Our favorite main dish recipes - 3308 recipes
More Main dish recipes
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)
Jamaican Jerk Chicken Tacos
By Booper-2
Easy Jamaican jerk chicken tacos, bursting with flavor and on the table in 20 minutes! These are perfect for busy w
- SAUCE:
- 3 teaspoons Jamaican jerk seasoning, store bought or use the recipe below
- 3 large chicken breasts, pounded to 1/2 inch thickness
- 2 cups slaw or shredded lettuce, I used red and green cabbage, thinly sliced
- 2 tablespoons fresh cilantro leaves, roughly chopped
- 8 taco sized soft tortillas
- Lime wedges, for serving
- 1/3 cup mayonnaise
- 2 teaspoons Jamaican jerk
- SEASONING:
- 1 tablespoon garlic powder
- 2 to 3 teaspoons cayenne pepper
- 2 teaspoons onion powder
- 2 teaspoons dried parsley
- 2 teaspoons sugar
- 2 teaspoons salt
- 1 teaspoon paprika
- 1 teaspoon ground allspice
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried crushed red pepper
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
Pepper Chicken Rolls
By everythingofcooking
Pepper chicken rolls with cheese and sweet pepper baked in foil
- 4 chicken breasts
- 3.5 oz (100 g) Parmesan cheese (finely grated)
- 1 red sweet pepper
- 1/2 teaspoon salt
- 1/2 teaspoon curry
- foil for baking
KFC Copycat Fried Chicken: Better Than the Colonel's
By VerneJ
"Boyce developed his succulent, crispy fried chicken by playing with traditional recipes and experimenting with the...
- 2 cups flour
- 2 tablespoons salt
- 2 tablespoons pepper
- 4 tablespoons paprika
- 1 teaspoon garlic salt
- 1 tablespoon dry mustard
- 1 tablespoon French thyme, ground
- 1 tablespoon dried sweet basil, ground
- 1 teaspoon oregano, ground
- 1 tablespoon Jamaica ginger, ground (regular ground ginger will work too)
- 2 cups buttermilk
- 2 2 1/2- 3 lb. chickens, cut into 8 pieces each
- Vegetable oil for frying (canola and peanut oil work too)
Vegan Lentil Burgers
By á-175897
Healthy vegan lentil burgers are easy to make and delicious when prepared on the grill
- 3/4 cup brown lentils, rinsed, strained and picked through
- 1 3/4 cups plus 1 tablespoon low-sodium vegetable broth or water
- 2 teaspoons extra-virgin olive oil
- 1 large red onion, half finely chopped and half thinly sliced
- Juice 1/2 lemon
- Kosher salt
- 8 ounces fresh baby spinach
- 2 large cloves garlic, minced
- Freshly ground black pepper
- 1/2 teaspoon ground cumin
- 1 cup whole-wheat breadcrumbs
- 1/2 cup walnuts, toasted and finely chopped
- Cooking spray
- 6 whole-grain vegan hamburger buns
- Baby arugula, basil, roasted red bell peppers and spicy mustard, for serving, optional
Bolognese with Riccarelle Pasta
By AllysKitchen
Award-winning bolognese with ricciarelle pasta is worth all the effort you put into making it! Makes plenty, so fre
- STEP 1:
- 2/3 cup drained DOLE Tropical Fruit (reserve juice)
- 1 stalk celery, cut into several big pieces
- 5 garlic cloves, peeled
- 1 medium size shallot, peeled
- 1/4 cup DOLE drained tropical fruit juice
- 1/4 cup extra virgin olive oil
- STEP 2:
- 1/2 pound 80/20 ground beef (can substitute bison)
- 1/2 pound ground pork
- 1/2 pound Italian Mild ground sausage
- 1/2 pound ground veal
- 3/4 cup pepperoni, finely chopped
- 1 (4.5 ounces) tube concentrated tomato paste
- 1/4 cup basil pesto, prepared
- 1/2 cup red wine
- 2 teaspoon smoked hot paprika
- 1 teaspoon red chili flakes
- 2 teaspoon sea salt
- 1 teaspoon coarse ground pepper
- 1 (28-ounce) can crushed tomatoes (good Italian brand)
- 1 large jar Williams & Sonoma Mourad’s Moroccan Spiced Tomato & Herb Braising Sauce, can substitute a good marinara sauce
- 1/2 cup basil
- 2 tablespoons thyme
- 1/4 cup Italian parsley
- 1/4 cup oregano
- 2 teaspoons dried oregano
- STEP 3:
- 2 cup arugula, roughly chopped
- 1/2 cup fresh basil leaves
- 1/4 cup fresh flat Italian parsley
- 2 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice
- Sea salt, to taste
- Pasta of your choice
Israeli Beef Roast
By AllysKitchen
Yes, this Israeli Beef Roast takes some time, but trust me, it’s worth every minute you put into it! It’s the
- STEP 1:
- 1/2 cup dried green lentils
- 3 tablespoons extra virgin olive oil
- 1/2 teaspoon sea salt
- 3 cups water (divided)
- STEP 2:
- 3 bell peppers tri-colors, roasted
- STEP 3:
- 3 pounds chuck roast, cut into 4-6 smaller pieces
- 2 teaspoons sea salt
- 1/4 cup all-purpose flour
- 1/4 cup extra virgin olive oil
- 3/4 cup red wine
- Bouquet of fresh thyme, oregano and mint (tied with cooking string)
- 3 teaspoons za’atar (Make my recipe for Za’atar.)
- 2 teaspoons paprika
- 1/2 teaspoon red chili flakes
- STEP 4:
- 1 cup sliced mushrooms (I used lobster mushrooms.)
- 1 cup sliced carrots (pre-sliced)
- 2 garlic bulbs, small size & most of paper removed
- 1 large onion, cut into bite-size pieces
- 1/2 cup small green olives
- 1 lemon, small/juice only
- 1/4 cup flat parsley, chopped
- 2 tablespoons fresh cilantro, chopped
Beef Broccoli Lo Mein with Flank Steak
By npstahl@gmail.com
This beef broccoli lo mein recipe is an excellent way to use up flank steak or round steak
- 1 cup beef broth
- 3 tablespoons soy sauce
- 3 tablespoons ketchup
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch (or arrowroot powder)
- 1/4 teaspoon red pepper flakes
- 1 large head broccoli, cut into florets
- 1/2 pound whole grain spaghetti or linguine
- 2 tablespoons healthy cooking fat or ghee
- 1/2 pound flank steak cut into thin slices (1/4 inch or less)
- 1 large green bell pepper, cored, seeded and thinly sliced
- 1 (8-ounce) can water chestnuts
Chicken Stew with Beans
By á-44783
Heat the oil in a heavy 5 1/2 qt
- 2 tbsp. olive oil
- 2 stalks celery, cut into bite-size pieces
- 1 carrot, peeled, cut into bite-size pieces
- 1 small onion, chopped
- salt & freshly ground black pepper
- a (14 1/2 oz) can chopped tomatoes
- 1 (14 oz) can low-salt chicken broth
- 1/2 c. fresh basil leaves, torn into pieces
- 1 tbsp. tomato paste
- 1 bay leaf
- 1/2 tsp. dried thyme leaves
- 2 chicken breast with ribs (about 1 1/2 lbs. total)
- 1 (15 oz) can organic kidney beans, drained (rinsed if not organic)
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