Lunch recipes - 2017 recipes
More Lunch recipes
Healthy, Low-Calorie Chicken Fingers
By á-162141
Dreading the treadmill time you'll have to clock to burn off these babies? No worries
- 12 ounces chicken-breast halves, skinless boneless
- 1 egg, slightly beaten
- 1 tablespoon honey
- 1 teaspoon prepared mustard
- 2 cups cornflakes, finely crushed
- Dash black pepper
Chicken Fettuccine Alfredo
By mrshermes2002
A slight simmer and extra cheese ensures the perfect 'thickness' to the sauce in this classic and simple chicken fe...
- Kosher salt
- 12 ounces fettuccine
- Olive oil, for tossing
- 12 ounces chicken breast, boneless, skinless (about 2)
- Freshly ground black pepper
- 1 stick (8-tablespoons) unsalted butter
- 2 cups heavy cream
- 2 pinches nutmeg, freshly grated
- 1 1/2 cups Parmigiano-Reggiano cheese, freshly grated
Broccoli Chicken Bake
By AzGrannie3
A dinner recipe that everyone can agree on, this cheesy broccoli chicken bake is easy and delicious! Can be served ...
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cups cooked chicken, cubed
- 1 can cream of chicken soup
- 1/2 cup sour cream
- 2 1/2 cups cooked white rice
- 2 cups broccoli florets, steamed
- 3/4 cup parmesan or cheddar cheese, grated
- 2 tablespoons butter
Crockpot Mississippi Chicken Thighs
By á-1590
Crockpot
- 3 lbs Boneless, Skinless Chicken Thighs
- 1 envelope Ranch Dressing Mix
- 1 envelope Au Jus Gravy Mix or Brown Gravy Mix
- 1/2 Stick of Butter (1/4 Cup)
- 6 Pepperoncinis (hot chili peppers)
Canned Chicken Noodle Casserole
By Nicole S
Stir the soup, milk, peas, chicken and noodles in a 1 1/2 quart casserole
- 1 can (10 3/4 ounces) Cream of Chicken Soup
- 1/2 cup milk
- 1 cup frozen peas
- 1 can (12.5 ounces) Premium White Chunk Chicken Breast in Water, drained
- 1/4 of a 12-ounce package medium egg noodles (about 2 cups), cooked and drained
- 2 tablespoons dry bread crumbs
- 1 tablespoon butter, melted
- 1/2 cup grated Parmesan cheese
Black Bean Mango Soup with Chicken
By á-41803
Easy black bean soup with boneless chicken thigh pieces using coconut oil
- 2 Tbs coconut oil
- 1 small onion chopped
- 1 Tbs chili powder
- 1 tsp ground cumin
- 2 15-ounce cans of black beans, rinsed
- 3 cups of water
- 3/4 cup of prepared mango salsa
- 1/4 tsp salt
- cooked boneless, skinless chicken thighs cut into bite sized pieces.
Chamorro Chicken Curry
By carvalhohm
It's easy to make homemade curry with carrots and potatoes
- 1 large onion, sliced
- 1 (3 1/2–4 pound) package chicken drumsticks
- 3 tablespoons vegetable oil
- 1 1/2 tablespoons salt (adjust for taste in the end)
- 1 1/2 heaping Tbsp. Garlic powder
- 1 1/2 heaping tablespoons onion powder
- 1/2 heaping teaspoons black pepper
- 2 teaspoons heaping Accent
- 3 to 4 heaping tablespoons curry powder
- 9 cups water
- 2 cups baby carrots
- 4 to 6 potatoes, peeled and cubed
- 1 cup coconut milk
- 1/2 cup cornstarch
Mediterranean Chicken and Vegetable Bake
By Katecooks
1. Preheat oven to 375 degrees 2
- 1 lb boneless chicken breasts
- 2 zucchini, sliced
- 2 red bell peppers, thinly sliced
- 1 yellow onion, thinly sliced
- 1/2 cup kalamata olives (optional)
- 2 cloves minced garlic
- 2 tbs olive oil
- 1 tsp dried oregano
- 1/4 tsp salt
- 1/8 tsp pepper
- 3 oz crumbled feta cheese
- 1 tbs balsamic vinegar
Chopped Greek Salad with Chicken
By á-25010
Chicken turns this Greek-inspired salad into a substantial main course
- 1/3 cup red-wine vinegar
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon chopped fresh dill, or oregano or 1 teaspoon dried
- 1 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 6 cups chopped romaine lettuce
- 2 1/2 cups chopped cooked chicken, (about 12 ounces; see Tip)
- 2 medium tomatoes, chopped
- 1 medium cucumber, peeled, seeded and chopped
- 1/2 cup finely chopped red onion
- 1/2 cup sliced ripe black olives or Kalamata Olives
- 1/2 cup crumbled feta cheese
Kawasaki Chicken Lettuce Wrap
By á-98227
Step 1: In a medium bowl, toss chicken breast strips with mayonnaise to coat
- 1 pound boneless, skinless chicken breast cut into 1/2" strips (approx. 16)
- 1/4 cup sriracha mayonnaise, plus more for garnish when serving
- 1 1/4 cups almond meal (or panko breadcrumbs)
- 2 teaspoons kosher salt
- 1 teaspoon garlic powder
- a few cranks of freshly ground pepper
- 3 Tablespoons grated Parmesan cheese
- 2 Tablespoons olive oil
- 2 ripe avocados, peeled and sliced
- 2 green onions (scallions), green ends sliced into thin strips
- 2 heads butter lettuce, leaves separated, washed and dried
- White rice, cooked
Mexican Quinoa Chicken Fajita Casserole
By june
Preheat oven to 350 degrees
- 1 1/2 cups uncooked white quinoa
- 1 14-oz can black beans, drained and rinsed
- 1 1/2 cups salsa (I use fresh)
- 2 cups chicken broth (add more during cooking if needed)
- Sea salt and ground pepper to taste
- 3 cups shredded pepper-jack cheese, divided in half
- 3 tbsp extra virgin olive oil
- 4 cloves minced garlic (optional)
- 2 small jalapeños, deseeded and finely diced
- 1 onion, sliced and chopped into large pieces
- 3 bell peppers, sliced then chopped into large pieces
- 2 tsp Fajita seasoning (optional)
- 1 1/4 lbs boneless, skinless chicken breast, cut into small pieces
- 2 tbsp Fajita seasoning
Cheesy Salsa Lime Chicken
By Foodiewife, A Feast for the Eyes
I keep frozen chicken breasts in my freezer for fast meals
- 1 cup mild or medium salsa
- 1 onion, diced
- 1 cup tomato sauce
- 2 Tablespoons tomato paste
- 1 Tablespoon cumin
- 1 Tablespoon chili powder
- 2 cloves garlic, minced
- olive oil
- 4 large boneless, skinless chicken breasts, frozen*
- 1/2 teaspoon of salt
- 1/4 teaspoon of pepper
- 2 fresh limes, juiced
- 1 cup grated low-fat Mozzarella (I used a Mexican blend of Monterey Jack and Cheddar)
- Fresh Cilantro (for garnish)
- Sliced green onion (for garnish)
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