Sesame Ginger Turkey Meatballs and Squash Noodles
Category: Chicken
Southwest Chicken Skillet
Southwest Chicken Skillet
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
Pineapple Chicken
Hawaiian Pineapple Pizza Chicken
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
Buffalo Chicken Drums and Parsnip Fries
Buffalo Chicken Drums and Parsnip Fries
Equipment
- knife
- cutting board
- sheet pan
- oven
Ingredients
- 4 each chicken drumsticks
- 1 lbs parsnips
- 1 cup buffalo hot sauce
- 2 tbsp olive oil
- 1/4 tsp paprika, garlic powder, onion powder
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/8 tsp salt
Instructions
- Preheat the oven to 425F degrees
- Peel and slice the parsnips into rectangular 3 x 1/2" pieces.
- Place the chicken drumsticks in a baking dish and pour over the buffalo sauce just enough until it is fully coated
- Bake the chicken for 30 minutes in the oven
- Coat the parsnips with olive oil. Sprinkle it with paprika, garlic powder, onion powder, and salt
- After 30 minutes of baking the chicken, place the parsnip fries on a sheet pan and roast in the oven for 15 minutes
- Remove items oven and place it on a serving dish and enjoy!
Tomato Alfredo Baked Chicken with Asparagus
Tomato Alfredo Baked Chicken with Asparagus
Equipment
- knife
- cutting board
- baking dish
- oven
Ingredients
- 2 each bone-in chicken thighs
- 1 cup tomato alfredo pasta sauce
- 10 oz asparagus
- 1 tbsp olive oil
- 1/4 tsp garlic powder
- 1/4 tsp salt
Instructions
- Preheat the oven to 425F degrees
- Place the chicken thighs in a baking dish and pour over the tomato alfredo pasta sauce just enough until it is fully coated
- Cook the chicken for 30 minutes
- Meanwhile, season the asparagus with garlic powder and salt. Coat with olive oil
- After 30 minutes of baking the chicken, remove the baking dish from the oven and place the asparagus into the baking dish and cook for another 15 minutes. Make sure the chicken is fully cooked and reaches an internal temperature of 165F
Curry Chicken with Green Beans
This colorful and flavorful dish is an excellent lunch to meal prep. Curry chicken with green beans is easy to make in small or large volumes, stores well, reheats well, and is delicious. If you’re regular meal prepp’er you should definitely include curry in your routine.
This is a great option for high protein low calorie diets. Both the chicken and the green beans offer a good amount of protein. Which makes this dish deceptively filling and will leave you feeling full for the rest of the day while not weighing you down or making you tired. The fiber content and antioxidants are also helpful in managing a healthy body. All of this combines to be very effective for diets focused on weight management.
This curry chicken dish is extremely versatile. The veggies and protein can both be exchanged for other ingredients and the soul of the dish will remain. Stick to proteins that are affordable to maximize the value of curry’s strong flavor. Nearly any vegetable will go well. You just need to adjust the cooking times based on the type of vegetable. This is part of what makes curry so amazing, you can mix and match the other ingredients to your heart’s content.
Not a big fan of green beans or mushrooms, curry is a delicious flavor that will elevate everything in the dish. You’ll find yourself enjoying vegetables like never before.
Curry Chicken with Green Beans
Equipment
- knife
- cutting board
- spatula
- saute pan
Ingredients
- 12 oz boneless chicken thighs (cut into 1 inch cubes)
- 2 cups green beans (cut into 2 inch strips)
- 1 cup mushrooms (sliced)
- 1/4 cup white onions (diced)
- 1 can (10oz) coconut milk
- 2 cloves garlic (minced)
- 1/4 tsp curry powder
- 1/4 tsp tumeric powder
- 1/4 tsp garlic powder
- 1 tbsp olive oil
- 1 tsp fish sauce
- 1/4 tsp salt
- 1/4 tsp pepper
Instructions
- Preheat the saute pan on medium-high heat and olive oil
- Add the chicken and cook through until golden brown (about 6 to 7 minutes)
- Then add the onions and garlic. Saute for 2-3 minutes
- Pour the coconut milk into the pan and place the heat on low to medium heat and let it simmer for 10 minutes
- Add fish sauce, curry powder, turmeric powder, garlic powder, onion powder, salt, and pepper
- In the end, add green beans and mushrooms and cook until they are tender (about 5 minutes)
Chicken Sausage and Leeks
Chicken sausage and leeks is a delicious take on sausage and veggies. This is a fantastic recipe for weeknight dinners. It’s easy and quick to make so even when you’re exhausted you can whip this up quickly without many ingredients. Convenience is one of the main reasons people break their diets. Instead of going to get fast food, just chop some ingredients up and toss them in a pan. You’d be amazed by what a simple dish like this can deliver in flavor and satisfaction
Our take on sausage and veggies replaces traditional sausage with chicken sausage. Chicken sausage is the healthier, leaner version and tastes great if a little different. This swap is a great option in a lot of sausage based recipes, offering more protein and lower fat. Accompanying the sausage is of course the leeks as well as bell peppers and celery. This delicious combinations of vegetables are rich in vitamins and dietary fiber that will benefit digestion and the immune system.
The dish begins with sautéing the leeks until they soften and release their sweet, mild flavor, a process that fills your kitchen with a warm, inviting aroma. The chicken sausage is then browned, adding a savory depth that complements the leeks perfectly. The dish can be cooked in one pan, minimizing cleanup and maximizing convenience.
This is a versatile recipe so making swaps on veggies or protein is completely fine. Don’t have celery, swap it for fennel, onions, or carrots and enjoy your own twist on the recipe.
Chicken Sausage and Leeks
Equipment
- knife
- cutting board
- spatula
- saute pan
Ingredients
- 4 each chicken sausage links (sliced, 3 oz each)
- 1 bundle fresh leeks
- 1 each green bell pepper (diced)
- 1 each red bell pepper (diced)
- 1 cup celery (diced)
- 1/4 tsp paprika
- 1/4 tsp italian seasoning
- 1/4 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 tbsp olive oil
Instructions
- Wash and rinse your vegetables
- Thinly slice the leeks cross wise, using the white parts of the leeks
- Add olive oil to a saute pan on medium-high heat.
- Add the sausage and cook through until golden brown (about 3 to 5 minutes), then remove it from the pan
- Then add the leeks and stir for 2-3 minutes (add another tbsp of oil if needed to coat the pan)
- Add the diced peppers and celery. Season with paprika, italian seasoning, garlic powder, salt and pepper. Cook for another 2-3 minutes until they have wilted
- At the end, add the sausage back to the pan and mix well
Chicken and Mandarin Orange Salad
Refreshing and delicious, this chicken and mandarin orange salad recipe is a perfect lunch on a busy work day or a light dinner. Salads are best served fresh however if you keep the vegetables, chicken, and oranges separate then you can easily store them and combine just before eating. The savory chicken, marinated in sun dried tomatoes and pesto, is balanced by the citrus flavor of the orange slices. You won’t need much salad dressing for this chicken and mandarin orange salad, the ingredients and marinade are excellent already.
The dish is stunning as well. The vibrancy alone makes the meal stand out and then the unique combination of vegetables, fruit, and protein make for a unique salad experience. If you’re looking for a way to add salads to your routine and have struggled with it in the past, try this recipe. It’s different then the typical salad. Or, if you’re an avid salad eater, mix up your routine with this chicken and mandarin orange salad recipe. Bring some new flavors to your usual meal prep.
This salad is super easy to make and assemble. It’s fast and versatile too. Grill or cook your chicken in an air fryer, on a grill, in the oven or even try a different protein. Steak works well with the flavors as well if you’re looking for a different take. Even adding different vegetables or nuts, for an added crunch, are great ways to mix up the recipe.
Chicken and Mandarin Orange Salad
Equipment
- knife
- cutting board
- grill pan
- tongs
Ingredients
- 1 lb boneless chicken thigh or chicken breast
- 4 tbsp sun-dried tomato pesto sauce
- 1 cup canned mandarin oranges (drained)
- 1 cup cherry tomatoes
- 8 cups salad mix
- 8 tbsp choice of vinaigrette dressing
- 1/4 tsp salt
- 1/4 tsp pepper
Instructions
- Preheat your Indoor Griddle/Grill on Medium High
- Marinate the chicken with the Sun-Dried Tomato Pesto Sauce, covering the whole surface of the meat
- Place the chicken on the preheated indoor griddle/grill and sear the chicken on each side for 6 to 7 minutes until the chicken cooks for an internal temperature of 165F
- While the chicken is cooking, assemble your salad by mixing the cherry tomatoes and mandarin oranges in a bowl. Add the salad mix and dress it with your favorite dressing to your preferred taste (recommend 2 tbsp per person)
- When the chicken is finished, set it aside to cool for 5 minutes.
- Slice the chicken into bite size pieces and add it to the salad mix
Sesame Ginger Turkey Meatballs and Squash Noodles
Equipment
Ingredients
Instructions