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A quick sauce made with leeks, lemon and capers gives this chicken breast recipe bright Italian flavor. Serve with farro or capellini, steamed broccoli and a glass of crisp pinot grigio. Save the unused chicken tenders in an airtight container in your freezer for up to 3 months. after you snag enough, thaw them out for another use. Slice each breast in half horizontally to make 4 pieces total. Place on a cutting board and cover with a large piece of plastic wrap....

Heat a large nonstick skillet over medium-high heat. Add canola oil to pan; swirl to coat. Sprinkle chicken with 1/4 teaspoon salt and pepper. Photo: Kelsey Grace Harrison Add chicken to pan; cook 3 minutes on each side or until done. Transfer chicken to a serving platter; keep warm. Add shallots and mushrooms to pan; saute for 4 minutes or until browned, stirring occasionally. Add garlic; saute for 1 minute, stirring constantly....

Ready in 35 minutes, this chicken dish will satisfy you any night of the week! Using the flat side of a meat mallet, pound chicken lightly to about 1/4 inch thick. Sprinkle chicken with salt and pepper. In a 12-inch skillet melt 1 tablespoon of the butter over medium-high heat. Reduce heat to medium. Add chicken to skillet. Cook chicken for 6 to 8 minutes or until no longer pink, turning once....

Serve this easy chicken breast recipe with whole-wheat spaghetti or crusty bread to sop up the sauce. Save the unused chicken tenders in an airtight container in your freezer for up to 3 months. when you land enough, thaw them out for another use. Slice each breast in half horizontally to make 4 pieces total. Place on a cutting board and cover with a large piece of plastic wrap. Sprinkle with 1/4 teaspoon each salt and pepper....

Ricotta cheese is the key to this easy pasta dish. For the smoothest results, use freshly grated Parmesanpre-grated cheese often contains cellulose that can prevent melting. Cook pasta according to package directions. Photo: Jacob Fox Reserve 1 cup of the cooking water, then drain. Meanwhile, heat 1 tablespoon oil in a large skillet over medium-high heat. Add chicken and sprinkle with 1/4 teaspoon each salt and pepper. Cook, stirring occasionally, until cooked through, 5 to 8 minutes....

Or bake it at home and bring it along–it’s delicious at room temperature too. Cook pasta according to package directions. Drain and transfer to a large bowl. Meanwhile, position a rack in upper third of oven; preheat broiler to high. Line a rimmed baking sheet with foil. Coat the foil with cooking spray. Place peppers on one side of the prepared baking sheet. Toss chicken, 1 tablespoon oil, 1/2 teaspoon salt and pepper in a medium bowl....

Drizzle with vinaigrette to taste. To make ahead Pack this bowl in advance by layering the ingredients in a mason jar. Start with the dressing on the bottom; follow with the chicken, quinoa and vegetables. Daily Values (DVs) are the recommended amounts of nutrients to consume each day. (-) Information is not currently available for this nutrient.

Sometimes meals come in perfect packaging. This is one of those times. Here’s a satisfying dinner packed into a bell pepper half for each serving. Photo: Photographer / Brie Passano, Food Stylist / Annie Probst Use shelf-stable precooked brown rice to make this meal super quick. Place bell pepper halves on a large, rimmed baking sheet and lightly coat them with cooking spray. Bake until mostly softened, about 15 minutes....

This simple chicken grain bowl makes a perfect family dinner. Whisk in oil in a slow, steady stream until emulsified. Divide lettuce, quinoa, chicken, strawberries, radish, goat cheese and pecans evenly among 4 bowls. Photo: Charlotte & Johnny Autry Drizzle with the dressing. Daily Values (DVs) are the recommended amounts of nutrients to consume each day. (-) Information is not currently available for this nutrient.

A splash of vinegar is a long-standing chef’s trick for soups. Added just before you serve the soup, vinegar brightens the taste considerably. Use your favorite style of chicken sausage to add variety to this dish. Stir in broth, tomatoes, potatoes, rosemary and pepper. Cover, increase heat to high and bring to a boil, stirring occasionally. Reduce heat and simmer, covered, until the vegetables are just tender, about 15 minutes....

This quiche is loaded with chicken, spinach, roasted red peppers and shredded cheese. Using a pre-made pie crust in this recipe cuts down on prep time. Line a 9-inch pie plate with pie crust. Crimp edge as desired. Line unpricked pie crust with a double thickness of foil. Bake for 8 minutes. Bake for 4 to 5 minutes more or until piecrust is set and dry. Reduce oven temperature to 350 degrees F....

Pulse until coarsely chopped. Transfer to a medium bowl and add the remaining 12 cup chickpeas, coarsely mashing with a fork. Add beef, mint, oregano, pepper and 14 teaspoon salt; mix gently to combine. Photo: Johnny & Charlotte Autry Form into four burgers, 312 inches wide. Heat the remaining 1 teaspoon oil in a large nonstick skillet over medium heat. Transfer to a plate, sprinkle with the remaining 14 teaspoon salt and let rest for 5 minutes....

Serve with whole-wheat naan to sop it all up. Add potatoes, cover and steam until tender, 6 to 8 minutes. Set the potatoes aside. Heat oil in the pot over medium-high heat. Add onion and cook, stirring often, until soft and translucent, 3 to 5 minutes. Add garlic, curry powder, salt and cayenne; cook, stirring constantly, for 1 minute. Stir in tomatoes and their juice; cook for 2 minutes. Transfer the mixture to a blender or food processor....