Dinner

Prep Time: 10 Mins | Cook Time: 20 Mins | Marinate Time: 3 Hrs | Total Time: 3 Hrs 30 Mins | Yield: 6 Servings

You will surely enjoy dinner with this amazing dish! It is loaded with chicken and veggies! It will be a feast for the whole family!

Ingredients:

FOR THE CHICKEN AND MARINADE:

1 ¼ -1 ½ pounds chicken tenders (about 10 tenders)
2 tbsp fresh rosemary, finely chopped
1 tbsp fresh parsley, chopped
2 tbsp spicy harissa (or mild if preferred)
4 garlic cloves, minced
2 tbsp paprika or smoked paprika
1 tsp salt and pepper
3 tbsp freshly squeezed lemon juice
3 tbsp extra virgin olive oil

FOR THE ROASTED VEGETABLES:

1 red pepper, sliced, seeds and core removed
1 tsp paprika or smoked paprika
1 ½ tsp salt
2-3 tbsp olive oil
1 yellow pepper, sliced, seeds and core removed
1 tsp pepper
1 pound baby dutch potatoes gently scrubbed in water, cut larger ones in half so they are all the same size, (½-inch in diameter preferable. ¾-inch will work, but may take longer to cook)

FOR THE GARNISH:

Parsley, finely chopped
Sliced green and black olives (optional)
Capers for garnish (optional)
¾ c plain Greek yogurt

Directions:

Marinade:

Add lemon juice, harissa, olive oil, salt, pepper, parsley, lemon juice, rosemary, and paprika into a mixing bowl. Whisk everything until well combined.

Put the chicken tenders into the bowl with the marinade, then toss to coat. Place it in the fridge and let the chicken marinate for 3 to 6 hours.

Vegetables:

Lay the potatoes and peppers onto a baking sheet and arrange them in a single layer.

Add 3 tbsp of olive oil over the veggies, then toss to coat.

In a small bowl, add paprika, salt, and pepper. Whisk everything until well incorporated. Sprinkle the mixture on top of the veggies and toss again to coat.

Cook:

Prepare the oven and preheat it to 225 degrees C or 450 degrees F.

Transfer the chicken tenders onto the baking sheet with the veggies.

Place the baking sheet in the preheated oven and roast the chicken and veggies for about 20 minutes or until done.

Remove from the oven and dish out!

Sprinkle freshly chopped parsley on top to garnish.

Serve and enjoy!

Nutrition Facts:

Calories 300 Total Fat 14g Saturated Fat 2g Unsaturated Fa 0g Cholesterol 61mg Sodium 1166mg Carbohydrates 16g Fiber 4g Sugar 2g Protein 25g

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Prep Time: 10 Mins | Cook Time: 25 Mins | Total Time: 35 Mins | Yield: 4 Servings

Turn those simple chicken breasts into something luscious like this dish! Ready in just 35 minutes!

Ingredients:

3 tbsp olive oil, divided
1 yellow onion, finely diced
3 cloves garlic, minced
2 c seeded and diced tomatoes, (or use 1 can (14 oz.) of diced tomatoes, well-drained)
1 lb. boneless, skinless chicken breasts, (1-inch to 1-1/2 inch thick)
1 tsp smoked or sweet paprika
1/2 tsp cayenne pepper, (If you like spicy food, use 1 tsp cayenne pepper. If you don’t like spicy food, omit the cayenne pepper.)
1 tsp cumin
1 tsp dried oregano
1 can (14 oz.) of unsweetened, lite coconut milk
chopped fresh cilantro, for garnish
1 tsp salt, or to taste
1/4 tsp freshly ground black pepper, or to taste

Directions:

Use paper towels to pat dry the chicken breasts.

Add salt, pepper, paprika, cayenne pepper, cumin, and oregano into a mixing bowl. Whisk everything until well combined.

Sprinkle the seasoning mixture on top of the chicken breasts, then rub each to coat.

Place a large skillet on the stove and turn the heat to medium. Add 2 tbsp of olive oil and allow it to become hot.

Put the chicken breasts into the hot skillet, then cook each side for about 6 minutes or until they turn brown. Move them to a clean plate. Cover them with something to keep warm.

In the empty skillet, add olive oil and allow it to become hot. Stir in the onions and saute for about 3 minutes or until soft.

Add the garlic and saute for about a minute or just until aromatic.

Stir in the tomatoes and cook for about 5 minutes or until soft.

Add the coconut milk and stir until well blended. Simmer for about 5 minutes or until the texture becomes thick.

Put the chicken breasts back into the skillet, then toss to coat with the sauce. Turn the heat down to medium-low, then cook the chicken for another 5 minutes. Add more seasonings if needed.

Remove the skillet from the heat, then sprinkle freshly chopped parsley on top to garnish.

Serve and enjoy!

Nutrition Facts:

Calories: 341 kcal | Carbohydrates: 12 g | Protein: 26 g | Fat: 20 g | Saturated Fat: 9 g | Cholesterol: 73 mg | Sodium: 941 mg | Potassium: 676 mg | Fiber: 2 g | Sugar: 4 g | Vitamin A: 500 IU | Vitamin C: 13 mg | Calcium: 59 mg | Iron: 2 mg | Net Carbs: 10 g

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Prep Time: 5 Mins | Cook Time: 15 Mins | Total Time: 20 Mins | Yield: 4 Servings

It will only take you 20 minutes to prepare and cook this spectacular dish! This Chicken with Mustard Cream Sauce is total comfort food for the whole family! The combination of all the sauce ingredients made the chicken insanely delicious! You can serve this as is or with mashed potatoes or rice! Don’t forget to share this recipe with everyone. Enjoy!

Ingredients:

2 tbsp olive oil
1/2 c heavy cream
1/4 c chicken broth
1 tsp dried tarragon or oregano
4 boneless, skinless chicken breast halves
2 tbsp Dijon mustard
Salt and pepper, to taste

Directions:

Place a large skillet on the stove and turn the heat to medium-high. Add olive oil and allow it to become hot.

Sprinkle salt and pepper over the chicken breasts, then toss to coat.

Put the chicken breasts into the hot skillet, then cook all sides for about 10 to 12 minutes or until they turn golden brown. Move them to a clean plate.

In the same skillet, add the chicken broth and scrape the bottom to get the browned bits.

Add the oregano, mustard, and cream. Whisk everything until well blended. Cook for 2 more minutes or until the texture of the sauce becomes a bit thick. Remove from the heat.

Add the sauce over the chicken, then toss to coat.

Serve right away. Enjoy!

Notes:

Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.

This recipe can yield up to 4 servings. Make sure to double the ingredients if you are serving more than that!

Nutrition Facts:

Amount Per Serving: CALORIES: 366 TOTAL FAT: 22g SATURATED FAT: 9g TRANS FAT: 0g UNSATURATED FAT: 11g CHOLESTEROL: 136mg SODIUM: 431mg CARBOHYDRATES: 2g FIBER: 0g SUGAR: 1g PROTEIN: 39g

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Prep Time: 10 Mins | Cook Time: 10 Mins | Total Time: 20 Mins | Yield: 4 Servings

Fried chicken wings smothered in a delicious honey garlic sauce, you can expect only good things about this dish! Enjoy quality food in the comfort of your home. Try this recipe now!

Ingredients:

Honey Garlic Sauce

1/2 c honey
1/4 c soy sauce
8 garlic cloves, minced
1 1/2 tablespoons cornstarch
1/3 c butter
1/2 c water

Wings

1 c flour
2 lbs. of chicken wings

Directions:

For the Honey Garlic Sauce:

Place a saucepan on the stove and turn the heat to medium. Add butter and allow it to melt.

Add the minced garlic into the hot pan, then saute for about a minute or until aromatic.

Stir in the honey and soy sauce until well blended. Let it boil.

Turn the heat down to low, then simmer the mixture for about 5 minutes.

In a mixing bowl, add water and cornstarch. Whisk until well blended. Add the mixture into the pan, then whisk until well blended. Simmer for 5 to 10 more minutes or until the texture of the sauce becomes thick. Remove from the heat.

For the Wings:

Slice each chicken wing into 1/2.

Place the chicken wings under running water to remove any unwanted things. Use paper towels to pat them dry.

Sprinkle flour over the chicken wings, then toss to coat. Remove any excess flour by shaking them.

Place a deep frying pan on the stove and turn the heat to medium-high. Add enough oil to deep-fry the chicken wings.

Add the chicken wings into the hot pan, then cook for about 8 to 10 minutes or until golden brown.

Transfer the chicken wings onto a clean plate lined with paper towels to drain excess oil.

Add the chicken wings into the pan with the honey garlic sauce, then toss to coat. Dish out!

Serve and enjoy!

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Prep Time: 5 Mins | Cook Time: 40 Mins | Rise Time: 2 Hrs | Total Time: 2 Hrs 45 Mins | Yield: 10 to 12 Servings

If you are a huge fan of crusty bread, then you are going to love this! I can’t count how many times I made this amazing bread! I get good reviews every time! Almost 3 hours of prep time is so worth it! Serve this with your favorite cup of coffee, and you have yourself a snack to remember. Enjoy!

Ingredients:

2 teaspoons cooking / kosher salt, NOT table salt1 1/2 c (375 ml) of very warm tap water, NOT boiling or super hot (ie up to 55°C/130°F)
2 teaspoons instant or rapid-rise yeast
3 c (450 grams) flour, bread, or plain/all-purpose

DOUGH SHAPING

1 1/2 tablespoons flour, for dusting

Directions:

In a mixing bowl, add salt, flour, and yeast. Whisk everything until well combined. Whisk in the water until well combined. Add a bit more water if needed.

Cover the bowl with plastic, then let the dough sit for at least 2 to 3 hours in a warm area.

Prepare the oven and preheat it to 450 degrees F or 225 degrees C. Place the Dutch oven in the preheating oven and keep the lid on.

Flour a flat surface, then transfer the dough on it and top with about 1/2 tablespoon of flour. Form the dough into a circle.

Place the dough over parchment paper and form it into a round shape.

Remove the pot from the oven, then place the dough in it and cover it with the lid.

Put it back in the oven and bake the dough for about 30 minutes.

Remove the cover and bake for 12 more minutes or until it turns golden brown.

Remove the bread from the oven and let it rest for at least 10 minutes at room temperature.

Serve and enjoy!

Nutrition Facts:

Calories: 155cal (8%) Carbohydrates: 32g (11%) Protein: 5g (10%) Fat: 1g (2%) Saturated Fat: 1g (6%) Sodium: 469mg (20%) Potassium: 65mg (2%) Fiber: 2g (8%) Sugar: 1g (1%) Calcium: 7mg (1%) Iron: 2mg (11%)

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Prep Time: 15 Mins | Cook Time: 30 Mins | Total Time: 45 Mins | Yield: 6 Servings

You will indeed say marry me, chicken after you taste this dish! The sauce alone of this is more than enough to let you know that you are in for a treat! Try this recipe, and I promise you that it is worth all the time and effort. Enjoy!

Ingredients:

For the Chicken

2 tbsp olive oil or other neutral oil
freshly cracked black pepper to taste
3 large boneless, skinless chicken breasts approximately 2 ½ to 3 lbs.
salt to taste

For the Sun-Dried Tomato Cream Sauce

⅓ c grated fresh parmesan cheese at room temperature
1 tsp dried oregano
½ tsp crushed red pepper flakes
2-3 cloves garlic minced
½-1 c sun-dried tomatoes
¾ c chicken broth
fresh basil chiffonaded, for garnish
½ c heavy cream at or close to room temperature

Directions:

Prepare the oven and preheat it to 190 degrees C or 375 degrees F.

Remove any excess fat from the chicken breasts, then use paper towels to pat them dry.

Sprinkle salt and pepper over the chicken breasts, then toss to coat all sides.

Place a cast-iron skillet on the stove and turn the heat to medium-high. Add olive oil and allow it to become hot.

Put the chicken breasts into the hot skillet, then sear each side for about 3 minutes or until they turn golden brown. Move them to a clean plate.

In the same skillet now over medium-low, add the minced garlic and saute for about a minute or just until aromatic.

Pour in the broth, then scrape the bottom of the skillet to deglaze it. Remove from the heat and let it cool.

Add the heavy cream and stir until well blended.

Stir in the grated Parmesan cheese until melted completely.

Put it back on the stove, then stir and cook for another minute.

Stir in the red pepper flakes, sun-dried tomatoes, salt, pepper, and dried oregano until well incorporated. Let it simmer.

Put the chicken breasts back into the skillet, then toss to coat both sides.

Transfer the skillet to the preheated oven and bake the chicken for about 12 to 15 minutes or until done.

Remove from the oven and let the chicken rest for a few minutes. Make sure to spoon the delicious sauce over.

Serve and enjoy!

Nutrition Facts:

Serving: 1serving, Calories: 419 kcal, Carbohydrates: 7g, Protein: 52g, Fat: 20g, Saturated Fat: 7g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 0.03g, Cholesterol: 173mg, Sodium: 681mg, Potassium: 1202mg, Fiber: 1g, Sugar: 4g, Vitamin A: 544IU, Vitamin C: 7mg, Calcium: 93mg, Iron: 2mg, Net Carbs: 6g

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Prep Time: 10 Mins | Cook Time: 45 Mins | Total Time: 55 Mins | Yield: 8 Servings

The flavors in this amazing casserole are so good! It will only take you about an hour to prepare and cook this King Ranch Chicken Casserole! With simple ingredients, you can have something delicious to serve for dinner. Enjoy!

Ingredients:

1 (3 lbs.) rotisserie chicken, boned and shredded (about 4½ c cooked chopped chicken)
¾ c chicken broth
12 (8-inch) corn tortillas, cut into quarters
1 (10.5 ounces) can of cream of mushroom soup
1 tablespoon dried minced onion flakes
1 teaspoon garlic powder or garlic salt
3 c shredded Mexican-blend cheese
1 c chunky salsa
1 (10.5 ounces) can cream of chicken soup

Directions:

Prepare the oven and preheat it to 175 degrees C or 350 degrees F.

Apply cooking spray to the inside of a 9×13-inch baking pan.

Place a large pan on the stove and turn the heat to medium-high. Add the cream of mushroom soup, salsa, onion flakes, cream of chicken soup, chicken broth, and garlic salt. Stir everything until well blended and simmer for 5 minutes. Remove the pan from the stove.

Lay 1/2 of the tortillas to the bottom of the prepared baking pan and spread them evenly.

Add 1/2 of the chicken over the tortillas followed by 1 cup of cheese and 1/2 of the soup mixture. Repeat the process one more time ending with cheese.

Place the baking pan in the preheated oven and bake the casserole for about 45 minutes or until the cheese turns golden brown.

Remove the casserole from the oven and let it rest for a few minutes before serving.

Serve and enjoy!

Notes:

Feel free to use any type of chicken in this recipe.

Any cheese will work perfectly with this recipe.

Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.

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Prep Time: 10 Mins | Cook Time: 1 Hr 30 Mins | Total Time: 1 Hr 40 Mins | Yield: 4 Servings

The best indeed! I have tried a lot of casserole dishes before, but this one still stands as the best! It has all the good stuff! From the rice to the chicken, you will enjoy this awesome meal! Dinner will be served in less than 2 hours!

Ingredients:

5 c chicken broth
1 c heavy cream
4 to 6 whole chicken thighs
2 tbsp all-purpose flour
2 c long-grain white rice
6 tbsp salted butter, melted
2 tsp Italian seasoning
1 medium white onion, diced
1/2 tsp garlic powder
1/2 tsp paprika (optional)
1 tsp salt
1/2 tsp black pepper

Directions:

Prepare the oven and preheat it to 175 degrees C or 350 degrees F.

Apply cooking spray to the inside of a 9×13-inch baking pan.

In the prepared baking pan, add 3 tbsp of melted butter, flour, rice, and onion. Stir everything until well incorporated.

Spread the mixture evenly.

Add salt, pepper, heavy cream, and chicken broth. Stir everything until well combined.

Lay the chicken thighs over the rice mixture, then brush each with melted butter.

Sprinkle paprika, garlic powder, and Italian seasoning over the chicken thighs to season.

Cover the entire baking dish with foil, then place it in the preheated oven and bake the Chicken and Rice Casserole for about an hour.

Remove the foil cover, then bake 30 the casserole for 30 more minutes or until done. You can broil for 2 minutes to make the chicken crispy.

Serve and enjoy!

Notes:

I highly recommend using basmati rice or jasmine rice for this recipe.

Keep leftovers in the fridge. Reheat for a few minutes before serving again.

Nutrition Facts:

Calories: 592 kcal | Carbohydrates: 67g | Protein: 8g | Fat: 32g | Saturated Fat: 20g | Cholesterol: 102mg | Sodium: 1469mg | Potassium: 351mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1232IU | Vitamin C: 18mg | Calcium: 88mg | Iron: 2mg

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