Ginger-Roasted Chicken With Bok Choy and Broccoli

Ingredients

• 1 cup jasmine or another long-grain white rice
• 1 tablespoon chopped fresh ginger
• 2 cloves garlic, chopped
• kosher salt
• 8 small bone-in, skin-on chicken thighs (about 2 1/2 pounds)
• 3 tablespoons canola oil
• 2 heads baby bok choy (about 8 ounces), quartered lengthwise
• 1 bunch broccoli (about 1 pound), cut into florets
• 2 tablespoons soy sauce
• 1 teaspoon toasted sesame seeds

Directions

• Heat oven to 450° F with a rack in the highest position. Cook the rice according to the package directions.
• Meanwhile, in a small bowl, mix together the ginger, garlic, and ½ teaspoon salt. Place the chicken on a rimmed baking sheet. Loosen the skin and, dividing evenly, spread the ginger mixture underneath. Rub the outside of the chicken with 1 tablespoon of the oil. Bake until the skin is golden and the chicken is cooked through, 12 to 15 minutes.
• Heat the remaining 2 tablespoons of oil in a large skillet over medium-high heat. Add the bok choy, broccoli, and ¼ cup water. Cover and cook, tossing occasionally, until the vegetables are tender, 6 to 8 minutes. Pour off any water from the pan, add the soy sauce and sesame seeds, and toss to combine. Serve with the chicken and rice.

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Lentil Stew With Sausage and Potatoes

Ingredients

• 4 tablespoons olive oil
• 4 cloves garlic, chopped
• 1 teaspoon curry powder
• 4 cups low-sodium chicken or vegetable broth
• 1 bay leaf
• 2 cups brown lentils, picked over and rinsed
• 10 small red-skinned potatoes, quartered
• 1/2 pound turkey kielbasa, diced
• 1 tablespoon fresh lemon juice
• 1 small bunch arugula or watercress, tough stems removed; coarsely chopped
• kosher salt and black pepper
• 1/2 cup crumbled Feta cheese

Directions

• Heat 2 tablespoons of the oil in a large, heavy saucepan over medium heat. Add the garlic and curry powder and cook, stirring, until the garlic is fragrant.
• Add the broth, bay leaf, and lentils and bring to a boil. Lower heat, cover, and simmer for 15 minutes.
• Add the potatoes, cover, and cook until the potatoes and lentils are tender but not mushy, about 10 to 15 minutes.
• Meanwhile, place the kielbasa in a large nonstick skillet over medium-high heat. Brown on both sides. Set aside and keep warm.
• When the stew is cooked, stir in the remaining 2 tablespoons oil, lemon juice, arugula, and ¼ teaspoon each salt and pepper.
• Divide the stew among bowls and top each with the kielbasa and Feta.

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Crispy Chicken With Broccoli Coleslaw

 









Ingredients

• 1/4 small head cabbage, sliced (about 3 cups)
• 1/2 bunch broccoli, chopped
• 2 carrots, shredded
• 1/3 cup mayonnaise
• 1/4 cup pickle relish
• kosher salt and black pepper
• 1 large egg, beaten
• 1/2 cup panko bread crumbs
• 8 chicken cutlets (1 1/2 pounds total)
• 4 tablespoons canola oil

Directions

• In a large bowl, combine the cabbage, broccoli, carrots, mayonnaise, relish, and ¼ teaspoon salt.
• Place the egg and panko in separate shallow bowls. Dividing evenly, season the chicken with ¼ teaspoon each salt and pepper. Dip in the egg (shaking off any excess), then coat with the panko, pressing gently to help it adhere.
• Heat the oil in a large skillet over medium-high heat. Working in batches, cook the chicken until cooked through, 3 to 4 minutes per side. Serve with the slaw.

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Pesto Chicken Pasta Salad

Ingredients

• 3/4 pound rigatoni
• 4 boneless, skinless chicken thighs (3/4 pound)
• 1 tablespoon olive oil
• kosher salt and black pepper
• 1/2 cup chopped pitted kalamata olives
• 1 cup halved bocconcini
• 3/4 cup pesto

Directions

• Cook the pasta according to the package directions; drain, return to the pot, and let cool.
• Heat oven to 400° F. Rub the chicken with the oil and season with ½ teaspoon salt and ¼ teaspoon pepper. Place on a rimmed baking sheet and roast until cooked through, 20 to 25 minutes; shred.
• Toss the pasta, shredded chicken, olives, and bocconcini with the pesto and ¼ teaspoon each salt and pepper.

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Chicken Salad With Crispy Tortillas

 










Ingredients

• 3/4 cup olive oil
• 6 6-inch corn tortillas, cut into 1/2-inch strips
• kosher salt
• 1 small head romaine lettuce, torn
• 3 cups shredded rotisserie chicken
• 1 carrot, shredded
• 4 radishes, sliced
• 1/4 cup store-bought vinaigrette

Directions

• Heat the oil in a large skillet over medium-high heat. Fry the tortilla strips until crisp, 3 to 4 minutes; drain and season with ½ teaspoon salt.
• In a large bowl, toss the lettuce, chicken, carrot, and radishes with the vinaigrette. Top with the crisped tortillas.

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Marmalade Chicken With Arugula and Potato Salad

Ingredients

• 1 1/2 pounds new potatoes (about 15), halved, or quartered if large
• 1 tablespoon fresh lemon juice
• 3 tablespoons olive oil
• kosher salt and black pepper
• 2 cups arugula
• 1/2 cup orange marmalade
• 1 tablespoon balsamic vinegar
• 8 thin chicken cutlets (about 1 1/4 pounds)

Directions

• Steam the potatoes in a steamer basket in a large saucepan until tender, 15 to 18 minutes. In a large bowl, whisk together the lemon juice, 2 tablespoons of the oil, ½ teaspoon salt, and ¼ teaspoon pepper. Add the arugula and potatoes and toss to coat.
• Meanwhile, heat grill to medium-high. In a shallow dish, whisk together the marmalade, vinegar, the remaining tablespoon of oil, and 1/4 teaspoon each salt and pepper. Add the chicken and turn to coat. Grill the chicken until cooked through, 2 to 3 minutes per side. Serve with the salad.

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Asian Chicken With Brussels Sprouts

Ingredients

• 1/3 cup low-sodium soy sauce
• 1/3 cup rice vinegar
• 1/4 cup dark brown sugar
• 2 tablespoons grated ginger
• 2 cups low-sodium chicken broth
• 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
• 2 carrots, cut into 1/8-inch rounds
• 8 ounces Brussels sprouts, thinly sliced or shredded
• 2 scallions (white and light green parts), sliced

Directions

• Combine the soy sauce, vinegar, sugar, ginger, and broth in a medium saucepan and bring to a boil.
• Add the chicken and carrots and simmer for 6 minutes.
• Stir in the Brussels sprouts and continue cooking until the chicken is cooked through, about 2 minutes more.
• Divide among individual bowls and top with the scallions.

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Orange Chicken With Bulgur Pilaf

Ingredients

• 4 6-ounce boneless, skinless chicken breasts
• 1 teaspoon finely grated orange zest plus 1/4 cup fresh orange juice
• 6 scallions, sliced
• 3 tablespoons chopped fresh oregano
• 3 tablespoons plus 1 teaspoon olive oil
• kosher salt and black pepper
• 1 pint grape tomatoes, halved
• 1/2 cup pitted kalamata olives, halved
• 1 cup bulgur wheat

Directions

• In a large bowl, toss the chicken with the zest, half the scallions, 2 tablespoons oregano, 1 tablespoon oil, and ½ teaspoon each salt and pepper.
• In another bowl, combine the tomatoes, olives, 2 tablespoons oil, the remaining scallions and oregano, ½ teaspoon salt, and ¼ teaspoon pepper.
• Heat the remaining teaspoon of oil in a nonstick skillet over medium heat.
• Add the chicken and cook until golden, 8 to 9 minutes per side. Add the orange juice during the last minute of cooking.
• Meanwhile, cook the bulgur according to the package directions. Toss with the tomato mixture; serve with the chicken.

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Roasted Chicken and Vegetables

Ingredients

• 2 1/2 to 3 pounds bone-in chicken pieces (thighs, drumsticks, breasts, or wings)
• 1/2 bunch broccoli, cut into florets and stems peeled and sliced
• 1/2 medium head cauliflower, cut into florets
• 2 tablespoons olive oil
• 4 cloves garlic, peeled and smashed
• 4 sprigs fresh thyme and/or rosemary
• kosher salt and black pepper

Directions

• Heat oven to 425° F. On a large rimmed baking sheet, toss the chicken, broccoli, and cauliflower with the oil, garlic, thyme, 1 teaspoon salt, and ¼ teaspoon pepper.
• Arrange the chicken and vegetables in a single layer and roast, tossing the vegetables once and basting the chicken occasionally with pan juices, until the chicken is cooked through and the vegetables are tender, 35 to 45 minutes.

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Slow-Cooker Chicken Tikka Masala

 









Ingredients

• 1 15-ounce can crushed tomatoes
• 1 medium onion, chopped
• 2 cloves garlic, chopped
• 2 tablespoons tomato paste
• 2 teaspoons garam masala (Indian spice blend)
• kosher salt and black pepper
• 1 1/2 pounds boneless, skinless chicken thighs (about 8)
• 1/2 English cucumber, halved and thinly sliced
• 1/4 cup fresh cilantro leaves
• 1 tablespoon fresh lemon juice
• 1 cup basmati or some other long-grain white rice
• 1/2 cup heavy cream

Directions

• In a 4- to 6-quart slow cooker, combine the tomatoes, onion, garlic, tomato paste, garam masala, ¾ teaspoon salt, and ¼ teaspoon pepper. Place the chicken on top of the vegetables, cover, and cook until the chicken is tender, on low for 7 to 8 hours or on high for 3 to 4 hours (this will shorten total recipe time).
• In a small bowl, toss the cucumber and cilantro with the lemon juice and ¼ teaspoon each salt and pepper. Cover and refrigerate for up to 8 hours.
• Twenty minutes before serving, cook the rice according to the package directions.
• Just before serving, stir the cream into the chicken tikka masala. Serve over the rice with the cucumber relish.

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Chicken Cobb Salad

 









Ingredients

• 4 boneless, skinless chicken thighs (3/4 pound)
• 3 tablespoons olive oil
• kosher salt and black pepper
• 1 head romaine lettuce, chopped
• 2 tablespoons red wine vinegar
• 4 hard-cooked eggs, cut up
• 1 avocado, cut up
• 4 slices cooked bacon, crumbled
• 4 ounces blue cheese, crumbled

Directions

• Heat oven to 400° F. Rub the chicken with 1 tablespoon of the oil and season with ½ teaspoon salt and ¼ teaspoon pepper. Place on a rimmed baking sheet and roast until cooked through, 20 to 25 minutes. Let cool, then shred.
• In a large bowl, toss the romaine with the vinegar and the remaining 2 tablespoons of oil; season with ¼ teaspoon each salt and pepper. Top with the eggs, avocado, bacon, blue cheese, and chicken.

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Roasted Chicken, Potatoes, and Fennel

Ingredients

• 1 pound baby potatoes (about 16)
• 4 small fennel bulbs, quartered
• 8 cloves garlic (unpeeled)
• 2 tablespoons olive oil
• kosher salt and black pepper
• 1 3 1/2- to 4-pound chicken, legs tied
• 1/4 cup fresh flat-leaf parsley leaves

Directions

• Heat oven to 425° F. On a large rimmed baking sheet, toss the potatoes, fennel, and garlic with 1 tablespoon of the oil, ½ teaspoon salt, and ¼ teaspoon pepper.
• Rub the chicken with the remaining tablespoon of oil, 1 teaspoon salt, and ½ teaspoon pepper and nestle among the vegetables.
• Roast, tossing the vegetables and basting the chicken once, until the vegetables are tender and the internal temperature of the chicken registers 165° F in the thickest part of a thigh, 65 to 75 minutes. Let rest for at least 10 minutes before carving.
• Toss the vegetables with the parsley and serve with the chicken.

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Grilled Spiced Chicken Wings

Ingredients

• 8 chicken wings (about 1 1/2 pounds), halved through the joint
• 1 teaspoon olive oil
• 2 teaspoons seafood seasoning (such as Old Bay)
• 3 tablespoons unsalted butter, melted
• ranch dressing, for dipping

Directions

• Heat grill to medium. In a large bowl, toss the wings with the oil and 1 teaspoon of the seafood seasoning. Grill, uncovered, turning once, until cooked through, 15 to 20 minutes.
• Meanwhile, in a large bowl, combine the butter and the remaining teaspoon of seafood seasoning. Add the wings and toss to combine. Serve with ranch dressing for dipping.

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Golden Chicken With Tomatoes and Olives

 









Ingredients

• 1 cup long-grain rice
• 2 tablespoons olive oil
• 1 pound boneless, skinless chicken breasts, cut into 2 1/2-inch pieces
• kosher salt and black pepper
• 1 large onion, thinly sliced
• 1 pint grape or cherry tomatoes, halved
• 1 cup large pimiento-stuffed olives, quartered
• 2 cloves garlic, thinly sliced
• 3/4 cup dry white wine
• 3/4 cup fresh flat-leaf parsley, chopped

Directions

• Cook the rice according to the package directions.
• Heat the oil in a large skillet over medium heat. Season the chicken with ½ teaspoon each salt and pepper. Cook until golden brown, 3 to 4 minutes per side. Transfer to a plate.
• Add the onion to the skillet and cook, stirring occasionally, until soft, 5 to 6 minutes.
• Add the tomatoes, olives, and garlic and cook, stirring, for 2 minutes.
• Return the chicken to the skillet and add the wine. Simmer until the chicken is cooked through and the sauce has slightly thickened, 4 to 6 minutes.
• Stir in the parsley. Serve with the rice.

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Chicken with Broccoli Rabe and Apricots

Ingredients

• 2 teaspoons plus 1 tablespoon olive oil
• 4 6-ounce boneless, skinless chicken breasts
• kosher salt and black pepper
• 6 dried apricots, sliced
• 2 tablespoons pine nuts
• 2 cloves garlic, sliced
• 1 bunch broccoli rabe (about 1 pound), trimmed

Directions

• Heat 2 teaspoons of the oil in a large skillet over medium heat. Season the chicken with ¼ teaspoon each salt and pepper.
• Cook the chicken until it is golden brown and cooked through, 7 to 8 minutes per side. Transfer to plates.
• Meanwhile, heat the remaining tablespoon of oil in a second skillet over medium-high heat.
• Add the apricots, pine nuts, and garlic and cook, stirring, until the pine nuts and garlic are golden brown, 2 to 3 minutes. Remove with a slotted spoon.
• Add the broccoli rabe, ¼ cup water, and ½ teaspoon salt to the second skillet and cook, covered, until the broccoli rabe is tender, 2 to 3 minutes.
• Add the apricots, pine nuts, and garlic. Serve with the chicken.

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Sesame-Lime Chicken Salad

Ingredients

• 1/4 cup canola oil
• 3 tablespoons fresh lime juice
• 1 teaspoon sugar
• 1/2 teaspoon toasted sesame oil
• 1/2 red chili pepper (such as jalapeño or serrano), sliced
• kosher salt and black pepper
• 1 small head romaine lettuce, leaves torn into bite-size pieces (about 6 cups)
• 2 carrots, grated
• 1 2- to 2 1/2-pound rotisserie chicken, meat shredded (about 4 cups)
• 1 tablespoon toasted sesame seeds
• 1 cup crispy Chinese noodles
• 1/4 cup fresh cilantro leaves

Directions

• In a large bowl, whisk together the canola oil, lime juice, sugar, sesame oil, chili, ¾ teaspoon salt, and ¼ teaspoon black pepper. Add the lettuce, carrots, and chicken and toss to combine.
• Serve the salad sprinkled with the sesame seeds, noodles, and cilantro.

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Mediterranean Chicken Soup

 









Ingredients

• 1 3 1/2- to 4-pound chicken
• 6 carrots, peeled
• 4 celery stalks
• 1 large yellow onion, quartered
• 2 1/2 teaspoons kosher salt
• 1 teaspoon whole black peppercorns
• 1 10-ounce box couscous
• 1 cup kalamata olives, pitted and chopped
• 1 cup fresh flat-leaf parsley leaves, roughly chopped
• 1 15-ounce can chickpeas, drained and rinsed
• 1 lemon, cut into wedges

Directions

• Rinse the chicken inside and out and pat it dry with paper towels. Place the chicken in a large pot.
• Cut 3 of the carrots and 2 of the celery stalks into 1-inch pieces. Quarter the onion. Add the cut vegetables to the pot with the salt, peppercorns, and enough cold water to cover (about 8 cups). Bring to a boil. Reduce heat and simmer, skimming any foam that rises to the top, until the chicken is cooked through, about 30 minutes. Transfer the chicken to a bowl and let cool.
• Strain the broth, discarding the vegetables. Return the broth to the pot.
• Thinly slice the remaining carrots and celery. Add them to the broth and simmer until tender, about 10 minutes.
• While the soup simmers, cook the couscous according to the package directions. Add the olives and parsley to the couscous and divide among bowls.
• When the chicken is cool enough to handle, shred the meat and add it to the soup. Stir in the chickpeas. Ladle the soup over the couscous mixture. Serve with the lemon wedges.

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Roasted Chicken With Asparagus

Ingredients

• 1 tablespoon olive oil
• 8 bone-in chicken thighs (2 1/2 pounds)
• kosher salt and black pepper
• 1 bunch asparagus, trimmed
• 1 pint grape tomatoes
• 1 tablespoon fresh thyme, plus more for serving

Directions

• Heat oven to 400° F. Heat the oil in a large ovenproof skillet over medium-high heat. Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper. In batches, cook the chicken, skin-side down, until browned and crisp, 8 to 10 minutes. Transfer to a plate.
• To the skillet, add the asparagus, tomatoes, and thyme. Top with the chicken and roast until cooked through, 20 to 25 minutes. Serve sprinkled with thyme.

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Barbecue Turkey Burgers With Cucumber Salad

Ingredients

• 1 English cucumber, halved and thinly sliced
• 4 radishes, thinly sliced
• 2 tablespoons lemon juice
• 2 tablespoons chopped fresh dill
• 3 tablespoons olive oil
• kosher salt and black pepper
• 1 pound ground turkey
• 2 tablespoons barbecue sauce, plus more for serving
• 4 slices Cheddar (4 ounces)
• 4 hamburger buns, toasted
• lettuce and potato chips, for serving

Directions

• In a medium bowl, toss the cucumber and radishes with the lemon juice, dill, 2 tablespoons of the oil, and ¼ teaspoon each salt and pepper.
• In a large bowl, mix together the turkey, barbecue sauce, ½ teaspoon salt, and ¼ teaspoon pepper. Dividing evenly, form the turkey mixture into four ¾-inch patties.
• Heat the remaining tablespoon of oil in a large nonstick skillet over medium heat. Add the patties and cook until cooked through, 4 to 6 minutes per side. Dividing evenly, top the burgers with the Cheddar and cook, covered, until the Cheddar is melted, 1 to 2 minutes.
• Form sandwiches with the buns, burgers, lettuce, and additional barbecue sauce. Serve with the cucumber salad and potato chips.

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Rosemary Chicken With Arugula and White Beans

Ingredients

• 2 tablespoons red wine vinegar
• 2 tablespoons chopped fresh rosemary
• 2 cloves garlic, chopped
• 5 tablespoons olive oil
• kosher salt and black pepper
• 4 6-ounce boneless, skinless chicken breasts
• 2 teaspoons Dijon mustard
• 1 15.5-ounce can cannellini beans, rinsed
• 4 cups baby arugula (about 3 ounces)
• 1/4 small red onion, thinly sliced

Directions

• In a 9-by-13-inch baking dish, whisk together the vinegar, rosemary, garlic, 2 tablespoons of the oil, ½ teaspoon salt, and ¼ teaspoon pepper. Add the chicken and turn to coat. Refrigerate, covered, for 30 minutes.
• Meanwhile, in a large bowl, whisk together the mustard, 2 tablespoons of the remaining oil, and ½ teaspoon each salt and pepper. Add the beans, arugula, and onion and toss to combine.
• Heat the remaining tablespoon of oil in a large skillet over medium heat. Remove the chicken from the marinade (discard the marinade) and cook until cooked through, 6 to 8 minutes per side. Serve the chicken with the arugula and beans.

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