4 Flavorful Chicken Recipes (2024)

Prep time:10 minutes
Total time:25 minutes + marinating time
Serves:4

3 Tbsp balsamic vinegar
2 tsp Dijon mustard
1 tsp minced garlic
3 Tbsp extra virgin olive oil
1 pt cherry or grape tomatoes, halved
1/4 c sliced red onion
1 1/2 lb chicken breast cutlets (1/4" thick)
4 c baby arugula

1. Whisktogether vinegar, mustard, and garlic. Add oil in slow stream, whisking to combine. Season to taste. Divide between 2 bowls. Add tomatoes and onion to one bowl and chicken to the other. Marinate 15 minutes.

2. Heatgrill pan coated with olive oil spray over medium heat. Remove chicken from marinade (discard marinade). Grill chicken in 2 batches, turning, until golden brown and cooked through, 6 minutes. Transfer to plate and cover to keep warm.

3. Tossarugula in bowl with marinated tomatoes and onion to coat. Halve chicken and divide among 4 plates. Top with salad.

NUTRITION (per serving) 323 cal, 37 g pro, 7 g carb, 1 g fiber, 15 g fat, 2.5 g sat fat, 269 mg sodium

Supereasy side: Cut a garlic clove in half. Grill 4 slices French bread. Rub warm bread with cut sides of garlic.

Prep time:10 minutes
Total time:30 minutes
Serves:6

1/4 c apricot jam
2 Tbsp grainy mustard
1 tsp fresh lime juice
4 boneless, skinless chicken breasts (6 oz each)
1 Tbsp olive oil
1/3 c dry white wine
1/4 c half-and-half
1 Tbsp chopped fresh rosemary or 1 tsp dried

1. Heatoven to 375°F. Stir together jam, mustard, and lime juice. Season chicken with salt and pepper.

2. Heatoil in large ovenproof nonstick skillet over medium-high heat. Add chicken and brown, turning, 4 boneless, skinless 4 minutes. Spread tops evenly with jam mixture. Bake chicken breasts (6 oz each) 1 Tbsp olive oil until chicken is cooked through, about 12 minutes. Transfer chicken to cutting board.

3. Addwine to skillet and simmer until reduced, about 2 minutes. Whisk in half-and-half and rosemary. Simmer 2 minutes. Slice chicken and serve with sauce.

NUTRITION (per serving) 324 cal, 37 g pro, 14 g carb, 0 g fiber, 10.5 g fat, 2.5 g sat fat, 370 mg sodium

Supereasy side: Toss cooked green beans with olive oil, fresh lemon juice, and toasted pecans.

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Prep time: 10 minutes
Total time: 30 minutes
Serves: 4

1 Tbsp unsalted butter
4 tsp olive oil
1/2 lb sliced mushrooms (such as cremini or stemmed shiitake)
1 sm onion, chopped
1/4 c all-purpose flour
1 lb chicken breast cutlets (1/4" thick), halved crosswise
1 c Marsala or dry red wine
1 1/4 c reduced-sodium chicken broth
2 Tbsp chopped parsley

1. Heat butter and 2 tsp of the oil in large nonstick skillet over medium-high heat. Add mushrooms and cook until golden, 5 minutes. Transfer to bowl. Cook onion in skillet until tender, 4 minutes. Add to bowl. Reserve skillet.

2. Put flour on plate and season. Coat chicken, shaking off excess. Reserve 1 1/2 Tbsp of the flour mixture.

3. Heat remaining 2 tsp oil in skillet over medium-high heat. Add chicken and brown, turning, about 3 minutes. Transfer to plate and keep warm. Add wine to skillet. Simmer, scraping up browned bits, until reduced by half, about 3 minutes.

4. Add broth and bring to a simmer. Remove 1/4 cup liquid and whisk in reserved flour. Whisk back into skillet. Bring to a boil. Add chicken and mushroom mixture and simmer until chicken is cooked through and sauce is slightly thickened, about 5 minutes. Serve sprinkled with parsley.

NUTRITION (per serving) 281 cal, 27 g pro, 9 g carb, 1 g fiber, 10.5 g fat, 3 g sat fat, 426 mg sodium

Supereasy side: Cook 1 cup finely chopped onion and 1 1/2 tsp minced garlic in olive oil until tender. Stir into 2 cups warm mashed potatoes.

Prep time: 15 minutes
Total time: 50 minutes
Serves: 6

2 1/4 c salsa (we used Green Mountain Gringo)
1 can (15 oz) no-salt-added black beans, rinsed and drained
1 1/2 c frozen corn kernels, thawed
1 1/2 tsp cumin
2 c shredded cooked chicken breast (about 10 oz)
3 oz reduced-fat pepper Jack, shredded (3/4 c)
3 oz reduced-fat Cheddar, shredded (3/4 c)
12 whole wheat tortillas (6" diameter)

1. Heat oven to 375°F. Coat 13" × 9" × 2" baking dish with cooking spray. Spoon 1/2 cup salsa in dish.

2. Toss together beans, corn, cumin, and 3/4 cup of the salsa in bowl. Reserve 1/2 cup of the bean mixture and set aside.

3. Divide chicken, remaining bean mixture, and 1/2 cup of each of the cheeses among tortillas. Roll up to enclose filling and arrange seam side down in dish. Spoon remaining salsa and reserved bean mixture over top.

4. Cover with foil. Bake 25 minutes. Uncover and sprinkle with remaining cheese. Bake 10 minutes.

NUTRITION (per serving) 422 cal, 32 g pro, 46 g carb, 20 g fiber, 11.5 g fat, 4 g sat fat, 997 mg sodium

Supereasy side: Whisk together 3 Tbsp each reduced-fat mayonnaise and sour cream, 2 to 2 1/2 Tbsp fresh lime juice, 1/4 tsp minced garlic, and salt and pepper to taste. Toss with 2 torn hearts of romaine.

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