Greek Marinated Chicken

 Made this for Easter 2026. Love this recipe and make it all the time. It is from Lillieeatsandtells. 

https://lillieeatsandtells.com/greek-marinated-chicken-skewers/

INGREDIENTS

• 2-2.5 lb chicken 
• 1/4 cup fresh oregano – finely chopped (I used 1 T. of dried)
• 1/4 cup fresh parsley – finely chopped (I used 1 T. of dried)
• 7 cloves garlic (7 Trader Joes frozen cubes)
• Juice from 1-2 lemons about 6 T.
• 1 tbs olive oil (if you aren't counting macros or care about the fat use 1/4 cup of olive oil)

• 1/2 tsp red chili flakes
• 1 tsp cumin
• 1.5 tsp kosher salt
• 1/2 tsp fresh ground pepper

INSTRUCTIONS

• Chop chicken into 1 ½ inch pieces and place in a large ziplock. (This is one of the only recipes I prefer to use huge fresh chicken breasts rather than chicken tenderloins. Nice for chopping good chunks. But tenderloins work too.)
• Whisk together all marinade ingredients.
• Pour marinade over chicken and seal the bag. Move it all around to make sure it’s nice and covered.
• Marinate up to two hours.  **With so much lemon and so little oil, sitting in the marinade too long could toughen the chicken so don’t leave it all night. A couple of hours is great! If you added the additional oil you don't need to worry as much about the chicken getting tough. 
• Soak wooden skewers (if that’s what you’re using) in water for thirty minutes to help avoid burning. Then thread your chicken making sure to leave some ends to grab! (You can also cover the ends in foil to protect them from burning if needed.)
• Spray the skewered chicken with a mist of cooking spray on each side, sprinkle with a little fresh pinch of kosher salt, and grill on a preheated, oiled** grill or grill pan over medium high heat for 4-5 minutes per side. Or until you have nice color and it’s cooked through.
• Serve with a fresh squeeze of lemon and homemade tzatziki, in a greek salad, or grain bowl, in place of the pork in these pitas… the possibilities are endless- YUMMMMM
• **(I always spray the grill with cooking spray, but be careful! The flame will climb when you do.)

Sheet Pan Hawaiian Chicken

Original Recipe https://www.sixsistersstuff.com/recipe/sheet-pan-hawaiian-chicken/#wprm-recipe-container-184993

1/3 C Teriyaki Sauce

1/3 C BBQ Bauce

1 Tbs Soy Sauce

1 lb. Chicken Breasts, cubed

1 Red Bell Pepper

1 Green Bell Pepper

1 Medium Onion

1 C Fresh Pineapple

Salt and Pepper

Preheat oven to 375F and line a baking sheet with parchment. Combine sauces together in a bowl and set aside. Prep veggies and pineapple, cut into 1 inch chunks. Add chicken, peppers and onion into a bowl and toss with sauce mixture. Season with salt and pepper. Spread the chicken and veggies evenly on your baking sheet and bake for 20 minutes. After 20 minutes add the pineapple chunks. Bake for an additional 15 minutes or until chicken is fully cooked. Serve over rice. Enjoy!

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• ⅓ cup BBQ sauce
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Greek Chicken Skewers

This recipe is from lillieatsandtells.com. We've made these several times and usually eat with with Greek bowls. https://white-familyfavorites.blogspot.com/2024/03/greek-bowls.html

 INGREDIENTS

• 2-2.5 lbs of chicken
• 1/4 cup fresh oregano - finally chopped (1 1/2 Tablespoons dried oregano)
• 1/4 cup fresh parsley - finally chopped
• 7 cloves garlic (or 7 cubes of Trader Joe's frozen garlic)
• Juice from 1-2 lemons (about 6 tablespoons)
• 1/4 - 1/2 cup olive oil
• 1/2 teaspoon red chili flakes
• 1 teaspoon cumin
• 1 1/2 teaspoon salt
• 1/2 teaspoon fresh ground pepper

INSTRUCTIONS

1. Chop chicken into 1 ½ inch pieces and place in a large ziplock. 

2. Whisk together all marinade ingredients.

3. Pour marinade over chicken and seal the bag. Move it all around to make sure it’s nice and covered.

4. Marinate up to two hours.  With so much lemon, sitting in the marinade too long could toughen the chicken so don’t leave it all night. A couple of hours is great!

5. Soak wooden skewers (if that’s what you’re using) in water for thirty minutes to help avoid burning. Then thread your chicken making sure to leave some ends to grab! (You can also cover the ends in foil to protect them from burning if needed.)

6. Spray the skewered chicken with a mist of cooking spray on each side, sprinkle with a little fresh pinch of kosher salt, and grill on a preheated, oiled** grill or grill pan over medium high heat for 4-5 minutes per side. Or until you have nice color and it’s cooked through.

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Greek Bowls

This is not a recipe as much of a list of ingredients, but this has become one of our family's favorite go-to quick week night meals. 

Base:

Chicken - rotisserie or we grill up chicken tenders seasoned with lemon pepper

Rice - add a little chicken bouillon and the juice of one lemon for flavor

Toppings:

Arugula

Purple onion

Tomatoes

Cucumbers

Purple cabbage

Pepperoncini  

Dill - lots of dill

Feta Cheese

Garlic sauce - find this at Trader Joes in the refrigerated dip section

Hummus and/or lemon vinaigrette or a red wine vinaigrette

We lay it all out and let everyone build their own!  

Harissa Chicken Sheet Pan

This recipe is from https://lillieeatsandtells.com and was so yummy. It will definitely become a go-to. I will copy the recipe exactly from her website but I just cleaned out my fridge and used a bunch of random veggies and cooked veggies and chicken together. Also, it is spicy so if you are feeding anyone sensitive to spice you'll want to cut down on the Harissa paste. 

Sheet pan ingredients
1 c. cherry tomatoes
1 red, yellow, or orange bell pepper, chopped into bite-sized pieces
12 oz. cauliflower
1 zucchini, chopped
1/2 white or red onion chopped

2 T. harissa paste (from Trader Joes)
1 T. red wine vinegar
1 T. lemon juice
1 T. olive oil
4 frozen garlic cubes, or minced garlic
2 t. pure maple syrup
1 t. cumin
1 t. coriander
1 t. paprika
1 t. kosher salt

1 lb. chicken breasts or tenderloins, chopped into bite-sized pieces
1 t. additional paprika
1 1/2 t. additional kosher salt

1/4 c. parsley chopped

Whipped Feta Hummus Sauce

6 T. sour cream

2 T. hummus

1 T. lemon juice

1 T. light balsamic vinegar or red wine or rice vinegar

1 oz. feta cheese

Directions: 

Preheat oven to 425 degrees.

Whisk together ingredients from Harissa paste to kosher salt. Toss with all veggies. Spread veggies evenly on a sheet pan and roast for 25 minutes. 

Remove the veggies from the oven and give them a toss. Add the chopped chicken to the pan, spread out evenly. Season the top of the chicken with the additional listed paprika and kosher salt and roast for another 15 minutes. Remove from the oven and top with fresh parsley and a squeeeze of lemon. 

Pile your chicken and veggies over rice or arugula or onto pitas. Top with feta hummus sauce and enjoy! 

Chicken Enchilada Skillet

 A one pot, 30 minutes dinner that was kid and man approved. This recipes serves 4-6, so double if needed - it just needs to all fit in a skillet or pot with a lid.

2 Chicken breasts, cut into bite size pieces

1 8-10 oz can of enchilada sauce (red or green)

1 tsp garlic powder

1 tsp cumin

1 tsp chili powder

Salt and pepper 

1 cup of rice

1 can of black beans, drained

1 Tbs minced dried onion, or finely diced onion

1 1/2 cups water

Heat a few tablespoons of oil in your skillet and start to brown the chicken. Season chicken with all the spices and some salt and pepper. Once chicken is browned and cooked almost all the way through, add rice, beans, onions, enchilada sauce and water. Bring to a boil then reduce heat to low. Heat on low for 18-20 minutes or until rice is cooked. Top with cheese, lettuce, sour cream or other desired toppings. Enjoy!

Thai Basil Chicken

• Sauce:
• 3 tablespoons sweet soy sauce (add a pinch of brown sugar to soy sauce)
• ▢2 tablespoons oyster sauce
• ▢1 tablespoons fish sauce
• ▢1/4 cup chicken broth
• ▢1/4 teaspoon ground black pepper
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         Stir Fry:

• 2 tablespoons vegetable, canola or peanut oil
• ▢4 garlic cloves, finely chopped or minced
• ▢1 – 2 Thai or serrano chiles, seeded and thinly sliced
• ▢1 pound ground chicken
• ▢1 small red onion, sliced
• ▢1 red bell pepper, sliced
• ▢1 cup Thai basil leaves, stems removed, loosely packed

    

• In a small bowl, mix the sauce ingredients and set aside.
• Heat the oil in a wok or large skillet over high heat. Add the garlic and chiles and cook for about 20 seconds stirring constantly. Add the ground chicken and cook for about 3 – 4 minutes breaking up the meat into small pieces. You want the chicken to have some texture so don't break it up too much. When the chicken is no longer pink, drain any excess liquid.
• Add the onions and red bell peppers and stir fry for about 1 minute. Stir in the sauce and cook, stirring constantly until the sauce starts to thicken, about 2 minutes. Stir in the basil and cook until the basil is wilted and the chicken is cooked through.

Original Post - https://www.lemonblossoms.com/blog/thai-basil-chicken/

Chicken Avocado Caprese Salad

I made this at our cousin summer BBQ. I used chicken tenders instead of thighs and drizzled with balsamic glaze. I also found mini mozzarella balls that were marinaded. I think this salad would be prettiest served on a large plate/platter rather than a bowl because the toppings are so heavy and weight the lettuce down. (the formatting on this recipe got real weird and I can't figure out how to change it sorry!)

https://cafedelites.com/chicken-avocado-caprese-salad/

INGREDIENTS

Marinade/Dressing:

• 1/4 cup (60 mL) balsamic vinegar
• 2 tablespoons (30 mL) olive oil
• 2 teaspoons brown sugar
• 1 teaspoon minced garlic
• 1 teaspoon dried basil
• 1 teaspoon salt

Salad:

• 4 chicken thigh fillets, skin removed (no bone)*
• 5 cups Romaine, (or cos) lettuce leaves, washed and dried
• 1 avocado, sliced
• 1 cup cherry or grape tomatoes, sliced
• 1/2 cup mini mozzarella / bocconcini cheese balls
• 1/4 cup basil leaves, thinly sliced
• Salt and pepper, to season

INSTRUCTIONS

• Whisk marinade ingredients together to combine. Place chicken into a shallow dish; pour 4 tablespoons of the dressing / marinade onto the chicken and stir around to evenly coat chicken. Reserve the untouched marinade to use as a dressing.
• Heat about one teaspoon of oil in a large grill pan or skillet over medium-high heat and grill or sear chicken fillets on each side until golden, crispy and cooked through. Once chicken is cooked, set aside and allow to rest.
• Slice chicken into strips and prepare salad with lettuce, avocado slices, tomatoes, mozzarella cheese and chicken. Top with basil strips; drizzle with the remaining dressing; season with salt and pepper; serve.
  
  
  
  

Thai Chicken Pizza

This pizza is amazing! I could drink the sauce. I also used this sauce for a crunchy chicken wrap one day. Use with basic pizza dough.

Sauce is enough for 2-10 inch pizzas

Peanut Sauce:

1/4 c. balsamic vinegar

2 1/2 T. sugar

2 T. brown sugar

2 T. soy sauce

1/2 t. crushed red pepper

1/8 t. salt

1 fresh garlic clove, crushed

2 T. chunky peanut butter

In a small sauce pan over medium heat bring the vinegar, sugar, brown sugar, soy sauce, red pepper, salt and garlic to a boil stirring frequently. Remove from heat. Whisk in peanut butter. Set aside but make sure sauce is slightly warm to spread on pizza.

Toppings for pizza:

Shredded or chopped chicken

Fresh mozzarella cheese

Shredded carrots

Sliced red onion

Cilantro

Peanuts

Creamy Baked Chicken

I copied this from Rachel Parcell's instagram stories but she didn't really put exact measurements. I guessed the best I could, sorry! This is not healthy in the slightest but it sure is delicious comfort food. You can add more or less chicken depending on how many you're feeding, so some of the measurements can vary. I just made it with 4 chicken breasts for us.

6 chicken breasts (either cut in half or pounded to 1/2 inch thickness)
1/2 C butter, melted
1/2-1 C flour
1 tsp salt
1 tsp pepper
1 tsp garlic powder
1 tsp onion powder/ or flakes
1 tsp italian seasoning
1/2 tsp cayenne pepper
1/2-1 C heavy cream
1/2-1 C shredded parmesan cheese

Preheat oven to 350 degrees. Pat chicken dry. Melt butter in a large bowl or shallow dish (large enough to dip chicken). Combine flour and seasonings in a shallow dish. Dip each chicken breast in butter and coat each side, then dredge in flour mixture, coating each side. Place chicken in a 9x13 or large casserole dish. Once all chicken is coated, pour any excess butter over chicken. Pour heavy cream over chicken and top with parmesan cheese. Bake for 40-60 minutes until chicken is cooked through (will depend on thickness). Serve over rice. Enjoy! And no one with judge you if you drink the extra sauce...

Chinese Chicken Salad

I've been tweaking my Chinese chicken salad recipe for a while and tonight I feel like I nailed it! So thought I would share. All 5 Lee children and 1 Lee husband ate this and liked it. 

Megan's Chinese Chicken Salad :)

Grilled Chinese Chicken

1 1/2 lbs Chicken breasts, skinless boneless (I used 3 small chicken breasts)

3 cloves Garlic
2 tsp Ginger
2 tbsp Onion or 1 teaspoon onion powder
1/2 cup Soy sauce
1/2 cup Brown sugar
1/4 cup Rice vinegar
2 tbsp Sesame oil

Directions
Combine all ingredients and marinade chicken for 30 minutes. Grill until cooked through. Cover with foil while chicken cools. Then chop chicken. 
(I like to put the chicken in the fridge and eat the following day with cold chicken, if you like it hot chop chicken and put on salad hot)

Salad

1 head of red leaf lettuce, chopped
6 green onions, chopped
1 c. purple cabbage, finely chopped 
1 red pepper, finely chopped
1/2 c. cilantro, chopped

1 package of top ramen noodles crushed, discard seasoning

Dressing

1/3 c. sugar

1/2 c. seasoned rice vinegar

1/2 c. vegetable oil (I like avocado)

1 t. salt

1/2 t. pepper

Whisk all ingredients to combine. 

Toss salad ingredients, chopped chicken, and dressing (may not need all of the dressing). 

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Crispy Hot Honey Chicken

This was a hellofresh recreation of two different recipes combined but it turned out so good I needed to share! I made this for Tyler and I using two large chicken breasts so adjust measurements accordingly!

2 Chicken breasts (can also use cutlets or tenders)
1/2 Cup Panko Bread Crumbs
1 tsp Garlic Powder
1 Tbs Cornstarch
2 Tbs Sour Cream
Vegetable Oil (I used avocado)
Salt & Pepper
Mike's Hot Honey (or regular honey with red pepper flakes added)

Either pound chicken until 1/2 inch thick or I just cut my chicken breasts into strips - you just want it to be able to cook quickly. Season all over with garlic powder, salt and pepper. Coat chicken in sour cream with either a brush or in a ziplock bag. In a shallow dish, combine panko, cornstarch and 1/2 tsp of salt. Coat chicken, one piece at a time pressing into panko. Heat 1/3 inch layer of oil in a large skillet to medium-high heat. Once oil is to temperature add chicken (work in batches if serving more). Cook until chicken is brown on both sides and thoroughly cooked, about 3-4 per side. Transfer to a paper towel lined plate. While chicken is still warm, drizzle a little honey on so it melts into the chicken. *I finished these in the oven that I already had on roasting some veggies to ensure the chicken was cooked because I'm paranoid like that but they stay very juicy because of the sour cream!*

We had this with roasted potatoes and veggies. Enjoy!

Green Chili Chicken and Rice Soup

Super quick and easy dinner!

1-1.5 lbs Chicken (I used tenders but breasts would work great too), cut into bite-sized pieces

1 small yellow onion, diced

2 cloves garlic, minced

1 4 oz can Green Chilis

8-10 oz of Mild Green Enchilada Sauce (I like the Frontera brand 8 oz pouches but use whatever your store has, most cans are 10 oz.)

1 can Corn, drained

1/2 cup uncooked rice

4 cups Chicken stock

salt & pepper

vegetable oil

Heat a drizzle of oil in a large pot on medium heat. Add diced onion and saute for a few minutes until it's starting to become translucent. Add in garlic and chopped chicken, season with salt and pepper. Cook chicken until cooked through. 

Add in green chilis, enchilada sauce, corn, uncooked rice and stock. Bring to a boil and then simmer on low for 20 minutes or until rice is tender. Stir occasionally to make sure rice isn't sticking.

Serve with fresh avocado, cilantro, cheese and/or sour cream! Or a TCT for dipping! Yum

The leftovers become very thick, so just throw in some water or more chicken stock when you reheat. 

Makes about 6 average sized servings ;-)

Instant Pot Butter Chicken

6 (1.5 lb) skinless chicken thighs (or you can you breasts)
2 T. unsalted butter
6 garlic cloves, minced
1 onion, sliced
1 T. ginger, minced
1/2 c. unsalted chicken stock
2 T. garam masala
2 T. sugar
3 T. paprika
1 t. ground turmeric
1 1/4 t. ground coriander
1 1/4 t. ground cumin
3 T. regular soy sauce
1 c. tomato paste
1 1/2 c. plain yogurt
1/3 c. heavy cream
1/2-1 lemon, squeezed
salt for seasoning

Garnish: fresh cilantro

Brown chicken on all sides in Instant Pot on saute function in 2 T. butter. Set chicken aside. Add onions and saute for 4 more minutes. Add ginger, garlic garam masala, sugar, paprika, turmeric, coriander, and cumin and saute for another minute. Pour in 1/2 c. chicken stock and completely de-glaze pan. Turn off heat briefly. Add soy sauce, browned chicken, then lemon back to Instant Pot. Layer tomato paste on top. Do not mix. Cook on manual pressure for 6 minutes, then 10 minute natural release. Set chicken aside. Mix in yogurt and heavy cream. For smoother sauce, blend everything in the Instant Pot with an immersion blender. Taste and add salt, sugar, lemon or yogurt if needed. Add chicken back in and gently stir it up. Serve with rice or other favorite side dish. Garnish with cilantro

Instant Pot Sesame Chicken (Six Sisters)

3 T. cornstarch (divided)
salt and pepper to taste
1 1/2 lb. chicken breasts, cut in pieces
2 T. sesame oil (divided)
6 T. low-sodium soy sauce
2 1/2 T. ketchup
pinch red pepper flakes
6 T. honey
3 T. water
1 T. sesame seeds

In a gallon bag, mix 2 T. cornstarch with salt and pepper. Add chicken and shake to coat. Add more cornstarch if needed. In Instant Pot, on saute function, heat 1 1/2 T. sesame oil. Add chicken and saute until all sides are brown. In a small bowl, mix soy sauce, ketchup, red pepper flakes, and honey. Pour over chicken pieces. Stir gently until coated. Place lid and seal. Cook on "manual" for 3 minutes, then do a quick release. ( I think I cooked mine for 6-7 minutes). Remove lid and add remaining sesame oil and honey and mix in. In another small bowl, mix water with remaining cornstarch. Pour in with chicken and gently stir. Push the "saute" button and let sauce thicken (2-3 minutes). Serve over rice and top with sesame seeds.

Crispy, Creamy Chicken Cordon Bleu

Made Easter 2019

https://tasty.co/recipe/crispy-creamy-chicken-cordon-bleu

Ingredients

for 6 servings

• 4 boneless, skinless chicken breasts
• salt, to taste
• pepper, to taste
• 1 tablespoon
   garlic powder
• 1 tablespoon
   onion powder
• 16 slices swiss cheese
• ½ lb
   ham, thinly sliced
• peanut oil, or vegetable oil, for frying
• 1 cup
   all-purpose flour
• 4 eggs, beaten
• 2 cups
   panko bread crumbs

CREAMY DIJON SAUCE

• 3 tablespoons
   butter
• 2 cloves garlic, minced
• 3 tablespoons
   all-purpose flour
• 2 cups
   milk
• ¼ cup
   dijon mustard
• 1 cup
   shredded parmesan cheese
• salt, to taste
• pepper, to taste

Preparation

1. Sprinkle the chicken breasts with salt, pepper, garlic powder, and onion powder, tossing to coat evenly.
2. On a cutting board, place a chicken breast between two sheets of plastic wrap and pound until about ½ inch (1 cm) thick with a meat mallet, rolling pin, or heavy pan.
3. Remove the plastic wrap and place 2 slices of Swiss cheese, then 2 slices of ham, then another layer of Swiss cheese, and another layer of ham. Evenly roll the chicken and place onto a new sheet of plastic wrap.
4. Wrap the chicken in the plastic wrap tightly and use the excess plastic on the sides to twist, firming up the roll of chicken cordon bleu as you work. Tie the excess plastic. Repeat with the remaining ingredients, then chill the rolls in the fridge to set for 30 minutes.
5. Meanwhile, preheat a tall-sided pan with 2 inches (5 cm) of oil to 325°F (170°C).
6. After the rolls are set, prepare 2 separate large, wide dishes with the flour, beaten egg, and bread crumbs. Dredge the chicken first in the flour, then the egg, and then bread crumbs.
7. Place the breaded chicken cordon bleu in the oil and cook for about 5 minutes per side, or until the outside is an even golden brown. If a good color is achieved and the chicken’s center is still not 165°F (75°C), place the chicken cordon bleu on a wire rack set over a baking sheet and finish the chicken in the oven at 325°F (170°C) until that temperature is reached.
8. Meanwhile, prepare the sauce. In a 1 ½-quart saucepan over medium heat, melt the butter and cook the garlic until soft. Add the flour and whisk for 1 minute.
9. Add the milk and whisk until fully combined with the roux and no lumps remain. Continue whisking until the mixture comes to a simmer and has thickened.
10. Add the mustard, Parmesan cheese, salt, and pepper and whisk to combine. Remove the pan from the heat.
11. Slice the chicken and serve drizzled with Dijon sauce.
12. Enjoy!