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Cheesy baked chicken enchiladas — flour tortillas rolled with shredded chicken and cheese, smothered in red enchilada sauce, melted cheese on top, cilantro. Cozy 50-min dinner.
Chicken and corn salad — summer salad with shredded chicken, charred sweet corn, tomato, avocado, cilantro-lime dressing. Bright protein-packed lunch in 25 min.
Chicken rice bowl with avocado — seasoned chicken over rice with creamy avocado, fresh herbs, lime, chipotle drizzle. Healthy 30-min meal-prep bowl.
Vegetable manchurian gravy — Indo-Chinese fried veggie balls in spicy-sweet soy-tomato gravy. Serve with fried rice or noodles. Restaurant-style in 50 min.
Chicken curry — fragrant North-Indian chicken curry with tomato-onion-garlic-ginger base, garam masala, cilantro. Restaurant-quality home curry in 50 min.
Sweet and sour chicken — Chinese-American takeout classic with crispy battered chicken in tangy red pineapple sauce, bell peppers. Better-than-takeout in 40 min.
Chicken salad with vegetables — chunky shredded chicken with celery, carrot, bell pepper, red onion, mayo-yogurt dressing, fresh herbs. Lunch-prep favorite in 25 min.
Cucumber salad with sesame dressing — Asian smashed cucumber salad with toasted sesame oil, soy, rice vinegar, garlic, chili. Bright crunchy side in 20 min.
Cucumber dill salad — crisp cucumber tossed with sour cream, fresh dill, red onion, and vinegar. Classic Eastern European 15-min side for grilled meats and BBQ.
Teriyaki chicken rice bowl — soy-mirin-honey glazed chicken thighs over rice with sesame, scallions, and steamed broccoli. Takeout-better weeknight bowl in 30 min.
