Top Tender Chicken with a Creamy Dressing for a Light, Refreshing Meal

(Feature Impact) On those days when you’re craving something fresh and don’t feel like doing a lot of cooking, salads are the ideal solution. They’re nutritious, easy to throw together and endlessly customizable so you can make them with the ingredients you have to suit the flavor profiles you prefer.

This Grilled Chicken and Avocado Salad unites savory, sweet, tangy and creamy flavors in a single bowl. Crisp lettuce and tender spinach bring leafy green nutrients to the base of each salad. The juicy, slightly charred grilled chicken is seasoned, smoky and a good source of lean protein. Avocado slices, Greek yogurt and olive oil add rich, creamy textures and healthy fats, while cucumbers make each bite refreshing. Apple slices and grapes lend natural sweetness that complement the tangy honey-mustard dressing.

Light enough for lunch but filling enough for dinner, it’s a versatile salad packed with vegetables, fruits, fiber, vitamins and minerals. Make the recipe your own by switching to a different dressing or tossing in bonus toppings like walnuts, dried cranberries or cherry tomatoes. Plant-based home chefs can adapt by swapping to a different protein like tofu, tempeh or chickpeas and using non-dairy yogurt for the dressing.

Find more light yet filling salad solutions by visiting Culinary.net.

Grilled Chicken and Avocado Salad

Recipe adapted from Delish
Prep time: 10 minutes
Cook time: 20 minutes
Servings: 4

• 2          boneless, skinless chicken breasts (8 ounces each)
  
• 1          teaspoon dried oregano
  
• 1          teaspoon ground coriander
  
• kosher salt, to taste
  
• freshly ground black pepper, to taste
  
• 2          tablespoons extra-virgin olive oil
  
• 3          romaine hearts, chopped
  
• 3          cups spinach
  
• 2          avocados, thinly sliced
  
• 2          cucumbers, thinly sliced
  
• 1          apple, thinly sliced
  
• 1          cup grapes, halved

Creamy Honey-Dijon Dressing:

• 3/4       cup plain Greek yogurt
  
• 3          tablespoons extra-virgin olive oil
  
• 1 1/2    tablespoons honey
  
• 1          tablespoon Dijon mustard
  
• 1          tablespoon fresh lemon juice
  
• 1          teaspoon apple cider vinegar
  
• 1/4       teaspoon garlic powder
  
• 1/4       teaspoon salt
  
• 1/8       teaspoon black pepper

1. Preheat grill or grill pan to medium-high heat. In medium bowl, sprinkle chicken with oregano, coriander and salt and pepper, to taste. Add oil then toss to coat.
2. Grill chicken, covered, about 8 minutes per side, until slightly charred and registering 165 F on thermometer inserted into thickest part. Transfer to cutting board, let rest 5 minutes then thinly slice.
3. Divide romaine, spinach, avocados, cucumbers, apples and grapes among bowls. Top with chicken.
4. To make dressing: Whisk Greek yogurt, olive oil, honey, Dijon mustard, lemon juice, apple cider vinegar, garlic, salt and pepper. Drizzle over salad and serve.

SOURCE:

Culinary.net

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(Feature Impact) Weeknights often feel like a race against the clock. Busy families feel the squeeze from school pickups, homework and social commitments, but dinner remains one of the few opportunities for everyone to slow down, reconnect and share important moments together at the close of a hectic day.

With a little planning and convenient ingredients like Little Potatoes – which come pre-washed, require no peeling and are small enough that they don’t need to be cut – families can spend less time in the kitchen and more time at the table.

For example, The Little Potato Company’s new A Little Homestyle Ranch Microwave Ready Kit serves up a favorite flavor in an easy-to-prepare side dish your whole family will love. Simply pop the steamable tray into the microwave for 5 minutes, sprinkle on the included ranch seasoning pack and enjoy without any prep or cleanup.

They’re also a perfect foundation for this easy, all-in-one Sheet Pan Chicken and Little Potatoes recipe. It’s ideal for busy weeknights as a balanced, flavorful meal that requires just 10 minutes of prep and minimal cleanup. Plus, you can customize with fresh herbs and a squeeze of lemon juice for extra zest.

If you’re in search of a simple side dish that can accompany a variety of family favorites, these flavor-filled Ranch Green Beans and Little Potatoes with Bacon are a great fit for a backyard barbecue or casual evening with your nearest and dearest.

To find more ways to bring loved ones together at the table throughout the school year, visit LittlePotatoes.com.

Sheet Pan Chicken and Little Potatoes

Prep time: 10 minutes
Cook time: 30-35 minutes
Servings: 4
 

• 1 1/2    pounds Little Potatoes
  
• 2          cups broccoli florets
  
• 1          bell pepper
  
• 1          red onion
• 2          tablespoons olive oil, divided
  
• 2-3       teaspoons of your favorite seasoning blend
  
• 4          boneless, skinless chicken breasts
  
• fresh parsley or cilantro (optional)
  
• lemon wedges (optional)

1. Preheat oven to 400 F and line baking sheet with parchment paper or foil.
2. Slice Little Potatoes in half. Slice broccoli florets, bell pepper and onion into bite-sized pieces.
3. In mixing bowl, toss veggies with 1 tablespoon olive oil and 1-1 1/2 teaspoons seasoning.
4. Spread veggies evenly on baking sheet.
5. In same bowl, add chicken, remaining seasoning and remaining olive oil. Toss to combine then place chicken between veggies in single layer.
6. Roast 30-35 minutes, or until chicken is cooked through to internal temperature of 165 F and potatoes are tender. Flip veggies and chicken halfway through cooking to ensure even browning.
7. Let chicken rest 2-3 minutes. Divide Little Potatoes, veggies and chicken into bowls. Garnish with fresh parsley or cilantro and squeeze of lemon juice, if desired.

Ranch Green Beans and Little Potatoes with Bacon

Prep time: 30 minutes
Cook time: 10 minutes
Servings: 2

• 1          package maple bacon
  
• 1/2       pound fresh string beans, washed
  
• 2          tablespoons olive oil
  
• 1/2       teaspoon garlic powder
  
• 1/2       teaspoon rosemary
  
• salt, to taste
  
• pepper, to taste
  
• 1          package A Little Homestyle Ranch Microwave Ready Kit

1. On stovetop, cook bacon until crispy, reserving 1/4 cup bacon grease. Crumble bacon and set aside.
2. In same pan, add fresh string beans, bacon grease, olive oil, garlic powder and rosemary. Season with salt and pepper, to taste. Saute until soft.
3. Peel back plastic on potatoes kit and microwave 5 minutes.
4. Let potatoes cool 1-2 minutes and spread ranch seasoning over potatoes followed by bacon and string beans.

SOURCE:

Little Potato Company

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(Feature Impact) Hectic school mornings get much easier when breakfast is already waiting in the fridge or freezer. These Healthy Make-Ahead Breakfast Burritos can be assembled in advance, frozen individually and easily reheated for quick, filling meals to keep your family going through the day.

Eggs, cheese and black beans supply protein to fuel kids for gym class or sports, while vegetables, beans and whole-grain tortillas add complex carbohydrates and fiber to stave off hunger until lunch. Breakfast burritos also make for a hearty, grab-and-go option for adults heading off to work.

One of the best things about homemade breakfast burritos is how easily they can be customized to fit each family member’s unique nutritional needs and preferences. If you’re making a batch for the whole family, prepare a basic filling and let everyone choose their own combination of ingredients. Spice fiends might want to add jalapenos or hot sauce, while vegetable lovers can pack in sauteed broccoli or diced roasted sweet potatoes. Just remember to label the different varieties separately before storing, e.g. “Mild” and “Spicy.”

Although it’s best to avoid mixing in ingredients that don’t freeze well – like avocado or fresh tomatoes – you can always serve the reheated burritos with a side of guacamole or pico de gallo for even more flavor and nutrition.

Find more school-year meal prep inspiration at Culinary.net.

Healthy Make-Ahead Breakfast Burritos

Recipe adapted from The Gracious Pantry
Prep time: 20 minutes
Cook time: 20 minutes
Servings: 4

• 2          teaspoons extra-virgin olive oil
  
• 1          small red onion, diced
  
• 1          large red bell pepper, diced
  
• 2          cloves garlic, minced
  
• 1          cup chopped fresh spinach
  
• 1          cup cooked black beans
  
• 1/2       teaspoon ground cumin
  
• 1/2       teaspoon smoked paprika
  
• 4          tablespoons salsa
  
• salt, to taste
  
• pepper, to taste
  
• 6          large eggs
  
• 2          tablespoons unsweetened almond milk, water or dairy milk
  
• 4          large whole-grain tortillas
  
• 1/2       cup shredded Mexican cheese blend

1. In pan over medium heat, heat olive oil. Saute onion, bell pepper and garlic until soft, 4-5 minutes. Add spinach and cook until wilted.
2. Stir in cooked black beans, cumin, smoked paprika, salsa and salt and pepper, to taste. Remove from heat.
3. Whisk eggs with milk or water. In nonstick skillet over medium heat, scramble until just set; avoid overcooking. Season lightly with salt and pepper, to taste.
4. Lay tortillas flat. Divide eggs, veggie-bean mixture and cheese across each. Roll into burritos then toast, seam side down, in dry skillet to seal.
5. Remove from pan and let cool. Wrap in parchment then foil. Freeze up to 2 months.
6. To reheat, remove foil and parchment. In microwave or oven, heat until warmed through.

Notes: To prevent tortillas from becoming soggy, let filling cool to room temperature before assembling burritos.

Burritos can be warmed from frozen or, for best results, thawed overnight in refrigerator before reheating.

Photo courtesy of Unsplash

SOURCE:

Culinary.net

🍴 What’s your favorite food, recipe, or dining spot? Tell us in the comments! Then subscribe to the STM Daily News newsletter for fresh recipes, restaurant news, food trends, and delicious stories delivered straight to your inbox. Join our growing community of food lovers today!