Easy recipe for a weeknight!
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Category: chicken
French Chicken Casserole a la Normande
Roasted Chicken with Fregola Salad
With temperature in the high 90’s last week, I searched for some great salads for dinner. This delicious chicken salad is adapted from The Bergdorf Goodman Cookbook. I used a rotisserie chicken found at a local market and I used Israeli couscous instead of fregola.
Roasted Chicken with Fregola Salad
Ingredients
- 12 ounces of fregola or Israeli pearl couscous
- 1 pound roasted chicken breast, shredded
- 10 ounces grape tomatoes
- 1 10-ounce jar roasted red peppers
- 4 cups (packed) baby arugula
- 1 4-ounce jar grilled artichoke hearts
- 1/2 cup Lemon Vinaigrette, plus more for serving (recipe follows)
- 2 teaspoons pine nuts, lightly toasted
- salt and pepper
Lemon Vinaigrette
- 2 tablespoons fresh lemon juice
- 2 tablespoons Dijon mustard
- 2 tablespoons honey
- 1 cup grapeseed oil, add slowly
Directions
In a large bowl, combine the fregola, chicken, tomatoes, red peppers, arugula, and artichokes. Toss with the vinaigrette, then top with the pine nuts. Serve chilled or room temperature.
In a small bowl, stir together the lemon juice, 2 tablespoons of water, the mustard, and the honey, then gradually whisk in the oil until emulsified. Leftover dressing can be covered tightly and store din the refrigerator for 3 to 5 days.
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Mustard Chicken with Brussels Sprouts and Potatoes
Part 2 of my recipes from Goop series. Great recipe for a weeknight! Everything gets put onto a baking sheet and baked in the oven. The ingredients are simple and probably already in your pantry. I took the option to make it with bone-in chicken thighs instead of chicken breasts.
Get recipe here.
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Maple Tahini Chicken and Broccoli
Knowing how much I love cookbooks, my husband bought me Maple by Katie Webster while he was in Stowe Vermont. Filled with fantastic, easy, and delicious recipes using maple syrup!
Maple Tahini Chicken and Broccoli
Ingredients
- 2 tablespoons of dark pure maple syrup
- 2 tablespoons tahini
- 2 tablespoons reduced-sodium soy sauce
- 2 teaspoons cornstarch
- pinch salt
- 4 teaspoons avocado oil or organic canola oil, divided
- 1 pound boneless skinless chicken breast, cubed
- 1/4 teaspoon ground white or black pepper
- 1 bunch scallions, sliced, white and green parts separated
- 2 teaspoons grated or minced fresh ginger
- 1 cup reduced-sodium chicken broth
- 4 cups broccoli florets
- 2 cups peeled sliced carrots
- 1 tablespoon lime juice
- 2 teaspoons sesame seeds for garnish, optional
Directions
- In a small bowl, whisk syrup, tahini, soy sauce, cornstarch, and salt, set aside.
- Place large skillet over high heat. Add 2 teaspoons of oil to coat the bottom. Add the chicken, sprinkle with pepper and cook for about 5 to 6 minutes till browned. Transfer onto a dish and set aside.
- Add remaining oil to the pan and add the scallions whites and ginger. Cook, stirring, 15 to 30 seconds until fragrant. Add broth and bring to a simmer, scraping up the brown bits. Add the broccoli and carrots. Cover and simmer for about 4 to 5 minutes. Stir a couple of times.
- Stir in the sauce, chicken and any the juices from the chicken into the vegetables and continue cooking, stirring often for about another 5 minutes, until the chicken is cooked through and the sauce has thickened.
- Remove from the heat and stir in the green scallions and garnish with the sesame seeds.
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Chicken Burgers with Basil & Dried Tomatoes
Part 2 of my recipes from Great American Grilling cookbook. Easy and healthy burgers! They can be a bit sticky, I would oil the grill before placing the burgers. The recipe called for flat bread such as focaccia, but I was able to find flat bread for burgers at the market.
Chicken Burgers with Basil & Dried Tomatoes
Ingredients
- 2 tablespoons red wine vinegar
- 1 tablespoon olive oil
- 1/4 teaspoon salt and pepper
- 2 pounds lean ground chicken
- 1 egg white
- 1 medium red onion finely chopped
- 1/2 cup minced fresh basil
- 1/3 cup drained dried tomatoes, minced
- 2 cloves garlic minced
- 6 pieces flat bread
- arugula or other salad greens
Directions
- Combine vinegar, oil, salt, and pepper in a small bowl, set aside.
- Ina large bowl, combine the chicken, egg white, onion, basil, tomatoes and garlic. Shape into 6 equal-size patties, about 3/4 -inch thick. Cook, turning once halfway through cooking time 10 to 12 minutes.
- Brush one side of the bread with the oil mixture, place the chicken patties on bread an top with salad greens.
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Chicken Pesto Roll- Ups
Chicken Cassoulet
Chicken Cassoulet
I love these one pan recipes! This is easy and quick, and great for a weeknight dinner . Adapted from a health care magazine .
Ingredients
- 2 boneless, skinless chicken breasts, cut into bite-size pieces
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon olive oil
- 2 slices bacon, chopped
- 1/2 cup carrots, chopped
- 1/2 cup onion, chopped
- 1 clove garlic, finely chopped
- 1/2 teaspoon dried thyme
- 1 can (14.5 ounces) cannellini beans, drained (reserve liquid) and rinsed
- 1 medium tomato, seeded and diced
- 1/2 cup chicken stock
- 1/4 cup panko bread crumbs
- 1 tablespoon melted butter
Directions
- Season the chicken with salt and pepper. Heat oil in a skillet over medium high heat and add the chicken. Cook stirring, until lightly browned, about 2 minutes. Transfer to a plate.
- Lower the heat to medium and add the bacon, carrots and onion. Cook stirring until the bacon has begun to brown and the vegetables have softened, about 5 minutes. Add the garlic and thyme, and cook for another 1 minute.
- In a small bowl, add the 1/4 cup of beans and 2 tablespoons of its liquid and mass into a paste. Add the bean paste, beans, tomato and chicken stock to the skillet and cook for about 10 minutes or until the sauce has thickened. Add the reserved chicken and cook through for another 3 minutes.
- Set the broiler on high.
- In a small bowl mix together the bread crumbs and melted butter. Sprinkle the bread crumbs over the cassoulet and broil un til the bread crumbs are golden, for 2 to 3 minutes.
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Spartan Chicken over Noodles
This is an easy chicken recipe that can be easily doubled, depending on the number of people. The red onions gives it a bit of sweetness while, the feta gives it a creamy texture which goes nicely with pasta noodles. This was on Diane Kochilas’s new show My Greek Table. I found a similar recipe on her website but it looks like she made some changes. Here is that website.. Diane Kochilas
There’s not a lot of measurements given on the show, so I tried to provide you with some as best as I could. Enjoy!
Spartan Chicken over Noodles
Ingredients
- 1 whole chicken, cut into pieces or thighs and legs
- 3 large red onions, finely chopped
- salt and pepper
- 3 to 4 cloves of garlic
- 1/4 cup of water
- 1/2 cup white wine
- Feta cheese, crumbled
- 1 tablespoon red wine vinegar
- 1 tablespoon of dried oregano
- 3 tablespoons Greek extra-virgin olive oil
- 1/2 cup Kalamata olives
- 1/2 cup fresh or canned tomatoes, chopped
Directions
- Heat the oil in a large pan over medium-high heat. Season the chicken with salt and pepper. Place in the pan and brown the chicken pieces on each side. Set aside.
- Add the red onions and cook until translucent. Add garlic, and cook for another minute or two.
- Place the chicken back into the pan. Add wine, tomatoes, and water. Lower the heat to low and cover. Simmer for 40 to 50 minutes. Checking for tenderness.
- Meanwhile, cook the noodles in salted boiling water.
- Once the chicken is tender, add vinegar, cheese, oregano and olives. Cover and simmer for a few minutes more.
- Serve over the noodles.
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Lavender Honey Glazed Chicken
This is part two of my cooking with lavender from the garden. I used fresh lavender on boneless chicken thighs instead of what the recipe called for which was dried lavender on a whole chicken. I also grilled it instead of roasting in the oven, so it was a great summer dinner.
Get the recipe here.
