Category: Chicken

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Oven-Baked Salsa Chicken Recipe

Oven-Baked Salsa Chicken Recipe

Oven baked salsa chicken really couldn’t be an easier dish to make, which is why we love it. So when you’re short on time but still craving something homemade, opt for this recipe and you won’t be disappointed. You can prep this entire meal in under ten minutes, which is fantastic for busy work nights. Another option you gave with this recipe is to pop all of it in a crock pot and let it cook for about four hours while you work and the flavors combine in a magnificent way. 

Ease of Making: Easy

However, if you have extra time, you can even try making a homemade salsa to accompany the chicken, otherwise any jar of chunky salsa will work. Simply dump and go. 

How to Make Baked Salsa Chicken

Salsa chicken can be made with most cuts of chicken but we think chicken thighs work best. Thighs provide a more tender and rich experience for this Mexican inspired dish. Another great thing about this dish is that you can use your favorite salsa and cater the heat to your liking. Mild, medium, and hot salsas will all work with this recipe. 

If you’re wondering what to serve with our baked salsa chicken, try these ideas:

How to Cook Salsa Chicken

To make our delicious salsa chicken, preheat your oven to 400℉ and prep your bell pepper by slicing into thin strips. Take your jar of salsa and cover the bottom of your baking dish with about one cup of chunky salsa. Layer on your chicken and season with garlic powder and salt. Top the entire dish with the rest of the salsa and bell peppers. 

Your salsa chicken should bake in the oven for 30-45 minutes or until the internal temperature of the chicken reaches 165F. You can also take out your chicken five minutes early and top with cheese, returning to the oven to melt over the dish.

Meal Prep Tips for Salsa Chicken

  • Salsa chicken is great for tacos, quesadillas or on top of salad. Shred the chicken and incorporate it into one of your favorites.
  • Pre-portion sides of guacamole, sour cream and pico to grab on the go with your salsa chicken.
  • Use a crockpot and cook for four hours to have a versatile shredded chicken option to throw into meals.  
Oven-Baked Salsa Chicken Recipe

Easy Baked Salsa Chicken

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Prep Time 5 minutes
Cook Time 45 minutes
Course dinner, Main Course
Cuisine American, Mexican
Servings 4

Equipment

  • knife
  • cutting board
  • baking dish
  • oven

Ingredients
  

  • 1 lb boneless chicken thighs
  • 2 cups salsa
  • 1 each bell pepper (sliced)
  • 1 tsp garlic powder
  • 1 tsp salt

Instructions
 

  • Pre-heat oven to 400F
  • Cover the bottom of the baking dish with half of the salsa
  • Arrange the chicken on top of the salsa. Season with garlic powder and salt
  • Pour the rest of the salsa on top of the chicken
  • Place the bell peppers on top
  • Bake in the oven for 30-45 minutes until internal temperature of the chicken reaches 165F
  • Remove from the oven. Slice into bite size pieces. Serve with tortillas or on top of a bed of rice.
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Quick & Easy Sheet Pan Chicken Meatballs With Brussel Sprouts

Meatballs and brussel sprouts

Chicken meatballs are a meal prepping wonder and a fantastic addition to any chef’s arsenal of easy to prep items. These juicy, healthy, and freezer friendly balls of goodness paired with our balsamic brussel sprouts will have you coming back time and time again. 

Ease of Making: Easy

How to Make Chicken Meatballs with Brussel Sprouts

If you love easy to prep, and even easier to cook recipes, look no further than our chicken meatballs with balsamic roasted brussel sprouts. We use a premade chicken meatball in this recipe which reduces your prep and bake time, making it even easier to pull together on a busy night. If you want to make your own meatballs, that’s fine too! 

If making your own, choose a sausage with less than 8% saturated fat and one that is at least 90% meat so that it doesn’t have any fillers or other byproducts. Chicken and turkey sausage make the best healthy alternative to a traditional pork sausage with only 140-160 calories and 7-10 grams of fat per link compared to otherswhich can have up to 290-455 calories and 23-38 grams of fat. 

How to Cook Balsamic Brussel Sprouts

Brussel sprouts typically come on a giant step or pre-plucked at your local grocery store. If you’re lucky enough to find already halved sprouts at your market, skip this next step. 

If your chosen brussel sprouts are whole, slice them in half and trim off the bottom of the sprouts. Next you want to marinate the sprouts with the concentrated balsamic vinegar, garlic powder, salt, and olive oil. 

Concentrated balsamic vinegar or balsamic reduction can be found at grocery stores, online or you can make your own. To make your own reduction, add balsamic vinegar to a non-stick pot or pan over a medium low heat and reduce it until it thickens enough to coat the back of a spoon with a smooth thick layer. Once you make your balsamic reduction you can store it in an airtight container for up to three months in the fridge. 

How to Cook Chicken Meatballs

Start by preheating your oven to 400℉. Prep your vegetables by slicing your onion and rough chopping your garlic. Did you know garlic is actually a vegetable but is most referred to as an herb or spice?

Arrange your meatballs and brussel sprouts on your baking pan and top it off with the prepared onions and garlic. Bake in the oven for 15-20 minutes until the meatballs heat through and the veggies are properly roasted. Another option is to pop all of this into your air fryer for a crispier experience.

Meal Prep Tips for Chicken Meatballs with Brussel Sprouts

  • Using pre-made chicken meatballs reduces prep time and the amount of dishes you need to wash afterwards.
  • Easily substitute in turkey, beef or pork meatballs if that’s what you have on hand.
Meatballs and brussel sprouts

Sheet Pan Chicken Sausage Meatballs with Balsamic Brussel Sprouts

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

Equipment

  • knife
  • cutting board
  • sheet pan
  • oven

Ingredients
  

  • 12 each pre-cooked meatballs
  • 2 cups brussels sprouts (sliced into halves)
  • 1/4 each red onions (sliced)
  • 2 cloves garlic (minced)
  • 2 tbsp concentrated balsamic vinegar
  • 1 tbsp olive oil
  • 1/4 tsp garlic powder
  • 1/4 tsp salt

Instructions
 

  • Pre-heat the oven to 400F
  • Marinate the brussels sprouts with concentrated balsamic vinegar, garlic powder, salt, and olive oil
  • Place the meatballs and brussel sprouts on the sheet pan and top it off with the red onions and garlic.
  • Bake in the oven for 15-20 minutes until the meatballs heat through and the veggies are roasted. Eat and enjoy!

If you love this recipe, check out these other recipes we know you’ll love too:

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Buffalo Chicken Salad

Buffalo chicken salads offer a delicious and nutritious option for those seeking a flavorful and satisfying meal. Combining the tangy taste of buffalo chicken with crisp greens, fresh vegetables, and creamy dressing creates a harmonious balance of flavors and textures. One compelling reason to indulge in buffalo chicken salads is their versatility and adaptability to various dietary preferences and restrictions. Whether you’re following a keto, paleo, or gluten-free diet, buffalo chicken salads can easily be customized to suit your needs by adjusting the ingredients and dressing options. A

Buffalo chicken salads are a great way to incorporate lean protein into your diet, helping to keep you feeling full and satisfied while supporting muscle growth and repair. With their bold flavors, nutrient-rich ingredients, and customizable nature, buffalo chicken salads are an excellent choice for anyone looking to enjoy a delicious and wholesome meal that’s both easy to make and enjoyable to eat.

Buffalo Chicken Iceberg Salad

Buffalo Chicken Salad

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Prep Time 5 minutes
Cook Time 40 minutes
Course lunch
Cuisine American
Servings 4

Equipment

  • knife
  • cutting board
  • baking dish
  • oven

Ingredients
  

  • 12 oz boneless chicken thighs
  • 1/2 cup buffalo hot sauce
  • 1 each red bell pepper
  • 1 cup celery sticks
  • 1/4 cup diced red onions
  • 4 cups romaine lettuce
  • 4 tbsp ranch dressing

Instructions
 

  • Pre-heat the oven to 425F
  • Slice all your veggies into small bite size pieces
  • Place chicken in a baking dish. Cover the chicken with buffalo sauce and mix well
  • Place in the oven for 30 minutes. After 30 minutes, flip the chicken and cook for another 10 minutes. Use a thermometer to ensure that the chicken has cooked to an internal temperature of 165F
  • After the chicken has cooked, remove it from the oven and let it cool before slicing into bite size pieces
  • Assemble the chicken on top of the salad ingredients and serve with ranch dressing
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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