1. Preheat the oven to 425°F. Line a [q:15 1/4] by [q:10 1/4]-inch baking sheet with parchment paper.
2. Pulse the oats in a blender until they have a breadcrumb consistency.
3. In a small bowl, mix together the oil and hot sauce. In a medium bowl, mix together the oats, Parmesan cheese, garlic powder, paprika, cayenne pepper and black pepper.
4. Dip a piece of the chicken into the olive oil–hot sauce mixture then immediately into the oat-Parmesan mixture, coating it generously. Place the piece of chicken on the prepared baking sheet. Repeat this process for the remaining chicken pieces.
5. Lightly spray the chicken nuggets with the avocado oil spray. Bake the chicken for 8 minutes.
6. Flip the chicken nuggets and bake them for 5 more minutes, or until they are crispy and brown.
7. Serve the chicken nuggets immediately with additional hot sauce and veggies.

1. Chicken Satay Marinade

   1. Mix together the curry powder, turmeric, brown sugar, onion, garlic, salt and oil in a large bowl.
   2. Add the chicken thigh pieces to the marinade and combine thoroughly. Marinate the chicken for at least 1 hour (or preferably overnight in the refrigerator).

2. Chicken Satay Skewers

   1. Soak 22 to 24 thin bamboo skewers in warm water for 30 minutes
   2. Preheat the grill to medium-high heat (400 to 450°F).
   3. Thread 3 to 5 pieces of chicken onto each skewer, depending on the size of the chicken pieces. The chicken should cover only the top third of the skewers.
   4. Grill the skewers for 2 to 3 minutes per side, then move the skewers to medium heat (350°F) and cook the skewers for a further 2 to 3 minutes per side, until the chicken is opaque all the way through when cut open.
   5. Serve the satay skewers with the Peanut Sauce, cucumber and red onion.

Make It Now

1. In a small bowl, whisk together soy sauce, vinegar, honey, sesame oil, chili sauce, garlic, and ginger. Set aside.
2. In a medium skillet, heat oil over medium-high heat until shimmery. Add chicken and cook until there is no more pink. Drain off any grease. (Freezing instructions begin here.)
3. Transfer chicken to a slow cooker and add coleslaw mix, green onions, and water chestnuts. Pour sauce over top and stir to combine.
4. Cover and cook on Low for 3 to 4 hours, until vegetables are soft and flavors have combined.
5. Set lettuce leaves cupped-side up on a large plate or platter. Using a slotted spoon, fill each leaf with chicken mixture. Top with more coleslaw mix, crushed peanuts, and more chile sauce, if you like. Wrap filling in lettuce and eat like a taco.

Freezer to Slow Cooker

• Freeze for Later

  1. Follow steps 1 and 2 above. Let chicken cool.
  2. Place chicken, sauce, coleslaw mix, green onions, and water chestnuts in a gallon-size freezer bag or container. Seal and freeze.
  3. Place crushed peanuts in a small freezer bag or container. Seal and freeze alongside chicken.

• Prepare from Frozen

  1. Have lettuce leaves and coleslaw mix and (optional) chile sauce on hand to finish this meal. Thaw.
  2. Follow steps 3 through 5 above.

1. Prepare The Broth

   1. Combine chicken broth, celery, carrots, rosemary, and parsley.

2. Freeze for Later (optional)

   1. Put broth ingredients in a labeled gallon-size freezer bag. Seal, removing as much air as possible.
   2. Place cooked chicken and fresh or frozen tortellini in another labeled gallon-size freezer bag. Seal, removing as much air as possible.
   3. Place both bags together as a kit, seal, and freeze.
   4. Before cooking, place bags in the refrigerator for at least 12 hours or up to 24 hours to thaw.

3. Finish and Serve

   1. Put broth ingredients into a large pot. Bring to a boil over high heat. Immediately reduce heat to medium-high and boil for 5 minutes, until carrots and celery are tender.
   2. Add cooked chicken and tortellini; season to taste with salt and pepper. Simmer, stirring, for 3 to 4 minutes, until tortellini are tender and filling is hot. Remove from heat.
   3. Ladle into bowls. Sprinkle with pepper and parsley and thyme, if using.

1. In a large pot over medium heat, melt the butter. Add the onion and celery. Sauté for 2 to 3 minutes, or until the onion softens and becomes fragrant. Add the garlic and cook for 30 seconds.
2. Pour the broth into the pot and add the bay leaf, parsley, pepper, salt and thyme, and stir. Add the chicken and bring the pot to a boil for 2 minutes, then lower the heat and simmer for 10 minutes.
3. After 10 minutes, add the zucchinis and turn off the heat. Stir occasionally and let the zucchinis soften for 5 to 7 minutes. They should be soft but still firm enough to add a bit of texture to the dish. Discard the bay leaf before serving.

1. Cut chicken and kielbasa into 1-inch chunks.
2. Spray a medium-size pan with nonstick cooking spray. Brown sausage and chicken over medium heat and remove from pan.
3. Add celery, onions, garlic, green onions, bell pepper, and tomatoes to same pot and cook over medium heat for 10 minutes.
4. Put cooked meat back into pot; add rice, water, chicken bouillon cubes, bay leaf, and cayenne pepper. Bring to a boil. Cover, reduce heat, and let simmer for about 50 minutes or until water has evaporated.
5. Stir in parsley and serve warm.

1. Preheat oven to 375°. Line a rimmed baking sheet with parchment paper.
2. Generously rub oil over chicken breasts to thoroughly coat them. Sprinkle with salt and pepper. Put chicken breasts on lined baking sheet and roast for 35 minutes. Remove from oven and baste chicken breasts with juices from bottom of pan. Return baking sheet to oven and roast chicken breasts for 5 minutes more, or until skin is bubbling and crispy.
3. Remove chicken breasts from oven and top each breast with 2 tablespoons of pesto, spreading it to cover chicken breast.
4. Serve with more pesto on side.

1. To fire roast chilies for poblano cream sauce, place chilies on a baking tray and broil them until skin is blackened, turning as needed.
2. Place peppers in a bowl and cover with plastic wrap. When cool enough to handle, after about 20 minutes, remove blackened skin from peppers by wiping it off with your fingers. Rinse remaining blackened skin off. Cut chilies in half and remove and discard seeds. Roughly chop chilies and place in bowl of a food processor along with yogurt, cilantro, garlic, and salt and pepper to taste. Purée.
3. Bring a large pot of water to boil. Cook spaghetti according to package directions. Drain spaghetti and set aside.
4. Heat a grill pan over medium-high heat. Season chicken breast with salt and pepper and coat with 2 teaspoons of the oil. Grill chicken breast for approximately 4 minutes per side or until cooked through. Toss onion and bell pepper pieces with remaining oil. Season to taste with salt and pepper. Grill until just softened and slightly charred about 3 minutes. Slice grilled onion and bell pepper pieces into long strips.
5. Toss spaghetti with sliced bell pepper and onion and half of poblano-yogurt sauce. Heat through. Divide between 4 bowls. Top each bowl with a grilled chicken breast and dollop of remaining sauce.

1. Make dressing: Combine all dressing ingredients in a blender, and pulse until smooth. Or to prepare by hand, make sure avocado and chutney’s mango pieces are smashed smooth (you can use a fork to do this), and then whisk all dressing ingredients together in a medium bowl. Taste dressing and adjust seasoning to your liking.
2. In a serving bowl, stir together chicken, onion, celery, cashews, goldenberries, and cilantro. Toss with just enough dressing to coat. Taste and add more if necessary.
3. Garnish with extra cilantro to serve. This salad may be made an hour ahead of serving and refrigerated to chill.

1. Preheat oven to 400°.
2. Place chicken pieces on 1 large sheet pan or 2 standard-size sheet pans. Season with salt, pepper, paprika, garlic powder, onion powder, and oregano. Add vegetables and basil to pan and massage all with vinegar, honey, and oil.
3. Bake for 50 minutes until cooked through and golden.