Chicken with Rhubarb Sauce

I’m all about easy meals lately! Rhubarb adds a nice punch to this dish!

  • 1 lb chicken thighs
  • Salt and pepper
  • 1 tbsp grape seed oil
  • 1/2 c chicken broth
  • 1/2 c shallot, sliced thin
  • 1/4 c white balsamic vinegar
  • 1 cup rhubarb, sliced
  • 1 tbsp honey
  • 1 tbsp tarrafob

Sprinkle chicken with salt and pepper. Heat oil in a large skillet over medium heat. Add chicken and cook until browned on both sides. Transfer to a plate.

Add broth, shallot and vinegar to the pan and increase to high, scraping any brown bits and cook until reduced by 1/2. Add rhubarb and honey and cook until rhubarb is tender-crisp, about 3 minutes. Add tarragon and chicken and cook for 5 minutes until heated through.

Serves 4.

Herb Roasted Chicken with Potatoes and Olives

I love sheet pan meals! Easy to make and easy to clean up.

  • 1/4 c olive oil
  • 3 tbsp fresh oregano, minced
  • 1 tbsp fresh thyme, minced
  • 3 tbsp fresh sage, minced
  • 3 cloves garlic, minced
  • Salt and pepper
  • 1 1/2 baby potatoes, quartered
  • 1/2 c pitted Castelventrano olives
  • 1 lb chicken thighs
  • 1 lemon, cut into wedges

Preheat oven to 450. Spray a large baking pan.

Combine herbs, garlic, oil, salt and pepper in a large boil. Add potatoes and olives and toss to coat. Place potatoes onto pan. Top with lemon wedges.

Toss chicken in the remaining oil and place on baking pan.

Bake 40 – 45 minutes. Serve.

Serves 4.

Crispy Baked Chicken

Remember shake and bake? I’ve created a home made version that bakes beautifully in the oven! Hubby though I made fried chicken.

  • 1/2 c flour
  • 1 c breadcrumbs
  • 2 tsp cornstarch
  • 2 tsp paprika
  • 2 tsp onion salt
  • 3 tsp poultry seasoning
  • 2 tbsp dried parsley
  • 2 lb chicken breast, thighs or tenders

Preheat oven to 400.

Place a cooling rack in a baking pan and spray with olive oil.

Toss all ingredients except chicken in a zip lock bag or large bowl. Add 1/4 the chicken and shake. Pull out and place on the prepared rack. Repeat until all chicken is coated.

Bake 25 – 40 minutes depending on chicken size.

Serves 6 – 8.

Sheet pan Chicken and Veggies

I’m loving sheet pan meals! So quick to whip up and easy clean up!

  • 16 asparagus, trimmed
  • 16 oz sweet potato, cut 3/8 inch thick on a mandolin
  • 2 tbsp olive oil
  • 2 cloves garlicminced
  • Salt and pepper

CHICKEN:

  • 1 lb chicken tenders
  • Salt and pepper
  • 2 tbsp flour
  • 1 large egg, beaten + 2 tbsp water
  • 3/4 c Panko breadcrumbs
  • olive oil spray
  • 1/2 medium lemon, plus 4 lemon wedges for serving

Preheat the oven to 425 degrees F.  Lightly spray 2 rimmed sheet pan with nonstick spray.  

On the prepared pan, toss together the asparagus and potatoes with olive oil, garlic, salt and pepper to taste.  Spread the vegetables out in a single layer. Bake until partially cooked, about 20 minutes. Stir and return to oven.

While the vegetables are cooking, season the chicken with the salt and pepper to taste.  Put the flour in a shallow plate and put the egg in a medium bowl.  Put the panko in another shallow plate.  Dredge each chicken cutlet lightly in the flour, then dip in the egg, shaking off the excess.  Dredge in the panko, lightly pressing to evenly coat.  Set aside on a plate.

Place the chicken on a sheet pan and spray the tops with olive oil spray.  Return to the oven and bake until the chicken is golden and the potatoes are cooked through, about 15 minutes.  Switch the oven to broil and broil until the top of the chicken is browned slightly, 1 to 2 minutes. Remove the pan from the oven and squeeze the lemon half over the vegetables.

Serves 4. 9 WW PP.

Waldorf Chicken Salad

This salad is so wonderful, creamy, crunchy, and oh so delicious! It comes together quickly too!

  • 2 whole Boneless, Skinless Chicken Breasts
  • 2 stalk Celery, Thinly Sliced
  • 1 whole Apple, Chopped
  • 3/4 cups Dried Cranberries
  • 3/4 c roasted nuts
  • 3/4 c Mayonnaise
  • 1/4 c Sour Cream
  •  Salt And Pepper, to taste
  • 1/4 Lemon, Juiced
Preheat oven to 425ºF. Place chicken on a baking sheet and season generously with salt and pepper. Bake in preheated oven for about 23–25 minutes, or until it reaches an internal temperature of 165ºF. Allow to cool completely and slice into bite-sized pieces.

Place chicken, celery, apple, cranberries, nuts, mayonnaise, and sour cream in a large bowl. Mix until well combined. Taste and add salt, pepper, and lemon juice if needed. 

Serve immediately. Store any leftovers in the refrigerator.

Chicken with Mustard and Tarragon

This is from Patricia Wells My French Kitchen. I have all her cookbooks and every single recipe I’ve made has been perfect! This one was originally with rabbit, which I could not find so I used chicken.

  • 4 slices pancetta
  • 4 chicken breasts
  • Salt and pepper
  • 2 tbsp olive oil
  • 1 bottle dry white wine
  • 1/2 c mustard
  • 1 2/3 c half and half
  • 1/2 c minced tarragon
  • 8 oz tagliatelle pasta

Wrap pancetta around chicken and secure with a toothpick. Season with salt and pepper.

In a large skillet heat the oil over medium heat, brown the chicken on all sides for about 8 minutes. Remove and place on a platter.

Pour the wine into the skillet and bring to a boil for 3 minutes. Add mustard, half and half and tarragon. Cover and bring to a simmer for 5 minutes. Return chicken to the skillet and simmer 15 minutes.

Meanwhile cook the pasta according to package.

Remove chicken from sauce, remove toothpick and tent with foil.

Add pasta to the sauce, toss to coat and cover for 2 minutes.

Serve chicken with pasta.

Serves 4

Huli Huli Chicken

I found this one online so good! I served it with grilled asparagus and rice. I forgot the grilled pineapple in the pic – it’s so good with the spicy chicken!

  • 3 lb. bone-in skin-on chicken thighs (about 6 thighs)

  • Salt and pepper
  • 1 c pineapple juice
  • 1/4 c soy sauce 
  • 1/4 c packed brown sugar
  • 1/4 c ketchup
  • 1/4 c chicken broth
  • 1 tbsp Sriracha
  • 3 cloves garlic, minced
  • 2 tsp freshly grated ginger
  • 1 pineapple, cut into wedges

Season chicken all over with salt and pepper and place in a large bowl. In a medium bowl, whisk to combine pineapple juice, soy sauce, brown sugar, ketchup, chicken broth, Sriracha, garlic, and ginger.

Pour marinade over chicken and cover with plastic wrap. Marinate in the refrigerator for at least 1 hour, or up to 6 hours.

Heat grill or grill pan over medium heat. Add pineapple and cook, turning occasionally, until charred on all sides, 10 to 15 minutes.

Meanwhile, remove chicken from marinade, then bring marinade to a boil in a medium sauce pan over high heat. Boil until it is the consistency of a thin barbecue sauce, about 9 minutes.

When pineapple is done cooking, remove from grill and add chicken thighs, skin side down. Cook, turning occasionally and basting with sauce, until skin is crisp and chicken is cooked through, about 20 minutes in total.

Serve pineapple and grilled chicken together.

Serves 4 – 6.

Chicken and Chopped Salad

This recipe is inspired by Skinny Taste. This one takes a bit more work, but it is worth it! The sauce is so good!

Chicken:

  • 1 lb chicken tenders
  • 1 lemon, juiced
  • 1/2 tsp olive oil
  • 1 garlic clove, crushed
  • 1 tsp oregano
  • Salt and pepper

Pri Pri Sauce:

  • 2 tbsp lemon juice
  • 2 tbsp olive oil
  • 1 tbsp red wine vinegar
  • 2 jalapeños
  • 1 bell pepper
  • 2 cloves garlic
  • Salt

Couscous:

  • 1 1/2 c chicken stock
  • 1 tsp olive oil
  • 1 c uncooked couscous

Chopped Salad

  • 2 c chopped cucumber
  • 1 c chopped tomato
  • 1/4 c chopped red onion
  • 2 tbsp lemon juice
  • 1 tbsp olive oil
  • 1/2 tbsp parsley, chopped
  • Feta
  • Salt and pepper

For chicken: combine ingredients in a bowl and marinade chicken for at least an hour.

Then heat a grill on medium high and grill for 3 – 4 min per side until cooked through.

For Pri Pri sauce:

Combine ingredients in a blender and chill.

For CousCous:

Heat chicken stock until boiling, stir in olive oil and couscous and set aside for 20 min, use a work to fluff.

For Salad:

Combine lemon juice, oil and parsley in a small jar, shake to combine. Toss remaining ingredients in a bowl and drizzle with dressing tossing to combine.

To serve: divide couscous, salad and chicken among plates and serve with sauce.

Serves 4

Sweet Garlic Chicken with Kale

  • 1 whole chicken
  • 2 tsp kosher salt
  • Pepper
  • 1 lemon quartered
  • 12 oz of baby kale
  • 5 cloves garlic, minced
  • 1/4 c kalamata olives, halved and pitted
  • Red pepper flakes

Preheat oven to 475.

Season chicken with salt and pepper place lemon in the cavity. Roast chicken for 60 – 75 min until cooked through. Let rest 5 minutes, then carve.

In a large skillet, heat 2 tbsp olive oil. Add garlic add the kale, olives, red pepper flakes and cook, tossing frequently until wilted.

Serve Chard with chicken.

Serves 4 – 6.

Paprika Chicken with Chickpeas and Baby Kale

This is a great one pan Sunday Dinner. The crispy Chickpeas and kale are wonderful!

  • 1 whole chicken, patted dry
  • 1 tbsp salt
  • 1 tbsp Pepper
  • 1 bunch Rosemary, thyme and sage
  • 1 Meyer lemon
  • 1 1/2 c Chickpeas, rinsed and drained
  • 2 tbsp olive oil
  • 1/2 tsp sweet paprika
  • 1/2 tsp smoked paprika
  • 6 c baby kale

Season the chicken with salt and pepper and let rest in fridge for at least 1 hour.

Preheat over to 450.

Place the chicken breast side on a large rimmed pan. Stuff the herbs in the cavity and tie the legs. Roast for 30 minutes.

Bring a pot of salted water to a boil. Slice lemon in half lengthwise and slice into thin triangles. Blanch for 1 minute then remove to a paper towel.

In a small bowl combine lemons, Chickpeas, 2 tbsp olive oil, paprika and pinch of salt, toss to combine. Add to the chicken and roast for 20 – 30 minutes longer until chicken is cooked.

Remove chicken and carve it. Stir kale in with Chickpeas and stir to wilt.

Serves 6.