Name: Thai Chicken and Vegetable Curry
Yield: 8 servings
Ingredients: 1 Tablespoon olive oil; 1 medium onion (sliced); 1 medium red bell pepper (sliced); 1/2 cup sugar snap peas; 1/2 cup sliced shiitake, bella, or brown mushrooms; 1/4 tsp salt; 32 ounces boneless, skinless chicken breasts (cut into 1-inch pieces); 2 teaspoons turmeric; 2 teaspoons curry powder; 1 Tablespoons Thai red curry paste; 4 medium plum tomatoes (chopped); 13.5 ounce can unsweetened lite coconut milk; 1 can of water (measured with can of coconut milk); 1 Tablespoon fish sauce; 2 teaspoons brown sugar; 1/2 cup cilantro (roughly chopped); 5 ounces spinach

Thai Chicken and Vegetable Curry

May 6, 2026 by odessa.keenan

Take Your Taste Buds on a Trip and Try Thai!

Bring bold, fresh flavor to your kitchen with our Thai Chicken & Vegetable Curry!

Tender chicken, colorful veggies, and a creamy coconut curry sauce come together for a meal that’s both comforting and vibrant.

Packed with nutrients from fresh vegetables, lean protein, and aromatic ingredients like turmeric, ginger, and curry paste, it’s a delicious way to fuel your body and your cravings for something new and exciting.

Quick, flavorful, and better than takeout—dinner just got a passport!

Thai Chicken and Vegetable Curry

Servings

8 servings

Servings

8 servings

Thai Chicken and Vegetable Curry

Servings

8 servings

Servings

8 servings

Ingredients

1 Tablespoon olive oil
1 medium onion sliced
1 medium red bell pepper sliced
1/2 cup sugar snap peas
1/2 cup sliced shiitake, bella, or brown mushrooms
1/4 tsp salt
32 ounces boneless, skinless chicken breasts cut into 1-inch pieces
2 teaspoons turmeric
2 teaspoons curry powder
1 Tablespoons Thai red curry paste
4 medium plum tomatoes chopped
13.5 ounce can unsweetened lite coconut milk
1 can of water measured with can of coconut milk
1 Tablespoon fish sauce
2 teaspoons brown sugar
1/2 cup cilantro roughly chopped
5 ounces spinach

Servings: servings

Units:

Instructions

In a large sauté pan over high heat, heat 1 tablespoon of olive oil. Add the onions and a pinch of salt and immediately turn the heat to medium. Stir every so often and cook until the onions until they are softened and beginning to brown at the edges (about 5 minutes).
Place the chicken in a large bowl and season with salt.
Add the curry powder, turmeric, and Thai red curry paste to the onions and stir until onions are coated  in the spices (about 1 minute). Add the chicken pieces to the pan, stirring frequently to prevent sticking and encourage stir-frying. Cook thoroughly (about 5-7 minutes) until chicken is cooked through and temps at 165 degrees Fahrenheit. Use tongs to remove chicken and transfer to a plate.
Add the bell pepper, sugar snap peas, and mushroom into the pan and sauté (about 5-6 minutes).
Add the tomatoes and stir until they just begin to soften (about 1 minute). Add the can of coconut milk. Fill up the empty can of coconut milk with water and add to the pan. Add the fish sauce and brown sugar and bring to a simmer.
Add the chicken pieces back into the pan and stir to coat evenly. Add chopped cilantro and spinach into the pan and stir to combine all ingredients.
Spoon rice into bowls (if serving over rice). Top with chicken and sauce, and serve immediately. Enjoy!

Recipe Notes

Chicken Taco Wraps with Spicy Sauce

April 16, 2026 by dinnertonight

Loaded with veggies and rotisserie chicken, this wrap comes together fast and disappears even faster. A weeknight win you can take anywhere.

Chicken Taco Wraps with Spicy Sauce

Servings

6 servings

Servings

6 servings

Chicken Taco Wraps with Spicy Sauce

Servings

6 servings

Servings

6 servings

Ingredients

Taco Filling

3 cups rotisserie chicken pulled and shredded from whole chicken
6 large whole grain wraps
1 cup bell pepper sliced
1 cup red onion sliced
1 cup Corn fresh or frozen
1/2 cup low sodium black beans drained & rinsed
1/2 Tablespoon Avocado Oil
3 cups shredded romaine lettuce
1/2 cup fresh cilantro chopped

Spice Mix

1 teaspoon paprika
1/2 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon black pepper

Spicy Cream Sauce

1/2 cup non-fat plain greek yogurt
3/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 teaspoon fresh lime juice
1 teaspoon fresh chopped chives
1/2 teaspoon dried dill
1/4 teaspoon salt
1 teaspoon paprika
1 teaspoon ground cumin
1 tablespoons water to thin dressing

Servings: servings

Units:

Instructions

In a large skillet, add avocado oil, bell pepper, onions, shredded chicken, corn and black beans. Sprinkle spice mix over mixture in skillet. Cook on medium heat until bell pepper and onions are softened and chicken is warmed to temperature of 165 degrees F.
While chicken mixture is cooking, prepare spicy cream sauce in a separate bowl. Add Greek yogurt, spices, chopped chives, and lime juice. Mix until smooth. Use 1 to 2 Tbsp of water to thin sauce to your desired dipping consistency.
When wrap mixture is done cooking, assemble wraps.
Using 1 whole wheat wrap, add ½ cup shredded romaine lettuce, 1 cup of chicken mixture from skillet. Top with shredded cheese, picante sauce, drizzle spicy cream sauce and cilantro. Roll tightly and cut in half to serve.

Recipe Notes

Balsamic Chicken and Spinach Salad

March 17, 2026 by Dinner Tonight

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

Servings

4 servings

Servings

4 servings

Balsamic Chicken and Spinach Salad

Servings

4 servings

Servings

4 servings

Ingredients

3/4 cup balsamic vinegar
3 teaspoons honey
1 pound boneless, skinless chicken breast
6 cups spinach
1 cup strawberries sliced
1/4 cup pecans toasted and chopped
1/4 cup sweet onion thinly sliced

Servings: servings

Units:

Instructions

Wash your hands and clean your preparation area.
Wash spinach and strawberries and set aside.
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.
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.
Prepare the salad by placing spinach, sliced strawberries, and thinly sliced onion in a large bowl.
Toast chopped peans in a dry skillet for 2-3 minutes.
Slice the chicken breast and place on top of the salad, add toasted pecans, and a drizzle of the balsamic glaze.

Recipe Notes

Chicken, Mushroom and Caramelized Onion Flatbread

March 3, 2026 by Dinner Tonight

Bring bold Texas flavor to your table with this Chicken, Mushroom & Caramelized Onion Flatbread! 🍕✨ Sweet, slow-caramelized Texas 1015 onions and savory Texas-grown mushrooms layer beautifully over tender chicken and a creamy, protein-packed garlic white sauce. Finished with fresh mozzarella, parsley, and a drizzle of balsamic glaze, this flatbread is the perfect balance of comfort and fresh flavor.

Using local Texas produce not only adds incredible taste — it also supports our Texas farmers. Give it a try and enjoy a slice of Texas-grown goodness!

Chicken Mushroom and Onion Flatbread recipe on a Texas shaped cutting board with a side of ingredients.

Chicken, Mushroom and Caramelized Onion Flatbread

Servings

4 servings

Servings

4 servings

Chicken, Mushroom and Caramelized Onion Flatbread

Servings

4 servings

Servings

4 servings

Ingredients

Pizza Base:

1 long flatbread
1 ounce mozzarella
4 ounces chicken breast cooked and cubed
1/2 Tablespoon fresh parsley
1 Tablespoon Balsamic Glaze

Caramelized Onions

1 Tablespoon olive oil
1 sweet onion or Texas 1015 Onion
2 Tablespoons white cooking wine

Mushroom Mixture:

4 ounces water
1 1/2 cup baby Bella mushrooms sliced
1 Tablespoon balsamic vinegar
1/4 teaspoon paprika
1/4 teaspoon garlic powder
1/4 teaspoon black pepper

Garlic White Sauce

3/4 cup cottage cheese,
3 cloves garlic
1/8 teaspoon salt
1/4 teaspoon black pepper

Servings: servings

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Instructions

Caramelized Onions:

Slice onions into thin, even strips.
In a sauté pan, heat olive oil over medium heat. Add the onions and cook until they start to become translucent and soft.
Turn the heat down to low. Add cooking wine to deglaze the pan. Cook for at least 20 minutes or until onions become a deep caramel-brown. Stir every 5 minutes to encourage even browning.

Mushroom Mixture:

To a saucepan, add water and bring to a simmer
Add paprika, garlic powder, and black pepper. Allow to simmer for 1 minute.
Add in sliced mushrooms and cook on medium heat until they become soft.
Add Balsamic vinegar and cook for 1-2 minutes on medium heat.
Drain the mushrooms and save the hot liquid.

Garlic White Sauce:

To a blender, add the cottage cheese, garlic cloves, salt, and black pepper. Then, add 2-3 T of hot mushroom liquid from the previous step. Blend until completely smooth. Add more hot liquid, if needed, to make it smoother.

Assemble Flatbread:

Lay the flatbread on a sheet pan. Spread the Garlic White Sauce all over the top.
Add Mushroom Mixture on top of the sauce.
Next, add a thin layer of Caramelized Onions over the mushrooms.
Finally, top with fresh mozzarella cheese.
Bake or air fry at 400-degrees F for 10-15 minutes.
Slice into 8 slices, top with chopped parsley and drizzle with Balsamic glaze. Enjoy!
Notes: You can broil for 1 minute at the end of the baking time to make the cheese extra bubbly. Use any variety of mushrooms that you like.

Recipe Notes

Barbecue Chicken Casserole

January 9, 2026 by Dinner Tonight

This Barbecue Chicken Casserole is comfort food made simple—especially when you start with leftover barbecue chicken. By repurposing cooked chicken, you cut down on prep time while still serving a warm, satisfying meal. It’s a great example of how planning ahead can turn one recipe into multiple stress-free dinners.

Barbecue Chicken Casserole

Servings

12 servings

Servings

12 servings

Barbecue Chicken Casserole

Servings

12 servings

Servings

12 servings

Ingredients

1 pound slow cooker barbecue Chicken
1 cup BBQ sauce
1 cup frozen corn kernels
2 cups white rice cooked
15 ounce can black beans drained and rinsed
1/2 medium red onion diced
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1.5 cups reduced-fat cheddar cheese, shredded and divided
1 cup crushed tortilla chips
1/2 cup green onion tops sliced

Servings: servings

Units:

Instructions

Preheat your oven to 350 Degrees F.
In a large bowl combine the slow cooker barbecue chicken, barbecue sauce, corn, rice, black beans, and red onion, garlic powder, salt, and black pepper.
Add 1 cup of cheddar cheese and mix until well combined.
In a 9x13 inch casserole dish spread the mixture into an even layer. Top with the crushed tortilla chips and remaining ½ cup cheese.
Bake for 30-35 minutes or until casserole reaches a minimum internal temperature of 165 Degrees F.
Remove and serve topped with green onion.

Recipe Notes

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