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Lunch recipes - 2017 recipes

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A deliciously spicy chicken curry flavored with the Jamaican flavors of curry powder, allspice, garlic, ginger, and...

  • 4-pounds boneless, skinless chicken thighs, cut into 1 1⁄2-inch pieces
  • 1 ⁄4 cup fresh lime juice
  • 2 tablespoons curry powder
  • 1 ⁄4 cup coconut oil
  • Kosher salt and freshly ground black pepper to taste
  • 1 teaspoon ground allspice
  • 3 cloves garlic, finely chopped
  • 3 scallions, finely chopped
  • 3 sprigs thyme
  • 2 carrots, thinly sliced
  • 1 chayote squash, cut into 1⁄2-inch cubes
  • 1 russet potato, peeled and cut into 1⁄2-inch cubes
  • 1 (1-inch) piece ginger, minced
  • 1 cup coconut milk
  • 1 Scotch bonnet or habanero chile, slit in half lengthwise
  • cooked white rice, for serving
4.1/5 (18 Votes)

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Tofu can be substituted for chicken if you want a vegetarian dish

  • 1 chicken breast, sliced into thin bite-size pieces (3/4 cup)
  • 1/4 cup garlic cloves, smashed
  • 3/4 teaspoon palm sugar (or white sugar)
  • 3/4 teaspoon white pepper powder or :black pepper powder: (or mix ’em!)
  • 1 3/4 teaspoons fish sauce
  • 1-2 tablespoons oil (enough to coat bottom of pan)
  • 2-3 tablespoons water
  • 1 teaspoon coriander leaves (for garnish)
3.7/5 (95 Votes)

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Marinating the chicken overnight in a homemade teriyaki sauce infuses it with a wonderful flavor everyone loves

  • 1/2 cup rice wine vinegar
  • 1/2 cup reduced-sodium soy sauce
  • 1/2 cup water
  • 2 tablespoons toasted sesame oil
  • 1 tablespoon raw sugar or honey
  • 1 clove garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 2 pounds chicken breasts, boneless, skinless, cut into cubes
  • 1/4 cup sesame seeds
  • Cooking spray
  • 1/4 cup scallions, chopped
  • Freshly ground black pepper
4.2/5 (19 Votes)

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Pick meat from bones and cut into bite size pieces

  • 6 5-6″ Foil Pot Pie Tins
  • 1 Rotisserie Chicken or Fried Chicken
  • 2 sheet Puff Pastry Dough
  • 4-5 Potatoes
  • 4-5 Carrots
  • 2 cup Frozen Peas
  • 2 can Cream of Chicken Soup
  • 15 oz Milk
  • 1 tsp Sugar
  • Salt and Pepper (to taste)
4.1/5 (28 Votes)

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Preheat oven to 425 and grease a large baking sheet with nonstick spray

  • 3-4 boneless skinless chicken breasts, pounded to 1/2 inch thickness
  • 1 1/2 cups panko breadcrumbs
  • 3 eggs + 3 tablespoons water
  • 1/3 cup flour
  • sauce
  • 1/3 cup Frank's hot sauce (this brand really makes the sauce!)
  • 2/3 cup brown sugar
  • 1/2 cup sugar
  • 3 tablespoons ketchup
  • 2 tablespoons apple cider vinegar
  • 2 teaspoons garlic powder
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • 1 teaspoon salt
  • 1 tablespoon water
4.2/5 (19 Votes)

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The chicken breasts will be easier to slice in half if you freeze them for 15 minutes first

  • 3 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed
  • Salt and pepper
  • 6 tablespoons vegetable oil
  • 8 ounces white mushrooms, trimmed and quartered
  • 1 red bell pepper, stemmed, seeded, and cut into thin matchsticks
  • 1 shallot, sliced thin
  • 1/4 cup capers, rinsed
  • 2 garlic cloves, minced
  • 1 1/4 cups chicken broth
  • 3/4 cup white wine
  • 1/4 cup all-purpose flour
  • 3 tablespoons unsalted butter, cut into 3 pieces
  • 1 tablespoon chopped fresh parsley
3.6/5 (65 Votes)

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1. Preheat oven to 425 degrees

  • 2 large chicken breasts
  • 1 medium Vidalia onion (Sweet)
  • 5 slices bacon
  • 2 large potatoes
  • 1/2 cup canned mushroom (1 Cup Fresh)
  • 1 (10 3/4 ounce) cream of chicken soup
  • 3/4 cup chicken broth
  • 1 tablespoon melted butter
  • salt
  • pepper
  • garlic powder
3.9/5 (30 Votes)

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This One Pan Balsamic Chicken recipe makes an easy dinner solution when you're running low on time

  • 1/4 cup Italian salad dressing
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons honey
  • 1 1/4 pounds chicken breast tenderloins
  • 2 tablespoons olive oil
  • 1/2 teaspoon Kosher salt and pinch freshly ground black pepper, to taste
  • 1 pound fresh green beans, trimmed of tough ends, chopped into 2-inch pieces
  • 8 ounces sliced mushrooms
  • 1 cup grape tomatoes, halved
4/5 (37 Votes)

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This is a quick and easy dinner when you are craving Mexican food

  • 1 (17.6 ounce) jar pico de gallo salsa
  • 1 (15.25 ounce) can whole kernel corn, drained and rinsed
  • 1 (15.5 ounce) can black beans, drained and rinsed
  • 1 teaspoon ground cumin
  • 3 tablespoons chopped fresh cilantro
  • 9 ounces chicken breast strips, grilled, roughly chopped
  • 3 cups GOYA® Yellow Rice, cooked according to package directions
4.3/5 (18 Votes)

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1. In a medium bowl,whisk together the olive oil, ranch dressing, garlic,worcestershire sauce,rosemary, salt, vineg...

  • 1/2 cup extra virgin olive oil
  • 1/2 cup Ranch dressing
  • 3-4 cloves garlic, minced fine
  • 3 tbsp. worcestershire sauce
  • 1 tbsp. minced fresh rosemary
  • 2 tsp. kosher salt
  • 1 tsp. lemon juice
  • 1 tsp. white vinegar
  • 1/4 tsp. ground black pepper, or to taste
  • 1 tbsp. white sugar
  • 5 skinless, boneless, chicken breast halves0cut into 1 inch cubes
4.2/5 (17 Votes)

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Mix together the chicken, soup, sour cream, and cheese in a bowl

  • 1 chicken's worth shredded meat (I used a rotisserie chicken from the grocery store)
  • 2 cans cream of chicken soup (we actually ended up using three)
  • Approx. 3/4 container of sour cream (you could use a whole container instead and just not use 3 cans of cream of chicken soup)
  • Approx. 1 1/2 sticks of butter
  • 1 package Ritz crackers, crushed (Note: by package I do NOT mean a whole box!)
  • Copious handfuls of shredded cheddar cheese (not pictured)
4.2/5 (22 Votes)

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This copy cat Panera Chipotle Chicken Panini recipe tastes almost as good as the original

  • 8 slices focaccia bread
  • 4 boneless, skinless free range chicken breasts
  • 8 slices bacon, cooked
  • 4 slices cheddar cheese
  • 8 fresh tomato slices
  • Salt and black pepper
3.9/5 (53 Votes)

Any burning questions? Our chefs answer!

Panera Chipotle Chicken Panini Jamaican Curry Chicken