Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Balsamic Chicken and Spinach Salad

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Texas produce is a great way to increase fresh vegetable consumption and eat local. The Balsamic Chicken and Spinach Salad recipe features fresh spinach which is a grows well in early spring. This delicious salad is a crowd pleaser for an easy springtime meal. 


Balsamic Chicken and Spinach Salad
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4 servings
Servings
4 servings
Balsamic Chicken and Spinach Salad
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Servings
4 servings
Ingredients
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Instructions
  1. Wash your hands and clean your preparation area.
  2. Wash spinach and strawberries and set aside.
  3. Heat balsamic vinegar and honey in a saucepan to make Balsamic glaze. Heat until boiling and then reduce heat and simmer for approximately 15 minutes until thick enough to coat the back of a spoon. Set aside and let cool.
  4. Baste chicken breast with balsamic glaze , reserving some to drizzle over finished salad, and then grill or oven roast until it reaches an internal temperature of 165.
  5. Prepare the salad by placing spinach, sliced strawberries, and thinly sliced onion in a large bowl.
  6. Toast chopped peans in a dry skillet for 2-3 minutes.
  7. Slice the chicken breast and place on top of the salad, add toasted pecans, and a drizzle of the balsamic glaze.
Recipe Notes

Marry Me Chicken

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Love is in the air… and in the kitchen! 🍽️💕 This Valentine’s season, show your love with a cozy, homemade dinner. We’re giving Marry Me Chicken a heart-healthy makeover—just as romantic, but even better for you. Lighter ingredients, same irresistible flavor!


Marry Me Chicken
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4 servings
Marry Me Chicken
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4 servings
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Instructions
  1. Pat the chicken dry and season both sides with salt, pepper, garlic powder and onion powder.
  2. Place a large skillet over medium heat and coat lightly with cooking spray. Add the chicken and cook for 4-5 minutes per side, until golden brown and cooked through (internal temperature of 165°F). Work in batches if needed. Remove chicken from the skillet and set aside.
  3. In the same skillet, spray additional oil and add the minced garlic. Sauté for 1 minute until fragrant then add the oregano, thyme, and crushed red pepper flakes sautéing an additional minute.
  4. Pour in the low-sodium chicken broth and add the sun-dried tomatoes, bring to a simmer. Simmer for 2-3 minutes. Turn heat to low and whisk in the Greek yogurt until well combined.
  5. Stir in the chopped spinach and cook until wilted, about 1-2 minutes. Remove from heat.
  6. Place one-piece of chicken per plate, spoon ¼ of the sauce on the top, and sprinkle with ½ tablespoon parmesan.
  7. Pair with quinoa, brown rice, or a side of steamed broccoli.
Recipe Notes

Marry Me Chicken Nutrition Facts Serving size 4 oz (197g) servings per container 4 Amount per serving Calories 170 % Daily Value Total Fat 2.5 g 3 % Saturated Fat 0 g 0 % Trans Fat 0 g Cholesterol 70 mg 23 % Sodium 450 mg 20 % Total Carbohydrate 6 g 2 % Dietary Fiber 1 g 4 % Total Sugars 2 g Added Sugars 0 g 0 % Protein 31 g Vitamin D 0 mcg 0 % Calcium 86 mg 6 % Iron 2 mg 10 % Potassium 270 mg 6 %

Chicken and Gnocchi Dumplings

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If you love classic Chicken and Dumplings, you’ll love our healthy twist using pantry staples like dry gnocchi in place of traditional dumplings. This recipe also gets an additional fiber and protein boost from an unexpected source: blending white cannellini beans and stirring into the broth close to the end of the cooking time!

Chicken and Gnocchi Dumplings
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Servings
6 1 cup servings
Servings
6 1 cup servings
Chicken and Gnocchi Dumplings
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Servings
6 1 cup servings
Servings
6 1 cup servings
Ingredients
Servings: 1 cup servings
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Instructions
  1. Begin with a clean prep area and poached chicken breasts, cooled and shredded. Set chicken aside on plate.
  2. In a large stock pot or Dutch oven over medium high heat, add olive oil to heat. Stir in chopped yellow onion, then add chopped frozen celery and frozen peas and carrots into the pot, and saute until they begin to soften (around 3-4 minutes).
  3. Add thyme, bay leaves, parsley, salt and pepper in with vegetable mixture, stirring to coat. Continue sauteing an additional 2 minutes.
  4. Add minced garlic cloves and sauté an additional 30 seconds, stirring carefully to make sure the garlic doesn’t burn.
  5. Add poached shredded chicken into the pot with vegetable and seasoning mixture. Pour in chicken broth, and stir well.
  6. Bring soup mixture to a low boil; reduce heat and simmer on low heat for 15-20 minutes to let flavors combine.
  7. While soup is simmering, add drained and rinsed cannellini beans into a high speed blender with 1 cup of water. Blend until well pureed.
  8. In the last 5 minutes of cooking time, add cannellini bean puree into soup mixture, stirring to combine well.
  9. Stir potato gnocchi into pot, and continue cooking until gnocchi dumplings float to the top. Serve hot, and enjoy!
Recipe Notes

Chicken Marsala

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Picture shown is a chicken marsala, a dish by Dinner Tonight.
Chicken Marsala
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Servings Prep Time
4 5 minutes
Cook Time
20 minutes
Servings Prep Time
4 5 minutes
Cook Time
20 minutes
Picture shown is a chicken marsala, a dish by Dinner Tonight.
Chicken Marsala
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Servings Prep Time
4 5 minutes
Cook Time
20 minutes
Servings Prep Time
4 5 minutes
Cook Time
20 minutes
Ingredients
Servings:
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Instructions
  1. Place each chicken breast between two pieces of plastic wrap and lightly pound with a meat mallet or rolling pin to approximately 1/4 inch thickness.
  2. Coat a large skillet with nonstick cooking spray. Cook chicken over medium heat for 4-6 minutes or until chicken is no longer pink, turning once to brown evenly. Transfer chicken to patter and keep warm.
  3. In the same skillet, add mushrooms, green onions, water and salt. Cook over medium heat until mushrooms are tender and most of the liquid has evaporated. Add Marsala and heat through. Spoon sauce over chicken and serve.
  4. Serve this dish with whole grain pasta and a side salad for a complete meal.
Recipe Notes

Moroccan Chicken Tagine

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Moraccan Chicken Tagine a recipe by Dinner Tonight
Moroccan Chicken Tagine
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Servings
4
Servings
4
Moraccan Chicken Tagine a recipe by Dinner Tonight
Moroccan Chicken Tagine
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Servings
4
Servings
4
Ingredients
Servings:
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Instructions
  1. Heat oil in non-stick pan over medium-high heat.
  2. Add chicken, cook for 5 minutes on each side, or until brown. Transfer chicken to plate, cover to keep warm.
  3. Cook onion in the same skillet for 7 minutes. Add spices, honey, and tomatoes.
  4. Return chicken to the skillet. Cover and simmer for 5 minutes.
  5. Stir in raisins and simmer for 10 minutes, stirring occasionally until chicken is done. Serve over couscous.
Recipe Notes