Lunch recipes - 2017 recipes
More Lunch recipes
3 Bean Chicken Chili
By Kelli with an I, Confections and Coffee
A healthy and hearty chicken chili
- 2 boneless skinless chicken breasts
- 1 small onion, chopped
- 1 (28 oz) can diced tomatoes
- 1 (16 oz) can tomato sauce
- 1 (4.5 oz) can chopped chilies, drained
- 1 (15 oz) can chickpeas, undrained
- 1 (15.5 oz) can black beans, undrained
- 1 (15.5 oz) can small red beans, undrained
- 2 tbsp chili powder
Moist & Juicy Baked Chicken Breasts
By á-8016
The mayonnaise make these chicken breast very moist and tender, thus the recipe title
- 4 chicken breast halves, boneless
- 1 cup mayonnaise or greek yogurt
- 1/2 cup parmesan cheese, freshly grated
- 1 1/2 teaspoons seasoning salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon garlic powder
Low Calorie Chicken Cacciatore
By Suzolson
In a heavy 12 inch skillet or Dutch oven, brown chicken in hot oil on all sides (4 or 5 minutes total)
- Six 3 ounce skinned, boned small chicken breast halves
- 2 tablespoons of olive oil or cooking oil
- 3 cups (8 oz.) small. fresh mushrooms, or two (4 oz.) jars whole button mushrooms, drained
- 2 medium sweet red or green peppers, cut into strips
- 1 large (1 c.) onion, thinly sliced and separated into rings
- 2 cloves garlic, minced
- 1/2 cup of dry white wine
- 1 small serrano chili pepper, seeded and finely chopped OR
- 1/4 teaspoon of crushed red dried pepper (optional)
- one 28 ounce can of tomatoes, cut up
- 2 tablespoons of tomato paste
- 2 tablespoons of lemon juice
- 2 teaspoons of dried basil, crushed
- 1 teaspoon of sugar
- 1 teaspoon of dried thyme, crushed
- 1/2 teaspoon of salt
- 1/4 teaspoon of pepper
- Hot, cooked penne or rigatoni pasta
Cheap Chicken Curry
By lorik
1. In a wok, heat oil over medium-high heat
- Serves 3
- 2 tablespoons Canola or Vegetable Oil
- 2 Fresh Garlic Cloves, Finely Minced
- 1 Large Yellow Onion, Finely Chopped
- 2 1/2 teaspoons Curry Powder
- 2 teaspoons Ground Cumin
- 1/4 teaspoon Crushed Red Pepper Flakes
- 1 teaspoon Ground Tumeric
- 1 pound Boneless Chicken Breasts, Cut into 1"Bite Size Pieces
- 1 1/2 teaspoons Tomato Paste
- 1 cup Coconut Milk
- 2 teaspoons Kosher Salt
- 1 cup Hot Water (optional)
Creamy Cajun Chicken Pasta
By TrayH
A favorite... Restaurant quality taste is perfect for company
- 3-4 boneless, skinless chicken breasts
- 1 pint heavy whipping cream
- 2 green onions, thinly sliced
- 1 pkg sliced mushrooms
- 1 sm jar sun-dried tomatoes, thinly cut
- 1 box pasta of your choice, cooked
- 2 Tbsp. butter or margarine
- 4 Tbsp. cajun seasoning
- 1 Tbsp. dried basil
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- 1 tsp. garlic powder
- Grated parmesan cheese
Chicken Pad Thai Zoodle Bowls
By á-4084
In 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat
- 3 tablespoons vegetable oil
- 2 eggs, beaten
- 3 medium peeled carrots, julienne peeled or spiralized (2 cups)
- 2 medium zucchini, julienne peeled or spiralized (2 cups)
- 2 cloves garlic, finely chopped
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon salt
- 20 oz boneless skinless chicken thighs, cut into bite-size pieces
- 6 green onions, whites and greens separated, sliced on the bias
- 2 tablespoons packed brown sugar
- 1 tablespoon soy sauce
- 1/4 cup chopped peanuts
- 1/4 1/4
- cup chopped fresh cilantro leaves
- 2 2
- tablespoons chopped fresh mint leaves
- 1 1
- lime, cut into wedges
Lawry's® Beer Can Chicken
By Jake57
The seasonings create a wonderful crispy and flavorful skin while the beer ensures a tender and juicy chicken
- 2 tablespoons Lawry's® Seasoned Salt
- 2 tablespoons brown sugar, packed
- 2 teaspoons Lawry's® Garlic Powder with Parsley
- 2 teaspoons McCormick® Black Pepper, coarse ground
- 1 whole chicken (about 5-pounds)
- 1 tablespoon olive oil
- 1 (12-ounce) can beer or soda
Papaya and Coconut Chicken Salad
By courtneyj87
Heat oven to 450 degrees F
- 1 pound skinless, boneless chicken breast halves
- 1 1/2 cups flaked coconut
- 1 medium papaya (12 oz.)
- 1/4 cup cider vinegar
- 1/4 cup vegetable oil
- 1 tablespoon honey
- Dash cayenne pepper
- 1 5 ounce package mixed salad greens
- 3/4 cup blueberries
Belizean Rice and Beans and Stewed Chicken*
By á-3145
National Dish In Belize, the Rice Beans and Stewed Chicken are served with potato salad and called 1, 2, 3
- Chicken:
- 1 whole chicken - cut into serving pieces
- 1 tsp salt
- 1/2 tsp white pepper
- 2 balls recado (you can buy it here or search for red recado recipes – can substitute small amounts of cayenne and paprika)
- 1 sliced onion
- 3 T vegetable oil
- 1 T white vinegar
- 1 C water
- 2 tsp brown sugar (use raw cane sugar)
- 1 C water
- 1 T Worcestershire sauce
- Rice and Beans:
- 1 C red kidney beans - dry
- 1 C thick coconut cream (milk)
- 1 onion - sliced
- 1 clove garlic
- 2 C white rice
- Pepper and salt to taste
Easy Chicken Curry
By aerin8
Saute onion and Curry Powder in Butter
- 1/4 cup minced Onion
- 1.5 tsp Curry Powder
- 4 TBS butter
- 3 TBS Flour
- 3/4 tsp Salt
- 3/4 tsp Sugar
- 1/8 tsp Ginger
- 1 cup Chicken Broth
- 1 cup Milk
- 2 cups diced, cooked Chicken
- 1/2 tsp Lemon Juice
- Cooked White Rice
Chicken Noodle Pilaf
By frankupko_52
chicken dinner
- 3 pounds chicken pieces
- 3 tablespoons margarine or butter
- 2 1/2 cups water
- 1 cup uncooked long grain rice
- 1 individual carton Mrs. Grass Chicken Flavored Noodle Soup Mix
Hattie B's Hot Chicken
By á-3145
Recipe from Fried & True by Lee Brian Schrager with Adeena Sussman
- For the dry brine:
- 1 whole chicken (about 3 pounds), washed, patted dry and cut into quarters
- Kosher salt and freshly ground black pepper
- For the dip:
- 1 cup whole milk
- 2 large eggs
- 1 tablespoon Louisiana-style hot sauce
- For the dredge:
- 2 cups all-purpose flour
- Sea salt
- Vegetable oil, for frying
- For the spicy coating:
- 1/2 cup lard, melted and heated (or hot frying oil)
- 3 tablespoons cayenne pepper
- 1 tablespoon packed light brown sugar
- Sea salt and freshly ground black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- Pickle slices, for serving
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