Archive for: August, 2017

Skillet Chicken and Root Vegetable Potpie

Ingredients 2 tablespoons olive oil, divided 3 (6-oz.) skinless, boneless chicken breasts 1 teaspoon kosher salt, divided 1 teaspoon freshly ground black pepper, divided 3 cups unsalted chicken stock (such as Swanson), divided 2.8 ounces all-purpose flour (about 1/2 cup) 1 1/2 cups chopped yellow onion 1 cup diagonally cut carrot 2 teaspoons minced garlic […]

Greek Chicken Nachos

Ingredients 3 (6-in.) whole-wheat pitas Cooking spray 2 1/2 tablespoons extra-virgin olive oil, divided 2 tablespoons red wine vinegar 1/4 teaspoon black pepper 4 cups shredded romaine lettuce 1 cup grape tomatoes, halved lengthwise 1 cup chopped English cucumber 10 pitted kalamata olives, halved lengthwise 8 ounces skinless, boneless rotisserie chicken breast, shredded (about 2 […]

Chicken and Butternut Gnocchi

  Ingredients 2 tablespoons olive oil, divided 1 pound chicken breast tenders, cut into 1-in. pieces 1 teaspoon kosher salt, divided 3/4 teaspoon black pepper, divided 2 1/2 cups unsalted chicken stock, divided 1 tablespoon all-purpose flour 1 (8-oz.) pkg. presliced cremini mushrooms 1 tablespoon minced garlic 2 teaspoons chopped fresh thyme 1/2 cup dry […]

Chicken Adobo

Ingredients 2 cups rice vinegar 1/4 cup reduced-sodium soy sauce 10 garlic cloves, crushed 8 (6-oz.) bone-in chicken thighs, skinned 3 Thai chiles, halved lengthwise 2 bay leaves 1 (13.5-oz.) can light coconut milk 2 tablespoons canola oil, divided 1/2 teaspoon cracked black pepper How to Make It Step 1 Place first 7 ingredients in […]

Avocado Salad with Honey-Lime Vinaigrette

Ingredients 2 tablespoons extra-virgin olive oil 1 1/2 tablespoons fresh lime juice 2 teaspoons honey 1/4 teaspoon kosher salt 1/8 teaspoon ground red pepper 1 romaine lettuce heart, chopped (about 3 cups) 1 cup thinly sliced radishes (about 5 medium) 1 ripe peeled avocado, diced How to Make It Combine first 5 ingredients in a […]