Lunch recipes - 2017 recipes
More Lunch recipes
Peruvian Chicken & Avocado Causa
By á-178044
This Peruvian influenced dish can be used as an appetiser or main course
- 850 g yellow potatoes, cubed
- 250 g skinned chicken breasts (about 2 breasts)
- Juice of 1 lime
- 1 carrot, cut into large chunks
- 2 gloves garlic, whole with skin removed
- 1 1/2 tablespoon finely diced cornichons or dill pickle
- 1 1/2 tablespoon finely diced tomato (seeds removed)
- 1 1/2 tablespoon finely diced red onion
- 1 tablespoon roughly chopped fresh dill
- 1/2 tablespoon chipotle sauce
- 1/4 tablespoon olive oil
- 1 teaspoon salt
Tender Chicken Gizzards
By á-49759
Chicken gizzards are cooked in the cola to make them tender and a tad bit sweet, then deep fried to get crunchy and
- 1 1/2 pounds chicken gizzards, rinsed
- 1 1/2 cups flour, divided
- 2 liters Coca-Cola
- 3 eggs
- 1/2 cup real butter
- 1 1/2 teaspoons of multi spice seasoning, Mortens
Capellini with Pine Nuts, Sun-Dried Tomatoes, and Chicken
By gwendee1
1. Prepare pasta per package directions without adding salt
- Capellini with Pine Nuts, Sun-Dried Tomatoes, and Chicken
- 4 oz whole wheat capellini or angel hair pasta
- 3 oz dry-packed sun-dried tomatoes
- 1 1/2 Tbsp olive oil
- 8 oz chicken breast tenderloins, cut into bite-size pieces
- 1/8 tsp salt
- 3 cloves garlic, minced
- 1/4-1/2 tsp red-pepper flakes
- 1/4 c sliced fresh basil
- 1/2 c pine nuts, toasted (MUFA)
- 2 drops Oregano Essential Oil
- Top with grated Asiago cheese with Rosemary & Olive Oil (Trader Joes)
Pressure Cooker Chicken with Duck Sauce
By tish3065
By: DEBMCE4 "This is an easy to make Asian inspired recipe for chicken in a pressure cooker
- DUCK SAUCE:
- 1 tablespoon olive oil
- 1 (3 pound) whole chicken, cut into pieces
- salt and pepper to taste
- 1/2 teaspoon paprika
- 1/2 teaspoon dried marjoram
- 1/4 cup white wine
- 1/4 cup chicken broth
- 1/4 cup apricot preserves
- 2 tablespoons white vinegar
- 1 1/2 teaspoons minced fresh ginger root
- 2 tablespoons honey
Tuscan Grain Bowl with Grilled Chicken and Broccolini
By Golfwidow7
A quick pesto-like sauce brings this bowl together and adds summery flavor
- 1/2 cup (3/4 oz.) fresh basil, chopped
- 1-1/2 Tbs. fresh flat-leaf parsley, chopped
- 2 Tbs. pine nuts
- 2 Tbs. extra-virgin olive oil; more as needed
- Kosher salt and freshly ground pepper
- 1-1/2 cups cooked pearled farro (cook according to package directions)
- 4 oz. chicken breast, grilled
- 3/4 cup chopped roasted Broccolini
- 3/4 cup chopped escarole
- 1/4 cup halved cherry tomatoes
- 1-1/2 Tbs. balsamic glaze
- 2 medium cloves garlic, thinly sliced and sautéed until crisp
- Small fresh basil leaves
Grilled Lemon-Dijon Chicken Thighs with Arugula Salad
By rbotzl01
David Bonom, Cooking Light June 2014 Photo: Randy Dausch; Styling: Lindsey Lower This light, quick main is perfe...
- 4 (4-ounce) skinless, boneless chicken thighs
- 1/2 teaspoon salt, divided
- 1/4 teaspoon freshly ground black pepper, divided
- 2 1/2 tablespoons extra-virgin olive oil, divided
- 2 teaspoons fresh lemon juice
- 2 teaspoons Dijon mustard
- 1 teaspoon minced fresh garlic
- Cooking spray
- 2 tablespoons thinly sliced shallots
- 1 tablespoon balsamic vinegar
- 2 teaspoons honey
- 1 cup grape tomatoes, halved
- 1 (5-ounce) package baby arugula
Buffalo Chicken & Potato Casserole
By á-46629
Buffalo chicken casserole is easy to make and a perfect weeknight dinner
- TOPPING:
- 2 pounds boneless, skinless chicken breasts, cut into 1/2-inch cubes
- 8 to 10 medium potatoes, cut into 1/2-inch cubes (I leave the skin on)
- 1/3 cup olive oil
- 1 1/2 teaspoon salt
- 1 tablespoon freshly ground pepper
- 1 tablespoon paprika
- 2 tablespoons garlic powder
- 6 tablespoons hot sauce
- 2 cups Fiesta Blend Cheese, or a mix of Cheddar & Monterey Jack, shredded
- 1 cup crumbled bacon
- 1 cup green onion, diced
Homemade Chicken Balls
By teresafu
Sift flour and add baking powder and salt
- 2 lbs boneless skinless chicken, cubed
- 1 c flour
- 2 tsp baking powder
- 1 tsp salt
- 2 eggs
- 2/3 c milk
- 1 tbs oil
Low Carb Slow Cooker BBQ Chicken
By sretzlaff
Serving Size ~4oz, Calories: 205, Total Fat- 4g, Total Carbs-4g, Protein- 36g
- 3 lbs Boneless Skinless Chicken Breast (Frozen or Raw)
- 1/2 cup Walden Farms Calorie Free BBQ Sauce
- 1/4 cup Worcestershire Sauce
- 4 Cloves Garlic
- 2 TBSP Colgin Liquid Smoke
- 2 TBSP Paprika
- 1 TBSP Black Pepper
- 1 TBSP Cayenne
- 1/4 cup Sriracha
Spicy Peanut Chicken over Rice
By á-48683
This makes enough to freeze left-overs, which keep for up to a month
- 1 Tbsp. peanut oil
- 1 cup chopped onion (about 1 medium)
- 1 1/2 Tbsp. minced garlic (about 4 cloves)
- 2 1/2 lbs. skinless, boneless chicken breast, cut into 1 in. pieces
- 1/3 cup chunky peanut butter
- 1 1/2 tsp. curry powder
- 1 tsp. salt
- 1 tsp. crushed red pepper
- 1/2 tsp. freshly ground black pepper
- 1 (6 oz.) can tomato paste
- 3 cups chopped plum tomato (about 6 tomatoes)
- 2 (14 oz.) cans chicken broth
- 8 cups hot cooked brown rice
- 3/4 cup Greek-style yogurt (such as Fage)
Prosciutto-Provolone Stuffed Chicken Breasts
By á-174535
Chicken breasts rolled up with prosciutto, mozzarella, and fresh basil, seared and baked, sliced into medallions an...
- 4 skinless, boneless chicken breast halves
- 1/8 teaspoon salt
- 1/8 teaspoon ground black pepper
- 8 thin slices prosciutto, about 4 ounces
- 8 slices provolone cheese, about 4 ounces
- 1/2 cup fresh basil leaves, lightly packed
- 1/4 cup olive oil
- 8 ounces dried fettuccine or linguine
- 1 tablespoon butter
- 4 cloves garlic, chopped
- 1 cup grated Parmesan cheese
- Snipped fresh basil (optional)
Crispy Baked Chicken Leg Quarters
By mariley
1. Preheat oven to 375 2
- 4 skin-on chicken leg quarters with bone
- 1/2 cup soy sauce, divided
- 1 teaspoon garlic powder, divided
- 1 teaspoon seasoning salt, divided
- 1 teaspoon dill weed, divided
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