Name: Breakfast Taquitos
Yield: 12 servings
Ingredients: 2 tablespoons olive oil (separated); 1 medium medium onion (chopped); 3 teaspoons garlic (minced); 1 medium red bell pepper (chopped); 1 medium green bell pepper (chopped); 1/4 teaspoon salt; 1/4 teaspoon black pepper; 6 medium eggs; 1 pound chicken breasts (shredded); 12 medium whole wheat tortillas; 1 cup lowfat cheddar cheese shredded

Breakfast Taquitos

August 13, 2025 by Dinner Tonight

Looking for a fast, flavorful way to fuel your day? These chicken taquito breakfast bites are the perfect blend of crispy, savory, and satisfying. Packed with chicken, bell pepper, melty cheese, and wrapped in a golden tortilla, they’re easy to whip up and even easier to love. Whether you’re feeding a crowd or grabbing a bite on the go, this recipe brings bold flavor to your breakfast table in no time.

Breakfast Taquitos

Servings

12 servings

Servings

12 servings

Breakfast Taquitos

Servings

12 servings

Servings

12 servings

Ingredients

2 tablespoons olive oil separated
1 medium medium onion chopped
3 teaspoons garlic minced
1 medium red bell pepper chopped
1 medium green bell pepper chopped
1/4 teaspoon salt
1/4 teaspoon black pepper
6 medium eggs
1 pound chicken breasts shredded
12 medium whole wheat tortillas
1 cup lowfat cheddar cheese shredded

Servings: servings

Units:

Instructions

Preheat oven to 400℉. Lightly spray a baking dish or line with parchment paper.
In a large skillet heat 1 tablespoon of olive oil. Then add the onion and garlic and cook until soft and fragrant. Add the red bell pepper, and green bell pepper. Season with salt and pepper and cook for about 5 minutes.
In a bowl whisk the eggs together and pour over the vegetables and cook until the eggs are scrambled. Add the chicken to the mixture and mix well.
Top each tortilla with a couple of tablespoons of the mixture. Top with cheddar cheese. Tightly roll up the tortillas and place on baking dish. Repeat with remaining tortillas.
Brush tortillas with remaining olive oil. Bake for about 15 minutes or until tortillas are golden and crispy.
To freeze taquitos for later, let taquitos cool completely. Place them on a cookie sheet in a single layer and place them in the freezer for about 2 hours. Once frozen, place the taquitos in a freezer bag or container.
When ready to bake, remove taquito from the freezer and place them on a baking sheet frozen. Bake at 400℉ degrees for 10 minutes or until heated through and crispy.

Recipe Notes

Greek Protein Bowls

August 6, 2025 by Dinner Tonight

Fill your day with a vibrant Greek Protein Bowl- packed with bold Mediterranean flavors and wholesome goodness. This power- packed bowl features air fried chicken, crisp cucumbers, juicy tomatoes, kalamata olives, red onions and a sprinkle of feta cheese, all served over delicious cottage cheese. Finish your bowl with dollop of tzatziki, it is the perfect balance of fresh, filling and flavorful.

Greek Protein Bowls

Servings

4 bowls

Servings

4 bowls

Greek Protein Bowls

Servings

4 bowls

Servings

4 bowls

Ingredients

Chicken

1 pound chicken breasts boneless, skinless
2 tablespoons olive oil
1 tablespoon Greek Seasoning
1 tablespoon lemon zest
2 tablespoons lemon juice
1 tablespoon honey
1 teaspoon garlic powder

For the Bowl

2 cups high protein cottage cheese
1 tablespoon Greek Seasoning
2 cups cherry tomatoes halved
2 cups English cucumbers diced
4 cups romaine lettuce shredded
1 cup red onion thinly sliced
1/2 cup feta cheese

Servings: bowls

Units:

Instructions

Chicken

Wash hands thoroughly.
Clean and prep your area.
In a large bowl, mix olive oil, lemon zest, lemon juice, honey, garlic powder and Greek seasoning.
Flatten chicken to about ½ inch thick and marinate in a shallow dish or Ziploc bag for at least 30 minutes, or up to several hours.
Preheat your air fryer to 380 degrees F. Cook chicken for 7 minutes on one side and flip, cooking an additional 3-4 minutes. Internal temperature should reach 165 degrees.
Allow the chicken to rest for 5 minutes before slicing. Serve with Tzatziki sauce if desired.

Assemble the Bowl

Mix Greek seasoning with the cottage cheese.
Layer bowl with lettuce, cottage cheese, tomatoes, cucumber, red onions and sliced chicken.
Top with a tablespoon of Tzatziki, if desired.

Recipe Notes

Tzatziki sauce not included in nutritional analysis.

Mediterranean Chicken Bowl

April 18, 2024 by Dinner Tonight

These Mediterranean Chicken Bowls are a delicious way to incorporate more vegetables and new spices into your meals.

Mediterranean Chicken Bowl

CourseMain Dish

Servings

6 bowls

Servings

6 bowls

Mediterranean Chicken Bowl

CourseMain Dish

Servings

6 bowls

Servings

6 bowls

Ingredients

Main Ingredients:

1 pound chicken breasts
15 ounces can chickpeas (also called garbanzo beans) drained and rinsed
1 pint cherry tomatoes
1 cup cucumber chopped
1 cup red onion chopped
1 Tablespoon fresh parsley chopped

Turmeric Rice

1 Tablespoon extra virgin olive oil
2 Tablespoons minced shallot
1 clove garlic minced
1 1/2 teaspoons turmeric
1 cup long grain brown rice
2 cups low sodium chicken broth

Marinade

1/4 cup lemon juice
1 teaspoon honey
1/4 teaspoon salt
1 teaspoon dried oregano
1/2 teaspoon pepper
1/2 teaspoon dijon mustard
2 cloves garlic minced
1/4 cup extra virgin olive oil

Garlic Sauce

3/4 cup plain greek yogurt
3 Tablespoons lemon juice
2 cloves garlic minced

Servings: bowls

Units:

Instructions

Recipe Overview

Prepare the marinade for chicken and chickpeas per directions below.
Once chicken and chickpeas are marinating, prepare rice per directions below.
While rice is cooking, chop the tomatoes, onions, cucumbers and parsley for toppings.
Cook the chicken per the directions below.
Make the garlic sauce and assemble bowls when all ingredients are finished cooking.

Make the Marinade:

Whisk marinade ingredients together in a small bowl then reserve 1/4 cup marinade and pour the rest into a large sealable plastic bag.
Add chicken to the plastic bag, then place in the refrigerator to marinate while preparing the rest of the dish.
Combine reserved 1/4 cup marinade with chickpeas in a bowl and place in the refrigerator to marinate alongside the chicken.

Make the Turmeric Rice

Heat oil in a small saucepan over medium heat. In a strainer, rinse the rice under cold water.
Add shallots, then sauté until softened, 2 minutes.
Add garlic then sauté for 30 seconds, and then add turmeric and sauté for 30 seconds.
Add rinsed rice and sauté until fragrant, 1 minute, and then add chicken broth and turn heat up to bring to a boil.
Place a lid on top then turn heat down to low and simmer for 30-45 minutes until rice is tender (heat should be low enough that the broth is at a very gentle, barely-there simmer.) Remove the pan from the heat then let sit for 5 minutes before removing the lid and fluffing the rice. Set aside to cool slightly.

Make the Chicken

Preheat oven to 400 degrees F, then line a baking sheet with foil.
Remove chicken from marinade then place on the baking sheet and roast for 15-20 minutes or until cooked all the way through (internal temperature of 165 degrees F).
Chop once cool enough to handle.

Make the Garlic Sauce

Combine ingredients in a blender or food processor then blend or process until smooth. Refrigerate until ready to use (can be done several days ahead of time.)

Assemble the Bowls

Scoop ½ cup of rice into bowls. Top with about 3 oz. chopped chicken, heaping ¼ cup of marinated chickpeas, cherry tomatoes, cucumbers, and red onion.
To finish drizzle with garlic sauce and sprinkle with chopped parsley.
NOTE: These make great meal prep lunches. All the components can be made ahead of time. It might be best to separate fresh toppings from chicken and rice to be able to reheat.

Recipe Notes

Zesty Baked Chicken

August 13, 2021 by Dinner Tonight

If you’re needing a great all-around baked chicken to serve as the base of so many meals, Look no further! This zesty-baked chicken packs the flavor without busting your nutrition goals!

Zesty Baked Chicken

CourseMain Dish

Servings

6 chicken breast

Servings

6 chicken breast

Zesty Baked Chicken

CourseMain Dish

Servings

6 chicken breast

Servings

6 chicken breast

Ingredients

6 6 ounce chicken breasts boneless, skinless
6 ounces Catalina Dressing low fat
1 teaspoon Worcestershire sauce
1 teaspoon soy sauce low sodium
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon pepper

Servings: chicken breast

Units:

Instructions

Wash your hands and clean your preparation area.
Place chicken breasts in a baking dish.
In a bowl, combine Catalina dressing, Worcestershire sauce, soy sauce, and seasonings; mix very well.
Pour the sauce evenly over the chicken.
Bake, uncovered, at 350 for 45-55 minutes; until the chicken reaches an internal temperature of 165.

Recipe Notes

Chicken Harvest Lunch Bowl

January 8, 2021 by Dinner Tonight

This Chicken Harvest Lunch Bowl is an easy lunch to prepare on Sunday for your busy week ahead. Try it out today, or switch it up with your favorite veggies!

Chicken Harvest Lunch Bowl

Servings

4 bowls

Servings

4 bowls

Chicken Harvest Lunch Bowl

Servings

4 bowls

Servings

4 bowls

Ingredients

Harvest Bowl

2 cups cooked quinoa
4 cups broccoli florets
4 medium carrots peeled & sliced
3 teaspoons olive oil
1 pound chicken breasts cut in half or flattened
1 Tablespoon lemon pepper seasoning

Quick Tzatziki Sauce

1 cup nonfat greek yogurt plain
1 garlic clove grated
1/2 cucumber grated
2 teaspoons dill weed dried

Servings: bowls

Units:

Instructions

Wash hands and clean the preparation area. Preheat oven to 400°F and line a cooking sheet with foil. Rinse all fresh vegetables before slicing.
In a bowl combine the broccoli florets and carrot slices, toss in olive oil. Arrange on the cooking sheet in a single layer leaving room for the chicken.
Chicken breasts should be cut in half lengthwise to reduce the thickness, breasts can also be flattened with a meat hammer. Arrange in a single layer on the cooking sheet and sprinkle the lemon pepper seasoning on top. Bake for 25 minutes or until chicken reaches an internal temperature of 165°F.
While the chicken is in the oven cook the quinoa if not already done.
While chicken is in the oven make the tzatziki sauce. In a bowl, combine the greek yogurt, garlic, cucumber, and dill and stir well. You can also use store-bought tzatziki sauce but this will change the nutritional information.
Once everything is done, divide the quinoa among 4 refrigerator airtight containers, top with vegetables and sliced chicken. Keep the tzatziki sauce in a separate container. Reheat the quinoa bowls to a minimum internal temperature of 165°F before topping with tzatziki sauce and consuming. Leftovers will keep for 3-4 days.

Recipe Notes

Sign up for our newsletter to get new recipes & tips!