#easyweeknightdinners

👉 Full recipe here: https://www.bestproteinmeals.com/sheet-pan-mediterranean-meatballs-with-chickpeas-cauliflower-and-butternut-squash/

👉 Full recipe here: https://www.unclehenryskitchen.com/white-chicken-chili-mac-skillet/

Creamy Chicken and Rice Soup Ingredients: 1 1/2 lb. boneless, skinless chicken thighs, cut into bite-sized pieces 1 tsp. kosher salt 1 tsp. Italian seasoning 1/4 tsp. mustard powder 1/4 tsp. paprika 1/4 tsp. chili flakes 3 Tbsp. unsalted butter 1 medium yellow onion, diced 3 large carrots, peeled and diced 3 stalks celery, diced 4 cloves garlic, minced 1 Tbsp. fresh thyme, chopped 1 Tbsp. fresh rosemary, chopped 1/4 cup all-purpose flour 6 cups chicken broth 1 cup half and half 1 Tbsp. soy sauce 1 Tbsp. hot sauce 1 cup long grain white rice, uncooked Salt and pepper, to taste Garnish: Parmesan cheese, black pepper, fresh parsley Directions: Season the chicken: In a medium bowl, toss the diced chicken pieces with kosher salt, Italian seasoning, mustard powder, paprika, and chili flakes. Set aside. Sauté the vegetables: In a large Dutch oven or soup pot, melt the butter over medium heat. Add the diced onions, carrots, and celery. Season with salt and sauté for 5-7 minutes until softened. Add the minced garlic and cook for an additional 30 seconds. Cook the chicken: Add the seasoned chicken pieces to the pot and cook until no longer pink. Stir in the fresh thyme and rosemary. Thicken the soup: Sprinkle the flour over the chicken and vegetables, stirring to coat evenly. Cook for 1-2 minutes. Add the liquids: Slowly pour in the chicken broth, half and half, soy sauce, and hot sauce. Stir well. Add in the uncooked rice, stir again, and bring the mixture to a boil over medium-high heat. Reduce heat to low and simmer for 15-20 minutes, stirring frequently to prevent the rice from sticking to the bottom of the pot. Adjust the consistency: If the soup becomes too thick, add additional broth or water to reach your desired consistency, especially when reheating leftovers. Taste and serve: Adjust the seasoning with salt, pepper, and more hot sauce if desired. Ladle the soup into bowls and garnish with shaved Parmesan, freshly cracked black pepper, and fresh parsley. Enjoy! Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes Kcal: 400 kcal per serving | Servings: 6 servings This Creamy Chicken and Rice Soup is the perfect combination of rich, creamy comfort and hearty ingredients. Made with tender chicken thighs, fresh herbs like thyme and rosemary, and a flavorful broth thickened with rice, this soup is ideal for warming up on cold nights. The addition of garlic, soy sauce, and a hint of hot sauce brings a delicious depth of flavor, making each spoonful more satisfying than the last. Serve this soup with a garnish of freshly shaved Parmesan, cracked black pepper, and a sprinkle of parsley for a bright finish. Whether you're making it for a weeknight dinner or prepping meals for the week, this soup is sure to become a family favorite!

Tired of mealtime meltdowns? Tap now for 21 kid-approved low-carb dinners your family will actually eat.

Baked Tilapia with Spinach – Pecan Pesto is an easy recipe that makes a great, healthy weeknight dinner but is elegant enough to serve to guests!

👉 Full recipe here: https://www.bestproteinmeals.com/spaghetti-squash-carbonara/

CAVA Honey Harissa Chicken Bowls Ingredients: Honey Harissa Chicken Thighs: 1 1/2 lbs boneless skinless chicken thighs 4 Tablespoons olive oil, divided 2 Tablespoons Harissa paste (adjust to your spice preference) 1 Tablespoon honey Juice from 1/2 a lemon 2 cloves garlic, minced 1 teaspoon kosher salt 1/4 teaspoon black pepper Hot Harissa Vinaigrette: 1/4 cup extra virgin olive oil 2 Tablespoons Harissa paste (adjust spice level to taste) 2 Tablespoons lemon juice (1/2 lemon) 1/2 teaspoon onion powder 2 garlic cloves, minced (or 1/2 teaspoon garlic powder) 1 teaspoon kosher salt Bowl and Toppings: 2 cups cooked Basmati rice (from 1 cup uncooked) Mixed salad greens + olive oil to taste 1 ripe avocado, sliced Pickled red onions to taste (homemade or store-bought) Crumbled feta or Crazy feta, to taste Marinated cucumbers and tomatoes (store-bought or homemade) Hummus to taste Pita chips, pita bread, or naan for serving Directions: Marinate the chicken: In a medium bowl or large plastic bag, toss the chicken thighs with 2 Tablespoons olive oil, Harissa paste, honey, lemon juice, garlic, salt, and pepper. Cover and marinate in the refrigerator for at least 30 minutes or overnight for best results. Prep the toppings: While the chicken is marinating, cook the rice according to package directions and prepare your desired toppings. Toss the salad greens with a drizzle of olive oil and set aside. Make the vinaigrette: In a medium jar, combine all vinaigrette ingredients—olive oil, Harissa paste, lemon juice, onion powder, garlic, and salt. Whisk well or close the lid and shake to combine. Store in the refrigerator until ready to use. Cook the chicken: Heat 2 Tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the chicken thighs, smooth side down, and sear without moving for 5-6 minutes until golden brown. Flip and cook for another 4-5 minutes, until the internal temperature reaches 165°F. Transfer to a cutting board and let rest. Assemble the bowls: Slice the cooked chicken into bite-sized pieces. In serving bowls, add a base of salad greens and rice. Top with the sliced chicken, avocado, pickled red onions, crumbled feta, marinated cucumbers and tomatoes, and a dollop of hummus. Drizzle with the Hot Harissa Vinaigrette and serve with pita chips, pita bread, or naan. Prep Time: 20 minutes (plus marinating time) | Cooking Time: 15 minutes | Total Time: 35 minutes Kcal: 500 kcal per serving | Servings: 4 servings These CAVA-inspired Honey Harissa Chicken Bowls bring together the perfect blend of Mediterranean flavors. Tender chicken thighs are marinated in a sweet and spicy honey Harissa sauce, then seared to golden perfection. Fresh toppings like creamy avocado, pickled red onions, marinated cucumbers, and tomatoes, combined with crumbled feta, add layers of texture and taste to each bowl. With a base of fluffy Basmati rice and mixed greens, these bowls are finished with a spicy Hot Harissa Vinaigrette, offering just the right amount of heat. Serve with warm pita bread or crunchy pita chips for a complete and satisfying meal. Whether you’re meal prepping or serving them fresh, these bowls are sure to impress with their vibrant flavors and easy preparation.