Chicken Caprese

This was DELICIOUS!!!!  Trying to find new recipes with chicken for the "perimenopause protein" :)  The whole crew loved it so new in the rotation!!

Ingredients:

4 chicken breasts

fresh mozzarella

tomatoes

fresh basil

balsamic glaze

baby potatoes

olive oil

Grill chicken until cooked through.

Top with mozzarella during the last 2 minutes.

Add sliced tomatoes and basil.  Drizzle with balsamic glaze.

Roast babe potatoes at 425 for 35 minutes with olive oil, garlic, salt and pepper.

Grilled Chicken Sandwich

 Needed a healthy and filling dinner to fuel B after his swim meet this weekend, so this was it!!  He paired it with edamane and some french fries - we did a side salad!!  It was DELICIOUS!!!  New family fav!!

Serves 4

Ingredients:

2 large chicken breasts (or 4 thin cutlets)

2T olive oil

1t garlic powder

1t paprika

1t italian dressing

1/2t salt

1/2t pepper

For sandwiches:

4 buns (ciabatta works great!)

Lettuce

Tomato slices

Cheese (cheddar, provolone, swiss)

Mayo, Mustard, or Aioli

Prep the chicken - slide in half horizontally to make thinner pieces.

Drizzle olive oil over chicken - then season with garlic powder, paprika, italian seasoning, Salt, pepper.  Let sit 10-20 minutes 

Heat grill to medium-high heat.  Cook chicken 4-6 minutes per side. Internal temp should be 165.

Add cheese last minute - close lid to melt.

Lightly toast buns on grill for 1-2 minutes

Assemble - layer:

Bun

Sauce

Chicken

Lettuce

Tomato

Cheese

Top Bun

(We added avocado, bacon, and even some pesto!)

Honey Chipotle Chicken Bowls

 

Ingredients:

Honey Chipotle Chicken

• 1¼ lbs boneless skinless chicken breast (or thighs)

• 1½ tbsp olive oil

• 1½ tbsp honey

• 1 tbsp chipotle peppers in adobo, finely chopped
  (or 1½ tsp chipotle powder for mild spice)

• 1 tsp smoked paprika

• ¾ tsp garlic powder

• ½ tsp cumin

• ¾ tsp salt

• ¼ tsp black pepper

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Cilantro Lime Rice

• 1½ cups dry white or jasmine rice (makes ~4½ cups cooked)

• 2 tbsp chopped cilantro

• 1–1½ limes, juiced

• Salt to taste

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Bowl Add-Ins

• 1 cup black beans, rinsed & drained

• 1 cup corn (canned or frozen/thawed)

• 1½ avocados, diced
  (pack separately for lunch)

• ½ cup pickled red onions

• Lime wedges (optional)

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 Instructions

1. Cook the Rice

• Cook rice according to package directions.

• While warm, stir in lime juice, cilantro, and a pinch of salt.

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2. Cook the Chicken

1. Cut chicken into bite-size pieces.

2. Toss with olive oil, honey, chipotle, spices, salt & pepper.

3. Cook in a large skillet over medium-high heat for 6–8 minutes, stirring, until fully cooked and lightly caramelized.

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3. Quick Pickled Red Onions (Optional but 🔥)

• Thinly slice 1 small red onion.

• Cover with:

  • ½ cup vinegar

  • ½ cup water

  • 1 tsp sugar

  • ½ tsp salt

• Let sit 20–30 minutes.

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Assemble Bowls

Each bowl:

• ~1 cup rice

• ~5 oz chicken

• Beans + corn split evenly

• Avocado added fresh (or in small container for lunch)

• Pickled onions + lime wedge on top

Lunch size Chicken Pot Pie

This was such an easy and yummy lunch idea for B man!!  I made this up for dinner the night before and then just threw leftovers in the air fryer and packed for B's lunch - worked great!!  Super yummy!!

Ingredients: 

Rotisserie chicken (shredded)
Frozen mixed veggies
1 can cream of chicken soup
Puff pastry sheets (thawed)
Salt + pepper (optional)

Mix filling: Stir together shredded chicken, frozen mixed veggies, and cream of chicken soup. Add salt + pepper if you want.

Prep pastry: Cut puff pastry sheets into squares and press into a sprayed muffin tin

Fill: Spoon the chicken mixture into each pastry cup

Bake: 375°F for ~18 minutes (until golden + bubbly)

Serve or freeze: Let cool, then freeze in airtight container for easy lunches!

Maple Dijon Pulled Chicken - cook once, eat 3 times!!

A cozy, fall-inspired batch meal that saves you time all week. Cook once, then transform it into 3 delicious dinners with maple, Dijon, and apple flavors.

🍗 BASE RECIPE: Maple Dijon Pulled Chicken

(Use for all 3 meals)

Makes: about 6 cups shredded chicken (enough for 3 family meals)

Prep: 10 min Cook: 4–6 hours slow cooker or 30 min Instant Pot

 Ingredients

• 2 lbs boneless, skinless chicken breasts or thighs

• ½ cup Dijon mustard

• ¼ cup pure maple syrup

• 2 tbsp apple cider vinegar

• 1 tbsp olive oil

• 1 tsp garlic powder

• 1 tsp onion powder

• ½ tsp salt

• ¼ tsp black pepper

Instructions

1. Place chicken in slow cooker or Instant Pot.

2. In a small bowl, whisk Dijon, maple syrup, vinegar, olive oil, and seasonings.

3. Pour over chicken and toss to coat.

4. Slow cooker: Cook on low 6 hours or high 3–4 hours.
   Instant Pot: Cook 10 minutes on high pressure + 10-minute natural release.

5. Shred chicken with two forks and stir back into the sauce.

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 Meal 1: Maple Dijon Pulled Chicken Sandwiches

Serve on: Brioche or pretzel buns

Ingredients

• 2 cups Maple Dijon Pulled Chicken

• 4 brioche buns

• 4 slices cheddar cheese

• 1½ cups shredded cabbage (green or mix)

• 1 apple, cut into matchsticks

• 1 tbsp olive oil

• 1 tbsp apple cider vinegar or lemon juice

• 1 tsp honey or maple syrup

• Salt & pepper to taste

Instructions

1. In a bowl, whisk olive oil, vinegar, honey, salt, and pepper.

2. Add shredded cabbage and apple, toss to coat.

3. Warm chicken and place on buns, top with cheddar and apple slaw.

Tip: Add pickled onions or a swipe of Dijon for extra tang.

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Meal 2: Fall Harvest Grain Bowl

Build-your-own bowl perfection!

Ingredients

• 2 cups Maple Dijon Pulled Chicken

• 2 cups cooked quinoa or wild rice

• 1 medium sweet potato, diced

• 1 cup Brussels sprouts, halved

• 2 tbsp olive oil

• Salt & pepper to taste

• Maple Dijon Dressing:

  • 2 tbsp Dijon mustard

  • 2 tbsp maple syrup

  • 2 tbsp olive oil

Instructions

1. Roast sweet potatoes and Brussels at 400°F for 20–25 minutes with olive oil, salt, and pepper.

2. Warm chicken and grains.

3. Whisk dressing ingredients until smooth.

4. Assemble bowls: grain base → veggies → chicken → drizzle dressing.

Optional: Add goat cheese, dried cranberries, or toasted pecans.

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Meal 3: Cozy Chicken Pot Pie Cups

Ingredients

• 2 cups Maple Dijon Pulled Chicken

• 1 can (10.5 oz) cream of chicken soup

• 1 cup frozen mixed veggies (peas, carrots, corn)

• ¼ cup milk

• Salt & pepper to taste

• 1 can (16 oz) refrigerated biscuits or puff pastry squares

Instructions

1. Preheat oven to 375°F.

2. Flatten biscuits and press into muffin tin cups.

3. Mix chicken, soup, milk, veggies, salt, and pepper.

4. Spoon mixture into each biscuit cup.

5. Bake 18–20 minutes or until golden brown. Cool 5 min before serving.

Make-ahead: Freeze unbaked cups and bake straight from freezer at 375°F for 25–28 minutes.

Notes

✅ Freezes great — store extra portions in freezer-safe bags for up to 3 months.
✅ Perfect for Sunday batch cooking.
✅ Cozy, protein-packed, and family-friendly.

Barbecued Chicken

This was delicious and tasted like summer!!!  Found this gem in Better Homes and Garden magazine so had to make it up!!  It was yummy and didn't take long to make at all!!! 

Makes 6 servings

Ingredients:

1/4 cup butter

1/2 cup finely chopped onion

3 garlic cloves, minced

1 1/2 teaspoon paprika

1 1/2 teaspoon chili powder

1/2 teaspoon crushed red pepper

2/3 cup cider vinegar

1/2 cup packed brown sugar

1 tablespoon worcestershire sauce

1/2 cup tomato paste

2 tablespoons molasses

4lb meaty chicken pieces (bone in breasts, thighs, and/or drumsticks), skinned

For sauce, in a 2-qt saucepan melt butter over low.  Add onion, garlic, and 1 teaspoon kosher salt.  Cook until onion is tender.  Stir in paprika, chili powder, crushed red pepper, and 1/4 teaspoon ground black pepper; cook and stir 1 minute.  Stir in 1 cup cold water, the cider vinegar, brown sugar, and worcestershire; bring to simmering.  Whisk in tomato paste and molases until smooth.  Return to simmer.  Cook, uncovered, stirring occasionaly, until thickened, 10 to 15 minutes.

Meanwhile, prepare grill for indirect heat using a drip pan.  Place chicken, bone sides up, on greased rack ovre drip pan.

Grill, covered, over indirect medium heat until done (165 degrees), 50-60 minutes, turning once halfway through grilling and brushing with 1 cup sauce the last 15 miutes of grilling.  Heat and serve remaining sauce with chicken.

Juicy Marinated Air Fryer Chicken with No Breading

We are always looking for quick and yummy meals during the week nights before baseball and this was perfect!!!

Serves 6

Ingredients

• ½ cup mayonnaise
• 1 tablespoon Dijon Mustard
• 1 tablespoon lemon juice optional
• 1 tablespoon coconut aminos
• 1 teaspoon Italian seasoning
• 1 ½ teaspoons sea salt
• ½ teaspoon black pepper
• ¼ teaspoon cayenne pepper
• 1 ½ pounds boneless chicken breast or thighs

Instructions

• In a small bowl combine mayonnaise, mustard, lemon juice, coconut aminos, Italian seasoning, salt, pepper, and cayenne pepper.
• Place the chicken in a shallow dish or large zip top plastic bag.
• Add marinade and return to the refrigerator for 30 minutes or up to overnight. (Omit the lemon juice if you are marinating more than 4 hours.)
• Preheat your Air Fryer to 400 degrees.
• Arrange chicken in a single layer in the air fryer.
• Cook for 7 minutes.
• Flip and cook for about 7 more minutes, or until the internal temperature reaches 160 degrees Fahrenheit.

Oven Instructions

• Preheat the oven to 350 degrees.
• Place chicken on a parchment lined baking sheet and cook for 25 to 30 minutes, until the internal temperature reaches 160 degrees.

Sweet Chili Pineapple Chicken Skewers

These are delicious!!!  I love a meal I can prep and then cook time is under 20 minutes!!!  So happy it's back to yummy summer meals!!!

Makes 4 servings

Ingredients

Skewers

• 1 ½ pounds chicken thighs, boneless, skinless trimmed of excess fat and cut into bite-size pieces
• 1 20- ounce pineapple chunks, canned, in 100% pineapple juice drained, juice reserved
• ¼ cup soy sauce low-sodium
• ½ cup sweet chili sauce
• 2 tablespoons garlic, minced
• 1 ½ limes divided
• ½ teaspoon ground ginger
• 1 bunch green onions chopped

Peanut Sauce

• 1 teaspoon extra-virgin olive oil
• 1 clove garlic minced
• 1 teaspoon ginger, freshly minced or ginger powder
• ¼ cup soy sauce low-sodium
• ¼ cup brown sugar
• ¼ cup peanut butter creamy
• ¼ teaspoon red Thai curry paste
• ½ cup coconut milk light is fine

Instructions

Marinate

• Place the chicken pieces in a large zip-top bag and set aside. Juice one of the limes and reserve the other lime for later.
• In a small mixing bowl, whisk together the reserved pineapple juice, soy sauce, sweet chili sauce, garlic, reserved lime juice, and ginger. Reserve ¼ cup of the marinade. Pour the remaining marinade over the chicken pieces, seal, and refrigerate for at least 4 hours or up to 24 hours.

Grill

• When ready to cook, preheat grill over medium-high heat. Alternately thread the chicken pieces and pineapple onto skewers. Turn grill to medium, lightly oil the grates, and cook for 4 minutes. Turn the skewers and cook for another 4 minutes.
• While the chicken is cooking, prepare the peanut sauce. Heat the oil in a small saucepan over medium heat. When hot, add the minced garlic and cook for about 1 minute or until fragrant. Combine the remaining peanut sauce ingredients in the pan and heat, stirring frequently, until the mixture is smooth. Remove from heat.
• Using a digital thermometer, cook chicken until it is a minimum temperature of 165°. However, you’ll want to aim for between 170-175° for improved flavor and texture.
• When the skewers are done, transfer to a serving platter and drizzle with reserved ¼ cup of marinade. Juice the remaining half lime over the skewers. If desired, drizzle the peanut sauce over the skewers; otherwise, you can serve it as a dipping sauce. Garnish with chopped green onions and serve immediately.

Notes

• If you'd like to serve these as appetizers, try preparing them on toothpicks or 6" skewers.

Chicken Stew (Zimbabwean Style)

Evan picked Zimbabwe for the country we "ate" tonight so I went hunting for a good meal!!  This was actually DELICIOUS!!!  I was nervous Evan wouldn't eat it but he gobbled it right up!!  Wouldn't eat it with sadza again but rice would be perfect!!!  It's not really what you think of a stew - but it does have a little sauce and would be great over rice!!!

Ingredients:

• 1.5 lbs boneless chicken thighs or drumsticks

• 1 onion, chopped

• 2 tomatoes, chopped (or 1 can diced tomatoes)

• 1–2 cloves garlic, minced

• 1 tsp paprika

• 1 tsp mild curry powder (optional)

• 1 tsp salt

• 2 tbsp oil

• 1 cup chicken broth or water

• 2 carrots, peeled and sliced

• Optional: a handful of peas for color

Instructions:

1. In a pot, heat oil and sauté onions until soft.

2. Add garlic and spices, cook for 1–2 minutes.

3. Add chicken and brown on all sides.

4. Stir in tomatoes and broth. Cover and simmer for 20–25 minutes.

5. Add carrots and peas; simmer another 10 minutes until everything is tender.

6. Serve with sadza or rice.

Grilled Chicken with Quinoa

Big week for B so had to keep him fueled for ALL the yards at state :)  This was good (but Evan wouldn't eat the Quinoa hahaha)

Ingredients:

For the Chicken:

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 2 garlic cloves, minced
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• Salt and pepper to taste

For the Quinoa:

• 1 cup quinoa
• 2 cups water or chicken broth (for extra flavor)
• Salt to taste
• 1 tablespoon olive oil (optional)
• Fresh herbs for garnish (like parsley or cilantro), optional

Instructions:

Marinate the Chicken:

• In a bowl, combine the olive oil, lemon juice, minced garlic, oregano, paprika, salt, and pepper.
• Add the chicken breasts to the marinade and coat them evenly.
• Let the chicken marinate for at least 30 minutes (or up to 2 hours) in the fridge for maximum flavor.

Cook the Quinoa:

• Rinse the quinoa under cold water to remove its natural bitterness.
• In a medium saucepan, combine the quinoa and water (or chicken broth for extra flavor). Add a pinch of salt.
• Bring it to a boil, then reduce the heat to low, cover, and let it simmer for about 15 minutes or until the liquid is absorbed and the quinoa is tender.
• Once cooked, fluff the quinoa with a fork and stir in the olive oil, if desired. You can also add fresh herbs like parsley or cilantro for extra flavor.

Grill the Chicken:

• Preheat your grill or grill pan to medium-high heat. If you're using a grill pan, lightly oil it to prevent sticking.
• Place the marinated chicken breasts on the grill and cook for about 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C) and the chicken is cooked through.
• Remove the chicken from the grill and let it rest for a few minutes before slicing.

Optional Add-Ins:

• Veggies: You can add sautéed vegetables like zucchini, bell peppers, or spinach to the quinoa for extra nutrition.
• Lemon Zest: Add some lemon zest to the quinoa for an extra citrusy punch.
• Feta or Avocado: Crumbled feta cheese or sliced avocado make a great topping for added richness.

Green Bean Casserole Crunch Bowls

Found this when I was looking for easy meals for lunch!!  This is single serving so prep as many bowls as you would like!!

Serves 1

Ingredients:

4oz rotisseries chicken

light laughing cow

1/3 cup green beans

1 Tablespoon parmesan cheese

1/2 cup blended cottage cheese

2 teaspoon onion soup mix

Fried onions

Put in a oven safe bowl - rotisserie chicken, laughing cow, green beans parmesan, cottage cheese, and soup mix.

Bake at 350 for 25 minutes.

Sprinkle with fried onions and serve!!

Fiesta Chicken Power Salad

B man doesn't like school lunch so I'm always on the hunt for high protein meals I can make him!!  This was quick and delicious!!  He loved it!!

Recipe from: Makayla Thomas Fit - Serves 4

Ingredients:

3 Potatoes, diced

1lb Ground chicken

Fajita seasoning

Lettuce, shredded

1 cup corn, cooked

2 roma tomatoes, cut

1/4 cup red onion, diced

Cilantro

Jalapeno, diced

Greek yogurt

Chic Filet Creamy Salsa Dressing

Cojita cheese

Dice, season potato in air fry at 400 degrees for 10 min - then shake - then 10 more min.

Cook ground chicken with fajita seasoning.

Make Pico de Gallo - tomatoes, red onion, cilantro, jalapeno.

Mix potato, chicken, pico, lettuce and corn.

Combine yogurt and Chic Filet sauce together and top.  

Top with cojita cheese and enjoy!!

Sheet Pan Greek Chicken and Vegetables

This was super good AND it was easy to make for a week night!!!  You could put on a pita too!!!  Boys liked just making it bowl style!!

OBB - Serves 6

Ingredients

• 1 red, yellow, or orange bell pepper cut into 1" squares
• 1 medium onion red or yellow, cut into 1/2"-1" squares
• 1 small-medium zucchini sliced into 1/3" pieces
• 1 cup cherry/grape tomatoes sliced in half, optional- see instructions
• 2 pounds boneless skinless chicken thighs about 6 thighs
• 4 tablespoons olive oil
• 2 teaspoons kosher salt
• 1 ½ teaspoon lemon pepper or sub 1/2 teaspoon ground black pepper
• 2 teaspoons dried oregano
• 1 ½ teaspoon dried basil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 tablespoon freshly minced rosemary leaves, optional
• 1 lemon
• ⅓ cup feta cheese

Topping options

• additional feta Cheese
• Chopped Parsley
• Tzatziki, recommended
• Hummus
• Greek Salsa

Instructions

• Preheat oven to 425 degrees.
• Prepare pan: If desired, line pan with foil for easy clean up. Note- I like to use an extra large sheet pan for this recipe, but you can also make it on a standard sheet pan (which is what I'm using in the photos). The more crowded your food, the more moisture in the pan so it tends to have a bit more liquid. Sometimes depending on the size of your vegetables, this can get a bit crowded on a single standard pan, but if that's what you've got, it will work great!
• Place cut vegetables on the prepared baking sheet. You can include your small tomatoes whole, or if you have the time, I like to cut them in half and press the seeds and pulp into the sink just to get rid of a little more liquid.
• Pat chicken thighs dry with paper towels. Use a clean pair of kitchen sheers to trim off any excess pieces of large fat (no need to remove ALL fat). Slice chicken into ½-inch slices and add it to the vegetables on the pan.
• Drizzle with 4 tablespoons olive oil. Sprinkle on the salt, lemon pepper, oregano, basil, garlic, onion, and rosemary if using.
• Toss to evenly distribute all oil and spices over chicken and vegetables.  *I use food-safe gloves and do this with my hands massaging everything together.
• Place in oven and roast for 20 minutes.  Use a spatula to toss mixture and then return to oven for an additional 15 minutes. Finally, turn on the broiler and cook (watching carefully) until vegetables are slightly browned and caramelized and chicken has an internal temperature of 165 degrees or more. 
• Remove pan from oven and immediately toss with 1/3 cup feta cheese and a squeeze of fresh lemon juice. Add additional salt if needed. Serve in a grain bowl or in a wrap with desired condiments.

Some topping options:

• Tzatziki - tzatziki is a simple condiment sauce made from yogurt, cucumber, and some spices. It's super easy to make at home, or you can find some ready-made versions. If you don't use any other condiment, I recommend at the very least having this one.
• Feta - crumbled feta adds both a creaminess and a tanginess
• Lemon wedges - squeeze on a little fresh lemon juice before serving.
• Hummus - I love a little smear of hummus on a flatbread or a dollop in a bowl.
• Greek Salsa - If you want something cold and crunchy, this greek inspired salsa is a great choice.