Tasty Chicken Pesto- Quick and Easy

Hello everyone!

I wanted to share with you all the easiest recipe if you are needing a quick and simple meal to make this week. It only requires 4 ingredients and was a fam favorite!

chicken pesto

Servings: 4-6

Prep time: 10-15 minutes

Cook time: 20-24 minutes

Ingredients:

  • 1.5 lbs. chicken, cut into 1/2″ cubes
  • 4-5 Tbs. pesto
  • 2 Zucchini, sliced into 1/4-1/2″ slices
  • 1 container cherry tomatoes

Instructions:

  1. Place the cut chicken into a large baggie with 2-2.5 Tbs pesto. Use enough to cover the chicken, then season with salt and pepper.
  2. Let the chicken marinate for 3-4 hours.
  3. Preheat the oven to 425 degrees.
  4. Line a sheet pan with foil for easy cleanup and spray with nonstick cooking spray.
  5. Add zucchini and tomatoes to sheet pan and add the remaining 2-2.5 Tbs pesto and stir until coated.
  6. Add the chicken to the veggies and add some salt and pepper (red pepper flakes if you like a little spice!).
  7. Bake for 10-12 minutes. Stir the chicken and veggies.
  8. Bake an additional 10-12 minutes.
  9. Serve immediately.

Enjoy!

Chat with you all soon!

xoxo,

Jamie

 

Chicken Noodle Soup with a Kick

Hi everyone, happy Hump Day!

With all this nasty flu going around this year, sometimes you may want to make a quick and easy, yet tasty chicken noodle soup. I made a little spicier version, but not too much because I still feed it to my 16 month old. My husband is coming down with something and I’m keeping my fingers crossed that Brooklyn and I will dodge it. I made this recipe for him and Brooklyn on Monday since I had a girls night out 🙂 Check out the recipe below!

Makes 4-6 servings

Ingredients:

  • 3-4 cups shredded chicken (I typically get rotisserie, or the pre-shredded container. Equivalent to 2-3 chicken breasts)
  • 1.5 cups carrots, chopped
  • 1 cup celery, chopped
  • 3-4 cloves garlic, chopped
  • 1 white onion, chopped
  • 1 teaspoon ground ginger
  • 1-2 teaspoons red pepper flakes (I just did a couple shakes)
  • 8 cups chicken broth
  • 1/4 cup whole milk
  • Salt and pepper to taste
  • 1 package egg noodles

Instructions:

  1. Shred cooked chicken. While shredding, heat 1-2 Tbsp olive oil in a frying pan over medium heat.
  2. Add chicken to frying pan until slightly browned (3-4 minutes).
  3. Add diced onion and cook for 1-2 minutes.  Then add garlic and cook an additional minute.
  4. Put 8 cups chicken broth in a large stock pot and turn heat to high so it reaches boiling.
  5. In a separate pot, start boiling salted water to cook your noodles (I don’t boil them in the chicken broth because they soak up too much of the broth and make the soup too thick). Pour noodles into boiling water and cook for time provided on packaging.
  6. Add carrots, celery, ginger, and red pepper flakes to chicken mixture and cook on medium heat for 1-2 minutes.
  7. Once chicken broth is boiling, add chicken mixture to pot and let it boil for 4-5 minutes. Reduce heat to a simmer and let it simmer for 15 minutes, adding the milk within the last five minutes.  Add salt and pepper to taste, and enjoy!

Chat with you all soon!

xoxo

Jamie

Chicken Bake- Weeknight Cooking

chicken-bake

Easy, delicious, and healthy chicken bake

This recipe is very easy to make which is great for weeknight cooking. This is another good recipe for any meal trains you may have joined 🙂 Plus, it looks pretty before and after baking with all of the bright ingredients!

Ingredients

  • 1.5-2 lbs chicken (I used thighs and seasoned with salt and pepper on both sides)

  • 1/2 lb baby red potatoes (halved or quartered)

  • 1/2 container of white mushrooms (whole or halved)

  • 1/2 red onion (wedged, or large chunks)

  • 2 lemons (1 juiced, and 1 sliced)

  • 1/3 cup olive oil

  • 1/3 cup red wine vinegar

  • 3-4 garlic cloves (minced)

  • 2 sprigs rosemary

  • 2 sprigs thyme

  • 2 sprigs sage

  • 1 tsp red pepper flakes

  • 1 tablespoon Italian seasoning

  • 2 tsp salt

  • 2 tsp pepper

Instructions:

  1. Preheat oven to 400 degrees.

  2. Use nonstick spray on a 9”x 13” dish. Place chicken, potatoes, mushrooms, onion and lemon slices in the dish.

  3. Mix together olive oil, red wine vinegar, lemon juice, garlic, red pepper flakes, Italian seasoning, and salt and pepper in a bowl.

  4. Pour mixture over the chicken and vegetables.

  5. Bake uncovered at 400 degrees for 1 hour, or until the chicken is cooked through and potatoes are fork tender.

Chat with you all soon!

xoxo,

Jamie