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Sunday: Crispy Chicken Thighs with Artichokes, Lemon & Herbs Monday: Creamy Lemon & Spinach Pasta Bake Tuesday: Turkey Meatballs with Green Beans & Cherry Tomatoes Wednesday: Coconut-Curry Chicken ...
The sauce in this creamy balsamic chicken and mushroom skillet strikes the perfect balance of acidity and sweetness. The shallots, garlic and thyme add aroma and flavor to the dish.
Think of this creamy skillet casserole as a one-pan taco. The corn tortillas crisp up under the broiler, adding crunch to go with the creamy filling.
2. Roast the chicken on the lower rack and the vegetables on the upper rack of the oven for 15 minutes, until the vegetables are tender and the chicken is nearly cooked through. Remove the vegetables. Preheat the broiler and broil the chicken on the upper rack, turning once, until crisp and browned, 10 minutes; cut into strips. 3.
Think of this creamy skillet casserole as a one-pan taco. The corn tortillas crisp up under the broiler, adding crunch to go with the creamy filling.
Bone-in chicken thighs, baby potatoes, broccoli, and red onion are all tossed in a simple olive oil, lemon juice, and za’atar marinade, then roasted to crispy, schmaltzy perfection.
To make this 20-minute vegan curry even faster, buy precut veggies from the salad bar at the grocery store. To make it a full, satisfying dinner, serve over cooked brown rice.
Potatoes, carrots, green beans, Brussels sprouts, asparagus, mushrooms, onion... Every single veggie gets roasted up in the oven alongside spiced chicken for an easy sheet pan dinner.