Quick Meal Ideas with Chicken
Here are some easy chicken recipes that make the perfect quick meal ideas for any day of the week. Simple, delicious, and healthy meals made with just a few ingredients so they are budget friendly too. Each of these chicken recipes makes 2 to 3 servings.
* * * * * * * * * * * * * * * * * * A couple of advance preparation tips will make these chicken recipes simple and quick to put together. Advance Preparation Tip: Cook any grains required for the recipes ahead of time. If you are preparing rice, make more than you need and use throughout the week as simple side dishes or as an additional ingredient for stir-fries, salads, or vegetable dishes. Advance Preparation Tip: If you prepare your own chicken, cook chicken in advance and just keep warm as you prepare the rest of the recipe.
* * * * * * * * * * * * * * * * * * 2 boneless chicken breasts – grilled - Grill chicken breasts and keep warm. - Cook the wild rice and keep warm. - In a non-stick skillet stir-fry the mushrooms in a little olive oil until they begin to brown. Add the chayote and stir-fry a few more minutes until the chayote is warm and lightly cooked. Turn off the heat and add the lemon zest and salt and pepper to taste and stir to combine. - To serve, spoon the wild rice onto each serving plate. Slice the chicken and place the slices on top of the warm rice. Serve the squash and mushroom mixture either on the side of the chicken or over the top. Garnish each serving with the sliced almonds.
__________________________________________________ Chicken with Artichoke Hearts 2 boneless chicken breasts – baked or broiled and sliced - Bake or broil the chicken and set aside. - Steam the asparagus and set aside. - In a bowl, combine the artichoke hearts, bell pepper, and the olives. - In small bowl, whisk together the mustard, lemon juice, and some of the reserved oil from the artichoke hearts to make a dressing. - Slice the chicken breasts. - To serve this chicken recipe, place asparagus spears on each serving plate. Place the sliced chicken on the asparagus then spoon the Dijon dressing over the chicken and finally top with the artichoke mixture. Serve with warm, cooked brown rice or noodles. 2 cups of cooked chicken - cubed - Steam the sweet potato until tender - during the last ten minutes, place the mushrooms and leeks on top of the potato and finish steaming. - Place the chicken, steamed potato and vegetables in a bowl and drizzle with the dressing, adjusting to taste. Season with salt and pepper as desired. - To serve, place the chicken mixture on serving plates and top with the chopped pecans and serve with a simple side dish of shredded cabbage, shredded carrots, and sliced radishes tossed with rice vinegar and salt and pepper. 1 1/2 cups cooked brown rice 1 cup snow peas 2 tbsp fresh parsley or cilantro – roughly chopped 1 to 2 tbsp (or to taste) low-sodium tamari soy sauce toasted sesame oil - Cook the rice according to package directions and keep warm. - Cook the chicken as desired and cut into strips. - Sauté the bamboo shoots, water chestnuts, and snow peas in oil over medium heat for 3 minutes. Add the chicken strips and the soy sauce, and sauté for a few more minutes. - Serve chicken stir-fry over the rice and top each serving with the parsley or cilantro.
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2 cups cooked chicken – cubed - Cook chicken as desired and cube. - Place the stewed tomatoes with the juice in a medium saucepan. Break up the tomato pieces a little so they are more bite-sized. Add the okra, zucchini and onion to the pan and enough water or vegetable broth to bring the liquid level up to the level of all the ingredients. - Simmer over medium-low heat for about 15 minutes or until the zucchini is tender and the okra is warmed through. Stir occasionally. - Add the cubed chicken and allow to cook a few more minutes to warm the chicken. - Turn off the heat and add the lemon juice and salt and pepper to taste. - This flavorful chicken recipe can be served over a bed of warm, cooked rice, pasta, or noodles with a small side salad of mixed greens tossed in a red wine vinaigrette.
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Roasted Chicken with Citrus Coleslaw and Capers 1/4 cup lime juice - In a bowl, combine the lime juice, lime zest, bell peppers, scallions, and the coleslaw. Toss well to combine. Drizzle olive oil to taste over cabbage mixture along with some salt and pepper. Toss again and allow to marinate in the refrigerator for an hour, tossing occasionally. - Sauté the mushrooms in a skillet with a little olive oil over medium heat until browned. - To serve, place some of the cabbage mixture on each serving plate, top with the chicken and the sautéed mushrooms then sprinkle the capers over the top. Serve this chicken recipe along with warm rolls or garlic bread.
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Creamy Chicken Zucchini Pasta Toss 2 cups cooked chicken – cubed - Cook pasta according to package directions, drain and place in a mixing bowl. - Add the chicken, zucchini, corn, cilantro, yogurt, and salt and pepper to taste to the pasta and mix well. - To serve this quick chicken recipe, place on a bed of mixed salad greens or warm, cooked spinach and sprinkle each serving with the cashew pieces and serve a small bowl of sliced fruit on the side. ________________________________________________________ Related Links: Return to Top of Chicken Recipes |