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Grilled Chicken Salad with Sweet Onion Dressing

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If you’re craving a fresh, vibrant meal that’s as satisfying as it is healthy, this Grilled Chicken Salad with Sweet Onion Dressing is a must-try! Juicy, perfectly seasoned chicken, crisp greens, creamy avocado, and crunchy pecans come together for the ultimate texture and flavor combo. And that homemade sweet onion dressing? It’s tangy, slightly sweet, and absolutely irresistible. Whether you’re meal-prepping for the week or need a quick, wholesome dinner, this salad will hit the spot every time!

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Grilled Chicken Salad with Sweet Onion Dressing

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Calories 205
This Grilled Chicken Salad with Sweet Onion Dressing is a fresh, flavorful, and protein-packed meal that’s perfect for any occasion.

Ingredients

For the Salad:

  • 4 boneless, skinless chicken breasts (about 5 oz each)
  • 1 Tbsp avocado oil or olive oil
  • 8 cups mixed lettuce leaves, packed
  • 1 cup cooked corn kernels (fresh or thawed frozen, organic preferred)
  • 1½ cups cherry tomatoes, halved
  • ⅓ cup chopped pecans
  • 4 hard-boiled eggs, peeled and chopped
  • 1 ripe avocado, diced

For the Sweet Onion Dressing:

  • 2 garlic cloves, minced or pressed
  • 1 small sweet onion, chopped
  • 4 Tbsp extra virgin olive oil, divided
  • ¼ cup apple cider vinegar
  • Juice of ½ fresh lemon
  • Sea salt and freshly ground black pepper, to taste

Instructions 

Grill the Chicken:

  • Preheat a grill or grill pan to medium-high heat.
  • Rub the chicken with sea salt, black pepper, and a little oil.
  • Grill for about 5 minutes per side or until fully cooked and no longer pink inside.
  • Transfer to a cutting board, cover, and let rest for a few minutes before slicing thinly.

Prepare the Dressing:

  • Heat 1 Tbsp olive oil in a skillet over medium-high heat.
  • Sauté the garlic and onions for about 6 minutes, until softened and golden.
  • Transfer to a blender along with the remaining olive oil, apple cider vinegar, and lemon juice.
  • Blend until smooth, then season with sea salt and black pepper to taste.
  • Refrigerate until ready to serve.

Assemble the Salad:

  • In a large salad bowl, layer the lettuce as the base.
  • Arrange the sliced chicken, cherry tomatoes, corn, eggs, pecans, and avocado on top.
  • Drizzle the sweet onion dressing over the salad just before serving.
  • Gently toss to combine and enjoy!
    Tip: This salad pairs beautifully with a side of crusty whole-grain bread or quinoa for a heartier meal!
Calories: 205kcal
Course: Main Course, Salad
Cuisine: American
Keyword: Grilled Chicken Salad with Sweet Onion Dressing

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Chicken Recipes

Tuscan-Style Chicken Soup Recipe

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Tuscan-Style Chicken Soup: A Hug in a Bowl! 

Craving a warm, hearty meal that feels like a big cozy hug? This Tuscan-Style Chicken Soup is your answer! Packed with tender chicken, wholesome veggies, and creamy cannellini beans, it’s a one-pot wonder that delivers big flavors with minimal effort.

Perfect for busy weeknights, meal prep, or whenever you need a nourishing bowl of goodness, this soup is proof that simple ingredients can come together in the most delicious way. And the best part? It’s super customizable—go gluten-free, make it vegetarian, or even add a creamy twist.

Trust me, one spoonful of this rich, flavorful broth, and you’ll be hooked! Ready to make your kitchen smell amazing? Let’s get cooking

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Tuscan-Style Chicken Soup Recipe

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4
Calories 415
A hearty and comforting soup filled with vegetables, beans, and shredded chicken—perfect for warming up on a chilly day!

Ingredients

  • 1 tbsp olive oil
  • 1 onion, peeled and chopped
  • 2 cloves garlic, minced
  • 2 sprigs fresh thyme (or ½ tsp dried thyme)
  • 1 celery stalk, sliced
  • 2 medium carrots, peeled and chopped
  • 2 medium potatoes, peeled and diced
  • 4 cups (1 liter) good-quality chicken stock (homemade or store-bought)
  • ½ tsp salt
  • ½ tsp black pepper
  • 14 oz (400g) cooked cannellini beans, drained and rinsed
  • 2 cooked, skinless chicken breasts, shredded
  • 3.5 oz (100g) chopped kale
  • Small bunch fresh parsley, chopped
  • 2 tbsp finely grated parmesan cheese

For Serving

  • Fresh thyme
  • Toasted granary bread (use gluten-free bread if needed)

Instructions 

  • Sauté the Onion
    Heat olive oil in a large saucepan over medium-low heat.
    Add chopped onion and cook for about 10 minutes, stirring occasionally, until softened.
  • Add Garlic and Thyme
    Stir in minced garlic and thyme. Cook for another 2 minutes.
  • Add Vegetables and Stock
    Add celery, carrots, and potatoes.
    Pour in the chicken stock, then season with salt and black pepper.
    Bring to a boil, then reduce heat and let simmer for 20 minutes.
  • Incorporate Beans and Chicken
    Stir in the drained cannellini beans and cook for an additional 5 minutes.
    Add shredded chicken, stirring well to combine, and cook for 2-3 minutes.
  • Add Kale and Finish Cooking
    Stir in chopped kale and simmer for another 1-2 minutes until wilted.
    Taste and adjust seasoning if needed.
  • Serve and Garnish
    Ladle the soup into bowls and top with fresh parsley, grated parmesan, and a few sprigs of fresh thyme.
    Serve with toasted granary bread.
Calories: 415kcal
Course: Main Course
Cuisine: Italian
Keyword: Tuscan-Style Chicken Soup

Tips & Modifications

Make it Gluten-Free

  • Use gluten-free stock and serve with gluten-free bread.

Make-Ahead Instructions

  • Prepare the soup in advance, let it cool, and store it in the fridge for up to 2-3 days.
  • Reheat in a pot over medium heat until piping hot before serving.

Freezing Instructions

  • Allow the soup to cool completely before transferring to an airtight container.
  • Freeze for up to 3 months.
  • Thaw overnight in the fridge and reheat in a pot until hot.

Variations & Additions

  • Thicker Soup: Stir in chunks of slightly stale bread (like in Ribollita soup) 15 minutes before the soup is done.
  • Vegetarian Version: Omit the chicken, use a high-quality vegetable stock, and substitute parmesan with a vegetarian Italian-style cheese.
  • Bean Swap: Use chickpeas or butter beans instead of cannellini beans.
  • Extra Veggies: Add leeks, mushrooms, or your favorite vegetables.
  • Creamy Twist: Stir in a splash of heavy cream and a squeeze of lemon juice for a richer texture.
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Chicken Recipes

Slow Cooker Chicken and Stuffing with Green Beans

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Slow Cooker Chicken & Stuffing – The Ultimate Cozy Comfort Food

Picture this: tender, juicy chicken slow-cooked with savory stuffing, a creamy sauce, and perfectly seasoned green beans—all in one pot with only 10 minutes of prep. This is the kind of effortless, homey meal that feels like a warm hug after a long day.

Let your slow cooker do the heavy lifting while you go about your day. By dinnertime, you’ll have a rich, flavorful dish that tastes like you spent hours in the kitchen (spoiler: you didn’t). Easy, comforting, and ridiculously delicious—this recipe is about to be your new weeknight favorite!

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Slow Cooker Chicken and Stuffing with Green Beans

Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings 4
Calories 415
This hearty and comforting crock pot meal comes together in just 10 minutes of prep time and slow cooks to perfection in 4 hours! A perfect one-pot meal for busy days.

Ingredients

  • 3 boneless, skinless chicken breasts
  • ¼ tsp seasoned salt
  • ¼ tsp black pepper
  • 1 box (6-ounce) of Stovetop stuffing mix
  • ½ cup sour cream
  • ¼ cup mayonnaise
  • 1 can (10.5-ounce) condensed cream of chicken soup
  • ⅓ cup water
  • 1 package (10-ounce) frozen green beans
  • Additional salt and pepper to taste

Instructions 

  • Prepare the Chicken: Season the chicken breasts with seasoned salt and pepper, then place them in the bottom of a lightly greased 6-quart slow cooker.
  • Add the Stuffing: Sprinkle the dry stuffing mix evenly over the chicken.
  • Mix the Sauce: In a medium bowl, whisk together sour cream, mayonnaise, condensed soup, and water until smooth. Pour the mixture evenly over the stuffing.
  • Add the Green Beans: Scatter the frozen green beans over the top and season with additional salt and pepper, if desired.
  • Cook: Cover and cook on HIGH for 3 to 4 ½ hours or on LOW for about 6 hours, until the chicken is tender and fully cooked.
  • Serve & Enjoy: Stir lightly before serving and enjoy this creamy, delicious meal straight from the slow cooker!
Calories: 415kcal
Course: Main Course
Cuisine: American Comfort Food
Keyword: Slow Cooker Chicken & Stuffing
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Chicken Recipes

Slow Cooker Mongolian Chicken

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Slow Cooker Mongolian Chicken

Set it. Forget it. Savor it.

This Slow Cooker Mongolian Chicken is the ultimate fuss-free dinner—just five simple ingredients, a rich garlicky-ginger sauce, and tender, fall-off-the-bone chicken that practically cooks itself! Sweet, savory, and just the right amount of spice, this is comfort food made easy.

Whether you’re meal-prepping for the week or need a no-stress dinner the whole family will love, this dish delivers BIG flavors with zero hassle. Serve it over rice, noodles, or veggies, and get ready to hear, “When are you making this again?”

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Slow Cooker Mongolian Chicken

Prep Time 5 minutes
Cook Time 4 hours
Total Time 4 hours 5 minutes
Servings 5
Calories 340
A simple and flavorful five-ingredient slow cooker recipe with sweet, spicy, garlicky, and gingery goodness!

Ingredients

  • 5 bone-in, skin-on chicken thighs
  • ¼ cup low-sodium soy sauce
  • ½ cup dark brown sugar
  • ½ tsp ground ginger (or 2 tsp minced ginger)
  • ½ tsp garlic powder (or 2 tbsp minced garlic)
  • Sesame seeds & sliced green onions for garnish (optional)

Instructions 

  • In a slow cooker, mix soy sauce, brown sugar, ginger, and garlic.
  • Place chicken thighs skin-side up into the mixture.
  • Cook on low for 8 hours or high for 4 hours until tender.
  • Garnish with sesame seeds and green onions if desired.
  • Serve hot and enjoy!

Notes

Cook Time: 4 hours (high) or 8 hours (low)
Calories: 340kcal
Course: Main Course
Cuisine: Asian
Keyword: Slow Cooker Mongolian Chicken

 

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Chicken Recipes

Hearty Chicken Stew Recipe

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Cozy, Hearty, and Packed with Flavor – The Ultimate Chicken Stew!

Need a comforting, satisfying meal that’s easy to make and loaded with rich, hearty flavors? This Chicken Stew is exactly that—tender, juicy chicken, fresh vegetables, and a light yet deeply flavorful herb-infused broth, all simmered to perfection in just one pot.

This isn’t just another stew; it’s a hug in a bowl. The perfect blend of savory chicken, buttery potatoes, and aromatic herbs creates a meal that’s both wholesome and indulgent. And the best part? It’s simple, made with everyday ingredients, and comes together effortlessly in about an hour.

So, grab a spoon and get ready to cozy up—because once you try this, it’ll become a go-to favorite for weeknights, meal prep, and those moments when you just need a little extra comfort on your plate. Let’s make some magic in the kitchen!

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Hearty Chicken Stew Recipe

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 about 1.5 cups per serving
Calories 357
This rich and comforting chicken stew is packed with tender chicken, vegetables, and a light yet flavorful herb-infused broth. Perfect for a cozy meal!

Ingredients

  • 1 yellow onion, diced
  • 3 ribs celery, diced
  • 4 cloves garlic, minced
  • ½ lb. carrots, sliced
  • 1.75 lbs. boneless, skinless chicken thighs, cut into 1-inch pieces
  • 4 Tbsp all-purpose flour, divided
  • 2 Tbsp butter
  • 1 Tbsp olive oil
  • 1.5 lbs. baby potatoes, halved
  • 1 tsp dried parsley
  • ½ tsp dried thyme
  • ½ tsp dried rosemary
  • ½ tsp dried sage
  • ¼ tsp freshly cracked black pepper
  • 2 cups chicken broth
  • 2 cups vegetable broth
  • 1 Tbsp fresh parsley, chopped (optional)

Instructions 

Prep the Ingredients:

  • Dice the onion and celery, mince the garlic, slice the carrots, and halve the baby potatoes.
  • Cut the chicken thighs into 1-inch pieces and toss them with 2 Tbsp of flour until evenly coated.

Sear the Chicken:

  • Heat the butter and olive oil in a large pot over medium heat.
  • Add the floured chicken pieces and brown them on all sides, avoiding stirring too often.
  • Once browned, transfer the chicken to a clean bowl and set aside. The chicken does not need to be fully cooked at this stage.

Sauté the Vegetables:

  • Add the onion, celery, garlic, and carrots to the pot. Sauté until the onions soften, scraping up any browned bits from the bottom of the pot.
  • Stir in the remaining 2 Tbsp flour and cook for another 2 minutes, allowing it to coat the vegetables and form a slight crust at the bottom.

Simmer the Stew:

  • Return the browned chicken to the pot, along with the potatoes, parsley, thyme, rosemary, sage, pepper, chicken broth, and vegetable broth. Stir well to dissolve any flour from the bottom.
  • Bring the mixture to a boil, then reduce the heat to medium-low and let it simmer uncovered for about 30 minutes, stirring occasionally, until the potatoes are tender and the broth has thickened.

Final Touches & Serving:

  • Taste and adjust salt if needed (depending on the broth’s salt content).
  • Stir in fresh parsley if using, and serve the stew hot.

Enjoy this hearty and comforting meal!

    Calories: 357kcal
    Course: Main Course
    Cuisine: American Comfort Food
    Keyword: Chicken Stew

     

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    Chicken Recipes

    Southwestern Chopped Chicken Salad

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    Southwestern Chopped Chicken Salad

    Big Flavors, Fast Prep – Ready in 15 Minutes!

    Meet your new favorite salad—crunchy, creamy, zesty, and loaded with bold Southwestern flavors. This Southwestern Chopped Chicken Salad is an absolute game-changer for busy weeknights, meal prep, or when you just want something fresh and satisfying on the table fast.

    We’re talking tender chicken, crisp romaine, juicy tomatoes, creamy avocado, black beans, corn, and the perfect amount of cheddar and tortilla chips for that irresistible crunch. And don’t even get me started on the dressing—tangy, zippy, and just the right kick of heat.

    Oh, and the best part? You can make it ahead! The flavors get even better overnight, so if you’re a meal-prep pro (or just love leftovers), this one’s for you.

    Let’s get chopping!

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    Southwestern Chopped Chicken Salad

    Prep Time 15 minutes
    Total Time 15 minutes
    Servings 6
    Calories 462
    A Fresh & Flavorful Salad in Just 15 Minutes!
    This vibrant Southwestern Chopped Chicken Salad is packed with bold flavors and crunchy textures. It’s quick to prepare and can be made ahead for even better flavor the next day!

    Ingredients

    For the Salad:

    • 6 cups chopped romaine lettuce
    • 6 cups cubed cooked chicken*
    • 1 ½ cups corn
    • 1 ½ cups black beans
    • 1 ½ cups (225g) chopped tomatoes
    • 1 avocado, diced
    • ½ red onion, diced
    • ¾ cup shredded cheddar cheese
    • 1 cup crushed tortilla chips
    • Handful of chopped cilantro

    For the Dressing:

    • ½ cup plain Greek yogurt (nonfat recommended)
    • 3 tbsp extra virgin olive oil
    • 2 tsp honey
    • 2 tsp apple cider vinegar
    • 1 tsp minced garlic
    • 2 tbsp fresh lime juice
    • ½ jalapeño, finely diced
    • 2 heaping teaspoons mild taco seasoning
    • Salt, to taste

    Instructions 

    • Assemble the Salad:
      In a large bowl, combine all salad ingredients except the tortilla chips. If preparing in advance, wait to add the chips until just before serving to keep them crispy.
    • Make the Dressing:
      Whisk together all dressing ingredients except for the salt. Taste and add salt if needed.
    • Combine & Serve:
      Drizzle the dressing over the salad and toss to combine. Serve chilled.

    Notes

    • Cooking Time: 0 minutes (uses pre-cooked chicken)

    Ingredient Notes:

    • Chicken: Use grilled, rotisserie, or leftover cooked chicken. To grill, season 1 lb of boneless, skinless chicken breasts with olive oil, salt, and pepper, then grill until fully cooked. This yields about 5–6 cups of cubed chicken.
    • Corn & Beans: Use fresh, canned (drained and rinsed), or thawed frozen corn and beans.
    Calories: 462kcal
    Course: Main Course
    Cuisine: Southwestern / Tex-Mex
    Keyword: Southwestern Chopped Chicken Salad

    Make-Ahead Tip:

    Prepare the salad up to a day in advance (without the tortilla chips). Store in an airtight container in the refrigerator. Add chips right before serving for the best crunch!

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    Chicken Recipes

    Sheet Pan Chicken Fajitas

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    Sheet Pan Chicken Fajitas – Fast, Flavorful, and Foolproof!

    If you love big, bold flavors but don’t want to spend hours in the kitchen, these Sheet Pan Chicken Fajitas are your new best friend! Juicy, perfectly seasoned chicken, vibrant peppers, and onions roast together on one pan for the easiest, fuss-free dinner you’ll make all week. Just toss, bake, and serve – all in under 30 minutes! Wrap them in warm tortillas, squeeze over fresh lime juice, and dig into a meal that’s so simple yet packed with restaurant-quality flavor.

    BONUS: Minimal cleanup, totally customizable, and perfect for meal prep. Trust me, once you try these, they’ll be on repeat!

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    Sheet Pan Chicken Fajitas

    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Servings 4
    Calories 334
    Enjoy a hassle-free, flavorful family meal with these oven-baked chicken fajitas. Made with a simple homemade fajita seasoning, this recipe is quick, easy, and delicious!

    Ingredients

    Main Ingredients:

    • 1 ½ lbs boneless, skinless chicken breasts, sliced into thick strips
    • 3 peppers, sliced into strips
    • 2 red onion, thinly sliced
    • 2 garlic cloves, minced
    • 3 tbsp olive oil

    Fajita Seasoning:

    • 2 tsp chili powder
    • 1 tsp cumin
    • 1 tsp paprika
    • ½ tsp coriander
    • ½ tsp onion powder
    • ½ tsp salt
    • ½ tsp black pepper

    For Serving:

    • Flour tortillas
    • Lime wedges
    • Fresh cilantro
    • Sliced avocado

    Instructions 

    • Preheat & Prepare:
      Preheat the oven to 425°F.
      Line a large baking sheet with parchment paper.
    • Assemble:
      Spread the chicken, bell peppers, onions, garlic, and olive oil on the baking sheet.
      In a small bowl, mix the seasoning ingredients, then sprinkle evenly over the chicken and veggies
    • Mix & Bake:
      Toss everything together to coat evenly.
      Spread into a single layer and bake for 15-20 minutes, stirring once halfway through, until the chicken is fully cooked and vegetables are tender.
    • Warm the Tortillas:
      In the last 5 minutes of baking, wrap a stack of tortillas in foil and place them on the baking sheet to warm.
    • Serve & Enjoy:
      Serve the fajitas with warm tortillas, lime wedges, fresh cilantro, and sliced avocado.

    Notes

    • Customizable: Feel free to swap spices or use different colored peppers and onions.
    • Nutrition Info: Calories are calculated for the fajita mixture only and do not include tortillas or optional toppings.
    Calories: 334kcal
    Course: Main Course
    Cuisine: Mexican
    Keyword: Sheet Pan Chicken Fajitas

    Storage & Reheating Tips

    • Best Enjoyed Fresh: Fajitas are best served immediately.
    • Short-Term Storage: Wrap leftovers in foil or store in an airtight container in the fridge for up to 2 days.
    • Reheating: Warm in a pan over medium heat or microwave until heated through.
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    Chicken Recipes

    Balsamic Chicken & Veggie Sheet Pan Dinner

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    Dinner in 35 Minutes—No Mess, Just Flavor!

    Busy weeknights call for fast, easy, and delicious meals, and this Balsamic Chicken & Veggie Sheet Pan Dinner delivers! Juicy, marinated chicken, caramelized roasted veggies, and a tangy-sweet balsamic glaze—all cooked on a single pan for effortless cleanup. With minimal prep and big, bold flavors, this is the ultimate go-to for a healthy, satisfying meal that’s on the table in no time. One bite, and you’ll be adding this to your weekly rotation!

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    Balsamic Chicken & Veggie Sheet Pan Dinner

    Prep Time 15 minutes
    Cook Time 20 minutes
    Total Time 35 minutes
    Servings 4
    Calories 443
    A quick, healthy, and flavorful one-pan meal packed with vibrant veggies and juicy balsamic chicken. Perfect for busy weeknights!

    Ingredients

    For the balsamic marinade:

    • ⅓ cup balsamic vinegar
    • ¼ cup olive oil
    • 1 tbsp honey
    • 4 cloves garlic, minced

    For the sheet pan:

    • 1 small zucchini (7 oz), diced into ½-inch thick half-moons
    • 1 small yellow squash (7 oz), diced into ½-inch thick half-moons
    • 1 broccoli crown (10 oz), cut into small florets
    • 1 orange bell pepper, chopped into 1-inch pieces
    • ½ medium red onion, cut into chunks
    • 1½ lbs boneless, skinless chicken breasts, diced into 1¼-inch pieces
    • 2 tsp Italian seasoning
    • 1 tsp salt
    • ½ tsp freshly ground black pepper
    • 1½ cups grape or cherry tomatoes (halved if large or added fresh at the end)
    • 3 tbsp chopped fresh parsley

    Instructions 

    • Preheat Oven:
      Set the oven to 400°F (200°C).
    • Prepare the Marinade:
      In a small bowl or measuring cup, whisk together the balsamic vinegar, olive oil, honey, and minced garlic.
    • Assemble on a Sheet Pan:
      Spread the zucchini, yellow squash, broccoli, bell pepper, and red onion evenly across a large sheet pan.
      Add the diced chicken on top.
      Pour the balsamic marinade over the chicken and vegetables.
      Sprinkle with Italian seasoning, salt, and black pepper.
      Toss everything together until evenly coated. Arrange in a single layer, ensuring chicken pieces are not overlapping.
    • Roast:
      Place the sheet pan in the oven and roast for 10 minutes.
    • Add Tomatoes:
      Remove from the oven, add the grape or cherry tomatoes (if you prefer them cooked), and toss everything with a spatula. If you want the tomatoes fresh, wait until the end to add them.
    • Finish Roasting:
      Return the pan to the oven and continue roasting for another 6–10 minutes, or until the thickest chicken pieces reach an internal temperature of 165°F (75°C).
    • Garnish & Serve:
      Sprinkle with fresh parsley, adjust seasoning if needed, and serve immediately.

    Notes

    • Uniform Chicken Pieces: Cut the chicken into evenly sized pieces to ensure even cooking and prevent drying out.
    • Vegetable Variations: Feel free to swap in your favorite veggies like asparagus, mushrooms, or Brussels sprouts.
    • Make It a Meal: Serve with quinoa, rice, or crusty bread for a more filling dish.
    Calories: 443kcal
    Course: Main Course
    Cuisine: American
    Keyword: Balsamic Chicken & Veggie Sheet Pan Dinner

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    Chicken Recipes

    Sweet Chili Roasted Chicken & Vegetables

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    Sweet Chili Roasted Chicken & Veggies – Fast, Flavorful & Foolproof!

    Busy weeknights? No problem! This Sweet Chili Roasted Chicken & Vegetables is your new go-to meal—ready in just 20 minutes with one sheet pan and big, bold flavors. Juicy, tender chicken and crisp veggies get tossed in a sweet, tangy, and slightly spicy chili glaze that caramelizes beautifully in the oven. It’s so good, you’ll want to drizzle the sauce on everything!

    Minimal effort, maximum flavor. One bite, and you’ll be hooked!

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    Sweet Chili Roasted Chicken & Vegetables

    Prep Time 5 minutes
    Cook Time 15 minutes
    Total Time 20 minutes
    Servings 4
    Calories 412
    A quick, flavorful, and healthy one-pan meal ready in just 20 minutes! Juicy chicken and crisp-tender veggies are tossed in a sweet and slightly spicy chili sauce, making this dish perfect for busy weeknights.

    Ingredients

    • 1.25 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
    • 3 cups broccoli florets
    • 3 cups cauliflower florets
    • 2 large carrots, sliced into ¼-inch rounds
    • 2 to 3 tbsp olive oil
    • ½ tsp freshly ground black pepper (or to taste)
    • 10 oz sweet chili sauce, divided

    Instructions 

    • Preheat Oven: Set the oven to 425°F (use convection if available).
    • Prepare the Pan: Line a baking sheet with aluminum foil for easy cleanup.
    • Coat & Season: Spread the chicken and vegetables evenly on the sheet pan. Drizzle with olive oil, sprinkle with black pepper, and toss with ¾ of the sweet chili sauce to coat evenly.
    • Bake: Roast for 14-15 minutes, or until the chicken is cooked through and the vegetables are crisp-tender. If using a conventional oven, baking may take 17-18 minutes—keep an eye on the food rather than the timer.
    • Finish & Serve: Drizzle the remaining sweet chili sauce over the dish, if desired. Serve immediately.

    Notes

    Storage:

    • Store leftovers in an airtight container in the refrigerator for up to 5 days.
    • Freeze for up to 4 months and reheat as needed.
    Calories: 412kcal
    Course: Main Course
    Cuisine: Asian-Inspired
    Keyword: weet Chili Roasted Chicken & Vegetables

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    Chicken Recipes

    Tuscan Garlic Chicken Thighs (Crock-Pot Recipe)

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    The Ultimate Dump-and-Go Crockpot Dinner!

    Juicy garlic-infused chicken thighs, slow-cooked to perfection in a creamy Parmesan sauce with sun-dried tomatoes and spinach—this Tuscan Garlic Chicken is the ultimate comfort food made easy! With minimal prep, the slow cooker does all the work, transforming simple ingredients into a restaurant-quality dish that’s low-carb, keto-friendly, and packed with flavor. Perfect for busy nights when you want a rich, indulgent meal with zero hassle!

     

     

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    Tuscan Garlic Chicken Thighs (Crock-Pot Recipe)

    Prep Time 10 minutes
    Cook Time 3 hours
    Total Time 3 hours 10 minutes
    Servings 6
    Calories 575
    A rich and creamy slow-cooked dish packed with garlic, sun-dried tomatoes, spinach, and parmesan. This easy, keto-friendly, and low-carb meal is perfect for busy days.

    Ingredients

    • 6–8 skinless, bone-in chicken thighs
    • 1 tbsp olive oil or butter
    • 6 cloves garlic, minced
    • 1 cup heavy cream
    • ⅓ cup (80ml) chicken broth
    • ¾ cup grated Parmesan cheese
    • 1 tbsp Italian seasoning
    • 1 tsp crushed red chili flakes (optional)
    • Sea salt & black pepper to taste
    • ½ cup sun-dried tomatoes, chopped
    • 2 cups spinach, chopped and packed

    Instructions 

    • Prepare the Sauce:
      Heat olive oil or butter in a pan over medium heat. Add garlic and sauté for about a minute until fragrant. Pour in heavy cream and chicken broth, bring to a gentle simmer, then reduce heat and let it cook for 10 minutes until slightly thickened.
    • Season the Chicken:
      Place chicken thighs in the Crock-Pot. Season with Italian seasoning, red chili flakes, salt, and pepper. Sprinkle chopped sun-dried tomatoes over the top.
    • Add Parmesan:
      Lower the heat on the sauce and slowly whisk in parmesan cheese until smooth. Adjust seasoning if needed.
    • Slow Cook:
      Pour the sauce evenly over the chicken. Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours until the chicken is tender.
    • Add Spinach:
      Once cooking is complete, remove the chicken and set aside. Turn the Crock-Pot to HIGH and stir in the spinach. Let it wilt for a few minutes.
    • Serve:
      Return the chicken to the slow cooker and spoon the sauce, spinach, and sun-dried tomatoes over the top. Serve hot over zucchini noodles, cauliflower rice, pasta, or couscous for a hearty meal.

    Notes

    • Cooking Time: 3-4 hours on HIGH or 6-8 hours on LOW
    Calories: 575kcal
    Course: Main Course
    Cuisine: American / Italian-inspired
    Keyword: Tuscan Garlic Chicken Thighs

    Tips & Variations

    • For extra flavor, sear the chicken thighs in a skillet before placing them in the Crock-Pot.
    • Use chicken breasts instead of thighs if preferred, but be mindful of cooking times to prevent drying out.
    • Dairy-free option: Swap heavy cream for coconut cream and parmesan for nutritional yeast.
    • Storing leftovers: Keep refrigerated in an airtight container for up to 3 days, or freeze for up to 3 months.

    Enjoy this creamy, flavorful Tuscan garlic chicken for an effortless yet indulgent meal!

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