Name: Chicken Caesar Pitas
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 tablespoon paprika; 1/4 teaspoon cayenne; 1/4 teaspoon onion powder; 1/4 teaspoon garlic powder; 1/2 teaspoon black pepper; 1/4 teaspoon Italian seasoning; 2 skinless chicken breasts (butterflied*); 10 ounce bag romaine lettuce; 1/4 cup low fat Caesar dressing; 4 pieces of pita bread (sliced in half)

Chicken Caesar Pitas

April 2, 2025 by Dinner Tonight

Do you always forget to plan weekend lunches like I do? These Chicken Caesar Pitas make quick lunch for busy weekends and are the perfect way to use up leftover chicken.

Chicken Caesar Pitas

Servings

4 servings

Servings

4 servings

Chicken Caesar Pitas

Servings

4 servings

Servings

4 servings

Ingredients

1 tablespoon olive oil
1 tablespoon paprika
1/4 teaspoon cayenne
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/2 teaspoon black pepper
1/4 teaspoon Italian seasoning
2 skinless chicken breasts butterflied*
10 ounce bag romaine lettuce
1/4 cup low fat Caesar dressing
4 pieces of pita bread sliced in half

Servings: servings

Units:

Instructions

Mix dry ingredients together. Season both sides of each chicken breast.
Heat olive oil in skillet. Place the chicken into the hot skillet cooking about 6-8 minutes on each side until the internal temperature reaches 165 degrees F. Let cool and slice or chop into bite-sized pieces.
In a large bowl, mix lettuce, Caesar dressing, and chicken together.
Heat pita bread in microwave for about 10 seconds. Fill with salad mixture.
This is the perfect recipe for using up leftover grilled chicken. If using leftovers, use spices to taste.
Serve with grapes or any fresh fruit.*

Recipe Notes

*Fresh fruit not included in nutritional analysis.

Marry Me Chicken

February 3, 2025 by Dinner Tonight

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

Servings

4 servings

Servings

4 servings

Marry Me Chicken

Servings

4 servings

Servings

4 servings

Ingredients

1 pound boneless, skinless chicken breast thinly sliced
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
4 cloves garlic minced
1 teaspoon dried oregano
1 teaspoon dried thyme
1/4 teaspoon crushed red pepper flakes
1/2 cup low sodium chicken broth
1/4 cup sun-dried tomatoes rehydrated and chopped
1/2 cup plain nonfat Greek yogurt
2 cups fresh spinach roughly chopped
2 tablespoons grated Parmesan cheese
Olive Oil Cooking Spray

Servings: servings

Units:

Instructions

Pat the chicken dry and season both sides with salt, pepper, garlic powder and onion powder.
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.
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.
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.
Stir in the chopped spinach and cook until wilted, about 1-2 minutes. Remove from heat.
Place one-piece of chicken per plate, spoon ¼ of the sauce on the top, and sprinkle with ½ tablespoon parmesan.
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 %

Bang Bang Salmon Bowls

January 6, 2025 by Dinner Tonight

These Bang Bang Salmon bowls are the perfect quick dinner or meal prep for the week! Salmon is perfectly crispy when made in the air fryer and the sauce is the perfect creamy topping.

Bang Bang Salmon Bowls

Servings

4 servings

Servings

4 servings

Bang Bang Salmon Bowls

Servings

4 servings

Servings

4 servings

Ingredients

2 cups white rice cooked
1 pound salmon fillets skin removed and cut into cubes
1 teaspoon olive oil
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon paprika
1/4 teaspoon cayenne
1/4 teaspoon black pepper
1/4 teaspoon salt
1/2 cup nonfat plain Greek yogurt
2 tablespoons Thai sweet chili sauce
1 Tablespoon Sriracha Sauce
1 teaspoon honey
1 Tablespoon lime juice
1 cup shelled edamame cooked
2 teaspoons sesame seeds

Servings: servings

Units:

Instructions

Wash hands and clean preparation area.
Cook rice according to package directions.
Remove skin from salmon filet and cut into 1 inch cubes and place in a bowl. In the bowl toss the salmon in the olive oil.
To the salmon, add the onion powder, garlic powder, paprika, cayenne pepper, black pepper, and salt and toss until salmon is evenly coated.
Preheat your air fryer if necessary. Add salmon to the air fryer basket in a single layer and air fry on 400 Degrees F for 10 minutes or until salmon reaches an internal temperature of 145 Degrees F.
While the salmon is cooking, make the bang bang sauce. In a small bowl combine the greek yogurt, sweet chili sauce, sriracha sauce, honey, and lime juice and whisk until well combined. Set aside.
Warm up the edamame according to package directions.
Once rice, salmon, and edamame are all cooked, divide evenly among 4 bowls. Top each serving with 1/4th of the bang bang sauce and ½ teaspoon of sesame seeds.

Recipe Notes

Turkey Burrito Bowl

January 3, 2025 by Dinner Tonight

Using an Electric Pressure Cooker to make meals not only speeds up the cooking time but also makes it a one pot meal. Our Ground Turkey Burrito Bowl not only has all the Tex-Mex flavors everyone loves but from start to finish can be done in 20 minutes. This is the perfect quick meal for the busy weeknight dinners.

Turkey Burrito Bowl

Servings

10 1 cup servings

Servings

10 1 cup servings

Turkey Burrito Bowl

Servings

10 1 cup servings

Servings

10 1 cup servings

Ingredients

1 pound ground turkey
1 tablespoon olive oil
1 cup yellow onion diced
3 cloves garlic minced
1/2 teaspoon onion powder
1 teaspoon paprika
2 teaspoons chili powder
2 teaspoons ground cumin
1/2 teaspoon dried oregano
1 cup long grain dry, white rice
15 ounce can low sodium black beans drained and rinsed
4 ounce can diced green chilis
15 ounce can no sodium added diced tomatoes
2 cups low-sodium beef broth
1 1/2 cups frozen corn
1 cup shredded low-fat cheese
2 cups shredded lettuce

Servings: 1 cup servings

Units:

Instructions

Press the sauté button on the multi-function cooker. Once hot add oil and ground turkey, onion and garlic. Cook until turkey is cooked, and onions are softened.
Add onion powder, paprika, chili powder, cumin, oregano. Stir to mix.
Add in the rice, black beans, green chilis, diced tomatoes, beef broth, and frozen corn. Mix to combine.
Put the lid on the multi-function cooker and set to manual, high pressure and time for 8 minutes.
Once the time is done use the quick release function and once the pressure has dropped, open and fluff the rice.
Top each serving with 1 ½ tablespoons of cheese and 3 tablespoons of shredded lettuce

Recipe Notes

Green Enchilada Soup

December 13, 2024 by Dinner Tonight

This Green Enchilada Soup is a comforting flavorful dish inspired by the tangy, savory flavors of green enchiladas. Made with shredded chicken, green enchilada sauce, broth and green verde salsa, it’s creamy, mildly spicy soup is perfect for warming up on chilly days.

Green Enchilada Soup

Servings

12 1 cup servings

Servings

12 1 cup servings

Green Enchilada Soup

Servings

12 1 cup servings

Servings

12 1 cup servings

Ingredients

2.5 pounds boneless, skinless chicken breasts
14 ounces green enchilada sauce
24 ounces chicken broth no salt added
1 cup nonfat milk
4 ounces light cream cheese
12 ounces salsa verde
15 ounces canned great northern beans
2 ounces Monterey Jack Cheese for topping

Servings: 1 cup servings

Units:

Instructions

Clean and wipe your area.
In a crock pot add chicken breasts, green enchilada sauce, salsa verde, chicken broth and northern beans
About 30 minutes before serving remove chicken and shred.
Add shredded chicken back to the crock pot and add the cream cheese and milk.
Let cream cheese melt and stir until mixed well.
Serve 1 cup of soup on a bowl and top with a sprinkle of Monterey jack cheese.
Enjoy!

Recipe Notes

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