Baked Honey Mustard Chicken

This honey mustard chicken is quick and easy to prepare, and the kids love it, too!

Ingredients

• cooking spray

• 6 skinless, boneless chicken breast halves

• salt and pepper to taste

• ½ cup honey

• ½ cup prepared mustard

• 1 teaspoon dried basil

• 1 teaspoon paprika

• ½ teaspoon dried parsley

Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish with cooking spray.

2. Season chicken breasts with salt and pepper. Place in the prepared baking dish.

3. Combine honey, mustard, basil, paprika, and parsley in a small bowl; mix well. Pour 1/2 of the honey mustard mixture over chicken and brush to cover.

4. Bake in the preheated oven for 30 minutes. Turn chicken pieces over and brush with remaining honey mustard mixture. Continue baking until chicken is no longer pink and juices run clear, 10 to 15 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

5. Let cool 10 minutes before serving.

Mint Chicken

Fresh lemon juice and mint leaves are a must! Serve over a bed of white rice.

Ingredients

• 2 skinless, boneless chicken breast halves - cut into bite-size pieces

• 1 clove garlic, crushed

• ½ cup all-purpose flour

• ½ cup margarine

• ¼ cup fresh lemon juice

• ½ cup chopped fresh mint leaves

Directions

1. In a medium bowl, mix together the chicken pieces and garlic. Toss with the flour just to coat, and shake off excess.

2. Heat the margarine in a large skillet over medium-high heat. Add the chicken pieces; cook and stir until browned. Add the mint leaves and lemon juice, cover and steam for about 5 minutes, just until the chicken is cooked through. Do not over cook the chicken or it will be tough.

Hot Greek Salad

It’s a Greek Salad, but warm and filling!

Ingredients

Ingredient Checklist

• 1 cup orzo pasta

• 1 ½ tablespoons olive oil

• 2 skinless, boneless chicken breast halves, cubed

• 4 cloves garlic, crushed

• 1 tablespoon Greek seasoning, or to taste

• 2 cups fresh spinach

• 1 cucumber, cubed

• 1 tomato, cubed

• 1 (15 ounce) can large black olives, drained

• 2 tablespoons sun-dried tomato vinaigrette

• ¼ cup crumbled feta cheese

Directions

1. Bring a large pot of lightly salted water to a boil.

2. Cook orzo in the boiling water, stirring occasionally until cooked through but firm to the bite, about 10 minutes.

3. Drain and keep warm.

4. Heat olive oil in a large skillet over medium heat; cook and stir chicken, garlic, and Greek seasoning until chicken is no longer pink in the center and juices run clear, about 10 minutes.

5. Add spinach, cucumber, tomato, olives, and vinaigrette; lower heat and simmer until spinach begins to wilt, 5 to 10 minutes.

6. Serve over orzo; top with feta cheese.

Sheet Pan Chicken and Veg with Mustard Vinaigrette

Want to serve your family a well rounded, nutritious meal but running short on time? This easy sheet pan dinner is the answer.

Ingredients

Chicken and Veggies:

• 1 pound Brussels sprouts, trimmed and cut in half

• 2 large sweet potatoes, cut into wedges

• 1 medium sweet onion, cut into wedges

• 2 tablespoons olive oil, divided

• 1 ¼ teaspoons kosher salt, divided

• ¾ teaspoon ground black pepper, divided

• 4 (5 ounce) bone-in, skin-on chicken pieces

Mustard Vinaigrette:

• 2 tablespoons grainy mustard

• 4 teaspoons champagne vinegar

• 1 tablespoon maple syrup

• ½ teaspoon kosher salt

• ¼ teaspoon cayenne pepper

Directions

• Step 1

  Preheat the oven to 425 degrees F. Line a rimmed baking sheet with foil.

• Step 2

  Prepare chicken and veggies: Toss Brussels sprouts, sweet potatoes, and onion on the prepared pan with 1 tablespoon oil, 1 teaspoon salt, and 1/2 teaspoon pepper; spread into a single layer.

• Step 3

  Sprinkle chicken with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper and nestle it, skin-side up, in between the veggies on the baking sheet. Brush remaining oil on skin.

• Step 4

  Roast in preheated oven 45 minutes or until chicken is cooked through, golden and crisp. An instant-read thermometer inserted near the bone should read 165 degrees F.

• Step 5

  While the sheet pan dinner is cooking, prepare vinaigrette. Whisk mustard, vinegar, maple syrup, salt, and cayenne together in a small bowl until well combined.

• Step 6

  Drizzle sauce over veggies and chicken.

Campfire Foil Packs

From roasting marshmallows to cooking hearty stews in a Dutch oven, it’s the season for campfire cooking. Try this simple recipe that can be prepared in a zipper bag ahead of time and packed in to your campsite.

Ingredients

• 1 pound skinless, boneless chicken breast meat - cubed

• 2 onions, diced

• 1 (8 ounce) package sliced fresh mushrooms

• 1 yellow bell pepper, seeded and sliced into strips

• 1 red bell pepper, seeded and sliced into strips

• 4 cloves garlic, sliced

• 4 small potatoes, cubed

• ¼ cup olive oil

• 1 lemon, juiced

Directions

1. Gather all ingredients.

2. Build a campfire and allow the fire to burn until it has accumulated a bed of coals. Rake the coals into a flat bed on one side of the fire.

3. Combine chicken, onion, mushrooms, peppers, garlic, and potatoes in a large bowl or a large resealable plastic bag. Pour in olive oil and lemon juice and toss to coat.

4. Evenly divide the mixture between 4 large sheets of aluminum foil. Top each with another sheet of foil and roll up the edges tightly. Double wrap each packet with another sheet of foil.

5. Cook over the preheated coals until chicken is no longer pink in the center and the juices run clear, about 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F.

Crockpot Italian Chicken

Perfect for busy weeknights or lazy weekends, this Crockpot Italian Chicken is a flavorful and easy dish to prepare. The result is tender, juicy chicken with savory Italian flavors that the whole family will love. Whether you serve it over pasta, rice, or with a side of vegetables, this Crockpot Italian Chicken is sure to become a go-to favorite in your meal rotation.

Ingredients

• 1 (16 ounce) bottle Italian dressing (such as Olive Garden℠ Signature Italian Dressing)

• 1/4 cup grated Parmesan cheese

• 4 boneless skinless chicken breasts

Directions

1. Stir Italian dressing and Parmesan cheese together in a bowl.

2. Place chicken in a slow cooker, and pour dressing mixture over chicken.

3. Cover and cook on Low until chicken is tender, no longer pink in the center, and the juices run clear, about 8 hours.