Cookbook

Charleston Shrimp over Stone-Ground Grits

American · 45 min · shrimp · gluten-free, high-protein

Ingredients & steps ↓

• 1 cup stone-ground grits
• 2 cups whole milk
• 3 oz sharp white cheddar
• 1 1/2 lb large shrimp, peeled
• 4 slices thick-cut bacon
• 4 scallions
• 3 garlic cloves
• 1 lemon
• 3 tbsp unsalted butter
• 1/2 cup chicken stock
• 1 tsp Worcestershire sauce
• 1 tsp hot sauce
• 1 1/2 tsp kosher salt
• 1/2 tsp black pepper

1. Bring 3 cups water, the milk and 1 tsp of the salt to a simmer, rain in the grits while whisking, and cook on the lowest heat 30 to 35 minutes, stirring every 5 minutes, until creamy and no longer sandy on the tongue.
2. Off the heat, beat in the grated cheddar and 1 tbsp butter and keep covered.
3. Meanwhile cook the bacon in a skillet over medium 7 minutes until crisp, crumble it and keep 1 tbsp of fat in the pan.
4. Pat the shrimp completely dry and season with the remaining salt and the pepper; wet shrimp steam instead of searing.
5. Sear the shrimp in the bacon fat over medium-high about 2 minutes per side, until opaque all the way through and firm to the touch. Move them to a plate.
6. Add the garlic to the pan for 30 seconds, then the stock, Worcestershire and the juice of half the lemon, and simmer 2 minutes, scraping the base.
7. Swirl in the remaining 2 tbsp butter, return the shrimp for 30 seconds to coat, and spoon over the grits with the bacon, sliced scallions and hot sauce.

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Cheddar And Scallion Egg Cups With Skillet Home Fries

American · 35 min · vegetarian, high-protein

Ingredients & steps ↓

• 12 eggs
• 1/2 cup whole milk
• 7 oz sharp cheddar, shredded
• 3 cups broccoli florets, chopped fine
• 4 scallions, sliced
• 1/2 tsp mustard powder
• 1 1/2 tsp each kosher salt and black pepper
• 4 tbsp butter
• 2 lb russet potatoes, diced
• 3 tbsp vegetable oil
• 1 yellow onion, diced
• 1 tsp paprika

1. Heat the oven to 375F and butter a 12-cup muffin tin heavily, working the butter into every corner so the eggs release.
2. Beat the eggs with the milk, mustard powder, salt and pepper until smooth, then stir in the broccoli, scallions and cheddar.
3. Fill each cup about three quarters full and bake until the tops are puffed and domed and a toothpick comes out clean, 18 to 20 minutes; they will settle as they cool.
4. Meanwhile parboil the potatoes 5 minutes and drain well so the surfaces dry.
5. Fry the potatoes in the oil over medium-high, undisturbed at first, until a golden crust forms, then turn and add the onion and paprika; cook until the onion is browned and the potatoes are crisp all over, about 12 minutes total.
6. Run a knife around each egg cup to release it, and serve three per person with a pile of home fries.

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Cheddar Grits Bowls With Soft Eggs And Scallions

American · 25 min · vegetarian, gluten-free, high-protein

Ingredients & steps ↓

• 1 1/2 cups stone-ground grits
• 2 cups whole milk
• 4 tbsp butter
• 6 oz shredded sharp cheddar
• 8 large eggs
• 1/4 cup heavy cream
• 5 scallions
• 1 1/2 tsp, 1 tsp, to taste salt, black pepper, hot sauce

1. Bring the milk, 3 cups water, and salt to a bare simmer, then rain in the grits while whisking so no lumps form.
2. Cook uncovered over low 18 to 20 minutes, whisking every few minutes, until the grains are tender with no chalky center and the pot leaves a trail.
3. Beat the eggs with the cream and a pinch of salt until fully uniform in color.
4. Melt 2 tablespoons of the butter in a nonstick pan over low, add the eggs, and stir constantly with a rubber spatula 4 to 5 minutes, until they set into small soft curds and still look glossy.
5. Stir the remaining butter and the cheddar into the grits off the heat until the cheese disappears and the grits fall thickly from a spoon.
6. Spoon grits into four bowls, hollow the center, and pile the soft eggs in.
7. Finish with sliced scallions, cracked pepper, and hot sauce.

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Cheddar-Stuffed Chicken Thighs Wrapped In Bacon With Creamed Spinach

American · 55 min · chicken · keto, low-carb, high-protein

Ingredients & steps ↓

• 2 1/2 lb (about 10) boneless skinless chicken thighs
• 10 slices thick-cut bacon
• 8 oz, cut into batons sharp cheddar
• 12 oz baby spinach
• 1 cup heavy cream
• 3 oz cream cheese
• 3 tbsp unsalted butter
• 4 cloves, minced garlic
• 2 tsp smoked paprika
• 2 tsp kosher salt
• 1 tsp black pepper

1. Heat the oven to 400F. Open each thigh flat, season both sides, lay a baton of cheddar down the middle and roll it up tightly.
2. Wrap each roll in a slice of bacon, overlapping as you go, and set them seam-side down on a rack over a sheet pan. Dust the tops with smoked paprika.
3. Roast 30 to 35 minutes, until the bacon is crisp and shrunken around the chicken and the thickest roll reads 175F. If the bacon is still pale, run them under the broiler for 2 minutes.
4. Meanwhile melt the butter in a saucepan, cook the garlic 30 seconds, add the cream and cream cheese and whisk 3 minutes until smooth and thick.
5. Wilt the spinach into the sauce in handfuls, season, and serve the bacon-wrapped rolls on top so the cheese runs out into the creamed spinach when they are cut.

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Cheese Enchiladas with Chili Gravy

Tex-mex · 50 min · vegetarian

Ingredients & steps ↓

• 12 Corn tortillas
• 3 cups Shredded cheddar cheese
• 1, finely diced Yellow onion
• 3 tbsp All-purpose flour
• 2 tbsp Chili powder
• 1 tsp Ground cumin
• 2.5 cups Vegetable broth
• 1/4 cup Vegetable oil

1. Preheat the oven to 375F. Make the chili gravy: heat the oil, whisk in the flour, chili powder, and cumin, and cook 1 minute.
2. Slowly whisk in the broth and simmer until thickened, about 5 minutes. Season with salt.
3. Warm the tortillas to make them pliable, then dip each in the chili gravy.
4. Fill each with cheese and a little diced onion, roll up, and place seam-side down in a 9x13 dish.
5. Pour the remaining gravy over the top and cover with the rest of the cheese.
6. Bake until bubbling, about 20 minutes.

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Cheese Ravioli With Garlic Butter And Broccoli

American · 25 min · vegetarian, high-protein

Ingredients & steps ↓

• 24 oz refrigerated cheese ravioli
• 1.5 lb broccoli, cut into small florets
• 6 tbsp salted butter
• 2 tbsp olive oil
• 1/2 cup heavy cream
• 3/4 cup grated parmesan cheese
• 6 cloves garlic, thinly sliced
• 1 lemon
• 1/2 tsp crushed red pepper flakes
• 1/4 cup fresh parsley, chopped
• 1.5 tsp each kosher salt and black pepper

1. Bring a large pot of well-salted water to a rolling boil.
2. Meanwhile, heat the olive oil in a large skillet over medium-high and cook the broccoli undisturbed 4 minutes until the flat sides are browned and blistered.
3. Add a quarter cup of water, cover, and steam 3 minutes until a floret pierces easily but still snaps rather than droops; tip it onto a plate.
4. Boil the ravioli 3 to 4 minutes, until they float and the edges look silky, then lift them out with a spider and reserve a cup of the pasta water.
5. Melt the butter in the empty skillet over medium-low, add the garlic and red pepper flakes, and cook 2 minutes until the garlic is pale gold; pull it before it browns or the sauce turns bitter.
6. Pour in the cream and a half cup of the pasta water and simmer 2 minutes until the sauce thickens slightly and looks glossy.
7. Return the ravioli and broccoli, add the parmesan, and toss gently over low heat until every piece is coated, loosening with more pasta water if it tightens.
8. Finish with lemon zest and juice, parsley, salt, and pepper and serve straight away while the sauce is still loose.

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Cheeseburger Skillet Bowls With Bacon, Cheddar And Special Sauce

American · 30 min · beef · keto, low-carb, high-protein

Ingredients & steps ↓

• 2 lb ground beef, 80/20
• 6 slices, chopped thick-cut bacon
• 6 oz, shredded sharp cheddar
• 2/3 cup mayonnaise
• 1/2 cup, chopped, plus 2 tbsp brine dill pickles
• 1 tbsp yellow mustard
• 1 tbsp tomato paste
• 1 head, shredded romaine lettuce
• 2, diced tomatoes
• 1/2, finely diced yellow onion
• 1 1/2 tsp kosher salt
• 1/2 tsp black pepper

1. Stir the mayonnaise, mustard, tomato paste, pickle brine and half the chopped pickles together with a pinch of pepper. Refrigerate the sauce while you cook.
2. Crisp the bacon in a large skillet over medium heat, about 8 minutes, then lift it out and pour off all but 2 tablespoons of fat.
3. Raise the heat to medium-high, add the onion and cook 2 minutes, then add the beef and press it flat. Let it sit undisturbed 4 minutes so the underside browns and crusts, then break it up and cook 4 minutes more until no pink remains. Season with salt and pepper.
4. Kill the heat, scatter the cheddar over the beef, cover for 2 minutes and let it melt into the meat.
5. Build bowls with shredded romaine at the bottom, the cheeseburger beef on top, then the tomatoes, bacon, remaining pickles and a heavy drizzle of the special sauce.

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Cheeseburger Soup With Cheddar And Red Potatoes

American · 40 min · beef · high-protein

Ingredients & steps ↓

• 1 lb ground beef, 85% lean
• 1 1/2 lb, diced red potatoes
• 2 1/2 cups sharp cheddar, shredded
• 2 cups whole milk
• 3 cups beef broth
• 3 tbsp unsalted butter
• 1/3 cup all-purpose flour
• 1 large, diced yellow onion
• 2, diced carrots
• 3 ribs, diced celery
• 1/3 cup sour cream
• 1 tbsp total salt, pepper, mustard powder and paprika

1. Brown the beef in a Dutch oven over medium-high heat for 6 minutes, breaking it up, until the crumbles are browned and no pink remains; drain most of the fat.
2. Add the butter, onion, carrot and celery and cook 6 minutes until the onion is soft and translucent.
3. Stir in the flour and cook 1 minute until it coats everything and smells toasty.
4. Pour in the broth and add the potatoes, then simmer 15 minutes until a knife slides into a cube with no resistance.
5. Lower the heat, add the milk, and stir in the cheddar a handful at a time so it melts smoothly instead of seizing into strings.
6. Finish with the sour cream off the heat and season hard with salt, mustard powder, paprika and pepper.

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Cheesy Bean And Rice Burritos With Salsa

American · 35 min · beans · vegetarian, high-protein

Ingredients & steps ↓

• 8 large flour tortillas
• 1 cup dry long-grain white rice
• two 15 oz cans black beans, rinsed
• 2 1/2 cups sharp cheddar, shredded
• 1 cup salsa
• 1/2 cup sour cream
• 1 medium, diced yellow onion
• 2 1/2 tbsp canola oil
• 1/3 cup pickled jalapenos
• 1 tbsp total cumin, chili powder, salt and lime

1. Cook the rice in 2 cups salted water, covered, for 18 minutes until tender and dry, then fluff and season with lime and salt.
2. Cook the onion in the oil for 5 minutes until translucent, add the beans, cumin and chili powder, and mash about a third of them to bind the rest.
3. Simmer 4 minutes until the beans are thick enough to hold a line when you drag a spoon through.
4. Warm the tortillas in a dry skillet a few seconds per side so they fold without tearing.
5. Fill each with rice, beans, cheddar and jalapenos, fold in the sides, and roll tight.
6. Toast the burritos seam side down in the dry skillet for 2 minutes per side until browned and the cheese inside has melted; serve with salsa and sour cream.

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Cheesy Beef And Rice Stuffed Pepper Skillet

American · 30 min · beef · gluten-free, high-protein

Ingredients & steps ↓

• 1 1/2 lb lean ground beef
• 3 1/2 cups cooked microwave white rice
• 4, chopped bell peppers
• 1 3/4 cups tomato sauce
• 1, diced yellow onion
• 1 1/2 cups sharp cheddar, shredded
• 1 cup mozzarella, shredded
• 1 1/2 tbsp olive oil
• 1 tsp each Italian seasoning, garlic powder, salt and pepper

1. Brown the beef with the onion in the oil over medium-high for 7 minutes, pressing it into the pan and leaving it be so the bottom takes on real colour.
2. Add the chopped peppers and cook 6 minutes until they soften and their edges char slightly - this is where the roasted-pepper flavour of a stuffed pepper comes from.
3. Stir in the tomato sauce, seasoning and warmed rice, and simmer 5 minutes until the sauce is absorbed and the mixture holds its shape when you drag a spoon through it.
4. Blanket the top with both cheeses, cover the pan off the heat for 3 minutes until melted, and serve in shallow bowls.

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Cheesy Broccoli And Rice Casserole With Crispy Onions

American · 45 min · vegetarian, gluten-free, high-protein

Ingredients & steps ↓

• 1 1/2 cups long-grain white rice
• 1 1/2 lb broccoli florets
• 2 1/2 cups shredded sharp cheddar
• one 14 oz can condensed cream of mushroom soup
• 1 1/4 cups whole milk
• 4 tbsp butter
• 1 1/2 cups crispy fried onions
• 1 small yellow onion
• to taste garlic powder, salt and pepper

1. Heat the oven to 400°F and butter a 9x13 dish.
2. Simmer the rice in 2 1/4 cups salted water, covered, for 15 minutes, then let it stand off the heat 5 minutes and fluff with a fork.
3. Melt the butter in a skillet and cook the diced onion until translucent, 5 minutes.
4. Steam or boil the broccoli 3 minutes only, until the florets turn bright green and are still firm; they will soften in the oven.
5. Whisk the soup, milk, garlic powder and two-thirds of the cheddar into the onions over low heat until the cheese melts into a smooth sauce.
6. Fold the rice and broccoli into the sauce, season well, and spread it in the dish.
7. Top with the remaining cheddar and bake 18 minutes until the edges bubble.
8. Scatter the fried onions over and bake 5 minutes more, just until they darken a shade and turn fragrant.

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Chef Salad Bowls With Turkey, Ham And Swiss

American · 25 min · turkey · high-protein

Ingredients & steps ↓

• 8 oz deli turkey, sliced thick and cut in strips
• 8 oz deli ham, sliced thick and cut in strips
• 6 oz Swiss cheese, cut in strips
• 4 eggs
• 1 head romaine, chopped
• 4 cups mixed salad greens
• 2 cups cherry tomatoes, halved
• 1 cucumber, sliced
• 1/2 cup carrot, shredded
• 2 cups garlic croutons
• 1/3 cup olive oil
• 3 tbsp red wine vinegar
• 1 tbsp Dijon mustard
• 1 tsp each kosher salt and black pepper

1. Boil the eggs 10 minutes for firm, chalky yolks, then shock in ice water and peel; quarter lengthwise.
2. Whisk the oil, vinegar, Dijon, salt and pepper until thickened and uniform, with no oil floating on top.
3. Toss the romaine and mixed greens with two-thirds of the dressing in a wide bowl.
4. Arrange the turkey, ham and Swiss in separate stripes across the greens so each bowl gets an even share.
5. Add the tomatoes, cucumber, carrot and egg quarters, then drizzle with the remaining dressing.
6. Scatter the croutons on last so they stay crisp, and crack more pepper over the top.

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Cherry-Bourbon Glazed Holiday Ham

American · 220 min · pork · gluten-free, low-carb, high-protein

Ingredients & steps ↓

• 9 lb bone-in fully cooked half ham (shank or butt)
• 1 cup cherry preserves
• 1/2 cup bourbon
• 3 tbsp Dijon mustard
• 3/4 cup, divided light brown sugar
• 2 tbsp apple cider vinegar
• 1/2 cup dried tart cherries
• 2 tsp smoked paprika
• 1/2 tsp ground cloves
• 1/2 tsp ground cinnamon

1. Pull the ham from the fridge 30 minutes before it goes in the oven. Heat the oven to 325F and set a rack in the lower third.
2. Score the fat in a 1-inch diamond pattern about 1/4 inch deep. Stir together 1/2 cup of the brown sugar, the smoked paprika, cloves, cinnamon, and 1 tsp black pepper, and press this rub all over the scored surface.
3. Set the ham cut-side down in a roasting pan, pour 1 cup water into the pan, tent tightly with foil, and bake about 15 minutes per pound — about 2 1/4 hours for a 9-lb ham — until it reads 120-125F deep in the center (probe away from the bone).
4. While it bakes, make the glaze: simmer the cherry preserves, bourbon, Dijon, remaining 1/4 cup brown sugar, cider vinegar, and dried cherries in a small saucepan 8-10 minutes until syrupy enough to coat a spoon. Take it off the heat.
5. Remove the foil, brush the ham generously with a third of the glaze, and return it to the oven. Brush again every 10 minutes for the final 30 minutes until the surface is deeply lacquered and the ham reads 140F near (not touching) the bone.
6. Rest the ham, loosely tented, 20 minutes. Meanwhile, stir a few spoonfuls of pan juices into the remaining glaze and warm it briefly — that is your cherry-bourbon sauce for the table.
7. Carve the ham off the bone in thick slices and serve with the warm sauce.

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Chesapeake Crab Imperial

American · 45 min · shrimp · keto, low-carb

Ingredients & steps ↓

• 1 lb lump crabmeat
• 1/2 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 egg
• 2 tbsp unsalted butter
• 1/2 red bell pepper
• 1 lemon
• 2 tbsp chopped flat-leaf parsley
• 2 tsp Old Bay seasoning
• 1 tsp Worcestershire sauce
• 1/2 tsp sweet paprika
• 1/4 cup panko breadcrumbs

1. Heat the oven to 375°F and butter four 8-ounce ramekins or one small baking dish.
2. Melt the butter in a small skillet over medium heat and soften the finely diced bell pepper for 4 minutes, then spread it on a plate to cool completely.
3. Whisk the mayonnaise, egg, Dijon, Worcestershire, Old Bay and the juice of half the lemon in a large bowl.
4. Pick through the crabmeat with your fingers for bits of shell and cartilage, then fold it into the dressing with the cooled pepper and parsley, lifting from the bottom so the lumps stay whole.
5. Divide among the ramekins, scatter the panko over the tops and dust with paprika.
6. Bake 20 to 25 minutes, until the topping is golden and an instant-read thermometer in the center reads 165°F.
7. Rest 5 minutes and serve with the remaining lemon cut into wedges.

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Chicken Alfredo Skillet With Fettuccine And Broccoli

American · 25 min · chicken · high-protein

Ingredients & steps ↓

• 1 1/2 lb, sliced boneless chicken breasts
• 12 oz dry fettuccine
• 1 3/4 cups jarred alfredo sauce
• 1/2 cup heavy cream
• 3/4 cup grated parmesan
• 3 tbsp butter
• 14 oz, florets broccoli
• 4 cloves, minced garlic
• to taste salt, pepper and nutmeg

1. Boil the fettuccine in well-salted water, dropping the broccoli in for the last 3 minutes so it cooks and drains with the pasta. Save a mug of the water.
2. Season the chicken and sear it in the butter over medium-high, 4 minutes on the first side without moving it, until golden, then 3 minutes more until cooked through.
3. Add the garlic for 30 seconds, then the alfredo sauce and cream, scraping the browned bits off the bottom, and simmer 3 minutes until slightly thickened.
4. Toss in the drained pasta, broccoli and parmesan, loosening with pasta water until the sauce clings rather than sits in a puddle. Grate a little nutmeg over and serve at once.

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Chicken And Broccoli Cheddar Hand Pies

American · 40 min · chicken · high-protein

Ingredients & steps ↓

• 2 (14 oz box) refrigerated pie crusts
• 1 1/2 cups cooked rotisserie chicken, shredded
• 2 cups broccoli florets, chopped small
• 3 oz sharp cheddar, shredded
• 2 tbsp butter
• 2 tbsp all-purpose flour
• 3/4 cup whole milk
• 1 tsp mustard powder
• 1 tsp each kosher salt and black pepper
• 1 egg, beaten

1. Heat the oven to 400F and line a sheet pan with parchment. Steam the broccoli in a covered skillet with a splash of water until bright green and barely tender, 3 minutes; drain well.
2. Melt the butter in the same skillet, whisk in the flour and cook 1 minute until it smells nutty, then whisk in the milk and simmer until thick enough to coat a spoon, 2 to 3 minutes.
3. Off heat, stir in the cheddar, mustard powder, salt and pepper until smooth, then fold in the chicken and broccoli. Spread on a plate and chill 5 minutes so it stops running.
4. Unroll the crusts and cut four 6-inch rounds from each. Mound filling on four rounds, brush the rims with egg, cap with the remaining rounds and crimp hard with a fork.
5. Cut two steam vents in each pie, brush the tops with egg, and bake until the crust is deep golden and the filling bubbles at the vents, 18 to 22 minutes.
6. Cool 10 minutes before eating so the filling sets and does not scald.

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Chicken Bacon Ranch Pasta Skillet With Peas

American · 20 min · chicken · high-protein

Ingredients & steps ↓

• about 12 oz meat rotisserie chicken, pulled
• 10 oz dry penne pasta
• 6 slices, crumbled cooked bacon slices
• 1/2 cup ranch dressing
• 3/4 cup whole milk
• 1 1/4 cups sharp cheddar, shredded
• 1 1/2 cups frozen peas
• 3, sliced scallions
• 1 tsp each garlic powder and black pepper

1. Bring salted water to a boil and cook the penne to just shy of al dente, about 9 minutes; scoop out a mugful of the water before draining.
2. In the last 2 minutes of boiling, drop the frozen peas straight into the pasta water so they cook and drain along with it.
3. Return the empty pot to low heat with the milk, ranch and cheddar, whisking about 2 minutes until the cheese is smooth and the sauce coats a spoon.
4. Fold in the pasta, peas and pulled chicken, loosening with pasta water a splash at a time until it is creamy rather than gluey, then top with crumbled bacon and scallions.

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Chicken Cacciatore with Mushrooms and Olives

Italian · 65 min · chicken · dairy-free, low-carb, high-protein

Ingredients & steps ↓

• 3 lb bone-in skin-on chicken thighs
• 12 oz cremini mushrooms
• 2 red bell pepper
• 1 yellow onion
• 4 garlic cloves
• 28 oz can crushed tomatoes
• 3/4 cup dry white wine
• 1 cup Castelvetrano olives, pitted
• 2 tbsp capers, drained
• 2 tsp dried oregano
• 1/2 tsp red pepper flakes
• 3 tbsp olive oil
• 1/2 bunch fresh parsley

1. Pat the thighs dry and season well. Brown them skin-down in the oil in a wide braiser over medium-high 8 minutes without moving them, then 3 minutes on the second side. Set aside skin-up.
2. Pour off all but 2 tbsp of fat. Cook the quartered mushrooms 6 minutes until browned, then add the sliced peppers and onion and cook 6 minutes more.
3. Add the garlic, oregano and pepper flakes for 1 minute, then the wine, scraping the base, and reduce by half.
4. Stir in the tomatoes, olives, capers and 1 tsp salt. Return the thighs skin-up, sitting them so the skin stays proud of the sauce and does not go soft.
5. Simmer uncovered 30 to 35 minutes until the sauce has thickened and the thighs read 175F at the bone — dark meat is safe at 165F but eats far better a little past it.
6. Scatter with parsley and serve with polenta, crusty bread or buttered noodles.

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Chicken Caesar Wrap

American · 15 min · chicken · high-protein

Ingredients & steps ↓

• 2 cups cooked chicken breast, sliced
• 3 cups romaine lettuce, chopped
• 1/3 cup caesar dressing
• 1/3 cup grated parmesan cheese
• 4 large flour tortillas
• 1/2 cup croutons, crushed
• 1/4 tsp black pepper

1. Toss romaine with caesar dressing and half the parmesan in a bowl.
2. Warm tortillas 20 seconds so they roll without cracking.
3. Lay chicken down the center of each tortilla.
4. Top with dressed romaine, remaining parmesan, and crushed croutons.
5. Season with black pepper, fold in the sides, and roll tightly.
6. Slice each wrap in half on the diagonal and serve.

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Chicken Chettinad

Indian · 65 min · chicken · gluten-free, dairy-free, keto, low-carb, high-protein

Ingredients & steps ↓

• 1.5 lb bone-in chicken thighs
• 1/3 cup shredded coconut
• 1 tbsp coriander seeds
• 4 dried red chilies
• 1 tsp black peppercorns
• 1 tsp fennel seeds
• 12 fresh curry leaves
• 2 medium yellow onion
• 2 tbsp ginger-garlic paste
• 2 roma tomato
• 3 tbsp neutral oil

1. Dry-roast coconut, coriander seeds, dried chilies, peppercorns and fennel in a pan over medium heat 3-4 minutes until fragrant, then grind to a paste with a little water.
2. Saute sliced onion and curry leaves in oil 7 minutes until the onion is golden, add ginger-garlic paste and cook 1 minute.
3. Add chopped tomato and cook 5 minutes until pulpy.
4. Add chicken and brown 5 minutes, then stir in the ground spice paste and 1 cup water.
5. Cover and simmer 20-25 minutes until chicken is cooked through (165F at the bone) and the gravy is thick; season with salt.

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Chicken Chow Mein

Chinese · 28 min · chicken · dairy-free

Ingredients & steps ↓

• 14 oz fresh thin chow mein noodles
• 8 oz boneless chicken thigh, sliced
• 2 stalks celery, sliced
• 1 carrot, julienned
• 1.5 cups bean sprouts
• 3, cut into lengths scallions
• 2 tbsp oyster sauce
• 1.5 tbsp light soy sauce
• 1 tsp cornstarch
• 3 tbsp neutral oil

1. Toss chicken with cornstarch and 1 tbsp soy sauce and rest 10 minutes.
2. Boil noodles until barely tender, drain, and pan-fry in 1 tbsp oil over high heat until edges crisp; set aside.
3. Stir-fry the chicken in 1 tbsp oil for 3 minutes until cooked through, then remove.
4. Add remaining oil, carrot, and celery and stir-fry 2 minutes.
5. Return noodles and chicken with oyster sauce and remaining soy, tossing 2 minutes.
6. Add bean sprouts and scallions and toss 1 minute until just wilted.

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Chicken Cordon Bleu With Dijon Cream Sauce

American · 45 min · chicken · high-protein

Ingredients & steps ↓

• 1.5 lb (4 pieces) boneless skinless chicken breasts
• 4 oz thin-sliced deli ham
• 4 oz sliced Swiss cheese
• 1/2 cup all-purpose flour
• 2 large eggs
• 1 cup panko breadcrumbs
• 3 tbsp salted butter
• 2 tbsp olive oil
• 1/2 cup heavy cream
• 2 tbsp Dijon mustard
• 1/2 cup chicken broth
• 6 oz wide egg noodles
• 2 tbsp fresh parsley, chopped
• 1.5 tsp each kosher salt and black pepper

1. Heat oven to 400F and set a wire rack over a sheet pan.
2. Butterfly each chicken breast almost through, open it like a book, and pound it to a quarter inch so it will roll without splitting.
3. Season the inside, lay on a slice of ham and a slice of Swiss, then roll each breast up tightly from a short end and secure with two toothpicks.
4. Coat each roll in seasoned flour, then beaten egg, then panko, pressing the crumbs on firmly so they do not fall away in the pan.
5. Brown the rolls in the olive oil and butter over medium heat, about 2 minutes per side on all four sides, until the crust is evenly golden.
6. Transfer the rolls to the rack and bake 15 to 18 minutes until an instant-read thermometer reads 165F at the center of the thickest roll.
7. Meanwhile boil the egg noodles until just tender and pour off all but a tablespoon of fat from the skillet.
8. Add the broth to the hot skillet, scrape up the browned bits, then whisk in the cream and Dijon and simmer 3 minutes until the sauce coats a spoon.
9. Pull the toothpicks, slice each roll on the bias, and serve over the noodles under the Dijon cream with parsley on top.

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Chicken Enchilada Bake With Green Chiles

American · 45 min · chicken · high-protein

Ingredients & steps ↓

• 1 1/2 lb boneless skinless chicken breasts
• 12 corn tortillas
• 2 cups red enchilada sauce
• two 4 oz cans canned diced green chiles
• 2 1/2 cups shredded Monterey Jack
• 1/2 cup sour cream
• 1 medium yellow onion
• one 15 oz can canned black beans, rinsed
• 1 tbsp vegetable oil
• 1 tsp each cumin and chili powder

1. Heat the oven to 400°F and oil a 9x13 baking dish.
2. Simmer the chicken in salted water until it reads 165°F at the thickest point, about 14 minutes, then shred with two forks.
3. Cook the onion in the oil over medium heat until translucent and soft, about 5 minutes, then stir in the cumin, chili powder and chiles.
4. Fold the shredded chicken, beans, sour cream, onion mixture and 1 cup of the enchilada sauce together until evenly coated.
5. Spread 1/2 cup sauce in the dish, layer 6 tortillas torn to fit, half the filling and a third of the cheese; repeat.
6. Pour the remaining sauce over the top, scatter the last of the cheese, and cover with foil.
7. Bake 20 minutes covered, then uncover and bake 8 to 10 minutes more until the cheese blisters and the edges bubble.
8. Rest 10 minutes so the layers set before cutting into squares.

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Chicken Enchiladas with Red Sauce

Tex-mex · 55 min · chicken · high-protein

Ingredients & steps ↓

• 3 cups Cooked shredded chicken
• 12 Corn tortillas
• 3 cups Red enchilada sauce
• 2 cups Shredded cheddar cheese
• 1, diced Yellow onion
• 1 can (4 oz) Canned diced green chiles
• 1 tsp Ground cumin
• 2 tbsp Vegetable oil

1. Preheat the oven to 375F. Saute the onion in oil until soft, about 4 minutes, then mix with the chicken, green chiles, cumin, and 1/2 cup cheese.
2. Warm the tortillas briefly to make them pliable, then dip each in enchilada sauce.
3. Spread a thin layer of sauce in a 9x13 baking dish.
4. Fill each tortilla with the chicken mixture, roll up, and place seam-side down in the dish.
5. Pour the remaining sauce over the top and sprinkle with the rest of the cheese.
6. Bake until bubbling and the cheese is melted, about 25 minutes.

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Chicken Etouffee

Cajun · 55 min · chicken · high-protein

Ingredients & steps ↓

• 1.5 lb boneless chicken thighs
• 5 tbsp butter
• 0.33 cup all-purpose flour
• 1 yellow onion
• 1 green bell pepper
• 2 celery stalks
• 3 cups chicken stock
• 1.5 tbsp cajun seasoning
• 3 green onions
• 2 cups long-grain white rice

1. Melt butter and whisk in flour, cooking to a medium-brown roux, about 12 minutes.
2. Add diced onion, bell pepper, and celery and cook 6 minutes.
3. Whisk in the stock and cajun seasoning to build a smooth gravy.
4. Add diced chicken thighs and simmer 25 minutes until tender and the sauce thickens.
5. Stir in green onions and serve over white rice.

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Chicken Fried Steak with Cream Gravy

American · 45 min · beef · high-protein

Ingredients & steps ↓

• 4 pieces cube steak
• 1.5 cups all-purpose flour
• 2 eggs
• 2.5 cups whole milk
• 1 cup vegetable oil
• 2 tsp coarse black pepper
• 2 tsp kosher salt
• 1 tsp garlic powder

1. Season the flour with the salt, pepper and garlic powder.
2. Dredge each steak in flour, then beaten egg, then flour again, pressing firmly.
3. Fry in half an inch of hot oil, 4 minutes per side, until deep golden. Drain.
4. Pour off all but 3 tbsp of oil, whisk in 3 tbsp of the seasoned flour and cook 2 minutes.
5. Add the milk slowly, whisking, and simmer to a thick gravy. Season heavily with pepper.
6. Spoon over the steaks and serve at once.

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Chicken Gyro Bowl

Greek · 35 min · chicken · gluten-free, high-protein

Ingredients & steps ↓

• 1.25 lb boneless chicken thighs
• 3 cups cooked white rice
• 1 cucumber
• 1 cup cherry tomatoes
• 1/2 red onion
• 3/4 cup plain Greek yogurt
• 1 lemon
• 2 garlic cloves
• 1 tbsp dried oregano
• 3 tbsp olive oil

1. Toss chicken with olive oil, lemon juice, oregano, and half the minced garlic; marinate 15 minutes.
2. Make tzatziki by mixing yogurt with grated cucumber, remaining garlic, and a pinch of salt.
3. Sear chicken over medium-high heat about 12 minutes until 165F, then slice.
4. Divide rice among bowls and top with sliced chicken, tomatoes, and red onion.
5. Spoon tzatziki over the top and finish with a squeeze of lemon.

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Chicken Katsu Don

Japanese · 40 min · chicken · dairy-free, high-protein

Ingredients & steps ↓

• 1 lb boneless chicken thighs
• 1.5 cups panko breadcrumbs
• 0.5 cup all-purpose flour
• 4 eggs
• 1 yellow onion
• 1 cup dashi stock
• 3 tbsp soy sauce
• 2 tbsp mirin
• 4 cups cooked short-grain rice
• 2 cups neutral frying oil

1. Pound chicken thighs to even 1/2 inch thickness, season with salt. Dredge in flour, dip in 1 beaten egg, then coat in panko.
2. Heat frying oil to 340F. Fry cutlets 3-4 minutes per side until golden and internal temp reaches 165F. Drain and rest, then slice into strips.
3. In a small pan, simmer dashi, soy sauce, mirin and thinly sliced onion for 5 minutes until onion softens.
4. Lay sliced katsu into the simmering broth. Pour 3 beaten eggs over the top and cover; cook 2 minutes until eggs are just set.
5. Slide each portion of katsu and egg over a bowl of hot rice, spooning some broth on top. Serve immediately.

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Chicken Noodle Soup With Garlic Butter Toast

American · 35 min · chicken · high-protein

Ingredients & steps ↓

• 14 oz cooked rotisserie chicken, shredded
• 8 oz wide egg noodles
• 2 tbsp olive oil
• 1 yellow onion, diced
• 3 carrots, sliced
• 3 celery ribs, sliced
• 8 cups chicken broth
• 1 tsp dried thyme
• 1 bay leaf
• 1 1/2 tsp each kosher salt and black pepper
• 6 thick slices sourdough bread
• 3 tbsp butter, softened
• 3 cloves garlic, minced
• 1/4 cup flat-leaf parsley, chopped

1. Heat the oil in a Dutch oven over medium and cook the onion, carrots and celery with a pinch of salt until the onion is translucent and the carrots have lost their squeak, 7 to 8 minutes.
2. Pour in the broth, add the thyme and bay leaf, and bring to a hard simmer.
3. Add the noodles and cook until just tender with a little chew, 6 to 7 minutes, stirring so they do not stick to the bottom.
4. Stir in the shredded chicken and simmer 3 minutes more, until heated through; season with salt and pepper and discard the bay leaf.
5. Mash the butter with the garlic, spread it thick on the bread, and broil 2 to 3 minutes until the edges are browned and the centers sizzle.
6. Ladle the soup into bowls, shower with parsley, and serve the toast alongside for dunking.

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Chicken Parmesan Over Spaghetti With Garlic Bread

American · 55 min · chicken · high-protein

Ingredients & steps ↓

• 2 1/4 lb (4 large, halved into cutlets) boneless skinless chicken breasts
• 1/2 cup all-purpose flour
• 2 eggs large eggs
• 1 cup Italian-seasoned breadcrumbs
• 1/2 cup grated Parmesan
• 1 1/2 cups shredded mozzarella
• 2 1/2 cups marinara sauce
• 10 oz spaghetti
• 3 tbsp olive oil
• half a 1 lb loaf Italian bread
• 2 tbsp unsalted butter, softened
• 3 cloves garlic cloves
• 1 tsp each dried oregano, salt, black pepper

1. Heat the oven to 425F. Set out three shallow dishes: flour in the first, eggs beaten with a splash of water in the second, breadcrumbs mixed with the Parmesan and oregano in the third.
2. Halve each breast horizontally into two cutlets and pound them to an even half inch. Salt them, then coat each one flour, egg, crumb, pressing the crumbs on firmly so they stay put.
3. Heat the olive oil in a large skillet over medium-high. Fry the cutlets in batches, 3 minutes a side, until deep golden and crisp. Move them to a sheet pan as they finish — they will keep cooking in the oven.
4. Spoon marinara over each cutlet, top with mozzarella, and bake 8 to 10 minutes until the cheese is melted and blistered in spots.
5. Meanwhile boil the spaghetti in well-salted water until just past al dente, about 9 minutes, and toss it with the remaining warm marinara.
6. Split the bread, mash the butter with the minced garlic and a pinch of salt, spread it on, and broil 2 to 3 minutes until the edges are brown and the kitchen smells like garlic. Serve a cutlet over a nest of spaghetti with bread alongside.

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Chicken Parmesan Sliders With Marinara And Mozzarella

American · 25 min · chicken · high-protein

Ingredients & steps ↓

• 1 1/2 lb, frozen or fresh breaded chicken cutlets
• 12 small slider buns
• 1 1/4 cups marinara sauce
• 2 cups mozzarella, shredded
• 1/2 cup grated parmesan
• 2 tbsp, melted butter
• 1 tsp each dried oregano, garlic powder and red pepper flakes

1. Heat the oven to 425F and bake the cutlets on a sheet pan for 14 minutes, flipping once, until the crust is crisp and they read 165F at the thickest point.
2. Warm the marinara with the oregano and pepper flakes in a small pan while the chicken bakes.
3. Split the slider buns as one slab, brush the cut faces with the melted butter mixed with garlic powder, and slide them into the oven for the last 3 minutes of the chicken bake so they toast at the edges.
4. Cut each cutlet in half, sit it on the bottom buns, spoon on marinara and pile the mozzarella and parmesan over. Return to the oven for 3 minutes, just until the cheese blisters, then cap and cut apart.

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Chicken Parmesan with Melted Provolone

Italian · 55 min · chicken · high-protein

Ingredients & steps ↓

• 2 lb boneless skinless chicken breasts
• 2 eggs
• 1 cup all-purpose flour
• 1.5 cups Italian breadcrumbs
• 3/4 cup grated Parmesan
• 8 slices sliced provolone
• 8 oz fresh mozzarella
• 28 oz can crushed San Marzano tomatoes
• 4 garlic cloves
• 1 bunch fresh basil
• 1/2 cup olive oil
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes

1. Halve the breasts horizontally and pound the four cutlets to an even 1/2 inch between sheets of plastic. Even thickness is why the thin end is not dry by the time the middle is done.
2. Warm 2 tbsp of the oil in a saucepan, add the sliced garlic, oregano and pepper flakes for 1 minute, then the tomatoes and 1 tsp salt. Simmer 20 minutes until thickened, and tear in half the basil at the end.
3. Set up flour, beaten egg, and breadcrumbs mixed with half the Parmesan. Season the cutlets, then flour, egg and crumb each one, pressing the coating on firmly.
4. Fry in the remaining oil in a large skillet over medium-high, 3 minutes a side, until deep golden. They will not be cooked through yet.
5. Heat the oven to 425F. Spread a thin layer of sauce in a baking dish, sit the cutlets on top, spoon a stripe of sauce down the middle of each — leaving the edges bare so they stay crisp — and cover with provolone, torn mozzarella and the remaining Parmesan.
6. Bake 12 to 15 minutes until the cheese is browned in spots and the chicken reads 165F at its thickest point. Rest 5 minutes and finish with the remaining basil.

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Chicken Pot Pie

American · 55 min · chicken

Ingredients & steps ↓

• 3 cups cooked chicken, shredded
• 2 cups frozen mixed vegetables
• 4 tbsp unsalted butter
• 1/3 cup all-purpose flour
• 2 cups chicken broth
• 1 cup whole milk
• 1 sheet refrigerated pie crust
• 1 tsp salt
• 1/2 tsp black pepper

1. Preheat oven to 400F.
2. Melt butter in a skillet, whisk in flour, and cook 1 minute.
3. Gradually whisk in broth and milk; simmer until thickened, 4 minutes.
4. Stir in chicken, vegetables, salt, and pepper, then pour into a deep pie dish.
5. Lay pie crust over the top, crimp the edges, and cut a few vents.
6. Bake 30 minutes until the crust is golden; cool 10 minutes before serving.

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Chicken Quesadillas With Peppers And Pepper Jack

American · 30 min · chicken · high-protein

Ingredients & steps ↓

• 8 large flour tortillas
• 14 oz rotisserie chicken meat, shredded
• 3 cups pepper Jack, shredded
• 2, sliced thin bell peppers
• 1 medium, sliced yellow onion
• 2 1/2 tbsp canola oil
• 3/4 cup salsa
• 1/2 cup sour cream
• 1 tbsp total cumin, chili powder and salt

1. Cook the peppers and onion in the oil over high heat for 6 minutes until they are limp and browned in spots, then stir in the chicken and spices.
2. Wipe the skillet and set it over medium heat with no added fat.
3. Lay one tortilla in the dry pan, cover half with cheese, then the chicken and pepper mixture, then more cheese, and fold it over.
4. Cook 2 to 3 minutes per side, pressing with a spatula, until the tortilla is speckled brown and crisp and the cheese runs at the edges.
5. Slide onto a cutting board and rest 1 minute before cutting so the filling sets and stays inside.
6. Cut into wedges and serve with salsa and sour cream.

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Chicken Queso Quesadilla

Tex-mex · 22 min · chicken · high-protein

Ingredients & steps ↓

• 2 cups Cooked shredded chicken
• 4 Large flour tortillas (burrito size)
• 2 cups Shredded Monterey Jack cheese
• 1 can (4 oz) Canned diced green chiles
• 1/2, diced Yellow onion
• 1 tsp Ground cumin
• 2 tbsp Butter

1. Toss the shredded chicken with cumin, green chiles, and diced onion.
2. Melt a little butter in a large skillet over medium heat.
3. Place a tortilla in the skillet, cover half with cheese, then chicken mixture, then more cheese, and fold over.
4. Cook until the bottom is golden, about 3 minutes, then flip and cook 2 more minutes until crisp and the cheese melts.
5. Repeat with the remaining tortillas, adding butter as needed.
6. Let rest 1 minute, then cut each quesadilla into wedges.

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Chicken Salad Bowls With Grapes, Pecans And Butter Lettuce

American · 25 min · chicken · gluten-free, low-carb, high-protein

Ingredients & steps ↓

• 1 1/2 lb, shredded from a rotisserie bird cooked chicken
• 3/4 cup mayonnaise
• 1/4 cup sour cream
• 1 1/2 cups, halved red grapes
• 1 cup, toasted and chopped pecans
• 4 stalks, finely diced celery
• 2 heads, torn butter lettuce
• 3, sliced scallions
• 2 tbsp, chopped fresh tarragon
• 1, juiced lemon
• 1 tbsp dijon mustard
• 1 tsp kosher salt
• 3/4 tsp black pepper

1. Toast the pecans dry in a skillet over medium heat for 4 minutes, shaking the pan, until they darken a shade and smell nutty. Cool them before chopping so they stay crunchy.
2. Pull the chicken into bite-size shreds rather than cutting it, which gives the dressing something to hold onto.
3. Whisk the mayonnaise, sour cream, dijon, lemon juice, tarragon, salt and pepper together, then fold in the chicken, celery and scallions until evenly coated.
4. Add the grapes and most of the pecans and fold once or twice more, stopping before the grapes break.
5. Pile the salad onto beds of torn butter lettuce and scatter the last of the pecans over the top.

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Chicken Salad Sandwiches With Grapes And Toasted Walnuts

American · 20 min · chicken · dairy-free, high-protein

Ingredients & steps ↓

• 1 1/4 lb rotisserie chicken meat, diced
• 1/2 cup plus 2 tbsp mayonnaise
• 1 1/2 cups, halved red grapes
• 2/3 cup walnut halves
• 3 ribs, diced celery
• 8 slices white sandwich bread
• 4 leaves green leaf lettuce
• 1/2, juiced lemon
• 2 tsp total salt, black pepper and onion powder

1. Toast the walnuts in a dry skillet for 4 minutes until fragrant and lightly darkened, then chop them coarsely and cool.
2. Dice the chicken into half-inch pieces rather than shredding it, so the salad has some bite.
3. Fold the chicken with the mayonnaise, lemon juice, celery, salt, pepper and onion powder until evenly coated.
4. Add the grapes and walnuts last and fold gently so the grapes stay whole.
5. Chill 10 minutes; the salad tightens and tastes noticeably better cold.
6. Lay lettuce on four slices of bread, mound on the chicken salad, and close and cut the sandwiches.

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Chicken Sausage And Sweet Pepper Egg Skillet

American · 30 min · chicken · gluten-free, high-protein

Ingredients & steps ↓

• 14 oz cooked chicken sausage links, sliced
• 8 large eggs
• 3 red and yellow bell peppers, sliced
• 1 medium yellow onion, sliced
• 1 lb russet potatoes, cut in 1/2-inch dice
• 2 1/2 tbsp olive oil
• 1 cup sharp cheddar, shredded
• 1 1/2 tbsp butter
• 3 scallions, sliced
• 1 tsp each Italian seasoning and black pepper

1. Microwave the diced potatoes covered for 6 minutes until just tender, then pat them dry.
2. Heat the oil in a 12-inch oven-safe skillet over medium-high and brown the potatoes in one layer, 5 minutes, without stirring.
3. Add the sausage slices and sear 3 minutes until the cut faces are browned and the fat renders.
4. Stir in the peppers, onion, and seasonings and cook 4 minutes until the peppers are limp and edged with color.
5. Melt the butter into the pan, pour in the beaten eggs, and stir gently over medium-low until they are two-thirds set but still glossy.
6. Scatter the cheddar, slide the skillet under a hot broiler for 2 minutes until the top puffs and the cheese browns in spots.
7. Finish with scallions and cut into wedges.

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Chicken Shawarma Rice Bowl with Tahini

Middle-eastern · 35 min · chicken · gluten-free, dairy-free, high-protein

Ingredients & steps ↓

• 1 lb boneless chicken thighs
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground turmeric
• 1 tsp smoked paprika
• 1 cup basmati rice
• 3 tbsp tahini
• 1, juiced lemon
• 1.5 cups, diced cucumber and tomato
• 2 tbsp extra-virgin olive oil

1. Toss the chicken thighs with cumin, coriander, turmeric, paprika, olive oil, and salt and marinate 10 minutes.
2. Cook the basmati rice according to package directions and keep warm.
3. Sear the chicken in a hot skillet over medium-high heat for 6 to 7 minutes per side until cooked through to 165F, then slice.
4. Whisk the tahini with lemon juice and a few tablespoons of water until pourable.
5. Divide rice among bowls, top with sliced chicken and the cucumber-tomato salad, and drizzle with tahini sauce.

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Chicken Shawarma Wraps with Garlic Toum

Middle-eastern · 50 min · chicken · high-protein

Ingredients & steps ↓

• 2 lb boneless chicken thighs
• 1/2 cup plain yogurt
• 2 tsp ground cumin
• 2 tsp smoked paprika
• 1 tsp ground turmeric
• 1/2 tsp ground cinnamon
• 10 garlic cloves
• 2 lemon
• 3/4 cup neutral oil
• 4 large flour flatbreads
• to serve tomatoes and pickles

1. Toss chicken with yogurt (reserving 1 tbsp), cumin, paprika, turmeric, cinnamon, 3 minced garlic cloves, juice of 1 lemon, and salt. Marinate 20 minutes.
2. For the toum, blend the remaining 7 garlic cloves with 1/2 tsp salt in a food processor until finely pureed. With the motor running, add the oil in a very thin stream, alternating with the juice of 1 lemon a teaspoon at a time, until it emulsifies into a fluffy white sauce. If it breaks, slowly blend the mixture into the reserved tablespoon of yogurt to bring it back.
3. Heat a heavy skillet or grill pan over medium-high and sear chicken 5-6 minutes per side until charred and 165F.
4. Rest 5 minutes, then slice thin across the grain.
5. Warm flatbreads, spread with toum, and fill with chicken, tomatoes, and pickles.
6. Roll tightly and toast seam-side down 1 minute to seal.
7. Assemble the wraps while the chicken rests so everything is warm together.

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Chicken Souvlaki Skewers

Greek · 40 min · chicken · gluten-free, keto, low-carb, high-protein

Ingredients & steps ↓

• 1.5 lb boneless chicken thighs
• 3 tbsp olive oil
• 1 lemon
• 3 garlic cloves
• 1 tbsp dried oregano
• 1 red onion
• 1 green bell pepper
• 1/4 cup plain Greek yogurt

1. Cut chicken into 1.5-inch cubes and toss with olive oil, lemon juice, minced garlic, oregano, and yogurt.
2. Marinate at least 20 minutes (up to overnight) in the fridge.
3. Thread chicken onto skewers, alternating with onion and pepper chunks.
4. Grill or broil over high heat, turning every few minutes, about 12-15 minutes until 165F internal.
5. Rest 5 minutes and finish with a squeeze of lemon.

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Chicken Taco Bowl

Tex-mex · 30 min · chicken · gluten-free, dairy-free, high-protein

Ingredients & steps ↓

• 1.25 lb Boneless skinless chicken breast
• 3 cups Cooked cilantro-lime rice
• 1 can (15 oz), rinsed Canned black beans
• 1.5 cups Frozen corn
• 3 cups, shredded Romaine lettuce
• 1 cup Pico de gallo
• 2 tbsp Taco seasoning
• 2 tbsp Olive oil

1. Toss the chicken with taco seasoning and 1 tbsp oil.
2. Heat remaining oil in a skillet over medium-high and cook chicken until 165F internal, about 6 minutes per side. Rest 5 minutes, then slice.
3. Warm the black beans and corn together in a small saucepan, about 4 minutes.
4. Divide the rice among four bowls.
5. Top each with sliced chicken, beans and corn, shredded romaine, and pico de gallo.
6. Season with salt and a squeeze of lime to serve.

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Chicken Tagine with Olives and Preserved Lemon

Mediterranean · 55 min · chicken · dairy-free, low-carb, high-protein

Ingredients & steps ↓

• 8 bone-in chicken thighs
• 2, sliced yellow onion
• 4, minced garlic cloves
• 1, rind sliced preserved lemon
• 3/4 cup, pitted green olives
• 1 tsp ground ginger
• 1 tsp ground turmeric
• 1 pinch saffron threads
• 3 tbsp extra-virgin olive oil
• 1/4 cup, chopped fresh cilantro

1. Brown the seasoned chicken thighs in olive oil in a heavy pot over medium-high heat, then set aside.
2. Lower the heat and soften the onions for 8 minutes, then add garlic, ginger, turmeric, and saffron.
3. Return the chicken to the pot with a cup of water and bring to a simmer.
4. Cover and cook for 30 minutes until the chicken is tender and reaches 175F.
5. Stir in the preserved lemon and olives and simmer uncovered for 5 minutes to reduce the sauce.
6. Scatter cilantro over the top and serve with bread or couscous.

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Chicken Tender Baskets With Honey Mustard And Waffle Fries

American · 35 min · chicken · dairy-free, high-protein

Ingredients & steps ↓

• 1 1/2 lb, cut in strips boneless chicken breasts
• 3/4 cup all-purpose flour
• 2 1/2 cups panko bread crumbs
• 2 large eggs
• 1 cup, for frying canola oil
• 28 oz bag frozen waffle fries
• 3 tbsp honey
• 1/4 cup yellow mustard
• 1/4 cup mayonnaise
• 1 1/2 tbsp total salt, pepper, paprika and garlic powder

1. Bake the waffle fries at 450F for 22 minutes, flipping once, until the ridges are browned and crisp.
2. Whisk the honey, mustard and mayonnaise together and refrigerate the dipping sauce.
3. Season the flour heavily with salt, pepper, paprika and garlic powder, and beat the eggs in a second dish.
4. Coat each chicken strip in flour, then egg, then panko, pressing firmly so the crumbs form a solid shell.
5. Fry in 350F oil for 3 minutes per side until the crust is deep gold and the thickest tender reads 165F inside.
6. Drain on a rack and salt immediately, then serve in baskets with the fries and honey mustard.

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Chicken Teriyaki Bento

Japanese · 35 min · chicken · dairy-free, high-protein

Ingredients & steps ↓

• 1 lb boneless chicken thighs
• 4 tbsp soy sauce
• 3 tbsp mirin
• 2 tbsp sake
• 1 tbsp sugar
• 4 cups cooked short-grain rice
• 1 head broccoli
• 3 eggs
• 1 tbsp neutral oil

1. Whisk soy sauce, mirin, sake and sugar for the teriyaki glaze.
2. Sear chicken skin-side down in oil over medium 6 minutes, flip, and cook 5 minutes to 165F.
3. Add the glaze and simmer 2-3 minutes, turning the chicken until coated and glossy; slice.
4. Blanch broccoli florets 2 minutes and shock in cold water to keep them bright.
5. Cook beaten eggs into a thin folded omelet and slice into ribbons.
6. Pack rice, sliced teriyaki chicken, broccoli and egg into bento boxes; cool fully before sealing.

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Chicken Thighs In Creamy Tomato And Spinach Sauce

American · 40 min · chicken · gluten-free, low-carb, high-protein

Ingredients & steps ↓

• 8 thighs, about 3 lb bone-in skin-on chicken thighs
• 1 cup, drained and chopped sun-dried tomatoes in oil
• 10 oz baby spinach
• 1 1/4 cups heavy cream
• 3/4 cup grated parmesan
• 1, diced yellow onion
• 5 cloves, minced garlic
• 1/2 cup chicken broth
• 2 tbsp olive oil
• 1/3 cup, torn fresh basil
• 1 tsp dried oregano
• 2 tsp kosher salt
• 1 tsp black pepper

1. Dry the chicken skin well and season the thighs all over. Lay them skin-down in the olive oil in a cold skillet, turn the heat to medium, and cook 12 minutes without moving them, until the skin is deep gold and lifts away from the pan cleanly. Turn them, cook 3 minutes, and set aside.
2. Pour off all but 2 tablespoons of the fat, add the onion and cook 4 minutes until soft, then add the garlic, oregano and sun-dried tomatoes for 1 minute.
3. Deglaze with the broth, scraping up the browned bits, then add the cream and simmer 4 minutes until it thickens slightly. Whisk in the parmesan.
4. Wilt in the spinach a handful at a time, about 2 minutes, until it collapses into the sauce.
5. Nestle the thighs back in skin-side up, keeping the skin above the sauce so it stays crisp, and simmer 8 minutes until they read 175F. Finish with the basil.

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Chicken Tikka Masala

Indian · 55 min · chicken · gluten-free, low-carb, high-protein

Ingredients & steps ↓

• 1 1/4 lb boneless chicken breast
• 1/2 cup plain yogurt
• 1 can (14 oz) canned crushed tomatoes
• 1/4 cup heavy cream
• 1 medium yellow onion
• 2 tbsp ginger-garlic paste
• 2 tsp garam masala
• 1 tbsp smoked paprika
• 2 tbsp neutral oil

1. Marinate cubed chicken in yogurt, 1 tbsp ginger-garlic paste, half the garam masala and half the paprika for 20 minutes.
2. Sear chicken in 1 tbsp oil over high heat 5-6 minutes to char the edges; set aside.
3. Saute chopped onion in remaining oil 6 minutes, add rest of ginger-garlic paste and spices, cook 1 minute.
4. Add crushed tomatoes and simmer 10 minutes until thick, then blend smooth and return to pan.
5. Stir in cream, add chicken and simmer 8 minutes until cooked through (165F); season with salt.

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Chicken Tinga Tostadas

Mexican · 35 min · chicken · gluten-free, high-protein

Ingredients & steps ↓

• 1.5 lb boneless skinless chicken thighs
• 1 large yellow onion, sliced
• 4 cloves garlic, smashed
• 1 can (14 oz) fire-roasted tomatoes
• 2 peppers + 1 tsp sauce chipotle in adobo
• 1 tsp dried oregano
• 1 tsp ground cumin
• 10 tostada shells
• 4 oz queso fresco, crumbled
• 1 avocado, sliced
• 1 lime
• 1 tsp kosher salt

1. Simmer chicken with onion, garlic, salt + water to cover in a saucepan 18 min until cooked through. Reserve 1/2 cup poaching liquid; shred chicken.
2. Blend tomatoes, chipotles + adobo, half the cooked onion, oregano, cumin until smooth.
3. Return blended sauce to the pan with shredded chicken + reserved liquid. Simmer 5 min to thicken slightly.
4. Pile chicken onto tostadas; top with queso fresco, avocado, lime.

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