Chicken

Chicken Piccata

Chicken Piccata is a classic Mediterranean dish that is an easy delicious restaurant-quality dish you can make at home that will impress your family and friends.

Chicken Piccata

4 servings

2 Chicken Breasts, skinless, boneless, or Chicken Tenders

½ Cup Flour

Olive Oil

Salt And Pepper

4 Garlic Cloves, minced

4 Tablespoon. Butter, cut into pieces

⅓ Cup White Wine, dry

2 Tablespoon Fresh Lemon Juice

1 Tablespoon Capers, drained

Garnish

Parsley, finely chopped

Lemon Wedges

Slice chicken breasts in half crosswise into 4 cutlets and lightly pound each piece between sheets of plastic wrap until an even thickness (about ½” thick or less). Season lightly with salt and pepper.
Place a sauté pan over medium-high heat with a few tablespoons of olive oil.
While the oil is heating, place flour on a plate and add a few pinches of salt and pepper and lightly mix to incorporate.
Place each chicken cutlet in the flour and toss to coat both sides. Shake off any excess flour and transfer to the hot sauté pan. Continue to do this until all four pieces of chicken are in the pan.
Continue to cook the chicken cutlets, without moving them, until golden browned underneath. Turn over and cook on the other side just until the chicken is golden brown. Transfer to a paper-lined plate and set aside.
In the sauté pan, add garlic and butter to the sauté pan and continue to cook for about 2 minutes, stirring often and reducing heat if needed to keep the garlic from burning.
Once the butter is melted, add the wine and lemon juice. Stir to evenly incorporate the butter mixture. If you prefer more sauce and or thicker sauce, add about 1 tablespoon of the leftover flour mixture as well as about ½ cup water. Continue to stir to help create a creamy thick sauce.
Once all the ingredients are evenly incorporated, return the chicken to the sauté pan and cover. Continue to cook until the chicken reaches an internal temperature of 165 degrees.
When the chicken is cooked, remove the sauté pan from heat, stir in parsley and capers into the sauce, and taste for salt.
Transfer chicken and sauce to a platter and top with parsley and a lemon wedge.

Note: Chicken piccata is a flavorful dish, so it should be accompanied by side dishes that will contrast and balance the flavors. This could include a light green salad and a mild rice or pasta dish.

Sheet Pan Chicken

I love it when an easy dinner comes together with very little mess. I also love it when you can repurpose a sheet pan dinner to be a completely new dinner with next night with even less cook time!

Sheet Pan Chicken

Serves 4

Dressing

¼ Cup Olive Oil

¼ Cup Balsamic Vinegar

2 Teaspoons Italian Seasoning

1 Teaspoon Paprika

1 Teaspoon Salt

½ Teaspoon Pepper (I Said 2 Teaspoons But I Meant ½ Teaspoon)

Add all the ingredients to a bowl and mix to fully incorporate.
Set aside until ready to use.

1 Purple Onion, Sliced

2 Bell Peppers, Sliced

4 Chicken Thighs

Preheat the oven to 425 degrees.

In a bowl add sliced vegetables and drizzle about ½ of the dressing and coat.
Place on a sheet pan. Evenly spread not to overcrowd the pan.
In the same bowl, add the chicken and coat it with the remaining dressing.
Place the chicken on the sheet pan.
Place the sheet pan in the oven and cook for 40 minutes. Turn chicken over and mix vegetables about halfway through.

Cheesy Artichoke and Chicken Tart

Serves 4 – 6

1 sheet Puff pastry, thawed

1 Egg, beaten (use some for puff pastry and use the rest for filling)

½ cup Ricotta cheese

4 oz Mozzarella, shredded

¼ cup Sour Cream

1 Tablespoon Fresh Herbs of choice, Parsley, Thyme, Oregano, Chives, chopped, plus garnish

1 Lemon zest

1 teaspoon Salt

½ teaspoon Pepper

½ cup – 1 Cup Chicken, shredded or cubed

1 – 14 oz can Artichoke hearts, canned, quartered

1 Tablespoon Capers, drained

Parmesan, finely grated (optional)

Preheat the oven to 425 degrees

Place a sheet of puff pastry on a piece parchment paper, each about the same size. With a rolling pin, lightly press the puff pastry to even the dough out. Using a paring knife, gently score a 2-inch border around edges of the puff pastry. Brush the outside border of the puff pastry with the egg wash. Transfer the puff pastry to the baking sheet pan.
In a bowl, add the remaining Egg, Ricotta Cheese, Mozzarella Cheese, Sour Cream, Chopped Herbs, Lemon Zest, Salt And Pepper and thoroughly mix to incorporate.
Place all the cheese filling in the center of the puff pastry. Using an off-set spatula, evenly spread the cheese filling inside the border. Ensure that the outside border has only the egg wash on it.
On top of the cheese filling, add the artichokes, chicken and capers.
Place in the oven and cook for until the bottom and top of pastry is golden brown, about 30 minutes.
Remove from the oven and let cool for about 5 minutes.
To finish off the Cheesy Tart, garnish with Parmesan Cheese, Fresh Parsley, Drizzle of Olive Oil, and Finishing Salt.
Transfer to a cutting board, cut into pieces, and serve.

The famous Neapolitan tomato sauce—packed with olives, garlic, capers, and anchovies—is traditionally paired with long pasta. In our version, chicken legs are gently oven-braised in the puttanesca until it’s nearly falling off the bone. It’s a low-maintenance, one-skillet dish that is easy to pull off on a weeknight.

A one-pot, quick, and easy Puttanesca dish that is perfect for a hearty family dinner. This puttanesca is low carb as chickpeas are used in place of pasta. It is a filling Chickpea Puttanesca dish that is loaded with protein and fiber. This dish makes for perfect leftovers. Chickpea Puttanesca also makes for the perfect side dish to chicken breast.

Chicken Puttanesca

Serves 4 – 6

Olive Oil, as needed

4 chicken breasts, seasoned with salt and pepper (or chicken of choice)

1 Onion, sliced

2 Garlic Cloves, Minced

4 – 5 Anchovy Fillets

1 Tablespoon Tomato Paste

1-28-Oz Can Tomatoes, Diced

1-16 oz Jar of Marinated Artichoke Hearts, drained

½ Cup Kalamata Olives

½ Cup Sun Dried Tomatoes

4 Tablespoons Capers

¼ cup Fresh Parsley, Chopped

1 teaspoon Thyme, fresh

1 teaspoon Oregano, fresh

½ teaspoon Red Pepper Flakes

Salt And Pepper to Taste

1 Lemon, plus extra lemons for garnish

In a sauté pan, add olive oil. Once the oil is hot, add chicken breasts. Continue to cook until each side is golden brown. Don’t worry if the chicken is not cooked through. Once golden brown, remove from the sauté pan and set aside.
Add a little more olive oil to the sauté pan. Add Onions, Garlic, and Salt. Sauté until onions are translucent.
Add Tomato Paste and Anchovies and evenly incorporate with onions.
Add the can of diced Tomatoes, Kalamata Olive, Sun-Dried Tomatoes, Artichokes, Capers, and Red Pepper Flakes.
Return the Chicken Breast to the Tomato sauce. Cover and continue to cook until the Chicken is thoroughly cooked about 20 minutes. This can also be placed in the oven to finish cooking.
When ready to serve, add fresh herbs, and lemon juice. season with salt and pepper to taste.
Place Orzo on a plate and add Chicken Puttanesca on top. Add a lemon wedge on the side.

Directions for Orzo

2 ½ cups orzo

1 quart of broth

1 cup water

2 tablespoon salt or desired amount

Add all ingredients to the rice cooker and follow the manufacturer’s directions.

EASY 1 Week Meal Prep in 1 Hour

EASY 1 Week Meal Prep in 1 Hour

Meal Prep for 2 people (Adjust these amounts to meet your needs)

Step 1 – Grains

Place grains in cooker

Brown Rice 3 cups = 1 ½ cups water

1 teaspoon salt

Cook 50 minutes to 1 hour or until done

Prepare sheet pans (Preheat oven 350 degrees)

Step 2 – Sheet Pan # 1

Roasted Veggies (4 Zucchini, 1 head of Cauliflower, 8 Carrots, 1 Large Onions, 1 lb of Brussel Sprouts) mixed with enough olive oil to coat vegetables and with standard spices

Beets, cleaned with tops removed – wrap in foil

Place sheet pans in oven and cook until tender, about 30 minutes. (This time will vary depending on thickness and preference)

Step 3 – Sheet Pan #2

Chicken coat with enough olive oil and add standard spices

Place in oven and cook until internal temperature of 165 degrees, about 30 minutes depending on thickness or cut of chicken.

Prepare Snacks

Step 4 – Prepare veggies snacks

Celery, carrots, cucumbers, bell peppers (Cut in strips or circles)

Baby Tomatoes

Olives

Green Beans

Step 5 – Prepare Dip

1 can Cannellini Beans, drained and rinsed

2-4 Tablespoons water (desired thickness)

2 tablespoons Olive oil

1 clove Garlic, minced

Salt and Pepper to taste

Step 6 – Trail Mix

1 ½ cups Nuts of choice (1 cup Pecans and Cashews and ½ cut slivered Almonds)

½ cup Pumpkin Seeds

½ cup Dried Fruit

½ cup Chocolate bits

½ cup Coconut shreds

Step 7 – Prepare Salad

Have the Salad portioned out in Containers.

Prepare Salad Dressing (3:1 ration of Oil:Acid)

12 Tablespoons (3/4 cup) Olive Oil

Juice of 1 lemon, yields ~4 teaspoons

1 Tablespoon Mustard

1 teaspoon Garlic Powder, Onion Powder, Oregano, and Salt

½ teaspoon Pepper

Suggested Meals Options

Chicken with rice and oven roasted veggies
Salad with chicken slices, veggie snacks (cut into smaller pieces), pumpkin seeds and Salad dressing
Chicken with oven roasted veggies and Salad
Salad with chicken slices, roasted veggies, and Salad dressing
Rice topped with oven roasted veggies and side salad with dressing

*Standard Spices

2 teaspoons Salt

1 teaspoon Paprika

1 teaspoon Garlic Powder

1 teaspoon Onion Powder

1 teaspoon Italian Seasoning)

½ teaspoon Pepper

Mushroom Chicken

EASY Mushroom Chicken with Herb Cream Sauce

If you are looking for a QUICK meal and EASY clean-up, then this is the dish you want to make! Guaranteed TENDER and MOIST EVERY TIME you make this dish.

EASY Mushroom Chicken
Serves 2 – 4

For The Chicken:
¼ cup olive oil
4 Boneless and Skinless Chicken Breasts
4 Tablespoons Flour
2 Teaspoon Salt
1 Teaspoon Black Pepper

For The Sauce:
2 Tablespoons Butter
1 Small Onion. Finely Chopped
2 Garlic Cloves, Minced
1 Pound Mushrooms, Thickly Sliced
2 Tablespoons Reserved Flour
¼ Cup White Wine
1 Cup Chicken or Vegetable Broth
1 Cup Heavy Cream
2 Tablespoons Fresh Parsley, Thyme, Chives, and Oregano
Salt And Pepper, to Taste

1. In a shallow pan or plate, add flour, salt, and pepper and evenly combine.
2. Coat each of the chicken breasts with the flour mixture and dust off any excess flour. Set aside. Save any extra flour for the sauce.
3. In a sauté pan over medium-high heat, add olive oil. Once the oil is hot, add the chicken breasts. Cook until golden brown on each side. Set chicken aside on a plate with a paper towel to absorb any excess oil.
4. In the sauté pan, add butter. Onions and garlic. Cook until onions are translucent.
5. Add mushrooms and continue to cook until mushrooms are soft, about 3-4 minutes.
6. Add 2 tablespoons of reserved flour and mix well to evenly incorporate throughout mushrooms.
7. Add the liquids to the pan of white wine, broth, and heavy cream.
8. Return chicken to pan. Continue cooking for 5 minutes or until the chicken reaches an internal temperature of 165 degrees.
9. When cooked, remove from heat and add chopped herbs to the sauce.
10. When ready to serve, garnish with chopped herbs.
Serve with pasta, vegetables, rice, or mashed potatoes.