Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Chicken, Broccoli and Sesame Stir Fry

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Looking for a quick, easy, and flavorful recipe for dinner? This Chicken, Broccoli, and Sesame Stir fry is as simple as it is delicious! This stir fry can be pulled together and on the table in 30 minutes. Try this recipe out on your next busy evening!


Chicken, Broccoli and Sesame Stir Fry
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Servings
6 1 cup servings
Servings
6 1 cup servings
Chicken, Broccoli and Sesame Stir Fry
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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. Wash and clean your hands and preparation area. Rinse any fresh vegetables under cool running water before chopping.
  2. Cut the chicken breast into bite-size pieces. Heat the olive oil in a large pan over medium to medium-high heat. Cook the chicken breast in the pan for about 5-7 minutes or until pink can no longer be seen.
  3. While chicken is cooking, combine water, corn starch, sesame oil, sriracha sauce, soy sauce, garlic, and ginger in a bowl and whisk together until well combined.
  4. Reduce the heat to medium and add the broccoli florets to the pan and combine the chicken and broccoli. Add in the sauce mixture then cover and cook for about 5-10 minutes, stirring occasionally.
  5. Remove the lid and continue to cook until sauce has thickened and chicken has reached a minimum internal temperature of 165°F. Top with sesame seeds and serve over brown rice.
Recipe Notes

Chicken and Rice Stir Fry

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This simple Chicken and Rice Stir Fry is an easy weeknight meal that will come together in less than 30 minutes! This is also a great recipe to get your kids involved in the kitchen and helping with dinner! There are lots of skills to practice for most age groups. Make this Chicken and Rice Stir Fry for Dinner Tonight!


Chicken and Rice Stir Fry
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Servings
4 servings
Servings
4 servings
Chicken and Rice Stir Fry
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Servings
4 servings
Servings
4 servings
Ingredients
Servings: servings
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Instructions
  1. Wash hands and clean preparation area. Clean the rims of any canned food before opening.
  2. Cut the chicken breasts into bite-size pieces, removing and discarding any fat.
  3. In a small bowl, add in all sauce ingredients and stir until well combined and cornstarch is dissolved.
  4. In a large skillet heat up olive oil over medium-high heat. Once hot, place chicken in the skillet and let brown for 2-3 minutes. Stir and let brown for another 2-3 minutes.
  5. Add in the frozen peppers and mushrooms, cook covered for 5-7 minutes stirring once.
  6. Remove covering and pour in the prepared sauce. Cook for another 5 minutes or until the sauce has thickened and the chicken has reached 165* Fahrenheit.
  7. Serve 1/4th of chicken stir fry with ¼ cup brown rice.
Recipe Notes

Chicken Tacos with Roasted Street Corn

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Tender slow-cooked chicken plus flavorful roasted corn topped with cheese! This easy taco recipe is perfect for busy weeknights!


Chicken Tacos with Roasted Street Corn
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Servings
6 servings (2 tacos)
Servings
6 servings (2 tacos)
Chicken Tacos with Roasted Street Corn
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Servings
6 servings (2 tacos)
Servings
6 servings (2 tacos)
Ingredients
Chicken Tacos
Roasted Street Corn
Servings: servings (2 tacos)
Units:
Instructions
  1. Wash your hands and clean your preparation area. Rinse any fresh vegetables under cool running water before chopping. Wash the tops of cans before opening.
  2. Place the chicken breast, diced tomatoes, taco seasoning, onion, and water into the slow cooker. Cook on high for 4 hours or low for 6 hours. Ensure chicken reaches the proper internal temperature of 165* degrees.
  3. In a medium-size skillet heat the olive oil over medium heat. Add the corn and jalapeno peppers to the skillet. Let cook without moving for a couple of minutes to slightly scorch the corn. Add the chili powder and cook until the corn is cooked through and to your desired level of scorched. Remove from heat and add the lime juice and cilantro.
  4. Remove the chicken from the slow cooker and shred for assembly.
  5. To assemble the tacos gather your tortillas and add the chicken, roasted corn, and top with the cotija cheese.
Recipe Notes

Sheet Pan Chicken Fajitas

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Sheet pan meals can be an absolute game-changer when it comes to providing home-cooked meals on a busy schedule! This Sheet Pan Chicken Fajita meal is everything you’ve been looking for without the hassle. As an added bonus sheet pan meals usually require less clean up too!


Sheet Pan Chicken Fajitas
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Servings
6 servings
Servings
6 servings
Sheet Pan Chicken Fajitas
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Servings
6 servings
Servings
6 servings
Ingredients
Fajitas
Seasoning
Servings: servings
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Instructions
  1. Wash your hands and clean your preparation area. Rinse all fresh vegetables under cool running water before slicing.
  2. Preheat oven to 400°F. Spray a baking sheet with non-stick cooking spray.
  3. In a small bowl whisk together cumin, chili powder, paprika, salt, and pepper. Set aside.
  4. Slice the onion and bell peppers into strips.
  5. Cut the chicken into even slices.
  6. Arrange the chicken, bell peppers, and onion on a baking sheet. Sprinkle garlic and seasoning evenly on the fajita mixture.
  7. Drizzle olive oil over top then toss everything to evenly coat. Spread into an even layer working to keep chicken from overlapping.
  8. Bake in the oven, tossing once halfway through cooking until veggies are tender and chicken has cooked through about 18 - 25 minutes.
  9. Drizzle with lime juice and sprinkle with cilantro. Toss the mixture to coat and serve.
Recipe Notes

Chicken Gumbo

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Try our Chicken Gumbo for a lighter version of your favorite Cajun-inspired dish! Packed with colorful veggies and flavorful spices this recipe is sure to be a family fave!


Chicken Gumbo
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Servings
8
Servings
8
Chicken Gumbo
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Servings
8
Servings
8
Ingredients
Servings:
Units:
Instructions
  1. Wash your hands and clean your preparation area. Rinse any fresh vegetables under cool running water before using.
  2. Cook chicken in a skillet over medium-high heat. Cutting the chicken up into bite-size pieces until cooked through, about 10 minutes. Transfer to a medium bowl.
  3. Heat the skillet to medium-high heat and add oil. Add onion and cook, stirring often, until translucent, about 2 minutes.
  4. Add garlic, celery, and Cajun seasoning and cook, stirring often, for about 30 seconds.
  5. Add flour and cook, stirring to coat the vegetables, until the flour browns, about 1 minute.
  6. Add tomatoes and cook, stirring occasionally, until they begin to release their juices, about 2 minutes.
  7. Stir in broth, cover, increase heat to high and bring to boil.
  8. Return the chicken to the skillet, along with okra and brown rice; reduce the heat to a simmer.
  9. Cook until the okra is heated through, about 10 minutes.
Recipe Notes