Poach boneless chicken breasts, tenders, or thighs in water or broth on Sunday evening to have on hand when the week starts. Chop and mix with a creamy blend of herby mayo & sour cream or thick yogurt for quick sandwiches. Otherwise wrap up tender slices for this fun pasta lunch—be sure to keep the chicken chilled on top of a lunchbox-size ice pack.
If you prefer dark meat, use boneless skinless thighs that are pounded out to an even thickness so they grill quickly. Aïoli is really nothing more than a thick, aromatic garlic mayonnaise and is the heart of midsummer celebrations of seasonal vegetables in southern France. Here the mayo is made with roasted garlic and fresh herbs—the perfect sauce for grilled chicken.
A generous spoonful of this delicious relish is all you need to finish perking up spiced chicken thighs. Briny olives have the satisfying, full flavor that fat provides—and one or two bites define the perfect appetizer or condiment.
Slightly spicy, tender chicken flavored with mango, peach, plum or cranberry chutney. This dish is delicious served with minted couscous.
Make this thick, hearty and nutritious chicken soup to fill up your kids’ thermoses for school lunch. In the fall you can use all sorts of autumn vegetables—try butternut squash, parsnips, or rutabaga for the carrots and celery—or your own canned tomatoes from a garden harvest.
Blending up sweet mango with spicy chipotle chiles creates a surprising pizza sauce with a deliciously slow burn. Look for prepared pizza dough in the refrigerator case or substitute frozen bread dough for a chewy crust. Handle the Heat created this recipe from an ingredient list submitted by Pamela S., who won a grand prize in the Just Bare Chicken +5 Ingredient Challenge.
Empanadas, or little pastry turnovers, are the essence of portability. In South America, empanadas are made with a huge variety of fillings, from savory to sweet. And the pastry dough is more like a cross between pie pastry and bread, but using pre-made pastry dough makes this simple—and really delicious.
Encourage your family to give suspect root vegetables a test drive, under the guise of a comforting plate filled with golden chicken, mashed “potatoes”, and a buttery pan sauce.
Just 5 Cooking Challenge finalist Deborah M. of Vacaville, CA created this recipe for savory stuffed chicken breasts. The mildly tangy taste of goat cheese pairs well with assertive sun-dried tomatoes.
Just 5 Cooking Challenge finalist Colleen D. of Kansas City, MO captures the flavors of fall in this protein-rich grilled chicken recipe.