Category: Chicken

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BBQ Chicken with Roasted Vegetables

bbq chicken and green beans

BBQ chicken with roasted vegetables is one of the most classic Americana dishes. It’s flavorful, nostalgic, and can actually be really healthy. Chicken is already a lean meat with a good amount of protein while the roasted veggies are a great source of fiber and nutrients. Picking the right bbq sauce is the key. You can find low sugar sauces if you’re watching calories or simply sauce it a little lighter.

This bbq chicken recipe is also perfect for meal prep as the chicken can be cut up and mixed with other sides. It works well on salads or as a sandwich. The roasted veggies can be paired with another protein easily. Both parts also reheat well although the chicken is likely to last a day or two longer so make sure to eat your veggies first.

The one sheet pan is a great way to cut down on dirty dishes and save time. You also don’t have to worry about multiple timers. Set it in the oven, remove the veggies at the 30 minute mark, and finish up the chicken. That’s what makes this version of bbq chicken and veggies a great choice for busy meal preppers.

bbq chicken and green beans

BBQ Chicken With Roasted Vegetables

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Prep Time 5 minutes
Cook Time 50 minutes
Course dinner, Main Course
Cuisine American
Servings 4

Equipment

  • knife
  • cutting board
  • sheet pan
  • oven

Ingredients
  

  • 4 each chicken leg quarters
  • 12 oz green beans
  • 2 each sweet potatoes
  • 1/2 each small red onion
  • 1/2 cup bbq sauce
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1 tbsp olive oil

Instructions
 

  • Pre-heat oven to 425F. Line a sheet pan with parchment paper or aluminum foil
  • Slice red onions. Peel sweet potato and slice into 1/4 inch circles
  • Place all ingredients on the sheet pan. Season with paprika, garlic powder, and salt. Coat with olive oil
  • Bake in the oven for 30 minutes.
  • After 30 minutes, remove the sheet pan from the oven. Place the vegetables on a plate.
  • Keep the chicken on the sheet pan. Baste the chicken with the bbq sauce and completely cover with the sauce. Place it back into the oven for 10-20 minutes until it is fully cooked to an internal temperature of 165F.
  • Remove from the oven and serve with the veggies. Enjoy!

Notes

Note: After the chicken cooks, you can split the recipe in half and shred half of the chicken meat, and use it as your protein for a lunch salad or in a sandwich.
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Tomato Pesto Chicken Potato Salad

tomato pesto spinach salad
tomato pesto spinach salad

Tomato Pesto Chicken Potato Salad

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Prep Time 5 minutes
Cook Time 20 minutes
Course lunch, Main Course
Cuisine American, Italian
Servings 2

Equipment

  • knife
  • cutting board
  • boiling pot
  • mixing bowl
  • indoor grill pan
  • tongs

Ingredients
  

  • 12 oz boneless chicken thighs
  • 4 tbsp tomato pesto sauce
  • 4 cups baby spinach
  • 2 each small red potatoes (diced)

Instructions
 

  • Boil the potatoes in a pot and cook for about 12 to 15 minutes until the potatoes are fork-tender
  • Meanwhile, marinate chicken with half of the tomato pesto sauce
  • Then, heat an indoor grill pan on medium-high heat. Sear the chicken on both sides for about 5 to 6 minutes until it is golden crispy. Make sure it fully cooks to an internal temperature of 165F
  • Let the chicken rest for a few minutes before slicing it into bite-size pieces
  • Once the potatoes have cooked, drain it and set it aside
  • In a bowl, add the potatoes, chicken, spinach, and the rest of the tomato pesto sauce. Mix all ingredients well
  • This dish can be served hot or cold
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Basil Pesto Chicken Pasta Salad

basil pesto pasta salad
basil pesto pasta salad

Basil Pesto Chicken Pasta Salad

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Prep Time 5 minutes
Cook Time 15 minutes
Course lunch, Main Course
Cuisine American, Italian
Servings 2

Equipment

  • knife
  • cutting board
  • tongs
  • boiling pot
  • saute pan
  • mixing bowl

Ingredients
  

  • 12 oz boneless chicken thighs
  • 4 tbsp basil pesto sauce
  • 2 cups arugula
  • 1 cup cherry tomatoes (sliced)
  • 1 cup dry rotini pasta

Instructions
 

  • Gather your equipment: knife, cutting board, skillet, sheet pan, tongs, bowl
  • Then, boil the pasta and cook according to packaged instructions
  • Next, marinate chicken with half of the basil pesto sauce
  • Then, add olive oil to a skillet on medium high heat and sear the chicken on both sides until it is golden crispy and cooks to an internal temperature of 165F
  • After the chicken has finished cooking, let it rest on a cutting board for a few minutes before slicing. Slice it into bite size pieces
  • Once the pasta has cooked, drain it and set it aside
  • In a bowl, add pasta, chicken, arugala, cherry tomatoes, and the rest of the basil pesto sauce. Mix all ingredients well
  • This dish can be served hot or you can chill it in the refrigerator and eat the next day
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Cajun Chicken with Butternut Squash Spirals

cajun chicken and spirals
cajun chicken and spirals

Cajun Chicken with Butternut Squash Spirals

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Prep Time 5 minutes
Cook Time 20 minutes
Course dinner, Main Course
Cuisine American, Cajun
Servings 2

Equipment

  • knife
  • cutting board
  • spatula
  • saute pan

Ingredients
  

  • 12 oz boneless chicken thighs
  • 1/4 cup diced red onion
  • 1/4 cup chopped green onions
  • 8 oz sliced mushrooms
  • 1 each red bell pepper (diced)
  • 10 oz butternut squash spirals
  • 1 cup corn
  • 1 tbsp minced garlic
  • 1 tbsp olive oil
  • 1/4 tsp paprika
  • 1/4 tsp onion powder
  • 1/4 tsp thyme
  • 1/8 tsp cayenne pepper
  • 1/4 tsp salt

Instructions
 

  • Dice red onions and bell peppers into small pieces. Chop green onions. Dice chicken into small 1 inch squares. Drain the corn.
  • Heat the saute pan to medium-high heat and add olive oil
  • Saute the chicken and red onions until the chicken is golden brown and fully cooked (about 6 to 7 minutes) Add the seasonings and mix well.
  • Next, add garlic, green onions and sliced mushrooms. Mix it around until mushrooms soften (about 3 to 5 minutes)
  • Then, add the bell peppers and squash spirals. Continually stir until the bell peppers and squash are tender. Finally, mix in the corn.
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Chicken and Artichoke Bake

chicken artichoke
chicken artichoke

Chicken and Artichoke Bake

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Prep Time 5 minutes
Cook Time 35 minutes
Course dinner, Main Course
Cuisine American
Servings 2

Equipment

  • mixing bowl
  • baking dish
  • oven

Ingredients
  

  • 12 oz chicken tenders
  • 12 oz canned artichoke hearts
  • 1/4 cup mayonnaise
  • 1/4 cup parmesan cheese
  • 1/2 cup cherry tomatoes
  • 1/4 tsp garlic powder
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 tbsp olive oil

Instructions
 

  • Pre heat oven to 425F
  • Grease baking dish with olive oil
  • Drain artichoke hearts
  • Season chicken tenders with garlic powder and salt
  • In a bowl, mix together the artichoke hearts, mayonnaise, parmesan cheese, garlic powder, salt, and pepper
  • Layer the chicken tenders in the bottom of the greased baking dish
  • Cover the chicken evenly with the artichoke mixture
  • Bake in the oven uncovered for 30 minutes, or until the chicken reaches an internal temperature of 165F and it is no longer pink in the center
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Chicken and Vegetable Soup

chicken veg soup
Chicken and Vegetable Soup

Chicken and Vegetable Soup

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Prep Time 5 minutes
Cook Time 30 minutes
Course lunch, Main Course
Cuisine American
Servings 2

Equipment

  • knife
  • cutting board
  • spatula
  • soup pan

Ingredients
  

  • 12 oz chicken breast
  • 1/4 cup red onions (diced)
  • 2 tbsp green onions (chopped)
  • 1/2 cup celery (diced)
  • 1/2 cup carrots (diced)
  • 2 tbsp garlic (minced)
  • 1 cup sliced mushrooms
  • 2 cups baby kale
  • 1 cup butternut squash (diced)
  • 2 cups chicken broth
  • 1/2 cup coconut milk
  • 1 each bay leaves
  • 1/4 tsp dried thyme
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 tbsp olive oil

Instructions
 

  • Cut the chicken in one inch chunks
  • Add oil to a soup pan on medium high heat and saute the red onions and green onions until they soften
  • Next, add the chicken, coconut milk, and broth, and seasonings
  • Bring the liquid to a boil. Once it boils, lower the heat to low medium and cover the pot with a lid. Let it simmer for 20 minutes until the chicken it is fork tender and shreds easily
  • After the 20 minutes, add the sliced mushrooms, baby kale, and butternut squash
  • Simmer for another 10 minutes until the veggies are tender
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Sheet Pan Chicken Stir Fry

sheet pan chicken stir fry

Enjoy this convenient and delicious one pan chicken stir fry that is packed with the flavors of a classic stir fry but can be whipped up at home in no time. This recipe simplifies the traditional stir fry method by cutting out the wok and wok techniques with a short set of steps. The sheet pan technique not only minimizes the cleanup but also allows for even cooking, ensuring that every bite is bursting with savory goodness.

Mix the sauce in a bowl and prepare all of the vegetables and chicken by cutting them into bite size chunks. When all of that is prepared, place the cut veggies and chicken as a single layer on a sheet pan, preferably with higher sides. Afterwards, pour the sauce over the veggies and chicken evenly. Slide the pan in the oven and come back in 20 minutes to a flavorful, colorful meal that is sure to spice up your meal routine.

This is a great dish for busy meal preppers because it’s fast, simple and brings a lot of nutrition with the flavor. It’s a good mix of veggies and a lean protein and if you’re not a big fan of the veggies, you can easily mix and match them. It’s one pan, a bowl, and a knife and you’re done so cleaning up is super easy. Lastly, stir fry chicken and veggies stores and reheats exceptionally well.

Chicken Stir Fry

Sheet Pan Chicken Stir Fry

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Prep Time 5 minutes
Cook Time 20 minutes
Course dinner, Main Course
Cuisine Asian
Servings 2

Equipment

  • knife
  • cutting board
  • mixing bowl
  • sheet pan
  • oven

Ingredients
  

  • 12 oz boneless chicken thighs
  • 1 each yellow bell pepper (sliced)
  • 1 cup baby carrots
  • 2 cups snow peas

Marinade

  • 1 tbsp ginger (minced)
  • 1 tbsp garlic (minced)
  • 2 tbsp soy sauce
  • 1 tbsp honey
  • 1 tbsp rice wine vinegar
  • 1 tbsp sesame oil

Instructions
 

  • Pre-heat the oven to 400F. In a mixing bowl mix together the marinade until well blended.
  • Cut the chicken into small one inch chunks
  • Assemble the chicken and vegetables on a sheet pan. Pour the marinade over the chicken and veggies and mix it all together
  • Bake in the oven for about 20 minutes until the chicken cooks through to an internal temperature of 165F
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Sesame Ginger Turkey Meatballs and Squash Noodles

sesame meatballs
sesame meatballs

Sesame Ginger Turkey Meatballs and Squash Noodles

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Prep Time 5 minutes
Cook Time 15 minutes
Course dinner, Main Course
Cuisine American, Asian
Servings 2

Equipment

  • knife
  • cutting board
  • spatula
  • saute pan

Ingredients
  

  • 12 oz pre-cooked turkey meatballs
  • 10 oz butternut squash noodles
  • 1 each red bell pepper (diced)
  • 1 tbsp green onions (chopped)
  • 2 tbsp sesame ginger vinaigrette dressing
  • 1 tbsp coco aminos (soy sauce)
  • 1 tbsp olive oil
  • 1/4 tsp garlic powder
  • 1/4 tsp salt
  • 1/4 tsp pepper

Instructions
 

  • Heat the meatballs according to the packaging instructions (either in boiling water, the microwave, or oven)
  • Add olive oil to a saute pan on medium-high heat
  • Saute the red bell peppers until they have softened. Then add the squash noodles. Toss the squash noodles around for 3 to 5 minutes
  • Season the squash noodles with garlic powder, salt, and pepper
  • Remove the noodles from the pan, and use the same pan to add the meatballs
  • Add the sesame ginger vinaigrette and soy sauce to the meatballs and mix well. Garnish with the green onions at the end. Serve the meatballs on top of the squash noodles
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Southwest Chicken Skillet

Southwest Chicken Skillet

Southwest Chicken Skillet

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Servings 2

Ingredients
  

  • 12 oz chicken tenderloins
  • 1/2 cup white onions
  • 1 each bell pepper
  • 1 each yellow squash
  • 1 each zucchini
  • 1/2 cup cherry tomatoes
  • 1 cup corn (canned or frozen)
  • 2 tsp chili powder
  • 2 tsp cumin
  • 2 tsp garlic powder
  • 1 tsp oregano
  • 2 tsp salt
  • 2 tsp pepper
  • 1-2 tbsp olive oil

Instructions
 

Pre-Cook (Mise En Place):

  • Gather your equipment: skillet/wok, tongs, cutting board, knife
  • Slice the onions and bell peppers into thin strips, slice yellow squash and zucchini into half coins, slice cherry tomatoes in half, chop cilantro
  • Pre-heat skillet to medium to high heat

Cooking Method:

  • In a skillet, add 1 tbsp of olive oil, and saute the white onions until they have softened and appear translucent
  • Add the chicken tenderloins and let them cook on each side for about 3 to 5 minutes until the edges turn opaque and white. Add some of the seasoning and stir well.
  • Add the rest of the veggies and continue to add the rest of the seasonings. Mix well. Let the mixture cook for another 3 to 5 minutes
  • Add the corn, the fresh cherry tomatoes, and cilantro at the very end
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Pineapple Chicken

pineapple chicken
pineapple chicken

Hawaiian Pineapple Pizza Chicken

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Prep Time 5 minutes
Cook Time 25 minutes
Course dinner, Main Course
Cuisine American
Servings 2

Equipment

  • knife
  • cutting board
  • tongs
  • indoor grill
  • sheet pan
  • oven

Ingredients
  

  • 1 lb boneless chicken thighs
  • 4 slices turkey bacon
  • 1 cup fresh pineapple (chopped)
  • 1/2 cup shredded mozarella
  • 1 each shallot (sliced)
  • 4 tbsps sun dried tomato pesto

Instructions
 

  • Preheat the oven to 400F
  • Marinate the boneless chicken with the sun dried tomato pesto
  • Place the turkey bacon in the oven and cook for 10 minutes until it is crunchy. Once the turkey bacon is cooked, dice it into small pieces
  • Meanwhile, preheat the indoor grill to medium to high heat and cook the chicken on the indoor grill pan on each side for 5 to 6 minutes until golden brown
  • Remove the chicken from the grill pan and place it on a sheet pan. Sprinkle the chicken with mozzarella cheese, chopped pinapple, slices shallots, and diced turkey bacon. Finish cooking it in the oven for 10-15 minutes until it reaches an internal temperature of 165F