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In just half an hour, you can whip up a restaurant-quality Crispy Sheet Pan Chicken Milanese paired with a delightful arugula salad, bringing an Italian-inspired gourmet experience to your busy weeknight dinner.

And after trying this, give Sheet Pan Greek Chicken and Potatoes a go!

Ingredients:

– 700 grams of baby potatoes

– 2 garlic cloves

– 50 grams of Parmesan cheese

– 1 tablespoon of olive oil

– 500 grams of chicken breasts

– 100 grams of panko breadcrumbs

– 2 tablespoons of melted butter

– 1 teaspoon of Italian seasoning

– 1 1/2 teaspoons of salt

– 1/2 teaspoon of ground black pepper

For Arugula Salad:

– 2 handfuls of arugula

– 1 teaspoon of olive oil

– 1 teaspoon of balsamic vinegar

– 1/4 teaspoon of ground black pepper

– 1/2 teaspoon of salt

Nutritional Information:

– 536 Calories

– 22g Fat

– 31g Protein

– 50g Carbs

– 1g Sugars

Directions:

1. Start with the Potatoes:

– Preheat your oven to 200°C.

– Cut the baby potatoes into bite-sized pieces, then toss them in a bowl with olive oil, 1/2 teaspoon of salt, and grated Parmesan cheese.

– Spread the potatoes on a baking sheet and bake for 20 minutes until golden and tender.

– While the potatoes are baking, slice the chicken breasts into thin cutlets, season both sides with 1 teaspoon of salt and 1/4 teaspoon of black pepper.

2. Breading the Chicken:

– In a shallow bowl, combine panko breadcrumbs and Italian seasoning.

– Brush each side of the chicken cutlets with melted butter and coat them evenly with the breadcrumb mixture, pressing gently to adhere.

– After 20 minutes, arrange the breaded chicken cutlets on the same baking sheet and bake for an additional 20 minutes until the chicken is cooked through and the breadcrumbs are crispy.

3. Prepare the Arugula Salad:

– In the same bowl you used for the potatoes, place the arugula and drizzle with olive oil and balsamic vinegar.

– Season with 1/4 teaspoon of black pepper and 1/2 teaspoon of salt. Toss to combine, ensuring the arugula is evenly coated.

– Once the chicken and potatoes are done, serve them alongside the arugula salad and enjoy!

Notes:

– Ensure baby potatoes are cut to a consistent size for even cooking.

– Gently pat the breadcrumbs onto the chicken to help them adhere well.

– For a tangy twist, replace Parmesan with Pecorino Romano, or use cheddar for a milder taste.

– Store any remaining chicken Milanese and potatoes in separate airtight containers in the refrigerator for up to 3 days. Reheat in the oven to retain crispiness. The arugula salad is best enjoyed fresh, so prepare it when serving.

Indulge in the simplicity of One Pot Chicken Pesto Pasta

A delightful, time-saving dinner option adored by pasta enthusiasts. This recipe combines tender pasta, succulent chicken, and a luscious parmesan and pesto sauce, all expertly crafted in a single pot. With minimal cleanup and maximum flavor, savor each bite of this culinary masterpiece effortlessly. Experience the ease of preparation and minimal cleanup as everything cooks in just one pot, showcasing a perfect harmony of ingredients. If you’re a pasta lover, explore our other delightful recipes like One Pot Mac & Cheese, One Pan Shrimp and Orzo Dinner, and One Pan Lemon Chicken Gnocchi.

Ingredients:

– 1 tablespoon olive oil

– 400 grams chicken breasts

– 1 tablespoon unsalted butter

– 4 minced garlic cloves

– 600 ml chicken stock

– 200 ml heavy cream

– 200 grams broccoli

– 250 grams uncooked pasta

– 2 tablespoons basil pesto

– 100 grams parmesan cheese

– 1 teaspoon salt

– 1/2 teaspoon ground black pepper

– Fresh basil for garnish

Nutritional Information:

– 519 Calories

– 29 g Fat

– 26 g Protein

– 38 g Carbs

– 4 g Sugars

Directions:

1. Cook the Chicken:

– Heat olive oil in a large pan over medium heat.

– Season chicken breasts with salt and pepper, then dice them into bite-sized pieces.

– Cook chicken for 5-6 minutes until fully cooked; set aside.

– In the same pan, melt butter, add minced garlic, and sauté until fragrant.

– Pour in chicken stock and heavy cream, bringing the mixture to a gentle simmer.

2. Add Pasta:

– Add broccoli florets and uncooked pasta to the pan, ensuring they’re submerged in the liquid.

– Cover the pan and simmer for 12-15 minutes until the pasta is al dente and broccoli is tender.

– Stir in basil pesto and Parmesan cheese, mixing until the sauce is creamy.

– Remove from heat and let it sit for a few minutes to thicken the sauce.

– Give the pasta a final toss to coat it evenly with the sauce.

– Serve garnished with additional Parmesan cheese and fresh basil leaves if desired.

Notes:

– Save time by using pre-cooked or rotisserie chicken, shredding or dicing it during the final steps.

– Customize with your favorite vegetables like bell peppers, peas, spinach, or mushrooms.

– For a lighter version, use half-and-half or milk instead of heavy cream.

– Vegetarians can substitute chicken with tofu, chickpeas, or plant-based protein and use vegetable stock.

– Experiment with different pesto variations like sun-dried tomato, spinach, or homemade with various herbs.

– Leftovers can be stored in the refrigerator for 3-4 days in an airtight container.

Indulge in this Crispy Air Fryer Breakfast Tortilla Bowl, a wholesome breakfast recipe featuring eggs, a medley of veggies, and creamy avocado. The air fryer works its magic, yielding a golden, crispy tortilla bowl that’s perfect for holding this delightful morning dish. It’s a quick and convenient way to kickstart your day with a healthy and satisfying breakfast.

The Crispy Air Fryer Breakfast Tortilla Bowl is a delightful and hassle-free breakfast option that’s well-suited for busy mornings. It’s not only healthy but also highly customizable, ensuring a flavorful and fulfilling start to your day.

Ingredients:

– 1 whole wheat tortilla

– 2 medium-sized eggs

– 35 grams diced bell peppers

– 25 grams diced red onion

– 35 grams diced tomato

– 1/4 avocado (sliced)

– Salt & pepper to taste

– Cooking oil spray

Nutritional Information:

– Calories: 390

– Fat: 25g

– Protein: 17g

– Carbs: 25g

– Sugars: 4g

Directions:

1. Preparation (5 Minutes):

– Begin by preheating your air fryer to 180°C.

– Place the whole wheat tortilla in a small, oven

-safe bowl or ramekin, pressing it down to create a bowl shape.

– Give the tortilla bowl a quick spray with cooking oil. This step ensures a perfectly crispy, golden tortilla bowl to house the eggs and vegetables.

– Now, let’s prepare the vegetable filling. Dice the bell peppers, red onion, and tomato into small pieces. Set them aside.

– In a separate bowl, whisk the eggs, adding a dash of salt and pepper to season them. The seasoning adds a delightful flavor to the eggs.

– Next, combine the diced vegetables with the egg mixture, stirring them in thoroughly.

2. Cooking:

– Pour the egg and vegetable mixture into the tortilla bowl, and carefully place it in the preheated air fryer.

– Cook for 10-12 minutes, or until the eggs are set and the tortilla is wonderfully crispy and golden brown.

– Once done, remove the tortilla bowl from the air fryer and generously top it with sliced avocado. The creamy avocado not only enhances the flavor but also provides healthy fats to keep you full throughout the morning.

Additional Notes:

– This recipe offers plenty of room for customization. Feel free to add your preferred vegetables, herbs, or spices to the egg mixture to create unique flavor combinations.

– For an extra burst of flavor, consider incorporating cheese or hot sauce into your breakfast bowl.

– Keep in mind that air fryers may vary in temperature and cooking time, so adjust the cooking time as needed based on your specific air fryer’s settings.

– Ensure that you use an oven-safe bowl or ramekin when shaping the tortilla bowl, as certain materials may not be suitable for use in the air fryer.

Enjoy your Crispy Air Fryer Breakfast Tortilla Bowl, a delightful and customizable way to start your day on the right note!

If you’re a fan of McDonald’s apple pie, you’ll absolutely adore these McDonald’s Copycat Apple Pies! These delightful hot apple pies are incredibly easy to make, ensuring you can satisfy your craving in just minutes.

Here’s how to make them:

Ingredients:

– 1 package of puff pastry

– 3 large apples

– 75 grams brown sugar

– 30 grams unsalted butter

– 1 teaspoon cinnamon

– 2 teaspoons vanilla extract

– Juice of 1/2 lemon

– 1 tablespoon cornstarch

– A bit of water

To Finish:

– 1 teaspoon cinnamon

– 2 teaspoons sugar

– 1 egg for an egg wash

Directions:

1. Start with the essential filling. It’s the heart of these pies and sets the sweet balance. Heat the butter in a pan, add chopped apples, sugar, cinnamon, vanilla extract, and lemon juice. Mix and simmer until the apples soften, about 10 minutes. While the apples cook, combine the cornstarch with a little water. Once the apples are soft, add this mixture to thicken the filling. Remove it from the heat and transfer it to a bowl.

2. As the filling cools, lay out the puff pastry on a baking sheet lined with parchment paper. Divide it into 10 identical rectangles. Brush the edges of each rectangle with an egg wash, and spread the apple filling on one half of each. Fold each pie over and seal the edges with a fork. Finally, brush each pie with egg and sprinkle them with cinnamon sugar.

3. Preheat your oven to 200°C and bake the pies for about 20 minutes until they turn golden brown. Serve them while they’re warm for the best experience! Enjoy!

Traditional lasagna is undeniably delicious, but it demands a significant amount of time to make. If you’re yearning for lasagna during a hectic week, give this twist on the classic recipe a shot. It’s not only simpler to prepare, but its flavor will transport you close to the heavenly taste of a bona fide classic lasagna.

Ingredients:

– 500 grams of ground beef

– 1 white onion

– 200 grams of carrots

– 75 grams of celery stalks

– 50 grams of pancetta

– 3 cloves of garlic

– 225 ml of beef stock

– 2 tablespoons of olive oil

– 400 ml of tomato paste

– 1 teaspoon of salt

– 1 teaspoon of pepper

– 2 bay leaves

– 1 teaspoon of nutmeg

– 100 ml of red wine

– 250 grams of lasagna sheets

– 200 grams of sliced mozzarella

For Bechamel Sauce (optional):

– 30 grams of all-purpose flour

– 30 grams of butter- 500 ml of whole milk

– 30 grams of onion

– 1 bay leaf

– A pinch of nutmeg

– A pinch of white pepper

– 1/2 teaspoon of salt

Here are the revised cooking instructions:

1. Prepare the Bechamel:

– Finely chop the onion.

– Heat butter in a saucepan over medium heat until it foams.

– Add the onion and sauté over medium heat, stirring constantly for 30 seconds.

– Add pepper and stir.

– Add flour and stir for 1 minute.

– Pour in cold milk and whisk thoroughly.- Add the bay leaf, nutmeg, and salt, and bring to a boil.

– Reduce the heat to low and cook, stirring constantly, for 20 minutes.

– Strain the finished béchamel through a fine strainer and set aside.

2. Make the Ragù:

– Heat 2 tablespoons of olive oil in a large, deep, oven-proof skillet over medium heat.

– Add finely diced white onion, minced garlic, and finely chopped carrots into the skillet. Sauté for about 5 minutes until softened and aromatic.

– Increase the heat to high and add 500 grams of minced beef and 50 grams of diced pancetta into the skillet. Cook for about 5 minutes until the meat is thoroughly browned, stirring occasionally.

– Add tomato paste, bay leaves, passata, beef stock, salt, pepper, and nutmeg. Stir well to incorporate.

– Allow this to simmer and cook for about 10 minutes. You can add the red wine at this stage and let it cook down and blend with other ingredients.

3. Finish the Lasagna:

– Break lasagna sheets in half and submerge them into the sauce in the skillet, distributing them evenly.

– Cover with a lid and cook on the lowest heat setting according to the lasagna sheet packet instructions, usually about 20 minutes.

– Test the pasta’s tenderness by piercing it with a fork.

– Evenly distribute the sliced mozzarella over the lasagna.

– Cover with the lid to melt the cheese.

– Finish by sprinkling freshly torn basil leaves over the top for an extra touch of color and a hint of fresh, peppery flavor.

Here are the revised notes:

– meat :A classic Italian tip is to create a minced meat mixture using equal parts of beef and pork in a 1:1 ratio. Pork’s additional fat content enhances the overall flavor, resulting in a richer and more delicious taste.

Cooking Tip: Ensure the ragù is cooked for a sufficient duration to allow the alcohol to evaporate and for all the flavors to meld together.

Seasoning: Elevate the sauce by finely chopping and adding herbs like oregano, rosemary, or thyme while it simmers. Remember to remove the bay leaf from the sauce before serving, and don’t skimp on salt and pepper for seasoning.

Cheese: While tradition favors parmesan, mozzarella or ricotta (or a combination) are also excellent choices. Mozzarella melts beautifully, while ricotta contributes to the creaminess of the dish.

Here’s a revised version of the creamy tomato pasta recipe:

This quick and easy creamy tomato pasta recipe is made with everyday ingredients, and you’ll adore its luscious tomato sauce.

Why You’ll Love It:

Crafting a rich, creamy tomato sauce from canned tomatoes is a breeze! The best part is that it can be prepared by the time your pasta is cooked, making it ideal for busy weeknights.

The sauce incorporates canned tomato sauce for its base, and a touch of tomato paste to intensify that tomato flavor. It’s seasoned with garlic, Italian seasoning, butter, and cream. To elevate it, don’t forget to sprinkle some freshly grated parmesan cheese on top!

What You’ll Need:

– Pasta: Feel free to use any pasta you have on hand, but penne works exceptionally well due to its ability to hold the sauce.

– Butter: For sautéing.

– Garlic: Adds savory depth to the dish.

– Tomato paste: Provides concentrated tomato flavor.

– Tomato sauce: If you’re in the UK, you can use passata as an equivalent.- Heavy cream: To create a luxuriously creamy sauce.

– Italian seasoning: A versatile herb blend that enhances the flavor.

How to Make Creamy Tomato Pasta:

Here’s a quick overview with step-by-step photos. For detailed ingredients and instructions, please refer to the recipe card below.

1. Cook the pasta until it’s al dente.

2. In a skillet, melt the butter and sauté the garlic for a minute.

3. Stir in the tomato paste, tomato sauce, cream, and Italian seasoning until you achieve a smooth consistency.

4. Let the sauce gently simmer until it thickens to your liking. Season generously with salt and pepper. If desired, add a pinch of sugar.

5. Toss the drained pasta in the sauce and top it with parmesan cheese, if you like.

Substitutions and Variations:

– Avoid substituting the cream with lower-fat alternatives like half-and-half, as the sauce may curdle due to the tomatoes’ acidity.

– You have the flexibility to experiment with different herbs. Dried oregano or basil can be great alternatives, and you can even use fresh herbs if available.

– To add some extra flair, consider stirring in spinach or other vegetables toward the end of the cooking process.

Leftovers and Storage:You can refrigerate this sauce for a few days or freeze it for up to 3 months if you have leftovers.

To reheat, gently warm it over low heat in a saucepan. Enjoy!

This Cilantro Lime Chicken Taco Salad is flavor/texture heaven! This Cilantro Lime Chicken Taco Salad is bursting with tender, juicy chicken, all your favorite fiestalicious salad fixings including crunchy, salty tortilla chips and the zesty, sweet and the tangy Creamy Baja Catalina Dressing is out of this world delicious!  You won’t be able to stop munching this Cilantro Lime Chicken Taco Salad!  

INGREDIENTS

SALAD

• 1 Recipe Cilantro Lime Chicken
• 1 large head romaine lettuce, chopped
• 1 cup cherry tomatoes, halved or quartered (or 2 roma tomatoes, chopped)
• 1 cup black beans drained and rinsed
• corn from 2 ears sweet corn (raw)
• 1/2 cup finely grated sharp cheddar cheese or more to taste
• 2 avocados, chopped
• Tortilla Chips, slightly crushed or tortilla strips to taste (the more the better!)

CREAMY BAJA CATALINA DRESSING

• 1/4 cup ketchup
• 1/4 cup red wine vinegar
• 3 tablespoons sugar more or less to taste (start with less)
• 1/4 cup mayonnaise
• 1/4 cup sour cream (may sub yogurt)
• 1 tablespoons reserved Cilantro Lime Marinade (in directions)

INSTRUCTIONS

• Prepare Cilantro Lime Chicken according to directions, reserving 1 tablespoon marinade for dressing. Slice or chop cooked chicken.

• Meanwhile, whisk together all of the Dressing ingredients in a medium bowl, including the 1 tablespoon reserved Cilantro Lime Marinade. Store in the refrigerator. Best if chilled at least 30 minutes. May keep in an airtight container up to 7 days.

• To assemble, add the Salad Ingredients to a large bowl and toss to combine. Drizzle individual servings with desired amount of dressing. Season with additional salt, pepper, hot sauce and/or lime juice to taste.

Honey Mustard Chicken Salad With Bacon, Avocado and a crazy good 5 ingredient dressing that doubles as a marinade! A popular reader favourite, this Honey Mustard Chicken Salad has been remade all over the world time and time again! A salad that’s a meal in itself, this is THE ultimate in chicken salad recipes.

INGREDIENTS

Dressing / Marinade:

• 1/3 cup honey
• 3 tablespoons whole grain mustard
• 2 tablespoons smooth and mild Dijon mustard
• 2 tablespoons olive oil
• 1-2 tablespoons Apple cider vinegar (or white vinegar), (OPTIONAL — to cut through the sweetness)
• 1 teaspoon minced garlic
• Salt to season
• 4 skinless and boneless chicken thighs or chicken breasts

For Salad:

• 1/4 cup diced bacon, trimmed of rind and fat
• 4 cups Romaine lettuce leaves, washed
• 1 cup sliced grape or cherry tomatoes
• 1 large avocado, pitted and sliced
• 1/4 cup corn kernels
• 1/4 of a red onion, sliced

INSTRUCTIONS

• Whisk marinade / dressing ingredients together to combine. Pour half the marinade into a shallow dish to marinade the chicken fillets for two hours if time allows. Refrigerate the reserved untouched marinade to use as a dressing.

• Heat a nonstick pan (or grill pan or skillet) over medium heat with about a teaspoon of oil and sear / grill chicken fillets on each side until golden, crispy and cooked through. (Grill in batches to prevent excess water being released.) Once chicken is cooked, set aside and allow to rest.

• Wipe pan over with paper towel; drizzle with another teaspoon of oil and fry the bacon until crispy.
• Slice chicken into strips and prepare salad with leaves, tomatoes, avocado slices, corn, onion strips and chicken.

• Whisk 2 tablespoons of water into the remaining untouched marinade / dressing and drizzle over the salad. Sprinkle the bacon over the top and season with a little extra salt and cracked pepper (optional).

NUTRITION

Calories: 410kcal | Carbohydrates: 34g | Protein: 25g | Fat: 20g | Saturated Fat: 3g | Cholesterol: 108mg | Sodium: 357mg | Potassium: 782mg | Fiber: 5g | Sugar: 25g | Vitamin A: 4375IU | Vitamin C: 16.3mg | Calcium: 47mg | Iron: 2.3mg

This bang bang chicken recipe is the perfect appetizer with chunks of juicy fried chicken tossed in a creamy, sweet and spicy sauce. So easy to make!

Ingredients

FOR THE BANG BANG SAUCE

• 1/2 cup mayonnaise
• 1/4 cup chili-garlic sauce
• 2 teaspoons sriracha
• 1 tablespoon honey
• 1 teaspoon cayenne or use smoked paprika for a milder version
• 1 teaspoon lemon juice
• Salt and pepper to taste

FOR THE CHICKEN

• 1 pound chicken breast chopped into bite-sized pieces
• 1/2 cup buttermilk or use milk
• 3/4 cup cornstarch
• 1 tablespoon cayenne pepper use smoked paprika for a milder version or use both!
• Salt and pepper to taste
• Vegetable oil for frying
• FOR GARNISH: Fresh chopped parsley spicy chili flakes

Instructions

FOR THE BANG BANG SAUCE

• Whisk together all of the ingredients in a small bowl.
• Cover and refrigerate until ready to use, or serve right away.

FOR THE BANG BANG CHICKEN

• Heat 2 inches of vegetable oil in a wide pot to 375 degrees F. Do not let the oil boil. If you do not have a thermometer, test the oil with a tiny drop of flour. It will immediately sizzle up.
• Next, add the chicken and buttermilk to a large bowl. Toss to coat the chicken. Soak for a few minutes while the oil is heating.

• Whisk together then cornstarch, cayenne (or paprika) and a bit of salt and pepper into a separate large bowl.
• Drain the chicken and shake off any excess buttermilk. Coat the chicken in the seasoned cornstarch mixture, then fry them for 2-3 minutes per side, or until they are cooked through and start to lightly brown.

• Remove and drain the chicken on paper towels.
• Toss the chicken with the bang bang sauce then garnish with fresh parsley and spicy chili flakes.

This Monterey chicken is a Chili’s copycat that features seasoned chicken breasts smothered in barbecue sauce, cheese, bacon and tomatoes. An easy dinner option that the whole family will love!

INGREDIENTS

• 4 boneless skinless chicken breasts
• 1 tablespoon olive oil
• salt and pepper to taste
• 1 cup barbecue sauce
• 1 cup shredded cheese I used a blend of Monterey Jack and cheddar cheese
• 4 slices bacon cooked and crumbled
• 1/2 cup diced tomatoes
• 1/4 cup green onions

INSTRUCTIONS

• Heat the olive oil in a large oven safe pan over medium high heat. Preheat the oven to 400 degrees.
• Season the chicken on both sides with salt and pepper to taste.

• Cook the chicken for 4-5 minutes on each side, or until done. Cook time may vary depending on the thickness of your chicken.

• Pour the barbecue sauce over the chicken. Sprinkle 1/4 cup cheese over each chicken breast.
• Place the pan in the oven for 3-5 minutes, or until cheese is melted.
• Sprinkle the bacon, tomatoes and green onions over the chicken and serve.

NUTRITION

Calories: 465kcal | Carbohydrates: 31g | Protein: 33g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 108mg | Sodium: 690mg | Potassium: 722mg | Fiber: 1g | Sugar: 16g | Vitamin A: 480IU | Vitamin C: 5.8mg | Calcium: 184mg | Iron: 1.5mg