Lunch recipes - 2017 recipes
More Lunch recipes
Pineapple Chicken Salad Wraps
By á-25140
Nutrition Information Per Serving: (1 chicken salad wrap) Calories: 245 Calories from fat: 73 Fat: 8g Saturated Fat
- 1 pound boneless, skinless chicken breasts
- 3 cups Pacific® Organic Low Sodium Chicken Broth
- 2 dried bay leaves
- 8-ounce can crushed pineapple in 100% juice, juice reserved
- 10.5-ounce Del Monte® No Sugar Added Mandarin Oranges, drained
- 2 stalks celery, diced (1/2 cup)
- 1/2 cut shredded carrots
- 2 green onion, thinly sliced
- 1/4 cup sliced almonds
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 10 Boston Bibb lettuce leaves
- 5 Flatout® Light Original Flatbreads
- Dressing
- 1/4 cup plain, nonfat Greek yogurt
- 1/4 cup light mayonnaise
- 1 tablespoon brown sugar
- 1 teaspoon sesame seeds
- 1 teaspoon garlic powder
- 1 teaspoon ground ginger
Chicken & Potato Chowder
By lizhoff
Melt butter in a large stockpot or Dutch oven over medium heat
- 1/4 cup unsalted butter
- 1 onion, diced
- 3 carrots, peeled and diced
- 2 stalks celery, diced
- 1 teaspoon dried thyme
- 1/4 cup all-purpose flour
- 3 cups chicken broth
- 2 cups milk, or more, as needed
- 2 russet potatoes, peeled and cubed
- 2 cups diced cooked chicken breast
- 1 1/2 cups shredded sharp cheddar cheese
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley leaves
Loaded Chicken and Corn Chowder
By davidv
"We used a Vitamix—with a 64-oz blender—to create this recipe, because it can actually cook as it blends
- 1 cup milk
- 2 cups chicken stock
- 1/2 cup medium-diced onion
- 1 tsp dried thyme
- 1 clove garlic, peeled
- 10-oz boneless chicken breast, cooked and cut into chunks
- 1-1/2 lb medium-size russet potato, baked or boiled, and peeled and cut into quarters lengthwise, divided
- 1 cup frozen corn, defrosted and divided
- 2 tsp salt
- 1/2 tsp black pepper
- 2 strips thick-cut bacon, cooked and drained
- 1/2 –3/4 cup shredded cheddar cheese
- 2 scallions, sliced
Beer Can Chicken with Corn on the Cob
By cookism
'Tis the time of the year we fly our flag high
- For beer can chicken:
- 4 lbs of Whole Chicken
- 1/2 Can of Beer
- For chicken marinade:
- 100 g of Malt
- 1 tbsp of Olive Oil
- 1 tbsp of Salt
- 1 tbsp of Brown Sugar
- 1 tsp of Paprika
- 1/2 tsp of Cayenne Pepper
- 1 Clove of Crushed Garlic
- For corn on the cob:
- 2 to 4 Ears of Corn
- Large knob of Butter
- Salt (to taste)
- Cayenne Pepper (to taste)
- For honey beer sauce
- 2 Shallots (Minced)
- 1/2 Cup of Beer
- 1 tbsp of Dijon Mustard
- 2 tbsp of Soy Sauce
- 1 tbsp of Honey
- Pinch of Cayenne Pepper (to taste)
- Olive Oil
Baked Cilantro Lime Chicken Wings
By JenHall
Really good - a little tangy with all the lime but super good - from dailyhiit
- For the marinade:
- 20 chicken wings
- 5 limes, juiced
- 1/2 cup cilantro, chopped
- 2 cloves minced garlic
- salt/pepper to taste
Salsa Chicken Thighs Recipe
By HotDishHomemaker, Hot Dish Homemaker
Looking for a new Chicken Thigh recipe? Give this one a try…
- 8 Chicken Thighs
- 2 Cups Salsa
- 1/4 Cup Brown Sugar
- 1/4 Cup Red Wine
- 2 Tablespoons Dijon Mustard
- 2 Tablespoons Oil
Cheese Stuffed Chicken Thighs
By á-25010
Stuffed with a cheesy breadcrumb center, these herbed chicken thighs are bursting with flavor
- 8 boneless, skinless chicken thighs
- 1/4 teaspoon coarse salt Freshly ground black pepper
- 1/2 pound provolone cheese, diced
- 1/2 cup chopped fresh sage1 cup breadcrumbs
- Finely grated rind of 1 lemon
- 3 eggs, slightly beaten
- 1/4 cup extra-virgin olive oil
- 2 tablespoons honey
Baked Crack Dip Chicken Tenders
By lisaS
This Baked Crack Dip Chicken Tenders live up to their name! This chicken dish is so addicting, everyone will be ask...
- 2 pounds chicken tenders
- 1 1/2 cups corn flakes, crushed
- 1 cup plain Greek yogurt
- 1 cup shredded cheddar cheese
- 2 tablespoon bacon, cooked, chopped
- 1 tablespoon Ranch dressing mix, dry
- Garlic salt
- Freshly ground pepper
Paula's Chicken Tomatillo Soup
By Tstone76
In a large saucepan, combine tomatillos and water to cover
- 2 pounds fresh tomatillos, husks removed
- 4 jalapeños, halved lengthwise and seeded
- 1 cup packed fresh cilantro leaves
- 1 tablespoon minced garlic
- 1 tablespoon fresh lime juice
- 1 onion, chopped
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 2 pounds boneless skinless chicken breasts, cut into 1/2-inch pieces
- 2 tablespoons vegetable oil, divided
- 6 cups chicken broth
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- 1/2 teaspoon ground coriander
- Garnish: fried corn tortilla strips
Chicken Thighs with Shallots and Spinach
By mjohnmeyer
1. Sprinkle chicken with seasoned salt and pepper
- 6 boneless skinless chicken thighs
- 1/2 teaspoon seasoned salt
- 1/2 teaspoon pepper
- 1-1/2 teaspoons olive oil
- 4 shallots, thinly sliced
- 1/3 cup chicken broth
- 1 package fresh spinach (10 oz)
- 1/4 teaspoon salt
- 1/4 cup sour cream
Chicken Gravy & Drop Biscuits
By á-17891
Hot chicken gravy with mixed vegetables, served over fresh homemade biscuits
- Biscuit Ingredients:
- 2 cups flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/3 cup shortening or butter
- 1 cup milk*
- Chicken Gravy Ingredients:
- 2 cups cooked, cubed chicken
- 2 cups mixed vegetables (carrots, peas, and corn)
- 3-4 cups chicken broth
- 2 tablespoons minced onions
- 1 clove minced garlic (or use 1/4 teaspoon garlic salt)
- 1/4 teaspoon parsley
- Salt and pepper, to taste
- 1/2 cup all-purpose flour
- 1/2 cup cold milk
One Dish Rosemary Chicken and Rice Dinner
By á-17861
Published: May 16, 2013 Source: allrecipes
- Ingredients
- 1 cup white rice
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 cup dry white wine
- 2 chicken breasts, halved and pounded
- 1/4 cup mayonnaise
- 1 tablespoon dried rosemary
- salt and ground black pepper to taste
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