Mexican Chicken Skillet

1 Tbsp olive oil
1 onion, diced into 0.5-inch pieces
1 garlic clove, minced
1.25 lbs ground chicken or turkey, mix of white and dark meat for best flavor
taco seasoning of your choice, to taste
1 cup whole cherry tomatoes
1 cup cooked black beans, (approximately ½ can, rinsed & drained)
0.25 cups chopped fresh parsley or cilantro
Optional: Serve with rice

1. In a large 10-inch skillet, warm the olive oil over medium heat.

2. Add the onions and garlic. Sauté until soft and translucent, about 3 minutes.

3. Add the chicken. Sprinkle with taco seasoning and sauté, stirring occasionally, about 3 minutes.

4. Add the cherry tomatoes and continue to sauté until the tomatoes begin to burst and the chicken is cooked through.

5. Add the black beans and parsley. Stir gently to warm through.

Turkey, Sweet Potato & Quinoa Chili

1 Tbsp extra virgin olive oil
1 pound lean ground turkey
1 large yellow onion, chopped
1 Tsp kosher salt
1 Tsp garlic powder
1/2 Tsp black pepper
1 Tbsp chili powder
2 Tsp chipotle chili pepper
2 Tsp cumin
3 small or 2 large sweet potatoes, peeled and diced (about 1 pound)
1 cup uncooked quinoa
1 28-oz can crushed tomatoes
1 15-oz can black beans, rinsed and drained
1 12-oz beer or substitute additional low-sodium chicken stock
2 – 3 cups low-sodium chicken stock

Optional: For serving: cilantro, avocado, shredded cheese, tortilla chips, and sour cream or plain Greek yogurt

1. Heat the olive oil in a large skillet or Dutch oven over medium high.

2. Add the turkey, onion, salt, garlic powder, and black pepper. Cook and stir, breaking up the turkey as you go, until the turkey is no longer pink, about 5 minutes.

3. Stir in the chili powder, chipotle chili powder, and cumin, then transfer to the bottom a large slow cooker.

4. To the slow cooker, add the chopped sweet potatoes, quinoa, beer, 2 cups chicken stock, crushed tomatoes, and black beans.

5. Cover and cook on high for 3-4 hours or low for 5-6 hours, until the potatoes are tender. Stir in additional chicken stock if the chili is thicker than you would like.

6. Serve warm with desired toppings.

Chicken and Brussels Sprouts Skillet

1 tablespoon olive oil
1 pound boneless, skinless chicken breasts, cut into 1/2-inch cubes
1 teaspoon salt, divided
1/2 teaspoon black pepper
4 slices thick-cut bacon, chopped
4 cups Brussels sprouts, trimmed and quartered (about 1 pound)
1 medium sweet potato, peeled and cut into 1/2 inch cubes (about 8 ounces)
1 medium onion, chopped
2 Granny Smith apples, peeled, cored and cut into 3/4 inch cubes
4 cloves garlic, minced (about 2 teaspoons)
2 teaspoons chopped fresh thyme or 1/2 teaspoon dried thyme
1 teaspoon ground cinnamon
1 cup reduced-sodium chicken broth, divided

1. Heat the olive oil in a large, nonstick pan over medium high, until hot.

2. Add the chicken, 1/2 teaspoon salt, and black pepper. Cook until lightly browned and cooked through, about 5 minutes. Transfer to plate lined with paper towels.

3. Reduce heat to medium low. Add the chopped bacon and cook until crisp and brown and the fat has rendered, about 8 minutes.

4. With a slotted spoon, transfer the bacon to a paper towel-lined plate. Discard all but 1.5 Tbsp bacon fat from the pan.

5. Increase heat back to medium high. Add Brussels sprouts, sweet potato, onion, and remaining 1/2 teaspoon salt.

6. Cook, stirring occasionally, until crisp-tender and the onions are beginning to look translucent, about 10 minutes.

7. Stir in the apples, garlic, thyme, and cinnamon. Cook 30 seconds, then pour in 1/2 cup of the broth. Bring to a boil and cook until evaporated, about 2 minutes. Add the reserved chicken and remaining 1/2 cup broth. Cook until heated through, about 2 minutes.

8. Stir in reserved bacon and serve warm.

Chicken and Butternut Gnocchi


2 tablespoons olive oil, divided
4 (6-oz.) skinless, boneless chicken thighs, cut into 1-in. pieces
3 cups (1/2-in.) cubed peeled butternut squash
1/2 cup chopped yellow onion
1 (12-oz.) pkg. whole-wheat gnocchi
3/4 cup unsalted chicken stock (such as Swanson)
2 tablespoons prepared refrigerated pesto
2 teaspoons chopped fresh sage
1/2 teaspoon chopped garlic
5 ounces baby spinach, chopped
1 ounce Parmesan cheese, grated (about 1/4 cup)


1. Heat 1 tablespoon oil in a large skillet over medium-high. Add chicken; cook 5 minutes or until browned. Place chicken in a bowl.

2. Heat remaining 1 tablespoon oil in pan over medium. Add squash and onion; cook 8 minutes. Add squash mixture to chicken.

3. Add gnocchi to pan; cook 2 minutes. Add chicken mixture, stock, pesto, sage, garlic, and spinach to pan; cook 1 minute. Top with cheese.

Healthy Turkey Chili

– 2 Tsp olive oil
– 1 yellow onion, chopped
– 3 garlic cloves, minced
– 1 medium red bell pepper, chopped
– 1 lb extra lean ground turkey or chicken (99%)
– 4 Tbsp chili powder
– 2 Tsp ground cumin
– 1 Tsp dried oregano
– 1/4 Tsp cayenne pepper
– 1/2 Tsp salt, plus more to taste
– 1 (28-ounce) can diced tomatoes
– 1 1/4 cups chicken broth
– 2 (15 oz) cans dark red kidney beans, rinsed and drained
– 1 (15 oz) can sweet corn, rinsed and drained

1. Place oil in a large pot and place over medium high heat
2. Add in onion, garlic and red pepper and saute for 5-7 minutes, stirring frequently
3. Add in ground turkey and break up the meat; cooking until no longer pink
3. Add in chili powder, cumin, oregano, cayenne pepper and salt; stir for about 20 seconds
4. Add in tomatoes, chicken broth, kidney beans and corn
5. Bring to a boil, then reduce heat and simmer for 30-45 minutes or until chili thickens and flavors come together

Slow Cooker Chicken Burrito Bowl

– 1 lb boneless, skinless chicken breasts
– 2 Tbsp olive oil
– 3 Tsp onion powder
– 2 Tsp garlic powder
– 3 Tsp chili powder
– 2 Tsp cumin
– Salt & Pepper to taste
– 3 Cups low-sodium chicken broth
– 1 15 oz. can diced tomatoes, drained
– 1 14 oz. can black beans, drained and rinsed
– 2 3/4 Cups instant whole grain brown rice
– Optional: shredded jack cheese, green onions, avocado, sour cream

1. Place chicken breasts in slow cooker
2. Pour chicken broth over chicken and stir in tomatoes, olive oil, onion powder, garlic powder, chili powder, cumin, salt and pepper
3. Cook on low for 4 hours
4. Remove chicken from slow cooker
5. Turn slow cooker to high and stir in instant rice and black beans; Cook for 30 minutes
6. While rice and beans cook, cut chicken breasts into cubes (or shred)
7. Add chicken back in and cook for 20 min. or until chicken is warm
8. Serve with fresh diced tomatoes, green onions, avocados, etc.

One Skillet Chicken with Lemon

– 4 boneless, skinless chicken breasts
– salt/pepper
– 1 Cup chicken broth
– 2 Tbsp lemon juice
– 1 Tbsp minced garlic
– 1/2 Tsp red pepper flakes
– 1 Tbsp olive oil
– 1/2 Cup finely diced shallots (or red onion)
– 2 Tbsp salted butter
– 1/4 Cup heavy cream
– 2 Tbsp chopped parsley or basil

1. Pound down the chicken breasts into 1/2 inch thickness. Sprinkle a pinch of salt and pepper on both sides of the chicken.

2. In a small bowl, combine the chicken broth, lemon juice, garlic, and red pepper flakes.

3. Preheat the oven to 375 F.

4. Heat the olive oil in a large oven-safe skillet over medium high heat. Add the chicken and brown on both sides for 2-3 minutes per side. Don’t worry if the chicken isn’t cooked completely, it’ll finish in the oven. Remove the chicken to a plate.

5. Reduce the flame to medium, add the shallots and the chicken broth mixture. Using a whisk, scrape the bottom of the pan so all the brown bits are loosened. Increase heat back up to medium high and let sauce reduce for about 10-15 minutes or until about 1/2 cup of the sauce remains.

6. When the sauce has thickened, remove from the flame, add the butter and whisk until it melts completely. Add the heavy cream, whisk to combine.

7. Place the skillet back over the flame for just 30 seconds, DO NOT allow the sauce to boil. Remove from heat, add the chicken back into the pan and drizzle the sauce over the chicken.

8. Place the skillet in the oven for 5-8 minutes or until the chicken is completely cooked through. Top with chopped parsley or basil and serve warm with additional lemon slices.

– If doubling the recipe, let sauce reduce for ~20 minutes and cook in oven for 10 minutes.

Heavenly Chicken

– 4-6 boneless, skinless chicken breasts or chicken thighs
– 2 Tablespoons light olive oil
– 1 1/2 cups light sour cream or plain yogurt
– 1 tsp salt
– 1 tsp onion powder
– 1/2 tsp paprika
– 1 1/2 cups crushed Ritz crackers (1 sleeve) or seasoned breadcrumbs
– 2 Tbsp melted butter

1. Preheat the oven to 350’F. Line a rimmed cookie sheet with foil and spread the olive oil over the foil.
2. In a medium bowl or zip style bag, stir together the sour cream, salt, onion powder, and paprika.
3. Add the chicken to the mixture and mix until fully coated.
4. Place the crushed crackers or breadcrumbs in a large bowl and dredge each piece of chicken in the crumbs so that all sides are coated.
5. Place the coated chicken on the prepared pan, drizzle the top of each piece with melted butter.
6. Bake at 350’F for about 45 minutes

Poultry Brine

– 1 cup kosher salt
– 1/2 cup brown sugar
– 5 bay leaves
– 2 Tbsp black pepper corns
– 1 Tbsp garlic powder
– 1 Tbsp dried rosemary
– 1 Tbsp ground sage
– 1 Tbsp coriander seeds (ground is fine)

1. Dissolve salt and sugar in 2 quarts boiling water
2. Add 2 more quarts of water (depending on size of bird may need more/less)
3. Place bird in large Ziploc bag (can use storage bag)
4. When brine is cool, pour over bird
5. Let sit for 12-24 hours in the refrigerator
6. Before cooking, rinse and cook normally

Healthy Chicken Fried Rice


– 1 Cup long grain brown rice
– 2 1/2 Cups water
– 1/4 Tsp salt
Fried Rice
– 1 Tbsp olive oil
– 1/2 Cup chopped onions
– 1 cup diced bell pepper (any color)
– 1 Tbsp finely minced ginger root
– 3 Tbsp water
– 2 Boneless, skinless chicken breasts cut in medium cubes
– 2 Eggs, beaten
– 2 Tsp sesame oil
– 1/4 Cup chopped green onions for garnish, optional


1. Add rice, salt, and water to a pot, stir once, and bring to a boil over high heat. Reduce heat to low and cover. Allow to cook, untouched, for 40 minutes or until tender and liquid is absorbed. Remove from heat and let stand for 5 minutes, covered.
2. Refrigerate rice until cold, preferably overnight.
Fried Rice
1. Add olive oil to a large nonstick skillet or wok. Over medium heat add chicken, onions, bell pepper, and ginger and cook for about 4 to 5 minutes, until onions are translucent and chicken is mostly cooked through.
2. Add cooked rice and water and increase heat to medium-high.
3. Push rice to one side and add beaten eggs to the other side, scramble quickly then toss in with the rice mixture.
4. Stir in the soy sauce and sesame oil.

Remove from the heat and toss in the scallions, if using