#tenderchicken

Tender chicken, rice, black beans, corn, and bell peppers are all combined in this flavorful one-pan dish called Southwest Chicken Skillet with Rice. Everything is seasoned with mouthwatering Southwest spices.

Ingredients: 1 cup rice. 1 tablespoon olive oil. 1 pound boneless, skinless chicken breasts, diced. 1 onion, diced. 1 bell pepper, diced. 1 can 15 ounces black beans, drained and rinsed. 1 can 15 ounces diced tomatoes, undrained. 1 cup frozen corn kernels. 1 teaspoon chili powder. 1 teaspoon cumin. Salt and pepper to taste. 1 cup shredded cheddar cheese. Fresh cilantro for garnish optional.

Instructions: Cook rice according to package instructions. In a large skillet, heat olive oil over medium heat. Add diced chicken and cook until browned and cooked through, about 5-7 minutes. Add diced onion and bell pepper to the skillet, cook until softened, about 5 minutes. Stir in black beans, diced tomatoes, frozen corn, chili powder, cumin, salt, and pepper. Cook until heated through, about 5 minutes. Once the rice is cooked, add it to the skillet and stir to combine with the chicken and vegetable mixture. Top with shredded cheddar cheese, cover, and let it melt for a couple of minutes. Garnish with fresh cilantro if desired before serving.

Prep Time: 15 minutes

Cook Time: 25 minutes

A flavorful and tender chicken dish cooked in a crock pot with the sweetness of pineapple and the savory goodness of soy sauce and honey.

Ingredients: 4 boneless, skinless chicken breasts. 1 cup pineapple chunks. 1/2 cup pineapple juice. 1/4 cup soy sauce. 1/4 cup honey. 2 cloves garlic, minced. 1 teaspoon ginger, minced. 1/4 teaspoon black pepper. 2 tablespoons cornstarch. 2 tablespoons water. Optional: sliced green onions and sesame seeds for garnish.

Instructions: In the crock pot, put chicken breasts. Cut up pineapple and put it in a bowl. Add pineapple juice, soy sauce, honey, garlic, ginger, and black pepper. Put the mix on top of the chicken. Put the lid on top and set the heat to low. Cook for 4 to 6 hours, or until the chicken is well done and soft. Make a slurry with water and cornstarch in a small bowl. At the end of the cooking time, stir the slurry into the crock pot to make the sauce thicker. If you want, you can serve it over rice or noodles and top with sliced green onions and sesame seeds.

Prep Time: 15 minutes

Cook Time: 240 minutes

This tasty General Tso's Chicken Sliders With Crunchy Slaw is a new take on the old sandwich. Between two soft slider buns is tender chicken covered in a sweet and savory sauce. On the side is a crunchy and refreshing slaw.

Ingredients: 1 lb boneless, skinless chicken breasts, cut into small pieces. 1/4 cup soy sauce. 2 tbsp hoisin sauce. 2 tbsp rice vinegar. 2 tbsp honey. 1 tbsp cornstarch. 1 tsp sesame oil. 1/4 cup water. 2 cloves garlic, minced. 1 tsp grated ginger. 12 slider buns. 1 cup shredded cabbage. 1/4 cup shredded carrots. 2 green onions, thinly sliced. 1/4 cup mayonnaise. 1 tbsp sriracha. Salt and pepper to taste. Vegetable oil for frying.

Instructions: In a small bowl, whisk together soy sauce, hoisin sauce, rice vinegar, honey, cornstarch, sesame oil, water, garlic, and ginger to make the sauce. Heat vegetable oil in a large skillet over medium-high heat. Add chicken to the skillet and cook until golden brown and cooked through, about 5-7 minutes. Pour sauce over the cooked chicken and toss until the chicken is evenly coated. Cook for an additional 2-3 minutes until the sauce thickens. In a separate bowl, mix together shredded cabbage, shredded carrots, green onions, mayonnaise, sriracha, salt, and pepper to make the slaw. To assemble sliders, place a spoonful of chicken on the bottom half of each slider bun, top with a generous amount of slaw, and cover with the top half of the bun. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

This tasty and creamy coconut lime skillet chicken is suitable for both Paleo and Whole30 diets, making it an ideal choice for a filling and healthful supper. Tender chicken breasts go well with the wonderfully zesty and exotic sauce made from coconut milk, lime, and spices.

Ingredients: 4 boneless, skinless chicken breasts. 2 tablespoons coconut oil. 1 can 14 oz full-fat coconut milk. 2 limes, juiced and zested. 3 cloves garlic, minced. 1 teaspoon ground ginger. 1 teaspoon ground cumin. 1 teaspoon paprika. Salt and pepper to taste. Fresh cilantro, for garnish.

Instructions: Rub chicken breasts with paprika, salt, and pepper. Coconut oil should be heated over medium-high heat in a big skillet. When the chicken breasts are browned and thoroughly cooked, add them to the skillet and cook for 45 minutes on each side. After taking the chicken out of the skillet, set it aside. Add the ground cumin, ground ginger, and minced garlic to the same skillet. Saut for one to two minutes, or until aromatic. Add the lime zest, lime juice, and coconut milk can. Simmer after stirring to blend flavors. To allow the flavors to meld and the chicken to absorb the sauce, return the chicken to the skillet and simmer it in the coconut-lime sauce for a further five to seven minutes. Serve hot, garnished with fresh cilantro. Savor your Coconut Lime Skillet Chicken that is Paleo!

Prep Time: 15 minutes

Cook Time: 20 minutes

This easy slow cooker recipe makes tender chicken breasts cooked in a tasty gravy. It's great for busy weeknights or whenever you want a hearty meal.

Ingredients: 4 boneless, skinless chicken breasts. 2 packets dry chicken gravy mix. 1 10.5 oz can cream of chicken soup. 1 3/4 cups water. 1/2 tsp black pepper. 1/2 tsp garlic powder.

Instructions: Place chicken breasts in the bottom of the slow cooker. In a medium bowl, whisk together gravy mix, cream of chicken soup, water, black pepper, and garlic powder until well combined. Pour mixture over chicken in slow cooker. Cover and cook on low for 6-8 hours, or on high for 4 hours, until chicken is cooked through and tender. Shred chicken with two forks and stir well into the gravy. Serve hot over mashed potatoes, rice, or with your favorite side dishes.

Prep Time: 10 minutes

Cook Time: 360 minutes

A quick and tasty one-pot meal that's great for nights when you're busy during the week. The pressure cooker keeps the flavors in, so the chicken is tender and tasty, and the rice is cooked just right.

Ingredients: 1 cup white rice. 1.5 lbs boneless, skinless chicken thighs. 1 cup chicken broth. 1 onion, diced. 2 cloves garlic, minced. 1 teaspoon paprika. 1 teaspoon dried thyme. Salt and pepper to taste.

Instructions: In the pressure cooker, mix the rice, chicken broth, minced garlic, diced onion, paprika, thyme, salt, and pepper. On top of the rice mix, put the chicken thighs. Put a lid on the pressure cooker and set it to 10 minutes of high pressure. Let the pressure drop naturally for 5 minutes, and then release any remaining pressure by hand. Use a fork to fluff up the rice, then put the chicken on top of it.

Prep Time: 15 minutes

Cook Time: 15 minutes

This white cheese chicken lasagna is a tasty take on regular lasagna. It has layers of tender chicken, creamy cheeses, and a tasty white sauce.

Ingredients: 9 lasagna noodles. 2 cups shredded cooked chicken breast. 2 cups shredded mozzarella cheese. 1 cup grated Parmesan cheese. 1/2 cup chopped onion. 2 cloves garlic, minced. 1/4 cup butter. 1/4 cup all-purpose flour. 1/2 teaspoon salt. 2 cups chicken broth. 1 1/2 cups milk. 1 teaspoon dried basil. 1/2 teaspoon ground black pepper. 2 cups ricotta cheese. 2 cups shredded white cheddar cheese.

Instructions: Preheat oven to 350F 175C. Cook lasagna noodles according to package instructions. Drain and set aside. In a large skillet, melt butter over medium heat. Add onion and garlic, cook until softened. Stir in flour and salt until well combined. Gradually add chicken broth and milk, stirring constantly until sauce thickens. Stir in basil and pepper. Remove from heat. In a medium bowl, combine shredded chicken, mozzarella, and Parmesan cheeses. Spread 1/3 of the sauce mixture into the bottom of a 9x13 inch baking dish. Layer 3 lasagna noodles on top of the sauce. Spread half of the chicken and cheese mixture over the noodles. Repeat layers, ending with sauce on top. Cover with foil and bake in the preheated oven for 25 minutes. Remove foil, sprinkle white cheddar cheese on top, and bake for an additional 25 minutes until bubbly and golden. Let stand for 10 minutes before serving.

Prep Time: 30 minutes

Cook Time: 50 minutes

This Asian-inspired slow cooker recipe brings together tender chicken, flavorful broth, and a variety of vegetables with rice noodles for a delicious one-pot meal. Perfect for busy weeknights!

Ingredients: 1 lb boneless chicken thighs, sliced. 8 oz rice noodles. 4 cups chicken broth. 1/4 cup soy sauce. 2 tbsp hoisin sauce. 2 cloves garlic, minced. 1 tsp ginger, minced. 1 bell pepper, thinly sliced. 1 cup broccoli florets. 1 carrot, julienned. 2 green onions, sliced. 1 tbsp sesame oil. Salt and pepper to taste.

Instructions: In the slow cooker, add chicken broth, soy sauce, hoisin sauce, garlic, and ginger. Stir to combine. Add chicken thighs, bell pepper, broccoli, carrot, and green onions. Mix well. Cover and cook on low for 4-6 hours or high for 2-3 hours, until chicken is cooked through and vegetables are tender. About 30 minutes before serving, add rice noodles to the slow cooker. Stir to submerge noodles in the broth. Cook for an additional 30 minutes or until noodles are tender. Once noodles are cooked, stir in sesame oil and season with salt and pepper to taste. Serve hot, garnished with extra green onions if desired.

Prep Time: 15 minutes

Cook Time: 240 minutes