Lunch recipes - 2017 recipes
More Lunch recipes
Flat Belly - Rotini w/Chicken and Broccoli
By Treebs
From "Flat Belly Diet Cookbook", Enjoy!
- 6 oz multi-grain rotini pasta
- 1/2 cup chopped sun-dried tomatoes
- 2 cloves garlic, minced
- 4 tbsp olive oil
- 1/2 lb broccoli rabe, trimmed
- 12 oz boneless, skinless chicken breasts, grilled or roasted and sliced thinly
- 10 black olives, pitted and sliced (about 1/32 cup)
- 1/2 cup shredded fresh basil
- Freshly ground black pepper
- Shredded Parmesan cheese
Baked Chicken with Fresh Tomatoes and Basil
By ladygourmet
Preheat Oven 350 degrees: Clean and pat dry the chicken thighs
- For the Tomato and Basil Topping:
- 10 – 12 chicken thighs – with skin and bone
- 1 cup of fresh basil – chopped
- 1 bulb of fresh garlic - chopped
- 2 large plum tomatoes – diced (not too small)
- 1 tablespoon of lemon juice
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- 2 tablespoons of grated Parmesan cheese
- 3 tablespoons olive oil
- Rub:
- 3/4 tsp. salt
- 3/4 tsp. black pepper
- 1 tsp. paprika
- 1 tsp. dried oregano
- 1 tsp. brown sugar
One Pan Balsamic Chicken and Veggies
By á-170521
This One Pan Balsamic Chicken and Veggies couldn’t get any easier! This is a a 20 minute meal that is sure to ple...
- 1/4 cup + 2 tablespoons Italian salad dressing
- 3 tablespoons balsamic vinegar
- 1 1/2 tablespoons honey
- 1/8 teaspoon crushed red pepper flakes (more or less to taste)
- 1 1/4 pounds chicken breast tenderloins
- 2 tablespoons olive oil
- Salt and freshly ground black pepper
- 1 pound fresh asparagus, trimmed of tough ends, chopped into 2-inch pieces (look for thinner stalks. Green beans are another good option)
- 1 1/2 cups matchstick carrots
- 1 cup grape tomatoes, halved
Vinegar Braised Chicken & Mushrooms
By wing118677
Don't think sour—think sweet and bright
- 4 pounds assorted chicken breasts and thighs, bone-in skin-on
- 2 pounds mushrooms (cremini, white, or baby bella), cleaned
- 2 cups low-sodium chicken broth
- 3/4 cup balsamic vinegar
- 1/4 cup red wine vinegar
- 1/4 cup apple cider vinegar
- 5 carrots, peeled and roughly chopped (could use baby carrots)
- 3 cloves garlic, crushed
- 1 yellow onion, chopped
- 1 bay leaf
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons all-purpose flour
- Kosher salt, to taste
- Black pepper, freshly ground, to taste
Pesto Chicken Meatballs
By toobze
Pesto Sauce Rinse basil thoroughly to rid it of any dirt
- Pesto Sauce
- 2 cups basil leaves, picked from their stems and loosely packed
- 1/3 cup fresh parsley
- 1/4 cup freshly grated Parmigiano Reggiano cheese
- 3 cloves garlic
- 1/2 tsp. kosher salt
- 1/4 extra virgin olive oil or more
- Pepper
- Meatballs
- 1 lb. ground chicken
- 1/3 cup pesto sauce, homemade (recipe below) or store-bought
- 1 small-medium onion, cut in fine dice
- 1/2 cup-3/4 cup fresh breadcrumbs (I take bread and shred it in the food processor or you can use panko)
- 1/4 cup grated parmesan cheese
- Kosher salt and freshly ground black pepper to taste
- 1 egg, beaten
- Splash of milk
Leek and Mushroom Chicken Skillet
By á-29897
1.Add 1 Tablespoon butter and a drizzle of extra virgin olive oil to a large nonstick skillet over medium-high heat...
- 1 lb chicken breasts, pounded thin
- 1/4 cup gluten-free or all-purpose flour
- salt and pepper
- 2 Tablespoons butter, divided
- drizzle of extra virgin olive oil
- 6 oz sliced mushrooms
- 2 leeks, white and light green parts only, thinly sliced
- 1 small shallot or 1/4 small onion, minced
- 1 garlic clove, minced
- 1 cup chicken broth
- 1 packed Tablespoon chopped fresh tarragon
- juice from 1/2 small lemon
Low Carb Spicy Green Chicken Chili
By aerin8
http://www.djfoodie.com/Spicy-Green-Chicken-Chili
- 1 tbsp (13.5g) olive oil
- 1 small (70g) onion, peeled and diced
- 2 each (6g) garlic clove, minced
- 1 1/2 lb (680g) whole boneless/skinless chicken breasts (or equivalent thigh meat)
- 2 each (130g) poblano chillies, seeds removed and diced
- 2 each (13.33g) jalepeno chillies, seeds removed and diced
- 1 lb (454g) tomatillos, leafy wrapper removed, washed and diced
- 2 each (133.33g) fresh limes
- 2 tsp (4g) cumin seed, ground
- 1 tsp (2g) coriander seed, ground
- 1/2 tsp (1.17g) guar gum (optional)
- 1/2 tsp (1.5g) xanthan gum (optional)
- 1 bunch (100g) cilantro, washed and chopped
- salt and pepper, to taste
WINGS: Spicy Sriracha Chicken Wings
By á-4084
In a very large bowl, toss the wings with the coriander and cumin seeds, cinnamon, kosher salt and olive oil
- 10 pounds chicken wings, split
- 1/4 cup coriander seeds, crushed
- 1 teaspoon cumin seeds, crushed
- 1 teaspoon cinnamon
- 2 tablespoons kosher salt
- 1/4 cup extra-virgin olive oil
- 3/4 cup Sriracha chile sauce
- 1 1/2 sticks (12 tablespoons) unsalted butter, melted
- 1/2 cup chopped cilantro
- Finely grated zest and juice of 3 limes
- 3 quarts vegetable oil, for frying
Creamy Chicken and Broccoli Casserole
By gvcathy
Carolyn Tesini, Cooking Light JANUARY 2014
- 1 (12-ounce) package steam-in-bag broccoli florets
- 1 tablespoon canola oil
- 1 cup prechopped onion
- 2 (8-ounce) packages presliced mushrooms
- 3 tablespoons all-purpose flour
- 1 1/2 cups fat-free milk
- 12 ounces chopped skinless, boneless rotisserie chicken breast (about 3 cups)
- 1/2 cup plain fat-free Greek yogurt
- 1/4 cup canola mayonnaise
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon salt
- 2 ounces sharp cheddar cheese, shredded (about 1/2 cup)
- 1 ounce Parmesan cheese, grated (about 1/4 cup)
Grilled Maple Chicken with Peach Salsa
By á-1821
Serves: 4 / Preparation time: 15 minutes (plus marinating time) Total time: 35 minutes Created by Darlene Zimmerman...
- 4 (4-ounce) boneless skinless
- chicken breasts
- 1 ⁄4 cup pure maple syrup
- 2 tablespoons
- reduced-sodium soy sauce
- 1 tablespoon Dijon mustard
- 3 cloves garlic, minced, divided
- 2 medium peaches, diced
- 1 ⁄3 cup diced red onion
- 2 tablespoons seeded,
- minced jalapeno pepper
- 2 tablespoons chopped fresh
- cilantropeeled,2 tablespoons lime juice
- 1 tablespoon plus 1 teaspoon
- canola oil
- 1 teaspoon sugar
- 1 ⁄2 teaspoon ground cumin
- 1 ⁄4 teaspoon salt
Grilled Pineapple, Chicken & Avocado Salad
By mbmitch
To Make The Salad: Brush the chicken on both sides with olive oil, then season generously with salt and pepper
- Salad Ingredients:
- 2 boneless skinless chicken breasts
- 2 tsp. olive oil
- salt and pepper
- 1 fresh pineapple, peeled, cored and sliced into 1-inch thick rings
- 8 cups baby spinach
- 1 cup fresh blueberries
- 1 avocado, peeled, pitted and diced (I prefer California avocados)
- 1/2 cup crumbled feta cheese
- quarter of a red onion, thinly sliced
- honey garlic vinaigrette
- Honey Garlic Vinaigrette Ingredients:
- 3/4 cup vegetable oil
- 1/4 cup apple cider vinegar
- 3 Tbsp. honey
- 2 cloves garlic, minced
- pinch of salt and black pepper
Creamy Parmesan Chicken Penne
By Susan52
Cook and drain pasta as directed on package
- 2 2/3 cups uncooked penne pasta (8 oz)
- 2 cups chopped deli rotisserie chicken
- 1 can (19 oz) Progresso® cannellini beans or other canned white beans, drained, rinsed
- 1 can (18 oz) Progresso™ Recipe Starters™ creamy Parmesan basil cooking sauce
- 1/4 cup shredded Parmesan cheese
- 1 1/2 teaspoons Italian seasoning
- 1 cup diced tomato
- 1/4 cup Progresso® Italian style panko crispy bread crumbs
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