chicken orzo bake

one-pan comfort food magic.

• 1 lb. diced chicken breast

• 1 tbs avocado oil

• 1/2 tsp each salt, pepper, garlic powder, paprika, Italian seasoning

• 1/4 cup fresh basil or thyme (optional)

• 4 garlic cloves, minced

• zest and juice of one lemon

• 1/2 cup sundried tomatoes

• 1 Boursin cheese (I like the chive and shallot one)

• 6 oz frozen chopped spinach/kale

• 1 1/2 cups dry orzo pasta

• 2 cups chicken broth

• 1 cup water

Preheat your oven to 400. Combine the chicken, oil, and seasonings in a 9x13” pan. Add the garlic, fresh herbs, lemon zest and juice, and sun-dried tomatoes and mix well.

Create a well in the center of the pan and add the Boursin cheese. Then, add in the spinach, orzo, broth, and water around the cheese and make sure all of the orzo is covered in the liquid.

Bake for 35-40 minutes until everything is cooked through. Mix well before serving.

sriracha chicken and noodles

just spicy enough.

• 1 large or 2 medium chicken breasts, cubed

• 2 tbs sriracha

• 1 tbs soy sauce

• 1 tbs honey

• garlic and onion powder to taste

Combine all marinade ingredients and cubed chicken. Marinate for half an hour if possible. Cook in a large pan with a drizzle of olive oil over medium heat until cooked through.

• 1 head broccoli, diced and steamed in the microwave (can use frozen or sub another veggie)

• 20 oz. stir fry noodles, steamed in microwave

• 3 tbs soy sauce

• 2 tbs sriracha

• 1 tbs sesame oil

• 2 tbs honey

• 1 tbs corn starch

Whisk together the soy sauce and corn starch, then add the sriracha, sesame oil, and honey. Add the broccoli and noodles to the pan with the chicken. Put the pan on low heat, add the sauce, and stir until combined and heated through. Serve with scallions and sesame seeds.

chicken noodle soup

cures most illnesses.

• 2 tbs olive oil

• 4 medium carrots, peeled and sliced (or sub shredded)

• 4 celery stalks, sliced

• 3 cloves minced garlic

• 1 small onion, diced

• 1.5 lbs boneless/skinless chicken thighs

• 8 cups chicken broth

• 3 tbs Italian seasoning

• 1 tbs Frank’s hot sauce (or white vinegar)

• 1/4 tsp salt, or to taste

• 3 cups egg noodles

• 1 lemon, sliced

Heat olive oil in a large stock pot. Saute carrots, celery, garlic, and onion for 5-7 minutes or until onions become translucent.

Add chicken, broth, Italian seasoning, hot sauce, and salt. Stir and bring to a boil, uncovered. Once boiling, turn heat to low, cover, and simmer for 30 minutes.

Separately, prepare egg noodles. Once chicken is cooked, remove from pot, shred, and return. Add lemon slices and simmer for an additional 5 minutes. Add noodles just before serving.

greek meatballs and tzatziki

a lighter comfort dish.

meatballs:

• 1 tbsp olive oil

• 1 lb ground chicken

• 1/3 cup feta cheese

• 1/2 red onion, diced, or two shallots

• 3 garlic cloves, minced

• 1 tbsp dried parsley

• 1 tsp dried oregano

• 1/4 tsp cumin

• 1/2 tsp salt

• 1/4 tsp black pepper

• zest of one lemon

tzatziki:

• 1 clove garlic, minced (or garlic powder)

• 1 tbsp lemon juice

• 1 7-ounce container full fat Greek yogurt

• 1 mini cucumber, grated

• 2 tbsp dried dill

• 1/8 tsp cayenne

• 1/2 tsp salt

For the meatballs, combine all ingredients except for olive oil in a large bowl. Roll 1-2 tbsp-sized scoops into meatballs.

Heat the olive oil in a large skillet over medium-high heat, and cook the meatballs in batches (2-3 minutes per side). Once they have been seared, add them all to the pan, reduce heat, and cover to cook fully. If your meatballs are on the larger side, add some broth or lemon juice to the pan before covering to deglaze.

Serve with tzatziki sauce, lemon and dill roasted potatoes, couscous, and/or a small side salad of red onion, cucumber, cherry tomatoes, and feta,

orzo salad

fool yourself into eating a vegetable.

• 1 cup uncooked orzo pasta

• 2 mini cucumbers, chopped

• 1 cup cherry/grape tomatoes, halved

• 2 tbs red onion or shallots, chopped

• 2 cups loosely packed arugula, spinach, spring mix, etc.

• 2 cups shredded cooked chicken (or sub 1 can chickpeas)

• 1/2 cup shaved parmesan cheese

• 2 tbs fresh basil

dressing:

• 1 1/2 tbs lemon juice

• 2 1/2 tbs olive oil

• 1 tsp honey

• 1 clove garlic, minced

• salt and pepper to taste

Cook orzo according to package directions and allow to cool. Combine all ingredients except for arugula/spinach - add those when ready to serve. Whisk or shake together dressing ingredients.