Serve over rice or rice noodles to absorb every last bit of the sauce. Stir in chicken and set aside. Heat 1 tablespoon oil in a large flat-bottom wok or cast-iron skillet over high heat until shimmering. Photo: Jason Donnelly Add the chicken in a single layer and cook until golden on one side, 1 to 2 minutes. Flip and cook for 1 minute more. Transfer the chicken to a plate....
This one-pan chicken and broccoli dinner is simple, healthy and packed with flavor. Heat oil in a large cast-iron skillet over medium-high heat. Transfer to a plate; sprinkle both sides with 1/2 teaspoon salt and pepper. Photo: Jacob Fox Add broccoli and shallots to the pan and toss to coat with the drippings. Add garlic, sage and rosemary; cook, stirring, until fragrant, about 1 minute. Nestle the chicken on top of the vegetables and transfer to the oven....
Four convenience products are all you oughta prepare these tasty bowls. Leftover chicken can easily stand in for the chicken strips. Traditional cabbage coleslaw works well, as does broccoli slaw for a slightly different look and flavor. Photo:Photographer: Rachel Marek, Prop stylist: Holly Dreesman, Food stylist: Gabriel Greco Divide coleslaw mix among 4 bowls. Top with the chicken and almonds. Nutrition Information Serving Size: 3/4 cup cabbage, 3 oz. Photographer: Rachel Marek, Prop stylist: Holly Dreesman, Food stylist: Gabriel Greco...
Everything you need (just 4 ingredients!) to prepare a week’s worth of healthy, low-carb lunches can be found at your neighborhood grocery store. Shopping at Trader Joe’s? See Tip (below) for our product recommendations. Measure 2 tablespoons dressing into each of 4 small lidded containers and refrigerate. Divide coleslaw mix among 4 single-serving lidded containers. Top each with one-fourth of the chicken and 2 tablespoons almonds. Seal the containers and refrigerate for up to 4 days....
This version of chicken and dumplings provides plenty of vegetables with 5 grams of fiber per serving. This hearty dinner option is the perfect comfort meal. Pour broth over mixture in cooker. Cover and cook on Low for 7 to 8 hours or on High for 3 1/2 to 4 hours. If no heat setting is available, cook for 5 to 5 1/2 hours. If using Low, turn to High (or if no heat setting is available, continue cooking)....
We love the crunch from sliced cucumber and jicama in these savory chicken lettuce wraps. Serve with the simple peanut sauce for an easy dinner recipe that will impress kids and adults alike. Heat 2 teaspoons olive oil in a large nonstick skillet over medium heat. Add the peanut sauce to the chicken mixture; cook until the sauce has thickened, about 3 minutes. Stir in jicama and scallion greens. To serve, make 8 stacks of 2 lettuce leaves each....
Serve these sandwiches for a healthy dinner or light lunch. oil, oregano, 2 tsp. garlic, and crushed red pepper in a large bowl. Add chicken and toss to coat. Marinate in the refrigerator for at least 1 hour or up to 4 hours. Meanwhile, toss grated cucumber with 1/4 tsp. salt in a fine-mesh sieve. Let drain for 15 minutes, then squeeze to release more liquid. Transfer to a medium bowl....
This crowd-pleasing gnocchi recipe is perfect for an easy weeknight comfort meal. Add gnocchi and cook, stirring frequently, for 2 minutes. Stir in peas and cook until the gnocchi are tender, 1 to 2 minutes more. Meanwhile, toss chicken with flour in a bowl until coated. Heat 1 tablespoon oil in a large skillet over medium-high heat. Cook, stirring occasionally, until lightly browned, about 5 minutes. Transfer the chicken to a plate....
This chicken and green bean casserole is our spin on a classic Thanksgiving favorite. Juicy, protein-rich chicken is complemented by fork-tender, antioxidant-packed green beans that retain a little snappiness when roasted. And we couldnt forget the classic toppingcrispy fried onions, the store-bought kind you know and love. Photo:Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Julia Bayless Keep reading for our expert tips, including why you should cook the mushrooms separately....
An electric pressure cooker makes quick work of this rich, savory sauce. Pour tomatoes and their juice into a medium bowl. Using your hands, break the tomatoes into chunks. Photo: Jacob Fox Heat oil in an electric pressure cooker on Saute mode. Add chicken, garlic and tomato paste. Add wine, salt, crushed red pepper and the tomatoes. Cook, scraping up the browned bits, until beginning to boil, about 2 minutes....
To make individual pies, use six 10-ounce ramekins. Serve with a green salad with balsamic vinaigrette and crusty bread. Bring to a boil and cook until tender, 12 to 14 minutes. Drain and return the potatoes to the pan. Add milk, 2 tablespoons oil and 1/2 teaspoon salt; mash. Preheat oven to 400degrees F. Coat an 8-inch-square pan or similar 2-quart baking dish with cooking spray. To prepare filling: Heat oil in a large nonstick skillet over medium-high heat....
If you might’t find fresh mozzarella ciliegine, buy a larger ball and tear it into pieces. Bring to a boil over medium-high heat. Reduce heat to low; cover and cook, undisturbed, for 15 minutes. Photo:Photographer: Jen Causey, Food Stylist: Torie Cox, Prop Stylist: Claire Spollen Remove from heat; let stand, covered, for 5 minutes. Fluff the quinoa with a fork. Set aside, uncovered, at room temperature. Photographer: Jen Causey, Food Stylist: Torie Cox, Prop Stylist: Claire Spollen...
Try butternut squash for sweeter notes, or celeriac or parsnip for an earthier flavor. Add onion; cook, stirring occasionally, until tender, about 3 minutes. Stir in broth, chicken and rice; bring to a boil over high heat. Photo: Photographer: Jennifer Causey, Food stylist: Ali Ramee, Prop stylist: Clairen Spollen Remove from heat and stir in parsley and lemon juice. To make ahead Cover and refrigerate for up to 3 days....
