Tag archives for Chicken Dinner

3 QUICK & SIMPLE Chicken Recipes | Fixing Dinner

*Brand New* Healthy Meal Plan 2018 eBook Available HERE

Frequently Used & Favorite Items

Honey Lime Chicken
5 bone-in, skin-on, chicken drumsticks
1 tablespoon vegetable oil
3 limes, juiced
1/4 cup soy sauce
1/4 cup honey
2 garlic cloves, minced
1 teaspoon freshly grated ginger
Salt and freshly cracked black pepper

Season the chicken with salt and pepper. Heat the oil in a skillet over medium-high heat. Add the chicken and cook until they are golden brown on all sides, 8 to 10 minutes. Remove the chicken from the skillet and set aside.
Reduce the heat, and in the same skillet, add the lime juice, soy sauce and honey. Add the garlic and ginger and return the chicken to the pan. Continue to cook the chicken, covered, until it reaches an internal temperature of 165ºF, 8 to 10 minutes. Flip the chicken a few times while cooking.
Serve immediately with fresh cilantro and lime wedges.

Almond Ranch Chicken Fingers
4 boneless, skinless chicken breasts, cut into strips
2 ground almonds
2 tablespoons garlic powder
2 tablespoons dried parsley
1 tablespoon onion powder
1 tablespoon dried chives
1 tablespoon dried dill
3 eggs, beaten
Salt and freshly cracked black pepper

Preheat the oven to 375ºF.
In a large bowl, whisk together the ground almonds, garlic powder, parsley, onion powder, chives, dill, salt and pepper.
Dip each chicken strip into the eggs and transfer to the almond mixture. Coat the chicken evenly and transfer to a parchment-lined baking sheet. Repeat these steps until all of the chicken is used up.
Bake the chicken, flipping once halfway through, until the chicken is golden and the internal temperature is 165ºF, about 20 minutes.
Serve immediately with barbecue sauce and ranch dressing. These also freeze well, so be sure to make a double batch!

Caprese Chicken Bake
4 boneless, skinless chicken breasts
2 tablespoon vegetable oil
1 small onion, diced
2 garlic cloves, mince
2 cups halved cherry tomatoes
1 tablespoon Italian seasoning
3 tablespoons balsamic vinegar
3 tablespoons chopped basil
1/2 cup sliced buffalo mozzarella
Salt and freshly cracked black pepper

Preheat the oven to 400ºF.
Season the chicken with salt and pepper to taste.
Heat 1 tablespoon of oil in a large skillet over medium-high heat. Cook the chicken until it is golden and releases from the pan easily, 6 to 8 minutes. Flip the chicken and continue to cook for another 4 to 6 minutes. Transfer the chicken to a plate and set aside.
Add another tablespoon of oil and add the onion. Cook until it is translucent, 2 to 3 minutes. Add the garlic and cherry tomatoes. Cook until they release their juices, 2 to 3 minutes. Season with salt, pepper and the Italian seasoning. Add the balsamic vinegar and basil and mix well. Return the chicken to the pan and top with the mozzarella.
Bake the chicken until the cheese has melted and the chicken reaches an internal temperature of 165ºF, 7 to 10 minutes.
Enjoy!

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EASY Chicken Dinners | Dinner Made Easy

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More Dinner Made Easy Recipes Here
Healthy Dinner Recipes Here
Soup Recipes Here

Frequently Used & Favorite Items

Chicken Thighs with Mushroom & Onion Gravy
4 chicken thighs
1 cup mushrooms, sliced
½ cup onions, finely diced
1 garlic clove, minced
1 tsp rosemary, chopped
1 tsp thyme leaves
1 tbsp flour
¾-1 cup chicken broth
1 tbsp parsley, chopped for garnish
Oil
Salt and pepper

In a large skillet over medium-high heat, add oil. While oil is heating, season chicken with salt, pepper and thyme. Carefully place chicken, skin side down, onto the hot skillet. Cook until golden brown and flip. Continue to fry until mostly cooked through. Remove Chicken from skillet and set aside. Add onions and mushrooms to pan and cook for 3-4 minutes, or until they have softened and begin to brown. Add garlic and remaining herbs and cook until fragrant. Stir in flour and cook for another minute. Slowly pour in chicken broth and mix well. Season with salt and pepper to taste and return chicken to the gravy, skin side up. Reduce heat to a simmer and finish cooking your chicken. Garnish with parsley.
Enjoy!

Lemon Pepper Chicken and Rice
3-4 chicken breasts, boneless and skinless
1 tbsp lemon pepper seasoning (or 1 lemon, zested, ½ tsp garlic powder, salt and pepper to taste)
½ cup onion, finely diced
2 garlic cloves, minced
1 cup rice
2 ¼ cups chicken broth
1 cup asparagus, chopped
1 tbsp parsley for garnish
1 lemon, sliced for garnish
Oil
Salt and pepper to taste

In a large skillet over medium-high heat, add oil. While oil is heating, season chicken with lemon pepper to taste. Carefully place chicken onto hot skillet. Brown chicken on both sides, but do not cook all the way through. Remove from the pan and set aside. Add onion to the pan and cook for 1-2 minutes, or until they soften. Add garlic and cook until fragrant, about 30 seconds. Add rice, chicken broth and remaining lemon pepper seasoning and mix well. Reduce to a simmer and cook for 6-8 minutes and stir in asparagus. Nestle in chicken breasts and lemon slices. Cover the skillet and simmer for another 10-12 minutes, or until chicken is cooked through and liquid has been completely been absorbed. Garnish with parsley.
Enjoy!

Honey Garlic Chicken Stir Fry
Sauce:
4 garlic cloves, minced
3 tbsp soy sauce
¾ cup chicken broth
3 tbsp honey
1 tbsp cornstarch

Stir Fry:
2 chicken breasts, diced
1 cup broccoli florets
2 carrots, peeled and sliced on the bias
½ cup onion, sliced
Oil
Salt and pepper to taste

In a small bowl, whisk together sauce ingredients and set aside. In a large skillet over medium-high heat, add oil. Add chicken and season with salt and pepper. Cook, stirring occasionally until chicken is almost cooked through. Add carrots and onion to pan and cook for 2-3 minutes. Add broccoli and pour over sauce and mix well. Cover skillet with lid and cook for another 2-3 minutes, or until broccoli is cooked through.
Enjoy!

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