thedishplanner.com

Tag: Chicken Recipes

Family-friendly chicken dinner recipes for weeknights and meal planning.

  • Family Greek Chicken Crunch Bowls

    Family Greek Chicken Crunch Bowls

    Lemon-paprika chicken, grains, crisp vegetables, feta, and a cool yogurt sauce make a build-your-own dinner everyone can adjust.

    Serves: 4   Prep: 20 minutes   Cook: 15 minutes

    Ingredients

    • 1 1/4 pounds boneless skinless chicken thighs
    • 2 tablespoons extra-virgin olive oil, divided
    • 1 lemon
    • 1 teaspoon smoked paprika
    • 1 teaspoon dried oregano
    • 3/4 teaspoon kosher salt
    • 2 cups cooked brown rice or quinoa
    • 1 small romaine heart, chopped
    • 1 English cucumber, diced
    • 1 cup cherry tomatoes, halved
    • 1/3 cup crumbled feta
    • 3/4 cup plain Greek yogurt
    • 1 small garlic clove, grated
    • 2 tablespoons chopped fresh dill

    Instructions

    1. Cut the chicken into 1-inch pieces. Toss with 1 tablespoon olive oil, the juice of half the lemon, paprika, oregano, and 1/2 teaspoon salt.
    2. Stir the yogurt with the remaining lemon juice, garlic, dill, remaining salt, and 1 tablespoon water.
    3. Heat a large skillet over medium-high. Cook the chicken in a single layer for 7 to 9 minutes, turning occasionally, until browned and 165°F inside.
    4. Warm the rice or quinoa. Divide it among four bowls with romaine, cucumber, and tomatoes.
    5. Add the chicken, feta, and yogurt sauce. Let everyone toss or keep the components separate.

    Prep ahead

    • Cook the grain, mix the sauce, and chop the vegetables up to 3 days ahead.

    Easy swaps

    • Use chickpeas or baked tofu for a vegetarian bowl.
    • Swap feta for chopped olives if avoiding dairy.

    Storage and reheating

    Refrigerate chicken, grain, vegetables, and sauce separately for up to 3 days. Reheat only the chicken and grain.

  • Lemon-Oregano Chicken Rice Bake

    Lemon-Oregano Chicken Rice Bake

    Juicy chicken thighs bake over lemony spinach rice in one family-size pan with a feta finish.

    Serves: 6   Prep: 20 minutes   Cook: 55 minutes

    Ingredients

    • 2 pounds boneless skinless chicken thighs
    • 2 tablespoons extra-virgin olive oil, divided
    • 2 lemons
    • 3 garlic cloves, minced
    • 2 teaspoons dried oregano, divided
    • 1 teaspoon smoked paprika
    • 1 teaspoon kosher salt, divided
    • 1 small yellow onion, diced
    • 1 1/2 cups long-grain white rice
    • 3 cups low-sodium chicken broth
    • 3 cups baby spinach, chopped
    • 1/2 cup crumbled feta
    • 1/4 cup chopped parsley

    Instructions

    1. Heat the oven to 375°F. Toss the chicken with 1 tablespoon olive oil, the zest and juice of 1 lemon, half the garlic, 1 teaspoon oregano, paprika, and 1/2 teaspoon salt.
    2. Warm the remaining oil in a deep oven-safe 12-inch skillet or 9-by-13-inch baking dish on the stovetop. Cook the onion for 4 minutes. Stir in the remaining garlic, rice, oregano, and salt for 1 minute.
    3. Add the broth and spinach and bring to a simmer. Arrange the chicken and any marinade over the rice.
    4. Cover tightly and bake for 35 minutes. Uncover and bake 15 to 20 minutes longer, until the chicken reaches 165°F and the rice is tender. Add a splash of hot broth if the rice needs more time.
    5. Rest for 10 minutes. Fluff the rice around the chicken and finish with feta, parsley, and wedges from the remaining lemon.

    Prep ahead

    • Season the chicken and chop the onion up to 24 hours ahead.

    Easy swaps

    • Use boneless chicken breasts, checking early to prevent overcooking.
    • Use vegetable broth and chickpeas for a meatless rice bake; begin checking the rice after 35 minutes.

    Storage and reheating

    Refrigerate cooled chicken and rice within 2 hours and use within 3 days. Reheat with a spoonful of water until steaming hot.