One-Pan Tuscan Chicken Orzo

One-Pan Tuscan Chicken Orzo
Prep Time
35 minutes
Number of Servings
Serves 4
Ingredients
Directions
  1. In a large skillet, heat 2 tablespoons of oil from sun-dried tomato jar over medium heat. Add chicken and sauté for about 5 to 7 minutes, until edges are browned and chicken is cooked through.
  2. Remove chicken from pan and set aside. Add onion to pan. Cook for 2 to 3 minutes, then add chopped sun-dried tomatoes, salt, pepper, oregano, garlic powder, onion powder and red pepper flakes. Stir well, then add orzo and toast for 1 minute, stirring well.
  3. Return chicken to pan and add chicken broth. Bring to a simmer and cook, stirring often, for 10 to 15 minutes until orzo is tender. Stir in spinach and Parmesan, then remove from heat.
  4. Serve warm with parsley (optional) and more Parmesan.
Nutrition Info
Garnished with [q:1/4] cup parsley: 699 Calories, 52 g Protein, 101 mg Cholesterol, 84 g Carbohydrates, 25 g Total sugars (0 g Added sugars), 9 g Fiber, 19 g Total fat (5 g sat), 1,130 mg Sodium, [nut:5] Vitamin B2 (riboflavin), Vitamin B3 (niacin), Vitamin B6, Vitamin K, Phosphorus, Potassium, [nut:4] Vitamin B1 (thiamine), Iron, [nut:3] Vitamin C, Calcium, Magnesium, [nut:2] Vitamin E, Folate, Zinc, [nut:1] Vitamin A, Vitamin B12

Marry Me Chicken

Marry Me Chicken
Prep Time
30 minutes
Number of Servings
Serves 4
Ingredients
Directions
  1. Preheat oven to 350 degrees.
  2. In a large oven-proof skillet, heat 1 tablespoon olive oil over medium heat. Season chicken breasts with salt and pepper on both sides. Add chicken to skillet and sear for 3 to 4 minutes per side, until browned. Remove from pan and set aside.
  3. Add remaining olive oil to skillet and reduce heat to medium-low. Add garlic, red pepper flakes and Italian seasoning, and cook for 1 minute, until fragrant.
  4. Add sun-dried tomatoes, chicken broth, heavy cream and Parmesan, and stir well. Bring to a simmer and cook for 2 to 3 minutes. Remove from heat.
  5. Return chicken to skillet, place in oven and cook for about 10 minutes, until chicken reaches an internal temperature of 165 degrees.
  6. Remove skillet from oven. If sauce needs further thickening, place on stove over medium-high heat and simmer for 2 to 3 minutes.
  7. Spoon sauce over chicken and garnish with fresh basil before serving.
Nutrition Info
427 Calories, 33 g Protein, 128 mg Cholesterol, 9 g Carbohydrates, 5 g Total sugars (0 g Added sugars), 2 g Fiber, 29 g Total fat (14 g sat), 556 mg Sodium, [nut:2] Vitamin A, Vitamin K, Calcium, Phosphorus, [nut:1] Vitamin B2 (riboflavin), Vitamin B3 (niacin), Vitamin B12, Vitamin E, Iron

Sheet-Pan Italian Chicken Sausages

Sheet-Pan Italian Chicken Sausages
with Broccoli and Barley
Prep Time
45 minutes
Number of Servings
Serves 4
Ingredients
  • 5 Tbsp extra-virgin olive oil, divide
  • 12 oz broccoli florets, cut into [q:1 1/2]-inch pieces
  • [q:3/4] tsp table salt, divided
  • [q:1/4] tsp black pepper
  • [q:1 1/2] lb fully cooked Italian chicken sausage
  • [q:1 1/2] cups water
  • 1 cup quick-cooking barley
  • 1 oz Parmesan cheese, grated ([q:1/2] cup)
  • 1 garlic clove, minced
Directions
  1. Adjust oven rack to lowest position and heat oven to 425°. Brush a rimmed baking sheet with 1 tablespoon of the oil. Transfer sheet to oven and heat until oil is just smoking, 3 to 5 minutes.
  2. Toss broccoli with 2 tablespoons of the oil, [q:1/2] teaspoon of the salt, and the pepper. Arrange sausage and broccoli in a single layer on preheated sheet. Roast until sausage is browned on bottom, about 12 minutes. Flip sausage, stir broccoli, and continue to roast until sausage is browned on second side and broccoli is tender, about 12 minutes. Transfer sausage to platter and tent with aluminum foil; transfer broccoli to serving bowl.
  3. Meanwhile, bring water and remaining [q:1/4] teaspoon salt to boil in a medium saucepan. Add barley, cover, reduce heat to low, and cook until tender and most of water is absorbed, about 10 minutes.
  4. Add barley, Parmesan, garlic, and remaining 2 tablespoons oil to roasted broccoli in serving bowl, toss gently to combine, and season with salt and pepper to taste. Serve with sausage.
Nutrition Info
794 Calories, 41 g Protein, 176 mg Cholesterol, 45 g Carbohydrates, 7 g Total sugars (0 g Added sugars), 10 g Fiber, 50 g Total fat (12 g sat), 2,005 mg Sodium, [nut:5] Vitamin B2 (riboflavin), Vitamin B3 (niacin), Vitamin B6, Vitamin C, Vitamin K, Phosphorus, [nut:4] Vitamin B12, Calcium, [nut:3] Vitamin B1 (thiamine), Zinc, [nut:2] Vitamin E, Folate, Iron, Magnesium, [nut:1] Potassium

Easy Empanadas

Easy Empanadas
Prep Time
40 minutes
Number of Servings
8 empanadas
Ingredients
  • 1 Tbsp oil, divided
  • 12 oz ground turkey or ground chicken
  • 1 tsp chili powder
  • [q:1/2] tsp garlic powder
  • [q:1/2] tsp ground cumin
  • [q:1/2] tsp salt
  • [q:1/4] cup green salsa, plus additional for serving
  • 15 oz (425 g) store-bought pie pastry dough
  • 1 egg, beaten
Directions
  1. Preheat oven to 375˚. Lightly grease a baking sheet with 1 teaspoon of the oil.
  2. Heat remaining 2 teaspoons of oil in a large pan. Add ground meat and sauté for 1 minute. Add chili powder, garlic powder, cumin, and salt. Continue sautéeing until meat is cooked through. Stir in the [q:1/4] cup of salsa.
  3. Place [q:1/3] of the dough onto a lightly floured surface. Roll dough out to [q:1/8]-inch thickness. Cut circles out of dough with a 6-inch round cookie cutter. Re-roll out scraps and remaining dough as needed, cutting out circles until you have 8.
  4. Place about [q:2 1/2] to 3 tablespoons of filling in center of each dough circle. Dampen pastry edges with water. Fold dough over filling to make a half-moon shape. Pinch edges of dough to seal. Repeat with remaining dough and filling. Brush tops of empanadas with beaten egg.
  5. Bake empanadas on baking sheet for 15 minutes, or until golden brown. Serve with additional salsa
Nutrition Info
2 empanadas, made with ground turkey: 450 Calories, 29 g Protein, 99 mg Cholesterol, 54 g Carbohydrates, 6 g Total sugars (0 g Added sugars), 3 g Fiber, 13 g Total fat (3 g sat), 972 mg Sodium, [nut:5] Vitamin B1 (thiamine), Vitamin B3 (niacin), Vitamin B6, [nut:4] Vitamin B2 (riboflavin), Phosphorus, [nut:3] Vitamin B12, Folate, [nut:2] Iron, Zinc, [nut:1] Vitamin E, Calcium, Magnesium, Potassium

Rosemary-Feta Chicken Skewers

Rosemary-Feta Chicken Skewers
Prep Time
25 minutes, plus 30 minutes marinate time
Number of Servings
Serves 4
Ingredients
  • 1 cup plain nonfat yogurt
  • [q:1/2] cup crumbled feta cheese
  • 3 garlic cloves, minced
  • 1 Tbsp chopped fresh rosemary
  • [q:1 1/2] lbs skinless boneless chicken breast, cut into [q:1 1/2]-inch pieces
  • 2 large red bell peppers, cut into [q:1 1/2] inch pieces
Directions
  1. Whisk together yogurt, feta, garlic, and rosemary in a large bowl. Add chicken pieces and toss to coat. Let chicken marinate in the fridge for 30 minutes.
  2. Heat grill to medium-high. Thread chicken and bell pepper pieces alternately onto skewers.
  3. Grill until chicken is cooked through, turning occasionally, about 8 minutes.
Nutrition Info
307 Calories, 45 g Protein, 142 mg Cholesterol, 10 g Carbohydrates, 7 g Total sugars (0 g Added sugars), 1 g Fiber, 9 g Total fat (4 g sat), 340 mg Sodium, [nut:5] Vitamin B2 (riboflavin), B3 (niacin), B6, C, Phosphorus, [nut:4] Vitamin B12, [nut:2] Vitamin B1 (thiamine), Zinc, [nut:1] Vitamin A, E, Folate, Magnesium, Potassium

Sesame Chicken

Sesame Chicken
with Green Beans and Shiitake Mushrooms
Prep Time
40 minutes
Number of Servings
Serves 6
Ingredients
  • 1 cup low-sodium chicken broth
  • 2 Tbsp rice vinegar
  • 2 Tbsp low-sodium soy sauce
  • 3 Tbsp brown sugar
  • 1 Tbsp toasted sesame oil
  • 4 Tbsp sesame seeds, divided
  • 1 tsp chili paste
  • 2 Tbsp cornstarch 
  • 2 Tbsp oil
  • 2 garlic cloves
  • 1 Tbsp fresh minced ginger root
  • 1 lb boneless, skinless chicken breast, sliced into [q:1/2]-inch strips
  • 4 cups green beans, ends trimmed
  • 3 cups shiitake mushrooms, stemmed and sliced into [q:1/4]-inch-thick slices
  • Cooked brown rice (optional)
Directions
  1. Whisk broth, vinegar, soy sauce, sugar, sesame oil, 1 tablespoon of the sesame seeds, the chili paste, and cornstarch together in a bowl. Set aside.
  2. Heat oil in a large skillet or wok over medium heat. Add garlic and ginger and sauté for 1 minute. Add chicken and sauté for 4 minutes. Add green beans and sauté for 8 minutes. Add mushrooms and sauté for 3 minutes.
  3. Add broth mixture. Increase heat to high and cook until sauce is thickened, about 2 to 3 minutes.
  4. Garnish with the remaining 3 tablespoons of sesame seeds. Serve alongside brown rice, if desired.
Nutrition Info
With [q:1/2] cup brown rice: 602 Calories, 28 g Protein, 55 mg Cholesterol, 89 g Carbohydrates, 7 g Total sugars (4 g Added sugars), 7 g Fiber, 15 g Total fat (2 g sat), 230 mg Sodium, [nutrition:5] Vitamin B3 (niacin), Vitamin B6, Phosphorus, [nutrition:4] Vitamin B1 (thiamine), Magnesium, [nutrition:3] Zinc, [nutrition:2] Vitamin B2 (riboflavin), Iron, [nutrition:1] Vitamin C, Calcium, Folate, Potassium

Chipotle Chicken Tortilla Soup

Chipotle Chicken Tortilla Soup
Prep Time
6 hours 40 minutes
Number of Servings
Serves 4
Ingredients
  • [q:1 1/2] pounds boneless skinless chicken breast
  • 1 sweet onion, finely diced
  • 4 cloves garlic, minced or grated
  • 1 (28-ounce) can fire-roasted crushed tomatoes
  • 1 red pepper, chopped
  • [q:1 1/2] teaspoons Simply Organic Chipotle Pepper
  • 1 teaspoon Simply Organic Ground Cumin
  • 4 cups chicken broth
  • 1 teaspoon sea or Himalayan pink salt
  • [q:1/2] teaspoon Simply Organic Black Pepper
  • 3 limes
  • 1 (14-ounce) can black beans, drained and rinsed
  • [q:1/4] cup fresh cilantro, chopped, plus more for garnish
  • 6 corn tortillas, cut into strips
  • 1 tablespoon olive oil
  • A few good pinches of salt and pepper
  • [q:1/2] cup Monterrey jack or sharp cheddar cheese, shredded
  • 1 avocado, chopped
Directions
  1. Spray a 5- to 6-quart slow cooker with cooking spray. Add chicken, onions, garlic, fire roasted tomatoes, red pepper, chipotle chili powder, cumin, chicken broth, salt and pepper. Juice 2 limes into the slow cooker and toss in the limes themselves.
  2. Cover and cook on low heat setting 4 to 6 hours or until chicken is tender and shreds easily. Remove chicken to a plate and shred using two forks. Remove spent limes. Return chicken to slow cooker and stir in black beans and cilantro. Cover and cook another 15 minutes.
  3. Meanwhile, preheat oven to 375 degrees. On a lightly greased baking sheet, toss tortilla strips well with olive oil and a good pinch of salt and pepper. Bake for 15 to 20 minutes, stirring every 10 minutes to ensure even cooking.
  4. To serve, ladle soup into bowls; top with cheese, tortilla strips, a fresh lime wedge, diced avocado and chopped cilantro.
Nutrition Info
Made with Monterey Jack cheese: 909 Calories, 75 g Protein, 139 mg Cholesterol, 105 g Carbohydrates, 12 g Total sugars (0 g Added sugars), 26 g Fiber, 25 g Total fat (3 g sat), 1,062 mg Sodium, [nut:5] Vitamin B1 (thiamine), Vitamin B2 (riboflavin), Vitamin B3 (niacin), Vitamin B6, Vitamin C, Folate, Magnesium, Phosphorus, Potassium, Zinc, [nut:4] Iron, [nut:3] Vitamin B12, Vitamin E, Vitamin K, Calcium, [nut:2] Vitamin A

Chicken Puttanesca

Chicken Puttanesca
Prep Time
40 minutes
Number of Servings
Serves 4
Ingredients
  • [q:1/4] cup plus 2 Tbsp olive oil, divided
  • 1 lb chicken fillets*
  • 1 tsp sea salt, divided
  • [q:1/2] tsp black pepper, divided
  • [q:1/2] cup diced white onion
  • 3 cloves garlic, minced
  • 1 Tbsp Italian seasoning
  • [q:1/2] tsp red pepper flakes
  • 3 anchovy fillets, minced
  • [q:1 1/2] cup crushed tomatoes
  • Juice of 1 lemon
  • [q:1/2] cup Kalamata olives
  • [q:1/4] cup minced fresh parsley
Directions
  1. Heat 2 tablespoons of the oil in a 10-inch or larger cast-iron skillet over medium-high heat. Season chicken with [q:1/2] teaspoon of the salt and [q:1/4] teaspoon of the black pepper. Sear chicken for 3 to 4 minutes per side, until golden and internal temperature reaches 165°. Transfer chicken to a plate and set aside.
  2. Add remaining [q:1/4] cup oil to skillet and reduce heat to medium. Once oil is hot, add onion and garlic. Cook for 4 to 5 minutes, until onion is soft but not brown.
  3. Add Italian seasoning, red pepper flakes, remaining [q:1/2] teaspoon of salt, remaining [q:1/4] teaspoon of black pepper, and anchovy fillets. Cook mixture for 1 minute, until fragrant.
  4. Add crushed tomatoes and lemon juice. Bring sauce to a simmer and cook for 5 minutes. Return chicken to skillet and add olives and parsley. Cook for 3 to 4 minutes, until chicken is warm. Serve immediately.
Nutrition Info
480 Calories, 23 g Protein, 88 mg Cholesterol, 9 g Carbohydrates, 3 g Total sugars (0 g Added sugars), 2 g Fiber, 40 g Total fat (8 g sat), 599 mg Sodium, [nutrition:5] Vitamin B3 (niacin), Vitamin K, [nutrition:3] Vitamin B6, Vitamin C, [nutrition:2] Vitamin E, Iron, Phosphorus, [nutrition:1] Vitamin A, Vitamin B1 (thiamine), Vitamin B2 (riboflavin), Vitamin B12, Potassium, Zinc

30 Minute One-Pot Chicken Pasta

30 Minute One-Pot Chicken Pasta
Prep Time
30 minutes
Number of Servings
Serves 4
Ingredients
  • 1 Tbsp sunflower oil
  • 1 large onion, peeled and chopped
  • 2 chicken breasts (about 14 oz total), cut into chunks
  • Pinch salt and pepper
  • 2 garlic cloves, peeled and minced
  • 1 Tbsp tomato purée (paste)
  • 1 red bell pepper, deseeded and chopped
  • [q:10 1⁄2] oz dried pasta shapes, such as spirali or corkscrew
  • 1 tsp dried oregano
  • [q:1⁄2] Tbsp Worcestershire sauce
  • 2 (14 oz) cans chopped tomatoes
  • [q:1 1⁄4] cups low-sodium chicken stock
  • [q:1⁄2] cup milk
  • 20 sugar snap peas or snow peas, roughly chopped
  • 1 cup grated sharp Cheddar cheese
  • 1 Tbsp chopped flat-leaf parsley
Directions
  1. Heat oil in a large frying pan (skillet) over medium-high heat and cook onion for 3 minutes, until it starts to soften.
  2. Add chicken, season with salt and pepper, and cook for a further 3 minutes (chicken won’t be cooked in middle at this point). Add garlic, tomato purée, and bell pepper. Stir and then add dry pasta.
  3. Now add oregano, Worcestershire sauce, canned tomato, stock, and milk. Stir, bring to boil, and then turn down to a gentle simmer. Cover with a lid or some foil and simmer for 12 to 15 minutes (checking and stirring occasionally), until pasta is cooked.
  4. Stir in sugar snap peas. (It’s nice to add them at the end, so they’re hot but retain their crunch.)
  5. Sprinkle pasta with cheese and put it under the broiler for a couple of minutes until cheese has melted.
  6. Scatter with fresh parsley and serve.
Nutrition Info
655 Calories, 46 g Protein, 74 g Carbohydrates, 13 g Total sugars (0 g Added sugars), 7 g Fiber, 20 g Total fat (8 g sat), 630 mg Sodium, [nutrition:5] Vitamin B3 (niacin), B6, C, Phosphorus, [nutrition:4] Vitamin B2 (riboflavin), [nutrition:3] Vitamin B12, Vitamin K, Calcium, Zinc, [nutrition:2] Vitamin A, Vitamin B1 (thiamine), Vitamin E, Folate, Magnesium, Potassium, [nutrition:1] Iron

Crispy Za’atar Chicken and Cauliflower

Crispy Za’atar Chicken and Cauliflower
Number of Servings
Serves 4
Ingredients
  • 2 tbsp melted ghee or clarified butter
  • 3 tbsp za’atar
  • 1 tbsp fresh lemon juice
  • [q:1 1/2] tsp kosher salt
  • 1 head cauliflower, cut into florets (about 4 cups)
  • 1 red onion, cut into 1" wedges
  • 3 heads garlic, tops trimmed
  • 2 lemons, halved
  • 2 lbs bone-in, skin-on chicken thighs (4 large thighs)
Directions
  1. Preheat the oven to 425°F and line a rimmed sheet pan with foil.
  2. In a small bowl, combine the melted ghee, za’atar, lemon juice and salt. Place the cauliflower, onion, garlic heads, halved lemons and chicken on the prepared sheet pan. Add the seasoning mixture and toss until evenly coated. Arrange everything into a single layer on the pan.
  3. Bake for 40 to 45 minutes, then broil on high for 1 minute, or until the skin is crispy. Squeeze the roasted garlic cloves out of the heads and sprinkle over the chicken, then serve.
Nutrition Info
665 Calories, 43 g Protein, 239 mg Cholesterol, 25 g Carbohydrates, 5 g Total sugars (0 g Added sugars), 5 g Fiber, 45 g Total fat (14 g sat), 931 mg Sodium, [nut:5] Vitamin B3 (niacin), Vitamin B6, Vitamin B12, Vitamin C, Phosphorus, [nut:3] Vitamin B2 (riboflavin), Zinc, [nut:2] Vitamin B1 (thiamine), Folate, Potassium, [nut:1] Vitamin A, Vitamin K, Calcium, Iron, Magnesium
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