemon poppy dressing is also a perfect drizzled over pan seared scallops and shrimp!
This quick and easy spinach feta pizza for one is the perfect solution for supper on a busy weeknight! It’s vegetarian, low in calories and delicious!
Spinach Feta Pizza For One
- 1 whole-wheat pita
- ¼ cup ricotta cheese
- ⅛ tsp garlic powder
- ⅓ cup chopped frozen spinach, thawed with excess liquid squeezed out
- 3-4 slices fresh tomato
- 2 tbsp feta cheese
- ¼ tsp dried oregano
Heat oven to 400℉.
Place pita on baking sheet. Mix ricotta and garlic powder, spread over pita to edge. Top with spinach, tomato and feta. Sprinkle with oregano.
Bake until edges of pita are golden brown, about 12 minutes, Serve warm.
Hack: Freeze any leftover pita bread in its original packaging for up to 2 months.
Did you know? Spinach is one the most nutrient-dense plant-based foods you can eat!
Suggestion: Here’s another fast and easy vegetarian meal for one, check out easy eggs Florentine!
This spicy Szechuan shrimp recipe hails from Southwest China. It’s healthy, tasty and easy to make from ingredients you probably already have in your kitchen!
- 4 tbsp water
- 2 tbsp ketchup
- 1 tbsp soy sauce
- 2 tsp cornstarch
- 1 tsp honey
- ½ tsp crushed red pepper
- ¼ tsp ground ginger
- A few Sichuan peppercorns
- 1 tbsp olive oil
- ¼ cup green onion, sliced
- 4 cloves garlic, minced (4 tsp)
- 12 oz medium cooked shrimp, shell removed
- 1½ cups cooked rice, hot
In a bowl, combine the first 8 ingredients (water through peppercorns) and set aside.
Heat oil in a large skillet over medium-high heat. Cook green onion and garlic for 30 seconds. Add shrimp to pan and toss to coat with oil. Add sauce and cook, stirring constantly, until sauce is bubbly and thickened.
Serve over rice.
Hack: Chop leftover green onions and freeze in a sealable freezer bag or container for future use. While they won’t retain the crispness that would make them suitable for salads or garnish, they will be fine for cooking.
Did you know? Shrimp is a healthy addition to your diet. It provides a high amount of nutrients that aren’t abundant in other foods!
Do you have some cooked shrimp left? Check out this quick and easy tomato and shrimp salad!