2 boneless, skinless chicken breasts, cut into cubes; 2 tablespoons olive oil, divided; 1 cup cooked white or brown rice; 1 medium onion, chopped; 1 medium zucchini, sliced ...

Add the seasoned chicken and cook for about 5 minutes per side, or until the chicken is golden brown and fully cooked (internal temp: 165°F/75°C). Remove from heat and let rest for a few minutes ...

Put two of summer's favorite fruits on display with this fresh peach and cherry salsa served over grilled chicken thighs. "We ...

These low-calorie dinner recipes, like chicken casseroles, pasta dishes and simple salads, follow the Mediterranean diet and ...

Preparation. Step 1. Place chicken in a medium pot. Add approximately 3 cups of cold water (or enough to fully cover the chicken by 1 to 2 inches) to the pan, along with onion and kosher salt.

1. Set the oven at 375 degrees. Have on hand a large, deep, ovenproof skillet (with a lid or a large sheet of foil) or a shallow braising pan.

Cook 2 chicken legs, skin side down, until golden brown and crisp underneath, about 5 minutes. Turn over and cook until golden brown on the other side, 2–3 minutes. Transfer chicken to a large ...

Place the chicken thighs in a bowl and drizzle with 1 1/2 tablespoons of the olive oil. Season with the smoked paprika, garlic powder, thyme, red pepper flakes, cumin, cinnamon, yogurt, lemon ...

Yield: 4 servings (about 1 1/2 cups stir-fry and 1/2 cup rice ) Skip to main content Skip to main content. Register for more free articles. Sign up for our newsletter to keep ...

7. Make the Salsa Verde: Use a fork or small whisk to combine the dijon, rice vinegar, and lemon until smooth. Stir in the parsley, minced garlic, and capers. Lastly, add the olive oil, paprika ...