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Lunch recipes - 2017 recipes

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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
4.4/5 (14 Votes)

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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
4.5/5 (13 Votes)

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"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
4.5/5 (13 Votes)

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'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
4.5/5 (13 Votes)

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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
4.3/5 (14 Votes)

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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
4.1/5 (24 Votes)

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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
4.2/5 (25 Votes)

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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
4.5/5 (13 Votes)

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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
4.5/5 (13 Votes)

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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
4.5/5 (13 Votes)

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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
4.5/5 (15 Votes)

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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
4.4/5 (15 Votes)

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