80+ Easy 20-Minute High-Protein Recipes

Fuel your body and your busy lifestyle with these delicious and easy high-protein recipes. Whether you’re looking to build muscle, lose weight, or simply stay full and satisfied, these meals are packed with the protein you need. Best of all, every single one of these recipes can be on your table in 20 minutes or less!

This comprehensive collection features a wide variety of protein sources, including ground beef, ground chicken, ground turkey, and chicken breast, to keep your meals exciting and your taste buds happy.

Ground Beef Recipes

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1. Speedy Beef & Black Bean Skillet

Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes

Yields: 4 servings

Ingredients

• 1 lb. ground beef (85/15)
• 1 tbsp. olive oil
• 1 small yellow onion, chopped
• 2 cloves garlic, minced
• 1 tbsp. chili powder
• 1 tsp. ground cumin
• 1/2 tsp. smoked paprika
• 1 (15-ounce) can black beans, rinsed and drained
• 1 (15-ounce) can corn, drained
• 1 (15-ounce) can diced tomatoes, undrained
• 1/2 cup beef broth
• Salt and freshly ground black pepper to taste
• Optional toppings: shredded cheddar cheese, sour cream, chopped fresh cilantro, sliced jalapeños

Instructions

1. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the chopped onion and cook until softened, about 3-4 minutes.
2. Add the ground beef to the skillet and cook until browned, breaking it apart with a spoon. Drain off any excess grease.
3. Stir in the minced garlic, chili powder, cumin, and smoked paprika, and cook for 1 minute more until fragrant.
4. Add the black beans, corn, diced tomatoes (with their juices), and beef broth. Stir everything together and bring to a simmer.
5. Reduce the heat to medium-low, cover, and let it simmer for 10 minutes, or until the sauce has thickened slightly.
6. Season with salt and pepper to taste. Serve warm with your favorite toppings.

2. 20-Minute Beef & Broccoli Noodles

Prep time: 8 minutes
Cook time: 12 minutes
Total time: 20 minutes

Yields: 4 servings

Ingredients

• 8 oz. ramen or udon noodles
• 1 lb. ground beef
• 1 tbsp. sesame oil
• 1-inch piece of ginger, grated
• 3 cloves garlic, minced
• 1 large head of broccoli, cut into small florets
• 1/4 cup low-sodium soy sauce
• 2 tbsp. honey or maple syrup
• 1 tbsp. rice vinegar
• 1 tsp. sriracha or other chili sauce (optional)
• 1/4 cup water
• 1 tbsp. cornstarch
• Optional garnishes: sesame seeds, sliced green onions

Instructions

1. Cook the noodles according to package directions. Drain and set aside.
2. While the noodles are cooking, heat the sesame oil in a large skillet or wok over medium-high heat. Add the ground beef and cook until browned, breaking it up with a spoon. Drain off any excess grease.
3. Add the grated ginger and minced garlic to the skillet and cook for 1 minute until fragrant.
4. Add the broccoli florets to the skillet and stir-fry for 3-4 minutes, until they are tender-crisp.
5. In a small bowl, whisk together the soy sauce, honey, rice vinegar, sriracha (if using), water, and cornstarch.
6. Pour the sauce over the beef and broccoli mixture. Cook, stirring constantly, until the sauce thickens and coats everything, about 2-3 minutes.
7. Add the cooked noodles to the skillet and toss to combine. Serve immediately, garnished with sesame seeds and sliced green onions if desired.

3. Quick Cheeseburger Quesadillas

Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes

Yields: 4 servings

Ingredients

• 1 lb. ground beef
• 1/2 tsp. garlic powder
• 1/2 tsp. onion powder
• Salt and freshly ground black pepper to taste
• 8 large flour tortillas
• 2 cups shredded cheddar or American cheese
• 1/2 cup diced pickles
• 1/4 cup ketchup
• 2 tbsp. yellow mustard
• Optional: shredded lettuce, diced tomatoes for serving

Instructions

1. In a large skillet, cook the ground beef over medium-high heat until browned. Drain off any excess grease.
2. Stir in the garlic powder, onion powder, salt, and pepper.
3. Lay four tortillas on a flat surface. Sprinkle a layer of cheese on one half of each tortilla.
4. Top the cheese with a portion of the ground beef mixture, a sprinkle of diced pickles, a drizzle of ketchup, and a drizzle of mustard.
5. Fold the other half of the tortilla over the filling to create a half-moon shape.
6. Heat a clean, large skillet or griddle over medium heat. Carefully place the quesadillas in the skillet and cook for 2-3 minutes per side, until the tortillas are golden brown and the cheese is melted.
7. Remove from the skillet and let them cool for a minute before cutting into wedges. Serve with shredded lettuce and diced tomatoes if desired.

4. Creamy Tomato & Beef Pasta

Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes

Yields: 4 servings

Ingredients

• 8 oz. penne or rotini pasta
• 1 lb. ground beef
• 1 tbsp. olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 (28-ounce) can crushed tomatoes
• 1 tsp. dried oregano
• 1/2 tsp. red pepper flakes (optional)
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• Salt and freshly ground black pepper to taste
• Fresh basil, for garnish

Instructions

1. Cook the pasta according to package directions. Drain, reserving 1/2 cup of pasta water.
2. While the pasta is cooking, heat the olive oil in a large skillet over medium-high heat. Add the onion and cook until softened, about 3 minutes.
3. Add the ground beef and cook until browned. Drain off any excess grease.
4. Stir in the garlic, oregano, and red pepper flakes (if using), and cook for 1 minute more.
5. Pour in the crushed tomatoes and bring to a simmer. Reduce the heat and let it cook for 5-7 minutes, stirring occasionally.
6. Stir in the heavy cream and Parmesan cheese. Season with salt and pepper to taste.
7. Add the cooked pasta to the skillet and toss to coat. If the sauce is too thick, add a splash of the reserved pasta water.
8. Serve immediately, garnished with fresh basil.

5. 15-Minute Korean Beef Bowl

Prep time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes

Yields: 4 servings

Ingredients

• 1 lb. ground beef
• 1 tbsp. sesame oil
• 4 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1/4 cup low-sodium soy sauce
• 2 tbsp. gochujang (Korean chili paste)
• 1 tbsp. honey or brown sugar
• 1 tbsp. rice vinegar
• 4 cups cooked rice, for serving
• Optional toppings: kimchi, shredded carrots, sliced cucumber, fried egg, sesame seeds

Instructions

1. Heat the sesame oil in a large skillet over medium-high heat. Add the ground beef and cook until browned, breaking it apart with a spoon. Drain off any excess grease.
2. Add the minced garlic and grated ginger to the skillet and cook for 1 minute until fragrant.
3. In a small bowl, whisk together the soy sauce, gochujang, honey, and rice vinegar.
4. Pour the sauce over the ground beef and stir to combine. Cook for 2-3 minutes, until the sauce has thickened and is bubbling.
5. Serve the Korean beef over a bowl of hot cooked rice. Add your favorite toppings, such as kimchi, shredded carrots, sliced cucumber, a fried egg, and a sprinkle of sesame seeds.

6. One-Pan Unstuffed Peppers

Prep time: 7 minutes
Cook time: 13 minutes
Total time: 20 minutes

Yields: 4 servings

Ingredients

• 1 lb. ground beef
• 1 tbsp. olive oil
• 1 medium onion, chopped
• 2 bell peppers (any color), chopped
• 2 cloves garlic, minced
• 1 (15-ounce) can diced tomatoes, undrained
• 1 cup cooked rice
• 1 tsp. dried Italian seasoning
• 1/2 cup beef broth
• 1 cup shredded mozzarella cheese
• Salt and freshly ground black pepper to taste

Instructions

1. Heat the olive oil in a large skillet over medium-high heat. Add the onion and bell peppers and cook until softened, about 5 minutes.
2. Add the ground beef and cook until browned. Drain off any excess grease.
3. Stir in the garlic and Italian seasoning and cook for 1 minute more.
4. Add the diced tomatoes, cooked rice, and beef broth. Stir to combine and bring to a simmer.
5. Reduce the heat, cover, and cook for 5-7 minutes, until the peppers are tender.
6. Sprinkle the mozzarella cheese over the top, cover, and cook for another 2-3 minutes, or until the cheese is melted and bubbly.
7. Season with salt and pepper to taste. Serve hot.

7. 20-Minute Hearty Beef Chili

Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes

Yields: 4-6 servings

Ingredients

• 1 lb. ground beef
• 1 tbsp. olive oil
• 1 medium onion, chopped
• 1 bell pepper, chopped
• 2 cloves garlic, minced
• 2 tbsp. chili powder
• 1 tbsp. ground cumin
• 1 tsp. smoked paprika
• 1 (15-ounce) can kidney beans, rinsed and drained
• 1 (15-ounce) can diced tomatoes, undrained
• 1 (8-ounce) can tomato sauce
• 1/2 cup beef broth
• Salt and freshly ground black pepper to taste
• Optional toppings: shredded cheese, sour cream, chopped onions, crackers

Instructions

1. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the onion and bell pepper and cook until softened, about 4 minutes.
2. Add the ground beef and cook until browned. Drain off any excess grease.
3. Stir in the garlic, chili powder, cumin, and smoked paprika, and cook for 1 minute more.
4. Add the kidney beans, diced tomatoes, tomato sauce, and beef broth. Stir everything together and bring to a boil.
5. Reduce the heat and simmer for 10 minutes, stirring occasionally.
6. Season with salt and pepper to taste. Serve hot with your favorite chili toppings.

8. Quick Beef and Cabbage Stir-Fry

Prep time: 8 minutes
Cook time: 12 minutes
Total time: 20 minutes

Yields: 4 servings

Ingredients

• 1 lb. ground beef
• 1 tbsp. vegetable oil
• 1 small onion, thinly sliced
• 2 cloves garlic, minced
• 1/2 head of green cabbage, thinly sliced
• 1 carrot, julienned
• 1/4 cup soy sauce
• 2 tbsp. oyster sauce
• 1 tbsp. brown sugar
• 1 tsp. ground ginger
• Cooked rice or noodles, for serving

Instructions

1. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the ground beef and cook until browned. Drain off any excess grease.
2. Add the onion and garlic and cook for 2-3 minutes until the onion has softened.
3. Add the sliced cabbage and julienned carrot to the skillet. Stir-fry for 5-7 minutes, until the cabbage is tender-crisp.
4. In a small bowl, whisk together the soy sauce, oyster sauce, brown sugar, and ground ginger.
5. Pour the sauce over the stir-fry and toss to combine. Cook for another 2 minutes, until the sauce has slightly thickened.
6. Serve immediately over hot cooked rice or noodles.

9. Italian Beef & Gnocchi Skillet

Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes

Yields: 4 servings

Ingredients

• 1 lb. ground beef
• 1 tbsp. olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 (16-ounce) package potato gnocchi
• 1 (15-ounce) can crushed tomatoes
• 1 tsp. dried basil
• 1/2 tsp. dried oregano
• 1/2 cup beef broth
• 1/2 cup shredded mozzarella cheese
• Salt and freshly ground black pepper to taste

Instructions

1. Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook until softened, about 3 minutes.
2. Add the ground beef and cook until browned. Drain off any excess grease.
3. Stir in the garlic, basil, and oregano and cook for 1 minute more.
4. Add the gnocchi, crushed tomatoes, and beef broth. Stir to combine and bring to a simmer.
5. Reduce the heat, cover, and cook for 5-7 minutes, until the gnocchi are tender and cooked through.
6. Sprinkle the mozzarella cheese over the top, cover, and cook for another 2-3 minutes, or until the cheese is melted and bubbly.
7. Season with salt and pepper to taste. Serve hot.

10. Greek Beef & Rice Skillet

Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes

Yields: 4 servings

Ingredients

• 1 lb. ground beef
• 1 tbsp. olive oil
• 1 small red onion, chopped
• 2 cloves garlic, minced
• 1 tsp. dried oregano
• 1/2 tsp. dried dill
• 1 cup long-grain white rice
• 2 cups beef broth
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped fresh parsley
• Juice of 1/2 lemon
• Salt and freshly ground black pepper to taste

Instructions

1. Heat the olive oil in a large skillet with a lid over medium-high heat. Add the red onion and cook until softened, about 3 minutes.
2. Add the ground beef and cook until browned. Drain off any excess grease.
3. Stir in the garlic, oregano, and dill and cook for 1 minute more.
4. Add the rice and stir to coat it in the beef and seasonings.
5. Pour in the beef broth and bring to a boil. Reduce the heat to low, cover, and simmer for 12-15 minutes, or until the rice is tender and the liquid has been absorbed.
6. Remove from the heat and stir in the feta cheese, fresh parsley, and lemon juice.
7. Season with salt and pepper to taste. Fluff with a fork and serve immediately.

11. Spicy Beef & Peanut Noodles

Prep time: 8 minutes
Cook time: 12 minutes
Total time: 20 minutes

Yields: 4 servings

Ingredients

• 8 oz. spaghetti or linguine
• 1 lb. ground beef
• 1 tbsp. vegetable oil
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1/4 cup creamy peanut butter
• 1/4 cup hot water
• 3 tbsp. soy sauce
• 1 tbsp. honey
• 1 tbsp. sriracha
• 1/2 cup chopped peanuts
• Sliced green onions and cilantro for garnish

Instructions

1. Cook pasta according to package directions. Drain and set aside.
2. While pasta is cooking, heat vegetable oil in a large skillet over medium-high heat. Add ground beef and cook until browned. Drain excess grease.
3. Add garlic and ginger to the skillet and cook for 1 minute until fragrant.
4. In a small bowl, whisk together peanut butter and hot water until smooth. Stir in soy sauce, honey, and sriracha.
5. Pour the peanut sauce over the ground beef and stir to combine. Cook for 2-3 minutes until the sauce is heated through.
6. Add the cooked pasta to the skillet and toss to coat in the sauce.
7. Serve immediately, garnished with chopped peanuts, green onions, and cilantro.

12. Cheesy Beef & Mushroom Melts

Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes

Yields: 4 servings

Ingredients

• 1 lb. ground beef
• 1 tbsp. butter
• 8 oz. sliced mushrooms
• 1 small onion, thinly sliced
• 1/2 tsp. garlic powder
• 1/4 cup beef broth
• 1 tbsp. Worcestershire sauce
• 8 slices of your favorite bread (sourdough or rye work well)
• 4 slices of provolone or Swiss cheese
• Mayonnaise or butter for spreading on the bread

Instructions

1. In a large skillet, cook the ground beef over medium-high heat until browned. Drain off any excess grease and set the beef aside.
2. In the same skillet, melt the butter over medium heat. Add the sliced mushrooms and onion and cook until softened and caramelized, about 7-10 minutes.
3. Stir in the garlic powder, then pour in the beef broth and Worcestershire sauce. Bring to a simmer and cook for 2-3 minutes, until the liquid has reduced slightly.
4. Return the ground beef to the skillet and stir to combine with the mushroom mixture. Season with salt and pepper to taste.
5. Spread a thin layer of mayonnaise or butter on one side of each slice of bread.
6. Place four slices of bread, buttered-side down, on a clean work surface. Top each slice with a slice of cheese, a portion of the beef and mushroom mixture, and another slice of cheese.
7. Top with the remaining four slices of bread, buttered-side up.
8. Grill the sandwiches in a clean skillet or on a griddle over medium heat for 3-4 minutes per side, until the bread is golden brown and the cheese is melted and gooey.

13. 20-Minute Beef and Zucchini Skillet

Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes

Yields: 4 servings

Ingredients

• 1 lb. ground beef
• 1 tbsp. olive oil
• 1 medium onion, chopped
• 2 medium zucchinis, diced
• 2 cloves garlic, minced
• 1 (15-ounce) can fire-roasted diced tomatoes, undrained
• 1 tsp. dried oregano
• 1/2 tsp. red pepper flakes (optional)
• 1/2 cup shredded Parmesan cheese
• Salt and freshly ground black pepper to taste

Instructions

1. Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook until softened, about 3 minutes.
2. Add the ground beef and cook until browned. Drain off any excess grease.
3. Stir in the zucchini and cook for 3-4 minutes, until slightly tender.
4. Add the garlic, oregano, and red pepper flakes (if using) and cook for 1 minute more.
5. Pour in the fire-roasted tomatoes and bring to a simmer. Cook for 5-7 minutes, until the zucchini is tender and the sauce has thickened.
6. Stir in the Parmesan cheese and season with salt and pepper to taste.
7. Serve hot, on its own or with a side of crusty bread.

14. Quick Beef and Sweet Potato Hash

Prep time: 7 minutes
Cook time: 13 minutes
Total time: 20 minutes

Yields: 4 servings

Ingredients

• 1 lb. ground beef
• 1 tbsp. olive oil
• 1 medium sweet potato, peeled and finely diced
• 1 small red onion, chopped
• 1 bell pepper (any color), chopped
• 1 tsp. smoked paprika
• 1/2 tsp. ground cumin
• Salt and freshly ground black pepper to taste
• 4 large eggs
• Chopped fresh parsley for garnish

Instructions

1. Heat the olive oil in a large skillet over medium-high heat. Add the diced sweet potato and cook for 5-7 minutes, until starting to soften and brown.
2. Add the red onion and bell pepper to the skillet and cook for another 3-4 minutes, until softened.
3. Push the vegetables to one side of the skillet and add the ground beef to the other side. Cook until browned, breaking it apart with a spoon. Drain off any excess grease.
4. Stir the beef and vegetables together. Season with smoked paprika, cumin, salt, and pepper.
5. Create four wells in the hash mixture. Crack an egg into each well.
6. Cover the skillet and cook for 3-5 minutes, or until the egg whites are set and the yolks are cooked to your liking.
7. Garnish with fresh parsley and serve immediately.

15. Creamy Beef & Mushroom Soup

Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes

Yields: 4 servings

Ingredients

• 1 lb. ground beef
• 1 tbsp. olive oil
• 8 oz. sliced cremini mushrooms
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups beef broth
• 1/2 cup heavy cream
• 1 tbsp. soy sauce
• 1 tsp. dried thyme
• Salt and freshly ground black pepper to taste
• Fresh parsley, chopped, for garnish

Instructions

1. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the ground beef and cook until browned. Drain off any excess grease and set the beef aside.
2. In the same pot, add the mushrooms and onion and cook until softened and the mushrooms have released their liquid, about 5-7 minutes.
3. Stir in the garlic and thyme and cook for 1 minute more.
4. Pour in the beef broth and soy sauce. Bring to a simmer and cook for 5 minutes.
5. Stir in the heavy cream and the cooked ground beef. Heat through, but do not boil.
6. Season with salt and pepper to taste. Serve hot, garnished with fresh parsley.

16. Beef and Cornbread Skillet

Prep time: 8 minutes
Cook time: 12 minutes
Total time: 20 minutes

Yields: 4 servings

Ingredients

• 1 lb. ground beef
• 1 small onion, chopped
• 1 (15-ounce) can chili beans, undrained
• 1/2 cup barbecue sauce
• 1 (8.5-ounce) package cornbread mix
• 1/3 cup milk
• 1 large egg

Instructions

1. Preheat oven to 400°F (200°C).
2. In a large oven-safe skillet, cook the ground beef and onion over medium-high heat until the beef is browned. Drain off any excess grease.
3. Stir in the chili beans and barbecue sauce. Bring to a simmer.
4. In a separate bowl, combine the cornbread mix, milk, and egg. Stir until just combined.
5. Pour the cornbread batter evenly over the beef mixture in the skillet.
6. Bake for 10-12 minutes, or until the cornbread is golden brown and cooked through.
7. Let it cool for a few minutes before serving.

17. Spicy Beef Lettuce Wraps

Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes

Yields: 4 servings

Ingredients

• 1 lb. ground beef
• 1 tbsp. sesame oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1/4 cup hoisin sauce
• 2 tbsp. soy sauce
• 1 tbsp. sriracha
• 1 (8-ounce) can water chestnuts, drained and chopped
• 1/2 cup sliced green onions
• 1 head of butter lettuce or iceberg lettuce, leaves separated

Instructions

1. Heat the sesame oil in a large skillet over medium-high heat. Add the ground beef and cook until browned. Drain off any excess grease.
2. Add the onion, garlic, and ginger to the skillet and cook for 2-3 minutes until softened.
3. In a small bowl, whisk together the hoisin sauce, soy sauce, and sriracha.
4. Pour the sauce over the beef mixture and stir to combine. Cook for 2 minutes until the sauce is heated through.
5. Stir in the chopped water chestnuts and green onions.
6. To serve, spoon the beef mixture into the lettuce leaves. Serve immediately.

18. Egyptian-Inspired Beef & Orzo

Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes

Yields: 4 servings

Ingredients

• 1 lb. ground beef
• 1 tbsp. olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tsp. ground cinnamon
• 1/2 tsp. allspice
• 1 cup orzo pasta
• 2 cups beef broth
• 1/2 cup tomato sauce
• Salt and freshly ground black pepper to taste
• Chopped fresh mint or parsley for garnish

Instructions

1. Heat the olive oil in a large skillet with a lid over medium-high heat. Add the onion and cook until softened, about 3 minutes.
2. Add the ground beef and cook until browned. Drain off any excess grease.
3. Stir in the garlic, cinnamon, and allspice and cook for 1 minute more.
4. Add the orzo and stir to toast it lightly in the skillet for about 1 minute.
5. Pour in the beef broth and tomato sauce. Bring to a boil, then reduce the heat to low, cover, and simmer for 10-12 minutes, or until the orzo is tender and has absorbed most of the liquid.
6. Season with salt and pepper to taste. Garnish with fresh mint or parsley and serve hot.

19. Quick Beef & Black Bean Burgers

Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes

Yields: 4 burgers

Ingredients

• 1 lb. ground beef
• 1 (15-ounce) can black beans, rinsed, drained, and roughly mashed
• 1/2 cup breadcrumbs
• 1/4 cup finely chopped red onion
• 1 tsp. chili powder
• 1/2 tsp. cumin
• Salt and freshly ground black pepper to taste
• 4 hamburger buns
• Your favorite burger toppings (lettuce, tomato, cheese, etc.)

Instructions

1. In a large bowl, combine the ground beef, mashed black beans, breadcrumbs, red onion, chili powder, and cumin. Season with salt and pepper. Mix gently with your hands until just combined.
2. Form the mixture into four equal-sized patties.
3. Heat a large skillet or grill pan over medium-high heat. Cook the burgers for 4-5 minutes per side, or until cooked through.
4. Serve the burgers on buns with your favorite toppings.

20. Cajun-Style Beef and Rice

Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes

Yields: 4 servings

Ingredients

• 1 lb. ground beef
• 1 tbsp. olive oil
• 1 medium onion, chopped
• 1 green bell pepper, chopped
• 1 celery stalk, chopped
• 2 cloves garlic, minced
• 1 tbsp. Cajun seasoning
• 1 cup long-grain white rice
• 2 cups chicken or beef broth
• Salt and freshly ground black pepper to taste
• Hot sauce, for serving (optional)

Instructions

1. Heat the olive oil in a large skillet with a lid over medium-high heat. Add the onion, bell pepper, and celery (the “holy trinity” of Cajun cooking) and cook until softened, about 5 minutes.
2. Add the ground beef and cook until browned. Drain off any excess grease.
3. Stir in the garlic and Cajun seasoning and cook for 1 minute more.
4. Add the rice and stir to coat it in the beef and seasonings.
5. Pour in the broth and bring to a boil. Reduce the heat to low, cover, and simmer for 12-15 minutes, or until the rice is tender and the liquid has been absorbed.
6. Season with salt and pepper to taste. Fluff with a fork and serve hot, with a dash of hot sauce if desired.
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Ground Chicken Recipes

1. Speedy Chicken & Black Bean Skillet

Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes

Yields: 4 servings

Ingredients

• 1 lb. ground chicken
• 1 tbsp. olive oil
• 1 small yellow onion, chopped
• 2 cloves garlic, minced
• 1 tbsp. chili powder
• 1 tsp. ground cumin
• 1/2 tsp. smoked paprika
• 1 (15-ounce) can black beans, rinsed and drained
• 1 (15-ounce) can corn, drained
• 1 (15-ounce) can diced tomatoes, undrained
• 1/2 cup chicken broth
• Salt and freshly ground black pepper to taste
• Optional toppings: shredded cheddar cheese, sour cream, chopped fresh cilantro, sliced jalapeños

Instructions

1. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the chopped onion and cook until softened, about 3-4 minutes.
2. Add the ground chicken to the skillet and cook until browned, breaking it apart with a spoon.
3. Stir in the minced garlic, chili powder, cumin, and smoked paprika, and cook for 1 minute more until fragrant.
4. Add the black beans, corn, diced tomatoes (with their juices), and chicken broth. Stir everything together and bring to a simmer.
5. Reduce the heat to medium-low, cover, and let it simmer for 10 minutes, or until the sauce has thickened slightly.
6. Season with salt and pepper to taste. Serve warm with your favorite toppings.

2. 20-Minute Chicken & Broccoli Noodles

Prep time: 8 minutes
Cook time: 12 minutes
Total time: 20 minutes

Yields: 4 servings

Ingredients

• 8 oz. ramen or udon noodles
• 1 lb. ground chicken
• 1 tbsp. sesame oil
• 1-inch piece of ginger, grated
• 3 cloves garlic, minced
• 1 large head of broccoli, cut into small florets
• 1/4 cup low-sodium soy sauce
• 2 tbsp. honey or maple syrup
• 1 tbsp. rice vinegar
• 1 tsp. sriracha or other chili sauce (optional)
• 1/4 cup water
• 1 tbsp. cornstarch
• Optional garnishes: sesame seeds, sliced green onions

Instructions

1. Cook the noodles according to package directions. Drain and set aside.
2. While the noodles are cooking, heat the sesame oil in a large skillet or wok over medium-high heat. Add the ground chicken and cook until browned, breaking it up with a spoon.
3. Add the grated ginger and minced garlic to the skillet and cook for 1 minute until fragrant.
4. Add the broccoli florets to the skillet and stir-fry for 3-4 minutes, until they are tender-crisp.
5. In a small bowl, whisk together the soy sauce, honey, rice vinegar, sriracha (if using), water, and cornstarch.
6. Pour the sauce over the chicken and broccoli mixture. Cook, stirring constantly, until the sauce thickens and coats everything, about 2-3 minutes.
7. Add the cooked noodles to the skillet and toss to combine. Serve immediately, garnished with sesame seeds and sliced green onions if desired.

3. Quick Chicken Burger Quesadillas

Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes

Yields: 4 servings

Ingredients

• 1 lb. ground chicken
• 1/2 tsp. garlic powder
• 1/2 tsp. onion powder
• Salt and freshly ground black pepper to taste
• 8 large flour tortillas
• 2 cups shredded Monterey Jack or cheddar cheese
• 1/2 cup diced red onion
• 1/4 cup chopped fresh cilantro
• Optional for serving: salsa, sour cream, guacamole

Instructions

1. In a large skillet, cook the ground chicken over medium-high heat until browned. Drain off any excess grease.
2. Stir in the garlic powder, onion powder, salt, and pepper.
3. Lay four tortillas on a flat surface. Sprinkle a layer of cheese on one half of each tortilla.
4. Top the cheese with a portion of the ground chicken mixture, a sprinkle of diced red onion, and a sprinkle of cilantro.
5. Fold the other half of the tortilla over the filling to create a half-moon shape.
6. Heat a clean, large skillet or griddle over medium heat. Carefully place the quesadillas in the skillet and cook for 2-3 minutes per side, until the tortillas are golden brown and the cheese is melted.
7. Remove from the skillet and let them cool for a minute before cutting into wedges. Serve with salsa, sour cream, or guacamole if desired.

4. Creamy Tomato & Chicken Pasta

Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes

Yields: 4 servings

Ingredients

• 8 oz. penne or rotini pasta
• 1 lb. ground chicken
• 1 tbsp. olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 (28-ounce) can crushed tomatoes
• 1 tsp. dried basil
• 1/2 tsp. red pepper flakes (optional)
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• Salt and freshly ground black pepper to taste
• Fresh parsley, for garnish

Instructions

1. Cook the pasta according to package directions. Drain, reserving 1/2 cup of pasta water.
2. While the pasta is cooking, heat the olive oil in a large skillet over medium-high heat. Add the onion and cook until softened, about 3 minutes.
3. Add the ground chicken and cook until browned. Drain off any excess grease.
4. Stir in the garlic, basil, and red pepper flakes (if using), and cook for 1 minute more.
5. Pour in the crushed tomatoes and bring to a simmer. Reduce the heat and let it cook for 5-7 minutes, stirring occasionally.
6. Stir in the heavy cream and Parmesan cheese. Season with salt and pepper to taste.
7. Add the cooked pasta to the skillet and toss to coat. If the sauce is too thick, add a splash of the reserved pasta water.
8. Serve immediately, garnished with fresh parsley.

5. 15-Minute Thai Chicken Bowl

Prep time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes

Yields: 4 servings

Ingredients

• 1 lb. ground chicken
• 1 tbsp. coconut oil
• 3 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 red bell pepper, thinly sliced
• 1/4 cup light coconut milk
• 2 tbsp. red curry paste
• 1 tbsp. fish sauce
• 1 tbsp. lime juice
• 4 cups cooked jasmine rice, for serving
• Optional toppings: chopped peanuts, fresh cilantro, lime wedges

Instructions

1. Heat the coconut oil in a large skillet over medium-high heat. Add the ground chicken and cook until browned, breaking it apart with a spoon. Drain off any excess grease.
2. Add the minced garlic, grated ginger, and sliced red bell pepper to the skillet and cook for 2-3 minutes until the pepper is tender-crisp.
3. In a small bowl, whisk together the coconut milk, red curry paste, fish sauce, and lime juice.
4. Pour the sauce over the ground chicken mixture and stir to combine. Cook for 2-3 minutes, until the sauce has thickened and is bubbling.
5. Serve the Thai chicken over a bowl of hot cooked jasmine rice. Add your favorite toppings, such as chopped peanuts, fresh cilantro, and a squeeze of lime.

6. One-Pan Unstuffed Chicken Peppers

Prep time: 7 minutes
Cook time: 13 minutes
Total time: 20 minutes

Yields: 4 servings

Ingredients

• 1 lb. ground chicken
• 1 tbsp. olive oil
• 1 medium onion, chopped
• 2 bell peppers (any color), chopped
• 2 cloves garlic, minced
• 1 (15-ounce) can diced tomatoes, undrained
• 1 cup cooked rice
• 1 tsp. dried Italian seasoning
• 1/2 cup chicken broth
• 1 cup shredded mozzarella cheese
• Salt and freshly ground black pepper to taste

Instructions

1. Heat the olive oil in a large skillet over medium-high heat. Add the onion and bell peppers and cook until softened, about 5 minutes.
2. Add the ground chicken and cook until browned. Drain off any excess grease.
3. Stir in the garlic and Italian seasoning and cook for 1 minute more.
4. Add the diced tomatoes, cooked rice, and chicken broth. Stir to combine and bring to a simmer.
5. Reduce the heat, cover, and cook for 5-7 minutes, until the peppers are tender.
6. Sprinkle the mozzarella cheese over the top, cover, and cook for another 2-3 minutes, or until the cheese is melted and bubbly.
7. Season with salt and pepper to taste. Serve hot.

7. 20-Minute Hearty Chicken Chili

Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes

Yields: 4-6 servings

Ingredients

• 1 lb. ground chicken
• 1 tbsp. olive oil
• 1 medium onion, chopped
• 1 bell pepper, chopped
• 2 cloves garlic, minced
• 2 tbsp. chili powder
• 1 tbsp. ground cumin
• 1 tsp. smoked paprika
• 1 (15-ounce) can white kidney beans, rinsed and drained
• 1 (15-ounce) can diced tomatoes, undrained
• 1 (8-ounce) can tomato sauce
• 1/2 cup chicken broth
• Salt and freshly ground black pepper to taste
• Optional toppings: shredded cheese, sour cream, chopped onions, crackers

Instructions

1. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the onion and bell pepper and cook until softened, about 4 minutes.
2. Add the ground chicken and cook until browned. Drain off any excess grease.
3. Stir in the garlic, chili powder, cumin, and smoked paprika, and cook for 1 minute more.
4. Add the white kidney beans, diced tomatoes, tomato sauce, and chicken broth. Stir everything together and bring to a boil.
5. Reduce the heat and simmer for 10 minutes, stirring occasionally.
6. Season with salt and pepper to taste. Serve hot with your favorite chili toppings.

8. Quick Chicken and Cabbage Stir-Fry

Prep time: 8 minutes
Cook time: 12 minutes
Total time: 20 minutes

Yields: 4 servings

Ingredients

• 1 lb. ground chicken
• 1 tbsp. vegetable oil
• 1 small onion, thinly sliced
• 2 cloves garlic, minced
• 1/2 head of green cabbage, thinly sliced
• 1 carrot, julienned
• 1/4 cup soy sauce
• 2 tbsp. oyster sauce
• 1 tbsp. brown sugar
• 1 tsp. ground ginger
• Cooked rice or noodles, for serving

Instructions

1. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the ground chicken and cook until browned. Drain off any excess grease.
2. Add the onion and garlic and cook for 2-3 minutes until the onion has softened.
3. Add the sliced cabbage and julienned carrot to the skillet. Stir-fry for 5-7 minutes, until the cabbage is tender-crisp.
4. In a small bowl, whisk together the soy sauce, oyster sauce, brown sugar, and ground ginger.
5. Pour the sauce over the stir-fry and toss to combine. Cook for another 2 minutes, until the sauce has slightly thickened.
6. Serve immediately over hot cooked rice or noodles.

9. Italian Chicken & Gnocchi Skillet

Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes

Yields: 4 servings

Ingredients

• 1 lb. ground chicken
• 1 tbsp. olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 (16-ounce) package potato gnocchi
• 1 (15-ounce) can crushed tomatoes
• 1 tsp. dried basil
• 1/2 tsp. dried oregano
• 1/2 cup chicken broth
• 1/2 cup shredded mozzarella cheese
• Salt and freshly ground black pepper to taste

Instructions

1. Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook until softened, about 3 minutes.
2. Add the ground chicken and cook until browned. Drain off any excess grease.
3. Stir in the garlic, basil, and oregano and cook for 1 minute more.
4. Add the gnocchi, crushed tomatoes, and chicken broth. Stir to combine and bring to a simmer.
5. Reduce the heat, cover, and cook for 5-7 minutes, until the gnocchi are tender and cooked through.
6. Sprinkle the mozzarella cheese over the top, cover, and cook for another 2-3 minutes, or until the cheese is melted and bubbly.
7. Season with salt and pepper to taste. Serve hot.

10. Greek Chicken & Rice Skillet

Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes

Yields: 4 servings

Ingredients

• 1 lb. ground chicken
• 1 tbsp. olive oil
• 1 small red onion, chopped
• 2 cloves garlic, minced
• 1 tsp. dried oregano
• 1/2 tsp. dried dill
• 1 cup long-grain white rice
• 2 cups chicken broth
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped fresh parsley
• Juice of 1/2 lemon
• Salt and freshly ground black pepper to taste

Instructions

1. Heat the olive oil in a large skillet with a lid over medium-high heat. Add the red onion and cook until softened, about 3 minutes.
2. Add the ground chicken and cook until browned. Drain off any excess grease.
3. Stir in the garlic, oregano, and dill and cook for 1 minute more.
4. Add the rice and stir to coat it in the chicken and seasonings.
5. Pour in the chicken broth and bring to a boil. Reduce the heat to low, cover, and simmer for 12-15 minutes, or until the rice is tender and the liquid has been absorbed.
6. Remove from the heat and stir in the feta cheese, fresh parsley, and lemon juice.
7. Season with salt and pepper to taste. Fluff with a fork and serve immediately.

11. Buffalo Chicken Sloppy Joes

Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes

Yields: 4 servings

Ingredients

• 1 lb. ground chicken
• 1 tbsp. butter
• 1 small onion, finely chopped
• 1/2 cup buffalo wing sauce
• 1/4 cup crumbled blue cheese
• 4 hamburger buns
• Ranch or blue cheese dressing for serving

Instructions

1. Melt butter in a large skillet over medium-high heat. Add onion and cook until softened.
2. Add ground chicken and cook until browned. Drain excess grease.
3. Stir in buffalo wing sauce and cook for 5 minutes, until heated through.
4. Stir in crumbled blue cheese.
5. Serve on hamburger buns with a drizzle of ranch or blue cheese dressing.

12. Chicken Piccata Meatballs

Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes

Yields: 4 servings

Ingredients

• 1 lb. ground chicken
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 egg, beaten
• 2 tbsp. chopped fresh parsley
• 2 tbsp. olive oil
• 1/2 cup chicken broth
• 1/4 cup lemon juice
• 2 tbsp. capers, drained

Instructions

1. In a bowl, combine ground chicken, breadcrumbs, Parmesan, egg, and parsley. Form into 1-inch meatballs.
2. Heat olive oil in a large skillet over medium-high heat. Brown meatballs on all sides.
3. Add chicken broth, lemon juice, and capers to the skillet. Bring to a simmer and cook for 5-7 minutes, until meatballs are cooked through and sauce has thickened.

13. Teriyaki Chicken and Pineapple Skillet

Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes

Yields: 4 servings

Ingredients

• 1 lb. ground chicken
• 1 tbsp. vegetable oil
• 1 (8-ounce) can pineapple chunks, drained (reserve juice)
• 1/2 cup teriyaki sauce
• 1/4 cup reserved pineapple juice
• 1 tbsp. cornstarch
• Cooked rice for serving

Instructions

1. Heat oil in a large skillet over medium-high heat. Add ground chicken and cook until browned. Drain excess grease.
2. In a small bowl, whisk together teriyaki sauce, pineapple juice, and cornstarch. Pour over chicken.
3. Add pineapple chunks and cook for 5 minutes, until sauce has thickened.
4. Serve over cooked rice.

14. Chicken and Corn Chowder

Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes

Yields: 4-6 servings

Ingredients

• 1 lb. ground chicken
• 1 tbsp. butter
• 1 small onion, chopped
• 2 cups frozen corn
• 2 cups chicken broth
• 1 cup heavy cream
• Salt and pepper to taste

Instructions

1. Melt butter in a large pot or Dutch oven over medium-high heat. Add onion and cook until softened.
2. Add ground chicken and cook until browned. Drain excess grease.
3. Stir in corn, chicken broth, and heavy cream. Bring to a simmer and cook for 10 minutes.
4. Season with salt and pepper to taste. Serve hot.

15. Cheesy Chicken and Rice Burritos

Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes

Yields: 4 burritos

Ingredients

• 1 lb. ground chicken
• 1 cup cooked rice
• 1 cup shredded cheddar cheese
• 1/2 cup salsa
• 4 large flour tortillas

Instructions

1. In a skillet, cook ground chicken until browned. Drain excess grease.
2. Stir in cooked rice, cheddar cheese, and salsa. Cook until cheese is melted and mixture is heated through.
3. Spoon mixture onto tortillas, fold, and serve.

16. Chicken and Spinach Stuffed Shells

Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes

Yields: 4 servings

Ingredients

• 12 jumbo pasta shells, cooked
• 1 lb. ground chicken, cooked
• 1 cup ricotta cheese
• 1/2 cup frozen chopped spinach, thawed and squeezed dry
• 1/4 cup grated Parmesan cheese
• 1 cup marinara sauce

Instructions

1. Preheat oven to 375°F (190°C).
2. In a bowl, combine cooked ground chicken, ricotta, spinach, and Parmesan.
3. Stuff cooked pasta shells with the chicken mixture.
4. Spread marinara sauce in the bottom of a baking dish. Arrange stuffed shells on top.
5. Bake for 10 minutes, or until heated through.

17. Chicken and Mushroom Gravy over Toast

Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes

Yields: 4 servings

Ingredients

• 1 lb. ground chicken
• 8 oz. sliced mushrooms
• 1/4 cup all-purpose flour
• 2 cups milk
• Salt and pepper to taste
• 4 slices of toast

Instructions

1. In a skillet, cook ground chicken and mushrooms until chicken is browned and mushrooms are tender. Drain excess grease.
2. Sprinkle flour over the chicken and mushroom mixture and stir to combine.
3. Gradually whisk in milk until smooth. Bring to a simmer and cook until gravy has thickened.
4. Season with salt and pepper to taste.
5. Serve over toast.

18. Deconstructed Chicken Pot Pie

Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes

Yields: 4 servings

Ingredients

• 1 lb. ground chicken
• 1 (10.5-ounce) can cream of chicken soup
• 1 (10-ounce) bag frozen mixed vegetables, thawed
• 4 biscuits, baked

Instructions

1. In a skillet, cook ground chicken until browned. Drain excess grease.
2. Stir in cream of chicken soup and mixed vegetables. Cook until heated through.
3. Serve the chicken mixture over split biscuits.

19. Chicken and Black Bean Burgers

Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes

Yields: 4 burgers

Ingredients

• 1 lb. ground chicken
• 1 (15-ounce) can black beans, rinsed and mashed
• 1/2 cup breadcrumbs
• 1/4 cup chopped cilantro
• 4 hamburger buns

Instructions

1. In a bowl, combine ground chicken, mashed black beans, breadcrumbs, and cilantro. Form into 4 patties.
2. Cook patties in a skillet or on a grill for 5-7 minutes per side, or until cooked through.
3. Serve on hamburger buns with your favorite toppings.

20. Firecracker Chicken Meatballs

Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes

Yields: 4 servings

Ingredients

• 1 lb. ground chicken
• 1/2 cup breadcrumbs
• 1/4 cup buffalo wing sauce
• 1/4 cup brown sugar, packed
• 1 tbsp. soy sauce

Instructions

1. Preheat oven to 400°F (200°C).
2. In a bowl, combine ground chicken and breadcrumbs. Form into 1-inch meatballs.
3. In a separate bowl, whisk together buffalo wing sauce, brown sugar, and soy sauce.
4. Toss meatballs in the sauce to coat.
5. Arrange meatballs on a baking sheet and bake for 10-12 minutes, or until cooked through.

Ground Turkey Recipes

1. Speedy Turkey & Black Bean Skillet

Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes

Yields: 4 servings

Ingredients

• 1 lb. ground turkey
• 1 tbsp. olive oil
• 1 small yellow onion, chopped
• 2 cloves garlic, minced
• 1 tbsp. chili powder
• 1 tsp. ground cumin
• 1/2 tsp. smoked paprika
• 1 (15-ounce) can black beans, rinsed and drained
• 1 (15-ounce) can corn, drained
• 1 (15-ounce) can diced tomatoes, undrained
• 1/2 cup chicken or vegetable broth
• Salt and freshly ground black pepper to taste
• Optional toppings: shredded cheddar cheese, sour cream, chopped fresh cilantro, sliced jalapeños

Instructions

1. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the chopped onion and cook until softened, about 3-4 minutes.
2. Add the ground turkey to the skillet and cook until browned, breaking it apart with a spoon.
3. Stir in the minced garlic, chili powder, cumin, and smoked paprika, and cook for 1 minute more until fragrant.
4. Add the black beans, corn, diced tomatoes (with their juices), and broth. Stir everything together and bring to a simmer.
5. Reduce the heat to medium-low, cover, and let it simmer for 10 minutes, or until the sauce has thickened slightly.
6. Season with salt and pepper to taste. Serve warm with your favorite toppings.

2. 20-Minute Turkey & Broccoli Noodles

Prep time: 8 minutes
Cook time: 12 minutes
Total time: 20 minutes

Yields: 4 servings

Ingredients

• 8 oz. ramen or udon noodles
• 1 lb. ground turkey
• 1 tbsp. sesame oil
• 1-inch piece of ginger, grated
• 3 cloves garlic, minced
• 1 large head of broccoli, cut into small florets
• 1/4 cup low-sodium soy sauce
• 2 tbsp. honey or maple syrup
• 1 tbsp. rice vinegar
• 1 tsp. sriracha or other chili sauce (optional)
• 1/4 cup water
• 1 tbsp. cornstarch
• Optional garnishes: sesame seeds, sliced green onions

Instructions

1. Cook the noodles according to package directions. Drain and set aside.
2. While the noodles are cooking, heat the sesame oil in a large skillet or wok over medium-high heat. Add the ground turkey and cook until browned, breaking it up with a spoon.
3. Add the grated ginger and minced garlic to the skillet and cook for 1 minute until fragrant.
4. Add the broccoli florets to the skillet and stir-fry for 3-4 minutes, until they are tender-crisp.
5. In a small bowl, whisk together the soy sauce, honey, rice vinegar, sriracha (if using), water, and cornstarch.
6. Pour the sauce over the turkey and broccoli mixture. Cook, stirring constantly, until the sauce thickens and coats everything, about 2-3 minutes.
7. Add the cooked noodles to the skillet and toss to combine. Serve immediately, garnished with sesame seeds and sliced green onions if desired.

3. Quick Turkey Burger Quesadillas

Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes

Yields: 4 servings

Ingredients

• 1 lb. ground turkey
• 1/2 tsp. garlic powder
• 1/2 tsp. onion powder
• Salt and freshly ground black pepper to taste
• 8 large flour tortillas
• 2 cups shredded Monterey Jack or cheddar cheese
• 1/2 cup diced red onion
• 1/4 cup chopped fresh cilantro
• Optional for serving: salsa, sour cream, guacamole

Instructions

1. In a large skillet, cook the ground turkey over medium-high heat until browned. Drain off any excess grease.
2. Stir in the garlic powder, onion powder, salt, and pepper.
3. Lay four tortillas on a flat surface. Sprinkle a layer of cheese on one half of each tortilla.
4. Top the cheese with a portion of the ground turkey mixture, a sprinkle of diced red onion, and a sprinkle of cilantro.
5. Fold the other half of the tortilla over the filling to create a half-moon shape.
6. Heat a clean, large skillet or griddle over medium heat. Carefully place the quesadillas in the skillet and cook for 2-3 minutes per side, until the tortillas are golden brown and the cheese is melted.
7. Remove from the skillet and let them cool for a minute before cutting into wedges. Serve with salsa, sour cream, or guacamole if desired.

4. Creamy Tomato & Turkey Pasta

Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes

Yields: 4 servings

Ingredients

• 8 oz. penne or rotini pasta
• 1 lb. ground turkey
• 1 tbsp. olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 (28-ounce) can crushed tomatoes
• 1 tsp. dried basil
• 1/2 tsp. red pepper flakes (optional)
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• Salt and freshly ground black pepper to taste
• Fresh parsley, for garnish

Instructions

1. Cook the pasta according to package directions. Drain, reserving 1/2 cup of pasta water.
2. While the pasta is cooking, heat the olive oil in a large skillet over medium-high heat. Add the onion and cook until softened, about 3 minutes.
3. Add the ground turkey and cook until browned. Drain off any excess grease.
4. Stir in the garlic, basil, and red pepper flakes (if using), and cook for 1 minute more.
5. Pour in the crushed tomatoes and bring to a simmer. Reduce the heat and let it cook for 5-7 minutes, stirring occasionally.
6. Stir in the heavy cream and Parmesan cheese. Season with salt and pepper to taste.
7. Add the cooked pasta to the skillet and toss to coat. If the sauce is too thick, add a splash of the reserved pasta water.
8. Serve immediately, garnished with fresh parsley.

5. 15-Minute Korean Turkey Bowl

Prep time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes

Yields: 4 servings

Ingredients

• 1 lb. ground turkey
• 1 tbsp. sesame oil
• 4 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1/4 cup low-sodium soy sauce
• 2 tbsp. gochujang (Korean chili paste)
• 1 tbsp. honey or brown sugar
• 1 tbsp. rice vinegar
• 4 cups cooked rice, for serving
• Optional toppings: kimchi, shredded carrots, sliced cucumber, fried egg, sesame seeds

Instructions

1. Heat the sesame oil in a large skillet over medium-high heat. Add the ground turkey and cook until browned, breaking it apart with a spoon. Drain off any excess grease.
2. Add the minced garlic and grated ginger to the skillet and cook for 1 minute until fragrant.
3. In a small bowl, whisk together the soy sauce, gochujang, honey, and rice vinegar.
4. Pour the sauce over the ground turkey and stir to combine. Cook for 2-3 minutes, until the sauce has thickened and is bubbling.
5. Serve the Korean turkey over a bowl of hot cooked rice. Add your favorite toppings, such as kimchi, shredded carrots, sliced cucumber, a fried egg, and a sprinkle of sesame seeds.

6. One-Pan Unstuffed Turkey Peppers

Prep time: 7 minutes
Cook time: 13 minutes
Total time: 20 minutes

Yields: 4 servings

Ingredients

• 1 lb. ground turkey
• 1 tbsp. olive oil
• 1 medium onion, chopped
• 2 bell peppers (any color), chopped
• 2 cloves garlic, minced
• 1 (15-ounce) can diced tomatoes, undrained
• 1 cup cooked rice
• 1 tsp. dried Italian seasoning
• 1/2 cup chicken or vegetable broth
• 1 cup shredded mozzarella cheese
• Salt and freshly ground black pepper to taste

Instructions

1. Heat the olive oil in a large skillet over medium-high heat. Add the onion and bell peppers and cook until softened, about 5 minutes.
2. Add the ground turkey and cook until browned. Drain off any excess grease.
3. Stir in the garlic and Italian seasoning and cook for 1 minute more.
4. Add the diced tomatoes, cooked rice, and broth. Stir to combine and bring to a simmer.
5. Reduce the heat, cover, and cook for 5-7 minutes, until the peppers are tender.
6. Sprinkle the mozzarella cheese over the top, cover, and cook for another 2-3 minutes, or until the cheese is melted and bubbly.
7. Season with salt and pepper to taste. Serve hot.

7. 20-Minute Hearty Turkey Chili

Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes

Yields: 4-6 servings

Ingredients

• 1 lb. ground turkey
• 1 tbsp. olive oil
• 1 medium onion, chopped
• 1 bell pepper, chopped
• 2 cloves garlic, minced
• 2 tbsp. chili powder
• 1 tbsp. ground cumin
• 1 tsp. smoked paprika
• 1 (15-ounce) can kidney or black beans, rinsed and drained
• 1 (15-ounce) can diced tomatoes, undrained
• 1 (8-ounce) can tomato sauce
• 1/2 cup chicken or vegetable broth
• Salt and freshly ground black pepper to taste
• Optional toppings: shredded cheese, sour cream, chopped onions, crackers

Instructions

1. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the onion and bell pepper and cook until softened, about 4 minutes.
2. Add the ground turkey and cook until browned. Drain off any excess grease.
3. Stir in the garlic, chili powder, cumin, and smoked paprika, and cook for 1 minute more.
4. Add the beans, diced tomatoes, tomato sauce, and broth. Stir everything together and bring to a boil.
5. Reduce the heat and simmer for 10 minutes, stirring occasionally.
6. Season with salt and pepper to taste. Serve hot with your favorite chili toppings.

8. Quick Turkey and Cabbage Stir-Fry

Prep time: 8 minutes
Cook time: 12 minutes
Total time: 20 minutes

Yields: 4 servings

Ingredients

• 1 lb. ground turkey
• 1 tbsp. vegetable oil
• 1 small onion, thinly sliced
• 2 cloves garlic, minced
• 1/2 head of green cabbage, thinly sliced
• 1 carrot, julienned
• 1/4 cup soy sauce
• 2 tbsp. oyster sauce
• 1 tbsp. brown sugar
• 1 tsp. ground ginger
• Cooked rice or noodles, for serving

Instructions

1. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the ground turkey and cook until browned. Drain off any excess grease.
2. Add the onion and garlic and cook for 2-3 minutes until the onion has softened.
3. Add the sliced cabbage and julienned carrot to the skillet. Stir-fry for 5-7 minutes, until the cabbage is tender-crisp.
4. In a small bowl, whisk together the soy sauce, oyster sauce, brown sugar, and ground ginger.
5. Pour the sauce over the stir-fry and toss to combine. Cook for another 2 minutes, until the sauce has slightly thickened.
6. Serve immediately over hot cooked rice or noodles.

9. Italian Turkey & Gnocchi Skillet

Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes

Yields: 4 servings

Ingredients

• 1 lb. ground turkey
• 1 tbsp. olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 (16-ounce) package potato gnocchi
• 1 (15-ounce) can crushed tomatoes
• 1 tsp. dried basil
• 1/2 tsp. dried oregano
• 1/2 cup chicken or vegetable broth
• 1/2 cup shredded mozzarella cheese
• Salt and freshly ground black pepper to taste

Instructions

1. Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook until softened, about 3 minutes.
2. Add the ground turkey and cook until browned. Drain off any excess grease.
3. Stir in the garlic, basil, and oregano and cook for 1 minute more.
4. Add the gnocchi, crushed tomatoes, and broth. Stir to combine and bring to a simmer.
5. Reduce the heat, cover, and cook for 5-7 minutes, until the gnocchi are tender and cooked through.
6. Sprinkle the mozzarella cheese over the top, cover, and cook for another 2-3 minutes, or until the cheese is melted and bubbly.
7. Season with salt and pepper to taste. Serve hot.

10. Greek Turkey & Rice Skillet

Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes

Yields: 4 servings

Ingredients

• 1 lb. ground turkey
• 1 tbsp. olive oil
• 1 small red onion, chopped
• 2 cloves garlic, minced
• 1 tsp. dried oregano
• 1/2 tsp. dried dill
• 1 cup long-grain white rice
• 2 cups chicken or vegetable broth
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped fresh parsley
• Juice of 1/2 lemon
• Salt and freshly ground black pepper to taste

Instructions

1. Heat the olive oil in a large skillet with a lid over medium-high heat. Add the red onion and cook until softened, about 3 minutes.
2. Add the ground turkey and cook until browned. Drain off any excess grease.
3. Stir in the garlic, oregano, and dill and cook for 1 minute more.
4. Add the rice and stir to coat it in the turkey and seasonings.
5. Pour in the broth and bring to a boil. Reduce the heat to low, cover, and simmer for 12-15 minutes, or until the rice is tender and the liquid has been absorbed.
6. Remove from the heat and stir in the feta cheese, fresh parsley, and lemon juice.
7. Season with salt and pepper to taste. Fluff with a fork and serve immediately.

11. Turkey and Veggie Fried Rice

Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes

Yields: 4 servings

Ingredients

• 1 lb. ground turkey
• 1 tbsp. sesame oil
• 1 cup frozen peas and carrots
• 2 cloves garlic, minced
• 3 cups cooked and cooled rice
• 1/4 cup soy sauce
• 2 eggs, lightly beaten

Instructions

1. Heat sesame oil in a large skillet or wok over medium-high heat. Add ground turkey and cook until browned. Drain excess grease.
2. Add frozen peas and carrots and garlic, and cook for 3-4 minutes until vegetables are tender.
3. Add cooked rice and soy sauce, and stir-fry for 2-3 minutes until heated through.
4. Push the rice mixture to one side of the skillet and pour the beaten eggs onto the other side. Scramble the eggs, then mix them into the fried rice.
5. Serve immediately.

12. Turkey Meatball Subs

Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes

Yields: 4 subs

Ingredients

• 1 lb. ground turkey
• 1/2 cup Italian breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 egg
• 1 (24-ounce) jar marinara sauce
• 4 hoagie rolls
• 1 cup shredded mozzarella cheese

Instructions

1. In a bowl, combine ground turkey, breadcrumbs, Parmesan, and egg. Form into 1-inch meatballs.
2. In a large skillet, brown meatballs on all sides. Drain excess grease.
3. Pour marinara sauce over the meatballs and simmer for 5-7 minutes, until meatballs are cooked through.
4. Spoon meatballs and sauce into hoagie rolls and top with mozzarella cheese.
5. Broil for 2-3 minutes, or until cheese is melted and bubbly.

13. Turkey and Sweet Potato Skillet

Prep time: 7 minutes
Cook time: 13 minutes
Total time: 20 minutes

Yields: 4 servings

Ingredients

• 1 lb. ground turkey
• 1 tbsp. olive oil
• 1 large sweet potato, peeled and grated
• 1 small onion, chopped
• 1 tsp. cinnamon
• 1/2 tsp. nutmeg
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add grated sweet potato and onion, and cook for 5-7 minutes, until softened.
2. Add ground turkey and cook until browned. Drain excess grease.
3. Stir in cinnamon and nutmeg, and season with salt and pepper.
4. Cook for another 2-3 minutes, until everything is heated through.

14. Turkey and Mushroom Stroganoff

Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes

Yields: 4 servings

Ingredients

• 1 lb. ground turkey
• 8 oz. sliced mushrooms
• 1 small onion, chopped
• 1 (10.5-ounce) can cream of mushroom soup
• 1/2 cup sour cream
• Cooked egg noodles for serving

Instructions

1. In a large skillet, cook ground turkey, mushrooms, and onion until turkey is browned and vegetables are tender. Drain excess grease.
2. Stir in cream of mushroom soup and heat through.
3. Remove from heat and stir in sour cream.
4. Serve over cooked egg noodles.

15. Turkey and Corn Tacos

Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes

Yields: 8-10 tacos

Ingredients

• 1 lb. ground turkey
• 1 (15-ounce) can corn, drained
• 1 (4-ounce) can chopped green chiles, drained
• 1/2 cup salsa
• 8-10 taco shells
• Your favorite taco toppings

Instructions

1. In a skillet, cook ground turkey until browned. Drain excess grease.
2. Stir in corn, green chiles, and salsa. Cook for 5-7 minutes, until heated through.
3. Spoon the turkey mixture into taco shells and serve with your favorite toppings.

16. Turkey and Rice Soup

Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes

Yields: 4-6 servings

Ingredients

• 1 lb. ground turkey
• 1 tbsp. olive oil
• 1 small onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 cups chicken broth
• 1/2 cup uncooked long-grain white rice

Instructions

1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add onion, carrots, and celery, and cook until softened.
2. Add ground turkey and cook until browned. Drain excess grease.
3. Stir in chicken broth and rice. Bring to a boil, then reduce heat and simmer for 12-15 minutes, or until rice is tender.

17. Turkey and Zucchini Burgers

Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes

Yields: 4 burgers

Ingredients

• 1 lb. ground turkey
• 1 cup shredded zucchini, squeezed dry
• 1/2 cup breadcrumbs
• 1/4 cup chopped fresh dill
• 4 hamburger buns

Instructions

1. In a bowl, combine ground turkey, shredded zucchini, breadcrumbs, and dill. Form into 4 patties.
2. Cook patties in a skillet or on a grill for 5-7 minutes per side, or until cooked through.
3. Serve on hamburger buns with your favorite toppings.

18. Turkey and Cranberry Meatballs

Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes

Yields: 4 servings

Ingredients

• 1 lb. ground turkey
• 1/2 cup breadcrumbs
• 1/4 cup dried cranberries
• 1 egg
• 1/2 cup cranberry sauce

Instructions

1. In a bowl, combine ground turkey, breadcrumbs, dried cranberries, and egg. Form into 1-inch meatballs.
2. In a skillet, brown meatballs on all sides. Drain excess grease.
3. Stir in cranberry sauce and simmer for 5-7 minutes, until meatballs are cooked through.

19. Turkey and White Bean Chili

Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes

Yields: 4-6 servings

Ingredients

• 1 lb. ground turkey
• 1 tbsp. olive oil
• 1 small onion, chopped
• 1 (15-ounce) can cannellini beans, rinsed and drained
• 1 (4-ounce) can chopped green chiles, drained
• 2 cups chicken broth
• 1 tsp. cumin

Instructions

1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add onion and cook until softened.
2. Add ground turkey and cook until browned. Drain excess grease.
3. Stir in cannellini beans, green chiles, chicken broth, and cumin. Bring to a boil, then reduce heat and simmer for 10 minutes.

20. Turkey and Bell Pepper Stir-Fry

Prep time: 8 minutes
Cook time: 12 minutes
Total time: 20 minutes

Yields: 4 servings

Ingredients

• 1 lb. ground turkey
• 1 tbsp. vegetable oil
• 2 bell peppers (any color), thinly sliced
• 1 small onion, thinly sliced
• 1/4 cup stir-fry sauce
• Cooked rice for serving

Instructions

1. Heat vegetable oil in a large skillet or wok over medium-high heat. Add ground turkey and cook until browned. Drain excess grease.
2. Add bell peppers and onion, and stir-fry for 5-7 minutes, until vegetables are tender-crisp.
3. Stir in stir-fry sauce and cook for 2-3 minutes, until heated through.
4. Serve over cooked rice.

Chicken Breast Recipes

1. Lemon Herb Chicken and Asparagus

Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes

Yields: 4 servings

Ingredients

• 4 boneless, skinless chicken breasts, pounded to 1/2-inch thickness
• 1 lb. asparagus, trimmed
• 2 tbsp. olive oil
• 2 cloves garlic, minced
• 1 tsp. dried oregano
• 1/2 tsp. dried thyme
• Juice of 1 lemon
• Salt and freshly ground black pepper to taste

Instructions

1. Season chicken breasts with salt, pepper, oregano, and thyme.
2. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 5-7 minutes per side, or until cooked through.
3. Remove chicken from the skillet and set aside.
4. Add asparagus and garlic to the skillet and cook for 3-4 minutes, until tender-crisp.
5. Return the chicken to the skillet and squeeze lemon juice over everything.
6. Serve immediately.

2. 20-Minute Chicken and Broccoli Stir-Fry

Prep time: 8 minutes
Cook time: 12 minutes
Total time: 20 minutes

Yields: 4 servings

Ingredients

• 1 lb. boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 tbsp. sesame oil
• 1 large head of broccoli, cut into small florets
• 1/4 cup low-sodium soy sauce
• 2 tbsp. honey or maple syrup
• 1 tbsp. rice vinegar
• 1 tsp. sriracha or other chili sauce (optional)
• 1/4 cup water
• 1 tbsp. cornstarch
• Cooked rice for serving

Instructions

1. Heat sesame oil in a large skillet or wok over medium-high heat. Add chicken and cook until browned and cooked through.
2. Add broccoli florets to the skillet and stir-fry for 3-4 minutes, until they are tender-crisp.
3. In a small bowl, whisk together soy sauce, honey, rice vinegar, sriracha (if using), water, and cornstarch.
4. Pour the sauce over the chicken and broccoli mixture. Cook, stirring constantly, until the sauce thickens and coats everything, about 2-3 minutes.
5. Serve immediately over cooked rice.

3. Quick Chicken Fajitas

Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes

Yields: 4 servings

Ingredients

• 1 lb. boneless, skinless chicken breasts, thinly sliced
• 1 tbsp. olive oil
• 1 large onion, thinly sliced
• 2 bell peppers (any color), thinly sliced
• 1 tbsp. chili powder
• 1 tsp. cumin
• 1/2 tsp. paprika
• 8 flour or corn tortillas, warmed
• Your favorite fajita toppings (salsa, sour cream, guacamole, cheese)

Instructions

1. In a large skillet, heat olive oil over medium-high heat. Add chicken and cook until browned and cooked through.
2. Add onion and bell peppers to the skillet and cook for 5-7 minutes, until softened.
3. Stir in chili powder, cumin, and paprika, and cook for 1 minute more.
4. Serve the chicken and vegetable mixture in warmed tortillas with your favorite toppings.

4. Creamy Tomato & Chicken Pasta

Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes

Yields: 4 servings

Ingredients

• 8 oz. penne or rotini pasta
• 1 lb. boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 tbsp. olive oil
• 1 (28-ounce) can crushed tomatoes
• 1 tsp. dried basil
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• Salt and freshly ground black pepper to taste

Instructions

1. Cook pasta according to package directions. Drain, reserving 1/2 cup of pasta water.
2. While pasta is cooking, heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through.
3. Stir in crushed tomatoes and basil. Bring to a simmer and cook for 5-7 minutes.
4. Stir in heavy cream and Parmesan cheese. Season with salt and pepper to taste.
5. Add cooked pasta to the skillet and toss to coat. If the sauce is too thick, add a splash of the reserved pasta water.
6. Serve immediately.

5. 15-Minute Honey Garlic Chicken

Prep time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes

Yields: 4 servings

Ingredients

• 1 lb. boneless, skinless chicken breasts, cut into 1-inch pieces
• 2 tbsp. all-purpose flour
• 1 tbsp. olive oil
• 4 cloves garlic, minced
• 1/4 cup honey
• 1/4 cup soy sauce
• 1 tbsp. apple cider vinegar

Instructions

1. Toss chicken pieces in flour to coat.
2. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through.
3. In a small bowl, whisk together garlic, honey, soy sauce, and apple cider vinegar.
4. Pour the sauce over the chicken and cook for 2-3 minutes, until the sauce has thickened and coats the chicken.
5. Serve immediately with rice or steamed vegetables.

6. Chicken Caesar Salad

Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes

Yields: 2 large salads

Ingredients

• 1 lb. boneless, skinless chicken breasts, cut into strips
• 1 tbsp. olive oil
• 1 head of romaine lettuce, chopped
• 1/2 cup Caesar dressing
• 1/4 cup grated Parmesan cheese
• 1/4 cup croutons

Instructions

1. Heat olive oil in a skillet over medium-high heat. Add chicken strips and cook until browned and cooked through.
2. In a large bowl, toss together chopped romaine lettuce, Caesar dressing, and Parmesan cheese.
3. Top the salad with the cooked chicken strips and croutons.
4. Serve immediately.

7. Chicken Pesto Paninis

Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes

Yields: 4 paninis

Ingredients

• 1 lb. boneless, skinless chicken breasts, cooked and shredded
• 1/2 cup basil pesto
• 8 slices of sourdough or ciabatta bread
• 4 slices of provolone cheese
• 1 tomato, thinly sliced

Instructions

1. In a bowl, mix together the shredded chicken and basil pesto.
2. Lay out four slices of bread. Top each slice with a slice of provolone cheese, a portion of the chicken pesto mixture, and a few slices of tomato.
3. Top with the remaining four slices of bread.
4. Grill the paninis in a panini press or in a skillet over medium heat for 3-4 minutes per side, until the bread is golden brown and the cheese is melted.

8. Blackened Chicken

Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes

Yields: 4 servings

Ingredients

• 4 boneless, skinless chicken breasts
• 2 tbsp. blackened seasoning
• 1 tbsp. olive oil

Instructions

1. Coat both sides of the chicken breasts with blackened seasoning.
2. Heat olive oil in a large skillet over medium-high heat.
3. Carefully place the chicken in the hot skillet and cook for 5-7 minutes per side, or until cooked through and a dark crust has formed.
4. Serve with your favorite sides, such as rice, beans, or a salad.

9. Chicken and Veggie Skewers

Prep time: 15 minutes
Cook time: 5 minutes
Total time: 20 minutes

Yields: 8 skewers

Ingredients

• 1 lb. boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 red bell pepper, cut into 1-inch pieces
• 1 green bell pepper, cut into 1-inch pieces
• 1 red onion, cut into 1-inch pieces
• 1/4 cup olive oil
• 2 tbsp. lemon juice
• 1 tsp. dried oregano

Instructions

1. Preheat grill or grill pan to medium-high heat.
2. In a bowl, toss together chicken, bell peppers, and red onion with olive oil, lemon juice, and oregano.
3. Thread the chicken and vegetables onto skewers.
4. Grill the skewers for 5-7 minutes, turning occasionally, until the chicken is cooked through and the vegetables are tender.

10. Coconut Curry Chicken

Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes

Yields: 4 servings

Ingredients

• 1 lb. boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 tbsp. coconut oil
• 1 small onion, chopped
• 2 tbsp. red curry paste
• 1 (13.5-ounce) can coconut milk
• 1 cup frozen peas
• Cooked rice for serving

Instructions

1. Heat coconut oil in a large skillet over medium-high heat. Add onion and cook until softened.
2. Add chicken and cook until browned.
3. Stir in red curry paste and cook for 1 minute more.
4. Pour in coconut milk and bring to a simmer. Cook for 5-7 minutes, until the chicken is cooked through and the sauce has thickened.
5. Stir in frozen peas and cook for 2-3 minutes more.
6. Serve over cooked rice.

11. Chicken and Dumplings

Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes

Yields: 4 servings

Ingredients

• 1 lb. boneless, skinless chicken breasts, cut into 1-inch pieces
• 4 cups chicken broth
• 1 cup frozen mixed vegetables
• 1 (10-ounce) can refrigerated biscuit dough

Instructions

1. In a large pot, bring chicken broth to a boil. Add chicken and mixed vegetables, and return to a boil.
2. Separate the biscuit dough into individual biscuits and cut each biscuit into quarters.
3. Drop the biscuit pieces into the boiling broth.
4. Reduce heat, cover, and simmer for 10-12 minutes, or until the dumplings are cooked through.

12. Chicken Alfredo

Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes

Yields: 4 servings

Ingredients

• 8 oz. fettuccine
• 1 lb. boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 tbsp. butter
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• Salt and pepper to taste

Instructions

1. Cook fettuccine according to package directions. Drain and set aside.
2. While pasta is cooking, melt butter in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through.
3. Reduce heat to low and stir in heavy cream and Parmesan cheese. Cook, stirring constantly, until the cheese is melted and the sauce has thickened.
4. Season with salt and pepper to taste.
5. Add the cooked fettuccine to the skillet and toss to coat.

13. Bruschetta Chicken

Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes

Yields: 4 servings

Ingredients

• 4 boneless, skinless chicken breasts
• 1 tbsp. olive oil
• 1 cup diced tomatoes
• 1/4 cup chopped fresh basil
• 2 cloves garlic, minced
• 1 tbsp. balsamic vinegar
• 1/2 cup shredded mozzarella cheese

Instructions

1. Preheat broiler.
2. Heat olive oil in a skillet over medium-high heat. Add chicken and cook for 5-7 minutes per side, or until cooked through.
3. While chicken is cooking, combine diced tomatoes, basil, garlic, and balsamic vinegar in a bowl.
4. Place the cooked chicken in a baking dish and top with the tomato mixture. Sprinkle with mozzarella cheese.
5. Broil for 2-3 minutes, or until the cheese is melted and bubbly.

14. Chicken and Black Bean Salsa

Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes

Yields: 4 servings

Ingredients

• 1 lb. boneless, skinless chicken breasts, cooked and diced
• 1 (15-ounce) can black beans, rinsed and drained
• 1 cup corn, fresh or frozen
• 1 red bell pepper, diced
• 1/2 red onion, finely chopped
• 1/4 cup chopped cilantro
• Juice of 1 lime

Instructions

1. In a large bowl, combine all ingredients.
2. Toss to combine and serve immediately, or chill for later.
3. This can be served as a salad, a dip with tortilla chips, or as a filling for tacos or burritos.

15. Chicken and Sweet Potato Hash

Prep time: 7 minutes
Cook time: 13 minutes
Total time: 20 minutes

Yields: 4 servings

Ingredients

• 1 lb. boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 tbsp. olive oil
• 1 large sweet potato, peeled and grated
• 1 small onion, chopped
• 1 tsp. smoked paprika
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add grated sweet potato and onion, and cook for 5-7 minutes, until softened.
2. Add chicken and cook until browned and cooked through.
3. Stir in smoked paprika, and season with salt and pepper.
4. Cook for another 2-3 minutes, until everything is heated through.

16. Chicken and Mushroom Quesadillas

Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes

Yields: 4 quesadillas

Ingredients

• 1 lb. boneless, skinless chicken breasts, cooked and shredded
• 8 oz. sliced mushrooms, sautéed
• 8 large flour tortillas
• 2 cups shredded Monterey Jack cheese

Instructions

1. Lay four tortillas on a flat surface. Sprinkle a layer of cheese on one half of each tortilla.
2. Top the cheese with a portion of the shredded chicken and sautéed mushrooms.
3. Fold the other half of the tortilla over the filling to create a half-moon shape.
4. Heat a clean, large skillet or griddle over medium heat. Carefully place the quesadillas in the skillet and cook for 2-3 minutes per side, until the tortillas are golden brown and the cheese is melted.

17. Chicken and Peanut Noodles

Prep time: 8 minutes
Cook time: 12 minutes
Total time: 20 minutes

Yields: 4 servings

Ingredients

• 8 oz. spaghetti or linguine
• 1 lb. boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 tbsp. vegetable oil
• 1/4 cup creamy peanut butter
• 1/4 cup hot water
• 3 tbsp. soy sauce
• 1 tbsp. honey
• 1 tbsp. sriracha

Instructions

1. Cook pasta according to package directions. Drain and set aside.
2. While pasta is cooking, heat vegetable oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through.
3. In a small bowl, whisk together peanut butter and hot water until smooth. Stir in soy sauce, honey, and sriracha.
4. Pour the peanut sauce over the chicken and stir to combine. Cook for 2-3 minutes until the sauce is heated through.
5. Add the cooked pasta to the skillet and toss to coat in the sauce.

18. Chicken and Asparagus Lemon Pasta

Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes

Yields: 4 servings

Ingredients

• 8 oz. penne or farfalle pasta
• 1 lb. boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 lb. asparagus, cut into 1-inch pieces
• 1 tbsp. olive oil
• 2 cloves garlic, minced
• Juice and zest of 1 lemon
• 1/4 cup grated Parmesan cheese

Instructions

1. Cook pasta according to package directions. Add asparagus to the boiling water during the last 3 minutes of cooking. Drain and set aside.
2. While pasta is cooking, heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through.
3. Add garlic to the skillet and cook for 1 minute more.
4. Add the cooked pasta and asparagus to the skillet. Stir in the lemon juice, lemon zest, and Parmesan cheese.
5. Toss to combine and serve immediately.

19. Chicken and Corn Salad

Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes

Yields: 4 servings

Ingredients

• 1 lb. boneless, skinless chicken breasts, cooked and diced
• 2 cups corn, fresh or frozen
• 1 red bell pepper, diced
• 1/2 red onion, finely chopped
• 1/4 cup chopped cilantro
• 1/4 cup mayonnaise
• Juice of 1 lime

Instructions

1. In a large bowl, combine all ingredients.
2. Toss to combine and serve immediately, or chill for later.
3. This can be served on its own, in a sandwich, or over a bed of lettuce.

20. Chicken and Rice Casserole

Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes

Yields: 4 servings

Ingredients

• 1 lb. boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 (10.5-ounce) can cream of chicken soup
• 1 cup instant rice, uncooked
• 1 cup milk
• 1 cup shredded cheddar cheese

Instructions

1. Preheat oven to 400°F (200°C).
2. In a greased 8×8-inch baking dish, combine chicken, cream of chicken soup, instant rice, and milk.
3. Top with shredded cheddar cheese.
4. Bake for 15-20 minutes, or until the casserole is bubbly and the chicken is cooked through.